Sugarless Apple Dessert Recipes

Ingredients:
Cooking apples
Condensed milk
Orange juice
Nuts or grated chocolate


Method:
Grate raw cooking apple.
Whip together with the condensed milk.
Add a little orange juice.
Arrange in dishes with nuts or grated chocolate on top.

Anzac Biscuits Recipes

These biscuits are named after the Australian and New Zealand Army. Instead
of using eggs golden syrup was used. These biscuit would keep fresh for a couple
of months which is often how long they took to reach the army in the far away
countries they were based.


Ingredients:
1 cup plain flour
1 cup rolled oats
1 cup desiccated coconut
1 cup brown sugar
1/2 cup butter
2 1/2 tbsp Golden Syrup (or honey)
1 tsp bicarb soda
2 1/2 tbsp boiling water


Method:
1. Combine flour, oats, sugar and coconut into a bowl.
2. Melt the butter and golden syrup (honey) in a pot over low heat.
3. Mix the bicarb soda with the water and then add to the butter and
Golden Syrup (or honey).
4. Pour the liquid mixture into the dry mixture and mix well.
5. Teaspoon dollops of the mixture onto a greased tray (leave space for
spreading).
6. Bake in a 180°c (or 350°F) for 15-20mins.

Trench Cake Recipes

Ingredients
6 oz Margarine
6 oz Brown or Granulated Sugar
2 oz Chopped Peel
¼ lb Mixed Fruit
¼ lb Flour
1 ½ tsp Bicarbonate of Soda
½ pt Milk


Method
Cream together the margarine and sugar. Warm the milk and pour onto
the bicarbonate of soda. Add to the creamed mixture and then add the
fruit, milk and flour. Mix well and place in a 7-inch cake tin. Bake in a
moderate oven for about 2 hours. This cake should keep well for at least
10 weeks.

Beehive Cake Recipes

Ingredients
½ lb Self-Raising Flour
3 tbsp Honey
2 oz Candied Peel
3 oz Margarine
1 large Egg (or equivalent in reconstituted dried egg)
¼ pt Milk
Pinch of Salt.


Method
Beat together the egg and milk and allow to stand. Brush a cake tin with
the margarine and dust with flour. Sieve the flour and salt into a basin
and rub in the margarine. Add the chopped peel and stir in the egg and
milk mixture. Add the honey and beat well.
Put the mixture into the prepared tin and bake for 1 hour in a moderate
oven.

Carrot Cookies Recipes

Ingredients:
2 Tbsp Margarine
4 Tbsp Sugar
A few drops of vanilla or almond essence
8 Tbsp Grated raw carrot
12 Tbsp Self Raising Flour or Plain Flour with 1 tsp Baking Powder


Method:
Cream the margarine and sugar together until light and fluffy.
Beat in the flavouring and carrot and fold in the flour.
Drop spoonfuls of the mixture into greased patty tins and sprinkle the
tops with a little sugar.
Cook in a moderately hot oven for 20 minutes

Cup Cake Recipes

Ingredients:
150 g granulated sugar
3 eggs chicken
225 g butter
180 g dark chocolate, chopped


Sift together:
210 g wheat flour
1 teaspoon baking powder
½ teaspoon vanilla powder
1 teaspoon salt


Method:
1. Tim butter and chocolate until melted. Set aside.
2. Whisk the sugar and melted chocolate until blended.
3. Add the eggs one at a time while stirring until blended.
4. Add flour mixture, stirring until blended.
5.Tuang into paper bowls.
6. Bake in hot oven for 40 minutes until cooked.
7. Remove, let cool.
8. Give sesai spread and garnish to taste.


For 12 pieces

5 Health Recipe Juice

1. banana strawberry coconut cobbler





8 very ripe bananas
1 tsp. vanilla extract
2 cups shredded coconut
2 cups fresh strawberries or other
fruit of your choice
1 cup medjool dates
(pitted and soaked in water)
Blend the strawberries and dates in the Vita-Mix into a cream
sauce. Slice the bananas. Put a layer of coconut on the bottom
of the pan. Top with bananas. Pour some of the strawberry
cream over the top. Sprinkle more coconut and finish layering
the rest of the fruit. Top with strawberry sauce. Sprinkle with
more grated coconut. Decorate the top with sliced strawberries.




