Recipes

Ingredients :

· 1/2 lb. beef tenderloin, cubed
· salt and pepper, to taste
· 3 tbsp. vegetable oil
· 3 cloves garlic, crushed
· 1 small carrot, thinly sliced
· 1 small green bell pepper, thinly sliced
· 1 cup bean sprouts
· soy sauce, to taste

Cooking Procedures :

1. In a small bowl, marinate beef in salt and pepper. Refrigerate for 25 minutes.
2. Heat oil in a skillet over medium heat. Stir-fry beef cubes until slightly brown for about 6 to 8 minutes. Add garlic until fragrant.
3. Stir in carrot and green bell pepper. Cook for few minutes. Season with soy sauce, salt and pepper.
4. Add in bean sprouts. Gently stir to blend and cook for a few minutes. Do not overcook. Correct seasonings. Vegetables should be crisp and tender.
5. Remove from heat. Transfer to a serving platter. Serve hot.

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.

1. 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.

2. Write your own “Fortune” on a piece of paper 2 1/2? by 1/2?. Prepared

oven to 300F.

3. Scoop a tablespoon of cookie batter and spread evenly into a 4? circle

on a well greased baking sheet.

4. Bake cookie for about 14 minutes or until lightly golden brown. Remove

one cookie at a time from the oven.

5. You have about 15 seconds working time before the cookie hardens.

Place the “Fortune” in the middle of the cookie.

6. 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.

Soft and downy, the perfect serum for getting the dish on

3 ripened peaches

6 ounces pink lemonade

6 ounces vodka

Ice cubes to fill blender

1. Put peaches, pink lemonade, vodka, and ice in a

blender.

2. Blend until iced is crushed.

3. Place in freezer for four hours.

4. Scoop into highball glasses.

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.