Ingredients:

• 1 pound (480 g) white fish fillets,skinless and boneless
• 2 large fish heads (snapper or cod)
• 5 pints (5 L) water
• 1 large yellow onion,peeled and chopped
• 1 teaspoon dried oregano
• 2/3 cup (160 g) long-grain rice
• 2 egg yolks
• freshly squeezed juice of 2 lemons
• grated zest of 1 lemon
• salt and freshly ground black pepper

Cooking Method:

1. In a large saucepan,combine water,fish fillets and fish heads.
2. Add chopped onion and dried herbs.
3. Bring to a boil over high heat,then reduce heat to low and simmer,covered,for 30 minutes.
4. Strain off the stock,squeezing the fish pieces to obtain the utmost possible anount of juice before discarding.
5. Reheat the stock and stir in rice.
6. Simmer over low-heat for 20 minutes.
7. In a mixing bowl,whisk egg yolks,using a whisker.
8. Gradually add lemon juice,stirring with fork until well blended.
9. Spoon some of the hot soup into egg mixture,then stir into the gently simmering soup.
10. Stir in half of lemon zest and simmer for a further 5 minutes.
11. Season with salt and black pepper.
12. Serve Greek fish soup with a light sprinkling of lemon zest on each portion.More soup recipes>>>>

Ingredients:

• 1 pound (480 g) young carrots,sliced into 1/2-inch (1.25 cm) thick
• 5 cups (1.25 L) chicken stock
• 3 cloves garlic,peeled and crushed
• 2/3 cup (160 g) cream
• salt and freshly ground black pepper
• fresh chopped parsley

Ingredients:

• 2 tablespoons brown sugar
• 3 garlic cloves,peeled and crushed
• 2 teaspoons chili powder
• 2 teaspoons paprika
• 3 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 4 pork steaks

Cooking Method:;

1. In a mixing bowl,combine all ingredients,except meat.
2. Mix well to form a paste.
3. Dip pork steaks into the mixture.Set aside for overnight.
4. Preheat halogen oven to 500 F (250 C).
5. Place marinated steaks on the grill rack of turbo oven.Grill on both sides until done.
6. Serve balsamic steaks with baked potatoes.

Ingredients:

• 6 large eggs,beaten
• 3 oz (90 ml) double (heavy) cream
• 1 small yellow onion,peeled and finely chopped
• 1 pound (480 g) tin salmon,flaked
• 2 1/2 oz (75 g) watercress,chopped
• freshly ground black pepper
• sea salt
• 1/2 teaspoon freshly grated nutmeg

Ingredients:

• 2/3 oz (20 ml) vodka
• 2/3 oz (20 ml) gold tequila
• 2/3 oz (30 ml) light rum
• 2/3 oz (20 ml) Plymouth gin
• 2/3 oz (20 ml) triple sec Cointreau
• 1 oz 930 ml) freshly squeezed lime juice
• dash of gomme syrup
• dash of melon liqueur

Ingredients:

• 2 pounds (960 g) beef tenderloin,sliced
• 1/2 pound (240 g) bean curd,broiled for 1-2 minutes and cut into 2-inches (5 cm) lengths
• 10 scallions,cut diagonally into 2-inches (5 cm) lengths
• 1/2 pound (240 g) Savoy cabbage,cut into 3-inches (7.5 cm) strips
• 6 dried mushrooms,soaked in warm water for 20 minutes and drained
• 1/4 cup (60 g) soy sauce
• 2 tablespoons sake
• 1 tablespoon granulated sugar
• 1/2 cup soup stock (Japanese soup stock my be bought from most large food stores or from Chinese grocery stores Ask for dried soup powder in packages.)
• pinch monosodium glutamate
• suet to grease pan