PREPARATION:

1. Beat sugar, butter, eggs, flour, mixed spice and black treacle  together in a large bowl until pale and thick. Gently fold in the fruit until evenly combined.
2. Spoon the batter into a deep, round 20cm cake tin (buttered and lined with greaseproof paper).
3. Heat oven to 180C/fan 160C/gas 4. Bake for 50 minutes to 1 hour or until the cake is dark golden and a skewer inserted into the center comes out clean.

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PREPARATION:

1. Slice chicken, onion, zucchini, and mushrooms into bite-size pieces.
2. Put 1 Tbsp of oil in a large frying pan. Add sliced chicken, 1 Tbsp of soy sauce, 1 Tbsp of butter, and some salt and pepper. Fry over medium/ high heat.
3. Put 1 Tbsp of oil in another frying pan. Add the onion and zucchini together with 2 Tbsp soy sauce, 1 Tbsp butter, and a dash of salt and pepper.
4. When chicken appears white on all sides, slide it to one side of the pan, pour lemon juice on it, then add the mushrooms to the other side of the pan. Pour 1 Tbsp of the soy sauce over the mushrooms, then add 1 Tbsp of butter plus a dash of salt and pepper.
5. When the chicken is done, sprinkle 1 tsp of sesame seeds over the chicken, then mix the chicken with the mushrooms.
6. Divide the chicken mixture in 4 even portions on four plates next to 4 even portions of the vegetables from the other pan.
7. Cook the bean sprouts over high heat in the same pan in which you cooked the vegetables. Add 2 Tbsp of soy sauce, 1 Tbsp butter together with salt and pepper. Cook until the sprouts have tenderized. Sprinkle them with 2 tsp of sesame seeds and serve next to the chicken and vegetables with mustard sauce and ginger sauce on the side.

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PREPARATION:

1. Dip chicken in egg, then bread crumbs.  Arrange chicken in a 13″ x 9″ glass baking dish.
2. Bake uncovered in 400°F preheated oven for 20 minutes.
3. Pour the marinara sauce over chicken breast and top with cheese. Bake for additional 10 minutes or until chicken is cooked.

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PREPARATION:

1. Mix yeast with sugar and 50 ml (2 fl oz) water. Leave in a warm place to rise.
2. Combine flour with salt, yeast and remaining water. Add melted butter and knead the dough. Let rise for about 30-40 minutes in a warm place.
3. Knead the dough again, form into loaf,  put in a greased baking dish and leave to rise again.
4. Bake in 200-220 C (390-420 F) oven for 40 minutes.

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FILLING:
30 dag (10 oz) ground walnuts
15 dag (5 oz) sugar
10 dag (3.5 oz) raisins
2 dl (1 cup) milk
1 teaspoon vanilla
2 Tablespoons rum
1 egg white, for brushing
5 dag (1.7 oz) powdered sugar

PREPARATION:

1. DOUGH: Mix 1/2 cup warm milk with yeast and 1 Tablespoon sugar. Set aside.
2. Combine milk / yeast / sugar mixture with 5 dag (1.7 oz) butter and remaining ingredients to make a soft dough. Cover with a cloth and put in a warm place to ferment for about 30-40 minutes.
3. FILLING: Mix ground walnuts with sugar, vanilla, raisins and rum. Pour boiling milk over the mixture, stir to combine. Let cool.
4. ASSEMBLING the Povitica: Divide dough into two parts. Roll the dough on the floured surface. It should be about 1 cm thick. Brush with melted butter. Spread half of the filling evenly over the dough.
5. Repeat the procedure with the other part of the dough.
6. Place both rolls into a greased baking dish. Let them rise for another 40 minutes.
7. Brush loaves with egg white. Bake in a pre-heated 160 C (325 F) oven for 35 minutes.
8. Sprinkle with powdered sugar. Serve cold.

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Preparation:

1. Saute onion.
2. Combine ground pork and round beef and season the meat with salt and pepper.  Add the washed rice. Add bacon, paprika, egg and a pinch of parsley.
3. Briefly fry the garlic with the onion.  Add to the meat mixture.
4. If cabbage is very sour, rinse leaves under water. Separate cabbage leaves, fill them with the stuffing. Roll them up, tucking ends in.
5. Cut the rest of the cabbage into thin strips, which will serve as a bed for cabbage rolls.
6. Put some shredded cabbage at the bottom of the large pot.  Place cabbage rolls (sarma) on top. Put the rest of the shredded cabbage over them. Add smoked meat and paprika, and  add enough water to cover cabbage rolls.
7. Cover the pot. When water boils, reduce heat and cook for about 2 to 2 1/2  hours.
8. When the sarma is cooked, make a roux. In a separate pan,  heat oil, add the flour and stir constantly. Add paprika and fry briefly. Add cold water and tomato puree to taste and cook for a few moments, then pour the roux over sarma and boil for another 10-15 minutes. The dish is ready for serving.

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Preparation:

1. Combine chicken with soy sauce and salt. Let stand in the refrigerator for 1/2 hour.
2. In the meantime, beat eggs with cornstarch, white pepper and baking powder.
3. Take chicken out of the refrigerator and coat it with the batter.
4. Deep-fry chicken in oil for about 5 minutes or until golden brown. Drain.
5. For the lemon sauce:  Combine all the ingredients and mix well. Add slices of lemon to the mixture.
6. Cook over medium heat, stirring, about 5 minutes until sauce becomes clear. Pour the sauce over the chicken. It is best served with rice and broccoli.

