Sausage Rolls
Personally, I find sausage rolls from the store disgusting. I don't know what's been put into it, and frankly, I don't.
Well, for those that are like me, here is a recipe to make your own. It's quite easy although they are on the thin side. You may want to use less pastry if this happens.

Makes 6 rolls approx. 30 cms long depending on how long your puff pastry is

Ingredients
2 sheets of puff pastry (divided into thirds)
1/2 onion
300 grams of mince (any meat, I prefer pork or beef)
Pinch of mixed herbs
Salt/Pepper to taste
1 slice of white bread (optional, crusts removed)
1/4 egg yolk (optional, but it will give a pleasant tinge to your rolls)

Chef's Tip: Any leftover egg can be added to the mince mixture in step 2, this eliminates the need for bread

Method
1. Preheat oven to 180 degrees Celsius
2. Finely dice onion. Place in bowl with mince.
3. Add herbs, salt, pepper
4. In a separate bowl, soak the bread. Squeeze gently to remove excess water.
5. Tear bread into small pieces then add to mince mixture.
6. Mix mince mixture well, until everything is combined.
7. Divide mince evenly into 6 portions
8. Place portions across one edge (the long edge) of the pastry
9. Roll from filling end to make a roll
10. Flip over so the "open" edge sits on the bottom
11. Brush with beaten egg. Cut into bite-sized pieces if desired.
12. Repeat steps 8 to 11 on the rest of the pastry
13. Grease oven trays and place rolls onto them, making sure not to crowd the tray (you'll end up with undercooked pastry on the edges if you do that)
14. Bake for 15 minutes or until golden brown.

Banana Choco Chip Muffins
Makes 12 - 20

Ingredients
-1 1/2 cups Flour
-1 Egg, two if you want it to be more creamy.
-1 cup of milk.
-1/2 teaspoon of salt.
-3/4 cups of Sugar. Add more for sweetness.
-1 teaspoon of Baking Soda
-1 teaspoon of Baking Powder.
-1 cup of Milk chocolate chips.
-4 large bananas.

Method
1. Preheat Oven to 375 degrees Fahrenheit.
2. Get a large mixing bowl
3. Mix all the dry ingredients together with a whisk.
4. Put all the wet ingredients, includes bananas, in the same bowl as the dry ingredients.
5. Mix them all together.
6. Spread chocolate chips into the batter.
7. Spoon into a muffin baking pan.
8. Put it in the oven for twenty minutes.

Garlic Mashed Potatoes

Ingredients
1 packet of instant mashed potatoes
Sour Cream
Garlic Powder
Garlic Salt
Milk

Method
1. Follow packet instructions for mashed potatoes
2. Once finished, add in sour cream to taste
3. Mix well, add garlic powder and garlic salt to taste
4. If consistency is too thick, add milk in until desired consistency is achieved

Blue's Original Recipe
Follow instructions on box of instant potatoes for 6-7 servings. When they're completely finished, add in two spoonfuls of sour cream. Mix well, then add garlic powder and garlic salt to taste. Everyone likes different amounts. Next, since they're probably too thick, add milk until the desired density is achieved.

Voila. They should now taste good.

Portuguese Style Egg Tarts
Makes 12

Ingredients
3 eggs (2 egg yolks, 1 whole egg)
115 grams caster sugar (equates to about 1/2 cup)
2 tablespoons cornflour
230 milliliters of cream (I use milk for a healthier version. If using evaporated milk, omit the cornflour)
170 milliliters of milk (If using milk as above, you will need 400 mls of milk altogether)
2 teaspoons vanilla extract
2 sheets of puff pastry (you can use one sheet for a healthier version, the pastry will be thinner though)

Method
1. Lightly grease a muffin tin with 12 holes.
2. Put the egg yolks, sugar and cornflour in a pan and whisk together. Gradually whisk in the cream and milk until smooth.
3. Place the pan over a medium heat and cook, stirring, until the mixture thickens and comes to the boil. Remove from the heat and stir in the vanilla extract. Transfer the custard to a bowl, cover the surface with cling film to prevent a skin forming and leave to cool.
4. Preheat oven to 200 degrees Celsius.
5. Place the two sheets of puff pastry on top of each other. Press down lightly. Set aside for 5 mins, then roll the pastry into a tight log. Divide evenly into 12 circles.
6. Take one of the circles, then roll out to a diameter which will fit well into your muffin tin, it should come right to the top of the tin.
7. Repeat with the other 11 circles and then place into the tins. Fill each pastry case with custard.
8. Bake for 20 - 25 minutes. After cooking is done, cool in the tins for 5 minutes, then take out the tarts to cool completely. Eat while still warm.

