Ingredients

• 2 tbsp vegetable oil
• 2 large skinless, boneless chicken breasts, cut into long, thin strips
• 1/2 tsp salt
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 tsp chili powder
• 2 tsp ground cumin
• 1/4 tsp hot red pepper flakes
• 4 plum tomatoes, seeded and diced
• 2 cups packed baby spinach
• 2 1/2 cups grated monterey jack or mozzarella
• 8 small flour tortillas
• 1/2 cup chopped cilantro (optional)

Directions

1. Preheat oven to 450F. Spray a baking sheet.
2. Heat a large non-stick frying pan over medium-high. Add 1 tbsp oil, then chicken. Sprinkle with salt. Cook until no pink remains, 5 to 6 min. Transfer to a plate and set aside. Reduce heat to medium. Add remaining oil to pan, then onion, garlic, chili powder, cumin, pepper flakes and 1/2 of tomatoes. Cook until vegetables soften, 2 to 3 min. Add spinach and stir until wilted. Remove from heat. Stir in chicken, any juices and 1 cup grated cheese.
3. Divide chicken mixture into 8 portions. Scoop a portion into centre of each tortilla. Roll into a cigar shape around filling. Place seam-side down on baking sheet, spacing 1 in. apart. Flatten slightly, then top with remaining tomatoes and cheese.
4. Bake in centre of oven until cheese melts, about 5 min. Sprinkle with cilantro.

Ingredients

• 1/2 lb. green beans, trimmed and cut in half
• 1 head broccoli, cut into florets
• 2 red peppers
• 2 to 3 pkgs extra-firm tofu (each 350 g)
• 2 tbsp vegetable oil
• 1/4 to 1/3 cup green or red Thai curry paste or 2 tbsp red Thai curry powder
• 4 green onions, chopped
• 2 cans coconut milk (each 400 mL)
• 2 tbsp fish sauce
• 1 tbsp granulated sugar
• 8 cups baby spinach
• 2 tbsp lime juice
• 1 cup chopped cilantro or 1/2 cup shredded fresh basil

Directions

1. Cook beans and broccoli in a large pot of boiling water until almost tender, 2 to 3 min. Drain and plunge into a large bowl of cold water. Drain and pat dry. Cut peppers into 1/4-in. strips. Cut tofu into 1/2-in cubes.
2. Heat oil in a large pot set over medium-high. Add curry paste or powder. Stir constantly until fragrant, about 1 min. Add peppers and onions, then tofu. Stir until evenly coated. Cook for 1 min. Pour in coconut milk. Gently stir in fish sauce and sugar until evenly mixed. Bring to a gentle boil. Simmer until thickened, 3 to 5 min.
3. Add broccoli, beans and spinach. Cook until vegetables are hot, about 2 min. Stir in lime juice and cilantro. Serve over steamed rice. Cover and refrigerate curry for up to 5 days.

Ingredients

• 1 red onion 
• 2 tablespoons of butter, divided 
• 1/4 pound roast beef slices 
• 2 slices of your favorite bread
• 5 slices of your favorite cheese

Directions:

1. Slice a red onion into one-quarter-inch rings. 
2. Add one tablespoon butter to a pan over medium heat. Caramelize your onions until soft, fragrant and beginning to char, about 10-15 minutes. 
3. Once the onions are finished, turn off the heat and move them to one side of the pan. Add roast beef slices to the other side, just to warm them up a bit. 
4. Liberally butter both pieces of a nice hearty bread. 
5. Heat a separate pan over medium heat and place one slice of bread buttered side down. 
6. Immediately add two slices of cheese.
7. Top with warmed roast beef, desired amount of caramelized red onion (about one-quarter cup) and another three slices of cheese. 
8. Place the other piece of bread on top (butter side up). 
9. After about four minutes, check the bottom piece of bread by lifting the corner with a spatula. If browned to your liking, carefully flip and grill the other side, about four or five minutes. (You may want to cover the pan to help promote cheese melting.)

