Budget Chocolate Cake

Ingredients

1. 3 c. plain flour
2. 2 c. sugar
3. 2 tsp. salt
4. 6 tbsp. cocoa (Hershey will be good)
   
5. 2 tsp. soda
6. 1/2 c. oil
7. 1 tbsp. vanilla
8. 2 tbsp. vinegar
9. 2 c. water

Combine dry ingredients in a bowl. While mixing by hand, add the oil,
vanilla, vinegar and water. Pour into a greased and floured 9x13 inch pan.
Bake at 350 degrees for 30 minutes.
NOTE: There are no eggs.

FROSTING:
6 tbsp. margarine 6 tbsp. milk 6 tbsp. cocoa 1 tsp. vanilla 1 box powdered
sugar
Blend until fluffy and spread on cake.

Fried Rice

Ingredients

* 2 cups cooked rice (*left over rice is the best)
* 1/4 cup chopped onion
* 1/4 cup chopped carrot
* 1/4 cup chopped green pepper
* 1/3 cup diced ham
* 2 eggs
* 1/2 tsp garlic salt
* 1 tsp chicken bouillon
* 2 tbsp soy sauce
* 2 tsp vegetable oil

How to Cook:
1. Put a wok or a pan on high heat.
2. Add oil to the pan.
3. Wisk the eggs in a small bowl.
4. Put the eggs in the heated pan and scramble very quickly.
5. Stop the heat and remove the scrambled eggs from the pan into a dish.
6. Put the pan on high heat and add more oil.
7. Saute vegetables and ham until soft.
8. Add garlic salt and chicken bouillon.
9. Add rice and stir well.
10. Add the scrambled egg that was cooked earlier to the rice mixture and mix together.
11. Turn the heat down to low, add soy sauce and stir quickly.
12. Stop the heat right away and serve.
*Makes 2 servings

Salad Dressings!!

Creamy Garlic & Dill Dressing *
Ingredients

1. 1 c. milk
2. 1 c. fresh parsley, chopped
3. 3 cloves garlic, minced
4. 1 c. mayonnaise
5. 1 tbsp. dried dill weed
6. Salt and pepper

Blend milk, parsley, and garlic in a blender until smooth. Pour milk mixture into a bowl and add
mayonnaise, dill weed, salt, and pepper. Whisk until blended.

Buttermilk Dressing
Ingredients

1. 1/2 c. mayonnaise
2. 1/2 c. buttermilk
3. 2 cloves garlic, minced
4. 1 tbsp. fresh chives, chopped
5. 1/4 c. fresh parsley, chopped
6. 2 tbsp. fresh dill, chopped finely
7. Salt and pepper

Romano-Dill Dressing
Ingredients

1. 1 c. mayonnaise
2. 2/3 c. milk
3. 1/4 c. romano cheese, grated
4. 3 cloves garlic, minced
5. 1 tbsp. dried dill weed
6. Salt and pepper

* All ingredients should just be stirred together unless otherwise noted.

Creamy Italian Dressing
Ingredients

1. 1/2 c. mayonnaise
2. 1 tbsp. milk
3. 1 tbsp. red wine vinegar
4. 1/16 tsp. garlic powder
5. 1/2 tsp. fresh oregano, chopped
6. 1/2 tsp. fresh basil, chopped
7. Salt and pepper

Creamy Pesto Dressing
Ingredients

1. 1/2 c. fresh basil leaves, chopped
2. 1/2 c. mayonnaise
3. 1/4 c. sour cream
4. 2 tbsp. pine nuts
5. 2 tbsp. milk
6. 2 tbsp. white wine vinegar
7. Salt and pepper
8. 2 cloves garlic, minced

Place all ingredients in a blender and puree until smooth.

Fresh Basil Dressing
Ingredients

1. 1 3/4 c. olive oil
2. 1 handful fresh basil leaves, chopped
3. Juice of 1 lemon
4. Salt and pepper

Blend all ingredients in a blender until smooth.

Garlic Dressing
Ingredients

1. 1 egg
2. Salt and pepper
3. 1 tbsp. red wine vinegar
4. 5 cloves garlic, minced
5. 1 c. olive oil
6. 1/4 c. red wine vinegar
7. 1/2 c. fresh green herbs (chives, parsley, basil, dill)

In a medium-sized bowl, whisk together the egg, salt, 1 tbsp. vinegar, and garlic. Whisk in 1/2 c. of
the olive oil, pouring slowly. After dressing thickens, add the rest of the vinegar and oil, alternating a
little of each at a time. Whisk in the herbs and pepper.

Oriental Dressing
Ingredients

1. 1/4 c. vegetable oil
2. 1 tbsp. oriental sesame oil
3. 1 tbsp. rice vinegar
4. 1 tbsp. soy sauce
5. 1/2 tsp. ground ginger
6. 1/2 tsp. sugar

Combine oils. Add remaining ingredients and mix well.

