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.

Recipes 33: Turkey Burgers

INGREDIENTS:

1/2 medium onion

1 pound lean ground turkey

1 tablespoon Worcestershire sauce

2 tablespoons ketchup

3/4 teaspoon salt

Freshly ground pepper to taste : 4 hamburger buns, preferably whole wheat,1 tablespoon canola oil, or use pan spray

For serving: Sliced tomato, Sliced onion, Iceberg lettuce, Pickles, Sliced red pepper, Ketchup and mustard

DIRECTIONS:

1. Grate the onion on the fine holes of a grater. You should have about two tablespoons of grated onion (and a lot of juice, which you can discard). Place in a bowl with the ground turkey, Worcestershire sauce, ketchup, salt and pepper. Using a fork, mix together well. Shape into four patties – the mixture will be quite moist -- and press the patties into ½-inch thick rounds.

2. Heat the canola oil in a nonstick griddle or large nonstick frying pan over medium-high heat. (Alternately, spray the griddle or pan with pan spray.) When you can feel the heat while holding your hand just above griddle or pan, cook the patties for five minutes on each side. Serve on buns, with the condiments of your choice.

Recipes 32: Raspberry Chocolate Frosting

Ingredients:

¾ cup butter at room temperature
¾ cup seedless raspberry jam, can use
black raspberry
3 tablespoons Chambord or other
blackberry liqueur; you may omit this.
1 ¼ cup cocoa
1 ½ pounds confectioner's sugar
¼ to ½ cup half-and-half as needed

DIRECTIONS:
Cream together the butter and the jam and use a flat spatula to get out the lumps now or
else they will never come out later. Add the optional liqueur and cocoa and blend in. Then add
the confectioner's sugar in 3-4 bunches to blend it in slowly.
I use a mixer for all of this but you can mix it by hand if you like. Use the half-and-half, or whole milk, to add in enough liquid to keep the consistency just right. You need to keep the frosting easy enough to spread without making it too runny. Everyone's kitchen seems different to me as far as how much moisture you
will need so keep an eye on this.

Any homemade frosting beats store bought frosting by a mile. And even if you put it on a

cake made from a box mix, the cake will taste great because the frosting is so important. Not
many people make anything like this from scratch so if I take a cake with this frosting to a party I always get rave reviews, "you made this from scratch?!!," etc. And it's really very easy to make.

Recipe 31: Chocolate Cookies

Ingredients:

2 cups white table sugar
4 eggs, scrambled

Melt these two ingredients gently on very low heat so that they don't scald:
¼ cup butter
4 ounces (4 squares) baking chocolate

2 cups sifted flour
2 teaspoons baking powder
½ teaspoon salt
½ cup chopped nuts (I use pecans)

½ cup confection sugar for the decoration

DIRECTIONS:
Mix the eggs and the white sugar to combine them well. Then add the melted butter and

chocolate after they cool down a little. Then add the flour, baking powder, nuts and salt and stir
to combine. You may want to use an electric mixer just because this batter gets very stiff. You
don't want to beat the batter hard enough to incorporate air into the batter; you just want to mix it completely.

Chill the batter for a few hours or overnight, so that it will handle easily for the next step.

Roll the dough into small balls of 1 to 2 tablespoons of batter each. Then roll each ball of batter
across a plate dusted with the confection sugar to cover the entire ball.

Place each ball on a greased cookie sheet and bake in a slow oven (300 degrees) for 18-

20 minutes. You need a slow oven because a hot oven would discolor the confection sugar

Recipe 30: Roasted Turkey & Pan Gravy

INGREDIENTS:
12 -to 14-pound turkey
1 3/4 cups Swanson® Chicken Stock
3 tablespoons all-purpose flour




DIRECTIONS:
1. Remove the package of the giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry with a paper towel. Tie the ends of the drumsticks together.

2. Place the turkey, breast side-up, on a rack in a shallow roasting pan. Brush the turkey with the stock. Insert a meat thermometer into the thickest part of the meat, making sure the thermometer is not touching the bone.

3. Roast at 325°F. for 3 to 3 1/2 hours or until the thermometer reads 180°F. and the drumstick moves easily, basting occasionally with the stock. Begin checking for doneness after 2 1/2 hours of cooking time. Let stand for 10 minutes.

4. Remove the turkey from the roasting pan. Pour off any fat. Stir the stock and flour in a small bowl until the mixture is smooth. Stir the stock mixture in the pan. Cook and stir over medium heat until the mixture boils and thickens. Season to taste. Serve the gravy with the turkey.

