International Receipes

Biscuit Crust Chicken Pie

2012-02-12T01:17:00.000-08:00

Ingredients:

3-4 cups chicken broth
3 large potatoes, quartered
3 carrots, sliced
2 stalks celery. sliced
3 cups cooked chicken, cubed
1 3-4 lb. chicken
1 sweet onion, chopped
1 tablespoon olive oil
3/4 stick sweet unsalted butter
1/3 cup flour
1/4 teaspoon thyme
1/4 teaspoon sage or bell seasoning
1/8 teaspoon nutmeg
1/4 cup minced fresh parsley leaves
5 cloves fresh garlic, chopped

BISCUIT DOUGH FOR THE CRUST

1 1/3 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup buttermilk
1/2 teaspoon salt
5 tablespoon butter, sliced thin
1/3 cup sharp cheddar, grated
1 egg

Instructions:

In saucepan melt butter, add olive oil and chopped onion. Fry on high heat for 2-3 minutes. Add herbs, vegetables and garlic and fry 2 more minutes then remove from heat. Stir in flour and blend with fork. Return to heat and slowly add broth, mixing with wire whisk until smooth. Simmer on low heat until vegetables are nearly tender but not mushy.

For the crust, stir baking powder, soda and salt into flour and mix well. Cut cold butter (you can freeze it for best results) into flour mixture until only chunks the size of walnuts remain. Add cheese. (A nice addition is to add some chopped fresh rosemary to the crust but this is optional). Beat the egg with the buttermilk and stir into the dough. Gather the dough into a ball, place in the refrigerator in a plastic bag for 10-15 minutes to rest. This prevents gluten from developing.

It's important not to overwork the dough or you will cause it to become tough. Roll dough out on board to 1/2 inch thick. Cut out rounds of dough with a 2-3 inch biscuit cutter.

Put cooled chicken mixture in deep dish casserole. Place rounds of biscuit dough until chicken mixture is covered. Brush top with milk or cream.
Bake at 425°F for approximately 20-25 minutes or until golden brown.

Mexican Recipes : Simple Salsa Dip

2012-02-03T23:53:00.000-08:00

Ingredients:

4 ripe tomatoes (diced)
1 medium onion (diced)
1/2 cup cilantro (diced and fresh)
3 cloves garlic (minced)
1 tablespoon fresh squeezed lime juice
seasoning to taste
1 jalapeno, (diced)

Instructions:

Combine together all ingredients, except the jalapeno, in a bowl. Mix thoroughly. Add in only half of the jalapeno, and tomatillo (optional), and taste. Add additional spice by increasing the amount of jalapeno used, taste after each addition. Chill in fridge for at least one hour before serving.

Japanese Style : Ishikari Hot Pot Recipes

2011-12-27T10:31:00.000-08:00

Ingredients

4 Salmon steaks, scaled, skin left on

1 onion

2 potatoes

1-2 carrots

4-8 fresh shiitake or button mushrooms

55g coriander leaves or watercress

250gm firm tofu

300 konnyaku (optional)

250g butter

10cm piece dried konbu (kelp) (optional)

3-5 tablespoon miso

2-3 spring onions, finely chopped, to serve

Method

Cut salmon steaks into chunks. Halve onion and cut into 0.5 cm thick slices. Slice potatoes and carrots into 1 cm thick discs (if large, cut into half moons) and parboil separately. Drain and set aside. Slice shiitake mushrooms diagonally into 4 slices. Chop coriander leaves or watercress into 6 cm lengths.

Cut tofu and konnyaku, if using, in half lengthways, then cut tofu into 1 cm squares and konnyaku into 0.5 cm slices. Melt butter in a large cast iron pot and stir fry onion slices for 1-2 minutes. Add konbu and enough water to fill half the pot. Bring to the boil over medium heat, discard konbu and lower heat.

Dissolve miso in a bowl with some of soup, then stir back into pan. Add potatoes, carrots, salmon, mushrooms and konnyaku, cover and cook over low heat for 5 minutes. Add coriander or watercress and tofu; simmer for 3-4 minutes. Serve sprinkled with spring onion.

