Yields 4 to 6 servings

2 cans Chipotle peppers

½ cup Teriyaki sauce

¾ cup Brown sugar

Method- In a food processor, combine and mix all ingredients into a smooth puree.

1 ½ cups Coleman mustard

7 ½ cups Dijon mustard

3 cups Voodoo sauce (See additional recipe cards)

3 cups Honey

Method- In food processor, combine and mix all ingredients into a smooth puree.

¾ gallon Sugar

1 gallon Low sodium soy sauce

6 heads Garlic bulbs, peeled and chopped

4 hands Ginger root, peeled and chopped

4 bunches Scallions, white only in ½

Method- Bring all ingredients to a boil in a non-reactive pot and reduce to simmer for 30 minutes.

Strain and keep refrigerated until ready to use.

1 each Egg Yokes

½ cup Flour (all purpose)

½ cup Water (warm)

¼ tsp Salt

1/8 cup Vegetable Oil

Vegetable Oil to cover dough

Then slowly add the egg yolks, oil, and warm water on medium speed until the dough pulls away from the side of the bowl, but slightly sticks to the bottom of the bowl. Remove from the mixing bowl, cover the dough with oil and place in a sealed container. Place the covered dough in the refrigerator overnight.

Remove from the refrigerator and gently wipe off the excess oil from the dough.

Note : For the best results, place on a clean, lint free towel on the kitchen counter and gently pull the dough with your hands until it appears to be paper thin. The dough should cover the towel and be a rectangular shape.

1 pound Apples

¼ cup Butter (melted)

2 TBSP Bread crumbs

1/8 cup Raisins

Cinnamon sugar (recipe follows):

2 TBSP Sugar granulated

1/8 tsp Cinnamon

Preparation Method - Mix filling thoroughly. Once you have the dough stretched out place 3 tablespoons of the breadcrumbs on the long end of the dough closest to you approximately 3 inches wide. Mix together the sliced apples and the raisins and place on top of the breadcrumbs. Sprinkle the cinnamon sugar on top of the apple mixture. Add the remaining bread crumbs on top of the apple mixture. With a pastry brush, brush the melted butter on the dough that is exposed. Next grabbing the towel with side where the apple mixture is, roll the dough to the other end making sure that the apple mixture is even. Brush the outside of the dough with the melted butter. Then bake in a 400-degree oven for approximately 20-25 minutes or until the dough is golden brown. Let cool at room temperature for 30-40 minutes, then slice with a serrated knife into 4 equal portions.

Vanilla Sauce:

1 tsp Vanilla Extract

1 cup Heavy Cream

1 cup Milk (Whole)

3 each Whole Eggs

1/3 cup Sugar (granulated)

With the mixer running on slow speed, very gradually pour the scalded milk into the egg mixture.

Pour back into the double boiler. Heat it slowly, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from the double boiler and set in a pan of cold water. Stir in the vanilla.

Stir the sauce occasionally as it cools in refrigerator.

Yields 4 to 6 servings

1 pound Salted cod

4 TBSP Olive oil

4 TBSP Red Wine Vinegar

2 TSP Parsley -- finely chopped

2 each garlic cloves -- peeled and chopped

1 pinch Cayenne pepper

1 TSP Red pepper flakes -- (pimenta moi'da)

Method- Combine all ingredients , Mix thoroughly and set aside.

Combine the following in medium bowl:

2 cups Flour -- all purpose

3 TSP Onion powder

3 TSP Granulated garlic -- dried

1 TSP Salt

1/2 TSP Black pepper

1/2 TSP Chili pepper

1/8 TSP Cayenne pepper

3 TBSP Vegetable oil

Method - Place the salted cod in a large bowl, cover with water and refrigerate for 12 hours changing water several times. Drain the cod and pat dry, then dredge the cod through the seasoned flour shaking off any excess. Heat the vegetable oil in a large skillet over medium to high heat. Once you add the fish, lower heat. Sauté the cod turning once, until golden brown about 7 minutes. Drain on paper towels. Transfer on to plate and drizzle vinaigrette over the fish.

Note : Serve with sliced red bliss potatoes.

Yields 4 to 6 servings

4 slices Top round beef (thinly sliced - 3 oz)

4 slices Smoked bacon (1/2 portion)

1 each Onion (yellow, thinly sliced rings)

2 TBSP Hot Mustard (German)

1 each Pickle (Gundelsheim style)

To taste Salt

To taste Black Pepper

3 TBSP Flour (all-purpose)

3 TBSP Butter (unsalted)

2 cups Beef jus

Potato Auflauf:

6 each Potato (bakers sliced 1/4" thick)

2 1/2 cups Munster cheese (shredded)

3 each Eggs (large)

6 ounces Milk (whole)

To taste White Pepper

Pinch Nutmeg

Garnish Thyme (fresh, sprig)

Beef Roulade -

Peel the onions and then slice into thin rings. Slice the pickle into four equal portions, lengthwise.

Place the top round slices on the cutting board, season with salt and black pepper. Spread the hot mustard on the sliced beef to cover the entire surface. Layer the sliced bacon on the beef diagonally on one end, then place the pickle and onion on top of the bacon. Begin rolling the beef over the pickle. Once the beef is over the pickle, tuck in the sides of the beef, and then continue to roll closed. Dust with flour and sauté with butter until all sides are browned. Place in a pan with the beef jus. Cover and place in a 350-degree oven for 30 - 40 minutes. Remove beef roulades, then ladle sauce over prepared roulades.

Potato Auflauf -

Slice potatoes. Mix the eggs, milk and seasonings together. In a hotel pan, layer the potatoes, then cheese, potatoes, cheese and potatoes. Pour milk and egg mixture over the potatoes and cheese. Place the remaining shredded cheese over the top. Place in a 350-degree oven and bake for 35 - 45 minutes. Let cool. Cut into 1-ounce diamond shaped portions.

1 pound Beef stew meat

4 TBSP Flour

4 TBSP Ketchup

3/4 cup Sour cream

2 cups Beef broth

1 each Onion (chopped)

1 TBSP Prepared mustard

1 TBSP Flour

1 TBSP Butter

To taste Salt

To taste Pepper

1 pound Egg noodles (uncooked)

Method: Pound meat slightly. Season with salt and pepper and roll lightly in the flour.

Sauté onions in butter. When onions are brown, add the beef and sauté until light brown. Pour the beef stock over the beef and stew on low heat for 15 to 20 minutes. Add sour cream, ketchup and prepared mustard. Season with salt and pepper to taste. Cook egg noodles following package directions. Serve stroganoff over the hot noodles.

