Grilled Citrus Chicken

Ingredients:

4 boneless, skinless chicken breast halves, about 5 ounces (150 g) each
2 large garlic cloves, minced
1/4 cup (60 ml) fresh orange juice
1/4 cup (60 ml) fresh lime juice
1 teaspoon (5 ml) chili powder
1/8 teaspoon (0.6 ml) crushed red pepper flakes


Method:

1. Rinse chicken beast halves and remove all visible fat. Pat dry with paper towels. In a shallow dish, whisk together remaining ingredients.
2. Add chicken breast halves and turn to coat. Cover and refrigerate for several hours. When ready to cook, light a grill.
3. Grill for about 5 minutes per side, until cooked through. Serve at once.

Chocolate Chip Pudding Cake

Ingredients:


1 box (8 serving) pudding mix
1 box chocolate cake mix
1 bag chocolate chips
1 C. chopped nuts


Method:

1. Cook pudding according to package directions. Remove from heat and stir in cake mix; mix well. Pour into greased and floured 9x13 baking pan.
2. Sprinkle chocolate chips and nuts over the top.
3. Bake at 350°F for 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on rack. Cut and serve.

CORN CASSEROLE

Serve 8

Ingredients:

30 ounces (2 cans) cream-style corn
8 ounces shredded sharp Cheddar cheese
4 ounces chopped green chilies, drained
1/2 cup finely chopped onion
1 cup milk2 large eggs, beaten
1 cup yellow cornmeal
1 1/2 teaspoons garlic salt
1/2 teaspoon baking soda


Method:

1. Combine first 6 ingredients in a large bowl. Combine cornmeal and remainingingredients; stir into corn mixture.
2. Pour into a lightly greased 11- x 7- x1 1/2-inch baking dish. Bake at 350° F. for 50 minutes or until aknife inserted in center comes out clean.

BURRITO CASSEROLE

Ingredients:

1 lb. hamburger, browned
1 pkg. taco seasoning
1 jar salsa
8 or 10 soft taco shells
1 c. Mozzarella cheese
1 c. Cheddar cheese
Lettuce
Tomato
Sour Cream


Method:

1. In bottom of 9 x 13 pan spread salsa. Brown 1 pound hamburger, drain and add taco seasoning and water. Simmer.
2. Fill soft shells with mix, roll up and place cut side down on salsa. Spread more salsa over top.
3. Top this with Cheddar and Mozzarella cheese. Cover with foil and bake at 350 to 375 degrees about 1/2 hour.
4. Add lettuce, tomato, sour cream to serve.

Turkey Roll-Ups

Ingredients:

6 8-inch flour tortillas

1/3 cup mayonnaise

3 oz. cream cheese, softened

3 Tbsp. fresh cilantro, chopped

4 slices bacon, cooked and crumbled

1 tomato, chopped

1 1/2 pound thinly sliced turkey

6 lettuce leaves, chopped

Method:

1. Combine mayonnaise, cream cheese and cilantro and mix well.
2. Spread a tablespoon on each tortilla.
3. Sprinkle with bacon and tomato followed by sliced turkey and lettuce.
4. Roll up and slice into 8 pieces for each tortilla.
5. Secure each with a toothpick. Some sliced avocados would be nice in these as well.

Sour Cream Lemon Pie

Ingredients:

1 baked 9" pie crust
1 cup sugar
3-1/2 tbsp cornstarch
dash of salt
1-1/2 tbsp grated lemon rind
1/2 cup freshly squeezed lemon juice
3 eggs, separated, and at room temperature
1 cup half and half cream
1/4 cup or 60ml butter
1 cup sour cream

Meringue ingredients:

3 egg whites
1/4 tsp cream of tartar
dash of salt
6 tbsp sugar
1 tbsp white corn syrup
1 tsp vanilla flavoring

Method:

1. Preheat oven to 350°F(175° C.).
2. In a heavy bottomed saucepan, at least a 2 quarts (1900 ml), mix the sugar, cornstarch, salt, lemon rind, lemon juice and the half and half. Cook over medium heat until thick, whisking all the time.
3. Beat the egg yolks slightly and sit aside.When the lemon mixture gets thick, take a small amount of the mixtures (about 1/3 to 1/2 cup) and whisk it into the egg yolks.
4. Add the egg yolk mixture back into the rest of the above mixture.Continue cooking and whisking until very thick, making sure you "Do Not" let it stick or burn.
5. When the mixture is Very Thick, take it off the stove, and add the butter and mix well.
6. Let this Cool to room tempurature with a cloth across the top of the pan.When the above mixture has cooled to room temperature, stir in the sour cream, then pour the mixture into a pre-baked 9" pie crust.
7. Cover with the Meringue and bake until golden brown. (Use the Middle Rack in the Oven).

Meringue Method:

1. Take the Room Temperature egg whites and start beating them until foamy then add the cream of tartar and the salt and continue beating until soft peaks.Slow down the mixer a little and start adding the sugar, 1 tbsp at a time until you have all the sugar incorporated.
2. Add the syrup and the vanilla.Speed the Mixer up to high and beat until you have stiff, but not dry Peaks.Then take the Meringue and place it on the pie. Start with putting the Meringue around the edges, then I fill in the middle and make my curly cues.
3. Make sure you have the Meringue touching the edges of the pie crust, this prevents it from shrinking away from the top of the pie.
4. Once you have all the meringue on the pie, place it in the pre-heated 350°F (175° C.) oven on the middle rack and brown to your liking.
5. Take out of the oven and cool to room temperature then put in the refrigerator to completely cool. Serve Cool. Keep Refrigerated.

ZUCCHINI EGG CASSEROLE

Ingredients:

1/4 cup water
14 teaspoon salt
1 pound zucchini, coarsely chopped
1 tablespoon butter
1 cup sliced fresh mushrooms
1/3 cup chopped onion
4 eggs, beaten
1 1/2 cups cheddar cheese, shredded
1 2-ounce jar diced pimiento, drained
1/8 teaspoon finely grated garlic
1/4 teaspoon salt
1/8 teaspoon pepper


Mehtod:

1. Combine first 3 ingredients and microwave 8-10 minutes, stirring after 5 minutes. Drain well and set zucchini aside.
2. Saute mushrooms and onions in butter until tender. Add remaining ingredients and zucchini to sauteed vegetables and mix well.
3. Pour into a greased baking dish.6. Bake at 350° F (180° C) until eggs are set.

Ham and Cheese Ziti

Ingredients:

2 1/2 cups uncooked ziti pasta
1/4 cup butter
1 garlic clove, finely chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1/2 teaspoon Dijon mustard
2 cups shredded Colby cheese
4 ounces sliced cooked deli ham, cut into thin strips
1/3 cup grated Parmesan cheese


Method:

1. Heat oven to 350°F(175°C) . Cook and drain pasta as directed on package.
2. While pasta is cooking, melt butter in 3-quart saucepan over low heat. Cook garlic in butter 30 seconds, stirring frequently.
3. Stir in flour and salt. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk.Heat to boiling, stirring constantly. Boil and stir 1 minute.
4. Stir in mustard and Colby cheese. Cook, stirring occasionally, until cheese is melted. Stir pasta and ham into cheese sauce. Pour into ungreased 2-quart casserole. Sprinkle with Parmesan cheese.
5. Bake uncovered 20 to 25 minutes or until bubbly.

