How to Mix a Piña Colada

Instructions

Difficulty: Easy

Things You'll Need

• shaved ice
• liquor
• 4 cocktail glasses
• 1-1/2 c. light rums
• blenders
• 3/4 c. coconut rums
• 3/4 c. crushed pineapples
• 4 drinking straws
• 4 pineapple wheels
• 4 maraschino cherries
• cocktail umbrellas

Steps

Step One

Pour light rum, coconut rum and crushed pineapple over shaved ice into blender.

Step Two

Blend for 15-30 seconds.

Step Three

Pour into cocktail glasses.

Step Four

Garnish each drink with a cherry and a pineapple wheel.

Step Five

Serve with a straw.

Tips & Warnings

• Add a little more rum if too thick and more ice if too thin.

How to Mix a Frozen Margarita

Instructions

Difficulty: Moderately Easy

Things You'll Need

• lime
• coarse salt
• 2 oz. tequila
• 3/4 oz. fresh lime juice
• 1 oz. Triple Sec or Cointreau
• 1 cup crushed ice
• garnish: lime wedge

Steps

Step One

Rub a lime around the rim of a margarita glass and then dip the glass into a plate of coarse salt.

Step Two

Put 2 oz. tequila, 3/4 oz. fresh lime juice and 1 oz. Triple Sec or Cointreau in a blender with 1 c. crushed ice.

Step Three

Blend at medium speed for 5 to 10 seconds and pour immediately.

Step Four

Garnish with a lime wedge.

Tips & Warnings

• Variations of the frozen margarita include fruit. Cut the ice down to ½ c. and add 1/2 cup frozen fruit. Try peach, raspberry, cherry or strawberry liqueurs instead of Triple Sec and use the same fruit in the drink. Blend for 20 seconds, instead of 10, and garnish with appropriate fresh fruit.

How to Mix a Frozen Margarita

Instructions

Difficulty: Moderately Easy

Things You'll Need

• lime
• coarse salt
• 2 oz. tequila
• 3/4 oz. fresh lime juice
• 1 oz. Triple Sec or Cointreau
• 1 cup crushed ice
• garnish: lime wedge

Steps

Step One

Rub a lime around the rim of a margarita glass and then dip the glass into a plate of coarse salt.

Step Two

Put 2 oz. tequila, 3/4 oz. fresh lime juice and 1 oz. Triple Sec or Cointreau in a blender with 1 c. crushed ice.

Step Three

Blend at medium speed for 5 to 10 seconds and pour immediately.

Step Four

Garnish with a lime wedge.

Tips & Warnings

• Variations of the frozen margarita include fruit. Cut the ice down to ½ c. and add 1/2 cup frozen fruit. Try peach, raspberry, cherry or strawberry liqueurs instead of Triple Sec and use the same fruit in the drink. Blend for 20 seconds, instead of 10, and garnish with appropriate fresh fruit.

How to Mix a Margarita

Instructions

Difficulty: Moderately Easy

Things You'll Need

• coarse salt
• 2 oz. tequila
• 3/4 oz. fresh lime juice
• 1 oz. triple sec or Cointreau
• lime wedge
• cracked ice

Steps

Step One

Rub half a lime around the rim of a chilled margarita glass. Dip the glass into a plate of coarse salt.

Step Two

Put 2 oz. tequila, 3/4 oz. fresh lime juice and 1 oz. Triple Sec or Cointreau in a cocktail shaker with cracked ice.

Step Three

Shake three times and strain into the glass.

Step Four

Garnish with a lime wedge.

Tips & Warnings

• Variations of the classic margarita include the blue margarita (use blue curaçao instead of Triple Sec and garnish with an orange wedge) and the melon margarita (use Midori instead of Triple Sec and garnish with a wedge of melon).
• To serve a margarita on the rocks, put a few ice cubes in the glass before straining the drink over them.

CHICKEN ALFREDO

2 lbs boneless chicken breasts
4 tablespoons oil
1/4 cup butter
1/2 cup Parmesan cheese, grated
3/4 cup heavy cream
salt and pepper, to taste
1 lb fettucine

Heat oil in a 10 inch skillet. Cut chicken breast into strips. Add salt and pepper. Fry on medium heat until cooked through.

Sauce:

Melt butter in saucepan; add cream and cheese. cook over low heat, stirring constantly. Do not boil.

Cook fettucine in 3 quarts boiling water. Mix chicken and Alfredo sauce together. Drain noodles. Put sauce and chicken over noodles.

6 servings.

Green Mango Salad

Green Mango Salad is a great Vietnamese salad, which can easily be prepared with the following simple recipe:

Peel the young mango skin, then slice finely, soak in salty water for a while (do not put too much salt). The spring onions and celery need to be chopped into 4cm lengths and the carrots sliced finely.

Dressing (in parts): 10 sugar, 8 fish sauce, 5 lime sauce. Chili, garlic, coriander chopped finely. The dressing is best prepared in a blender.

Add the dressing 5 minutes before serving the dish.

Shrimp And Green Mango Salad Recipe (goi xoai xanh tom hap)

Ingredients:
12 White shrimps, medium size
60 ml Fish sauce dip (see below for recipe)
150 g Green Mango, finely sliced
1 tbsp Chopped rau ram (polygonum) leaves

Garnish:
2 tbsp Chives
2 tbsp Fried shallots
2 pieces Red chilies, medium sized and finely sliced

Method:
* Prepare shrimps by washing, peeling and de-veining them.
* Set up steamer over rapidly boiling water and place the shrimps inside until shrimps turns bright pink and tender, remove and allow to cool.
* In a mixing bowl, combine the shrimps, mango, rau ram and fish dip and toss well.
* Arrange on a platter, topped with chili, shallots and chives.

***************************************************************************

Fish Sauce Dip Recipe (nuoc mam cham):

Ingredients:
60 ml Fresh coconut juice or water
1 tsp Rice vinegar
1 tsp Sugar
1 piece Red chili, finely chopped
2 cloves Garlic, crushed
1 tbsp Lime juice
2 tbsp Fish sauce

Method :
* Boil coconut juice or water with vinegar and sugar and allow to cool.
* Combine chili, garlic and lime juice, add to the mixture, and stir in the fish sauce.

