Spiced Chai

Spiced Chai

Use tea which is not artificially flavored.

Ingredients

150 ml of water

250 ml of milk.

1-1 ½ tsp of black tea leaves

3 tsp of sugar

¼ inch of ginger grated

3 pods of cardamom

¼ inch of cinnamon

2 cloves

Preparing Method

Bring water and milk to boiling point. Add tea leaves and all other ingredients. Bring to boil and cook for additional 3-4 mints till tea turns to a nice red-brown color and you smell the spices. Serve hot and enjoy.

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Mango and Pear Chutney

Mango and Pear Chutney

Ingredients

250 gms. Raw firm mango

250 gms Pears           

500 gms. Sugar

2 tsp. salt

1 tsp. red chilli powder

1 tsp. Hot spices

1 tbsp. marsh melon (kharbooja) seeds

1 tbsp. Raisins

2 cloves powdered

8 each almonds and cashews chopped finely.

Cooking Method

Peel and mash pear. Put 1 tbsp. sugar in a heavy saucepan. Heat on a low flame, stirring and cooking till it turns brown. Add 500 ml. water and boil. When the sugar has fully dissolved in the water add remaining sugar. When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt. Boil till a thick jam consistency is obtained. Stir occasionally. Add the clove powder and hot spices. Cool a bit and transfer to clean airtight jar.

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Malai Kofta

Malai Kofta

Ingredients

Gravy:

125 gms. cream

75 gms. khoya or paneer

150 ml. milk

50 gms. cashewnuts

3 tsp .white pepper powder.

2 1/2 tsp. sugar

2 tsp. grated ginger

1/4 tsp. nutmeg powder

1/2 tsp. turmeric powder

1 tsp. garlic paste

1 cinnamon

6 cloves

6 cardamoms

salt to taste

3 tbsp. ghee

Kofta:

50 gms. paneer

5 medium potatoes

20 gms. Cashew nuts

20 gms. raisins

4-5 green chillies chopped fine

1/2 tsp. ginger grated

1 tsp. coriander chopped

1/2 tsp. cumin seeds

salt to taste

Garnish

1 tbsp. grated cheese or paneer

1 tbsp. chopped coriander

Cooking Method

Koftas

Boil the potatoes, peel and smash them. Mix together all the ingredients except raisins and cashews. Take ping-pong ball sized dough in hand. Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball. Repeat for remaining dough. Keep aside. Gravy: Roast the cinnamon, cardamom, nutmeg and cloves together. Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste. Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds. Add paste and fry further for 5-7 minutes stirring well. Add 2 cups water and simmer on low for 15 minutes. Warm the koftas either in the oven or on the tava. To serve place warm koftas in a casserole. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes. Garnish with grated cheese and chopped coriander. Serve hot with naan or parathas.Enjoy the finest traditional Pakistani recipe.

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Spiced Beef with Mushroom

Spiced Beef with Mushroom

Ingredients

Beef 500 gm, cut into bite sized pieces

button mushroom 200 gm,

small onions 10

peas 100 gm

black pepper, freshly ground, 2 tbls

chili powder 1 tbls

garlic, 30 flakes, crushed

Tomato 6

clove 4

bay leaf 3

cinnamon 4

Chinese parsley (Cilantro) 1 cup

salt 2 teaspoon

green onion 2

green chili 4

ginger 1 inch piece

Cooking Method

Grind 5 onions with about 15 flakes of garlic, pepper, salt and green chilies, add chili powder to this. Marinate beef in this for over 2 hours in normal temperature. In a wok, add oil and fry the remaining garlic and onion, add the spices and after a few minutes, add the beef with its sauce, cover the wok. Grind the tomatoes and after some time, add it to the beef. Pour little oil into another wok, add onions, chopped green onions, ground ginger and fry .Add quartered mushroom into this wok and fry till mushroom reduces in volume by little. Meanwhile the first wok, with beef must have cooked for at least 20 minutes, and the sauce must have reduced to half. Add the contents of the second wok and heat through for about 3 minutes.

