Collected Yum

Ingredients: 3 eggs 1 cup of white sugar 1/2 cup dark Karo syrup 1 stick of butter or margarine (softened) 1 cup pecan halves 1/4 teaspoon salt 1 teaspoon vanilla Beat eggs until light and fluffy. Add sugar and beat again. Add syrup, butter, pecans, salt and vanilla. Mix ingredients together and pour into pie crust. Cook on 350 F for 10 minutes; then reduce temperature to 325 F for 30 minutes. Temperature reduction is to keep crust from burning. Ovens vary in performance and cook times should be adjusted accordingly (I had to cook mine an additional 10 minutes). edited to add: (The pie can look a little buttery until it is cooked completely. Some people have reported having to cook it an additional 20 minutes) Pie is done when center jiggles like jello when you shake the pie. Make sure the pie cools completely before you cut it. Pie crust: 1 1/2 cups finely ground graham cracker crumbs 1/3 cup white sugar 6 tablespoons butter, melted 1/2 te...

1. Cut off the top of the coconut, and drain the water. On the side, make a paste of mustard seeds, onions, and cilantro/coriander. Mix with shrimp. Add salt and mustard oil. Put the entire mix into the coconut. Put coconut on some foil, and cook till the coconut is blackened, and the mix starts bubbling. After a few minutes of the mix bubbling, take off the stove. Serve with rice. You'll love the taste of the malai on the shrimp, I can guarantee you that!

Mix together minced chicken, chopped up basils, a little soya sauce and an egg. Roll into balls (rather large balls) and lay them out. Fry them in heated oil till sides are golden brown. Afterwards, lay them out on a oven safe dish. Pour out two cans of chopped tomatoes into a pot. Add garlic and chopped up basils, and salt to taste. Add one meatball to this all let this sit on low heat for a while, about 1 or 2 hours. Spoon out ragu on top of meat balls. Top with cheese (gouda or parmesan) and bake on 175 C for 30 mins before serving. Suggested side: Whole wheat lime chili spaghetti.

Even if I discount for my usual obsession with the French cuisine, my love for boeff bourguignon (bb) is above most food. I have therefore attempted to make bb myself several times, with recipes from different chefs. Over time, I have tried with Julia Child's (too complicated), american versions on youtube and Swedish version on Swedish french food books (too...non french) and several others that I do not recall, only to be left disappointed by the eventual outcomes. Most often the problem I felt was that it was too bland, non rustic and flavor less. They unfortunately all lacked that particular je ne sais quoi of a proper french bb affair. So I decided to take matters into my own hand. I would create a recipe based on my culinary knowledge and what I could taste in the best bb I have ever had. I did this yesterday, and I don't mean to gloat but yay! It was tres magnifique!! Just as it should be!! So here is the recipe before it escapes me: Take a good chunk of lean beef. I...