Brochette

Brochette by Atipani

coeur de beef
soyu
garlic oil un peu oster sauce
mix for 24 hours

dipping sauce
oster sauce
canola oil
ketchup
sucre
oignon
mix well

Tahitian BBQ

Tahitian BBQ by Atipanni

Ingredients

- 1 tbs sucre

- 1 tbs soyu

- 1 tps oster sauce

- 1 tbs ketchup

- oignon, sel

- canola oil

Mix everything just like mayonnaise.

Poisson crue chinois

poisson crue chinois by Atipani

Ingredients:

- salmon, white fish, sole,

- 5 limes

- 4 tbs sugar

Mix well Lime & sugar with canola oil. Shred your carrott, cucumber, green

onion & tomatoes. Mix everything well with your fish.

Cream cheese-Stuffed Lemon French Toast with Strawberries

Cream Cheese-Stuffed Lemon French Toast with Strawberries
Recipe by Our Best Bites

Ingredients:

6 large, stale butter croissants
1 8-ounce package cream cheese
1 1/4 cups powdered sugar, divided
2 lemons
1 1/4 teaspoons lemon extract
2 eggs
1 1/2 cups milk
Strawberry Sauce
Sliced fresh strawberries (about 2 cups)
Sweetened Whipped Cream (optional)

Instructions:

Slice the croissants in half lengthwise. Set aside.

In a medium mixing bowl, combine the cream cheese, zest of one lemon, strained juice of one lemon (about 1 1/2-2 teaspoons), and 3/4 cup powdered sugar. Mix with an electric mixer until light and fluffy.

Spread the lemon cream cheese mixture over the bottoms of the croissants and then replace the tops, pressing down to flatten. Cut into halves (or even fourths if necessary) and arrange the pieces evenly in a 9×13″ pan lightly sprayed with nonstick cooking spray.

Whisk together the milk, eggs, lemon extract, zest from the second lemon, and remaining 1/2 cup of powdered sugar. Pour evenly over the croissants and cover with aluminum foil. Refrigerate for 8-10 hours.

When ready to bake, preheat oven to 350. Bake covered for 30 minutes and then remove the foil and bake for another 20-30 minutes or until the croissants are golden brown and the liquid is absorbed. Remove from the oven and allow it to stand for 5-10 minutes. Cut into squares and top individual servings with Strawberry Sauce, fresh sliced strawberries, and, if desired, sweetened whipped cream. Serves 10-12.

Bake potatoes

Bake potatoes sent by Auntie Lina

2 pounds hach brown potatoe
1 oz pkg cheddar chesse sheddred
1 16 oz sour cream
1 103/4 ox can chicken cream soup
1 cube of butter
9 cup corn flakes crushed

mix potatoe, cheese, sour cream and cream chicken soup mix well
put in the bake pan
top with melted butter of corn flakes well mixed
bake for 45 mn to 1hour at 350 degree

Trip tip marinated

trip tip marinated sent by auntie Lina

1/2 cup of sherry cooking
1 cup soy sauce
1 garlic crush
1 Tsp ginger
4 TBS brown sugar

mix all the marinate pour over the meat for 2 to 3 days and bbq save the marinate and boil on the stove reduce to 1/4 cup if double reduce to 1/2 cup after the meat is done slice the meat pour the marinate over the meat and put on top the meat slice green onion parlesy and 1 stick butter melt

Chocolate fudge cake

chocolat fudge cake sent by Auntie Lina

1 pacakge (12oz) semisweet chocolate chips
5 TBS water
2 TBS instant coffee powder
11/2 cups butter softened
2 cups granulated sugar
6 large egg, separated
1 cup all-purpose flour
confectioners'sugar

heart over to 350 degree bytter 9" springform pan
wrap outside of pan securely with foil.
heat chocolate with water and coffee powder in saucepan over very low heat sturring occassionnally, just until chocolate is melted. cool to room temperature.
beat butter ikn mixer bowluntil creamy. beat in sugar until light and fluffy, 5mn. beat in egg yolks one at a time.beating well after each at low speed, gradually beat in flour, stir in cooled chocolate mixture.
in clean bowl, beat egg wites until foamy gradually increase speed and beat until stiff but not dry. fold intochocolate mixture.
pour into prepared pan. bake 60mn to 65 mn until toothick inserted in cake about 1 inch from side comes out clean. top may crack.
cool in pan on rack. cover and refrigerate overnight.
remove side of pan. sift confectiooners sugar lightly over top of cale. makes 14 to 16 servings.