Sweet and Hot Pepper Chicken

Ingredients

• 1 tablespoon soy sauce
• 1 1/2 teaspoons dark soy sauce
• 1 1/2 teaspoons cornstarch
• 1 1/2 pounds boneless, skinless chicken breast, diced into 1-inch cubes
• 1/2 cup ketchup
• 1/4 cup chicken stock
• 1 tablespoon chili garlic sauce
• 2 teaspoons sugar
• 4 teaspoons vegetable oil
• 2 teaspoons minced ginger
• 2 teaspoons minced garlic
• 2 teaspoons minced green onion bottoms
• 10 dried red chiles
• 1 jalapeno, stemmed, seeded and thinly sliced
• 1 red bell pepper, stemmed, seeded and thinly sliced
• 1 cup sliced yellow onion
• 2 teaspoons toasted sesame seeds
• 1 teaspoon sesame oil
• 1 tablespoon chopped fresh cilantro leaves

Directions

In a medium bowl, combine the soy sauce, dark soy and cornstarch. Whisk to blend well, and add the chicken to the sauce. Toss to evenly coat the chicken and set aside for 15 to 20 minutes.

In a medium bowl, combine the ketchup, stock, chili garlic sauce and sugar. Stir to combine and set aside until ready to use. Place a wok over high heat and add the vegetable oil to the pan. Swirl the wok to be sure to coat well with the oil. Add the ginger, garlic, green onions, dried chilies and jalapenos to the wok. Cook, stirring often until the garlic is fragrant and the chilies begin to brown, about 20 to 30 seconds. Add the chicken, bell peppers and onions to the pan and stir-fry until the chicken is no longer pink, about 4 to 5 minutes. Add the sauce to the pan and bring to a boil, being sure to toss well in order to coat all the chicken and vegetables evenly, about 1 to 2 minutes. Sprinkle the sesame seeds, sesame oil and cilantro into the pan and toss to combine. Remove from the heat and serve on a platter with steamed white rice.

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Strawberry Cheesecake

Graham Cracker Crust

1 1/2 c. fine graham cracker crumbs
1/2 c. chopped pecans
1/2 c. melted butter
3/4 c. cinnamon

Mix well, press firmly on bottom and sides of a 9" buttered pan.

Cream Cheese Filling

1 lb. Philadelphia cream cheese, at room temperature
2 eggs, plus 1 egg yolk, well beaten
3/4 c. sugar
1/4 tsp. salt
1/2 tsp. vanilla
1 1/2 tbsp. flour
1 tsp. lemon juice

Cream cheese until soft. Beat in sugar, flour; then eggs. Beat well after each addition. Add salt, vanilla and lemon juice. Beat again, pour into crust, bake in slow oven, 250 degrees, 1 hour. Cool.

Strawberry Glaze:

1 pkg. frozen strawberries 3/4 c. sugar 3 tbsp. cornstarch 1 tsp. butter Pinch of salt Boil 2 minutes, stirring constantly. Cook until clear and thick. Cool slightly and spread on cooled cheesecake. Decorate edge with whipped cream when ready to serve.

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Coconut Pudding

Ingredients:

1/2 tin condensed milk
1/2 cup coconut powder
1 cup sugar
1 cup fresh cream
1/2 tin cherry
1 tsp vanilla essence

Method:

• Grind sugar.
• Beat cream so as to thicken it.
• Mix condensed milk, coconut powder, sugar and vanilla essence. Pour it in a dish.
• Spread cream on the top.
• Garnish with cherry.
• Refrigerate it for setting and serve chilled.

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Carrot Halwa

Ingredients:

Carrots 1/2 kg
Milk 1 litre
Cardamom 4 to 5
Sugar 1/4 kg
Charmagz 1 tbsp(dried melon seeds)
Ghee or cashew nuts 100 gms
Almonds a few

Preparation

1. 1. Scrap carrots and grate them.Bring milk to a boil in a heavy bottomed pan. Add grated carrots. Cook on medium heat stirring occasionally without closing the lid till the mixture is fairly dry(Approx. 30 to 40 mins).
   
   
2. 2. Add sugar, cardamom crushed and melon seeds,mix well till everything becomes semi solid dry. Then add ghee and fry well by adding the nuts cashew nuts and badam. Decorate with silver foil and serve after getting cold.
   

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