Ingredients :

· 1 lb. topside or round steak, cut into thin strips
· 2 tsp. brown sugar
· 2 tbsp. soy sauce (light or dark)
· 1 tbsp. patis (fish sauce)
· 2 tsp. lime juice
· pinch of salt and pepper, to taste

· 1 tbsp. vegetable oil
· 2 cloves garlic, minced
· 1/4 lb. sitaw, (string beans) or green beans, cut into 3 inches long
· 2 kaffir lime leaves, shredded (or a little finely grated lime rind)
· water (optional)
· 2 tbsp. coriander (cilantro) leaves, for garnishing

Cooking Procedures :

1. Cut the beef into thin strips across the grains. Combine brown sugar, soy sauce, patis, lime juice, salt and pepper. Stir to blend and then add the meat. Marinate for 10 to 15 minutes. Set aside.
2. Heat oil in a wok (or deep skillet) over medium heat. Drain the beef, reserving the sauce. Fry the meat until tender for about 3 to 5 minutes and then stir in the garlic until fragrant.
3. Add the beans, lime leaves (or a little finely grated lime rind) and the reserved sauce. Stir-fry for 2 to 4 minutes or until beans is tender. You may wish to add a little water and then adjust seasonings according to your style and liking.
4. Remove from heat. Transfer to a serving platter. Garnish with coriander (cilantro) leaves and serve.

Ingredients :

· 1 lb. beef flank or boneless sirloin steak
· 1 tbsp. vegetable oil
· 1 tsp. cornstarch
· 1 tsp. salt
· 1 tsp. sugar
· 1 tsp. soy sauce
· dash of white pepper

· 4 oz. snow peas (pea pods)
· 1 lb. asparagus
· 2 green onions (with tops)
· 1/4 cup chicken broth (or cold water)
· 2 tbsp. cornstarch
· 2 tbsp. oyster sauce
· 1 tsp. sugar

· 3 tbsp. vegetable oil
· 1 tsp. finely chopped gingerroot
· 1 tsp. finely chopped garlic

· 2 tbsp. vegetable oil
· 1 tsp. salt
· 2 tbsp. dry white wine · 1/2 cup chicken broth

Cooking Procedures :

1. Trim fat from beef and slice beef with grain into 2 inch strips. Cut strips across grain into 1/8 inch slices. Set aside.
2. In a glass or plastic bowl, mix vegetable oil, cornstarch, salt, sugar, soy sauce and pepper. Stir in beef. Cover and refrigerate 20 minutes.
3. Remove strings from pea pods. Place pea pods in boiling water. Cover and cook for a minute. Drain. Immediately rinse under running cold water and drain.
4. Cut asparagus into 2 inch pieces, discarding brown tough ends. Set aside. Cut green onions into 2 inch pieces and cut pieces lengthwise into thin strips. Set aside. Mix chicken broth, oyster sauce and sugar in a small bowl. Set aside.
5. Heat vegetable oil in a wok (or a skillet) over medium-high heat. Add beef, gingerroot and garlic. Stir-fry until beef is brown for about 3 minutes. Remove beef and set aside.
6. In the same wok, add 2 tbsp. oil. Add asparagus and salt. Stir-fry for a minute. Add white wine. Cook and stir 30 seconds. Pour in chicken broth and stir. Add in back the beef. Stir to combine. Correct seasonings. Pour in cornstarch mixture, cook and stir until thickened for about 20 seconds. Add pea pods. Cook and stir 30 seconds. Stir-fry until well combined.
7. Remove from heat. Transfer to a serving platter. Garnish with green onions and serve.

Ingredients :

· 2 lb. fresh asparagus
· 5 tbsp. butter
· 3 eggs, beaten
· 1/3 cup grated Parmesan cheese
· 2 tbsp. heavy cream
· pinch of nutmeg

Cooking Procedures :

1. Prepare a grease baking dish. Set aside.
2. Cut the asparagus into an inch diagonal pieces, discard the tough brown tips. Cook in boiling salted water to cover for 5 minutes or until tender, but firm. Drain and set aside.
3. In the same pot, melt 2 tbsp. butter. Add drained asparagus and cook for a minute, tossing gently. Remove from heat.
4. In another saucepan, combine eggs, cheese, 3 tbsp. butter, cream and nutmeg. Cook sauce over low heat, beating constantly until thickened.
5. Combine sauce with asparagus and put into buttered baking dish. Bake in a very hot (500°F) oven or broil for 4 to 5 minutes. Serve.

Ingredients :

· 1 lb. chicken, cut into serving pieces
· vegetable oil
· 1 tbsp. minced garlic
· 1/2 cup sliced onion
· 1 cup chicken stock (or water)
· 1 cup tomato sauce
· 4 large potatoes, peeled and quartered
· 1 red bell pepper, sliced
· 1 green bell pepper, sliced
· salt and pepper, to taste
· 1/4 cup breadcrumbs

Cooking Procedures :

1. In a casserole, brown chicken on both sides and set aside.
2. Sauté garlic and onion. Pour in the stock (or water, if using) and tomato sauce. Stir to blend.
3. Add in the chicken and potatoes, bring to a boil. Lower the heat and allow simmering for about 15 to 20 minutes or until chicken is cooked and potatoes are tender.
4. Add in bell peppers and season with salt and pepper.
5. Thicken the sauce with breadcrumbs. Stir and blend and cook for another few minutes.
6. Remove from heat. Transfer into a serving dish. Serve hot.

