1.5 kg 50g 100 ml 300 ml
Spices 6 3 cloves 2cm 1 stalk 3 teaspoons 1 teaspoon
Seasoning 2 teaspoons 1/2 teaspoon 1/2 teaspoon | Chicken, cut into 6 pieces Tamarind paste Water Thick coconut milk
Shallots Garlic Ginger piece Lemon grass Chili paste Cinnamon powder
Salt or to taste Pepper Ground black pepper |
Method :
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It’s National Ice Cream Sandwich Day, and just in the nick of time too! Each year, the annual event takes place on August 2nd. Just picture all of that rich and creamy ice cream stuffed between two tasty cookie or cake wafers. Who could resist this refreshingly cool frozen treat on a hot August summer day?
Fabulous Ice Cream Sandwich Recipes:
to die for! Not only is it beautiful, it looks delicious too! Perfect for Valentine's Day or just because, Irish Cream liquor AND coffee-flavored liquor isincluded in this delish dish! 
cream sandwich! This recipe includes fruit cake and ice cream.The earliest known recipes date from approximately 1600 BC and come from an Akkadian tablet from southern Babylonia.
The ancient Egyptians painted hieroglyphics depicting the preparation of food.
Many ancient Greek recipes are known. Mithaecus's cookbook was an early one, but most of it has been lost; Athenaeus quotes one short recipe in his Deipnosophistae. Athenaeus mentions many other cookbooks, all of them lost.
Roman recipes are known starting in the 2nd century BCE with Cato the Elder's De Agri Cultura. Many other authors of this period described eastern Mediterranean cooking in Greek and in Latin.
Some Punic recipes are known in Greek and Latin translation.
Much later, in the 4th or 5th century, appears the large collection of recipes conventionally entitled 'Apicius', the only more or less complete surviving cookbook from the classical world. It chronicles the courses served which are usually referred to as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). The Romans introduced many herbs and spices into western cuisine, Renfrew states that thyme, bay, basil, fennel, rue, mint, parsley and dill were all common in Roman cooking.
Arabic recipes are documented starting in the 10th century; see al-Warraq and al-Baghdadi.
King Richard II of England commissioned a recipe book called "Forme of Cury" in 1390, around the same time another book was published entitled "Curye on Inglish". Both books give an impression of how food was prepared and served in the noble classes of England at that time. The revival of the European class system at this time brought entertainment back to the palaces and homes of the nobility and along with it the start of what can be called the modern recipe book. By the 1400s, numerous manuscripts were appearing, detailing the recipes of the day. Many of these such as the Harleian MS 279, Harleian MS 4016, Ashmole MS 1429, Laud MS 553 and Dure MS 55 give very good information and record the re-discovery of many herbs and spices including coriander, parsley, basil and rosemary, many of which had been brought back from the Crusades.
During the 1500s and 1600s competition between the large houses became common place and numerous books were written on how to manage households and prepare food. In Hollandand England competition grew between the noble families as to who could prepare the most lavish banquet. By the 1660s cookery had progressed to an art form and good cooks were in demand. Many of them published their own books detailing their recipes in competition with their rivals. Many of these books have now been translated and are available online.
By the 1800s, cooking had become a passion throughout the world. Using the latest technology and using a new concept in publishing, Mrs Beeton (Isabella Mary Beeton 1836 – 1865) published her famous ‘Book of Household Management’, in the new format of 24 monthly parts between 1857 and 1861. Around the same time the American cook Fannie Farmer (Fannie Merritt Farmer 1857 – 1915) was born and having devoted herself to cooking published in 1896 her famous work ‘The Boston Cooking School Cookbook’ which contained some 1849 recipes.
By the mid 1900s, there were literally thousands of cookery and recipe books available. The next revolution came with introduction of the TV cooks. The first TV cook in England was Fanny Craddock who had her show on the BBC, later followed by chefs such as Graham Kerr (known as the Galloping Gourmet). These TV cookery programs brought the recipes of these cooks to a new audience who were keen to try out new ways of cooking. In the early days, the recipes were available by post from the BBC and later with the introduction of the CEEFAX text on screen system, they became available on the television. The new companies of Channel 4 and S4C also brought recipes to the television with their own text system called ORACLE. Today the television is still a major source of recipe information, with international cooks and chefs such as Jamie Oliver, Gordon Ramsey, Nigella Lawson and Rachael Ray having prime time shows and backing them up with Internet websites giving the details of all their recipes. Today, despite the Internet, cookery books are as popular if not more so than they have ever been.
Easy Peach Ice Cream
Toss peaches, sugar and lemon juice together in a medium size bowl. Refrigerate for 2 hours stirring every 30 minutes. Whisk eggs, cream and half and half together in a large bowl. Drain the juice from the peaches into the cream mixture and stir. Mash peaches and stir them into the cream mixture. Transfer mixture into an ice cream maker and freeze according to manufacturer's instructions.
When you scoop your own beans, you'll have much more to choose from compared to what you'll find canned on a shelf (health food or ethnic grocery stores have the largest selections). Another great advantage of buying in bulk is that you have control over how your beans are cooked, while canned beans usually contain salt and other spices or seasonings.
On the other hand, canned beans offer the convenience of being fully cooked and ready to add to any recipe--perfect for the busy home cook. And you can modify your recipe to account for any seasonings canned beans may contain (check the labels to see what’s been added).
Here are some tips for buying in bulk:
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For the best results, you'll want to soak your beans overnight, but in a pinch, you can do a quick-soak about an hour beforehand.
Full-soak:
Quick-soak:
When you're ready to cook the soaked beans, drain them, and cover them with fresh water.
