OUR RECIPE COLLECTION
Carrot Cake
Coffee Liqueur
Crepes
French Bread
Honey Liqueur
Pancakes
Salted Peanuts In The Shell
Space Syrup
Vanilla Pudding
Galletas Neiman-Marcus
Quimbolitos
Pan dulce de Yuca
General Tso's Favorite Chicken

More @ Free Recipes: On the Net (500)


SALTED PEANUTS IN THE SHELL

Simply make a 40% Salt Solution. Soak peanuts in the shell for 24 hours then dry thoroughly. See packaged products on market for ideas on packing. Using a pressure cooker would hasten the process.

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COFFEE LIQUEUR

Mix: 10 Teaspoons of Instant Coffee
      3 Cups of Sugar
      2 Quarts of Water
Boil slowly until thick
Add: 3 Teaspoons of Vanilla
     1 Fifth of Vodka

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HONEY LIQUEUR (Lithuanian Krupnikus)

Mix: 5 cups of water
     3 cups of honey
     a few chunks of lemons, oranges, tangerines; cloves and cinnamon,
	and cracked beans of nutmeg and vanilla.
Get to a boil, reduce the heat and cover, simmer 1 hour
Strain using big holes
Add: 1 Fifth of 100% grain alcohol
Settle 4 days in a glass container with lit
Strain throught coffee filters

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CARROT CAKE

2 cups sugar
1 1/2 cups Wesson Oil
4 eggs - beaten
	Sift together and set aside:
	2 cups flour
	2 tsp. soda
	2 tsp. cinnamon
	1 tsp. baking powder
	1 tsp. salt
	3 cups raw grated carrots
	1/2 cup coconut
	1 tsp. vanilla
Cream together oil and sugar, add eggs and mix well.
Add grated carrots, coconut and vanilla.
Add flour mixture and mix very well.
(Add 1/2 cup chopped nuts if you want)
Bake in 2 - 9 or 10 inch greased and lightly floured pans.
Bake 35 - 45 minutes at 350 degrees.
* ICING *
Mix 1 - 8 oz. pkg. cream cheese, 2 sticks of butter or oleo.
1 - 2 tsp. vanilla. Add 1 lb. 10X sugar or more
till icing is thick enough.

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SPACE SYRUP (Good health miraculous formula)

2 tsps. diced fresh garlic
3 tbs. olive oil
5 tbs. pure clover honey
1/4 cup strong green tea, freshly brewed
1 tbs. vinegar
1/2 tsp. cayenne
1/4 tsp. asafetida (optional)
Saute garlic in olive oil for one minute, then add other ingredients.
Simmer and cook over low flame for five minutes.
Let cool, strain into glass jar, cover and refrigerate.

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FRENCH BREAD

3 Pks yeast
5 cups water
4 tbsp. sugar
1 tbsp. salt
1 5 lbs. bag of unbleached fluor
(divide the ingredient by 3 for small bread)
slash tops when put into pans for a second rise
brush with egg white
bake 15 minutes at 400 degrees, then change pan positions in oven and
bake 30 minutes at 350 degress.

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VANILLA PUDDING

1/4 cup Corn Starch
1/2 cup Sugar
2 cups Milk
2 Eggs, slightly beaten
2 tbsp. Butter or Margarine
1 tsp. Vanilla
Take 1/4 cup of Milk and dissolve the Corn Starch in it.
Mix Milk, Sugar and Eggs in a bowl, add Butter and heat to boling
over direct heat, stirring constantly; stir in the dissolved corn
starch until thickened; remove from heat, stir in Vanilla and pour
into dessert dishes. Cover and refrigerate until chilled.