Yields 4 to 6 servings

4 TBSP Canola Oil

4 each Beef tenderloin (2 ounce slices)

2 TBSP Salt

1 TBSP Pepper

½ cup Chilean Salsa (recipe follows)

2 each Roasted potatoes (medium size red skin)

2 each Whole tomatoes (diced)

12 cloves Minced garlic

2 each Jalapeno pepper (minced)

1 TBSP Sea salt

1 each Onions (diced)

½ TBSP Balsamic vinegar

½ bunch Cilantro (chopped)

½ cup Olive oil

8 each Red bliss potatoes

3 TBSP Olive oil

¼ TBSP Italian seasoning

To Taste Salt and Pepper

Method - Cut potatoes in half and place in a bowl. Toss all of the ingredients together. Place the potatoes on a sheet tray lined with parchment paper. Bake at 350 degrees oven for 30 minutes.

Yields 4 to 6 servings

24 oz Smoked ham hock or pork collar

2 quarts Water

Bring water to boil. Add pork simmer for one hour or until tender. Serve with colcannon potatoes.

1 md Head cabbage, quartered and core removed

2 lb Potatoes, scubbed and sliced with skins left on

2 md Leeks, thoroughly washed and sliced

1 cup Milk

1/2 tsp Mace

1/2 tsp Salt

1/2 tsp Pepper

2 Garlic cloves

8 TBSP Unsalted butter

Bring a pot of salted water to a boil and boil the cabbage until tender, about 12-15 minutes. Drain off the water and chop the cabbage. Set aside.

Bring another pot of water to a boil and boil the potatoes until tender. Drain off the water and set aside.

Put the leeks in a saucepan, cover with the milk, bring close to boiling and then turn down to a simmer until tender. Set aside.

Add the mace, salt and pepper, and garlic to the pot with the potatoes and mash well with a hand masher. Now add the leeks and their milk and mix in with the potatoes, taking care not to break down the leeks too much. Add a little more milk if necessary to make it smooth. Now mash in the cabbage and lastly the butter. The texture that you want to achieve is smooth-buttery-potato with interesting pieces of leek and cabbage well distributed in it.

Transfer the whole mixture to an ovenproof dish, make a pattern on the surface and place under the broiler to brown.

Yield 6 plates

8 oz. can chunk white tuna, drained and squeezed dry

4 oz. grape tomatoes

2 oz. chopped iceburg lettuce

1 oz. chopped cilantro

1 oz. red onion – cut into slices

To Taste kosher salt

To Taste black pepper

1 oz. 100% olive oil

2 oz. Aji sauce

Method: Combine all ingredients except the Aji sauce and mix together, seasoning with salt and pepper. Place onto serving plates, and top with the Aji sauce.

Yields 4 to 6 portions

1 cup tomato juice

2 TBSP red wine vinegar

3 TBSP Chipotle peppers

1 tsp. cilantro

1/8 cup celery

1/3 cup yellow onion

to taste salt

to taste black pepper

½ tsp tobasco sauce

Method:

Coarsely chop the Chipotle peppers and cilantro. Cut the onion and celery into small dices. Add all items together and refrigerate immediately. Allow to sit for 24 hours before using. Adjust seasoning as needed.

Yields 4 to 6 servings

1 pound Cheddar cheese -- shredded

1/2 pound Bacon

4 strips Smoked bacon - applewood

10 TBSP Butter

5 cups Milk -- warmed

1 cup Celery -- finely chopped

1" Length Leeks -- finely chopped

2 each Red onion -- finely chopped

1 ½ cups Flour

1 quart Chicken stock

1 ½ TSP Tabasco sauce

3 TSP Worcestershire sauce

To taste Black pepper -- freshly ground

To taste Kosher salt

3 TSP Ale

Note : When re-heating soup, do not bring to a boil, it will break down. Makes 1 gallon.

yields 4 to 6 servings

6 TBSP Butter, unsalted

1 Lg Onion -- chopped

3 Celery stalk -- with leaves, sliced

2 1/4 lb Celery root -- peeled, coarsely chopped

2 med Russet potatoes, peeled, coarsely chopped

2 Lg Parsnip -- peeled, coarsely chopped

5 cup Chicken stock or canned broth

2 cup Grated Dubliner Cheese

1 Bay leaf

4 Thyme sprigs, fresh -- or

1TSP Thyme, dried -- crumbled

1/2 TSP Pepper, white

1/4 TSP Coriander seeds

2 cup Spinach leaves

1/2 cup Whipping cream

Peppered croutons-see recipe

Melt butter in heavy large non-aluminum pot over medium heat. Add onion and celery and sauté until

slightly softened, about 5 minutes. Add celery roots, potatoes and parsnips and sauté 5 minutes. Add 3 cups stock, bay leaf, thyme, white pepper and coriander. Bring to boil. Reduce heat, cover partially and simmer until vegetables are very soft, about 25 minutes. Discard bay leaf and thyme sprigs. Add spinach to soup and cook until just wilted, stirring occasionally, about 2 minutes.

Place soup in batches in processor. Return soup to pot. Add cream and remaining 2 cups stock and simmer 15 minutes, stirring occasionally. Add grated cheese stir until melted. Season with salt and white pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

Ladle soup into bowls. Sprinkle with croutons and serve.

Yields 4 to 6 servings

½ Loaf Day Old Bread

1 Stick Butter

1 TSP Salt

1 TSP Fresh Ground Pepper

Method - Preheat oven to 350 degrees. Dice bread and place in bowl. Melt butter and pour over bread, add salt and pepper. Toss well to coat bread. Place on sheet pan and bake in oven 15 – 20 minutes or until golden brown.

12 oz. Chicken breast cut into 1-inch cubes

12 oz. Italian sausage cut into 1-inch pieces

¾ cup Chopped mushrooms

1/3 cup Chopped onion

1 cup Tomato sauce

1 ½ tbl spn Pino Grigio wine

½ tsp Salt

½ tsp White pepper

½ tsp Italian parsley chopped

½ tsp Olive Oil

Method-

1. Sauté onion and mushrooms with a touch of olive oil in medium sauté pan for 1 minute.
2. Add chicken, sausage, salt and white pepper. Sauté for 2 more minutes
3. Add wine, tomato sauce and parsley. Sauté 2-3 more minutes.
4. Serve immediately over polenta (see recipe below).