Swedish Meatballs

Makes 4

Ingredients:

2 lbs. ground chuck beef
2 cups soft bread crumbs
1/2 cup milk
1 egg
1 pkg. onion soup mix
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 tablespoons unsifted all-purpose flour
1 cup milk
2 tablespoons brown bouquet sauce
1 cup dairy sour cream


Method:

1. Mix together beef, crumbs, milk, egg, soup mix, salt and nutmeg. Shape meat mixture into 40 balls. Cook 20 at a time in 13x9x2-in. dish. Cover with wax paper.
2. Microwave at High (10) 7 to 9 Minutes, rotating dish half turn after 4 minutes. Remove meatballs from dish and keep warm, reserving meat drippings. Repeat.
3. To 1/4 cup drippings in dish, add flour, stirring until smooth. Gradually stir in milk and brown bouquet sauce.
4. Microwave at High (10) 4 to 5 Minutes, stirring every minute, until thickened. Add sour cream. Stir well. Return meatballs to dish, mixing to coat evenly.
5. Microwave at High (10) 1 to 2 minutes, until hot.

Teochew Chive Dumpling

Filling Ingredients:

400g leek or chives, chopped
150g minced pork
80g carrots, peeled and diced
100g bamboo shoot, peeled and diced
80g deep-fried peanuts

Dough Ingredients:

100g wheat starch
75g sifted tapioca flour
180ml boiling water
1 tbsp garlic oil or lard

Seasoning:

4 tsp light soy sauce
1 tbsp garlic oil
2 tsp sesame oil
1 tsp pepper
1 tbsp oyster sauce


Method:

1. Filling - Mix all filling ingredients and add seasoning and set aside.
2. Dough - Mix wheat starch and tapioca flour with boiling water to form dough. Add garlic oil and knead till smooth. Set aside to cool.
3. When dough is cool, divide into small portions. Roll each portion into ball and roll out into circle. Wrap some filling in center and shape into semi-circle. Arrange dumplings on steaming rack and steam for 10 minutes. Remove and brush with oil.
   

Winter Melon with Treasures

Ingredients:

1 slice winter melon, (900g)
150g broccoli
12f black moss
3 dried Chinese black mushrooms
38g Zhusheng, white fungi and cloud ear
3 dried scallops
2 slices ginger

Seasoning:

1 tbsp oyster sauce
1 tsp salt
1/2 tsp granulated sugar
3 cups water

Method:

1. Soak dried scallops in a little water for 1 hour and pound into shreds with the flat of a knife.
2. Soak Zhusheng, mushrooms, white fungi and cloud ear, parboil and thickly dice. Soak black moss in water and parboil. Wash and blanch broccoli.
3. Peel winter melon and remove the seeds. Cook in boiling water for 5 minutes and set aside.
4. In the inner pot heat 2 tbsps of oil, fry ginger until fragrant and mix with dried scallops. Put in Zhusheng, mushrooms, white fungi and cloud ear. Add Seasoning and bring to the boil. Put in black moss and winter melon, bring to the boil and cook for 10 minutes.
   
5. Transfer the inner pot to the outer one and cook for 1 hour. Remove the winter melon and black moss. Dish up the remaining ingredients and cover them with the winter melon, with broccoli and black moss on the side. Bring sauce to the boil and pour it over the winter melon.
   

Olded Fashioned Raisin Scones

Ingredients:

100g self raising flour
25g butter, chilled and chopped
1/4 cup milk
1 tsp sugar
pinch of salt
1/4 cup raisins or dried mixed fruits

Method:

1. Combined butter, salt and flour and using finger tips, rub the butter into the flour until it resembles breadcrumbs.
2. Add sugar, raisins or mixed fruits, and milk. Mix into a dough.
3. Turn it out and knead until smooth. Roll out 2 cm thick pieces.
4. Cut into rounds or shapes, then brush the top with milk or egg.
5. Lay on baking tray and bake for 10 minutes at 220° C until brown.
   

