Benihana's Fried Rice Recipe

Ingredients:

1 c Uncooked rice
5 T Butter
1 c Chopped onion
1 c Chopped carrots
2/3 c Chopped scallions
3 T Sesame seeds
5 Eggs
5 T Soy sauce
Salt
Pepper

Preparation:

Cook rice according to package directions. In a large skillet melt butter.
Add onions, carrots and scallions. Saute until carrots are translucent.
Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan.
Bake until golden brown (10 to 15 minutes), shaking pan occasionally for
even color. Lightly grease another skillet. Beat eggs. Pour into hot
skillet. Cook as you would scrambled eggs. Combine rice, vegetables,
sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.

Ben & Jerry's NY Super Fudge Chunk Recipe

Ingredients:

1/4 cup White chocolate; chop coarse
1/4 cup Semisweet chocoate; chop
1/4 cup Pecan halves; chopped
1/4 cup Walnuts; chop coarse
1/4 cup Chocolate covered almonds; cut in half
4 oz Unsweetened chocolate
1 cup Milk
2 Large Eggs
1 cup Sugar
1 cup Heavy or whipping cream
1 teas Vanilla extract
1/2 teas Salt

Preparation:

Combine the coarsely chopped chocolate, pecans, walnuts and chocolate
covered almonds in a bowl, cover and refrigerate. Melt the unsweetened
chocolate in the top of a double boiler over hot, not boiling water.
Whisk in the milk, a little at a time, and heat, stirring constantly,
until smooth. Remove from the heat and let cool. Whisk the eggs in a mixing
bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a
time, then continue whisking until completely blended, about 1 minute more.
Add the cream, vanilla and salt and whisk to blend. Pour the chocolate
mixture into the cream mixture and blend. Cover and refrigerate until cold,
about 1-3 hours, depending on your refrigerator. Transfer the cream mixture
to an ice cream maker and freeze following the manufacturer's instructions.
After the ice cream stiffens (about 2 minutes before it is done), add the
chocolate and nuts, then continue freezing until the ice cream is ready.
Makes one Quart.

Apple Crunch Recipe

This apple crunch recipe is one of a quickest and simple dessert to prepare at home. It don’t need extra skill you just need to mix ingredients as mentioned below and then bake for few minutes.

Ingredients:

1 medium apple (peeled and sliced)
2 tbsp sugar
1 tbsp all-purpose flour
1 tbsp oatmeal
1/4 tsp cinnamon
1 tbsp chopped nuts
1 tsp margarine (melted)
Whipped cream for topping

Preparation:

1. Spread apple slices in a wide dish of suitable size.
2. Combine rest of the ingredients except margarine in a mixing bowl to form crumbs mixture.
3. Sprinkle the mixture over apples and pour the melted margarine on all over the dish evenly.
4. Place the dish in preheated oven for just 4-5 min at 400 degrees F until apple becomes soft and juicy.
5. After that cool the apple crunch at room temperature them top with some whipped cream and cinnamon powder and chill for 15 min before serving.

Turkey Chili Recipe

This turkey chili recipe is prepared with beans, pepper, corns and tomatoes. This would give great taste if it is cooked in slow cooker or Dutch oven as all the flavors blend well in that case and give wonderful flavor. You may also serve this turkey chili with topping of cheese.

Ingredients:

1 ½ lb ground turkey
1 green bell pepper (chopped)
2 cup fresh black beans
3 cup fresh tomatoes (chopped)
1 cup whole kernel corn (boiled or frozen)
1 tsp ground cumin
1 tsp chili powder
½ tsp red pepper flakes
¼ tsp ground cinnamon
Salt to taste
¼ cup vegetable oil

Preparation:

1. Cook ground turkey and bell pepper in oil until turkey becomes dry and turn into brown in color.
2. Now add beans, tomatoes, corn and spices and let the mixture to boil with 4 cup of water.
3. After that simmer the mixture until thick gravy would form and veggies become tender. It would take 30-40 min.
4. Serve the hot turkey chili with tortillas or French bread.

