Ingredients:
1 cup butter, melted
1 cups white sugar
2 eggs
2 apples, peeled, cored, and finely chopped
1 cup pitted, halved cherries
1 cup chopped pecans
2 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt

Directions:
1. Preheat oven to 350°F. Grease two 9×9 inch baking dishes.

2. In a large bowl, beat together melted butter, sugar, and eggs until fluffy. Fold in apples, cherries, and pecans.

3. In a separate bowl, sift together flour, cinnamon, baking powder, baking soda, and salt. Stir flour mixture into wet mixture until just blended. Spread batter evenly in prepared baking dishes.

4. Bake 40 to 50 minutes, or until a toothpick inserted in the center of each dish comes out clean.

More like this: Cherry Recipes.

Ingredients:
1 beet, peeled, shredded (about 1 cup)
1 sweet potato, peeled, shredded (about 1 cup)
1 potato, peeled, shredded (about 1 cup)
1/4 cup finely chopped parsley or cilantro
¼ cup flour
1 egg, lightly beaten
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 to 4 tablespoons olive oil, as needed
Sour cream, for serving
Chopped fresh chives, for serving

Directions:
1. Place beets, sweet potatoes, and potatoes in a coriander over a sink. Squeeze out liquid with hands. Transfer to a large bowl.

2. Add herbs, flour, egg, salt, and pepper; mix to combine. Using about ¼ cup at a time, form into flattened potato cakes, about 2-inches wide and ¼-inch thick.

3. Heat 2 tablespoons oil in a large skillet over medium. Ass cakes, a few at a time, to skillet, and cook until lightly browned on each side, about 4 to 5 minutes total. Repeat with remaining cakes, adding more oil as needed.

4. To serve, spoon a dollop of sour cream over cakes and garnish with fresh chives.

Source: Beet Recipe.

5 separated eggs
5 tsp of sugar
4 cups of espresso
3 tbsp of brandy
3 tbsp of sherry
1 pound of mascarpone cheese
3 packages of ladyfingers

Method:

You will want to begin by beating the egg yolks with the sugar until it becomes light and lemon yellow in color. Now you will beat in the cheese a little bit at a time until it is creamy and smooth. Now beat the egg whites with a wire whisk until it is fluffy and stiff. Now you will blend the egg whites with the egg yolk and cheese mixture. Then pour the liqueur into the cooled coffee. Dip one side of the ladyfingers into your coffee mixture and line a pan with the dipped ladyfingers. Then pour in half of the cheese mixture. Layer the remaining ladyfingers on top and cover them with the remaining mixture. Now you are going to put the pan into your refrigerator for it to chill. You will want to let it chill for about 5 to 10 hours. Once it is nice and chilled it is ready to be taken out, cut into pieces and served. This is a very tasty dessert that everyone will go crazy for. You can serve it with sliced fresh fruit for an added touch and to make it look extra nice and presentable. If you have been trying to find that perfect dessert for just about any occasion, then you have found just the thing to make.

More like this: Tiramisu Cake.

Ingredients for the sauce:
1 tbsp vegetable oil
1 can of tomato paste, 6 oz
½ cup of chopped onion
6 ounces of water
½ tsp granulated sugar
1 tsp of salt
1/8 tsp of ground pepper
½ tsp of garlic powder
¼ tsp of dried basil
½ tsp of dried oregano
¼ tsp of dried marjoram
¼ tsp of ground cumin
¼ tsp chili powder
1/8 tsp crushed red pepper flakes

Instructions:

You will want to take out a small sized bowl and dissolve the yeast in warm water and let it stand for about ten minutes or until it is creamy. Take out a larger bowl and combine your flour, salt, and shortening. Then stir in your yeast mixture. Once the dough has pulled together, take it out and place it onto a lightly floured surface and knead it for about 8 minutes. You want it to become smooth and elastic textured.

Now you will want to lightly oil a large bowl and place the dough into the bowl. You should turn the dough so it all gets covered in the oil. Cover the bowl with a towel and allow it to rise for about 45 minutes. Heat oil in a small sized sauce pan placed over medium heat. Sauté your onion until it is tender. Then stir in your tomato paste and water. Season it with the sugar, salt, black pepper, garlic powder, basil, oregano, marjoram, cumin, chili powder and red pepper flakes and simmer it for 15 minutes.

The final step will be for you to divide the dough in half and spread it onto pizza pans. Cover each of the dough with the sauce and any toppings you choose. You will bake it in the oven at 400 degrees for about 20 minutes, or until the crust is done.

Source: Pizza Recipe.

100 grams of caster sugar.
100 grams of self-raising flour.
3 medium eggs.

Method:

Preheat your oven to 190C.

Grease a 23cm round cake tin.

In a bowl, whip together the eggs and sugar until fluffy.

Fold in the self-raising flour.

Pour into the greased cake tin.

Bake for about 20 minutes or until the top of the sponge cake springs back when gently pressed.

Allow to cool in the cake tin over a wire rack.

