Spaghetti bolognaise

Chilli con carne

Chicken curry

Thai green curry

Chicken in a sweet chilli and coconut sauce

Roast dinner

Savoury rice

Pasta with bacon onion mushroom and cheese sauce

I make them all from scratch as this is the best way to make them taste how you want them to taste, and you know whats in them!
References :

I found this on the website that I have named as my source. Since I discovered it, I have made it several times – it’s really easy, and super delicious!

Ingredients
418 g can Cream corn
3 tbsp Water
150 g Lean pork
1½ tsp Light soy sauce
1 tsp Shao hsing rice wine
2 tsp Corn starch
1 tsp Vegetable oil (for marinade)
1 tbsp Vegetable oil
Salt and ground white pepper to taste

Instructions
Cut the pork into thin slices and place in a bowl.
Add the marinade ingredients to the pork (including 1 tsp of the vegetable oil), mixing throughly and ensuring that all of the meat is well covered.
Heat your pan to medium heat and add the remaining vegetable oil.
Place the marinated meat into the pan. Separate and seal the meat strips on all sides.
Now add the cream corn and water to the pan. Bring the pan to the boil, stirring well, before turning down to a low-medium heat to simmer gently for a further 5 minutes.
You can tweak the consistency of the dish by altering the amount of water added, or by boiling off excess water on a high heat. Season the cream corn mixture with the salt and white pepper and stir in before serving.
To serve, place a bed of rice on a plate and spoon the cream corn mixture on top.
References :
http://www.waiyeehong.com/index.php?option=com_ricettario&func=detail&Itemid=79&id=4

Roast Tomato Soup with Cheese Rarebit Toasts – serves 6

For the soup
1.3kg (3lb) tomatoes, halved
3 garlic cloves, roughly chopped
20 fresh basil leaves
1 tbsp caster sugar
4 tbsp olive oil
approx. 25g/1oz fresh, white breadcrumbs
from 1 slice of white bread, crust removed
850ml (11/2 pint) vegetable stock

For the toasts
1 large egg
100g (31/2oz) Gruyère cheese, grated
2 tbsp crème fraîche (or sour cream)
1/2 tsp Dijon mustard
18 very thin slices of French flute bread

1. Preheat the oven to 200° C, 400° F, gas 6.
Arrange the tomatoes in a large, non-stick
roasting tin, cut side up, then scatter with the
garlic and basil. Sprinkle over 1 tsp salt and
1 tsp of the sugar, drizzle over the oil and
roast for 45 minutes.

2. Tip the tomatoes and oil with any residue
into a food processor* and purée.

3. Return to the food processor with the
breadcrumbs, remaining sugar, and the
stock then purée again until smooth. Reheat.
Tip – at this point you could add a dollop of
cream to make cream of roast tomato soup.

4. To make the toasts, mix the egg with the
Cheese, crème fraîche and mustard. Season
To taste. Spread onto the French flute, then
place under a grill for 1 to 2 minutes until
golden. Float three slices on top of each
bowl of soup and season with black pepper.

Chicken breasts stuffed with sage and mustard butter – Serves 4

Ingredients
For the sage butter
100g/3½oz butter, softened
12 fresh sage leaves
4 tsp wholegrain mustard
salt and freshly ground black pepper
For the stuffed chicken
4 skinned chicken breasts
8 slices of prosciutto
1 tsp olive oil
For the sauce
125ml/4½fl oz white wine
1 garlic clove
1 fresh sage leaf
salt and freshly ground black pepper
Method
1. Preheat the oven to 170C/340F/Gas 3.
2. Make the sage butter. Chop the sage leaves finely.
3. Place the butter in a bowl, add the chopped sage leaves, mustard, and season, to taste, with salt and freshly ground black pepper. Mix together well.
4. For the chicken, using a sharp knife, slice into the side of each chicken breast to form a pocket.
5. Spoon a quarter of the butter mixture into each pocket and fold to enclose. If you have any of the flavoured butter left over you can roll it into a sausage shape, freeze and use (within a month) in another dish.
6. Place two prosciutto slices on a clean board so that they overlap slightly. Wrap one of the chicken breasts in the slices and roll to enclose. Repeat with the remaining prosciutto slices and chicken breasts.
7. Heat the olive oil in a heavy-bottomed frying pan. When hot, add the wrapped chicken breasts.
8. Cook over a medium heat until the prosciutto is lightly golden, about two minutes.
9. Turn the breasts over and brown the other side for another two minutes.
10. Using tongs or a fish slice, place the chicken breasts onto a baking tray and place into the preheated oven. Retain the cooking juices in the pan, as these will be used to make the sauce.
11. Cook the chicken breasts for 20 minutes, or until the chicken is completely cooked through (the chicken will feel firm to the touch and the juices will run clear when the chicken is pierced with a skewer in the thickest part).
12. When the chicken is cooked, remove from the oven and put the breasts to one side to rest for ten minutes. Keep warm.
13. While the chicken is resting, make the sauce. Heat the retained cooking juices in the pan the chicken breasts were cooked in and add the white wine. Crush the garlic clove and add to the pan. Add a sage leaf.
14. Turn up the heat and cook, scraping up the brown bits from the bottom of the pan. Cook for a couple minutes until the sauce is reduced. Season, to taste, with salt and freshly ground black pepper.
15. To serve, slice each breast into five slices on the diagonal, then pour the mustardy, buttery sauce over. Serve with mashed potato.
References :

Ingredients:
1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) evaporated milk
2 tablespoons butter
1/4 teaspoon salt
2 cups miniature marshmallows
1 2/3 cups (10-oz. pkg.) NESTLÉ CHOCOLATIER™ 53% Cacao Dark Chocolate Morsels
1/2 cup plus 2 tablespoons coarsely chopped shelled pistachios or toasted pecans, divided
1 teaspoon vanilla extract

Directions:
LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, 1/2 cup nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. Sprinkle remaining 2 tablespoons of nuts over top of fudge; carefully press nuts into the fudge. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

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BAILEY’S IRISH CREAM FUDGE

3\4 cup Butter, softened
3 cups Sugar
2\3 cup Evaporated Milk
1 12 oz pkg Semi-sweet Chocolate Chips
7 oz jar Marshmallow Crème
1 ½ cup Chopped Nuts (optional)
2 shots Bailey’s Irish Cream (or one small bottle – airplane size)

Combine butter, sugar and evaporated milk in a heavy 3-quart saucepan. Slowly bring to a rolling boil and cook for 5 minutes, stirring consistently. Add chocolate chips, stir until melted and well mixed. Add marshmallow crème and mix well. Stir in nuts and Bailey’s Irish Cream and mix well. Pour mixture into a 9 x 9 (for thick pieces) or 2 9 x 9 pans or 1 8 x 10-inch pan (for thinner pieces) that have been prepared with cooking spray. Cover with plastic wrap or wax paper and allow to cool for at least 4 hours. Turn fudge out onto waxed paper or plastic wrap and cut into 1-inch cubes. Store tightly covered or wrapped.

I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs. You can use 2 teaspoons of vanilla extract in place of the liqueur.

SAC
References :

Buneulos!
traditionally served on new years eve in mexico but why only eat them once a year. I think they are good all year round. D
References :

http://palachinka.blogspot.com/2008/01/rafaelo.html
References :