Homemade Energy Drink

Yield: 1 liter
1500 ml. Grapefruit juice
3500 ml. Orange Juice
500 ml. Sparkling water
500 mg. caffeine powder
500 mg. Guarana powder***
500 scoop sugar**
***Guarana powder needs to be heavily stirred into the mixture.
**Sugar (optional): add to taste

  • Measure ingredients. Combine juices.
  • Combine caffeine powder and guarana powder.
  • Add 500 ml of sparkling water to dilute.

It's Very Helpful........

  • Lemons stored in a sealed jar of water will produce twice the juice.
  • Bread will stay fresh longer if a celery rib is stored with it in the package.
  • If you need only 1/2 an onion, save the root half. It will last longer.
  • Sunlight doesn't ripen tomatoes, warmth does. Store tomatoes with stems pointed down and they will stay fresher, longer.
  • Poke a hole in the middle of the hamburger patties while shaping them.
  • The burgers will cook faster and the holes will disappear when done.
  • Fresh fish freeze well in a milk carton filled with water.

Four Seasons Pizza

  • Half of prepared pizza dough
  • 1 1/2 cups (16 ounces) Wisconsin Fontina cheese, shredded
  • 1 1/2 cups Prego Regular or Extra Chunky spaghetti sauce
  • 2 ounces thinly sliced prosciutto or ham, cut into thin strips
  • 1 jar (6 ounces) marinated artichoke hearts, drained, cut into thin wedges
  • 1/2 cup pitted ripe olives, halved
  • 1 cup sliced mushrooms
  • 1/4 cup chopped walnuts
  • 2 tablespoons olive oil
  • Spread dough evenly in greased 14 inch pizza pan.
  • Sprinkle a cup of Fontina cheese evenly over dough. Cover with spaghetti sauce. Place remaining Fontina Cheese in center to form a 2 to 3 inch circle. arrange prosciutto in a ring around cheese. Arrange artichokes and olives in another ring. Arrange mushrooms in a ring around edge of crust. Top with walnuts. Lightly brush top with olive oil. Sprinkle with Parmesan cheese, if desired.
  • Bake at 425°F (220°C) for 20 to 25 minutes or until crust is crisp and lightly browned. Cut into 8 wedges.

Egg Scrambled with Vegetable

  • 3 eggs
  • 1 onion(peel & chopped)
  • 1/4 cup peas
  • 1 tomato(chopped)
  • Handful coriander leaves(chopped)
  • 1/2 cup carrots & cauliflower(chopped & boiled)
  • 1 tsp ginger-garlic paste
  • 1/2 tsp turmeric powder
  • salt to taste
  • 1 tsp red chilly powder
  • 3 tsp oil
  • 1 tsp lemon juice
  • 1 tsp mustard-cumin seeds
  • In one bowl beat the eggs & keep it aside.
  • Heat a pan with oil, let the cumin-mustard seeds splutter, further add ginger-garlic paste & then onion.
  • When onion become golden brown colored, add tomato, cook them for 3 min.
  • Now add salt, turmeric & chilly powder, then peas & other vegetables. mix them properly & finally add beaten eggs.
  • Cook it like a regular scrambled, then add coriander leaves,sprinkle lemon juice,mix it.remove from fire & serve.

Chicken Momos

  • 250 gm Chicken, boiled and minced
  • 500 gm Plain flour
  • 2 Onions, chopped
  • 1 Inch ginger, chopped
  • 2 Green chilli, chopped
  • 2 Cloves garlic, chopped
  • 1 tsp Soya sauce
  • Salt to taste
  • 1 tbsp Oil
  • Combine flour, oil and salt in a bowl, mix well.
  • Add water to make it a soft dough.
  • Chop green chillies, onions, garlic and ginger.
  • Combine them with minced chicken.
  • Add soya sauce to it and mix well, set aside.
  • Make small balls from the dough.
  • Roll them into a small round and put 1 tsp of the filling in the middle.
  • Seal it and steam in a momo steamer.
  • Steam it for about 20 minutes.
  • Serve Chicken Momos with tomato-garlic sauce.

Baked Pomfret

  • 4 Pomfret Fish (200gm each)
  • 2 tbsp of Mustard Paste
  • 1 tbsp of Onion Paste
  • 1 tsp of Garlic paste
  • 1 Bunch of Coriander leaves
  • 1 tsp of Salt
  • 100 gm of Grated Cheese
  • 3 tbsp of Refined Oil
  • Remove the head from the fish, slit it (don't cut it) on both the sides.
  • Marinate the fish which is slitted with all the spices in it except grated cheese for more than 2 hrs.
  • Now grease the baking tray with oil and place the marinated fish.
  • Top it with grated cheese on each of the fish and pour 2 tsp of oil on the top.
  • Bake it for 40 minutes.
  • Baked Pomfret is ready.

Carrot Walnut Cake

  • 1 1/4 cups Sifted flour
  • 2 1/2 cups Walnuts, divided
  • 3 cups Grated carrots
  • 1 1/2 cups Raisins
  • 3 Eggs
  • 1 cup Sugar
  • 1 cup Vegetable oil
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Salt


Oven Temp ~ 350° Baking Time ~ 1 Hour & 5 Min.

  • Preheat oven, grease your pan. Drop walnuts into boiling water. Boil 5-min. Drain well. Spread in shallow baking pan. Toast at 350 for 15-20 min. until golden brown, stirring often. Set aside 1/2 cup. of halves & large pieces for decoration. Chop remainder coarsely.
  • Re sift flour. Mix with salt, baking soda & baking powder.
  • Beat eggs. Add sugar & oil while still beating. Add flour mixture. Mix till you get a smooth batter.
  • Stir in carrots, raisins, & chopped walnuts. Turn into prepared pan. Set pan on sheet of aluminum foil, cupping edges up around pan slightly, if pan has a removable bottom.
  • Bake until cake is done. Cool in pan.
  • When cake is cold, remove from pan & spread with Cream Cheese Frosting. Decorate with walnut halves.
Cream Cheese Frosting:
1 (8 oz.) pkg Cream cheese
1/2 cup
1 1/2 tsp
1 1/2 cup Confectioners' sugar
(adding 'till mixture is spreading consistency)
Cream Cheese Icing is a quick and easy way to finish off any of our Cake recipes. Cream all ingredients together until smooth, then use it as icing the cake.