Sour Cream Dressing
Ingredients

1. 1/2 c. sour cream
2. 1 tsp. dill weed
3. 1 tbsp. cider vinegar
4. 1 tsp. sugar
5. Salt and pepper

Tarragon Dressing
Ingredients

1. 3/4 c. olive oil
2. Juice of 1 lemon
3. 1 tbsp. red wine vinegar
4. 1 tbsp. mustard
5. 2 cloves garlic, minced
6. 1/2 tsp. fresh tarragon, finely chopped
7. Salt and pepper

Balsamic Vinaigrette
Ingredients

1. 1/2 c. olive oil
2. 1 tsp. sugar
3. 1/2 c. balsamic vinegar
4. 1 garlic clove, minced
5. Salt and pepper

Bleu Cheese Dressing
Ingredients

1. 2 c. sour cream
2. 1 c. bleu cheese, crumbled
3. Salt and pepper
4. Juice of 1/2 lemon
5. 1/4 c. fresh chives, chopped

Ranch Dressing
Ingredients

1. 2 tsp. onion, minced
2. 1/8 tsp. garlic powder
3. 1 tbsp. dried parsley
4. 1 c. mayonnaise
5. 1 c. buttermilk

In a medium-sized bowl, mix together mayonnaise and buttermilk. Stir in remaining ingredients.

Vinegar & Oil Salad Dressing
Ingredients

1. 1/2 c. olive oil
2. Red wine vinegar
3. Salt and pepper

Place olive oil in a small bowl. Add vinegar until desired taste is achieved. Add salt and pepper.

Lemon Vinaigrette
Ingredients

1. 2 1/2 tsp. lemon juice
2. 1/2 tsp. lemon peel, grated
3. 1 tsp. sherry vinegar
4. 1 garlic clove, minced
5. 3 tbsp. olive oil
6. Salt

In a small bowl, mix together lemon juice, lemon peel, vinegar, salt, and garlic. Whisk in olive oil.

Lemon-Dill Dressing
Ingredients

1. 1 c. sour cream
2. 2 tbsp. fresh lemon juice
3. 2 tsp. sugar
4. 1/2 tsp. fresh dill
5. Salt and pepper
6. Mustard Vinaigrette
7. 1/4 tsp. fresh tarragon, chopped
8. 1 1/2 tbsp. sherry vinegar
9. 1 1/2 tsp. Dijon mustard
10. 2 tbsp. sour cream
11. 6 tbsp. olive oil
12. Salt

In a small bowl, mix together vinegar, salt, mustard, tarragon, and sour cream. Whisk in olive oil.

Celery Buttermilk Dressing
Ingredients

1. 2 c. celery, thinly sliced
2. 3/4 c. buttermilk
3. 1/4 c. mayonnaise
4. 1 tsp. fresh oregano, chopped
5. Pepper
6. 1 clove garlic, minced

Process all ingredients in a blender until smooth. If desired, dressing can be pressed through a strainer
to remove the remaining celery pieces.

Lemon-Garlic Dressing
Ingredients

1. 1/3 c. olive oil
2. 2 tbsp. lemon juice
3. 1 clove garlic, minced
4. 1 tsp. Worcestershire sauce
5. 1/4 tsp. dry mustard
6. Cucumber Dressing
7. 3 medium cucumbers
8. 2 small onions
9. 1/4 c. sugar
10. 1/4 c. lemon juice
11. 1/4 tsp. garlic powder
12. 2 tbsp. worcestershire sauce
13. 1 quart mayonnaise

Process cucumbers and onions in a food processor. Stir in sugar lemon juice, garlic powder, and
worcestershire sauce. In a medium-sized bowl, combine cucumber mixture and mayonnaise.

Yogurt & Bleu Cheese Dressing
Ingredients

1. 1/2 c. plain yogurt
2. 2 tbsp. olive oil
3. Juice of 1 lemon
4. 1 clove garlic, minced
5. 1 to 2 ounces bleu cheese, crumbled

Mix all ingredients in a blender.

Roquefort Vinaigrette
Ingredients

1. 2 to 3 ounces roquefort cheese
2. 6 tbsp. olive oil
3. 2 tbsp. sour cream
4. 4 tsp. sherry vinegar
5. Salt

Combine cheese, sour cream, and vinegar in a blender. Stir in olive oil and add salt.

Roquefort Dressing
Ingredients

1. 8 ounces roquefort cheese
2. 1 13-ounce can evaporated milk
3. 1 quart mayonnaise
4. 2 garlic cloves, minced

Combine roquefort cheese and milk in a saucepan. Cook, stirring, over low heat until cheese melts.
Add mayonnaise and garlic. Cover and refrigerate to blend flavors.

