• 4 large fresh tomatoes, sliced 1/4 inch thick
• 16 ounces fresh mozzarella cheese, sliced 1/4 inch thick
• 1/3 cup packed whole leaf fresh basil
• 4 tablespoons extra virgin olive oil
• fine sea salt to taste
• freshly ground black pepper to taste
• 1/4 cup imported olives

On a large platter, arrange tomato and mozzarella slices and basil leaves, alternating and overlapping each. Drizzle salad with olive oil; Sprinkle with salt and pepper. Garnish with imported olives.

Get these ready...

• 2 slices Italian bread, torn into small pieces
• 1/2 Cup milk
• 2 Tblsp. finely chopped fresh Italian parsley
• 2 cloves finely chopped garlic
• 1 teaspoon salt
• 1 egg lightly beaten
• 1 pound beef chuck, ground twice
• 6 Tblsp. freshly grated Romano cheese
• 1 Tblsp. olive oil
• 1/4 teaspoon garlic salt
• Freshly ground black pepper
• 1 Tblsp. oregano

Soak the pieces of bread in 1/2 cup milk for 5 minutes, then squeeze them dry an discard the milk. In a large mixing bowl, combine the soaked bread, then beaten egg, beef and sausage with the remaining ingredients. Knead the mixture vigorously with both hands or beat with a wooden spoon until all ingredients are well blended and the mixture is smooth and fluffy. Shape the mixture into small balls about 1/1/2 inches in diameter. Lay the meatballs out in one layer on a flat tray or baking sheet, cover them with plastic wrap and chill for at least 1 hour. Heat 1/4 cup of olive or vegetable oil in a heated, heavy 10−12 inch skillet until a light haze forms over it. Fry the meatballs 5 or 6 at a time over a moderately high heat, shaking the pan constantly to roll the balls and keep them round. In 8 − 10 minutes, the meatballs should be brown outside and show no trace of pink inside. Add more oil to the skillet as needed. Serve the meatballs hot with tomato sauce.

Ready these...

• 10 oz. spinach, blanched 1 minute, drained, dried and chopped
• 2 cups all purpose flour, extra for kneading dough
• 1/2 cup unsalted butter(4 oz.)
• 1 egg yoke plus 3 whole eggs, beaten
• 3 tbs milk
• 1/4 cup golden raisins, soak 30 minutes in water, drain
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• salt and ground pepper
• 2 1/2 tbs (1 oz.) Pine nuts

To make dough by hand: Pour flour into a bowl, add salt and the butter. Using fingertips, work the butter into flour until a crumbly dough forms. Add the egg yoke and milk, incorporate, and knead dough into a ball. Wrap in plastic wrap and refrigerate for 1 hour. Food processor dough: Combine flour and salt in the work bowl and using metal blades process briefly to mix. Add butter and process until the ingredients resemble course meal. Next add egg yoke and milk and process until dough forms a ball around the blades. Remove dough, shape to ball, wrap in plastic wrap and refrigerate for 1 hour.

Pre−heat oven to 350 degrees. Using 1 tbs. butter, grease a 9 inch tart pan with a removable bottom and then dust with flour. Using a lightly floured board, roll out the dough into a round shape, making it 1 inch larger than the diameter of the pan. Line the prepared pan with the pastry dough and trim.

In a bowl, combine the blanched, chopped spinach, raisins, whole eggs, cream and Parmesan cheese. Mix well and season with salt and pepper to taste. Pour into the pastry−lined tart pan and top with the pine nuts. Bake in oven until it is golden, about 40 minutes. Remove, let cool slightly and then transfer to a serving dish. Serve Torta luke warm or cool.

Get these...

• 1 lb. ricotta cheese
• 1 1/2 lbs. mozzarella cheese (grated), divided
• 1/4 cup romano cheese (grated)
• Salt and pepper
• 1/4 cup provolone cheese (grated)
• Parsley (chopped)
• 3 eggs
• 2−3 cups tomato sauce

Combine all ingredients together, except tomato sauce. Mix well.(Use 1 lb. mozzarella cheese) Spread some tomato sauce on the bottom of a baking pan. Stuff manicotti shells and place in pan. Spread more tomato sauce in between each layer and on the top, followed by 1/2 lb. of just mozzarella cheese. Bake at 350 degrees F for 3/4 hour. Then, broil for 2−3 minutes to brown top.

What you'll need....

