Brie with Raspberry Sauce

You'll Need

• 1 (8 ounce) Brie cheese round
• 1/4 cup raspberry preserves
• 1 tablespoon sliced almonds

 Place the Brie in a microwave-safe 9-inch pie plate. Spread the raspberry preserves over the top. Microwave at 50% power for 2 minutes, or until warmed through. Sprinkle with the almonds and serve warm.

Serve this with crackers and/or apple slices.

Yields 8 serving

Blueberry Drop Doughnuts

You'll Need

• 1 package wild blueberry muffin mix
• 1/2 cup flour
• 3/4 cup milk
• 1 egg
• Crisco shortening for shallow frying
• 1/2 cup granulated sugar
• 1 teaspoon cinnamon

 Wash blueberries and set aside to drain.

Combine dry muffin mix and flour. Add milk and egg; stir only until ingredients are moistened. Gently fold in blueberries. Drop by teaspoonsful into a 1-inch depth of Crisco heated to 365 degrees F in large skillet. Fry until brown; turn once. Drain on paper towels. Shake warm doughnuts in a bag with sugar and cinnamon mixture.

Makes about 3 dozen

Coconut Cake Doughnuts

You'll Need

• 2 eggs
• 1/2 cup granulated sugar
• 1/4 cup milk
• 2 tablespoons melted shortening or vegetable oil
• 2 1/3 cups sifted all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup flaked coconut

 Beat eggs with sugar until light; add milk and cook shortening. Add sifted dry ingredients and coconut; stir just until blended. Chill several hours.

Roll out on lightly floured surface to 1/2-inch thick. Cut out doughnuts with doughnut cutter. Fry in deep hot fat (375 degrees F) until brown; turn and brown other side (about 1 minute per side). Drain on paper towel. Sprinkle with confectioners' sugar.

Makes 1 dozen

Orange Almond Cake

You'll Need

• Olive oil to prepare pan
• 1 cup whole blanched almonds, toasted*
• 1 cup all-purpose, bleached flour
• 1 tablespoon baking powder
• 1/8 teaspoon fine sea salt
• 4 large eggs, room temperature
• 1 cup plus 2 tablespoons granulated sugar
• Rind of 1 orange, finely grated
• 1/2 cup fresh, strained orange juice
• 1/2 cup extra virgin olive oil
• 
  
• Orange Juice Soak
• 1/2 cup strained orange juice
• 1/4 cup granulated sugar

 Preheat oven to 350 degrees F. Adjust rack to the middle level. Wipe or spray a 9-inch springform pan with olive oil.

In a food processor, grind toasted almonds into a fine meal. In a bowl, whisk them together with flour, baking powder and salt; set aside.

In the bowl of an electric mixer, beat eggs at medium speed until they become foamy, then slowly add sugar and beat until thick and lemon-colored. On low speed, add flour- nut mix, then add orange rind, orange juice and olive oil, blending just until mixed.

Scrape the batter with a rubber spatula into prepared pan and level top. Bake for 45 to 50 minutes or until a skewer plunged in middle comes out clean and cake begins to pull away from sides of pan.

Cool in the pan on a rack for 10 minutes, then turn out on a rack to cool completely. When cool, transfer to a serving plate right side up. Mix together the 1/2 cup orange juice and 1/4 cup sugar. Poke holes with a fork over top of cake and slowly pour on Orange Juice Soak, then serve. Covered tightly with plastic wrap, the cake will keep well for up to three days at room temperature

Orange Poppy Seed Cake

You'll Need

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1/4 cup poppy seed
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup cooking oil
• 3 eggs
• 3/4 cup milk
• 2 teaspoons finely shredded orange peel
• 1/2 cup orange juice
• 1 cup sifted powdered sugar, optional
• 3 to 4 teaspoons orange juice, optional
•  Grease and lightly flour a 10-inch fluted tube pan; set pan aside.

In a large bowl stir together flour, sugar, poppy seed, baking powder, and salt. Add oil, eggs, milk, orange peel, and the 1/2 cup orange juice. Beat with an electric mixer on low to medium speed about 60 seconds or until well combined. Pour batter into prepared pan.

Bake in a 350 degree F oven for 50 to 55 minutes or until a wooden toothpick inserted near center of cake comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan.

If desired, in a small bowl combine powdered sugar and the 3 to 4 teaspoons orange juice. Whisk until smooth; drizzle over warm cake or pass with cake. Cover; store at room temperature for up to 3 days. Makes 18 servings.