Caesar Dressing
Ingredients

1. 3 tbsp. sour cream
2. 1 egg, slightly beaten
3. 1 tsp. garlic salt
4. Pepper
5. 3 tbsp. olive oil
6. 2 tsp. white wine vinegar

Parsley-Lime Dressing
Ingredients

1. 1/4 c. olive oil
2. 1/2 c. lime juice
3. 1 tbsp. fresh parsley, chopped
4. 1/4 tsp. fresh oregano, chopped
5. Salt and pepper

Oregano Vinaigrette
Ingredients

1. 1 tbsp. red wine vinegar
2. 2 tsp. lemon juice
3. 1 clove garlic, minced
4. 1/2 tsp. fresh oregano, chopped
5. Salt and pepper
6. 1/4 c. olive oil

French Dressing
Ingredients

1. 1 c. sugar
2. 1/2 c. red wine vinegar
3. 1 c. olive oil
4. 1 tsp. garlic salt
5. 1/2 tsp. paprika
6. Pepper
7. 2 tsp. onion, minced
8. 1 (18-oz.) bottle catsup

Combine all ingredients in a blender.

Blue Cheese Vinaigrette
Ingredients

1. 1/4 c. olive oil
2. 1/4 c. red wine vinegar
3. 1 clove garlic, minced
4. 2 ounces blue cheese

In a small bowl, mix together olive oil, vinegar, and garlic. Crumble bleu cheese into the bowl and mix
well.

Mustard Dressing
Ingredients

1. 1/4 c. vegetable oil
2. 1 tbsp. red-wine vinegar
3. 1 tbsp. dijon mustard
4. 1 tbsp. fresh chives, chopped
5. Salt and pepper

Above recipes extracted from http://www.creativehomemaking.com

Home Made Kimchi

Ingredients

1) 1 large Chinese cabbage
2) 1/2 cup of salt
3) 1/2 teaspoon cayenne pepper (Korean chili powder)
4) 2 cloves garlic (finely chopped)
5) Ginger (grated)
6) Fresh chili
7) 1 table spoon caster sugar
8) 5 spring onions (finely chopped)
9) 600 ml of cold water

To start cut the cabbage in half, then cut them up into bit size. Lay the cabbages layer by layer in a large bowl and sprinkle with a little salt after each layer (this step helps to ferment the cabbage). Cover with a dinner plate that will fit snugly as possible on top of the cabbage and weigh down the plate. Keep the bowl in a cool place for 5 days (fridge is fine).

After 5 days, remove weights and plate drain off any liquid in the bowl. Rinse the cabbage well under running cold running water. Squeeze the cabbage to get ride of excess water and then combine the cabbage with the cayenne pepper, spring onions garlic, ginger, chili and sugar. Mix well to combine before placing the cabbage into a large sterilized jar (as long its clean will do). Pour the water over top and seal the jar with a tight fitting lid. Refrigerate for 3 to 4 days before eating.

Amount of ingredients added into the cabbage can be adjusted to personal likings. I will try to post the picture of my end product soon. My first attempt was salty because i added too much salt, so please do take note of the amount of salt added. During the fermentation period, do not try to lift the plate or add extra salt as it would make the cabbage test bad.

Bacon Aglio Olio

Ingredients

1) Streaky Bacon (YUM YUM!!! =P~ )
2) Pasta of your choice (Linguine or Spaghetti is fine)
3) Olive oil ( Virgin or not your choice)
4) Garlic
5) Chili
6) Salt

To start finely chop the garlic, cut the chili and bacon into bite size . You will boil the water at the same time where you do your chopping stuffs.

Toast or Grill the bacon till it turn dry and crispy.

Put in pasta when water is ready, boil it till it cook but not overcook ( need lots of practice on this). Drain the pasta and put it aside.

Preheat wok with mid flame, pour in 4 spoonful of olive oil and let it heat for around 20 seconds. Pour in garlic, chili and bacon. Put salt for taste. Fry it for around 15 seconds. Switch to low flame. Place in pasta and mix it well, pour 1 spoon of olive oil mix and serve.

P.S I did not write down the portion needed for the ingredients. Use your creativity and prepare a dish that suit your taste.

*Things to note*
Do not over cook the pasta as it will turns out soggy.
Most important element to cook Aglio Olio is timing.

Mild spicy chicken cutlet

Ingredients

1) Chicken thigh meat or drumstick (which ever you prefer)
2) Chili powder (grab it off the shelf at any supermarket, Mexican chili powder recommended)
3) Potato flour
4) Egg
5) Cooking oil
6) Salt
7) Bread crumbs (left photo) or cereal (right photo)

To start, ensure the meat is in the form of cutlet else you can lightly smash it flat with the back of your chopper (remember smash not chop).

Marinate the meat with salt and chili power. Massage and rub the chili powder and salt inwards. Coat the meat with potato flour. Refrigerate for 2-3 hours.

Preheat the oil in the wok using mid-fire. Beat the eggs at the same time. Prepare the crumbs or cereal on a plate.

Dip the coated meat into the beaten eggs and coat it with the crumbs(this must be done quickly). Lightly place the meat into the wok. When the top of the meat turns light brown, flip side. The meat is done when both sides are brown.

Add in lettuce and baby tomatoes to make the dish more wholesome.