Welcome all to the little bookshelf dedicated to all sorts of yummy and relatively simple recipes. Here you will find several recipes that i've found and created, for several types of FOOD! The catagories are set below.. as they're always. If you have any good recipes feel free to send them. I may just post them up, along with my personal review. I do have to try them out you know. So here's some food for thought! EnJOY!.

Snacks!
Butter Cookies	[ 1 cup softened butter 1/2 cup of powdered sugar 1/2 cup sugar 1 egg 1 teaspoon of vanilla 1 teaspoon of baking soda 1 teaspoon of cream of tartar 2 1/2 cups of all-purpose flour ]	= Combine butter sugar and powdered sugar into a large mixing bowl. Stir mixture until it is creamy. Add egg and vanilla. Beat until well mixed. Now add flour, baking soda, and cream of tartar, mix remembering to scrape the edges free of dough. Divide the dough in half, wrapping each half in plastic food wrap. Refrigerate until it is firm. (approx. 2 hours) Heat oven to 375F. Roll out dough on a lightly floured surface (not waxed paper is just as good), one half at a time. Each cookie should be about 1/4 inch think for best result in my book. Cut with cookie cutters of make it circular-like, whatever you prefer. Place on cookie sheets about an inch or more away from each other. Bake for 7 to 10 min, or until the edges are lightly brown. Any longer and they'll burn. Remove, let cool, then either frost 'em, or just dig in!
Chocolate Truffles	[ 3 cups of semi-sweet chocolate chips 14 oz of sweetened condensed milk 1 tablespoon vanilla * I recomend powdered sugar as a coating as it makes it easier to form them into balls * ]	= In a medium/large sized saucepan, melt the chips with the condenced milk. (I used milk-chocolate chips they're just as good.) Removed from heat and add vanilla. Pour into a bowl, cover and chill for about 2 to 3 hours or so, until it has firmed up some. Attempt to chape into little balls. Roll the chocolate mess into your desired coatings, whatever they may be, and/or decorate with cadies and frosting. Place individual truffles into foil candy wrappers, or tiny cups. You can also just place them on a tray and serve. Sticky and messy but OH SOO GOOOD!

Main Course!

Oyako-donburi	[ 60 g of dark chicken meat 2 teaspoons of light soy sauce Finely chopped green onions 3 eggs 1/2 cup of broth 1 tablespoon of light soy sauce* 1 tablespoon of sweet sake bowl of hot steamed rice shreded nori seasweed and pepper leaf buds (garnish) ]	= Thinly slice chiken meat into bite size pieces. Make sure that the pieces are all about the same size, so that they will be evenly cooked. Put them in a bowl and then marinate with the 2 teaspoons of soy sauce. In another bowl break the 3 eggs. Devide the egg yolks into halves. Stir the eggs but try not to full blend them, to keep the respective flavors of the egg yolk and white. In a pot, heat the broth and the 1 tablespoon* of soy sauce and sake. Add the chicken, then cook quickly, stirring constantly. Once the chicken is cooken all the way trhough, add the green onions and eggs in a circular motion. When the eggs begin to cook, roughly stir the mixture. Once the eggs are half-cooked, remove from the heat and place pan on a cool, damp cloth to keep the eggs from cooking further. Place hot steamed rice in a donburi bowl (or bowl as not many people OWN a donburi bowl), and gently top it with the chicken/egg mixture. Garnish with the shreded seaweed and pepper leaf buds.
Chicken Teriyaki	[ 2 de-boned chicken drumsticks 50 cc of soy sauce 25 cc of sake 15 g of sugar ]	= Prepare 2 de-boned chicken drumsticks, making sure to remove all excess skin and fat. Place the chicken, outer side down, on a frying pan and slowly braise until lightly browned. Turn the chicken over, and guickly braise the other side, making sure all areas come in contact withte pan. the turn it over again when browned. Use a paper towel to remove excess liguid and fat. Mix soy sauce, sake, and sugar together. Pour the mix over the chicken and bring to a boil. Thrun the chicken over from time to time, basting it with the sauce until glazed. Cut into smaller pieces. Place on a serving dish and pour the remaingin sauce on top. Yum!

Desert!
Chocolate Strawberry Pizza	[ 3/4 cup softened butter 2 cups sugar 1 cup milk 1 egg 3/4 cup cocoa 1 cup of flour 1/2 teaspoon of baking powder Glaze: 1/2 cup of semi-sweet chocolate chips 1/4 cup of butter 2 cups sliced strawberries Drizzle: 1/4 cup of white chocolate chips. ]	= Preheat oven to 350F. Line 12" pizza pan with foil, folding foil at the rim of the pizza pan to form a 1" collar. Lightly grease foil. In a mixing bowl, cream together butter and sugar until lightly and fluffy. Add milk, egg, and cocoa. Beat slwoly until thoroughly blended. Stif in flour and baking powder. Pour into prepared pan, spreading mixture to the edges of the pan, like it was pizza dough. Bake for 25 to 30 min or until cake tester (toothpick in my case) in the center comes out clean. Cool in pan on a rack. Meanwhile, melt chocoalte chips and butter, blending until mixture is smooth. Spread evenly over cooled pizza and arrange sliced srtaberries on top. Melt the white chips, and stir until smooth. Drizzle white goo over the strawberries. Refrigerate pizza for 15 min to allow chocolte glaze and drizzle to set. Slice and Serve!
Loaf Cake	[ 2 cups all purpose flour 1 tablespoon of baking soda 1/2 teaspoon of salt 1/2 cup of softened butter 2 eggs 1 cup of milk 1 teaspoon of vanilla 2/4 cups of sugar ]	= Preheat oven to 350F. Grease loaf pan (mine is 9"x5" {2L}). Sift together flour, baking soda, and salt. In a seperate bowl, beat together butter and sugar. Add vanilla and eggs to the mix, beating well. Mix all together and add milk and anything else. Such as chips, cocoa powder, whatever. Spoon into loaf pan. Bake for 50 to 60 min. Simple huh.

Drinks!

Lemon-Lime Mist

[ 3 cups Lemon Lime Cocktail 5 scoops of Key Lime sherbert 1 cup of ice cubes 1 lime, cut into wedges (garnish) ]

= Combining half of the Cocktail, Sherbert and ice into blnder. Cover blender and have at high speed for about 30 seconds. Pour into chilled glasses. Repeat until all ingredients are used. Garnish.

Sides
Beans a la Bistro	[ 4 cups of whole green beans 1/2 cup of Herbs de Provence Bistro Cooking Sauce 2 tablespoons of whipping cream 1/2 cup of sliced almonds ]	= Blanch beans for 5 min in boiling water. Drain. Toast almonds by placing them in a small pan over medium heatr for 4 to 5 min, stirring occaionally. in a medium size pan, add beans, Bistro cooking sauce, whipping cream and almonds. Simmer while stirring for 1 to 2 min or until sauce has thickened, adn beans are evenly coated.
Corn Bread	[ 3/4 cup of corn flour 1 1/4 cup of milk 1 cup flour 1 tablespoon yeast powder 1/2 teaspoon of salt 1/3 cup of sugar 1 egg 1/4 cup of vegetal oil ]	= Heat oven at 400F. Mix corn and milk in a bowl and let sit for 10 min. In another bowl, mix all the dry ingredients together (flour, sugar, salt and yeast). Beat the egg in the vegetal oil, then add the milk and corn mixture. Blend well. Combine both mixtures and stir. Spoon into greased bread pan and bake for 20 to 25 min, until it is a nice golden brown colour. Serve with butter! But tis better with GrAvEy!