6 ozs. Frozen Crab Meat
12 pcs. Big Mushrooms
3 tbsps. Bread Crumbs (plain dry)
2 tbsps. Melted margarine or Butter
1/2 cup of yogurt (plain) or Sour Cream
1 Envelope Vegetable Soup Mix
1/8 tsp. Pepper
1 tbsp. Fresh Dill, snipped or 1 tsp. dried dill weed
A few dashes of Hot Pepper Sauce

Oven should be preheated to around 350′ F.

Take off the stems of the mushrooms then chop them finely. On a medium-sized bowl, mix together mushroom stems that have been chopped, pepper, hot pepper sauce, dill, crumbs of bread, plain yogurt or sour cream, crabmeat and the vegetable soup mix then set it aside.

Stuff the crabmeat mix into the caps of the mushrooms then place them onto a well greased baking sheet and brush them with the butter. Cook in the oven for 15 mins. or just until they are tender. This dish makes around 12 pcs. of appetizers.

If preparing ahead: The mushrooms can be prepared a day prior. Just do all the process up until where you have already stuffed the mushrooms.

Just refrigerate it covered and when ready for serving, brush them with the butter and bake them at same time and temperature.

Pepper & salt
1 1/2 lbs. chicken wings (12 – 15 pcs.)
1/4 tsp. ground ginger
1 tbsp. cornstarch
1/8 tsp. pepper
1 cup of chicken bouillon
1/8 tsp. garlic salt
1/4 cup of sugar
3 tbsps. Lemon juice
1/2 tsp. salt
2 tbsps. Soy sauce

The tips of the wings should be cut off then discarded. Divide individual wings into half by slicing through the joints. Season wings using some pepper and salt then place inside a slow-cooker.

Add bouillon on the chicken then cook it covered at low heat for about 4-5 hrs. until it becomes tender then drain it well and put on the broiler pan.

In the meantime, get a saucepan then add in garlic salt, soy sauce, lemon juice, pepper, ginger, salt & cornstarch with sugar then cook it simmering and constantly stirring until the mixture gets thick.

Brush the sauce onto the chickens then brown them under the broiler.

Turn the chicken once then brush the other side with sauce then brown it again. This dish makes around 25-30 pieces of appetizers. If you are having a big party, this recipe can be doubled.

The appetizers should be served from the slow-cooker and they should be quite hot.

2 pcs. Skinless and boneless Whole chicken beasts
1/2 tsp. Cayenne pepper
2 1/2 tsps. Soy sauce
2 tsps. Red pepper, crushed OR 2 pcs. Crushed whole pieces chili peppers
2 tbsps. Szechuan peppercorns
3 tbsps. Green tea
4 tbsps. Sesame paste
1 chopped Scallion (the white part is to be used)
2 tbsps. Wine vinegar
3 Slices minced ginger (fresh)
3 tbsps. Peanut oil
10 finely minced mls. Garlic
1 1/2 tbsps. Shaoshing wine or Dry sherry
Lettuce leaves

Inside a big pot, cook by poaching breasts of chicken with a small amount of boiling water for about 10 mins. until they turn opaque and white. On a deep pan for frying, toast Szechuan peppercorns on moderate flame then afterwards grind or crush them and set them aside.

Take chicken out of your pot and drain them and allow to cool. Slice chicken & shred slices in julienne style strips.

On a bowl, mix together green tea & sesame paste then add in soy sauce and vinegar then blend them well together. Next, add in peanut oil, toasted peppercorns, cayenne, sherry, garlic, scallions, ginger and red pepper and mix them all inside the bowl well.

Place the strips of chicken into the bowl of sauce and make sure to evenly coat the strips.

Place inside the refrigerator for storage and take them out 20 mins. prior to serving them up.

Pass chicken mixture and lettuce separately to your guest and allow them to place a little chicken portion into the center of lettuce then roll the pieces up resembling that of an egg roll and eat with your fingers.

This recipe makes around 6 portions as appetizers.

6 pcs. of pork steaks
1/2 cup of lemon juice
3 crushed cloves of garlic
1 pcs. Skewer (bamboo)
1/2 cup of soy sauce

Bone the pork steaks and slice them in 1/2-inch strips then weave or thread them on the bamboo skewer.

In a 9×13-inch baking dish, combine together garlic, juice of the lemon and soy sauce then immerse the skewers with the pork in the marinade and place in the refrigerator for a couple of hrs. or much better if it is marinated overnight.

The skewered pork may be cooked on the grill or can also be broiled for 15 mins. Small skewers with pork can be made for appetizers.

This dish can be served together with some rice and hot tortillas with salad greens. If you are making them ahead, just place them inside a warm oven to keep them warm.

6 ozs. Portabella mushrooms
White pepper, freshly ground
Extra virgin olive oil
Salt

For the marinade:

1 small pc. of Shallot, chopped
1 minced clove of Garlic
3 ozs. Olive oil (extra virgin)
A fresh sprig of rosemary, chopped (around 1 tsp.)
Juice of 2 Limes
1 tsp. chopped parsley (fresh)

Mushrooms should be seasoned with the olive oil, white pepper & salt then grilled on high flame for 4 mins. or until they turn soft. Allow mushrooms to cool off.

Mix together ingredients for the marinade and toss together marinade and mushrooms then let it stand together for 1 hr. Be sure to chill it prior to being served up to your guests

Desired portion amount of rattlesnake, chicken, seafood or meat
2 tbsps. Cajun Seasoning
5 ozs. Vinaigrette (any recipe)
1/8 cup malt Vinegar
4 tbsps. Dijon Mustard
3 minced cloves of Garlic
1/4 cup of olive Oil
4 sprigs of Thyme
Vegetable oil to fry
Flour (to dredge in)
4 sprigs of Parsley, chopped

Slice the meat of your choice in 1-inch thick pieces. Combine all other ingredients aside from oil and flour then mix everything well together. Coat the prepared slices of meat with the marinade and allow to marinate inside a refrigerator for about 1 hr.

Take out the meat from the marinade and add in the flour then just shake off any excess flour off the meat. Deep fry them up in a 375′ F vegetable oil until they turn golden. Serve them together with parsley and lemons.

Cajun-spiced mayo may also be an accompaniment for the dish if you want.

This recipe makes around 8 servings of appetizers and if there is any marinade left, just refrigerate.

1 big Eggplant
Crackers or pita bread
4 ozs. Crumbled Feta cheese
2 tsps. Lemon juice
Olive oil
1 peeled & quartered big Onion
3 unpeeled garlic cloves
1 seeded & halved red bell pepper
1 tsp. chopped oregano
1 tbsp. Olive oil
2 tbsps. Chopped Parsley
1/8 tsp. Each of pepper & salt

Oven should be preheated to around 350′ F. Eggplant should be sliced in half, lengthwise. All the sides of the eggplant should be brushed with the olive oil then place the eggplant halves with the cut-side facing down onto a baking sheet.

Cook in the oven for 25-30 mins.

The red bell peppers, garlic & onions should also be brushed with the olive oil then add them to the eggplant in the oven then bake for 25-30 mins. more or just until the vegetables become tender.

Let the eggplants cool and scoop out the flesh then put the flesh inside a wooden bowl or food processor.

Squeeze pulp out from the garlic, red bell peppers should be peeled then add all of those to the eggplant together with the pepper, salt, olive oil, lemon juice, oregano and onions in the food processor but make sure to not puree them.

To the processor add in 3 ounces of crumbled feta & place them onto a serving platter or bowl then sprinkle the feta all over the edges of the mixture and place a mound of parsley in its middle.

Serve together with crackers or pita breads.

1 lb. ham, chopped
3 Prepared mustard
1 chopped small onion
3 pkgs. party rolls (Pepperidge Farm)
1 softened margarine
3 Poppy seeds

Combine together poppy seeds, mustard, onions and margarine and spread out this mixture onto the top portion of the rolls. The bottom halves should be covered with the ham.

Then, assemble all of them & bake in the oven for 10 mins. at a temperature of 400′ F.

8 eggs
1/3 cup minced green bell peppers
1 tsp. Tabasco
1 tsp. baking powder
2 tbsps. Chopped green chiles
1/2 cup flour (all-purpose)
1/4 tsp. salt
1 1/2 cups shredded cheddar
2 tbsps. Sliced black olives
3 cups shredded Monterey jack cheese

Note: This recipe makes 36 portions if served as appetizers or around 8 servings for a brunch dish.

Grease lightly a square pan that is about 9-inches then heat the oven at 375′ F. On a mixing bowl, mix together Tabasco and eggs then using high speed settings on the mixer, beat them until they become fluffy and light (5 mins.).

Add in salt, baking powder & flour and continue to mix it well and follow with the addition of chopped chiles, olives, green bell peppers and the cheeses.

Pour the mixture onto the prepared baking pan then bake in the oven for 20-25 mins. Allow the dish to cool for 5 mins. prior to serving them.

Slice them up in 36 pcs. if serving as appetizers or bigger servings for brunch and serve it together with some salsa or tomato sauce that is spicy.

Fruits (fresh) that are in their Season (kiwi, melons and apples)
Toothpicks for cocktail
Marshmallow Cream
Cream Cheese

Mix together all the fruits then by using the toothpicks, dip the fruits into equal portions of marshmallow cream and cream cheese that was blended together. This dish is a great appetizer.

1 lb. Mozzarella
12 pcs. big Shrimp (the bigger the better)

Shrimp should be lightly steamed for 30-60 secs. after it has turned orange. Dunk shrimps in really cold water for them to cool off and stop the cooking process. Peel off shrimp then butterfly them up.

Slice up mozzarella in small strips and make sure they the strips are smaller than your shrimps.

Place the strips of mozzarella in open shrimp & it’s important for you to roll up shrimp from its tail to its head while it’s open (butterflied). Rolling it this way will help stop the leaking of mozzarella.

Each piece of cheese-shrimp roll should be wrapped with 1/2 of the bacon slice then place them on a skewer. Barbecue or grill them on moderate flame until bacon appears done.

When butterflieng shrimp, slice them almost all throughout so they are flat open and much easy to handle and roll up.

Fire will flare during cooking because of the fat from bacon. Make sure to turn skewers every now and then so that they will be cooked evenly.

Bacon must be a bit charred after the rolls are done. Shrimps have been steamed earlier because they are slower to get cooked than bacon.

12 ozs. Frozen tortellini
Vinaigrette (mild), see the recipe for it
2 tbsps. Fresh basil or chopped fine parsley

Make the mild vinaigrette already and cook the tortellini as per instructions from its package then drain it well.

Mix together vinaigrette and cooked tortellini (still warm) and put them inside a container with a cover and allow to stand in room temp. for 30 mins. prior to serving.

Drain the tortellini using a slotted spoon then make sure they are threaded on some bamboo skewers (short ones) with 2 pcs. of tortellini for each bamboo skewer.

Get a serving dish or platter then layer out the tortellinis then finish with a sprinkling of basil

12 whole medium-sized Chicken wings
1/4 cup of Lee Kum Kee Oyster sauce
1 tsp. Hot & Spicy Stir Fry Season
1/4 cup of Lite Teriyaki Marinade
1 tsp. Kikoman Soy
1/4 cup of Kikoman Oriental BBQ Sauce
1 tbsp. Brown sugar
1 tsp. Amyway Oriental Season

Separate the drumette away from the rest of the wing. Then, place the wings onto a broiler pan with the skin sides facing down and season it with the Hot & Spicy Stir Fry and Oriental seasonings.

Put the broiler pan onto a preheated oven’s middle rack and cook them by broiling.

As the wings cook, make the dipping sauce already. In a bowl, whisk together brown sugar, soy, Oriental BBQ sauce and Teriyaki sauce and set it aside.

When the wings begin to turn a light golden brown after 10 mins. inside the oven, take out the pan then turn the chickens on the other side then season them up before returning them to the oven where they will continue cooking.

If wings turn golden brown already on the other side then take them out from the oven.

Dip the wings on the dipping sauce then shake them up to remove any sauce excess. Return pan to the oven then continue broiling until it is a bit crusty (a couple of mins.).

This dish is great served as appetizers or a side dish served together with some rice that has been fried. You can also serve it together with some plum wine.

A sheet of frozen puff pastry
1 beaten egg with a tsp. of water
1/2 Cup Parmesan cheese, grated
1/3 Cup pesto sauce (homemade or bought from the store)

Puff pastry should be thawed out for 20 mins. then unfold it and roll it out to a 14×11-inch rectangle onto a surface that has been lightly floured. Evenly spread out pesto all over the rectangle then follow with a sprinkling of parmesan.

Beginning at the long edge, the pastry should then be rolled out like a jelly roll then sliced crosswise to around 3/8-inch thick pieces.

Put the pieces onto a baking sheet that has been greased lightly then brush it with the egg mixture. Bake the pinwheels in the oven for about 8-10 mins. at around 400′ F or just until it turns golden brown.

Take them out on the oven and allow to cool for a while on wire racks then serve them warm.

This dish makes around 35 pieces of pinwheels.

2 lbs. fillets of Catfish
2 packets gelatin (unflavored) then dissolve in 1/4 cup of water (cold)
1/2 cup of Mayonnaise
1/2 lb. White crabmeat, shells removed
1 tbsp. Liquid smoke
1/2 cup celery, chopped
1 cup of Sour cream
1/4 cup parsley, chopped
8 ozs. Cream cheese
1/4 cup of Green onions, chopped fine
2 pcs. Lemons (juice only)
Cayenne pepper for seasoning
1 tsp. Dill
1/4 cup of Pimentos
1/2 tsp. Basil
Salt for seasoning

Catfish should be cooked by simmering them until they are tender inside a boiling water that has been salted lightly and covered. Allow them to cool.

On a bowl, combine together mayonnaise, sour cream & cream cheese then add in lemon juice, liquid smoke, pimentos, parsley, basil, dill, celery and onions.

Next, add in crabmeat and the catfish then mix everything together then season with the cayenne pepper and salt.

To the mixture, add in gelatin packets and mix everything well then pour them onto a terrine mold then chill it for 4 hrs.

When the mixture has set, put mold onto the middle of a silver tray then invert it to take it off mold. Serve this dish with some crackers or garlic croutons.

This recipe makes one mold.

1 lb. lean ground beef
8 oz. can of tomato sauce
1 potato, grated
1 finely diced big bell pepper
An egg
3 finely diced celery stalks
1 grated small onion
Pepper & salt for seasoning
corn flakes (crushed) mixed together with flour ( 1 cup of cornflakes – 2 tbsps. of flour)

Combine together beef, egg, celery, bell peppers, onions and potatoes then season it with pepper & salt. Mixture can be mushy a bit but not really soupy as you will not be able to make them in balls with the use of your own hands.

Make little balls with the beef mixture then drop them in the cornflakes and flour mixture and be sure that each piece of meatball is coated well.

Fry them up on a skillet with hot oil (about 1/4-inch) until it browns on all of its sides. Pat them dry on some paper towels

Note: You can use a food processor to prepare the vegetables in this recipe.

12 pcs. Chicken wings (about 2 pounds)
Secrets Savory Herb w/ Garlic Recipe Soup Mix
1 Envelope of Lipton Recipe
1/2 cup of melted butter or margarine
1 tsp. Cayenne pepper sauce (optional)

Cut off the chicken wing tips and set them aside for a soup later on. Slice the wings into half right at the joints then bake, broil or deep-fry them until they become crunchy and browned to golden color.

In a bowl, mix together garlic soup mix, pepper sauce and margarine then just adjust the amount of the pepper sauce depending on your preference and level of tolerance.

Add in the wings and make sure that they are evenly coated with the sauce. Serve on some greens together with chopped up celery if you want.

1 lb. ground beef (lean)
1 minced clove of garlic
2/3 cup of grape or red currant jelly
1 cup bread crumbs (soft)
2/3 cup of chili sauce
1 slightly beaten egg
1 tbsp. vegetable oil
A dash of pepper
2 tbsps. Onions, minced
1/2 tsp. salt
2 tbsps. Milk

In a bowl, mix together beef, crumbs of bread, egg, onions, milk, salt and pepper then make it in 40 pcs. of meatballs. Lightly brown up the meatballs and cook it covered on low flame for about 5 mins. Excess fats should be drained off.

Mix together jelly and chili sauce then pour it over the meatballs. Continue to heat it and stir it as well until the jelly melts. Cook it simmering for 10-12 mins. until the sauce gets thick and baste the meatballs every now and then.

This recipe makes around 40 meatball appetizers.

8 ozs. Dried wheat noodles (linguine)
1 1/2 tbsps. Rice vinegar
Peanuts (unsalted), roasted
2 minced cloves of garlic
1 chopped Scallions
2 tbsps. Sesame paste (Chinese)
A pinch of 5-spice powder
1 tbsp. sesame oil (dark)
1/2 tsp. Chili paste
3 tbsps. Tamari soy sauce
1 tbsp. Honey
2 tbsps. Rice wine
mung bean sprouts (fresh)
1 pc. Diagonally sliced Scallion (very fine)
2 tbsps. Cilantro (fresh), chopped (optional)

To make the sauce: Inside a food processor or blender, puree ingredients for sauce just until it is free from any lumps. Noodles should be cooked just until they are tender then drain it immediately and mix it with sauce mixture.

Serve this dish in room temp. and finish with a topping of the bean sprouts, scallions & peanuts.

Note: When planning to serve them later, noodles will have the tendency to stick together then just add in some water (warm) & also soy sauce prior to serving.

6 hard boiled Eggs
2 tsps. Anchovy essence
A dash of salt
5 ozs. Chicken stock
1 tbsp. Worcestershire sauce
1 tsp. Gelatin
1 Cup of whipped Cream
A dash of paprika

Chop up the white portion of the eggs finely. Push through a sieve the egg yolks. In a saucepan, add in the chicken stock & gelatin then heat just until the gelatin dissolves.

Allow the mixture to cool then let it set. Add in seasonings to the stock and fold into the whipped cream then blend in whites and yolks and place inside a serving dish then chill it. When ready to serve, decorate the dish before serving.

1 (10-ounce) pkg. frozen chopped spinach
1 tsp. Salt
1 cup flour (all-purpose)
1/2 cup parmesan cheese, grated
1 cup of Milk
4 big eggs
1/2 cup of butter or Margarine
Parsley, salad green or beet
1/4 lb. shredded Swiss or Gruyere cheese

Drain out spinach then squeeze it dry using paper towels. On a 3-qt. saucepan on medium flame, heat the milk, salt, butter or margarine just until it melts & the mixture has boiled.

Take the saucepan out of the heat and using a wooden spoon, add in the flour at 1 time until the mixture forms into a ball & it leaves the sides of the saucepan.

Next, add in eggs to the flour mixture 1egg at a time and beat the mixture well after you add in an egg then wait for the mixture to be satiny and smooth. Then, add in parmesan and gruyere cheese then the spinach.

If you are not going to bake it immediately, just cover the mixture’s surface with some plastic wrap then put inside the refrigerator. Oven should be preheated to around 375′ F.

Get 2 big cookie sheets then grease them lightly then put a tbsp. of batter on the sheets and they must be 1.5 inches away from each other.

Bake in the oven for 15-20 mins. until the puffs turn golden and browned. Arrange the appetizers onto a serving platter then place some garnishing and serve them right away.

This dish makes around 4 dozen cheesy puffs.