Polenta :

2 ½ cups Water

¼ teaspoon Salt

¼ cup Unsalted butter

1 tbl spn Parmesan cheese

2 ½ cups Polenta

Method-

1. Heat water in saucepan until boiling.
2. Add butter, salt and polenta and reduce heat to medium low.
3. Cook 10 minutes over medium low heat stirring frequently.
4. Add cheese and mix together thoroughly.

Note: For grilled polenta – pour mixture into shallow rectangular dish coated with butter and cool for 1-2 hours in refrigerator until polenta maintains it’s shape. Cut polenta into ¾ inch rectangular pieces and grill until marked well and heated.

Yields 4 to 6 servings

1 lb. Chicken thigh meat (cut into small thin cubes)

1 oz. Coriander Powder

1 oz. Tumeric Powder

2 oz. Sugar

2 Cups Chicken Stock

2 oz. Vegetable Oil

1 oz. White Vinegar

To Taste Salt & Pepper

Method: Marinate chicken thigh overnight with all of the marinating ingredients. Skewer chicken thigh and grill it until cooked. Serve Satay Chicken with Peanut Sauce and cucumber wedges.

4 oz. Peanut Butter

1oz. Peanuts, Coarsely Ground

1 oz. Vinegar

1 oz. Sugar

½ oz. Chili Oil

1 oz. Coconut Milk

To Taste Salt & Pepper

6 to 8 oz. Water

Method: Mix all ingredients together and cook until boiling. Serve sauce with Satay Chicken.

4 Each Strawberries

10 ounces White or Dark coating chocolate

1 ounce Dark coating chocolate for garnish/decoration

Note: Choose the chocolate (white or dark) as you prefer.

Yields 4 to 6 servings

Assembly: Lay cake sheets on counter or pastry board. Spread a thin layer of chocolate mousse on each sheet. Roll sheet jelly roll style. Take rolled sheets and dust with powdered sugar, crushed nuts, or chocolate sprinkles. Slice each roll into desired serving size.

4 to 6 servings

1 quart Heavy cream

1 1/2 pounds Milk chocolate

1 oz Plum liquor (Zwetschgen Wasser)

A selection of fresh fruits

Add liquor to the chocolate mixture and whisk together.

Note : Serve warm with fresh fruit such as strawberries, pears and apples.

Yields 4 to 6 servings

2 each Bell Peppers (chopped)

4 each Tomatoes (chopped)

1/2 bunch Chopped Parsley

1/2 bunch Coriander (chopped)

Method -Sauté in 1/2 cup olive oil.

Season with :

1 TSP Salt

1 TSP White Pepper

1 TBSP Garlic

1 TBSP Paprika

1 TBSP Cumin

1 TBSP Tomato Paste

Method - Sauté until tender and thick.

Note : Can be served hot or cold.

Yields 4 to 6 servings

1/2 Gal. Fish Stock

1 1/2 oz Lemon Juice

8 oz. White Wine (optional)

1/4 oz Whole Pepper Corns

2 each Bay Leaves

2 oz. Shallots (chopped)

1/4 oz. Basil (fresh julienne)

1 TBSP Olive Oil

1/2 lb Butter (cubed & softened)

Heat pan on medium- high heat. Place oil in pan and sauté shallots until translucent. Add wine and lemon juice. Reduce by 1/3. Add fish stock, peppercorns, and bay leaves. Reduce by 1/3 again. Strain and fold in butter and fresh basil. Place back into pot and heat back up to a simmer. Place fish into liquid and cook fish until desired temperature. Cool in refrigerator serve with herb dressing and cucumber salad.

Yields 4 to 6 servings

4 pounds Chicken pieces

To taste Salt

To taste White Pepper

1/4 pound Lean pork fat

3 1/2 TBSP Butter

12 each Pearl onions

½ cups Mushrooms -- washed

1 TBSP Flour

2 each Garlic cloves -- crushed

2 quarts Red Beaujolais wine

small Bouquet garni (parsley, thyme, and bay leaf tied together)

2 cups Lightly salted chicken bouillon

Method - Season the chicken with salt and pepper and place aside. Cut the pork fat into diced pieces and place in a skillet, cover with cold water and blanch for 5 minutes. Drain and wipe dry. In an earthenware pan, heat the butter and brown the pork fat slowly along with the pearl onions. When they are both golden, drain and set aside on a plate. Add the butter and melt. Over high heat, cook the mushrooms. Brown them slightly and add to the onions and pork fat. In the same butter, sauté the chicken, then sprinkle the chicken with flour, mix well and let brown, uncovered in the oven.

After 5 minutes, remove from the oven, add the garlic, stir for 1 minutes and pour over the Beaujolais wine.

Heat to the boiling point, stirring continuously. Add the bouquet garni, the onions, the lardons, and the mushrooms. Add bouillon or water to cover. Cover the pan and cook 1 1/2 hours in a 250 degrees oven.

Remove from the oven and drain the liquid from the chicken into a fine sieve. Arrange chicken on a platter and pour sauce over.

CUCUMBER SALAD DRESSING

1 cup Water

2 TBSP White Vinegar

2 TBSP Sugar

1/4 TSP Salt

1/4 TSP Black Pepper

2 ea Cucumber

Method: Wash and thinly slice cucumbers. Let cucumber slices soak for 10-15 minutes in the dressing before serving.

5 Tablespoons Dry Mustard

¼ Cup Mustard Seeds

½ Cup Water

1 Cup Cider Vinegar

1 Each Large Clove Garlic

2 Tablespoons Brown Sugar

1 teaspoon Salt

¼ teaspoon each: Ground Ginger, Cinnamon & Allspice

2 teaspoons Honey

1. In a mixing bowl stir together the dry mustard, mustard seeds

and water. Let sit for at least ½ hour.

2. In a medium size non- aluminum saucepan, mix together remaining ingredients except honey. Bring to a boil, reduce heat and simmer for 5 minutes.

3. Whisk mustard mixture with vinegar & spice mix in saucepan. Bring to a simmer and continuing simmering for 10 minutes. Scrape sides of pan with a rubber spatula.

4. Add mixture to bowl and let sit for 2 hours.

5. Add mix into a food processor or blender and process to a course consistency. .

6. Put mixture into a sterilized jar and let sit at room temperature overnight. This allows mustard to mellow in flavor. After mellowing, store in refrigerator. Mustard can be kept for 6 months refrigerated

Yields 4 to 6 servings

2 each Sugar cane stick

3 TBSP Durban spice/Punjab Gold (see recipe below)

1 pinch Salt (to taste)

1 cup Sugarcane juice/sugar water (see recipe below)

1 TBSP Vegetable oil

Note: Sticks can be chewed after you eat the chicken.

