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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Recipe Contest #1?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Recipe Contest #1?),it will help you,my kids.

Okay, this is my very own first recipe contest. In this, you have to give me recipes for certain foods from three categories. Today's foods are:

First Appetizer: Caesar Salad
Meat: Salmon
Dessert: Oreo Milkshake

Ready, Set, GO!

Answers:
Caesar Salad
Serves/Makes:4 or more


Ingredients
1 head (1 pound) Romaine lettuce washed, drained, and torn into bit-size pieces.
2 tbsp (30 ml). mayonnaise
1 clove garlic, minced
1 tbsp (15 ml). fresh lemon juice
1 tsp (5 ml). red wine vinegar
1 tsp (5 ml). anchovy paste
1/4 tsp (1 ml). Worcestershire sauce
1/4 tsp (1 ml). Dijon mustard
1/4 tsp (1 ml). coarsely ground black pepper
3 tbsp (45 ml). olive oil
1/2 cup (125 ml) grated parmesan cheese
salt
Preparation
Place lettuce in large salad bowl.
In small mixing bowl, combine mayo, lemon juice, garlic, anchovy paste, worcestershire sauce, vinegar, mustard, and pepper till blended well.
Whisk in the olive oil.
Pour dressing over lettuce and toss well.
Add croutons and cheese and toss again.
Season to taste with salt, and maybe more pepper.
Comments
This recipe omits the original coddled or raw eggs but I don't think you'll miss them. It taste just as great as the original Caesar salad recipe.


Smoked Salmon Quiche

1 (9") Pie crust
4-6 oz. cream cheese
1 (7oz.) jar Prime Select Fancy Pack salmon
4 eggs
1 1/2 cups milk
3 mushrooms (sliced)
2 green onions (chopped)
Pepper (to taste)


Combine eggs, milk, green onions and pepper. Set aside. Spread softened cream cheese into bottom of pie crust. Flake smoke salmon on top of cream cheese. Pour egg mixture into crust. Lay mushroom slices on top. Pre-heat oven to o350. Bake for approx. 45 min. Let stand at least 15 min before serving.

Oreo MilkShake
12 OREO Chocolate Sandwich Cookies

1-1/2 cups milk

1 pt. (2 cups) vanilla ice cream, softened

2 Tbsp. chocolate syrup


CHOP or coarsely break cookies.

PLACE milk, ice cream and chocolate syrup in blender container. Add chopped cookies; cover. Blend on high speed until smooth.

POUR into 4 glasses. Serve immediately.

Other Answers:
love the screen name, but i think u already lost it

Ceaser Salad--comes in a bag at the grocery store.

Salmon-Smoked--in the fish section of the grocery store.

Oreo milk shake--Dairy
queen, tastee-Freeze--Sonic,etc.

no i like cheesecake so heres the recipe-
Chantal's New York Cheesecake
INGREDIENTS:
15 graham crackers, crushed
2 tablespoons butter, melted

4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving

Heavenly Chipped Chocolate and Hazelnut Cheesecake
"A chocoholic's dream. Something for a very special occasion."
INGREDIENTS:
1/3 cup semisweet chocolate chips
1 1/2 cups vanilla wafer crumbs
3/4 cup hazelnuts - toasted, skinned and coarsely chopped
2 tablespoons white sugar
3 tablespoons butter, melted

3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs, lightly beaten
3 tablespoons hazelnut liqueur
1 cup semisweet chocolate chips

2/3 cup semisweet chocolate chips
13 skinned, toasted hazelnuts
4 tablespoons sour cream
1 tablespoon hazelnut liqueur

DIRECTIONS:
Using a blender or a food processor, finely chop 1/3 cup semisweet chocolate chips. Place in a small mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar, and melted butter or margarine. Mix until well combined. Press onto the bottom and up the sides of a 9 inch springform pan. Bake in a preheated 300 degrees F (150 degrees C) oven for 15 minutes. Cool.
In a large bowl, beat the cream cheese until fluffy. Gradually add 1 cup white sugar; mix well. Add the eggs and 3 tablespoons liqueur. Mix until well blended. Coarsely chop 1 cup of the semisweet chocolate chips, and add to the cream cheese mixture. Stir. Pour batter into the cooled crust.
Bake at in a preheated 350 degrees F (175 degrees C) oven for 1 hour. Let cake cool for 1 hour. Remove outer ring from pan. Then let cool completely.
Melt 2/3 cup semisweet chocolate chips over hot (not boiling) water. Stir until smooth. Dip 13 hazelnuts into the chocolate, covering one-half of each nut. Shake off the excess chocolate. Place on a waxed-paper lined plate. Chill until set.
To the remaining melted chocolate, add sour cream. Mix well. Stir in 1 tablespoon liqueur. Spread glaze on top of the cooled cheesecake. Garnish with chocolate dipped hazelnuts.

Chocolate Turtle Cheesecake I

"A cheesecake reminiscent of those turtle shaped chocolate and caramel nut bars. Garnish with whipped cream, chopped nuts, and maraschino cherries if desired."

INGREDIENTS:
2 cups vanilla wafer crumbs
2 tablespoons unsalted butter, melted
1 (14 ounce) package individually wrapped caramels
1 (5 ounce) can evaporated milk
1 cup chopped pecans
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup semisweet chocolate chips

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs and melted butter. Press into the bottom of a 9 inch springform pan.
In a heavy saucepan over low heat, melt the caramels with the evaporated milk. Heat and stir frequently until smooth. Pour caramel sauce into crust, and top with pecans.
In a large bowl, combine cream cheese, sugar and vanilla; beat well until smooth. Add eggs one at a time, mixing well after each addition. Melt the chocolate, and blend into cream cheese mixture. Pour chocolate batter over pecans.
Bake in preheated oven for 40 to 50 minutes, or until filling is set. Loosen cake from the edges of pan, but do not remove rim until cooled to prevent the top from cracking. Chill in refrigerator for 4 hours, or overnight.

Brownie Caramel Cheesecake
"This is a great recipe that gets compliments when ever I make it. It is very rich, and worth the time and calories."
INGREDIENTS:
1 (9 ounce) package brownie mix
1 egg
1 tablespoon cold water
1 (14 ounce) package individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
1 cup chocolate fudge topping

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan.
In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes.
Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.
In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.
Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.

Autumn Cheesecake

"This is a delicious Apple Cheesecake that I usually make in the fall."

INGREDIENTS:
1 cup graham cracker crumbs
1/2 cup finely chopped pecans
3 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, melted

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
4 cups apples - peeled, cored and thinly sliced
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped pecans

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes.
In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust.
In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples to coat. Spoon apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans.
Bake in preheated oven for 60 to 70 minutes. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill cake before serving



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