Lemon Meringue Pie by Videog Team

You will need


Units:MetricUS ImperialUK Imperial



■ 480 g white sugar
■ 75 g cornstarch
■ 1 ½ tsp grated lemon rind
■ ¼ tsp salt
■ 120 ml fresh lemon juice
■ 500 ml milk
■ 2 tbsp butter
■ 3 eggs
■ 1 baked 9-inch pastry shell
■ extra egg
■ ½ tsp cream of tartar


Serves:
1 servings
Preparation Time:
19 minutes
Cooking Time:
12 minutes
Oven Temperature:
175° c - 350° f


Step 1: Mix ingredients for hot filling

Combine 1 ¬O cup of sugar, cornstarch and salt in a heavy saucepan. Add milk gradually and stir the mixture until well mixed.





Step 2: Cook the mixture

Cook the mixture at medium heat, stirring it constantly until the mixture thicken and comes to a boil. Boil and continue stirring it gently for 1 minute. Turn off the heat and remove the mixture.


Step 3: Preheat Oven

Preheat oven to 350 F.


Step 4: Beat and cook the egg yolks

Beat egg yolks at high speed using an electric mixer until the egg yolks thicken and turn lemon like in colour. Gradually pour ¼ cup of hot milk into the egg yolks while constantly stirring the mixture. Cook the mixture over medium heat for 2 to 3 minutes.


Step 5: Add lemon rind and butter

Add lemon rind and butter to the egg yolks mixture. Stir until the butter melts. Pour the mixture into baked pie shell.


Step 6: Beat the egg whites

Beat four egg whites and cream of tartar at high speed using an electric mixer until foamy. Gradually add the remaining ¼ cup of milk and 2 tablespoons of sugar, 1 tablespoon at a time. Keep beating the mixture until stiff peaks form.


Step 7: Bake the lemon meringue pie

Spread the meringue over hot filling, sealing the edge. Bake the meringue pie for 12 to 15 minutes or until browned. Let the lemon meringue pie cool down before cutting.

Egg-roll Wrappers

You will need


Units:MetricUS ImperialUK Imperial



■ 1 kg sifted all-purpose flour
■ 2 tsp salt
■ 2 eggs
■ 250 ml ice water
■ cornstarch


Serves:
48
Preparation Time:
35 minutes


Step 1: Egg Roll Wrappers needed tools

To make your Egg Roll Wrappers you will need a large bowl, a fork, a floured surface or the dough hook on your mixer or food processor, a clean cloth, a pastry board lightly dusted and a rolling pin.





Step 2: Mix the Egg Roll Wrapper Ingredients

Sift flour and salt into a large bowl. Make a well in the center andadd eggs and water. Using a fork, stir the dough until it just holdstogether and leaves the sides of the bowl.


Step 3: Kneading the Egg Roll Wrappers

Turn the bowl upside down, placing the dough onto the floured surface. Knead the dough until it is smooth and elastic, approximately 5 minutes. If you prefer, you can use the dough hook on your mixer or food processor. After you have finished mixing the dough, place a clean cloth over the dough and set aside for at least 30 minutes.


Step 4: Prepare to Cut Egg Roll Wrappers

It is now time to divide the dough into 4 parts. Dust your pastry board lightly with cornstarch to prevent the dough from sticking to the board. Roll each piece of the dough out to an 11 x 14 inch rectangle.


Step 5: Cut Your Egg Roll Wrappers

You now have four 14 inch lengths of dough. You will cut each 14 inch length section of dough into 4 equal parts. Next, turn your 14 inch lengths around so you are looking at the 11 inch length section of the dough. With this section, you cut into 3 equal parts. This will give you twelve 3 1/2 inch squares of dough.Place on a plate, powdered with cornstarch, the 12 sections and repeat the process with the 3 remaining parts of the dough.If you are not going to use the dough right away, wrap securely and freeze.

Coconut Cookies by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 4 tbsp butter or butter substitute
■ 250 g sugar
■ 2 eggs
■ ½ tsp salt
■ 50 ml evaporated milk
■ 50 ml water
■ 250 g coconut
■ 750 g flour
■ 3 tsp baking powder
■ 1 tsp vanilla


Serves:
2
Cooking Time:
10 minutes
Oven Temperature:
215° c - 420° f


Step 1: Prepare the Cookie Mixture

Mix butter and sugar until creamy. Add in the eggs, flavoring and coconut and mix thoroughly. Measure the dry ingredients and put through a sieve. Combine the dry ingredients and the coconut mixture alternately with milk and water and mix thoroughly. Put in the refrigerator for several hours.





