Recipe 39: Linguine Carbonara

Ingredients:
16 ounces Dreamfields Linguine (or Spaghetti)
1 tablespoon extra-virgin olive oil
6 strips good quality bacon, diced
4 large eggs, at room temperature
2 teaspoons fresh thyme leaves, chopped
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground pepper, to taste

Directions:

1. Cook the linguine according to directions.
2. In a small skillet heat the olive oil and cook the bacon until crisp.
3. In a large metal bowl beat the eggs. Beat in the thyme and cheese.
4. When the pasta is done, drain and add immediately to the egg mixture.
5. Add the bacon-olive oil and toss well until the sauce thickens.
6. Season to taste with the salt and pepper.
   Serve immediately in warm bowls.

Recipes 38: Maple Glazed Ham

INGREDIENTS:
1/4 cup pure maple syrup
2 tablespoons Dijon-style mustard
6 - to 9-pound fully-cooked bone-in spiral ham
2 teaspoons cornstarch
1 3/4 cups Swanson® Chicken Stock
1/4 teaspoons dried thyme leaves, crushed
1/8 teaspoons freshly ground black pepper
1 tablespoons butter
1/4 cup chopped shallot


DIRECTIONS:
1. Stir 2 tablespoons syrup and 1 tablespoon mustard in a small bowl.
2. Place the ham into a roasting pan and cover loosely with foil. Bake at 325°F. for 1 hour 30 minutes.
3. Brush the ham with the syrup mixture and and bake, uncovered, for 30 minutes or until the ham is heated through, brushing occasionally with the syrup mixture.
4. Stir the cornstarch, stock, thyme, black pepper, remaining syrup and remaining mustard in a small bowl until the mixture is smooth.
5. Heat the butter in a 1-quart saucepan over medium heat. Add the shallots and cook until they're tender. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Serve with the ham.
(Serves 12)

Recipe 37: Black Forest Cake

Ingredients:
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups buttermilk

1/2 cup kirschwasser
1/2 cup butter
3 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon strong brewed coffee
2 (14 ounce) cans pitted Bing cherries, drained

2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 tablespoon kirschwasser
1 (1 ounce) square semisweet chocolate

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
2. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
4. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling.
5. Top with 1/3 of the cherries. Repeat with the remaining layers.
In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser.
6. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

Recipes 36: Sweet and Sour Shrimps

Ingredients:
1/2 lb of medium sized shrimps
5 pieces of garlic
3 oz flour
1 piece of egg
2 spoons of tomato sauce
1 lime
1/2 spoon of sugar
salt and pepper.

DIRECTIONS:
1. Clean the shrimps, remove the heads, keep the tails
2. Clean garlic, and slice thinly. Sprinkle over the shrimps.
3. Make a mix of the flour, egg, with enough water, salt, and pepper
4. Heat oil on a pan.
5. One by one, put the shrimps into the pan by first dipping it in the mix above. Fry until golden.
6. Put on a plate, pour tomato sauce over them.
7. Tomato sauce: Heat tomato sauce, add sugar, and lime juice

Recipe 35: Pandan Cake

Ingredients:
8 egg yokes
6 egg whites
175 gr sugar
180 gr flour
3/4 cup thick coconut milk
1/4 tea spoon of salt
3 spoon suji extract
green food coloring.

DIRECTIONS:
1. Boil coconut milk, salt, suji extract in low heat
2. Beat egg yokes and egg whites and sugar
3. Add food coloring
4. Slowly add the coooked coconut milk, mixing it evenly.
5. Butter the cake pan, put the mix inside
6. Bake until done

Recipe 34: Risoles

Ingredients:
250 gr flour
70 gr butter
1 egg
2 pieces of chicken legs
100 gr carrot
50 gr scallions
4 pieces of shallots
2 pieces of garlic
15cc sweet soy-sauce
200 gr bread crumbs, salt.

DIRECTIONS:
1. Mix 1/2 of the egg with flour and butter
2. Form thin layer of squares - for wrappers
3. Remove the bones from the chicken legs, cut into small pieces
4. Skin carrots, boil until half done, and cut into
5. Cut scallions into tiny pieces.
6. Grind shallots and garlic.
7. Heat pan with butter. Put in shallots and garlic.
8. In a couple of minutes, put in chicken
9. Stir a little bit, and put in carrots, scallions. Mix evenly
10. Add salt and pepper to taste, add sweet soy-sauce.
11. Cook until chicken is done.
12. Put 1 spoon of the result above into each square, wrap it
13. Dip it in the 1/2 egg left, pour flour.
14. Heat oil in a pan.
15. Deep fry the risoles on medium heat until golden brown.
16. Serve with hot chili pepper.