Recipes

Nutriton for Every Day

All the Basics 1st, then we add in the Special Holy Days

Drinks

Egg Nog	Egg Yolks, Sugar, Milk, Cream, Vanilla Extract, Nutmeg Whisk Egg Yolks & Sugar until Pale. Gradually Whisk in Milk & Cream. Cook over medium heat, stirring, until it thickens slightly. Do not boil. Chill. Stir in vanilla & nutmeg. Serve cold with more nutmeg.
Aloe Drink	Aloe Vera Juice, Honey, Lemon Juice, Cold Water Combine Aloe Vera Juice, Cold Water, & Honey in a Pitcher. Stir until Honey Dissolves. Add fresh lemon juice to taste. Serve at room temperature.
Blissful Belly	Ginger, Peppermint, Fennel Seeds, Chamomile, Lemon Peel, Honey Grind Ginger, Fennel & Peppermint. Mix with Chamomile & Lemon Peel. Store mixture in airtight container away from light. Steep 1 teaspoon in hot water & add honey to taste.
Yogurt	Milk, Yogurt Starter, Sweetener, Fruit Heat Milk to Specific Temperature. Cool. Add Starter. Incubate. Keep at warm temperature until set & tangy. Chill & serve with fruit & honey.
Hot Chocolate	Milk, Cocoa Powder, Sugar, Vanilla Extract, Whipped Cream Heat Milk in a saucepan. Whisk in Cocoa Powder & Sugar until dissolved. Heat until steaming but not boiling. Stir in Vanilla. Pour into mugs & top with whipped cream.
Root Beer Floats	Root Beer, Vanilla Ice Cream Scoop Ice Cream into tall glasses. No cooking required. Pour root beer over ice cream & serve immediately with a spoon & straw.
Fruit Punch	Pineapple Juice, Orange Juice, Cranberry Juice, Lemon-Lime Soda Combine Pineapple Juice, Orange Juice, & Cranberry Juice in a Large Pitcher. Just before serving, stir in the lemon-lime soda. Serve in individual glasses.
V8	Tomato Juice, Carrot Juice, Celery Juice, Beet Juice, Lettuce Juice, Watercress Juice, Spinach Juice, Salt, Pepper Juice All Vegetables according to your Juicer’s Instructions. Stir all juices together until fully combined. Season with salt & pepper. Chill thoroughly & serve cold.
Lemonade	Lemons, Sugar, Water, Ice, Mint Leaves Juice Lemons. Make Simple Syrup with Sugar & Water. Combine & Chill. Stir until sugar is completely dissolved & mixture is well combined. Serve over ice with mint garnish.
Smoothies	Fruit, Yogurt, Milk, Honey, Ice, Protein Powder Chop Fruit. Measure Yogurt & Liquid. Add Sweetener & Supplements. Blend until smooth & creamy with no fruit chunks remaining. Pour into glasses & serve immediately.
Tapioca Drink	Tapioca Pearls, Tea, Milk, Sugar, Ice, Fruit Syrup Cook Tapioca Pearls According to Package. Brew Tea. Make Simple Syrup. Assemble drink with pearls, ice, tea, & milk or flavoring. Serve with wide straw for tapioca pearls.
Apple Cider	Apples, Cinnamon Sticks, Cloves, Orange, Brown Sugar, Water Core & Slice Apples & Orange. Combine with Spices & Sugar in Water. Simmer for 2 hours until apples are soft & flavors meld. Strain through cheesecloth & serve warm.
Rescue Tea	Ginger, Lemon, Honey, Turmeric, Cinnamon, Cloves, Water Slice Ginger & Lemon. Combine with Spices in Water. Simmer Gently. Steep for ten minutes to extract all flavors. Strain & add honey & drink while warm.
Breathe Easy Tea	Peppermint Leaves, Eucalyptus Leaves, Thyme, Honey, Lemon Combine Herbs in a tea infuser or loose in a pot. Steep in boiling water for 5-7 minutes. Strain, add honey & lemon to taste, & sip while warm.
Mulled Cider	Apple Cider, Cinnamon Sticks, Cloves, Orange Slices, Nutmeg Combine all Ingredients in a large pot. Simmer for 20-30 minutes to allow flavors to blend. Strain & serve warm in mugs.
Orange Spiced Tea	Black Tea, Orange Peel, Cinnamon, Cloves, Honey Combine Tea, Orange Peel, & Spices in a teapot. Steep in boiling water for 3-5 minutes. Strain & sweeten with honey to taste.
Ginger Tea	Fresh Ginger, Water, Honey, Lemon Slice or grate Fresh Ginger. Simmer ginger in water for 10-15 minutes. Strain, add honey & lemon, & serve hot.
Throat Coat Tea	Slippery Elm, Marshmallow Root, Licorice Root, Honey Combine Herbs in a tea infuser. Steep in boiling water for 5-10 minutes. Strain, add honey, & sip slowly to soothe the throat.
Ambrosia	Oranges, Pineapple, Coconut, Marshmallows, Sour Cream, Cherries Segment Oranges & Drain Pineapple. Combine All Ingredients in Bowl. Fold everything together gently until well mixed. Wait for 1 hour before serving.
Milkshake	Ice Cream, Milk, Flavoring, Whipped Cream, Sprinkles Scoop Ice Cream into Blender. Add Milk & Flavoring. Blend Until Smooth. Pour into tall glass & top with whipped cream. Garnish with sprinkles & serve with straw.
Chai Tea	Black Tea Bags, Water, Milk, Ginger, Cardamom, Cinnamon, Cloves, Sweetener Crush Spices & Simmer in Water for 10 Minutes. Add Tea Bags & Steep. Add milk & sweetener to the pot & gently heat through. Strain into mugs & serve hot.

Sauces

Dill Dip	Sour Cream, Mayonnaise, Dill, Parsley, Onion Powder, Seasonings Combine all Ingredients in a bowl. Mix well until fully incorporated. Chill for at least 1 hour before serving with vegetables or chips.
Gravy	Pan Drippings, Flour, Broth, Salt, Pepper Make a roux with drippings & flour. Gradually whisk in broth until smooth. Simmer until thickened, season with salt & pepper.
Guacamole	Avocados, Lime Juice, Onion, Tomato, Cilantro, Salt, Jalapeño Mash Avocados in Bowl. Dice Onion, Tomato & Jalapeño. Chop Cilantro. Mix all ingredients together & season with salt & lime juice. Serve immediately with tortilla chips.
Spinach Dip	Spinach, Sour Cream, Mayonnaise, Seasonings, Water Chestnuts Thaw & drain spinach. Chop water chestnuts. Mix all ingredients together thoroughly. Chill for several hours before serving.
Dumpling Sauce	Soy Sauce, Vinegar, Garlic, Ginger, Chili Oil, Sesame Oil, Sugar Mince Garlic & Ginger. Combine All Ingredients in Bowl. Whisk Until Sugar Dissolves. Let sit for ten minutes to allow flavors to meld. Serve as dipping sauce for dumplings or spring rolls.
Plum Sauce	Plums, Sugar, Vinegar, Ginger, Garlic, Soy Sauce, Spices Pit & Chop Plums. Cook with Sugar & Vinegar Until Soft. Add Seasonings. Simmer until thickened & plums break down completely. Strain for smooth sauce or leave chunky for texture.
Salsa	Tomatoes, Onion, Cilantro, Lime Juice, Jalapeño, Garlic, Salt Dice Tomatoes & Onion. Chop Cilantro & Jalapeño. Mince Garlic. Combine all ingredients & season with lime juice & salt. Chill for thirty minutes before serving with chips.
Cranberry Sauce	Fresh Cranberries, Sugar, Orange Juice, Water Rinse Cranberries & combine all Ingredients in a saucepan. Simmer until cranberries burst & sauce thickens, about 10-15 minutes. Chill before serving with poultry or meat.
Orange Glaze	Orange Juice, Sugar, Cornstarch, Orange Zest Combine ingredients in a saucepan. Cook over medium heat until thickened. Brush over ham, duck, or baked goods.
Marmalade Glaze	Orange Marmalade, Brown Sugar, Mustard Combine all ingredients in a small saucepan. Heat until sugar dissolves & mixture is smooth. Use to glaze ham or poultry during roasting.
Strawberry & Orange Sauce	Strawberries, Orange Juice, Sugar, Cornstarch Mash strawberries & combine with other ingredients. Simmer until thickened & clear. Serve over pancakes, ice cream, or desserts.
Tangerine & Berries Sauce	Tangerine Juice, Mixed Berries, Sugar, Lemon Juice Combine berries & tangerine juice in a saucepan. Simmer until berries break down. Add sugar & lemon juice. Strain if desired & serve warm or cold.
Spiced Orange Marmalade	Oranges, Sugar, Cinnamon, Cloves, Lemon Juice Slice oranges & cook with sugar & spices. Simmer until thick & gelled. Can in jars or store in refrigerator.
Lemon Glaze	Lemon Juice, Powdered Sugar, Lemon Zest Whisk lemon juice into powdered sugar until smooth. Add lemon zest for extra flavor. Drizzle over cakes, cookies, or pastries.
Maple Icing	Powdered Sugar, Maple Syrup, Butter, Vanilla Beat butter until creamy. Add powdered sugar gradually. Mix in maple syrup & vanilla until smooth. Spread on cakes, cookies, or pastries.
Butterscotch	Brown Sugar, Butter, Cream, Vanilla, Salt Cook sugar & butter until melted. Carefully add cream. Cook to soft-ball stage. Remove from heat, add vanilla & salt. Pour into pan, score when partially set, cut when firm.
Wellington Sauce	Red Wine, Demi-Glace, Mushrooms, Shallots, Herbs Sauté shallots & mushrooms. Deglaze with red wine. Add demi-glace & simmer until reduced. Strain & serve with beef Wellington.
Tartar Sauce	Mayonnaise, Pickles, Capers, Lemon Juice, Herbs Chop pickles & capers finely. Mix all ingredients together. Chill before serving with fried fish.
Apple Sauce	Apples, Sugar, Cinnamon, Water, Lemon Juice Peel, core, & chop Apples. Simmer apples with water, sugar, & cinnamon until soft. Mash or blend to desired consistency. Serve warm or chilled.
Pineapple Relish	Pineapple, Bell Peppers, Onion, Vinegar, Sugar Dice pineapple & vegetables. Combine with vinegar & sugar. Let marinate for several hours before serving.
Chive & Caper Sauce	Sour Cream, Chives, Capers, Lemon Juice, Dill Chop chives & capers. Mix all ingredients together. Serve with fish or roasted meats.

Soups

Won Ton	Won Ton Wrappers, Ground Pork, Ginger, Garlic, Soy Sauce, Chicken Broth Mix filling ingredients & wrap in wonton skins. Simmer in broth until wontons float & are cooked through. Serve in broth with green onions.
Clam Chowder	Clams, Potatoes, Bacon, Onion, Celery, Flour, Cream, Chicken Broth Cook Chopped Bacon. Sauté Onion & Celery in the Bacon Fat. Add Flour to make a Roux. Whisk in broth. Add diced potatoes & simmer until tender. Stir in clams & cream. Heat through without boiling. Serve garnished with bacon bits.
Beef Stew	Beef Chuck, Potatoes, Carrots, Onion, Beef Broth, Tomato Paste, Flour, Bay Leaf Toss Beef in Flour & Brown in a Pot. Add Onion & cook until Soft. Add broth, tomato paste, & bay leaf. Simmer for 1.5 hours. Add potatoes & carrots. Simmer for another hour until beef & vegetables are tender. Remove bay leaf before serving.
Wild Rice & Mushroom Soup	Wild Rice, Mushrooms, Onion, Celery, Cream, Chicken Broth, Thyme Cook Wild Rice according to package directions. Sauté vegetables until tender. Combine all ingredients & simmer until flavors blend. Stir in cream at the end. Serve hot with crusty bread.
Bouillon	Beef or Chicken Bones, Vegetables, Herbs, Water Roast bones & vegetables for depth of flavor. Simmer with water & herbs for several hours. Strain & use as base for soups & sauces.
Beef Barley Soup	Beef, Barley, Carrots, Celery, Onion, Beef Broth, Thyme, Bay Leaf Brown Beef in Pot. Sauté Vegetables. Add Broth, Barley & Herbs. Simmer for 1 hour until beef is tender & barley is cooked. Remove bay leaf & serve hot.
Chili	Ground Beef, Kidney Beans, Tomatoes, Onion, Chili Powder, Garlic Brown Ground Beef with Onion & Garlic. Add Remaining Ingredients. Simmer for 30 minutes until flavors are well combined. Top with cheese & onions & serve.
Beef Noodle Soup	Beef, Noodles, Beef Broth, Onion, Garlic, Ginger, Soy Sauce, Star Anise, Green Onions Brown Beef in Pot. Sauté Aromatics. Add Broth & Spices. Simmer until Tender. Cook noodles separately according to package directions. Combine noodles & broth in bowls & garnish with green onions.
Tomato Egg Drop Soup	Tomatoes, Eggs, Chicken Broth, Cornstarch, Green Onions, Salt, White Pepper Chop Tomatoes. Beat Eggs. Make Slurry with Cornstarch & Water. Simmer tomatoes in broth until soft then slowly drizzle in eggs. Thicken with cornstarch slurry & garnish with green onions.
Fish Maw Soup	Fish Maw, Chicken Broth, Ginger, Shitake Mushrooms, Bamboo Shoots, Soy Sauce Soak Fish Maw until Soft. Slice Mushrooms & Bamboo Shoots. Shred Ginger. Simmer all ingredients in broth until fish maw is tender & gelatinous. Season with soy sauce & serve hot.
West Lake Beef Soup	Ground Beef, Egg Whites, Cornstarch, Beef Broth, Peas, Carrots, Salt, White Pepper Mix Ground Beef with Egg Whites & Cornstarch. Dice Carrots. Prepare Peas. Bring broth to simmer & add beef mixture in small clusters. Add vegetables & cook until beef floats to the top.
Hot & Sour Soup	Chicken Broth, Tofu, Wood Ear Mushrooms, Bamboo Shoots, Vinegar, White Pepper, Soy Sauce Shred Tofu, Mushrooms & Bamboo Shoots. Make Slurry with Cornstarch & Water. Bring broth to boil & add ingredients then season with vinegar & pepper. Thicken with cornstarch slurry & serve immediately.
Black Sesame Soup	Black Sesame Seeds, Rice, Water, Sugar, Rock Sugar Toast Sesame Seeds Until Fragrant. Grind with Rice & Water. Strain Mixture. Simmer with sugar until thickened to soup consistency. Serve warm as dessert or breakfast.
Sweet Red Bean Soup	Red Beans, Water, Sugar, Orange Peel, Lotus Seeds, Sago Soak Red Beans Overnight. Cook Until Soft. Add Sugar & Flavorings. Simmer until beans are broken down & soup is thick. Serve hot or chilled depending on season.
Winter Melon Soup	Winter Melon, Chicken Broth, Ginger, Green Onions, Goji Berries, Salt Peel & Cube Winter Melon. Slice Ginger & Green Onions. Soak Goji Berries. Simmer winter melon in broth with ginger until tender & translucent. Add goji berries & garnish with green onions before serving.
Chicken Corn Soup	Chicken Broth, Creamed Corn, Chicken Breast, Egg, Cornstarch, White Pepper Shred Chicken Breast. Beat Egg. Make Slurry with Cornstarch & Water. Bring broth & creamed corn to boil then add chicken & cook through. Thicken with slurry & drizzle egg while stirring constantly.
Seafood Tofu Soup	Tofu, Shrimp, Scallops, Chicken Broth, Peas, Carrots, Ginger, Salt Cube Tofu. Clean Shrimp & Scallops. Dice Carrots. Slice Ginger. Simmer broth with ginger & carrots then add seafood & tofu. Cook until seafood is done & adjust seasoning before serving.
Crab Meat Soup	Crab Meat, Fish Maw, Chicken Broth, Eggs, Ginger, Green Onions, Rice Wine Shred Crab Meat. Soak Fish Maw. Beat Eggs. Slice Ginger & Green Onions. Bring broth to simmer & add fish maw & crab meat then cook gently. Drizzle in eggs while stirring & garnish with green onions.
Porridge	Rice, Water, Salt, Toppings, Milk, Sugar Rinse Rice. Combine with Water & Salt in Pot. Cook Over Low Heat. Simmer until rice breaks down & mixture thickens to creamy consistency. Serve hot with sweet or savory toppings as desired.
Cream of Mushroom Soup	Mushrooms, Butter, Flour, Milk, Cream, Onion, Garlic, Thyme Slice Mushrooms. Sauté with Onion & Garlic. Make Roux with Butter & Flour. Add milk slowly while whisking then simmer until thickened. Stir in cream & season with herbs before serving.
Miso Soup	Miso Paste, Dashi, Tofu, Wakame, Green Onions, Tofu Make Dashi Stock. Cube Tofu. Soak Wakame. Slice Green Onions. Dissolve miso paste in hot dashi without boiling. Add tofu & wakame & garnish with green onions.
Matzo Ball Soup	Matzo Meal, Eggs, Chicken Broth, Chicken, Carrots, Celery, Dill Make Matzo Ball Dough with Matzo Meal & Eggs. Chill. Simmer in Broth. Cook matzo balls in simmering broth until light & fluffy. Serve in bowls with chicken, vegetables, & broth.
Gumbo	Chicken, Sausage, Shrimp, Okra, Bell Peppers, Onion, Celery, Flour, Oil Make Dark Roux with Flour & Oil. Chop Holy Trinity Vegetables. Brown Meats. Simmer all ingredients together until flavors meld & gumbo thickens. Serve over rice with file powder sprinkled on top.
Jambalaya	Rice, Chicken, Sausage, Shrimp, Onion, Bell Peppers, Celery, Tomatoes, Broth Brown Meats. Sauté Vegetables. Add Rice & Broth. Season with Cajun Spices. Cook until rice is tender & liquid is absorbed. Stir in shrimp at the end & cook until pink.
Paella	Rice, Saffron, Chicken, Seafood, Bell Peppers, Peas, Onion, Garlic, Olive Oil Sauté Chicken & Seafood. Add Rice & Saffron. Pour in Broth. Cook until rice is tender & liquid is absorbed. Garnish with peas & lemon wedges & serve from pan.
Minestrone	Vegetables, Beans, Pasta, Tomatoes, Broth, Herbs, Parmesan Cheese Chop Vegetables. Sauté Aromatics. Add Broth, Tomatoes & Beans. Cook Pasta Separately. Simmer until vegetables are tender & flavors combine. Serve with grated parmesan & crusty bread.
Bean & Bacon Soup	Navy Beans, Bacon, Onion, Carrots, Celery, Chicken Broth, Thyme Soak Beans Overnight. Cook Bacon Until Crisp. Sauté Vegetables in Bacon Fat. Simmer beans with vegetables & broth until tender. Crumble bacon on top before serving hot.
Cheese Soup	Cheese, Butter, Flour, Milk, Broth, Vegetables, Mustard, Worcestershire Make Roux with Butter & Flour. Add Milk & Broth Slowly. Shred Cheese. Add cheese gradually while stirring until melted & smooth. Season with mustard & worcestershire sauce & serve hot.
Chicken Noodle Soup	Chicken, Noodles, Carrots, Celery, Onion, Chicken Broth, Herbs Cook Chicken Until Tender. Shred Meat. Chop Vegetables. Cook Noodles. Simmer vegetables in broth until tender then add chicken & noodles. Garnish with fresh herbs & serve warm.
Potato Soup	Potatoes, Onion, Celery, Chicken Broth, Cream, Butter, Bacon, Chives Dice Potatoes & Vegetables. Sauté in Butter. Add Broth & Simmer. Cook until potatoes are tender then mash or blend to desired consistency. Stir in cream & top with bacon & chives.
Fruit Soup	Mixed Fruits, Juice, Sugar, Cinnamon, Lemon Juice, Cornstarch, Yogurt Chop Fruits. Make Syrup with Juice, Sugar & Spices. Thicken with Cornstarch. Simmer fruits in syrup until tender but not mushy. Serve chilled with dollop of yogurt or cream.
Pea Soup	Split Peas, Ham, Onion, Carrots, Celery, Bay Leaf, Thyme, Broth Rinse Split Peas. Dice Ham & Vegetables. Sauté Vegetables. Simmer all ingredients until peas break down & soup thickens. Remove bay leaf & season with salt & pepper before serving.
Lotus Root Soup	Lotus Root, Pork Ribs, Peanuts, Chicken Broth, Ginger, Salt, Goji Berries Peel & Slice Lotus Root. Blanch Pork Ribs. Crush Ginger. Soak Peanuts. Simmer all ingredients in broth until lotus root & pork are tender. Skim off any fat & adjust salt before serving hot.
Leek Soup	Leeks, Potatoes, Butter, Cream, Chicken Broth Clean & slice leeks. Sauté in butter until soft. Add potatoes & broth, simmer until tender. Blend until smooth. Stir in cream & serve hot.
Squash Soup	Butternut Squash, Onion, Vegetable Broth, Cream, Nutmeg, Sage Roast or steam Squash until tender. Sauté onion until translucent. Combine squash, onion, & broth. Simmer, then blend until smooth. Stir in cream & seasonings. Garnish with a drizzle of cream & fresh sage.