Sugar water mix: 1 cup water + ¼ cup sugar. Heat until sugar melts and let cool.

2 cups Paprika 1 cup Cumin

2 cups Anatto seeds 1/3 cup Cloves

2 cups Salt 1/3 cup Nutmeg

3 cups Coriander 1/3 cup Cinnamon

1 cup Turmeric 1/3 cup Black Pepper

Yields 4 to 6 servings

1 Pkg. Active dry yeast

3/4 cup Water (105 to 116 degrees F)

1/2 tsp Salt

1 1/2 cup All purpose flour

1 1/2 lb Sweet onions

1/4 lb Diced smoked ham (1/2" dice)

1 cup Sour cream

4 Eggs

1 Pinch Salt

1 TBSP Caraway seeds

2 TBSP Oil or melted butter

In large bowl, dissolve yeast in warm water. Let stand 5 minutes. Add salt, oil or butter, and flour. Beat until dough is smooth and satiny. Cover, let rise for 1 hour (until doubled). Cut onions into thin slices. Place in frying pan along with ham and cook over low heat until onions are soft (about 15 minutes). Remove from heat, stir in sour cream, eggs, salt to taste, and caraway seeds. Butter 10 inch pie, quiche or tart pan. Preheat oven to 400 degrees F. On lightly floured board, roll out pastry to fir prepared pan. Turn filling into lined pan. Bake for 35 to 40 minutes until crust is browned and pie is set.

Yields 4 servings

3 cups diced fresh tomatoes

2/3 cups diced red peppers

1 1/4 cups diced yellow onion

3 TBSP shallots

1 cup cucumbers, peeled and diced

1/2 cup diced celery

4 TBSP red wine vinegar

4 TBSP 100% olive oil

2/3 cup tomato juice

3 TBSP chopped dill, fresh

To Taste cayenne pepper

To Taste kosher salt

To Taste black pepper

Method: Combine all ingredients. Adjust seasoning. Separate the soup into two batches, and take one and puree it until smooth in a blender. Once smooth, add the remaining soup into the puree mix, and chill well.

Yields 4 to 6 servings

23 each Surimi (fish paste)

8 each Shrimp -- large

1 ounce Sake

Pinch Salt

6 TSP Flour

1 each Egg white

1 each Onion (Large - chopped)

1/4 TBSP Salt

9 ounces Moto

8 each Fresh Peas

1 each Egg yolk

1 ¼ cup Vegetable oil

1/8 TSP Salt

Moto -Put egg yolk into a bowl and add salt. Start whipping egg yolk while adding vegetable oil slowly.

Note : If it becomes too hard, add egg whites to loosen. Finished product consistency should be like mayonnaise.

4 to 6 servings

4 TBSP Cassava flour

1 each, 8 oz can Red kidney beans (dry)

1 Each Large Egg (scrambled and chopped)

½ cup Green onion (chopped)

¾ TBSP Parsley (chopped)

3 strips Bacon (chopped)

2 cloves Garlic (chopped)

2 TBSP Butter

3 ounces Chicken breast (grilled)

To Taste Salt and Pepper

Method: In a small cooking pot, place the beans and cover them with water and some salt and soak overnight in a refrigerator. Using the same water, cook the beans until soft. Drain the beans and set aside. Meanwhile, grill the chicken. In a saucepan, fry the bacon, adding the butter, onions, garlic, parsley, grilled chicken and chopped egg. Add beans to mixture and slowly add the cassava flour. Simmer for two minutes and season with salt and pepper to taste.

Note : The consistency of the Farofa should be crumb like.

4 to 6 servings

1 pint Sour Cream

1 TSP Dill

1 TSP Basil

1 TSP Parsley

1 TSP Lime Juice

1 TSP Pickle Juice

To Taste Salt

To Taste White Pepper

Method: Place herbs in blender and chop fine. Put sour cream in bowl, add limejuice, pickle juice, and herbs. Mix well. Add salt and pepper to taste.

Yield 24 oz of glaze

24 oz. Clover Honey

3 TBSP Brown Sugar

1 TSP Kosher Salt

3 TBSP Whole Black Peppercorns

8 oz. Dark Balsamic Vinegar

Method: Dissolve the brown sugar in the vinegar. Add the remaining ingredients and bring to a boil. Reduce the heat and to simmer for 30 minutes. Strain and cool for use.

Makes 10 each 3 inch Tarts 1 Each 9 inch Pie

1 ¼ cup Lemon Juice

3 each Eggs

1 1/3 cup Granulate Sugar

! ¼ cup Butter

Meringue Topping

¾ cup Granulated Sugar

Spread meringue on top of tarts. Place in hot oven under broiler 500 degrees for 1 minute or until top is a light golden brown. Do not over bake. Right before serving, drizzle the tops of tarts with honey.

Makes One 9 inch Pie

2 cups Graham Cracker Crumbs

1 Stick Melted Butter

1/2 cup Sugar

5 each Egg Yokes

15 oz. can Sweetened Condensed Milk

1/2 cup Key Lime Juice

1 each Lime (cut into 8 wedges)

1 can Whipped Topping

Note : Garnish with whipped topping and lime wedges.

Yields 4 to 6 servings

1 pound All purpose flour

1 oz. Baking powder

pinch Salt

2 oz. Butter

8 oz. Milk

8 oz. Vegetable oil for frying

1 cup Granulated sugar

2 oz. Fresh ginger

1/2 TSP Cream of tartar

pinch Salt

1/2 Lemon (juice and grated peel)

2 oz. Toasted coconut

Method: Sift flour and baking powder and salt. Rub in softened butter. Mix in milk slowly and knead dough thoroughly. Allow dough to rest for about 15 minutes. Roll out dough about 1/5 inch thickness and cut into 1/5 inch wide strips about 3 inches long. Take two strips and braid together and pinch ends. Add all ingredients for syrup together and simmer on med heat until sugar is dissolved. Remove from heat and chill. Fry dough in oil until golden brown and dip in syrup and allow excess syrup to drip off. Roll in toasted coconut.

¼ envelope Active dry yeast

1/2 cup Warm water

1 1/2 teaspoons Sugar

4 cups Flour -- all purpose

1 1/2 cups Milk -- warm

2 tablespoons Butter

1/4 teaspoon Salt

1/8 teaspoon Nutmeg

4 each Eggs -- slightly beaten

1 each Egg white -- beaten

Note : Allow to cool slightly and slice.