Slow Roasted Chicken

6-8 servings
time to make 3¼ hours, 15 min prep

For the bird
6-7 lbs chickens, Purdue Oven Stuffer Roaster, giblets removed
2 tablespoons poultry seasoning, Carolina barbecue rub
1 tablespoon kosher salt
1 teaspoon garlic powder
4 sprigs fresh rosemary (6 inches each)
2 sprigs fresh sage (3 inches each)
2 small onions, about 2 inches in diameter
black pepper

For the Gravy
3 tablespoons flour
1 cup water
1/4 cup Burgundy wine
salt and pepper



1. Pre-heat oven to 300 degrees F.
2. Remove the giblets from the bird and rinse the chicken well, inside and out.
3. Pat dry with paper towels.
4. Using your fingers, starting at the open end of the chicken , separate the skin from the meat over the breast.
5. Use great care not to tear skin.
6. Rub half of the Barbeque rub on the meat under the skin.
7. Place the onions, rosemary, sage, and 1/4 of remaining rub in the chicken, DO NOT SEW OR TRUSS CLOSED.
8. Sprinkle black pepper to taste over breast of chicken.
9. Sprinkle kosher salt over breast of chicken.
10. Sprinkle last 1/4 of Barbecue rub over chicken.
11. Place in a 4 quart cast iron dutch oven that has been well oiled with olive oil.
12. Place in 300 degree oven.
13. Cook for about 3 hours until pop-up timer pops.
14. Remove bird to a platter and keep warm.
15. Place dutch oven on burner over medium high heat.
16. Mix 3 Tbls flour in 1 teacup of water until smooth.
17. Add to liquid in the dutch oven.
18. Mix the wine in quickly .
19. Add salt and pepper to taste.
20. Stir constantly until reduced and slightly thickened.
21. Slice chicken and serve with gravy.

Banana Cake With Walnuts (Vietnamese Chuoi Nu’o’ng)

1¾ hours cook, 20 min prep
servings: 2 cakes

3 eggs
1 cup sugar
3/4 cup cream
1 1/2 cups wholemeal self-rising flour
5 bananas, very ripe
1 cup walnuts, coarsely chopped
1 cup dried coconut (mix with the milk)
1/4 cup milk



1. Preheat oven to 160degC (325degF).
2. Beat eggs and sugar together in electric mixer until mixture is thick and pale - use a fairly low speed.
3. Pour cream into the bowl and beat for a few seconds longer.
4. Sift flour, add to bowl and stir with wooden spoon.
5. Peel bananas and smash with the flat side of a chopper, but do not mash, add to batter with nuts and the coconut mixed with the milk.
6. Stir only until all ingredients are combined.
7. Grease 2 x 20cm (8”) pans and dust with breadcrumbs, shaking out excess and cook for 1 hr or until top brown, usually 1 to 1 1/4 hours.
8. Serve warm or cold.

Vietnamese Fried Banana

Ingredients : Serves 4

4 Ripe but firm sweet bananas

1 bowl Vegetable oil, for deep frying, add more if required

1/2 teaspoon Caster (superfine) sugar, for sprinkling

For the batter:

115 g Plain (all-purpose) flour

2.5 ml Baking powder

45 ml Caster (superfine) sugar

150 ml Water

150 ml Beer

Method :

To make the batter, sift the flour with the baking powder into a bowl.

Add the sugar and beat in a little of the water and beer to make a smooth paste.

Gradually beat in the rest of the water and beer to form a thick batter. Leave to stand for 20 minutes.

Peel the bananas and cut them in half cross-ways and in half again, length-ways. Pour enough oil for deep frying into a wok or a heavy, shallow pan.

Cook the bananas in batches, so they don't stick together in the pan.

Dip each one into the batter, making sure it is well coated, and slip it into the hot oil.

Use tongs or chopsticks for turning and make sure each piece is nicely crisp and golden all over.

Drain the fried bananas on kitchen paper and sprinkle them with sugar.

Serve immediately.

BANANA NUT BREAD

Yield: 1 Loaf

1/2 cup Butter
1 cup Sugar
2 Eggs
4 small Bananas, mashed
3/4 tsp Baking soda
1/2 tsp Salt
1 1/2 cup Flour
3/4 cup Chopped walnuts

Cream butter and sugar until fluffy; add eggs one at a time
beating well after each addition. Stir in bananas.
Add dry ingredients and mix well. Pour into bread pan, bake at
350F for 30-35 minutes.

Crab Meat Noodle Soup (Bun Rieu)

Serves: 5

3 qts. chicken broth, 2 qts. water
1/2 lb. Shrimp (peeled, devined and cut into small pieces)
3 1/2 oz. Crab paste (even better with real cooked crab meat)
4 large eggs
1 pkg. rice noodle (bu'n)
3 1/2 Tbls. cooking oil
1 bundle green onion (chopped)
1 medium onion (chopped)
3 cloves garlic (minced)
4 large tomatoes (each cut into quarters)
1 cup ketchup
2 tsp. salt
1/2 tsp. pepper
1/4 cup hot chili sauce
1/2 cup Vietnamese fish sauce
1/2 cup Shrimp sauce (ma'm to^m)
1 pkg of Bu'n (Vietnamese rice noodle)
1/2 lb. fresh bean sprouts
1 head green lettuce
2 Limes (cut into wedges)
1 bundle of fresh mint


1. In a large pot, combine 3 qts. of chicken broth with 2 qts. of water. Bring to boil. Meanwhile, peel and devine the shrimps. Chop it into small pieces. Add 1/2 tsp. pepper, 1/2 tsp. salt and sugar and mix well. Chop green onion into small pieces. Place in a bowl and set aside. Also, chop the white onion in small pieces. Cut each tomato into quarters. Mince the garlic. Clean bean sprouts and green lettuce. Cut lettuce cross-wise about 1/4 inch wide. Also cut the mints into small pieces. In a bowl, mix bean sprouts, lettuce, and mint together. Set aside.

2. When the broth boils, reduce heat to medium and add ketchup to broth. Then, in a frying pan, heat 2 Tbls. oil. When oil is hot, add garlic. Mix for 10-20 minutes and add shrimp and chopped white onion. Saute the shrimp for about 2 minutes. Place the cooked shrimp in a bowl, add eggs and crab paste and mix well. Slowly pour the shrimp mixture into the broth. Add tomatoes and turn the heat down to low. Let it cook like this for 10 minutes and then turn the heat up to high. Do not try to stir up the shrimp mixture or else it will not form nice chunky clusters. When the broth boils, it will mix everything up.