• 2 pounds Baking potatoes
• 1 cup All−purpose flour
• 1 Whole egg plus
• 1 Egg yolk, lightly beaten
• 2 tablespoons Unsalted butter, softened
• 1 teaspoon Salt
• Freshly grated Parmesan cheese
• Tomato sauce

Boil the potatoes in their jackets, drain, peel and put through a ricer or food mill. While the potatoes are still warm, blend in the flour, add the egg, egg yolk, butter and salt. Place the potato mixture on a floured board and knead lightly; the dough will be soft. Roll the dough in 1" thick sticks about 10" long. Cut each roll into 3/4" pieces. Rub each pieces of dough lightly over the coarse side of a cheese grater. In a large pot of boiling salted water, cook the gnocchi until they rise to the top of the water. Using a slotted spoon, remove the gnocchi to a warm bowl. Sprinkle with Parmesan cheese, top with tomato sauce and serve at once.

You have to have...

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 pound Arborio rice
• 6 cups chicken stock, hot
• 2 tablespoons butter
• 3 ounces Parmagiano Reggiano cheese, coarsely grated

Heat the butter and oil in a large, straight−sided saute pan or saucepan. Add the onion, and saute until soft, without browning. Add the rice, and saute for 2 minutes until the rice is well−coated. Ladle  1/2 cup of stock into the rice, stirring constantly, until all the liquid is absorbed and the rice is almost dry. Add more stock, 1/2 cup at a time, until it's all absorbed by the rice and the rice is al dente. The rice should be very moist and creamy, but not runny; the rice should be firm but tender, not crunchy. Remove from heat, and stir in the raw butter and the Parmagiano cheese. Salt to taste, and serve immediately.

• 1/2 Teas. Active Dry Yeast
• 1 Cup Lukewarm water
• 2 Cups Unbleached, All−purpose Flour
• Mix the yeast and water together, and then slowly start adding the flour, mixing well. Cover with plastic wrap and let sit at room temperature for up to 6 hours. Refrigerate overnight.

• 2 Cups Warm Water (about 90 degrees F.)
• 1 Pkg. Active Dry Yeast
• 5−6 Cups All−purpose, Unbleached Flour
• 2 Ts. Salt

Place the water in a large bowl, sprinkle the yeast overtop and mix well. Let sit 10 minutes until bubbly. Add the biga, flour, and salt and stir with a wooden spoon (or mix with your hands) until everything is mixed. The dough will be fairly wet and sticky at this point. Cover and let stand in a warm spot for about 1 to 1 1/2 hours until doubled in volume. Punch down the dough, folding it over on itself two or three times, cover and let rise once more until doubled, about 1 hour. If you choose, you could refrigerate your dough at this time and leave it overnight to prepare the next day. Turn out your dough onto a floured baking sheet, and without overworking it too much shape into one large or two smaller round or oval shaped loaves, using as much extra flour as needed to keep it from sticking. Slash across the tops of the loaves with a serrated knife or razor just prior to baking. Preheat the oven to 350 degrees F. and place a casserole dish with boiling water on the lower oven rack. Bake your bread 30 minutes, turn the baking sheet around, and reduce the heat to 300 degrees and bake for another 30−45 minutes. At this point your bread should be golden brown and should sound hollow when you tap the bottom. Allow the bread to cool to room temperature and serve.

Resdy these...

• 2 large eggplants
• 1 teaspoon salt
• 3/4 cup olive oil
• 2 cloves garlic, crushed
• 2 onions, chopped
• 1 pound plum tomatoes, quartered
• 3 celery stalks, diced
• 1 pound can pitted black olives
• 12 ounce jar olive salad
• 1/4 cup capers
• 1/2 cup pine nuts
• 1/4 cup red wine vinegar
• 2 teaspoon sugar
• Salt and pepper to taste

Wash and cube unpeeled eggplant. Salt and let stand 1 hour. Squeeze dry.Saute in oil until soft. Remove. Saute onions and garlic in same oil. Add tomatoes, olives, and celery. Cook until tender−−15 minutes. Add eggplant, capers, and pine nuts. In another pan heat vinegar and sugar. When dissolved, pour over eggplant. Season to taste and cook an additional 20 minutes. Serve hot or cold as relish with dinner or with french bread rounds as a buffet or cocktail dish.

Have these ready...

• 2 Small Eggplants; unpeeled cut into 1/4−inch rounds
• 2 Eggs; lightly beaten
• 1−1/2 Cup Bread crumbs
• 1/2 Teaspoon Salt
• 1/8 Teaspoon Pepper
• 1 Garlic cloves peeled and halved
• 3/4 Cup Olive oil
• 20 Ounce Tomatoes, canned
• 1/3 Cup Tomato paste
• 2 Tablespoon Minced basil
• 1 Teaspoon Salt
• 1/8 Teaspoon Pepper
• 1 Cup Grated Parmesan cheese
• 1/2 Pound Mozzarella cheese; thinly sliced

Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and pepper. Refrigerate 20 minutes. In a large saucepan, saute garlic in 2 tablespoons oil for 1−2 minutes. Remove garlic and add tomatoes, tomato paste, basil, salt and pepper. Cover and simmer 30 minutes. Preheat oven to 350F. Brown eggplant in 1/4−inch oil in a large skillet. Drain on paper towels. Put a thin layer of tomato sauce into a baking dish and layer eggplant, sauce, Parmesan and mozzarella, alternately. End with mozzarella on top. Bake, uncovered, for 30 minutes.

