i tried the chilli it is yummmyyyyyyyyyyyyyyy

My favorite Ice Cream recipes, identical instruction, just different ingredients.
Mint Chip
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces sugar
1 teaspoon peppermint oil
3 ounces chocolate-mint candies, coarsely chopped

Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Add the peppermint oil and stir to combine. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until it reaches 40 degrees F or below.

Pour the mixture into an ice cream maker; add the chopped candies and process according to the manufacturers directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

Chocolate

1 1/2 ounces unsweetened cocoa powder, approximately 1/2 cup
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces sugar
2 teaspoons pure vanilla extract

Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.

Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

Carrot and Parsley Salad

3 1/2 cups grated carrots
1 bunch of Parsley finely chopped (about 2 cups)
1 garlic clove minced or pressed
3 tablespoons fresh lemon juice
1/4 cup vegetable oil
1/2 teaspoon salt
freshly ground black pepper to taste

combine the carrots, parsley, garlic, lemon juice, oil, salt, pepper in a serving bowl and toss well. Can be refrigerated up to 4 days.

@ Jasimp

Thanks for that Salad instructions it tastes yummy...

Here's a recipe for bananas foster I've picked up over the years

¼ cup (½ stick) butter
1 cup brown sugar
½ teaspoon cinnamon
¼ cup banana liqueur
4 bananas, cut in half
lengthwise, then halved
¼ cup dark rum
4 scoops vanilla ice cream

Combine the butter, sugar, and cinnamon in a pan or skillet. Place the pan over low heat on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.

And a nice Sangria, absolutely great for the summer

1 Apple
1 Orange
1 Bottle rioja (or any dry red wine, but rioja works the best)
1-2 cups brandy (depending on how strong you want it)
1/2 cup triple sec
1 cup ginger ale
1 shot Absolut Rasberi (totally optional, but it gives a nice kick)

Dice up the fruit into small pieces. Pour the wine into a pitcher, followed by the brandy, triple sec, and ginger ale. Stir for a bit while adding the fruit. Finally, add the shot, and then stir some more. Finally, let the pitcher chill for an hour or so and you'll be all set

This is another Alton Brown recipe, best chicken salad I have ever had.

Ingredients:

For the Chicken:

1/4 teaspoon of cayenne pepper
1/4 teaspoon of Old Bay Seasoning
1/4 teaspoon of dry mustard
1/4 teaspoon chili powder
4 boneless skinless chicken breasts
2 cups of buttermilk
2 teaspoons kosher salt
1 1/4 cups of canola oil
2 cups of all purpose flower

For the salad:

2 hearts of romaine lettuce
1 red pepper cored, seeded, sliced thin
1/2 red onion sliced thin

For the dressing

5 tablespoons of honey
3 tablespoons of Dijon mustard
2 tablespoons of rice wine vinegar (or white vinegar)

Cut chicken into strips and put it into a zip lock bag. Add spice mixture (no salt) and then the buttermilk. Close bag and make sure there is as little air as possible and that the chicken is completely covered. Refrigerate 24 hours.

Place honey, mustard, vinegar in a small bowl and whisk to combine, set aside.

Place lettuce, red pepper, onion in large mixing bowl, set aside

In a 12 inch cast iron skillet over medium heat warm the oil to about 350 degrees Fahrenheit (177 Celsius) Put salt into bag of chicken and shake to combine. Dredge chicken in flour and using tongs place chicken in oil and cook until internal temperate reaches 160 degrees Fahrenheit (71 Celsius), turning only once. I basically cook until golden brown. Remove chicken to a cooling rack. When it has cooled cut into bite sized pieces and add to salad. You can toss salad with the dressing or keep the dressing on the side.

Well. I just couldn't help but make this my first post. I like food....

This is for my 10,000 calorie omlette

Here's what you need:

3 eggs
1/4 cup heavy whipping cream
Crispy Prochuitto (you fry it like bacon)
tomatoes
montery jack, sharp cheddar, or any combination of cheese for that matter
sliced black olives
red, yellow, and green bell peppers
onion
red pepper flake, because you gotta have a little heat!
grated hash browns
salt
pepper
sour cream

ok first things first:

fry the hash browns until crispy and golden, put aside
fry prochuitto, put aside to drain on paper towel
dice peppers and onion and saute with black olivesfor a about a minute or two, depending on if you like the crunch or if you like them well done, set aside

Beat the crap out of 3 eggs. it shoud look runny like water when you lift the wisk away from the bowl. Add in the heavy cream, salt, pepper and red pepper flake and wisk some more to incorporate.

heat small omlette pan over medium heat. Add 1tsp REAL butter, not that fake margarine stuff.
when butter foams, add in the beaten, battered, and bruised egg. As the egg cooks, with a spatula, push the egg away from the sides of the pan toward the middle. This is how the omlette gets its fluffyness.Tilt pan as necessary to get all uncooked egg to outside of the omlette so that it gets a chance to hit the pan.
Flip omlette over, either by using a spatula or my favorite, the wrist flip.
add items in this order on half of the omlette:
Cheeses
veggies (including tomatoes)
procuitto
hasbrowns

Do your best to fold the omlette over, and move to a plate. The cheese will melt from the heat of the egg if you let it sit for a moment or two.
Put two dollops of sour cream on top.
Salt and pepper as desired

Add extra crispy procuitto and toast on the side.

This is the god of omlettes... There is none higher...

Owen baked salmon:

First of, my English is pretty bad when it comes to food stuff.



Second of, this is one of my favorite dishes to make.

You need:

4 pieces of salmon filet (cut into pieces of about 4-6 cm x 10-15 cm)
3dl of sourcream
1 lemon
salt and various spices (herbal etc.)

1. Put the salmon in a glass baking pan or something similiar, with around .5mm spacing between each piece and the walls of the pan.

2. Put some salt on the salmon.

3. Grate some lemon skin over the salmon.

4. Put some herbal spices on it.

5. Pour the sourcream over it, use a spoon to make sure ALL of the salmon is covered, nothing red should be showing.

6. Grate some more lemon skin over the sourcream.

7. Put it in the oven at 175 degrees celsius.

Its done when the salmon easily comes apart.

Easy,Hot Dip
1 pkg. cream cheese (8oz.)
8oz. salsa( your favorite)
1.5 cups shredded cheese
Deep pie plate: layer cream cheese, then top with Salsa, them sprinkle with cheese bake 15 min at 375.
serve with tortilla chips...yummy..(Optional add a layer of cooked ground beef sauteed with onions and garlic)

Coking? I though a spell checker would kick that out, but it turns out that coking is the process of making coke while distilling coal. Look at the length of this topic. Perhaps we should start a "Dani's Cooking and Bowling" cook book.