Place the oil and garlic in a large skillet or sauté pan over medium-high heat. When the garlic begins to sizzle, add the spinach, just a little water, salt and pepper. Cover and cook until the spinach is tender and done, about 10 minutes, adding a little water as needed if it dries out. Remove the lid and increase heat to high. Add the wine and boil for one minute. Add the cream, nutmeg, additional salt and pepper. Continue to cook until the cream reduces by about half, about 5 minutes.

Meanwhile, cook the ravioli according to package directions. Drain, reserving a little of the pasta water. Add the ravioli to the sauce and toss over medium heat for about one minute, adding the reserved pasta water if it needs a little moisture. Serve immediately, passing the cheese separately.

Drain the anchovies, then soak for about 20 minutes in enough milk to cover. Drain again and pat dry with paper towels. Heat a large sauté pan over medium heat. Add the oil, then the onions and sauté until the onions are tender. Add the garlic and the anchovy fillets; sauté until the anchovies have melted, about 2 minutes, being very careful not to brown them. Add the wine and increase heat to medium-high. Cook for about 1 minute, then add the tomatoes, dried basil, dried parsley, salt and pepper. (Go easy on the salt because the anchovies are salty. You can always add more later.) Bring to a boil; reduce heat to medium-low, cover and simmer until the tomatoes have cooked down, about 30 minutes.

Meanwhile, cook the pasta according to package directions for al dente. When the sauce is ready, remove the lid, add the fresh basil and parsley. Cook another 2 minutes. Taste for seasoning and adjust as needed. Drain the pasta and add it to the sauce. Turn off the heat and toss well; let set about 2 minutes. Serve, passing the cheese separately.

Cook spaghetti. Heat up olive oil and cook garlic (whole). Then take out garlic and add bacon. Cook bacon.
Mix 2 eggs with 1/2cup of parmesan. Mix with spaghetti and mix in bacon (some oil from cooking bacon). Top with garlic.

Heat 1 cup of coconut milk over medium heat until the oil surfaces. Add curry paste, stir constantly for 2 minutes until fragrant and red oil surfaces. Add the pineapple, tomato, lychee, and cook for a further 5 minutes or until done. Add the remaining coconut milk.

For the tomato butter sauce
3 shallots
1 cup white wine
1/4 cup butter
1tbsp tomato paste

1. Remove tendon from chicken. Cut fillets. Split the breast and pound them to get flat steaks.
2. Chop all the herbs, mix in goat cheese with herbs and lemon juice. Add salt if needed.
3. Spread cheese mix on top of chicken, put fillet on top. Fold in the ends of the roll. Cover with foil.
4. Boil water, put chicken rolls in and boil for 15 mins.
5. Make the sauce: finely chop shallots, boil wine and shallots, add salt and pepper until reduced to a syrupy glaze. Off the heat, whisk in butter one small piece at a time (don't boil). The butter should thicken the sauce creamily without melting to oil.Whisk in tomato paste.

For the cheese sauce
1/2 cup chicken stock
1/2 heavy cream
1tsp potato starch
1/4 grated Pamersan

1. Preheat over to 375F.
2. Melt butter, brown chicken about 5-10 min
3. Add lemon zest and cook in oven for 30-40 min
4. Take chicken out and take out lemon zest. Boil the stock until well reduces, about 5min.
5. Add cream and bring just to a boil. Stir in potato starch. Take off the heat and whish in pamersan.
6. (Served with stir-fried vegetables)

Heat oil and butter, gently brown chicken, about 20 minute
Push chicken to the side, added chopped onion, cook for 3 min
Spread out chicken again and add half of the stock. Cover and cook for 15-25min
Roast peper. Put in plastic bag and close it. The steam strapped insider helps loosen the skin. Peal skin, take out seed and slice bell pepper.
Remove all chicken. Boil the pan juices and stir in tomato paste. Add the remaning stock. Return all chicken pieces and bell pepper heat through gently for 1-2 min. Add most of sour cream and shake the pan gently to mix it into the sauce. Do not boil.

For peanut sauce
1.5 tbsp veg oil
1.5 cup raw peanuts
.5 onion
1 garlic clove
.5 dried hot red pepper flakes
2 tsp ground ginger
1 tsp brown sugar
1.5 lemon juice
1.5 cup hot water
Salt and pepper

Slice chicken, finely chop shallots and garlic. Mix all marinade ingredients with chicken and keep in the fridge for 3-12 hours. Soak bamboo skewers. Cook kebab about 3 minutes and turn.

Peanut sauce:
Heat the oil in the frying pan. Add the peanuts and cook, stirring constantly, until browned, 3-5 minutes. Transfer to the food processor. Cut the onion into pieces and add the food processor with the garlic, pepper flakces, ginger, brown sugar, and lemon juice. Puree the mixture until very smooth. Blen in the hot water, adding enough to make a pourable sauce, tranfer to the saucepan, heat to boiling and simmer 2 minutes, stirring constantly. Season to taste.

