Cook Like Us

Ingredients:

• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon dried thyme
• 8 skinned and boned Hamour
• 3/4 cup honey, divided
• 3/4 cup Dijon mustard, divided
• 2 garlic cloves, minced
• 1 cup finely chopped pecans
• 1/2 teaspoon curry powder
• Garnish: Italian parsley sprigs

Method: 

1. Combine first 4 ingredients; sprinkle evenly over hamour in a shallow dish. Stir together 1/2 cup honey, 1/2 cup mustard, and garlic; pour over fish Hamour Cover and chill 2 hours.
2. Remove chicken from marinade, discarding marinade. Dredge chicken in pecans; place on a lightly greased rack in an aluminum foil-lined broiler pan.
3. Serve warm.

Note:
Thanks to Abdullah for the recipe!

This recipe makes 24 servings.

Ingredients:

• 1 package (2-layer size) cake mix
• 2 tablespoons softened butter
• 1/2 cup (125g) Philadelphia cream cheese
• 2 cups (250ml) icing sugar
• 24 pcs Cut-up black liquorice
• Chewy fruit snacks

Method:

1. Prepare and bake the cake mix as directed on the package for 24 cupcakes.  Cool completely.
2. Beat the softened butter with the cream cheese in medium bowl with electric mixer on medium speed until creamy.  Gradually add the icing sugar, beating until well blended after each addition.  Spread evenly onto tops of cupcakes.
3. Decorate each cupcake with the cut-up black liquorice and chewy fruit snacks to resemble a clover in a basket.  Store in refrigerator until ready to be served.

Note:

Pour the cake batter into large resealable plastic bag. Snip off 1 corner from bottom of bag and squeeze the batter into paper-lined muffin cups. It’s much quicker and less messy than spooning the batter into each cup.

This recipe makes 6 servings.

Ingredients:

• 1/2 pound firm whitefish, such as sea bass, monkfish or grouper
• 2 teaspoons olive oil
• 1/2 cup (125ml) chopped onion
• 2 cloves garlic, minced
• 3 pounds fresh plum tomatoes, seeded and chopped
• 1/4 cup (60ml) chopped fresh basil
• 2 tablespoons chopped fresh oregano
• 1 teaspoon red pepper flakes
• 1/2 teaspoon sugar
• 2 bay leaves
• 1/2 pound fresh bay scallops or shucked oysters
• 8 ounces uncooked angel hair pasta
• 2 tablespoons fresh chopped parsley

Method:

1. Cut whitefish into 3/4-inch pieces. Set aside.
2. Heat oil in large nonstick skillet over medium heat; add onion and garlic. Cook and stir 3 minutes or until onion is tender. Reduce heat to low; add tomatoes, basil, oregano, red pepper flakes, sugar and bay leaves. Cook, uncovered, 15 minutes, stirring occasionally.
3. Add whitefish and scallops. Cook, uncovered, 3 to 4 minutes or until fish flakes easily when tested with fork and scallops are opaque. Remove bay leaves; discard. Set seafood sauce aside.
4. Cook pasta according to package directions, omitting salt. Drain well.
5. Combine pasta with seafood sauce in large serving bowl. Mix well. Sprinkle with parsley. Serve immediately.

Note:

This recipe was extracted from HowStuffWorks.

This recipe makes 24.

Ingredients:

• 35 Oreo Chocolate Sandwich cookies
• 6 tablespoon butter, melted
• 1 package (8 oz) cream cheese, softened
• 60ml (1/4 cup) sugar
• 750ml (3 cups) plus 2 tablespoon cold milk, divided
• 1 tub (8 oz) whipped topping, thawed, divided
• 2 package (4-serving size each) Jell-O vanilla flavor instant pudding & pie filling
• 80ml (1/3 cup) peanut butter

Method:

1. Place cookies in a food processor; cover. Process to form fine crumbs. Transfer to medium bowl. Add butter; mix well. Press firmly onto bottom of 13×9-inch dish. Refrigerate 10 min. Meanwhile, beat cream cheese, sugar and 2 tablespoon milk in separate bowl with electric mixer on medium speed until well blended. Add 310ml (1 1/4 cups) of the whipped topping; mix well. Spread over crust.
2. Pour remaining 750ml (3 cups) milk into large bowl. Add dry pudding mixes. Beat with wire whisk for 2 min. or until well blended. Add peanut butter; mix well. Spread evenly over cream cheese layer. Let stand 5 min. or until thickened. Top with remaining whipped topping; cover.
3. Refrigerate for at least 4 hours before cutting into pieces to serve. Store any leftover dessert in refrigerator.