Wussie Wings

To all of you that want all those great fingerfoods but cant handle the kick that usually comes with it (just like me)
- 1 Bag of frozen, unseasoned Winglettes (or fresh)

- 1 stick of butter

- Frank's Hot Sauce and some Habanero or Jalapeno sauce (optional)

- Honey

- Garlic Powder, Salt, Pepper, ground Ginger, Curry Powder, Paprika Powder










- Defrost chicken

- melt butter in microwave, add a good amount of hot sauce (to taste) and a little of the Habanero Sauce (more if you want Spicy Wings instead of Wussie Wings.. haha)

- Add a couple of big squeezes of honey

- Season with pepper, salt, paprika, curry, ginger and lots of garlic powder

-Mix well.

-Brush both sides of the chicken and arrange (meaty side up) on a broiler pan, so the grease can drip down and the chicken wont sit in it ...

****(Now, I use a gas oven.. so cooking might vary with your stove)*****

Preheat oven to 400 degrees.

Turn on broiler and put the chicken under the broiler flame until the top of the chicken is nice dark and crusty, then turn of the broiler and move the chicken to the middle of the oven to finish baking.

Brush chicken at this point again with the marinade.

Bake for 45 minutes, brushing one more time towards the end of the cooking time.

Use the rest of the mariande (if there is any left) to lightly brush it again after you take it out of the oven

Serve with fries or by itself... yummmm!

TIP: line the bottom of the broiler pan with aluminum foil for easy clean up and spray the top heavily with cooking spray so the chicken wont stick

Old Bay Pasta, so easy and oh so good!!

- 1 Box of Pasta of Choice (I like Linguini or Fettuchini for this)

- Shrimps and Sea Scallops, amount to taste, I would say that 1 1/2 cups each for 4-6 servings is enough .. I eyeball it and just add what I think I want

- Heavy whipping cream, 2-3 cups

- white cooking wine, about 2 cups

- Old Bay Seasoning, minced garlic (or garlic powder), salt and pepper









Cook pasta according to package directions, drain.

Put cream into a large frying pan (or pot) and heat over medium heat.
When it starts warming up, add cooking wine.
Add some salt and pepper and a bunch of old bay. Bring to a light simmer for a few minutes then taste ... add more seasoning if required.

Add seascallops to the sauce, let cook for 1 minute then add shrimps. Cook for about 4-5 minutes until shrimps turn pink.


Mix sauce with pasta and serve.

Stuffed Pork Roast

- Pork Roast

- Half a bag of fresh spinach

- Fresh herbs (thyme, parsley, rosemary)

- sour cream (or mascarpone cheese with some cream)

- a little cooking sherry (optional)

- Stuffing Mix (eyeball it, I think I had about 2 cups_

- salt, pepper, minced garlic (or garlic powder)

- bacon slices (optional)

Slice pork in a circular way to create a long piece of pork. That doesnt have to be perfect. Roll it back up and fry pork in some oil to get the outside nice and brown.

While pork cools, sautee the spinach in some olive oil and garlic, salt and pepper. Chop it up with the fresh herbs and put into a bowl.

Add breadcrums and enough sour cream to be able to mix it all nicely (if you arent worried about the fat, I recommend mascarpone cheese with some cream mixed in instead)

Add cooking sherry, just enough to keep the mixture nice and thick.. make sure it doesnt get runny

Open up the pork and spread the spinach-stuffing mixture generously on the pork then roll up tight. Put seam down (or tie it up if you want) into a roasting pan.

If you decide to use the bacon, wrap it around the pork, tugging it in underneath, so the pork is laying on it, holding the ends into place.

Bake at 350 degrees for about 1 hour, until internal temperature is 160 degrees.

Slice and serve with your favorite side dish

Herb Stuffed Chicken with Pesto-Cream Fettuchini

I made this dish up from beginning to end because I wanted to use the herbs I have in my garden and it came out so good. I will definitely make this one more often!