Serving Suggestion: Serve with savory herb stuffing and cranberry relish. For dessert serve with pumpkin pie.

Recipe 29: Green Bean Casserole

INGREDIENTS: 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
1 teaspoons soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions

Directions:
MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
BAKE at 350°F. for 25 min. or until hot.
STIR Sprinkle with remaining onions. Bake 5 min.
TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.
For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.
For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.
For a festive touch, stir in 1/4 cup chopped red pepper with soup.
For a heartier mushroom flavor, substitute Campbell's® Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans.

Recipe 28: Italian Hazelnut Cookies

INGREDIENTS:

2 cups hazelnuts, toasted and skinned (see Tip)

1 1/4 cups sugar

4 large egg whites

1/2 teaspoon salt

1 teaspoon vanilla extract

Tip: Toast whole hazelnuts on a baking sheet in a 350°F oven, stirring occasionally, until fragrant, 7 to 9 minutes. Let the nuts cool for a few minutes, then rub together in a clean kitchen towel to remove most of the papery skins. DIRECTIONS: 1. Position 2 racks as close to the center of the oven as possible; preheat to 325°F. Line 2 baking sheets with parchment paper or nonstick baking mats. 2. Pulse nuts and sugar in a food processor until finely ground. Scrape into a large bowl. 3. Beat egg whites and salt in another large bowl with an electric mixer on high speed until stiff peaks form. Using a rubber spatula, gently fold the egg whites into the nut mixture. Add vanilla and gently but thoroughly mix until combined. 4. Drop the batter by the tablespoonful 2 inches apart on the prepared baking sheets. 5. Bake the cookies until golden brown, switching the pans back to front and top to bottom halfway through, 25 to 30 minutes. Let cool on the baking sheets for 5 minutes. Gently transfer the cookies to a wire rack to cool completely. When the baking sheets are thoroughly cooled, repeat with the remaining batter.

Recipe 28: Lemontart

INGREDIENTS:
1 cup sugar
Finely grated zest of 3 lemons
4 large eggs
3/4 cup freshly squeezed lemon juice (from 4 to 5 lemons)
2 sticks plus 5 tablespoons (10-1/2 ounces) unsalted butter, at room temperature and cut into tablespoon-sized pieces
1 fully-baked 9-inch tart shell

DIRECTIONS :
1. Have an instant-read thermometer, a strainer and a blender (first choice) or food processor at hand. Bring a few inches of water to a simmer in a saucepan.

2. Put the sugar and zest in a large heatproof bowl that can be set over the pan of simmering water. Off heat, rub the sugar and zest together between your fingers until the sugar is moist, grainy and very aromatic. Whisk in the eggs, followed by the lemon juice.

3. Set the bowl over the pan, and start stirring with the whisk as soon as the mixture feels tepid to the touch. You want to cook the cream until it reaches 180 degrees F. As you whisk -- and you must whisk constantly to keep the eggs from scrambling -- you’ll see that the cream will start out light and foamy, then the bubbles will get bigger, and then, as the cream is getting closer to 180 degrees F, it will start to thicken and the whisk will leave tracks. Heads up at this point -- the tracks mean the cream is almost ready. Don’t stop whisking and don’t stop checking the temperature. And have patience -- depending on how much water you’ve got under the cream and how much heat you’re giving the cream, getting to temp can take as long as 10 minutes.

4. As soon as it reaches 180 degrees F, remove the cream from the heat and strain it into the container of a blender (or food processor); discard the zest. Let the cream rest at room temperature, stirring occasionally, until it cools to 140 degrees F, about 10 minutes.

5. Turn the blender to high (or turn on the food processor) and, with the machine going, add about 5 pieces of butter at a time. Scrape down the sides of the container as needed while you’re incorporating the butter. Once the butter is in, keep the machine going -- to get the perfect light, airy texture of lemon-cream dreams, you must continue to beat the cream for another 3 minutes. If your machine protests and gets a bit too hot, work in 1-minute intervals, giving the machine a little rest between beats.

6. Pour the cream into a container, press a piece of plastic wrap against the surface to create an airtight seal and chill the cream for at least 4 hours or overnight. When you are ready to construct the tart, just whisk the cream to loosen it and spoon it into the tart shell.

