Ritzy Chicken Nuggets

Ingredients

• 2 x 8 ounce with the peg bone chicken breasts
• 1 cup Buttermilk
• ½ cup Oil if you are frying the nuggets
• 1¾ cups cracker crumbs recommended: Ritz crackers

Capery Salad

• 1 head romaine lettuce or 4 little butter lettuces
• 2 large diced gherkins
• 1 tablespoon Caper
• 2 tablespoons chopped Parsley to garnish
• 2 tablespoons gherkin brine
• 2 tablespoons Olive Oil
• ½ teaspoon Dijon mustard

Method

1. Cut off the chicken peg bone if there is 1, and put the chicken breasts one at a time into a freezer bag so that it lies flat. Bash with a rolling pin until the chicken is quite thin, and then take it out and slice into about 6 to 8 slices. Repeat with the other chicken breast. This is easiest done with scissors.
2. Put the slices into a freezer bag with the buttermilk and leave in the refrigerator to marinade for up to 2 days.
3. When you are ready to cook them, heat the oil in a large frying pan, or preheat the oven to 425 degrees F.
4. Tip the cracker crumbs into a wide shallow bowl, and then shake off the excess buttermilk from the nuggets and dip them in the crumbs. Coat them well before lying gently in the hot oil, and cooking for about 2 minutes or so a side until they are golden brown. Transfer to a kitchen towel on a plate to blot the excess oil.
5. Alternatively, you can lay the crumb-coated chicken nuggets on a lined baking sheet and bake for 15 to 20 minutes. They can also be frozen once marinated and crumbed. If cooking from frozen, add 5 minutes to the oven cooking time.

Capery Salad

1. Slice the lettuce into 1/2-inch slices across and put into a bowl. Add the diced gherkins and capers.
2. Combine the remaining ingredients except parsely, whisking together, and then pour over the salad tossing it to mix.
3. Arrange on a couple of plates and sprinkle over the parsley.
4. Serve with the chicken nuggets.

http://www.lifestylefood.com.au/recipes/1643/ritzy-chicken-nuggets-and-capery-salad 

Spaghetti and Meatballs

Ingredients

• 1 pound spaghetti
• Salt, for pasta water

Meatballs:

• 1 1/4 pounds ground sirloin
• 2 teaspoons Worcestershire sauce, eyeball it
• 1 egg, beaten
• 1/2 cup Italian bread crumbs, a couple of handfuls
• 1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
• 2 cloves garlic, chopped
• Salt and pepper

Sauce:

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1/2 teaspoon crushed red pepper flakes
• 4 cloves garlic, crushed or chopped
• 1 small onion, finely chopped
• 1 cup beef stock, available on soup aisle in market in small paper boxes
• 1 (28-ounce) can crushed tomatoes
• A handful chopped flat-leaf parsley
• 10 leaves fresh basil leaves, torn or thinly sliced
• Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
• Crusty bread or garlic bread, for passing at the table

Directions

Preheat oven to 425 degrees F.

Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.

Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.

Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.

Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)

http://www.foodnetwork.com/recipes/rachael-ray/spaghetti-and-meatballs-recipe/index.htmlpe/index.html 

Fudge Picasso Cake

Ingredients
 Base:
 100g (3-1/2 oz.) bittersweet chocolate
 3 tbsp. water
 4 eggs, separated
 1/2 cup sugar
 100g (3-1/2 oz) walnuts, chopped
 2 tbsp. flour

 Mousse filling:
100g (3-1/2 oz) bittersweet chocolate

 3 tbsp. water
 1 cup heavy cream

 Icing:
 2 tbsp. sugar
 2 tbsp. water
 2 tbsp. cocoa powder
3 tbsp. butter
 50g (about 1-1/2 to 2 oz.) bittersweet chocolate

Preparation

Preheat oven to 180°C/350°F. Grease and wax-paper the bottom of a 10" springform pan.

 Melt the chocolate in a double boiler or in the microwave, add the water and mix well. Beat egg whites stiff with the sugar. Fold in the chocolate, nuts and flour. Spoon mixture into the pan and bake for 40 min

utes.

 When the cake is baked it sinks in the middle. Cool completely.

 Mousse filling: Melt chocolate as before and add water. Whip the cream and gradually add the chocolate while whipping. Spoon the mousse onto the base, ice and keep chilled.

 Icing: Put sugar and water in a small pot and heat to melt the sugar. Add cocoa, butter and chocolate and cook while stirring until the mixture is smooth. Using a spoon, drizzle on the ca

ke. Grated chocolate or chocolate curls can be substituted for the icing.

http://forums.ivillage.com/t5/Sweet-Recipes/Fudge-Picasso-Cake/td-p/116328675

Peppermint and Meringue Cake

Ingredients

• 10 1/2 tablespoons sugar, divided
• 1/2 cup powdered sugar
• 3 tablespoons unsweetened cocoa powder
• 4 large egg whites
• 2 pints mint chip ice cream, slightly softened

• 1/2 cup chilled whipping cream
• 1/4 teaspoon vanilla extract
• 1/4 cup chocolate sprinkles

Preparation

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 200°F. Line 2 large baking sheets with parchment paper. Trace two 12x4-inch rectangles, spaced slightly apart, on 1 paper. Trace one 12x4-inch rectangle on second paper. Turn papers over (marked lines should show through). Sift 3 tablespoons sugar, powdered sugar, and cocoa into medium bowl. Using electric mixer, beat egg whites in large bowl until frothy. Add 1 1/2 tablespoons sugar and beat until soft peaks form. Gradually add 5 tablespoons sugar, beating until whites are stiff and glossy. Fold in cocoa mixture. Spread 1/3 of meringue (about 1 1/2 cups) evenly over each marked rectangle. Bake meringues until dry, reversing sheets every hour, about 4 hours total. Turn off oven; leave meringues in oven overnight.

