Fried Chicken
Recipe By : Craig Gallimore
Serving Size : 4
Categories : Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 x Pounds Chicken (Boned, thigh)
2 x Packages Italian salad dressing
3 x Tablespoons Flour
2 x Teaspoons Salt
¼ x Cup Lemon juice
1 x Cup Milk
1 ½ x Cups Pancake mix
1 x Teaspoon Paprika
½ x Teaspoon Sage
¼ x Teaspoon Pepper

Make a paste out of the marinade ingredients. Coat chicken evenly.
Stack chicken pieces in a bowl. Cover and refrigerate overnight or at least for several hours.
Mix pancake mix with other seasonings.
Dip pieces of chicken in milk, then in pancake coating. Dust off excess.
Lightly brown in skillet with 1/2 inch vegetable oil in it. Brown for 4 minutes each side.
Remove and place in a single layer on shallow baking pan. Seal with flour.
Bake for 1 hour at 350 Uncover and baste again with milk.
Return, uncovered, to oven heated to 400, to crisp for 10 minutes.

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Stuffed Roasted Peppers

4 − 7 oz. cans roasted peppers
1 cup seasoned breadcrumbs
8 oz. shredded fontina cheese
3 cloves minced garlic
1/4 cup imported grated romano cheese
A few sprigs of fresh
parsley, chopped fine
Salt and pepper
Flour and beaten eggs (enough to dredge peppers in)
Olive oil to fry peppers in

Drain peppers and rinse with water.
Open peppers, splitting in one side, so that they lay flat on counter.
Sprinkle with small amount of breadcrumbs, reserving most to coat peppers with.
Add minced garlic, shredded fontina cheese, parsley, and grated romano cheese.
Roll up peppers, keeping as much filling inside as possible, then dredge in flour,
egg, then seasoned bread crumbs and set aside. Heat olive oil on medium−high heat in frypan.
When hot, fry peppers until golden, turning once to brown evenly.
Sprinkle with salt and pepper and serve.

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Almond Bars
Recipe By : Craig Gallimore
Categories : Sweet Snacks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Ounces Sweetened condensed milk
1 Teaspoon Vanilla extract
2 Cups Powdered sugar
14 Ounces Premium shredded coconut
- OR flaked coconut
24 Ounces Milk chocolate chips
1 Cup Whole dry roasted almonds

Blend the condensed milk and vanilla.
Add the powdered sugar to the above mixture a little at a time, stirring until smooth.
Stir in the coconut. The mixture should be firm.
Pat the mixture firmly into a greased 9x13x2-inch pan.
Chill in the refrigerator until firm. In a double boiler over hot, not boiling water, melt the chocolate, stirring often. You may also use a microwave.
Remove the coconut mixture from the refrigerator and cut it into 1x2-inch bars.
Put 2 whole almonds atop each bar. Set each coconut bar onto a fork and dip it into the chocolate.
Tap the fork against the side of the pan or bowl to remove any excess chocolate.
Air dry at room temperature on waxed paper for several hours.
You may speed up the process by putting in the refrigerator for 30 minutes.

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Pheasant Jubilee

4 pheasants, quartered
Flour
1/2 butter or margarine
1 onion chopped
1/2 cup golden raisins
1 cup chilli sauce
1/2 water
1/2 brown sugar
2 tablespoons Worcestershire sauce
1/4 teaspoon garlic powder
1 cup Sherry
1 (1−lb.) can pitted dark sweet cherries, drained

Dust pheasants with flour. Melt butter in a heavy skillet: brown birds thoroughly.
Place pheasants in a deep casserole. In the same skillet, combine onion, raisins, chilli sauce,
water, brown sugar, Worcestershire sauce and garlic; boil briefly, scraping browned meat
from bottom and sides of pan; pour over pheasants.
Bake covered, in a moderately slow oven (325F) for 1 1/2 hours.
remove cover; add sherry and cherries. Continue baking 20 minutes longer. To serve,
transfer to a deep chafing or warming dish. This works well with wild rice and a fresh green vegetable

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Carrot Soufflé

Recipe By : Craig Gallimore
Serving Size : 6
Categories : Vegetable Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound Carrots - cooked, peeled
3 eggs
1/3 Cup granulated sugar
3 Tablespoons flour
1 Teaspoon Vanilla extract
1/2 Cup butter -- melted
1 Dash nutmeg
1/4 Cup crushed cornflakes Or walnuts
2 Tablespoons brown sugar
2 Teaspoons soft butter

Puree carrots, eggs, sugar, flour, vanilla, 1/2 cup melted butter and nutmeg in blender until smooth.
Pour into 1 1/2-quart greased soufflé dish or pan. Bake at 350 degrees 40 minutes.
Mix cornflakes, brown sugar and 2 tablespoons soft butter and sprinkle on top of soufflé.

Bake 10 minutes longer to brown

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Apple Praline Cheesecake

Recipe By : Craig Gallimore
Serving Size : 12

Amount Measure Ingredient
-------- ------------ --------------------------------
CRUST
1 cup Graham cracker crumbs
2 tablespoons Sugar
2 tablespoons Butter

APPLE MIX
1/4 cup Butter
1/2 cup Light brown sugar
2 pounds Red delicious apples; peeled -- cored, dice 1/2" pcs
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 teaspoon Allspice

PRALINE TOPPING
1 1/2 cups Dark brown sugar
1/2 cup Butter -- softened
1 cup Pecan pieces

APPLE CHEESECAKE
16 ounces Cream cheese -- softened
1/2 cup Granulated sugar
3 large Eggs
1 cup Heavy whipping cream

CRUST-Melt butter. Stir in the crumbs and sugar until thoroughly blended.
Press into the bottom of a 9" spring form pan. Set aside.