Step 2: Bake the Cookies

Prepare a floured board and roll the cookie mixture into 1/2 inch thick sheet. Shape using a floured cutter and lay on well-oiled baking sheet. Bake for 10 minutes at 420F. Approximate yield is 72 cookies.

Royal Frosting/Icing by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 450 g confectioner's sugar
■ 1⁄8 tsp cream of tartar
■ 3 egg whites


Serves:
1 servings
Preparation Time:
5 minutes


Step 1: Mixing the Ingredients

Sift 1 pound of sugar. In a large mixing bowl, combine egg whites, sifted sugar and cream of tartar. Mix the ingredients thoroughly.





Step 2: Beat the Mixture

Using an electric mixer, beat the mixture on medium speed for about 5 to 7 minutes or until thick, shiny, stiff and white. Once done, cover the icing with a damp cloth or plastic wrap.


Step 3: Coloring the Icing

To dye the icing, dip the tip of a toothpick into the food color then stir it well into the icing. However, if you want to make several different colors, divide the icing into several different bowls and stir in the food coloring by hand.

Banana Cake by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 7 eggs, separated
■ 50 g potato starch
■ juice of 0.5 lemon
■ 120 g chopped nuts
■ 200 g cake flour
■ 250 g sugar
■ ¼ tsp salt
■ 250 g mashed bananas


Serves:
1 servings
Cooking Time:
50 minutes
Oven Temperature:
165° c - 320° f


Step 1: Prepare Cake

In a mixing bowl, beat the egg yolks thoroughly. While beating, add sugar, bananas, sifted flour, and starch into the bowl. After which, stir in the egg whites and sugar. Fold in with the chopped nuts thus making a batter. Transfer the batter into an ungreased tube cake pan.





Step 2: Bake the Cake

Place the cake pan inside the oven and cook for 40 to 50 minutes at 325 F. Afterwards, take it out of the oven and hang the pan while inverted to allow it to cool.

Beef Stew Made In The Pressure-cooker by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 450 g beef stew
■ 60 g flour
■ 120 g chopped onion
■ 3 tbsp oil
■ 1 tsp salt
■ 250 ml tomato juice
■ ¼ tsp garlic powder
■ 1⁄8 tsp pepper
■ 250 g carrots
■ 250 g potatoes
■ ½ tsp salt
■ 120 g celery
■ 250 ml water
■ ½ tsp worcestershire sauce


Serves:
4
Cooking Time:
30 minutes


Step 1: Dredge the meat

Sprinkle flour over the meat until fully covered. Set aside.





Step 2: Brown the meat

Heat oil in a pressure cooker over medium heat. Add meat and cook uncovered. Stir occasionally until meat becomes well browned.


Step 3: Pressure cook the meat

Add the onion, tomato juice, salt, pepper and garlic powder. Let it boil while stirring occasionally. Close the lid and cook for 15 minutes. Take pressure cooker off from heat, wait for pressure to reduce then remove cover.


Step 4: Add the rest of ingredients

Add potatoes, carrots, celery, 1/2 tsp salt, Worcestershire sauce and water. Close the lid and pressure cook for another 15 minutes. Take pressure cooker off from heat, wait for pressure to reduce then remove cover.


Step 5: Thicken the sauce

Check if sauce is thick enough for you, otherwise add dissolved flour. Gently stir until well blended. Do a taste test to adjust seasonings. Remove from heat and serve.

Chinese Fried Rice by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 3 to 4 cups cold cooked long grain rice
■ 6 slices cooked bacon
■ 1 tbsp white sugar
■ 2 tbsp to 3 tbsp dark soy sauce
■ 3 eggs
■ 3 to 4 green onions
■ optional 0.25 cup frozen green peas
■ bacon drippings


Serves:
6
Cooking Time:
3 minutes


Step 1: Prepare Bacon

Cube bacon and sautv© in pan until crisp. Rermove bacon from oil and drippings.





Step 2: Prepare Eggs

Blend together 3 eggs in a bowl and little water. Oil wok with 1 tbsp bacon fat drippings and fry egg and water mixture.


Step 3: Cook Rice

Oil another wok with 2 tbsp bacon fat drippings. Add cold rice, sugar, soy sauce, green onions, bacon and cooked eggs. Blend together until uniform in color.


Step 4: Serve Rice

Remove from wok after 4 minutes. Serve with topping of leftover cooked pork, chicken, ham, green onions and peas. Ensure hot.