Appetizers

Shredded Jerky	Beef, Soy Sauce, Worcestershire, Smoke, Pepper, Garlic, Sugar Slice Meat Thin with Grain. Marinate with Sauce & Spices. Dehydrate Low & Slow. Dry until tough & chewy but not brittle. Shred for use in recipes or snacks.
Salmon Jerky	Salmon Fillets, Soy Sauce, Brown Sugar, Ginger, Garlic, Pepper Slice Salmon Thin with Grain. Marinate with Sauce & Spices. Dehydrate. Dry until firm & leathery but not brittle. Store in airtight container for snacks.
Pemmican	Jerky, Tallow, Dried Berries, Salt Grind Jerky into Powder. Melt Tallow. Mix with Berries & Salt. Press mixture into molds & let cool completely. Store in airtight containers for long term preservation.
Meat Bars	Ground Meat, Oats, Eggs, Vegetables, Spices, Binder, Oil Mix All Ingredients. Press into Baking Pan. Score into Bars. Bake until cooked through & firm. Cool & store for portable protein.
Meat Stick	Ground Meat, Casings, Spices, Cure, Sugar, Garlic Grind Meat & Mix with Seasonings. Stuff into Casings. Smoke or Dehydrate. Dry until firm & shelf stable. Package for snacks or hiking food.
Trail Mix	Nuts, Dried Fruit, Chocolate Chips, Seeds, Pretzels, Cereal Combine all Ingredients in a large bowl. No cooking required. Store in an airtight container for snacks on the go.
Chex Mix	Chex Cereal, Pretzels, Nuts, Butter, Worcestershire Sauce, Seasonings Combine cereal, pretzels, & nuts in a large bowl. Melt butter with seasonings & pour over mixture. Toss to coat. Bake at 250°F for 1 hour, stirring every 15 minutes.
Popcorn	Popcorn Kernels, Oil, Salt, Butter Heat Oil in Large Pot with Lid. Add Popcorn Kernels. Shake the pot continuously until popping stops. Toss with melted butter & salt & serve immediately.
Caramel Corn	Popcorn, Brown Sugar, Butter, Corn Syrup, Baking Soda, Vanilla, Salt Pop Corn & Remove Unpopped Kernels. Make Caramel with Sugar, Butter & Syrup. Bake at low temperature until crisp. Break into clusters & store airtight.
Fruit Leather	Fresh Fruit, Lemon Juice, Honey Puree Fruit with Lemon Juice & Honey. Spread Thin on Baking Sheet. Bake at low temperature until no longer sticky. Cool completely & cut into strips before rolling.
Fruit Bars	Flour, Oats, Brown Sugar, Butter, Fruit Preserves, Baking Soda Mix Oats, Flour, Sugar & Butter for Crust. Press into Pan. Spread with Fruit Filling. Bake until golden brown & let cool completely. Cut into bars & store in airtight container.
Deviled Eggs	Eggs, Mayonnaise, Mustard, Paprika, Salt, Pepper Hard boil Eggs, cool, peel, & cut in half lengthwise. Remove yolks & mash with mayonnaise, mustard, & seasonings. Pipe or spoon yolk mixture back into egg whites. Sprinkle with paprika.
Smoked Salmon Appetizer	Smoked Salmon, Cream Cheese, Capers, Red Onion, Dill, Crackers Slice red onion & chop dill. Spread cream cheese on crackers, top with salmon & garnishes. Arrange on platter & serve immediately.
Roasted Garlic	Whole Garlic Heads, Olive Oil, Salt, Pepper Slice tops off garlic heads & drizzle with olive oil. Wrap in foil & bake at 400°F for 30-40 minutes until soft. Squeeze roasted garlic onto bread or use in recipes.
Roasted Chestnuts	Chestnuts Score chestnuts with an X on the flat side. Roast at 425°F for 15-20 minutes until shells open. Peel while warm & serve.
Stuffed Mushrooms	Mushrooms, Cream Cheese, Bread Crumbs, Garlic, Herbs, Parmesan Remove mushroom stems & chop finely. Mix with other ingredients & stuff into mushroom caps. Bake at 375°F until golden & bubbly.
Candied Lotus Seeds	Lotus Seeds, Rock Sugar, Water, Honey, Sesame Seeds Soak Lotus Seeds. Make Syrup with Sugar & Water. Add Seeds. Simmer until seeds are tender & syrup thickens. Coat with honey & sesame seeds & let cool.
Rice Crackers	Rice Flour, Water, Salt, Sesame Seeds, Oil, Seasonings Mix Rice Flour, Water & Salt. Roll Thin. Cut into Shapes. Bake or fry until crisp & lightly golden. Sprinkle with seasonings while still warm.
Spring Rolls	Spring Roll Wrappers, Pork, Shrimp, Vegetables, Vermicelli, Mushrooms Cook Filling Ingredients. Wrap in Spring Roll Skins. Seal with Egg Wash. Fry in hot oil until golden brown & crispy. Drain & serve with sweet chili sauce.
Ants on a Log	Celery, Peanut Butter, Raisins Wash & Cut Celery Sticks. Fill with Peanut Butter. Press raisins into the peanut butter. Serve immediately or chill until ready to eat.
Bread & Butter Pickles	Cucumbers, Onions, Vinegar, Sugar, Turmeric, Mustard Seeds, Celery Seeds Slice Cucumbers & Onions. Make Brine with Vinegar, Sugar & Spices. Pour hot brine over vegetables & process in jars. Wait 2 weeks before opening for best flavor.
Pickled Cherries	Cherries, Vinegar, Sugar, Cinnamon, Cloves, Allspice, Peppercorns Wash & Stem Cherries. Make Pickling Liquid with Vinegar, Sugar & Spices. Simmer cherries in liquid for 5 minutes until slightly softened. Pack into jars & store in refrigerator for up to 1 month.
Pickled Onions	Red Onions, Vinegar, Sugar, Salt, Peppercorns, Bay Leaves Slice Onions Thinly. Heat Vinegar, Sugar, Salt & Spices until Dissolved. Pour hot vinegar mixture over onions & let cool. Refrigerate for at least 4 hours before using.
Pickled Beets	Beets, Vinegar, Sugar, Water, Salt, Onion, Mustard Seeds Roast or Boil Beets until Tender. Peel & Slice. Make Pickling Brine. Combine beets & brine in jars & seal while hot. Store in cool dark place for 2 weeks before opening.
Mixed Nuts	Assorted Nuts, Butter, Salt, Spices Toss nuts with melted butter & seasonings. Spread on baking sheet & roast at 350°F for 10-15 minutes. Cool completely before serving.
Roasted Eggplant	Eggplant, Olive Oil, Garlic, Herbs, Salt Cube eggplant & toss with oil & seasonings. Roast at 425°F until tender & browned. Serve as side or in dips.
Baked Eggplant	Eggplant, Olive Oil, Garlic, Tomato Sauce, Mozzarella Cheese, Parmesan Cheese, Basil Slice Eggplant & brush with Olive Oil. Mince Garlic. Bake eggplant until tender. Layer with tomato sauce, garlic, & cheeses. Bake until cheese is bubbly & golden. Garnish with fresh basil.

Fried

Fried Mushrooms	Mushrooms, Flour, Eggs, Bread Crumbs, Oil Clean mushrooms & dip in flour, then egg, then bread crumbs. Fry in hot oil until golden brown. Serve with dipping sauce.
Onion Rings	Onions, Flour, Baking Powder, Milk, Bread Crumbs, Oil Slice onions into rings. Make batter with flour, baking powder, & milk. Dip rings in batter, then bread crumbs. Fry until golden. Drain on paper towels & serve hot.
Crab Cakes	Crab Meat, Bread Crumbs, Egg, Mayonnaise, Old Bay Seasoning, Lemon Combine all Ingredients gently, being careful not to break up crab meat too much. Form into patties & pan-fry until golden brown on both sides. Serve with lemon wedges & tartar sauce.
Cheese Curds	Cheese Curds, Flour, Baking Powder, Buttermilk, Egg, Oil, Salt, Garlic Powder Mix Batter with Flour, Buttermilk & Egg. Coat Cheese Curds. Heat Oil to 375°F. Fry until golden brown & drain on paper towels. Serve immediately with ranch or marinara sauce.
French Fries	Potatoes, Oil, Salt, Pepper, Herbs Cut Potatoes into Strips. Soak in Cold Water. Dry Thoroughly. Fry twice at different temperatures for crisp exterior. Toss with salt & serve hot with ketchup or mayonnaise.
Fish Sticks	White Fish, Bread Crumbs, Flour, Eggs, Lemon Cut fish into strips. Dip in flour, egg, then bread crumbs. Bake or fry until golden & cooked through. Serve with tartar sauce & lemon wedges.
Shrimp Chips	Shrimp Chips, Oil, Salt, Shrimp Powder Heat Oil in Deep Pot. Test Temperature with 1 Chip. Fry chips in small batches until they puff & expand. Drain on paper towels & sprinkle with seasoning.
Fried Tofu	Tofu, Cornstarch, Oil, Soy Sauce, Ginger, Garlic Press & Cube Tofu. Coat with Cornstarch. Heat Oil in Pan. Fry until golden & crisp on all sides. Toss with sauce or serve with dipping sauce.
Fried Wontons	Wonton Wrappers, Ground Pork, Shrimp, Green Onions, Ginger, Soy Sauce, Oil Mix Pork, Shrimp, Green Onions & Seasonings. Fill Wrappers & Fold. Fry in hot oil until golden brown & crispy. Drain on paper towels & serve with dipping sauce.
Fried Green Tomatoes	Green Tomatoes, Cornmeal, Flour, Buttermilk, Egg, Oil, Salt, Pepper Slice Tomatoes Thick. Dredge in Flour, Buttermilk & Cornmeal. Fry in hot oil until golden & crisp on both sides. Drain on paper towels & season with salt.
Fried Plantain	Plantains, Oil, Salt Peel & Slice Plantains. Heat Oil in Skillet. Fry until caramelized & tender on each side. Sprinkle with salt & serve as side dish.
Caramelized Onions	Onions, Butter, Oil, Sugar, Salt Slice onions thinly. Cook slowly in butter & oil. Add sugar & salt, cook for 30-40 minutes until golden brown. Use as topping for burgers, sandwiches, or pizzas.