Garnish with Chinese parsley. Serve hot with Nan or Bread.

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Rice Salad

Rice Salad

Ingredients

3 cups cold cooked rice

1/2 cup cooked peas

1/2 cup cooked corn

1/2 cup raisins

1/2 cup red and green pepper, chopped

1/3 cup olive oil

6 slices bacon, cooked crisp and crumbled

Salt and fresh ground pepper to taste

Method

Combine all ingredients in a bowl. Toss with olive oil and chill overnight in refrigerator before serving. Garnish with orange sections.

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Chicken Fried Noodles

Chicken Fried Noodles

Ingredients

Chicken pieces, about 400 gms

Cruciferous vegetable, 150 gms (broccoli or cauliflower)

Celery, 1

Green onion, 1

Bell pepper, 1

Noodles, 400 gms

Green chilies, 5

Eggs, 2

Freshly ground pepper, 2 tsp

Ginger, 1 squint

Garlic, 10 flakes, crushed

Star aniseed, 1,ground

Carrot, cut lengthwise,150 gems

Vegetable oil,60 ml

Soy sauce, 30 ml

Chicken broth 150 ml

Cilantro, 1 bunch

Chili powder 2 tsp

Chicken cubes, 3

Corn starch, 50 gm

Method

Cut the chicken to bite size pieces, coat them with a little corn flour, and half of soy sauce, mix with chili powder and aniseed powder. In a nonstick wok, add 1 tblspn of oil and pour the eggs and cook them under low fire. When it comes to eggs and prawns, you need to cook them under low fire to preserve their texture or they get "rubbery”. sprinkle the scrambled eggs with pepper and remove them to a plate. Add more oil to the hot wok. Add the crushed garlic and crushed ginger to the oil. Add the chopped green onions, chilies and chicken to the wok, stirring all the while. After a couple of minutes, reduce the heat so that the chicken cooks in its juice. Later add the florets of cruciferous vegetables and stir fry them for about 3 minutes. Meanwhile, prepare Noodles as advised and set aside. Turn up the heat in your wok. Add the broth, spiced with crushed soup cubes and soy sauce. Add the remaining corn starch to add the "glaze" and stir with chopped celery and scrambled eggs. Lastly mix them with the prepared noodles. Garnish with cilantro and serve hot.

Note

Most of the ingredients mentioned above contain plenty of Vitamins, minerals, photochemical and antioxidants which not only lower your chances of cancer, but also promote a sense of well being, especially with all those Red-hot chilies inducing a flush.... Believe me, when I am down with Cold and feel like running my head under a speeding train, I prepare this concoction which leaves me refreshed,(phew..)the next day.

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Spicy Fruit Salad

Spicy Fruit Salad

Ingredients

500 grams of peaches

2 − 3 inch long cinnamon sticks

3/4 teaspoon of allspice

2 large oranges

2 large pink grapefruit

1 small pineapple

2 pints of strawberries

3 kiwi fruits

2 tablespoons of crystallized ginger root

Method

Drain syrup from the peaches into a small saucepan. Place peaches in a large bowl. Over medium high heat, heat syrup, cinnamon, and ground allspice to boiling. Reduce heat to low; cover and simmer 10 minutes. Set syrup mixture aside to cool while preparing fruit.

Grate peel from 1 orange, set aside. Cut peel from oranges and grapefruits. To catch juice, hold fruit over bowl with peaches and cut sections from oranges and grapefruits between membranes. Drop sections into bowl. Cut peel and core from pineapple; cut fruit into 1/2 inch chunks. Add pineapple to fruit in bowl. Pour syrup mixture over fruit in bowl. Add grated orange peel; toss. Cover and refrigerate until ready to serve. Just before serving, hull strawberries; cut strawberries in half if large. Cut peel from kiwi. Slice each kiwi lengthwise into 6 wedges. Toss strawberries and kiwi with fruit mixture. Place in serving bowl and sprinkle with crystallized ginger.

