Ingredients:

• vegetable oil
• 1/4 cup (60g) finely chopped yellow onion
• 1/4 cup (60 g) finely chopped green pepper
• 1 1/2 pounds (750 g) lean ground beef
• 1 large egg.beaten
• 3/4 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 1/2 pound (250 g) mushrooms,sliced
• 2 tablespoons all-purpose flour
• 2 cups (500 ml) water
• 8 oz (240 g) package pasteurized process cheese spread,sliced
• 2 tablespoons dry sherry

Cooking Method:

Ingredients:

• 1/4 cup (60 ml) orange-flavored liqueur
• 1/4 cup (60 ml) freshly squeezed orange juice
• 2 tablespoons brandy
• 1 pound fresh strawberries,cut into halves
• 1/2 cup (125 g) heavy (double) cream
• 1 1/2 tablespoons caster(superfine) sugar

Cooking Method:

1. In a small mixing bowl,combine liqueur,orange juice and brandy.Mix well.
2. Add halved strawberries to brandy mixture.Refrigerate for 1 hour,spooning liquid over strawberries occasionally.
3. In another mixing bowl,whisk double cream until frothy.Stir in caster sugar and beat until soft peaks form.
4. Spoon strawberries into sherbet dishes and top with whipped cream.
5. Serve immediately. More dessert recipes>>>>

Ingredients:

• 3 tablespoons water
• 2 teaspoons ascorbic-acid mixture for fruit
• 4 large bananas,peeled and sliced crosswise into thirds
• 1 package wooden ice cream-bar sticks
• 1/2 cup (125 g) shredded coconut
• 1/2 cup (125 g) toasted shredded coconut
• 6 oz (180 g) package semisweet-chocolate pieces
• 2 tablespoons oil

Cooking Method:

1. In a large mixing bowl,combine water and ascorbic-acid mixture.
2. Mix well until dissolved. Gently toss bananas in mixture until well coated. 
3. Insert wooden stick about 1-inch (2.5 cm) deep into end of each banana piece. 
4. Arrange on cookie sheet.Refrigerate until firm (for about 45 minutes). 
5. Meanwhile,place each kind of coconut on a small plate. 
6. In double boiler,over hot,not boiling water,melt chocolate pieces with oil,stirring occasionally. 
7. Pour mixture into pie plate. 
8. Remove frozen bananas from freezer and quickly roll in chocolate mixture.
9. Roll half bananas in shredded coconut and another half in toasted shredded coconut. 
10. Return banana pops to cookie sheet and refrigerate for 30 minutes.

Ingredients:

• 1 large orange
• 2 large boneless and skinless chicken breasts,cut into 1 1/2 inch (3.7 cm) pieces
• 1 tablespoon soy sauce
• 1 tablespoon dry sherry
• 4 green onions,cut into 2 inches (5 cm) pieces
• 1/4 teaspoon crushed red pepper
• 1 teaspoon minced ginger
• 2 1/2 teaspoons cornstarch
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1/2 cup 9125 ml) freshly squeezed orange juice
• 1/4 cup (60 ml) salad oil

Cooking Method:

1. Using a vegetable peeler,cut peel from orange into 1 1/2 inches (3/7 cm) pieces,being careful not to cut into white membrane.
2. Cut pieces into 1 1/2 inches (3.7 cm) long strips.on a small cookie sheet,let peel dry slightly in 200 F oven 30 minutes.
3. In a mixing bowl,combine chicken,soy sauce,sherry,green onions,red pepper,salt and orange juice.Mix well,then cover and refrigerate both for 1 hour.
4. Heat oil in a large nonstick skillet.
5. Add orange orange peels and,using slotted spoon,stir-fry until crisp and edges are slightly browned.Pat dry with paper towels.
6. In the same oil,over high heat,stir-fry chicken mixture until chicken pieces are tender. 
7. Stir orange-juice mixture,then add chicken and stir-fry until mixture lightly thickened and coats chicken pieces.
8. Transfer onto serving platter,sprinkle with orange peels and serve.More chicken recipes>>>>

Cooking Method:

1. Wash potatoes and pat dry with paper towel.
2. Wrap potatoes in aluminum foil.
3. Place in slow cooker.
4. Cover slow cooker and cook on low-heat setting for 8 hours.

Ingredients:

• 2 large skinless and boneless chicken breasts,cubed
• 1 tablespoon cornstarch
• 2 tablespoons dry sherry
• 3/4 teaspoon peeled and minced ginger
• 1/8 teaspoon monosodium glutamate
• 1/3 cup (80 ml) salad oil
• 3/4 cup California walnuts
• 15 oz (450 g) can Chinese straw mushrooms,drained
• 8 1/2 oz (235 g) can bamboo shoots,drained
• 1/4 pound (120 g0 snow peas

Cooking Method:

1. Using a sharp knife, slice across width of chicken breasts to make very thin pieces.
2. In a mixing bowl,combine chicken,cornstarch,sherry,ginger,momsodium glutamate and 1/4 teaspoon salt.Mix well.
3. heat salad oil in a large nonstick skillet.Add California walnuts and cook,stirring,until lightly browned.
4. Remove browned walnuts from skillet,reserving cooking oil.Pat dry with paper towel.
5. Add mushrooms and stir-fry,bamboo shoots,snow peas and 1/2 teaspoon salt until peas are tender and crisp.
6. Transfer cooked vegetables to medium bowl,reserving cooking oil.
7. In remaining oil,stir-fry chicken mixture until chicken is tender.Stir in cooked vegetables.
8. Transfer onto warm serving platter.
9. Sprinkle with walnuts and serve.More chicken recipes>>>

Ingredients:

• 6 large veal cutlets
• 2 large eggs,beaten
• 1 1/4 teaspoons salt
• 1/2 teaspoon coarsely ground black pepper
• 1/3 cup (80 g) all-purpose flour
• 1 1/2 cups (370g) dried bread crumbs
• 1/2 cup (125 g) unsalted butter,melted
• 2 lemons,cut into wedges

Cooking Method:

1. On cutting board with meat mallet,pound veal cutlets to about 1/8 inch ( 3 mm) thickness,turning once.
2. In a mixing bowl,combine beaten eggs with seasoning.Mix well.
3. On a waxed paper,place all-purpose flour;on another sheet place the bear crumbs.
4. Dip veal in flour,then in eggs,then coat with bread crumbs.
5. Heat 1/4 cup butter in large nonstick skillet.
6. Working in a batches<fry veal cutlets for 3-4 minutes on each side until brown,adding butter as needed.
7. Remove fried Wiener schnitzel from the heat and transfer into serving platter.
8. Garnish with lemon wedges and serve.