- 3 chicken breasts (or however many you need, adjust the amount of other ingredients then)

- 1 slice of cheese for each chicken breast (I used mozarella)

- a handful of fresh cilantro

- about 3 handful of fresh basil

- 3 Tablespoon of pinenuts or walnuts (I actually only had mixed nuts and picked the cashews and walnuts out)

- about 1 cup of parmesan cheese

- 1 glove of garlic (or more if you are a garlic lover)

- a handful of grape tomatoes (or yellow pear tomotoes if you are lucky to have them in the garden)

- olive oil

- spices of choice (I used pepper, salt, garlic powder, dried basil, paprika, oregano)

- about 1 cup of heavy cream

- about 1 cup of milk

- 1 TBL cornstarch

- 1 pack fettuchini pasta

Cut chicken breast open on the sides to create a pocket. Season the outsides of the chicken and rub it in well.

Stuff the chicken with plenty of cilantro, the slice of cheese, a little basil and some halfed grape tomatoes.

Put chicken onto a sprayed cookie sheet and preheat oven to 380 degrees. Bake chicken until internal temperture is 180 degrees, this will take about 20-30 minutes, depending on how thick your chicken is

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For the pesto put the basil, the nuts, about 4 TBL Parmesan cheese the glove of garlic and some olive oil into a blender and blend until it becomes a creamy texture, add oil if you need to. (I actually did this with my magic stick mixer)

Put the cream and milk into a saucepan and add the pesto to it. Add the rest of the parmesan cheese as well as spices until you have the taste you like. Bring to a slow boil, stirring well. Disolve the cornstarch in some water and add it to the sauce until your sauce has the desired consistency, careful it does not take much!!! Put sauce on low heat.

In the meantime cook fettuchini according to package directions.

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Serve the sauce over your pasta and chicken.

Guten Appetit!!

Taquitos

- 1 pack of asian pasta wrappers (meant for egg rolls or ravioli). It's an asian product in the produce aisle

- 3 chicken breasts

- about 2 cups of corn (I use frozen)

- 1 pack of tacco seasoning

- some tacco sauce (enchilada sauce would probably work just as fine)

Boil meat until cooked through. Pull apart and fry in a hot pan, add a little water and tacco seasoning, the corn and the tacco sauce and stir well, let it all cook together.

Now put a couple of spoonful of the filling onto a piece of wrap, start rolling, flip the sides up and finish rolling up. Put seam down into a sprayed baking sheet.

Repeat until all the filling is gone. Brush them all with some vegetable oil.

Bake at 425 degrees until golden brown (about 15-18 minutes)

Serve with sides of your choice (I did guacamole and tomatoes). Great even for kids as you can see

Grilled Chicken with Caprese Skewers and Lemon Pasta

For the Chicken:

- Chicken Breasts (however many needed.. I used boneless breast with rib meat)

- Seasonings: Pepper, Salt, Lemon Pepper, Garlic Powder, Paprika, a dash red pepper flakes

- Olive Oil

Season the chicken well and add some olive oil to it, rub the marinade well into the chicken and let marinade for several hours if you have the time.

Grill on medium heat until cooked through

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For the Skewers:

- Cherry Tomatoes

- Small Mozarella Balls, or a chunk of Mozarella, cubed

- Fresh Basil Leaves

- Pepper, Salt and Olive Oil

Stick tomatoe onto skewerm then basil then cheese and repeat this 3 times, having a tomatoe at the end. Season with salt and pepper and drizzle with olive oil. You can also drizzle some balsamic vinegar on it if you want

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For the lemon pasta:

- Pasta of choice, cooked, drained

- some lemon juice (amount depends on how sour you want it, I use just a few sprizzes for a hint of lemon

- about a cup of heavy wipping cream

- salt, lemon pepper, garlic powder

Mix pasta with the other ingredients over medium heat until it's well mixed and hot.

Greek low fat Chicken and Eggplant

For 3 Portions:

- 3 Chicken Breast

- 1 Eggplant, cut 3 slices off for the chicken (about 1/2 inch thick)

- 1 pack of low fat Feta Cheese (or regular if you dont go for the low fat version)

- a few Kalamata Olives

- Oregano, lots of Dill, Pepper, Salt, Paprika

- Farfalle Pasta

- 1/2 jar of marinara sauce (I use Bertolli Spicy Tomatoe with Basil)

- Chopped up leftover Eggplant

- Chopped fresh mushrooms (about 1/2 pack)

- a little grated cheese

- Olive Oil

Season the meat with spices listed above. Flatten chicken and sprinkle some Italian Bread crumbs over both sides.

Fry chicken in spray coated pan to just sear the outside, then take out and set aside.