Prepare these...

• 2 Teaspoon dried yeast
• 1 Cup warm water
• 1 Tablespoon olive oil
• 1 Tablespoon rosemary, chopped
• 4 sage leaves, torn
• 3 1/2 Ounce olives, pitted
• 2 Tablespoon garlic, minced
• 2 Cup unbleached all−purpose flour
• 1 Cup corn flour
• 2 Teaspoon salt
• 2 Teaspoon olive oil

Stir the yeast into a alrge mixing bowl with the water & let proof for 10 minutes. Stir in the olive oil, rosemary, sage, olives & garlic. Using a wooden spoon, mix in the flours & salt & stir until the dough is thick & smooth. Knead by hand for 8 to 10 minutes until the dough is firm & elastic. Set the dough in a lightly oiled container, cover with plastic wrap & let rise until doubled. Turn the dough onto an oiled 10 1/2" X 15 1/2" baking pan & stretch it to fit. If it won't fit, let it rest for 10 minutes & try again. Cover with a towel & leave until it has half risen, about 30 minutes. 30 minutes before baking, preheat oven to 400F. Just before baking, dimple the top of the dough with your fingertips & sprinkle with some extra salt & 2 ts of oil. Bake for 25 to 30 minutes until golden. Slide off baking sheet onto a rack & let cool for a few minutes before eating warm or at room temperature.
VARIATION:
Focaccia Dolce. Substitute 2 oz raisins & 1 oz pine nuts for the olives, herbs & garlic. Soak the raisins in warm water for 30 minutes before using & toast the pine nuts.

Find...

• 8 small squid
• 1 small onion,chopped
• 2 tablespoons raisins
• 1−1/2 cups bread crumbs
• 1 teaspoon minced parsley
• 2 tablespoons grated Parmesan cheese
• salt and pepper
• 1 egg ,well beaten
• 1 #2 can tomatoes
• 4 tablespoon olive oil
• 1 clove garlic

Have fish dealer clean squid thoroughly, removing eyes, outside skin and intestines. Cut off heads and tentacles. Wash well, and drain. Combine remaining ingredients, and fill the cavity in each squid with stuffing. Sew squid closed, or fasten with toothpicks. Place in baking dish or pan, and cover with the following sauce: 1 #2 can tomatoes, 4 tablespoon olive oil, 1 clove garlic. Brown garlic in oil, mash tomatoes with fork, and add. Simmer for 10 minutes. Then pour over squid and bake in hot oven 400 degree for 35 minutes, or until tender. Serve whole with sauce.

Get these...

• 1 Tablespoon Olive oil
• 3 Cloves garlic, crushed
• 1/2 Cup White wine
• 3/4 Cup Half−and−half
• 1 Cup Romano cheese, grated
• 1 pound dry spinach fettucini, Cooked
• Chopped parsley for garnish

Add the olive oil to a hot 10" pan. Add the garlic, and saute over high heat for about 1 minute. Add the wine and simmer for about 2 minutes. Add the half−and−half, and allow the sauce to come back to the simmer. Add the Romano cheese, and stir until smooth, about 2 minutes. To serve: Add the pasta to the pan and toss until coated. Portion onto two plates, and garnish with some chopped parsley.

You have to have...

• 1 Loaf Italian bread, halved lengthwise then cut crosswise diagonally, into 1−in slices
• 1 Garlic clove; minced
• 2 Tablespoon Olive oil
• 2 Large Tomatoes; peeled, seeded, and chopped
• 1/4 Teaspoon Salt
• 1/4 Teaspoon Pepper
• 1/2 Cup Chopped fresh basil

Toast the bread under the broiler until lightly browned. Combine the garlic and olive oil and brush over one side of the bread. Spread the tomatoes over the bread. Sprinkle with salt and pepper. Broil for about 30 seconds to heat the tomatoes. Sprinkle with basil and serve.

You'll need...

• 9 Cups Water
• 1 Teaspoon Salt
• 3 Cups Cornmeal; coarse−grain

Get ready with...

• 1/2 Pound sliced Genoa salami
• 1 slicing tomato
• 1 large white onion
• 2 roasted red bell peppers
• 1 Pound sliced provolone
• 2 cans black pitted olives
• 1 can baby corn on the cob
• 1 small jar of Pepperoncini peppers
• 2 stalks of celery
• 1 can of rolled anchovies
• extra virgin olive oil

Use a long platter, and arrange in the following order: Salami, provolone, tomato, onion, red peppers, and achovies. Put the baby corns and olives in the center of tray. Take and cut in half celery sticks. Then slice each again length wise. Arrange celery sticks in between each antipasti. Sprinkle some salt lightly on everything. Then drizzle olive oil on everything. Let the antipasti sit covered in the refrigerator till ready to serve. Sitting helps enhance the flavors.