Note: You can eat immediately or you can keep it warm in a 200 degree F oven for a few minutes until ready to eat or serve.

Ingredients

• 10 Chinese mushrooms, small
• 1/4 lb Prawns
• 5 Fresh water chestnuts (OR 7 - canned ones)
• 1/2 lb Ground pork
• 1 Green onion, finely chopped
• 1 pk Wonton skins
• 1 ts Salt
• 1/2 ts Sugar
• 1 ts Thin soy sauce
• 1 ts Oyster sauce
• Dash of pepper
• 1 1/4 tb Cornstarch
• 1 sm Egg

Directions

1. Boil Chinese mushrooms for 10 minutes, rinse, squeeze dry, cut off, and discard stems; then, chop into very small pieces.
2. Shell, devein and wash prawns. Chop into very small pieces
3. Peel and crush water chestnuts with the flat side of the cleaver. If you don't have a cleaver, chop the water chestnuts into very fine pieces.
4. Combine mushrooms, prawns, water chestnuts, pork and green onion.
5. Add all other ingredients and mix well. 1 teaspoon of filling is used for each wonton.
6. With one corner of the skin toward you, place 1 teaspoon of filling about an inch from the corner.
7. Fold one corner to cover the filling. Fold once more...about 3/4 inch.
8. Turn the won ton so that the triangle is toward you. Dampen the left corner with a little water.
9. Swing the right corner away from you and place it on top of the dampened left corner. As you make this fold, simultaneously pull the filling toward you with your middle finger. You should finish with a little “hat-like” effect.

Ingredients

• 2 ounces of cellophane noodles
• 1 pounds of ground lean pork
• 1 large onion
• 2 tablespoons of tree ears dried Mushrooms (Nam Meo)
• 3 Cloves Garlic -- finely chopped
• 8 ounces of crab meat
• 4 ounces of shrimp -- shelled and chopped
• 1/2 tablespoon of Pepper

• 20 sheets dried rice paper (Banh Trang)
• 4 Eggs -- beaten
• 2 cups of peanut Oil

Directions

1. Soak noodles in warm water for 20 minutes and cut into 1-inch lengths.
2. Soak Tree Ear in warm water for 30 minutes, drain and finely chop.
3. Combine the filling ingredients in a bowl and set aside.
4. Cut a round rice paper sheet into quarters. Place the cut rice paper on a flat surface. With a pastry brush, paint beaten egg over the entire surface of the rice paper piece. Before filling, wait for the egg mixture to take effect, softening the wrappers; this take about 2 minutes. When you become adept at this, you can work on several wrappers at a time. When the wrapper looks soft and transparent, place about one teaspoon of filling near the curved side, in the shape of a rectangle. Fold the side over to enclose the filling and continue to roll. After filling all the wrappers, pour the oil into a large frying pan, put the spring rolls into the cold oil, turn the heat to moderate, and fry for 20 to 30 minutes until a lovely golden brown. (This is a special method of keeping spring rolls crisp.)

Ingredients

• 3 Broiler-fryers chickens; (about 2 lb each), cut in half
• Salt and pepper to taste
• 1 c Butter or margarine
• 1/3 c Lemon or lime juice
• 1 tb Italian seasoning; crushed
• 2 1/2 ts Salt
• 2 Garlic cloves; crushed
• 3/4 ts Dry mustard
• 1/4 ts Coarse black pepper
• 1 1/2 c Orange marmalade
• 3 tb Lemon or lime juice
• 3 tb Butter or margarine

Directions

1. In a small saucepan, melt 1 cup butter over low heat, stir in 1/3 cup lemon or lime juice, Italian seasoning, 2-1/2 teaspoons salt, garlic, dry mustard, and 1/4 teaspoon pepper. Sprinkle each side of chicken halves lightly with salt and pepper. Place chicken on grill skin side up; brush with herb butter.
2. Grill about 4 to 5 inches from medium coals until chicken is tender, about 1 hour. Baste frequently, turn chicken occasionally.
3. Meanwhile, combine marmalade with 3 tablespoons lemon or lime juice and 3 tablespoons butter in saucepan.  Heat, stirring constantly, until melted. About 4 minutes before chicken is done, brush some of the marmalade mixture on each chicken half to glaze; grill about 1 minute. Turn chicken; brush with remaining marmalade mixture; grill about 1 more minute.