1 lb. lasagna noodles (fresh) OR 3/4 lb. dried
1/2 cup grated Parmesan cheese
4 tbsps. Butter
1/2 cup of ricotta cheese
2 tbsps. Sifted flour
1 1/2 tbsps. Chopped fine fresh basil
White pepper & salt
2 cups of milk, warmed
A pinch of nutmeg
1 1/2 tbsps. Chopped fresh basil

Lasagna should be cooked as per instructions from its package until it has cooked through but still firm. Take them out of pot then pat dry between some dish towels. On a saucepan, melt the butter then add in the flour.

Next, add in nutmeg, pepper & salt then continue cooking it on slow heat just until the flour changes its color.

To the saucepan, gently whisk in the warmed milk just until the mixture smoothens and thickens.

Take off the heat then add in 1 tbsp. of basil, 1/4 cup of grated parmesan & all of ricotta then make sure to adjust the seasonings to your taste. Oven should then be preheated to around 400′ F.

Onto a baking dish that has been greased well or a lasagna pan, put a sheet of the pasta followed with a thin layer of the ricotta mix then sprinkle with grated parmesan & basil.

Make layers in the same order and finish lasagna with remaining sauce & grated parmesan. Cook in the oven for 20 mins. then serve while still hot.

This dish can be served as a luncheon dish or as appetizers.

8 pcs. 8-inch Flour tortillas
15 ozs. Canned Salmon, flaked
1 tsp. Cilantro
8 ozs. Softened Cream cheese
2 tbsps. Fresh parsley
4 tbsps. Medium or mild Salsa
1/4 tsp. Ground cumin (optional)

Drain any liquid from the salmons and take out any bones as well. On a bowl, mix together cilantro, parsley, salsa, cream cheese and salmon then add cumin if you want.

Evenly spread 2 tbsps. of the mixture on each piece of tortilla. Roll up each piece tightly then wrap each one with some plastic wrap. Place in the refrigerator for 2 to 3 hrs.

When ready to serve, take them out of the fridge then cut each roll in bite-size slices.

Makes 48 pcs. of appetizers.

For Accompaniments:

Nuoc Cham
A bunch Of coriander
A bunch Of mint

For Filling:

1 oz. Cellophane noodles (bean thread)
1 pc. Egg
1/2 minced med. Onion
4 ozs. pork shoulder (ground)
1/4 tsp. black pepper, ground freshly
4 ozs. Canned or Fresh crabmeat, picked & drained
4 minced cloves of Garlic
1 cup of Fresh bean sprouts
4 ozs. ground beef (lean)
4 minced Shallots
2 tbsps. Nuoc mam (fish sauce, Vietnamese)

For assembling & frying:

24 Rounds of rice paper (banh, trang) each pc. should be around 8 1/2 inches in diameter
Peanut oil to fry
1/2 cup of Sugar
24 peeled Raw medium-sized shrimps with tail sections, deveined & attached

This dish is really great served together with some Cha Gio. First, make Nuoc Cham. Coriander and mint leaves should be washed & dried then set it aside.

To make filling: Noodles should be soaked in some warm water for around 30 mins. then drain them up and slice in 1-inch lengths.

To assemble rolls: In a bowl, just fill it up with around four cups warm water then dissolve sugar in water.

Since rice paper is so fragile, only two sheets a time should be worked at 1 time and set aside other sheets (just cover them using a damp cloth so it will not curl up).

Soak a sheet of rice paper in warm water with sugar then take them out & spread paper flat onto dry, clean towels.

Soak other sheet then spread the sheet out to dry as well but do not allow them to touch each other. Rice paper will be pliant within a couple of seconds.

Next, fold bottom 3rd of each round then put half a tbsp. of filling into the middle portion that we folded over.

Then, put a shrimp on filling but leave the tail section extended over the fold line.

Shrimp should then be topped with additional half a tbsp. of filling & press it into a tight triange to form a point wherein tail is extended & make sure that filling is really flat to make it easier to wrap the whole thing.

Fold sides over to completely enclose your filling, next, fold other sides over to seal up triangle.

Finished roll should appear like a triangle with a handle. Do the exact same process again with remainder of the wrappers.

After wrapping them, it is time to fry up rolls. Pour around 1-1.5 inches oil to a skillet then heat it to around 325′ F. Add rolls into the skillet but make sure not to overcrowd because they might stick to one another.

Rolls should be fried on moderate flame for 10-12 mins. and make sure to turn it often just until rolls turn golden brown and crispy.

Drain rolls using some paper towels and keep them warm inside an oven & continue to fry up all the rest. Serve rolls together with Nuoc Cham, coriander and mint leaves and serve as appetizers.

Note: Rolls should be fried beforehand and reheated inside an oven at 350′ F for 20 mins. or just until they are crispy. Makes around 24 pcs. of rolls.

6 Eggs
1/2 cup of Chicken broth
Oyster or Hoisin sauce
1/4 cup of Brown sugar
1 tsp. Sesame oil
1/2 cup of soy sauce (dark)

On a saucepot, place eggs then pour in water then bring it to boiling point & continue to cook simmering for 15 mins. Take out of heat then cool off eggs with running, cold water then take the shells off.

On a saucepan, mix together sesame oil, chicken broth, soy sauce and brown sugar then heat it and make sure that sugar dissolves. Add in eggs then continue simmering it with a cover for about an hour.

Liquid must cover eggs, and when it doesn’t then make sure to baste it often.

Take out of heat then allow eggs to stand for 1 hr. and turn them from time to time so that they color evenly. Slice eggs in half or in quarter before serving them together with the sauce. This recipes makes around 6-8 servings of appetizers.

To make the sauce: Mix together equal portions of oyster and hoisin then serve with eggs.

48 pcs. Snails with shells
2 lbs. butter
1/4 cup of Madeira
8 finely chopped cloves of fresh garlic
3 ozs. Chicken broth
1/2 tsp. salt
2 tbsps. Chopped fresh parsley

Melt butter inside a pan for sauteing then just cook it until the butter starts to brown. Then, add in garlic then continue to saute just until it turns lightly brown. Next, add in snails then continue to saute it for 1 min.

Add in salt, Madeira, broth and parsley then cook it simmering until the liquid has reduced to about a quarter of its original size.

Onto each snail shell, spoon a small amount of sauce inside then add in the snail. Set aside remaining sauce. Put inside an oven with a temperature of 425′ F just until the snails get quite hot.

Take them out of the oven the pour the sauce on top before serving.

Note: If your snail is quite big, the use a shell that is also big.

Dried beef, sliced
1 can (8 ounces) milk
1/4 tsp. Pepper
1 container (3 ounces) cream cheese
1/4 cup of Green pepper
1/3 cup pecans, chopped
2 tbsps. Dehydrated onion, minced
1/2 cup of Sour cream
1/2 tsp. Garlic salt

In a big bowl, mix together milk and cheese then add in dried beef slices, pepper, garlic salt, onions and green pepper. Combine them together well.

Next, add in the sour cream then spread the mixture onto a dish for baking & bake for about 20 mins at around 350′ F. Take out of the oven then place pecans at the top. You can serve this dish together with some crackers.

2/3 lb. Ground Pork
40 pcs. Won-ton wrappers, cut in circles
1 cup of Water
1/2 tsp. Salt
1 cup minced Chinese cabbage
1/2 cup of Peanut Oil
2 pcs. Minced green Onions
1/2 tsp. Hot Chili Oil
1 Egg
1/2 tsp. grated Orange Peel
1 tbsp. Soy Sauce (light)
Cornstarch

On a big bowl, mix together pork, hot chili oil, orange peel, salt, soy sauce, egg, onions, cabbages and pork then blend them together well.

To make them just dust the parchment or waxed paper with the cornstarch then place one rounded tsp. of the filling on the center of the won-ton wrapper then press the filling lightly so it forms a narrow band across the middle.

Wet the rim of the skin then bring the opposite sides together in order to make a semicircle and pinch all around the outer edges together.

Place the won-tons on the parchment or waxed paper that was dusted with the cornstarch then cover it using a kitchen towel that is dry.

Do the same process again until all the wrappers are used up. Put 2 heavy 12-inch skillets on low flame then add about 1/4 cup of oil to each skillet.

Place the dumplings inside the skillet in several rows with the pieces fitting
close to each other. Heat should be increased to medium-high then cook it without a cover just until the won-ton bottoms turn a deep golden brown (2 mins.) and make sure to check it regularly.

Add about half a cup of water to each of the skillets then cover them right away. Allow to steam until the skins turn translucent (3 mins.).

Take off the cover then continue to cook on medium- medium high flame until the bottoms turn crispy and are browned well. Drain excess oil if needed.

Loosen up the dumplings using a spatula then place on serving platters and serve right away.

3 cups of thin pretzel sticks
1/2 tsp. salt (seasoned)
4 cups of Wheat Chex
1/4 cup of butter, melted
4 cups of Cheerios
1 tsp. celery salt
13 ozs. Can of peanuts (salted)
1 tsp. garlic salt
2 tbsps. Parmesan, grated

In a slow-cooking big pot or a big bowl for, combine together peanuts, cereals & pretzels then sprinkle it with the Parmesan, cereals, seasoned salt, celery salt and garlic salt.

Add in the butter on the mixture and blend everything well. Cook it covered in the pot for 3-2 hrs. at low flame then take off the cover then continue to cook it for 30-40 mins.

This can be served either as a snack or an appetizer.

1 1/2 lbs. 1/4-inch-thick round steak
3/4 tsp. meat tenderizer (instant)
6 minced Cloves of garlic
1/4 cup of Salad oil
1/2 cup of Soy sauce
2 tsps. Dry mustard
2 tbsps. Molasses
2 tbsps. Ground ginger OR 2 tsps. of gingerroot, grated

Mix together soy sauce, salad oil, molasses, ginger, mustard and garlic in a bowl and blend them well. Meat should be sliced across the grain into 1-inch wide strips. Tenderizer should be used as per instructions from its label.

Add the meat to the soy mixture and stir it well to coat evenly on all sides then allow it to stand for 15 mins. in room temp.

Strips should be skewered accordion-style then broiled 5 inches away from the heat for 5-7 mins. or just until it is rare or med. rare and turn it frequently all the while basting it with the soy mixture (you can also cook it on charcoal and be sure to baste it).

Best served hot as appetizers.

Note: If you can marinate it for 15 mins. more, then no need to use the tenderizer.

3 med. tortillas (flour), buy a big one that would fit into your pan
1/2 lb. sliced peppers (Poblano OR any mild chili)
Oil or lard to fry
1/4 cup finely chopped fresh Coriander
Cheeses:
1/3 lb. grated Anejo
1/2 lb. shredded Oaxaca
1/2 lb. shredded Monterey Jack

Oven should be preheated to around 350′ F. When you use the fresh poblano peppers, they should be roasted, skinned and seeded and when you use the canned ones then just wash then drain peppers. Cut peppers in creative slices that are quite thin.

Onto a large pan for frying, fry up each tortilla using oil or lard just until they turn brown & golden.

Then, put them onto paper towels so that oil is drained off & put the tortillas onto a sheet for baking or onto a pan for pizzas.

Even if lard isn’t good for us, it’s already established that the tortillas will taste better if lard was used instead of oil.

After tortilla cools and hardens then cover them using a very thin layer of the Oaxaca and with Monterey jack then crumble up anejo cheese atop the other layers of cheeses.

Sprinkle coriander atop the anejo layer then layer out slices of pepper into a pattern that is geometric atop cheeses. Cook in your oven for about 5 mins. or just until cheese melts but isn’t brown.

Take them out of oven & using a cutter for pizzas, cut them in individual slices and serve them right away.

3 med. Eggplant
1 tbsp. Pine nuts
1/2 tsp. Honey
Olive oil
4 tbsps. Capers
1/2 tsp. Black pepper
4 diced small Celery stalks
4 pcs. Black olives, halved
4 tbsps. Tomato sauce
4 pcs. Green olives, halved
4 tbsps. White vinegar
Salt

Eggplants should be sliced in cubes but do not take off its peel. On a skillet, fry up the eggplant cubes in some oil. On another pan or skillet, celery stalks should be fried until they start to turn browned & add them to the eggplant.

On the skillet where celery stalks where fried, add in tomato sauce then the pine nuts, capers, olives, honey and vinegar and stir them well.

If the mixtures have all mixed together well, pour it on the eggplant mixture then season with some pepper and salt and cook it simmering for 10 mins. and if necessary, add in water.

Continue cooking it stirring often then let it cool before serving.

1 lb. ground beef
12 slices of partially cooked bacon (make sure they don’t curl up)
1 beaten egg
1 cup of soft bread crumbs
3 tbsps. Lemon juice
12 pcs. Minced olives
1 tsp. salt
1/4 finely chopped green bell pepper
1/2 cup of milk
1 cup grated cheddar

Combine together all the ingredients aside from the bacon. Form twelve balls with the mixture then wrap 1 slice of the bacon all over a ball then seal it using a clean toothpick.

Layer the balls in the baking dish and bake inside a preheated oven at 350′ F for 40 mins. and turn it 1-2 times for even cooking.

4 ozs. Sharp cheddar cheese
1/2 tsp. powdered Ginger
1 cup of Flour
2 1/2 tbsps. Cold water
1/2 tsp. Salt
1/3 cup of Butter
1/2 tsp. Worcestershire
1/4 cup of toasted Sesame seeds

Into the food processor, put the salt, ginger & flour then add in butter that have been cut in small cubes. Process them until the dough’s consistency is like that of a coarse meal.

Next, add in cheese that has been shredded finely and continue to process just until it has all mixed together well.

In a small container, add the Worcestershire and cold water then pour this mixture onto the dough then process it until the dough becomes moist and holds together when pinched by fingers.

Form the dough in a ball onto a lightly dusted with flour clean board then roll it out to about 1/8-inch thick. Then, slice in strips that are about 3-inches long & 1 1/2-inch wide.

Place them on a baking sheet and freeze them without baking. The dough should not be thawed prior to baking.

Just bake them in baking sheets that have not been greased at around 400′ F just until they have turned crisp and light brown. This recipe makes about 72 small appetizers.

2 lbs. Mushrooms (very fresh)
Garlic Salt
Pimento
8 ozs. Cream Cheese, softened
Pepper
4 1/2 ozs. Can of Deviled Ham
Dry Mustard
2 tbsps. Stuffed Olives, chopped
Onion Salt

Mushrooms should be rinsed well and its stems taken off. In a bowl, blend together olives, deviled ham, seasonings and cream cheese. Stuff the caps of the mushrooms with cheese mix then finish with a garnishing of pimento.

Put them onto a platter, then wrap them up with plastic wrap & store inside the refrigerator just until it is time to serve them. This dish can be made 1 day ahead.

1 lb. skinless & boneless Chicken breast
Vegetable cooking spray
3 med. Peaches, pitted
Curry powder
2 small Bananas
3 med. Plums, pitted

For the Mustard Leek Sauce:

1 cup chopped Leeks
1/4 tsp. Curry powder
2 tsps. Distilled white vinegar
1 cup of Chicken broth
2 tbsps. Cold Water
3 tbsps. Dijon mustard
2 tsps. Vegetable or Olive oil
2 tbsps. NutraSweet
1 tbsp. Cornstarch
Green onions including the tops

Chicken should be cut in 1-inch pieces then each fruit should be cut in 8 pieces. Skewer fruit and chicken pieces on 16 pcs. of metal or wooden skewers then spray them with some cooking spray then finish with a sprinkling of curry powder.

Cook them on a grill on medium heated coals or you can broil them 6 inches away from the source of heat for about 6-8 mins. or just until the chickens are already done and be sure to turn it once.

Place the cooked kabobs onto serving platters and pour the mustard-leek sauce all over them.

To make the sauce: On a saucepan, saute the leeks in some oil just until they turn tender. Add in the chicken broth, pepper, curry powder, vinegar and mustard and bring to a boil. In a separate container, mix together water and cornstarch then add this mixture to the boiling sauce.

Stir it constantly just until the sauce thickens (1 min.). Take out of the heat and let it cool for 2-3 mins. Add in the NutraSweet. This recipe makes around 1 1/2 cups of sauce.

12 ozs. Canned jalapeno peppers
1 cup of buttermilk baking mix
6 ozs. Shredded mozzarella
1 lb. sausage
6 ozs. bread crumbs, seasoned

(You can use a breading mix for pork that is spicy but if you want a dish that is less spicy then use the fine dry crumbs of that are unseasoned. Also, it is ok to use a mixture of plain crumbs of bread together with crumbs for breading pork)

Peppers should be seeded & the ends of the stems, removed then rinse them clean but if you like a hotter dish, then leave a couple of seeds behind.

Peppers should be stuffed up with some cheese just lightly & set them aside. On a bowl, blend together remainder of the cheese, buttermilk baking mix & the sausages then make little patties out of sausage mixture.

Then, put a stuffed pepper into the middle of each patty & wrap the patty with some dough then seal dough all around stuffed pepper.

Place the bread crumbs inside a plastic bag then put the balls inside the bag and coat them evenly all over. Fry them up inside a lightly oiled skillet just until they are brown and sausages are cooked.

1 med. Eggplant
Garlic
1 med. Onion
Oil
1 hard boiled Egg
Sugar
1 pc. Green pepper
Vinegar
Pepper & salt

Eggplant should be baked until it becomes really soft. Then, grind the eggplant, onions, green peppers and egg until they are blended well. Add in oil, seasonings and vinegar and check on the taste. Best served chilled.

1 quart of oysters, drained
2 lbs. smoked sausage
1/2 tsp. salt
2 cups of white wine
1/2 tsp. garlic powder
1 tsp. Tabasco sauce
juice of 1 lemon

Cut up sausage in bite-size pcs. then cook them on a skillet with a cup of wine & all other seasonings just until almost all liquid has been absorbed. Next, add in one-half to one cup of wine & oysters as well.

Cook simmering until the edges of your oysters curl up. Finish with a sprinkling of green onions and parsley then serve them on a chafing dish together with lots of toothpicks.

1 cup all-purpose Flour
1/2 tsp. Salt
3/4 tsp. Chili Powder
3/4 cup yellow Cornmeal
Vegetable Oil

Combine together salt, chili powder, cornmeal and flour inside a bowl then gradually add in half a cup of water.

Mix slowly until the flour mix is moistened. Place dough onto a cloth-covered board that has been lightly dusted with flour and start kneading until it becomes smooth.

Divide the dough in 12 round balls then cover them with some plastic wrap then set it aside for about 30 mins. In a Dutch oven or deep fryer, heat the oil ( around 2-3 inches) to about 400′ F.

Roll individual balls out in paper-thin rounds then fry them until they turn golden brown and don’t forget to turn it 1 time for even cooking (around 1.5 mins. on 1 side).

Drain them well on some paper towels and serve. This dish is great served together with some Cheese soup or beer.

For Marinade:

1 1/2 pound boneless & skinless Chicken breasts, sliced into 1×1-inch squares
1/4 cup Olive oil
1/2 tsp. Dried oregano
1/4 cup Red wine vinegar
1/2 tsp. Dried tarragon
1/2 tsp. Pepper
2 tsps. Sugar
10 minced Garlic
1 tsp. Dijon mustard
1/2 tsp. Salt

For Appetizer sauce:

1/2 cup Pineapple juice
1 cup Mayonnaise
2 tsps. Dried tarragon
2 tsps. Dijon mustard
1 tsp. minced Garlic

For Vegetables:

1 big Yellow onion, cut into 1/2×1-inch strips (about 96 pieces)
2 big Green bell peppers, cut into 1/2×1-inch strips (about 48 pieces)
3 big Red bell peppers, cut into 1/2×1-inch strips (about 72 pieces)
24 pcs. 8-inch skewers (bamboo), soaked overnight inside the refrigerator

To make the marinade: Combine all the ingredients aside from chicken into a bowl then blend them well until salt & sugar are dissolved completely. Pound chicken breasts in sheets of wax paper until there is an even thickness of around 3/16-inch all over.