Serves 4-6 people

Thailand Recipes - Steamed Crab

2011-12-16T21:04:00.000-08:00

Ingredients

clove garlic, chopped = 1

small shallot, chopped = 1

coriander sprigs, stalks finely chopped = 6

cooked crab meat = 175gm

lean pork, very finely chopped and cooked = 115gm

egg, beaten = 1

coconut cream = 1

fish sauce = 1 tablespoon

fresh red chili, seeded and cut into fine strips = 2 teaspoons

freshly ground black pepper = 1

Method :

Grease 4 individual heatproof dishes and place in a steaming basket.
Using a pestle and mortar, pound garlic, shallot and coriander stalks to a paste.
In a bowl, stir together crab meat, pork, garlic paste, egg, coconut cream, fish sauce and plenty of black pepper until evenly mixed.
Divide between dishes, arrange coriander leaves and strip of chili on top of each one.
Place steaming basket over a saucepan of boiling water and steam for about 12 minutes until mixture is firm.

Serves 4

Crab shells may be used instead of dishes for cooking.

Drink : Apple Cider

2011-11-23T10:49:00.000-08:00

Ingredients

8 whole cloves, or to taste
1 gallon apple cider
1/2 gallon orange juice
1 quart grapefruit juice
6 cinnamon sticks

Directions

Place the cloves into a tea ball, and place into a slow cooker. Pour the apple cider, orange juice, and grapefruit juice into the slow cooker, and drop in the cinnamon sticks.
Stir once or twice. Set the cooker to High, cover, and cook until the mixture is hot; then keep warm on Low setting. Serve in mugs.

Beef Ragout Sepecial

2011-10-08T12:11:00.000-07:00

Ingredients:
1 1/2 lb. Pieces of beef, topside or stewing steak. 1 doz. Small onions, bouquet garni, 2tbspns. Flour, 1/4+ cup red wine, clove of garlic, dripping, 1 head of celery, 1/2 cup Shelled and skinned walnuts.
Method:
Cut meat in large 2" (5cm) square and brown in the smoking dripping, remove and brown whole onions. Dust in flour off heat, brown a little then add onions, meat, wine, bouquet garni, crushed garlic & seasoning, barely cover with good stock. Cover and siCut a small head of celery into slices crossways, take a handful of skinned walnuts. Heat a knob of butter in a frying pan, throw in the nuts and toss over the heat until crisp, add celery and fry. Pile meat in the dish, spoon over gravy, nuts and celer

Crispy Prawn With A Spicy Mayonnaise

2011-08-17T14:52:00.000-07:00

Ingredients
500 g                Prawns
100 g                Flour
150 g                Cornstarch
10 g                  Garlic powder
To taste           Salt and pepper

Sauce:
20 g                  Roasted shallots
20 g                  Roasted garlic
20 g                  Roasted green chilies
30 g                  Roasted capsicum
100 g                Mayonnaise
15 ml                Brandy
50 g                  Carrots (Strips)
To taste            Salt and pepper

Method

Peel prawns and de-vein, wash under running cold potable water.

Place shallots, garlic and green chilies in a food processor. Puree until it turns into a thick paste. Dice capsicum and set aside. Add brandy and mayo into food processor and blitz for 1 minute or until the mixture is well incorporated.

Place mixture in a metal bowl and slowly mix in capsicum and season with salt and pepper. Set aside.

Deep fry carrots till crispy and drain on a paper towel.

Mix flour and cornstarch with seasoning. Be sure to sift twice to insure a good mix. Coat prawns in seasoned flour and deep fry or 1 minute or until golden brown. Remove from oil and drain on a paper towel.

To serve spoon sauce on bottom of bowl or plate then build a pile of crispy prawns. Top with crispy fried carrots and serve.