Naan Pizza
Makes 1

Ingredients
1 piece of naan
1/2-1 cup tomato sauce
1-1 1/2 cup shredded cheese
1 teaspoon garlic salt

Method
1. Lay out your naan on the cutting board.
2. Pour tomato sauce onto naan and spread all over naan with knife.
3. Sprinkle cheese all over naan. If excess cheese remains, sprinkle cheese all over cutting board.
4. Sprinkle garlic salt on naan, making sure to put a little more garlic salt on edges of naan.
5. Put uncooked naan pizza in oven and toast for 5 minutes.
6. Take pizza out of oven, put on plate, and wait 1-3 minutes to cool down pizza

Crepes
Makes some crepes, Kiki didn't specify how many

Ingredients
For the batter
4 eggs
1 1/3 cups milk
1 cup all-purpose flour
2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons margarine (or...butter...), melted
Optional: 1-2 Tablespoons of vanilla for taste

For the filling
Cinnamon Powder
4 - 5 tablespoons sugar
2 - 3 tablespoons of margarine (or...butter)

Method
Kiki's Tip: Note: It's probably best to use a non-stick pan, though if you don't have one, a non-stick spray to a regular pan should work...though I've never done it myself. A spatula is also handy...oh ho ho ho

Crepes
1. First blend the eggs milk and margarine in a blender for a few minutes until thoroughly blended. (Add the vanilla as well if you wish to use it)
2. Then add the salt and sugar and blend them thoroughly into the mix.
3. After that is done you add a little bit of flour at a time and blend it a little bit after each time you add some more flour. Make sure to scrape the sides to ensure that the flour isn't settling on the sides or on bottom.
4. After you have put in all the flour, blend the entire mixture for a few minutes until you have a very smooth and liquid batter there should be no bumps or lumps.
5. Place the pan on a medium heat stove, and lightly brush the entire pan with oil. Keyword: lightly.
6. Pour a small amount of batter onto the pan and make sure that it spreads out thinly, you can lift up the pan and turn it to accomplish this in some cases.
7. In a few minutes you'll notice that the batter is starting to dry OR you can slightly lift a part of the crepe and look at it's colour underneath. It should be a light peach or beige colour. If so, then flip it over to the other side and allow that side to cook as well. It should take a shorter amount of time to cook the other side. (This is the hardest step so don't worry if your crepes don't come out round or if you burn them or if you've poured too much batter.)
8. When the other side is done take it out of the pan and there you have it your first crepe : D
(You may lightly oil the pan after each crepe though make sure you don't over do it.)

Filling
1.Put a fair sized amount of perhaps 3 or 2 tablespoons of butter into a small dish.
2.Add cinnamon and approximately 4 - 5 tablespoons of sugar to the margarine.
3.Mix it all together and you should probably get a soft brown colour as the ingredients mix together.
4. Add more or less of cinnamon or sugar according to your taste preferences.

Eating
1. Spread filling on crepe
2. Roll up and eat

Kiki's Tip: This dish is excellent for breakfast, desert or just a snack. Depending on the filling it can even be used for lunch and dinner.
Once again don't worry if your crepe is misshapen or doesn't come out correctly the first few times, it requires a bit of skill, I suppose, to make them.

American Fried Rice Thaiberium Style

Utensils required:

• A steel wok, preferably the curved bottom kind. Alternatively, a non-stick pan can work.
• A ladle for said wok. If using a non-stick pan, use a wooden spatula or ladle.
• A gas stove

Ingredients:

• Sunflower cooking oil
• Fine ground pepper, black or white is fine depending on what you like
• Light Chinese soy sauce
• Ketchup
• Sugar
• Salt
• One Egg
• Two to three hotdog-sized sausages. German sausages also make for a nice alternative as they taste different
• Enough white rice to serve one, or just you. Cold rice preferred
• Optional, half a dozen strips of bacon and/or ham
• Optional, a quarter of a lemon, green limes also work
• Optional, diced onions
• Optional, diced garlic.
• Optional, one quarter of a red tomato
• Optional, two to four slices of cucumber
• Optional, sunny side up egg

Cooking instructions:

1. Light up the stove and put on the wok.
2. Set the stove to high heat and add a little oil. A two or three table spoons should be enough.
3. Cut your sausages up so each piece is about 1-2cm long. If you have bacon and ham, do the same.
4. Add the sausages. If you have bacon and ham, add them now.
5. Cook the everything evenly. If you have diced garlic, add them after most of the sausages are cooked.
6. Crack and add the egg in to the wok.
7. Stir until the egg is cooked and lower the heat as low as possible. DO NOT TURN OFF THE STOVE. If you have onions and tomatoes, add them now. Try to not have the egg stick to the bottom of the wok (ignore this if you are using a bourgeois non-stick pan).
8. Add rice.
9. Stir once or twice and add a good bit of ketchup. The amount needed to evenly coat the rice is best for me but you may add more or less as you desire.
10. Now for some flavouring. For reference, I add two dashes of Light Chinese soy sauce, half a table spoon of sugar and two pinches of salt. Stir thoroughly before you taste, and it is recommended that you taste.
11. Once you have the desired taste, turn off the heat.
12. Serve on a plate.

Serving instructions
Top the dish with the fine ground pepper, how much is up to you. If you have cucumber slices and a quarter of a lemon, add them to the side to decorate the dish. The lemon is for for squeezing on to the rice for an additional sour flavour. If you have sunny side up egg, place it on top of the rice. If you want, stab the red egg yolk so that it coats the rice naturally.

Variations

• Beef Variant: Use 1cm sized cubes of beef instead of sausages, ham and bacon. Optionally, add a table spoon of raisins after you add the rice. Cooked c#%$& sausages, slices of ham and bacon are added to the side of the dish. Should be topped with runny red egg yolk from a sunny side up egg.
• Spicy Variant: Use Siracha Sauce instead of Ketchup. For further spiciness, use dried, ground Thai chilli (I don't know you translate it English so this will have to do for now). Keep some milk on hand.

Delishus Brownies

Ingredients
1 cup Hot water
1/2 cup of Cocoa.
3/4 Cup of Margarine, or Butter
1 tsp of Baking Soda
2 cups of Sugar.
2 1/2 Cups of Flour
2 Eggs
1/2 Cups of Milk, butter milk is preferred.
1 tsp of Vanilla


Optional
Nuts.


Method
-Mix cocoa with Hot water in a bowl.
-Stir in Margarine, cool.
-Add all dry ingredients + eggs.
-Beat in Milk and Vanilla.
-Bake in Cookie Sheet.

350 degrees Fahrenheit for 20 minutes.[/quote]

All dishes serve one person. I do not list actual amounts because I approximate everything. If I put in too much the first time, the second time round I add less. All amounts are adjusted to who I'm cooking for too (my friends don't like salty food like I do). My recipes may sometimes require cooked ingredients, but they are usually easy to figure out (you don't want to be cooking my recipes if you can't say, boil instant noodles or pasta). Additionally, I don't know how much you as a person who tries these recipes would like, so you can add more, less, or omit ingredients as you desire. These recipes also require a gas stove, take care when using them. Health warning, recipes are mostly stirfries and or very oily.

Utensils required:

• A steel wok, preferably the curved bottom kind
• A ladle for said wok
• A gas stove

General ingredients you will need within hands reach:

• Cooking oil, any is fine, but sunflower is good, olive is a bit too expensive
• Fine ground pepper, black or white is fine depending on what you like
• Asian oyster sauce
• Chinese soy sauce, light and dark
• South East Asian fish sauce
• Sugar
• Salt

Spaghetti Thaiberium
Ingredients:

• Cooked spaghetti noodles, enough to satisfy one serving, many other pasta are a good alternative if you can't get spaghetti
• Thin strips of bacon, chicken or pork serve as alternative especially marinated
• Dried birds eye chilli, dice them if you want more flavour
• Diced garlic
• Diced onions, no more than one head
• Handful of Thai sweet basil

How you want to proceed

1. Light the stove under the wok and place in maybe a table spoon or two of cooking oil. It is better to have less than more as bacon is very oily when fried.
2. Put in the bacon and stir till moderately cooked.
3. Add chillis and onions. Stir until bacon is crisp or the onions start burning, which ever comes first.
4. Add garlic until and stir until it browns
5. Add pasta. If you are afraid you have too much oil, remove it before adding the pasta.
6. Stir once before lowering the heat to as low as possible immediately. Don't want pasta sticking to the wok. Optional, add salt.
7. Add the Thai sweet basil, and turn off the heat. Stir until you can smell the sweet scent of the basil.
8. Serve

Instant Noodle Stirfry
Ingredients:

• Cooked instant noodles, preferably non-flavoured
• Thin slices of crispy pork, thin slices of chicken or pork serve as alternative especially if marinated
• One egg
• Optional ingredients include Chinese broccoli, Chinese cabbage and Mustard greens

How you want to proceed

1. Light the stove under the wok and place in maybe a table spoon or two of cooking oil. It is better to have less than more as crispy pork is very oily when fried.
2. Put in the crispy pork and stir till cooked.
3. Move the pork aside with ladle and crack and add the egg to the wok directly.
4. Stir until the egg is cooked.
5. Add one table spoon of oyster sauce and light soy sauce and continue to stir.
6. Add half a table spoon of sugar and continue to stir.
7. Add the noodles and lower the heat to as low as you can go without the stove going out. Keep stirring.
8. Add a dash of dark soy sauce. This is for the colour and a little for the taste. Put too much dark soy sauce and it will be bitter. Stir
9. When the noodle is evenly coloured by the dark soy sauce, it is ready to be served. Top it with a sprinkling of pepper for extra sensory pleasure.

The Sunshine Omelette
Utensils:

• A fork or a whisk if you want to be fancy (or prefer a longer clean up process)
• A good sized bowl enough to hold the ingredients below

Ingredients:

• Two eggs
• Half a serving of cooked white rice

How you want to proceed

1. Crack, crack, crack, the eggs in to the bowl
2. Beat it. Just beat it. With the whisk or fork.
3. Add the rice and keep beating until you believe it has learned its lesson
4. Heat the stove to high heat.
5. Add oil until it is about 2.5 cm (1 inch) deep. Try and get the wok just coated with it by using the ladle.
6. Add fish sauce into the bowl and beat it quickly. You may require a shot glass worth or two to get any taste. Alternatively, a soup spoon of oyster sauce and a dash or two of light soy sauce does wonders.
7. Gently pour the contents of the bowl in to the wok. Take care to not let it all accumulate at the bottom and spread it out by tilting the wok and/or using the ladle. There are many reasons for this. One, you don't want to make it harder to flip if all collects as one giant blob of egg and rice. Two, a thick Sunshine omelette is a crap tasting sunshine omelette
8. Cook until the bottom turns nice and brown. Check by lifting the edge with the ladle.
9. Flip the omelette. This is tricky, may require two ladles and practice. An unbroken sunshine omelette looks and tastes great.
10. Cook until brown. You can flip it again if you wish but its a bit of a waste in terms of time.
11. Drain oil from the wok and omelette as much as you want before serving. Ketchup and round flat plates recommended.

Its a Peruvian typical food, Its very delicious

Ingredients:

• 800g of white fish (sea bass, flounder, grouper, sole, etc).

• 1 red onion, sliced finely

• 1 ají limo (limo chili pepper), chopped very fine

• Juice of 15 limes

• Salt

To serve : (optional)

• Boiled corn

• Boiled sweet potatoes

• Lettuce

Preparation:

Dice fish into 2cm pieces and mix with the sliced onion.

Wash and drain well. Season with salt and the chili pepper.

Toss fish preparation in lime juice and mix well.

Let for 5 minutes (until the fish turns very white).

Serve ceviche right away.

Accompany with half boiled sweet potato, a slice of boiled corn and some lettuce.

Makes 6 servings.

Shy Guy’s Italian Avalanche Soup

Ingredients:

• One container of Alfredo Sauce
• Smoked Turkey Sausage
• Bow Tie Noodles
• Basil

Directions:

1. Put 3 – 5 cups of water in a pot to a boil.
2. Take the sausage out of the packaging and cut it into small bite-sized pieces (your water might be boiling when you finish)
3. Place about 2/3 cup of water in a small frying pan with a lid and place the sausage pieces into the pan and simmer, put a lid over to simmer it and the steam to keep it juicy. This should take about 7 minutes.
4. When your water is boiling, place the bow tie noodles in and change the heat to medium heat. This should take about 7 – 10 minutes.
5. After at least 7 minutes check the noodles and sausage, the sausage should be fully cooked, and if the bow tie noodles are soft to eat, they’re done.
6. Drain the noodles into a water strainer, dumping the water out. You don’t have to strain the water from the meat but you can if you want to.
7. Put the noodles back in the pot and pour all the alfredo sauce in and mix. If you have a large pot, you can place the sausage pieces in the pot and mix too. After that, add a teaspoon of basil for unique taste.
8. Get your serving of this creamy and delicious Italian meal!