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QUIMBOLITOS

2 tazas de harina de maíz
1 cucharadita de polvo de hornear
1/2 taza de mantequilla
1/2 taza de jugo de naranja
1/2 taza de leche
1 cucharadita de escencia de vainilla
2 huevos
1 taza de azúcar
1/4 taza de uvas pasas
12 hojas de achira
Mezcle la harina con el polvo de hornear, la mantequilla, el jugo de naranja, la leche y la escencia de vainilla. Bata las claras a punto de nieve, agregue el azúcar y las yemas de huevo. Mezcle las dos preparaciones anteriores hasta formar una masa suave y homogénea. Lave las hojas y coloque la masa en el centro de cada una. Luego añada las uvas pasas, cierre el quimbolito y ponga a cocinar, al vapor, durante 30 minutos.
Nota: Si lo desea, puede decorar rociando con un chorro de mermelada roja.

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PANCAKES

(4 servings)
1 1/2 cups all-purpose fluor
2 tsp. baking powder
Dash salt
1 Tbsp. granulated sugar
2 eggs
1 1/2 cups milk
3 Tbsp. melted butter
In a bowl, sift together flour, baking powder, salt and sugar.
Beat eggs, milk and butter together. Add flour mixture. Stir until
blended. Heat a griddle over medium-high heat. Grease lightly.
Pour about 1/4 cup batter into griddle. Bake until center is filled
with unbroken bubbles. Turn with a spatula. Bake on other side. Serve
immediately.
(For thinner pancakes, add more milt to the batter. For thicker
pancakes, add more flour. To check if griddle is ready, sprinkle a
few drops of cold water on it. The water will pop before evaporating.)

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Galletas Neiman-Marcus

2 Tazas de mantequilla
4 tazas de harina
2 cucharadas de soda
2 tazas de azucar
5 tazas de avena licuada (mida la avena y luego licúela
                          hasta convertirla en polvo)
24  Oz. de chispas de chocolate
2 tazas de azucar morena
1 cucharada de sal
1 barra de chocolate Hershey de 8 Oz. (rayada)
4 huevos
2 Cucharadas de polvo de hornear
2 cucharadas de vainilla
3 tazas de nueces trituradas (si lo desea)
Bata hasta hacer una crema con la mantequilla y los dos azucares. Añada los huevos y la vainilla. Mézclelos con la harina, la avena, la sal, el polvo de hornear y la soda. Agregue las chispas, la barra de chocolate y las nueces. Haga pequeñas pelotillas y colóquelas con una separación de 2" entre sí, sobre una bandeja para hornear galletas.
Hornee por 10 minutos a 375 grados.
Rinde para 112 galletas. !Que las disfrute!

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CREPES

(4 servings)
1 cup all-purpose flour
Dash salt
3/4 cup water
4 eggs
3/4 - 1 cup milk
2 Tbsp. butter
Sift flour and salt into a bowl
Add water, a little at a time, whisking constantly.
Add eggs, one at a time. Finally, add milk, stirring vigorously, until batter is smooth.
Melt butter and add to batter. Let batter sit for about 1 hour.
Heat a crepe iron or a small frying pan. Grease lightly.
Ladle about 3 tablespoons batter on pan. Immediately tilt pan in all directions so batter covers bottom.
Bake for about 1 minute or until lightly browned on the bottom.
Check by lifting the crepe with a spatula. Quickly turn the crepe over and bake on other side for 15 seconds.
Serve immediately or prepare with filling according to recipe.
(crepes may be frozen. Place a piece of foil in between them for easier handling when thawing and reheating.)

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Pan dulce de Yuca

1/4 Lb soft margarina
1/2 Cup sugar
2   Level cups YUCARINA starch (almidon de yuca)
3   Heaping tablespoons wheat flour
1   Level teaspoons baking powder
1/2 Teaspoon salt
1   Egg
2   Tablespoons brandy
PREPARATION: Set oven at 350° F.
Grease pan lightly with margarine
Beat margarine and sugar until cream is formed. Add YUCARINA starch, flour, baking powder and salt (previously shifted). Knead, add egg, and continue kneading. Finally, add brandy and knead again. Form thin strands of about 12cm. and roll into snail shape. Place rolls in pan and brush tops with beaten egg. Bake 15-20 minutes.

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