Lemon Flavoured Butter/Pound Cake by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 380 g unsalted butter
■ 220 g cream cheese
■ 750 g sugar
■ 50 ml fresh lemon juice
■ 1 ½ tbsp vanilla extract
■ 1 tbsp grated lemon peel
■ 6 large eggs
■ 750 g all-purpose flour
■ ¼ tsp salt
■ 450 g powdered sugar
■ 3 tbsp milk
■ 1 tbsp fresh lemon juice


Serves:
12
Cooking Time:
1 hour 30 minutes
Oven Temperature:
175° c - 350° f


Step 1: Prepare the baking tools

Preheat the oven to 350F. Lightly oil and flour 10-inch round angel cake pan.





Step 2: Cream the butter

Place the butter in a large mixing bowl.Use an electric mixer to cream the butter until it has a light texture.


Step 3: Add the cream cheese

Toss in the cream cheese.Mix thoroughly until the butter and cheese is well-blended.


Step 4: Add the lemon juice

Pour in the lemon juice.Sprinkle the vanilla and lemon peel into the mixture.


Step 5: Add the eggs

Whisk in the eggs two at a time.Beat after each addition.Mix thoroughly until a smooth batter is formed.


Step 6: Add the flour

Sprinkle in the flour and salt.Continue beating until the batter has a smooth and creamy texture.


Step 7: Bake the cake

Pour the batter into the round pan.Bake the cake for 1 1/2 hours.Remove from the oven once a toothpick inserted in the center comes out clean.


Step 8: Cool the cake

Let the cake rest for 15 minutes for it to cool.Turn out the cake onto a cake rack.Let it cool further.


Step 9: Serve the cake

Cut the cake into slices.Serve with hot or cold drinks

Custard Pudding by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 2 eggs
■ 1 tbsp sugar
■ 0.8 pint milk
■ little grated nutmeg


Serves:
4
Cooking Time:
1 hour 15 minutes
Oven Temperature:
135° c - 280° f


Step 1: Preparing Custard Base

Crack and beat the eggs using a wire whisk or fork. Gradually add in the sugar and milk, completely incorporating into the eggs. Be aware NOT to boil the milk prior to adding it to the eggs or it will cause them to curdle. Pour mixture into a greased pie dish or ramekin and sprinkle nutmeg on the surface.





Step 2: Baking Custard

Heat oven to 275-300 degrees. Partially fill a pan (one large enough to fit the ramekins or pie plate) with water. In pan, place the container with the custard in it. Place pan into center of the oven and bake until firm. Be sure oven is not too hot or the custard will curdle.


Step 3: Steaming Custard

In the steamer, make sure water is very hot (just bearable) but not boiling. Place pie plate or ramekins in steamer and steam for approximately 1 1/4 hours. Cool slightly and remove custard

Thai Sweet Chili Sauce by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 120 ml rice vinegar
■ 60 g sugar
■ 2 tbsp plum sauce
■ 1 tbsp thai fish sauce
■ 1 tbsp fresh lime or lemon juice
■ 2 tsp tomato paste
■ 1 tsp minced garlic
■ ½ tsp minced serrano chili
■ ½ tsp ground red chili paste
■ ½ tsp sweet paprika
■ ½ tsp salt
■ ½ tsp all-purpose flour
■ 1 tbsp water


Serves:
8
Cooking Time:
4 minutes


Step 1: Combine all the ingredients

Before combining all the ingredients, dissolve the all-purpose flour in 1 tablespoon water. Put 1/2 cup of water in a small saucepan. Add all the ingredients into the water and stir the mixture well.





Step 2: Cook the sauce

Turn on the heat and bring the mixture to a boil.When the mixture is boiling, bring the heat to low and let the mixture simmer for 4 minutes. Stir it occasionally to prevent it from burning.Turn of the heat and let the sauce cool. The sauce shelf life is 3 days as long as you keep it refrigerated.

Beef Satay by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 3 tbsp corn oil
■ 1 small onion
■ 1 garlic clove
■ ½ tsp hot chili powder
■ 1 ½ tsp curry powder
■ 300 ml water
■ 180 g crunchy peanut butter
■ 1 tsp light brown sugar
■ 2 tsp dark soy sauce
■ 1 tsp lemon juice
■ salt to taste
■ fresh ground pepper to taste
■ 450 g boneless sirloin steak
■ lemon pieces ( optional)
■ fresh cilantro sprigs ( optional)


Serves:
4
Cooking Time:
10 minutes


Step 1: Saute onion and garlic

In a saucepan, pour 2 tablespoons of corn oil. Heat at medium flame. Add the chopped onion and crushed garlic and saute until the color becomes golden.