Make Ahead Tip: Prepare, bake, and glaze cake; cool completely. Place the cake on a baking sheet and freeze until firm. Once firm, place cake in a 2-gallon freezer bag and freeze for up to 1 month. Before serving, thaw at room temperature for several hours

Greek Coffee Cake

You'll Need

• 1 cup butter
• 1/2 cup margarine
• 1 2/3 cups granulated sugar
• 6 eggs
• 2 cups flour
• 1 tablespoon vanilla extract
• 1 tablespoon orange or lemon juice

Cream butter, margarine and sugar thoroughly. Add eggs; mix well. Add remaining ingredients; mix well. Bake in a greased and floured Bundt pan at 325 degrees F for about 1 hour.

Cool for 10 minutes, remove from pan, and sprinkle with confectioners' sugar

Asian Spaghetti

You'll Need

• 3 tablespoons CRISCO Oil, divided
• 1/2 pound spaghetti, uncooked
• 3 tablespoons soy sauce
• 3 tablespoons sesame seeds
• 1 scallion or green onion, trimmed and thinly sliced

 Bring large pot of salted water to a boil on high heat. Add 2 tablespoons Crisco Oil and spaghetti. Boil according to package directions until al dente. Drain.

Heat remaining 1 tablespoon Crisco Oil in small skillet on medium heat. Add sesame seeds. Saut 2 minutes, or until brown. Toss spaghetti with soy sauce, sesame seeds and scallion. Serve immediately

Five Spice Powder Blend

You'll Need

• 2 teaspoons aniseed, crushed
• 2 teaspoons freshly ground pepper
• 2 teaspoons fennel seeds, crushed
• 2 teaspoons ground cloves
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground allspice

 Combine all ingredients; store in an airtight container.

Makes 1/4 cup

Sweet and Sour Pot Roast

You'll Need

• 1 tablespoon shortening
• 1 (4 pound) chuck or pot roast
• 2 onions, sliced
• 1/4 teaspoon pepper
• 1/4 teaspoon ground cloves
• 1/4 cup honey
• 1/4 cup granulated sugar
• Juice of 2 lemons
• 1 teaspoon salt

In Dutch oven or heavy skillet with a tight lid, add meat and onions and brown, turning to get all sides. Add rest of stuff and cover tightly and simmer slowly over low or bake at 300 degrees F for 3 - 3 1/2 hours, until meat is tender

Nut Cake Deluxe

You'll Need

• 1 pound butter
• 2 cups granulated sugar
• 6 eggs, beaten
• 4 cups cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 pound candied cherries, cut up
• 1/2 pound candied pineapple, cut up
• 1 pound pecans, chopped
• 2 teaspoons vanilla extract

 Preheat oven to 250 degrees F.

Cream butter and sugar. Add eggs. Add 3 cups flour sifted with baking powder and salt. Mix remaining flour with cherries, pineapple and chopped pecans; stir into batter. Add vanilla extract. Pour into tube pan, greased and double lined with wax paper. Bake for 3 hours. Cool in pan

dilled macaroni-chicken salad

You'll Need

• 8 ounces elbow macaroni -- uncooked
• 1 cup cooked and chopped chicken breast
• 1/2 cup evaporated skimmed milk
• 3 tablespoons white wine vinegar
• 2 tablespoons chopped green onions
• 1 tablespoon vegetable oil
• 1 tablespoon chopped pimientos
• 2 teaspoons sugar
• 1 teaspoon dried dill weed
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon ground black pepper

  Cook macaroni according to package directions, omitting salt and fat. Drain; rinse in cold water, and drain again. Combine macaroni and chicken in a large bowl; set aside. Combine milk and remaining ingredients in a small jar; cover tightly and shake vigorously. Pour over macaroni mixture; toss gently. Cover; chill 2 hours.  Yield: 5 servings

George's sweet potatoes

You'll Need

• 1 21oz can cherry pie filling
• 1/4 tsp ground allspice
• 1/8 tsp ground black pepper
• 1 29oz can sweet potatoes

 Preheat oven to 350 degrees. In a mixing bowl, combine the cherry pie filling, allspice, and black pepper. Drain sweet potatoes and cut into bite-sized pieces, then very gently add them to the cherry pie filling. Pour into a lightly greased 1 quart baking dish and bake, uncovered, 25 to 30 minute

Corned Beef and Cabbage Casserole

You'll Need

• 2 pounds chopped cabbage
• 1 (12 ounce) can corned beef, diced
• 1 can Cheddar cheese soup
• 1 (5 1/3 ounce) can evaporated milk
• 3 tablespoons onion, grated
• 1 teaspoon mustard
• 1/2 teaspoon salt
• 4 slices bread (in cubes)
• 2 tablespoons melted butter
• 4 slices American cheese

Cook cabbage in small amount of water 5 to 8 minutes or until tender; drain well.