Salads

Jello Salad	Jello, Fruit, Whipped Topping, Marshmallows Prepare Jello according to package directions. Add fruit & other ingredients before it sets. Chill until firm & serve.
Fruit Salad	Apples, Bananas, Oranges, Grapes, Berries, Yogurt, Honey, Lemon Juice Chop All Fruits into Bite Size Pieces. Make Dressing with Yogurt, Honey & Lemon. Gently mix fruits with dressing to avoid bruising. Serve immediately or chill for up to 2 hours.
Broccoli Bacon Salad	Broccoli, Bacon, Raisins, Sunflower Seeds, Red Onion, Mayonnaise, Vinegar, Sugar Chop Broccoli, cook & crumble Bacon, slice Onion. Whisk together mayonnaise, vinegar, & sugar for dressing. Toss all ingredients with dressing & chill before serving.
Taco Salad	Lettuce, Ground Beef, Cheese, Tomatoes, Avocado, Sour Cream, Salsa, Tortilla Chips Brown Ground Beef with taco seasoning. Chop vegetables & grate cheese. No additional cooking required after beef is prepared. Layer ingredients in a bowl or serve buffet-style for assembly.
Potato Salad	Potatoes, Mayonnaise, Mustard, Celery, Onion, Eggs, Pickle Relish Boil Potatoes until Tender. Chop Vegetables & Eggs. Mix Dressing. Combine all ingredients while potatoes are still warm. Chill for 2 hours before serving.
Salmon, Tuna, Turkey or Chicken Salad	Meat, Mayonnaise, Pickles, Mustard, (Ranch) Celery, Onion, Lemon Juice, Dill, Salt, Pepper Flake Meat. Dice Celery & Onion. Chop Dill. Combine All Ingredients. Mix gently until well combined but not mashed. Serve on bread, crackers or lettuce leaves.
Waldorf Salad	Apples, Celery, Walnuts, Mayonnaise, Lemon Juice Chop apples, celery, & walnuts. Mix with mayonnaise & lemon juice. Chill before serving on lettuce leaves.
Cobb Salad	Lettuce, Chicken, Bacon, Avocado, Tomato, Eggs, Blue Cheese, Red Wine Vinaigrette Chop Lettuce. Cook & Dice Chicken & Bacon. Slice Avocado, Tomato & Eggs. Arrange ingredients in rows over the lettuce bed. Serve with dressing & crusty bread on the side.
Christmas Fruit Salad	Seasonal Fruits, Citrus Juice, Honey, Mint Chop fruits into bite-sized pieces. Toss with citrus juice & honey. Garnish with fresh mint before serving.
Cranberry Orange Pecan Salad	Greens, Cranberries, Orange Segments, Pecans, Vinaigrette Wash & dry greens. Segment oranges. Toast pecans for extra flavor. Toss all ingredients with vinaigrette just before serving.

Starches

Rice	Rice, Water, Salt, Butter Rinse Rice. Combine with Water & Salt in Pot. Bring to Boil. Reduce heat & simmer until all water is absorbed. Fluff with fork & serve immediately.
Fried Rice	Cold Cooked Rice, Eggs, Soy Sauce, Peas, Carrots, Onion, Garlic, Sesame Oil Scramble Eggs in a Wok or Large Skillet. Remove & set aside. Sauté onion, garlic, peas, & carrots. Add rice & stir-fry. Add soy sauce. Stir in the scrambled eggs. Drizzle with sesame oil before serving.
Yang Zhou Fried Rice	Rice, Shrimp, Char Siu, Eggs, Peas, Carrots, Green Onions, Soy Sauce, Oil Use Day Old Rice. Dice Ingredients. Scramble Eggs. Heat Wok with Oil. Stir fry ingredients quickly then add rice & seasonings. Toss until heated through & serve hot.
Wild Rice Dressing	Wild Rice, Celery, Onion, Mushrooms, Broth, Herbs, Butter Cook Wild Rice according to package directions. Sauté vegetables in butter. Combine rice with vegetables & herbs. Bake until heated through. Serve as a side dish with poultry or meat.
Wild Rice Pilaf	Wild Rice, Broth, Onion, Celery, Herbs, Butter Sauté onion & celery in butter. Add rice & toast lightly. Add broth & herbs, simmer until rice is tender. Fluff with fork before serving.
Wild Mushroom Bread Pudding	Bread, Wild Mushrooms, Eggs, Cream, Herbs, Cheese Sauté mushrooms. Cube bread & mix with mushroom mixture. Combine eggs & cream, pour over bread. Bake until set. Let rest before serving.
Grits	Grits, Water, Salt, Butter, Milk, Cheese Bring Water to Boil with Salt. Whisk in Grits. Reduce Heat. Simmer until thickened & stir in butter & cheese. Serve hot as breakfast side or main dish.
Hominy	Hominy, Water, Salt, Butter, Bacon Drain & Rinse Canned Hominy. Sauté Bacon. Add Hominy & Water. Simmer for twenty minutes until flavors combine. Stir in butter & season with salt before serving.
Polenta	Cornmeal, Water, Salt, Butter, Cheese, Pepper Bring Water to Boil with Salt. Whisk in Cornmeal. Reduce Heat. Stir frequently until thick & creamy. Stir in butter & cheese & serve immediately.
Quinoa	Quinoa, Water, Salt, Butter, Herbs Rinse Quinoa Thoroughly. Combine with Water & Salt. Bring to Boil. Simmer until liquid is absorbed & germ rings visible. Fluff with fork & season with butter & herbs.
Couscous	Couscous, Water, Salt, Butter, Olive Oil, Herbs Bring Water to Boil with Salt & Butter. Pour Over Couscous. Let stand until liquid is absorbed & grains are tender. Fluff with fork & season with oil & herbs.
Oatmeal	Oats, Water, Milk, Salt, Toppings, Sweetener Combine Oats, Liquid & Salt in Pot. Bring to Simmer. Cook until oats are tender & desired consistency. Add toppings & sweetener & serve hot.
Pizza	Pizza Dough, Pizza Sauce, Shredded Mozzarella Cheese, Pepperoni, Olive Oil Stretch Dough into a Round. Brush with Olive Oil & spread Sauce over the Top. Sprinkle with cheese & arrange pepperoni. Bake at 475°F on a preheated pizza stone or pan until crust is golden.
Mashed Potatoes	Potatoes, Butter, Milk, Salt, Pepper Peel & boil potatoes until tender. Drain well. Mash potatoes with butter, milk, salt, & pepper. Serve hot with additional butter if desired.
Fried Hashbrowns	Potatoes, Onion, Oil, Salt, Pepper Shred Potatoes & Onion. Squeeze Out Excess Moisture. Pan fry until golden brown & crispy on both sides. Season with salt & pepper & serve hot.
Baked Potatoes	Potatoes, Olive Oil, Salt, Butter, Sour Cream, Chives Scrub Potatoes & prick with a fork. Rub with Olive Oil & Salt. Bake at 400°F for 45-60 minutes until tender when pierced with a fork. Split open & fluff with a fork. Top with butter, sour cream, & chives.
Potatoes Au Gratin	Potatoes, Cheese, Cream, Garlic, Butter, Salt, Pepper, Nutmeg Thinly slice Potatoes. Grate Cheese. Mince Garlic. Layer potatoes in a baking dish with cheese, garlic, & cream mixture. Bake until golden & bubbly. Let rest for 10 minutes before serving.
Potato & Mushroom Au Gratin	Potatoes, Mushrooms, Cheese, Cream, Garlic, Thyme, Butter, Salt, Pepper Slice Potatoes & Mushrooms Thinly. Sauté Mushrooms with Garlic & Thyme. Layer potatoes & mushrooms in a baking dish. Pour cream over the top. Sprinkle with cheese & bake until golden & bubbly.
Sweet Potatoes	Sweet Potatoes, Butter, Brown Sugar, Cinnamon, Marshmallows Bake or boil sweet potatoes until tender. Mash with butter, sugar, & spices. Top with marshmallows. Bake until marshmallows are golden brown.
Candy Yams	Yams, Brown Sugar, Butter, Marshmallows, Cinnamon, Nutmeg Peel & slice Yams. Arrange in a baking dish. Sprinkle with brown sugar, dot with butter, & add spices. Bake until tender. Top with marshmallows & bake until golden. Serve hot as a sweet side dish.

Pasta

Gnocchi	Potatoes, Flour, Egg, Salt, Nutmeg, Parmesan Cheese Cook & Rice Potatoes. Mix with Flour, Egg & Seasonings. Roll & Cut Dough. Boil in salted water until they float to the surface. Toss with sauce & grated cheese before serving.
Ravioli	Fresh or Frozen Ravioli, Marinara Sauce, Parmesan Cheese, Olive Oil, Basil Bring a Large Pot of Salted Water to a Boil. Cook ravioli according to package directions until they float. Drain. Toss with warmed marinara sauce. Serve topped with Parmesan & fresh basil.
Beef Noodles	Beef, Noodles, Broth, Vegetables, Soy Sauce, Ginger Slice beef thinly. Cook noodles according to package directions. Simmer beef & vegetables in broth with soy sauce & ginger. Serve broth & beef over cooked noodles.
Lasagna	Lasagna Noodles, Ground Beef, Ricotta Cheese, Mozzarella Cheese, Parmesan Cheese, Marinara Sauce, Egg, Parsley Brown Beef & mix with Sauce. Combine Ricotta, Egg, Parsley, & Parmesan. Layer sauce, noodles, & cheese mixtures in a baking dish. Bake covered at 375°F for 50 minutes. Uncover & bake 10 more minutes. Let stand for 15 minutes before cutting & serving.
Spaghetti	Spaghetti Noodles, Ground Beef, Marinara Sauce, Onion, Garlic, Parmesan Cheese Brown Beef with Onion & Garlic. Stir in Marinara Sauce & simmer. Cook spaghetti in boiling salted water until al dente. Drain. Top spaghetti with sauce & garnish with grated Parmesan cheese.
Longevity Noodles	Long Noodles, Chicken, Mushrooms, Bamboo Shoots, Soy Sauce, Oyster Sauce Cook Noodles Without Breaking. Slice Chicken & Vegetables. Make Sauce. Stir fry ingredients & combine with unbroken noodles. Serve as symbolic dish for birthdays & celebrations.
Birthday Noodles	Long Noodles, Chicken, Vegetables, Soy Sauce, Sesame Oil Cook noodles according to package directions without breaking them. Stir-fry chicken & vegetables with soy sauce. Serve noodles topped with stir-fry, representing long life.
Pad Thai	Rice Noodles, Shrimp, Tofu, Bean Sprouts, Eggs, Peanuts, Lime, Fish Sauce Soak Noodles. Sauté Shrimp & Tofu. Make Sauce with Fish Sauce, Sugar & Lime. Stir fry everything together quickly over high heat. Garnish with peanuts & lime wedges & serve hot.
Chao Mian	Noodles, Pork, Shrimp, Vegetables, Soy Sauce, Oyster Sauce, Garlic, Oil Cook Noodles. Slice Meat & Vegetables. Heat Wok with Oil. Stir fry ingredients quickly over high heat then add noodles. Toss with sauces & serve hot.
Dan Dan Noodles	Noodles, Ground Pork, Si Chuan Peppercorns, Chili Oil, Peanut Butter, Soy Sauce Cook Noodles. Brown Pork with Peppercorns. Make Sauce with Chili Oil & Peanut Butter. Assemble bowls with noodles, pork, & sauce mixture. Mix well before eating & adjust spice level.
Beef Stroganoff	Beef Sirloin, Onion, Mushrooms, Beef Broth, Sour Cream, Flour, Egg Noodles, Butter Slice Beef into thin strips. Chop Onion & slice Mushrooms. Brown beef in butter & set aside. Sauté onion & mushrooms. Add flour, then broth to make gravy. Return beef to pan & simmer. Stir in sour cream. Serve over cooked egg noodles.
Fettuccine Alfredo	Fettuccine, Butter, Cream, Parmesan Cheese, Garlic, Nutmeg, Salt, Pepper Cook Pasta Al Dente. Melt Butter with Cream. Grate Parmesan. Mince Garlic. Combine hot pasta with sauce & cheese until creamy. Serve immediately with extra parmesan on top.
Udon	Udon Noodles, Dashi, Soy Sauce, Mirin, Toppings, Green Onions Cook Noodles According to Package. Make Broth with Dashi & Seasonings. Simmer broth until flavors are well combined. Assemble bowls with noodles, broth & toppings.
Rice Noodles	Rice Noodles, Water, Salt, Oil Soak Noodles in Warm Water Until Soft. Drain & Rinse. Boil briefly until tender but still chewy. Use in stir fries, soups, or salad dishes.
Rigatoni	Rigatoni Pasta, Salt, Water, Sauce, Cheese, Herbs Bring Water to Boil with Salt. Cook Pasta Until Al Dente. Drain. Toss with sauce & toppings until well coated. Garnish with cheese & fresh herbs & serve.
Shell Pasta	Shell Pasta, Salt, Water, Cheese, Sauce, Vegetables Cook Pasta in Boiling Salted Water. Drain & Rinse. Prepare Sauce. Combine with sauce & fillings in baking dish. Bake until bubbly & golden on top.
Vermicelli	Rice Vermicelli, Water, Vegetables, Protein, Herbs, Sauce Soak Noodles in Hot Water Until Soft. Drain. Prepare Vegetables & Protein. Stir fry quickly with sauce & ingredients. Garnish with herbs & serve as main or side.
Linguini	Linguini, Olive Oil, Garlic, Herbs, Parmesan, Salt, Pepper Cook Linguini in Salted Water. Sauté Garlic in Oil. Chop Fresh Herbs. Toss hot pasta with garlic oil & seasoning. Garnish with herbs & grated cheese before serving.
Angel Hair	Angel Hair Pasta, Olive Oil, Garlic, Tomatoes, Basil, Parmesan, Red Pepper Cook Pasta Very Briefly. Sauté Garlic & Tomatoes. Chop Fresh Basil. Toss delicate pasta gently with sauce to avoid breaking. Serve immediately as it cools & sticks quickly.
Ramens	Ramen Noodles, Broth, Eggs, Pork, Green Onions, Seaweed, Bamboo Shoots Cook Noodles. Simmer Broth with Seasonings. Soft Boil Eggs. Slice Pork & Toppings. Assemble bowls with noodles, broth, & arranged toppings. Serve hot with chopsticks & spoon.
Macaroni & Cheese	Macaroni, Cheese, Milk, Butter, Flour, Bread Crumbs Cook Macaroni according to package directions. Make a cheese sauce with milk, butter, flour, & cheese. Combine macaroni with sauce, top with bread crumbs, & bake until bubbly. Serve hot as a main dish or side.