Chocolate Trifle Recipe

This chocolate trifle is usually known as black forest trifle which is prepared mainly with chocolate pudding and cherries. It’s one of a tempting dessert for special occasions and can be decorated with edible flowers or chocolate curls.

Ingredients:

2 lb marble cake (cut into slices)
1 oz instant chocolate pudding mix
2 cup skim milk
2 cup frozen pitted cherries
2 drops red food coloring
2 cup whipped cream

Preparation:

1. At first prepare pudding for the trifle for that you need to mix pudding mix in milk and chill in fridge to set for at least 30 min.
2. Add red food color to cherries and mix well.
3. Now take a serving bowl and make layer of marble cake slices, cover the cake with cherries and then spread prepared chocolate pudding mixture. Repeat this pattern of layer again and in the end top with whipped cream and few cherries. Keep the bowl in fridge to chill.

Cucumber Yogurt Salad Recipe

This cucumber yogurt salad is form South Asian cuisine where it is usually served in summer season with boiled rice and vegetable gravy. This salad can also be served as dip with any fried stuff.

Ingredients:

3 medium size cucumber (peeled, seeded and cut into slices)
1 cup plain yogurt
1 tsp ground roasted cumin
Salt to taste
1 tsp fresh mint leaves (minced)
1 tsp fresh coriander leaves (minced)
1 tsp fresh green chilies (minced)

Preparation:

1. In a mixing bowl, whisk yogurt to make it smooth.
2. Add salt, cumin, mint, coriander and green chilies and mix well.
3. Now add sliced cucumbers and mix it evenly in the yogurt. Chill for 30 min then serve.

Pastry Cream Recipe

This pastry cream is usually used as pastry filling or éclairs filling but can also be used for other purposes like cake stuffing, pie stuffing or any dessert which require cream or custard. Here is given vanilla pastry cream recipe which can be altered as chocolate cream by adding un sweetened melted chocolate to the batter in the end.

Ingredients:

2 ¼ cup milk
4 egg yolks
2/3 cup sugar
¼ cup cornstarch
¼ cup flour
2 tbsp vanilla extract

Preparation:

1. In a sauce pan boil 2 cup of milk leaving ¼ cup as it is.
2. In a mixing bowl beat egg yolks, ¼ cup milk and sugar until sugar completely dissolves in the mixture and become smooth.
3. Sift together flour and corn starch.
4. Gradually add dry mixture and vanilla to the yolk mixture and mix using spatula until become smooth batter.
5. Now slowly add hot milk to the batter so that lumps would not form and then boil this batter until gets thick consistency. Stir in between so that batter should not stick to the base of pan.
6. Cook it for just 3-4 min at low heat after boil and then pour in the suitable bowl. Don’t forget to cover the bowl to avoid forming skim layer on top and then chill it in fridge.

Fried Onion Rings Recipe

These fried onion rings are one of an easy and quick recipe to prepare at home and can be served as fried snack. It is served with any dip or sauce like ketchup, bbq sauce, etc.

Ingredients:

3-4 large red onions (cut into rings)
3 cup flour
Salt to taste
1 tbsp sugar
2 tbsp chili powder
2 tbsp ground cumin
2 tbsp ground black pepper
1 egg yolk
Cold water or milk as required
Hot oil in fryer

Preparation:

1. Sift together dry ingredients including flour and spices.
2. In a mixing bowl make smooth batter by combining dry mixture, milk and egg yolk. The batter should be no so thick or thin, the consistency is such away that if you drop from spoon it would not stick to spoon.
3. Heat oil for deep frying in a wok.
4. Dip onion rings in the batter and then deep fry until become golden crisp. It would take 4-5 min.

