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Ingredients

4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups white wine
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon mustard seed
1/2 cup sour cream
4 slices Swiss cheese
1/2 cup seasoned croutons
2 tablespoons butter, melted

Directions

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

Arrange chicken in a lightly greased 9×13 inch baking dish. In a medium bowl, combine the soup, wine, garlic powder, cayenne pepper, mustard seed and sour cream and blend together; set aside.

Top each chicken breast with a slice of Swiss cheese and pour sour cream mixture evenly over the chicken. Crush the bag of croutons and sprinkle evenly over all, then drizzle with melted butter.

Bake at 350 degrees F (175 degrees C) for 50 minutes, or until chicken is cooked through and juices run clear.

Ingredients

Sauce:
1 1/2 cups soy sauce
3 tablespoons sesame oil
2 tablespoons minced garlic
1 tablespoon minced fresh ginger root
1 teaspoon ground ginger
1/4 cup brown sugar
2 1/2 cups water
1/2 cup rice wine
1/2 cup pear, peeled and grated
1 kiwi, peeled and mashed
2 teaspoons salt
1 pinch ground black pepper

Ribs:
4 pounds beef short ribs
1 carrot, cut into large dice
2 potatoes, peeled, cut into large chunks
1/2 cup chopped green onions
1 yellow onion, cut into large dice
1 cup chestnuts (optional)
1/2 cup shiitake mushrooms, sliced (optional)

Directions

To make the sauce, combine the soy sauce, sesame oil, garlic, fresh ginger, ground ginger, brown sugar, water, rice wine, pear, kiwi, salt, and pepper in a large bowl. Whisk to combine.

Fill a large stockpot with cold water. Soak the short ribs in the water for 30 minutes to 1 hour to pull out impurities. Drain. Score ribs by slicing shallow criss cross cuts across the meat.

Fill the stockpot with clean water and bring to a boil. Simmer the short ribs in the water for 30 minutes. Drain. Return the simmered ribs to the pot; pour in the sauce, bring to a low boil. Simmer the ribs in the sauce for 60 minutes. Stir in the carrot, potatoes, green onions, yellow onion, chestnuts, and shiitake mushrooms. Simmer until vegetables are tender, at least 30 additional minutes.

Ingredients

1 cup chopped ham
1 cup chopped onion
1 cup coarsely chopped carrots
1/2 cup chopped celery
4 tablespoons butter
2 tablespoons olive oil
1/4 pound lean ground beef
12 ounces lean ground pork
1/2 cup white wine
2 cups beef stock
2 tablespoons tomato paste
1/2 pound chicken liver
1 cup heavy whipping cream
1 pinch ground nutmeg
salt and pepper to taste

Directions

Combine the ham, onions, carrots and celery on a cutting board and chop into very small pieces. In a large skillet melt butter or margarine over medium heat. Add ham mixture and saute, stirring often, for 10 minutes or until lightly browned. Transfer to a heavy large saucepan.

In same skillet heat olive oil and lightly brown beef and pork over medium heat, stirring constantly to break up any lumps. Pour in the wine, increased the heat and boil briskly, still stirring constantly, until almost all of the liquid has evaporated. Add ground meat mixture to ham mixture in saucepan. Stir in the stock and tomato paste. Bring all to a boil over high heat, then reduce the heat and simmer, partially covered, for 45 minutes, stirring occasionally.

Meanwhile, melt remaining 2 tablespoons of butter or margarine over high heat in the original skillet. Add chicken livers and saute for 3 to 4 minutes, or until firm and lightly browned. Remove livers from skillet and dice. Set aside and add to sauce 10 minutes before it is done. A few minutes before serving, stir in the cream and let it heat through. Season sauce with nutmeg, salt and pepper to taste.

Ingredients

1 cup reduced-fat mayonnaise
1/2 cup sugar
1/3 cup finely chopped onion
1/3 cup red wine vinegar
1 tablespoon celery seed

Directions

In a small bowl, whisk the mayonnaise, sugar, onion, vinegar and celery seed. Cover and refrigerate until serving.