UNI RECIPES: HONEY COOKIES!!!

100g butter 100g soft brown sugar 1 tablespoon honey 150g sr flour

ethod Mix the butter and sugar together add the honey and mix add the flour using a teaspoon place 12 dollops on a greased baking tray. Bake at 180 for about 15 mins. Let cool/harden slightly on tray then transfer to wire rack or plate.

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Pancake Day pancakes

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Serve these Pancake Day pancakes the classic way with a drizzle of lemon and some caster sugar, or splodge with chocolate sauce or maple syrup for a real treat.

Ingredients
120g/4oz plain flour pinch salt 2 free-range eggs 210ml/7fl oz milk 90ml/3fl oz water 1 tbsp vegetable oil butter, for frying

To serve
caster sugar lemon juice lemon wedges

Preparation method
1. 2. 3. 4. 5. 6. Mix the flour and salt together in a large bowl. Make a well in the centre and crack in the eggs. In a separate bowl mix together the milk and the water. Beat the eggs into the flour with a wooden spoon and gradually beat in the milk and water mixture to get a smooth liquid the consistency of single cream. Stir in the oil and allow to stand for 30 minutes before using. Heat a non-stick frying pan until very hot, then add a small knob of butter. Ladle in a ladleful of the batter, quickly turning the pan to coat the base evenly with the batter. Cook for 30 seconds to one minute, until the base is lightly browned. Using a palette knife, gently flip the pancake over and cook on the other side for a few seconds, until lightly browned. Slide the pancake onto a plate, cover with greaseproof paper and keep warm. Repeat the process with the remaining batter. To serve, sprinkle the pancakes with caster sugar and lemon juice, then fold twice to form triangles. Serve the lemon wedges alongside.

7.

8.

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1. 2.

ingredients
1 stick (4 ounces) unsalted butter, chilled 1 1/4 cups sugar Grated peel of 2 lemons, plus 1 tablespoon lemon juice 1 large egg 1 1/2 cups flour 1/4 teaspoon baking soda 1/4 teaspoon salt

directions
Preheat the oven to 350 degrees . Line 3 large cookie sheets with parchment paper; set aside. Using an electric mixer, combine the butter, 1 cup sugar, the lemon peel and juice until fluffy. Mix in the egg. Add the flour, baking soda and salt and combine. Place the remaining cup sugar in a small bowl. Roll heaping teaspoons of dough into balls, then roll in the sugar. Place on the prepared cookie sheets a few inches apart. Bake until golden around the edges, about 15 minutes. Transfer the cookie sheets to racks to cool completely.

-------------------------------------------------------------------------------------------------------------YOGHURT CAKE:
Ingredients Edit and Save
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Original recipe makes 1 - 10 inch Bundt panChange Servings

1 cup margarine, softened 2 cups white sugar 3 eggs 1 teaspoon lemon extract 2 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 (8 ounce) container lemon flavored yogurt
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Directions
1. 2. 3. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch bundt pan. Sift together the flour, baking soda and salt. Set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon extract. Alternately beat in the flour mixture and the yogurt, mixing just until incorporated. Pour batter into a 10 inch Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.

--------------------------------------------------------------------------------------------------Alu Paratha - Mashed Potato Stuffed Bread By Chef #2251036 Added April 30, 2012 | Recipe #478796 Categories: Breakfast Lunch/snacks Asian More Recipe Ratings & Reviews(0) Photos(8) Photo by Chef #2251036 1/8 Photos of Alu Paratha - Mashed Potato Stuffed Breadmorephotos Add Your Photo Be the first to review! Total Time: Prep Time:

Cook Time: 20 mins 10 mins 10 mins Chef #2251036's Note: Hot stuffed parathas! a breakfast favorite in the northern parts of India. This simple yet tasty bread has evolved quite a lot since th ... More Print RecipeFull Screen SAVE THIS RECIPE TO: Cookbook Menu Meal Planner Shopping List MANAGE THIS RECIPE: Add a Private Note Submit a Correction Ask a Question SHARE THIS RECIPE: 4Send via Email Send to Mobile Ingredients: Yield: 4-6 parathas Units: US | Metric 2 cups wheat flour (or 500 gm) 2 boiled potatoes 1 onion, chopped 1 green chili, chopped 1 teaspoon roasted cumin seeds 1 1/2 teaspoons salt 4 tablespoons vegetable oil Directions: 1 To prepare the dough take the wheat flour, add half Tsp of salt, 1 Tbsp of vegetable oil. Mix well and pour water over the flour and knead into a smooth dough. Keep aside to rest. 2 Mash the boiled potatoes, add roasted cumin seeds, chopped onion, and green chilly and salt . Mix well till all the ingredients are nicely combined. 3 doubh and smashed potato. 4 To prepare the paratha, take a golf ball sized portion of the dough, flatten it with your palm. Now place a spoon full of the prepared stuffing in the centre of the flattened dough ball. 5 Now bring together all the sides of the dough and pinch them tightly to form a dumpling. 6 Place this dumpling on your work top and roll it out gently using a rolling pin. Dust wheat flour on the work top if the dough becomes sticky. Once rolled the paratha should be evenly thick from all sides. 7 To cook, heat oil in a frying pan, place the rolled out paratha on it. Cook on one side for two minutes. Flip it over apply some more oil on the surface and cook on both sides till it becomes crispy. 8 Serve hot along with plain yoghurt or Indian pickle. 9 Nutritional Value - Calories- 625 Fat 39 g, Carbohydrates- 26.2 g, Protein- 28 g. 10 Tip: Use a little extra oil while kneading the dough, this will result in crispier Parathas. Also try using other

stuffing like crumbled cottage cheese(Paneer) or mashed Peas. 11 This paratha has been served along with yoghurt sprinkled with some dried mint and chilli flakes. Read more: <a href="http://www.food.com/recipe/alu-paratha-mashed-potato-stuffed-bread478796?oc=linkback">http://www.food.com/recipe/alu-paratha-mashed-potato-stuffed-bread478796?oc=linkback</a> ---------------------------------------------------------------------------------------------------------------------------

DUTCH BABIES:
Ingredients: Servings: 4 Units: US | Metric 1 cup all-purpose flour 1/8 teaspoon salt 1 cup milk 1 tablespoon granulated sugar or 1 tablespoon honey 4 eggs 4 tablespoons unsalted butter Directions: 1 Mix flour, salt and milk well. 2 Add sugar; add eggs one at a time, beating well after each addition. This can be done by hand or with a stand mixer. 3 Melt butter in an ovenproof dish or cast iron pan in the oven. 4 When butter is completely melted and pan is hot, pour in batter. 5 Bake at 425 degrees Fahrenheit for 25 minutes. 6 Serve with maple syrup, jam or powdered sugar with a squeeze of lemon. Read more: <a href="http://www.food.com/recipe/means-dutch-babies45609?oc=linkback">http://www.food.com/recipe/means-dutch-babies-45609?oc=linkback</a> -----------------------------------------------------------------------------------------------------------------

RICE CRISPIE SQUARES:

Ingredients: Servings: 16 Units: US | Metric 6 cups Rice Krispies 3 tablespoons butter or 3 tablespoons margarine 1 (10 ounce) package regular marshmallows or 4 cups miniature marshmallows Directions: 1 Melt butter in a large saucepan over low heat. 2

Add marshmallows and stir until completely melted. 3 Remove from heat. 4 (It would be perfect to be measuring out all of the cereal at this time, having it ready in a large bowl.). 5 Working quickly, add rice krispies cereal, and stir until the cereal is well coated. 6 Using a buttered spatula or waxed paper, press the mixture evenly into a greased 13 by 9 by 2 inch pan (or whatever pan you have on hand). 7 When the treats are cooled, cut into squares. 8 Serve, and enjoy! You Might Also Li Read more: <a href="http://www.food.com/recipe/the-original-rice-krispies-treats-squares96111?oc=linkback">http://www.food.com/recipe/the-original-rice-krispies-treats-squares96111?oc=linkback</a> -------------------------------------------------------------------------------------------------------

Ultimate oreo cheescake!

You are here: Home > Recipes > Desserts > The Ultimate Oreo Cheesecake!!

The Ultimate Oreo Cheesecake!!