Houlihan's Baked Potato Soup Recipe

Ingredients:

2 Cups potatoes, diced but unpeeled
1/4 lb butter
2 Cups finely diced yellow onions
1/2 Cup flour
1 quart warm water
1/4 Cup chicken bouillon
1 Cup potato flakes
2 Cups heavy cream
2 Cups milk
1/2 teaspoon Tabasco
Salt, pepper, garlic powder and dried basil to taste

Preparation:

Saute onions in melted butter for 10 minutes in large kettle. Add flour
to onions and butter and cook for four to five minutes, stirring until
flour is absorbed.
In a separate container, combine water, chicken bouillon, potato flakes,
and seasonings. Stir until thoroughly mixed and no lumps remain.
Add to onion mixture, one pint at a time.
Add milk and cream, stirring until smooth and lightly thickened.
Reduce heat and simmer for 15 minutes.
In a separate container, the potatoes should be covered with water,
brought to a boil, and simmered for 20 minutes.
Combine the potatoes with the soup to complete.

Hostess Cupcakes Recipe

Ingredients:

CAKES:
1/2 c Plus 2 tbsp Flour
2 1/2 tb Cocoa powder
3/4 ts Baking soda
1/4 ts Salt
1/2 c Sugar
1/2 c Water
3 tb Vegetable oil
1 1/2 ts Distilled white vinegar
1 ts Vanilla extract
FILLING:
1 c Heavy whipping cream
6 oz Finely chopped white chocolate
GLAZE:
3 oz Finely chopped bittersweet chocolate
3 tb Boiling water
ICING:
1 tb Egg white, at room temperature
1 pn cream of tartar
1/2 c Plus 2 to 3 tbsp confectioner's sugar

Preparation:

Make the cupcakes:
1. Position a rack in the center and preheat oven to 325F. Lightly
butter twenty-four 1-3/4" x 3/4" (1-oz) muffin of biscuit cups.
2. Into a medium bowl, sift together the flour, cocoa, baking soda,
and salt. Mix in the sugar. Make a well in the center. Whisk in the
water, oil, vinegar, and vanilla. Blend until smooth. (The batter
will be very thin.)
3. Spoon the batter into the prepared cups. Bake until a cake tester
inserted into the center of one of the cupcakes comes out clean,
about 12 to 14 minutes. Cool the cupcakes in the pans on a wire rack
for 5 minutes. Remove the cupcakes from the pans and finish cooling
on the rack.
Make the filling:
4. In a heavy medium saucepan over medium-high heat, bring the cream
to a boil. Add the white chocolate and remove from heat. let the
mixture stand briefly; stir until smooth. Transfer to a metal bowl
and refrigerate until chilled thoroughly, stirring occasionally. (To
speed the process, set the metal bowl over a larger bowl of ice
water; stir the chocolate mixture until cool.) With an electric
mixer, beat the white chocolate mixture just until fluffy, about 1
minute.
5. Transfer the filling to a pastry bag fitted with a 3/8-inch plain
tip. Insert the pastry tip 1/4-inch into the bottom of each cupcake
and squeeze a little filling into each one.
Make the glaze:
6. Place the chocolate in a small bowl. Whisk in the boiling water and
blend until smooth. One at a time, dip the top of each cupcake into
the warm glaze. Turn the glazed cupcakes right side up and set them
on a wire rack on top of a baking sheet. Refrigerate the cupcakes for
5 minutes to set the glaze.
Make the icing:
7. In a medium bowl, whisk the egg white until frothy. Stir in the
cream of tartar. Gradually mix in enough of the confectioner's sugar
to make a fairly stiff and smooth icing. Fill a small paper cone with
the icing and cut a 1/16-inch opening at the tip. Remove the cupcakes
from the refrigerator. Pipe a design (a squiggle, spiral, etc.) on
the top of each cupcake. Let the design harden and then cover and
refrigerate the cupcakes. Serve at room temperature.
The cupcakes can be made and refrigerated up to 2 days in advance, or
frozen up to 2 weeks.
Makes 22 to 24 miniature cupcakes.