Before you begin, prepare...

• 2 1/2 cups all−purpose flour
• 2 tsp baking powder
• 1/2 cup margarine or butter
• 1 cup granulated sugar
• 1 egg
• 1 tsp almond essence
• blanched almonds for decoration
• beaten egg for glazing

1. Sift the flour, baking powder and salt into a bowl. Cream the margarine (or butter) and sugar together until light, white and fluffy. Beat in the egg and almond essence. Stir in the sifted dry ingredients to make a stiff
dough.
2. Form the mixture into balls about 1 − 1.5 inch diameter and place these on a greased baking tray. Place half an almond (split lengthways) on each ball and press to flatten slightly. Brush with beaten egg.
3. Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes or until golden. Cool on a wire rack. This quantity makes about 45 biscuits.

Get these ready...

• 2 tablespoon Sesame seeds
• 1 pound Fresh bean sprouts thoroughly washed and drained
• 3 Garlic cloves, peeled and minced
• 2 md Scallions −− trimmed & minced
• 1 − 1" cube ginger, peeled and minced
• 2 tablespoon Oriental sesame oil
• 1/3 cup Soy sauce
• 2 tablespoon Cider vinegar
• 1 tablespoon Mirin (sweet rice wine)
• 2 teaspoon Light brown sugar
• 1 teaspoon Spicy sesame oil

PREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them over the bottom of a pie tin. Roast for 12−to−16 minutes, stirring often, until they are golden. The seeds can be toasted in advance and stored in an airtight container. Place the bean sprouts in a large heatproof bowl and set it aside. In a medium−size skillet set over moderately low heat, stir−fry the garlic, scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Add all the remaining ingredients, increase the heat to moderate, then boil the mixture, uncovered, for 1 minute to slightly reduce the liquid. Pour the boiling dressing over the bean sprouts, toss well, then cover the bowl and chill the salad for several hours. Toss again before serving.

You have to have... 

• 1 duck, about 5 pounds, fresh or frozen
• 1 tablespoon salt
• 1 scallion
• 3 slices fresh ginger

Glaze:

• 1 tablespoon light corn syrup
• 2 tablespoons water
• 1 tablespoon soy sauce
• Few sprigs fresh cilantro, for garnish

1. Thaw the duck, if frozen. Remove any excess fat, and rinse and pat dry with paper towels. Rub the entire surface of the duck, inside and out, with the salt. Cover and refrigerate for several hours, or, overnight.
2. Put the scallion in the cavity and lay the slices of ginger on top of the duck. Add at least 2 inches of water to a large flameproof roasting pan with a lid and put the pan on the stove. Place a large rack in the roasting pan and bring the water to a boil. Choose an oval casserole large enough to hold the duck and small enough to fit into the roasting pan. Place the duck in the casserole and then put the casserole on the rack. Cover and steam for 1 hour, checking the water level from time to time and adding more boiling water if necessary. Save the duck broth to use in soups or stir fry dishes. When done, remove the duck from the casserole and place it on a rack to dry.
3. Combine the ingredients for the glaze in a small saucepan and bring to a boil. With a pastry brush, paint the hot glaze over the surface of the duck. Allow duck to dry for 1 hour.
4. Preheat the oven to 375F. Roast the duck, breast side down, for 20 minutes. Turn over and continue to roast for 40 more minutes.
5. Transfer duck to a chopping board and allow to cool slightly. Using a cleaver, disjoint and cut the duck through the bone into bite size pieces. Arrange the pieces on a serving platter, garnish with cilantro and serve.

Get these ready...

• 8 oz. All−purpose flour
• 2 Tbl. Cornstarch
• 4 oz. Sugar
• 1/2 teas. Salt
• 4 oz. Vegetable oil
• 4 oz. Egg whites
• 1 Tbl. Water
• 2 teas. Vanilla extract.

In a deep bowl, mix the following ingredients: 8 oz. Flour, 2 tablespoons corn starch, 4 oz sugar and 1/2 teaspoon salt, blend in 4 oz. oil, 4 oz. Egg whites, 1 tablespoon water and 2 teaspoons vanilla extract, and beat until smooth consistency. Write your own "Fortune" on a piece of paper 2 1/2" by 1/2". Prepared oven to 300F.Scoop a tablespoon of cookie batter and spread evenly into a 4" circle on a well greased baking sheet. Bake cookie for about 14 minutes or until lightly golden brown. Remove one cookie at a time from the oven. You have about 15 seconds working time before the cookie hardens. Place the "Fortune" in the middle of the cookie.Shape the cookie by folding it in half and grasp both ends. Place the finished cookie in a muffin pan with the ends down to hold its unique shape.