Slice the breasts in 1-inch squares then add it to marinade and be sure to evenly coat chicken meat then let it marinate for about 2 hrs inside the refrigerator and after 2 hrs. drain off marinade.

To make the spiedies: Just assemble the ingredients in order; red bell peppers, the onions, squared chicken pieces, alternately and finish it with a red bell pepper after you place the fourth pc. of chicken on each bamboo skewer (place them in a “C” shape on your skewer).

Put the assembled pieces onto a griddle or grill then cook 1 min. each side and turn it four times. The cooking time is really dependent on the amount of heat coming from out of your griddle or grill so just adjust it.

To make the sauce: Just combine all the ingredients then mix well & chill it for 1-2 hrs for the flavors to really blend and serve it cold together with the spiedies. Serve 4 skewers per guest together with 1/4 cup of the sauce.

Nachos:

1 cup of Black bean pesto
2 pcs. Flour tortillas (8-inch)
Corn oil
2 tbsps. Cilantro (coriander), chopped
2 pcs. Spicy sausage or Chorizo
1 cup of shredded Monterey jack cheese

Black Bean Pesto:

1 Ham hock
8 ozs. Dried black beans
2 seeded Jalapenos
1 qt. Water
1 pc. Bay leaf
20 mls. Garlic
Freshly ground pepper & salt to taste
Stems taken from 2 bunches of Cilantro or fresh coriander

To make the black bean pesto: Rinse the beans & drain them well. Put the beans inside a big saucepan or a soup kettle then add the other ingredients.

Then, bring this mixture to a boil then lower the heat and continue to cook simmering without a cover for around 1.5 hrs.

Take out the bay leaf and the hock of ham then transfer beany mixture to your food processor and process them by batches, adding in additional liquids to make a smooth and thick pasty bean mixture.

About a cup of liquids is needed. Place the bean pesto into a medium-sized bowl then season with some pepper and salt as is necessary.

Place inside the refrigerator covered just until it is ready for use. This will store for about 2-3 days refrigerated.

To make the nachos: Oven should be preheated to around 375′ F. Get any heavy skillet and fill 1/2-inch of it with oil. Then, heat the skillet just until the oil begins to move.

Fry up tortillas 1 at a time just until they turn lightly golden brown, around 15 secs. on both sides. Next, drain tortillas onto some paper towels. Chorizo should be sliced in 1/2-inch thick rounds then sauteed on a skillet just until they are crisp (5 mins.).

Take sausage out from the skillet then drain them on some paper towels too. Put the fried tortillas onto a baking sheet then evenly spread out pesto on the top.

Next, arrange the sausages on top of pesto then sprinkle it with shredded cheese. Finish with a topping of cilantro then bake inside the oven for 20 mins. until browned.

Take out of the oven then slice each piece of tortilla in 8 pcs. Serve it right away.

2 lbs. Pigs’ ears
1 cup of Sugar
1 unpeeled Cucumber, seeded & sliced into chunks
1 pc. Bell pepper, sliced into chunks
4 pcs. Star anise (whole)
1 pc. Onion (red), sliced into chunks
3 slices of ginger root (fresh)
1 cup carrots, sliced
1/2 cup of White vinegar
1 tsp. Salt
3 garlic cloves, sliced
1/4 cup of Sugar
1 tsp. Salt
1 tbsp. fresh ginger root, sliced thinly
1 cup of White vinegar

The pig ears should be prepared as per steps I & II in the basic instructions then drain them well. Put back the ears in pot then cover with some water and add in anise, ginger root, white vinegar, salt and sugar.

Bring it to a boil then cook simmering for about an hour then allow the meat to cool inside the pot together with all the liquids.

Drain the liquid off then slice the ears in 1/2×1-inch pieces. Meanwhile, boil three cups of water & add in carrots, garlic salt, ginger, sugar and remainder of the vinegar then turn the heat off after it has boiled.

Allow mixture to cool at room temp. and add in sliced ears, bell peppers, onions and cucumber and place inside the refrigerator to chill for 4 hrs. for the flavors to mix well.

They can be kept refrigerated for one week and you can serve this dish as appetizers or as a cold meat side dish.
This recipe makes around 2 qts.

For a variation: Snouts of the pig may also be prepared in the exact same process but add a cup of sweet and fresh chunks of pineapple when you are adding in veggies

1 lb. shelled & peeled Walnuts
5 cups of Oil
1/4 tsp. Salt
1/2 cup of Honey
3 cups of Sugar

Walnuts should be thoroughly washed. Fill up a wok halfway with water then place the walnuts insde the wok. Bring them to a boil and let it boil continuously for 3 mins. Drain the walnuts & wash again.

Add 4 cups of water in the wok and add in honey, sugar and salt. Put the walnuts back in the wok then cook for 15 mins. or just until the liquid starts to get thick. When it is already thick, pour the contents in a large bowl then allow them to soak for 24 hrs.

Take out the walnuts from the sugary water then drain using a strainer. Heat the oil in the wok to around 350′ F then add in the walnuts.

Stir them occasionally just until the walnuts become golden brown. Take them out of the wok and spread them on a flat surface so that they can cool. If they have already cooled down, place them in a jar or airtight containers to still keep them crispy.

This dish is great served as appetizers with some drinks.

2 lbs. fresh or homemade Pasta, cut into 6-inch wide strips
1 1/2 cups grated Parmesan
Spaghetti sauce (tomato)
1 qt. of strong Chicken broth
1 lb. Ricotta Cheese (skimmed ricotta is ok)
3 pcs. Eggs, whites only or the whole thing
4 ozs. grated Mozzarella
Cheesecloth
4 ozs. grated Romano
Parmesan cheese for the top
Pepper & salt for seasoning
Lots of string

To make filling: Just blend together all cheeses & add in beaten eggs or the egg whites but be sure that the hard cheeses have been well grated. This comes out bland but do not worry about it.

Make the pasta by choosing your favorite pasta recipe. Using green pasta is going to be visually pleasing to your guests.

Pasta should be sliced in 6-inch-10-inch wide strips if serving as appetizers but if you are going to have it for your dinner, it should be cut into strips that measure 18-inches long.

Place a strip of pasta onto a clean surface then place filling onto it like when you are frosting cake but leave around 1-inch free at the edges without any filling.

Also the few last inches of the pasta strip should be without any filling too. Next, just roll strips up and as much as possible keep them straight but if they’re not then its perfectly fine.

Repeat the same procedure until there are 1-2 rolls for each guest. Set them aside just until all the rolls are done.

Next, slice a piece of the cheesecloth just long enough so that it covers the roll but with some inches that are overlapping. Repeat the process until all pieces of the cheesecloth have been cut.

Just wrap the individual rolls with a piece of the cheesecloth then loosely tie them closed using a string. Pasta swells a little bit during cooking. Next, make a smooth sauce then just keep it hot when you are serving it but serve it on the side.

Poach rolls inside the chicken broth for 15 mins. until they are done but be sure that your liquid is only simmering and not boiling.

After it has cooked, take rolls out of simmering broth then cut its string & take out the cheesecloth. Cut cooked rolls in rounds like the sausages but they should be around 2-inches thick.

Put a couple of slices on each individual plate with cut sides facing up. Pour sauce onto the plate but not over cooked pasta so it would look really nice. Finish with a sprinkling of parmesan and parsley.

500 gms. Fatty pork, ground finely
1 big onion, grated or chopped fine
250 gms. Panna (caul fat from pig)
500 gms. Lamb or veal, ground finely
2 tsps. Salt
1/2 cup parsley, chopped fine

Mix together the pork with lamb or veal, salt, ground black pepper, parsley and onions. Put panna in a bowl of water (warm) for 1-2 minutes and remove them from the bowl and open 1 piece at a time then lay them out onto a work surface that is flat.

Cut them up using kitchen scissors in 10cm (4 inch) square pieces.

Get 1 tbsp. of the meaty mixture then form it in a 5cm. (2-inch) long thick sausages. Put the sausage towards 1 edge of a piece of the panna then fold up ends and sides over meat then firmly roll it up. Do the same process again for the remainder of the ingredients.

The sausages should also be threaded onto flat sword-like skewers but leave some space in between them. The pieces of meat on a skewer will depend on lengths of the sausages. Cook it on top of hot charcoals and be sure to turn it often.

Don’t put the skewers so close to the heat source as this dish should be cooked slowly so the inside comes out thoroughly cooked as well and the outside should be nice and brown but not burnt.

Panna will melt while cooking so it will keep meat moistened and can add to its flavor. If there is fire flaring out from your coals, just sprinkle with some water. This dish should be served as appetizer.

4 packages (8 ounces each) softened Cream Cheese
1 1/4 Cups of Pesto (prepared)
A Cup of Oil-packed Tomatoes (sun-dried), chopped
Cheesecloth
15 Cheese (Provolone) slices
8 ounces softened Goat Cheese
Half a Cup toasted Pine Nuts
Toasted French loaf Bread, sliced thin (if you want, brush the bread with some oil prior to toasting them)
Cheesecloth

Moisten a piece of the cheesecloth then dry it out by squeezing then line a pan using the cloth and allow the cheesecloth to overlap over its sides.

Then, beat together goat and cream cheese just until they smoothen and appear creamy (3 mins.)

Arrange ingredients on the pan in the following order: two cups of the cream cheese mix, five provolone slices, three-fourth cup of pesto, another 5 provolone slices, 1 cup of cream cheese mix, chopped tomatoes, all the toasted nuts, five provolone slices, three-fourth cup of pesto, two cups of cream cheese mix.

After arranging all the ingredients, fold over cheesecloth that was overlapping to cover the mixture at the top.

Place in the fridge for a couple of hours, better if stored overnight. Next, take of the top cover then unmold the dish on a platter for serving then take off the cheesecloth.

Finish with a garnishing of red pepper rounds that have been roasted and a star atop, sprinkle basil (fresh) then add more toasted nuts and serve together with slices of toasted bread.

The recipe makes around 25 portions as appetizer.

6 pitted Black olives
8 ozs. Cream cheese
1 tbsp. of dill and fresh basil
2 peeled cloves of Garlic

On a food processor, process together herbs, garlic & cream cheese until it smoothens. Chop up olives then add to the processed mixture.

Take out mixture and place on a bowl then store in the refrigerator until you are ready for serving. This recipe is normally served inside cherry tomatoes as stuffing or as appetizer being spread out on some crackers.

32 pcs. Shells of snails
2 tbsps. Brandy
32 pcs. French snails, canned
1 cup of Softened butter
2 chopped finely Shallots
1 finely chopped Clove of garlic
1/4 cup parsley, chopped finely

Oven should be preheated to around 350′ F. On a bowl, mix together brandy, garlic, shallots, parsley and butter then blend them well. Put a piece of snail inside a shell then fill up the cavity with the butter mixture.

Put the snails on a pan for baking then cook in the oven for 12 mins. Best served hot as appetizers or can also be served as individual dishes of snail or you can also serve them on little napkins that have been folded onto plates so that shells will not slide anywhere.

For the pancakes:

4 Eggs
1/2 tsp. Sugar
1/2 cup of Water
2 tsps. Soy sauce
3 tbsps. Cornstarch
3 tsps. vegetable or peanut oil, divided

For the meat filling:

6 pcs.Oriental pancakes
3 tbsps. Soy sauce
3/4 lb. Ground beef
1 tsp. fresh ginger root, minced
1 tbsp. Cornstarch
1 pressed clove of Garlic
1/2 lb. Ground pork
1 tbsp. Dry sherry
2/3 cup green onions & tops, chopped

In a big bowl, beat the eggs using a wire whisk. Mix together sugar, soy sauce, cornstarch and water then add this mixture to the beaten eggs & mix well.

Heat an 8-inch crepe or omelet pan on medium flame and brush the pan’s bottom with around 1/2 tsp. of oil then lower the heat to around low.

Again, beat the egg mixture and pour about 1/4 cup of it in the skillet and swirl it around so that the result is a very round & thin pancake. Allow to cook for 1-1.5 min. until it has firmed up.

Gently lift it out using a spatule and place onto wax paper. Just do the same thing again and always with 1/2 tsp. of oil for 1 pancake.

Put wax paper between each sheet of pancake to prevent them from sticking to one another. This recipe makes around six pancakes (about 24 pcs. of appetizers).

To make the filling: Just prepare the pancakes. In a big bowl, mix together sherry, soy sauce and cornstarch then add in garlic, ginger, green onions, pork and beef and mix everything well.

Evenly spread about half a cup of the meaty mixture on each pancake but leave half an inch at its edges to act as borders.

Start with the opposite side, roll the pancake up like a jelly roll then place the rolls with the seam sides facing down in 1 layer onto a plate that is heatproof.

Put the plate onto the rack of the steamer and place the rack inside a big pot or inside a wok that has boiling water.

Steam it covered for 15 mins. Prior to serving them up, slice rolls in quarters diagonally then arrange them onto a serving dish or platter while still hot.

5 lbs. Spareribs (baby back ribs are the best to be used in this recipe)
1 Env. of Soup Mix (You can use either of the ff soup mixes: Beefy-Onion, Beefy-Mushroom, Onion-Mushroom and Onion)
1/2 cup of margarine or butter
16 ozs. (A Can) of Tomato Puree
1 Med. chopped finely clove of garlic
1/4 cup of Imported Soy Sauce (You can use domestic but the taste is not that good)
1/4 cup of White Vinegar
1/2 cup of Brown Sugar
1/4 cup of Chili Sauce

Oven should be preheated to around 375′ F. On a big saucepan, butter should be melted then cook with the soup mix of your choice and the garlic on medium flame until the garlic turns golden.

Add in vinegar, chili sauce, sugar, soy sauce and pureed tomato and bring this mixture to boiling point and continue to cook it simmering and stirring it occasionally for 15 mins.

Get a baking pan and line it all over with some aluminum foil then arrange the spareribs with the meaty sides facing up & bake for 20 mins.

Brush the ribs with the sauce generously and continue with baking it still with the meaty sides facing up then occasionally brush it with the remainder of the sauce. Cook for 50 mins. more or just until the ribs are already done.

This recipe makes around 12 portions if served as appetizers or around 7 portions if served as main dishes.

16 ozs. Cream cheese
2 pkgs. minced Chipped beef
Scallions, chopped (about a tsp.)
Garlic salt or powdered garlic

Combine together cream cheese & the rest of the ingredients together. Form it into any shape that you want and chill it for a couple of hours or overnight inside the refrigerator. This dish should be served together with crackers.

1/2 lb. shrimp (fresh)
1 tbsp. Cornstarch
6 cups of Oil, to deep-fry
2 ozs. Pork fat
1/2 tsp. Salt
1 tsp. Black sesame or poppy seeds
1 Egg (whites only)
5 white bread slices
1/2 tsp. dry sherry or Rice wine
1/2 tsp. minced ginger root (fresh)
2 tbsps. Szechuan peppercorns (optional)
1 tbsp. ham, minced (optional)
2 tbsps. Salt (optional)

Shrimps should be deveined and shelled. Rinse the shrimps then pat it dry using some paper towels. Shrimps should be flattened using the broad side of the cleaver so that it will be easier to chop them. Chop pork fat & shrimps using the cleaver.

Mix together shrimps & pork fat until it resembles that of a paste. Put the paste into a medium-sized bowl. Using a spoon or using your hands blend together the cornstarch, ginger root, salt, wine, egg white with the shrimp paste.

Take crusts off the bread then slice them in four squares. Put 1 tsp. of the paste onto each bread square then gently press it. Place ham and sesame seeds on the top if you want.

On a wok, heat the 6 cups of oil on high at 350′ F. Lower heat to around medium then gently lower the bread squares with the shrimp sides facing down onto the heated oil using a slotted spoon.

Then, deep-fry around 4 -5 squares at one time just until the bread edges are golden (1 min.). Turn the bread then continue to fry the other side for 30 secs. Take the bread squares out of the oil using a slotted spoon then drain them on paper towels.

Continue frying until all of it is done then this dish is best served hot and sprinkle it with some peppersalt (optional). This dish makes around 20 pcs. of appetizers.

To make the peppersalt: Onto a medium-sized saucepan on medium-low flame for 1 min., add in peppercorns then stir-fry them for 5 mins. Take the saucepan out of the heat then allow it to cool.

Ground the peppercorns into a very fine powder using a pestle and mortar or a pepper grinder then add in salt and mix them well. Peppercorns can be stored inside a container with a tight cover. This recipe makes around 1/4 cup.

2 cups of water (warm)
1/4 cup of Sugar
16 pcs. (8-inch round) dried wrappers (rice paper)
Peanut oil to deep fry
Leaves of lettuce
Leaves of mint (fresh)
Leaves of Cilantro

For the filling:

1 lb. butt of pork, ground
A cup of tailed sprouts (bean)
3 tbsps. dried mushrooms (small tree ear)
A cup of grated carrots
2 ozs. noodles (bean thread)
1/2 tsp. Pepper
4 minced fine cloves of Garlic
1 tbsp. Fish sauce
4 minced Shallots

For the sauce:

1 tbsp. carrots, grated fine
3 tbsps. Fish sauce
A clove of Garlic, pushed into a press for garlic
3 tbsps. Water
1/2 tbsp. Sugar
1 seeded & minced fine dried or Fresh chile (red)
4 tbsps. juice from limes (fresh)

Noodles & tree ear mushrooms should be soaked into 2 bowls with water (warm) just until they are pliant and softened (6 mins.) Mushrooms should then be rinsed and drained.

Take off and throw away the hard centers if there are any. Chop them up roughly then set them aside.

Noodles should be drained then chopped up coarsely in 2-inch lengths then set this aside as well.

In another bowl, combine pork, pepper, fish sauce, shallots and garlic then add in bean sprouts, carrots, noodles & tree ears then blend everything together using hands.

To make the Nuoc Cham Dipping Sauce: Onto a container, combine together water, chile, fish sauce, lime juices, sugar and garlic then allow it to stand in room temp. for about 10 mins. and if ready for use then it should be strained onto a little bowl then add in carrots.

This recipe makes around half a cup.

Assembling the spring rolls: Blend together sugar & water (warm) onto a shallow wide pan (like a pan for cakes).

Soak a wrapper into the sugary mixture for 1 sec. then put it on a wrung-out, wet kitchen towel or onto a counter and allow it to stand until wrapper softens and becomes wrinkled for 1 min. or longer.

Use your own hands to make 3 tbsps. of ground pork filling in a compact and tight log that is about an inch in its diameter & 4-5 inches long.

Next, put the logs on bottom 3rd of each wrapper & roll its bottom edges up over log and roll it over filling 1 more time. Be sure that wrappers are tightly wrapped around filling.

Then, fold outside edges of wrapper inwards to include ends then roll it up for it to be sealed. If there is a torn part, just put a softened paper piece to close it up.

Put rolls with their seam sides facing down onto a slightly greased sheet for baking then cover them using damp towels and make more rolls.

In frying them: Put 2 inches oil onto a deep-fat fryer or wok and heat the oil to around 325′ F then add in a couple of rolls 1at a time.