Season Eggplant Slices with same spices and fry to sear outsides in a little olive oil.

Put Chicken on a cookie sheet (spraycoated), top with some feta cheese, then add the eggplant slices. Sprinkle some more breadcrumbs on it.

Last cut olives into slices and put on top of the eggplant, with a little more feta and a bit of grated cheese (I used grated parmesan)

Preheat oven to 380 degrees and bake chicken for about 20 minutes (depending on thickness of the chicken)

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In the meantime cook pasta al dente.

In the pan that you used to sear the meat, heat a little olive oil and add chopped eggplant and mushrooms, together with the same spices.

Fry for a couple of minutes then add the marinara sauce. Add leftover Feta, if there is any leftover.

Cook until veggies are nice and tender, serve over Farfalle Pasta

Best Chocolate Chunk Cookies

Ingredients
2 1/4 cups flour
1 teaspoon baking soda
3/4 cup packed brown sugar
1/2 cup butter, softened
1/2 cup shortening (I skipped the shortening and used 1 cup butter)
1/4 cup sugar
1 (4 ounce) package instant vanilla pudding
1 teaspoon vanilla extract
1/8 teaspoon almond extract
2 eggs, beaten
2 cups chocolate chunks (or chips)

1. Preheat oven 350 degrees.

2. Combine flour and baking soda.

3. In a large bowl beat brown sugar, sugar, butter, shortening, pudding mix, vanilla, and almond extract.

4. Mix until well blended.

5. Add eggs and mix well.

6. Beat in the flour mixture.

7. Stir in chocolate chips.

8. Drop by rounded teasponful and bake 10-12 minutes. I made the big version, used a ice cream scopper and baked for about 16 minutes

Easy baked Farfalle

- 1 jar of favorite pasta sauce (I use Bertolli Basil with Burgundy wine)

- 1 can of cream of mushroom soup (I was out and used cream of chicken

- 1-2 cups of frozen corn or peas or fresh mushrooms, or all of it

- about 1lbs ground beef

- spices: Basil, garlic powder, pepper flakes, salt, pepper, dried crushed onion, oregano

- 1 pack of Farfalle noodles (or other)

- Parmesan Cheese (optional)

- grated cheese to top

Fry the beef and add plenty of spices (listed above).

Add the jar of pasta sauce and the can of cream soup. Add veggies. Mix well and let it cook on medium heat for a few minutes.

Preheat oven to 390 degrees

Cook pasta according to package directions, minus a couple of minutes... until they are almost all the way cooked, but still a bit firm to the bite. Drain.

Spray Caserole dish with cooking spray and put sauce on the bottom. Top with some Parmesan cheese if wished.

Top with pasta, then again plenty sauce, a little Parmesan and another layer of pasta.

Finish with sauce, topped with plenty of grated cheese

Bake until cheese is melted and slightly browned in some areas.

This is a serious comfort food!!!

Greek Stuffed Pork Chops

- 3 thick Pork Chops (boneless)

- 4-6 oz Feta Cheese

- a few (about 6) Kalamata Olives

- Dill, salt, pepper, Garlic Powder

- Olive Oil

- Breadcrumbs

-3 toothpicks

Heat some olive oil in a frying pan and add pork chops into hot oil. Fry quickly on both sides to brown the meat from the outside, adding some dill and garlic powder while frying. Take out, let cool.

In the meantime mix Feta Cheese with cut up Olives, a generous amount of Dill and some Olive Oil as well as a few breadcrumbs (1/4 cup at the most). Smash it a bit so the cheese mixes well with the spices.

Cut the pork chops open from the side to form a pocket (cut in quite deep until you ALMOST come out the other side). Stuff the pockets with your cheese mixture and hold together with a toothpick.

Put the stuffed pork into a caserolle dish, loosely cover with aluminium foil and bake in preheated oven at 350 degrees for about 70 minutes.

Chicken and Sausage Jambalaya

This recipe makes quite a lot but its great the next day

- 2 small chicken breast (cut in bite siced pieces)

- 3/4 ring smoked sausage (sliced)

- 2 cups of rice

- 2 stalks celery (I was out so I used 1 zucchini)

- 1 pepper (color of your choice)

- 1 small onion (I skip that one)

- 3/4 jar tomatoe paste

- 1 can chicken broth

- 4 fresh tomatoes

- creole seasoning (or paprika, pepper, salt, cayenne pepper, parsley)

Fry the chicken until the outside is done, then add the sausage and cook until chicken is done. Add some creole seasoning while frying.