Chocolate Brownies

Ingredients:

125g butter, melted
60g semi-sweet chocolate, chopped
1 cup sugar
2 eggs, whisked
1/4 cup cocoa powder
1/2 tsp vanilla essence
2/3 cup flour, sifted
1/2 tsp baking powder
1 tbsp icing sugar sifted

Method:

1. Sift flour and baking powder together, stir in cocoa powder and set aside.
2. Put butter and chocolate in a saucepan and melt over medium heat. Remove from heat, stir in sugar, eggs, vanilla essence and salt.
3. Stir in flour mixture until well combined.
4. Oil a square pan, and pour in chocolate mixture. Bake at 180°C for 25 to 30 minutes.
5. Remove and allow to cool. Slice and cover with sifted icing sugar.
   

Snow Covered Mallows

Ingredients:

180g semi-sweet chocolate
1/2 tsp vanilla essence
32 marshmallows
1 cup toasted dessicated coconut flakes

Method:

1. Melt chocolate partially in a double boiler. When it's almost fully melted, remove from heat and stir until fully melted.
2. Blend in vanilla essence. Use a fork, dip marshmallows one at a time into the chocolate so they are coated evenly.
3. Roll in coconut flakes. Set on grease-proof paper and chill in the refrigerator until set.
   

Beancurd Sheets with Seaweed

Ingredients:

30g Japanese seaweed
1 pack Japanese beancurd sheets
2 slice ginger

Seasoning:

1 1/2 tbsps dark soy sauce
1 tbsp granulated sugar
1 tsp sesame oil
1 1/2 cups stock of water


Method:

1. Soak dried seaweed in water until soft and drain.
2. Cut beancurd sheets into small pieces.
3. In the inner pot heat 1 tbsp of oil and stir fry ginger until fragrant. Add seasoning and bring to the boil. Put in seaweed and cook for 10 minutes. Add beancurd sheets and cook for 3 minutes.
4. Transfer the inner pot to the outer one and cook for 1 hour. Take out the inner pot, bring to the boil and simmer until sauce is thickened.
   

Osmanthus Persimmon Eight treasure Tea

Ingredients:

20g red dates
50g dried longan
2500ml water
100g lotus seeds
100g ginkgo
100g lotus root (diced)
150g fresh lilies
50g preserved persimmon (diced)
50g preserved winter melon (diced)
1 tsp sweentened osmanthus
150g rock sugar

Method:

1. Pour red dates, dried longan and water into a pot and cook for 10 mins till it boils.
2. Following which, add in lotus seeds, gingko, lotus root, fresh lilies, preserved persimmon and preserved winter melon and cook for another 10 mins.
3. After adding sweetened osmanthus and rock sugar, cook till boil and its ready to be served.

Dried Plaice with Kale

Ingredients:

1 dried plaice
600g kale
6 cloves garlic
1 cup water

Seasoning:

1 tbsp fish sauce
1/2 tsp granulated sugar

Method:

1. Strip the flesh from the dried plaice and cut into small chunks with scissors. Deep fry in hot oil over low heat until golden brown and set aside.
2. Wash and cut kale into short sections.
3. In the inner pot heat 2 tbsps of oil and stir fry garlic until fragrant. Put in dried plaice and 1 cup of water and cook for 3 minutes. Add kale and seasoning and cook for 3 more minutes. Transfer the inner pot to the outer one and cook for 10 minutes.
   

Steamed Tapioca Cake

Ingredients:

250g grated tapioca palm sugar
100g palm sugar (gula melaka)
100g grated coconut, skin removed
50g sifted tapioca flour
100ml water
1/2 tsp salt
1 egg yolk
400ml thick coconut milk
50g sifted rice flour
1/2 tsp salt
few drops of pandan essence
a few banana leaves (optional)


Method:

1. Grease a 7-inch square baking tin and line with banana leaves.
2. Combine tapioca with palm sugar and grated coconut and mix well. Add tapioca flour, water, salt and egg yolk. Mix well.
3. Pour the mixture into the baking tin, place in the steamer and steam over high heat for 10 minutes (until half cooked). Remove.
4. Combine coconut milk, sifted rice flour, salt and pandan essence, mix well and pour it over half cooked tapioca mixture. Return baking tin to steamer and steam for about 30 minutes till cooked through. Remove and let cool. Cut into serving pieces.