3 cups Cremini mushrooms -- diced

2 pounds Sauerkraut -- drained

2 tablespoons Butter

2 each Spanish onions – Large, diced

3 each Egg -- hard-boiled and chop

To taste Kosher salt

To taste Black pepper -- freshly ground

Yields 4 to 6 servings

½ a stick Butter or Margarine

2 1/2 pounds Lamb (cut up)

1 each Large Onion (chopped)

5 each Garlic Cloves (minced)

1/4 cup Tomato Sauce or Puree

2 each Medium Tomatoes (chopped)

2 each Medium Carrots (chopped)

1 each Grated peel of an orange

3 each Whole cloves

1 each Salt

To Taste Freshly Ground Pepper

3 cups Water

1 cup Long Grain Rice

1/4 cup Raisins

Method - Melt butter or margarine in a large skillet. Add lamb pieces, cook for five minutes and remove.

Add onion and Sauté until tender. Stir in tomato sauce or puree. Simmer over low heat 1 minute to blend flavors. Add tomatoes, carrots, orange peel, cloves, cinnamon stick, salt and pepper. Cook 1 minute. Add water. Return lamb pieces to skillet. Bring to a boil. Reduce heat and cover. Simmer over low heat 30 minutes. Stir rice into liquid between pieces of lamb. Or remove lamb, stir in rice, then return lamb pieces to skillet. Cover. Simmer 30 minutes longer or until rice is tender. Garnish with raisins and almonds.

Yields 4 to 6 servings

8 oz. Lamb sirloin

½ cup Autumn vegetable chutney (see recipe)

4 TBSP Rocket pesto (see recipe)

To taste Salt

To taste Pepper

Method- Season lamb with salt and pepper. Sear lamb until cooked to the desired doneness. Remove lamb from the pan, slice into 4 portions and top with Pesto and Chutney.

38 each Arugula leaves

6 each Garlic cloves

¾ cup Pine nuts – roasted

¾ cup Olive oil

¼ cup Grated parmesan cheese

6 each Basil leaf

¼ TSP Kosher salt

¼ TSP White pepper

Method- Process all ingredients together in a food processor or blender and puree until smooth.

1 each Red pepper – small dice

1 each Green pepper – small dice

½ each Spanish onion – small dice

1 cup Roma tomato – small dice

¼ cup Leek – small dice

2 tablespoons White balsamic vinegar

1 tablespoon Olive oil

1 tablespoon Fresh mint – finely chopped

½ tablespoon Ginger – chopped fine

½ teaspoon Ground coriander

½ teaspoon Ground cumin

To taste Kosher salt

To taste Freshly ground black pepper

Method- Combine all ingredients (except mint) and mix well. Allow mixture to marinade for at least 2 hours before serving. Prior to serving add finely chopped fresh mint to mixture and toss.

Yields 4 to 6 servings

2/3 cup Margarine or butter

1 cup Sugar

1 TSP Pure vanilla

2 each Eggs

2 cups Flour

3/4 TSP Cream of tartar

1/4 TSP Baking soda

1/8 TSP Salt

1/2 cup Milk

1 pound Icing sugar

4 TBSP Cocoa

8 TBSP Boiling water

4 ounces Shaved coconut

Beat until you reach a fluffy texture. Add vanilla. Add eggs one at a time, beating thoroughly after each egg. Add the dry ingredients and the milk. Pour into pan and bake for 35 minutes at 350 degrees. Cool and remove from pan. Wrap in foil and cool overnight in refrigerator.

Glaze - Sift sugar and cocoa together. Stir in water. Roll the sponge cake in the chocolate icing and then in the coconut

Method: Drain the mangoes, reserving the syrup. Blend the mango pieces and ginger in a food processor or blender for 30 seconds, or until smooth. Measure the puree and make 1¼ cups with the reserved mango syrup. In a separate bowl, whip the cream until it forms soft peaks. Fold the mango mixture into the cream until well combined. Dissolve the gelatin in the hot water and leave to cool slightly. Pour the gelatin into the mango mixture in a steady stream, stirring. Leave to cool in the refrigerator for 30 minutes until almost set. Beat the egg whites in a clean bowl until they form white peaks, then beat in sugar. Gently fold the egg whites into the mango mixture with a metal spoon. Spoon the mousse into individual serving dishes, decorate with stem preserved ginger and lime zest.

Cook’s Tip: The gelatin must be stirred into the mango mixture in a gentle, steady stream to prevent it from setting in lumps when it comes into contact with the cold mixture.

Yields 4 to 6 servings

4 pieces Salmon -- 6 oz

To taste Black pepper -- fresh grounded

To taste Kosher salt

2 1/8 TBSP Canola oil

1 cup Maple syrup

1 TBSP Brown sugar

1 dash Kosher salt

8 each Peppercorns – whole

½ TBSP Honey

Method - Combine maple syrup, honey, brown sugar, pepper and a dash of kosher salt to make maple glaze. Mix well. Heat until all the sugars melt, then cool. Sear the salmon in a hot sauté pan using the canola oil and cook until medium. When salmon is done cooking, drain the excess fat from the pan and add 1 ounce of maple glaze per piece of salmon. Allow glaze to heat up and serve with wild rice and cranberry medley.

1/2 cup Wild rice

1 1/2 cups Chicken stock or water

To taste Kosher salt

To taste Pepper -- fresh grounded

1/2 cup Barley

2 cups Chicken stock or water

To taste Kosher salt

To taste Pepper -- fresh grounded

1/4 cup Chicken stock or water

1/4 cup Dried cranberries

1/4 cup Cranberry juice

2 TBSP Butter

To taste Kosher salt

To taste White Pepper

Method - Bring the first chicken stock to a boil and add the wild rice, kosher salt and pepper.

Bring to a boil and then bake in a 350-degree oven for 45 - 50 minutes. Remove from oven and cool.

At the same time in a separate pot follow the same procedure for the barley. Heat chicken stock and cranberry juice. Add the cooled grains and dried cranberries. Stir until the liquid has been 95% absorbed and add the butter and cooked rice.

