Visual Recipes Forum

PINEAPPLE-COCONUT-WALNUT CAKE

2011-07-19T16:07:06-06:00

–CAKE:–

2 c. flour
2 c. sugar
2 tsp. baking soda
2 eggs
1 c. coconut, shredded
1 c. walnuts or pecans, chopped
1 can (20 oz.) crushed pineapple with juice

–CREAM CHEESE ICING:–

1/4 lb. margarine
1 1/2 c. powdered sugar
2 tsp. vanilla
1 pkg. (8 oz.) cream cheese, softened

CAKE: Mix all ingredients for cake together. Grease but do not flour 9 x 13 inch pan. Bake at 350 degrees for 45 minutes. Frost with Cream Cheese Icing.

ICING: Combine all ingredients for icing; mix well until creamy. Spread on cooled cake.

You can find here a lot of recipes from all over the world at world-best-recipes.com

Brigadeiro

2011-07-19T16:02:56-06:00

Named after Brigadier Eduardo Gomes, known politician and military figure, who loved these candies.

3/4 c. sweetened condensed milk
1 1/2 tbsp. unsweetened cocoa
1 tbsp. butter
3 tbsp. chocolate chips

In a small saucepan place the condensed milk, cocoa and butter. Stir well to incorporate all the cocoa mixture.
Place over low heat and cook about 5-6 minutes stirring constantly. At first the mixture is soft but after about 2 minutes start to thicken. You know it’s ready when the mixture becomes sticky.
Allow mixture to cool about 15 minutes (so they can be shaped by hand without sticking).
With a little oil (or melted butter) on your hands, make balls with the size of a Raffaello candy. Candies are very shiny.
On a plate, sprinkle 3 tablespoons of chocolate chips. Dredge the balls in this mixture.
Place them on a platein candy papers and refrigerateserve immediately.
Yield: 8

You can find here a lot of recipes from all over the world at world-best-recipes.com

Chicken Barbeque

2009-07-15T01:00:00-06:00

This recipe is my mom’s old recipe of chicken barbecue. It is traditionally roasted in a special clay oven but in modern kitchen the closest and easiest way to imitate this is to cook it under electric or gas grill.

Preparation 10mins Cooking 30mins

Ingredients:
2 whole chicken legs
1 whole chicken breast
Marinade
5 fresh red chili
1-2 table spoon of shrimp paste (belacan)
1 table spoon of brown sugar
300 ml coconut milk

Cut each chicken leg into 2 pieces (separate the thigh & drum stick).

Cut the chicken breast into 2 pieces.
Make a few diagonal cuts on the thicker parts to allow the marinade to penetrate.

To prepare the marinade:

Cut the fresh chili into small cuts. Pound the chili, shrimp paste and brown sugar in a mortar and pestle or grate finely.
Coat the chicken pieces with this mixture, ensuring that they are well covered with the marinade.
Transfer the chicken coated with the marinade into a pan. Pour in the coconut milk.
Cook on low heat stove until the chicken pieces are tender and the sauce thickened.
Pre heat the grill to medium heat. Arrange the chicken on a wire rack, leaving a little space in between each piece and grill fairly close to the source of heat. Cook for 10 minutes on each side or until the chicken is well browned and cooked through. Test the chicken by inserting a skewer or tip of knife into the thigh - the juices should not be pink or tinged with blood. Serve Hot with Rice

Bob’s Texas Chili

2007-09-22T01:00:00-06:00

I have a recipe for chili that came from a prison in Texas in the 50’s. It was originally written to serve 5000 but my wife and I broke it down to serve 10. We have made this our family favorite over the past 55 years and will post it if anyone is interested. A unique thing about this recipe is that it doesn’t use any tomato products and the sauce is based on chicken stock. I’ll be happy to share it with anyone.