This chocolate chip cookie dough cheesecake recipe has just about everything you could ask for: creamy cheesecake filling, nuggets of cookie dough and chocolate chips.
The secret to perfect, crack-free cheesecake is cooling it to room temperature – that’s several hours – before covering and putting in the refrigerator to chill.
My friend Imelda Lopez of Jacksonville, N.C. wrote this recipe out from memory on a sheet of notebook paper one summer evening while she dazzled me with her cheesecake-baking skills. Thanks Mel! I make it often.
For the crust:
1 16.5-oz. package Pillsbury chocolate chip cookie dough
Method:
Preheat oven to 350°.
Spray a 9-inch spring-form pan with no stick spray.
Line the bottom of the pan with a sheet of waxed paper or parchment paper cut in a circle to fit.
Press the cookie dough into the bottom of the pan in a 1/4-inch layer. You probably won’t use all the dough. Store leftovers in a plastic bag and return to the refrigerator.
Bake the crust 8-10 minutes until puffed and slightly brown.
Remove the pan to a wire rack to cool while you prepare the filling.
For the cookie dough:
¼ cup butter (1/2 a stick), softened
¼ cup granulated white sugar
¼ cup packed brown sugar
1 Tbsp. water
1 tsp. vanilla extract
½ cup all purpose white flour
1 cup mini semi-sweet chocolate chips
Method:
Beat butter, granulated sugar and brown sugar for 3 minutes.
Add water and vanilla to the butter mixture and beat until incorporated.
Gradually add the flour to the butter mixture and beat until incorporated.
Stir in the chocolate chips by hand. Set the cookie dough aside.
For the filling:
3 8-oz. packages cream cheese, softened
1 cup granulated white sugar
3 large eggs
1 cup sour cream
½ tsp. vanilla extract
Method:
Beat the cream cheese and sugar until smooth, about 2 minutes.
Add the eggs, one at a time, to the cream cheese mixture and beat until incorporated. Stop the mixer to scrape the bowl.
Add sour cream and vanilla extract. Beat until just blended.
Scrape the bowl and beat the scrapings in if necessary.
Pour the filling into the prepared crust.
Drop the cookie dough by spoonfuls onto the surface of the cheesecake filling. Poke them under the surface using a spoon or fork. The cookie dough should be submerged in the filling.
Bake 45-50 minutes or until the center is almost set but jiggles a bit when you shake the pan.
Remove the cheesecake to a wire rack to cool for 10 minutes.
Run a knife around the edge of the cheesecake to loosen it.
Continue to cool at room temperature at least one hour, up to 6 hours, until the cheesecake is cool to the touch.
Cover and refrigerate overnight.
Before serving, carefully remove the collar of the spring-form pan. Garnish the cheesecake with ½ cup mini semi-sweet chocolate chips and serve.
Serves 12-16.
Cook’s notes:
More information:
If you liked this cheesecake, try these chocolate chip cheesecake cookie bars. Decadent.
Try this lemon curd cheesecake. A show stopper at dessert time!
credit: http://www.examiner.com/x-7286-LA-Baking-Examiner~y2009m7d27-National-cheesecake-day-Chocolate-chip-cookie-dough-cheesecake-recipe
Preparation time: 10 minutes.
1 Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.
2 Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.
Note that when you are working with so few ingredients, it's important to make sure they are of the highest quality.
I enjoy really thick, chunky chocolate chip cookies with some crispy bits, but 
still have that soft, chewy texture. I’ve tried the Toll House recipe many times growing up and liked it, but they just don’t cut it anymore. They taste amazing out of the oven, but the next day they harden into rocks.
I made the following recipe for chocolate chip cookies (which is a concoction by moi), which is based on the recipe floating around the Web claiming to be the Doubletree Hotel chocolate chip cookie recipe.
A few brave co-workers volunteered to give these cookies a taste test. Overall, the cookies received 3.6 stars, on a scale of 1 to 5 stars (5 being mind-blowing awesome). Music editor Jeff Hahne apparently is a super taster … he detected the scant pinch of cinnamon. He said he had “no complaints” with the cookies. I guess this is a good thing.
Movie critic Matt wasn’t fond of the crunchy edges, but liked the chewy, soft centers.
Our publisher thought they were a bit on the heavy side, but said they had great flavor. And our listings editor rated them as “yummy.”
Try it and let me know what you think!
Want to lick the beater?Ingredients
1/2 cup rolled oats
1-1/4 cups all-purpose flour
1 cup wheat flour
1-1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. cinnamon
1/2 cup butter, softened
1/2 cup shortening
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1-1/2 tsp. vanilla
1/2 tsp. lemon juice
2 eggs
3 cups semi-sweet, chocolate chips
Directions:
Grind oats in a food processor or blender until fine. Combine the ground
oats with the flours, baking soda, salt and cinnamon in a medium bowl.
Cream together the butter, shortening, sugars, vanilla, and lemon juice in another
medium bowl with an electric mixer. Add the eggs and mix until smooth. Stir
the dry mixture into the wet mixture and blend well. Add the chocolate chips to the dough and mix by hand until ingredients are well blended.
For the best results, chill the dough overnight in the refrigerator before
baking the cookies.
Spoon rounded 1/4 cup portions onto an ungreased cookie sheet. Place the
scoops about 2 inches apart. Bake in a 350°F oven for 16-18 minutes or until
cookies are light brown and soft in the middle. Store in a sealed container
when cool to keep soft.
This cold soup is amazingly refreshing on days when you don’t want to cook. This hearty, yet light, meal will please your whole family – with no sweating required!
Serves four as a side or two as a light entrée.