2 pounds Pork ribs

8 oz. Red wine

4 oz. Water

4 oz. Apricot marmalade

2 Bay leaves

1 oz. Thyme

3 oz. Vegetable oil

6 oz. All purpose flour

5 oz. Diced pears

5 oz. Diced peaches

2 oz. Chopped parsley

6 oz. Heavy cream

2 qts. Beef broth

3 oz. Toasted almonds

To Taste Salt and pepper

Method: Combine all items for marinate and allow to sit for 24 hours with ribs completely covered by liquid. After 24 hours remove ribs and reserve liquid. Season ribs with salt and pepper and sear in vegetable oil until browned on both sides. Add flour and cook for 3-4 minutes. Add 2 quarts of beef broth and allow to simmer on low heat for approximately 1 hour or until ribs are tender. Remove ribs and add heavy cream, diced peaches and pears. Allow to simmer for 5 minutes and add parsley. Serve ribs with spätzle and garnish with toasted almonds.

Yields 4 to 6 servings

1 ½ pounds Chicken Breast (cut in one-inch cubes)

1/2 bunch Fresh Parsley (finely chopped)

1 TSP Fresh Minced Garlic

1/2 TSP Cumin

To Taste Salt

To Taste White Pepper

3/4 cup Olive Oil

2 drops Yellow Food Coloring

6 each Skewer Sticks (8 inch)

Method - Mix all ingredients well. Divide chicken evenly and place on skewer stickers. Cook over a bed of hot coals on a barbecue grill or broil in an oven until tender (about 5 minutes)

1 pound Ground Beef

1 each Medium Onion (finely chopped)

1/2 bunch Chopped Coriander

1/2 bunch Chopped Parsley

1 TSP Salt

1 TSP White Pepper

1 TSP Cumin

1 TSP Paprika

Method - Combine ingredients. Form into patties and grill.

Note : Serve with Shermula Sauce.

1/2 cup Tomato Sauce

1/2 each Onion (Medium size, chopped)

1 each Tomato (Medium size, diced)

1/2 TBSP Fresh Garlic

½ TBSP Cumin

1/2 TBSP Salt

1/2 TBSP White Pepper

1/2 bunch Chopped Parsley

1 bunch Coriander

2 oz Olive Oil

Method - Combine ingredients and bring to boil. Reduce heat and continue cooking until sauce reaches desired thickness.

Yields 4 to 6 servings

3 ¾ quarts Sifted, all purpose four

3 ¼ Cups Warm milk

5 each Eggs

1 ½ TBSP Salt

3 ½ TBSP Sugar

5 TSP Baking powder

2 ½ TBSP Dry Yeast

½ cup Vegetable oil

1 ¼ cup Plain yogurt

1 ½ TBSP Toasted mustard seed

Method- In a mixer with dough hook, combine flour and mustard seed. In another bowl, combine egg, salt, sugar, baking powder, yeast, oil, yogurt and 1 cup warn milk. Mix well. Add four and mix on speed 1. Add rest of milk. Mix on speed 2 for 5 minutes. Portion into ½ ounce balls.

Bake in 375-degree oven for 5 – 10 minutes until golden brown.

Yields 4 to 6 servings

2 each Lamb Racks (frenched)

1 TBSP Spice Blend (recipe follows)

1 cup Mango Relish (recipe follows)

2-3 TBSP Canola Oil

To Taste Salt & Pepper

4 TBSP Ground Cinnamon

2 TSP Chili Powder

1 TSP Ground Nutmeg

¼ TSP Ground Ginger

¼ TSP Cayenne Pepper

¼ TSP Ground Coriander

¼ TSP Ground Cloves

Mix all ingredients in a small container. Cover. May be held for 6 months

2 Ripe Mangos- small dice

1 Green Bell Pepper- small dice

1 Red Bell Pepper- small dice

1 Small Red Onion- small dice

2 TBSP Canola Oil

2 TSP Fresh Ginger-minced

1 TBSP Sherry Vinegar

1 TBSP Fresh mint-chopped

To Taste Salt & Pepper

Mix all ingredients together in a bowl. Serve immediately. Recipe can be made 24 hours in advance.

Yields 4 to 6 servings

1 each Puff pastry sheet -- 10" square

1 pound Onions (Large, sliced)

2 each Eggs

1/2 quart Cream

To taste Salt

To taste Pepper

Method - Roll dough out and pre-bake as directed. Sauté onions in butter until translucent. Place onions on cooked dough and add salt and pepper to taste. Mix together egg and cream and pour on the onions.

Bake for 15 minutes at 350 degrees.

Yields 4 to 6 servings

2 each Pasteurized shucked oysters with shell

1 TSP Crushed tomatoes

To Taste Sea salt

2 TBSP Shredded cheddar cheese

Method - Place 2 oysters on the ½ shell on a half sheet pan lined with parchment paper. Sprinkle sea salt on top of the oysters. Spoon crushed tomatoes on top of the oysters. Evenly spread the cheddar cheese on the top. Place in the oven set at 350 degrees for 3 minutes to melt and brown the cheese.

Note : Serve immediately.

Yield 6 portions

1 lb. Shrimp

1.5 cups chopped tomatoes

2 TBSP Parsley, chopped

1/2 TSP Thyme, fresh

1/2 ea. Bay leaf

1 cup Squid, chopped in rings

1 lb. Mussels

4 oz. Diced chicken thigh meat

4 threads Saffron

2 TBSP 100% olive oil

1.5 cups White rice

4 TBSP Garlic, chopped

1/2 cup Diced white onion

2/3 cup Chorizo sausage

To Taste Salt

To Taste Pepper

Method: Heat the olive oil in a heavy bottom large pot. Add the garlic, onion, and thyme and sauté for 2 minutes. Add the sausage and continue to sauté for 4 minutes. Add the chicken and cook until done. Add the parsley, squid, mussels, bay leaf and saffron. Cook for an additional 5 minutes. Add the rice and stir in to blend well. Add the chicken stock, tomatoes, salt and pepper. Cover and cook for 20 minutes at medium to medium high heat until the rice is tender. Stir to mix well and serve.

4 to 6 servings

Paps Square:

2 ½ cups White corn flour

To Taste Salt

Method- In a small pot heat water until boiling. Add corn flour and salt to taste. Stir and cook thoroughly.

Place the cooked pap on half sheet pan and let cool until it gets hard in refrigerator. Cut into squares for serving. Can be served with chutney or any choice of sauce.

Note: This is a basic staple of African meals.

1½ cups Granulated Sugar

½ cup Cool water

1 cup Malt vinegar

1 quart Tomatoes, peeled, med. Dice

1 ½ TBSP Jalapeno, minced, no seeds

6 TSP Fresh minced ginger

3 TSP Coriander, toast, grind seeds

1 TSP Cardamon powder

½ TSP Red chili flakes

Method- In a non-reactive saucepot, combine sugar and water. Be careful to keep sugar mixture clean.