Don’t overcrowd them. Rolls should be fried for around 10 secs. then increase the heat temp. to around high at 375′ F.

Fry the rolls up until they turn golden and brown (6-8 mins.) and place them on paper towels for the oil to be drained off

1 1/2 lbs. sirloin steak
1/2 tsp. Ginger
1/2 cup of Salad oil
1/2 cup of Onion, chopped fine
1 pc. Crushed clove of garlic
1/4 cup of Soy sauce
1/4 cup of Honey, liquid

Slice the steak in long strips that measure 1/16-inch across its grain. Mix together all other ingredients on a big flat pan then add in strips of steak.

Steak strips should be marinated for a couple of hours then take out the strips from the marinade and shake to take out marinade excess.

Strips should be threaded onto skewers (metal) then cook them on the grill or a boiler on medium flame until the meat has turned brown then turn it and baste the other side with the marinade.

Best served hot.

4 Bananas, unripe (not green though)
6 tbsps. Parmesan cheese, grated
4 Ham slices
1/2 Cup Double cream
Pepper & salt to taste
Paprika

Bananas should be peeled and sprinkled generously with paprika, pepper and salt. Wrap a ham slice all over each piece of banana then place them onto an ovenproof, well greased dish then evenly spread out cream all over the bananas.

Finish with a sprinkling of parmesan on the top then bake in the oven for about 20 mins. at around 400′ F until they are browned and golden. Best served cold but it should not be refrigerated.

4 pcs. Tortillas
1 chopped Green onion
1 tbsp. Olive oil
1/4 tsp. Salt
3 seeded & chopped med. Tomatoes
1 minced clove of garlic
1 tbsp. Dried basil leaves
1 1/3 cups shredded Mozzarella

In a bowl, mix together salt, basil, green onions, garlic and tomatoes. On half of a tortilla, sprinkle about 1/3 cup of cheese then top it with the tomato-basil mixture.

Next, fold the tortilla into half on the top of the filling and seal the edges using toothpicks.

Both sides of the tortilla should be brushed with the oil then barbecue tortillas on medium heated coals or you can broil them under a broiler that has been preheated for about 4-5 mins. per side or just until they turn golden brown & cheese is melting.

Slice the tortillas into half for a hearty lunch or into 4 smaller triangles as appetizers.

6 pcs. Eggs
1/2 cup of Chicken stock/broth
1/4 cup of Brown sugar
1 tsp. Sesame oil
1/2 cup of soy sauce (dark)
Hoisin & Oyster sauce

On a saucepot, cover eggs with water then bring it to boiling point & cook simmering for 15 mins. Take out of heat then cool eggs with running, cold water then take their shells off.

On a saucepan, mix together sesame oil, broth, soy sauce & brown sugar and heat them up until the sugar dissolves. Next, add in eggs and continue to cook it simmering for about 1 hr. Liquid must cover eggs and if it doesn’t then make sure to baste it often.

Take away from the heat then allow eggs to stand for one more hr. and don’t forget to turn it from time to time to color it evenly. Should be served cut in half or quartered with the sauce, where it is to be dipped. This recipe makes 6-8 servings as appetizers.

To make the sauce just mix together equal portions of hoisin and oyster sauce.

4 med. Zucchini, should be over 2 inches in width
1/2 lb. chanterelles (dried), soak them in water (warm) then chop them up
1/4 cup grated Parmesan
2 tbsps. Olive oil (extra virgin)
4 eggs (whites only)
2 big skinned & seeded Tomatoes
A pinch of Saffron
2 med. chopped onions (Spanish)
1/2 tsp. pepper (white), ground
1/2 cup shredded Carrots
Salt

Zucchinis should be washed and sliced in 1-inch segments. Scoop out the flesh inside of the zucchini using a tsp. but leave a stable base that is 1/8-inch at the sides.

Sprinkle salt on the zucchini then invert them onto paper towels and allow any iquids to be drained off for about half an hour.

Onto a medium skillet, heat up the oil (olive) then saute the veggies just until the liquids have evaporated. Take out of the heat then add in saffron, puree & pepper then season with some salt.

Allow it to get cool in about 10 minutes.

Inside a blender or food processor, pulse together whites of the eggs and veggies. Zucchini should be rinsed off then blanched for at most 45 secs. in water that is boiling inside a big pot.

Take them out and they should be drained out upside down onto a piece of paper towel.

Then, after the zucchinis get cool, put them inside well greased (butter) cake pans then zucchinis should be stuffed up with around a teaspoonful of the veggie mixture.

Finish with toppings of grated cheese then bake in the oven for about 15 to 20 mins. just until they brown lightly. Take them out then serve right after they have cooled for a bit.

Note: This dish can be served out as the main vegetable course by cutting up the zucchinis lengthwise; taking out the flesh inside then prepared as per the instructions above then just divide the filling in 8 portions.

6 pcs. Fried, drained & crumbled Bacon
1/2 cup chopped green onion tops
1 tsp. Curry
1 cup chopped Ripe Olives
1/2 cup of Mayonnaise
1 1/2 cups shredded Sharp Cheddar Cheese

Combine ingredients together in a bowl and make sure that everything is well blended. Bread should be toasted on one of its sides the sliced in any shape that you like.

Evenly spread out the mixture onto the side that was not toasted then broil them until they are browned or you can freeze them up for later.

1/2 cup of oil-packed sun-dried tomatoes, drained then set aside the oil
1 cup of cream cheese (room temp.)
2 cups lightly packed fresh basil leaves
1 cup of unsalted butter (room temp.)
2 tbsps. Oil (from the tomatoes)
1 cup grated freshly parmesan cheese

Using a food processor or mixer, beat the cream cheese, parmesan and butter together until they blend together smoothly. Slice up four tomatoes in strips that are so thin and set them aside.

In a blender, whirl together the remainder of the tomatoes, half a cup of the cheesy mixture & the oil just until the tomatoes become pureed smoothly.

Pour the puree in the bowl of cheesy mixture then beat them again to mix them all. Place the bowl inside the chiller, covered for 20 mins. or just until it is firm enough to be able to shape it.

Place cheese onto center of a serving plate in a mound and layer basil leaves and strips of the tomatoes all around cheese torta.

You can also make this recipe ahead of time, just cover it with an inverted bowl then chill it up to around three days then serve it at room temp.

You can also serve this torta with toasted pita breads shaped into triangles then topped with a strip of tomato and basil leaf. This recipe serves around 8-10 as appetizers.

8 Medium cleaned & shelled Shrimps
2 tbsps. Butter or Margarine
1 tbsp. Ranch style dressing
Wondra flour
1 tbsp. Aunt Penny’s hollandaise sauce
2 Slices of Swiss cheese
2 tbsps. Oil
1 tbsp. Dijon-style mustard
Pepper & salt for seasoning

Oven should be preheated to around 375′ F. Moisten the cleaned breasts of the chicken and season them with some pepper and salt then flour both sides lightly.

On a frying pan, heat a little oil then coat all over the pan then brown the chicken breasts for about 45 secs. on each side then set this aside.

In a bowl, mix hollandaise sauce, ranch dressing & mustard then set this aside as well. Place margarine and the oil inside an ovenproof pan then heat it in the oven while the oven is in the process of preheating.

Put the seared breasts onto the pan then top it generously with the sauce mix then cook in the oven for about 12 mins.

Take pan out of the oven & put the shrimps atop (1 direction only) then continue cooking it for 5 more minutes. Finish with slices of the cheese on the top then cook again for 2.5 mins. just for the cheese to start melting.

Good served with any Rice-a-Roni (herbed) or any of your favorite vegetables or maybe even a fresh fruit salad together with some sweetened ranch dressing. If serving with the salad, only use butter lettuce.

3 pcs. Eggplants
1/3 cup of Olive oil
Juice of 1 lemon
3 minced cloves of Garlic
Pepper & salt
1 tbsp. parsley minced (or use anchovies, onions or basil)

This dish is a great dip which is really good to be paired with uncooked vegetables or as a spread on French bread either as a light lunch, snack or appetizer.

Eggplants should be halved lengthwise then placed under a broiler that is two inches away from heat source.

Broil it for about 50 mins. and don’t forget to turn it once and cook until it is quite soft already. Spoon out eggplant flesh then throw away the strip where the seeds are.

Mash eggplant flesh coarsely by hand; pass it through a coarse blade or through a food mill.

Add in garlic for taste then mix in olive oil. To finish, add in juice of 1 lemon, parsley then season with some pepper and salt.

8 ozs. Meat from crabs
1/4 cup of cocktail sauce
8 ozs. Softened cream cheese

Onto a serving platter, evenly spread out the softened cheese then evenly spread out the cocktail sauce on top of softened cheese then finish with a topping of the crab meat. Best served together with some pieces of bread (rye) and crackers.

1/2 cup flour (all-purpose)
1/4 cup of Cornstarch
2 lightly beaten Eggs
2 tbsps. Sherry
1 tbsp. Honey
1 tsp. fresh ginger, grated or pressed
3/4 tsp. Salt
1/2 tsp. minced fresh or powdered Garlic
1/2 cup of Milk
1 tsp. Lemon juice

In a bowl, mix together milk, cornstarch, flour, garlic, salt and eggs until it forms a batter that is smooth.

In another bowl, combine ginger, sherry, lemon juice and honey then marinate the cubed lobster, chicken (sliced into 1×2-inch pcs.), shrimps (split in the back) or some thinly sliced pork for 15 mins.

Fry up the marinated pieces using some peanut oil just until they turn lightly brown.

Note: You actually can cool off the fried pcs. inside the refrigerator if you want then later on dip it back into the batter then refry them up until they are golden and browned.

This makes it even more crunchy and makes for a good appetizer for any party. You can prepare this ahead of time and then serve it really hot when the party starts. This recipe can make enough batter for about 1 pound of Chicken, Lobster meat, shrimp or the Pork.

2 bags of pita bread
8 ozs. Cream cheese
2 small jars of marinated artichoke hearts, drained
2 finely chopped cloves of garlic
12 ozs. Shredded mozzarella
1 cup of mayonnaise
1 finely chopped onion
1 cup parmesan, grated

This appetizer recipe is always a hit with the guests. Its recipe has always been asked for.

Artichokes should be torn apart using your own fingers. Pita bread should be sliced in triangles that are the same size as chips. Separate the breads and baked in a cookie sheet just until they are crisped up (5 mins.).

Mix together all the ingredients & mash them up (you can also use a kitchen aid mixer). Bake uncovered using a casserole dish for about 30 mins. at 350′ F or just until it bubbles up.

Best served hot from your oven then scoop out dip using the pita breads.

6 ozs. Fine Egg Noodles, uncooked
1 Envelope Golden Onion Soup Mix
1/8 tsp. Pepper
3 tbsps. Olive Oil
4 pcs. Medium-sized cloves of garlic, chopped fine
3 1/2 cups of Water
2 tbsps. Bread Crumbs (fresh)
Parmesan Cheese, grated
2 tbsps. Parsley, chopped fine

On a medium-sized skillet, add in oil and heat it then saute garlic together with the bread crumbs on medium flame and stir it constantly and cook just until the crumbs of bread and the garlic turn golden. Season with the pepper then set it aside.

On a saucepan, combine together onion soup mix together with the water then bring the mixture to a boi and add in the noodles.

Cook simmering without a cover for 7 mins. and constantly stir it as well until the noodles become tender but don’t drain it.

Take out of the heat and mix them together with the crumbs of bread and garlic mixture and add in parsley.

Finish with a sprinkling of parmesan before serving. This recipe serves around 4 as appetizer and 2 as a main course.

48 big Pasta shells
12 pcs. Pitted black Olives, finely chopped
1/2 tsp. dried Oregano
3/4 cup crumbled Feta cheese
1/4 cup chopped finely Walnuts
3/4 cup diced finely Red pepper
2 tsps. Freshly chopped Parsley

Cook the shells in a pot of boiling water as per instructions on its package until pasta is cooked through but still firm. Rinse under cold running water then drain it well. Layer out the shells onto a big microwave-safe dish and set it aside.

On a bowl, mix together oregano, parsley, walnuts, olives, red pepper and crumbled feta. Fill up individual shells of pasta with 1 tsp. of the feta mixture then skewer the shells using a toothpick.

Cook filled shells inside the microwave for about 4-5 mins. at 50%PRCTG% power (medium) until everything is heated thoroughly. This recipe makes around 48 pieces of appetizers.

1 pc. Small eggplant (around 1 lb.), sliced in 3/4-inch cubes
1/3 cup fresh basil, chopped
8 tablespoon of olive oil
1 pc. Bay leaf
2 big red bell peppers, sliced in 3/4-inch
1 tablespoon fresh thyme, chopped or 1 teaspoon of dried thyme
1 pound peeled, seeded & chopped coarse tomatoes
1 chopped coarsely big onion
4 chopped cloves of garlic
12 ounces small zucchini, sliced in 3/4-inch
2 teaspoon red wine vinegar (optional)

Put the sliced eggplants into a colander then sprinkle it with the salt then allow it to stand for 30 mins. Dry the eggplants using paper towels.

In a big nonstick skillet, heat the 4 tbsps. of olive oil on medium-high flame then add in eggplants then saute just until eggplants turn brown & are cooked thoroughly (6 mins.). After 6 mins. remove the eggplants and put them on a big bowl.

To the same skillet that was used, heat a tablespoon of olive oil on medium-high flame then add in bell peppers then saute just until they lightly brown up (5 mins.).

Add in bell peppers to the eggplants. On the same skillet still, heat a tablespoon of olive oil on medium-high flame then saute the zucchini until they are browned lightly (3 mins.) then add the zucchinis to the eggplant & bell pepper mixture.

Again on the same skillet, heat a tablespoon of olive oil then add in bay leaf, thyme, garlic and tomatoes then saute it for 3 mins. Put back all the veggies into the skillet then lower the heat to around medium and continue to cook it, covered, occasionally stirring until the vegetables turn soft (20 mins.).

Season with some pepper and salt then add in the vinegar if you want.

Take out the bay leaf then mix the basil to the ratatouille then serve to your guests. This dish can be served a bit warm or cold as a side dish, main course or appetizer.

The recipe makes 6 servings.

6 big Sweet peppers
1/4 cup of Olive oil
1 chopped coarse med. Onion
3 tbsps. Vinegar
Oregano
Pepper & salt for seasoning

Peppers should be baked inside a hot oven at 450′ F for 20 mins. or just until they turn soft and wilts. Take off the skins and remove the seeds as well. Slice the peppers into pieces then put them inside a bowl.

Next, add in pepper, salt and onions then blend in olive oil and vinegar then add them to the peppers. Finish with a sprinkling of oregano and adjust the seasonings to your taste. Good served as an appetizer.

1 1/2 lbs. eggplant, unpeeled & sliced into 3/4 cubes.
4 pcs. Medium sweet red peppers, sliced in 3/4-inch squares (about 2 1/2 cups)
3 tbsps. Capers (pick the smallest size)
8 pcs. Medium ripe Italian tomatoes pureed to make 2 cups of puree
1 tbsp. kosher salt
1/4 cup of black olives, Pitted & sliced
1/2 cup of Olive oil
1 cup onion, diced coarsely
1/4 cup of Red wine vinegar
2 tbsps. Sugar
1 cup coarsely diced celery
1/2 tsp. garlic, minced
Pepper & salt to taste

Sprinkle kosher salt on the cubed eggplants and blend them together well. Drain using a colander for half an hour and dry them out using paper towels. Oven should be preheated to a temperature of 375′ F.

On a 12-inch skillet, heat the olive oil then saute the celery, peppers & onion on medium high flame for about 5 mins. and constantly stirring it as well. Add in eggplant cubes then mix them well for about 5 mins. more.

Next, add in garlic, sugar, wine vinegar and tomato puree and continue to stir it for about 2 mins. more.

On a baking dish or skillet (if ovenproof), bake caponata without a cover for about 20 mins. Then, add in capers & olives then make sure to stir it well. Bake for 15 mins. more or just until all of the liquid evaporates.

Allow caponata to cool then season it with some pepper and salt to your liking. Place inside the refrigerator, covered for 1 whole day prior to serving them up.

Caponata can keep for about 1 week inside the refrigerator or it can be frozen for up to 6 months.

Corn tortillas
Roasted green chiles (skinned, stemmed, seeded & chopped)
Mashed avocado
Garlic powder
Softened or creamed cottage cheese (you can use the blender)
Crushed oregano leaves
Juice of a lemon
Onion powder

Avocado should be sprinkled with the juice of a lemon to prevent discoloration. Combine 3 portions of avocado with 1 portion of cottage cheese and mix well. Add in the garlic powder, onion powder, oregano and green chilies and check on taste.

Fry up the tortillas inside a shallow pan for frying in some shortening or oil until it has turned soft then pat dry using paper towels.

Then on a griddle that has been heated already, roll the tortillas up together with a couple tbsps. of the avocado mixture and heat it through and serve while still hot.

1/2 cup finely chopped Pecans
2 tsps. Dijon Mustard
8 ozs. Cream Cheese (at room temp.)
1/8 tsp. Garlic Powder
4 ozs. Crumbled Blue Cheese
1 tsp. Worcestershire Sauce
1/4 tsp. Salt
2/3 cup of Currants
3/4 cup of parsley, chopped
4 ozs. Shredded Cheddar Cheese

For the Dippers:

Wedges of apple
Asstd. crackers

Inside a mixer, add in mustard, salt, garlic powder, Worcestershire, shredded cheddar, blue cheese and cream cheese then beat them at around low speed until everything has mixed well. Next, add in currants and pecans. Adjust the taste to your liking.

Then place cheesy mixture into the refrigerator for around 30 mins. or until it is slightly firmer and form it in a ball. Next, roll the ball in parsley to evenly coat the surface well. The ball of cheese should be covered in plastic wrap then refrigerated until it is ready for serving.

Take it out of the refrigerator 30 mins. prior to serving and place it in room temp.. Put the ball onto a serving platter with the wedges of apples and asstd. Crackers.

1 Eggplant, cut into cubes of about 3/4-inch thick
1 tbsp. Tahini (this is sesame paste)
2 tbsps. Olive oil
2 chopped celery stalks (optional)
1/4 tsp. dried chili pepper, crushed
2 chopped up Onions
1/2 chopped Red sweet pepper (for coloring)
2 mashed or chopped garlic cloves
1/4 tsp. Ground pepper
1/2 tsp. ground cumin plus
1/2 tsp. Ground coriander
Chives or scallion ends
Black olives
Juice of 1 or half a lemon/lime for taste
Parsley sprigs
Salt for seasoning
Slices of lemon
Cilantro or parsley, a big handful

Note: The quantity of your ingredients can be adjusted to suit your taste then also with the eggplant’s size. You can try it first without red pepper or celery then decide if you want to use them next time.

On a skillet or wok, saute (red pepper and celery)and the onions until they start to turn brown. Next, add in garlic and eggplant then stir everything well. Then, add in all the spices aside from the salt and continue to cook, stirring on low flame.

You can add a small amount of liquid if needed and just allow it to evaporate then just continue to cook slowly just until the mixture has tenderized well. Be sure that it does not get burned.

You can use any type of broth or water to add in to the mixture. Then add in juice of the lemon, tahini & salt then pulse it in the food processor or use a potato masher to mash it up but don’t make it too smooth, a lumpy mixture is best.