3. Mean while, cook the noodle in a boiling water for 7-10 minutes or per directions on the package. When rice noodle is cooked, add 1 tsp. of oil, stir well so the noodles don't stick. Rinse noodles with cold water and drain well.

4. When the broth returns to boil and shrimp paste floats to the surface, taste the broth to see if more salt and sugar are need. If needed, add more salt or sugar depending on your taste. Add the green onion pieces and 1/2 tsp. of oil to broth and turn off heat. Cut the lime into wedges and set aside.

5. Put the vegetable mix on a plate along with wedges of lime. Place noodles in a bowl and pour hot bu'n rieu soup into the bowl on top of noodle. Serve hot with hot chili sauce, shrimp sauce, and fish sauce if needed.

Pepper Steak

Prep Time: 10 min
Total Time: 19 min
Makes: 4 servings

1 boneless beef sirloin steak (1 lb.), 1/2 inch thick, fat trimmed

4 sheets (12x18-inch each) aluminum foil

1/2 tsp. garlic powder

1/4 tsp. ground black pepper

1 medium green pepper, cut into strips

1 medium red pepper, cut into strips

1 cup lite teriyaki sauce

3 cups hot cooked MINUTE White Rice

PREHEAT grill to medium-high heat. Cut steak into thin strips. Place 1/4 of the steak strips in center of each sheet of foil; sprinkle with garlic powder and black pepper. Top with pepper strips; drizzle with teriyaki sauce.

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make 4 packets.

PLACE packets on rack of grill; cover grill with lid. Grill 7 to 9 minutes or until steak is cooked through and vegetables are tender. Serve over rice.

Stuffed Chicken Wings (Cánh gà nhồi)

Ingredients:
8 Chicken wings
4 oz Bean thread vermicelli
3 Pieces dark wood ear fungus
1 1/4 c Ground pork
1 Small onion
1 Small carrot
1 Egg, beaten
1 tb Nuoc Mam sauce or light soy
Salt and black pepper

Directions:
Bone the chicken wings by cutting around the bone with a sharp knife. Holding the wingtip, gently ease the bone away to leave the skin and a thin layer of chicken. Soak the vermicelli in warm water for 10 minutes then drain thoroughly and cut into short strands. Soak the wood ear fungus in warm water for 10 minutes then squeeze dry and chop into thin slices.

Mix all the stuffing ingredients together. The mixture should be firm. Mold the stuffing into a ball and insert it into the bag of flesh and skin of the chicken wing.

Preheat the oven to 400F. Steam the stuffed wings for 10-15 minutes. (If you want to make a large quantity, multiply the measures accordingly and freeze after the steaming stage. After steaming, place in a lightly oiled roasting pan and roast in the oven for 30 minutes. Serve on a bed of lettuce as a starter or with rice and a beef stir-fried dish.

Pork Chops with Garlic and Onions (Sườn ướp hành tỏ́i nướng)

Yield: 4 servings

Ingredients:
1 tb Granulated sugar
2 tb Fish Sauce (nuoc mam)
1 ea Onion
4 ea Cloves garlic
1 tb Vegetable oil
4 ea Boneless pork chops

Directions:
Combine salt, sugar, fish sauce, minced onion, chopped garlic and oil. Pour over chops in a shallow dish. Let marinate 3 to 4 hours, turning meat occasionally.
Grill or bake in a 350 degree oven for 45 minutes to 60 minutes or until cooked. Slice into bite sizes pieces before serving.

Sauteed Shrimp

Recipe Summary
Difficulty: Easy
Yield: 4 servings


1/2 cup all-purpose flour
Sea salt and freshly ground black pepper
1 pound jumbo shrimp, peeled and deveined
2 tablespoons unsalted butter
2 tablespoons olive oil
2 garlic cloves, finely chopped
2 shallots, finely chopped
1 lemon, juiced
1/2 cup chicken broth
Chopped fresh flat-leaf parsley, for garnishPut the flour on a plate and season with a healthy amount of salt and pepper; mix with a fork to combine evenly. Dredge the shrimp in the seasoned flour to coat all sides.

Heat the butter and oil in a heavy bottomed pan over medium heat until butter stops foaming and just starts to turn a light brown. Add the shrimp, and give it a toss, saute for 5 minutes until the shrimp is firm and there is a crispy coating on the outside. Remove the shrimp to a side plate and cover to keep warm.

Put the pan back on the heat and add the garlic and shallots. Cook and stir for 1 minute until soft. Add the lemon juice and chicken broth, give it a stir and let it cook down for 1 minute to thicken slightly. Put the shrimp back in the pan and coat in the lemon sauce. Season with salt and pepper and garnish with chopped parsley before serving.

Grilled Shrimp

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 5 minutes
Yield: 4 servings


16 jumbo shrimp, deveined in shell, raw
Extra-virgin olive oil, about 1/2 cup for brushing
Coarse salt and black pepper
2 lemons, halvedPreheat griddle or grill pan over high heat.

Butterfly shrimp by slicing almost through lengthwise, but leave shell on shrimp, this will keep the shrimp tender while grilling over such high heat.
Brush shrimps with oil, season with salt and pepper and grill 2 minutes on each side, until shells are hot pink and shrimp is opaque.

Place lemons on grill the last minute. The heat will release the juice from the lemons. To serve, squeeze grilled lemon wedges over shrimp.

Mongolian Beef

30 min cook, 10 min prep, 2 servings

Change to: servings US Metric

2	teaspoons vegetable oil
1/2	teaspoon ginger, minced
1	tablespoon garlic, chopped
1/2	cup soy sauce
1/2	cup water
3/4	cup dark brown sugar
1	cup vegetable oil
1	lb flank steaks
1/4	cup cornstarch
2	large green onions

1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
2. Don't get the oil too hot.
3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
5. Remove it from the heat.
6. Slice the flank steak against the grain into 1/4" thick bite-size slices.
7. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
8. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
9. Let the beef sit for about 10 minutes so that the cornstarch sticks.
10. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
11. Heat the oil over medium heat until it's nice and hot, but not smoking.
12. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
13. You don't need a thorough cooking here since the beef is going to go back on the heat later.
14. Stir the meat around a little so that it cooks evenly.
15. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
16. Put the pan back over the heat, dump the meat back into it and simmer for one minute.
17. Add the sauce, cook for one minute while stirring, then add all the green onions.
18. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
19. Leave the excess sauce behind in the pan.

