• 2-3 Large Red/Yellow Potatoes
• 2 Tbsp Glutinous rice flour
• 1 Tbsp Corn or potato starch
• Salt and pepper to taste

Cut circle around each potato's thickest section, boil for 30 minutes until soft. Place potatoes in ice water to hopefully shock the peels off. Remove peels and mash potatoes. Add glutinous rice flour and starch, salt and pepper. Mix and form into desired shapes. Deep fry at 350 for 5 minutes, let rest for a minute, then fry again at 375 until golden brown. Serve with desired topping- chili flakes, ketchup, kyuupi mayo, sour cream or fry sauce recommended.

Makes between a 9" round and a 13x9" square pan worth depending on size of eggplants.

• 2 eggplants
• 3 egg whites
• 3 tablespoons water
• 1 cup fine dry breadcrumbs
• 1/2 - 1 cup freshly grated parmesan cheese
• salt
• freshly ground black pepper
• 2 1/2 - 3 cups marinara sauce
• 10oz grated part-skim mozzarella cheese

Preheat oven to 400°F. Coat two baking sheets and an 8-by-11 1/2-inch baking dish with nonstick cooking spray.

Cut eggplants crosswise into 1/4-inch-thick slices. Salt both sides and let sit 10 minutes to remove bitterant. Rinse with water and pat dry. Whisk egg whites and water in a shallow dish until frothy. Combine breadcrumbs, ¼ cup of the Parmesan, salt and pepper in another shallow dish. Dip the eggplant slices into the egg-white mixture, then coat with the breadcrumb mixture. (Discard any leftover breadcrumbs and egg white.) Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 15 minutes longer.

Pour a little of the marinara sauce into the baking dish. Arrange a single layer of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with mozzarella cheese and a sprinkle of the parmesan. Continue layering until all remaining ingredients are used or dish is filled. Bake, uncovered, until the sauce bubbles and the top is golden, 20-25 minutes. Broil to toast cheese to desired level.

INGREDIENTS

• ¼ cup olive oil
• ½ shallot, finely chopped
• 1 small garlic clove, finely grated
• ½ cup tomato paste
• 2 tablespoons vodka
• 1 cup heavy cream
• 1 teaspoon crushed red pepper flakes
• Kosher salt, freshly ground pepper
• 1 pound fusilli
• 2 tablespoons unsalted butter
• 1 ounce finely grated Parmesan, plus more for serving
• ¼ cup chopped fresh basil

RECIPE PREPARATION

• Heat oil in a large skillet over medium. Add shallot and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add tomato paste and cook, stirring occasionally, until paste is brick red and starts to caramelize, about 5 minutes. Add vodka and cook, stirring constantly, until liquid is mostly evaporated, about 2 minutes. Add cream and red pepper flakes and stir until well blended. Season with salt and pepper; remove from heat.

• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Add pasta to skillet with sauce along with butter and ½ cup pasta cooking liquid. Cook over medium-low heat, stirring constantly and adding more pasta cooking liquid if needed, until butter has melted and a thick, glossy sauce has formed, about 2 minutes. Season with salt and pepper and add 1 oz. Parmesan, tossing to coat. Divide pasta among bowls, then top with basil and more Parmesan.

• 1 pie crust, homemade is always best
• 1 cup pumpkin
• 1 cup sugar
• 1-2 medium apples
• 1 Tbsp sugar
• 1/4 tsp salt
• 1/4 tsp each cinnamon, nutmeg, and allspice
• 1 egg
• 1 cup milk

Slice apples and lay in the bottom of an un-baked pie shell and lightly dust with some cinnamon. Mix all other ingredients and pour over the apples. Bake at 450 degrees for 10 minutes then 350 degrees for 40-45 minutes or until a knife inserted in the center of the pie comes out clean.

• 1/2 cup butter
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 egg
• 1/2 tsp vanilla
• 1 cup + 2 Tbsp flour, sifted
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 - 1 cup chocolate chips or chunks

Begin by creaming the sugars and butter together in a large mixing bowl. Beat in the egg and vanilla. Sift and stir in flour, salt and baking powder. Finish by adding chocolate chips, and nuts if you would like. Pre-heat oven to 375 degrees. Using a teaspoon drop, batter well apart on a greased cookie sheet, and bake 10 minutes. You can replace 1/4 cup of the flour with cocoa powder and add dry cherries or apricots to make an even more sinful cookie. Replacing 1/4 of flour and adding 3/4 cup of coconut is also a very nice addition.