Chinese Style Sweet & Sour Spare Ribs 1.5 lbs chopped pork spare ribs 1 tbsp cooking wine 1 oz rock sugar 3 tbsp white vinegar 4 tbsp soy sauce Bring a pot of water to boil and then add spare ribs to the water. Boil until marrow surfaces, then pour water and marrow out. Add all the other ingredients to the pot. Cover the pot and heat at high temperature for 40 minutes. Uncover occasionally and mix.

Spaghetti with Chunky Meat Sauce  1 lbs ground sirloin beef 2 garlic cloves 1 box of mushrooms 1 chopped red pepper 1 chopped yellow pepper 1 chopped small spanish onion olive oil 1.5 bottles of plain tomato sauce 1 box of spaghetti salt & pepper Brown the ground beef in a saucepan over medium heat. Once the meat has been browned, drain the meat in a metal colander under running hot water. Mince the garlic cloves and cook briefly in the saucepan with a touch of olive oil in a frying pan over medium heat. Once the oil starts to crackle, add the meat, mushrooms, peppers and onion. Separately, follow the instructions on the pasta box to cook the spaghetti. After a few minutes of cooking, add the tomato sauce and simmer until the sauce bubbles. Add salt & pepper to the sauce to taste.

Rosemary Chicken Wings   chicken wings (any quantity) salt & pepper dried rosemary Place uncooked chicken wings on a baking tray lined with aluminum foil. Sprinkle salt & pepper and rosemary randomly over the chicken wings. Rub the seasonings onto the wings and leave alone for 10 minutes. Heat the wings in a 425 degrees Fahrenheit preheated oven for 40 minutes.

Eggplant with Garlic Sauce 2 oz ground lean pork 2 chopped Asian eggplants 2 tbsp cooking oil 1.5 tbsp black bean sauce with garlic 2.5 tsp sugar 1 tsp Chinese chili sauce 0.5 cups of water Heat oil in a pot until hot. Add black bean sauce with garlic and stir-fry for 30 seconds. Add pork and stir-fry until cooked. Add eggplant, sugar and chili sauce. Stir fry for 1 minute. Add water and cover the pot. Cook for 7-10 minutes.

Coconut & Tapioca Pudding 1.5 cups small pearl tapioca 1 cup white sugar 1 quart water 1 8.0 oz can coconut milk 0.25 cup vanilla extract 1 cup heavy whipping cream Place tapioca in a colander and rinse under cold water for 1 minute. In a saucepan, combine tapioca and water and cook over medium heat until translucent (approximately 15 minutes). Meanwhile, whip cream to soft peaks. Transfer tapioca into stainless steel bowl and cool for about 10 minutes. Add coconut milk, sugar and vanilla. Fold in whipped cream. Serve garnished with shaved coconut or fresh fruit.

Baked Asparagus 1 bunch of fresh asparagus, washed, chopped and peeled salt & pepper olive oil Preheat oven at 350 degrees Fahrenheit. On a baking tray lined with aluminum foil, pour enough olive oil to lightly cover the entire sheet. Randomly sprinkle salt & pepper onto foil. Throw asparagus onto the baking sheet and manually rub salt/pepper/olive oil mix onto chopped asparagus. Bake for 10 minutes.