Kueh Lapis Beras

Ingredients:

50g sifted rice flour
120g sifted green bean flour
220g sifted tapioca flour
300ml thick cococnut milk
150ml water
few drops of food colouring (5 colours)

Seasoning:

420g sifted sugar
300ml thick coconut milk
150ml water

Method:

1. Mix seasoning together and bring to boil, stir till sugar dissolves. Set aside.
2. Combine all ingredients except food colouring. Stir till mixture is smooth. Stir in seasoning.
3. Divided batter into 5 portions, stir in a few drops of different food colour to each portion to get 5 different colours of batter
4. Grease baking tin and line with greaseproof paper. Place baking tin in steamer and steam for 5 minutes. Remove baking tin from steamer. Pour in 1/2 cup of first colour batter, return baking tin to steamer and steam for 5 minutes.
5. Remove baking tin from steamer, pour in 1/2 cup of the second colour batter and steam for 5 minutes.
6. Repeat the layering and steaming with a different colour of batter for each layer. After pouring in the last layer, steam for 15 minutes to cook through. Remove and let cool. Cut into serving pieces.

Stewed Spareribs with Plum Jam

Ingredients:

600g spareribs
3 tbsp plum jam
3 shallots, sliced

Seasoning:
1/2 tbsp dark soy sauce
1/2 tsp salt
2 1/2 cups water

Method:

1. Cut spareribs into large chunks, wash and cook for 5 minutes in boiling water. Remove and set aside.
2. In the inner pot heat 2 tbsps of oil, stir fry shallot unti fragrant and stir fry spareribs for a while. Add seasoning, bring to boil and cook for 15 minutes.
3. Transfer the inner pot to the out one and cook for 2 hours.
4. Take out the inner pot and bring to the boil. Stir in plum jam, cook over low heat until the sauce is thickened.

Stewed Duck with Preserved Plum

Ingredients:


1 duck, with feathers and innards removed
5 preserved plums
4 cloves garlic, grated
2 red chilies, shredded
1 tbsp dark soy sauce




Seasoning:




1 tbsp salted yellow bean paste
2 tbsps dark soya sauce
1 piece brown sugar, finely chopped




Method:

1. Wash and wipe dry the duck. Chop off the feet and cut into quarters. Brush with dark soy sauce, dry in the wind for 1/2 hour and deep fry in boiling oil for a short while.




2. Core and mash preserved plums.




3. In the inner pot heat 2 tbsps of oil and sitr fry garlic and red chili until fragrant. Stir in seasoning, preserved plums and the duck. Pour in 5 cups of water, bring to the boil and cook for 20 minutes. Transfer the inner pot to the outer one and cook for 2 hours.




4. Take out the inner pot and cook for 10 minutes. Transfer the inner pot to the outer one and cook for 1 hour.




5. Remove the duck and cut into small pieces. Bring the duck sauce to the boil and pour on top of the duck and serve.

Spicy Bisket Curry

Ingredients:

600g beef brisket
600g potatoes
1 onion
1/2 carrot
2 cloves shallot, grated
2 tbsp shrimp paste
1/2 c coconut juice
1/3 c evaporated milk

Seasoning:
1 tsp salt
1 tsp granulated sugar
3 cups water


Method:

1. Wash and cook the brisket in boiling water for 10 minutes. Take out, wash and chop up.
2. Peel and thickly slice potatoes and carrot. Peel away the skin of the onion and chop up.
3. In the inner pot heat 3 tbsps of oil. Put in onion and potatoes and stir fry for a while. Add shallot, curry paste and shrimp paste and stir fry until fragant. Stir in the brisket and carrot. Add in seasoning, bring to the boil and cook for 15 minutes. Transfer the inner pot to the outer pot to cook for 3 hours. Take out the inner pot and add coconut juice, evaporated milk and bring to the boil again.