From the ArcaMax Publishing, ArcaMax Chef Newsletter:
http://www.arcamax.com/news/arcamaxchef/s-571500-463616
8 boned and skinned canned sardines in olive oil
8 oz. ricotta
cheese
1 tsp. curry powder
One quarter cup fresh
parsley, chopped
2 Tbsp. capers, rinsed and drained
1 tsp.
lemon zest
2 Tbsp. olive oil
2 pounds venison pounded to
one quarter inch thick
1 and one half cups evaporated milk or
Half and Half
Garlic powder
Onion powder
1 cup
flour
6 large gold potatoes
1 pint sour cream
2 cups
sharp cheddar cheese, grated
1 small sweet onion
One half
cup corn flake crumbs
One quarter cup butter
4 oz. white
chocolate, chopped
1 cup sugar
One half tsp. ground
ginger
1 tsp. ground cinnamon
4 large egg whites
2
cups flaked coconut
One third cup macadamia nuts, chopped
Two thirds cup dried pineapple, chopped