Set meat aside and cook rice. In the meantime chop celery and peppers and add to the pan. The oil from the sausage is great to fry the veggies in and gives them flavor. Fry shortly and then add tomatoe paste and let it cook down with the veggies, brown slightly. Now add chicken broth .

Cut tomatoes into chunks and add to the mix. Now put the meat back in. Add rice, mix well and let it cook until liquid is absorbed. Add hot sauce if you like it spicier

Herbed Chèvre Steaks

A fellow Nestie gave me the link to this and its awesome!!!

Ingredients:

Herbed Chèvre Topping:5 ounces peppercorn goat (chèvre) cheese, cut up

1 egg yolk (large)

1 1/2 teaspoons prepared horseradish

1 1/2 teaspoons chopped fresh chives

1 teaspoon chopped fresh thyme leaves

1/2 teaspoon cooking oil

6 beef tenderloin steaks (each about 4 ounces and at least 1 inch thick) .. I used NY Strip

Directions:

Herbed Chèvre Topping: Combine first 5 ingredients in medium bowl. Makes about 3/4 cup topping.

Heat cooking oil in large frying pan on medium-high. Add steaks.

Cook for 2 to 3 minutes per side until browned.

Transfer to ungreased baking sheet with sides. Spread about 2 tablespoons topping on each steak. Bake in 375ºF oven for about 8 minutes for medium, or until desired doneness, and topping starts to brown.

Springrolls

- Springroll Wraps (you can find them in the fresh veggie shelf in the grocery store)

- chinese ingredients of your choice, I used rice noodles, peas, tofu, soy sauce and shitake mushrooms

Cook the ingredients together, let cool and cut in smaller pieces.

Fill the wrappers with the veggie mix and roll up tighly. Place seam side down onto a spray coated or greased cookie sheet

Brush the rolls thin with oil (sesame oil if you have it, otherwise just veggie oil)

Bake at (preheated) 425 degrees for 18 minutes or until slightly brown.

Serve with soy sauce to dip if desired

Tortellini with roasted Asparagus and Bacon

- Tortellini, amount you would use for 3 servings

- 6 - 7 strips of bacon (chopped)

- 1 pack of fresh green Asparagus

- 1 Zucchini (optional)

- salt, lemon pepper, garlic powder

Cook Tortellini according to package directions. in the meantime fry bacon in a pan until its starting to brown. Add veggies and season to taste. Fry until veggies are tender (I like to cover it for a while for more effective cooking)

Serve over Tortellini. So easy and soooooooo good!

Homemade Pizza

For the Dough:

- 2 1/4 cups all purpose or bread flour

- 1/2 teaspoon salt

- 1/2 teaspoon yeast

mix together, then add

- 3/4 cups of lukewarm water

- 3 Tblsp. Olive Oil

Mix into a light dough.... if its too sticky, add some flour.

Let rise in a warm place until about double in size. Devide in 2-3 pieces, roll out on a floured surface, transform to the hot stone (heated while preheating oven to 425 degrees)

Add toppings as desired.

Bake until crust and cheese are slightly browned. Enjoy!

White Chocolate and Raspberry Cheesecake

For the Crust:

-1 pack (about 8oz) of honey graham teddy's

- 3/4 stick of butter

For the Filling:

- 16 oz cream cheese (I used half fat free, half reduced fat)

- 2 eggs

- 1/4 cup lemon juice

- 1/4 cup whipping cream

- 3/4 cup sugar

- 80 gramm white chocolate (melted)

- 4 - 5 tablespoon raspberry jelly

Put graham crackers in a freezer bag and roll over it with rolling pin until crackers are completely broken apart (or use mixer)

Put crackers in a bowl and add softened butter, mix well do a cumbly mixture. Push mixture into a springform, make sure its in there nice and firm.

Add 3-4 tablespoon jelly onto the crust and spread evenly.

Mix the ingredients for the filling together (melt chocolate in a bowl, sitting in a pot with lightly boiling water until melted). Beat the ingedients with your electric mixer until nice and smooth. Pour filling into crust, over the jelly.