Makes 6 servings.

Ingredients

• 2 strip steaks (about 1 inch thick)
• coarse salt
• freshly ground black pepper
• 1to 2 teaspoons unsalted butter

Directions

1. Bring the steaks to room temperature.
2. Heat a 10- or 12-inch cast-iron skillet over high heat. Season the steaks liberally with salt and pepper. Seconds before adding a steak, drop 1/2 teaspoon of the butter into the pan and immediately top with the steak. Repeat with the remaining steak. Sear for 3 minutes without moving the steak (to form a crust). Turn and cook for 2 minutes for rare or 3 to 4 for medium rare. Remove the steaks from the pan and let them rest on a board or platter for a few minutes before serving.

Ingredients

• 4 Lg Baking potatoes (2 lbs)
• 3 Oz Cream Cheese, softened
• 1/4 C Butter or margarine, soft
• 2 Tb Green onions, chopped
• 1/4 Ts Salt
• Dash pepper
• Paprika

Directions

1. Preheat oven to 425 degrees. 
2. Scrub potatoes well under cold running water. Dry thoroughly with paper towels. With fork, prick skins over entire surface. (Brush potatoes with salad oil if you like skins soft after baking.)
3. Place potatoes on oven rack; bake 50 to 60 minutes, or until easily pierced with fork or soft when squeezed.
4. Remove a thin slice from top of each potato. Scoop out inside of potato, leaving a shell.
5. Mash potatoes with fork. Add cream cheese, butter, green onion, salt and pepper; mixing well with fork. Pile lightly into potato shells, mounding high. Sprinkle paprika over the top.
6. Return to oven; bake 15 minutes, or until thoroughly hot. 

Makes 4 servings.

Ingredients

• 4 Large baking potatoes
• 4 tablespoons Margarine OR butter
• 1/2 cup Sour cream -- (I use non-fat)
• 4 teaspoons Onion -- grated
• 1 teaspoon Salt
• 1/2 pound Crabmeat OR imitation crab
• Paprika -- to taste

Directions

1. Bake 4 large baking potatoes. Scoop out insides and set aside. Mix together with elec. hand mixer on low speed for one minute: diet margarine, sour cream substitute, grated onion, and salt.
2. Fold in crabmeat gently with a fork Fill potatoes with mixture and sprinkle liberally with paprika. 
3. Reheat in 450 degree oven about 15 minutes.

Ingredients

• 1 Potato per person
• 1 1/2 oz Smoked salmon per person
• 2 tb Or 3 tb sour cream per person
• A few tablespoons red or black caviar per person

Directions

1. Wash the potato. Prick with a fork and rub with salt. Bake in a 350F oven until potato is tender, about 1 hour. Cut in half and scoop out the flesh without breaking the skin, leaving only a thin layer of potato on the inside.
2. Chop the smoked salmon and divide between potato halves. Spoon in 2 or 3 tablespoons of sour cream and top with red or black caviar, or some of each. Serve.

Ingredients

• 2 slices bacon
• 4 russet potatoes (about 8 ounces each)
• 1 teaspoon extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 3 cups cauliflower florets (from about 1 small head)
• 1/3 cup buttermilk
• 1 small clove garlic, grated
• 1 teaspoon white vinegar
• 1/8 teaspoon hot paprika, plus more for topping
• 1/2 cup shredded sharp cheddar cheese
• 2 scallions, thinly sliced

