Martha Stewart - Cookie Monster

Martha Stewart - Sour Cherry Charlotte

 

Martha Stewart - Zucchini Spaghetti

Martha Stewart-Chocolate Chips Cookies

 

Martha Stewart-Apple Blueberry Crisp

 

MaryJose Recipe: Délice d'avocat

MaryJose Recipe: Délice d'avocat
Uploaded by Joselite

Cheesecake Recipe

MaryJose Recipe: Spinach salad

MaryJose Recipe: Spinach salad
Uploaded by Joselite

Stir Fried Ginger Chicken!

Mushroom Risotto

Barbecue

MaryJose's Recipe: Chaussons aux pommes

MaryJose's Recipe: Chaussons aux pommes
Uploaded by Joselite

Chillin' with Chicken Chilli on HHTV

Chillin' with Chicken Chilli on HHTV
Uploaded by GNMHealth

Plank Cooking Tips

Plank Cooking Tips
Uploaded by timmyboi

How To Cook Dhal... Good!!!

Roti From Africa

Good Burger

Strawberry & Mango Milkshake

Baking Candied Ginger Scones with Splenda

Eggs Baked In Tomato Sauce

Instruction:
Make a tomato sauce. Pour one-half in the bottom of a baking dish or granite platter, break in from four to six fresh eggs, cover with the other half of the sauce, dust the top with the grated cheese, and bake in a moderate oven until “set”, about fifteen or twenty minutes.
Serve for supper in the place of meat.

Chocolate Raspberry Cheesecake

Ingredients:
1 1/2 cup creme - filled cookie crumbs
2 tb margarine, melted
32 oz cream cheese, softened
1 1/4 cup sugar
3 ea large eggs
1 cup sour cream
1 ts vanilla
6 oz semi-sweet chocolate chips
1/4 cup whipping cream

Intructions:
Cookies crumbs should come from 18 cream filled cookies that have been finely crushed.
This 6 ozs of chocolate chips should be melted and cooled slightly.

Combine crumbs and margarine, press onto bottom of 9-inch springform pan.
Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric
mixer until well blended. Add eggs, one at a time, beating well after each adition.
Blend in sour cream and vanilla, pour over crust. Combine remaining 8 ozs
creamcheese and melted chocolate, mixing at medium speed on electric mixer
until wellblended. Add red raspberry preserves, mix well. Drop rounded measuringtablespoonsfuls of chocolate cream cheese batter over plain cream
cheese batter, donot swirl. Bake at 325 degrees F. 1 hour and 25 minutes.
Loosen cake from rim ofpan, cool before removing rim of pan.
Melted chocolate pieces and whipping creamover low heat stirring
until smooth.Spread over cheescake. Chill. Garnish with additional whipping
cream, whipped,raspberries andfresh mint leaves, if desired.

Chocolate Truffles

Ingrediants:
1/2 cup unsalted butter
2 1/3 cup confectoiner sugar
1/2 cup cocoa
1/4 cup heavy or whipping cream
1 1/2 teaspoon vanilla

Center: pecan, walnuts, whole almonds or after-dinner mints
Coatings: coconut, crushed nuts, confectioners sugar


Intructions:
Makes about 3 dozen truffles.
Put cream butter in large mixer bowl.
Combine 2 1/3 cup confectioner sugar and the cocoa,
add alternately with cream and vanilla to butter.
Blend well. Chill until firm. Shape small amount of mixture around desired center,
roll into 1 inch balls. Drop into desired coating and turn until well covered.
Chill until firm.

Almond Biscuits

Ingredients:
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 cup margarine or butter
1 cup granulated sugar
1 egg
1 tsp almond essence
blanched almonds for decorationbeat
egg for glazing

Instructions:
Sift the flour, baking powder and salt into a bowl. Cream the margarine (or butter) and sugar together until light, white and fluffy. Beat in the egg and almond essence. Stir in the sifted dry ingredients to make a stiff dough.

Form the mixture into balls about 1 - 1.5 inch diameter and place these on a greased baking tray. Place half an almond (split lengthways) on each ball and press to flatten slightly. Brush with beaten egg.

Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes or until golden. Cool on a wire rack. This quantity makes about 45 biscuits.

Eggs Rossini

6 eggs
4 chicken livers
12 nice mushrooms
½ cup of stock
½ teaspoonful of salt
1 dash of pepper

Put the stock in a saucepan and boil rapidly until reduced one-half, add a drop or two of browning. Throw the chicken livers into boiling water and let them simmer gently for ten minutes, drain. Slice the mushrooms and put them, with the livers, into the stock, let them stand until you have cooked the eggs. Put a tablespoonful of butter in the bottom of a shallow platter. When melted break in the eggs, stand them in the oven until “set”, garnish with the livers and mushrooms and pour over the sauce.