Sesame Pasta Chicken Salad

2011-07-20T11:51:00.000-07:00

Ingredients

1/4 cup sesame seeds
1 (16 ounce) package bow tie pasta
1/2 cup vegetable oil
1/3 cup light soy sauce
1/3 cup rice vinegar
1 teaspoon sesame oil
3 tablespoons white sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
3 cups shredded, cooked chicken breast meat
1/3 cup chopped fresh cilantro
1/3 cup chopped green onion

Directions

Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions. Source :

Side Dish : Carrots Sliced With Parsley And Honey.

2011-04-11T16:10:00.000-07:00

Ingredients

6 medium carrots, scraped

2 tablespoons fresh parsley leaves
2 tablespoons butter or margarine
2 red chillies, finely chopped
2 tablespoons honey

DirectionMethod

Wedge the carrots into the tube and slice with the slicing disk, using firm pressure on the pusher. Chop the parsley with the metal blade.

Place carrots and parsley in a saucepan with a small amount of water.

Dot with butter and dribble with honey.

Steam over moderate heat until tender.

To prepare in a microwave oven, use a small glass casserole dish and cook for 5 minutes.

Vietnam Prawns

2011-03-29T13:24:00.000-07:00

Ingredients

600g medium-sized prawns

2 stalks lemon grass (serai), thinly sliced
5 cilipadi, finely chopped
2 red chillies, finely chopped
1 big onion, chopped

Seasoning:

4 tbsp tom yam paste
2 tbsp tamarind juice
2 tbsp sugar
Sesame oil

Method

Armenian Recipes : Armenian Eggplant Dip

2011-03-06T16:00:00.000-08:00

      Armenian Eggplant Dip

      1 md Egg plant
     1/4 c  Chopped red onion
     1/2 c  Milk
       1 tb Olive oil
       2 tb Lemon juice
       1 tb Butter
       1 tb Flour
            Salt and pepper to taste
            Freshly grated nutmeg
            -- to taste
       3 oz Parmesan cheese

   Preheat oven to 400 F.
 
   Prick eggplant with a fork in 10-12 places and rub with olive oil.
   Bake uncovered for about an hour, or until the pulp feels quite soft.
   Scoop out the pulp and place in a small saucepan. Add lemon juice and
   cook over medium heat until the water has evaporated - about 5
   minutes.
 
   Saute the onion in butter. Blend enough of the flour in to make a
   thick roux, then add milk slowly to form a thick sauce. Beat lightly
   into the eggplant. Season with salt, pepper and nutmeg. Add the
   Parmesan cheese and a few drops of warm milk if dip is too thick.
 
   Store overnight in the refrigerator but bring to room temperature
   before serving with crackers, bagel chips, or strips of crisped pita.

   Source : http://www.recipesource.com

Lebanese Recipes - Hummus

2010-08-21T03:24:00.000-07:00

Introduction

Hummus is a dip/spread that is made from chickpeas. In fact, hummus is the Arabic word for chickpea. You may notice that many hummus recipes call for garbanzo beans, not chickpeas. Don’t worry, garbanzo is the Spanish translation of chickpea. They are called cece beans in Italy.

Hummus is one of the oldest foods dating back to ancient Egypt. We know that chickpeas were used quite frequently over 7,000 years ago.

Hummus (a transliteration of the Arabic: حمّص‎; also spelled hamos, houmous, hommos, hommus, hummos, hummous or humus; see romanization of Arabic) is a Levantine Arab[1] dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic. It is a popular food throughout the Middle East.

Everyone in the Middle Eastern make their hummus different. Some like their hummus recipe to have a strong lemon flavor, some have an overwhelming garlic flavor, and some hummus has a spicy tone. When making your own hummus, you have to keep your own taste buds in mind. If a recipe calls for a lot of tahini and you don’t like tahini, scale down the amount.

The fun about Middle Eastern cooking is that the ingredient amounts aren’t set in stone. Add a little of this and take away that and you still have a culinary masterpiece!