What do you need....

• 4 boneless, skinless chicken breast halves (about 1 lb.)
• 1 egg white
• 1 Tblsp cornstarch
• 1 Tblsp dry white wine or sherry
• 4 green onions
• 1 teasp minced gingerroot
• 3 teasp minced fresh garlic (about 6 medium cloves)
• 2 teasp vegetable oil
• Hot cooked rice

SAUCE

• 1 teasp crushed chili paste (sambal oelek) or more to taste
• 2 teasp sugar
• 1 teasp cornstarch
• 2 teasp rice vinegar
• 1 Tablespoon water
• 2 Tablespoons dry white wine or sherry
• 2 Tablespoons soy sauce

You'll need... 

• 1 teaspoon sugar
• 1 tablespoon cornstarch
• 1 teaspoon MSG (optional)
• 1/4 cup oyster sauce
• 1/2 cup chicken stock
• 2 cups sliced lean pork (about 1 pound)
• 1 bunch (about 2 pounds) fresh brocolli, sliced
• 2 slices ginger, shredded
• 1 clove garlic, minced
• 1/4 cup vegetable oil
• 1/8 teaspoon salt
• 1/4 cup water

You'll need....

• 1/2 Lb. Top round steak
• 2 Tb Sherry
• 2 Tb Cornstarch
• 2 Egg whites
• 6 Tb Peanut oil

SAUCE:

• 1 1/2 cups Beef stock
• 2 Tb Light soy sauce
• 1 Ts Sugar
• 1 1/2 Tb Cornstarch
• 1 Ts Red wine vinegar
• 5 Dried red chile peppers, broken into pieces
• 8 Thin slices of orange rind (orange part only) or more
• Fresh ground black pepper to taste

Whisk together the sherry, cornstarch, and egg whites until the mixture is foamy. Add the beef and toss to coat the pieces well. Set aside. Cut meat into 2x2−inch pieces. Heat 4 tbs. Peanut oil in wok. Fry quickly, just until crispy and browned, remove to wok rack to drain. Add remaining 2 tbs. Peanut oil to wok. Add orange rind and red peppers to hot oil in wok. Stir−fry until orange rind begins to darken and aroma from oil becomes pleasant. Add remaining ingredients and stir until bubbly (add more beef stock if too thick). Add fried beef and toss to coat with sauce. Serve at once with steamed white rice.

You'll need...

• 1 pound boneless chicken (or pork or steak)
• 2 tablespoons sesame seeds
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 4 ounces small mushrooms, quartered
• 1 large green bell pepper, seeded and cut into strips
• 4 scallions, chopped diagonally
• boiled rice, to serve

Marinade:

• 2 teaspoons cornstarch
• 2 tablespoons Chinese rice wine or dry sherry
• 1 tablespoon lemon juice
• 1 tablespoon soy sauce
• few drops of Tabasco sauce
• 1−inch piece fresh ginger, grated
• 1 garlic clove, crushed

Trim the meat and cut into thin strips about 1/2 x 2 inch. Make the marinade. In a bowl, blend the cornstarch with the rice wine ordry sherry, then stir in the lemon juice, soy sauce, Tabasco sauce, ginger and garlic. Stir in the strips, cover and leave in a cool place for 3−4 hours. Place the sesame seeds in a wok or large frying pan and dry−fry over moderate heat, shaking the pan, until the seeds are golden. Set aside. Heat the sesame and vegetable oils in the wok or frying pan. Drain the meat, reserving the marinade, and stir− fry a few pieces at a time until browned. Remove with a slotted spoon. Add the mushrooms and green pepper and stir−fry for 2−3 minutes. Add the scallions and 1 minute more. Return the meat to the wok or frying pan, together with the reserved marinade, and stir over a moderate heat for a further 2 minutes, or until the ingredients are evenly coated with glaze. Sprinkle the sesame seeds on top and serve immediately with boiled rice.

You'll need...

• 2 cups flour
• 3/4 cup boiling water
• 2 tablespoons sesame oil

1. Place flour in a bowl. Add boiling water, stirring with chopsticks or a fork until dough is evenly moistened. On a lightly floured board, knead dough until smooth and satiny, about 5 minutes. Cover and let rest for 30
minutes.
2. On a lightly floured board, roll dough into a cylinder; cut into 16 equal  pieces. Roll each piece into a ball, then flatten slightly into a pancake. Brush top of each pancake with a light coating of sesame oil.
3. Place 1 pancake on top of a second pancake, oiled sides together. With a rolling pin, roll to make a circle 6 inches in diameter. Stack and roll remaining pairs of pancakes the same way. Cover with a damp cloth to prevent drying.
Cooking:
1. Place a nonstick frying pan over lm heat until hot. Add 1 pair of pancakes and cook, turning once, until lightly browned and bubbles appear on the surface, about 2 minutes on each side. Remove from pan and separate into 2 pancakes while still hot. Stack cooked pancakes on a plate while cooking remaining pairs of pancakes.
2. Serve pancakes hot. If making ahead, reheat pancakes in a microwave oven or wrap in a clean dish towel and steam in a bamboo steamer for 5 minutes.