2. apple sprout smoothie





2 cups fresh apples (remove the seeds)
2 Tbs. Botanical Medica raw coconut oil
2 cups sprouts of your choice
1-2 cups filtered water (depending on
the consistency you desire)
Put ingredients in the Vita-Mix Professional and blend.




3. super cleanser smoothie



3 apples (remove the seeds)
2 stalks celery
1/2 lemon, juiced
1 tsp. ginger
1-2 cups filtered water (depending on
the consistency you desire)
Put ingredients in the Vita-Mix Professional and blend.




4. sprout power smoothie





3 cups sprouts of your choice
1/2 avocado
1 tsp. fresh squeezed lemon juice
1/2 tsp. powered kelp
1 apple (remove seeds)
1-2 cups filtered water (depending on
the consistency you desire)
Put ingredients in the Vita-Mix Professional and blend.


5. ginger enzyme zing smoothie





1 Tbs. fresh ginger
1 cup fresh pineapple
1 cup fresh mango
1 cup papaya
1 cup sprouts of your choice
1 tsp. fresh squeezed lemon juice
1-2 cups filtered water (depending on
the consistency you desire)
Put ingredients in the Vita-Mix Professional and blend.

Egg Rolls Recipes

Ingredients:
1 lb. chinese cabbage (Napa)
2 stalks celery
1/2 lb. cooked shrimp
1/2 lb. cooked pork or chicken livers
10 water chestnuts
1/3 cup bamboo shoots
1 tsp. salt
1 tsp. sugar
Liberal dash pepper
1/2 tsp. light soy sauce
1/4 tsp. sesame oil
1 beaten egg
10 egg roll skins
3 cups oil


Method:
PREPARATION: Boil cabbage and celery until very tender. Drain and squeeze
out excess water. Shred very fine and set aside to
drain further. Parboil shrimp and fry or bake pork. Mince both. Shred
water chestnuts and bamboo shoots. Mix all ingredients but egg together.
Beat egg. Wrap filling in egg roll skins and seal with egg.
COOKING: Heat oil in wok or deep fat fryer to 375 degrees and drop in egg
rolls. When skin turns light golden brown, remove from oil and drain. (At
this point restaurants refrigerate them and finish the cooking process as
needed.) When cool, drop again into hot oil and fry until golden brown.
Makes 10.
The two−stage deep frying method is actually a professional Chinese chefs'
secret. It assures that the inside will be moist and not overcooked (as
anything overcooked becomes dry) and the outside will be crisp

Fried Rice Recipes

Ingredients:
2 eggs
1 teaspoon MSG (optional)
1/8 teaspoon groung white pepper
1/4 cup soy sauce
4 cups cooked rice
4 scallions, chopped, including green ends
2 cups diced cooked pork, ham, chicken, shrimp, or any meat
1 slice ginger, minced
1 clove garlic, minced
1/4 cup sliced mushrooms (optional)
1/4 cup vegetable oil


Method:
Put first four ingredients in a mixing bowl and stir slightly;
the eggs should not be well beaten.
Heat wok or pan hot and dry. Add the oil. Brown the garlic and
ginger slightly, then add the rice. Cook for 2−3 minutes, stirring
to break up lumps and coat with oil. Add the rest of the ingredients
except the egg mixture. Fry and stir constantly until thoroughly
mixed. Add the egg mixture while stirring the rice so it will cover
as much of the ingredients in the pan as possible. Cook about
2 minutes, stirring constantly. Serve while hot.

Barbecued Spareribs Recipes

Ingredients:

2 banks of spareribs, uncut, about 2 pounds each
3 cloves garlic, minced
1/2 cup ketchup
1/2 cup sweet bean sauce (hoi sin deung) or hoi sin sauce
1/2 cup soy sauce
1/4 cup sherry


Method:
Trim off excess fat from the thick edges of spareribs. Place ribs
in a shallow pan or platter. Mix remaining ingredients for a
marinade and spread over both sides of the spareribs. Let stand
for at least two hours.
Place one oven rack at the top of the oven and one at the bottom.
Preheat to 375F. Hook each bank of spareribs with 3 or 4 S−hooks
across its width, on the thick edges, and suspend under top rack.
Place a large pan with 1/2" water on bottom rack. This pan will
catch the drippings and keep the meat from drying out. Cook
spareribs for about 45 minutes.