Serving:The tart should be served cold, because it is a particular pleasure to have the cold cream melt in your mouth. Fruit coulis is nice with the tart, but not necessary, ditto a little crème fraiche. I know it sounds odd to offer something as rich as crème fraiche with something as rich as this tart, but it works -- because the lemon cream is so light and so intensely citric, it doesn’t taste or feel rich, a situation that is potentially dangerous and positively delightful.

Storing:While you can make the lemon cream ahead (it will keep in the frige for 4 days and in the freezer for up to 2 months), once the tart is constructed, it’s best to eat it the day it is made.

Recipe 27: Mini Greek Pizza Muffins

All the flavors of a Greek pizza make these savory muffins bite-size treats for adults and kids alike.
Make Ahead Tip: Store in an airtight container for up to 2 days. Serve at room temperature or reheat at 350°F.
Equipment: Mini-muffin pan with 24 (2-tablespoon) muffin cups.

INGREDIENTS:

For Mini Greek Pizza Muffins :

2 tablespoons extra-virgin olive oil

2/3 cup finely chopped onion

2/3 cup finely chopped red bellpepper

1/3 cup whole-wheat pastry flour

1/3 cup all-purpose flour

2 teaspoons baking powder

1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried

1 teaspoon sugar

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/3 cup low-fat milk

1/3 cup crumbled feta cheese

1 large egg, well beaten

2 tablespoons tomato paste

2 tablespoons chopped kalamata olives DIRECTIONS: 1. Heat oil in a large skillet over medium heat. Add onion and bell pepper; cook, stirring often, until the onion is tender, about 5 minutes. Transfer to a large bowl and let cool for 10 minutes. 2. Meanwhile, preheat oven to 400°F. Coat a mini-muffin pan with cooking spray. 3. Whisk whole-wheat pastry flour, all-purpose flour, baking powder, oregano, sugar, garlic powder and salt in a medium bowl. 4. Stir milk, feta, egg, tomato paste and olives into the onion mixture. Make a well in the dry ingredients; add the wet ingredients and stir until just combined. Fill the prepared muffin cups two-thirds full. 5. Bake the muffins until lightly browned, 13 to 15 minutes. Cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm or at room temperature.

Recipe 26: Hearty Twice Baked Potatoes

INGREDIENTS:

8 large baking potatoes

1/2 pound bulk pork sausage

1/4 cup butter or margarine, softened

2 cups (8 ounces) shredded cheddar cheese

1 1/2 cups diced fully cooked ham

6 bacon strips, cooked and crumbled

1 cup (8 ounces) sour cream

1/2 cup Italian salad dressing

Salt and pepper to taste

DIRECTIONS:

1. Scrub and pierce potatoes. Bake at 400 degrees F for 40-60 minutes or microwave, uncovered, on high for 12-14 minutes or until tender. 2. Meanwhile, in a skillet, cook the sausage over medium heat until no longer pink; drain.

3. When potatoes are cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a 1/4-in. shell. In a large mixing bowl, mash the pulp with butter. Stir in the sausage, cheese, ham, bacon, sour cream, salad dressing, salt and pepper.

4. Spoon into potato shells. Place on two ungreased baking sheets. Bake at 400 degrees F for 30 minutes or until golden brown.

Recipe 25: Strawberry Shortcake

For the dose 1 tray measured the diameter 18 cm

INGREDIENTS:
2 items egg
60 gr granulated sugar
60 gr soft flour 15 gr butter non salt

To decoration
Adequate Strawberry
200 cc fresh cream
1 tablespoon of granulated sugar

DIRECTIONS:
1. Cut piece of the paper of the tray and the contents of the side part and the underside brass. Weighed and prepared all materials. Diluted butter in the oven approximately 1-2 minutes. Arranged the oven with the temperature 160 degree for 25 minutes.
2. Put the egg into the bowl, shook until was destroyed and put granulated sugar. Continued shook until joined.
3. Put warm water temperature around 30 degree Celsius in the big bowl, and beat batter no.2 above with warm water by using the machine mixer. When beating batter shook turned until his batter congealed and joined.
4. Put fine flour into batter, stirred slow and put butter that has been diluted afterwards stirred again.
5. Put batter that has been inside brass. Dropped the tray in a second manner the hands slowly to issue air that still was inside then put in the roaster oven.
6. Stick the cake with the toothpick and if already not there are those that clung, meant to have been ripe. If being ripe, issued batter from inside the tray and cool down.
7. Put granulated sugar into fresh cream, shook with used mixer on ice water.
8. Clean the strawberry, release the leaf then slice. Cut cake become 2 shares, arrange in layers part of surface of cutting with fresh cream agitation, then put down the strawberry which have been sliced above him. Above strawberry resurfaced with cream agitation, smooth down then put down cake cutting which half again of him.
9. Arrange all in layers surface of cake with cream agitation, last decorate its tabletop with and cream of strawberry.

