Meatball Soup

cooking recipe ingredients :

500g lean beef mince
one tiny red onion, grated
two garlic cloves, crushed
1/2 cup fresh white breadcrumbs
1/3 cup basil leaves, finely chopped
1/3 cup grated parmesan cheese
one egg, lightly beaten
700g bottle (two 3/4 cups) tomato pasta sauce with basil
four cups chicken stock
1/2 cup risoni pasta
two zucchini, diced
150g green beans, trimmed, cut in to thirds
1/3 cup grated parmesan cheese &
crusty French bread, to serve

how to cook :

Combine mince, onion, garlic, breadcrumbs, basil, parmesan and egg in a immense bowl. Season with salt and pepper. Mix well. Roll tablespoonfuls of mixture in to balls. Place on a immense plate.
Pour tomato sauce, stock and two cups water in to a immense, deep saucepan. Cover. Bring to the boil over high heat. Skim froth from surface. Add meatballs. Return to a light boil.
Reduce heat to medium-low and simmer, uncovered, for ten minutes. Add risoni and cook for an additional five minutes. Add zucchini and beans. Cook for five minutes or until risoni and vegetables are tender.
Ladle soup in to serving bowls. Sprinkle with parmesan and serve with crusty French bread.

Meatball Bake

cooking recipe ingredients :

2 cups dried spiral pasta
500g lean beef mince
two garlic cloves, crushed
three green onions, finely chopped
3/4 cup fresh basil leaves, finely shredded
one massive carrot, trimmed, peeled, grated
one massive zucchini, trimmed, grated
150g button mushrooms, grated
one cup fresh white breadcrumbs
one tablespoon olive oil
690g jar tomato passata sauce
one cup grated tasty cheese
1/2 cup grated parmesan cheese
Tiny basil leaves, to serve

how to cook :

Preheat oven to 180°C/160°C fan-forced. Cook pasta in a saucepan of boiling, salted water, following packet directions until tender. Drain.
Meanwhile, place mince, garlic, onion, basil, carrot, zucchini, mushroom and breadcrumbs in a large bowl. Season with salt and pepper. Using hands, mix to merge. Using two level tablespoons of mince mixture per ball, roll mixture in to 24 balls. Place on a plate. Cover and freeze for ten minutes.
Heat oil in a frying pan. Cook meatballs, in batches, turning, for five to 6 minutes or until browned and cooked through. Transfer to a plate.
Place pasta and sauce in a 12-cup capacity oven-proof dish. Toss to merge. Arrange meatballs on top of pasta. Turn to coat. Sprinkle with tasty cheese and parmesan cheese.
Bake for twenty to 30 minutes or until golden and cheese has melted. Top with basil leaves. Serve.

Coconut Chicken And Salad

cooking recipe ingredients :

2 large (about 500g) chicken breast fillets
400g can coconut milk
1 stalk lemon grass, white part only, chopped
1 baby wombok, finely shredded
1 carrot, peeled, cut into matchsticks
2 cups (110g) bean sprouts, ends trimmed
2 green onions, trimmed, cut into matchsticks
1 bunch coriander, leaves picked
1 bunch Vietnamese mint, leaves picked
1/2 cup round mint leaves
4 kaffir lime leaves, very finely shredded
1/2 cup (80g) unsalted roasted peanuts, coarsely chopped
Bought fried shallots, to serve (see notes)
1/4 cup (60ml) lime juice
1/4 cup (45g) shaved palm sugar
2 tbs fish sauce
2 tbs coconut or rice vinegar (see notes)
1 tbs light soy sauce
1 red birdseye chilli, seeded, finely chopped

how to cook :

lace the chicken, coconut milk and lemon grass in a giant frying pan over medium heat. Bring to a simmer, reduce heat to low and cook, turning occasionally, for ten minutes or until chicken is cooked through. Remove from heat and set aside for 15 minutes to icy slightly. Transfer to a bowl and cover with plastic wrap. Place in fridge for two hours to chill.
To make the dressing, merge the lime juice, sugar, fish sauce, vinegar, soy sauce and chilli in a little bowl.
Drain coconut milk mixture from chicken. Finely shred chicken. Merge the wombok, carrot, bean sprouts, green onion, coriander, mints and lime leaves in a giant bowl. Add the chicken and toss to merge. Add the dressing and toss to merge. Divide evenly among serving bowls. Sprinkle with peanuts and shallots to serve.

Make an omelette

To make the ideal omelette, start with fresh eggs at room temperature. Crack the eggs in to a jug. Add tablespoon of water. You could also use milk in lieu for a lighter, fluffier omelette or even a dash of narrow cream for a richer, creamier omelette.
Use a fork to gently whisk the eggs until well combined. Season with salt & finely ground white pepper. You can also add some mixed herbs at this stage. It's better to season at this stage as this ensures that the seasoning is evenly distributed throughout the omelette. Using white pepper means the seasoning isn't visible through the omelette, however freshly ground black pepper can be used.
Melt 15 grams of butter in a medium non-stick frying pan over medium-high heat until foaming. Pour in the egg mixture to cover the base.
As the omelette sets, use a flat-bottomed wooden spoon or fork, to gently lift & stir so any raw egg runs underneath to cook.
Cook for 1-2 minutes or until the base of the omelette is set & lightly golden & the top is still slightly liquidy. It's better to have a liquid top as when the omelette is folded over for serving, the heat will continue to cook the centre. If the omelette is cooked until the top is dry, the omelette could be overcooked.
Use a spatula or fork to fold the fringe of the omelette closest to you towards the centre, Tilt the pan away from you, close to a warmed serving plate, & quickly flip the omelette onto the plate.
Add any fillings, before folding the omelette, such as chopped bacon, tomato, shallots, mushrooms, or grated cheddar.