Add in all the green ingredients and pulse it 1-2 times just to make sure that everything gets chopped up and incorporated into the mixture.

You can serve this with the olives, sprigs of parsley and slices of lemon then together with the pita breads or the mini pitas.

This dish is a great prequel to a meal that has curry in it.

4 1/2 cups of Zucchini (6 pcs. medium-sized), grated or sliced
6 beaten slightly eggs
1 1/2 cups of Bisquick
10 mls. Minced Garlic
1/2 cup minced Onion
3/4 cup of Oil
Salt OR
1 1/2 tsps. Seasoning salt
1 Hand full chopped parsley
3/4 cup Parmesan, grated

Oven should be preheated to around 350′ F. Mix together all the ingredients into a big bowl and blend them well. Pour the mixture into a well greased 9×13-inch Pyrex dish for baking then bake for 35-40 mins. or just until it is browned lightly.

Allow the dish to cool off into a wire rack before cutting it in little squares. This dish can either be served cool or warm. If you plan to serve it cold, then slice in smaller squares.

1 1/4 lbs. Ground meat
1 tbsp. Tomato ketchup
1 Egg
1 tbsp. Cornstarch
2 tbsps. Onion, chopped finely
1 tbsp. Soy sauce
2 tbsps. Half-half

Basting Recipes for the Barbecue:

1/4 cup of Water
1 tbsp. Lemon juice
1/2 cup of Ketchup

OR

1 tbsp. Worcestershire sauce
A dash of Hot pepper sauce
1 tbsp. Brown sugar

For the bastings: Just combine all the ingredients and mix them well together. Season with some pepper and salt. Choose from the recipes above or you can use both of them on the barbecue.

On a bowl, mix together onions, egg & the meat then add in ketchup, soy sauce & the green peppers. Next, dissolve the cornstarch in the half-and-half then add this to the meat mixture and blend everything well.

Make thick and even meat patties out of the meat mixture then place the patties onto the preheated grill for barbecuing.

Meat should be broiled about 3-4 inches away from the source of the heat and just baste the meat patties with the sauce then turn them every once in a while for an evenly browned meat.

Grill the meat for 12-15 mins. or depending on how cooked you want your patties to be. Serve them up in hamburger buns together with some French Fries.

A cup flour (all-purpose)
7 ozs. Tuna (canned), drained
1 tbsp. black olives, chop them up
1 1/2 tsps. Baking powder (double-acting)
A cup shredded cheddar cheese
1 tbsp. minced fine green bell peppers
1 tsp. onion salt
Half a cup of milk
1/2 tsp. curry powder
1/4 cup of margarine
A dash of cayenne pepper

On a big bowl, mix together cayenne, curry, onion salt, baking powder and flour then cut, using a fork, in the margarine just until the mixture resembles little peas. Next, add in milk and blend it well by stirring constantly.

Then, add in tuna flakes, olives, green bell peppers and the cheddar and mix them well.

Get a lightly oiled cookie or baking sheet and drop a tsp. of the mixture onto the sheet. Bake inside a preheated oven at 450′ F for about 10 to 12 mins. or just until it turns golden & brown. Best served while still hot.

1 lb. Ground pork
3/4 cup salted peanuts, roasted
4-8 finely chopped cloves of garlic
1/3 cup of Sugar
1 tsp. Oil
3 pcs. Green onions (white parts only), chopped
1 pc. Fresh pineapple OR
5 pcs. Tangerines OR
4 pcs. Oranges
1/2 tsp. Pepper
Chilis, chopped
Lettuce leaves
Coriander or mint leaves

Grind up the peanuts then set it aside. Heat the oil inside a pan for frying then add in onions, garlic & pork until the pinkish color is not present anymore.

Drain out almost all the fat then add in pepper & sugar then cook for 1-2 mins. Next, add in ground peanuts and blend everything well and take it out of the heat. Allow to cool in room temp.

Line a serving platter with the lettuce then peel & segment the fruits if you are using them and cut each of the segments down to the back and fan them out to make a circle.

Arrange the fruits onto the platter. Mound the meaty mixture on the fruit then decorate it with other garnishing. You can serve it chilled or in room temp.

1 lb. cheese filled Ravioli, cooked
1 cup of Spaghetti Sauce, warmed (nonfat or low fat)
1 cup of soft Bread Crumbs (fine)
Nonstick Cooking Spray
1 tsp. Dried Oregano

This recipe is good for backyard picnics where your kitchen is quite close to where you guys are eating. Just prepare raviolis ahead of time then place them in your oven for around 5 mins. after your guest start arriving.

Oven should be preheated to around 450′ F. Spray nonstick spray onto two baking or cookie sheets and set this aside. On a pie plate, mix together oregano and bread crumbs then roll the hot ravioli into it until they are coated evenly with your crumb mix.

Put raviolis an inch apart from each other on baking sheets then spray them with some nonstick cooking spray and bake 1st sheet of ravioli just until turn light brown (5 mins.).

Follow the 2nd baking sheet then serve this dish together with spaghetti sauce as the sauce where ravioli is going to be dipped in.

This recipe serves 12

3 ozs. Cream cheese
2 Eggs
1/4 cup butter, unsalted plus butter to grease your pan
1/4 tsp. crushed Rosemary
1 lb. Fresh mushrooms
1 tsp. Salt
1/3 cup minced Onions
1/8 tsp. freshly ground Black pepper
1/3 cup chopped Celery
3/4 cup of Fine bread crumbs
1/2 tsp. crushed Basil
1/4 tsp. crushed Oregano

Get a 7×4-inch loaf pan and make sure to grease it well then line it with some wax paper but leave about 1.5 inches of overhang all over pan to make it easier to take out pate after it has been cooked. Oven should be preheated to around 400′ F.

Mushrooms should be rinsed, dried and chopped fine (yields around 5 cups). On a big saucepan, melt butter then saute celery and onions for 5 mins. until they turn tender. In another bowl, eggs should be beaten and add in cream cheese and mix well until mixture smoothens.

Next, add in pepper, oregano, rosemary, basil, salt and bread crumbs then be sure to mix them all well.

Place the entire mixture in pan then cover its top using a foil then bake it until it is firm (1.5 hrs.). Allow to cool inside the pan just until it is warm then take it out of the pan. Should be served in room temp. together with some crackers as appetizer.

Makes 12-14 servings.

2 cups of Walnuts
1/4 tsp. Salt
4 cups of Water
1 tbsp. corn or peanut oil
6 tbsps. Sugar

These sugary walnuts are traditionally served as “starters” prior to a Chinese banquet dinner just to tease the palate prior to the 1st entree. This dish makes for a great cocktail food or as a snack.

Oven should be preheated to around 325′ F. Bring to a boil a big pot of water. Next, add in walnuts then take the pot out of the heat then set it aside for about 3 mins.

Drain the walnuts well & pat them down to dry. When the nuts are still hot, mix them together with the salt and sugar then make sure that nuts are evenly coated with the 2. Next, add in oil then mix them again.

Get a baking sheet and line it all over with foil then evenly spread a layer of the nuts on the sheet. Let the nuts dry out for 1 hr or just until the surface of the nut is thoroughly dried out.

Bake them in the oven and stir them occasionally for about 8-10 mins or just until they turn golden brown. Take them out of the oven and let cool before serving. They also can keep well inside airtight containers for a couple of weeks.

1 lb. Zucchini, sliced thinly in 1/8×3-inch pieces
1 tbsp. fresh Coriander, chop them up
2 tbsps. oil (vegetable)
1 tsp. whole Cumin
1 med. seeded, peeled & shredded ripe Tomato
1 tbsp. shredded Ginger
1 1/2 tsps. juice of a Lemon
Salt for seasoning
1 tbsp. shredded chili peppers (green)

On a big pan for frying, heat oil on high flame for about 3 mins. then add in cumin and let oil get a slightly dark color (10 secs.) before adding in chili & ginger. Continue to cook it for about 30 secs. and stir it often.

Next, add in zucchini strips then stir-fry it for about 3 to 4 mins.

In last two minutes in the cooking, add in tomato and heat should be turned off. Finish with a sprinkling of the juice of a lemon and some salt for seasoning then blend everything well.

Put onto a platter then put some of the coriander on top.

1 lb. boneless Chicken breast, cut into cubes
1/2 cup of Yogurt (nonfat)
3/4 tsp. Chili Powder
1 1/2 tsps. Dijon Mustard
1 1/2 tsps. Red Wine Vinegar
1 tbsp. snipped Chives
1/4 tsp. Hot Pepper Sauce
3 minced garlic cloves

Take any fat off from the chicken and place it into a food processor. Next, add in vinegar, chives, garlic, hot pepper sauce and chili powder then process them until it comes out chopped finely. Mixture should now be formed in small balls.

Spray some nonstick spray onto a pan for frying then place it on medium-high flame then add in meat then cook it thoroughly for 4 mins. each on both sides. On a bowl, mix together mustard and yogurt then serve this together with the chicken as the dip.

3 pcs. Zucchini, cut lengthwise
1/4 cup of Extra Virgin olive oil
2 pcs. Sliced Japanese Eggplant
2 pcs. Yellow Peppers, sliced in chunks
8 ozs. whole or halved Mushrooms
2 pcs. Red Bell Peppers, sliced in chunks
12 chopped cloves of Garlic
2 pcs. Green Peppers, sliced in chunks
24 spears of whole Asparagus, trimmed
1 lb. thinly sliced Baby New Potatoes
A bunch chopped Rosemary (fresh)
Pepper & salt for seasoning
2 bunches trimmed green Onions

Oven should be preheated to around 500′ F. Place the vegetable slices in an open pan for roasting then mix it together with pepper, salt, garlic and rosemary and together with some olive oil for coating the vegetables.

Cook it in the oven, roasting the vegetables for 45 mins. or just until they are soft and crisp.

4 pcs. 1/2-inch thick white bread slices, remove the crusts
1 lb. thinly sliced Mushrooms
2 pcs. Lemons
1/4 cup of Dry white wine
4 big minced cloves of garlic
1/2 cup of Olive oil
Pepper & salt to taste
3 tbsps. Parsley, chopped

In this recipe, use quality bread and not the regular sandwich bread that you buy in the store. In a skillet, fry up the bread slices in the butter just until they are golden or you can also toast the bread then spread butter on it.

Cook the garlic inside the microwave together with the onions on HIGH for about 1 min. Next, add in the mushrooms then continue to cook for 2 mins. still at HIGH then stir it after a minute has passed. Then, add in juice squeezed out from the 2 pcs. of lemons, salt, pepper, wine & the parsley.

Continue to cook it for 2 mins. more still on HIGH then. Take out of the microwave, stir it up then let it set for another 3 mins.

The mushrooms should look wilted. Mushrooms should be served on the toasted bread with some of its liquid. You can also add some extra garlic depending on your taste.

1 lb. small eggplants (5-6 inches long)
Mushroom caps or pieces
1/4 cup of fresh basil leaves, chopped coarsely
1/4 cup of garlic, chopped coarsely
1/3 cup of balsamic vinegar
4 ozs. Can, drained OR 1 med. chopped into 1/2-inch red bell pepper
1/4 cup of fresh mint leaves, chopped coarsely
1/4 cup of olive oil
Salt & coarsely ground black pepper

All the eggplants should be cut into half lengthwise. Then slice each halved eggplant lengthwise in 3 parts. Then, cut it cross ways to make 1-inch sized pieces.

To a saute pan, pour in 1/4 cup of olive oil then add in eggplants and bell peppers and continue sauteing on medium heat for 4-5 mins.

Make sure to not overcook it. The eggplant should still be quite firm. Then, add in garlic then stir it up and cook for another minute.

Take it out of the heat then put in a bowl. Lastly, add in balsamic vinegar, pepper, basil and mint leaves then check on the taste and add more salt if necessary.

1 pc. Chicken, sliced in 10 pcs.
1/2 lb. smoked Andouille sausage
7 Cups of Chicken stock
1/2 tsp. Cayenne pepper
1 tsp. Garlic
A dash of salt
1 Cup of finely chopped Onions
3/4 Cup finely chopped Celery
1 1/4 Cup Flour
Powdered garlic
1/2 tsp. Salt
1 Cup finely chopped Green bell pepper
1/2 tsp. powdered garlic

Extra fat from chickens should be cut away and discarded. Sprinkle the pieces of chicken generously with cayenne, powdered garlic and salt then rub them in after all the 3 have been sprinkled on chicken.

Allow to stand in room temp. while chopping vegetables & waiting for oil to heat up.

Chop up celery, bell peppers and onions and mix them together inside a bowl then set it aside. On a big skillet, make sure to heat around 1-1 1/2-inch of oil just until it reaches around 375′ F-400′ F in temperature.

Leave around half an inch of space under the top of pan so that it will not overflow if adding the pieces of chicken later. If there is a deep-fry thermometer, use to measure the hotness of oil.

While oil heats up, mix together /2 tsp. of salt, 1/2 tsp. of cayenne, 1/2 tsp. of powdered garlic and flour inside a paper bag.

Then, when oil reaches its desired hotness, put the pieces of chicken inside the paper bag and shake them up and make sure that chicken is evenly coated then save around half a cup of flour mixture.

Inside a dutch oven or big kettle, add in stock/broth and start to heat it up to a boil. Then, fry up chicken in hot oil until crust has turned brown on each side and chicken has cooked (6 mins. each side). Then, drain them on paper towels. Chicken might be fried in 2 batches.

Pour hot oil into a glass cup for measuring and make sure to leave the brown particles in the pan. Put back around half a cup of oil into the pan then discard all the rest.

Then, place pan on high flame. Using a wire whisk, slowly add in flour mixture that was set aside and continue to cook, whisking always until it has turned into a dark reddish-brown (4 mins.) and be sure to not burn it up.

Take pan out of heat then add in vegetable mix and make sure that vegetables have been coated well. Place the pan again to cook on low flame then stir it consistently for 5 mins.

In the meantime, check to see if stock is already boiling. If it is already boiling, the add in vegetable mixture a spoon at a time then stir constantly as well after each spooned addition.

Return stock to boiling point again and add in sausage and minced garlic then simmer it without a cover for 45 mins. While gumbo cooks, take out skin from pieces of chicken then cut as much of the chicken meat as possible. Then, cut meat in little pcs. (Cubes at around 1/2-inch).

If gumbo has already cooked, then it is time to add in chicken meat. For serving as appetizer, then use 1 tbsp. of cooked rice & around 3/4 cup of gumbo.

10 pcs. Chicken Wings (Around 2 pounds)
1/4 cup of Vegetable Oil
1/2 cup of Yellow or Blue Cornmeal
1/4 cup of Lime Juice
1/2 tsp. Ground Cumin
2 tbsps. Unbleached Flour (all-purpose)
1/2 cup of red Pepper Flakes, crushed (for taste)
2 tbsps. Margarine or butter
1/8 tsp. Pepper
1/2 tsp. Salt

On a bowl, mix together red pepper flakes, oil & juice of a lime. Chicken wings should each be cut at the joints to come up with 3 pcs. and throw away the top. Also cut any excess chicken skin and discard them.

Put the wings into the oil mix and make sure to evenly coat all of it. Refrigerate covered for 3 hrs. occasionally stirring it then drain it well. Oven should be heated to around 425′ F.

Then, heat the margarine inside a 13×9x2-inch rectangular pan until it melts. Shake together all other ingredients inside a plastic bag or you can mix them up together in a bowl.

Add the wings to the bag and be sure to evenly coat all of it with the cornmeal mix then place the wings into the prepared pan.

Bake in the oven without any cover for 20 mins then turn to cook the other side. Bake for 20-25 mins. until they turn golden brown. This recipe makes about 20 pcs. of appetizers.

If you want a hotter chicken wing, then add in more red pepper flakes.

3 1/2 lbs. spareribs, sliced in individual pieces
8 ozs. Bottle of Russian salad dressing
6 ozs. Can of pineapple juice
2 cups of water
A pinch of garlic salt
Pepper & salt to taste

Season the ribs using some pepper and salt then place them in a slow-cooker and add in water on the ribs. Cook it covered on low flame for about 6-7 hrs. or just until they are tender and drain it well.

Place the ribs onto a broiler pan and sprinkle the garlic salt.

Combine the pineapple juice and Russian dressing to make your sauce. Ribs should be brushed with about half of sauce mixture and broiled until they turn brown.

After it has browned, turn it over and brush it with the other half of the sauce also and wait for it to brown.

Note: If it is possible, ask your butcher to slice up individual ribs into half, crosswise so it is easier to handle

Ingredients:
1/2 lbs. thinly sliced Sausage links
1 heaping tbsp. of chopped onion
1 tsp. Jalapeno, chopped
1 tsp. Vegetable oil
1/4 tsp. Granulated garlic
1/4 cup tomato, chopped
1 heaping tbsp. Bell Pepper, chopped
1 heaping tbsp. of chopped celery
1 cup no salt/low sodium Chicken broth
3/4 lb. grated Kraft American cheese (not Velveeta)

Directions:
O a big skillet, heat the oil on medium flame then add in celery, onions & peppers then cook them until they turn tender. Next, add in broth and garlic. In another skillet, brown the sausages then drain them well.

Add the cooked sausages in the sauteing vegetables then begin to add in the cheese and stir frequently until they melt. Continue adding in grated cheese just until the queso gets to be as thick as you want it to be. Next, add in the tomatoes.

Serve the queso together with some chips as appetizers or on noodles, fried potatoes, broccoli, sauteed spinach, baked potatoes or smoked potatoes.

1 1/2 lbs. Mushrooms, wipe cleaned and sliced in 1-inch pcs.
1 tsp. crushed Cumin Seeds, roasted
3 tbsps. Peanut Oil
2 minced Hot Green Chilies
2 tsps. Garlic, chopped finely
1 Cup Onion, chopped
1/4 tsp. Turmeric
1/2 tsp. Coarse Salt
1 tbsp. Fresh Ginger, chopped
2 tbsps. Fresh Coriander, chopped (garnishing)

Carefully measure out spices in the appropriate amounts and set them aside near your stove into individual containers. Heat oil inside a big pan for frying, kadhai, or wok on medium-high flame for about 3 mins.

Add in chilies, garlic & ginger and continue to cook the mixture for about 2 mins. more.

Add in salt, mushrooms & turmeric then cook and constantly stir them up until all of the moisture has evaporated and mushrooms start to fry (15 mins.).

Reduce heat then sprinkle cumin seeds & lemon juice then blend everything well then just continue to cook until lemon juice has been absorbed by the mushrooms & they look like the were fried (5 mins.).

Take out of the heat then serve the dish hot in room temp. or you can serve it cold then sprinkle it with the chopped coriander.

2 lbs. Chicken wings, sliced up
1/2 tsp. Fresh ground pepper
1 heaping tbsp. of parsley, chopped fine
1 tsp. Salt
1/2 cup melted Butter
1 tbsp. Fresh marjoram or oregano, chopped
1 heaping tbsp. of parsley, chopped fine

Oven should be preheated to around 375′ F. combine together pepper, salt, oregano, parsley and cheese then place the mixture onto a dry tray.

Coat the pieces of chicken in the butter then roll them up in the cheesy dry mix and be sure to evenly coat all over.

Put the chickens onto a well greased sheet for baking and bake in the oven for about 45 mins. then turn once when they are browned.

The chicken can be frozen and if already ready to serve, just thaw them out in the refrigerator and reheat them inside the oven at 375′ F also.

This recipe makes around 8 servings as appetizers and 4 servings for a main course.