Heat the remaining jelly in the microwave for a few seconds to make it liquid and pour a little bit on top of the cake. Use a fork to create a marble pattern with the jelly.

Preheat oven to 325 degrees and bake cake for 45 minutes

Yummmmmmmmmmmmm!!!

P.S I served it with a bit of whipped topping and raspberry sauce, made from raspberries cooked with sugar and a hint of marsala, pushed through a strainer. But the cake really didnt need it, it just looked nice

Raspberry Glazed Cornish Hen

For the Hens:

-2 cornished hen's

- 1/2 sticks of butter

- 3 Tablespoon Raspberry Jelly

- Fresh Cilantro

- Pepper, salt

- Fresh Ginger (size of about two thumbs)

- Fresh garlic, about 4 cloves

- Balsamic Vinegar

Wash hens and pat dry.

Mix butter with some salt and pepper, chopped parsley, the raspberry jelly and the vinegar

Carefully pull skin off the hen to form a pocket. Put some of the butter in each pocket and "massage" the chicken to spread it under the skin.

Take a bunch of fresh cilantro, add sliced ginger and stuff into the hen

Tie the hen's legs together and put into roasting pan.

Spice hen with some pepper, salt and garlic

Add to the pan the fresh garlic (open by hitting on it ones with a knife), a few slices of fresh ginger and some white cooking wine (about 1 cup)

For the Glaze:

-1/2 bag of frozen raspberries

- About 1/2 cup of Balsamic

- about 2 quarter sized pieces of ginger, chopped

- 2 Tablespoon Olive Oil

- about 1/4 cup of Raspberry liquor (optional)

Combine ingredients in a small pot and cook on medium-low until raspberries are tender. Push through a strainer, so the seeds are "filtered" out

Brush the chicken generously with glaze and reserve the rest to glaze during baking.

Preheat oven to 380 degrees and bake for 1 hour. over loosely with aluminium foil for the first 30 minutes.

I served with roasted zucchini and asparagus and oven potatoes.

Easy Beef-Bean Chili

- 1 large can crushed tomatoes

- 1 regular can diced tomatoes with green chili's

- 1 can dark red kidney beans

- 1 can black beans

- about 1lbs lean ground beef

- fresh cilantro

- hot sauce or hot peppers (optional)

- 1-2 packs chili powder mix

- salt, pepper

- a cup or 1 can corn

- about 2 cups of diced peppers

Put all the ingredients together in a crockpot. Add 1 seasoning packet at first and add the second one if needed later. Add salt and pepper to taste.

Cook on low for about 8 hours.

Creamy Mushroom Chicken on Rice

- 2-3 chicken breasts, cut into bit sized pieces

- 1 pack of sliced mushrooms (I used champignons)

- 1 cup of corn or broccoli (optinal)

- 200ml cream

-100ml milk

- 2 cups white cooking wine or cooking Sherry

- Spices of choice (I use salt, pepper, garlic powder, minced onion, parsley)

- If available 1 pack of sauce mix, anything meant for white sauces, if not use cornstarch and more spices

Fry chicken on medium-high until just done and slightly browned, add mushrooms shortly before chicken is done. Add corn or broccoli if you are using it.

Pour in the wine or Sherry, letting it boil for a minute, then reducing heat to medium. Add cream (and if you have then sauce mix), milk and spices (to taste)

If you dont use sauce mix then mix a tablespoon of cornstarch with 2 tablespoon water and add that to the sauce to thicken. Let cook for a few minutes.

Serve over white rice.

Easy Lasagna

- 1 pack (about 1lbs) of lean ground beef

- 1 box of no boil lasagna plates

- 1 large can of tomatoe sauce or your favorite pasta sauce from a glass

- veggies of choice, I like to use a can of red beans and some fresh mushroom, or peas and corn, maybe some olives, fresh onions if desired

- 3/4 of a 16 oz container Ricotta (or sour cream) .. I use the fat free or low fat versions

- spices of choice, I use lots of basil, oregano, garlic powder or minced garlic, minced dried onions (if not fresh), pepper, salt, parmesan cheese

- Some grated cheese, as much as you like

Fry beef, breaking it up into small crumbs, adding fresh onions if you use them. Add spices (including some parmesan cheese) and Ricotta. Then add veggies. Cook on medium heat for about 5 min.

