Jack's Kitchen

List of ingredients:

1/2 medium onion.
1 jalapeno pepper, seeded.
1/2 sweet red pepper, seeded.
5 tablespoons of olive oil.
6 medium eggs, separated.
2 tablespoons of milk.
1 tablespoon of chili powder.
Salt and black pepper, to taste.
4 flour tortillas.
4 oz of shredded monterey jack cheese.
Picante sauce, to taste.

Method:

Chop the onions and peppers and saute in 2 tablespoons of olive oil until limp.

Beat the egg yolks with the milk, chili powder, salt and pepper to taste.

Stir in the cooked onions and peppers.

Beat egg whites separately until stiff; then fold into the egg yolk mixture.

Heat the remaining 3 tablespoons of olive oil in large, oven-safe skillet.

Spread the egg mixture in skillet and cook until eggs are set on bottom.

Place pan under broiler until top is brown.

Heat the tortillas.

Divide the egg mixture into four parts and place a piece of egg in the center of each tortilla.

Top with shredded cheese and picante sauce.

Fold the tortilla over the egg.

Source: Taco Recipes.

List of ingredients:

3 dried black mushrooms.
1 duck, (about 3-4 lb).
1 1/2 teaspoons of cornstarch.
1 tablespoon of soy sauce.
1/2 cup of bamboo shoots.
1/2 cup of water chestnuts.
2 tablespoons of oil and 1 tablespoon of oil.
1/2 cup of stock.
1 tablespoon of sherry.
1 teaspoon of salt.

Method:

Soak the dried black mushrooms.

Remove the meat from duck breast and legs and dice into 1-inch cubes.

Blend the cornstarch and soy sauce, then add to duck and toss gently.

Allow to stand for about 30 minutes.

Dice the bamboo shoots and soaked mushrooms.

Slice the water chestnuts.

Heat 2 tablespoons of oil and stir-fry the duck until it changes color (about 3 minutes), then remove from pan. Drain fat from pan.

Heat 1 tablespoon of oil and stir-fry the mushrooms, bamboo shoots and water chestnuts; for about 3 minutes.

Add the stock, sherry and salt, and heat quickly; then cook, covered, 3 minutes, over medium heat.

Return duck and simmer, covered, until done.

Source: Duck Recipes .

Ingriedients list:

10 chicken wings.
1/2 cup of flour.
1 1/2 teaspoons of ginger root, finely minced.
1 1/2 teaspoons of garlic, finely minced.
1 teaspoon of lemon juice.
1 teaspoon of water.
1/2 teaspoon of turmeric, ground.
1/2 teaspoon of salt.
1 cup of vegetable oil.

Directions:

Remove the wing tips and reserve for the soup pot.

Cut each wing in half at the joint.

In a bowl, combine the wings and other ingredients except the vegetable oil.

Mix, cover and refrigerate for 3 hours.

In a large, deep pan, heat the oil, then add the wings and fry until golden brown on both sides.

Source: Fried Chicken Recipes.