Japanese cheesecake

I've decided to just link to where I got the recipe from, since I pretty much just followed it. And I like all the food science in the troubleshooting part of the page. There's even a video so you can follow every single step.

Japanese Cheesecake recipe

Chocolate cake with orange cream cheese frosting

Cake
Melted butter to grease
140g (3/4 cup) sugar
180ml (3/4 cup) milk
125g butter, softened
50g (1/2 cup) cocoa powder
1/4 teaspoon baking soda
1 teaspoon salt
150g (1 cup) self-rising flour
2 tablespoons all purpose flour
3 eggs
1/2 cup toasted walnut broken to small pieces

Frosting
100g (1/2 cup) powdered sugar
1/2 cup cream cheese, softened
1 tablespoon butter
2 tablespoons orange juice
Orange zest

All ingredients should be at room temperature. No mixer necessary.
Preheat oven to 160C or 350F
Brush a cake pan with melted butter
Mix sugar, butter, milk, cocoa powder, salt and baking soda in a large bowl
Heat slightly or microwave gently to melt butter. Do not boil.
Mix until there are no lumps and cool back to room temperature
Use a sieve to add half of self rising flour and all purpose flour into mixture
Mix until smooth
Add the rest of flour and mix until smooth
Add beaten eggs and walnuts
Mix
Pour into cake pan until 1/2 to 3/4 full
Bake for 50 min until a skewer can poke and come out clean
Rest until cool

For frosting, combine cream cheese, powdered sugar, orange juice and orange zest (can substitute orange with lemon)
Mix until smooth
Spread on cake and decorate

Meatballs

Meatballs
1 lbs Meat (use 80% lean)
1 tsp salt
1 slices bread (diced) (or 1/2 cup breadcrumbs)
1 eggs
"Healthy Dollop" of ricotta cheese
1 slices of pepper jack cheese (chopped to half inch squares)
Italian seasoning
(Makes 12 big meatballs)

Mix everything with hand vigorously and quickly until protein starts to stick together but fats don't melt
Make ice cream scoop size meatballs, roll to make round balls
Roast in oven at 425F for 17min

Sauce
1 medium onion
4 large roma tomatoes (instead of tomato paste)
3 cloves garlic
half bag of Trader Joe's Southern greens blend 

Caramalize onion in oil at medium heat.
Add in garlic
Add in diced tomatoes
Add in greens
Simmer till tomatoes break down
Add in salt to season
Served over linguini.

Meatballs were nice and moist, and the pepper jack gives nice pockets of cheese in meatballs. Meatballs were tasty but a little too rich for me, next time I'll add a smaller dollop of ricotta and make smaller balls. Sauce was great.

Butter poached lobster

2 lobster tails
1 tablespoon water
1 stick salted butter, cut into 1 tablespoon chunks
Half a garlic, chopped into fine pieces
2 tomatoes, cut into large chunks
Herbs for seasoning (I used Italian seasoning, can use basil, rosemary, oregano etc)

Bring pot of water + salt to boil. (Gordon Ramsey says to add enough salt to make it like sea water, so the temperature is high enough)
Turn off heat and add lobster. Cover with lid and cook for 4 min, enough to get lobster off the shell.
Cut through the cartilage part of the tail and try to get the meat out in one piece. I still can't figure out the technique for this.

In a sauce pan, bring 1 tablespoon of water to simmer over medium-low heat.
Add in butter, 1 piece at a time, add a new piece when the previous piece has melted. Keep stirring.
Make sure the mixture does not boil, or the sauce will break.
Keeping the heat on medium-low, add the lobster pieces and cook for 5min, turning the lobster every minute. Remove lobster and place in a serving bowl

Turn up the heat a little on the remaining butter, add garlic. When fragrant, add tomatoes and cook for a couple of minutes until the tomatoes have released some of the juices. Add in herbs.
Pour tomatoes and butter sauce over lobster.

Roasted vegetables

Any kind of roastable vegetable. I used okra, portobello mushrooms and a tomato. Other options include asparagus, onions, zucchinis

Preheat oven to 425F.
Cut up veggies (I roasted portobellos whole).
Drizzle/ brush with oil, salt and pepper. (I added garlic to okra, basil to the tomato and vinegar to the mushroom)
Place onto baking tray in a single layer. Pour excess oil mixture over.
Bake for 15-30min depending on vegetable and amount of crispness desired.
(Veggies should be tender, tomato skin should be falling off, mushroom crisp but still juicy)
Squeeze lemon juice over before serving.