APPLE MIX-In a Dutch oven, melt butter over low heat, add brown sugar,
apples, cinnamon, nutmeg and allspice.
Simmer over low heat until apples are soft, but still hold their shape.
Cool mixture to room temperature and reserve.

TOPPING-In a small bowl, mix all ingredients together with a fork until
well incorporated. Reserve.

CHEESECAKE-In a large bowl with an electric mixer cream together sugar and
cream cheese on medium speed until light and fluffy.
Beat in the eggs one at a time until smooth.
Add the cream and continue beating until the mixture is thick and creamy.
Gently stir in the cooled apple mix by hand.
Pour into the prepared spring form pan.
Spread praline topping over the top. Bake at 350~ for 1 hour and 20 minutes.
Allow to cool to room temperature before removing the sides of the pan.
Refrigerate until ready to serve. Garnish with whipped cream.

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Cashew Chicken

Recipe By : Craig Gallimore

3 Chicken breasts, boned and skinned
1/2 lb. Chinese pea pods
1/2 lb. Mushrooms
4 Green onions
2 cups Bamboo shoots, drained
1 cup Chicken broth
1/4 cup Soy sauce
2 tb Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tb Salad oil
1 pack Cashew nuts (about 4−oz)

Slice breasts horizontally into very thin slices and cut into inch squares.
Place on tray. Prepare vegetables, removing ends and strings from pea pods,
slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray.
Mix soy sauce, cornstarch, sugar, and salt.
Heat 1 tbls of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan,
toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan,
fry chicken quickly, turning often until it looks opaque. Lower heat to low.
Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins.
Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly.
Simmer uncovered a bit more and add green onions and nuts and serve immediately.

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Smoked Haddock with Rare-Bit Topping
Recipe By : Craig Gallimore
Makes 10 portions

10 x Natural Smoked Haddock Loins (6/8oz)
0.750kg x Mature Cheddar Cheese (Grated)
8/10 x Egg Yolks (Beaten)
1 x Tablespoon of English or Dijon Mustard
¾ Pint x Double Cream (Whipped)
Pinch of Salt & Cracked Black Pepper
6 x Plum Tomatoes (Sliced)
8 x Buffalo Mozzarella (sliced)
Balsamic & Red Wine Reduction

1. Fold Cheese, Egg, Mustard, Salt & Pepper Together in a large bowl. Then last add cream & fold carefully & place in the fridge.
2. Poach Haddock in milk, drain well & place upon a tray.
3. Place a large spoon full of the rare-bit topping on the fish and grill until golden brown.
4. Arrange tomatoes & buffalo mozzarella upon a large plate dressed with the Balsamic Reduction.
5. Place the fish upon the salad & serve.

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Shrimp Toast

Recipe By: Craig Gallimore

12 fresh uncooked large shrimp
1 egg
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
Pinch pepper
3 slices sandwich bread
1 hard−cooked egg yolk
1 slice cooked ham (about 1 ounce)
1 green onion
2 cups vegetable oil

Remove shells from shrimp, leaving tails intact. Remove back veins from shrimp.
Cut down back of shrimp with sharp knife. Gently press shrimp with fingers to flatten.
Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended.
Add shrimp to egg mixture and toss until shrimp are completely coated.
Remove crusts from bread. Cut each slice into quarter.
Place one shrimp, cut side down, on each bread piece.
Gently press shrimp to adhere to bread. Brush or rub small amount of egg mixture over each shrimp.
Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion.
Place one piece each of egg yolk and ham and a scant 1/4 teaspoon chopped onion on each shrimp.
Heat oil in wok over medium−high heat until it reaches 375F.
Fry 3 or 4 shrimp−bread pieces at a time in the hot oil until golden,
1 to 2 minutes on each side. Drain on absorbent paper.

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General Tsao's Chicken

Recipe By: Craig Gallimore

Sauce:
1/2 cup cornstarch
1/4 cup water
1+1/2 tsp minced garlic
1+1/2 tsp minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1+1/2 cup hot chicken broth
1 tsp monosodium glutamate (optional)

Meat:
3 lbs deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch
Vegetable oil for deep−frying
2 cups sliced green onions
16 small dried hot peppers

Mix 1/2 cup cornstarch with water.
Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired).
Stir untilsugar dissolves. Refrigerate until needed.

In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper.
Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly.
Add cup of vegetable oil to help separate chicken pieces.

Divide chicken into small quantities and deep−fry at 350 degrees until crispy. Drain on paper towels.

Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir−fry briefly.
Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.

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Hunan Beef

Recipe By: Craig Gallimore

2 cups broccoli florets
2 tablespoons cooking oil
2 teaspoons minced garlic
4 small dried red chilies
1 teaspoon cornstarch dissolved in 2 teaspoons water

Marinade:
2 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon Chinese rice wine or dry sherry
3/4 pound flank steak, thinly sliced across the grain

Sauce:
3 tablespoons Chinese black vinegar or balsamic vinegar
1 tablespoon soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons sugar
2 teaspoons chilli garlic sauce
1 teaspoon sesame oil

1. Combine marinade ingredients in a bowl. Add beef and stir to coat.
Let stand for 10 minutes.

2. Combine sauce ingredients in a bowl.

3. Place broccoli in a large pot with 1 inch of boiling water.
Boil until tender−crisp, 2 to 3 minutes; drain.

4. Place a wok over high heat until hot. Add oil, swirling to coat sides.
Add garlic and chilies and cook, stirring, until fragrant, about 10 seconds.
Add beef and stir−fry until no longer pink, 1 1/2 to 2 minutes.

5. Add broccoli and sauce to wok; bring to a boil.
Add cornstarch solution and cook, stirring, until sauce boils and thickens.

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