Ingredients

1 cup chickpeas

3 cups water

1/4 cup lemon juice

1/4 cup olive oil

2 cloves garlic, roughly chopped

2 tbsp water, extra

1/2 tsp salt

ground sweet paprika, to garnish

Method :

Soak chickpeas in water for 4 hours or overnight. Drain chickpeas, place in a pan, add water and bring to the boil. Simmer, uncovered, for 1 hour, drain. Place chickpeas, lemon juice, oil, garlic, water and salt into food processor bowl and, using the pulse action, process for 30 seconds or until smooth. Sprinkle with paprika and serve as a dip with pita bread.

Serves 8-10

The most popular Middle Eastern dip.

Hint: Add 3/4 cup tahini to hummus for traditional variation (Hummus bi Tahini). Stir through a little extra water to make sauce for kebabs.

Wonderful Margaritas

2010-06-25T18:58:00.000-07:00

Ingredients

2 (12 fluid ounce) cans frozen limeade concentrate
1 liter artificially sweetened citrus soda
12 fluid ounces tequila

Directions

Empty the limeade into a 2 quart pitcher. Using the empty limeade cans, fill each one twice with citrus soda and pour into the pitcher. Fill one limeade can with tequila and pour into the pitcher. Adjust alcohol to personal taste. Mix well and serve.

For more see video below,

Apple Cream Tart

2010-06-06T11:30:00.000-07:00

Ingredients
Tart Shell

½ cup butter

1/3 cup sugar

½ teaspoon vanilla

1 cup flour

Cream Filling

1 egg

½ teaspoon vanilla

8 ounces cream cheese, softened

¼ cup sugar

Topping

3 apples, peeled and thinly sliced

¼ cup sugar

½ teaspoon cinnamon

¼ cup slivered almonds or chopped walnuts
Method
Tart shell

Heat the oven to 200 degrees Celsius. Make the crust: cream the butter and sugar. Stir in the vanilla. Finally, mix in the flour to make a smooth dough.

Press into the bottom of an 8inch/20cm springform pan, giving it about one inch/2.5cm rim. Bake 15 minutes until lightly golden. Remove from oven.

Cream Filling

Beat all the ingredients for the cream filling together until smooth. Make the topping by tossing the apple slices with the cinnamon, sugar and nuts.

Remove the tart shell from the oven. Spread over the cream mixture.

Topping

Arrange the apple slices on top, then scatter over the nuts. Bake until the apples are tender and golden, about 40 minutes.

Pizza Sauce Recipe

2010-05-14T22:22:00.000-07:00

The sauce you put on your pizza can mean the difference between a great pie and an average pie. If you know the components of a great pizza sauce, you can make your homemade pizza pies better than anything you can get in a restaurant.

Fresh tomatoes make a great base for a sauce. Plum tomatoes are meaty and full of flavor. They make a perfect choice for sauce. If you grow your own, you will want to blanch them, peel them, remove the seeds, and chop them into small pieces before cooking. Fresh tomatoes are not always available, however. You may need to resort to canned tomatoes.

Choosing Canned Tomatoes for Your Sauce
You can get canned tomatoes at the store. They come whole, diced, chopped, and crushed. You can also choose from tomato puree and tomato paste. A combination can be used to make great pizza sauce.

You can also add fresh tomatoes to the mix if you have them available. All canned tomato products should be a bright red color when you open the can. A dark color means that too much heat was used in production, while an orange color means that the tomatoes were not ripe.

Whatever tomato products you have chosen to use need to be cooked together. If you have chopped canned or fresh tomatoes, you will get a wonderful texture. Cook over a low heat, stirring frequently. Keep an eye on it so the sauce does not cook too long.

Seasoning Your Pizza Sauces
With a good base of tomato, you only need to add spices and herbs to make a wonderful pizza sauce recipe. Garlic, pepper, and salt are basic seasonings you need to round out the depth of flavor. You may want to add a little bit of sugar too. Sugar serves to cut the tomato's acidity, making it more palatable. If you choose tomatoes with low acid content, this may not be necessary.

