Shakshuka

Ingredients:

3 tablespoons canola oil
2 medium yellow onions, chopped
1 large green bell pepper, cored, seeded, and chopped
1 large jalapeño chile, cored, seeded, and chopped
7 garlic cloves, finely chopped
1/4 cup tomato paste
One 28-ounce can whole peeled tomatoes, crushed by hand
1 bay leaf
2 1/2 tablespoons sugar
1 1/2 tablespoons kosher salt
1 tablespoon sweet Hungarian paprika
1 tablespoon ground cumin
1 1/2 teaspoons freshly ground black pepper
1 teaspoon ground caraway
1/2 bunch Swiss chard, stemmed and chopped, or spinach
8 to 12 large eggs

Method:

1. Heat the oil in a large skillet. Add the onions and sauté over medium heat until translucent, 5 to 10 minutes. Add the bell peppers and jalapeño and cook just until softened, 3 to 5 minutes. Stir in the garlic and tomato paste and sauté for another 2 minutes.
2. Slowly pour in the tomatoes. Stir in the bay leaf, sugar, salt, paprika, cumin, pepper, and caraway and let the mixture simmer for 20 minutes. Layer the Swiss chard leaves on top.
3. Crack the eggs into the tomato mixture. Cover and simmer for approximately 10 minutes or until the whites of the eggs are no longer translucent.

German Chocolate Cookies

Ingredients:

2 boxes german chocolate cake mix, dry
4 eggs
10 Tbsp. butter, melted

Coconut Pecan Frosting
1 cup evaporated milk
1 cup sugar
3 egg yolks
½ cup butter
1 tsp. vanilla
1⅓ cup sweetened shredded coconut, for drizzle
1 cup chopped pecans
4 oz. melted chocolate candy coating, for drizzle

Method:

1. Combine cake mix, eggs and melted butter in a large mixing bowl and beat until well mixed. Batter should be sticky and thick.
2. Roll into one inch balls and place on lightly greased cookie sheet. 12 balls to a cookie sheet.
3. Bake at 350 for about 8 minutes. DO NOT overcook these cookies. Place on wired wrack to cool and let them cool completely.

To make Frosting:

1. Add evaporated milk, sugar, egg yolks, butter and vanilla to a large pan and lace on stovetop over medium heat. Stir to evenly combine and continue stirring until thickened (takes about 12 minutes). Once thickened remove from heat and add coconut and pecans. Beat until thick enough to spread.
2. Spread frosting over the tops of cooled cookies.
3. Drizzle with melted candy coating and let set up.

Yang Chow Fried Rice

Ingredients:

5 cups cooked white rice, refrigerated overnight
1 cup chicken, chopped
2 Tbsp oyster sauce
8 to 10 pieces shrimps, shelled and deveined
3/4 cup corn kernel
1/4 cup green onion, chopped
2 pieces raw eggs, beaten
1 tsp ginger, minced
1 tsp garlic, minced
3 Tbsp cooking oil

Method:

1. Heat cooking oil and sauté ginger and garlic.
2. Add chicken & cook for 3 minutes then add shrimp and cook for a minute. Remove and set aside.
3. Pour-in the beaten egg mixture and cook.
4. When the egg is cooked, divide into small pieces. Add the rice and mix well.
5. Put-in the oyster sauce. Mix with the other ingredients.
6. Add corn kernel, chicken and shrimp. Cook for another 3 minutes.
7. Put-in the green onions. Cook for 2 minutes while mixing with the other ingredients.
8. Turn the heat off and then transfer to a serving plate.
9. Serve. Share and enjoy!