You'll need...

• 1 1/2 pounds Chicken Wings
• 3 tablespoons Soy Sauce
• 1 tablespoon Dry Sherry
• 1 tablespoon Minced Fresh Ginger Root
• 1 Clove Garlic, Minced
• 2 tablespoons Vegetable Oil
• 1/3 cup Cornstarch
• 2/3 cup Water
• 2 Green Onions And Tops, Cut Into Thin Slices
• 1 teaspoon Slivered Fresh Ginger Root

You'll be needing...

• 1 lb. Won ton skins
• 1/2 lb. Fresh ground pork
• 1/2 lb. Fresh prawns
• 4 Dried mushrooms, soaked for 2 hours
• 8 Water chestnuts, finely chopped
• 2 Stalks green onions, finely chopped
• 2 small Eggs, beaten
• 1/4 ts Pepper
• 1 1/2 ts Salt

 Yield: About 60 to 70.

Shell and devein prawns. Mince fine. Stem mushrooms and mince caps. Mix with prawns, pork, water chestnuts, green onions, half of the beaten eggs and all of the seasonings.

WRAPPING: Place won ton squares on working surface so corners face up, down, left and right. Place 1 teaspoon filling in the center of each skin. Dip a little of the beaten egg onto the bottom corner, bring top corner to meet bottom corner. Press to seal. Moisten left corner and bring right corner to meet it. Press to seal. This should give you a little bundle that looks kind of like a nurses hat.

FRYING: Heat 4 cups oil in wok. Fry wrapped won ton until golden (about 2 minutes). Turn over once. Drain and serve hot.

What you'll need...

• 4 cups cooked Chinese noodles (or very thin spaghetti) rinsed and drained
• 12 oz. diced cooked meat (beef, chicken, pork ... any)
• 1 package frozen French−style green beans, thawed
• 2 cups fresh bean sprouts
• 3 scallions, chopped
• 1 slice ginger, shredded
• 1 clove garlic, minced
• 1 teas. MSG (Accent)
• 1 teas. sugar
• 1/4 cup soy sauce
• 3/4 cup vegetable oil
• 1/4 teas. sesame oil
• 2 Tbls. sherry

Mix together MSG, sugar, and soy sauce. Set aside. Heat wok or pan hot and dry. Add just 3 tablespoons of the vegetable oil and all the sesame oil. Put in ginger and garlic to brown first, then all the other vegetables. Stir and cook for one minute over high heat. Add the sherry. Cover and cook one minute longer. Turn off heat. Remove vegetables, and drain; discard these juices. Set drained vegetables aside. Heat wok or pan dry again. Put in remainder of oil. Turn heat to medium. Add cooked noodles and stir constantly to heat through and to coat the noodles with oil for a couple minutes. Add your choice of meat and reserved vegetables; mix thoroughly. Add reserved soy sauce mixture and stir until noodles become one even color. Serve.

Ingradients...

• 2 tablespoons oyster sauce
• 1 teaspoon cornstarch
• 3/4 pound boneless, skinless chicken

Sauce:

• 1/4 cup Chinese black vinegar or balsamic vinegar
• 1/4 cup chicken broth
• 3 tablespoons Chinese rice wine or dry sherry
• 2 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons chili garlic sauce
• 2 teaspoons sugar
• 2 1/2 tablespoons cooking oil
• 8 small dried red chilies
• 4 teaspoons minced garlic
• 2 stalks celery, diced
• 1/2 red bell pepper, cut into 1−inch squares
• 1 can (8 oz.) sliced bamboo shoots, drained
• 2 teaspoons cornstarch dissolved in 1 tablespoon water
• 1/3 cup roasted peanuts

1. Combine marinade ingredients in a bowl. Cut chicken into 1−inch pieces. Place chicken in marinade and stir to coat. Let stand for 10 minutes.

2. Combine sauce ingredients in a bowl.

3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds. Add chicken and stir−fry for 2 minutes. Remove chicken and chilies from wok.

4. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir−fry for 1 1/2 minutes.

5. Return chicken and chilies to wok; stir−fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.

What do you need...

