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

Ingredients

• 8 qt. box instant dry milk
• 1 lb (.5 kg). box nestle quick
• 6 oz (168 grm). can coffee mate
• 1/2 cup (125 ml) powder sugar

• Mix above ingredients well.
• When ready to use, mix 1/3 cup (80 ml) of mix to 1 cup (225 ml) hot water or cold water.
• You can add to coffee also, if you want coffee flavored chocolate drink.

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.

Ingredients

• Chambord
• Vodka
• Crushed Ice
• Lemon-Lime cocktail mix (or lime juice)

• Pour over crushed ice:
• 1 part vodka
• 1 part Chambord
• 1 part cocktail mix
• stir

Ingredients

• 1/2 cup (125 ml) maple syrup
• 1/2 cup (125 ml) ketchup
• 1/4 cup (60 ml) soy sauce
• 2 tsp (10 ml). dry mustard
• 1 tsp (5 ml). ground ginger
• 1/4 tsp (1 ml). garlic powder
• 2-1/2 lbs (1.1 kg). chicken wings tip removed.

• Combine all ingredients, except chicken, in a 2 qt saucepan; mix well.
• Bring to boil; cook over med high heat about 6 minutes.
• Remove from heat; let cool a bit.
• Cut chicken wings in half at joint and place skin side down in baking pan.
• Pour sauce over chicken.
• Cover and refrigerate several hours or over night.
• Turn chicken skin side up.
• Bake at 400 degrees (200 C.) 45 to 50 min. spooning sauce over chicken occasionally.
• If serving at party you can now put in crockpot on low to keep warm.

Ingredients:

• 120 g butter
• a pinch of salt
• 1 cup of sugar
• 4 egg yolks
• 125g sour cream mixed with one rounded teaspoon bicarbonate of soda
• 2 cup cocoa dissolved in 3/4 cup hot coffee
• 2 cups plain flour
• 4 egg whites
• 2 cup sugar

• 200ml kirsch
• 300 ml fresh cream, whipped
• 1 jar sour cherries
• 200g dark chocolate

• Grease and line a 25 cm spring form cake tin. Do not pre-heat your oven.
• Cream sugar with the butter. Add egg yolks, one at a time. Beat gently. Fold in the sour cream mixture. Add the cocoa and flour, alternately, until the ingredients are well mixed.
• Beat the egg whites, gradually adding the sugar.
• Fold the egg whites into the flour, egg and cocoa mixture.
• Pour into the baking tin and place in a cold oven, on the middle shelf, and bake for 55 minutes at 175 C.

• When the cake is cooked and cooled, cut into 3 equal layers and freeze until required. While the cake is still semi-frozen, sprinkle two layers with kirsch. Spread the first layer with whipped cream and add some sour cherries. The second layer is placed on this and just spread with whipped cream. Finally the third layer is placed on the top. The top and sides of the cake are then covered with whipped cream. Grate dark chocolate onto the sides of the cake. The top of the cake can be decorated with rosettes of cream, cherries and more grated chocolate.

Ingredients

• 2 lbs (.9 kg). stew beef
• 1/2 cup (125 ml) flour
• 1/2 tsp (2 ml) salt
• 1/4 tsp (1 ml) pepper
• potatoes, celery, carrots and onions, cut in cubes
• 2 tbsp (30 ml) (heaping) Oxo Beef Powder or other beef boullion concentrate
• 1 tbsp (15 ml) Worcestershire sauce
• 1 tsp (5 ml) paprika
• 1 tsp (5 ml) minced garlic
• 2 whole bay leaves
• 1 can whole mushrooms

• Put meat,flour, salt & pepper in crock pot and coat meat well.
• Meat does not to be browned. Trust me!
• Into hot water add Oxo Beef Powder, Worcestershire sauce, paprika and minced garlic.
• Add to crockpot with all other ingredients.
• Top to rim of pot with water.
• Mix well.
• Add bay leaves and cook on high all day.
• Before serving add can of whole mushrooms including juice(adding mushroom juice is optional).
• Heat long enough for mushroom to heat through.