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BANANAS FOSTER

INGREDIENTS:
SERVES 1
1 tablespoon unsalted butter
2 tablespoons firmly-packed dark brown sugar
1 large ripe banana, peeled and halved lengthwise
2 tablespoons dark rum
1 tablespoon banana liqueur
1 tablespoon white rum
Dash of cinnamon

PREPARATION:
In a wide pan or chafing dish melt butter and brown sugar over low heat, stirring, until sugar dissolves. Add banana halves and cook, turning to coat several times. Add liqueurs and cinnamon, and baste bananas with liquid. Using a long match, carefully ignite liqueur. Shake pan and spoon flames over bananas several times. Serve banana immediately with sauce spooned over. Yield: 1 serving

Wing Appetizers

3 pounds small chicken wings, about 15
1/2 cup brown sugar
3 Tablespoons cornstarch
1 teaspoon salt
1 teaspoon ground ginger, or 1 Tablespoon grated fresh ginger
1/2 teaspoon black pepper
3/4 cup water
Juice of 2 lemons
1/4 cup soy sauce
1-1/2 teaspoons dry mustard

Sesame Seeds for sprinkling over completed wings (optional)

Preheat oven to 400 degrees. Place aluminum foil over a broiler pan and grease it lightly.

Remove the tips from the chicken wings (you can freeze these to use for making chicken broth). Cut each wing in half by cutting through the joint with a sharp knife. Wash the chicken piece under cold, running water. Place the chicken wings in a single layer on the prepared pan and place the pan in the center of your oven. Bake for 30 minutes, turning once.

While chicken is baking, mix together the sugar, cornstarch, salt, and spices in a small saucepan. Add the water, lemon juice and soy sauce. Cook this mixture, stirring very often over medium high heat until mixture thickens and turns transparent.

Either dip the chicken wings into the sauce, or brush the sauce on the wings. Return the wings to the oven and continue baking, brushing the sauce on or dipping the sauce one more time, for 40 minutes.

Remove from the oven and serve hot.

You can also use this recipe for a main meat dish. You can also use other chicken parts as well.

mmmmmmmmmmmmmmmmmmmmm

Who has some recipes?

Best Carrot Cake
Ingredients:

2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
4 extra large eggs, at room temperature
1 1/2 cups sugar
1 cup canola oil
1/2 cup buttermilk
2/3 cups firmly packed brown sugar
2 teaspoons pure vanilla extract
1/2 cup crushed pineapple, drained
1 pound finely grated carrots
1 cup toasted chopped pecans
1 cup golden raisins
1 batch Cream Cheese Frosting (recipe follows)

Directions:

Preheat oven to 350 degrees F.

Prepare two 9-inch cake pans by lightly coating with oil and lining with parchment paper.
Whisk the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg together in a bowl. Set aside.

Mix the eggs, sugar, oil, buttermilk, brown sugar, vanilla, and pineapple together in a large bowl. Add the dry ingredients to the wet ingredients and mix until fully incorporated. Stir in the carrots, pecans and raisins just until evenly distributed throughout the batter.

Pour the batter into the prepared pans and bake on the center rack for about 35-40 minutes, or until a toothpick or cake tester comes out clean.

Cool cakes in their pans for at least 30 minutes before attempting to remove them. Then, removed from the pans and peel off the parchment paper. Continue to cool the cakes completely before frosting.

To assemble the cake, place the bottom layer on a cardboard round or other flat surface and put on a cake turntable. Scoop about 1 1/2 cups of the cream cheese icing onto the top of the bottom cake layer. Using an offset spatula, spread the frosting evenly over the surface. Carefully place the second layer on top. Scoop another 1 1/2 cups or so of the frosting on the top of the cake and spread evenly, easing the frosting down the sides. Spread the icing around the sides of the cake, adding more as needed. Lift the cake off the turn table and place on a cake stand or platter and chill a bit to firm up the frosting before slicing.


SGCC’S Favorite Cream Cheese Frosting

Ingredients:

16 ounces cream cheese, softened
4 ounces (1 stick) unsalted butter, softened
2 teaspoons pure vanilla extract
1 teaspoon orange extract
3-4 cups confectioners’ sugar to taste

Directions:

Beat cream cheese and butter together until smooth. Add extracts and beat just until incorporated. Beat in sugar, one cup at a time, until frosting has the flavor and consistency you want. You may not need to add all of the sugar.

I'm italian so you know I have lots of recipies - but they're only in my head

i am just learning to cook, but my shortcut recipes taste like i was a pro...lol
Generic Enchilades:
1bag 3-D doritoes
1fried egg (over easy)
place 3-d's on a plate, Fry eggs , place on top of the doritos
Use a fork to chop together, and for thirst a tall glass of very chilled milk
Mmmmmm soo good without the big mess and when too tired to cook, but want a great meal. And for extras may add meat ,salsa, cheese,or whatever your wish...thx

Hi : This recipe was my invention for a quick and easy pie to bake on the holidays. It's good plain or topped with ice cream. The main idea is the ease of the recipe and you can make it anytime Fruit Cocktail Pie: 2 15 oz. cans fruit cocktail(drain) add 1/2 cup sugar and 2 tbsp flour 1 tsp cinnamon mix well. Pour fruit into pie crust..either home made or the store frozen kind. ( you can make this with a top crust or crumb crust) crumb crust: 3/4 cup flour 1/2 tsp cinnamon 1/2 cup sugar and 1/3 cup melted butter or margarine mix til crumbly and op unbaked pie. Bake the pie at 350 for 40 minutes or til crust is nice and brown(the fruit is cooked so only the crusts need to bake through.) Let cool and enjoy. See, I told you it was easy! caryann

You are all making me hungry!!!

Cucumber Salad
Ingredients
2 cucumbers, very thinly sliced
1 red onion, very thinly sliced
2 tablespoons vinegar or 2 tablespoons lemon juice
2 tablespoons low-fat sour cream or 2 tablespoons yogurt
salt and pepper, to taste (I like a lot of pepper)
1/2 teaspoon sugar
1 teaspoon chopped fresh dill
Directions:
1. Mix cucumbers and onions together.
2. Mix rest of ingredients together in a closed bowl and give a shake.
3. Add to cucumbers & onions, chill till very cold & serve

This is a Refreshing , Tangy Salad--low in fat. If you want it creamy and not so low in fat, just add 2 tablespoons mayonnaise.

tantsi42,

Homemade beef stroganoff:

1 lb. ground hamburger
salt and pepper to taste.
1 can cream of mushroom soup
1 can cream of chicken soup
8oz. tub of sour cream
1 small onion
garlic (I use the powder)
2 TBLSP butter
1 tsp. oregano

Fry hamburger, drain grease. In a seperate pan sautee onion and garlic in the butter. Combine all the ingredients (except the sour cream.) Heat through, then take off heat and stir in sour cream and put over egg noodles or chow mein noodles.

It's been so hot here in Texas nobody wants a heavy, hot meal. We are eating more salads, sandwichs etc. These are great as a light side dish.

Easy, Classic, Deviled Eggs
6 hard-cooked eggs, peeled and cut lengthwise
¼ cup Light Mayonnaise or Salad Dressing
½ teaspoon dry ground mustard
½ teaspoon white vinegar
1/8 teaspoon salt
¼ teaspoon ground black pepper
Paprika for garnish

Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.

Cover lightly with plastic wrap and refrigerate for up to one day before serving.