Ingredients :

· 1 cup heavy cream
· 4 tbsp. unsalted butter
· 3 large Yukon gold potatoes, peeled
· salt
· freshly ground black pepper
· 1/4 cup olive oil (optional)

Cooking Procedures :

1. Warm the cream with the butter in a small saucepan over medium heat until the butter melts. Keep warm and set aside.
2. Put the potatoes in a medium saucepan and cover with cold water. Bring to boil and then add 1 tsp. of salt. Reduce the heat and simmer for 15 to 20 minutes or until the potatoes are very tender. Drain.
3. Pass the potatoes through a food mill or a ricer into a large mixing bowl. Alternatively, mashed potatoes by hand using a potato masher or wooden spoon.
4. Stir in the warm cream and butter mixture until the cream is absorbed and the mixture is smooth. Season the potatoes with salt and pepper and finish them off by stirring in olive oil (if using) a tbsp. at a time until desired consistency acquired.

Ingredients :

· 6 cloves garlic
· 1 tablespoon olive oil
· 1-1/2 lbs. Russet or Yukon gold potatoes
· 5 tbsp. butter
· 1/3 to 2/3 cup warm milk
· salt and pepper, to taste
· 1/2 cup grated Parmesan cheese

Cooking Procedures :

1. Preheat oven to 400°F.
2. Place garlic cloves on a small square of aluminum foil and drizzle with olive oil. Wrap foil around garlic and place in a baking sheet. Bake in oven for 20 minutes or until golden.
3. If you prefer, peel the potatoes and quartered. Put in a large pot and cover with water. Bring to a boil and simmer until tender for about 15 minutes.
4. Drain the potatoes and return to hot pot and mash with masher, wooden spoon or hand held mixer. Mash in the roasted garlic. Mix in butter, warm milk and salt and pepper.
5. Transfer mashed potatoes to an ovenproof dish and sprinkle top with Parmesan cheese. Place in the center of the oven. Bake in oven for 10 to 15 minutes or until cheese is melted and golden brown.

Ingredients :

· 3 heads garlic, split head in 1/2
· 3 tbsp. olive oil
· 2 lbs. potatoes, peeled and diced
· 1 stick butter, cubed
· 1/2 to 3/4 cup heavy cream
· salt and white pepper

Cooking Procedures :

1. Preheat oven to 450°F.
2. Place the garlic on a pie pan. Drizzle with olive oil and season with salt and pepper. Place in the center of the oven. Roast for 35 to 40 minutes or until tender and golden brown.
3. Remove from the oven and cool. Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth. Set aside.
4. Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender for about 12 to 15 minutes. Remove pan from the heat. Drain the potatoes.
5. Place the potatoes back in the pot and return to the heat. Stir the potatoes constantly for 2 to 3 minutes to dehydrate the potatoes.
6. Remove the potatoes from the heat. Add the mashed garlic and the butter. Using a hand-held masher, mash the butter and garlic into the potatoes. Add enough cream until desired texture is achieved. The mashed potatoes should still be sort of lumpy. Season the mashed potatoes with salt and pepper.
7. Transfer to a serving dish and serve.

Ingredients :

· 4 medium unpared potatoes
· 1-1/4 tsp. salt
· 1 cup sliced celery
· 1/4 cup minced onion
· 1/4 cup pickle relish
· 1/4 cup French dressing
· 3 hard-cooked eggs, sliced
· 1/2 cup mayonnaise or salad dressing

Cooking Procedures :

1. Boil potatoes. Use enough water to cover potatoes and 1 tsp. salt. Cover and cook 30 to 35 minutes or until skins start to break and fork inserts slips in easily.
2. Drain water and then cover potatoes with cold water and drain again. Cool slightly.
3. Place potatoes on cutting board and pull off skins (use a fork to hold potatoes, if you like). Slice potatoes or cut in cubes. Place in salad bowl.
4. Sprinkle in 1/4 tsp. salt and then add celery, onion, pickle relish, French dressing, and sliced eggs. Toss gently and chill thoroughly.
5. Just before serving, fold in mayonnaise (or salad dressing).
6. Serve in lettuce-lined bowl. Trim with more hard-cooked egg slices, if you like.

Helpful Tips
- To mince onions in a hurry, cut surface of onion in tiny squares and then cut across in thin slices.
- Toss salad gently so you won’t break the potato and egg slices.

Ingredients :

· 2 lbs. Yukon gold potatoes, diced unpeeled (about 5 cups)
· 1/2 cup low-fat buttermilk
· 1/2 cup skim milk
· 1/4 cup grated Parmesan cheese
· salt
· 1 tbsp. unsalted butter

Cooking Procedures :

1. Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat and cook until tender for about 10 minutes.
2. While potatoes are cooking place buttermilk and milk into another small saucepan and cook over a very low heat until just warm. Be careful not to boil or milk will curdle. Remove from heat.
3. Drain the potatoes well and then put in a mixing bowl. Add the warmed milk and mash together to desired consistency. Stir in Parmesan cheese and salt. Top with the butter and let it melt.

Ingredients :

· 4 lbs. golden creamer potatoes, peeled and cut into quarters
· 1 bay leaf
· salt and freshly ground black pepper
· 2 cups heavy cream
· 3 tbsp. unsalted butter
· 2 tbsp. chopped chives or parsley

Cooking Procedures :

1. Put the potatoes into a large pot. Add the bay leaf, 2 tbsp. salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender for about 20 minutes. Drain the potatoes well and discard the bay leaf.
2. Pass the potatoes through a ricer or a food mill. Alternatively, mashed the potatoes by hand using a potato masher or a wooden spoon.
3. Meanwhile, heat the cream and butter in a small saucepan over medium-low heat, stirring occasionally. Do not boil. Remove from heat.
4. Pour the hot cream onto the mashed potatoes just enough to obtain desired consistency. Add salt and pepper to taste, mixing together with a spoon until well blended.
5. Transfer the mashed potatoes to a serving dish. Garnish with chopped chives (or parsley) and serve.