Step 2: Add spices, water, peanut butter, sugar

Add the hot chili powder, curry powder, water, crunchy peanut butter and light brown sugar. Stir until well blended. Allow to boil, then turn the heat down low and simmer until the consistency of the mixture becomes thick.


Step 3: Add soy sauce and lemon juice

Add the dark soy sauce and lemon juice. Stir well then season with salt and fresh ground pepper to taste. Place the mixture in a serving dish and set aside.


Step 4: Preheat broiler and grease pan

Preheat the broiler. Lightly oil a broiler pan.


Step 5: Skewer the beef

Slice the boneless sirloin steak into 1/2 inch cubes. Skewer the beef loosely onto 8 bamboo skewers. Leave a space at both ends to make it easy to hold, then wrap with aluminum foil to avoid burning.


Step 6: Cook the beef

Arrange the skewers in the broiler pan you prepared earlier. Lightly coat with the remaining oil. Cook in the preheated broiler for 10 to 15 minutes, turning and brushing with oil until cooked.


Step 7: Serve with sauce

When thoroughly cooked and golden brown, remove the skewers from the broiler and arrange on a serving plate. If desired, add lemon pieces and cilantro sprigs for garnish. Serve hot with a side of peanut sauce for dipping.

Australian Meat Pie by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 750 g minced steak or ground beef
■ 2 beef stock cubes
■ salt and pepper
■ 500 ml water
■ 1 pinch nutmeg
■ 2 tbsp plain flour
■ 440 ml water
■ 1 tsp soy sauce
■ 500 g plain flour
■ ½ tsp salt
■ 170 ml water
■ 60 g beef dripping
■ 380 g purchased puff pastry
■ 1 egg yolk
■ 1 tsp water


Serves:
1
Preparation Time:
30 minutes
Cooking Time:
15 minutes


Step 1: Cooking the pie filling

Put meat in a pan and stir until well browned at low heat. Trim off fat. Add crumbled stock cubes, water, salt, pepper, and nutmeg. Stir until it boils. Reduce heat, cover and simmer for 20 minutes. Remove from heat.Mix flour and extra water, add to meat and stir until well-blended. Return to heat and stir until meat boils and thickens. Add soy sauce to color the mixture and simmer for 5-10 minutes. Cool.





Step 2: Preparing the pie base

Combine flour and salt. Put water and dripping in a saucepan, stir until dripping melts. Remove from heat. Make a well in center of flour then add liquid. Stir until blended. Put the mixture onto a lightly floured surface. Roll out pastry to line 8 greased pie tins. Trim excess pastry from edges. Hold upside down the pie tins and trimupside down. Top with cold meat filling onto the center of pie base.


Step 3: Preparing the pie top

Roll out puff pastry. Trim rounds for top of pies. Wet edges of base pastry and press tops in place gently. Trim around edges using sharp knife. Pierce center of pie top using a sharp knife. Brush tops with egg yolk and water combined.


Step 4: Baking instructions

Bake in a preheated oven until golden brown for 5 minutes. Reduce heat to moderate and bake for another 10 minutes.

Red Velvet Cake by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 120 g shortening
■ 1 tsp vanilla
■ 380 g sugar
■ 2 tbsp cocoa
■ 2 eggs
■ 1 tsp salt
■ 55 g red food color
■ 1 tsp baking soda
■ 250 ml buttermilk
■ 1 tbsp vinegar
■ 550 g flour


Serves:
1
Cooking Time:
20 minutes
Oven Temperature:
175° c - 350° f


Step 1: Preheat oven

Preheat the oven to 350 degrees.





Step 2: Grease and flour pans

Grease two 9 inch cake pans and coat them with flour.


Step 3: Cream and beat ingredients

Cream the shortening and the sugar together. Then add the eggs and continue beating the mixture hard.


Step 4: Make paste

Make a paste of the red food coloring and the cocoa. Add this to the mixture and continue to beat the mixture well.


Step 5: Add ingredients

Add the salt and the flour alternately with the buttermilk to the mixture. Then add the vanilla and beat the mixture hard.


Step 6: Add vinegar and soda

Add the vinegar and the soda together. Then blend the vinegar and soda into the mixture. Make sure you don't beat it into the mixture.


Step 7: Bake the cake

Pour the mixture into the greased and floured cake pans and let it bake in the oven for 20 to 30 minutes

Apple Upside Down Cake by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 550 g flour
■ ½ tsp salt
■ 1 ¼ tsp ground ginger
■ ½ tsp cinnamon
■ ½ tsp nutmeg
■ 1 tsp baking soda
■ 50 g butter
■ 120 g brown sugar
■ 2 large apples
■ 120 g shortening
■ 3 tbsp sugar
■ 1 egg
■ 250 g molasses
■ 250 ml boiling water


Serves:
1 Cake
Cooking Time:
45 minutes
Oven Temperature:
190° c - 380° f


Step 1: Preheat oven

Preheat the oven to 375 F.