Pastries

Mushroom Pasties	Mushrooms, Puff Pastry, Onion, Thyme, Garlic, Cream, Egg, Salt Sauté Mushrooms, Onion & Garlic. Roll Pastry into Circles. Add Filling. Fold & seal pasties & bake until golden & puffed. Serve warm as a main dish or appetizer.
Chicken & Bacon Pasties	Pastry, Chicken, Bacon, Potato, Onion, Herbs, Egg, Salt, Pepper Dice Chicken, Bacon & Vegetables. Season. Wrap in Pastry. Seal Edges. Bake until pastry is golden & filling is cooked. Serve hot or cold as handheld meal.
Pot Pie	Pie Crust, Chicken, Vegetables, Broth, Cream, Herbs, Egg Cook Chicken & Vegetables. Make Cream Sauce. Assemble in Pie Dish. Bake until crust is golden & filling is hot. Cool for few minutes before serving.
Meat Pie	Pie Crust, Ground Meat, Potato, Carrot, Onion, Gravy, Herbs, Egg Cook Meat & Vegetables. Make Gravy. Line Pie Dish with Crust. Add Filling. Bake until crust is golden & filling is bubbly. Cool slightly before slicing & serving.
Venison Wellington	Venison Tenderloin, Puff Pastry, Mushrooms, Prosciutto, Egg Wash Sear venison. Sauté mushrooms until dry. Layer prosciutto, mushrooms, then venison on pastry. Wrap tightly, brush with egg wash, & bake until golden. Let rest before slicing.
Goose Wellington	Goose Breast, Puff Pastry, Mushrooms, Pâté, Egg Wash Sear goose breast. Sauté mushrooms until dry. Wrap goose in pastry with mushroom duxelles & pâté. Brush with egg wash. Bake until pastry is golden & goose is cooked to preference.
Shu Mai	Dumpling Wrappers, Pork, Shrimp, Mushrooms, Bamboo, Ginger, Soy Sauce Mix Filling Ingredients. Fill Wrappers & Shape. Prepare Steamer. Steam until wrappers are cooked & filling is hot. Serve with tea & dipping sauces.
Dumplings	Flour, Water, Ground Meat, Cabbage, Ginger, Soy Sauce, Wrappers Mix Filling Ingredients. Place a spoonful in the center of each wrapper. Steam, boil, or pan-fry until cooked through & wrapper is tender. Serve with dipping sauce.
Rice Dumpling	Glutinous Rice, Bamboo Leaves, Meat, Mushrooms, Chestnuts, Soy Sauce Soak Rice & Leaves. Prepare Fillings. Wrap Rice & Fillings in Leaves. Steam or boil for several hours until rice is cooked. Unwrap & serve hot as traditional dish.
Barbecued Pork Buns	Flour, Yeast, Barbecued Pork, Oyster Sauce, Hoisin Sauce, Sugar, Sesame Oil Make Dough. Dice Barbecued Pork & Mix with Sauces. Wrap in Dough. Steam until buns are fluffy & filling is hot. Serve warm as dim sum item.
Pork Buns	Pork Belly, Hoisin Sauce, Soy Sauce, 5 Spice Powder, Steamed Bun Dough, Green Onion Marinate Pork in Hoisin, Soy Sauce, & 5 Spice. Steam the Buns until Soft. Slow-roast or braise the pork until tender. Shred the meat. Fill each warm, steamed bun with shredded pork & sliced green onions.
Meat Buns	Flour, Yeast, Ground Pork, Ginger, Green Onions, Soy Sauce, Sugar Make Dough & Let Rise. Prepare Pork Filling with Seasonings. Fill & Shape Buns. Steam for fifteen minutes until buns are puffed & cooked through. Serve hot with soy sauce or vinegar dip.
Seafood Buns	Flour, Yeast, Shrimp, Scallops, Pork, Mushrooms, Ginger, Green Onions Make Dough. Dice Seafood & Pork. Mix with Vegetables & Seasonings. Steam buns until dough is cooked & filling is hot. Serve as part of dim sum meal.
Red Bean Paste Buns	Flour, Yeast, Red Bean Paste, Sugar, Water, Baking Powder Make Dough & Let Rise. Divide into Pieces. Wrap Paste in Dough. Steam for fifteen minutes until buns are puffed & cooked. Serve warm as dessert or snack.
Crispy Sesame Balls	Glutinous Rice Flour, Red Bean Paste, Sesame Seeds, Sugar, Oil Make Dough with Flour & Water. Fill with Paste. Roll in Sesame Seeds. Fry at low temperature until they float & expand. Increase heat to crisp exterior & drain on paper.
Fried Glutinous Rice Cakes	Glutinous Rice Flour, Water, Sugar, Red Bean Paste, Sesame Seeds, Oil Make Dough with Flour & Water. Fill with Red Bean Paste. Coat with Sesame Seeds. Fry in medium oil until golden & puffed. Drain on paper towels & serve warm.
Sticky Rice Cake	Glutinous Rice, Red Bean Paste, Dates, Nuts, Sugar, Lotus Leaves Soak Glutinous Rice. Layer Rice, Paste & Toppings in Bowl. Steam Until Cooked. Steam for one hour until rice is tender & sticky. Invert onto plate & slice into wedges to serve.
Small Steam Buns	Flour, Yeast, Pork, Ginger, Green Onions, Soy Sauce, Sugar Make Dough & Let Rise. Prepare Meat Filling with Seasonings. Steam for twelve minutes until buns are fluffy & cooked. Serve immediately with vinegar & ginger dipping sauce.
Sweet Rice Balls (Tang Yuan)	Glutinous Rice Flour, Water, Sugar, Sesame Paste, Peanut Butter Make Dough with Flour & Water. Fill with Sweet Paste. Roll into Balls. Boil in water until they float to the surface. Serve in sweet syrup or ginger soup.
Onion Pancakes	Flour, Water, Onions, Salt, Oil, Scallions Make Dough with Flour & Water. Chop Onions & Scallions. Roll & Layer Dough. Pan fry until golden & crispy on both sides. Serve hot with dipping sauce or as side dish.
Pancakes	Flour, Baking Powder, Sugar, Salt, Milk, Eggs, Butter Whisk Together Dry Ingredients In a Bowl. In Another Bowl, Beat Eggs & Milk. Pour wet ingredients into dry ingredients & stir until combined. Cook on a hot griddle. Serve hot with syrup & butter.
Cinnamon French Toast	Bread, Eggs, Milk, Cinnamon, Vanilla, Butter Whisk eggs, milk, cinnamon, & vanilla. Soak bread in mixture. Cook in butter until golden brown on both sides. Serve with syrup, powdered sugar, or fruit.
Waffle	Flour, Eggs, Milk, Butter, Baking Powder, Salt, Sugar Mix Dry Ingredients. Combine Wet Ingredients. Fold Together. Cook in waffle iron until golden & crisp. Serve with syrup & butter or fruit & cream.
Crepes	Flour, Eggs, Milk, Water, Salt, Butter, Sugar Whisk Together Flour & Eggs. Gradually Add Milk & Water. Stir in Salt & Melted Butter. Pour a thin layer of batter into a hot, buttered pan. Cook until lightly browned on both sides. Fill with sweet or savory fillings & roll or fold to serve.
Quesadillas	Tortillas, Cheese, Chicken or Vegetables, Salsa, Sour Cream Grate Cheese & prepare fillings. Place cheese & fillings on 1 half of each tortilla. Cook in a skillet until golden brown & cheese is melted, flipping once. Cut into wedges & serve with salsa & sour cream.
Chocolate Tortillas	Flour, Cocoa Powder, Sugar, Salt, Water, Butter, Oil, Nutella Mix Dry Ingredients. Add Water & Oil to Form Dough. Divide into Balls. Roll out thinly & cook on hot griddle for 1 minute per side. Spread butter & Nutella on & serve while warm.
Cinnamon Rolls	Flour, Yeast, Milk, Butter, Sugar, Cinnamon, Brown Sugar, Cream Cheese Make Dough & Let Rise. Roll Out. Spread with Butter, Cinnamon & Sugar. Roll up dough & slice into individual rolls before baking. Frost with cream cheese icing while still warm.
Orange Sweet Rolls	Flour, Yeast, Milk, Butter, Sugar, Orange Zest, Orange Juice, Powdered Sugar Make dough with flour, yeast, milk, butter, & sugar. Let rise until doubled. Roll out dough, spread with orange filling, roll up, & slice. Bake until golden. Drizzle with orange glaze while warm.
Dinner Rolls	Flour, Yeast, Milk, Butter, Sugar, Eggs, Salt Make Dough & Let Rise. Shape into Balls. Place in Pan. Bake until golden brown & cooked through. Brush with butter & serve warm with meals.
Garlic Bread	French Bread, Butter, Garlic, Parsley, Parmesan Cheese Slice the Bread without cutting through the Bottom. Mince Garlic & chop Parsley. Mix softened butter, garlic, & parsley. Spread between slices & over the top. Wrap in foil & bake at 375°F for 15 minutes. Uncover & bake for 5 more minutes.
Raisin Bread	Flour, Yeast, Raisins, Milk, Butter, Sugar, Eggs, Cinnamon Make Dough & Knead. Add Raisins & Spices. Let Rise Twice. Bake until golden & hollow when tapped. Cool completely before slicing & serving.
Banana Bread	Bananas, Flour, Sugar, Eggs, Butter, Baking Soda, Salt, Vanilla Mash Bananas. Cream Butter & Sugar. Mix Dry & Wet Ingredients. Pour batter into greased loaf pan & bake until golden brown. Cool completely before slicing.
Fry Bread	Flour, Baking Powder, Salt, Water, Oil Mix Dry Ingredients. Add Water to Form Dough. Divide & Shape. Fry in hot oil until golden & puffed. Drain on paper & serve with honey or savory toppings.
Cheese & Herb Pull Apart Bread	Bread Dough, Cheese, Herbs, Butter, Garlic Cut dough into small pieces. Mix cheese & herbs with melted garlic butter. Toss dough pieces in cheese mixture & layer in pan. Let rise. Bake until golden brown & cheese is bubbly.
Cranberry Walnut Bread	Flour, Sugar, Cranberries, Walnuts, Eggs, Orange Zest, Baking Powder Mix dry ingredients. Combine wet ingredients separately, then combine. Fold in cranberries & walnuts. Pour into loaf pan. Bake until toothpick comes out clean. Cool before slicing.
Rosemary Bread	Flour, Yeast, Rosemary, Olive Oil, Salt, Water Mix flour, yeast, salt, & chopped rosemary. Add water & oil to form dough. Knead, let rise, shape into loaf, & bake until golden. Brush with olive oil & sprinkle with rosemary before baking.
Pumpkin Bread	Pumpkin Puree, Flour, Sugar, Eggs, Oil, Baking Soda, Cinnamon, Nutmeg Combine wet Ingredients, then mix in dry ingredients until just combined. Pour into greased loaf pans & bake at 350°F until a toothpick comes out clean. Cool in pan for 10 minutes, then remove to wire rack to cool completely.
Acorn Muffins	Acorn Flour, Wheat Flour, Sugar, Eggs, Milk, Baking Powder, Salt, Oil Leach & Grind Acorns into Flour. Mix Dry Ingredients. Combine Wet Ingredients. Bake until muffins are golden & toothpick comes out clean. Cool in pan for five minutes then transfer to wire rack.
Cornbread Bacon Muffins	Cornmeal, Flour, Bacon, Milk, Eggs, Baking Powder, Sugar Cook & crumble bacon. Mix dry ingredients in 1 bowl, wet in another. Combine wet & dry ingredients, fold in bacon. Fill muffin tins. Bake at 400°F until golden brown & toothpick comes out clean.
Dill & Chive Biscuits	Flour, Baking Powder, Butter, Dill, Chives, Buttermilk Cut butter into flour & baking powder. Stir in herbs & buttermilk. Knead gently, cut into biscuits, & bake until golden. Serve warm with butter.
Cheese Pastries	Puff Pastry, Cream Cheese, Egg, Sugar, Vanilla Roll out pastry & cut into squares. Mix cheese, sugar, & vanilla. Place filling in center of squares, fold over, & seal edges. Brush with egg wash & bake until puffed & golden.
Baklava	Phyllo Dough, Nuts, Butter, Sugar, Honey, Spices Layer Phyllo with Butter & Nut Mixture. Cut into Diamonds. Bake Until Golden. Pour hot syrup over baked pastry & let soak. Cool completely before serving pieces.
Churro	Water, Butter, Flour, Eggs, Sugar, Cinnamon, Oil Boil Water & Butter. Add Flour & Stir Vigorously. Cool & Add Eggs. Pipe into hot oil & fry until golden brown. Roll in cinnamon sugar & serve warm.
Donut	Flour, Sugar, Yeast, Milk, Butter, Eggs, Oil, Glaze Make Dough & Let Rise. Roll & Cut into Shapes. Proof Until Puffy. Fry until golden brown on both sides. Glaze or coat with sugar & serve fresh.
Egg Custard Tarts	Eggs, Milk, Sugar, Vanilla, Nutmeg Whisk Eggs, Milk & Sugar. Strain Mixture. Pour into Ramekins. Bake in water bath until set but jiggly. Chill & serve with berry garnish.
Chocolate Eclairs	Water, Butter, Flour, Eggs, Whipped Cream, Chocolate Glaze Make choux pastry with water, butter, flour, & eggs. Pipe into logs. Bake until puffed & golden. Cool, then fill with whipped cream & top with chocolate glaze. Serve chilled.
Apple Fritters	Apples, Flour, Sugar, Baking Powder, Cinnamon, Eggs, Milk, Oil Peel & dice Apples. Make batter with flour, sugar, baking powder, cinnamon, eggs, & milk. Drop spoonfuls of apple-batter mixture into hot oil. Fry until golden brown. Drain on paper towels & dust with powdered sugar while warm.
Kolache	Flour, Yeast, Milk, Butter, Eggs, Fruit Filling, Cheese Make Sweet Dough & Let Rise. Form into Balls. Make Indentations for Fillings. Bake until golden & filling is bubbly. Dust with powdered sugar & serve warm.
Strudel	Strudel Dough, Apples, Raisins, Cinnamon, Sugar, Bread Crumbs, Butter Stretch Dough Thin. Layer with Fillings. Roll Tightly. Brush with Butter. Bake until golden brown & flaky. Dust with powdered sugar & serve warm.
Fruit Bear Claws	Puff Pastry, Fruit Filling, Cream Cheese, Powdered Sugar, Almond Extract Roll Pastry into Squares. Mix Cream Cheese, Sugar & Extract. Add Fruit Filling. Shape into bearclaw form & bake until puffed & golden. Drizzle with icing while still warm.
Turnover	Puff Pastry, Fruit Filling, Egg, Sugar Cut Pastry into Squares. Add Filling. Fold & Seal Edges. Brush with Egg Wash. Bake until puffed & golden brown. Cool slightly & dust with sugar.

Sandwiches

Hot Beef Sandwiches	Beef Roast, Beef Broth, Onion, Hoagie Rolls, Provolone Cheese Slow-cook Roast with Broth & Onion until Tender & shreds easily. Slice rolls & pile high with shredded beef. Top with a slice of provolone & broil until melted. Serve with jus for dipping.
Fried Pork Sandwiches	Pork Cutlets, Bread Crumbs, Egg, Flour, Buns, Lettuce, Tomato, Mayonnaise Pound Pork Thin. Dredge in Flour, Egg & Bread Crumbs. Fry until Golden. Toast buns & assemble with lettuce tomato & mayonnaise. Place hot pork cutlet on bun & serve immediately.
Bacon Lettuce & Tomato Sandwiches	Bread, Bacon, Lettuce, Tomato, Mayonnaise, Salt, Pepper Cook Bacon until crispy. Slice Tomato & wash Lettuce. Toast bread & spread with mayonnaise. Layer bacon, lettuce, & tomato between bread slices. Season with salt & pepper.
Peanut Butter & Jelly Sandwiches	Bread, Peanut Butter, Jelly Spread Peanut Butter on 1 slice of Bread & Jelly on the other. No cooking required. Press the 2 slices together & cut if desired.
Turkey Club Sandwich	Bread, Turkey, Bacon, Lettuce, Tomato, Mayonnaise Cook Bacon & slice Tomato. Wash Lettuce. Toast bread & spread with mayonnaise. Layer turkey, bacon, lettuce, & tomato between 3 slices of bread. Cut into quarters.
Hamburgers	Ground Beef, Hamburger Buns, Lettuce, Tomato, Onion, Cheese, Condiments Form Ground Beef into patties. Slice Tomato & Onion. Wash Lettuce. Grill or fry patties to desired doneness. Toast buns if desired. Assemble burgers with desired toppings & condiments.
Veggie Burgers	Beans, Grains, Vegetables, Binder, Seasonings, Buns, Toppings Mash Beans. Cook Grains. Chop Vegetables. Mix & Form Patties. Grill or pan fry until firm & heated through. Serve on buns with favorite burger toppings.
Wraps	Tortilla, Spread, Protein, Vegetables, Cheese, Sauce Warm Tortilla. Spread with Dressing or Hummus. Layer Fillings. Roll tightly & slice in half for serving. Secure with toothpick or wrap in parchment.
Cheese Steak	Steak, Cheese, Roll, Onion, Bell Pepper, Oil, Seasonings Slice Steak & Vegetables Thin. Sauté Onions & Peppers. Cook Steak. Melt cheese over meat & load into toasted roll. Serve immediately with hot peppers or ketchup.
Smoked Turkey Sandwiches	Smoked Turkey, Bread, Mayonnaise, Lettuce, Tomato Slice turkey, tomato, & wash lettuce. Spread mayonnaise on bread. Layer turkey, lettuce, & tomato between bread slices.
Smoked Salmon Sandwiches	Smoked Salmon, Cream Cheese, Capers, Red Onion, Bagels Slice red onion & toast bagels. Spread cream cheese on bagels. Top with salmon, capers, & red onion.
Hummus	Chickpeas, Tahini, Lemon Juice, Garlic, Olive Oil, Salt, Cumin Drain Chickpeas. Combine All Ingredients in Food Processor. Blend until smooth & creamy adding water as needed. Drizzle with oil & serve with pita or vegetables.
Pita Bread	Flour, Yeast, Water, Salt, Sugar, Olive Oil Make Dough & Let Rise. Divide into Balls. Roll into Circles. Bake at high heat until puffed & lightly browned. Cool slightly & use for sandwiches or dipping.
Sloppy Joe’s	Ground Beef, Onion, Bell Pepper, Ketchup, Mustard, Brown Sugar, Worcestershire, Buns Brown Ground Beef with Onion & Pepper. Add Sauce Ingredients & Simmer. Cook until thickened & spoon onto toasted buns. Serve hot with napkins for messy eating.