Arrange alternate layers of cabbage and corned beef in shallow 2-quart casserole.

Combine soup, evaporated milk, onion, mustard and salt; stir well. Pour over corned beef and cabbage. Toss bread cubes with melted butter; arrangearound edge of casserole. Bake at 350 degrees F for 45 minutes.

Arrange American cheese over center of casserole. Return to oven for 5 minutes

Apple Crisp I

You'll Need

• 8 baking apples
• 1 cup brown sugar
• 1 teaspoon cinnamon
• 3/4 cup flour
• 1/2 cup butter
• 1/2 cup wate

 Wash, pare, quarter and core apples. Cut each quarter lengthwise into 3 or 4 slices. Put sliced apples in the bottom of a buttered baking dish. Add water. Combine sugar, cinnamon and flour and rub butter into mixture to make crumbs. Spread crumbs over the top of apples, patting them down evenly. Bake uncovered at 375 degrees F for approximately 40 minutes. Leave uncovered.

Serve with cream.

Serves 6 to 8

Sweet and Sour Pot Roast

You'll Need

• 1 tablespoon shortening
• 1 (4 pound) chuck or pot roast
• 2 onions, sliced
• 1/4 teaspoon pepper
• 1/4 teaspoon ground cloves
• 1/4 cup honey
• 1/4 cup granulated sugar
• Juice of 2 lemons
• 1 teaspoon salt

 In Dutch oven or heavy skillet with a tight lid, add meat and onions and brown, turning to get all sides. Add rest of stuff and cover tightly and simmer slowly over low or bake at 300 degrees F for 3 - 3 1/2 hours, until meat is tender

Princess Cake

Good everyOne today, we have a new plate the first;

You'll Need

• 3 egg yolks
• 1 egg
• 2/3 cup granulated sugar
• 2/3 cup all-purpose flour
• 1/4 cup potato flour
• 2 teaspoons baking powder
• 3 egg whites

 Preheat oven to 375 degrees F. Butter and flour a deep round 8- or 9-inch springform pan.

In a small mixer bowl, mix 3 egg yolks with 1 whole egg. Add the 2/3 cup sugar. Beat at high speed of electric mixer until white and fluffy, scraping sides of bowl often.

Sift together flour, 1/4 cup potato flour and baking powder. Stir into creamed mixture. Mix well. Wash beaters.

In another bowl, beat egg whites at high speed until stiff peaks form. Carefully fold into flour mixture. Pour batter into pan. Bake at 375 degrees F for 30 minutes or until top springs back when touched lightly near center. Cool on rack. Remove cake from pan when it has cooled 10 minutes. Continue to cool on rack.

Cream Filling

• 1 1/2 teaspoons unflavored gelatine
• 2 tablespoon cold water
• 1 tablespoon granulated sugar
• 2 teaspoons potato flour
• 1 cup heavy cream
• 2 slightly beaten egg yolks
• 1/2 teaspoon vanilla extract
• 1/2 cup whipping cream, whipped

Soften gelatine in cold water. Mix 1 tablespoon sugar and 2 teaspoons potato flour in top of double boiler. Stir in a little heavy cream until sugar and flour dissolve. Stir in 2 egg yolks, then remaining cream, until blended. Cook over simmering water until smooth and thick, stirring constantly.

Remove from heat. stir in gelatine and vanilla extract until gelatine dissolves. Stir occasionally until completely cool, but not set, about one hour at room temperature. Fold into whipped cream.

Topping
1 (9 ounce) roll almond paste (marzipan)
Few drops green food coloring
Confectioners' sugar

Place almond paste in a food processor with a steel knife. Add enough green food coloring to tint paste pale green. Process until a smooth ball forms. Roll out between two sheets of wax paper into a circle large enough to cover the top and sides of cake.

To assemble cake
Divide cake into 2 layers. Spread filling between layers and on top of cake. Roll almond paste topping loosely onto rolling pin, then drape over cake. Smooth down over sides and trim around base of cake. Use scraps of paste to re-roll and cut out small decorative shapes such as hearts and leaves. If desired, use small amounts of additional almond paste tinted pink for special cut-out shapes. Sprinkle cake lightly with confectioners' sugar. Refrigerate until serving time.