Published Sunday, 14 July By Karthika

12 votes

35 Send to friend Print

Report image ngredients For the crust: 1 cups oreo crumbs,crushed oreos 2 tbsp melted butter For the filling 3 packs cream cheese, room temperature 3/4 cup sugar 1 cup sour cream, 2 tsp vanilla 1/4 tsp salt 4 large eggs 5 oreos, chopped Additional oreos , for topping

ethod To make the crust:: prepare a 9" spring form pan by greasing or spraying it on the bottom and up the sides. Toss the oreo crumbs with the melted butter and press in the bottom of the pan, coming up about " on the sides, then set aside. Filling: preheat oven to 175 c use an electric mixer to beat the cream cheese and sugar together until just combined - about 1 minute.

Add the sour cream, vanilla, and salt and mix well. With the mixer on low, add the eggs one at a time, until just blended - then use a spatula to gently fold in the oreo pieces. Pour the cream cheese mixture over the crust and bake for about 1 hour, or until the center is almost set, but not quite. There should be about a 2" ring in the center that is still a bit wobbly - it will continue to cook after it is removed from the oven. (i bake my cheesecakes in a water bath to help prevent cracking. To do that wrap a ring of aluminum foil around the bottom of the outside of the springform pan, coming up about halfway up the sides. Put the cheesecake in a large baking pan or tray, then add hot water from a tea kettle to come about 1" up the sides. Check the water level after about 40 minutes into baking and add more if needed.) and dont forget to be creative with topping up your oreos:) :)

---------------------------------------------------------------------------------------------------GOOEY SWEET APPLES

1 to 2 apples peeled and chopped 1 tablespoon of ground cinnamon 1 tablespoon of sugar or brown sugar

ethod Put the chopped and peeled apples pieces in a bowl add cinnamon and sugar in bowl.Then place in mircowave for 1 to 2 minutes or until soft and the mixture is gooey. Once apples is soft stir mixture and enjoy!

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Spicy Skillet Potatoes

20

PREP TIME

20
TOTAL TIME

4
INGREDIENTS 4.2 of 5 (17 ratings) "

INGREDIENTS

2 tablespoons Pure Wesson Vegetable Oil

4 cups frozen O'Brien potatoes with onions and peppers

1 can (10 oz each) Ro*Tel Original Diced Tomatoes & Green Chilies, drained

1/4 teaspoon salt 1/4 teaspoon chili powder

1/8 teaspoon ground black pepper 1 cup shredded Cheddar cheese NUTRITION INFORMATION*

Serving Size 6 servings (2/3 cup each) Calories 177

View complete nutrition information DIRECTIONS 1. Heat oil in large nonstick skillet over medium-high heat. Add potatoes, drained tomatoes, salt, chili powder and pepper; cook 10 to 12 minutes or until potatoes are tender, stirring occasionally. Sprinkle with cheese; let stand until cheese melts.

- See more at: http://www.readyseteat.com/recipes-Spicy-Skillet-Potatoes-6081.html#sthash.YoSkkHKt.dpuf

------------------------------------------------------------------------------------------------------------------Fiesta Spaghetti

25
PREP TIME

25
TOTAL TIME

6
INGREDIENTS

INGREDIENTS

8 ounces dry spaghetti, uncooked

2 tablespoons Pure Wesson Vegetable Oil

1 cup chopped onion

2 cans (8 oz each) Hunt's Tomato Sauce

1 can (10 oz each) Ro*Tel Original Diced Tomatoes & Green Chilies, undrained 1 can (15 oz each) Rosarita Premium Whole Black Beans, drained, rinsed

1/2 teaspoon ground cumin

NUTRITION INFORMATION*

Serving Size 6 servings (1 cup each)

View complete nutrition information DIRECTIONS 1. Cook spaghetti according to package directions, omitting salt. Heat oil in large skillet over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally. 2. Add sauce, undrained tomatoes, beans and cumin. Simmer 10 minutes, stirring occasionally. 3. Drain spaghetti; add to skillet and toss with tomato mixture. COOK'S TIPS Breaking spaghetti in half before cooking will make it easier to toss with tomato mixture. Use Ro*Tel Mild Diced Tomatoes & Green Chilies for a milder-flavored dish. Spaghetti may be topped with shredded cheese, sour cream or green onions, if desired.
- See more at: http://www.readyseteat.com/recipes-Fiesta-Spaghetti-5736.html#sthash.V7t1ZUCW.dpuf

------------------------------------------------------------------------------------------------------------------Diff methods of baking potatoes:

Directions
1. 2. Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt. Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.