Roast Chicken

cooking recipe ingredients :

1.6kg whole chicken
1 lemon, halved
2 teaspoons olive oil

how to cook :

Preheat oven to 220°C. Lightly grease a roasting pan. Place a wire rack in to roasting pan. Trim excess fat from chicken. Discard neck. Rinse chicken (including cavity) under chilled jogging water. Pat-dry with paper towels. Season cavity with salt and pepper.
Gently squeeze the juice from half the lemon over chicken, rubbing juice in to skin. Place both lemon halves in to chicken cavity. Tie legs together with kitchen string.
Brush both sides of chicken with oil. Season chicken all over with salt and pepper. Place, breast-side up, onto rack in roasting pan. Roast for one hour or until juices run clear when chicken thigh is pierced with a skewer. Stand, covered, for ten minutes. Serve with roast vegetables, if desired.

Chocolate Cream Pie

how to cook :

Spread caramel topping in bottom of pie crust. Merge cream cheese, sour cream, & milk in a blender. Mix until smooth. Add pudding mix; method for about 30 more seconds. Pour pudding mixture over caramel layer, covering evenly. Chill until set, about 15-20 minutes

cooking recipe ingredients :

1 (9-in.) chocolate pie crust
one (6-8 oz.) package cream cheese
1/2 cup sour cream
one 1/4 cups milk
one (small) package chocolate instant pudding
1/2 cup caramel topping

Chocolate Cake

cooking recipe ingredients :

1 stick margarine
1/2 cup oil
two square chocolate or four tbls. cocoa (unsweetened)
one cup water
two cups unsifted flour
one tsp. baking soda
two cups sugar
1/2 cup sour milk or butter milk (or 1/2 tsp. vinegar in 1/12 cup milk)
two eggs beaten
one tsp. cinnamon
one tsp. vanilla

Preheat oven to 350. Merge margarine, chocolate, oil, and water in a saucepan and heat until chocolate melts. Merge flour, baking soda, sugar, milk, eggs, cinnamon, and vanilla in a giant bowl. Add first ingredients. Batter will be runny. Pour batter in to greased 12x18" pan. Bake 20-25 minutes or until cake is done. minutes before cake is done make the icing.

Icing:
one stick margarine
two squares unsweetened chocolate
6 tbls. milk
one package (one lb.) confectioners sugar
one tsp. vanilla

Merge margarine, milk, and chocolate in a sauce pan. Heat until chocolate melts and bubbles form around edges. Add remaining ingredients and beat until smooth. Icing won't be stuff. Ice cake while still warm.

Lemon Stand Pie

Beat concentrate in sizable mixing bowl with electric mixer on low speed about 30 seconds. Gradually spoon in ice cream, beat until well blended. Gently stir in whipped topping until smooth. If necessary, freeze until mixture will mound. Spoon in to crust.

1 can (6 oz.) frozen lemonade or pink lemonade concentrate, partially thawed
one pint vanilla ice cream (two cups), softened
one tub (8 oz.) chilled whip, thawed
one prepared graham cracker crumb crust (6 oz.)

Freeze for hours or overnight until firm. Let stand at room temperature for 30 minutes or until pie can be cut easily

Pumpkin cheesecake

cooking recipe ingredients :

2 c. vanilla wafer crumbs
1/4 c. margarine, melted
16 oz. cream cheese, softened
3/4 c. sugar
three eggs
one t. vanilla
one c. canned pumpkin
3/4 t. cinnamon
1/4 t. nutmeg

how to cook :

Merge crumbs and margarine, press in to bottom and sides of 9 inch springform pan. Merge cream cheese, 1/2 c. sugar and vanilla. Mix at medium until blended. Add eggs separately, mixing well after each. Reserve cup cream cheese mixture. Add pumpkin, remaining sugar and spices to the reserved cup of cream cheese mixture and mix well. Layer half of pumpkin mixture over half of cream cheese mixture. Repeat layers. Bake at 350 for about 55 minutes. Loosen cake from rim of pan, chilled before removing rim. Chill and serve.

Mud Bars

cooking recipe ingredients :

one cup and two T. flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup firmly packed brown sugar
1/2 cup butter, softened
one tsp. vanilla
one egg
1-12oz. pkg. semi-sweet chocolate chips (divided)
1/2 cup chopped nuts

how to cook :

Preheat oven to 375. In bowl merge flour, baking soda, and salt then set aside. In bowl, beat brow sugar, butter, and vanilla until creamy, add egg, beat well. Gradually add flour mixture. Stir in one 1/3 cup chocolate chips and nuts. Spread in to foil lined 9" square baking pan. Bake 23-25 minutes.

Immediately after removing from oven sprinkle remaining chocolate chips on top. When chips are shiny, spread evenly with back of spoon. When chilled, chill 5-10 minutes to set chocolate. Cut in to 2"x1" bars.