Marinade
1 onion
1 celery stalk
1 carrot
1 garlic clove
6 black peppercorns
1.5 red burgundy wine
2 tbsp olive oil

Cut chicken into pieces. Put all marinade ingredient (slice), pour in red wine, bring to a boil and simmer for 5 min. Then cool completely. Put chicken in marinade, put olive oil on top, marinade for 12-18 hours.
Remove from marinade, pat dry. Keep marinade.

Cut the bacon into dice. Heat the oil and butter, add bacon, remove bacon, add chicken and cook for 10 minutes each side.

Add baby onions in casserole and saute lightly, lift them out. Add mushroom and saute for 2-3 mins. Lift them out.

Add all reserved veg from the marinade back and cook very low heat for 5min, sprinkle flour, stir, and cook for 2-3 min. Stir in reserved maninade, add chopped garlic and shallot, bouquet garni, salk, heat to boil. Add chicken and cook over low heat for 45-60 mins. Take chicken out. Add baby onion, simmer 5-10 min, add mushroom, 2-3 min, add chicken and bacon, 3-4 min. Serve with steamed potato.

Put vinegar, mustard, salk, pepper, whisk. Add oil in a thin stream, whisking constantly, finely chop tarragon and stir in.

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Heat about 1 tbsp of oil in your pan, add the luncheon meat bits and fry till almost crispy. Add the green onion slices and turn the heat to medium, once you smell the fragrance of the green onions, add the egg and stir around quickly. Turn the heat up, add seasonings and finally the rice and stir around to coat evenly. When you see fried rice 'dancing' about in your wok, and this is when you want to stop frying as this is said to be the best texture for fried rice.

Source: tasteofhome blog

½ cup cilantro, loosely packed and roughly chopped
½ cup scallions, thinly sliced
10 basil leaves, chiffonade or minced if necessary
20 mint leaves, chiffonade or minced if necessary
½ cup purple or regular carrot, grated
¾ cup cabbage, thinly sliced
½ cucumber, peeled and thinly sliced, about 2" long
½ red bell pepper, thinly sliced, about 2" long
½ yellow bell pepper, thinly sliced, about 2" long

Toss above ingredients together in a bowl and reserve.

1 firm avocado, halved and pit removed
1 package spring roll wrappers
Assembly
Find an undamaged sheet of rice paper and dip it into warm water for about 15 seconds or until the sheet is pliable.

Place the sheet onto a wooden cutting board

or large ceramic plate. Place about one ounce of filling onto the rice paper, off-center, closest to you.

Using a spoon, scoop out a ¼-inch thick wedge of avocado and set it onto the filling.

Pull the bottom of the rice paper over the top of the filling then fold both sides over toward the center (like a burrito).

Gently pulling toward you, roll the spring roll up toward the top.

Cut spring rolls in half and serve with dipping sauce.

Dipping Sauce
The juice of 1 lemon, 1 lime, and 2 tangerines
1 tsp minced fresh ginger
¼ tsp minced raw garlic
1 tablespoon rice wine vinegar
¾ cup reduced sodium soy sauce

Whisk all ingredients in a bowl and reserve cold

Yields about 15+ spring rolls

Source: ellen degeneres' web site

2 1/4 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 pound (2 sticks) sweet butter, room temperature
2 cups sugar
4 large egg yolks
2 teaspoons vanilla
1 cup sour cream
4 large egg whites

Preheat the oven to 350 degrees Fahrenheit. Butter and line two 8 x 3-inch baking pans or one 12 x 3-inch pan with parchment.

Sift together the flour, baking powder, and salt. Set aside.

Cream the butter in a large bowl with an electric mixer until fluffy and light in color, about 2 minutes on medium speed. Add the sugar and continue to mix until fluffy and light.

Add the egg yolks, one at a time, being sure each is well incorporated before adding the next one. Add the vanilla.

Reduce the mixer speed to low and add the dry ingredients alternately with the sour cream, beginning and ending with the flour. Be sure the mixture is completely blended after each addition. Scrape the sides of the bowl, and beat for 1 minute.

In a separate bowl, with clean beaters, beat the egg whites to soft peaks. Gently fold the whipped egg whites into the batter with a rubber spatula.

Pour the batter into the prepared pans and smooth with a rubber spatula. Bake in the preheated oven, 60 minutes for the 12-inch square pan or 45 to 50 minutes for the 8-inch pan. The top of the cake should be nicely browned. Test with a toothpick. It should come out dry and clean.

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Alternative Recipe: Yield one 9 inches round pan

1 cup sifted all-purpose flour
1 teaspoons baking powder
1/4 teaspoon salt
1/4 pound (1 sticks) sweet butter, room temperature - or 3 tbsp of oil
1/2 cups sugar
3 medium egg yolks
1 teaspoons vanilla
1/2 cup milk
3 medium egg whites

Bake for 25 minutes