Coconut Cookie Recipe

For many, baking is a chemistry experiment gone horribly wrong, or just maybe, wonderfully correct. The variables of oven heat, local water properties and each manufacturers subtle differences in oil and flour quality can turn the best recipe into a kitchen nightmare. The true secret is to never give up and to keep adjusting your recipe to your own taste.

One of the most common problems with cookie recipes, is what to do with the butter. Butter has amazing properties and flavors that cannot be duplicated by other oils. It does however have one of the lowest melting temperatures of all of the baking oils and can cause your cookie to flatten into a gigantic mess. Solution, integrate some equal parts of shortening into your recipe. For every ounce of butter taken away, add an ounce of shortening. Also ball and refrigerate your cookie dough before putting it onto a pan and into the oven. Lastly double pan your cookies, so the heat is more evenly distributed and no too hot on the bottom side of your cookie. This will eliminate cookies that get burned on the bottom.

I have yet to see a cookie recipe made with all purpose flour that could not be improved by substituting some cake flour into the recipe. Start with a one third substitution and see if this makes your cookie a little lighter and easier to chew. For some super added flavor, use a premium cake mix. I use a spice cake mix in one of my recipes for the most amazing Christmas cookies you will ever taste. Chocolate and vanilla cake mixes do an amazing job as well. If you have a favorite cake mix, it would be a perfect candidate to try in a cookie recipe.

Thirty years ago it would have been very hard to find a chewy cookie. Famous Amos made a fortune selling a nice tasty chocolate chip cookie that was neither soft nor chewy. Today chewy cookies are all the rage. If your recipe doesn’t have any brown sugar in it try substituting a portion of brown sugar for regular white sugar. The key is to keep experiment until you have to exact consistency that you desire.

Coconut Curry Recipe

Do you eat out quite often or tend to eat quick junk food? Not all quick food is as bad as they say.

What we tend to hear about a lot these days is that we seem to be eating quick meals more and more; probably due to the fact that we always seem to be in a rush. We have busy lives and schedules to meet and therefore time has become more of a precious commodity.

I have included a great spicy chilli recipe for you in this article that is not only quick and easy to cook and tastes absolutely delicious, but because it doesn’t require you to cook the living life out of it, it will still contain most of it’s goodness – that is vitamins and minerals, as well as being very nutritious. Only a small amount of oil is required to cook this fine dish.

You’ll find that this meal oozes all the flavours that are normally lost when you order a greasy take-away and this dish will not be dripping with oil and fat.

Another important bonus is, that when you cook it yourself, it will not only cost you a fraction of what it would if you were to order a delivery or take-away but you get bundles more.

Here is your Spicy Chilli Recipe:

Hot n’ Spicy Stir-Fry Beef

Coconut Cake Recipes

Are you looking for coconut shrimp recipes or delicious shrimp recipes? Here are three shrimp recipes using coconut milk:

Shrimp with Coconut Milk

1 medium onion, finely chopped
1 tablespoon oil
1 tablespoon butter
2 cloves garlic, finely minced
1 pound tomatoes, peeled, seeded and blended in blender or food processor
1 pound shrimps,peeled and deveined
1 cup unsweetened coconut milk
1/2 tablespoon crushed chili peppers
Salt to taste

In a saucepan, heat oil and butter; sauté garlic and onion for 3 minutes. Add tomatoes, season with salt and cook under low heat for 15 minutes. Add shrimps and chili peppers. Cook until shrimps are done (around 10 minutes) and the sauce is thickened. Add the coconut milk and cook for 2 minutes more. Serve with rice.

Shrimp Skewer with Coconut Dip

24 large cooked shrimps, peeled and deveined
4 tablespoonslight soy sauce
Juice from one orange
3 tablespoons dry Vermouth
1 tablespoon lemon juice
1 small pineapple
1 bunch scallions
24 cherry tomatoes
Freshly ground black pepper
Oil to fry

For the Dip:
1/2 cup unsweetened coconut milk
1 cup whipping cream
Salt, pepper, cayenne pepper
1-2 teaspoon lemon juice

Coconut Chicken Recipe

This recipe makes a great chicken pot pie without preservatives (no need for them because this won’t stick around for long in your refrigerator).

2 (9-inch) deep dish frozen pie crusts, thawed
1 (15 oz.) can mixed vegetables, drained
2 cups chicken breast, cooked and diced
1 (10.75 oz.) can condensed cream of chicken soup
1/2 cup milk

Directions

Preheat oven to 350 degrees.

In a bowl, combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn over the other crust and pop it out of the tin and onto the top of the filled pie. Seal the edges and poke holes in top crust.

