The Joy Of Cooking in Wendy's Kitchen

  Ingredients 3 large eggs 2 tablespoons skim milk 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/2 cup spinach leaves (chopped or torn) Instructions Heat a large skillet over medium-high heat and coat it well with cooking spray. Crack the eggs into a medium-sized dish. Using a wire whisk, beat the eggs and break up the yolks completely.  Add the milk to the egg mixture, followed by salt and ground black pepper. Whisk the mixture together well.  Pour the egg mixture into the heated pan, using a fork to stir it continuously as it cooks.  When the eggs begin to form, add the spinach to the pan.  Continue cooking the eggs and spinach untill it wilts and the eggs are no longer runny about 2 minutes. 

  Ingredients 250 grams Holland beans 100 grams minced meat 2 tablespoons preserved radish (Can be sweet / salted) Soak and chop it. 2 tablespoons dried prawns (soaked & chopped) 2 tablespoons cooking oil 1 teaspoon garlic (chopped) 1 tablespoon fermented bean paste (chopped) 1 red chilli, diced (optional) For seasoning: 1 tablespoon light soy sauce 1 teaspoon sugar 1/4 teaspoon ground white pepper 1/3 cup water For Marinade: 1 teaspoon light soy sauce 1/2 teaspoon cornflour Instructions First, marinade minced meat with light soy sauce and cornflour.  Rinse and soak dried prawns and preserved radish for about 10 to 15 minutes.  Wash and drain the holland beans and set aside.  Prepare the seasonings for the dish.  Heat up the cooking oil. Saute chopped garlic, chopped preserved radish & dried prawns till fragrant.  Add in the fermented bean paste and stir fry to mix well.  Add in minced meat and continue to stir fry till it is cooked and is sepa...

Ingredients 1 tablespoon olive oil 1 white onion (medium sliced) 5 mushrooms (medium sliced) 5 garlic cloves (chopped) 1/2 head cabbage (sliced & cut into 1" chunks) 1/4 cup chicken broth 2 boneless skinless chicken breasts (cut into 1 inch pieces) 1/4 teaspoon salt 1/4 teaspoon pepper Instructions Heat oil in large pot over medium high heat. Add garlic and chicken, saute untill chicken is no longer pink.  Add onions and mushrooms, saute untill onions are translucent.  Add cabbage, saute untill it becomes soft for about 5 minutes.  Add chicken broth and reduce heat to medium. Cover and cook about 7 minutes or untill cabbage is tender.  Increase heat to medium high and saute 2 minutes or untill liquid evaporates.   

Ingredients 3 lbs cabbage, quartered, core removed and cut into a large 1-inch dice 1/2 lb sliced bacon 1/2 medium onion, sliced thinly 1/2 cup water 1 tablespoon sugar 1 tablespoon salt 1/2 teaspoon fresh ground black pepper Instructions Cut the cabbage into quarters. Remove any wilted or discolored outer leaves. Cut out the core from the cabbage quarters. Cut into large 1-inch dice. Cook the bacon and onion in a 4-quart pan over medium heat untill bacon is crisp and the onion is wilted.  Remove the bacon and onion to paper towels to drain. There should be about 1/2 cup of drippings in the pan. Add the cabbage to these drippings and cook without stirring untill it begins to brown about 3 minutes. Add the water, sugar, salt and pepper and cook untill the cabbage is tender about 20 minutes. Crumble the cooked bacon into the cabbage, cook it and serve it hot!

  Ingredients 2 tablespoons olive oil 8 ounces shiitake mushrooms (stems discarded and caps thinly sliced) Coarse salt and ground pepper 10 ounces baby spinach (7 cups) 1 to 2 teaspoons white-wine vinegar Instructions Heat 1 tablespoon oil over medium in a large skillet. Add mushrooms; season it with salt and pepper. Cook, stirring occasionally untill browned about 8 to 10 minutes. Transfer it to a plate. Heat remaining tablespoon oil in the skillet. Add as much spinach; season it with salt and pepper. Toss spinach, adding more to skillet as room is available.. Cook untill tender about 2 minutes. Remove it from heat, drain off any excess liquid and stir in white wine vinegar. Top spinach with mushrooms. 

  Ingredients 3 slices white / wholemeal bread 3 pieces ham 3 tablespoons grated parmeasan / gauda cheese 2 eggs 3 tablespoons mayonnaise 10 teaspoons milk salt 2 tablespoons butter Instructions Cut off the edges of bread.  Spread mayonnaise on the bread slices and top with cheese.  Add ham slices on the four bread slices.  Assemble the sandwiches: 2 bread slices with ham and cover it with bread and cheese.  Put the cutting board with some big bowls on the sandwich and wait for 5-10 minutes untill it pressed well. Beat the eggs with milk and salt.  Dip the sandwiches in the egg mixture and fry untill golden from all sides.

Ingredients 2 slices of bread 2 slices of cooked ham 2 pieces of cheese 250ml of milk 1 egg pepper butter Instructions Thin the bread with a rolling pin.  Add the ham and cheese and make rolls.  Wrap them in foil and leave them in the fridge for one hour.  Mix the milk and egg and season it with pepper.  After time elapsed, remove the rolls from the fridge and unwrap them. Dip them into the egg mixture.  Fry the rolls on the butter and brown them for a couple of minutes on each side.