Side Dishes

Green Bean Casserole	Green Beans, Cream of Mushroom Soup, Fried Onions, Milk Cook green beans until tender-crisp. Mix with soup & milk. Top with fried onions & bake until bubbly. Let stand for 5 minutes before serving.
Salmon, Tuna, Turkey or Chicken Casserole	Meat, Pasta, Cream Soup, Celery, Peas, Cheese, Bread Crumbs, Onion Cook Pasta. Flake Meat. Sauté Onion. Mix All Ingredients in Baking Dish. Bake until bubbly & bread crumbs are golden brown. Let stand for five minutes before serving hot.
Potato Onion Celery Casserole	Potatoes, Onion, Celery, Cream of Mushroom Soup, Cheese, Butter, Bread Crumbs Dice Potatoes, Onion & Celery. Combine with Soup & Cheese. Transfer the mixture to a baking dish & top with bread crumbs. Dot with butter & bake until the top is crisp & potatoes are tender.
Poached Eggs	Eggs, Vinegar, Salt, Water Bring Water to Simmer with Vinegar & Salt. Crack Eggs into Cups. Swirl water & gently slide eggs into the simmering water. Remove with slotted spoon & serve immediately.
Boiled Eggs	Eggs, Water, Salt Place Eggs in Saucepan with Cold Water. Bring to Boil. Cover & Remove from Heat. Let eggs sit in hot water for 10 minutes for hard boiled. Transfer to ice water to stop cooking & peel.
Tea Eggs	Eggs, Tea Bags, Soy Sauce, Star Anise, Cinnamon, Sugar, Salt Boil Eggs Until Hard. Crack Shells Gently. Simmer in Spiced Tea Broth. Steep for several hours or overnight for flavor. Peel to reveal marbled pattern & serve as snack.
Refried Beans	Pinto Beans, Onion, Garlic, Lard, Salt, Cumin, Water Cook Beans until Very Soft. Sauté Onion & Garlic in Lard. Mash beans in the pan with onion & garlic mixture. Cook until desired consistency & serve warm.
Sweet Corn	Corn, Butter, Salt, Pepper, Herbs, Lime, Cheese Husk Corn. Boil, Grill or Steam Until Tender. Melt Butter. Prepare Seasonings. Cook corn until kernels are bright yellow & tender. Brush with butter & season with salt & preferred toppings.
Stir-Fried Snow Peas & Water Chestnuts	Snow Peas, Water Chestnuts, Garlic, Ginger, Oil, Salt, Sugar, Soy Sauce Trim Snow Peas. Slice Water Chestnuts. Mince Garlic & Ginger. Stir fry quickly over high heat until crisp tender. Season with soy sauce & serve as side dish.
Peas & Mushrooms	Peas, Mushrooms, Butter, Onion, Garlic, Cream, Salt, Pepper Sauté Onion & Garlic in Butter. Add Mushrooms & Cook until Soft. Add peas & cream to the pan. Simmer until heated through. Season with salt & pepper & serve immediately.
Broccoli with Cheese	Broccoli, Cheese, Milk, Butter, Flour, Salt, Pepper, Nutmeg Steam Broccoli until Tender. Make Cheese Sauce with Butter, Flour, Milk & Cheese. Pour cheese sauce over broccoli & bake until bubbly. Serve immediately as a side dish.
Coleslaw	Cabbage, Carrots, Mayonnaise, Vinegar, Sugar, Celery Seeds, Salt Shred Cabbage & Carrots. Make Dressing with Mayonnaise, Vinegar & Sugar. Toss vegetables with dressing until evenly coated. Chill for 1 hour before serving.
Baked Beans	Navy Beans, Bacon, Onion, Molasses, Brown Sugar, Mustard, Ketchup Soak Beans Overnight. Sauté Bacon & Onion. Combine All Ingredients. Bake for 4 hours until beans are tender & sauce is thick. Serve hot as a side dish.

Entrees

Irish Breakfast	Sausages, Bacon, Eggs, Baked Beans, Tomatoes, Mushrooms, Bread In a Large Skillet, fry the Sausages, Bacon, Tomatoes, & Mushrooms. Fry the eggs to your liking. Heat the baked beans in a small pot. Toast the bread. Arrange all components on a warm plate & serve.
Biscuits & Gravy	Biscuits, Breakfast Sausage, Flour, Milk, Salt, Pepper Bake Biscuits according to Package Directions. Brown Sausage in a Skillet. Sprinkle flour over sausage, cook for 1 minute. Gradually whisk in milk. Cook gravy, stirring constantly, until thickened. Season with salt & pepper.
Scrambled Eggs with Cheese, Sausage & Buttered Toast	Eggs, Cheese, Sausage, Bread, Butter, Milk, Salt, Pepper Whisk Eggs with Milk, Salt & Pepper. Cook Sausage. Toast Bread. Scramble eggs in pan & add cheese at the end. Serve eggs with sausage & buttered toast.
Cheese Omelets	Eggs, Cheese, Butter, Salt, Pepper Beat eggs with salt & pepper. Melt butter in skillet. Pour eggs into skillet. When nearly set, sprinkle with cheese & fold. Cook until cheese melts & eggs are fully set.
Breakfast Burrito	Tortilla, Eggs, Potato, Cheese, Sausage, Salsa, Onion, Pepper Scramble Eggs. Cook Potato & Sausage. Warm Tortilla. Assemble Fillings. Roll tightly & heat in pan to melt cheese. Serve with salsa & hot sauce on the side.
Burrito	Tortilla, Rice, Beans, Meat, Cheese, Salsa, Lettuce, Sour Cream Warm Tortilla. Layer Fillings in Center. Fold Sides & Roll Tightly. Wrap in foil to hold shape & keep warm. Serve immediately or grill for crisp exterior.
Tacos	Seasoned Ground Beef, Taco Shells, Lettuce, Tomato, Shredded Cheese, Sour Cream Brown the Beef & stir in Seasoning Packet with Water. Simmer. Warm taco shells according to package directions. Fill shells with beef & top with desired toppings.
Indian Tacos	Fry Bread, Ground Beef, Beans, Lettuce, Tomato, Cheese, Sour Cream Make fry bread dough & fry until puffed & golden. Brown beef with taco seasoning. Prepare toppings. Top fry bread with beef, beans, & desired toppings.
Chimichanga	Burrito, Oil, Toppings, Cheese, Guacamole, Sour Cream Prepare Burrito with Fillings. Fold Tightly. Heat Oil in Pan. Fry until golden brown & crisp on all sides. Top with sauce, cheese & guacamole & serve.
Tostada	Tortilla, Beans, Meat, Lettuce, Tomato, Cheese, Sour Cream, Salsa Fry or Bake Tortilla Until Crisp. Layer with Refried Beans & Toppings. Assemble quickly to maintain crisp texture. Serve immediately as open-faced crispy dish.
Enchiladas	Tortillas, Chicken or Beef, Enchilada Sauce, Cheese, Onion Fill tortillas with meat, cheese, & onion. Roll up & place in baking dish. Cover with enchilada sauce & more cheese. Bake until bubbly & cheese is melted.

Mushrooms

King Oyster	King Oyster Mushrooms, Oil, Garlic, Soy Sauce, Butter, Herbs Slice Mushrooms Thick. Sauté in Oil & Butter with Garlic. Cook until golden & tender with meaty texture. Season with soy & herbs & serve as side.
Tree Oyster Mushroom	Oyster Mushrooms, Garlic, Soy Sauce, Ginger, Scallions, Oil Separate Mushroom Clusters. Sauté Garlic & Ginger. Add Mushrooms & Soy. Cook until tender & liquid has evaporated. Garnish with scallions & serve as side.
Boletes	Bolete Mushrooms, Butter, Thyme, Garlic, Salt, Pepper, Parsley Clean & Slice Mushrooms. Sauté in Butter with Garlic & Herbs. Cook until golden brown & moisture released. Season & garnish with fresh parsley.
Shitakes	Shiitake Mushrooms, Soy Sauce, Sesame Oil, Garlic, Ginger, Scallions Remove Stems & Slice Caps. Sauté with Garlic & Ginger. Add Soy Sauce. Cook until tender & sauce is absorbed. Drizzle with sesame oil & serve.
Pine Mushroom	Matsutake Mushrooms, Rice, Dashi, Soy Sauce, Sake, Mitsuba Clean & Slice Mushrooms. Cook Rice with Dashi. Add Mushrooms & Seasonings. Steam until rice is cooked & flavors meld. Garnish with mitsuba & serve in bowls.
Shaggy Mane Mushroom	Shaggy Mane Mushrooms, Butter, Cream, Parsley, Lemon, Garlic Clean Mushrooms & Slice if Large. Sauté Quickly in Butter & Garlic. Cook briefly before ink begins to form. Add cream & lemon juice & serve immediately.
Chicken of the Woods	Chicken of the Woods Mushrooms, Oil, Garlic, Thyme, Salt, Pepper Clean & Slice Mushrooms. Sauté in Oil with Garlic & Herbs. Cook until tender & texture resembles chicken. Use in recipes as meat substitute.
Puffballs	Puffball Mushrooms, Flour, Eggs, Bread Crumbs, Oil, Salt, Pepper Slice Mushrooms into Steaks. Dredge in Flour, Egg & Bread Crumbs. Fry until golden & crispy on both sides. Serve as main dish with sauce or salad.
Chantrelles	Chantrelle Mushrooms, Butter, Shallots, White Wine, Cream, Parsley Brush Clean Mushrooms. Sauté Shallots in Butter. Add Mushrooms & Wine. Cook until tender & wine is reduced. Finish with cream & parsley & serve.
Straw Mushroom	Straw Mushrooms, Oyster Sauce, Garlic, Ginger, Scallions, Oil Drain Canned Mushrooms or Clean Fresh. Sauté Aromatics. Add Mushrooms & Sauce. Stir fry until heated through & coated. Serve with rice or in stir fry dishes.
Turkey Tail Mushroom	Turkey Tail Mushrooms, Water, Honey, Lemon, Ginger Clean Mushrooms Thoroughly. Simmer in Water for Extended Time. Steep for several hours to extract compounds. Strain & drink as tea or medicinal broth.
Wood Ear Mushroom	Wood Ear Mushrooms, Soy Sauce, Vinegar, Garlic, Chili Oil, Sugar Rehydrate Dried Mushrooms if Needed. Slice into Strips. Make Dressing. Marinate in dressing for thirty minutes. Serve as cold appetizer or in salads.
Mushroom Jerky	Mushrooms, Soy Sauce, Maple Syrup, Liquid Smoke, Garlic Powder, Pepper Slice Mushrooms Thin. Marinate with Sauce & Seasonings. Dehydrate or Bake Low. Dry until chewy & leathery in texture. Store in airtight container for snacks.
Truffles	Fresh Truffles, Butter, Pasta, Eggs, Cheese, Oil Shave Truffles Thin. Infuse Oil or Butter with Truffle Slices. Use sparingly to garnish dishes at serving. Add to pasta, eggs, or risotto for flavor.
Corned Beef & Cabbage	Corned Beef Brisket, Potatoes, Carrots, Cabbage, Spice Packet Place Brisket in a Pot with Spice Packet. Cover with Water & simmer for 2 Hours. Add potatoes & carrots; cook for 20 minutes. Add cabbage wedges. Cook for another 15-20 minutes until tender. Slice brisket against the grain & serve.

Seafood

Walnut Prawns	Large Shrimp, Walnuts, Mayonnaise, Sweetened Condensed Milk, Lemon Juice, Oil Toast Walnuts in a Skillet or Oven. Whisk Mayo, Condensed Milk, & Lemon Juice for Sauce. Lightly batter & fry the shrimp until golden & cooked through. Toss the hot fried shrimp & toasted walnuts in the sauce. Serve immediately.
Walnut Prawns	Shrimp, Walnuts, Mayonnaise, Sweetened Condensed Milk, Lemon Juice, Egg White Coat Shrimp in Egg White & Cornstarch. Fry Until Golden. Candy Walnuts. Mix shrimp with sauce & top with candied walnuts. Serve immediately while crisp.
Hot Pot	Broth, Meat, Seafood, Tofu, Vegetables, Noodles, Dipping Sauces Prepare Broth with Seasonings. Slice Meat & Vegetables Thin. Arrange Platters. Cook ingredients at the table in simmering broth. Dip cooked food in sauce & enjoy with noodles.
Bacon Scallops	Scallops, Bacon, Lemon, Butter, Garlic Wrap each scallop with half slice of bacon, secure with toothpick. Pan-sear until bacon is crisp & scallops are cooked through. Serve with lemon butter sauce.
Baked Salmon	Salmon Fillets, Lemon, Olive Oil, Dill, Salt, Pepper Place Salmon on a baking sheet. Squeeze Lemon over the top. Drizzle with olive oil & sprinkle with dill, salt, & pepper. Bake at 375°F until flaky. Serve with additional lemon wedges.
Smoked Salmon	Salmon, Salt, Brown Sugar, Pepper, Wood Chips Cure Salmon with Salt, Sugar & Pepper. Rinse & Dry. Prepare Smoker. Smoke at low temperature for several hours until flaky. Slice thinly & serve with cream cheese & bagels.
Braised Eel	Freshwater Eel, Soy Sauce, Sugar, Sake, Ginger, Mirin Clean & fillet the Eel. Cut into pieces. Simmer in a mixture of soy sauce, sugar, sake, & mirin until tender & glazed. Serve over rice with the reduced cooking sauce.
Abalone	Abalone, Ginger, Scallions, Soy Sauce, Oyster Sauce, Oil Clean & Tenderize Abalone. Slice Thin. Sauté with Ginger & Scallions. Stir fry quickly until just cooked through. Serve with sauce & rice as delicacy.
Fried Squid	Squid, Flour, Cornstarch, Baking Powder, Salt, Oil Clean squid & cut into rings. Make batter with dry ingredients & water. Dip squid in batter & fry until golden & crispy. Serve with dipping sauce.
Garlic Prawns	Shrimp, Garlic, Butter, White Wine, Parsley, Lemon, Salt, Pepper Peel & Devein Shrimp. Mince Garlic. Chop Parsley. Heat Butter in Pan. Sauté garlic until fragrant then add shrimp & cook until pink. Deglaze with wine & garnish with parsley & lemon.
Stir Fried Shrimp with Cashews	Shrimp, Cashews, Bell Peppers, Celery, Ginger, Garlic, Soy Sauce, Oyster Sauce Marinate Shrimp. Toast Cashews. Stir Fry Vegetables with Ginger & Garlic. Quickly fry shrimp then combine with vegetables & sauce. Top with cashews & serve over rice.
Si Chuan Shrimp	Shrimp, Si Chuan Peppercorns, Chili Paste, Garlic, Ginger, Soy Sauce, Vinegar Marinate Shrimp. Toast & Grind Peppercorns. Make Sauce with Chili Paste & Soy. Stir fry shrimp with aromatics then add sauce & cook briefly. Serve with rice to balance the spicy flavor.
Shrimp	Shrimp, Butter, Garlic, Lemon, Herbs Peel & devein shrimp if desired. Sauté in butter with garlic until pink & cooked through. Squeeze lemon juice over & sprinkle with herbs before serving.
Fresh Crab	Whole Crab, Water, Salt, Old Bay Seasoning, Lemon, Butter Bring Water to Boil with Salt & Seasoning. Add Crab. Prepare Melted Butter. Boil for 15 minutes until crab shells turn bright red. Serve with lemon wedges & melted butter for dipping.
King Crab Legs	King Crab Legs, Butter, Lemon, Garlic, Old Bay, Water Steam or Boil Crab Legs Until Heated Through. Melt Butter with Garlic. Cook until meat is opaque & easily removed. Serve with melted butter & lemon wedges.
Baby Octopus	Baby Octopus, Olive Oil, Garlic, Lemon, Parsley, Salt, Pepper Clean Octopus. Marinate with Oil, Garlic, Lemon & Herbs. Grill for 2 minutes per side until slightly charred. Drizzle with olive oil & lemon juice before serving.
Sushi	Sushi Rice, Nori, Fish, Vegetables, Rice Vinegar, Sugar, Salt, Soy Sauce Cook & Season Rice. Slice Fish & Vegetables. Prepare Rolling Mat. Spread rice on nori & add fillings before rolling tightly. Slice with sharp knife & serve with soy sauce & wasabi.
Sashimi	Fresh Fish, Soy Sauce, Wasabi, Pickled Ginger, Daikon Select Sushi-Grade Fish. Slice Against Grain into Thin Pieces. Arrange on chilled plate with garnishes. Serve immediately with soy sauce & wasabi.
Tempura	Shrimp, Vegetables, Flour, Cornstarch, Egg, Ice Water, Oil Prepare Shrimp & Vegetables. Mix Batter with Ice Water. Heat Oil. Dip ingredients in batter & fry until light & crispy. Serve immediately with tempura dipping sauce.
Shrimp Cocktail	Shrimp, Ketchup, Horseradish, Lemon Juice, Hot Sauce, Worcestershire Poach Shrimp in Seasoned Water. Make Cocktail Sauce with Remaining Ingredients. Chill shrimp & sauce separately for at least 30 minutes. Arrange shrimp around cocktail sauce & serve cold.
Seafood Cakes	Fish or Crab, Bread Crumbs, Egg, Mayonnaise, Mustard, Herbs, Oil Flake Seafood. Mix with Binder & Seasonings. Form into Patties. Pan fry until golden brown & cooked through. Serve with remoulade or tartar sauce.
Seafood Cake	Clams, Flour, Egg, Herbs, Oil Mix Seafood with Binder & Seasonings. Form into Patties. Pan fry until golden brown & cooked through. Serve warm.
Largemouth Bass	Bass Fillets, Lemon, Butter, Herbs, Salt, Pepper, Oil Season Fillets with Salt & Pepper. Pan Fry or Grill with Butter & Herbs. Cook until flesh flakes easily with fork. Squeeze lemon over & serve with vegetables.
Bluegill	Bluegill, Cornmeal, Flour, Oil, Salt, Pepper, Lemon Clean & Scale Fish. Dredge in Cornmeal & Flour Mixture. Fry in hot oil until crispy & golden. Drain & serve with lemon wedges.
Fried Catfish	Catfish Fillets, Cornmeal, Flour, Buttermilk, Oil, Seasonings Soak Fillets in Buttermilk. Coat with Cornmeal & Flour Mix. Fry until golden & fish flakes easily. Serve with coleslaw & hush puppies.
Clams	Fresh Clams, White Wine, Garlic, Butter, Parsley, Lemon Scrub Clams Clean. Sauté Garlic in Butter. Add Wine & Clams. Steam until clams open & discard any unopened. Garnish with parsley & lemon & serve.
Crappie	Crappie Fillets, Flour, Oil, Salt, Pepper, Lemon, Tartar Sauce Season Fillets. Dredge in Flour. Pan Fry in Hot Oil. Fry until golden & flesh is flaky. Serve with lemon & tartar sauce.
Shrimp Skewers	Shrimp, Oil, Lemon, Garlic, Herbs, Skewers, Vegetables Peel & Devein Shrimp. Marinate with Oil & Seasonings. Thread onto Skewers. Grill or broil until shrimp are pink & opaque. Serve with lemon wedges & rice or salad.
Mussels	Mussels, White Wine, Garlic, Shallots, Butter, Parsley, Bread Scrub & Debeard Mussels. Sauté Aromatics. Steam with Wine. Cook until shells open & discard unopened. Serve in broth with crusty bread.
Perch	Perch Fillets, Flour, Butter, Lemon, Capers, Parsley, Oil Dredge Fillets in Flour. Pan Fry in Butter & Oil. Cook until golden & flesh is opaque. Top with lemon, capers & parsley.
Steamed Fish with Ginger & Scallions	Whole Fish, Ginger, Scallions, Soy Sauce, Rice Wine, Oil, Cilantro Clean Fish. Slice Ginger & Scallions. Place Aromatics on & under Fish. Steam until fish flakes easily with fork. Pour hot oil over fish then add soy sauce & garnish.
Steamed Fish	Whole Fish, Ginger, Scallions, Cilantro, Soy Sauce, Oil, Rice Wine Clean Fish. Score Skin. Place Ginger & Scallions in Cavity & on Top. Steam until flesh flakes easily with fork. Dress with soy sauce & hot oil & garnish with herbs.
Crawdads	Crawfish, Cajun Seasoning, Corn, Potatoes, Sausage, Butter, Lemon Boil Water with Seasoning. Add Vegetables & Sausage. Add Crawfish. Boil until crawfish turn bright red. Drain & spread on table for communal eating.
Jellyfish	Jellyfish, Soy Sauce, Sesame Oil, Vinegar, Sugar, Scallions Rehydrate & Blanch Jellyfish. Chill. Make Dressing with Soy & Vinegar. Marinate in dressing until flavors absorb. Serve cold as appetizer or salad.
Lobster	Live Lobsters, Butter, Lemon, Salt Bring a large pot of salted water to a rolling boil. Boil lobsters for 8-10 minutes until shells turn bright red. Serve with melted butter & lemon wedges.