Spray coat your oven safe pan and spread tomatoe sauce on the bottom. Top with lasagna plates.

Add meat-veggy mix, them more tomatoe sauce and lasagna plates.

Repeat ones more, topping the last layer of lasagna plates with tomatoe sauce and grated cheese.

Preheat oven to the temp that the lasagna pack tells you and bake (loosely covered with aluminium foil) for 50 minutes, removing the foil after 40 minutes.

Baked Pears with Caramel Sauce

- 2 pears

- 8-10 teaspoon sugar (brown or white, whatever is preferred)

- 1/4 stick of butter (I use Imperial)

- few tablespoon of Marsala

Peel pears, cut in half and remove core. Put cut side down into a spray coated baking pan.

Add 2-3 thin slices of butter on top of each pear, as well as 2 -3 teaspoon of sugar. Top with a little Marsala, maybe 2 shotglasses. If desired you can also add a few tablespoon og whipping cream, it will make the sauce a bit thicker. I left it out in the picture above.

Preheat oven to 400 degrees and bake 40 minutes for a firm pear (recommended) or 20 minutes for a ripe pear. I loosely covered mine with foil for half the baking time.

Sprinkle with a little cinnamon if desired

Zigeunerschnitzel

A german favorite ....

- 2 Pork or Veal Schnitzel (the store didnt have them so I bought pork chops and hit them flat)

- 4 red peppers

- 1 small or medium onion (chopped)

- 1 pack sliced mushrooms (I used Portabella)

- 1 Tblspoon tomatoe paste

- Salt, pepper, garlic powder, paprika powder

- flour

- 200ml wine (1 glass)

Cut two of the peppers in half, remove seeds and put cut side down on a spray coated baking dish. Bake at 400 degrees until tender and skin looks wrinkled. Let cool and peel of skin, it should come off easily. Chop pepper meat into small pieces and set aside (will almost look like Salsa)

- Dip meat into flour and pat off over sink so it is only slightly coated, spice with paprika, salt and pepper.

- Fry with a little oil, take out and put it into a oven safe dish and keep it warm in the oven

- In the meantime add chopped onions to the pan, together with the mushrooms and the rest of the peppers (sliced). Fry on medium heat for a couple of minutes and then add the wine. Season with salt, pepper, garlic and paprika and let cook over medium heat until the pepper is just tender. Add roasted pepper "salsa" and stir.

- Put Porkschnitzel on a plate and serve sauce over it.

Usually this is served with french fries on the side, I made homefries instead.

Enchiladas

For 3 servings I use:

- 3 pieces of boiled skinless, boneless chicken breast (I boiled it sometimes during the day for about 30 minutes and then set it aside until I start cooking, but you can also boil it and keep working with it right away

- 1 can corn

- 1 pack tacco seasoning

- 1/4 cup sour cream (fat free is fine)

- grated cheddar or mexican cheese

- 1 can enchilada sauce (I use mild and then add hot sauce in dh's portion as he likes it spicy)

- For the side one pack of spanish rice and if you want guacamole and/or refried or black beans.

Pull boiled chicken into little pieces. Put into a heated frying pan, add tacco seasoning and fill the seasoning bag with water and add that (gives it just the right amount of water).

Mix it well and then add 1/3 to 1/2 a can of enchilada sauce,the sourcream and 1/2 can of corn.

Let it all cook together for a couple of minutes while stirring, turn off stove and stir in some cheddar cheese (however much you like)

Spoon filling onto soft tacco sized tortillas. Roll and arrange seam side down in spray coated baking dish (I prefer to use individual dishes and arrange it to the side of each to leave room to serve the rice in it)

Pour rest of the enchilada sauce over the enchiladas. Top with grated cheese.

Preheat oven to 350 degrees and bake enchiladas while preparing the rice (add rest of the corn to the rice when its just done).

The enchiladas will be done when your rice is done, all you basicly do is slowly heating them and melting the cheese.

Serve with your rice. Bon Appetit :)

Chinese Stir Fry

-1 pack of firm or extra firm tofu (or use chicken instead)

- 1/4 pack of frozen sliced carrots

- 1 head of broccoli (or one small frozen bag)

- 1 cup of frozen peas

- 1/2 jar of sprouts (or fresh)

- 1 pack of shitaki mushrooms.

