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.

Egg Rolls, are a favourite appetizer ordered by people everywhere, and now, we willl show you how to make them in your own kitchen.

Preperation Time: 10 min
Total Time: 30 min
Makes: 10 servings.

You need:

• 1 lb. chinese cabbage
• 2 stalks celery
• 1/2 lb. cooked pork
• 1 tsp. salt
• 1 tsp. sugar
• Liberal dash pepper
• 1/2 tsp. light soy sauce
• 1/4 tsp. sesame oil
• 1 beaten egg
• 10 egg roll skins
• 3 cups oil

Preperation

1. Boil cabbage and celery until very tender.
2. Drain and squeeze out excess water.  Shred very fine and set aside to drain further.
3. fry pork.
4. Mix all ingredients but egg together.
5. Beat egg.
6. Wrap filling in egg roll skins and seal with egg.
7. Heat oil in wok or deep fat fryer to 375 degrees and drop in egg
   rolls.
8. When skin turns light golden brown, remove from oil and drain.  (At
   this point restaurants refrigerate them and finish the cooking process as
   needed.)
9. When cool, drop again into hot oil and fry until golden brown.

This curry chicken recipe can be used with sweet potatoes or any other nice veggie that you feel like using.

Preperation Time: 10 min
Total Time: 40 min
Makes: 6 servings.

You need:

• 8 boneless, skinless chicken thighs
• 1 clove garlic
• 2 sweet potatoes
• 2 cups chopped cauliflower
• 1 can Diced Tomatoes
• 1 can cream of celery soup
• 1 Tbsp. curry power (can be mild, medium or hot)
• 1 1/2 cups Rice
• 1 cup Green Peas
• 1/2 cup raisins
• 1/2 cup cashews

Preperation

1. Cut chicken thighs into large pieces and cook with 1 clove of minced garlic in 1 Tbsp. oil in a large frying pan until browned on both sides and cooked through.
2. Add in 2 peeled, diced sweet potatoes, 2 cups chopped cauliflower, 1 can Diced Tomatoes, 1 can cream of celery soup and 1 curry powder.
3. Bring to a boil, reduce heat, cover and simmer 10 min.
4. Remove from heat and add in 1 1/2 cups Minute Rice and 1 cup green peas.
5. Cover and let stand 5 min.
6. Top with a handful each cashews and raisins.

Just a few blocks from my house, there’s a buddhist temple that serves chow mein take out dinners every six months. They make some of the best chow mein I’ve ever tasted. So one day, I asked them for their recipe, this is what they taught me.

Preperation Time: 30 min
Total Time: 30 min
Makes: 4 to 6 servings.

You need:

• 1 pound chicken meat (or pork or shrimp)
• 1 cup celery
• 1 pound bok choy or broccoli
• 1/2 pound fresh mushrooms, sliced
• 1/2 pound dry won ton noodles
• 1 pound bean sprouts or snow pea pods
• 1 medium onion, sliced
• 1 green onion, diced along the diagonal
• 1 carrot, sliced (optional)
• 1 red pepper, sliced (optional)

Seasonings for Chicken:

• 1 teaspoon soy sauce
• salt, pepper to taste
• 1 small piece (less than 1 teaspoon) of cornstarch

Gravy :

• 1 tablespoon cornstarch
• 1 teaspoon soy sauce
• 1/2 cup water
• Salt, accent (if desired) and pepper to taste

Preperation

1. Pre-preparation: Wash the bean sprouts to give them more time to drain.
2. Preparation: Boil noodles in salted boiling water until they are soft, but not sticky. (Break the noodles in half if desired so they are easier to manage).
3. Blanch the noodles in cold water and drain.*
4. Cut the chicken into thin strips. Add seasoning ingredients to chicken, adding cornstarch last.
5. Marinate chicken in seasonings for 10 – 15 minutes.
6. While chicken is marinating, prepare vegetables.
7. Cut the bok choy diagonally into 1/2 inch thick slices, slice mushrooms. If substituting broccoli for bok choy, peel the stalks until no more strings come out, and slice thinly on the diagonal.
8. Heat the frying pan on high, add 2 tablespoons of oil and fry the noodles in small portions until they are golden.
9. Use chopsticks to separate the noodles as they are frying. Remove the noodles.
10. Add more oil and add the meat and onion to the pan. Stir-fry until the meat has no redness.
11. Remove from wok or pan.
12. Cook the rest of the vegetables separately, adding a bit of salt if desired to taste. (With the bean sprouts and bok choy add a bit of sugar as well if desired).
13. If desired, add about 1/4 cup of water and cover pan while cooking bok choy, as it doesn’t contain much moisture.
14. Give the gravy a quick restir. Add all the ingredients back into the wok, making a “well” in the middle if the wok for the gravy.
15. Mix well.
16. Add green onions at this point if desired, or save them for a garnish. Pour the mixture on top of the noodles.
17. Garnish the chow mein with sesame seeds.
18. Serve hot.
    

Huevos Rancheros is a Mexican classic. This dish is very easy to make and it is perfect for breakfast. Almost every restuarant that serves this dish tends to be creative and do it differently, but here is a recipe that stays true to heart.

Preperation Time: 10 min
Total Time: 10 min
Makes: 2 servings.

You need:

• 1/4 chopped onion
• 16 oz can of tomatoes, S&W Ready Cut is a good choice
• 3 garlic cloves
• 4 tortillas
• 4 eggs
• Cooking oil
• pinch of chili powder
• Chili peppers to taste (Serrano, Habanero, Jalapeño)
• shredded Monterey Jack or Manchego cheese

Preperation

1. Chop the onion and chili peppers
2. Mash the garlic with a press, or simply by smashing it or cutting it into tiny pieces
3. Set small frying pan in mid-high heat
4. Add 1 dash of oil to frying pan
5. Add the tomatoes, onion, garlic, chili powder and chilis
6. Once the sauce is boiling, reduce heat and simmer for about 10 minutes
7. On a larger frying pan, put some oil and fry two tortillas for about 30 seconds on each side
8. Put the tortillas on a plate, and fry two eggs without overcooking them or cooking the top of the egg
9. Place one egg on top of each tortilla, and fully cover the eggs with the sauce. The sauce will cook the top of the egg.
10. Now repeat the frying stages for the other eggs, serve with beans and some shredded cheese on top
11. Enjoy