Birds

Turkey with Gravy	Whole Turkey, Butter, Salt, Pepper, Onion, Celery, Carrot, Flour, Turkey Drippings Rub Turkey with Butter, Salt, & Pepper. Fill Cavity with Onion, Celery, & Carrot. Roast according to weight until a thermometer reads 165°F. Rest before carving. Make a roux with drippings & flour. Whisk in broth for gravy. Serve with sliced turkey.
Roast Turkey	Turkey, Butter, Herbs, Salt, Pepper, Onion, Celery, Carrot Rub turkey with butter & herbs. Season inside & out. Roast with vegetables in pan until internal temperature reaches 165°F. Let rest before carving. Use pan drippings for gravy.
Stuffed Turkey Breast	Turkey Breast, Stuffing, Butter, Herbs, String Butterfly turkey breast & pound to even thickness. Spread stuffing over breast, roll up, & tie with string. Roast until internal temperature reaches 165°F. Let rest before slicing.
Orange Chicken	Chicken, Orange Juice, Orange Zest, Soy Sauce, Vinegar, Sugar, Cornstarch, Ginger Cube Chicken & Coat with Batter. Fry Until Crisp. Make Orange Sauce. Toss fried chicken in orange sauce until coated. Garnish with orange zest & serve immediately.
Lemon Chicken	Chicken Breasts, Lemon, Sugar, Soy Sauce, Cornstarch, Egg, Flour, Oil Pound Chicken Thin. Coat with Flour & Egg. Fry Until Golden. Make Lemon Sauce. Pour lemon sauce over fried chicken cutlets. Garnish with lemon slices & serve with rice.
Bacon Chicken	Chicken Breasts, Bacon, Cream Cheese, Chives, Garlic Powder, Pepper Flatten Chicken Breasts. Spread with Cream Cheese & Seasonings. Roll & Wrap with Bacon. Bake until chicken is cooked through & bacon is crisp. Let rest for 5 minutes before slicing.
Fried Chicken	Chicken Pieces, Flour, Buttermilk, Salt, Pepper, Paprika, Oil Season Chicken with salt, pepper, & paprika. Dip in buttermilk & coat with flour. Fry in hot oil until golden brown & cooked through, turning occasionally. Drain on paper towels & serve hot.
Oven Fried Chicken	Chicken Pieces, Flour, Eggs, Breadcrumbs, Salt, Black Pepper, Paprika, Vegetable Oil Preheat Oven to 400 Degrees. Season Chicken with Salt & Pepper. Coat Chicken in Flour. Dip in Beaten Eggs & Coat in Breadcrumbs. Bake for 30 to 40 minutes until golden brown & crispy. Serve immediately with your favorite sides.
General Zuo’s Chicken	Chicken, Chili Peppers, Ginger, Garlic, Soy Sauce, Vinegar, Sugar, Cornstarch Cube Chicken & Coat with Cornstarch. Fry Until Golden. Make Spicy Sauce. Toss fried chicken in sauce until well coated. Garnish with green onions & serve with rice.
Gong Bao Chicken	Chicken, Peanuts, Dried Chilies, Si Chuan Peppercorns, Garlic, Ginger, Soy Sauce Cube Chicken. Marinate with Soy & Cornstarch. Toast Peanuts & Chilies. Stir fry chicken then add sauce & peanuts until coated. Serve hot with steamed rice.
Chicken a la King	Chicken Breast, Mushrooms, Green Bell Pepper, Onion, Butter, Flour, Chicken Stock, Heavy Cream, Salt, Pepper Cook Chicken until no longer pink. Sauté Mushrooms Bell Pepper & Onion. Make a roux with Butter & Flour. Add Stock & Cream to make sauce. Combine Chicken & Vegetables in sauce. Simmer for 10 minutes until thickened. Serve over rice or toast.
Orange Glazed Duck	Duck, Orange Juice, Orange Marmalade, Soy Sauce, Ginger Score duck skin & roast until crispy. Make glaze with orange juice, marmalade, soy sauce, & ginger. Brush duck with glaze during last 30 minutes of cooking.
Bei Jing Duck	Whole Duck, Honey, Soy Sauce, Five Spice Powder, Ginger, Scallions, Pancakes Clean & Dry Duck. Glaze with Honey & Soy Sauce. Air Dry Overnight. Roast until skin is crispy & meat is tender. Slice thin & serve with pancakes & hoisin sauce.
Cantonese Roast Duck	Duck, Five Spice, Soy Sauce, Hoisin Sauce, Maltose, Rice Vinegar, Garlic Marinate Duck with Spices & Sauces. Glaze with Maltose & Vinegar Mixture. Roast until skin is glossy red & meat is juicy. Chop into pieces & serve with steamed rice.
Grouse	Grouse, Bacon, Onions, Cream, Brandy, Herbs, Butter Clean & Truss Bird. Cover Breast with Bacon. Roast with Vegetables. Roast until juices run clear & meat is tender. Serve with cream sauce & wild rice.
Roast Goose & Caramel Apples	Goose, Apples, Sugar, Butter, Cinnamon Roast goose until skin is crispy & internal temperature is safe. Sauté apples in butter, sugar, & cinnamon until caramelized. Serve goose with caramel apples on the side.
Roast Goose	Goose, Salt, Pepper, Herbs, Onion, Apple Prick skin all over. Season inside & out. Fill cavity with onion & apple. Roast on rack until skin is crispy & internal temperature is safe. Let rest before carving. Save rendered fat for cooking.
Chicken or Duck Feet	Chicken Feet, Soy Sauce, Star Anise, Ginger, Garlic, Sugar, Rice Wine Clean Feet Thoroughly. Blanch in Boiling Water. Braise with Seasonings. Simmer for 1 hour until tender & gelatinous. Serve as an appetizer or with rice.

Wild

Bacon Venison	Venison Steaks, Bacon, Butter, Garlic, Herbs Wrap venison steaks with bacon strips, secure with toothpicks. Sear in hot pan with butter & garlic until desired doneness. Rest before serving with pan juices.
Elk	Elk Meat, Oil, Garlic, Rosemary, Red Wine, Salt, Pepper Marinate Elk in Wine & Herbs. Sear in Hot Pan. Roast to Temperature. Cook to medium rare to prevent drying. Rest before slicing & serve with sauce.

Beef

Swedish Meatballs	Ground Beef, Breadcrumbs, Cream, Onion, Allspice, Cream Sauce Mix meat with breadcrumbs, cream, onion, & spices. Form into balls. Brown meatballs in skillet. Make cream sauce in same pan. Simmer meatballs in sauce until cooked through. Serve with lingonberry jam.
Goulash	Beef, Onions, Paprika, Carrots, Potatoes, Beef Broth, Tomato Paste Brown Beef & Onions. Add Paprika & Tomato Paste. Add Vegetables & Broth. Simmer for 2 hours until meat is tender & sauce thickens. Serve hot with crusty bread or noodles.
Mongolian Beef	Beef, Soy Sauce, Brown Sugar, Cornstarch, Green Onions, Garlic, Ginger, Oil Slice Beef Thin & Marinate with Soy & Cornstarch. Make Sauce with Sugar & Soy. Stir fry beef quickly then toss with sauce & green onions. Serve immediately over rice or noodles.
Beef & Broccoli	Beef, Broccoli, Soy Sauce, Oyster Sauce, Garlic, Ginger, Cornstarch, Oil Slice Beef Thin & Marinate. Cut Broccoli into Florets. Make Sauce. Stir fry beef then broccoli & combine with sauce. Serve hot over steamed rice.
Meat Loaf	Ground Meat, Bread Crumbs, Egg, Onion, Ketchup, Worcestershire, Herbs Mix All Ingredients in Bowl. Press into Loaf Pan. Top with Sauce. Bake until cooked through & internal temperature is safe. Let rest before slicing & serve with potatoes.

Pork

Bratwurst	Bratwurst Sausages, Buns, Onions, Mustard, Beer, Butter Simmer Sausages in Beer & Onions. Grill Until Browned. Cook until internal temperature reaches safe level. Serve in buns with onions & mustard.
Christmas Ham	Bone-in Ham, Brown Sugar, Honey, Dijon Mustard, Cloves Score the Ham in a Diamond Pattern. Stud with whole Cloves. Mix brown sugar, honey, & mustard to make a glaze. Bake ham, basting frequently with the glaze during the last hour of cooking.
Cherry Covered Honey Ham	Ham, Cherry Pie Filling, Honey, Brown Sugar Score ham & place in roasting pan. Mix honey & brown sugar, brush over ham. Bake, basting occasionally. During last 30 minutes, spoon cherry pie filling over ham.
BBQ Pork Ribs	Pork Ribs, BBQ Rub, BBQ Sauce, Wood Chips, Foil, Apple Juice Apply Rub to Ribs. Smoke Low & Slow. Wrap in Foil with Juice. Cook until tender & meat pulls from bone. Glaze with sauce & serve with sides.
Shang Hai Style Braised Pork Ribs	Pork Ribs, Soy Sauce, Rock Sugar, Shaoxing Wine, Vinegar, Ginger, Star Anise Blanch Ribs in Boiling Water. Caramelize Sugar. Brown Ribs with Ginger. Braise with seasonings until tender & sauce is glossy. Serve with reduced sauce over ribs.
Sweet & Sour Pork	Pork, Bell Peppers, Pineapple, Onion, Ketchup, Vinegar, Sugar, Cornstarch Cube Pork & Coat with Batter. Fry Until Crisp. Make Sweet & Sour Sauce. Stir fry vegetables then add sauce & pork to coat. Serve immediately while pork is still crispy.
Braised Pork Belly	Pork Belly, Soy Sauce, Rock Sugar, Shaoxing Wine, Ginger, Scallions, Star Anise Cut Pork into Cubes. Blanch in Boiling Water. Caramelize Sugar in Oil. Braise pork with seasonings until tender & sauce thickens. Serve with steamed rice & vegetables.
Twice Cooked Pork	Pork Belly, Leeks, Chili Bean Paste, Sweet Bean Paste, Soy Sauce, Garlic, Ginger Boil Pork Belly Until Cooked. Slice Thin. Cut Leeks on Diagonal. Make Sauce. Stir fry pork then add leeks & sauce until well combined. Serve with steamed rice & pickled vegetables.
Ma Po Tofu	Tofu, Ground Pork, Chili Bean Paste, Si Chuan Peppercorns, Garlic, Ginger, Green Onions Cube Tofu. Brown Pork with Chili Paste & Aromatics. Make Sauce. Simmer tofu in sauce until heated through & flavors absorbed. Garnish with peppercorns & green onions & serve with rice.
Ma Po Eggplant	Eggplant, Ground Pork, Chili Bean Paste, Garlic, Ginger, Soy Sauce, Vinegar Cube Eggplant & Salt to Draw Out Moisture. Brown Pork with Chili Paste. Stir fry eggplant until soft then combine with pork & sauce. Serve hot over steamed rice.
Pork Chops & Applesauce	Pork Chops, Applesauce, Oil, Salt, Pepper Season pork chops with salt & pepper. Pan-fry or grill until cooked through. Serve with applesauce on the side.
Pork Chops	Pork Chops, Oil, Salt, Pepper, Herbs, Garlic, Butter Season Pork Chops with Herbs & Spices. Heat Oil in Pan. Sear on both sides & cook to safe temperature. Let rest before serving with pan sauce.
Pork	Pork Roast, Salt, Pepper, Garlic, Herbs, Oil, Vegetables Season Roast with Herbs & Spices. Sear on All Sides. Roast with Vegetables. Cook to safe internal temperature & rest. Slice & serve with pan juices.

