Ingredients:

• 1 2/3 oz (50 ml) tequila
• 2/3 oz (20 ml) freshly squeezed lemon juice
• 2 teaspoons clear honey

Ingredients:

• 1 oz (30 ml) white rum
• 1/3 oz (10 ml) triple sec Cointreau
• 1/3 oz (10 ml) blue Curacao liqueur
• 1 oz (30 ml) freshly squeezed lime juice
• 1/3 oz (10 ml) gomme syrup
• 2 oz 960 ml) pineapple juice

Ingredients:

• 2 pounds (960 g) veal shoulder,cubed
• 1 tablespoon paprika
• 1/4 cup (60 g) cornstarch
• 1/4 cup (60 ml) vegetable oil
• 2 large yellow onions,peeled and chopped
• 1 teaspoon granulated sugar
• 2 large tomatoes,skinned and chopped
• 1/2 teaspoon chili powder
• 1/2 teaspoon caraway seeds
• bouquet garni
• 1 red bell pepper,seeded and chopped
• 2 teaspoons salt
• freshly cracked black pepper
• monosodium glutamate

Ingredients:

• 5 pork loin chops
• 2 tablespoons vinegar
• 1/4 cup (60 g) tomato ketchup
• 1/4 cup (60 g) thick fruit sauce
• 2 teaspoons soy sauce
• 1/4 cup (60 ml) vegetable oil
• 1 large yellow onion,peeled and chopped
• 2 tablespoons brown sugar
• 2 tablespoons cornstarch
• 3/4 cup (180 ml) water

Ingredients:

• 4 pounds (2 kg) boneless and skinless chicken pieces
• 1/3 (80 ml) cup vinegar
• 1 bay leaf
• 3 cloves
• 1/4 teaspoon freshly grated nutmeg
• 1 yellow onion,peeled and sliced
• 2/3 cup (160 g) sour cream
• salt and freshly ground black pepper
• 2 1/2 cups (625 ml) water

Ingredients:

• 1 cup (250 ml) olive oil
• 2 cloves garlic,peeled and crushed
• 1 pound (480 g) eggplant,thinly sliced
• 2 pounds (960 g) tomatoes,thinly sliced
• 1 pound (480 g) zucchini,thinly sliced
• 4 green or red bell peppers,seeded and thinly sliced
• 1 2/3 cups (330 ml) dry white wine
• salt and freshly ground black pepper to taste

Cooking Method: 

1. Heat olive oil in a large nonstick skillet.
2. Add crushed garlic and cook,stirring,until lightly browned.
3. Add remaining vegetables and cook,stirring,until lightly browned.
4. Transfer cooked vegetables to deep,heavy saucepan,reserving olive oil.
5. Pour olive oil over vegetables and season with salt and black pepper.
6. Pour over dry white wine and simmer over low heat for 1 hour.Do not stir.
7. Serve white wine ratatouille with white or red wine.

Ingredients:

• 1/4 cup (60 g) unsalted butter,melted
• 3 slices bacon,chopped
• 1 carrot,peeled and chopped
• 1 stalk celery,chopped
• 1 yellow onion,peeled and sliced
• 1/2 cup (125 g) all-purpose flour
• 2 1/2 cups (725 ml) beef stock
• 4 mushrooms,washed and sliced
• 1/2 cup (125 g) tomato paste
• 1 bouquet garni
• 1/4 cup (60 ml) sherry
• salt and freshly ground black pepper to taste