Raspberry marshmallow frosting

7 giant marshmallows
1 tablespoon powdered sugar
2 tablespoons water
1/3 cup frozen raspberries

Melt marshmallows medium heat in microwave. Stir while heated.
Add sugar, water, raspberries and stir
Beat with an electric mixer till smooth
Cool a little and use when still liquid
Wait for it to cool and solidify
Makes enough for 12-18 cupcakes

Pineapple Muffins

2 cups all-purpose flour
1/2 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup crushed pineapple
1 egg, beaten
3/4 cup milk
1/4 cup butter, melted
1/2 teaspoon vanilla essence
juice and zest of 1/2 lemon

1/4 cup butter, melted
1/4 teaspoon ground cinnamon
1/3 cup packed brown sugar
1/2 cup all-purpose flour

Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.
In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, vanilla, 3/4 cup pineapple and 1/4 cup melted butter. Mix just until blended.
In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping.
Spoon batter into muffin cups to 3/4 full, then spoon the rest of the crushed pineapple over the batter and sprinkle generously with the cinnamon topping.
Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.

Peach pie

Crust
1 cup butter
3 cups flour
1 teaspoon salt
1 cup cold water
1 beaten egg

Filling
7 peaches/ nectarines, peeled and sliced
juice from 1/2 lemon
1/2 cup all purpose flour
1 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons butter

Crust
Mix flour and salt
Cut in cold butter
Mix with fork until crumbly
Add cold water 1 tablespoon at a time to flour mixture. Mix lightly with a fork until dough holds together. Do not overwork the dough or add too much water.
Divide into 2 balls, flatten and refrigerate in plastic wrap at least 30min.
Roll 1 ball of dough to an inch larger than the 9 inch pie plate, transfer to pan and press into pan.
Trim off excess pastry
Roll the other ball of dough to a 9 inch circle, wrap and refrigerate both the top and bottom crusts while preparing filling.

Filling
Preheat oven to 450F
Place sliced peaches in a large bowl. Sprinkle with lemon juice.
In a separate bowl, mix flour, cinnamon, sugar, salt.
Pour over peaches, mix gently.

Brush bottom crust with egg
Pour peach mixture into pie
Dot pie with butter
Cut the top crust into strips and place over pie in a lattice
Brush top with egg

Bake at 450F for 10min
Lower temperature to 350F and bake for another 35-45min
Sit in oven until cool

Lemon cupcake with raspberry frosting

1 cup white sugar

1/2 cup butter

2 eggs

1 tablespoon vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup low-fat milk

2 lemons, juice and zest

1 stick softened butter (1/2 cup.)

1-2  tablespoons raspberry pureé (I chose not to strain the seeds out, but if they bother you feel free to.)

2 cups confectioners' sugar

Chocolate swirl cheesecake

CRUST:
18 squares graham cracker
1/8 cup white sugar
1/3 cup butter, melted
1/2 teaspoon salt
FILLING:
4 ounces semisweet chocolate, chopped
2.5 (8 ounce) packages cream cheese, softened
1 cup white sugar
5 eggs
4 tablespoons orange juice
grated orange zest from 1 orange

Preheat the oven to 325 degrees F (165 degrees C).
Crush graham crackers into crumbs by smashing or with a food processor.
In a medium bowl, mix together the graham cracker crumbs, sugar, salt and butter until well blended. Press into the bottom and 1 1/2 inches up the side of an 8 inch springform pan.
Bake for 10 minutes.
In a metal bowl over a pan of simmering water, melt chocolate, stirring occasionally until smooth. Set aside to cool, but do not allow to harden.
In a medium bowl, mix together the room temperature cream cheese and 1 cup sugar until smooth.
Mix in the eggs, one at a time on a low speed, or by hand.
Gradually stir in the orange juice, and orange zest.
Reserve 1 cup of the batter. Pour the remaining batter over the baked crust. Stir the melted chocolate into the reserved batter. Drop the chocolate batter by large spoonfuls onto the white batter. Use a knife to cut through the batter, and leave a swirling design.
Bake for 60 minutes in the preheated oven, or until the center is almost set.
Run a spatula or thin knife around the edge of the pan while it is still warm, so the cake will not crack. Allow cake to cool completely before removing the sides of the pan.
Refrigerate for at least 4 hours before serving.
Cut with a knife soaked in warm water in between each cut.

