Ingredients:

• 1 cup white or brown sugar
• 1/2 stick (1/4 cup, 4 tablespoons) of butter, softened
• 2 x eggs
• 1 tbsp vanilla extract
• 2 cups all-purpose flour
• 2 x large spoonfuls of cocoa powder
• 1 tsp baking powder
• A pinch of salt
• 1 cup chocolate chips

Directions:

1. Preheat your oven to 350 degrees.
2. Cream the sugar and butter together in a stand-up mixer until light and fluffy. Add the eggs, one at a time and continue to beat for a few more minutes. Add the vanilla.
3. Whisk together the flour, cocoa, baking powder and salt and add to the mixer. Combine well then stir in the chocolate chips.
4. Shape the dough with lightly floured hands into a log, approximately 12 inches long and 3 inches wide. You may find it easier to divide the dough in half and form two shorter logs. Place on a parchment-lined baking sheet flatten slightly and bake for 30 minutes.
5. Remove from oven and cool until you can handle it. Slice diagonally, into 1/2-inch slices and return to the baking sheet. Bake again until the cookies lightly brown, about ten minutes. Flip them over and brown another few minutes.
6. Cool and enjoy with a cup of espresso!

This recipe for Spaghetti and Meatballs is a simple and delicious recipe that the whole family will love.

Ingredients:

• 1/2 cup bread crumbs
• 1/2 cup milk
• 1 lb. ground beef
• 1 x onion, peeled then grated on a cheese or potato grater
• 2 x garlic cloves, finely minced
• 1 x egg yolk
• 1 x small bunch of parsley, chopped
• 1/2 cup grated parmesan (optional)
• Salt and pepper to taste
• A pinch of nutmeg
• Olive oil
• 2 cups or so of tomato sauce
• 1 lb. package of spaghetti

Directions:

1. Toss the breadcrumbs into a small bowl and pour the milk over them. Stir to combine then set aside the mixture until the crumbs have absorbed all the milk.
2. Place the ground beef into a large bowl and add the grated onion, minced garlic and egg yolk. If you like add the optional Parmesan. Add the breadcrumb mixture, nutmeg and parsley. Season with salt, pepper and nutmeg and mix well. Form into 8 large meatballs.
3. Pre-heat a large, heavy skillet over medium-high heat. When it’s hot add a splash of olive oil, enough to cover the bottom. Add the meatballs. Patiently sear them until they are well browned on all sides. Drain off any excess fat. Add the tomato sauce of your choice and simmer until the meatballs have cooked through about 15 to 20 minutes. Cook the spaghetti in lots of boiling salted water, drain without rinsing and serve with the meatballs.

Ingredients:

• 1/2 pound milk chocolate
• 2 cups salted almonds
• 2 cups butter or margarine
• 2 cups granulated sugar
• 2 tablespoons white corn syrup
• 6 tablespoons water
• 1 teaspoon vanilla extract

Directions:

1. Cut chocolate fine; melt in double boiler over lukewarm water (115 degrees F). Stir
   occasionally. Slice 1 cup of the almonds in halves lengthwise; coarsely chop remaining nuts.
2. Melt butter or margarine in heavy frying pan; add sugar, the almond halves, corn syrup
   and water; stir until sugar is blended and no undissolved sugar adheres to sides of pan.
3. Cook very slowly until small amount in cold water separates into hard but not brittle
   threads (290 degrees F). Stir occasionally to prevent burning. Add vanilla extract.
   Pour to 1/4-inch thickness into a 10 x 15-inch buttered pan or individual molds.
4. When cool, spread melted chocolate evenly over the top. Sprinkle with remaining chopped
   almonds. When hard, break into pieces; store in a tightly covered container between wax
   paper layers.
5. Makes about 3 pounds candy.

Ingredients:

• 1 1/2 cup butter, divided (375 milliliters)
• 6 cloves garlic, finely chopped
• 1 large 1 large onion, finely chopped
• 4 packages frozen chopped spinach, thawed
• 1 1/2 cups feta cheese, crumbled (375 milliliters)
• 1 pkg frozen phyllo pastry, thawed
• 1/2 cup sesame seeds (125 milliliters)

Directions:

1. Melt 3/4 cup of butter in a saucepan. Stir in half of the chopped garlic. Set aside.
2. Place remaining butter, remaining garlic, chopped onion, and spinach into a large frying pan, and sauté over medium heat until cooked (approximately 10 minutes). Set aside to cool.
3. Place spinach mixture in a large bowl, and stir in feta cheese. Mix well.
4. Spread out 3 sheets of the phyllo pastry dough, and brush the top with 1/3 of the melted butter and garlic. Cover with another 3 sheets of phyllo pastry dough. Spoon out half of the spinach filling on top of this dough, and spread it evenly across the surface. Cover the filling with another 2 sheets of phyllo pastry dough and top with the remainingfilling, spreading it evenly across the surface. Top this with another 2 sheets of phyllo dough, and brush with 1/3 of the melted butter and garlic.
5. Roll the phyllo and filling into a log. Brush the top with the remaining melted butter and
6. garlic mixture. Sprinkle the top with sesame seeds. Score the log with a sharp knife.
7. Bake at 350 for 30 minutes.

Ingredients:

• 3 3/4 cup sugar
• 1 1/2 cup light corn syrup
• 1 cup water
• few drops of oil of cinnamon or oil of peppermint
• food coloring (your choice of color)

Directions:

1. Combine sugar, corn syrup and water in large saucepan.
2. Cook on medium heat until sugar dissolves; stirring constantly.
3. Stop stirring once sugar dissolves.
4. Insert candy thermometer and bring to a boil until temperature reaches 310 degrees.
5. Remove from heat, stir in oil and food coloring (to desired shade).
6. Pour onto cookie sheet covered with aluminum foil and powdered sugar.
7. Let cool completely, break and enjoy!