Directions

1. Cook the bacon in a skillet over medium heat, turning, until crisp. Transfer to paper towels to drain and reserve 1 tablespoon of the drippings. Chop the bacon.
2. Preheat the oven to 400 degrees F. Rub the potatoes with the olive oil and season with salt and pepper. Place on a baking sheet and bake 30 minutes. Pierce each potato in a few spots with a fork and continue baking until tender, 15 to 20 more minutes.
3. Meanwhile, fit a medium pot with a steamer insert, fill with 2 inches of water and bring to a boil. Add the cauliflower, cover and steam until crisp-tender, about 10 minutes. Transfer the cauliflower to a food processor. Add the buttermilk, garlic, vinegar, paprika, the reserved bacon drippings, 1/2 teaspoon salt, and pepper to taste; pulse until smooth. Set aside 1/4 cup of the cauliflower puree for topping.
4. Slice a thin layer off the top of each potato, then scoop the flesh into a bowl, leaving a 1/4-inch-thick wall. Mix the potato flesh with the remaining cauliflower puree, three-quarters each of the cheese and scallions, 1/2 teaspoon salt, and pepper to taste. Stuff the potato skins with the potato-cauliflower mixture and sprinkle with the remaining cheese. Bake until the cheese melts and the filling is warmed through, about 12 minutes. Top with the reserved cauliflower puree, the remaining scallions, the bacon and more paprika.

Ingredients

• 2 slices bread
• butter
• 2 handfuls grated cheese
• 1 teaspoon mustard
• 1 tablespoon whole egg mayonnaise

1. Preheat oven to 250C (480F).
2. Generously butter bread and place on a baking tray lined with foil or baking paper.
3. Bake for 3 minutes or until butter is melted.
4. Combine cheese, mustard and may. Completely cover the bread with the cheese mixture.
5. Bake for another 5 minutes or until the cheese is melted and bubbling with golden brown patches.

Ingredients

• 6 eggs
• 1 pat of butter (optional)
• 1⁄2 cup heavy whipping cream (optional)
• 1⁄2 pound cheddar cheese
• 2 medium potatoes
• Onion
• 1⁄2 pound hickory-smoked bacon
• 6 tortillas

Directions

1. In a mixing bowl, scramble 6 eggs with a hand mixer. You can add a pat of butter or 1⁄2 cup heavy whipping cream for super-rich eggs. You don’t want to, just crack the egg and scramble the eggs in the pan because then the white and the yolk will remain separate.
2. Take your cheddar cheese and grate it. Set aside. Cube your potatoes and sprinkle them with salt and pepper. Using 1⁄2 cup vegetable or canola oil, heat up your saucepan, getting the oil nice and hot before you cook your potatoes so they don’t get soggy. Add a bit of onion for flavor and cook your potatoes. Strain the oil out and put your potatoes back in the pan. Lower your heat, and slowly cook your eggs for a classic potato and egg combination.
3. In a separate pan, fry your bacon. We like a nice hickory bacon. While we prefer a firm, not completely cripsy bacon, you can make yours to your preference. Strain your bacon and place on a plate with a paper towel to soak up the excess oil.
4. Warm your tortillas on either a comal, if you have one, or a cast-iron skillet to simulate a flattop grill.
5. Fill your tortilla with your potato and egg, add your bacon and sprinkle on your cheese. Eat your taco and enjoy!

Ingredients

• 1-1/4 cups sliced fresh mushrooms
• 1/2 cup finely chopped onion
• 1 teaspoon canola oil
• 2 cups water
• 1 can (15 ounces) pizza sauce
• 1 cup chopped pepperoni
• 1 cup chopped fresh tomatoes
• 1/2 cup cooked Italian sausage
• 1/4 teaspoon Italian seasoning
• 1/4 cup grated Parmesan cheese
• Shredded part-skim mozzarella cheese

Directions

1. In a large saucepan, saute mushrooms and onion in oil for 2-3 minutes or until tender. Add the water, pizza sauce, pepperoni, tomatoes, sausage and Italian seasoning. Bring to a boil over medium heat. Reduce heat; cover and simmer for 20 minutes, stirring occasionally.
2. Before serving, stir in Parmesan cheese. Garnish with mozzarella cheese. 

Yield: 4 servings.