Note: Recipe can be modified and adjusted with spices and fruits for different uses.

Yields 4 to 6 servings

2 1/3 cups Bread flour

1/3 envelope Active dry yeast (package)

2/3 TSP Salt

2 TBSP Extra virgin olive oil

1 ¾ cups Water

Method - Sift flour, stir in yeast and add salt into a large bowl. Combine oil and enough water to make a soft dough. Turn dough out on to a floured surface. Knead dough thoroughly 10 minutes or until smooth and elastic. Cut into 12 equal size pieces, rolling each piece into a ball, then roll out to an oval shape 7 inches long. Place on floured trays, cover with a cloth and leave in a warm place for one hour or until doubled size. Preheat oven to 475 degrees. Oil two baking sheets and place into oven to heat. Place three pita breads on each sheet and sprinkle with water. Bake 5 minutes or until puffed and lightly browned.

Remove from baking sheets and wrap in a cloth while baking remaining bread.

Yields 4 to 6 servings

1/2 pound Lean pork

1/2 whole Onion

1/2 whole Green bell pepper

4 whole Cherry tomato

1/2 whole Orange -- juiced

1 TBSP Extra virgin olive oil

1/2 whole Garlic clove -- chopped

1/2 TSP Thyme -- fresh, chopped

1/2 TSP Coriander seed -- crushed

To taste Salt

To taste Pepper

Shredded lettuce

Orange slices

Fresh thyme sprigs

Method - To make the marinade, in a bowl, mix together orange juice, oil, garlic, thyme, coriander seeds, salt and pepper. Cut pork into 3/4 cubes and add to marinade. Mix thoroughly, cover and refrigerate 2 hours. Cut onion into quarters and separate the layers. Cut bell pepper into small squares, removing core and seeds. Layer pork, onion, pepper and tomatoes onto 8 bamboo skewers. Preheat grill or broiler. Cook turning occasionally 10 to 15 minutes or until pork is cooked through. Serve on a bed of shredded lettuce, garnished with orange slices and fresh thyme.

Yields 4 to 6 servings

4 4" to 6" Flour Tortillas

4 oz. Shredded Monterrey Jack Cheese

2 oz. Chorizo (Mexican Sausage)

8 oz. Chicken Fajita Strips

Method for Chorizo: First peel the chorizo covered skin, cut into thin pieces, place chorizo onto a hot pan until it is cooked. Drain the grease.

1 lb. Chicken Breast

1 oz. Lime Juice

1 TSP Garlic

¼ TSP Salt

¼ TSP Pepper

1 oz. Vegetable Oil

¼ TSP Jalapeño Pepper (Chopped)

1 TSP Cilantro

1 TSP Red Crushed Chiles

Method: Marinate the chicken breast with lime juice, garlic, salt, pepper, oil, jalapeno pepper and cilantro. After marinated, cook on both sides on the grill. Cut chicken into fine strips.

Assembling the Quesadilla: Place flour tortilla on a hot grill, top tortilla with chorizo, chicken strips and cheese. When the tortilla is soft, fold over and press down to heat both sides until the cheese is melted inside.

4 to 6 servings

Where the river Rhine flows through the Canton of Valais on its way to Lake Geneva, you will find the semi-hard cheeses such as Gomser, Bagnes, and Orsieres, usually referred to by the collective name of Raclette cheeses. Racler is the French word meaning, "to scrape", and in the region of origin Raclette cheese is used in the preparation of a very popular melted cheese dish. The cut surface of the cheese is melted before an open fire, or an electrical element, and scraped onto a plate, where it is joined by potatoes cooked in their jackets, onions, and gherkins. This dish takes its name from the cheese. The cheese must be melted evenly, and have a fruity but not a dominating flavor and must be creamy and not too chewy when served.

The remarkably spicy yet not overpowering taste of Raclette cheese is due to the special quality of milk from the alpine meadows of Valais. The cheese makers in the region still use raw milk, mostly from Eringer cattle.

A Raclette cheese with its reddish rind and weight of 11 to 15 pounds, is considered ripe after four to six months. Cheese of seven months maturity are preferred by some connoisseurs for the mature taste and greater ease of melting.

¼ cup Raclette cheese

1 each Red skinned potato

1 each Gherkin

1 each Pickled onion

As needed Cracked black pepper

Method: Place cheese in raclette and melt until soft. Scrape the raclette cheese onto a plate. Add the potato, gherkin and pickled onion on the plate. Using a pepper mill, crack the black pepper over the cheese as needed.

Note : If desired, add 2 thin slices of dried beef to the plate.

4 each Chicken breast fillets (3 ounce portion)

4 each Sourdough Sandwich Rolls

1 TBSP Chicken Seasoning (Recipe follows)

½ cup Onion Cabbage Relsih (recipe follows)

½ cup Honey BBQ Sauce (recipe follows)

Chicken Seasoning

1 cup Sugar

1 TBSP Chili Powder

½ cup Seasoning Salt

1TBSP Black Pepper

1 TBSP Paprika

2 TSP Garlic Powder

2 TSP Onion Powder

¼ TSP Ground Cumin

Method - Combine all ingredinets together in a container. Cover and store . May be stored for 6 months.

Onion Cabbage Relsish

4 ounces Canola Oil

¼ cup Sugar

1 Large Onions – diced

1 Small Head Cabbage – shredded

¼ cup Apple Cider Vinegar

½ TSP Caraway Seeds

To Taste Salt & Pepper

Method - Heat a large saute over medium heat. Add oil. Add cabbage and cook for 5 minutes. Add onion and continue cooking for 10 more minutes. Add sugar and mix well. Add caraway seeds and continue cooking until onions and cabbage are translucent. Add vinegar. Remove pan from heat . May be served hot or cold.

3 ½ cups Ketchup 1 TBSP Garlic Powder

¼ cup Apple Cider Vinegar 1 TBSP Onion Powder

1 TBSP Chili Powder Dash Ground cloves

1 TBSP Paprika 2 ½ TBSP Brown Sugar

1 TSP Ground Tumeric 1 cup Water

1 TSP Ground Cumin ½ cup Honey

Method: Mix all ingredinets together in a sauce pan. Bring to a simmer and cook for 20 minutes.

Remove from heat and cool.