萝卜糕

白萝卜4-5LB（最好是中国萝卜），
胡萝卜1根
粘米粉1LB，
金钩虾米半碗（冲洗去沙后用温水略泡，沥干水后切成小粒，水保留）、
腊肠4条（全部切成小粒，下多少根腊肠完全取决于您喜欢下多少肉）、
冬菇 （泡开）
葱白若干切成葱花、
糖、
盐、
胡椒粉若干、
油1－2汤匙

先把萝卜洗净，削去皮然后刨成萝卜丝, I used a blender
烧热炒锅，下油，5成热时下虾米粒和腊肠粒，炒香，然后下葱白炒几下，加盐，盛出备用
烧热炒锅，不下油，把萝卜丝下锅中火干炒，盖上锅盖焖
炒到萝卜变透明，加盐，糖，胡椒粉
把粘米粉放在另一个干净干燥的大锅内，加入萝卜出的水
加入泡冬菇或虾米的水直到粘米粉成团
把炒好的萝卜倒进粘米粉，搅拌均匀
把拌好的萝卜糕料倒入烤箱用的方形锡纸盘中，也可倒入预先用油抹过的瓷盘或不锈钢盘中，用小刀抹平
隔水蒸约半到一小时，或用锡纸盖上用烤箱250F烤一小时，直到萝卜糕成型
如果喜欢吃香脆味的，还可以把蒸好的萝卜糕切片，然后用油把两面煎至金黄

Cream cheese apple muffins

1 (3 ounce) package cream cheese, softened

3/4 cup sugar

2 eggs

1/2 cup milk

1/4 cup butter or margarine, melted

1 tablespoon lemon juice + lemon zest from 1/2 lemon

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoon ground cinnamon

1 cup peeled, diced tart apples (2-4 small Granny Smiths)

1/2 cup bran flakes cereal or oatmeal (crunchy/ chewy stuff that doesn't soften too easily)

Cream the butter and sugar together until light and fluffy, about five minutes. 

Add the cream cheese and blend in well.
Add each egg, one at a time, mixing well until the egg is completely blended in. 

Add the milk, vanilla and lemon juice + zest. Mix well.

Mix the dry ingredients together (flour, baking powder, baking soda, salt & cinnamon).
Add the dry ingredients to the wet mixture and mix until just combined. You can do this part by hand if it will help you keep from overmixing the batter.
Fold in apples and bran flakes.

Fill greased or paper-lined muffin cups two-thirds full. 

Bake at 375 degrees F for 20 minutes or until a toothpick comes out clean.

Cool for 5 minutes before removing from pan to a wire rack.

Chocolate frosting

2 3/4 cups confectioners' sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract
1/2 teaspoon salt

In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar/ cocoa.

http://allrecipes.com/Recipe/Creamy-Chocolate-Frosting/Detail.aspx?prop31=4

Mushroom risotto

4 cups chicken broth, divided
0.5 pound portobello mushrooms, thinly sliced
0.5 pound white mushrooms, thinly sliced
4 shallots, diced
1 1/2 cups Arborio rice
1 cup dry white wine
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup grated Parmesan cheese

Warm broth in a pot
Saute mushrooms until soft, about 3 min
Keep mushrooms and juices in a bowl
Fry shallots
Add in the rice, stir to coat with oil, fry till slightly golden
Add wine, stir till all absorbed
Add broth, 1/2 cup at a time, till rice is al dente, about 15-20min, keep stirring
Risotto should be wet but not like porridge, rice should resist slightly to the tooth but not be hard in the center
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan.
Season with salt and pepper to taste, I didn't need any salt because chicken broth is salted

Pumpkin kale pork stew

2 lb sweet pumpkin, peeled and cubed
0.5 lb pork shoulder/ boneless pork loin, 1 inch cubes
1 bunch kale (4 cups), chopped

Brown the pork in a pan
Add 1/2 cup cooking wine
Add 1 bowl water, boil and turn to medium heat, put the lid on and simmer for at least 20min
Add in pumpkin and simmer for at least 30min
Add more water if necessary
Add in kale and simmer for at least 15min
Season with salt and pepper

Maple fudge cookies

250 ml (1 cup) all-purpose flour
1 ml (1/4 teaspoon) baking soda
1 pinch salt
125 ml (1/2 cup) unsalted butter, softened
90 ml (3/8 cup) brown sugar
1 egg
1/8 cup chocolate chips
16 cubes (1.5-cm/1/2-inch) Maple Cream Fudge