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Hot Chicken Bits

Hot Chicken Bits

Ingredients  

1 Kg boneless chicken breasts without skin

1/2 teaspoon salt

1 teaspoon garlic paste

2 tablespoons red pepper,

1/2 teaspoon black pepper

1 cup flour

Vegetable oil

Method

Wash chicken breasts and pat dry. Cut into 1-inch strips. Sprinkle chicken strips with salt and garlic paste, turning pieces so all sides are seasoned. Continue seasoning with with red and black peppers. Refrigerate for 1 hour to bring out the flavor of seasonings. Dust chicken with flour, then deep fry in vegetable oil at 370°, for 3 t 4 minutes. Drain on paper towels; serve with your favorite dipping sauce.

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White Chicken Chili

White Chicken Chili

Ingredients

1 tablespoon vegetable oil

1 onion (chopped)

1 tablespoon garlic paste

1 can diced (4 ounce)

100 grams chopped green Chile peppers

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon ground cayenne pepper

3 cups chopped cooked chicken breast

400 grams cans white beans

1 cup shredded cheese

Cooking Method

Heat the oil in a large saucepan over medium low heat. Slowly cook and stir the onion until tender. Mix in the garlic, green Chile peppers, cumin, oregano and. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.

 Remove the mixture from heat. Slowly stir in the cheese until melted. 

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Potato Soup

Potato Soup

Ingredients

400 grams bacon, chopped

2 Chicken cubes

1 onion, chopped

1 tablespoons garlic paste

8 potatoes, peeled and cubed

4 cups chicken stock

3 tablespoons butter

1/4 cup all-purpose flour

1 cup cream

1 teaspoon dried tarragon

3 teaspoons chopped fresh cilantro

Salt and pepper to taste

Cooking Method

Cook the bacon over medium heat until done. Remove bacon from pan and set aside. Drain off all But 1/4 cup of the bacon grease.  In the bacon grease remaining in the pan, sautés the celery and onion until onion begins to turn clear. Add the garlic and continue cooking for 1 to 2 minutes. Add the cubed potatoes and toss to coat. Sautés for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender. In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

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Health Bread

Health Bread

Ingredients

1 cup water

1 3/4 cups bread flour

1 cup whole wheat flour

1/4 cup wheat germ or oatmeal

1/4 cup cottage cheese or crumbled feta cheese

1 teaspoon fine sea salt

1/4 cup honey

1 tablespoon butter

2 teaspoons instant granulated yeast (SAF Brand)

1 teaspoon sesame seeds

1/2 cup sunflower seeds, chopped

Method

Place ingredients, except sunflower seeds, into bread pan in the order listed. Add sunflower seeds when beeping sounds during kneading, about 15 minutes from start. Select the wheat setting. Do NOT use the time delay feature. After the baking cycle ends, remove bread from pan, place on cooling rack, and allow to cool 1 hour before slicing.

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Grill Fries

Ingredients

3-4 potatoes for every 3 people

2 TBS Butter

3 TBS Cavender’s Greek Seasoning

3 TBS Goya Adobo Seasoning

Method

Slice the potatoes in quarter or eighth inch slices (personal choice). Mix the slices with butter and then cover with the mixed seasonings. Place the slices in a single layer on a medium high grill and flip frequently. The pota­toes are done when they are a golden brown.

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Homemade Potato Chips

Ingredients

6 or more medium potatoes

Oil for deep frying

Salt

Method

Wash and peel the potatoes. Slice very thin. An old fashioned cabbage slicer can be used (careful of the fingers) or use a sharp knife or food processor with a thin slicing blade.

