Chinese new year/3 recipes

My mother and I made these cookies when I was little, many years ago, using the box of dry mincemeat. I have looked for years for the recipe, they are the best cookies ever!!!

A very simple and healthy way to prepare the prized Dover sole that highlights its mild, buttery sweet flavor.

Chunks of beef slowly braised in an authentic Chinese manner. Nearly any tough cut of beef can be made magically tender and flavorful with this technique.

Quick, easy and tasty. Why order out for Chinese when it's so easy to make at home. Low in fat only 223 calories per serving with great flavor. If you are quick you can have it ready in only 10 minutes, 15 minutes at the most!

Very tasty. Just enough sauce to carry the creole flavors and meld the different types of protein together. Went a bit overboard by making our own Chorizo and homemade penne pasta. A great Creole recipe from down in New Orleans!

These apple and oat muffins are so moist, and they are delicious too, good for breakfast or a tasty snack.

This recipe deserves at least 5 star, it is that good. Made it for dinner last nigh. The sweet-sour sauce was a hit, perfectly balanced flavours and textures.

Quick and easy, it is a great breakfast, you can bake these lovely quiche in the earlier morning, you can also make them in advance and freeze them.

This Jamaican Sweet Potato Pudding cake is smooth and creamy, the coconut milk, raisins and rum add huge flavor to this dessert.

This is an easy version of the traditional hot dog topping that's served by New York City street vendors.

Slow cooked beef short ribs that simply fall off the bone in a delicious Chinese style barbecue sauce. Packed with flavor and nearly hands-free preparation using your slow cooker or Crockpot.

A great healthy chinese chicken. The heart-healthy walnuts add a great taste and texture to this low in fat dish.

An excellent super quick and easy Chinese stir-fry that highlights the crisp textures and flavors. Very nicely balanced and it's ready in less than 15 minutes flat! Faster than Chinese take out.

Absolutely delicious in every way. The lime and garlic marinade works it's wonders and permeated the loin wonderfully. (We marinaded for two days :) The onion marmelade paired perfectly, it actually tasted like apples and everything was easy to prepare.

I have made a Thanksgiving goose every year for at least 15 years. I have steadily gained on making the perfect bird but I finally found the greatest recipe ever in Cook's Magazine. The divine part of this approach to cooking the goose is that it employs some of the eastern method of drying the skin which is used in Peking Duck. The skin simply drops all its fat and leaves a crispy, dry, delectable skin that folks fight over! No more rubbery, yucky goose skin full of fat!

A simple New England classic that highlights the flaky tenderness and light taste of the cod or any white fish.