Maine Tangy Lobster Recipe

Ingredients:

2 c Lobster meat
1 tb Lemon juice
1 ts Dry mustard
1/3 c Butter
1 ts Worcestershire sauce
1/2 ts Salt;pepper to taste

Directions:

1. Place all ingredients,except lobster,in top part of double boiler.
   
   
2. Melt over hot water;stir to blend well.
   
   
3. Cut lobster in small pieces; add to mixture and cook 6 minutes.
   
   
4. Serve on toast with lemon wedges. Serves 4.

Lobster Tails In Patty Shells Recipe

Ingredients:

6 Frozen lobster tails -- or
2 c Lobster -- cook
2 qt Salt water -- boiling
WHITE SAUCE-----
4 tb Butter
4 tb Flour
1 c Milk
1 c Cream
1 ts Salt
1/2 c Ripe olives -- chop
2 ds Pepper
1 tb Red pimento -- dice
1/2 c Sliced canned mushrooms
1/2 c Sauterne
1 ds Parsely
6 Patty shells

Directions:

1. Cook lobster tails according to package directions and remove meat from shells.
   
   
2. Make sauce by melting butter and mixing in flour, working to a smooth paste.
   
   
3. Add milk, a small amount at first, and mix to a creamy paste.
   
   
4. Add remaining milk and cream and salt

Lobster and Crab Steamed in Beer Recipe

Ingredients : Serves 4
4 4-8 600 ml 4 4 cm 2 3 stalks 1 bunch 1 bunch each 30 ml 1 1/4 teaspoon 1/4 teaspoon	Uncooked lobsters, about 450g each Uncooked crabs, about 225g each Beer Spring onions (scallions) trimmed and chopped into long pieces Fresh root ginger, peeled and finely sliced Green or red Thai chilies, seeded and finely sliced Lemon grass, finely sliced Fresh dill, fronds chopped Fresh basil and coriander (cilantro), stalks removed, leaves chopped Nuoc mam, plus extra for serving Lemon, juiced Salt Ground black pepper
Method : Clean the lobsters and crabs well and rub them with salt and pepper. Place half of them in a large steamer and pour the beer into the base. Scatter half the spring onions, ginger, chilies, lemon grass and herbs over the lobsters and crabs, and steam for about 10 minutes, or until the lobsters turn red. Lift them on to a serving dish. Cook the remaining half in the same way. Add the lemon grass, herbs and nuoc mam to the simmering beer, stir in the lemon juice, then pour into a dipping bowl. Serve the shellfish hot, dipping the lobster and crab meat into the beer broth and adding extra splashes of nuoc cham, if you like.

Vietnamese Pepper Crab

Ingredients	4 small whole Dungeness crabs, live 2 tablespoons peanut oil 3 tablespoons freshly cracked black pepper 3 tablespoons butter 2 cloves garlic, minced 4 scallions, thinly sliced
1 Bring a large pot of water to boil, then plunge in the crabs. Cook for 5 minutes and remove immediately from water. 2 Preheat oven to 450º. Place crabs in high-sided roasting pan. Drizzle oil over entire body and legs of crab. Sprinkle cracked pepper over legs. Cover with foil, sealing edges to pan. Roast for 20 minutes. 3 Over very low heat, melt butter, then add garlic and scallion. You want to infuse the butter with the garlic, but you do not want it to burn, so keep warm over very low heat. 4 Remove crabs from roasting pan. You may proceed to step 5 if you are going to let your guests dissemble their own crab. For a more civilized presentation, clean the crabs as follows. Working quickly, remove back from body cavity and clean to remove gills and fat. (See How to Clean a Crab for more information.) Set aside back shell. 5 Place crab on serving plate. Drizzle butter mixture over legs and body cavity. Dress with additional cracked black pepper if desired. Top with back shell and serve with nutcrackers, seafood forks, and lots of napkins.
Serves	4 people

Vietnamese Shaking Beef Salad

Prep: 20 min
Cook: 24 min
Serving: 4

The Dressing
1	teaspoon minced garlic
1	teaspoon freshly minced chilies (any variety)
2	tablespoons fresh lime juice
2	tablespoons fish sauce
2	tablespoons sugar
The Salad
1 1/2	cups watercress, torn into bite-size sprigs
2	cups butter lettuce or other lettuce, torn into bite-size pieces
1/4	cup thinly sliced red onions
The Beef
2	tablespoons oyster sauce
2	teaspoons soy sauce
1	lb beef sirloin or flank steaks, cut into 1/8-inch-thick slices
2-3	tablespoons vegetable oil
2	garlic cloves, sliced
	salt and pepper
1/4	cup fresh pineapple chunks, in 1/8-inch-thick bite-size pieces
20	fresh asian basil leaves, cut in half

1. Combine all dressing ingredients; set aside. Gently combine all salad ingredients and arrange on a platter.
2. To prepare the beef: Combine the oyster sauce, soy sauce and beef in a medium bowl and toss to coat the meat evenly. Heat the oil in a skillet over high heat. Add the garlic and stir-fry quickly until fragrant, about 10 seconds. Add the beef and quickly stir-fry it until just charred on the edges, about 2 to 3 minutes. Add to the bowl with the dressing. Season with salt and pepper.
3. Add the pineapple and Asian basil to the beef mixture. Arrange the beef mixture and all its juices on the watercress and serve immediately.

Nuoc Mam Cham - Dipping Fish Sauce

1 cup of water
4 tablespoons of rice vinegar
4 tablespoons of sugar
5 tablespoons of fish sauce
1 tablespoon of garlic, finely chopped
2 fresh small chili peppers

Boil water with vinegar and sugar; allow it to cool. Combine garlic, peppers, and add mixture. Stir in the fish sauce.

Hanoi Bun Bao

1-11/2 lbs. Beef flank (can use chicken or pork) cut into thin slices and pounded.