Put the slices at once into a bowl of cold water and let stand for at least one hour. Ice water is best, but you can set the whole bowl in the refrigerator if you wish. Dry well by shaking them in a towel. Fry in hot oil at 390 degrees F. until a light golden brown. Don't try frying too many at once, better to put one layer on the frying basket. Drain on paper towels or any kind of plain crumpled absorbent paper. If you haven't any paper, use a worn dish towel. Salt lightly. These can be kept for some time if they are sealed into plastic bags or containers after they have cooled.

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LAMB KABOBS

INGREDIENTS

500 grams  leg of lamb (closely trimmed,

and cut into 11/2-inch cubes)

1 package medium mushroom caps

1 medium red onion, cut into 1-inch thick slices

1 small yellow zucchini squash, cut diagonally into 1-inch slices

1 green pepper, seeded and cut into 1-inch cubes

1 yellow pepper, seeded and cut into 1-inch cubes

1 fresh pineapple, cored and cut into 1-inch thick triangular wedges

12 skewers

fresh mint sprigs for garnish

Marinade

2 tablespoons extra virgin olive oil

2 tablespoons minced garlic

1 cup minced fresh mint leaves

5 tablespoons brown sugar

3 tablespoons soy sauce

2 tablespoons lemon zest

1  teaspoons minced fresh ginger

1 tablespoon coarse ground black pepper

1 teaspoon salt

Method

Mix marinade ingredients together. Divide in two. Place lamb cubes in half of marinade. Place vegetables in half of marinade. Cover both and place in refrigerator and marinate at least 2 hours. If using wooden skewers, place them in a shallow dish and cover with water while meat and vegetables are marinating. This prevents the skewers from charring on the grill. Remove meat from marinade and place on 6 skewers. Remove vegetables from marinade and alternate on 6 skewers. Place skewers on grill over well-heated coals or medium fl ame gas grill. Adjust fl ame on gas grill to prevent fl are-ups. Turn 2 to 3 times until lamb reaches desired doneness, approximately 10 to 15 minutes. Vegetable skewers may require less cooking time. Garnish with fresh mint sprigs.

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DINNER EGGS

INGREDIENTS

12 slices Canadian bacon

8 ounces sliced Swiss cheese

12 eggs

1 pint heavy cream

3⁄4 cup grated Parmesan cheese

3⁄4 teaspoon paprika

1 teaspoon pepper

2 teaspoons chopped fresh parsley

6 English muffi ns, split and toasted

Method

Preheat oven to 400 degrees. Place Canadian bacon in the bottom of a greased 9- x 13-inch dish. Top bacon with Swiss cheese. Break eggs over the cheese.

Pour cream over eggs and sprinkle with Parmesan cheese, paprika and pepper.

Bake for 12 to 15 minutes or until eggs reach desired doneness. Sprinkle with parsley and let stand 5 minutes before serving. Cut between each egg, and top each muffi n half with an egg, a slice of bacon and a slice of cheese.

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Vegetables Stuffed Chicken Breast

Ingredients

1 large onion

3 assorted peppers, red, yellow and orange

1 package mushrooms

1 pound bacon

3 whole boneless, skinless breasts

1 package Legg’s Old Plantation butter garlic seasoning for marinade

Method

Slice onions, peppers and mushrooms; set aside. Butterfly each chicken breast and hands tenderize them. While laid open place onions, peppers and mushrooms on half of the chicken breast. Close up and secure with tooth­picks. Wrap each chicken breast with 3-4 slices of bacon to cover the entire chicken breast. Place in air tight container with marinade for 24 hours in the refrigerator. Turn container over several times to mix.

Grill on direct heat to brown bacon and then move to indirect heat until done grilling. (Approximately 45 min­utes to 1 hour.)