1 1/2 lbs. Flank steak

Choose a 1/2-inch flank or top round steak and trim the fat all away and partially freeze the meat until it is firm.

Then, slice them up across the grain into 1/4-inch to 1/2-inch wide strips. Put the strips of meat inside a heavy plastic bag or a shallow dish.

To the bag of meat, add in teriyaki or soy sauce and make sure that all of the meat has been coated well and if you want you can also add in Worcestershire, powdered garlic or onion powder and make sure that the meat is coated well with all of it.

Refrigerate it covered overnight or for a few hours. Take the meat out of the marinade and drain it well & air dry it for several hours.

Layer the strips of meat in 1 layer onto a cake cooling rack or onto a fine wire screen then put inside a low temperature oven for about (175-200′ F) or you can also smoke-cook it slowly inside a smoker just until the meat has already dried out.
Store inside air-tight containers and is good either as snack or an appetizer.

1 3/4 of meat, ground (pork, beef or a mixture of both)
1 pkg. of Wonton skins (wrapper)

For the basic mix:

3 minced garlic cloves
3 small green onions, chopped
4 tbsps. Water chestnuts, chopped
2 Eggs
1/2 tsp. White pepper
3 tbsps. Light Soy sauce
1 tsp. ginger (fresh), grated
2 tbsps. Sesame oil
3 tbsps. Sherry
2 tbsps. Cornstarch

For the extra condiments:

1 tsp. orange peel, grated
2 tsps. Brown bean sauce (spicy)
1 1/2 tsps. Red chili sauce with garlic
3 tsps. Hoisin sauce

On a bowl, combine the meat with all the basic mix ingredients then blend them well together until the mixture smoothens. Separate the mixture in 4 equal portions. With each portion, add in 1 of the condiments and blend them well.

To make dumplings, place around 1 teaspoonful of the mixtures onto the wonton skin then fold them in any shape that you like.

Some parts of the wonton that might stick out tend to get a bit tough so make this part as little as possible. For each of the portions, make a uniform shape as a marker so you will know which is which.

Place the dumplings on a bed of lettuce in a steam rack (the leaf is helping the dumplings to not stick to the pan’s bottom). Make sure that they don’t stay very close because they might stick to one another. Steam the dumplings for about 20 mins.

They are best served hot. If you want to store them for later, just freeze them then reheat inside a microwave.

2 3/4 cups flour (all-purpose)
1/2 cup of Butter
2 tbsps. Creole seasoning
1/4 cup of Sugar
1 cup of Sour cream
1/2 tsp. Baking soda
2 tbsps. Kosher salt (for sprinkling)

Oven should be preheated to around 400′ F. Onto a food processer or bowl, sift baking soda, salt, sugar and flour together.

Next, cut in butter then add in Creole Seasoning (see the recipe for it) & sour cream then blend everything together until you have a dough that is soft.

Roll dough out very thin (paper thin) onto a floured work board then cut in 1-1/2-inch squares then sprinkle them with some kosher salt then place onto an ungreased sheet for baking and bake in your oven for about 5-8 mins.

Take off from heat then let bread turn crispy inside your oven.

The cracker-like, crisp bread can be great with just a flavoring of sour cream and salt but when it has Creole seasoning then it’s going to be a spicy and hot appetizer which is going to be a hit with party guests.

They can be stored inside an airtight jar for cookies for a great snack.

4 cups of Boiling water
4 lbs. mushrooms (small)
1 1/2 tbsps. Salt

For the marinade:

1 3/4 cups of Water
2 1/2 tbsps. Salt
3/4 cup of Vinegar
15 pcs. Peppercorns
3/4 cup of Sugar
2 pcs. Bay leaves

Slice off the stems of mushrooms at around the level where its cap starts then put mushroom heads into the salty boiling water. Cook it simmering until the mushrooms sink down to the bottom then strain them.

To make the marinade: Boil the water together with the peppercorns & the bay leaves for about 30 mins. then add in sugar and salt then cook, stirring it often until everything dissolves.

Add in vinegar and bring it to a boil. Put the mushrooms into small containers or jars then pour in the hot vinegar marinade. Close jars tight and place them in the refrigerator until you are ready to use.

The mushrooms can be used for salads, appetizers or canapes.

2 pkgs. frozen spinach, thawed out, drained & chopped
4 beaten Eggs
4 ozs. Romano cheese, grated
2 cups of Breadcrumbs
3/4 cup melted Butter
1 big Onion, chopped fine
Pepper, ground freshly

Combine together spinach with the crumbs then add in remainder of the ingredients and blend everything well. Place inside the refrigerator then chill the mixture and when it has gotten cold then form it in 1-inch size balls.

Place the balls onto a cookie sheet that is ungreased then bake it for 20 mins. at around 375′ F. After cooking, take out of the oven then drain them on some paper towels and if you want, roll the balls up in extra grated Romano while they are still hot.

1 big peeled & diced eggplant
1 lb. frozen phyllo dough (about 24 sheets), defrosted
1 cup canned tomatoes, chopped
1/2 tsp. salt
1 cup of plain yogurt
1/2 cup chopped roasted peanuts
1 cup onion, chopped
1/4 tsp. ground saffron
1 tbsp. olive oil
1 tsp. ground cumin
1 minced clove of garlic
2 tbsps. sugar
1/4 cup of vinegar
1 tbsp. curry powder
3/4 lb. clarified unsalted butter
1 tsp. chili powder

Mix together salt & eggplant then set it aside for about 30 mins. Next, wrap them with any clean towel then squeeze them out to remove any moisture then set it aside.

On a skillet, heat the oil and saute onions on medium flame until softened (2 mins.) Then, add in chili powder, cumin, curry powder and garlic then continue to cook for 2 mins. more.

Add in eggplant that was already dried out, sugar and tomatoes. Combine together vinegar & saffron then add it to the mixture then cook it simmering for about 15 mins. until eggplant becomes tender. If mixture dries out, pour a little water. Then, add in peanuts then allow to cool.

Oven should be preheated to around 400′ F. Onto any clean, flat surface, put a sheet of phyllo then lightly drizzle it with some butter. Arrange 5 more phyllo sheets and just drizzle butter atop each sheet. Brush topmost layer with some butter again.

Put about 1/4 of filling mixture on phyllo sheets that we piled up and place more filling on longer sides. Then, roll sheets up like a jelly roll, beginning at the edges where there is a mound of filling.

Get a well greased baking sheet and place sheets with seam sides facing down onto it then brush again with some more butter. Assemble 3 strudels more using all remaining sheets of phyllo, butter & the filling.

When all the strudels are already assembled onto the baking sheets, bake them inside preheated oven just until they turn golden and brown (25-30 mins.).

Halfway in the baking process, move pans top to bottom and front to back for even cooking. Allow strudels to rest for about 10 mins. prior to serving. Slice strudels into 1-inch thick pieces then top it with some yogurt.

1/4 pound strong cheese (preferably cheddar)
1 tsp. seasoned salt
1 cup of flour, sifted
1/4 pound butter
A dash of cayenne pepper
Powdered sugar (optional)

In a bowl, grate cheese in the butter then make sure to cream them well. Next, add in cayenne and salt then slowly incorporate flour in the mixture until it has mixed well together. Start kneading on a clean board just until dough becomes smooth.

Roll dough out in a thin, long roll then chill it inside the refrigerator before slicing it thinly. Place the dough onto a cookie sheet then bake in the oven at around 350′ F for about 8 mins. or just until they start to get browned.

Finish with a sprinkling of powdered sugar.

Actually the sugar at the end is an optional thing for you to do but then try it out to see if you will like the dish better. If you are hosting a party, then double the amount in the recipe but also depends on how thinly you make the rolls.

6 pcs. Sliced thinly Smoked salmon
Chopped fine Green onions
1 beaten Egg
1 pkg. bread dough (prepared)
Freshly ground pepper

Thaw out bread dough and after it has thawed out, roll it out in a 9-inch round shape. Top of your dough should then be covered with salmon strips then add in seasonings.

Slice circle in pieces that are wedge shaped then roll up each 1 of them tightly, starting at the outside edge. Rolls should then be brushed with egg then baked inside a 425′ F for 15 mins.

Best served hot either as a side dish for lunch or as an appetizer.

8 ozs. Small curd cottage cheese
1/2 cup buttermilk baking mix
1/4 cup of sour cream
1/4 cup butter — melted
4 ozs. Shredded sharp cheddar cheese
3 eggs
Mini muffin pan

This dish is great even if it is frozen and not fresh from out of your oven, a little reheating just needs to be done. It would be good if you could double the amounts in this dish

Oven should be preheated to around 350′ F. Combine together all the ingredients and mix them using an electric mixer. Make sure to grease the muffin pans or tins or even the Teflon muffin tins would be good.

Fill up the tins to about 3/4’s full then bake in the preheated oven for about 15-20 mins. or just until they turn brown. For an extra touch, you can add in mushrooms, bacon & onions.

The quiches can be frozen and if ready to serve just reheat them in a 300′ F oven or inside the microwave on High for about 3 mins.

This dish would be good for any party and double the recipe as they will be a hit with everyone and don’t forget to add the extra ingredients.

2 lbs. pork butt (boneless)

For the marinade:

1 tsp. 5-spice powder
1 tbsp. garlic, minced
2 tbsps. Light soy sauce
1 tbsp. Hoisin sauce
2 tbsps. dry sherry or Chinese rice wine
2 tbsps. Sugar
1 tbsp. Brown bean sauce
1 tbsp. Red bean curd

Basting Recipe:

3 tbsps. Boiling water
3 tbsps. Honey or malt sugar

Pork butt should be cut into half. Then the halves should be sliced in strips that measure about 3/4-inch. Place pork strips into the bowl together with marinade mixture and be sure to evenly coat all pork strips.

Marinate overnight or in room temp. for about 3 hrs.

Take out pork from marinade then baste pork strips with sugar-malt mixture. Using curved skewers (which you can get from Chinese cookware shops & restaurant-supply shops) to hang marinated meat from your oven’s top shelf over a big pan that has been filled up to 1/4-inch of water.

Pork should be roasted for about 45 mins. at a temperature of 350′ F then baste it occasionally using honey or malt sugar.

After 45 mins., heat should be increased to around 425′ F and continue to roast pork for about 20 mins. until it is done. When pork has cooled enough for handling, slice it up in 1/2-inch cuts then arrange them onto a serving platter.

Makes 4-6 servings as main dish together with some vegetables or 8-10 servings as appetizer.

1 lb. Ground Lamb
4 cups of chicken broth (low-sodium)
2 tbsps. Finely chopped Fresh Mint
1/2 cup of uncooked Long Grain Rice
1/3 cup of Olive Oil
2 tbsps. Chopped finely Parsley (fresh)
1 tsp. Salt
2 cups minced Onion
1/4 tsp. Pepper
2 tbsps. Chopped Fresh Dill
4 cups of chicken broth (low-sodium)
8 ozs. Grape Leaves
1 Lemon
1/4 cup of roasted Pine nuts

Using a food processor with a metal blade, process together onions and then the herbs. In a skillet, heat the oil and saute onions until they are transparent.

Transfer the onions into a big bowl and add in all other ingredients aside from the chicken broth and grape leaves then mix everything well.

Pat dry the grape leaves then place them in boiling water for about 2-4 mins. Take them out of the water & dry them out. Place 1 tbsp. of the meaty mixture onto each grape leaf then roll them up.

Place any unused leaves onto the bottom of a skillet. Arrange the dolmas into two layers inside the pan and squeeze the lemon on top. Then, cover the top with a layer of the grape leaves (if there is still some left) then pour in stock.

Then, weigh it down using a heatproof place then cover and cook simmering for 1.5 hrs. This dish is normally served in room temperature.

2 eggs or any egg substitute
3 tbsps. Wheat germ
2 cups of cottage cheese
6 tbsps. Wheat flour (whole-grain)
A pinch of ground nutmeg
1 1/2 cups shredded cheddar
A dash of cayenne pepper
10 ozs. Frozen spinach, thawed out & drained
A pinch of freshly ground black pepper

On a big bowl, beat the eggs (egg substitute) together with the flour just until the mixture smoothens out. Squeeze the spinach until it dries and add it to the egg mix all together with the nutmeg, cayenne, black pepper, shredded cheddar and the cottage cheese and make sure to blend them well.

Place the mixture onto a 13×9x2-inch pan which has been lightly sprayed using some nonstick spray and sprinkle the wheat germ on top then bake inside the preheated oven at a temperature of 350′ F for 45 mins.

Allow to cool for 10 mins. before slicing the dish in 1.5-inch squares.

This recipe makes around 48 squares

1/2 cup of rice
2 cups of tomato juice
1/2 tsp. celery salt
1 lb. beef (ground)
2 tbsps. Worcestershire sauce
1 tbsp. minced onions
1/2 tsp. salt
1 garlic clove
4 pcs of cloves
2 tbsps. Chopped finely green bell peppers
1/2 tsp. oregano

In a bowl, mix together garlic, celery salt, salt, green bell peppers, onions, beef and rice then make them in balls that measure around 1to 1/2 inches in their diameter.

In a skillet, heat the Worcestershire sauce, tomato juice, oregano & cloves then add in the meatballs. Cook it simmering covered for about 50 mins. Before you serve them up be sure to take out the cloves.

2 pcs. Whole tenderloins of pork (around 12 ounces each)
1 tbsp. Brown sugar
1/4 cup of Soy sauce
1 tbsp. Brown sugar
2 tbsps. Dry red wine
1 tbsp. Honey
1/2 tsp. Ground cinnamon
1 crushed garlic clove
1 Green onion, halved
2 tsps. Red food coloring (optional)

In a big bowl, mix together garlic, onions, cinnamon, food coloring, honey, sugar, wine and soy sauce then place the tenderloins and make sure that they are evenly coated with the mixture.

Refrigerate covered overnight or an hour and turn the meat every now and then.

After marinating it, drain of the marinade and set it aside. Put the tenderloins on a wire rack over a baking pan then bake inside a preheated oven at 350′ F.

Make sure to baste it with the marinade that was set aside and turn it often until it has thoroughly cooked (45 mins.). Take the pork out of the oven and let it cool down. Slice diagonally.

Serves around 8 portions as appetizers and would be very good served together with curls of green onions.

8 pcs. Tortillas (flour)
4 tbsps. Salsa
A can of salmon or tuna
1/4 tsp. cumin (ground)
8 ozs. Softened cream chesse
A tsp. cilantro (dried)

Tuna should be drained then put them on a bowl and add in cilantro, parsley, salsa and cream cheese and blend them well. Evenly layer out 2 tbsps. of the tuna-cream cheese mixture on each of the tortillas.

Each piece of tortilla should be rolled up tight then wrapped individually using plastic or serran wrap.

Place inside the refrigerator for about 2-3 hrs. then when ready to serve, cut them in bite-sized pieces & offer to your guests.

8 ounces crushed seasoned croutons (Pepperidge Farm)
1 can of tiny shrimps
1 slightly beaten egg
1 finely diced large onion
1 minced clove of garlic
3 tbsps. Margarine
3 diced finely celery stalks
1/2 pound browned & drained sausage OR
1/2 pound preboiled any seafood or shrimp OR
1 can of whole baby clams
Pepper & salt for seasoning
Cheddar cheese, shredded (optional)

In a skillet, saute celery, garlic and onions (or dry sauteed in Pam) then add in egg and croutons. Next, stir in a small amount of water or stock as necessary to be able to moisten up the mixture.

If you want, you can now add seafood or sausage. This stuffing can be used for mushroom caps or squid.

If you are stuffing up a squid, saute, broil it or bake squid until it’s done but be careful to not overcook it or squid will toughen up.

If you are stuffing the mushrooms, take out stems then fill the cavity up with prepared stuffing and place stems back into the stuffing to garnish or you can mince stems then add them to your stuffing. Broil or bake until they turn tender.

8 ozs. Flank or Sirloin steak, sliced into narrow long 1×3-inch strips
3 tbsps. Sugar
1 tbsp. Oil
1/3 cup of Coconut Milk
1/3 cup of Nam Pla (Fish Sauce)
1 tbsp. Yellow Curry Powder
2 tbsps. Cilantro leaves (fresh)

On a big bowl, combine all ingredients to make marinade. Coat each meat piece with marinade then set it aside. Place inside the refrigerator, covered for about 15 mins then skewer each pc. lengthwise on an 8-inch skewer.

Grill or broil the skewers for about 5 mins. on each side or you can pan-fry them up. When pan-frying just brush a big nonstick pan using marinade that was set aside or coconut milk then pan-fry the meat pieces for about 2-3 mins. on each of its sides.

When turning the meat be sure to brush it using the marinade then serve the satays together with some peanut sauce.

1 big Chicken breast (boneless)
1/4 tsp. powdered Garlic
1 Green Pepper, sliced into strips
1 tbsp. Brown Sugar
1 med. Onion, sliced into thick strips
1/2 cup of Catsup
1 tbsp. Mustard
1 tbsp. Vinegar
2 dashes of hot pepper sauce

Slice up chicken breast in 16 small chunks then place it inside a microwave-safe dish. Sprinkle onion and strips of pepper on the top chicken chunks. Mix together all other ingredients on a bowl then pour this atop the vegetables & chicken.

Microwave it covered at 70%PRCTG% power for about 7 mins. or just until the chunky chicken meat turns tender and white. Serve the dish with pieces of toothpicks to pick them up.

4 lbs. Beef (Eye of Round Roast)
2 tsps. Salt
1/4 cup of Imported Soy Sauce
1/2 cup of Cooking Oil
1/4 cup of Red Wine Vinegar
1/2 cup of Tomato Paste
2 tbsps. Crushed Rosemary
Pepper

For the garnish:

Rye Bread
Tomato roses
Parsley
Caper sauce
Paprika
Green Onions

Put the beef in a big dish. Mix together pepper, salt, rosemary, vinegar, soy sauce, tomato paste and oil then pour this mixture on the roast.

Marinate it covered inside a refrigerator overnight or for about 2 hrs. Take roast out from the marinade then wipe it down with some absorbent paper.

Put the roast with the fat sides facing up onto the rack inside an open pan for roasting. Roast inside a moderately heated oven (350′ F) for 18-20 mins. for each pound of meat or heat the meat to an internal 150′ F temperature to cook it medium-rare.

Roast should be chilled before it is sliced.

The cool roast beef slices should be arranged in a pattern where they overlap each other then pour caper sauce down the center.

Finish with a sprinkling of paprika then garnish it with the tomato roses, parsley and green onions. Serve it together with the rye bread.

Note: When serving as appetizers, slice the beef in small cubes then serve them on little wooden picks that have been inserted into any fruit or head of a cabbage.
Cubes of beef should have accompanying caper sauce where they will be dipped.

Flour tortillas
1 pound coarsely mashed potatoes ( around 4 big pieces)
1 – 2 roasted, peeled, seeded & chopped jalapeno peppers
2/3 cup of sour cream
Pepper & salt for seasoning
5 ounces queso fresco
5 sliced green onions
Salsa, olives (black), green onions and sour cream for garnishing
Oil for frying

In a bowl, mix together jalapenos, green onions, sour cream, cheese and potatoes. Season it with some pepper & salt.

Fill up the tortillas with the filling then fold it in a small package and fry them in oil that is about 1 inch in the skillet. Drain on paper towels and garnish with the salsa and etc. Best served warm.