Marinate with:

½ thumb ginger julienned 3 cloves of garlic 2 tablespoons water ½ teaspoon sugar

¼ teaspoon salt 2 tablespoons vegetable oil 2 tablespoons soy sauce

½ lb. Dry roasted peanuts smashed in mortar and pestle
bean sprouts - 1 lb.- blanched in hot water
½ head lettuce chopped
herbs - basil, cilantro, mint - ½ cut each

2 tablespoons oil in frying pan - add 2 cloves of chopped garlic. Add beef and fry.

Serve beef and rice noodles, on top put -

herbs
lettuce
bean sprouts
meat
peanuts
fried onions
add Nuoc Mam Cham sauce

SHRIMP ON CRAB LEGS (CANG CUA BOC TOM)

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10                    Crab legs or several hard
                        -shell crabs
                        Shrimp paste, prepared as
                        -for Shrimp on Sugar Cane
     1/4   c            Vegetable oil
                        -----NUOC CHAM-----
   1                    Clove garlic
     1/2                Fresh hot red chili pepper
                        -or 2 dried
   2       ts           Heaping, granulated sugar
     1/8                Fresh lime
   2       tb           Fish sauce (nuoc mam)
   2 1/2   tb           Water, more if necessary

  Here we have a party dish that will bring out “oohs” and “ahs” from
  your guests on sight - and a repeat performance on taste.
 
  Crab claws, alone, are sometimes available in fish stores.  If they
  aren't, boil several hard shell crabs and use the claws; you can use
  the bodies in many other dishes.
 
  The crab claws in fish stores are already partially peeled and serve
  not only as a handle but are edible as well.  If you prepare your own
  claws, peel the upper section around which you mold the shrimp paste.
 
  Boil the crab legs or crabs for about 10 minutes, then drain and cool;
  remove the claws from the crabs, if using, and reserve the bodies for
  another purpose.
 
  Have the shrimp paste ready; preheat the oven to 350F.
 
  Pour the oil into a bowl.  Dip your fingers into the oil and pick up 2
  tablespoons of the shrimp paste.  Mold it into an oval around and
  halfway down the crab claw, covering the part of the claw where it
  was attached to the body; this will leave a claw tip extended to
  serve as a handle. Place the claws on a baking sheet and bake in the
  preheated oven for 30 minutes.
 
  Serve with Nuoc Cham and watercress.
 
  NOTE:  In Vietnam, this dish is always barbecued over charcoal.  If
  you wish to prepare it this way, cook for 10 minutes on each side.
 
  Makes 10 servings.
 
  Here we have a party dish that will bring out “oohs” and “ahs” from
  your guests on sight - and a repeat performance on taste.
 
  Crab claws, alone, are sometimes available in fish stores.  If they
  aren't, boil several hard shell crabs and use the claws; you can use
  the bodies in many other dishes.
 
  The crab claws in fish stores are already partially peeled and serve
  not only as a handle but are edible as well.  If you prepare your own
  claws, peel the upper section around which you mold the shrimp paste.
 
  NUOC CHAM:
 
  This exciting sauce is almost always served at Vietnamese meals, just
  a Westerners serve salt and pepper.  It's base is nuoc mam (bottled
  fish sauce).  Freshly prepared, it is a constant delight, and so
  addictive to Western palettes that it will appear with meals other
  than Vietnamese. To best appreciate the results of its superb
  blending qualities at the table, use it sparingly at first, gradually
  adding more until the result is just right for your palate.
 
  Peel the garlic.  Split the chili pepper down the center and remove
  the seeds and membrane.  Cut into pieces and put into a mortar,
  together with the garlic and sugar.  Pound into a paste.  Squeeze the
  lime juice into the paste, then with a small knife remove the pulp
  from the lime section and add it as well.  Mash this mixture and add
  the fish sauce and water.
 
  NOTE:  If you find this a trifle strong at first, dilute it with an
  additional 1/2 tablespoon of water.

PHO (VIET BEEF SOUP)

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4       lb           Beef shin with bones or 2
                        -medium oxtail, cut up.
   1       md           Onion, unpeeled
   5                    Slices fresh ginger
   1                    Piece star anise
   1       t            Salt
   2 1/2   tb           Chinese fish sauce
   1                    Bundle medium Chinese
                        -vermicelli
                        Boiling water
     1/2   lb           Leftover cooked sirloin
                        -(or beef tenderloin or
                        -eye chuck), thinly sliced
   3                    Scallions, chopped
                        Fresh cilantro sprigs
                        Pepper
                        Fresh chilies, sliced

  Boil beef (with bones) or oxtail in 3 quarts cold water.
  Skim off foam and fat. Cover and simmer for 4 hours.
  Broil onion until flesh is soft, turning often. Peel.
  Add onion, ginger, anise, salt, and fish sauce to beef
  broth just before it has finished simmering.
  Also just before beef broth finishes simmering, drop
  vermicelli into a pot of boiling water. Cook 8
  minutes, remove from water, rinse in cold water, and
  drain. Divide vermicelli into three equal portions and
  place in 3 individual serving bowls.
  Divide beef into 3 equal portions and place on top of
  vermicelli in the bowls. Garnish each bowl with
  scallions and 2 or 3 fresh cilantro sprigs.
  Strain broth, reserving beef and flavorings. Pour one
  cup broth over contents of each bowl. Sprinkle with
  pepper and chilies. Serve immediately. Reserved beef,
  flavorings, and extra broth can be eaten separately.

Vietnamese Stir-Fried Crabs

Yield: 4 servings

     12 lg Male blue crabs, cleaned
           -and halved, with top
           -shells reserved
      2 c  All-purpose flour, seasoned
           -with salt and pepper.
           Vegetable oil for frying
      6 tb Butter
      6 tb Olive oil
      3    Stalks lemon grass, tops
           -discarded, bulbs finely
           -chopped
      4 tb Minced garlic
      3 tb Hot pepper flakes
      3 tb Kosher salt
      3 tb Sugar
      3    Piece fresh ginger peeled
           -and julienned
      1 bn Green onions, chopped
      4    Or 5 fresh Serrano chilies,
           -thinly sliced into rounds

 
  This can be prepared using either the blue guys or the big ol'
  Dungeness crabs.