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Chinese-Style Roast Turkey

Ingredients 

6 turkey legs or thighs

Marinade:

4 tbsp rice wine or sherry

4 tbsp hoisin sauce

4 tbsp ketchup

3 tbsp light soy sauce

3 tbsp honey

1 tbsp brown sugar

½ tsp garlic powder

½ tsp five-spice powder

20-24 small flour tortillas

Finely shredded red cabbage

Sesame seeds

Sauce

1 tbsp sesame oil

4 green onions, finely chopped

½ cup mushrooms, finely chopped

½ cup bamboo shoots, finely chopped

½ cup water chestnuts, finely chopped

4 tbsp oyster sauce

1 tbsp honey

2 tbsp cooked marinade

1 tbsp cornstarch – dissolved in 2 tbsp water

Method

Remove the skin and excess fat from the turkey legs and thighs. Place in a re-sealable plastic bag. Combine the marinade ingredients together. If necessary, dissolve honey and brown sugar – warm marinade while stirring then allow the mixture to cool. Add the marinade to the plastic bag, coating the meat. Refrigerate for three hours or overnight.

Remove the meat from the bag, reserving the marinade, and roast over indirect heat. Slowly heat the reserved marinade in a saucepan until boiling, reduce the heat and simmer until it starts to thicken. Use to baste the tur­key as desired. Roast the turkey until it reaches the internal temperature of 170 degrees. Remove from the heat and allow the meat to rest for a few minutes. Enjoy right on the bone or pull the meat off of the bone and serve on warmed flour tortilla topped with sauce, cabbage, and sesame seeds.

To prepare the sauce, heat oil in a pan and stir-fry onion, mushrooms, bamboo shoots, and water chestnuts. Add soy sauce, oyster sauce, honey, and marinade. Cook until it is the desired thickness, adding cornstarch mixture as needed.

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Classic BBQ Chicken

Ingredients

1 tbsp kosher salt

¼ cup light brown sugar, firmly packed

2 garlic cloves, smashed

4 sprigs of fresh thyme

12 to 15 chicken thighs

Method

Mix the brine ingredients with 2 quarts of water in a 2-gallon resealable plastic bag. Add the chicken to the brine and seal and chill for 15 minutes to 2 hours. Prepare a barbecue grill for two-level heat (500 to 550 degrees in one area and about 350 degrees in another). Wipe the cooking grate with oiled paper towels. Pat the chicken dry with more paper towels and sprinkle with salt and pepper and drizzle with some oil. Grill the chicken skin side down on the high heat area 5 to 7 minutes. Move the pieces to the cooler area of the grill, turning the skin side up and cook fo 20minutes, covered. Spoon a good BBQ sauce onto the skin side of the chicken until an instant-read thermometer measures 160 degrees in the thickest part (or cut to test). 15 to 20 minutes. Let rest 5 minutes. Serve with BBQ sauce in a bowl.

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Peanut Butter, Banana & Honey Pizza

Ingredients

1 ½ cups Ross Honey

Mini Chocolate Chips, as needed

1 ½ cups crunchy peanut butter

4 (12-inch) thin crust pizza shells, baked

4 bananas

Method

Thoroughly mix honey and peanut butter;reserve. Peel 1 banana; thinly sliced. Spread ¾ cup honey mixture on 1 baked pizza shell; arrange banana slices over honey mixture. Generously garnish with chocolate sprinkles. Cut pizza into 8 wedges. Repeat with remaining pizza shells. Variations: Replace bananas with a sprinkling of ½ cup miniature marshmallows and ¼ cup chocolate chips over the honey mixture. Put pizza under the broiler, briefly, to brown marshmallows lightly and melt chocolate chips. Replace pizza shells with sugar cookie shells, baked.

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Honey-Orange Cranberry Cake

Ingredients

1 cup butter, softened

2 cups sugar

4 eggs

1 tsp vanilla

2 tsp honey

3 tsp grated orange zest

2 ½ cups plus 1 tbl all-purpose flour

¾ tsp salt

1 tsp baking powder

½ cup sour cream

1 ½ cups cranberry (fresh or frozen)

Method

Heat oven 350 lightly butter and flour bunt pan. Combine butter and sugar in bowl beat with mixer until light and fluffy. Add eggs one at a time, mix well, add vanilla and orange zest and mix well. Combine 2 ½flour, salt and baking powder then add sour cream beat until smooth. Coarsely chop cranberries and toss with remaining 1tbl flour. Fold into batter, until evenly distributed. Pour into prepared pan. Bake at 350 for 45 mints. Reduce temp to 325 for 20 minutes until toothpick inserted comes out clean.