Step 2: Prepare flour mixture

In a small bowl, sift together the flour, salt, ground ginger, cinnamon, nutmeg and baking soda.


Step 3: Melt butter and sugar

In a 10 inch cast iron non-stick skillet, melt the butter on medium heat. Add the sugar and cook until the sugar dissolves and the mixture turns golden brown.


Step 4: Peel and slice apples

Peel and core the apples. Slice into wedges.


Step 5: Add apples

Add the sliced apples to the skillet and arrange overlapping on top of the sugar.


Step 6: Prepare egg mixture

Using an electric mixer, beat the shortening, sugar and egg at medium speed until well blended and the consistency becomes very creamy.


Step 7: Prepare molasses mixture

In a large mixing bowl, pour the boiling water over the molasses and stir to blend.


Step 8: Combine mixtures and bake

At low speed, beat in the flour mixture and the molasses mixture alternating with the egg mixture. Beat well after each addition. Pour the batter over the apples in the skillet and bake for 45 minutes or until the top is golden.


Step 9: Cool the cake

Run a spatula around the edges of the cake to loosen it from the sides of the skillet. Carefully invert the cake onto a serving plate or dish. Cool the cake slightly.


Step 10: Serve

After 3 to 4 minutes, remove the cake from the skillet. Serve warm with soft ginger ice cream.

Chocolate Marble Cake by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 75 g butter
■ 2 ea egg
■ 250 g sugar
■ 380 g flour
■ 2 tsp baking powder
■ 120 ml milk
■ 1 ea chocolate
■ 1 tbsp butter
■ 1 tsp vanilla


Serves:
1
Preparation Time:
10 minutes
Cooking Time:
40 minutes
Oven Temperature:
175° c - 350° f


Step 1: Cream the butter, sugar, and eggs

Cream the butter and sugar together in a mixing bowl. Beat the eggs and add to the butter/sugar mixture, mixing it well.





Step 2: Add the dry ingredients and milk

Sift the flour and baking soda together and alternate with the milk, adding them to the first ingredients. Put a third of the mixture into another bowl.


Step 3: 'Marble' the batter

Melt the tablespoon of butter and unsweetened chocolate together and add them to the to the third of batter. Add the vanilla to the 'white' batter.


Step 4: Bake

Drop the white batter, followed by the chocolate batter, by spoonfuls into a deep, greased baking pan. Bake the cake for about 40 minutes at 350 degrees.

Baked Creamcheese Cake

You will need


Units:MetricUS ImperialUK Imperial



■ 4 lbs cream cheese
■ graham cracker crumbs
■ 450 g granulated sugar
■ 7 eggs
■ 1 tsp vanilla extract
■ 1 tsp lemon juice
■ ½ tsp salt
■ chocolate sauce
■ strawberry sauce
■ assorted fruits


Serves:
10
Cooking Time:
1 hour 15 minutes
Oven Temperature:
175° c - 350° f


Step 1: Prepare Oven and Pan

Preheat the oven to 350 F.Lightly butter a 10 or 12 inch springform pan and sprinkle graham cracker crumbs around the pan.Set aside.





Step 2: Prepare Cheesecake Batter

In a mixing bowl, mix the cream cheese and sugar together and beat the eggs into the mixture one at a time.Stir in the vanilla extract, lemon juice and salt until well mixed.


Step 3: Bake the Cheesecake

Pour the cheesecake batter into the prepared springform pan and place into another pan filled with hot water.Place the pan into the preheated oven and bake for 60 to 75 minutes.


Step 4: Cool, Decorate and Serve the Cheesecake

Cool the cheesecake in the pan on a wire rack. Once the cheesecake is cool, remove the outside ring from the pan and place in the refrigerator.Chill in the refrigerator several hours or overnight.Once the cheesecake is chilled, decorate the cheesecake with your choice of fruits, chocolate sauce and strawberry sauce.Serve the cheesecake on individual dessert plates and garnish with fresh mint leaves.

White Chocolate Brownies by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 6 tbsp unsalted butter
■ 220 g grated white chocolate
■ 2 ea eggs
■ 120 g sugar
■ 1 tbsp vanilla
■ 250 g flour
■ 250 g heaped semi-sweet choc chunk


Serves:
24
Cooking Time:
37 minutes
Oven Temperature:
175° c - 350° f


Step 1: Preparing the Baking pan

Set the oven to 350 degrees and preheat it. Take an 8 inch square baking pan and grease it. Add the flour to the baking pan after greasing.