  Dredge the crabs in the seasoned flour.  In a large skillet heat oil
  to a depth of 1/2 inch.  Add the top shells and fry over fairly high
  heat, turning, until crispy on both sides.  Remove to paper towels to
  drain. Discard the cooking oil.  Return the pan to medium heat and
  add the butter and olive oil. when the butter melts, add the
  lemon grass, garlic and pepper flakes and sate for about 30 seconds.
  Add the crab halves and sprinkle with the salt and sugar.  Stir well.
  Add the ginger, green onions and Serrano chilies.  Cook, stirring
  often for 3 to 4 minutes. Place the crab tops, hollow side up, on a
  platter.  Tuck the crab pieces in the shells. Pour all of the pan
  juices over the stuffed shells. Serve at once, with steamed jasmine
  rice and plenty of napkins for messy hands.

Grilled Dried Beef (Thit Bo Kho)

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      pound         Lean bottom round or -- sirloin, in one piece
                       6 inches in
                       Diameter
  2                    Stalks fresh lemon grass -- or 2 tablespoons dry
                       grass
  2      small         Red Chile peppers -- seeded
  2 1/2  tablespoons   Sugar or honey
  1      tablespoon    Nuoc mam (Vietnamese fish -- sauce)
  3      tablespoons   Light soy sauce

Here's a Vietnamese version of beef “jerky” made with red chilies
and honey or sugar that sounds like it's off in the direction of your Chinese
Dried Fried Beef recipe.

This Vietnamese-style “beef Jerky” is delicious served with drinks.
The Vietnamese enjoy eating it as a snack with glutinous rice. It is also an
ingredient in Green Papaya Salad.

 Cut the beef across the grain onto very thin 3 by 3 inch slices. If you are
using fresh lemon grass, discard the outer leaves and upper half of the stalk.
Cut into thin slices and finely chop.  If you are using dried lemon grass,
soak in warm water for 1 hour.  Drain and finely chop.

 Combine the chilies and sugar in a mortar and pestle and pound to a fine
paste.  Add the chopped lemon grass, fish sauce and soy sauce and stir to
blend.  (If using a blender, combine all of these and blend to a very fine
paste.) Spread the paste over the beef pieces to coat both sides. Let marinate
for 30 minutes.

 Spread out each slice of marinated beef on a large, flat wire rack or baking
sheet.  Let stand in the sun until both sides are completely dried, about 12
hours.  (You can also place a rack on a jelly roll pan and let the beef dry in
the refrigerator for 2 days.)
 Grill the beef over a medium charcoal fire or transfer the rack from the
refrigerator to the middle of a preheated 400F oven and bake until brown and
crisp, about 10 minutes.

Serve with glutinous rice.

 NOTE:  After cooking, the meat may be kept for up to 1 week in a covered jar
at room temperature.

Makes 4 servings.

Crab and Asparagus Soup (Vietnam)

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      ounces        crab meat
  18      spears        white asparagus -- peeled
   2                    eggs -- beaten
   6      sprigs        cilantro
   6      cups          Chicken broth -- canned
   2                    green onions
   2      slices        fresh ginger root
   1      tablespoon    chicken bouillon granules
                        salt

Cut onions into 1-inch lengths, include part of the green tops.  Cut 2
(1/4-inch thick) slices from a finger of ginger root.

Bring broth, onions, ginger root, and bouillon to a rapid boil. Reduce heat,
cover, simmer 1 hour. Strain broth. Remove and fat. Note - to make broth
from scratch, use chicken carcass or bones  The base broth should be very
clear, skimmed of fat and strained of seasoning matters.

Add crab to broth. Cut asparagus spears into thirds; add to broth. Simmer
gently, uncovered, 10 minutes.  Beat eggs in a small bowl. Slowly pour eggs
into soup, stirring gently but constantly to stream egg threads.  Makes 6
1-cup servings. Garnish with cilantro sprig.

Chicken in Lemon Grass and Chili (Ga Xao Xa Ot)

Yield: 4 servings

      3 lb Chicken
      1 lg Onion
      1 ea Salt
      1 ts Ground chilies
      1 tb Granulated sugar
      1 c  Water
      4 cl Garlic
      3 tb Vegetable oil
      2 tb Minced lemon grass
      4 tb Fish sauce (nuoc mam)
      1 tb Caramel sauce

  Rinse chicken and dry well. Cut into small pieces. Peel garlic and slice
  finely. Cut onion into halves lengthwise and then cut lengthwise into 1/2
  inch strips. Heat oil in large frying pan over medium heat. Add a pinch of
  salt, garlic and onion. Fry over medium heat until onion becomes
  translucent. Add lemon grass and chili. Fry 1 to 2 minutes until fragrant.
  Add chicken and cook until lightly browned. Add fish sauce, sugar and
  caramel sauce. Mix well. Add 1 cup water and cook 45 minutes or until
  chicken is tender. Stir occasionally and add more water if necessary. Makes
  4 servings. CARAMEL SAUCE: Mix 1/2 c sugar with 4 tablespoons of water in
  heavy saucepan. Bring to a boil over medium heat and let boil until mixture
  changes color. Turn heat down to low and heat until brown. Add 1/2 cup
  water to mixture. Stir until sugar is dissolved. Remove from heat and store
  in a jar in the refrigerator.

Cha Gio (Vietnamese Spring Rolls)

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Oz            Cellophane Noodles
   1      Lb            Ground Lean Pork
   1      Lg            Onion
   2      Tbsp          Tree Ears Dried Mushroom (Nam Meo)
   3      Cloves        Garlic  -- f. chopped
   8      Oz            Crab Meat
   4      Oz            Shrimp  -- shelled and chopped
     1/2  Tsp           Pepper
                        ----------
  20      Sheets        Dried Rice Paper (Banh Trang)
   4                    Eggs  -- beaten
   2      C             Peanut Oil

Soak noodles in warm water for 20 minutes and cut into 1-inch lengths.

Soak Tree Ear in warm water for 30 minutes, drain and finely chop.

