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Ingredients

1/2 cup rice wine
1/4 teaspoon salt
1/2 pound fresh shrimp, peeled and deveined
2 quarts oil for deep frying
1/4 cup all-purpose flour
1/3 cup ice water
1/4 cup cornstarch
1 egg yolk
1/4 teaspoon salt
1/4 teaspoon white sugar
1 teaspoon shortening
1/2 teaspoon baking powder

Directions

In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.

Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C).

In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.

One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm.

Ingredients

1 quart pineapple or lemon sherbet
1 cup sliced fresh strawberries
1/2 cup blueberries
1/2 cup white grape juice or white wine

Directions

Divide the sherbet between six dessert cups or bowls. Top with the berries and grape juice.

Ingredients

1 cup red wine
1 teaspoon salt
1 sprig fresh rosemary
4 New York strip steaks, cut 1-inch thick

Directions

Combine the red wine, salt and rosemary in a small bowl. Let stand at room temperature for 2 to 3 hours.

Heat a large griddle or cast-iron skillet over high heat. Place the steaks on the hot pan, and cook for about 8 minutes per side, or to desired degree of doneness. The internal temperature should be at least 145 degrees F (62 degrees C) for medium rare. Pour in the wine mixture, and allow it to boil for a minute. Serve steaks with sauce on a deep platter.

Ingredients

2 tablespoons vegetable oil
3 tablespoons white wine vinegar
2 tablespoons white sugar
1 (3 ounce) package chicken flavored ramen noodles, crushed, seasoning packet reserved
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons sesame seeds
1/4 cup sliced almonds
1/2 medium head cabbage, shredded
5 green onions, chopped

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, whisk together the oil, vinegar, sugar, ramen noodle spice mix, salt and pepper to create a dressing.

Place sesame seeds and almonds in a single layer on a medium baking sheet. Bake in the preheated oven 10 minutes, or until lightly brown.

In a large salad bowl, combine the cabbage, green onions and crushed ramen noodles. Pour dressing over the cabbage, and toss to coat evenly. Top with toasted sesame seeds and almonds.