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I'll throw one up to start, but go ahead and add your own. It can be your secret grilled cheese sandwich or an elaborate entree, or maybe your favorite cocktail or hot toddy. . .

lets see what Minglers like to eat (and drink)!

This is real ginger beef, not the bland rip-off that most (I said most) restaurants serve. With this dish it is highly unlikely that you'll be hungry again in 30 inutes, but you will want more! I first saw this recipe in a cookbook that featured ginger, and have since modified it slightly to suit my own taste; for instance, the original recipe did not include garlic, and it specified rice wine and not vinegar. Serve this one with plain steamed rice and you can't go wrong. You really don't need a vegetable with this dish, as the ginger and coriander serve that purpose, but steamed broccoli on the side is a good choice.

1 tbs corn or tapioca starch.

1 tbs dark soy sauce .

1 tsp sesame oil.

tsp freshly ground black pepper.

1 lb very lean boneless steak (I like sirloin, but flank is okay) sliced very thinly slightly across the grain.

1 cups finely shredded ginger (you can use the shreds left over from the shrimp dish above).

2 tbs salt.

1 tsp white sugar.

3 tbs rice wine vinegar.

1 cup canola oil.

2 tbs fresh garlic, chopped to a paste.

2 cups fresh coriander leaves, lightly chopped but packed firm.

Combine the starch, soy sauce, sesame oil and black pepper.

Marinade the meat in the soy sauce mixture for at least 30 minutes.

Prepare the ginger shreds as per the shrimp recipe above, but this time, you'll be using the shreds and not the juice.

Combine the sugar and rice wine vinegar.

Heat the oil in the wok until very hot. Add the beef mixture and stir-fry just until it starts to change color. Remove the meat to a

colander to drain (some of it may still be pink).

Remove all but 3 tbs of the oil and heat the wok again til very hot.

Add the ginger and garlic, stir-frying for 15-20 seconds.

Return the meat to the wok and stir-fry for another 15 seconds.

Stir in the coriander leaves and sugar mixture, heat through while stirring constantly and serve hot.

*Dark soy sauce is available in Asian groceries and can be distinguished by its consistency, which is slightly thicker than light soy sauce. Tilt the bottle a bit and check to see if it has "legs" like you would with a red wine.

Gently remove her undies.

Kiss her inner thighs.

(Ahhhh... you know the rest. )

Great idea Ron, I love to cook when I have time, but dont follow recipes much. When I do, I then tweak them to make them my own or find something I love at a restaurant and go home and try and re-create the flavours.

For instance, for all you crab fans like me. I LOVE potato skins, however typically they are served with Sour Cream - BORING. One place I went to had a different and very flavourful dipping sauce. At home I found that if I added some Caesar Salad dressing and some Dijon mustard, it was the perfect sauce for dipping in.

Ill add more later as I have time. Touring season is more about dining out and summer is definitely patio dinning. However, in the winter I love soups, stews and hopefully this year breads.

Before using the ginger, squeeze as much additional liquid from it as you can. For this recipe, you'll use just the ginger and save the liquid for the shrimp recipe, which I'll list later.

CHICKEN AND MUSHROOMS IN HOISIN SAUCE

Hoisin sauce is the condiment that makes Peking duck what it is. As such, it also goes very well with other types of fowl. I've also discovered that hoisin sauce is terrific with mushrooms. Armed with that discovery, I created this dish myself. That is to say that this one is an original. Most Asian cookery is based on combining two of the five flavors: sweet, sour, hot, bitter and salty; thus, you get dishes like sweet and sour pork and hot and sour soup. This is a sweet and hot dish, and frankly (and immodestly) I think it's great.

1 tbs corn or tapioca starch.

2 tbs hoisin sauce.

1/4 cup soy sauce.

1 tsp sesame oil.

1 tbs rice wine vinegar.

1 fresh Thai (dragon) pepper or 1 tsp jalapeno pepper chopped very fine.

1 lb boneless, skinless chicken breasts sliced thinly across the grain.

1/4 cup canola oil.

1 tbs fresh garlic, chopped to a paste.

1 tbs hot pepper paste.

1 sweet red pepper, sliced into strips the same size as the chicken.

1 cup oyster mushrooms sliced into strips the same size as the chicken.

1 cup shitake mushrooms sliced into strips the same size as the chicken.

1/4 cup water.

