"In the beginning was the Word, and the Word was with God, and the Word was God. The same was in the beginning with God. All things were made by him; and without him was not any thing made that was made. In him was life; and the life was the light of men." John 1:1-4 KJV
"For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life." John 3:16 KJV
"And Jesus said unto them, I am the bread of life: he that cometh to me shall never hunger; and he that believeth on me shall never thirst." John 6:35 KJV
"That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved." Romans 10:9 KJV
"It is the spirit that quickeneth; the flesh profiteth nothing: the words that I speak unto you, they are spirit, and they are life." John 6:63 KJV
1. In a large bowl, add eggs, milk, sugar,
cinnamon, nutmeg, salt, and vanilla whisking to combine. Allow
this mixture to come to room temperature before dipping the bread.
2. Turn stove on medium heat and add in butter
melting and spreading it all over your pan.
3. When butter is melted, dip the bread slices for
about 5 seconds in the egg mixture coating them on both sides and add them to
the pan.
4. Cook the bread for about 2 minutes on each side
until golden brown on both sides.
5. Transfer toast on plate, sprinkle with powdered
sugar and serve with syrup or honey and fresh fruit.
1.In a bowl, add
wine, garlic, ginger, salt and pepper mixing to combine.
2.Add the
chicken, coat all the chicken pieces with the marinade, and set aside.
3.In a separate
bowl, add pepper paste, chili powder, crushed chili pepper, soy sauce, sugar,
honey, sesame oil, and chicken stock, whisking to combine. Set aside.
4.In a large
non-sick skillet, add vegetable oil swirling to coat. Turn heat on high and add
marinated chicken cooking for about 1-2 minutes on each side or until chicken
is cooked on all sides.
5.Pour in the
fire sauce and stirring to coat the chicken with sauce.
6.Add in water,
turn heat down to medium low and simmer for 5 minutes.
1.Turn stove on
medium high heat and add in oil. When oil gets hot, add in rice cakes frying
them for 2-3 minutes until lightly golden brown and crispy on both sides.
2.Add rice cakes
to fire chicken, cover with a lid and allow to cook for 10 minutes.
3.In a heavy pan,
preferably cast iron, add one third of the chicken, and then one third of the
cheese. Repeat this layering process for the rest of the chicken and cheese.
4.Preheat oven on
450 degrees Fahrenheit. Place in the oven and bake for about 7-8 minutes or
until all the cheese is melted and the top is bubbly.
5.Carefully
remove from the oven and top with green onions and toasted sesame seeds.
1.Turn
stove on medium low heat and add Chinese sausage to a pan or wok. Allow the
sausage to render about 1 teaspoon of fat but be careful not to let it turn too
dark (this should take about 2 minutes). If it starts to turn dark, turn your
heat to low.
2.Then
transfer them to a plate covered with paper towels so it can absorb the grease
and set aside.
3.To
cook the chicken and shrimp, use the reserved oil left over from cooking the
Chinese sausage. Turn stove on high heat and add in garlic and shallot stir frying
them for about 30 seconds or until fragrant.
4.Add
in the chicken and stir fry for about 4-5 minutes or until fully cooked and no
longer pink.
5.Move
the chicken to one side of the wok and add in shrimp for about 30 seconds on
one side and then flip them over and cook them for 30 seconds on the other side
until they turn pink and are fully cooked. Transfer chicken and shrimp on a
plate and set aside.
1.Brush
oil into a pan or wok and turn your heat on medium heat.
2.Crack
2 eggs in a bowl and whisk them up. Pour the eggs into the pan or wok and
scramble the eggs breaking them up in small pieces so that there will be bits
of eggs throughout the fried rice.
2.Turn
stove on high heat and add in oil. When the oil is hot, add in garlic stir frying
them for about 10-15 seconds or until fragrant.
3.Add
in the rice continuing to break up the clumps and toss the rice with the
garlic. Spread the rice around the wok in one layer and leave it untouched for
about 1 minute until the bottom rice grains sizzle and crackle. Then stir fry
the rice and repeat the spreading/stir frying process 2-3 more times to ensure
all rice grains cook evenly.
1.Make
the stir fry sauce by combining soy sauce, fish sauce, rice wine, sesame oil
and sugar. Whisk the sauce until sugar is completely dissolved.
2.Pour
the sauce into the rice, stir frying it until every grain of rice get coated
with the sauce. Then do the spreading/stir fry method 2-3 more times.
3.Pour
in the sausage, chicken, shrimp, eggs, carrot, peas and pepper to the rice and
stir fry for 1-2 minutes until all the ingredients are heated through and
combined.
4.Taste
the rice and adjust seasoning if needed. Serve immediately.