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Pear and almond custard tart

Ingredients

For the crust

¾ cup all-purpose flour

¼ tsp baking powder

6 tbl unsalted butter, room temperature

½ cup sugar

1 large egg

½ tsp pure almond extract

for the filling

4 tbl unsalted butter, room temperature

½ cup sugar

1 large egg

1 ½ tsp finely grated lemon zest and 1 tbl fresh lemon juice

3 tbl all-purpose flour

½ cup heavy cream

1 Pear, peeled, cored and sliced ¼ inch thick

1/3 cup sliced blanched almonds

Method

Make crust: In a small bowl, whisk together flour and baking powder; set aside.  In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg and almond extract; beat until combined. With mixer on low, add flour mixture; mix just until combined. Using an offset spatula or table knife, spread dough in a 9-inch removable bottom tart pan,evenly covering bottom and sides. Freeze for 20 minutes. Meanwhile, preheat oven to 350, and making filling: In a large bowl, using an electric mixer, beat butter and ¼ cup sugar until light and fluffy. Add egg and lemon zest; mix until combined. With mixer on low, add flour and then cream; mix just until smooth (do not overmix). Set aside. In a medium bowl, toss pear with lemon juice; arrange evenly in tart pan over chilled dough. Spread filling over pear; sprinkle with almonds and remaining ¼ cup sugar. Place tart pan on a rimmed baking sheet; bake until golden and set, 40 to 45 minutes. Cool completely on a wire rack.

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COCONUT SWEETS

Ingredients

3 oz. nonfat ricotta cheese

1/4 C. nonfat dry milk

1/4 C. plus 1 T. sugar

1/4 C. unsweetened shredded coconut

Method

Grease an 8−inch square pan. Set aside. In a large nonstick skillet, heat ricotta cheese over medium heat. Add milk powder and stir to mix thoroughly. Cook for 12 to 15 minutes until most of the liquid is evaporated. Stir frequently to avoid sticking or burning on the bottom. Add sugar and stir. The ricotta cheese mixture will become liquid again. Cook for another 5,minutes, stirring occasionally. Add the coconut and mix thoroughly. Continue to cook for 3 to 5 minutes. The mixture should be quite thick. Pour the mixture into the greased pan and press the mixture with a spatula. Cut into 1−inch diamond shapes. The mixture sets as it cools. Cool completely before removing from the pan. 

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BROWNIES

Ingredients

1/2 C. light margarine

2 (1 oz.) squares unsweetened chocolate

2/3 C. granulated sugar

2 large eggs

3 T. skim milk

1 tsp. vanilla extract

1 C. all-purpose flour

1/4 tsp. baking soda

1/8 tsp. salt

1/4 C. chopped walnuts or pecans (optional)

Method

Preheat oven to 350°F.

In a medium saucepan melt margarine and chocolate over low heat. Remove from heat and beat in sugar, eggs, milk and vanilla extract until well combined. Stir in flour, Sweet 'N Low, baking soda and salt. Fold in nuts Spread batter into an 8−inch square baking pan sprayed with nonstick vegetable cooking spray. Bake 20 minutes or until a wooden pick inserted in the center comes out clean. Cool on a wire rack before cutting into squares. Makes 16 servings

