Cheese Pizza

Ingredients
Basic Pizza Dough
2 teaspoons olive oil
1 cup fat-free bottled pizza sauce
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
Preparation
Position one oven rack in the middle setting. Position another rack in the lowest setting, and place a rimless baking sheet on the bottom rack. Preheat oven to 500°.
Remove plastic wrap from Basic Pizza Dough; discard plastic. Brush olive oil over dough. Remove preheated baking sheet from oven, and close oven door. Slide dough onto preheated baking sheet, using a spatula as a guide. Bake on lowest oven rack at 500° for 8 minutes. Remove from oven.
Spread sauce in an even layer over crust, leaving a 1/4-inch border. Top with mozzarella and Parmesan cheeses. Bake on middle rack an additional 10 minutes or until crust is golden brown and cheese melts. Cut into 12 wedges.

Somali Halwa

8 cups of water
1 lb granulated sugar
1 lb light brown sugar
1 cup cornstarch
1 cup ghee/oil
1 teaspoon nutmeg
2 teaspoon of ground cardamom
Pinch saffron powder
Directions:
Bring the sugar and the water to boil.
Mix cornstarch, saffron and half of cup water, allow it to dissolve.
Add the cornstarch to the mixture.
Cook the mixture over medium heat while stirring.
As the mixture turns thick, start adding oil. This might take about an hour.
Continue adding oil when it sticks to the bottom of the pan.
Keep stirring until the mixture gets separated.
When it starts to form like a big ball and it leaves the sides of the pan add cardamom and nutmeg.
Put the halwad on a baking sheet.
Let it cool.

Chicken Samosa FIlling

INGREDIENTS FOR FILLING

500g minced Chicken
1 onion
2 cloves of garlic crushed
1teaspon curry powder
½ easpon chilli powder
1 teasmon ground tumeric
½ teaspon gorund roasted cumin seeds
1 fresh chilli finaly diced
1 tspn chopped mint or corriander
½ tspn fresh grated ginger
salt and ground pepper to taste
juice of half a lemon

Heat the oil in a frying pan, add the onion and garlic mix in the spices and seasoning and fry until soft. Add the mince, stirring until cooked. Remove from heat and stir in the mint and lemon juice.
INGREDIENCE FOR PASTRY
225gm. plain flour2 tspn.
salt2tblspb.
vegetable oil80 ml warm water.
Mix flour and salt into a bowl.
Make a well into the centre and add the oil and enough water to make a firm dough. Knead the dough on a floured surface until smooth and roll into a ball. Cover in plastic wrap and set aside at room temperature for 30 minutes.
Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 15 cm. Divide this circle into two equal pieces with a knife.
Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge.
Fill the cases with a tblpns of your chosen mixture and press the two dampened edges together to seal the top of the cone.Deep fry the samosas in hot oil until crisp and brown take out and drain on a paper towel.
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Salt-and-Pepper Shrimp

Salt-and-Pepper Shrimp
by Pa Kou Lor

A stir-fried version of the deep-fried Chinese dish that's both quick and light yet keeps the intense flavor of the original. Prep and Cook Time: 20 minutes. Notes: The different peppercorns add a subtle range of pepper flavor to this dish, but you can stick to just black peppercorns too; simply decrease the total amount to 1 1/2 tsp.
Total Time: 20 minutesYield: Makes 4 to 6 servings

Ingredients
1/2 teaspoon each black, green, red, and white peppercorns
2 pounds shrimp, shells on
2 teaspoons salt, divided
2 tablespoons vegetable or peanut oil
4 cloves garlic, chopped
1 cup cilantro leaves, roughly chopped

Preparation
1. Put peppercorns in a mortar and crush roughly with a pestle. Or put peppercorns in a large resealable plastic bag, spread out on a hard, flat surface, and crush with the bottom of a heavy frying pan or rolling pin.
2. Put shrimp, half of the crushed peppercorns, and 1 tsp. salt in a large bowl and toss to coat shrimp evenly. Set aside.
3. Heat a wok or large (not nonstick) pot over high heat. Add oil, garlic, remaining crushed peppercorns, and remaining 1 tsp. salt and cook, stirring constantly, until fragrant, about 1 minute. Add shrimp and cook, stirring constantly, until pink and cooked through, 3 to 4 minutes. Add cilantro, turn off heat, and toss to combine. Serve immediately.

Authentic Chinese Egg Rolls

Prep Time:1 Hr
Cook Time:20 Min
Ready In:2 Hrs 20 Min

Original Recipe Yield 20 egg rolls

Ingredients
4 teaspoons vegetable oil
3 eggs, beaten
1 medium head cabbage, finely shredded
1/2 carrot, julienned
1 (8 ounce) can shredded bamboo shoots
1 cup dried, shredded wood ear mushroom, rehydrated
1 pound Chinese barbequed or roasted pork, cut into matchsticks
2 green onions, thinly sliced
2 1/2 teaspoons soy sauce
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon monosodium glutamate (MSG)
1 (14 ounce) package egg roll wrappers
1 egg white, beaten
4 cups oil for frying, or as needed

Directions
1) Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.

2) Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.

3) To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.

4) Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).

5) Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.

Ginger Beef

Ingredients:

1 pound beef (rouladen)

1 celery stalk1 carrot

3 hot chili peppers

2 tablespoons fresh ginger, minced

2 cloves garlic, minced

1 teaspoon sesame oil

Marinade:

2 tablespoons dark soy sauce

1 tablespoon cooking wine

1 teaspoon sugar

2 tablespoons ginger juice

1 egg white, lightly beaten

1/4 cup water

1/4 cup flour

1/4 cup cornstarch

1 tablespoon hot chili oil (optional)

Sauce:

1 tablespoon wine

2 tablespoons light soy sauce

1 tablespoon vinegar

4 tablespoons sugar (can substitute brown sugar or honey, if desired)

1/2 teaspoon sesame oil

2 tablespoons waterchili oil or chili powder to taste

4 to 5 cups oil for deep-frying

Directions:

Cut beef into matchstick strips, cutting along the grain. (The meat is easier to cut if it is partially frozen).To make ginger juice for marinade, peel and grate ginger. Squeeze out juice.Mix four marinade ingredients.

Add to beef and marinate for 30 minutes.Begin preparing vegetables. Cut carrots, celery, and pepper into thin strips. Mince garlic. For ginger, use the leftover minced ginger from the preparation of ginger juice.Mix the sauce ingredients. Set aside.

Beat the egg white and add water. Add flour and cornstarch. Mix the batter thoroughly. Drop the batter into the marinated meat. Heat wok. When heated, add 3 - 5 cups of oil.

When the oil is ready, add about 1/4 of the meat/batter mixture. Deep-fry the beef until golden brown. Remove and set aside. Let oil come back to original temperature and add more meat.When meat is cooked, clean the wok. Heat and add 1 tablespoon oil. When oil is ready, add the vegetables and begin stir-frying. Pour in the sauce and let come to a boil. Add the deep-fried beef. Toss quickly, and remove.

Sprinkle with sesame oil and serve hot

French Onion Tomato Soup

by:timothy
Ingredients
4 cups thinly sliced onions
1 garlic clove, minced
2 tablespoons butter or margarine
1 (46 ounce) can tomato juice
2 teaspoons beef bouillon granules
3 tablespoons lemon juice
2 teaspoons dried parsley flakes
2 teaspoons brown sugar
6 slices French bread, toasted
2 cups shredded mozzarella cheese

Directions
In a large saucepan, saute onions and garlic in butter until tender. Add the tomato juice, bouillon, lemon juice, parsley and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
Ladle soup into 10-oz. ovenproof soup bowls or ramekins. Top with French bread; sprinkle with cheese. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is bubbly.

In a medium bowl, combine the sirloin with 1 tablespoon of the soy sauce, 1 teaspoon of the sesame oil, and a pinch of red-pepper flakes. Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice and return it to the pot.
Meanwhile, heat a large nonstick frying pan over moderately high heat. Put the beef mixture in the pan and cook, stirring occasionally, until browned and just cooked, 1 to 2 minutes. Remove. Put the watercress and the teaspoon of soy sauce in the pan and cook until the watercress is just wilted, about 30 seconds. Remove.
Reduce the heat to moderate. Put a few drops of sesame oil in the frying pan. Add the egg to the pan and cook until just done, about 30 seconds. Remove from the pan and cut into thin strips.
Heat the cooking oil in the pan over moderately high heat. Add the scallions and 1/8 teaspoon red-pepper flakes and cook, stirring, for 1 minute. Add the cooked rice to the pan and heat, stirring, for 3 minutes. Add the remaining 2 tablespoons soy sauce, the beef, watercress, and egg. Heat, stirring, 1 to 2 minutes longer. Drizzle the remaining teaspoon of sesame oil over the top.

Grilled Teriyaki Beef Kabobs

By Chase Lor

Ingredients
1 1/2pounds beef boneless top sirloin steak, cut into 1-inch cubes
1cup teriyaki baste and glaze
1medium bell pepper, cut into 1-inch pieces
18medium whole fresh mushrooms
2tablespoons vegetable oil
1/4cup sesame seed, toasted

Directions
1.Place beef in shallow glass or plastic dish or heavy-duty resealable plastic bag. Pour teriyaki baste and glaze over beef. Cover dish or seal bag and refrigerate, stirring beef occasionally, at least 4 hours but no longer than 24 hours.
2.Heat coals or gas grill for direct heat. Remove beef from marinade; discard marinade. Thread beef, bell pepper and mushrooms alternately on each of six 15-inch metal skewers, leaving space between each piece. Brush bell pepper and mushrooms with oil. Sprinkle kabobs with sesame seed.
3.Cover and grill kabobs 4 to 6 inches from medium heat 15 to 20 minutes, turning frequently, until beef is no longer pink in center.