Ingredients:

• 5 pounds beef tenderloin
• 2 packages Onion Cresent Rolls
• 1 egg white
• Cheese Sauce:
  • 1 beef bouillon
  • 1 cup water
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cup dry white wine
  • 1 cup milk
  • 4 ounces gruyere cheese — shredded
  • 3 ounces roquefort cheese — crumbled
  • salt and pepper

Directions:

1. Preheat oven to 400F. Trim the beef tenderloin of fat and skin. Cut the end and wrap the meat with 4 thin slices of pork fat lenghwise.
2. In a large saute pan, heat the oil until very hot and saute the meat on all sides. Season with salt and black pepper. Let the meat brown slightly. Place in the hot oven for 15 to 20 minutes for rare to medium. (20 minutes if beef is hot 25 minutes if beef is room temperature.
3. Cool, cover and chill four hours or overnite. Take packages of rolls and lightly flour a board. Roll a 13 x 10 rectangle. Wrap meat in the dough and brush lightly with egg white. Bake in hot 400F oven 25 minutes until crescent dough browns.
4. For the Cheese Sauce:
   • Make a roux with flour and butter, add beef bouillion, white wine, and milk
   • Cook until slightly thickenend.
   • Add cheeses and cook until smooth. Season with salt and pepper to taste.
   • Serve over sliced Wellington.

Ingredients:

• 3 large eggs, separated
• 3/4 cup sugar
• 1 tsp Vanilla extract
• 1 (8-oz) container mascarpone cheese
• 1/2 cup chilled heavy cream (35%)
• 1 cup very strong brewed coffee or brewed espresso, cooled to room temperature
• 1/4 cup Bailey’s Irish Cream
• 1/4 cup Kahlua
• 24 savoiardi (crisp Italian ladyfingers)
• 1/4 cup fine-quality bittersweet chocolate shavings (not unsweetened) or 2 tablespoons unsweetened cocoa powder

Directions:

1. Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined.
2. Beat whites with a pinch of salt and vanilla in another bowl with cleaned beaters until they just hold soft peaks. Add remaining 1/4 cup sugar a little at a time, beating, then continue to beat whites until they just hold stiff peaks. Beat cream in another bowl with cleaned beaters until it holds stiff peaks. Fold cream into mascarpone mixture gently but thoroughly, then fold in whites.
3. Stir together coffee and liqueurs in a shallow bowl. Dip 1 ladyfinger in coffee mixture, soaking it about 4 seconds on each side, and transfer to an 8-inch glass baking dish (2-quart capacity). Repeat with 8 more ladyfingers and arrange in bottom of dish, trimming as needed to fit snugly. Spread half of mascarpone mixture evenly over ladyfingers. Make another layer in same manner with remaining ladyfingers and mascarpone mixture. Chill tiramisu, covered, at least 6 hours. For best results, prepare 24 hours before consuming.
4. If you’re feeling adventurous, you can layer this in a large martini glass… it makes for a wonderful presentation (my favorite)
5. Just before serving, sprinkle with chocolate or cocoa. Icing sugar, chocolate sauce, whipped cream, mint, and fanned strawberries make for an elegant presentation for this dish. Tiramisu doesn’t keep forever, so make sure you eat this within a day or two. Though you probably won’t have a problem once you try this.

Crust:

• 1 cup graham crumbs
• 3/8 cup (100ml) melted butter
• 1/4 cup brown sugar

Mix all ingredients together, press into a springform pan. Bake at 400 degrees for 5-10 minutes until crust starts to turn golden-brown at the edges. Set aside to cool.

Filling:

• 3.5 cups vanilla ice cream
• 500ml whipping cream
• 1/2 cup smooth peanut butter

Mix all ingredients together, making sure there are no lumps at all. Pour into springform pan over cooled crust. Freeze overnight.

To remove from pan, heat up edges of the pan with hot water before removing, making sure not to get any water on the pie. Serve with chocolate sauce and crushed unsalted peanuts.

1. Warp large (10-20s) scallops with bacon
2. Skewer 3 per skewer
3. place in a bag with 50/50 maple syrup/whiskey.
4. Let marinate for 2-3 days in the fridge.
5. Grill.
6. Enjoy

Dim Sum are little appetizers, whose name translates as “touching your heart.”, and that is indeed what these small morsels do. The type of Dim Sum I’ll show you how to make today is a Pork dumpling.

Preperation Time: 10 min
Total Time: 30 min
Makes: 5 serving.

You need:

• Dumplings
  • 1/4 cup gluten rice flour
  • 2/3 cup wheat flour
  • 3/4 cup hot water
  • 1/4 cup cooking oil
  • 1 cup cold water
• Filling:
  • 1/2 lb. ground pork
  • 1/4 lb. dried shrimp, chopped
  • 1/2 c. water chestnuts, chopped
  • 2-3 green onions, sliced thin
  • 1 tbsp. white pepper
  • 1 tbsp. soy sauce
  • 1 tbsp. sherry
  • 1 tbsp. sesame oil

Preperation

1. Mix dough. Shape into small ball then roll into circles. Set aside.
2. Prepare Filling: Heat pan and oil it. Stir in 1/2 pound pork, the dried shrimp, water chestnuts, stir quickly, until pork is grey, add rest of ingredients.
3. Mix; stir well.
4. Remove from pan.
5. Cool.
6. Place filling in center of dough.
7. Shape into turnover.
8. Deep fry until golden.