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Ingredients

12 jalapeno peppers, seeded and halved
2 ripe tomatoes
1 small onion, finely chopped
1 green apple, finely grated
1/2 cup red wine vinegar
1/2 cup white sugar

Directions

Preheat oven to Broil.

Lay the peppers, cut side down, on a baking sheet and place under the broiler until skin turns black. Remove from the oven and cover with a kitchen towel; allow to cool.

Cut a small X in the base of the tomatoes. Place in a small bowl, cover with boiling water, and set aside for 2 minutes. Drain and cool. Peel skin from peppers and tomatoes; chop flesh finely.

In a medium saucepan combine onion, apple, vinegar and sugar with tomatoes and peppers. Heat over medium heat, stirring until sugar has dissolved; bring to a boil. Reduce heat to low and simmer for 30 minutes. Store, covered, in the refrigerator for up to 1 month.

Ingredients

1 large head napa cabbage, shredded
1/2 cup olive oil
1 (3 ounce) package ramen noodles, crushed
1/2 cup sesame seeds
3 ounces blanched slivered almonds
1 cup canola oil
2 teaspoons soy sauce
2/3 cup white sugar
2 tablespoons balsamic vinegar
6 tablespoons white wine vinegar

Directions

Place the cabbage in a large bowl, cover, and place in the refrigerator to chill for 30 minutes. Heat the olive oil in a skillet over medium heat, and cook and stir the ramen noodles, sesame seeds, almonds until lightly browned; set aside to cool.

Prepare the dressing by mixing the canola oil, soy sauce, sugar, balsamic and white vinegars in a blender until smooth.

About 30 minutes before serving, toss the dressing and cabbage mixture together; chill. Just before serving, toss the noodle mixture with the cabbage mixture.

Ingredients

1/2 cup chopped green onions
1 tablespoon butter or margarine
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1/2 cup half-and-half cream
2 tablespoons white wine or chicken broth
2 tablespoons chopped fresh dill
4 salmon steaks (1 inch thick)

Directions

In a large skillet, saute the onions in butter. Add the soup, cream, wine or broth and dill. Place salmon steaks on top. Cover and simmer for 15 minutes or until fish flakes easily with a fork.

Ingredients

1 tablespoon salt
2 cups cold water
1 pound shrimp, peeled and deveined
1/3 cup chicken broth
2 teaspoons rice wine
1 1/2 teaspoons soy sauce
1 1/2 teaspoons cornstarch
3/4 teaspoon sugar
1/8 teaspoon ground white pepper
1 tablespoon vegetable oil
2 tablespoons minced garlic
1 teaspoon minced fresh ginger root
2 teaspoons vegetable oil
6 ounces snow peas, strings removed
2 tablespoons chopped fresh chives
1/4 teaspoon salt

Directions

In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5 minutes. Rinse shrimps, and dry on paper towels.

In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside.

Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger, and 2 teaspoons oil. Stir in snow peas, chives, and 1/4 teaspoon salt; stir-fry 1 minute more.

Stir broth mixture into skillet, and continue cooking until sauce thickens. Serve immediately.