With the rack in the middle position, preheat the oven to 200°C (400°F).
Line two baking sheets with parchment paper.
In a bowl, combine the flour, baking soda and salt. Set aside.
In another bowl, cream the butter and brown sugar. Add the egg and beat until the mixture is smooth.
Using a wooden spoon, stir in the dry ingredients and chocolate chips.
For each cookie, with floured hands, shape 30 ml (2 tablespoons) of dough into a ball.
Push a cube of maple fudge into the centre and cover completely with dough.
Place 8 cookies on each sheet.
Bake 1 sheet at a time until the cookies begin turning gold at the edges, about 7 minutes.
The cookies will remain very soft in the centre.
On removing the cookies from the oven, use tongs to carefully slide the parchment paper from the baking sheet onto a cool surface.
Let the cookies cool to room temperature.
Repeat with the remaining dough.

Royalty Chocolate Scone

1 3/4 cups all-purpose flour
1/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter, chilled and cubed
1/2 cup miniature semisweet chocolate chips
2 tablespoons soymilk
8 tablespoons orange juice

Preheat oven to 400 degrees F (200 degrees C).
Spray a baking sheet with nonstick cooking spray.
In a large bowl, whisk together the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs. Stir in the chocolate chips. Mix in the orange juice to form a dough.
Turn out the dough on a floured surface. Pat or roll into a 9 inch circle about 1/2 inch thick. With a 2 1/2 inch fluted biscuit cutter, cut out 10 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet.
Bake in preheated oven until golden brown, about 12 minutes. Move to wire racks to cool.

蒜蓉虾

虾 1磅
粉丝 50g
蒜蓉 2大匙
香葱碎1大碎
生抽1大匙
黄酒1大匙
白糖1茶匙
白胡椒粉1/4茶匙
精盐1/3茶匙

鲜虾挑去虾线，在背部开一刀备用，蒜蓉，香葱碎，粉丝50克（提前用凉水泡发）
在盘内放上泡发并沥干水的粉丝。
再摆上沥干水的虾。

生抽1大匙，黄酒1大匙，白糖1茶匙，白胡椒粉1/4茶匙，精盐1/3茶匙放入碗内调好酱汁。
锅内2大匙热油，放入蒜头略爆香，再倒入事先调好的调味料烧开。
将烧开的调味料全部淋在虾身上。
锅内放蒸架，大火烧开水，上气以后，把虾摆上，盖上锅盖，大火蒸4分钟。
另起一小锅，热1大匙油。
4分钟后，打开锅盖，放上香葱碎，再淋上1大匙热油，即可出锅。

Chocolate Swiss Roll with Cream Cheese filling

Chocolate Roll Ingredients :
5 eggs
1 cup white sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 cup confectioners' sugar for dusting
1/4 cup all-purpose flour

Preheat oven to 325 degrees F (165 degrees C). Line one 15 1/2 x 10 1/2 inch jelly roll pan with parchment paper and grease and flour lightly.
Separate the eggs. Beat the whites (or with 1/2 teaspoon of cream of tartar) until stiff. Gradually beat in 1/2 cup of the sugar.
Sift the remaining sugar, cocoa, and flour together.
Beat the egg yolks until thick and fold the flour mixture into them. Stir in vanilla. (The egg yolk mixture will be very stiff).
Carefully fold the egg yolk mixture into the beaten egg whites. Evenly spread the batter into the prepared pan.
Bake for 20 minutes. Let cake cool for 5 minutes.
Turn cake onto a parchment paper sprinkled with confectioner's sugar, peel off parchment paper and roll cake up with the parchment paper. Let cake cool completely.
Unroll cake and spread with the filling. Roll again. Refrigerate for one hour before serving.

Filling ingredients:
1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar

Blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer

Peanut butter blossoms

48 HERSHEY'S KISSES Milk Chocolates
1/2 cup butter
3/4 cup crunchy Peanut Butter
1/3 cup granulated white sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Beat butter and peanut butter in large bowl until well blended.
Add 1/3 cup granulated sugar and brown sugar; beat until fluffy.
Add egg, milk and vanilla; beat well.
Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
Put 1 inch balls on ungreased cookie sheet
Bake 8-10 min or until lightly browned, in the mean time, unwrap kisses
While cookie's hot, press a chocolate into center of each cookie; cookie will crack around edges.
Cool completely till chocolate hardens

48 cookies