Seviche

Yields 6 portions

1 lb. Pink shrimp

1/3 cup Red bell pepper, diced fine

3 TBSP Red onion, diced fine

1 cups Diced tomatoes, diced fine

1 clove Minced garlic

1 TSP Brown sugar

1 TBSP Chopped cilantro

1 TBSP Chopped parsley

4 TBSP Lime juice

1 cup Lemon juice

To Taste Kosher salt

To Taste Black pepper

Method: Combine all ingredients and mix thoroughly. Allow to sit for 24 hours prior to serving. Adjust seasoning.

Yields 4 to 6 servings

8 ounces Smoked salmon – pre sliced

1 large Potato -- shredded

1/2 cup Flour -- all purpose

1 each Egg -- whole

To taste Salt

To taste Pepper

2 TBSP Spanish onions -- diced

2 TBSP Chives -- finely chopped

2 TBSP Butter or olive oil

Method - Shred potato right into egg. Add other ingredients and mix well. Heat sauté pan until hot.

Add oil and drop approximately 1/4 cup of pancake mixture into the pan and immediately flatten out with a spatula. Cook on both sides until golden brown. Drain on a paper towel.

Note : Can be served warm or cold. Garnish with 1/2 once of spicy mustard (see recipe below) and whole chives.

Spicy Mustard Sauce :

1 cup Mayonnaise

1/4 cup White wine

1 TSP Coleman's dry mustard

3 dashes Worcestershire sauce

1 dash Cayenne pepper

2 TSP Lemon juice -- fresh

To taste Black pepper

1/2 TSP Granulated sugar

To taste Salt

Method - In mixer or by hand, combine mayonnaise and mustard. Add wine, Worcestershire sauce, lemon juice and then combine all other ingredients. Refrigerate. May need to adjust seasoning or consistency after refrigeration.

Yields 4 to 6 servings

12 each Snails

1 each Garlic Clove (chopped)

4 TBSP Butter

1 cup Parsley and Chive Mixture (equal parts)

½ cup Tomato (chopped)

½ cup Cream

To Taste Salt

To Taste Pepper

Method - Sauté garlic in the butter for 2 minutes. Add the snails, parsley & chive mixture and the tomato.

Cook for two more minutes. Add the cream, reduce by one-third.

Note : Serve with mixed green salad and vinaigrette.

Yields 4 to 6 servings

8 oz. Corn Maseca Flour

7 oz. Water

Method: Mix Corn Maseca with water to make tortilla dough. Form a ball using 1 ounce of dough. Place in to a tortilla press to form one tortilla and transfer it to a hot grill until it is well cooked on both sides. The tortilla will be soft and puffed when done.

1 lb. Chicken Breast

1 oz. Lime Juice

1 TSP Garlic

¼ TSP Salt

¼ TSP Pepper

1 oz. Vegetable Oil

¼ TSP Jalapeño Pepper (Chopped)

1 TSP Cilantro

1 TSP Red Crushed Chiles

Method: Marinate the chicken breast with lime juice, garlic, salt, pepper, oil, jalapeno pepper and cilantro. After marinated, cook on both sides on the grill. Cut chicken into fine strips.

8 oz. Green Tomatillos

1 oz. Onions

1 oz. Cilantro

2 Serrano Peppers

To Taste Salt

Method: Use Mexican bowl mortar to mash up ingredients. Roast the tomatillos and Serrano peppers on the grill. Mash all ingredients, keeping it chunky. Add salt to taste.

Yield 6 portions

1 cup Yellow Cornmeal

1 clove Fresh garlic, minced

¼ cup 100% olive oil

4 TBSP Chopped cilantro

2 TBSP Heavy cream

1 TBSP Whole unsalted butter

½ cup Roasted fresh kernel corn, remove from the cob

2 cups Chicken stock (broth)

To Taste Kosher salt

To Taste Black pepper

Dash Tobasco sauce

Method: Heat the olive oil in heavy bottom medium sized sauce pot. Add the garlic and corn and sauté for 2 minutes. Add the chicken stock, heavy cream, salt, pepper, tobasco, and cilantro. As this comes to a simmer, slowly whisk in the cornmeal until it is all incorporated. Once mixed in and smooth, lower the heat and allow to cook, stirring occasionally, for 20 minutes. Adjust the seasoning, and fold in the butter.

Cool the product by pouring it into a sheet pan and placing it into the cooler. Once cooled, cut into shapes and heat for service.

4 to 6 servings

1 TBSP Canola oil

2 pounds Venison (Tenderloin Tips)

1 each Red onion (diced)

1 each Leek (sliced 1/4" thick)

1 each Rutabaga (peeled and diced)

2 stalks Celery (sliced 1/2" thick)

10 each Mushrooms (quartered)

4 TBSP Butter

4 TBSP Flour (all purpose)

2 cans Beef stock

4 TBSP Half and half

1/4 cup Lingonberry jelly

1 pinch Juniper berries

4 TSP Gjetost cheese (Norwegian Goat Cheese)

To taste Balsamic vinegar

To taste Sugar

To taste Salt

To taste Pepper

Add venison and sauté for approximately three minutes.Add vegetables and sauté for two minutes or until tender. Add sauce and bring to a simmer.

Note : Serve immediately.

Venison Sauce - Melt butter over medium heat and add flour to make a roux. Cook for five minutes, stirring constantly. Add stock and bring to a boil. Reduce heat and simmer for fifteen minutes.

Add Half and Half, lingonberries, gjetos cheese and juniper berries. Add salt, pepper, sugar and vinegar to taste. Remove from heat and set to side.

Note : Sauce may be made ahead of time and cooled.

Yields 4 to 6 servings

1 lb. chicken thighs

½ lb. baby button mushrooms

1 small puff pastry sheet (cut into 2-inch squares)

2 cups heavy cream

salt and pepper

1 lb. chicken breast

2 eggs

1. Poach the chicken thigh and save the juice
2. After cooling, cube the thigh meat
3. Poach the mushrooms and save the juice
4. Cook the Puff squares in 350° oven for 20-minutes
5. Puree the chicken breast meat, add the eggs and mix well
6. Make little quenelles (or balls) from the chicken breast meat mixture
7. Cook in oven or steamer for 10 minutes

4 to 6 servings

1/2 pound Ground pork or beef

6 TBSP Sesame oil

2 TSP Sugar

1 TSP Salt

1/4 TSP Pepper

½ pound Napa cabbage (finely chopped)

1 cup Green onion (chopped)

1 each Whole Egg (for wash)

2 TBSP Cold water

1 package Wonton wrappers -- prepared

Note: When serving, use vinegar, soy sauce, sesame oil or hot bean paste.