1/4 cup of Cream cheese
1/2 cup of Walnut pieces
Bleu or Danish Cheese
1 tsp. Cognac
1/2 cup of Oregon Maytag
1 tsp. walnuts, minced (to garnish)

Put walnuts into the food processor then process them until walnuts become chopped up finely and use short pulses so as not to over chop them.

Next, add in cream cheese and bleu cheese then process it again until everything is mixed well. Add in cognac then process them still to mix well then place mixture into a big ramekin or 2 smaller ones.

Finish with a sprinkling of walnuts that were minced before serving.

3 cups of Oil (to deep-fry)
1 big Whole chicken breast
2 Eggs
4 pcs. Egg roll wrappers
2 big bananas (firm)
1/2 cup flour (all-purpose)
2 tsps. Sesame oil
2 tbsps. Milk
2 tsps. Flour mixed together with
2/3 tsp. Cold water to form a thick pasty mixture

To pre prepare: Slice the chicken breast in half. Lay 1 half flat on the cutting board them slice it horizontally then repeat this way of slicing for the other chicken breast half. With the use of a rolling pin, roll out the pieces of breast meat in very thin slices then brush the slices very lightly using the sesame oil.

Bananas should be peeled then cut into half in order to get 2 round sections that are about the length of the chicken breasts. In another bowl, beat the eggs together with the milk.

Then, wrap the thinly rolled out pieces of chicken all over the banana sections then pat it with the flour and make sure that everything is covered well then dip it in the egg and milk mixture.

Next, roll the wrapped bananas in the egg roll wrappers and make sure that you tuck the sides of the wrapper while rolling them.

The end of the wrapper should then be sealed using the flour pasty mixture. During this time you can actually cover the wrapped bananas then store them in the refrigerator either chilled or frozen until they are ready for serving.

To deep-fry: Just heat the oil on a wok just until the oil bubbles up around a chopstick if you put the stick in the center.

Then, you can deep-fry the banana pieces until they are browned lightly then drain them on paper towels. After the rolls have cooled a little, just cut them in 1-inch sections then serve.

Best served hot. If you are not going to serve them now, you can just fry them up again just to make them crisp prior to cutting them up in sections.

3 cupfuls zucchini, sliced thin
Half a cup of vegetable oil
A cup of bisquick
4 pcs. eggs
Half a cup onions, chopped (if you want extra, then go ahead)
1 chopped fine clove of garlic
pepper for seasoning
Half a cup parmesan, grated
1/2 tsp. salt
3 tbsps. parsley, chopped

Oven should be preheated to around 350′ F. Oil well a 13×9x2-inch pan and set it aside. On a big bowl, mix all other ingredients but zucchini should be added at the end.

Put the mixture on the prepared pan then bake in the oven for 30 mins. or just until they are browned & golden.

Before slicing in squares, allow them to cool off first. If they are sliced in 2×1-inch pieces, it can make around 12 pcs. and if they are sliced in smaller cuts then you can serve them as an appetizer

2 lbs. Italian Sausage
1 lb. fresh Mushrooms, sliced
2 cups of Tomato sauce
1 cup of Chablis wine
2 tbsps. Olive oil
1 tsp. Oregano

In a skillet, saute the sausages for several mins. in oil just until it seals up or firms up. Take the sausage out the skillet and allow it to cool. Slice them up in bite-size pcs.

In the same skillet, add in all other ingredients then bring it to a boil. Then, add in sausages then cook it for about 1 hr. at low flame. Best served as a hot appetizer and you can also adjust the amount of wine to your liking in this recipe.

1 lb. Lean beef (ground)
1 beaten egg white
4 finely chopped cloves of garlic
1/2 lb. lamb (ground)
1 tsp. Cayenne pepper to taste
1 tsp. Baking soda
1/2 lb. pork (ground)
1 tsp. Salt
2 tsps. Freshly ground black pepper
Seasoned pepper & garlic powder

Combine together all the ingredients or you can actually grind the seasoning together before adding them in to the ground meats. Make sausages the size of your thumbs or you can also make them into croquette-sized shapes.

Cook on an open grill just until they are well done.

Then serve them together with some sauteed or raw onions, hard rolls or pita breads. If you make smaller sizes, they will work well as appetizers on toothpicks.

1/3 lb. Ground chicken or pork
1 lb. peeled eggplant (Japanese), sliced in 3×1-inch pieces
1 tsp. scallions, minced
1/4 tsp. gingerroot, minced
3 tsps. Water
2 tbsps. Wine (cooking)
1/4 tsp. garlic, minced
1 1/2 tsps. Cornstarch
1 tsp. Vinegar
2 tbsps. Soy sauce
1/2 of a cup bamboo shoots, shredded
1/3 of a cup of Chicken stock
2 tsps. Sugar
5 dashes of sesame oil
Chili oil
Vegetable oil

Heat on a skillet around half a cup of oil (vegetable) then add in eggplant slices. Eggplant should be fried for 2-3 mins. until it turns golden. Take them out of the pan & make sure that they are drained on some paper towels.

Mix together a tsp. of oil (vegetable), garlic and ginger on a wok then heat it up until it is heated enough then add in vinegar, sugar, soy sauce, broth, wine, bamboo shoots, pork and the chili oil for taste. Continue to cook while constantly stirring it until the sauce starts boiling.

Next, add in the fried slices of eggplant then mix everything well then bring the mixture to boiling point & cook it for 30 secs. more.

Blend water and cornstarch to form a paste then add this to the sauce and continue cooking for another 30 secs. Heat should be turned off then finish with a sprinkling of scallions and the sesame oil.

1 pkg. Kielbasa
Honey
Prego meat flavored spaghetti sauce

Cut up the kielbasa in bite-sized pieces then generously coat it with the sauce. Drizzle honey over and blend everything well. The ration of honey and sauce should be 1 portion honey is to 5 portions of the sauce.

Place the mixture inside a Crockpot then cook it on high flame, constantly stirring it until it bubbles and is heated thoroughly.

Reduce the heat and continue to cook simmering for about 30 mins. still stirring it constantly. The dish can be cooked o the stovetop, in a Crockpot or inside a microwave.

This dish is great served either as appetizers or main course

10 (1/2 ozs.) Cans of condensed broth (beef)
46 ozs. Can of vegetable juice (Cocktail)
1/2 tsp. crushed marjoram (dried)
1 tbsp. juice of a lemon

On a slow cooker, mix together juice of a lemon, vegetable cocktail, marjoram and broth then heat it covered in low heat for about 2-3 hrs. Best served hot directly out of the slow-cooker.

1/2 lb. Ground round (around 85 percent lean)
2 1/2 cups (10 ozs.) Cheddar, shredded
2 cans (10 ounce) of pizza sauce
1 chopped Small onion
1 tbsp. Cornstarch
1/2 tsp. Garlic powder
1 tbsp. Olive oil or butter, melted
2 tsps. Dried oregano
1 cup (4 ozs.) mozzarella, shredded

On a big pan for frying, cook the onions and beef in the butter on medium flame, stirring it just to break up the lumps of beef, just until the beef turns brown then onions have turned tender (5-7 mins.).

On a bowl, mix together garlic powder, oregano, cornstarch and pizza sauce then blend them together well. Next, add this mixture to the cooked beef in the pan then continue to cook it occasionally stirring until the mixture gets thick and bubbly (5-7 mins.).

Lower the heat around to low then add in cheese gradually and stir well so that cheese melts. Transfer the mixture into a fondue pot or chafing dish.

8 pcs. Corn tortillas
1/2 tsp. powdered onion
16 ozs. (1 can) of rinsed & drained Corn black beans
1/4 tsp. dried Red pepper flakes
7 ozs. (1 can) of pink salmon with bones, drained
2 tbsps. Safflower oil
3/4 tsp. minced Garlic
1/4 cup of lime juice (fresh)
3/4 tsp. Ground cumin
1/4 cup of chopped parsley (fresh)
1/2 tsp. Celery salt
1/2 tsp. grated zest of a Lime
1/4 tsp. Chili pepper

Oven should be preheated to around 350′ F. Slice the tortillas into triangles then toast them up in the oven just until they turn crisp (5 mins.).

Mix together salmon and beans then make sure to flake salmon up using a fork. Next, add in all other ingredients and chill them up to mix all of the flavors. Then, serve dip together with the tortillas.

2 1/2 lbs.chicken livers, fresh
1 minced clove of garlic
1/4 Cup brandy
2 qts. Water
1 pc. Small onion, chopped fine
1/2 tsp. nutmeg, freshly ground if available
2 tsps. Peppercorns
2 tsps. Dry mustard
2 Cups softened butter
2 tsps. Whole cloves
1 Tbsp. salt
3 pcs. Bay leaves
Parsley, a few sprigs
A Dash of hot pepper sauce

On a 4-qt. saucepan, mix together water, peppercorns, cloves, bay leaves and parsley sprigs (it is better to put them all together inside a cheesecloth & tie it close using a string so you don’t have the additional task of straining to take them out).

Bring the mixture to a boil then allow it to simmer for 10 mins then take out the cheesecloth.

Add in the livers into the liquid then continue to cook it below the simmering point just until the liquid clears out and appears rosy & the livers are also done (10 mins.).

Drain the livers & pass them through a meat grinder then set it aside. On a big bowl, mix together all the other ingredients aside from the brandy.

Next, add in livers and continue to blend them until the mixture smoothens. Then, add in the brandy then mix well. Get a 9×5-inch loaf pan and line it using some foil or you can use a pate mold & just line it with some cheesecloth.

Put the pate in the pan or mold and be sure to tightly pack them in. Pate should be chilled thoroughly prior to serving. The flavors of the pate develop fully if it is allowed to be chilled overnight.

A loaf of thin sandwich bread

For the spread:
1 lb. Bacon
3 (5 ounce) jars of Old English Cheese

Take off the crusts from the bread then flatten the slices of bread using a rolling pin. Evenly spread some cheese on the bread then roll it up into a jelly roll style.

Slice them up in three and place 1/3 of a strip of the bacon all over each rolled up bread then secure using a toothpick. Cook in the rack of an oven for 15 mins. at a temperature of 400′ F.

Best served when hot.

For a variation: Substitute cream cheese with some chives, cream cheese with horseradish or peanut butter in behalf of the Old English cheese.

1 big head of cauliflower, sliced up & blanched
1/4 tsp. pepper
3 eggs (hardboiled)
1/2 tsp. salt
2 tsps. Mustard
1/4 cup olive oil
1 pint sour cream
2 tsps. Fresh parsely

Eggs should be grated slowly then ever so gently mix them with all other ingredients. Put inside the refrigerator and chill them up and this will serve as the dip for your cauliflower.

For the Sauce:

1/2 tsp. Sugar
1/4 cup of Sake
3/4 cup of Clam broth

For the batter:

2 1/2 cups of flour (sifted)
1/4 cup of soy sauce
2 cups of Cold water
1 qt. Vegetable oil
Yolks of eggs

Combine together all ingredients for batter aside from oil. Coat any food like scallops, lobsters and shrimp then vegetables like pea pods and broccoli with batter then fry them up in really hot vegetable oil until they turn light brown.

You can also let your guests be the one to cook them up. Just heat the oil inside a saucepan until it gets really hot, then pour all of it onto a fondue pot then allow your guests to cook the tempuras by themselves.

2 peeled & sliced big jicama
4 pcs. Carrots, sliced in chunks
3 onions, sliced
1 cup of water
3 pcs. Bay leaves
1 tsp. salt
1 cup of vinegar
6 garlic cloves
1/2 cup of vegetable oil
1 can of jalapeno, sliced
1/2 cup of vegetable oil
2 tsps. Oregano

Carrots should be cooked in salty water just until they turn soft. Drain them well and allow to cool. Inside a big pan, mix together salt, garlic, onions, oil, water and vinegar then cook them until the onions become softened.

Add in bay leaves and oregano then bring to a boil then allow to cool. Next, add in jicamas, carrots and jalapenos then allow it to sit for a couple of hrs. Place in the refrigerator and when ready to serve just take it out and serve it as appetizers or as salad together with some crackers.

1 med. Green cabbage

To make the marinade:

8 cups of Water
2-3 tbsps. Strong spirits (tequila, kaoliang wine or gin)
2-5 slices of Gingerroot
2 tbsps. Szechuan peppercorns
3 tbsps. Salt
1-3 pcs. Small Fresh Chile (optional)
1/2 cup julienned Carrot (optional)
1 cup of julienned Icicle radish (optional)

The dish is very popular in China and there are even special earthenware pickling jars for them. This dish is great served as appetizers or served as a side dish to noodles or boiled pot-stickers.

Szechuan province is located in China’s western part where the red pepper is often used to spice up food.

Traditional spiciness and hotness flavor of relish can vary with regards to individual tastes.

You can use as many or as little of hot peppers & gingerroot as you want. If you like them really very hot, chopping up chiles will make it hotter but if less hotter, then just leave them in whole pieces.

If you don’t add in gingerroot and chiles then the relish will have a good pickle flavor together with natural sweetness of crispy vegetables at the forefront.

Green cabbage & not Chinese cabbage is the main ingredient but you can add in other veggies to make it more colorful.

A batch of this dish will need a couple of days of steeping. Brine must be used again because it will make the relish more flavorful.

To make the relish: Throw away outer cabbage leaves if they are limp. It’s not necessary to separate the leaves individually.

Head of cabbage should be broken in fairly big bite-sized pcs. then pat them down to dry then allow the moisture to evaporate.

For the marinade: Water should be brought to a boil then add in salt and peppercorns.

Peppercorns should be strained when you are transferring liquid to a plastic container with a lid that is air-tight, crock or a ceramic bowl. Allow it to cool in room temp.

After brine cools down, add in cabbage, other veggies and alcohol & weigh them down using a heavy, clean object to make them submerge completely in brine.
Then, tightly cover with some plastic wrap or a lid that is air-tight then place inside refrigerator it for at the least 3 days prior to taking off its cover.

The 1st and 2nd batches might taste a bit salty & might also taste raw but after that the taste will become mellow and then a richly mature character will develop.

The relish can store as long as you want if you keep it cold, clean and airtight.

Make sure to use only dry & clean utensils if you are taking out vegetables. You can take out as many vegetables as you like then add in new veggies before prior batch runs out.

For adding more brine after a few batches then just add in a small amount of alcohol & the salt solution (1/2 tsp. salt boiling in half a cup of water).

You can boil original marinade again but add some more salt & water but the flavor might be lessened.

2 pcs. Boned & skinned Whole chicken breasts
8 pcs. 8-inch squares of parchment Paper
3 tbsps. Soy sauce (dark)
1 tsp. Ginger juice
1/3 cup walnuts, chopped
1/4 tsp. Sugar
1/2 lb. Fresh bean sprouts
6 pcs. Green onions with the tops slivered & sliced in 2-inch lengths
Water (boiling)

Slice the chicken in narrow, thin strips that are around 3-inches long. In a bowl, mix together sugar, ginger juice and soy sauce then add in strips of chicken and allow to stand for 30 mins.

In the meantime, pour the boiling water on the bean sprouts and let it stand for 1 min. then drain then rinse with cold water & drain again.

To the chicken that we marinated, add in green onions, walnuts and bean sprouts.

Put around 1/2 cup of chicken mix in the middle of a square parchment sheet then fold the bottom point of the parchment over the filling, then crease below the filling slightly overlapping it & crease the paper to hold the folds.

Next, fold the remaining corner down so the point is extended just below the bottom of the bundle then tuck this point in between the folded sides. Lastly, crease the paper again to hold the folds.

Do the same process for all other parchment pieces. Put the bundles with the seam sides facing down on 1 layer onto the rack of a steamer then set the rack inside a wok with water that is boiling or in a big pot. Make sure to not allow the water touch the bundles.

Steam them covered for 7 mins. or just until chickens are tender then serve it right away. Be sure to peel the fresh ginger root and push it through the garlic press

Desired portion amount of rattlesnake, chicken, seafood or meat
2 tbsps. Cajun Seasoning
5 ozs. Vinaigrette ( any recipe)
1/8 cup malt Vinegar
4 tbsps. Dijon Mustard
3 minced cloves of Garlic
1/4 cup of olive Oil
4 sprigs of Thyme
Vegetable oil to fry
Flour (to dredge in)
4 sprigs of Parsley, chopped

Slice the meat of your choice in 1-inch thick pieces. Combine all other ingredients aside from oil and flour then mix everything well together. Coat the prepared slices of meat with the marinade and allow to marinate inside a refrigerator for about 1 hr.

Take out the meat from the marinade and add in the flour then just shake off any excess flour off the meat. Deep fry them up in a 375′ F vegetable oil until they turn golden. Serve them together with parsley and lemons. Cajun-spiced mayo may also be an accompaniment for the dish if you want.

This recipe makes around 8 servings of appetizers and if there is any marinade left, just refrigerate.

6 pcs. Peeled eggs (hardboiled)
1 peeled 7 bruised clove of garlic
1 1/2 cups of white vinegar
1 bay leaf (fresh)
1 tsp. pickling spice
Pickled beets’ juice (optional)- around 2 tbsps. to add the pink color and some taste

Cook the spices and vinegar in a simmer for about 10 mins. then let it cool for a bit before adding in the bay leaf and garlic. Place the eggs, packed inside a jar that has a screw top then add the vinegar mix.

Cover and let it cool in room temp. and place in the refrigerator for 7 to 10 days prior to serving them. The longer they store, the stronger their flavor becomes.

1/2 lb. pasta (small filled ones, any kind)
1/3 cup of Parmesan
1/8 tsp. Cayenne
Garlic salt
Oil to fry
1 tsp. Dried basil

If the pasta feels a bit dry, then just cover it with some boiling water then let it stand until it softens for about 5 mins. Drain it well.

Spread out pasta onto a 10×15-inch pan for baking that has been lined with some paper towels. Pat pasta slowly and allow to dry for 5 mins. But if your pasta is moist, then don’t soak them up.

In the meantime, put 1/3 of pasta onto a skillet with some heated oil then cook it occasionally turning until it turns crispy and golden (2-3 mins.). Take it out of the skillet using a slotted spoon then drain it well.

You can already serve it or keep it hot inside an oven with a temperature of 200′ F for 30 mins. or until you have finished frying up the remainder of the pasta.

Inside a plastic bag, combine garlic salt, cayenne, basil and cheese and add in the cooked pasta and shake the bag so the pasta gets coated with the cheese mixture.

Place on a serving bowl and serve together with some cocktail sauce where they can dip the pasta crisps.

This recipe serves 10-12 and makes around 60 to 80 pieces of appetizers.

14 ozs. Can of artichoke hearts
8 ozs. Cream cheese
1 cup of Parmesan cheese
1/2 cup of Sour cream
1/2 cup of Mayonnaise
Paprika
Dill weed & garlic salt for seasoning

Artichoke hearts should be drained and chopped finely then set it aside. Combine together all other ingredients in a bowl until it gets creamy and smoothens up. Add in the artichokes and blend it well.

Put the mixture into a shallow long greased dish or a dish sprayed with some nonstick cooking spray then finish with a sprinkling of paprika.

Cook in the oven for about 20 to 25 mins. at around 375′ F just until it browns and bubbles up. Serve together with any dipping cracker that you want or Ritz crackers and make sure to keep the dip warm when serving it.

