Instructions:

1. Take the cream cheese in a bowl and stir it. Keep stirring the cheese till it becomes a paste.
2. Add chopped salmon to the cream cheese paste, along with Worcestershire sauce, hot pepper sauce, green onion, and the dill weed. Mix them all together thoroughly.
3. You can now serve your salmon spread.

Instructions:

1. Preheat the oven at a temperature of about 350 degrees Celsius. In the meantime, peel and de-vein the shrimp, but do not remove their tails. Also, make a cut at the back of each shrimp right up to the broad end of the tail.
2. Place all the shrimp pieces on a greased plate. Now, mix the beaten eggs, bread crumbs, mayonnaise, lemon juice, oregano, seasoning, and black pepper together with the crab meat.
3. Once these ingredients have been mixed well, spoon them out and place them over the shrimp pieces. Grate the Parmesan and sprinkle the shrimp tops with cheese.
4. Now, place the shrimps into the oven and bake them for about 15 minutes. The stuffed shrimps are ready to be served.

Instructions:

1. Combine the eggs and the crushed crackers in a large bowl. Mix in the ground ham and ground pork. Crumble the two latter ingredients into the first two.
2. Shape the mixture into balls about 1-½ inches. Place the ball in greased baking pans with the size of 15 x 10 x 1 inches. Place in a preheated oven (350 degrees Fahrenheit or about 176 degrees Celsius). Bake until lightly browned or for 40 minutes.
3. To make the Sauce: Mix into a saucepan the brown sugar, cider vinegar and the mustard. Bring the sauce to boil and cook for about 2 minutes or until the sauce thickens.
4. Remove the ham balls from the oven and drain it. Pour the sauce into the ham balls and coat them evenly by tossing it. Replace it into the oven and cook for another 10 minutes or until it become glazed. Serve.

This recipe makes 16 servings.

Instructions:

1. Combine ground pork, ground beef, chopped onions, egg, breadcrumbs and milk in a large bowl. Season the mixture with parley, Worcestershire sauce, salt and pepper. Mix these well using your hands. When thoroughly mixed, shape it into balls. Make sure it is about the size of a walnut. Place them in a lightly greased baking dish when done.
2. Bake the balls in a preheated oven at 350 degrees Fahrenheit (about 175 degrees Celcius). Turn the baking dish frequently to evenly brown the balls on all sides.
3. To make the sauce, mix the oil, flour, salt, pepper and paprika in a saucepan. Cook this under medium heat. When the mixture sizzles, stir in the hot water and sour cream. Remove when smooth and heated thoroughly.
4. Remove the meatballs from the oven after 30 minutes of cooking and then pour the sauce into the baking dish. Return it into the oven and cook for 20 minutes whilst constantly stirring.

This recipe makes 6 servings.

Instructions:

1. In a large bowl, mix all the ingredients.
2. After all the ingredients have been thoroughly combined, form the mixture into balls.
3. Grease a pan lightly and put the formed balls in the pan.
4. Bake the balls at 350 degrees for 30 to 40 minutes.
5. This recipe can serve up to four people.

Instructions:

1. Start working with the filling by thoroughly mixing all the ingredients except for the wonton skins and water.
2. Once the ingredients have been combined, position wonton skins with one point towards you.
3. Take 1 teaspoon of filling and put it at the center of the wrapper.
4. Lift the bottom point of skin over the filling and fold it, leaving an inch at the top portion of the skin.
5. Moisten the right-hand corner of the wrapper.
6. Hold the two lower corners of the triangle and bring these ends closer to you.
7. Fold the left over the right corner and seal.
8. Boil 8 cups of water to boil and drop wontons one at a time and simmer for about 3 minutes.
9. Drain the wontons and throw the water.
10. Boil the chicken broth.
11. Add the wontons and vegetables, except the onions.
12. Simmer uncovered for 5 minutes.

Add in green onion before serving.

