Brownies....

INGREDIENTS
1 cup white sugar
1/2 cup butter
4 eggs
1 (16 ounce) can chocolate syrup
1 cup all-purpose flour
6 tablespoons butter
6 tablespoons milk
1 1/4 cups white sugar
1 cup semisweet chocolate chips



DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with 1 inch sides.
Mix together 1 cup sugar, 1/2 cup butter or margarine, eggs, chocolate syrup, and flour. Spread batter into prepared pan.
Bake for 25 to 30 minutes. Cool in the pan.
Combine 6 tablespoons butter or margarine, milk, and 1 1/4 cups sugar in a saucepan. Stir and boil for 3 minutes. Add 1 Cup chocolate chips, and stir over low heat until melted. Frost cooled brownies immediately so frosting does not cool and harden. Cut into bars.

Chewy Chocolate Cookies

INGREDIENTS
2/3 cup shortening
1 1/2 cups packed brown sugar
1 tablespoon water
1 teaspoon vanilla extract
2 eggs
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups semisweet chocolate chips
1/2 cup chopped walnuts



DIRECTIONS
In large bowl cream shortening, sugar, water and vanilla extract. Beat in eggs. In a separate bowl, combine flour, cocoa, salt and baking soda and gradually add to creamed mixture. Beat until just blended. Stir in chocolate chips and nuts.
Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets. Bake at 375 degrees F (190 degrees C) for 7 - 9 minutes. Do not overbake. Cool 2 minutes before removing from cookie sheet.

Grilled Skin on Red Snaper with Corn And pepper Salsa

Ingridient :

• Red Snapper fillet (skin on) 180 g
• Sweet Corn Kernel 60 g
• Yellow Pepper 20 g
• Chives 10 g
• Shallots 10 g
• Chili Paste 15 g
• Fish Stock 100 ml
• Olive Oil 30 ml
• Scooped Potatoes 100 g
• butter 5 g
  
• Lemon juice 3 ml
• Salt and Pepper to taste
  

Preparation :

• In the small pan, add olive oil and marinate fish with salt and pepper, lemon juice. cook on the skin side till crispy than turn over for 1-2 minute then take off.
• In a separate small pot, melt the butter and cook the chopped shallot then add yellow pepper. stir gently and add chili paste, season with salt and pepper then add the fish stock.
• reduce and serve underneath the fish with boiled scoop potatoes and the meal is ready.
  

Chili Fried Beef with Sesame nad Gilled Cherry Tomatoes on Pepper Noodles

Ingridients :

• Shreded beef 200 g
• Cherry Tomatoes 30 g
• Sesame Seeds 5 g
• Glass Noodles 30 g
• Red, Green, Yellow Pepper 15 g
• Sesame Oil 80ml
• Oyster Sauce 40 ml
• Ginger 15 g

Preparation :

• In hot pan, heat sesame oil and saute ginger, gharlic and put in the beef for 3-4 min, then add oyster sauce.
• Boil noodles and saute with sesame oil and oyster sauce. top with grill tomatoes
  
• gharnish with sesame seeds and mix pepper.

Enjoy.......:-j

Farfalle Pasta with Poached Salmon Flakes in Mushroom Gongonzola Sauce

This food is quite fine,,,,its juicy.....just try on guys....;j

Ingridients :

1. Farfalle pasta 200 g
2. Salmon fillet 80 g
3. Mushroom 50 g
4. Gongonzola Cheese 30 g
5. Cooking Cream 100 ml
6. Olive Oil 120 ml
7. Basil Leave 10 g
8. Salt & Pepper to taste

Preparation..:

• Boil the pasta around 5-7 min,,take off and drop to ice water. Steam salmon fillet and cool it down then crumble into big chunks. Prepare the sauce with cream and gongonzola cheese,bring to boil and add in slice mushroom and reduce to half. season it with salt and pepper, then put in the pasta,,place it in the plate than garnish with salmon and basil leave.

Enjoy,,,and have a good meal...;-j

Soft Ginger Cookies

INGREDIENTS
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Some cookies should be crisp and delicate, while others ought to be chewy and tender.

Troubleshooting

If you have a cookie recipe that you love, but aren’t getting the desired results, use these tips to get your perfect cookie:

Flat If you want your cookies on the flat side, you can do some or all of the following things: Use all butter, use all-purpose flour or bread flour, increase the sugar content slightly, add a bit of liquid to your dough, and bring the dough to room temperature before baking.

Puffy For light, puffy cookies, use shortening or margarine and cut back on the amount of fat; add an egg, cut back on the sugar, use cake flour or pastry flour, use baking powder instead of baking soda and refrigerate your dough before baking.

Chewy Try melting the butter before adding it to the sugars when mixing. Remove cookies from the oven a few minutes before they are done, while their centers are still soft but are just cooked through. The edges should be golden. Use brown sugar, honey or molasses as a sweetener. Let cookies cool on the pan for several minutes after baking before transferring to cooling rack.