Bake for 30 minutes or until crust is golden brown.

=> Chicken Pie Recipe: Bisquick Chicken Pot Pie Recipe

This classic Bisquick recipe has been around for ages. It’s easy to make and it’ll be a favorite for years to come.

1/3 cup butter, melted
1/2 cup Bisquick
1/3 cup onion, chopped
1/4 teaspoon pepper
1/8 teaspoon thyme
1/2 cub chicken broth
2/3 cup milk
1 3/4 cup chicken
10 oz. pkg. frozen peas and carrots

Coconut Bread Recipe

My kids love pitta (or pita) bread, those flat round breads that open into pockets that can be stuffed with anything and eaten in your hands, the ultimate takeaway food package. I first encountered it as a container for falafel, spiced chickpea patties and salad, a trendy urban street food in London way back then.

Now I use pitta bread as a freezer standby for lunch times when I discover we've run out of bread. Just pop a round into the toaster to defrost, then spread inside with cream cheese or ripe avocado and fill with cucumber slices or diced tomato, or cooked chicken and salad, to provide an instant popular meal. Recently though the pack of six breads, that I so casually toss into the shopping trolley and then into the freezer, seem to have got ridiculously expensive for such a simple food, more than twice the price of a loaf of bread and they vanish in an instant.

I turned to my Madhur Jaffrey Cookbook, the authority on all foods Indian and Middle Eastern, to see how complicated it would be to make my own pitas. It seemed no different to making ordinary white bread, just with the extra step of rolling the rounds and cooking them individually. Her recipe also makes twelve breads, so I had visions of having six for one meal and being able to stock the freezer again for another emergency.

I should have known my family better. The resulting breads were so delicious - warm, soft and fluffy inside, without the hard leatheriness of the bought ones - that they all disappeared in a twinkling, with just one half-piece left at the end of the meal and no photographs taken to show for it. The softer consistency made them a little less resilient as pockets than the bought pita, but we did eat them straight from the oven. I think cooling and then reheating them, or baking for an extra minute, would toughen the outside just enough to hold the fillings well without losing the inner softness.

Coconut Rice Recipe

Rice is among the most heavily cultivated of all grains and is the cultivated crop, which is eaten by more people around the world than any other is. In much of Asia, Africa and South and Central America as well as Mexico. It is hard to imagine Mexican cuisine without rice; after corn, it is the most important staple of the Mexican diet, with a large number of Mexican rice recipes being classic examples of Mexican cooking.

As central as rice is to Mexican cooking, it is a relatively recent arrival in the grand scheme of things, having arrived in what is now Mexico with colonists and explorers from Spain and Portugal. The peoples of the new world took to the new grain with enthusiasm and rice was soon one of the most important staples in the Mexican kitchen. Some of the dishes, which are now considered to be traditional Mexican rice recipes date from the early days after rice, began to be cultivated in the Americas.

Authentic Mexican Rice Recipes

Arroz con pollo is both a classic Mexican rice dish and a classic Mexican chicken dish. From the Spanish for "rice with chicken," this is the Mexican take on this timeless comfort food and it is an incredibly satisfying one. This is one Mexican rice recipe you may want to try making at home - it is a great change of pace from the familiar American version with canned soup.

Arroz con pollo is an excellent example of how recipes, which originated in Spain, became Mexican recipes through adaptation to use locally available ingredients as well as to work in flavors and ingredients, which became popular with the European settlers. In the case of this recipe, tomatoes found their way in to the cooking pot, as did the more assertive Mexican oregano as a substitute for the European variety, which was unavailable in the country.

Coconut Pie Recipe

Here’s a great way to use up that leftover turkey.

2 (9-inch) unbaked pie shells
1 (10.75 oz.) can condensed golden mushroom soup
1 cup turkey, cooked and chopped
1 (10 oz.) can mixed vegetables, drained
1/3 cup milk

Directions

Preheat oven to 400 degrees. Place one pie crust in an ungreased pie dish.

In a medium bowl, mix the mushroom soup and milk. Stir in the turkey and mixed vegetables. Pour the mixture into the pie crust in the dish. Top with the other pie crust; seal the crust edges by crimping with a wet fork.

Bake for 45 minutes, or until the crust is golden brown.

=> Meat Pie Recipe: Five Star Pork Pie Recipe

This is a hearty meat pie recipe featuring ground pork, ground beef, mashed potatoes and spices.

2 (9-inch) unbaked pie shells
2 pounds lean ground pork
1 pound lean ground beef
1 1/2 cups mashed potatoes
Salt and pepper to taste
1 teaspoon ground nutmeg
1 egg white

Directions

Preheat oven to 375 degrees.