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Spicy Fruit Salad

Ingredients

1 can of peaches

2 inch long cinnamon sticks

4 teaspoon of allspice

2 large navel oranges

2 large pink grapefruits

1 small pineapple

2 pints of strawberries

3 kiwi fruits

2 tablespoons of crystallized ginger root

Method

Drain syrup from the peaches into a small saucepan. Place peaches in a large bowl. Over medium high heat, heat syrup, cinnamon, and ground allspice to boiling. Reduce heat to low; cover and simmer 10 minutes. Set syrup mixture aside to cool while preparing fruit. Grate peel from 1 orange, set aside. Cut peel from oranges and grapefruits. To catch juice, hold fruit over bowl with peaches and cut sections from oranges and grapefruits between membranes, drop sections into bowl. Cut peel and core from pineapple; cut fruit into 1/2 inch chunks. Add pineapple to fruit in bowl. Pour syrup mixture over fruit in bowl. Add grated orange peel; toss. Cover

and refrigerate until ready to serve. Just before serving, hull strawberries; cut strawberries in half if large. Cut peel from kiwi. Slice each kiwi lengthwise into 6 wedges. Toss strawberries and kiwi with fruit mixture. Place in serving bowl and sprinkle with crystallized ginger.

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CHOCOLATE PEANUT BRITTLE

Ingredients

1 cup dark chocolate candy melts

1 cup butterscotch candy melts

1 cup peanut butter candy melts

1 cup of peanuts (or nuts of your choice)

Method

Combine together and melt in the microwave for 1 minute at a time until melted, stirring each time. Next, stir in 1 cup of peanuts (of your choice). Spread onto cookies heet covered with wax paper, chill in freezer for hour and break into bits. Note: you can also put spoonfuls into petit-fours to make peanut cups.

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Garlic Chicken

Ingredients

4 boneless, skinless chicken breast halves (about 1 lb.)

1 egg white

1 Tablespoon cornstarch

1 Tablespoon dry white wine or sherry

4 green onions

1 teaspoon minced gingerroot

3 teaspoons minced fresh garlic (about 6 medium cloves)

2 Tablespoons vegetable oil

Hot cooked rice

SAUCE

1 teaspoon crushed chili paste (sambal oelek) or more to taste

2 teaspoons sugar

1 teaspoon cornstarch

2 teaspoons rice vinegar

1 Tablespoon water

2 Tablespoons dry white wine or sherry

2 Tablespoons soy sauce

Method

Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white and then mix in 1 TBS cornstarch and 1 TBS wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes. Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine Sauce ingredients, mixing well.

Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink. Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok and stir−fry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, re stir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp of dark sesame oil. Serve over rice.

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Egg Rolls

Ingredients

1 lb. chinese cabbage (Napa)

2 stalks celery

1/2 lb. cooked shrimp

1/2 lb. cooked pork or chicken livers

10 water chestnuts

1/3 cup bamboo shoots

1 tsp. salt

1 tsp. sugar

Liberal dash pepper

1/2 tsp. light soy sauce

1/4 tsp. sesame oil

1 beaten egg

10 egg roll skins

3 cups oil

Method

Boil cabbage and celery until very tender. Drain and squeeze out excess water. Shred very fine and set aside to drain further. Parboil shrimp and fry or bake pork. Mince both. Shred water chestnuts and bamboo shoots. Mix all ingredients but egg together. Beat egg. Wrap filling in egg roll skins and seal with egg.

COOKING

Heat oil in wok or deep fat fryer to 375 degrees and drop in egg rolls. When skin turns light golden brown, remove from oil and drain. (At this point restaurants refrigerate them and finish the cooking process as needed.) When cool, drop again into hot oil and fry until golden brown. Makes10. The two stage deep frying method is actually a professional Chinese chefs' secret. It assures that the inside will be moist and not overcooked (as anything overcooked becomes dry) and the outside will be crisp.

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Chicken Fried Noodles

Ingredients

· chicken pieces,about 400 gms

· cruciferous vegetable,150 gms (broccoli or cauliflower)

· Celery,1

· Green onion,1

· Bell pepper,1

· Noodles,400 gms

· Green chilies,5

· Eggs,2

· Freshly ground pepper,2 tsp.,

· Ginger,1 sq.inch

· Garlic,10 flakes,crushed

· Star aniseed,1,ground

· Carrot,cut lengthwise,150 gms

· vegetable oil,60 ml

· soy sauce,30 ml

· chicken broth 150 ml

· Cilantro,1 bunch

· chili powder 2 tsp.