Ingredients

• 1 teaspoon vegetable oil
• 1 1/4 cups sliced fresh mushrooms
• 1/2 cup finely chopped onion
• 1 can (15 ounces) pizza sauce
• 1 cup chopped pepperoni
• 1 cup chopped seeded fresh tomatoes
• 1/2 cup cooked Italian sausage
• 1/4 cup grated Parmesan cheese
• Shredded mozzarella cheese

Directions

1. Heat oil in a large saucepan over medium heat.  Add mushroom and onion and sauté until tender, about 3 minutes.
2. Add 2 cups water, pizza sauce, pepperoni, tomatoes, sausage, and Italian seasoning.  
3. Bring to a boil, then reduce heat, cover, and simmer, stirring, occasionally, 20 minutes. 
4. Before serving, stir in Parmesan.  Garnish with mozzarella.

Yield: 4 servings.

Ingredients

• 1 large yellow onion, finely chopped
• 1/4 cup low-sodium chicken broth
• 12 ounces peeled and deveined fresh or thawed frozen medium shrimp
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 3/4 cups 1% milk
• 1 cup of half and half cream
• 1/2 teaspoon Worcestershire sauce.

Directions

1. In a large saucepan over medium heat, combine onion and broth.  Bring to a boil, reduce heat, and simmer, covered, until is tender, about 5 minutes.  Add shrimp, salt, and cayenne and cook until shrimp are pink and opaque, about three minutes.
2. Add milk, half and half, and Worcestershire sauce, if desired.  Cook, stirring often, over medium heat until heated through.

Serves 4

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup white sugar
• 4 teaspoons baking powder
• 1 egg
• 1 cup milk
• 1 quart vegetable oil for frying
• 2 (16 ounce) packages beef frankfurters
• 16 wooden skewers

Directions

1. In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
2. Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
3. Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.

Ingredients

• 1 pound lean ground beef
• 1 (1 ounce) package taco seasoning mix
• 4 (2.5 ounce) Doritos Nacho Cheese Chips
• 2 cups shredded lettuce
• 1 chopped fresh tomato
• 1 cup shredded Cheddar cheese
• 1/3 cup salsa
• 1/2 cup sour cream

Directions

1. Place ground beef in a large skillet. Cook and stir over medium heat until browned. Drain excess oil. Mix in the taco seasoning and prepare according to the directions on the package.
2. With the bags unopened, gently crush the corn chips. Snip the corners off the bags using scissors and slit open the bags along the side edge. Spoon equal amounts of the beef mixture, lettuce, tomato, Cheddar cheese, salsa and sour cream into the bags on top of the crushed chips. Serve in the bag and eat using a fork.

Ingredients

• 4 ripe apples
• 4 wooden skewers
• 14 ounces (1 bag) soft caramel candy
• 2 tbsp water
• 10 ounces semi-sweet chocolate chips
• 2 tbsp shortening
• 2 cups chopped candy bars, chocolate, or nuts

Directions

1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Wash and dry the apples carefully. Remove the stems, and stick the skewers firmly in the stem ends.
3. Place the unwrapped caramels and the water in a microwave-safe bowl. Microwave for 1 minute, then stir, then microwave for and additional minute or until completely melted. The caramel should be smooth and liquid by the end.
4. Hold an apple by the skewer and dip it in the caramel, tilting the bowl at an angle and rotating the apple to cover it completely with a smooth, even layer. Bring it out of the caramel and twirl it upside down to remove excess, then set it on the prepared baking sheet. Repeat with remaining apples.
5. Place the caramel-covered apples in the refrigerator to set for at least 30 minutes.
6. Combine the chocolate and the shortening in a microwave-safe bowl and microwave until melted, stirring every 45 seconds.
7. Dip the caramel-covered apple in the chocolate. If necessary, spoon some chocolate over the top to ensure the apple is completely covered with chocolate. While the chocolate is still wet, dip the bottom half in the chopped candy bars and roll until the bottom half is covered. Place back on the baking sheet and repeat with remaining apples.
8. Chill apples in refrigerator until completely set, about 45 minutes. Always store apples in the refrigerator.