Mixed

Tikka Masala	Chicken or Shrimp, Yogurt, Cream, Tomatoes, Onion, Garlic, Ginger, Spices, Rice Marinate Meat in Yogurt & Spices. Make Masala Sauce with Tomatoes & Cream. Simmer meat in sauce until cooked through & flavors meld. Serve over basmati rice with naan bread.
Fried Croquette	Potatoes, Meat, Vegetables, Bread Crumbs, Egg, Flour, Oil, Spices Cook & Mash Potatoes. Mix with Meat & Veggies. Shape into Cylinders. Fry in hot oil until golden brown & heated through. Drain & serve with dipping sauce or gravy.
Kabobs	Meat, Vegetables, Oil, Seasonings, Skewers Cube Meat & Vegetables. Marinate with Oil & Seasonings. Thread onto Skewers. Grill or broil until meat is cooked & vegetables are tender. Serve with rice, flatbread, or yogurt sauce.
Quiche	Pie Crust, Eggs, Cream, Cheese, Vegetables, Meat, Herbs Pre-Bake Crust. Whisk Eggs & Cream. Add Fillings. Pour into Crust. Bake until set & golden brown on top. Cool slightly before slicing & serving.
Dry Fried Green Beans	Green Beans, Ground Pork, Dried Shrimp, Chili Peppers, Garlic, Ginger, Soy Sauce Trim Green Beans. Fry Until Wrinkled & Blistered. Brown Pork with Aromatics. Combine beans with pork mixture & stir fry until flavorful. Serve as side dish or with rice.
Sausages	Sausages, Oil or Butter Prick sausages with fork to prevent bursting. Grill, pan-fry, or bake until cooked through & browned. Serve hot with preferred sides.
Corn Dogs	Hot Dogs, Cornmeal, Flour, Egg, Milk, Baking Powder, Salt, Oil Mix Dry Ingredients. Combine Egg & Milk. Insert Sticks into Hot Dogs. Dip hot dogs in batter & fry until golden brown & crisp. Serve with mustard & ketchup for dipping.
Hot Dogs	Hot Dogs, Hot Dog Buns, Mustard, Ketchup, Relish, Onions Bring Water to Boil. Add Hot Dogs. Heat Buns. Prepare Toppings. Simmer hot dogs for 5 minutes until heated through. Place in buns & add desired toppings.

Fruits

Carameled Apples	Apples, Caramel, Sticks, (Toppings) Wash & dry Apples. Insert sticks into the stem end. Melt caramel according to package directions. Dip apples, allowing excess to drip off. Place on parchment paper to set. Add toppings if desired.
Dipped Star Fruits	Star Fruit, Chocolate, White Chocolate, Toppings Slice star fruit into star-shaped pieces. Melt chocolate & dip star fruit pieces. Place on parchment paper to set. Add sprinkles if desired.

Cookies

Jaffa Cakes	Flour, Sugar, Eggs, Orange Marmalade, Dark Chocolate Whisk Eggs & Sugar until fluffy. Fold in Flour. Bake small rounds until golden. Cool completely. Top each cake with Orange Marmalade. Melt Chocolate & spread over tops. Allow Chocolate to set before serving.
Blondies	Butter, Brown Sugar, Eggs, Vanilla, Flour, Baking Powder, Chocolate Chips Melt butter with brown sugar. Cool slightly, then beat in eggs & vanilla. Stir in flour & baking powder. Fold in chocolate chips. Bake until set but still soft in center. Cool before cutting.
Fruit & Nut Cookies	Flour, Butter, Brown Sugar, Eggs, Oatmeal, Raisins, Walnuts, Cinnamon, Baking Soda Cream Butter & Sugar. Beat in Eggs. Mix in dry Ingredients. Stir in Raisins & Walnuts. Drop by spoonfuls onto a baking sheet. Bake at 350°F for 10-12 minutes. Cool on a wire rack.
Chocolate Chip Cookies	Flour, Butter, Brown Sugar, White Sugar, Eggs, Chocolate Chips, Vanilla, Baking Soda Cream Butter & Sugars. Add Eggs & Vanilla. Mix in Flour & Baking Soda. Stir in Chocolate Chips. Drop onto baking sheets & bake until edges are golden. Cool on wire racks before storing.
Peanut Butter Chocolate Chip Cookie	Flour, Cocoa, Peanut Butter, Butter, Sugar, Eggs, Chocolate Chips Cream Butters & Sugar. Add Eggs. Mix in Dry Ingredients. Stir in Chips. Bake until set with cracked surface. Cool completely for chewy texture.
Brownies	Butter, Sugar, Eggs, Cocoa Powder, Flour, Vanilla, Salt, Chocolate Chips Melt Butter & Mix with Sugar. Add Eggs & Vanilla. Stir in Cocoa, Flour & Salt. Spread in pan & bake until set with crisp top. Cool completely before cutting into squares.
Fruit Drop Cookies	Flour, Butter, Sugar, Eggs, Dried Fruit, Baking Soda, Vanilla, Salt Cream Butter & Sugar. Add Eggs & Vanilla. Mix in Flour & Baking Soda. Fold in Dried Fruit. Drop by spoonfuls onto baking sheets & bake until edges are golden. Cool on racks & store in airtight container.
Chocolate Cherry Cookie	Flour, Cocoa, Butter, Sugar, Cherries, Chocolate, Eggs, Vanilla Cream Butter & Sugar. Add Eggs & Vanilla. Mix in Dry Ingredients. Fold in Cherries. Bake until cherries are soft & cookies set. Drizzle with chocolate glaze if desired.
Rocky Road Cookie	Flour, Cocoa, Butter, Sugar, Marshmallows, Nuts, Chocolate Chips Cream Butter & Sugar. Add Eggs. Mix in Dry Ingredients. Fold in Marshmallows & Nuts. Bake until marshmallows are toasted. Cool completely for clean slicing.
Chocolate Cookie	Flour, Cocoa, Butter, Sugar, Eggs, Baking Soda, Chocolate Chips Cream Butter & Sugar. Add Eggs. Mix in Dry Ingredients. Stir in Chocolate. Bake until cookies are set around edges. Cool on baking sheet for few minutes.
Chocolate Mint Cookies	Flour, Cocoa Powder, Butter, Sugar, Eggs, Mint Extract, Chocolate, Powdered Sugar Make Chocolate Cookie Dough. Bake & Cool. Make Mint Filling with Powdered Sugar & Mint. Sandwich mint filling between 2 chocolate cookies. Dip in melted chocolate & let set before serving.
Gingerbread Cookies	Flour, Molasses, Ginger, Cinnamon, Cloves, Baking Soda, Butter, Sugar Cream Butter & Sugar. Add molasses & dry ingredients. Chill dough. Roll out dough & cut into shapes. Bake until firm but not browned. Cool completely before decorating with icing.
Gingerbread House	Gingerbread Dough, Royal Icing, Candies for Decoration Cut & bake gingerbread pieces for house structure. Use royal icing as glue to assemble house. Decorate with candies & let icing harden completely.
Lemon Cookie	Flour, Butter, Sugar, Lemon Zest, Lemon Juice, Eggs, Baking Powder Cream Butter & Sugar. Add Eggs & Lemon. Mix in Flour. Chill Dough. Bake until edges are golden brown. Dust with powdered sugar or lemon glaze.
Lemon Bars	Flour, Butter, Powdered Sugar, Eggs, Lemon Juice, Sugar, Baking Powder Make shortbread crust & press into pan. Bake until lightly golden. Pour lemon filling over hot crust & bake until set. Cool completely & dust with powdered sugar before cutting.
Juice Cookie	Flour, Fruit Juice, Oil, Sugar, Baking Powder, Flavoring Mix Dry Ingredients. Add Oil & Juice. Stir Until Dough Forms. Roll & Cut. Bake until lightly colored & crisp. Store in airtight container to maintain crispness.
Yogurt Cookie	Flour, Yogurt, Butter, Sugar, Baking Soda, Flavoring Cream Butter & Sugar. Add Yogurt & Flavoring. Mix in Flour & Baking Soda. Bake until lightly golden & puffed. Cool & store in airtight container.
Christmas Cookies	Butter, Sugar, Flour, Eggs, Vanilla, Baking Powder, Sprinkles Cream butter & sugar. Add eggs & vanilla. Mix in dry ingredients. Roll out dough, cut into shapes, & decorate with sprinkles. Bake until edges are lightly golden. Cool completely.
Blueberry Cookie	Flour, Butter, Sugar, Blueberries, Lemon Zest, Baking Powder Cream Butter & Sugar. Add Dry Ingredients. Fold in Blueberries & Lemon. Bake until edges are light golden. Cool on wire rack & store airtight.
Butterscotch Cookie	Flour, Brown Sugar, Butter, Eggs, Butterscotch Chips, Vanilla, Baking Soda Cream Butter & Brown Sugar. Add Eggs & Vanilla. Mix in Flour & Chips. Bake until golden & chewy in center. Cool slightly before transferring from pan.
Candy Fruit Cookie	Flour, Butter, Sugar, Candied Fruit, Eggs, Almond Extract Cream Butter & Sugar. Add Eggs & Extract. Mix in Flour & Fruit. Bake until lightly colored around edges. Store in airtight container to soften fruit.
Caramel Cookie	Flour, Caramel Bits, Butter, Brown Sugar, Eggs, Vanilla, Baking Soda Cream Butter & Sugar. Add Eggs & Vanilla. Mix in Flour & Caramel Pieces. Bake until caramel is melted & cookies are set. Let cool completely as caramel will be hot.
Oatmeal Raisin Cookie	Oats, Flour, Butter, Brown Sugar, Raisins, Eggs, Cinnamon, Baking Soda Cream Butter & Sugar. Add Eggs. Mix in Oats, Flour & Raisins. Bake until golden with chewy center. Cool on pan for few minutes before moving.
Meat Cookie	Ground Meat, Flour, Butter, Spices, Herbs, Cheese Cook Meat with Spices. Mix with Butter & Flour. Form into Rounds. Bake until golden & cooked through. Serve as savory snack or appetizer.
Cheese Cookie	Cream Cheese, Butter, Flour, Sugar, Vanilla, Salt Cream Cheese & Butter Until Smooth. Add Sugar & Vanilla. Mix in Flour. Bake until set but not browned. Dust with powdered sugar when cool.
Ice Cream Cookie	Cookies, Ice Cream, Sprinkles, Chocolate, Nuts Bake Cookies & Cool Completely. Scoop Ice Cream onto One Cookie. Top with Second. Freeze until firm & ready to serve. Roll edges in sprinkles or nuts if desired.
Rice Krispie Bars	Rice Cereal, Marshmallows, Butter, Vanilla, Salt Melt Butter & Marshmallows in Pan. Add Vanilla & Salt. Stir in Cereal. Press into pan & let set until firm. Cut into squares & serve at room temperature.
Sesame Cookie	Flour, Butter, Sugar, Sesame Seeds, Eggs, Vanilla, Baking Powder Cream Butter & Sugar. Add Eggs & Vanilla. Mix in Flour & Sesame Seeds. Bake until golden brown around edges. Store in airtight container to maintain crispness.
Chinese Almond Cookies	Flour, Almond Powder, Butter, Sugar, Egg, Baking Powder, Salt, Almond Extract Cream Butter & Sugar. Add Egg & Almond Extract. Mix in Dry Ingredients. Bake until edges are golden & cookies are crisp. Cool on wire rack & store in airtight container.

Desserts

Doze Sandwiches	Marshmallows, Nutella, Butter, Bread Spread Butter, Nutella & Marshmallows on Bread. Add top layer of bread. Slice & serve.
Whipped Cream	Heavy Cream, Sugar, Vanilla Chill bowl & beaters. Pour cream into bowl. Whip until soft peaks form. Add sugar & vanilla. Whip until stiff peaks form. Use immediately or refrigerate.
Holiday Jello	Strawberry Jell-O, Crushed Pineapple, Cranberry Sauce, Chopped Pecans Dissolve Jell-O in Boiling Water. Stir in Cranberry Sauce until Melted. Add crushed pineapple & chopped pecans. Pour into a mold. Refrigerate for at least 4 hours or until firm. Unmold & serve.
Grass Jelly Dessert	Grass Jelly Powder, Water, Sugar, Honey, Tapioca Pearls, Coconut Milk Mix Grass Jelly Powder with Water & Sugar. Boil & Pour into Pan to Set. Cut into cubes & chill in refrigerator. Serve with sweeteners & coconut milk over ice.
Almond Jelly	Almond Extract, Gelatin, Milk, Sugar, Water, Fruit Cocktail Bloom Gelatin in Water. Heat Milk & Sugar. Add Almond Extract. Pour into Molds. Refrigerate until set & cut into cubes. Serve with fruit cocktail & syrup.
Creme Brulee	Heavy Cream, Egg Yolks, Sugar, Vanilla Extract Whisk Egg Yolks with Sugar. Heat Cream with Vanilla, then temper into egg mixture. Bake in a water bath until set. Chill, then caramelize sugar on top with a torch. Serve immediately after caramelizing the top.
S’Mores	Graham Crackers, Marshmallows, Chocolate Bars Break Graham Crackers in half. Break Chocolate into pieces. Toast marshmallows over a fire until golden brown. Sandwich chocolate & toasted marshmallow between graham crackers & press together.
Frosting	Butter, Powdered Sugar, Milk, Vanilla, Salt Cream Butter Until Smooth. Gradually Add Sugar & Milk. Mix Until Fluffy. Beat until light & spreadable consistency. Spread on cooled cakes or cupcakes.
Caramel	Sugar, Water, Butter, Cream, Salt, Vanilla Heat Sugar & Water Until Dissolved. Cook Until Amber Color. Add Cream & Butter. Stir constantly until smooth & thickened. Cool slightly & use as sauce or candy.
Jam	Fruit, Sugar, Pectin, Lemon Juice Mash Fruit with Sugar & Lemon Juice. Cook Until Thickened. Add Pectin if Needed. Simmer until fruit breaks down & mixture gels. Pour into sterilized jars & seal properly.
Birch Syrup	Birch Sap, Heat Source, Filter Collect Birch Sap in Spring. Boil Down Slowly to Concentrate. Simmer for many hours until thickened to syrup. Strain & bottle for use like maple syrup.
Chocolate Pudding	Milk, Sugar, Cocoa, Cornstarch, Egg Yolks, Butter, Vanilla Whisk Dry Ingredients. Heat Milk. Temper Egg Yolks. Cook Until Thickened. Stir constantly until pudding coats spoon. Chill & serve with whipped cream.
Plum Pudding	Dried Fruits, Suet, Bread Crumbs, Flour, Eggs, Spices, Brandy Soak Fruits in Brandy. Mix All Ingredients. Steam for Several Hours. Steam until dark & firm to touch. Age for weeks & flame with brandy when serving.
Christmas Pudding	Dried Fruits, Suet, Bread Crumbs, Flour, Eggs, Extract, Spices Combine all Ingredients in a large bowl. Let mature for several weeks if possible. Steam for several hours until firm & dark. Serve warm with extract butter or hard sauce.
Mango Pudding	Mango Puree, Gelatin, Sugar, Cream, Milk, Water Bloom Gelatin in Water. Heat Milk & Sugar. Blend with Mango Puree & Cream. Pour into molds & refrigerate until set & firm. Serve chilled with fresh mango pieces on top.
Custard	Milk, Eggs, Sugar, Vanilla, Nutmeg Scald Milk. Whisk Eggs & Sugar. Combine & Strain. Add Vanilla. Bake in water bath until set but jiggly. Chill & serve with fruit or caramel.

Frozen

Fruit Sorbet	Lychees, Rambutan, Mango, Starfruit, Mangosteen, Berries, Sugar, Water, Lemon Juice, Lychee Juice Puree Fresh Fruits. Make Simple Syrup with Sugar & Water. Combine & Chill. Churn in ice cream maker until frozen & smooth. Freeze until firm & serve in chilled bowls.
Mochi	Glutinous Rice Flour, Sugar, Water, Cornstarch, Filling Mix Flour, Sugar & Water. Steam Until Cooked. Knead Until Smooth. Pound dough until elastic & stretchy. Wrap around filling & dust with starch.
Popsicles	Fruit Juice, Yogurt, Honey, Fruit Pieces, Mold, Sticks Mix Juice, Yogurt & Sweetener. Add Fruit Pieces. Pour into Molds. Freeze until solid & fully set. Run under warm water to release from mold.
Gelato	Milk, Sugar, Egg Yolks, Flavoring, Cream Heat Milk & Sugar. Temper Egg Yolks. Cook Until Thickened. Chill Thoroughly. Churn in ice cream maker until creamy. Freeze until firm but still soft textured.
Frozen Yogurt	Yogurt, Sugar, Fruit, Corn Syrup, Vanilla Mix Yogurt, Sugar & Flavorings. Churn in Ice Cream Maker. Freeze until firm but still scoopable. Serve with fresh fruit or toppings.