Combine the filling ingredients in a bowl and set aside.
Cut a round rice paper sheet into quarters. Place the cut rice paper on a
flat surface. With a pastry brush, paint beaten egg over the entire
surface of the rice paper piece. Before filling, wait for the egg mixture
to take effect, softening the wrappers; this take about 2 minutes. When
you become adept at this, you can work on several wrappers at a time. When
the wrapper looks soft and transparent, place about one teaspoon of
filling near the curved side, in the shape of a rectangle. Fold the side
over to enclose the filling and continue to roll. After filling all the
wrappers, pour the oil into a large frying pan, put the spring rolls into
the cold oil, turn the heat to moderate, and fry for 20 to 30 minutes
until a lovely golden brown. (This is a special method of keeping spring
rolls crisp.)

Barbequed Pork Ribs

Original recipe yield: 10 servings

PREP TIME	20 Min
COOK TIME	1 Hr 20 Min
READY IN	3 Hrs 40 Min

INGREDIENTS

• 5 pounds pork spareribs, cut into serving size pieces
• 1/2 cup butter
• 1 medium onion, chopped
• 1 tablespoon minced garlic
• 1/2 cup distilled white vinegar
• 1 cup water
• 1 cup ketchup
• 1 cup hickory smoke flavored barbeque sauce
• 1 lemon, juiced
• salt and pepper to taste

DIRECTIONS

1. Place ribs in large skillet or roasting pan. Cover with lightly salted water, and bring to a boil. Reduce heat to low, and simmer for 1 hour, or until meat is tender, but not quite falling off the bone. Remove from heat, and drain.
2. Place the boiled ribs in a roasting pan, and cover with sauce. Cover, and refrigerate for at least 2 hours.
3. Melt butter in a saucepan over medium heat. Cook the onion and garlic in butter until the onion is tender; remove from heat. In a blender, combine 1 cup water, vinegar, ketchup, barbeque sauce, and lemon juice. Pour in the melted butter mixture, and puree for 1 minute. Pour into a saucepan, and season to taste with salt and pepper. Bring to a boil, then remove from heat.
4. Preheat grill for medium-high heat.
5. Brush grill grate with oil. Grill ribs for 10 to 20 minutes, or until well browned, basting with sauce and turning frequently.

Cheesecake

Prep Time: 1 hour, 20 min.
Serving: 8-10

Ingredients:

1 3/4	cups graham cracker crumbs
1/3	cup butter
1/2	cup sugar
1 1/4	cups sugar
24	ounces cream cheese
2	teaspoons vanilla
3	eggs
1	teaspoon lemon juice
1	cup sour cream
2	tablespoons sugar
1	teaspoon lemon juice

Instructions:

1. CRUST:.
2. Combine 1st 3 ingredients and press crust into springform pan.
3. FILLING:.
4. Mix ingredients #4 to #8 until smooth; pour into crust.
5. Bake at 350 unti lthe cake does not jiggle (35-40 minutes).
6. TOPPING:.
7. Combine last 3 ingredients; mix until smooth.
8. Spread over top of baked cheesecake.
9. Place back in oven for 5 minutes.

MFK Fisher's Oysters Rockefeller

Prep Time: 5 min.
Cook Time: 5 min.
Servings: 2

Description
Jules Alciatore of Antoine’s Restaurant in New Orleans invented this insanely rich appetizer in 1899; the original recipe remains a family secret today. It is much imitated; this version is adapted from M.F.K. Fisher’s Consider the Oyster, 1941.

Ingredients

2 dozen oysterss on the half shell

4 cups coarse salt, such as ice cream salt

1 cup oysterliquid

1 cup plain water

1/4 cup shallots

1 small sprig fresh thyme

2 cups fresh spinachleaves

1/2 cup chopped celery

1 cup unsalted butter

1 Tbsp. Worcestershire sauce

1 oz. herbsaint liquor(optional)

1/2 cup ground, toasted bread crumbs

Instructions
Preheat broiler. Pour a ½-inch-deep bed of salt on ovenproof platters and heat under broiler. Place oysters in shells on hot salt and broil for five minutes.

Finely mince vegetables and thyme, or pulse together in food processor. In a saucepan, boil oyster liquid and water for five minutes, add vegetables, and simmer for 20 minutes or until thick. Stir in butter, Worcestershire, and herbsaint; spoon sauce over the oysters. Sprinkle with breadcrumbs, return to broiler, and heat til crumbs brown and sauce sizzles. Serve immediately.

Rigatoni with Grilled Sausages, Peppers and Onion

Prep: 35 min.

Grill: 28 min.

Ingredients

• 1 yellow bell pepper, quartered
• 1 green bell pepper, quartered
• 1 large sweet onion, (such as vidalia), cut into 1/2-inch-thick slices
• 1 tablespoon plus 2 teaspoons vegetable oil, divided
• 1-1/2 teaspoons salt, divided
• 2 pounds fresh tomatoes, halved
• 1 pound sweet Italian sausage links (pricked with fork)
• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• 1/4 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper
• 1 pound dried rigatoni or corkscrews, cooked according to package directions.

Directions

1. Heat grill.

2. Toss peppers and onion slices with 2 teaspoons of the vegetable oil and 1/2 teaspoon of the salt. Grill over medium-hot* heat 8 to 15 minutes or until evenly charred and tender, turning occasionally.

3. Remove peppers and place in a resealable plastic storage bag; seal and cool slightly. Transfer onions to a large serving bowl.

4. Toss tomatoes with remaining 1 tablespoon vegetable oil and 1/2 teaspoon of the salt, grill 5 to 10 minutes or until evenly charred.

5. Meanwhile, remove peel from peppers; add to bowl with onions. Chop tomatoes and stir into vegetables.

6. Grill sausages, turning occasionally, 15 to 20 minutes or until evenly browned and cooked through. Slice sausages; transfer to bowl. Stir in olive oil, garlic, remaining 1/2 teaspoon salt, thyme and pepper. Toss with hot rigatoni. Makes 6 servings.

*Note: To test for medium heat, you should be able to hold your hand over the coals at the height of the food for 4 seconds before you have to pull away.