Serves 12

Dairy-Free Cake

You'll Need

• 3 eggs.
• 75g caster sugar.
• Zest and juice of half a lemon (or ½ tsp vanilla essence).
• 75g plain flour, sifted.
• 1 teaspoon of baking power.
• Caster sugar (for dusting and decorating)
• Jam (to sandwich the sponges and decorate the top

Preheat the oven to 180C/350F/gas mark 4.

Lightly grease two seven-inch cake tins and line with greased baking parchment.

Separate the eggs into two large bowls.

Add the sugar to the yolks and whisk (preferably with an electric whisk) until the mixture has doubled in size and is pale and fluffy.

Add the lemon zest and juice (or the vanilla essence).

Wash and dry the whisk then whisk the egg whites to stiff peaks.

Using a large metal spoon, begin folding a spoonful of the whites into the yolk
mixture, alternating with the sifted flour and baking powder, and ending
with the whites. Do this gently so as not to lose valuable air.

Divide the mixture between the two tins and bake for about twenty minutes. When done, they should be golden on top, springy in the centre and come away from the sides.

Cool in the tins for a couple of minutes.

Lay a sheet of greaseproof paper on a work surface and sprinkle with sugar. Turn the cakes upside down on to this and transfer to a wire rack to finish cooling.

Sandwich together with jam and decorate the top appropriately.

Eat as fresh as possible

bubbling cabbage

You'll Need

• 1 medium Savoy cabbage, coarsely chopped
• 1 cup lemon-lime carbonated beverage (like 7-Up)
• 5 anise seeds, crushed
• 1/8 tsp salt
• 1/8 tsp ground black pepper
• 3 tbs butter or margarine

 Combine first 5 ingredients in a large skillet; cover and cook over medium heat 8 to 10 minutes or until cabbage is tender. Add butter and toss cabbage gently

Eggplants in oil and tomato sauce

You'll Need
    * 1 kg round eggplants
    * 2 - 3 tomatoes, peeled and cut in small pieces
    * 2 - 3 medium onions, cut in thin slices
    * 1 - 2 garlic cloves
    * 150 ml olive oil
    * parsley
    * A pinch of sugar
    * Pieces of graviera cheese

Wash the eggplants and cut them in cubes or along side in thin slices, like in the picture. Salt them and let them stand for 1/2 hour. Then, wash them and strain them well. Saute the eggplants and the onions in a deep saucepan with the oil. Add garlic, tomatoes, sugar, some parsley and some water and let them boil. When eggplants are soft enough and water is absorbed lay thin pieces of graviera cheese and let them melt

Pineapple flamb

You'll Need

• 8 slices pineapple, 4 tbsp butter
•  4 tbsp sugar
• 3/4 cup pineapple juice
• 1 tsp coffee (ground)
•  1/2 cup ron
•  1/2 cup almonds grated and roasted

 Heat butter in pan, saut? pineapple both sides slightly, add juice, sugar & coffee let simmer for a minute, add ron and flamb?. place on dish & sprinkle with almonds. 

Kitchen Fitness

Welcome to My chaine in Youtube 
there is a lot surperise

 https://www.youtube.com/channel/UCESl8p_PpBeKR0IQlRbx6qA?feature=watch

Chocolate Cherry-Almonds Fudge

You'll Need

• 14 oz can sweetened condensed milk
• 2 (12 oz) cup semi sweet chocolate chips
• 1/2 cup coarsely chopped almonds
• 1/2 cup chopped candied cherries
• 1 tsp almond extrac

 Line a 8x8x2 inch pan with aluminum foil. In a medium saucepan combine the sweetened condensed milk with the chocolate chips. Heat until the chips are melted and the mixture is smooth. Stir in the almonds and cherries; add the almond extract. Spread in the prepared pan. Cover with aluminum foil and chill until firm.
Cut into 1 inch squares. Store leftovers covered in refrigerator

Cherry Almond Tea Ring

You'll Need
Filling

• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 1 (16.5 ounce) can Bing or Royal Anne

    Cherries, drained, reserving juice

Combine sugar and cornstarch in small saucepan. Gradually add reserved cherry juice. Cook and stir over medium heat until thickened. Add reserved cherries. Let stand until cool.

Tea Ring

• 1 (16 ounce) loaf frozen bread dough
• 2 tablespoons butter or margarine

Glaze

• 1 cup sifted confectioners' sugar
• 2 tablespoons milk
• 1 teaspoon almond extract

Mix well.