1/4 tsp freshly ground black pepper.

Combine starch, hoisin sauce, soy sauce, sesame oil, vinegar and the Thai pepper.

Marinade the chicken in the hoisin sauce mixture for at least 30 minutes.

Heat oil in the wok until very hot.

Stir-fry the garlic and hot pepper paste for 30 seconds.

Add the chicken with the marinade and stir-fry for 1 minute. (If it starts to get too thick and begins to stick, add a tbs or so of water)

Add the red pepper and stir-fry for another 30 seconds.

Add the mushrooms, stir-fry for another 30 seconds.

Add water, stir until it comes to a boil.

Cover wok, cook on high heat just until steam starts escaping from under the lid.

Season with freshly ground black pepper, serve immediately.

* Thai peppers are very slender dark green peppers approximately 1" long, and quite fiery.

secret is in draining the eggplant of moisture and the breadcrumb browning before baking.

never ever over do the sauce or cheese and overwhelm the eggplant

The game or the recipe? LOL

The season is approaching for Pot Lucks and I am tired of bringing the same old thing. I'm looking for new recipe's that can be taken to pot luck dinners, serve many, easily transported.

I will post some of the recipes I have after we taste test this one for dinner.

Oh yeah and no Chilli recipes, I've got the best - or at least in HW's eyes/stomach :-)

SHRIMP IN COCONUT-CURRY SAUCE WITH MANGO

I first encountered this dish in a restaurant several years ago, and went home to recreate it myself. By using the freshest, juiciest

ginger you can get your hands on, you will ensure that the results will be most delicious. If mango is not to your liking, you can add a

cup of well-drained pineapple tidbits to the wok just before serving, and heat through till hot.

2 cups fresh ginger, shredded into very thin match-sticks.

2 tbs salt.

2 tbs canola oil.

1-2 tbs mild curry powder.

1 lb fresh never frozen, raw peeled and de-veined medium shrimp.

1 cup fresh snow peas.

1 cup coconut milk (used only canned this is a rare case where canned is better).

1/2 cup pineapple juice.

1 fresh mango, peeled and sliced thin.

In a mixing bowl, toss the ginger and salt until thoroughly combined, set aside for at least 30 minutes. The salt will extract the juices from the ginger.

Squeeze as much juice from the ginger as possible and either discard the ginger shreds or save them for a ginger beef recipe (see above). Depending on how fresh the ginger is, you should get at least 1/4 cup of juice from this process, and as much as 1/2 cup use all of it.

Marinade the shrimp in the ginger juice for 30 minutes.

Heat oil in the wok until very hot.

Cook the curry powder in hot oil, stirring constantly for 30 seconds.

Add the shrimp and the ginger juice, stir-frying until the shrimp starts to change color.

Add the snow peas and stir-fry for another 30 seconds.

Stir in the coconut milk and pineapple juice until it has reached a smooth texture and is heated through.

Serve over rice or ramen noodles, garnished with a few slices of mango.

** Coconut milk will come out of the can in a fairly solid mass similar in consistency to butter, but it will

melt to a very smooth, creamy texture in the wok.

Tonight's dinner was a great hit - so much so that HW won't be able to move for a few days.

PAN SEARED CHICKED WITH BALSAMIC SWEET ONION

4 Boneless Skinless Chicken Breasts

Salt and Pepper

2 TBSP Butter

4 small Potatoes cubed - I use the mini potatoes and just cut them in 1/2 and use about 10 of them.

1 Large sweet onion thinly sliced

1 tsp Fresh Rosemary or 1/4 tsp dried

1/4 cup Balsamic Vinegar

1 cup chicken stock

Season one side of chicken with salt and pepper.

Melt 1/2 butter in medium/high skillet

Add chicken - brown - season top side and turn

Transfer chicken to a plate cover with tin foil to keep warm.

Melt remaining butter in skillet.

Cook Potatoes, onions and rosemary, stirring for about 2 minutes.

Cover reduce heat to medium and cook for about 15-20 minutes until almost tender and starting to brown.

Increase heat to medium/high

Add Balsamic - boil while scraping any bits stuck to pan until balsamic is syrupy.

Pour in stock and bring to boil - stirring.

Return chicken 2ith juices spooning some sauce over.

Cover, reduce heat and simmer for about 10 minutes turning once till chicken is done (depending size of breasts)

Serve with a veggie and enjoy :-)