Source: Sponge Cake Recipes.

1/2 cup of mayonnaise.
3 cloves garlic.
1/2 teaspoon of paprika.
1/4 teaspoon of salt.
1/4 teaspoon of pepper.
3 baking potatoes, cut in quarter-inch slices.
1 large onion, sliced.

Method:

In a large bowl, mix the mayonnaise and seasons until well blended.

Stir in the sliced potatoes and onions to coat.

Divide the potato mixture evenly among six 12-inch square pieces of heavy duty foil.

Seal each piece to form a packet.

Place the foil packets on your grill over medium-high heat.

Grill, covered, for 25-30 minutes or until the potatoes are tender.

Source: Grilling Recipes.

One 9-inch double pie pastry.
4 cups of fresh blueberries.
1 cup of sugar.
3 tablespoons of flour.
1/2 teaspoon of grated lemon peel.
Dash of salt.
1/2 teaspoon of cinnamon.
1/2 teaspoon of nutmeg.
1 1/2 teaspoons of lemon juice.
1 tablespoon of butter.

Method:

Line a pie plate with the pastry.

Combine the fresh blueberries, sugar, flour, grated lemon peel, salt, cinnamon and nutmeg. Fill pie shell.

Sprinkle with the lemon juice.

Dot with the butter.

Adjust top crust.

Bake at 400F for 35-40 minutes.

Serve warm.

Source: Blueberry Recipes.

2 lb of medium fresh prawns.
1/2 lb of onions, sliced.
1 cup of oil.
3 teaspoons of garlic and ginger ground together.
2 teaspoons of white cumin seeds.
3 teaspoons of red chilli powder.
2 teaspoons of salt.
1 teaspoon of turmeric.
1 coconut (grated and milk kept).

Instructions:

Wash the prawns and rub in the salt and turmeric.

Heat the oil in a pan, add the sliced onion and fry until just softened. Add all the other spices and fry for 2-3 minutes.

Add the prawns to the pan and mix together with the spices. Add the grated coconut and squeezed out coconut milk.

Cover and cook over low until prawns are tender and a very thick sauce remains.

Source: Prawn Recipes.

1 duck, about 4-5 lb.
3 tangerines (2 peeled, peels reserved, 1 unpeeled).
2 tablespoons of sugar.
1/4 cup of onion, chopped.
1/4 cup of celery, chopped.
2 bay leaves.
Salt and freshly-ground black pepper, to taste.

Method:

The day before, clean the duck, remove the excess visible fat, and refrigerate, uncovered overnight.

Preheat your oven to 475F.

Remove the duck from your refrigerator, then prick the skin all over using a fork, without piercing the meat.

In a suitably sized bowl, combine the 2 peeled tangerines with the sugar, and mash them using a fork until the sugar is well mixed.

Lift the skin of the duck away from the breast meat, and pack the pulp under each breast.

Cut the single tangerine in half, and rub the skin of the duck all over with the cut sides of the fruit.

Squeeze out the remaining juices from the tangerine halves, add to the tangerine and sugar mash and stuff the tangerine halves into the duck cavity.

Pour the remaining tangerine and sugar mixture into and over the duck.

Stuff the duck cavity with the chopped onions, chopped celery, and bay leaves.

Sprinkle the salt and pepper over the duck and inside the cavity of the duck, rub well into the skin.

Place the duck in a roasting pan with a rack, and sprinkle the tangerine peel around the duck.

Roast the duck for 20 minutes, then reduce heat to 350F and roast for 35 minutes.

Turn the temperature up to 475F and roast until very dark and crisp (about 20 minutes).

Source: Tangerine Recipes.

List of ingredients:

5 lb of pork spare ribs.
1 1/2 teaspoons of salt.
1 beef bouillon cube.
3/4 cup of water, boiling.
1 teaspoon of cooking oil.
1 can of pineapple, crushed, undrained.
1/4 cup of dark brown sugar, firmly packed.
1 teaspoon of onion powder.
1/4 teaspoon of garlic powder.
2 tablespoons of Worcestershire sauce.
2 tablespoons of cornstarch.
1/4 cup of water, cold.

Directions:

Cut the pork ribs to form individual portions, then sprinkle with 1 teaspoon of salt.

Place the ribs on a rack in a shallow baking pan and bake in preheated 375F oven for 1 hour 45 minutes or until almost tender. Drain off fat.

While the ribs are in the oven, dissolve the beef bouillon cube in boiling water in a medium-size saucepan.

Add the cooking oil, pineapple, brown sugar, onion powder, garlic powder, Worcestershire sauce and remaining salt, then bring to a boil.

Reduce heat and simmer, uncovered, for 5 minutes.

In a small bowl, combine the cornstarch with the cold water, then stir into the sauce mixture. Cook and stir until thickened.

Spoon sauce over drained, baked ribs.

Increase oven temperature to 425F. Bake for 30 minutes or until glazed nicely.

Source: Pork Ribs Recipes.