Dark Chocolate Brownies

1 c. unsalted butter, softened
11 tbsp dark cocoa powder (unsweetened)
3 tbsp oil
2 c. sugar
3 eggs
1 tsp vanilla extract
1 c. flour
1/4 tsp salt
1c. milk chocolate chips

Preheat oven to 350.
Cream butter, cocoa, oil and sugar with an electric mixer. Add eggs and beat until fluffy. Stir in flavoring.
Stir flour and salt into batter and mix just until flour is moistened (don't overbeat).
Pour into greased 9 x 13in pan.
Bake at 350 until top looks cracked and a toothpick inserted in the center comes out clean (about 45 min to 1 hr)

TIP: I use Hershey's Special Dark cocoa powder, but the brownies can also be made with regular cocoa powder. If regular cocoa powder is used, increase the amount to 12 tbsp.
TIP: If you used salted butter, leave out the 1/4 tsp of salt.
TIP: These brownies are very moist; for a more fudgy consistency, omit the oil.

Potato Salad

4 med potatoes
1/2 lb bacon
2 large pickles, finely chopped
1/4 onion, finely chopped
1/2 c. mayonnaise
1/2 c. pickle juice (pour from pickle jar)

Cook potatoes (I microwave them using the potato button on my microwave), then peel them and cut them into bite-sized pieces. (You can also peel and cut the potatoes first and then boil them for about 15 min.) While the potatoes are cooking, fry bacon in a frying pan until crispy.
Pour pickle juice over potatoes while they are still warm and stir. Add pickles, onion and mayonnaise and mix well. Crumble bacon into potato salad and mix again. Refrigerate until serving.

TIP: I like to wait until I am ready to serve the potato salad before adding the bacon, so the bacon will still be crispy.
TIP: You may need to add more pickle juice or mayo after the salad has cooled to obtain the right consistency.
TIP: The bacon will cook more quickly if you cut it into small pieces before frying it.

Tuna Salad

1 (6oz) can of chunk white tuna or albacore
1-2 tbsp mayonnaise
1-2 tsp vinegar (or pickle juice)
1 tbsp pickle, finely chopped (or dill relish)
1 tbsp onion, finely chopped
dash black pepper
(optional: 1 tbsp celery, finely chopped)

Mix all ingredients.

TIP: Serve between two slices of bread to make a tuna salad sandwich. Or place on one slice of bread, sprinkle cheddar cheese on top and cook in toaster oven or oven to make a tuna melt. Or serve on a bed of lettuce with fresh sliced tomato.
TIP: I use tuna or albacore packed in water, if you use one that is packed in oil, you may want to use less mayonnaise.

Bacon-Wrapped Shrimp

1/2 pound (about 16) large raw shrimp or prawns
8 slices of bacon

Peel and de-vein shrimp. Cut bacon in half to create 16 slices that are each about 4" long.
Wrap bacon around shrimp (secure with a tooth pick, if desired).
Grill shrimp for about 3 min on each side, or broil in oven about 3-5min on each side.

TIP: Grill or broil asparagus and/or mushrooms seasoned with a little salt and pepper along with the shrimp.

Corned Beef & Cabbage

3 lb. corned beef brisket, with spice packet
1/4 c. brown sugar
4 cloves garlic, sliced
1 (12 oz) can/bottle Guinness

2 med potatoes, peel and diced
12 baby carrots
1/4 head of cabbage

Preheat oven to 300.
Place corned beef brisket with it's juices into a large baking dish. Sprinkle spice packet on top of brisket.
Sprinkle brown sugar over brisket, and lay garlic slices on top of brisket. Gently pour Guinness over and around corned beef.
Cover with lid or aluminum foil and bake for 4 hours at 300. Turn the brisket over every hour or so.
One hour before the brisket is done, add the potatoes, carrots and cabbage to the baking dish around the corned beef.
Remove pan from oven, and remove corned beef from the pan. Place corned beef on a plate and cover with aluminum foil for about 5-10 min - this will make the brisket easier to slice. Slice brisket against the grain and serve with the vegetables.