Most pizza sauces contain herbs. Oregano is the most common herb used in pizza sauce. Marjoram is very similar to oregano. It can be substituted for oregano if you prefer a milder form. Another traditional Italian herb is sweet basil. Other herbs commonly used in pizza sauce include tarragon, parsley, thyme, rosemary, and bay leaf. If you use bay, be sure to remove it from the sauce before putting it on the pizza.

For those who like a spicy sauce, you may want to add some red pepper flakes, cayenne, or hot paprika. A little goes a long way. Add just a pinch to put a little zing into the sauce. Alternatively, you can make your basic sauce and keep red pepper flakes on the table. That way your guests can enjoy your pizza spicy or not, at their choosing.

Another traditional ingredient is olive oil. Adding some to your sauce will add that extra Italian flavor. Green tinted olive oil will give you a fuller olive taste than paler oils. Add a little of your favorite wine to add more depth and richness to your sauce. It does not matter if it is red or white wine.

Below a recipe

Ingredients:

1 clove garlic, mashed and minced
1 teaspoon salt
1 can (6 ounces) tomato paste
1 can (8 ounces) tomato sauce
1/2 teaspoon sugar
1/8 teaspoon pepper
1/2 teaspoon oregano
1 tablespoon olive oil
dash red pepper, optional

Preparation:

Combine all ingredients. Makes about 1 1/2 cups, enough for 2 pizzas.

See a video,

Source : Christine Szalay-Kudra , Youtube

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Imperial Chicken

2010-05-02T10:42:00.000-07:00

Ingredients

1/2	teaspoon	butter
1	clove	garlic	minced
2	cups	bread crumbs
3/4	cup	parmesan, parmigiano-reggiano cheese, grated	grated
1/4	cup	parsley leaves	chopped
3	pounds	chicken, whole	cut up, or pieces as desired

Direction

Preheat oven to 350 degrees.

Line a cookie sheet with foil.

Melt butter with garlic; let stand.

Mix bread crumbs, parmesan, parsley, salt and pepper.

Dip chicken into butter, then into crumb mixture.

Arrange on cookie sheet so chicken doesn't quite touch.

If there is any butter left, drizzle it over the top of the chicken.

Bake one hour.

Source : http://recipeland.com

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Pear and Walnut Muffins

2010-03-29T17:20:00.000-07:00

Fragrant pears and walnuts make an unbeatable combination. For this recipe, you can use any type of pear available, though we suggest Anjou or Bartlett. Adding ground walnuts to these muffins results in a delightful richness.

Turbinado sugar has large blond crystals and a subtle molasses flavor; substitute granulated sugar if you don't have turbinado

Ingredients

1/2 cup chopped walnuts
1 cup all-purpose flour (about 4 1/2 ounces)
1/3 cup whole wheat flour (about 1 1/2 ounces)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup packed brown sugar
2 tablespoons canola oil
2 teaspoons vanilla extract
1 (8-ounce) carton plain fat-free yogurt
1 large egg
1 1/2 cups finely diced peeled pear
Cooking spray
3 tablespoons turbinado sugar

Preparation

Preheat oven to 400°.

Place walnuts in a food processor; process until finely ground.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a medium bowl; stir well with a whisk. Stir in ground walnuts. Make a well in center of mixture.

Combine brown sugar and the next 4 ingredients (through egg) in a small bowl; add to the flour mixture, stirring just until moist. Fold in diced pear.

Spoon batter into 15 muffin cups coated with cooking spray; sprinkle batter with turbinado sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve either warm or at room temperature.

Source : Jennifer Martinkus MyRecipe

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Bacon Cheddar Deviled Eggs

2010-03-19T23:47:00.000-07:00

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Ingredients

12 eggs

1/2 cup mayonnaise

4 slices bacon

2 tablespoons finely shredded Cheddar cheese

1 tablespoon mustard

Directions

Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.

Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.

Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving

Thanks : http://allrecipes.com More receipes here

Sausage Flowers

2009-06-08T20:54:00.000-07:00

INGREDIENTS

1 pound ground Italian sausage
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Colby cheese
1 cup salsa
24 (3.5 inch square) wonton wrappers
3/4 (16 ounce) container sour cream
1 bunch green onions, chopped

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a miniature muffin pan.
Place ground Italian sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and remove from heat.
Stir Monterey Jack cheese and Colby cheese into the warm sausage to melt. Stir in salsa.
Gently press wonton wrappers into the prepared miniature muffin pan so that the edges are extending. Place a heaping tablespoon of the sausage mixture into each wonton wrapper.
Bake 10 minutes in the preheated oven, or until wonton edges begin to brown.
Transfer baked filled wontons to a serving platter. Dollop each with approximately 1 tablespoon sour cream. Sprinkle with green onions.

Thanks : http://allrecipes.com
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Almond Wild Rice

2009-04-26T17:14:00.000-07:00

INGREDIENTS

1305 ml chicken broth, divided
145 g golden raisins
85 g butter or margarine, divided
160 g uncooked wild rice
190 g uncooked brown rice
140 g slivered almonds
30 g minced fresh parsley
2 g salt
0.5 g pepper

DIRECTIONS

In a small saucepan, bring 1/2 cup broth to a boil. Remove from the heat; add raisins and set aside (do not drain). In a large saucepan, bring 3 cups of broth and 2 tablespoons of butter to a boil. Add wild rice; cover and simmer for 55-60 minutes or until the rice is tender (drain if necessary).
Meanwhile, in another saucepan, combine the brown rice, 2 tablespoons butter and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender (drain if necessary).
In a skillet, saute the almonds in remaining butter until lightly browned. In a serving bowl, combine the wild rice, brown rice, raisin mixture, almonds, parsley, salt and pepper.

Thanks : http://allrecipes.com
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Sport Drink

2009-03-31T08:59:00.000-07:00

3 C spring water or filtered water
1 C orange Juice
Juice from 1 lemon or lime
1/8 tsp Himalayan salt or sea salt
1 T organic apple cider vinegar (optional)
1 tsp agave nectar or raw organic honey (optional)

Mix well and chill

This drink provides a great way to beat the heat and stay hydrated especially while exercising. I’ve been using this recipe for years. It’s simple and tastes great. One 8 oz serving has around 40 calories and 75 mg of sodium, as well as a variety of other nutrients.

This drink provides a well-balanced and all-natural alternative to the typical sports drink. By using this recipe you can avoid refined sugars and artificial colors found in most marketed sports drinks. The optional apple cider vinegar and agave nectar or honey give additional health benefits and adds a nice sweet and tangy flavor. Try different kinds and combinations of juice. I like grape and apple juices mixed. For a fresh twist, try mango and passion juices.

Thanks : Dr Ken
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Apple Pie Shake

2009-03-31T08:01:00.000-07:00

Ingredients:

2 scoops French Vanilla Formula 1 Nutritional Shake Mix
2 tablespoons Personalized Protein Powder (or more)
1 cup plain soy milk or nonfat milk
1 cup frozen apple slices
A few dashes each cinnamon, nutmeg, cloves
1/4 teaspoon vanilla extract
4 ice cubes

Directions:
Place all ingredients in the blender and mix thoroughly until the ice cubes are completely crushed. Ice cubes are optional.

Nutritional Analysis (with nonfat milk):

Calories: 300

Protein: 30 grams
Fat: 1 gram
Carbohydrates: 46 grams

Thanks : Herbalife
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Chocolate-Peanut Brownie Cup

2009-03-09T11:56:00.000-07:00

1/2 c Flour
1/2 c Sugar
3 tb Cocoa
1/4 ts Baking soda
6 tb Peanut butter -- creamy or cr
2 tb Milk
1 Egg, large
1/2 c Chocolate chips
1 c Marshmallows, miniature

Combine flour, sugar,cocoa, and soda. Stir in butter, milk,and egg. Mix until well blended. Stir in
chocolate chips and marshmallows. Divide between 6 buttered custard cups. Space evenly in circle in the Microwave. Cook uncovered at full power for 3 minutes, rotating each one half way through. Let stand for 3 mins before serving. Warm or cold.

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