Topping

• 1/4 cup sliced almonds

 Stretch and roll out thawed bread dough into a 15 x 9-inch rectangle on a lightly floured surface. Spread butter or margarine over dough. Spread filling down the center of dough. Beginning at 15-inch side, fold over and pinch edges. Stretch roll to make even. Pinch edge of dough into roll to seal well.

Place dough, with sealed edge down, on a greased pizza pan and shape into a ring. With scissors, snip almost to center at 1-inch intervals along outside edge. Twist and turn each section on its side. Let rise until double in size, 35 to 45 minutes.

Bake 25 minutes at 375 degrees F. If it browns too quickly, cover loosely with aluminum foil. Cool on baking rack. Drizzle with glaze and sprinkle with sliced almonds.

Makes 15 servings

Pinch Cake

You'll Need

• 4 cans biscuits
• 2 cups granulated sugar
• 1 cup butter, melted
• 2 tablespoons cinnamon
• Nuts
• Raisins

 Butter an angel cake pan. Cut biscuits into quarters. Roll in 1 cup sugar and 1 tablespoon cinnamon. Layer biscuits with nuts and raisins; next layer with nuts and raisins, then pour over 1/2 of melted butter, 1 cup sugar, 1 cup butter, 1 tablespoon cinnamon (melted until sugar dissolves). Layer last 2 cans as above and pour remaining sugar mixture over. Bake at 350 degrees F for 50 to 60 minutes. Be careful turning over as butter will burn you

Jam Cake

You'll Need

• 1 cup butter, softened
• 2 cups granulated sugar
• 3 eggs, beaten
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1 cup blackberry jam
• 1 tablespoon allspice
• 1 cup black walnut pieces (or other nuts)
• 1 cup raisins
• 1 1/2 cups flake coconut

 Preheat oven to 325 degrees F.

In large mixing bowl, beat butter and sugar. Add eggs. Beat until creamy.

Mix flour and soda. Add to butter mixture. Mix well. Add buttermilk, jam and allspice. Mix well. Stir in black walnuts, raisins and coconut.

Pour into lightly greased and floured 10-inch tube pan. Bake 1 hour at 325 degrees F. Cool 15 minutes in pan. Loosen cake and invert onto cooling rack.

Serves 12 to 16

Salmon Tetrazzini

Good Morning Ladies and gentlemenm, Today we have a new recipes,
"Salamon Terazzini" is a plate of Fish

• 2 tablespoons butter or margarine
• 2 tablespoons flour
• 1/4 teaspoon salt
• Dash of pepper
• Dash of nutmeg
• 1 tablespoon Dijon mustard
• 1 tablespoon dry sherry
• 1 (3 ounce) can sliced mushrooms, drained
• 2 tablespoons dry bread crumbs.
• 2 tablespoons grated Parmesan cheese

 Cook spaghetti according to directions; drain. Drain salmon, save liquid. Flake into large pieces. Add milk to salmon liquid to make 2 cups.

Melt butter or margarine in pan. Blend in flour, salt, pepper and nutmeg. Add salmon liquid and milk mixture all at once. Cook on medium heat, stir constantly until thick and smooth. Add mustard and sherry. Stir in spaghetti, mushrooms and salmon. Turn into 1-quart casserole.

Combine crumbs and Parmesan cheese and sprinkle over top. Bake at 350 degrees F for 35 to 40 minutes. May microwave on HIGH for 3 minutes, turn and 2 minutes.

Serve with salad.

Serves 6

Tropical Zing

You'll Need

• 1/4 cup water  
• 2 tsp ginger, chopped  
• 3 cans (240 cl each) DEL MONTE Pineapple Crush Juice Drink, chilled  
• 2 cans (240 cl eac) DEL MONTE Pineapple Guava Juice Drink, chilled  
• 1 can (240 cl) DEL MONTE Sweetened Pineapple Juice Drink, chilled  
• 1-1 2 Tbsp lemon juice  

 1   BOIL ginger in water for 3 minutes. Strain.

 2   COMBINE ginger stock with all DEL MONTE Juice Drinks. Chill thoroughly.  

bubbling cabbage

Pate Vegetale

You'll Need

• 1 medium Savoy cabbage, coarsely chopped
• 1 cup lemon-lime carbonated beverage (like 7-Up)
• 5 anise seeds, crushed
• 1/8 tsp salt
• 1/8 tsp ground black pepper
• 3 tbs butter or margarin

 Combine first 5 ingredients in a large skillet; cover and cook over medium heat 8 to 10 minutes or until cabbage is tender. Add butter and toss cabbage gently.