Foo Yung Recipes

Ingredients:
6 eggs, beaten well
1 cup shredded cooked meat (roast pork, shrimp, almost any!)
2 cups fresh bean sprouts (or 1 can)
2 scallions, chopped, including the green ends
1 medium onion, shredded
1 teaspoon sugar
1/8 teaspoon ground pepper
1 teaspoon MSG (optional)
2 tablespoons soy sauce
1/2 cup chicken stock or water
Vegetable oil for frying


Make gravy if desired (recipe follows). Preheat oven to 200F. Line
a platter with several thicknesses of paper towel. Mix all ingredients
except the vegetable oil together in a mixing bowl.
Heat a frying pan hot and dry. Put in vegetable oil to a depth of
about 1/2 inch. Keep oil at this level by adding more, as some is
absorbed in cooking. Bring oil temperature to medium. Stir up the
omelet mixture each time before you take a scoopful of it out, in
order to have the proper ratio of liquid and solid ingredients in each.
With a ladle or soup scoop, take a scoop of the egg mixture and gently
put into the frying pan. When the first omelet has stiffened, gently
move it over to make room for the next. The number of omelets you
can make at once depends on the size of your frying pan. When one
side of the omelet has turned golden brown, turn over gently with
pancake turner to fry the other side. When done, transfer from
frying pan onto paper−lined platter. Keep warm in oven until all
the omelets can be served together. Serve with or without gravy.


Gravy:
1 1/2 cups chicken stock
1 tablespoon cornstarch
2 tablespoons soy sauce
1 teaspoon MSG (optional)
1/8 teaspoon ground pepper
Pinch of salt
Mix all the ingredients together in a saucepan. Bring to a boil
slowly with frequent stirring. When gravy has thickened, turn heat
to very low to keep it warm until ready to use.

Hot and Sour Soup

Ingredients:

2 1/2 quarts chicken stock
1 block (16 oz.) of tofu, cut into 1 1/2 inch long strips
5 shitake mushrooms, cut into thin slices
1/2 cup soy sauce
1/2 tsp. white pepper
1/2 cup white vinegar
1 1/2 cups bamboo shoot strips
2 tablespoons cornstarch dissolved in 4 tablespoons water
3 eggs. beaten
1/2 tsp. sesame oil


Method:
Combine first seven ingredients in a pot and bring to a boil.
Drizzle the cornstarch mixture into the soup, stirring to thicken.
Then drizzle beaten eggs into soup, stirring. Top with sesame oil.

Hunan Beef Recipes

Ingredients:
2 cups broccoli florets
2 tablespoons cooking oil
2 teaspoons minced garlic
4 small dried red chilies
1 teaspoon cornstarch dissolved in 2 teaspoons water




Marinade:
2 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon Chinese rice wine or dry sherry
3/4 pound flank steak, thinly sliced across the grain




Sauce:
3 tablespoons Chinese black vinegar or balsamic vinegar
1 tablespoon soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons sugar
2 teaspoons chili garlic sauce
1 teaspoon sesame oil


Method:
1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let
stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place broccoli in a large pot with 1 inch of boiling water. Boil until
tender−crisp, 2 to 3 minutes; drain.
4. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add
garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add
beef and stir−fry until no longer pink, 1 1/2 to 2 minutes.
5. Add broccoli and sauce to wok; bring to a boil. Add cornstarch solution
and cook, stirring, until sauce boils and thickens.

General Tsao's Chicken Recipes

Sauce:
1/2 cup cornstarch
1/4 cup water
1+1/2 tsp minced garlic
1+1/2 tsp minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1+1/2 cup hot chicken broth
1 tsp monosodium glutamate (optional)


Meat:
3 lbs deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch
Vegetable oil for deep−frying
2 cups sliced green onions
16 small dried hot peppers


Method:
Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup
soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until
sugar dissolves. Refrigerate until needed.
In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper.
Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are
coated evenly. Add cup of vegetable oil to help separate chicken pieces.
Divide chicken into small quantities and deep−fry at 350 degrees until
crispy. Drain on paper towels.
Place a small amount of oil in wok and heat until wok is hot. Add onions
and peppers and stir−fry briefly. Stir sauce and add to wok.
Place chicken in sauce and cook until sauce thickens.