Instructions:

1. Peel potatoes and boil them until they are soft that you can poke a fork into the potato flesh.
2. Mash the potatoes coarsely.
3. Put the oil in a pan and heat it.
4. Sauté onions until they become brown.
5. Put into the pan chili powder, turmeric and salt.
6. Fry the mixture for one minute.
7. Add the rest of the ingredients except the peas and cook for 3 minutes.
8. Combine with peas and simmer for 5 minutes.
9. Cut egg roll wrappers into halves and shape each half into a cone.
10. Cool the cooked filling mixture and once cool, put it into the cones.
11. Seal the cones with wet fingers so that the edges won’t dismantle when being fried.
12. Deep fry and once golden brown take away from oil and drain excess oil.

Instructions:

For the dough:

1. Mix in a large bowl the following ingredients: flour, 3/4 cup water, eggs, and the buttermilk. Make sure that the mixture is combined well so that the eggs would be fully incorporated into the mixture.
2. Slowly pour the remaining water until dough is formed.
3. Get the mixture out of the bowl and knead, lift, and stretch until the dough is smooth outside and a little sticky inside.
4. When the dough becomes elastic, set aside for 10 minutes, covered in an overturned bowl, then work again until fully kneaded.
5. Cover the kneaded mixture covered with a bowl again for 30 minutes.
6. While waiting for the dough to rest, proceed to the filling preparation.

For the filling:

1. Make the potatoes boil in lightly salted water.
2. Once you can comfortably poke a fork into the potatoes.
3. Once the potatoes have cooled, drain them and mash them.
4. Heat oil and butter in a pan and sauté the onion and garlic until they turn translucent
   1. Put in the cabbage, lower the heat, and continue sautéing until the cabbage turns a bit brown.
   2. Add the rest of the ingredients and simmer for 3 more minutes.
   3. Make balls around 2 inches in diameter out of the dough and flatten with a rolling pin.
   4. Cover the flattened dough with damp paper towels.
   5. Once finished flattening all balls, start stuffing the dough by putting a tablespoon full into the center.
   6. Fold the dough, pinch the ends securely, keeping the filling tucked inside.
   7. Boil a large pot of water and lower the finished pierogi into the boiling water.
   8. Boil until the dumplings float to the surface.
   9. Sauté the dumplings to be them fried.

Instructions:

1. Mix oil and onion in a large bowl that is microwave safe.
2. Cover bowl with plastic wrap with one corner vented.
3. Set microwave on high and cook for 9 minutes, checking and stirring the mixture every 3 minutes.
4. Add in the celery to the mixture and cover the bowl again, still with a vent on one corner.
5. Microwave the celery, oil, and onion mixture on high for 4 minutes.
6. Add in eggplant, replacing the cover and the vent.
7. Microwave on high for another 9 minutes, checking on the mixture and stirring every 3 minutes.
8. Add the rest of the ingredients, replace the cover and vent.
9. Microwave on high for about 13 to 15 minutes or until boiling.
10. Take the bowl out of the microwave and let it cool to room temperature, while stirring occasionally and replacing the cover.
11. This recipe will make 5 servings and can be stored in the refrigerator for a month.

Instructions:

1. Place a saucepan in medium heat and put in butter to melt.
2. Wait for the butter to get hot and bubbling, before adding the garlic.
3. Sauté the garlic for two and a half minutes, or until the garlic becomes soft and fragrant.
4. Cut each potato skin into half lengthwise, making 2 equal pieces.
5. Coat each potato skin piece with the garlic butter.
6. In a baking sheet, put each piece with the side up.
7. Generously sprinkle ground pepper over the skins.
8. Lightly sprinkle salt for seasoning.
9. Sprinkle the grated Swiss cheese on top of the buttered skins as well.
10. The oven should be preheated to 350 degrees.
11. Place the baking sheet in the oven’s upper tier.
12. Bake the skins for at least 30 or up to 45 minutes or until the skins turn golden brown and crisp.