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Three Ways to Make Potatoes in the Microwave

Wondering how to make potatoes in the microwave? Here are three delicious and healthy methods. If you think you should avoid taters because they are starchy and fattening, think again. According to the U.S. Potato Board, a medium, skin-on potato has only 110 calories and is loaded with fiber and nutrients. You can enjoy a baked potato for lunch or roasted potatoes as a side dish for dinner without any guilt. When you make potatoes in the microwave, you can have them in a hurry as well.

Microwave Baked Potatoes

Perhaps the most popular way to make potatoes in the microwave is baking them. After washing one to four medium russets or other baking potatoes, use the tip of a sharp knife to poke slits 1/2 to 3/4 deep at various places around the potato. This allows steam to escape during baking for a dryer, fluffier tater. Place on a microwave-safe plate and cook on high power for three to four minutes per potato. If you are making four potatoes, heat no longer than 12 minutes. Remove the hot baked potatoes using an oven mitt. Slice lengthwise at the top of the potato and fluff with a fork before adding your favorite toppings.

Microwave Mashed Potatoes

Who doesnt love mashed potatoes? This classic side dish is perfect for almost any meal. Once you learn how to make them in the microwave, you might never go back to boiling your spuds.

Wash four medium potatoes and put them in a microwave-safe casserole dish. Cover with plastic wrap, leaving a small corner uncovered for venting. Do not pierce or peel the potatoes before cooking. Heat on high power for 10 to 12 minutes. The microwave will heat the liquid in the potatoes, essentially steaming them from the inside out. Remove the hot potatoes using an oven mitt and place in a large mixing bowl. Add 1/2 cup milk, 1/2 cup sour cream or yogurt, a tablespoon of butter or margarine and salt and pepper to taste. Mix using a potato masher or large fork. If the additional ingredients cool the potatoes too much, return the mixture to the microwave for a minute or two.

Microwave Roasted Potatoes

Roasted potatoes are delicious alongside a slow cooked chicken or roast on a lazy Sunday. Use your microwave to quickly enjoy them any day of the week. The secrets are olive oil and plastic wrap, which help brown the taters and cook them more quickly. Wash four medium potatoes. You can peel them, too, if you like. Cut into one-inch cubes and place in a microwave-safe casserole or other dish. Drizzle with two tablespoons of olive oil and toss to coat. Sprinkle with salt, pepper and your favorite seasonings. Cover with plastic wrap, leaving a small corner uncovered for venting. Microwave on high for 10 minutes. The hot oil browns the potatoes, while the plastic wrap creates steam to cook the insides to tender perfection. Remove the hot potatoes using an oven mitt and serve hot. Now that you know how to make potatoes in the microwave, experiment with your own techniques. Potatoes can be healthy, hearty option any time you want them. Avoid drowning them in fat- and calorieladen toppings, such as gobs of butter or sour cream or handfuls of cheese and bacon. If you long for more flavor, experiment with herbs and spices, and add broccoli, salsa or turkey chili.

-------------------------------------------Original recipe makes 8 servingsChange Servings

4 large baking potatoes 8 slices bacon 1 cup sour cream 1/2 cup milk 4 tablespoons butter 1/2 teaspoon salt 1/2 teaspoon pepper 1 cup shredded Cheddar cheese, divided 8 green onions, sliced, divided
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Directions
1. 2. 3. 4. Preheat oven to 350 degrees F (175 degrees C). Bake potatoes in preheated oven for 1 hour. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. Bake for another 15 minutes.

5.

------------------------------------------------------------------------------------------------------------------There is really no need to measure these ingredients, its pretty hard to mess up when making french toast, but approximate measurements are given to make 4 slices of French Toast: Day Old Bread 4 slices any type will do, experiment with different types to find your favorite or buy a brand labeled as french toast or Texas toast. Eggs 2-3 fresh eggs Milk or Cream 3-4 Tablespoons Vanilla 1/2 teaspoons optional Cinnamon dash, if desired Toppings as desired - syrup, fresh fruits, whipped cream, butter, etc.