Moo Goo Gai Pan Recipes

Ingredients:

4 chicken breast halves, skinned, boned and sliced
salt and pepper
4 cloves garlic, minced
2 cups water
1 tb cornstarch
5 tb corn oil
8 oz. fresh mushrooms, sliced
4 lb. bok choy or Chinese white cabbage, chopped
2 tb sugar
4 tb soy sauce
6 scallions, chopped


Method:
1. In a bowl, toss chicken with the salt and pepper, garlic and cornstarch
mixture. Set aside.
2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok
choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes.
Remove from wok.
3. Heat remaining corn oil in wok. Stir−fry chicken for 2 minutes over high
heat. Add soy sauce and mix well. Cover and cook for about 6 minutes,
or until the chicken is thoroughly cooked.
4. Mix in the cooked vegetables and scallions. Stir fry together for about 1
minute. Serve hot with rice.

Shrimp Toast Recipes

Ingredients:

12 fresh uncooked large shrimp

1 egg

2 1/2 tablespoons cornstarch

1/4 teaspoon salt

Pinch pepper

3 slices sandwich bread

1 hard−cooked egg yolk

1 slice cooked ham (about 1 ounce)

1 green onion

2 cups vegetable oil

Method:

1. Remove shells from shrimp, leaving tails intact. Remove back veins

from shrimp. Cut down back of shrimp with sharp knife. Gently press

shrimp with fingers to flatten.

2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended.

Add shrimp to egg mixture and toss until shrimp are completely coated.

3. Remove crusts from bread. Cut each slice into quarter. Place one

shrimp, cut side down, on each bread piece. Gently press shrimp to

adhere to bread. Brush or rub small amount of egg mixture over each

shrimp.

4. Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion.

Place one piece each of egg yolk and ham and a scant 1/4 teaspoon

chopped onion on each shrimp.

5. Heat oil in wok over medium−high heat until it reaches 375F.

Fry 3 or 4 shrimp−bread pieces at a time in the hot oil until golden,

1 to 2 minutes on each side. Drain on absorbent paper.

Cashew Chicken Recipes

Ingredients:

3 Chicken breasts, boned and skinned
1/2 lb. Chinese pea pods
1/2 lb. Mushrooms
4 Green onions
2 cups Bamboo shoots, drained
1 cup Chicken broth
1/4 cup Soy sauce
2 tb Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tb Salad oil
1 pack Cashew nuts (about 4−oz)


Method:
Slice breasts horizontally into very thin slices and cut into inch squares.
Place on tray. Prepare vegetables, removing ends and strings from pea pods,
slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray.
Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet
over moderate heat, add all the nuts, and cook 1 min shaking the pan,
toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry
chicken quickly, turning often until it looks opaque. Lower heat to low. Add
pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove
cover, add soy sauce mixture, bamboo shoots, and cook until thickened,
stirring constantly. Simmer uncovered a bit more and add green onions and
nuts and serve immediately.

Woolton Pie Recipes

Ingredients
1 lb Potato, diced
1 lb Swede, diced
1 lb Cauliflower, diced
1 lb Carrot, diced
3 or 4 Spring Onions (if possible)
1 tsp vegetable extract
1 tbsp Oatmeal
Chopped parsley
Pastry (for the crust)




Method
Mix together the vegetables, vegetable extract and oatmeal and cook
together for around 10 minutes in just enough water to cover. Stir
occasionally to prevent the mixture from sticking.
Allow to cool and place into a pie dish. Sprinkle with the parsley before
covering with a pastry crust. Bake in a moderate oven until the pastry is
nicely browned and serve with hot gravy. This pie should serve 4 to 5
people.

Trench Meat Pudding Recipes

Ingredients
½ lb Steak
2 oz Shredded Suet
Salt and Pepper to taste
2 cups Oatmeal
2 small Peeled Onions (if available)
Cold water




Method
Chop the steak and the onion finely and mix with the suet and the
oatmeal. Season to taste with the salt and pepper and then mix into thick
dough with cold water. Grease a pudding basin and fill it to three
quarters full. Cover with greased paper. Tie down securely and steam for
3 ½ hours. Ideal if served with mashed potatoes and gravy.

Mock Duck Recipes

Ingredients
2 lb Sausage meat
1 lb Cooking Apples, peeled and grated
1 lb Onions grated
1 tsp dry Sage




Method
Spread half the sausage meat into a well-greased baking tray or casserole
dish.
Top with the grated apple, onion and sage.
Add the rest of the sausage meat and shape the top layer to look like a
Duck.
Cover with well-greased baking paper and bake in the centre of a
moderate oven for 45 minutes.