Step 2: Melting Chocolate

Place a double boiler over hot water. Add the butter and white chocolate to the top of the boiler and melt them. After melting, remove it from the heat and add the remaining white chocolate. Stir it until they blend well and set it aside.


Step 3: Mixing other Ingredients

Beat the two eggs together in a bowl. Add sugar to the bowl and beat for 2 to 3 minutes. Now add the white chocolate & butter mixture, vanilla and flour to the bowl.


Step 4: Conbining Chocolate Junks

Beat everything well until they are smooth and well beaten. Add the chocolate junks to the mixture and mix it evenly using your hand(Do not beat them).


Step 5: Baking Procedure

Pour the mixture into the prepared baking pan. Bake for about 35 minutes or until a toothpick inserted in its center comes out clean. Cool on a wire rack after baking. Cut into either squares or bars.

Spring Roll Wrappers by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 1 egg
■ 220 g plain flour
■ ½ tsp salt
■ 110 g water
■ cornflour


Serves:
1


Step 1: Beat Eggs

Lightly beat eggs in a bowl and set aside.





Step 2: Dry Ingredients

Sift flour and salt in another large bowl. Make a well in the center and add wet ingredients in well.


Step 3: Mix and Knead

Mix with a spoon to form a smooth dough. Knead for 10 minutes until the dough is smooth.


Step 4: Rest the Dough

Cover with damp cloth and let rest for 30 minutes.


Step 5: Forming, Part 1

Roll dough into 12 inch long tube and then cut dough into 1 1/4 inch pieces.


Step 6: Forming, Part 2

Coat with corn flour and flatten with the palm of your hand. Roll as thinly as possible and then trim into 6 x 7 inch rectangles.


Step 7: Finish

Dust with cornflour and stack. Repeat until all dough is used up.

2-Dooghnuts by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 2 tbsp warm water
■ 1 pack dry yeast
■ 120 g sugar
■ 1 egg
■ 2 tbsp melted butter
■ 250 ml warm milk
■ 880 g unbleached flour
■ ½ tsp salt


Serves:
1
Preparation Time:
2 hours 15 minutes
Cooking Time:
1 hour
Oven Temperature:
185° c - 360° f


Step 1: Activate the yeast

In a medium-sized mixing bowl, pour the warm water over the yeast. Stir then add the sugar. Mix well. Let it stand for 15 minutes.





Step 2: Make the dough

Stir in egg. Then add the butter, milk, flour and salt. Mix until the dough becomes elastic.


Step 3: Let the dough rise

Brush the additional melted butter lightly over the top of the dough. Cover it with waxed paper. Drape a tea towel over the top of the bowl and put it in a warm place to rise for 2 hours. Then refrigerate it overnight. Refrigerating is not necessary but chilling the dough will make it easier to roll out.


Step 4: Let it rise again

When the dough is ready, punch it down in the bowl. Turn it out on a heavily floured board. Take half the dough and roll it to one-half inch thick. Cut it with a floured donut cutter. Put them on a well buttered waxed paper on a cookie sheet. Do the same thing to other half of the dough - put the cookie sheet in a warm place until the donuts double in size. It takes about 1 hour.


Step 5: Fry the donuts

Heat 4 inches of oil for deep frying. the temperature of the oil should be 365 degrees. Regulate heat to keep the temperature steady. Gently remove the donuts with spatula and dump into the hot oil. Turn once until golden. Drain them on paper towels.


Step 6: Add the toppings

While still warm, cover them with granulated sugar or melted chocolate.

Cinnamon Sugar Cookies by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 620 g flour
■ 120 g butter
■ 2 ½ tsp baking powder
■ 200 g sugar
■ ¼ tsp salt
■ 1 egg; beaten
■ 1⁄8 tsp cinnamon
■ 120 ml buttermilk
■ sugar mixture
■ 120 g sugar
■ 1 tsp cinnamon


Serves:
48
Cooking Time:
12 minutes
Oven Temperature:
190° c - 380° f


Step 1: Prepare the flour mixture

Combine the flour, baking powder, salt and 1/8 teaspoon of of cinnamon in a mixing bowl. Set this aside.





Step 2: Prepare the egg mixture

In a separate bowl, beat together the sugar and shortening. Cream both until they form a light and fluffy paste. Beat in the egg. Mix until the egg mixture is thoroughly blended.


