Chilled Spring Rolls Recipe

2 green onions
5 cups bean sprouts (10 ounces)
10 cooked fresh crab legs (each about 2 inches long) -- shelled OR 10 imitation whole crab legs (each about 2 inches long)
1 teaspoon sesame oil
10 leaf lettuce leaves
10 ready-to-eat spring roll skins (8 1/2 inches square)
1/3 cup chopped fresh cilantro

Honey Sichuan Sauce -- (recipe follows)
1/3 cup honey
1/3 cup chili puree

Procedure : Cut green onions into 2-inch pieces; cut pieces lengthwise into thin strips. Mix green onions and bean sprouts; divide mixture into 10 equal parts. Sprinkle crabmeat pieces with sesame oil. Tear each lettuce leaf into 3-inch squares. Place 1 lettuce square on center of 1 spring roll skin. (Cover remaining skins with plastic wrap to keep them pliable.) Place 1 part bean sprout mixture on lettuce; top with 1 crabmeat piece and 1 1/2 teaspoons cilantro. Fold bottom corner of spring roll skin over filling, tucking the point under. Fold in and overlap the 2 opposite corners. Brush fourth corner generously with cold water; roll up to seal. Repeat with remaining spring roll skins. (Cover filled spring rolls with plastic wrap to keep them from drying out.) Cover and refrigerate at least 2 hours but no longer than 8 hours. Cut in half if desired. Serve with Honey Sichuan Sauce.

HONEY SICHUAN SAUCE: Mix ingredients.

Chicken-Artichoke Toss Recipe


3 cups uncooked radiatore (nugget) pasta (9 ounces)
1 (6 ounce) jar marinated artichoke hearts -- undrained
1 pound skinless boneless chicken breast halves -- cut into 1/2-inch slices
3 cups sliced mushrooms (8 ounces)
1 (7 ounce) jar roasted red peppers -- sliced
3/4 cup chicken broth
1/2 cup dry white wine (or nonalcoholic) OR 1/2 cup apple juice
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh parsley

Procedure :
Cook and drain pasta as directed on package. Drain liquid from artichokes into 10-inch skillet; heat over medium-high heat. Cook chicken in liquid 3 minutes, stirring occasionally. Stir in mushrooms. Cook 4 to 6 minutes, stirring occasionally, until chicken is light brown and no longer pink. Stir in artichokes and peppers. Shake broth, wine, cornstarch, salt and pepper in tightly covered container. Gradually stir into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Toss with pasta. Sprinkle with parsley.

Risotto with Green Asparagus Recipe

You'll Need:

1 pound green asparagus
1 pound arborio ( Italian ) rice
2 ounce butter
1 small onion finley chopped
1 ounce grated parmesan cheese
1/4 cup white wine
Salt & pepper to taste

Clean asparagus and blanch them in lightly salted boiling water
Save the water for the rice
Cut 3 inches off asparagus tips & split them in half
Chop the rest of the asparagus
Fry onion lightly in 1oz butter
Add rice & let it brown slightly
Add wine, two cups of the asparagus water for each cup of rice
Add chopped asparagus
Let rice cook stirring constantly, if necessary add more water
When the rice is cooked, add salt & pepper to taste
Add rest of butter, top with asparagus tips and cheese

Orange Cake Recipe

You'll Need:
100 grams butter
Juice of 2 oranges and grated peel
100 grams grated almonds
250 grams flour
9 grams baking powder
2 egg white beaten until foamy
1/2 tsp. salt.

Mix all ingredients slowly, eggs last, fill mass in buttered baking form, bake in 375F preheated oven for 45 min.

Pineapple Flamb Recipe

You'll Need:
8 slices pineapple
4 tbsp butter
4 tbsp sugar
3/4 cup pineapple juice
1 tsp ground coffee
1/2 cup ron
1/2 cup almonds grated and roasted.

Procedure :
Heat butter in pan, saute pineapple both sides slightly, add juice, sugar & coffee let simmer for a minute, add ron and flamb. Place on dish & sprinkle with almonds.