Recipe 24: Chocolate Macaroon

INGREDIENTS:
70 gr butter non-salt
50 gr almond (almond which been sliced soft and dried.
4 teaspoons cocoa butter (non-sugar)
50 gr soft flour
3 teaspoons granulated sugar

DIRECTIONS:
1. Let butter in the warm room . Mixed in the cup stirred until joined became cream.
2. Mixed that all the materials with turned, then put in the middle of and stirred flatten. Continued stirred until hardened.
3. The very round form until formed the measuring ball 3 cm. Firstly took the material with one hand, then the fist and turned-turned in a second manner the hands.
4. The cake that has been covered was placed above roaster. In order to not cling mutually during compiled arranged with the distance 3-4 cm in a hot manner 180 degree for 15 minutes
5. If being ripe, adopted and hushed until cold.

Recipe 23: Brownie Cakes

INGREDIENTS:

2 Canning jars (wide mouth)
1 c All-purpose flour
1 c Sugar
1/2 teaspoons Baking soda
1/4 teaspoons Ground cinnamon (optional)
1/3 c Butter or Margarine
1/4 c -Water
3 tablespoons Unsweetened cocoa powder
1/4 c Buttermilk
1 Egg beaten
1/2 tablespoons Vanilla extract
1/4 c Walnuts finely chopped

DIRECTIONS:

1. Here's one you can start out with, it makes 2 jars. Every recipe technique is the same, just different ingredients.. Sterilize, two 1-pint straight-sided wide-mouth canning jars specifically made for canning jams and jellies lids and rings by boiling for 10 minutes (keep the lids and rings in the hot water until ready to use) set aside. In a small bowl stir together flour, sugar, baking soda and cinnamon, if desired. Set aside. In a medium saucepan combine butter or margarine, water and cocoa powder; heat and stir until butter or margarine is melted and
mixture is well blended.

2. Remove from heat; stir in flour mixture. Add buttermilk, egg and vanilla, beat by hand until smooth. Stir in nuts. Pour mixture into the prepared canning jars; place jars onto a cookie sheet. Preheat oven to 325-degrees.

3. Bake for 35-40 minutes or until a pick inserted deep into each cake comes out clean. Remove cakes from the oven, one at a time. Place a lid, then a ring onto the jars and screw down tightly. USE HEAVY-DUTY MITTS, the jars ARE HOT!! Place jars onto your counter to cool. You'll hear a plinking sound. If you miss the sound, wait until the cakes are cool and press on the lids, they shouldn't move at all, that means they've sealed.

4. Store cakes in a cool, dark place. They should last up to a year--I don't know, they've never lasted that long around here! If you'd like to decorate them, place a wad of cotton in the center of each lid, then place a piece of decorative cloth, about 3-inches larger in circumference than the lid, (cut with pinking shears) on top of the cotton. Screw the ring back on (by this time the rings can be removed as the lids should be sealed). Use your imagination when decorating--a hot glue gun works wonders (dried flowers, ribbon, etc).

Recipe 23: Chicken Burnt soy sauce

INGREDIENTS:
1 tail chicken
butter to wipe
sweet soy sauce adequate

FLAVOUR:
5 items onion red
2 clove onion white
5 items nutmeg
1 piece turmeric
adequate salt
5 red chili
1 piece ginger plant
1 stick of lemongrass
the bay leaf

DIRECTIONS:
1. Cleaned the chicken and cut into 4 parts
2. In the meantime refined and pounded was one onion red, onion white, the garlic, nutmeg, turmeric and adequate salt.
3. Afterwards boiled the chicken with the spice above and added ginger plant, the bay leaf and lemongrass. Boiled continued the chicken until ripe and the spice spread.
4. Then burnt the chicken by smearing red chili that already pounded soft . Spread butter and sweet soy sauce . Burnt the chicken until his colour was brownish

Recipe 22: The Salad Lobster

INGREDIENTS:
1 apple
1/2 tin leci
750 gr prawns lobster
1/4 bottle mayones
the cucumber and tomatoes to decorated

DIRECTIONS:
1. Piece the apples had the shape of dice was afterwards mixed with the lychee and mayones
2. Boil the lobster and was sliced placed on salad afterwards poured with sauce mayones
3. Present in the cold situation.