Step 3: Make the dough

Beat in a third of the flour mixture. Pour in the milk then the rest of the flour. Make sure that the mixture is thoroughly beaten after every addition.


Step 4: Chill the dough

Cover the dough. Pop it into the refrigerator and chill for several hours until it has completely chilled.


Step 5: Prepare the tools for baking

Preheat the oven to 375 F. Lightly grease a cookie sheet, preferably the insulated kind, with butter, oil or cooking spray. Set the cookie sheet aside.


Step 6: Make the sugar mixture

Combine the sugar and cinnamon in a flat dish. Set this aside.


Step 7: Make the cookies

Retrieve the chilled dough. Roll a heaping tablespoon of dough and form them into balls. Do this until all the dough are used up. Roll each ball in the prepared sugar mixture, making sure that the surface is coated with the mixture. Arrange the balls in the cookie sheet. Ue a fork to gently flatten each ball, making sure that each piece is apart from the other.


Step 8: Bake the cookies

Pop the cookies into the oven and bake for approximately 12 minutes. Remove the cookies from the oven once the bottom sides are nicely browned.

Vanilla Cupcake by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 80 g butter or margarine
■ 170 g sugar
■ ½ tsp baking powder
■ ½ tsp baking soda
■ 1 large egg
■ 1 tsp vanilla
■ 80 g low fat vanilla yogurt
■ 80 ml 1% milk
■ 330 g flour
■ vanilla buttercream frosting


Serves:
12
Cooking Time:
15 minutes
Oven Temperature:
175° c - 350° f


Step 1: Prepare the Batter

Preheat the oven to 350. In a medium bowl, beat the butter, sugar, baking powder and baking soda on high speed using an electric mixer. This would take about 1 minute until the mixture becomes pale. Add the egg and vanilla into the mixture and beat them until fluffy. Set the mixer on low speed and beat in the yogurt mixture. This will make the batter look curdled. Proceed by adding the flour and continue to mix until the mixture is well-blended.





Step 2: Bake the Cupcakes

Using paper or foil liners, line 12 regular-size muffin cup. Fill these cups with the vanilla batter using a spoon. Bake the cupcakes in the preheated oven for 15-20 minutes or until they are slightly golden brown on top. You will know when the cupcakes are cooked trough by inserting a wooden pick in the center and the pick comes out clean. Place the cupcake pan on a wire rack for 5 minutes before transferring each cupcake onto the rack to cool completely.

Western Omelette by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 6 large eggs
■ ¼ tsp black pepper
■ salt
■ 1 small onion
■ 1 medium sized green bell pepper
■ 1 pack 112g sliced ham
■ 1 pack 224g mushrooms
■ 2 large tomatoes
■ salad oil
■ parsley sprigs for garnish


Serves:
4 servings


Step 1: Beat the batter

In a bowl, beat the eggs, black pepper, 1/3 cup of water, and 1/2 teaspoon of salt using a wire whisk or fork until blended.





Step 2: Dice and slice ingredients

Dice the onion, green bell pepper, and ham. Cut each mushroom in half and tomatoes into wedges.


Step 3: Cook the omelet

In a 12-inch skillet, heat in 1 tablespoon of salad oil over medium high heat, then cookthe onion, green bell pepper and 1/4 teaspoon of salt until tender. Add ham and heat through. Remove to a small bowl, keeping it warm. In the same skillet, put in 1 tablespoon of hot oil, then cook the mushrooms until golden. Remove to another bowl, keeping it warm. In the same skillet, put in 2 tablespoons of salad oil. Pour in the egg mixture, then cook until set around the edges. With a metal spatula, gently lift the edge as it sets, tilting to allow uncooked portion to run under the omelet. Shake the skillet occasionally to keep the omelet moving freely in the pan. When the omelet is set but still moist, spoon the ham mixture over half of the omelet. Tilt the skillet and fold omelet in half with a spatula.


Step 4: Top, garnish, and serve

Slide the omelet onto a heated platter. Top with mushrooms, then garnish the platter with parsley sprigs and tomato wedges, making 4 servings.

Szechuan Chicken by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 2 chicken breasts
■ 3 tbsp cornstarch
■ optional 1 tbsp msg
■ 1 tbsp oil
■ 3 cloves garlic
■ 5 tbsp soy sauce
■ 1 ½ tbsp white wine vinegar
■ 1 green onions
■ 50 ml water
■ 1 tbsp sugar
■ 1⁄8 tbsp cayenne


Serves:
4


Step 1: Cubing Chicken

Remove the skin and bones from 2 chicken breasts. Cut the meat into cubes that are 1 1/2 inches on each side.