· Chicken soup cubes,3

· Corn starch,50 gm

Method

Cut the chicken to bite−size pieces,coat them with a little corn flour, and half of soy sauce,mix with chili powder and aniseed powder.In a non−stick wok,add 1

tblspn of oil and pour the eggs and cook them under low fire. When it comes to eggs and prawns,you need to cook them under low fire to preserve their texture or they get "rubbery".sprinkle the scrambled eggs with pepper and remove them to a plate.Add more oil to the hot wok.Add the crushed garlic and crushed ginger to the oil.Add the chopped green onions, chilies and chicken to the wok,stirring all the while. After a couple of minutes,reduce the heat so that the chicken cookes in its juice.Later add the florets of cruciferous vegetables and stir fry them for about 3 minutes.Meanwhile,prepare Noodles as advised and set aside.Turn up the heat in your wok.Add the broth,spiced with crushed soup cubes and soy sauce.Add the remaining corn starch to add the "glaze" and stir with chopped celery and scrambled eggs. Lastly mix them with the prepared noodles.Garnish with cilantro and serve hot.

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Chicken Fry

Ingredients

Chicken 500 gms

Chilly powder 5 tablespoon

Cornflour 3 tablespoon

Maida flour 2 tablespoon

Allspice powder 2 tablespoon

Garlic paste 2 tablespoon

Red colour powder, 2 teaspoons

Chopped Chinese parsley, 4tablespoon

Salt,as required

Oil,200 ml

Method

Pressure cooks the chicken for 10 minutes and set aside the stock. Mix all the above items, except the oil, with the chicken and marinate for at least 30 minutes. Heat the oil in a wok, and deep fry the chicken pieces and garnish it with chopped Chinese parsley.

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Glazed Honey Bars

Ingredients

¾ cup vegetable oil

¼ cup Ross honey

1 cup granulated sugar

1 egg

1 tsp cinnamon

2 cups self-rising flour

1 cup chopped walnuts

Glaze

1 cup confectioner’s sugar

1 Tbl milk

1 tsp vanilla

Method

In a mixing bowl, beat the oil, honey, sugar and egg. Stir in cinnamon into the flour. Stir this into the sugar mixture and mix well. Stir in the nuts. Spread the batter in prepared pan (batter will be thick) and bake for 30 minutes. Remove from oven and let stand while you make the glaze. In a bowl stir together the confectioner’s sugar, mild and vanilla. Pour glaze over hot bars and spread with a spoon. Let cool, then cut into bars.

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Crunchy Snack Mix

Ingredients

2 cups wheat cereal

2 cups rice cereal

2 cups corn cereal

2 cups oat cereal

2 cups flaked coconut

1 cup sliced almonds

1 cup pecan pieces

1 cup Ross Honey

½ cup butter

Method

Coat two large (15x10x1-inch) shallow baking pans with cooking spray. Layer half of the cereal, coconut, nuts and cranberries in each pan. Gently stir. In a 2 cup glass measure, melt butter. Add honey: whisk to combine. Drizzle over cereal mixture (both pans), gently stir to coast cereal. Bake at325 for 35 to 40 minutes or until light brown, stirring every 10 minutes. Allow to cool on wire racks; break apart. Serve as a healthy snack, topping for fruit, yogurt or ice cream. Makes about 14 cups

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Chocolate Drop Cookies

Ingredients

2/3 cup of softened butter

1/2 cup of sugar

1/2 cup of honey

1/2 cup of cocoa

1/4 cup of butter milk

1 3/4 cup of flour

1/2 table spoon of soda

1/2 table spoon of salt

1 egg

Method

Combine butter, sugar, egg and honey in a small bowl. In large bowl mix

flour, cocoa, soda and salt. Add sugar mix and butter milk to flour mix.

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