------------------------------------------------------------------------------------------------------------------Tex Mex stuffed potatoes

25
PREP TIME

25
TOTAL TIME

7
INGREDIENTS

INGREDIENTS

2 large baking potatoes

1 can (15 oz each) Rosarita Premium Whole Black Beans, drained, rinsed 3/4 cup frozen corn with green and red peppers (Southwestern)

1/8 teaspoon chili powder

1/4 cup Blue Bonnet Homestyle Spread-tub 1/2 cup plain nonfat Greek yogurt

1/8 teaspoon salt

1/2 cup shredded Colby & Monterey Jack cheese NUTRITION INFORMATION*

Serving Size

4 servings (1 stuffed potato half each)

View complete nutrition information DIRECTIONS 1. Wrap each potato individually in microwaveable plastic wrap; place on microwave-safe plate. Microwave on HIGH 6 minutes. Turn over; microwave 5 minutes more or until soft. Meanwhile, combine beans, corn and chili powder in small bowl. Microwave on HIGH 2 to 3 minutes or until corn is thawed and mixture is hot. 3. Unwrap potatoes and cut in half lengthwise. Scoop out potato flesh, leaving 1/4-inch thick shells. Combine potato flesh, Blue Bonnet, yogurt and salt in medium bowl; mash mixture with back of spoon until desired consistency. Add bean mixture; stir to combine. 4. Spoon mixture evenly into potato shells. Place on microwave-safe plate; top each evenly with cheese. Microwave on HIGH 1 minute or until cheese melts. COOK'S TIPS Look for microwave-ready baking potatoes in the produce section. They are wrapped in plastic and are ready to microwave.
- See more at: http://www.readyseteat.com/recipes-TexMex-Stuffed-Potatoes-6740.html#sthash.jZA8taXS.dpuf

2.

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Quick, creamy mashed potatoes using a potato ricer 1. Wash outside skins of potatoes under clean, running water. Rub briskly scrubbing with a clean brush or hands to remove dirt and surface microorganisms. Dont use soap or detergent. 2. Bake potatoes in your microwave according to the directions that come with your oven. For best results, choose uniform-size potatoes so they bake at the same rate. Before baking, pierce washed potatoes with a fork to allow steam to escape as they are heated. 3. Cut baked potatoes horizontally into 2 to 3 sections, depending on the length of the potato. Lift and move potatoes with tongs to prevent burning your fingers. 4. Place sections with the cut end down, one at a time, in the ricer. 5. Press down on ricer to push the potato through the holes, leaving the skin behind. 6. Remove the skin and repeat for each section. 7. Mix in desired amount of butter or margarine. Add milk until mashed potatoes reach the desired consistency. Season to taste with salt and/or pepper. 8. If mashed potatoes have cooled more than you like, reheat them briefly in the microwave. ------------------------------------------------------------------------------------------------------------------
1. 2. 3. 4. 5. 6.

Indian Wrap

Chicken Breast, 3.50 (330g) 1 Onion, 0.85 (pack of 4) 1 Pepper, 1.77 (bag of 5) Half a Courgette (optional) 1.37 p/kg Indian Wrap Set, 3.28 Mayonnaise, 0.48

Process
Add some oil to a pan and place on a high heat. Slice the pepper, onion and courgette up and throw into the pan. Slice up the chicken and add to the pan. Cook at a high heat for a few minutes (until chicken is cooked). Add the seasoning from the set. Cook for a further 3 minutes on a low heat. Heat the wraps up in a microwave for a minute. Ready to serve.

To serve: Put a small layer of mayonnaise onto the wrap. Then add a layer of salsa from the set. Add the pepper and chicken mix. Wrap it up and its ready to serve!

----------------------------Pitta bread pizza This is definitely a favourite of mine when Im just a bit peckish and dont want a heavy meal. Its quick and simple and youll probably have everything in your cupboards (permitting they arent that bare)! Ingredients:
Pitta bread, Naan bread or even just normal bread Tin of chopped tomatoes or pasta sauce Cheese

Optional:
Any additional toppings (Peppers, Sweetcorn, Ground Pepper etc.)

Recipe:
Toast Pitta bread lightly (or other breads) on the gril l Once slightly brown, remove Add toppings Place under grill again, until cheese is melted or Pitta bread is fully cooked

There you go, thats all you need to do and it wont take you long. Once you have tried a simple one, why not go further and add more toppings like cooked chicken or ham quick, easy and yummy.

http://www.nosh.co/quick-easy-chana-massala/ http://www.nosh.co/matar-paneer/ http://www.nosh.co/university-cookbook/ http://totalstudents.com/blog/food-drink/quick-student-meals/