Pasta with Shrimp and Peas

Makes 6 servings

Start to Finish: 35 minutes

Ingredients

• 1 tablespoon butter or margarine
• 2 large cloves garlic, minced
• 1 pound peeled and deveined medium shrimp
• Salt
• 1 bottle (6 oz.) clam juice
• 1 cup heavy or whipping cream
• 1 package (10 oz.) frozen peas
• 1/4 teaspoon freshly ground black pepper
• 1 pound dried angel-hair pasta
• Grated peel of 1 lemon

Directions

1. Bring large pot of water to boil over high heat.

2. Meanwhile, heat butter in large skillet over medium-high heat. Add shrimp and garlic; sprinkle with 1/4 teaspoon salt and cook, stirring, until shrimp turn opague, 2 minutes. With slotted spoon, transfer shrimp to small bowl.

3. Add clam juice to skillet and bring to boil; boil 3 minutes. Stir in peas, cream, 1/2 teaspoon salt, and the pepper; return to boil and boil 2 minutes.

4. Meanwhile, add 1 tablespoon salt and pasta to boiling water. Cook just until pasta is tender, 3 to 4 minutes. Drain.

5. Stir shrimp and lemon peel into sauce. Toss with hot pasta. Makes 6 servings.

Savory Spiced Pork

Prep: 10 min.
Marinate: 24 hours
Roast: 55 min.

Ingredients

• Water
• 1/4 cup sugar
• 1/4 cup kosher salt
• 1/4 cup pickling spice
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon red pepper flakes
• 4 cloves garlic, peeled
• 1 (3 lb.) boneless pork loin roast, trimmed
• Cherry-Onion Marmalade (recipe follows)

Directions

1. In saucepan, combine 1 cup water, the sugar, kosher salt, pickling spice, fennel seeds and red pepper. Bring to boil; simmer 2 minutes. Cool. Pour into large resealable plastic storage bag. Add 3 cups water, pork and garlic; seal. Refrigerate 24 hours.

2. Drain and rinse pork. Let stand at room temperature 1 hour before roasting.

3. Heat oven to 400 degrees F. Place pork in shallow pan and roast for 55 minutes or until meat thermometer reaches 155 degrees F. Cool to room temperature. Slice thin and serve with Cherry-Onion Marmalade. Makes 8 servings.

Cherry-Onion Marmalade: In bowl dissolve 1 teaspoon salt into 1/2 cup water. Add 1/2 cup minced onion; let stand 30 minutes. Drain. Meanwhile, in saucepan combine 1/2 cup dried tart cherries, 1/2 cup orange juice, 1/4 cup water, 2 tablespoons dry sherry and 1-1/2 teaspoon chopped orange peel. Bring to boil; reduce heat and simmer 15 to 20 minutes or until 2 tablespoons liquid remain. Combine 1 cup red currant jelly, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard and 1/2 teaspoon freshly ground black pepper in bowl. Stir in cherry mixture and drained onions. Makes 2 cups.

Make-Ahead Tip: To make ahead, refrigerate pork in the sugar mixture up to 3 days. To roast the pork ahead, roast as directed. Wrap and refrigerate up to 24 hours.

Sweet Potato Souffle

Original recipe yield: 8 -10 servings

PREP TIME	20 Min
COOK TIME	35 Min
READY IN	55 Min

INGREDIENTS

• 3 cups mashed sweet potatoes
• 3/4 cup white sugar
• 1/3 cup butter, softened
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup flaked coconut
• 1/3 cup all-purpose flour
• 1 cup packed brown sugar
• 1 cup chopped walnuts
• 1/3 cup melted butter

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk. Spoon into a 2 quart oven proof baking dish.
3. Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes.
4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.

Hot Crab Dip

Original recipe yield: 5 cups

PREP TIME	10 Min
COOK TIME	30 Min
READY IN	40 Min

INGREDIENTS

• 2 (8 ounce) packages cream cheese, softened
• 4 tablespoons mayonnaise
• 2 cups shredded Cheddar cheese
• 2 (6 ounce) cans crabmeat
• 1 1/2 tablespoons fresh lemon juice
• 2 teaspoons hot sauce
• 2 tablespoons Worcestershire sauce
• paprika, for garnish

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix the cream cheese, mayonnaise, Cheddar cheese, crabmeat, lemon juice, hot sauce and Worcestershire sauce. Transfer to a shallow 9x13 inch baking dish. Garnish with paprika.
3. Bake in the preheated oven 30 minutes, or until golden brown and bubbly.

Thanksgiving Cheese Ball

Original recipe yield: 8 servings

PREP TIME	15 Min
READY IN	4 Hrs 15 Min

INGREDIENTS

• 8 ounces cream cheese
• 4 ounces sharp Cheddar cheese
• 2 ounces crumbled blue cheese
• 2 tablespoons grated onion
• 1 clove garlic, minced
• 4 dashes Worcestershire sauce
• 1 (2.25 ounce) can green olives
• 1/2 cup chopped pecans

DIRECTIONS

1. In a food processor, mix the cream cheese, Cheddar cheese, blue cheese, onion, garlic, and Worcestershire sauce. Process until well blended. Add olives, and pulse into small chunks.
2. Shape the mixture into a ball, and roll in the chopped pecans to coat. Wrap in plastic, and chill at least 4 hours in the refrigerator.

Sugar Coated Pecans

Original recipe yield: 1 pound (12 servings)

INGREDIENTS

• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup white sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

DIRECTIONS

1. Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
3. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
4. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.

Oranged Cranberry Sauce

INGREDIENTS

• 2 pounds cranberries
• 2 tablespoons orange zest
• 3 cinnamon sticks
• 1 pint orange juice
• 2 cups packed brown sugar
• 2 cups water

DIRECTIONS

1. Place the cranberries, grated orange rind, cinnamon, orange juice, brown sugar and enough water to cover cranberries in a saucepan. Bring mixture to a boil over high heat. Immediately turn heat down and simmer for about one hour or until the sauce has thickened. Taste for sweetness and adjust with additional sugar if necessary. You can not overcook, so continue cooking until you have a good thick consistency. Let mixture cool a bit then refrigerate in a covered container.

Yields 4 cups, approx. 64 servings.

A Simply Perfect Roast Turkey

PREP TIME	30 Min
COOK TIME	4 Hrs
READY IN	4 Hrs 30 Min

YIELDS 24

INGREDIENTS

• 1 (18 pound) whole turkey
• 1/2 cup unsalted butter, softened
• salt and freshly ground black pepper to taste
• 1 1/2 quarts turkey stock
• 8 cups prepared stuffing

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
2. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
3. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours.
4. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.