Step 2: Creating Coating

Mix 3 tablespoons of cornstarch with 1 tablespoon of MSG in a bag. Add the cubes of chicken into the bag and toss the chicken around to coat it in the sauce.


Step 3: Stir Frying Chicken

Stir fry the chicken cubes and 3 cloves of minced garlic in 1 tablespoon of oil in a skillet until the chicken is a light brown color.


Step 4: Cooking

Stir 5 tablespoons of soy sauce, 1 1/2 tablespoons of white wine vinegar, 1/5 cups of water, and 1 tablespoon of sugar into the skillet. Cover the skillet and cook the chicken for 3 minutes.


Step 5: Adding in Remaining Ingredients

Stir 1 finely chopped stalk of green onion and 1/10 tablespoons of cayenne pepper into the skillet. Cook the chicken for an additional 2 minutes.


Step 6: Serving

Serve the chicken on a bed of steamed white rice.

Lamb Curry by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 1 ½ kg leg of lamb
■ 1 tbsp coriander seeds
■ 2 tsp black peppercorns
■ 2 tsp cardomom seeds
■ 2 tsp cumin seeds
■ 0.5 cinnamon stick
■ 2 tbsp oil
■ 1 large onion
■ 2 garlic cloves
■ 2 tsp grated fresh ginger
■ 10 cm stem of lemon grass
■ 420 g can tomatoes
■ 500 ml water
■ 250 ml coconut milk


Serves:
6
Cooking Time:
1 hour 40 minutes


Step 1: Prepare the lamb

Cut off and discard the fat from the lamb.Carefully cube the lamb into 2.5 cm pieces.





Step 2: Prepare the spice mix

Use a mortar and pestle or a small blender to finely grind together the coriander seeds, peppercorns, cardamom, cumin, cloves and cinnamon.Set aside in a bowl.


Step 3: Brown the lamb

Pour the oil over a heated pan.Fry the lamb pieces until they are nicely browned on all sides.Work on three batches to avoid overcrowding the pan and transfer to a dish once cooked.


Step 4: Stir-fry the vegetables

Toss in the onions, garlic, and lemon grass.Stir fry the vegetables until the onions are translucent in color.Sprinkle in the spice mixture and continue to stir fry for another 3 minutes.


Step 5: Add the lamb

Add back the cooked lamb into the pan.Toss them together with the vegetable mixture.


Step 6: Add the remaining ingredients

Pour in the undrained can of crushed tomatoes, water and coconut milk.Bring the mixture to a boil.


Step 7: Let the curry simmer

Lower the heat to low setting.Gently simmer uncovered for 1 1/2 hours until the lamb is easily pierced by a fork.Stir the mixture constantly to fully combine the ingredients and avoid sticking to the pan.


Step 8: Serve the dish

Immediately transfer the lamb curry to a serving bowl.Serve hot.

Gingerbread Muffins by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 1 kg all-purpose flour
■ 250 g shortening
■ 2 tsp ground ginger
■ 250 g sugar
■ ½ tsp cinnamon
■ 250 g molasses
■ ½ tsp cloves
■ 4 eggs
■ 120 g pecans
■ 2 tsp baking soda
■ 250 g raisins
■ 250 ml buttermilk


Serves:
12 servings
Cooking Time:
20 minutes
Oven Temperature:
175° c - 350° f


Step 1: Prepare the batter

Mix together the shortening and the sugar in a mixing bowl until airy and soft. Add in the molasses, and put in the eggs. Make sure to add it one at a time while mixing well after adding an egg. Combine the soda with the buttermilk in a cup and allow it to dissolve. In another bowl, mix the flour with the spices and combine it with the creamed mixture in a successive manner with the buttermilk. Add in the pecans and raisins. Keep the batter in a container that is airtight and put it in the refrigerator. Once ready, put the batter into muffin cups that have been covered with cooking spray or oil until 2/3 filled.

Cheese Crisps by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 250 g grated sharp cheddar cheese
■ ¼ tsp salt
■ 60 g unsalted butter
■ 120 g whole wheat flour


Serves:
30 servings
Cooking Time:
5 minutes
Oven Temperature:
205° c - 400° f


Step 1: Prepare the ingredients

Mix together the cheese, butter, and the salt in a large-sized bowl. Put in the flour and combine completely. Move the mixture over and over into small balls. Put the balls on a cookie sheet that has been greased with oil and flatten it.





Step 2: Bake the ingredients

Put the cookie sheet in the oven and let it bake at 400 F for about 5 to 8 minutes. Make sure that the edges will not turn brown in color. Serve while moderately hot or when cold.