Sour Milk Pancakes Recipes

Ingredients
½ lb flour
1 level tsp Salt
1 small tsp Bicarbonate of Soda
Sour Milk to mix




Method
Mix together the dry ingredients and then sift. Add the sour milk
gradually to make a batter that will drop from the spoon. Ensure that the
batter is smooth and without lumps.
Drop a large tablespoon of the mixture onto a well-greased griddle or
stout frying pan and cook until the edges are cooked, then turn over to
brown. Serve with jam, or marmalade.

Lettuce, parsley and potato soup

Ingredients
1 medium onion
2 medium potatoes
2 cos lettuces
1 large bunch parsley
1.5 pints vegetable stock
Salt and pepper
2tsb vegetable oil or butter if available




Method
Chop the onion, sweat in butter or oil until soft. Add the potato and cook
gently for a further 3 minutes. Add the stock and simmer for 10 minutes.
Add the chopped lettuce and parsley and continue simmering until all
ingredients are completely cooked. Liquidise and season to taste with salt
and pepper.

Quick Soup

Cooking time: 30 minutes. Quantity: 6 helpings




Ingredients:
4 breakfast cupfuls of stock or water
1 tablespoon of household milk
chopped parsley, or watercress or sliced cabbage 1lb mixed vegetables
1-1½ teaspoons salt
2 tablespoons wheat meal flour




Method:
Put 3 breakfast cupfuls of stock or water on to boil.
Wash and grate or shred the vegetables.
Add salt and vegetables to stock, cook until tender and season.
Blend flour and household milk with 1 breakfast cupful of water and pour
into the soup
Stir and cook for 3-5 minutes.
Serve with parsley, watercress or cabbage.

Hong Kong-style Chicken Porridge

Ingredients:
· ¼ kg of rice, washed
· 1 liter of water
· ½ teaspoon pepper
· 1 whole chicken, halved
· 4 cloves garlic
· salt to taste
· Eggs taste
· 2 tablespoons cooking oil

Supplementary Ingredients:
· 5 cakwe sliced ​​fruit
· 2 tablespoons green onions / tongcay
· 1 tbsp fried onions
· soy sauce
· condiment bottles lampung

Method:
· Boil chicken with 1 liter of water and a little salt. Once cooked lift then drain.
· Remove chicken meat from bones, cut into dice-shaped or shredded-suwir, set aside.
· Saute garlic in hot oil until fragrant, enter the rice, pepper, stir for 3 minutes, remove from fire.
· Enter stir rice into boiling water remaining chicken (broth), cook until done.
· Enter boiled chicken cutlet, pepper, and salt.

How to Serve:
· Prepare a bowl, break eggs and place in bowl.
· Pour hot puree on the egg.
· Sprinkle slices cakwe, scallions / tongcay, fried onions and soy sauce if not salty and spicy sauce if you wish.

For 4-5 people.

Japanese Egg Tim (Chawan musi)

Ingredients:

· 3 chicken eggs
· ¼ teaspoon salt
· ¼ tsp sugar pasor
· 1 tablespoon soy sauce (Kikkoman)
· ½ cups Chicken Stock
· 125 grams of boiled chicken meat, cut according to taste
• from 6 tail shrimp, discarding the skin and reserving his tail
· 2 pieces of black mushrooms (Shitake), soak with hot water, chopped 6.
· 24 items of fresh soybean

Method:
· Beat eggs with fork until blended, then filtered.
· Enter the salt, sugar, soy sauce and chicken broth. Stir again until blended.
· Place chicken, shrimp, mushrooms, soy beans into bowl serving as the picture above. Enter the egg mixture and then steamed in a preheated steamer pot approximately 15 minutes. Steam until cooked. The surface of this egg team emotion
shiny.

For 4-5 servings.

Asparagus Crab Soup

Ingredients:
• from 6 tails crab
· 2 tablespoons butter / margarine
· 1 item onions, sliced thinly
· salt to taste
· pepper to taste
· 1 ¼ liter of broth / water, bring to a boil
· 2 tablespoons cornstarch, stirred with a little water
· 200 grams of asparagus tin
· 1 egg, beaten

Method:
· Boil crab in boiling water until skin color changes,
remove and let stand until cool. After that, remove the meat
crab.
· Heat margarine in a skillet, saute onion until
and enter kepitang fragrant meat, salt and pepper. After
Then enter this stir into the pan of broth / water
boiling.
· Enter the liquid cornstarch, stirring until thickened then
enter the asparagus. Finally enter the beaten eggs and stir
slowly until blended. Remove and serve while hot.

Serves 6.