Cakes

Lemon Roll Cake	Flour, Eggs, Sugar, Lemon Zest, Cream Cheese, Powdered Sugar, Lemon Juice Make Sponge Cake with Eggs & Sugar. Bake Thin. Whip Filling with Cream Cheese & Lemon. Roll carefully while cake is still warm. Chill before slicing & dust with sugar.
Chocolate Raspberry Roll Cake	Chocolate Cake, Raspberry Jam, Whipped Cream, Powdered Sugar Bake thin chocolate cake layer. Turn out onto towel dusted with powdered sugar. Spread with raspberry jam & whipped cream. Roll up carefully. Chill before slicing. Dust with more powdered sugar.
Chocolate Orange Roll Cake	Chocolate Cake, Orange Curd, Whipped Cream, Orange Zest Bake thin chocolate cake layer. Turn out onto powdered sugar-dusted towel. Spread with orange curd & whipped cream. Roll up carefully. Chill before slicing. Garnish with orange zest.
Black Forest Cake	Chocolate Cake, Cherries, Whipped Cream, Kirsch, Chocolate Shavings Bake Chocolate Layers. Soak with Kirsch. Layer with Cream & Cherries. Chill until set & flavors meld. Garnish with cherries & chocolate curls.
Molten Chocolate Cake	Chocolate, Butter, Eggs, Sugar, Flour Melt chocolate & butter. Whisk eggs & sugar, then combine with chocolate. Fold in flour. Pour into ramekins & bake until edges are set but center is soft. Invert onto plates & serve immediately with ice cream.
Chocolate Cake	Flour, Cocoa, Sugar, Eggs, Oil, Buttermilk, Baking Soda, Vanilla Mix Dry Ingredients. Combine Wet Ingredients. Blend Together Until Smooth. Bake until cake springs back when touched. Frost with chocolate icing & serve.
Cheesecake	Graham Cracker Crumbs, Cream Cheese, Sugar, Eggs, Vanilla Extract, Butter Mix Crumbs with Melted Butter for the Crust. Beat Cream Cheese, Sugar, & Vanilla until Smooth. Add Eggs 1 at a Time. Pour filling over crust in a springform pan. Bake at 325°F for 50-60 minutes or until center is almost set. Cool completely. Chill for at least 4 hours or overnight before serving.
Chestnut Cheesecake	Cream Cheese, Chestnut Puree, Sugar, Eggs, Graham Cracker Crust Beat cream cheese until smooth. Add chestnut puree & sugar. Add eggs 1 at a time. Pour into crust. Bake in water bath until set. Chill overnight.
Boston Cream Pie	Yellow Cake Mix, Vanilla Pudding, Semi-Sweet Chocolate, Heavy Cream, Butter Bake Cake in 2 Round Pans according to Directions. Prepare Pudding & chill. Place 1 cake layer on a plate, top with pudding, then the second layer. Heat cream, pour over chocolate & butter. Stir until smooth. Pour glaze over cake.
Strawberry Shortcake	Strawberries, Shortcake Biscuits, Whipped Cream, Sugar, Vanilla Slice Strawberries & Macerate with Sugar. Whip Cream with Vanilla. Bake Biscuits. Split biscuits & layer with strawberries & whipped cream. Assemble just before serving to prevent sogginess.
Moon Cakes	Lotus Seed Paste, Golden Syrup, Flour, Alkaline Water, Egg Yolk, Salt Make Dough with Flour, Syrup, Oil & Alkaline Water. Wrap Paste in Dough. Press into molds & bake until golden with patterns. Rest for 2 days before serving for best texture.
Fruitcake	Dried Fruits, Nuts, Flour, Butter, Sugar, Eggs, Spices Soak fruits in extract overnight. Cream butter & sugar. Add eggs, then dry ingredients. Fold in fruits & nuts. Bake slowly until done. Brush with more extract while cooling.
Gingerbread Cake	Flour, Molasses, Ginger, Cinnamon, Baking Soda, Butter, Sugar, Eggs Cream Butter & Sugar. Add eggs & molasses. Mix in dry ingredients. Pour into greased pan & bake until a toothpick comes out clean. Serve warm with whipped cream or lemon sauce.
Carrot Cake	Carrots, Flour, Eggs, Oil, Sugar, Spices, Nuts, Cream Cheese Grate Carrots. Mix Dry & Wet Ingredients Separately. Combine & Fold in Carrots. Bake until toothpick comes out clean. Frost with cream cheese icing when cool.
Chinese Cake	Flour, Eggs, Sugar, Oil, Milk, Baking Powder Separate Eggs. Whip Whites with Sugar. Fold in Yolks & Dry Ingredients. Steam until light & fluffy texture. Serve plain or with fruit garnish.
Fruit Cake	Fruits, (Nuts), Flour, Butter, Geltin, Sugar, Eggs, Spices Soak Fruits in Extract Overnight. Cream Butter & Sugar. Mix in Eggs & Dry Ingredients. Bake slowly until dark & moist. Age with additional extract for best flavor.
Melon Cake	Melon, Mochi Flour, Sugar, Water, Food Coloring Puree Melon. Mix with Mochi Flour & Sugar. Steam Until Set. Color if Desired. Cool completely before cutting into shapes. Serve as refreshing summer dessert.
Pineapple UpsideDown Cake	Pineapple, Maraschino Cherries, Brown Sugar, Butter, Cake Batter Melt Butter & Brown Sugar in Pan. Arrange Pineapple & Cherries. Pour Batter Over. Bake until golden & toothpick comes clean. Invert immediately onto serving plate.
Osmanthus Cake	Rice Flour, Osmanthus Flowers, Sugar, Honey, Water, Oil Make Syrup with Osmanthus Flowers, Sugar & Water. Mix with Rice Flour. Steam batter until set & toothpick comes out clean. Cool completely before slicing & serving.

Pies

Lemon Meringue Pie	Lemon Juice, Sugar, Eggs, Cornstarch, Butter, Pie Crust Make lemon filling with juice, sugar, egg yolks, & cornstarch. Pour into baked crust. Top with meringue made from egg whites & sugar. Bake until meringue is golden. Let cool completely before slicing.
Black Forest Pie	Chocolate, Cherries, Whipped Cream, Pie Crust, Sugar Make chocolate filling & pour into baked pie crust. Chill until set. Top with cherry pie filling & whipped cream. Chill before serving.
Pecan Pie	Pecans, Eggs, Corn Syrup, Sugar, Butter, Vanilla Extract, Pie Crust, Salt Mix Eggs, Corn Syrup, Sugar, Melted Butter & Vanilla. Stir in Pecans. Pour the filling into the unbaked pie crust. arrange whole pecans on top. Bake until the filling is set & the crust is golden brown.
Whipped Jello Pie	Jello, Whipped Topping, Pie Crust, Fruit Prepare Jello according to package directions. Chill until partially set. Whip Jello until fluffy. Fold in whipped topping & fruit. Pour into pie crust & chill until firm.
Pumpkin Pie	Canned Pumpkin, Sweetened Condensed Milk, Eggs, Pumpkin Pie Spice, Unbaked Pie Shell Whisk Pumpkin, Condensed Milk, Eggs, & Spice until Smooth. Pour into Pie Shell. Bake at 425°F for 15 minutes. Reduce heat to 350°F & bake 35-40 more minutes. Cool completely on a wire rack. Serve with whipped cream.
Strawberry Rhubarb Pie	Strawberries, Rhubarb, Sugar, Cornstarch, Butter, Pie Crust Mix sliced Strawberries, Rhubarb, Sugar, & Cornstarch. Pour into a Pie Crust. Dot with butter & cover with a top crust. Vent the top. Bake at 400°F for 45-55 minutes until filling is bubbly & crust is golden.
Cherry Pie	Cherries, Sugar, Cornstarch, Lemon Juice, Butter, Pie Crust Pit Cherries & mix with Sugar, Cornstarch, & Lemon Juice. Pour into bottom crust, dot with butter, & cover with top crust. Bake until bubbly. Cool completely before slicing.
Blueberry Pie	Blueberries, Sugar, Lemon Juice, Cornstarch, Cinnamon, Butter, Pie Crust Mix Blueberries with Sugar, Lemon Juice, Cornstarch, & Cinnamon. Pour into crust, dot with butter, & add top crust. Bake until golden. Serve warm with vanilla ice cream.
Apple Pie	Apples, Sugar, Cinnamon, Nutmeg, Lemon Juice, Butter, Pie Crust Peel, core, & slice Apples. Toss with Sugar, Spices, & Lemon Juice. Fill crust, dot with butter, & cover with top crust. Bake until apples are tender. Let cool before serving.
Mint Pie	Chocolate Crust, Mint Cream, Whipped Cream, Chocolate Shavings, Food Coloring Make or Buy Crust. Whip Cream with Mint Flavoring & Color. Fill Crust. Chill until set & firm enough to slice. Garnish with chocolate & mint sprigs.
Nectarine Pie	Nectarines, Sugar, Cornstarch, Lemon, Pie Crust, Butter, Spices Slice Nectarines. Toss with Sugar & Thickener. Fill Bottom Crust. Dot with Butter. Bake until crust is golden & filling bubbles. Cool completely before slicing.
Peach Pie	Peaches, Sugar, Cornstarch, Lemon Juice, Cinnamon, Butter, Pie Crust Peel & slice Peaches. Mix with Sugar, Cornstarch, Lemon Juice, & Spices. Pour into crust, dot with butter, & add lattice top. Bake until golden & juices are thick. Serve warm or at room temperature.
Pineapple Pie	Crushed Pineapple, Sugar, Cornstarch, Butter, Pie Crust Drain Pineapple & mix with Sugar & Cornstarch. Cook filling until thickened, then pour into crust. Bake until golden. Chill before serving.
Mango Pie	Mangoes, Sugar, Lime Juice, Cornstarch, Butter, Pie Crust Peel & dice Mangoes. Mix with Sugar, Lime Juice, & Cornstarch. Pour into crust & bake until filling is set & crust is golden. Serve chilled.
Key Lime Pie	Key Lime Juice, Sweetened Condensed Milk, Egg Yolks, Graham Cracker Crust, Whipped Cream Mix Lime Juice, Condensed Milk & Egg Yolks. Pour into Crust. Bake Briefly. Chill for at least 4 hours until completely set. Top with whipped cream & lime slices before serving.
Spinach Pie	Spinach, Feta, Phyllo, Onion, Eggs, Dill, Butter Sauté Onion. Mix with Spinach, Feta & Eggs. Layer Phyllo with Butter & Filling. Bake until phyllo is golden & crisp. Cut into squares & serve warm or cold.
Mincemeat Pie	Mincemeat, Apples, Extract, Sugar, Pie Crust, Butter Combine Mincemeat with diced Apples, Extract, & Sugar. Fill crust & bake until golden brown. Serve warm with hard sauce or extract butter.
Mango Tarts	Pastry Crust, Mangoes, Pastry Cream, Apricot Glaze Bake pastry crust until golden. Cool completely. Spread with pastry cream. Arrange sliced mangoes on top. Brush with apricot glaze for shine. Chill before serving.
Chocolate Caramel Tarts	Shortbread Crust, Caramel, Chocolate Ganache, Sea Salt Press crust into tart pan & bake. Cool. Spread caramel layer, then chocolate ganache. Sprinkle with sea salt. Chill until set.
Pineapple Tarts	Pineapple, Flour, Butter, Sugar, Egg Yolks, Salt, Vanilla Make Pineapple Jam. Prepare Pastry Dough with Butter & Flour. Shape & Fill. Bake until pastry is golden & filling is set. Cool completely before storing in airtight container.

Candies

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Chocolate Fudge	Chocolate, Sweetened Condensed Milk, Butter, Vanilla Extract, (Nuts) Combine Chocolate, Condensed Milk, & Butter in a saucepan. Heat over low heat until melted & smooth. Stir in vanilla & nuts. Spread into prepared pan & chill until firm. Cut into squares.
Peppermint Bark	White Chocolate, Dark Chocolate, Peppermint Candies Crush Peppermint Candies. Melt dark chocolate & spread on parchment paper. Melt white chocolate & spread over dark chocolate. Sprinkle with crushed candy. Chill until firm, then break into pieces.
Candied Orange Zest	Orange Zest, Sugar, Water Remove zest from oranges in strips. Simmer in sugar syrup until translucent. Drain & toss in sugar. Dry on rack. Store in airtight container. Use as garnish or snack.
Turtles	Pecans, Caramel, Chocolate Arrange pecans in clusters on parchment paper. Top with caramel dollops. Let set. Drizzle with melted chocolate. Cool completely.
Chocolate Covered Cherries	Cherries, Chocolate, Sugar, Butter, Corn Syrup Make fondant with sugar, butter, & corn syrup. Wrap around cherries. Dip in melted chocolate. Place on parchment to set. Age for 1 to 2 weeks for liquid center to develop.
Potato Candy	Potato, Powdered Sugar, Peanut Butter, Vanilla Extract Cook & mash Potato. Mix with Powdered Sugar & Vanilla to form a dough. Roll out dough, spread with peanut butter, & roll into a log. Chill until firm, then slice into pieces.
Cactus Candy	Cactus Pads, Sugar, Water, Lime Juice, Chili Powder Remove Spines from Cactus. Slice into Strips. Make Syrup with Sugar & Water. Simmer cactus in syrup until translucent & candied. Roll in chili powder & sugar & let dry completely.
Gingerbread House Trimmings	Royal Icing, Various Candies, Sprinkles, Decorations Prepare royal icing according to recipe. Use icing to attach candies & decorations to gingerbread house. Let icing dry completely before moving house.
Haw Flakes	Hawthorn Fruit, Sugar, Water, Cornstarch, Food Coloring Cook Hawthorn with Sugar & Water Until Soft. Strain & Puree. Mix with Cornstarch. Roll mixture thin & cut into round discs. Dry until firm & package in stacks.
Haw Candy	Hawthorn Puree, Sugar, Honey, Pectin, Citric Acid Cook Hawthorn Puree with Sugar & Honey. Add Pectin & Citric Acid. Pour into molds & let set until firm. Dust with powdered sugar & wrap individually.
Lychee Gummy	Lychee Puree, Gelatin, Sugar, Corn Syrup, Citric Acid, Lychee Flavoring Bloom Gelatin in Lychee Puree. Heat Sugar & Corn Syrup. Combine & Mix Well. Pour into gummy molds & refrigerate until set. Remove from molds & coat with sugar if desired.
Joy Candy	Milk, Vanilla, Butter, Marshmallows, Sugar, Goji Berries, Nuts Mix Sugar, Milk & Butter. Cook Until Thick. Add Vanilla. Form into bars & roll in powdered sugar. Let set & store in airtight container.
Guava Candy	Guava Puree, Sugar, Pectin, Citric Acid, Food Coloring Cook Guava Puree with Sugar & Pectin. Add Citric Acid at End. Spread on sheet & score into pieces before setting. Cut into squares & wrap in wax paper.
Plum Candy	Plums, Sugar, Salt, Chili Powder, Citric Acid Puree Plums & Strain. Cook with Sugar Until Thick. Add Salt & Spices. Spread mixture thin & dry until leathery. Cut into strips & roll in sugar & chili mixture.
Tamarind Candy	Tamarind Pulp, Sugar, Salt, Chili Powder, Water Extract Tamarind Pulp from Pods. Cook with Sugar & Water Until Thick. Form into balls or squares & roll in sugar & salt. Wrap individually or store in airtight container.
White Rabbit Creamy Milk Candy	Milk Powder, Sugar, Butter, Corn Syrup, Gelatin, Vanilla Heat Sugar, Corn Syrup & Butter. Add Milk Powder & Gelatin. Mix Until Smooth. Pour into molds & cool until firm & creamy. Wrap in edible rice paper & then in wrapper.
Coconut Candy	Coconut, Sugar, Milk, Butter, Vanilla, Salt Grate Fresh Coconut. Cook with Sugar, Milk & Butter Until Thick. Drop by spoonfuls onto parchment paper to set. Store in airtight container to maintain freshness.
Rose Candy	Rose Petals, Sugar, Water, Rose Water, Egg Whites, Food Coloring Make Sugar Syrup with Water & Sugar. Add Rose Water & Color. Beat Egg Whites. Coat rose petals in syrup & dry on racks. Store in glass jars with silica gel to prevent moisture.