Shrimp & Broccoli (or Asparagus) Stir-Fry

1 head broccoli or 1 bunch of asparagus
1 dozen shrimp
1 tbsp vegetable oil
1 tsp sesame oil
1 tsp fresh ginger, grated
1 tbsp soy sauce
1 clove garlic, minced
1 tsp sugar
1 tbsp sake (or wine)

Cut broccoli (or asparagus) into bite-sized pieces and boil for 3 min. Drain, but reserve 1 tbsp of liquid.
Heat vegetable and seasame oil in pan over med heat. Add shrimp and saute 3-5 min.
Add broccoli (or asparagus), reserved liquid, ginger, soy sauce, garlic, sugar and sake. Cook about 5 min more.

Japanese Style Taco Rice

1 c cooked white rice (leftovers are good)
1/4 c. taco meat
2 tbsp salsa
1/4 c. shredded cheese
Optional: chopped lettuce, chopped tomatoes, sour cream.

Layer rice, taco meat, salsa and cheese in a bowl or tupperware container. Heat in microwave.
Top with lettuce, chopped tomatoes and sour cream, if desired.

Taco Meat Seasoning

2 tsp corn starch
2 tsp chili powder
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp cumin
1/4 tsp beef bouillon granules
1/8 tsp salt
1/8 tsp crushed red pepper flakes
1/8 tsp sugar
1/8 tsp black pepper
1/8 tsp oregano

1/2 pound ground beef
1/2 onion, diced
1/2 c. water

Mix all spices together.
Cook ground beef and onion in a frying pan over medium heat until beef is browned. Drain excess fat.
Sprinkle spice mixture over meat. Add water slowly. Stir and cook until thickened (about 5-10 min).

Puff Pastry

1 c. + 2 tbsp flour
3/4 c. butter, chilled & diced
1/4c. + 2 tbsp sour cream

Cut butter into flour, until the butter-flour mixture makes pea-sized clumps.
Gently stir in sour cream to make a ball.
Wrap ball in plastic wrap and refrigerate for a few hours (or put in freezer for 30 min).
Roll dough on floured surface to 1/4-1/8" thick.

This recipe makes 1 pie crust, or 12 small circles (about 5" diameter each) to fill 12 regular-sized muffin cups.
For pre-baked pastry or crust, bake at 400 for 10-15 min, until crust is lightly browned and puffed.

Hong Kong Style Egg Tarts

Puff pastry:
1 c. + 2 tbsp flour
3/4 c. butter, chilled & diced
1/4c. + 2 tbsp sour cream

Cut butter into flour, until the butter-flour mixture makes pea-sized clumps.
Stir in sour cream to make a ball.
Wrap ball in plastic wrap and refrigerate for a few hours (or put in freezer for 30 min).
Roll dough on floured surface to 1/8" thick.
Cut into 12 small circles (about 5" diameter each) to fill 12 regular-sized muffin cups.

Egg filling:
1/3 c. sugar
3/4 c. water
5 eggs, beaten
1 tsp vanilla extract
1/2 c. canned evaporated milk

Preheat oven to 400.
Boil water and sugar until sugar dissolves. Cool completely.
While the water/sugar mixture cools, place 12 circles of puff pastry dough into 12 muffin cups.
Once water/sugar mixture is cool, add eggs, vanilla and evaporated milk and stir well.
Pour egg mixture into pastry shells.
Bake about 30 min at 400 (or until crust is brown).
Cool about 10 min in muffin pan. Remove tarts from pan and cool completely on a wire rack. Serve chilled or at room temp. Refrigerate any leftovers.

TIP: If you don't have evaporated milk, try whole milk, or 1/3 c. powdered milk mixed with enough water to make 1/2 c.
TIP: Pre-made puff pasty or pie crust can be used instead of making the puff pastry.