2 cups flour 3/4 cups warm milk 3 eggs 1 tbl spn dry yeast 6 tbl spn powdered sugar 1 tbl spn butter 1/2 tea spoon vanilla essence Pinch of salt Method Beat eggs in a bowl add milk& butter mix. Add sugar,yeast,salt,vanilla mix.add flour gradually in to the mixture and make dough cover and leave for 15 mins.knead for 5 mins and roll out dough to 1 cm thick slab cut out using any round objects deep fry and use chocolate or whipped topping enjoy!!. *I used a cup and a bottle lid for cutting. Thanks for the lovely comments and thanks admin for approval.
Boil n chop it… Add sweet chilli *bean stew Fry veggies add beans n tomato sauce bring to boil… *Mac salad Mix robots with boiled Mac ….add onion…..n salad dressing with fish spoce *mash Boil potatoes mash them add milk butter n salt *green salad Mix cucumber with lettuce tomatoes cheese n avo *spinach Fry spinach n add it in a pot of white sauce n simmer *fish Clean it coat with spices flour n eggs then fry *onion rings Cut Onion to separated rings keep them in cold water then coat with flour then fry
4 boneless skinless chicken breast 1 can chicken broth 2 cans cream of chicken sliced carrots sliced celery 1/2 can peas 1/2 onion crumbled bacon parsley garlic powder salt and pepper 1 can flaky biscuits
Method
Place chicken breasts in bottom of crockpot
Pour chicken broth and both cream of chickens over it
Add in carrots, celery and onion. How much ever you prefer
Add in garlic powder, salt and pepper and parsley flakes over it, how much ever you prefer
Cook on high for 3 hours
Remove chicken and shred. Add the chicken back in with some crumbled bacon and the peas, stir together.
Break up the flaky biscuits, uncooked, and put in the crockpot. I break each roll in about 3 parts and just place them on top.
Remain cooking for another hour or so on high or until done. Enjoy!
3-4 boneless chicken breasts 1 10oz can cream of chicken soup 1 10 oz can cheddar soup 1 14 oz can chicken broth ½ teaspoon salt ¼ teaspoon garlic salt seasoning 1 cup sour cream 6 cups broccoli florets, just fork tender (cook it in boiling water for 3-4 minutes) 1 cup shredded cheddar cheese
1. Place soups, chicken broth, salt, and garlic seasoning into a crock-pot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours. 2. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli. 3. Serve over steamed rice and sprinkle with cheese. 4-6 servings.
Ingredients 2 pounds beef sirloin, cut into 2 inch strips garlic powder to taste 3 tablespoons vegetable oil 1 cube beef bouillon 1/4 cup hot water 1 tablespoon cornstarch 1/2 cup chopped onion 2 large green bell peppers, roughly chopped 1 (14.5 ounce) can stewed tomatoes, with liquid 3 tablespoons soy sauce 1 teaspoon white sugar 1 teaspoon salt
Directions Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
1 chuck roast (mine was 3 pounds) Olive oil 1 pound carrots, peeled and cut into large chunks 2 pounds potatoes, peeled and cut into large chunks 1 onion, peeled and cut into large chunks 2 stalks celery, cut into large chunks (optional) 1 cup beef broth 1 tablespoon corn starch
SEASONING MIX –
2 tablespoons steak seasoning (mine is store-bought and has a blend of peppercorns, garlic, paprika, parsley and salt) 1 tablespoon kosher salt 1 tablespoon dried thyme 1 tablespoon dried rosemary
Directions:
Combine together seasoning mix in a small bowl. Set aside.
Coat both sides of meat with olive oil. Sprinkle on a third of the seasoning mix onto each side. Sear both sides of the meat in a large skillet over medium-high heat. Transfer roast to slow cooker.
Place the vegetables in a large bowl. Drizzle on a little olive oil to coat vegetables. Sprinkle on the remaining seasoning mix. Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes – stirring occasionally.
Transfer the vegetables to the top of the roast in the slow cooker. Pour in the beef broth. Cover with lid. Cook on low for 9 hours or on high for 6 hours.
Using a turkey baster, retrieve most of the cooking juices from the slow cooker. Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop. Whisk together the cornstarch with a little water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed.
Transfer the roast and vegetables to a large platter. Ladle the gravy over. Serve immediately.
1 cup warm water1 pkg. active dry yeast1/4 cup sugar1 tsp. salt3 Tbsp. softend butter (or non-dairy equivalent)1 egg, beaten3 1/2-4 cups flourHow to Make ItPut water and yeast in large mixing bowl and add next 4 ingredients. Beat with dough hook until well blended. Add 3 1/2 to 4 cups flour and mix until soft dough forms (should not be sticky). Put out onto floured board and knead a few times until smooth. Place in greased bowl, cover with plastic wrap and let rise in warm place approx. 45 minutes. Punch down and turn out onto floured board. Shape into 12 rolls and place in greased 13×9 in. baking pan. Let rise again about 30 minutes. Bake at 350 degrees for 20 minutes. Brush tops of rolls with butter (or equivalent).
You cook rice add spice for rice , then cook wors add 3 Robbot,Onion , mild rajah , and any spice up can think of. After well cooked add the mixture to Rice.
Preheat your oven to 350°. Boil your spaghetti noodles until al dente (firm). Drain and set aside untilready to assemble.Combine the cream cheese, sour cream and cottage cheese until well blended.Brown your hamburger and when done, drain well. Combine the hamburger with your spaghetti sauce.Put a few slices of butter into a 9×13 pan then pour half of your spaghetti noodles on top.Take your cream cheese mixture and pour on top of the noodles. Spread well over noodles.Pour the rest of the noodles on top of the cream cheese mixture. Put a few more slices of butter on top ofthe noodles.Pour your spaghetti and meat sauce on top of your noodles.Now it is ready to put into the oven for 30 minutes. After 30 minutes, pour the desired amount of gratedcheese on top and return to the oven for 15 minutes to allow cheese to mel