Crispy For crisp, crunchy cookies, use all butter and a proportion of white sugar. Use egg yolks in place of a whole egg. Cookies should be baked completely. Let cool on the baking sheet for one minute before transferring to a cooling rack.

Recipes for soft, chewy cookies

Farm Macaroons

Soft Oatmeal Cookies

Soft Sugar Cookies V

Big Soft Ginger Cookies

Chewy Chocolate Cookies III

Best Big, Fat, Chewy Chocolate Chip Cookie

Recipes for crisp, crunchy cookies

Pecan Sandies

Russian Tea Cakes III

Rosemary Shortbread Cookies

Brown Butter Cookies

Grandma's Gingersnaps

Aunt Gail's Oatmeal Lace Cookies

The ingredients, mixing techniques and baking temperature all affect how a batch of cookies will turn out.

Ingredients :

Using the correct ingredients is key. Follow the recipe closely and measure ingredients carefully for best results.

Fats Cookies are made primarily with butter, margarine or shortening. Fats play a major role in the spread of a cookie--whether a cookie keeps its shape or flattens in the oven. Shortening and margarine are stable, and will help cookies keep their original unbaked shapes. Butter melts at a much lower temperature than other solid fats--it melts at body temperature, resulting in a “melt-in-your-mouth” burst of flavor. Cookies made with butter tend to spread out. Butter is essential in certain cookies, such as shortbreads; if they don’t hold their shape, consider lowering the amount of butter, sugar, or baking soda in the recipe. The amount of fat also affects the cookies: in general, more fat equals flat, crispy cookies while less fat equals puffier, cake-like cookies. Whipped spreads are not suitable for baking: use solid sticks of margarine instead.

Flour Flour also affects how cookies behave. Most cookie recipes call for all-purpose or pastry flour. Both bread flour, with its high protein content, and cake flour, which is high in starch, produce cookies that tend to spread less. (The gluten in the bread flour and the absorbant starch in cake flour are responsible for the similar results.) Higher flour-to-liquid ratios are needed in shortbread and crumbly-textured cookies.

Baking Powder and Baking Soda Baking powder and baking soda are the two most common leaveners in cookies. Baking soda is simply bicarbonate of soda, while baking powder is a combination of bicarbonate of soda plus cream of tartar, an acidic ingredient. Baking soda neutralizes the acidity of the dough, allowing the cookies to brown in the oven. Since baking powder already contains its own acid, it will not reduce the acidity in the dough, and the resulting cookies will be puffier and lighter in color.

Sugars Like fats, sugars liquefy in the oven. The type and amount of sugar used play a big role in cookie performance. White sugar makes a crisper cookie than brown sugar or honey. Cookies made from brown sugar will absorb moisture after baking, helping to ensure that they stay chewy. Most chocolate chip cookie recipes contain both brown and white sugars. If you lower the amount of sugar called for in a cookie recipe, the final baked cookie will be puffier than its high-sugar counterpart.

Eggs and Liquids Eggs are a binding agent. Liquids can either cause cookies to puff up or spread. If egg is the liquid, it will create a puffy, cake-like texture. Just a tablespoon or two of water or other liquid will help your cookies spread into flatter and crisper rounds. Egg yolks bind the dough and add richness but allow a crisp texture after baking, whereas egg whites tend to make cookies dry and cakey. To make up for the drying effect of the egg whites, extra sugar is often added. This is why cookies made with just egg whites tend to be so sweet--think of macaroons.

Mixing

Cookies are not as delicate as cakes, but proper mixing is still important. Some recipes require a creaming step in which the fat and sugars are beaten together until light-colored and fluffy. Other cookies require a sandy texture, so the fat is cut into the flour. Over-mixing can incorporate too much air into the dough, resulting in flat, overly spread-out cookies. Follow the recipe instructions. Once you combine the dry and wet ingredients, mix until just combined.

Temperature

Unless otherwise specified, ingredients should be at room temperature before mixing. Cookie dough that is chilled before baking will hold its shape better. Rolled and cut-out cookies should be refrigerated before baking for sharper, clearer edges. Drop cookies, such as chocolate chip or oatmeal cookies, can be at room temperature before baking; the spoonfuls of dough will spread and flatten out to the desired result.

Equipment and Baking

Different baking sheets and ovens produce different results. Thin baking sheets may allow the bottoms to brown too fast. Special insulated baking sheets allow air movement and help cookies bake evenly, but they can be expensive. Semi-thick rimmed baking sheets--also called jellyroll pans--are available just about everywhere, and are a fine multipurpose baking choice. Rather than greasing each baking sheet, consider investing in a roll of parchment paper or a nonstick pan liner to make cookie removal and clean-up easy.

Follow the recipe’s instructions for baking. Invest in an oven thermometer to be sure your oven temperature is calibrated correctly. Generally, cookies are baked in a moderate oven--350 degrees F (175 degrees C)--for 8 to 12 minutes, depending on the size of the cookie. For chewy cookies, allow them to cool on the pan for 3 to 5 minutes before transferring to a cooling rack. For crispier cookies, let cool for one minute on the baking sheet before transferring to a wire rack