• 1 whole flank steak
• 1/2 cup soy sauce
• 3 cloves garlic
• 1/2 cup ginger −−chopped, fresh
• dash black pepper
• 1/2 cup hoisin sauce
• 1 bunch scallions

In a shallow dish, mix together the soy sauce, oil, garlic, ginger, and some pepper. Add the beef and marinate overnight in the refrigerator, turning once. Heat the broiler. Pat the marinated meat dry and broil
the steak, about 4 inches from the heat, until rare, 5 to 6 minutes per side. Cool completely and then slice very think on the bias, across the grain of the meat. Trim the slices to form approximately 2 x 4 inch
strips. Brush a thin layer of hoisin sauce on each strip of beef. Lay a small bundle of scallion julienne at one end and roll up securely. Arrange on trays, seam side down, cover tightly with plastic wrap
(make sure the plastic is in close contact with the beef), and refrigerate until time to serve.

What you will be needing...

• 1 lb. chinese cabbage (Napa)
• 2 stalks celery
• 1/2 lb. cooked shrimp
• 1/2 lb. cooked pork or chicken livers
• 10 water chestnuts
• 1/3 cup bamboo shoots
• 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

PREPARATION: Boil cabbage and celery until very tender. Drain and squeeze out excess water. Shred very fine and set aside to drain further. Parboil shrimp and fry or bake pork. Mince both. Shred water chestnuts and bamboo shoots. Mix all ingredients but egg together. Beat egg. Wrap filling in egg roll skins and seal with egg.

COOKING: Heat oil in wok or deep fat fryer to 375 degrees and drop in egg rolls. When skin turns light golden brown, remove from oil and drain. (At this point restaurants refrigerate them and finish the cooking process as needed.) When cool, drop again into hot oil and fry until golden brown. Makes 10. The two−stage deep frying method is actually a professional Chinese chefs' secret. It assures that the inside will be moist and not overcooked (as anything overcooked becomes dry) and the outside will be crisp.

What do you need...

• 2/3 lb. tiger prawns

Marinade for shrimp:

• 1 1/2 tsp. sherry
• 1/2 tsp. salt
• 1/2 tsp. grated ginger
• 1 1/2 tsp. cornstarch
• 1 tsp. water

Seasoning:

• 1 Tb. chicken broth
• 3 Tb. water
• 1/2 tsp. cornstarch
• 3 Tb. oyster sauce (very important)
• 1 Tb. hoisin sauce

also needed:

• 1/2 cup vegetable oil
• 1 clove garlic, pressed or minced
• 1/4 tsp. salt
• 1/2 lb. snow peas

What you'll need...

• 6 eggs, beaten well
• 1 cup shredded cooked meat (roast pork, shrimp, almost any!)
• 2 cups fresh bean sprouts (or 1 can)
• 2 scallions, chopped, including the green ends
• 1 medium onion, shredded
• 1 teaspoon sugar
• 1/8 teaspoon ground pepper
• 1 teaspoon MSG (optional)
• 2 tablespoons soy sauce
• 1/2 cup chicken stock or water
• Vegetable oil for frying

Gravy:

• 1 1/2 cups chicken stock
• 1 tablespoon cornstarch
• 2 tablespoons soy sauce
• 1 teaspoon MSG (optional)
• 1/8 teaspoon ground pepper
• Pinch of salt

Ingradients...

• 2 1/2 quarts chicken stock
• 1 block (16 oz.) of tofu, cut into 1 1/2 inch long strips
• 5 shitake mushrooms, cut into thin slices
• 1/2 cup soy sauce
• 1/2 tsp. white pepper
• 1/2 cup white vinegar
• 1 1/2 cups bamboo shoot strips
• 2 tablespoons cornstarch dissolved in 4 tablespoons water
• 3 eggs. beaten
• 1/2 tsp. sesame oil

Combine first seven ingredients in a pot and bring to a boil. Drizzle the cornstarch mixture into the soup, stirring to thicken. Then drizzle beaten eggs into soup, stirring. Top with sesame oil.

What you'll need...

• 2 eggs
• 1 teaspoon MSG (optional)
• 1/8 teaspoon groung white pepper
• 1/4 cup soy sauce
• 4 cups cooked rice
• 4 scallions, chopped, including green ends
• 2 cups diced cooked pork, ham, chicken, shrimp, or any meat
• 1 slice ginger, minced
• 1 clove garlic, minced
• 1/4 cup sliced mushrooms (optional)
• 1/4 cup vegetable oil

Put first four ingredients in a mixing bowl and stir slightly; the eggs should not be well beaten. Heat wok or pan hot and dry. Add the oil. Brown the garlic and ginger slightly, then add the rice. Cook for 2−3 minutes, stirring to break up lumps and coat with oil. Add the rest of the ingredients except the egg mixture. Fry and stir constantly until thoroughly mixed. Add the egg mixture while stirring the rice so it will cover as much of the ingredients in the pan as possible. Cook about 2 minutes, stirring constantly. Serve while hot

Ingradients...