- 1 cube of chicken broth

- soy sauce

- 2 teasp. corn starch

- 2 teasp. sugar

- 4 teasp. orange juice

- 2 tablespoon rice vinegar

- 1 large or 2 small packs of chinese noodles (or desired amount .. just wing the amount of veggies then)

- a little hot sauce

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Slice Tofu Horizontally, put on a cutting board with kitchen towels underneath and on top and put another cutting board on top to press all fluid out. Leave it like that while you lay out all other ingredients.

Cut Tofu into cubes (or chicken), spice with some salt and pepper and garlic powder and fry with oil in a wok until Tofu starts turning slightly brown (dont stirr too often)

Meanwhile cook or soak chinese noodles according to directions, then drain.

Take Tofu out and add broccoli, carrots and peas to Wok, together with 1 cup of water, the cube of chicken broth and a bit of soy sauce. Cover and let cook for a few minutes, add mushrooms and sprouts and finish cooking until JUST tender.

While this is cooking, mix cornstarch, juice, sugar and a couple of tablespoon of soy sauce and rice vinegar. Add to the veggies when they are just cooked. Spice with some more garlic powder and pepper (there is enough salt from the soy sauce. Add hot sauce to your taste.

Now add pasta, toss until well mixed and add tofu and carefully mix it all up.

It was so yummy!

German Cheesecake

For the Crust:

- 1 Egg

- 60 gramms sugar

- 65 gramms softened butter (about 3/4 stick)

- 200 gramms flour

- 1 pack vanilla sugar (if you cant get that, substitute with a few drops of vanilla extract)

- 2 teasp. Baking Powder

Mix all ingredients together, it may appear too dry at first, but keep working it and eventually the doug will come together.

Push evenly into a well greased sprinform, pulling the dough about 3/4 way up the sides (in the pics I pulled it too high, all the way up)

Poke a few holes into crust with a fork

Preheat oven to 355 degrees

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For the Filling:

- 3 eggs

- 250 gramms sugar

- 200 ml cream

- 1 pack vanilla sugar or a few drops of vanilla extract

- 2 packs of vanilla pudding powder (the COOKING kind, NOT mix and serve)

- 1kg containers of Quark (which you cant really get here, so use 2 containers of sour cream... they have about 454 gramms each in it, thats fine. Dont use the fat free in this case, its too thin, with sour crwam use regular)

Mix ingedients together in the order as listed above. Filling will be pretty thin.

Pour filling into crust, bake for 85 minutes.

Do NOT open the oven within the first hour of baking, your cake will deflate and become dry.

When done, the cake will appear like it has yello inside, a bit wobbely. Let it sit for a couple of hours, it will sink down and stiffen.

When cool remove sides of the springform. You can get it off the bottom of the form by turning it onto a plate and back, but if you havent seen it before I wouldnt recommend trying or the whole inside of the cake might be breaking out. Just leave it on and serve off of it.

Chicken Marsala

Tip up front: If you like enough sauce to use it on the pasta too instead of marina sauce, then double the ingredients for the sauce, that's what I did here

For 4 Servings:

-1/8 tsp black pepper
-1/4 tsp salt
-1/4 C flour
-4 chicken breasts, boned, skinless (5 ounces)
-1 Tbsp olive oil
-1/2 C Marsala wine
-1/2 C chicken stock, skim fat from top
-juice from 1/2 lemon

-1 pack sliced mushrooms ( I used Shitaky)
-1 Tbsp parsley, chopped

-Pasta of your choice

Mix together pepper, salt, and flour. Coat chicken with seasoned flour and slightly pat over the sink to get rid of excess flour.
In a heavy-bottomed skillet, heat oil. Place chicken breasts (if you want you can flatten them first... I did.. but keep in mind it will shorten cooking time) in skillet and brown on both sides. Then remove chicken from skillet and set aside.
To the skillet, add wine and stir until the wine is heated. Add juice, stock, and mushrooms. Stir to toss, reduce heat, and cook for about 10 minutes until the sauce is partially reduced.
Return browned chicken breasts to skillet. Spoon sauce over the chicken.
Cover and cook for about 5-10 minutes or until chicken is done.

Take out chicken, add some sauce and mushrooms to it and put the pasta into the pan with the remaining sauce and mushrooms, mix and serve