Cook City (Magluto Tayo, Bona Appetit, Cooking Recipes)

Ingredients

• French toast:
• 12 slices white bread, crusts removed and cut in 1 inch cubes
• 2 8 oz (224 grm). packages cold cream cheese, cut in 1 inch cubes
• 1 cup (225 ml) blueberries, fresh or frozen
• 12 large eggs
• 1/3 cup (80 ml) maple syrup
• 2 cups (475 ml) milk
• Sauce:
• 1 cup (225 ml) sugar
• 2 tbsp (30 ml) cornstarch
• 1 cup (225 ml) water
• 1 cup (225 ml) blueberries
• 1 tbsp (15 ml) unsalted butter

• Arrange half the bread cubes in a buttered 13 X 9 inch glass baking dish, scatter the cream cheese over the bread, and sprinkle the blueberries over the cream cheese.
• Arrange the remaining bread cubes over the blueberries.
• In a large bowl, beat together the eggs, syrup, and milk.
• Pour the egg mixture evenly over the bread mixture.
• Cover and chill overnight.
• Bake the French Toast covered with foil in a preheated 350 degree (175 C.) oven for 30 minutes.
• Remove foil and bake 30 minutes more until puffed and golden.
• Sauce:
• Stir together the sugar, cornstarch and water and cook mixture over medium high heat for 5 minutes or until thickened.
• Stir in the blueberries and simmer mixture for 10 minutes, or until the berries have burst.
• Add the butter and stir the sauce until butter is melted.
• Serve the French Toast with the sauce.

Ingridients

• 1 cup sugar
  
• 2 cups milk
  
• 1 cup cocoa powder, sifted
  
• 3 1/2 ounces bittersweet chocolate, chopped
  
• 4 egg yolks, beaten lightly

• Place the cherries in a bowl and cover with rum. Allow to soak for several hours or overnight.
• Heat the light cream and sugar together until the sugar is dissolved and bubbles begin to form around edge of the pot. Whisk yolks until creamy. Add 1/2 cup of the warm cream to the egg yolks. Pour the warmed yolks back into the half-and-half and continue to cook, stirring, until the custard mixture coats the back of a spoon. Do not boil the mixture or it will curdle. Stir in the vanilla, allow to cool completely, then chill.
• Pour into the ice-cream maker and freeze according to manufacturer's directions. Drain the cherries. When the mixture begins to thicken as it freezes, add the cherries and freeze until ice cream is the proper
  consistency.

Ingredients

• 2 ounce can anchovy fillets
• 1/2 cup (125 ml) parsley
• 3 tbsp (45 ml) chopped chives
• 1 cup (225 ml) mayonnaise
• 1 cup (225 ml) sour cream
• 2 tbsp (30 ml) tarragon vinegar
• 1/2 tsp (2 ml) salt
• Dash of fresh ground pepper

• Put all ingredients in a blender and blend for about 20 seconds.
• Cover and refrigerate until needed.

Ingredients

• 8 or more boneless, skinless chicken breasts
• 1/2 cup (125 ml) fresh lemon juice
• 2 8 oz (224 grm). containers plain low-fat yogurt
• 8 cloves garlic, minced
• 4 tbsp (60 ml) vegetable oil
• 4 tsp (20 ml) ground cumin
• 1 tbsp (15 ml) chili powder
• 1 tbsp (15 ml) fresh ginger, peeled and minced
• 2 tsp (10 ml) paprika
• 2 tsp (10 ml) salt
• 1 tsp (5 ml) turmeric

• Rinse and pat chicken dry.
• Cut several slits across the top of each piece.
• Combine remaining ingredients in large bowl to make marinade.
• Add chicken to yogurt mixture and coat well.
• Let marinade 24 to 48 hours turning occasionally.
• Grill on outdoor barbecue or bake in in oven at 400 degrees (200 C.) turning once for 30 minutes or until chicken is done.