Lift meringues from parchment. Place 2 meringues on work surface. Gently spread 1 pint ice cream over each, being careful not to press hard to avoid cracking meringues. Place 1 filled meringue on long platter. Top with second filled meringue, then third meringue, pressing lightly to adhere. Cover and freeze assembled cake at least 2 hours and up to 1 day.

Beat cream, vanilla, and remaining 1 tablespoon sugar in small bowl until peaks form. Spread whipped cream on top layer of meringue to cover; scatter chocolate sprinkles evenly over. Cut crosswise into slices and serve.

http://www.epicurious.com/recipes/food/views/Chocolate-Meringue-and-Mint-Chip-Ice-Cream-Cake-235563 

Chocolate Custard Muffins

Ingredients

• 50g cornflour
• 3 level tablespoons cocoa
• 100g dark soft brown sugar
• 225ml cold water
• 75g unsalted butter, cubed
• 125g dark chocolate, broken small
• 75ml sunflower or corn oil
• 2 teaspoons vanilla extract
• 2 large eggs
• 125g caster sugar
• 125g plain flour
• 2½ teaspoons baking powder

Method

Serves: 12

1. Preheat oven at 180 degrees. With these muffins, one starts by making the custard.
2. In a saucepan, put the cornflour, cocoa, brown sugar and water, mix well and then on low heat, while whisking, let them come to the boil and they will turn into a thick smooth lump that might cling to your whisk before you know it.
3. Take off the heat and mix in the cubed butter and chunks of chocolate until well amalgamated. Add the sunflower/corn oil, vanilla extract and one of the two eggs.
4. Take out your electrical hand held whisk, or by hand mix well. Beat in the sugar and the second egg.
5. In another bowl sift in the flour. Add the sifted flour to the wet mixture then add the baking powder. Mix until all is combined.
6. After putting 12 paper cups in a muffin tray, divide the batter evenly. Bake for 20 to 25 minutes.

http://www.nigella.com/recipes/view/chocolate-custard-muffins-4670

Breaded Shrimp

Ingredients:
1lb large shrimp (peel and deveined,  and butterflied if you choose)
4 cups water
1 ½ cups corn starch
2 eggs
2 cups breadcrumbs
¾ teaspoon garlic powder
¾ teaspoon onion powder
Oil (for deep frying)

Cooking Instructions:
Step 1: In a large bowl mix water, cornstarch and eggs. On a plate or using a shaker bag mix breadcrumbs, onion and garlic powder.
Step 2: Dip the shrimp into the cornstarch mixture until completely coated and then roll them in the bread crumb mixture. Stir the cornstarch batter, and then dip the shrimp back into the mixture and roll in breadcrumbs once more.
Step 3: Deep fry shrimp in batches until golden brown. Drain on paper towels.
http://blogchef.net/breaded-shrimp-recipe/

Chicken Burger

Ingredients:

• 2-3 free-range chicken breasts
• 2 dried habanero chilis, chopped and seeds discarded
• Juice from 2 lemons
• 2 tsp pf crushed ginger
• 6 Tbsp of vegetable oil
• 2 tsp of paprika
• 4 cloves of garlic, crushed
• 1/2 tsp of white sugar
• 1 tsp of dried chili flakes
• 2-4 hamburger buns
• 6 slices of provolone cheese
• Romaine lettuce
• Mayonnaise
• 1 cup of flour for dredging
• 1 tsp of sea sat

Preparation:

1. Filet the chicken breasts to the desired thickness. I usually like the filets pretty thin.
2. In a metal mixing bowl combine the chopped habanero chilies, lemon juice, crushed ginger, vegetable oil, paprika, garlic, sugar and chili flakes. Stir quickly to bind the oil and lemon juice.
3. Spoon half of the sauce into a separate bowl and set aside for later.
4. Add the chicken breasts to the remaining chili sauce and stir well to coat. Cover and refrigerate for 1 hour.
5. Mix together the flour and salt. Remove the chicken breasts from the chili oil and shake off any excess oil. Lightly dredge the breasts one by one.
6. Once you're ready to cook the chicken, heat up a medium-sized non-stick pan with a little vegetable or canola oil. Pan-fry the chicken breasts for several minutes on each side.
7. Spread mayonnaise on the hamburger buns. Line the bottom of the bun with romaine lettuce, add the chicken breast, provolone cheese and then spoon on some of the remaining chili sauce. Serve immediately.

http://australianfood.about.com/od/meats/r/BondiBurger.htm

Best Brownies

Ingredients:

1 cup water
125g margarine
½ cup oil
¼ cup cocoa
2 cups sugar
2 cups flour
½ tsp salt
½ tsp bicarb
1 tsp vanilla essence
2 eggs
1 cup pecan nuts, finely chopped

Method:

1. Melt and blend the water, margarine, oil and cocoa in the microwave.
2. Add the sugar, flour and salt. Whisk together.
3. Add the bicarb, vanilla essence and eggs.
4. Beat with an electric beater for about three minutes.
5. Add the chopped nuts and mix throughout.
6. Pour into a greased Swiss roll pan and cook for 20-30 minutes at 180°C.
7. To make the icing melt 62.5 g margarine, 2 tablespoons cocoa and 2 ½ tablespoons milk in the microwave, then add 2 ½ cups icing sugar. More milk may be needed if icing is not runny enough. Cut the cake when cold, after spreading icing when hot.

http://www.justeasyrecipes.co.za/2009/08/28/chocolate-brownies-2/