• 2 banks of spareribs, uncut, about 2 pounds each
• 3 cloves garlic, minced
• 1/2 cup ketchup
• 1/2 cup sweet bean sauce (hoi sin deung) or hoi sin sauce
• 1/2 cup soy sauce
• 1/4 cup sherry

Trim off excess fat from the thick edges of spareribs. Place ribs in a shallow pan or platter. Mix remaining ingredients for a marinade and spread over both sides of the spareribs. Let stand for at least two hours.
Place one oven rack at the top of the oven and one at the bottom. Preheat to 375F. Hook each bank of spareribs with 3 or 4 S−hooks across its width, on the thick edges, and suspend under top rack.
Place a large pan with 1/2" water on bottom rack. This pan will catch the drippings and keep the meat from drying out. Cook spareribs for about 45 minutes.

What do you need...

• 2 cups broccoli florets
• 2 tablespoons cooking oil
• 2 teaspoons minced garlic
• 4 small dried red chilies
• 1 teaspoon cornstarch dissolved in 2 teaspoons water

Marinade:

• 2 tablespoons soy sauce
• 2 teaspoons cornstarch
• 1 tablespoon Chinese rice wine or dry sherry
• 3/4 pound flank steak, thinly sliced across the grain

Sauce:

• 3 tablespoons Chinese black vinegar or balsamic vinegar
• 1 tablespoon soy sauce
• 1 tablespoon Chinese rice wine or dry sherry
• 2 teaspoons sugar
• 2 teaspoons chili garlic sauce
• 1 teaspoon sesame oil

1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place broccoli in a large pot with 1 inch of boiling water. Boil until tender−crisp, 2 to 3 minutes; drain.
4. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add beef and stir−fry until no longer pink, 1 1/2 to 2 minutes.
5. Add broccoli and sauce to wok; bring to a boil. Add cornstarch solution and cook, stirring, until sauce oils and thickens.

Sauce:

• 1/2 cup cornstarch
• 1/4 cup water
• 1+1/2 tsp minced garlic
• 1+1/2 tsp minced ginger root
• 3/4 cup sugar
• 1/2 cup soy sauce
• 1/4 cup white vinegar
• 1/4 cup cooking wine
• 1+1/2 cup hot chicken broth
• 1 tsp monosodium glutamate (optional)

Meat:

• 3 lbs deboned dark chicken meat, cut into large chunks
• 1/4 cup soy sauce
• 1 tsp white pepper
• 1 egg
• 1 cup cornstarch
• Vegetable oil for deep−frying
• 2 cups sliced green onions
• 16 small dried hot peppers

Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed. In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep−fry at 350 degrees until crispy. Drain on paper towels. Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir−fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.

Get these ready...

• 4 chicken breast halves, skinned, boned and sliced
• Salt and pepper
• 4 cloves garlic, minced
• 2 cups water
• 1 tb cornstarch
• 5 tb corn oil
• 8 oz. fresh mushrooms, sliced
• 4 lb. bok choy or Chinese white cabbage, chopped
• 2 tb sugar
• 4 tb soy sauce
• 6 scallions, chopped

1. In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Set aside. 
2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bokchoy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes. Remove from wok.
3. Heat remaining corn oil in wok. Stir−fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is thoroughly cooked.
4. Mix in the cooked vegetables and scallions. Stir fry together for about 1 minute. Serve hot with rice.

Get ready with these...

• 12 fresh uncooked large shrimp
• 1 egg
• 2 1/2 tablespoons cornstarch
• 1/4 teaspoon salt
• Pinch pepper
• 3 slices sandwich bread
• 1 hard−cooked egg yolk
• 1 slice cooked ham (about 1 ounce)
• 1 green onion
• 2 cups vegetable oil

1. Remove shells from shrimp, leaving tails intact. Remove back veins from shrimp. Cut down back of shrimp with sharp knife. Gently press shrimp with fingers to flatten.
2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended. Add shrimp to egg mixture and toss until shrimp are completely coated.
3. Remove crusts from bread. Cut each slice into quarter. Place one shrimp, cut side down, on each bread piece. Gently press shrimp to adhere to bread. Brush or rub small amount of egg mixture over each shrimp.
4. Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion. Place one piece each of egg yolk and ham a scant 1/4 teaspoon chopped onion on each shrimp.
5. Heat oil in wok over medium−high heat until it reaches 375F. Fry 3 or 4 shrimp−bread pieces at a time in the hot oil until golden, 1 to 2 minutes on each side. Drain on absorbent paper.

What do you neeed...

• 3 Chicken breasts, boned and skinned
• 1/2 lb. Chinese pea pods
• 1/2 lb. Mushrooms
• 4 Green onions
• 2 cups Bamboo shoots, drained
• 1 cup Chicken broth
• 1/4 cup Soy sauce
• 2 tb Corn starch
• 1/2 ts Sugar
• 1/2 ts Salt
• 4 tb Salad oil
• 1 pack Cashew nuts (about 4−oz)