Cherry Pie Cobbler

You'll Need

• 1/2 cup butter
• 1 cup self-rising flour
• 1 cup granulated sugar
• 1 cup milk
• 1 can cherry pie filling

Melt butter in baking dish.
Combine sugar, flour, and milk. Beat until smooth. Pour over melted butter in baking dish. Add fruit. Do not stir. Bake at 400 degrees F for 30 minutes until brown

Cow Patty Cobbler

You'll Need

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/2 cups granulated sugar
• 4 teaspoons cocoa
• 1/4 cup vegetable oil
• 1 cup milk
• 1 cup chopped pecans
• 2 cups firmly packed brown sugar
• 8 teaspoons cocoa powder
• 3 1/2 cups boiling water

 Mix together flour, baking powder, salt, sugar and cocoa. Stir in oil, milk and pecans. Pour into a Dutch oven.

Mix together brown sugar and cocoa. Sprinkle over top of cake batter. Pour boiling water over the top. DO NOT STIR! Bake at 350 degrees F for 45 minutes

Honey Fish

Hello everyone today we are a new plate "Honey Fish"

You'll Need

• 1/4 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons lemon juice
• 1 teaspoon curry powder
• 1/2 teaspoon salt
• 4 (3/4-inch thick) grouper or other fish fillets

Combine first 5 ingredients; stir well. Place fillets in a 13 x 9-inch baking dish; brush with half of honey mixture. Turn fillets; brush with remaining honey mixture. Cover and marinate in refrigerator for 15 minutes.

Remove fillets from marinade, reserving marinade. Place fillets on a lightly greased rack in a roasting pan. Broil 4 inches from heat 10 to 12 minutes or until fish flakes easily when tested with a fork, basting occasionally with reserved marinade.

Yields 4 servings

Amaretto Cheesecake

Pour batter into a greased 9-inch springform pan. Sprinkle reserved nuts over the top. Bake in the middle of a preheated 325F oven for 25 minutes or until just barely set. Turn off the oven, leave the door ajar, and let cool in the oven for 1 hour longer. Chill. To serve, remove pan sides and cut into wedges

Banana Flamb

You'll Need

• 4 tbsp. butter
•  1/4 tsp. cinnamon
•  4 bananas
•  cut in half lengthwise
•  1 cup brown sugar
•  4 tbsp brandy
•  vanilla ice cream & chocolate topping
• 1/4 cup rum 

 Melt butter in pan, add sugar, cinnamon and brandy, stir to mix until sugar is melted, add bananas saute until soft. Add rum, allow to heat, ingnite (flamb?) until rum is burned out. Place 2 halfs per dish and spoon sauce over bananas, add 2 scoups of ice cream per dish, top with chocolate sauce.

Orange Cake

You'll Need

• 100gr butter (1 stick)
•  juice of 2 oranges
• grated peel ( not white part that is bitter)
•  100gr grated almonds, 250 gr flour
•  9 gr backing powder
• 2 eggwhite beaten until foamy
•  1/2 tsp. salt. 

 Mix all ingredients slowly, eggs last, fill mass in buttered baking form, bake in 375F preheated oven for 45 min.

Baked Bluefish

You'll Need 

• 1/2 pounds bluefish fillet(s) 
• 1 (8 ounce) container herb-seasoned dry bread stuffing mix 
• 1 1/2 cups boiling water 
• 1/2 cup butter, melted 
• salt and pepper to taste 
• 2 tablespoons butter, melted 
• 1/2 cup minced onion 

4 sprigs fresh dill weed  Preheat oven to 500 degrees F (260 degrees C). 
Trim all of the dark meat from the fillets. Rinse in cold water, dry and sprinkle with salt and pepper. Combine stuffing mix with boiling water and 1/2 cup melted butter. 
Cover a baking sheet with a lightly greased double thickness of aluminum foil. Spread stuffing mixture on top of foil. Place fillets on top of stuffing. Brush fillets with 2 tablespoons melted butter and sprinkle with minced onions. Top with dill springs and crimp together edges of tin foil to seal. 
Bake on center self of preheated oven for 10 minutes, reduce oven temperature to 400 degrees F (200 degrees C) and bake for an additional 60 minutes

Welcome to Kitchen Fitness

In this page you will touch the threads of cooking and new recipes for in shape.

   where I will put daily healthy recipes from around the world.

        ................Coming Soon.