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Preparation:

1. Put chicken pieces in large bowl. Stir in 1 tablespoon oil, egg, salt and pepper and mix well.
2. Combine cornstarch and flour. Mix egg mixture and flour mixture. Add chicken to mixture and coat well.
3. Heat oil in wok or deep-fryer. Add chicken and fry about 5 minutes or until golden.
4. Remove chicken from wok and drain.
5. Add 1 tablespoon oil to the wok. Add ginger and garlic and fry for 15 seconds.
6. Add chiles, green onions and rice wine and stir for 3 seconds.
7. Add orange sauce, cooked chicken, and bring to boil.
8. Combine water with remaining 1 tablespoon cornstarch and add to chicken. Cook until sauce is thickened.
9. Stir in sesame oil and orange zest. Serve immediately over rice.

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Preparation:

1. Mix eggs, cream, salt, and pepper. Stir in chile peppers.
2. Grease a shallow 1-quart baking dish. Sprinkle cheese over bottom of baking dish then pour egg mixture over cheese.
3. Bake in oven pre-heated to 325 F for 25 to 30 minutes, or until set.

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Preparation:

1. In food processor blend artichokes, garlic, romano cheese and parmesan cheese for about 1 – 1 1/2 minutes or until minced, but not pasty.
2. In a mixing bowl add spinach, cream, sour cream, mozzarella, stir well. Combine with mixture from food processor.
3. Pour artichoke mixture into greased baking dish and bake for 20-25 minutes at 350 degrees.

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Preparation:

1. In a medium saucepan, combine sugar, butter, milk, vanilla and cocoa. Cook over medium heat for 5 minutes, stirring constantly.
2. Remove from heat and add peanut butter and oats.
3. Drop by teaspoonfuls onto waxed paper. Let cool.

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Ingredients:
2 cups celery, diced
2 tbsp. butter
2 tbsp. flour
1/4 cups evaporated milk
1 can cream of chicken soup
1/4 cups slivered almonds
cheddar cheese, grated
buttered bread crumbs

Preparation:

1. Boil celery in sated water for 12 minutes. Drain.
2. Mix butter, flour and evaporated milk until smooth.
3. Add soup, celery and almonds.
4. Place in greased casserole dish. Sprinkle with cheese and crumbs. Bake at 350 F until bubbly.

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Preparation:

1. Combine egg, buttermilk and butter.
2. In another bowl, mix together both flours, sugar, salt and baking soda. Slowly add wet ingredients to dry ingredients.
3. Using a 1/4 cup measuring cup to form each pancake in pan. Bake until bubbles appear and edges are brown. Flip pancakes and cook for a minute or so longer.Serve with real maple syrup.

* instead add 1 Tbsp. of lemon juice to 1 cup milk; let stand 5-10 minutes

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Ingredients:
BASE:
1 packet Marie biscuits, crushed
6 oz. butter, melted
LEMON FILLING:
2 (14 oz. each) cans sweetened condensed milk
juice from 2 lemons
1 1/2 tablespoons unflavored gelatine
1 cup boiling water
JELLY TOPPING:
2 (3 oz. each) packages strawberry gelatin
2 1/2 cups boiling water

Preparation:

1. BASE: Mix biscuits with melted butter. Press into base of lined pan.
2. LEMON FILLING: Beat together ingredients and pour on top of first layer. Spread over base. Refrigerate.
3. JELLY TOPPING: Dissolve gelatin in boiling water. Cool and pour over the slice.

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Preparation:

1. Heat all ingredients over low heat, stirring constantly, until cheese is melted.
2. Serve hot with tortilla chips.

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Preparation:

1. Combine turkey, potatoes, peas and carrots. Add chicken soup, milk, onion and poultry seasoning.
2. Bake at 450 F for 15 minutes then stir.
3. Combine milk and Bisquick. Cut out biscuits in circles and lay on top of hot turkey mixture. Bake for another 15 minutes.

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1. Fry the scallions in oil until soft. Add a touch of soy sauce.
2. Mix together flour, water and salt. Pour over the scallions and cook a few minutes until bottom is browned.
3. Pour the beaten egg on top and cook until the egg is just beginning to firm near the edges.
4. Flip the pancake and cook for another 2 minutes.
5. Cut into 8 wedges and serve.

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Preparation:

1. Melt the mars bars with the butter till all runny, then add rice bubbles.
2. Pour into a flat dish.
3. Melt chocolate. Pour on top of the rice bubbles and put in fridge.
4. When it is almost set, take out of fridge and cut up with knife dipped in hot water. Put back in fridge.

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Ingredients:
1 1/4 cup flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
pinch salt
1 1/4 cups milk
1/4 cup oil or melted butter
1 teaspoon vanilla
1 egg yolk
1 egg white

Preparation:

1. In a medium bowl, combine dry ingredients.
2. In another bowl, combine milk, melted butter, vanilla and egg yolk. Mix liquid into dry ingredients.
3. Whip the egg white until soft peaks form. Fold in flour mixture.
4. Pour about 1/4 cup of batter into a greased hot frying pan. Turn the pancake around when bubbles form on top of it and a half inch of the edge looks dry.

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Ingredients:
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 Cups buttermilk*
2 eggs, whisked
2 Tablespoons melted butter
6 ounces semi-sweet chocolate chips

Preparation:

1. Mix flour, baking powder, baking soda, buttermilk and eggs.
2. Stir in melted butter and chocolate chips.
3. Using a 1/4 cup measuring cup to form each pancake in pan. Bake until bubbles appear and edges are brown. Flip pancakes and cook for a minute or so longer.
4. Serve with real maple syrup.


* instead add 1 Tbsp. of lemon juice to 1 cup milk; let stand 5-10 minutes

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