Myx' World of Foods

Hello everyone! Since the beginning of 2016, I am planning to post something for this blog again. It is just too bad that I don't have that much time to do so. But then now (which is 2017 already), I am back for another yummy recipe for you. I am planning to blog now as often as I can and share with you best tasting recipes I got from my stash! So let's proceed!

Prepare:
1.5 pint raspberries
12 oz blueberries
dash of orange juice
a tablespoon of honey
1 teaspoon vanilla
drops of almond extract
1 pint non fat vanilla frozen yogurt

Not only is this a great accompaniment sauce for beef, chicken or fish, it's great on burgers, too!

Prepare:
1 cup plain yogurt
3/4 cup buttermilk
1/4 cup salad dressing/mayonnaise
2 tbsp chopped onions
1 tbsp chopped parsley
1/2 tsp dried dill weed
1/2 tsp Worcestershire sauce
1/4 tsp salt
1 clove crushed garlic
Dash of ground black pepper

Serve this unique dessert sauce over slices of pound cake or ice cream.

Prepare:
2 tablespoon brown sugar
2 cups water
1 cup chopped dates
2 tablespoon brandy
2 cups chopped walnuts

This colorful soup is thick and tasty with its slight curry flavour. If curry isn't a favorite accent, decrease the curry paste to 1tsp. Of course, you don't have to puree the soup to enjoy its fresh taste.

Prepare:

2 sweet potatoes
1 tbsp vegetable oil
1 small onion, finely chopped
2 gloves garlic, minced
1 tbsp minced gingerroot
2 tsp mild curry paste
4 cups vegetable or chicken stock

Here's how:

Prepare:

3 cups grated squash
1 cup small shrimps
1 cup flour
1/4 teaspoon salt
1/2 cup chopped onions

Prepare:

1/2 kilo chicken (soup pack, cut into small pieces)
1/4 kilo chicken liver (cut thinly)
10 cups water
2 tablespoon butter or margarine
1 onion (sliced)
5 cloves garlic (crushed)
1 carrot (sliced thinly)
1 cup cabbage (cut small)
1 can evaporated milk
1/2 teaspoon seasoning
1 teaspoon salt
1/2 teaspoon ground pepper
5 cups of elbow macaroni

Need soup for your lunch this rainy weekend?

Prepare:
1 kilo chicken (cut into serving pieces)
2 tablespoon ginger (sliced)
5 cloves garlic (minced)
1 onion (sliced)
1 tablespoon salt
5 cups water
2 cups chayote/sayote (cut into 1/2'x1/2')
1 cup chili young leaves