1 lb. chicken breast (whole)
1 1/2 tbsps. Dark soy sauce
4 tbsps. Chopped finely Cilantro stems & leaves
1 med. Onion
6 pcs. Celery leaves
4 tbsps. Chinese lemon sauce
Juice of a lemon
Lettuce leaves

Onto a medium-sized saucepan, add in leaves of the celery, chicken breast & the onions together with just enough water for it to cover the ingredients inside the pot.

Bring the mixture to boiling then simmer it with a cover on medium flame for about 10 mins. Take pan out of heat & let chicken cool inside together with the liquids.

When chicken has cooled down, take off skin & bones then cut them up. Marinate slices of chicken together with a mixture of soy sauce and lemon sauce for about 45 mins.
Onto any serving platter or dish, layer out the slices of chicken onto a lettuce bed then sprinkle cilantro. For the finishing touch, just sprinkle lemon juice on the slices of chicken.

You can tell your party guests that they can place some slices of chicken into the center of a lettuce then roll them up like that of an egg roll prior to eating. This recipe makes around 8-10 portions if served as appetizers.

4 pcs. Eggs
1 tbsp. Dry sherry
Carrots, chopped finely (to garnish)

For the filling:

1 cup (around 1/2 pound) of uncooked ground pork
1/2 tbsp. Dark soy sauce
2 chopped up finely scallions (separate white and green parts)
1 tbsp. Dry sherry
2 med. finely chopped Fresh mushrooms
1 tbsp. Peanut oil
2 tsps. Cornstarch dissolved with two tbsps. cold Water
1 tsp. Salt

For the sauce:

1 tbsp. Plum sauce
1 tbsp. Light soy sauce
2 tbsps. Oyster sauce
A Dash of hot chili oil or a dash of Tabasco sauce

Inside a bowl, mix together sherry and eggs by stirring them. On another bowl, blend all ingredients for filling but just include white part of scallions (set aside green portion for later) then stir them to mix well.

On an 8-inch skillet, oil should be heated lightly then add in about 1/4 of egg mix just enough to coat the skillet’s bottom.

Continue to heat it just until pancake barely sets then place it onto a big plate. Do three more of egg pancakes. Filling should be divided in 4 equal parts then put 1 portion onto a pancake.

Spread out filling evenly on pancake’s surface using moistened fingers with cold water then roll it up quite tight like a jelly roll.

Then, seal pancake rolls with some egg from the bowl where you beat them. Put rolls onto a plate, which fits in the steamer, then cook steaming rolls over 1 inch of water that is simmering for about 15 mins. On another bowl, mix all the ingredients for sauce.

When serving, slice rolls into slanting pieces then drizzle sauce on them & finish with a sprinkling of scallions green part and chopped carrots. This dish serves 6-8 as appetizers.

1 lb. eggroll skins (around 6.5×7-inch in size for each)
1/2 lb. minced chicken breasts
1/2 cup chopped Chinese water chestnuts
1/2 lb. minced shrimps
1 tbsp. grated ginger root (fresh)
8 minced green onions
1 tbsp. vegetable oil
1 1/2 tbsps. soy sauce
1 cup chopped bean sprouts

For Sweet & Sour sauce:

1 1/2 cups of pineapple juice
1/2 cup of brown sugar
1/2 cup of cider vinegar
2 tbsps. Cornstarch
2 tbsps. Soy sauce

In a wok or skillet, saute the onions, shrimps and chicken in oil and stir-fry it for around 3 mins. Next, add in soy sauce (you can also use soy sauce that is low in sodium) ginger root, water chestnuts and the bean sprouts.

To assemble the chicken-shrimp rolls, just spread about 1 tbsp. of the filling along 1 side of each skin of eggroll. Then, fold over the ends of the skins then roll them up resembling a jelly roll and folding at ends then seal edges with water.

Fry them up in oil (around 375′ F) for 6 mins or just until the skin turns crispy, bubbly & brown. Serve whole or sliced into half. Serve together with the sweet & sour sauce as appetizers.

To prepare the sauce: Just combine ingredients for the sauce in a saucepan and cook it on medium flame for 10 mins. or just until the sauce thickens and clears up.

This recipe makes around 20 egg rolls

1/2 lb. ground beef
2 tsps. Oregano
1 loaf of French bread loaf, cubed
1/2 cup onions, chopped
4 ozs. Grated mozzarella
21 ozs. Cans of pizza sauce with cheese
8 ozs. Grated cheddar
1 tbsp. cornstarch
1/4 tsp. powdered garlic
1/2 tsp. basil

In a skillet, cook the onions and beef until they turn brown then drain the excess fat off. Add in powdered garlic, oregano, basil, cornstarch and pizza sauce.

Stirring well, bring the mixture to a boil and cook simmering for 5 mins. for the flavors to blend then add in cheeses 1/3 at a time.

If the mixture is really, very hot then transfer it to the fondue pot then serve right away. This recipe serves 4-6. The dish can either be serves as main course or appetizers.

oil (olive)
1/2 package frozen sheets of puff pastry, thawed out
8 ounces grated mozzarella
1.5 pounds plum tomatoes
1/2 cup grated freshly Parmesan
1 tablespoon oil (use olive)
1 tablespoon thyme, chopped or a teaspoon crumbled dried thyme

Place a rack onto the middle of your oven then preheat it to around 375′ F. Get a 9×13-inch sheet for baking then grease it lightly using oil (olive).

The sheet of puff pastry should be rolled out to a 16×12-inch rectangle on a surface that has been lightly dusted with some flour.

Place the sheet of puff pastry on the pan that you prepared then gently push it in place. Pastry edges should be trimmed but leave about 1/2-inch as an overhang. Edges should also be crimped.

The entire crust should then be pierced using a fork then bake inside the oven until it turns a browned & golden and if needed, pierce the crust using a fork for every five mins. to flatten it if it inflates.

Mozzarella should then be sprinkled onto the crust then set this aside. (Crust may be initially prepared ahead for 4 hrs. in room temp.) Raise the temperature of your oven to around 425′ F.

On a big pot that has boiling water, tomatoes should be blanched for 20 secs. then drain them and allow to cool for a bit.

Tomatoes should then be peeled & cored and sliced in thin circles. Pat the tomatoes dry using paper towels then arrange them on the crust, into rows that overlap each other and the crust should be covered all throughout.

Season with some pepper and salt then sprinkle grated parmesan, thyme and 1 tablespoon of oil. Bake in the oven for 9 mins. or just until the tomatoes have been well heated and the cheeses have melted.

Slice the tart in big squares prior to serving.

12 pcs. Chicken wings (around 2 pounds)
2 tbsps. Bottled hot pepper sauce
2 tbsps. Melted butter or margarine
1 tsp. Paprika
Celery sticks
Salt & pepper to taste
Blue cheese dip

Broiler should be preheated. In the meantime, rinse the chicken wings then dry them on paper towels. Slice off the wing tips and throw them away. Slice the wings around at the joints in order to make 24 pcs.

Put the pieces of chicken into a nonmetal, shallow dish. On a bowl, mix together paprika, pepper sauce and butter then add this to the wings making sure that each piece is adequately coated.

The dish should be covered and allowed to marinate in room temperature for about 30 mins. on the rack of the broiler pan.

Season the wings using some pepper and salt if you want then brush them with the sauce from the marinade. Chicken should be broiled about 4-5 inches away from the heat for 10 mins. or just until they turn lightly brown.

Then, turn the pieces of chicken & brush them again with sauce and broil for another 10-15 mins. or just until chicken turns tender and not anymore pinkish in color. Serve together with the Blue Cheese dip.

1 lb. flank or round steak
1/2 tsp. hot chili pepper (dried)
3 finely chopped Cloves of garlic
3 tbsps. Soy sauce
2 tbsps. ginger, chopped fine
3 tbsps. sherry or rice wine

Slice the steak in 1/4-inch pieces across its grain. Onto a shallow casserole, combine all other ingredients then add in meat pieces & refrigerate it covered for 4 hrs. and overnight if it’s possible.

Bamboo skewers should be soaked in some water for around 30 mins. prior to the meat being threaded. This step stops the skewers from being burnt.

Take meat out of the marinade but set the marinade aside for use later. Put the meat pieces lengthwise on the skewers in such a way that they interlace. Grill or broil the ribbons on a very hot barbecue for about 3 to 4 mins. on each side and baste it often using the marinade.

This recipe makes around 30 pcs. of ribbons or around 15 servings of appetizers.

1 skinned & boned Whole chicken breast
8 big lotus leaves (dried)
1 tsp. Asian sesame oil
2 tbsps. dried shrimp (small), soaked in some warm water (30 mins.)
1/4 tsp. White pepper
3 pcs. Chinese sausages (lop cheong), sliced in 1-inch diagonal pieces
1 cup of Long-grain rice
1 tsp. Sugar
3/4 cup of Sweet glutinous rice
2 cups of Chicken stock
8 pcs. Black Mushrooms (Chinese dried ), soaked in warm water until it is tender (30 mins.)
2 tbsps. Soy sauce plus extra more

For the Chicken Marinade:

1 tsp. Asian sesame oil
1/2 tsp. ginger, grated
1/4 tsp. White pepper
2 tsps. Soy sauce
1/2 tsp. Sugar
2 tsps. Shao Hsing wine or Dry vermouth

Dried lotus leaves actually infuse a very exotic flavor that is earthy to the foods that are wrapped in them. If leaves are not available then you can use a parchment paper that is oiled.

The dish is not an ordinary appetizer and it can also be served as light meal, lunch dish or snack. These leaves have different sizes so for bigger leaves, cut them into half then for smaller leaves, you might need to use 2.

The night before you plan to serve up this appetizer dish, already prepare the leaves by pouring boiling water on them and letting them soak for about 1 hr. Rinse the leaves & squeeze them dry.

Onto a big bowl, mix together glutinous and long-grain rice then wash rice under cold running water and be sure to rub rice grains in between your fingers so that extra starch may be loosened.

Continue doing this procedure until water is clear then drain very well. Combine rice and chicken stock inside a 2-qt. saucepan then soak them overnight inside the refrigerator.

The very next day, put saucepan with rice on high flame without a cover and bring the mixture to a boil.

Occasionally stir it to loosen up grains of rice then after it has boiled, lower heat to around medium-high then boil again just until all liquids have been absorbed (8-10 mins.).

Place the slices of sausage atop rice then pan should be covered.

Then, lower heat to around low then continue to cook it for another 20 mins. Turn off heat but don’t remove pan’s cover. Allow rice to stand for about 10 mins. and then using a wooden wet spoon, place it onto a big bowl and set it aside.

Mushrooms should be squeezed dry then its stems sliced at its base then discard stems and slice caps into half. On a medium-sized bowl, mix together ingredients for marinade.

Slice up the chicken breasts in 3/4-inch sized chunks then mix it together with marinade. Next, add in mushrooms then marinate them for around 20 mins. Drain off marinade then chop shrimp coarsely.

On another bowl, mix together sesame oil, white pepper, sugar and soy sauce then stir this into rice that we cooked earlier then add in mushroom-chicken mixture & also the chopped shrimps.

Fold up leaves of lettuce into half then place it onto the cutting board. When you notice that leaf edges or middle stems are hard and tough then cut them out and throw them away.

If using smaller leaves then you might overlap 2 of them.

Rice mixture should be divided in 8 equal parts then place a portion of it into the middle of half of the leaf then fold up edges over rice to form a square packet that measures about 4 inches then tie them up using twine.

Do the same process until all of your leaves are used up.

Get a steaming basket made of bamboo and layer out rice packets into 1 layer then prepare your wok for the steaming.

Steam rice packets on medium-high flame for about 20 mins then take them out of your steamer then slice each one across its top for your guests to see the contents. Then, serve packets onto small serving platters with soy sauce as dipping sauce.

For the honey-mustard sauce:

2 tbsps. Whole grain Mustard
6 tbsps. Honey

For the chicken fingers:

1 lb. skinned & boned Chicken Breast, cut in 2×1/2-inch strips
2 tbsps. Olive oil
1/2 cup of Sesame seeds
Orange rind (strips)
Lettuce (red leaf)
1/4 cup of Parmesan cheese

The sesame seeds which have no cholesterol will replace the traditional batter for making these crunchy appetizers. This dish makes around 20 pcs.

On a bowl, mix together honey & mustard to make the sauce then set this aside. On a shallow pan, mix together parmesan and sesame seeds then roll the pieces of chicken in the mixture and be sure to coat them evenly.

In an ovenproof heavy bottomed nonstick saute pan or skillet, heat the olive oil until it is just under the smoking point then add in chicken then brown it on each side on medium flame but don’t burn it.

Put the strips of chicken onto a cookie sheet then bake inside a preheated oven for 8-10 mins. at 425′ F or just until it has thoroughly cooked.

For serving, just line individual plates using the leaves of lettuce then arrange the pieces of chicken on it or you can make a “serve yourself” platter.

Finish with a garnishing of orange rinds and serve them together with the sauce.

12 pcs. Chicken wings
1/4 cup of Honey
2/3 cup dairy Sour cream
1 cup of Pace picante sauce
1/4 tsp. ground Cumin
1/3 cup of Catsup

Wings should be sliced in half at the joints and the tips of the wings discarded. Mix together 1/3 cup of picante sauce, cumin, honey & catsup and stir the mixture into the chicken.

Put inside the refrigerator and allow to marinate for 1 hr. and be sure to turn it at least once.

Drain the chicken but set the marinade aside then place chicken wings onto a broiler pan that has been lined with some foil on a rack. Bake in the oven for about 30 mins. at around 375′ F.

Baste the chicken using some of the marinade, then turn it and baste it every ten minutes and continue to bake in the oven for another 30 mins. or just until chickens are tender.

If you are using a broiler, place the pan 6 inches away from the heat inside a preheated broiler and cook it broiling for 2-3 mins. or just until the sauce appears dry then turn it and continue broiling for another 2-3 mins.

Put the sour cream inside a small bowl then add in 2/3 cup of picante sauce then serve this together with the chicken.

This recipe makes around 24 pieces of appetizers. At this time, the chicken wings can be stored in the refrigerator up to around 24 hrs.

When serving it, reheat the chicken inside a broiler that is 6 inches away from heat source in a broiler that is preheated and broil 4-5 mins. on each side just until the wings are all heated up.

1/4 cup of sun-dried tomatoes, oil-packed
1 minced clove of garlic
1 pt. cherry tomatoes
2 tbsps. Minced fresh basil leaf
1/4 lb. diced mozzarella cheese, (part skim milk)
Black pepper
1/4 cup of olive oil

Note: If you are using tomatoes that are oil-packed, drain the oil off and dry out tomatoes & mince them up. If you are using the dehydrated ones then soak them up in some water for a couple of mins. as per instructions on its package, then dry them out and mince them up.

Slice the mozzarella in cubes that measure about 1/4-inch per piece. On a bowl, mix together cheese, black pepper, sun-dried tomatoes, garlic, basil and cheese. Next, add in olive oil & mix them well. Refrigerate covered for an hour for the flavors to blend together.

Prior to serving, cherry tomatoes should be prepared by taking off the ends of their stems then make a thin slice from its bottom so that it won’t set straight then remove the center of tomatoes using a melon baller or a teaspoon.

The insides of tomatoes should be lightly sprinkled with some salt then invert them onto paper towels for tomatoes to drain a little.

Stuff up tomatoes with cheese mix then finish with a garnishing of little leaves of basil & serve them right away.

5 ozs. can of crispy Chinese noodles
1/8 cup of coconut, toasted
6 1/4 ozs. pkg. cashew nuts, salted
1/4 cup of butter, melted
2 cups of Rice Chex
1/4 tsp. ground ginger
1 tbsp. soy sauce
1 tsp. curry powder

On a slow-cooker, combine coconut, Rice, cashew nuts and noodles together. Sprinkle ginger and curry on the mixture. Then add in soy sauce and butter then blend everything well.

Cook covered on the slow-cooker at low flame for 3-4 hrs. Take off the cover in the remaining 30-40 mins. then serve either as an appetizer and can also be served as a snack.

1 pc. 9-inch pie crust
3 tbsps. Tomato paste
2 lbs. tomatoes, peeled, seeded & choppped
2 tbsps. Olive oil
1/2 tsp. basil
1/2 tsp. salt
12 sliced black olives
4 big eggs, 3 yolks and 1 whole egg
1/2 cup onions, chopped
1/8 tsp. black pepper
1/2 cup chopped green bell peppers
3 tbsps. Chopped fresh parsley
1/2 tsp. oregano
1 minced clove of garlic
8 pcs. Anchovies (optional)
1/3 cup Parmesan cheese, grated

The crust should be baked partially and you must use the exact oven temp. when cooking the quiche. Temperature should be 350′ F for 4-7 mins. and allow it to cool for 5 mins. prior to filling it up with the mixture.

On a skillet, heat 2 tbsps. oil and saute the garlic, green peppers and onions then add in tomatoes, parsley, green pepper, salt, oregano and basil then continue to cook it on low flame for about 5 mins.

Take off the cover & increase the heat to that liquid can evaporate. Avoid burning this mixture then take off the heat.

On a bowl, put the 1 whole egg & 3 yolks with the tomato paste and be sure to blend them well. Mix it together with the tomato mixture then transfer it to the pie crust. Put the olives on top as well as grated parmesan & anchovies (if you want).

Bake in the oven for 30 mins. or just until it turns golden brown and has firmed up. This dish can be served as lunch with salad greens or as appetizers.

12 pcs. Egg Roll Wrappers, around 6 inches/side square shaped
1/2 lb. julienned boneless Pork
1 tbsp. Soy Sauce
2 tbsps. dry sherry
1/4 cup of Alfalfa or Bean sprouts
1 sliced small Onion
1/2 tsp. Ginger
1 cup of Chinese or Green Cabbage, shredded
2 tbsps. Vegetable Oil
1/2 cup of sliced Mushrooms
1/4 cup of Currants
1/4 cup of slivered Almonds
1 tsp. Cornstarch
Oil for deep frying

For the Ginger Apricot Sauce:

1/4 cup of dried apricots (around 10 pieces)
1/4 cup of Sugar
1 tsp. Ginger
1/4 tsp. Salt
1 tbsp. juice of the Lemon

In a skillet, heat oil then saute pork, cabbages, and onions until they are light brow. Next, add in bean sprouts, mushrooms, almonds & currants then continue to saute for about 1 min.

Cornstarch should be dissolved in 2 tbsps. of water then combine it with ginger, soy sauce & sherry then add this to sauteed pork mixture then bring to a boil and stir it often,

Take it off the heat then let it cool. Egg wrappers should be stacked together and cut to form rectangles. Then to make the egg rolls, just put a big tsp. of the pork mix on 1 end of the rectangle and moisten up the long edges then roll it up.

Edges should be pressed together in order to seal it up.

(Egg rolls can be pre prepared up to this point and can be stored refrigerated for a couple of hours or freeze them up so they can be stored for a couple of days).

When ready to fry, thaw out the rolls if they are frozen prior to frying them up. Heat oil to around 375′ F then fry up the rolls 4 or 5 at one time just until they crisp up and turn golden brown (4-5 mins.).

Drain the rolls on some pape towels and they should be kept warm. Rolls should be served together with the Ginger Apricot sauce.

To make the sauce: In a saucepan, mix together sugar, salt, ginger and apricots with about 3/4 cup of water then bring the mixture to a boil.

Then lower the heat then continue to cook it simmering without any cover for about 5 mins. then pour mixture in a food processor or blender. Next add in juice of the lemon then process it covered until it smoothens up.

Serve the sauce warm together with the egg rolls.