Description:
Pour the warm water into a warm bowl and add the yeast. Stir to dissolve then let stand until light and puffed, about 5 minutes. Add 1 1/2 cups of the flour, sugar and salt. Beat with an electric mixer on the lowest speed for 1 minute. Beat on medium speed for 2 minutes longer. Add the butter to the yeast mixture and beat for another 1 minute. On the lowest speed on the mixer, beat in 1 egg and 1/2 cup of flour until well blended, repeating until the 4 eggs are used up and enough flour has been added to make a soft sticky dough. Continue to beat with the mixer or by hand, until the dough is glossy and elastic and pulls away from the side of the bowl. Stir in the cheddar cheese by hand. Cover and let rise in a warm place free from drafts until doubled in bulk, about 2 1/2 to 3 hours. When the dough has doubled in bulk, punch down and place in the refrigerator for at least 5 hours or better, overnight. Remove the dough from the refrigerator. Divide in half and cover and refrigerate the second ball of dough. Knead the remaining ball of dough on a lightly floured surface until soft and pliable. Divide the dough into 3 equal parts and roll each piece into a rope 12 to 16-inches long. Braid the ropes, starting in the middle and working toward each end. Pinch the ends together so seal them. Grease a large baking sheet and place the finished braid on one side of the sheet. Repeat with the refrigerated dough. In a small bowl beat the egg and milk together. Brush the braids with the egg mixture and let the braids rise in a warm place, free from drafts, until dough in bulk, about 1 1/2 to 2 hours. Do not cover. Midway through the rising time, brush with the egg mixture again. Preheat the oven to 400 degrees F. When fully risen, brush with the egg mixture for a final time and sprinkle evenly with the celery seeds. Bake for 40 minutes in the preheated oven until a wooden skewer or pick inserted in the braid comes out dry. Remove from the oven and from the baking sheet. Cool to room temperature, on wire racks, before slicing.

Description:
Sift the flour, baking powder, and salt together and mix with the grated cheddar cheese. Cut the butter into the dry ingredients, add the milk and mix quickly but thoroughly. The dough should be soft. Turn onto a floured board and knead lightly for a few seconds. Pat to a 3/8-inch thickness and cut. Bake on a baking sheet in a hot-oven (450 degrees F.) about 30 minutes or until lightly browned. Serve hot.

Description:
Beat the cheddar, lemon juice, worcestershire sauce, paprika, garlic powder, and pepper until fluffy. Blend in the sour cream. Add the crumbled bacon. Spread 2 Tbls of the mixture on each slice of bread. Arrange lettuce and tomato on two slices and top with remaining bread slices. Serve.

* Bacon slices should be cooked until crisp and then crumbled.

Description:
Heat the oven to 375 degrees F. Combine the apples, sugar, flour and 1 cup of cheese. Place in a greased 8-inch square baking pan. Combine the flour, sugar, cinnamon, and salt. Cut in the butter until the mixture resembles coarse crumbs then sprinkle over the apple mixture. Bake in the preheated oven for 30 to 35 minutes. Remove from the oven and top with the remaining cheese. Return to the oven until the cheese melts. Serve warm with hard sauce or ice cream.

Description:
Peel chayote. Cut lengthwise into halves; remove seed. Cut crosswise into thin slices.
Heat oil in 10-inch skillet over medium heat. Stir in chayote, mint and salt.
Cook 5 minutes, stirring occasionally. Stir in apple juice and lemon juice; reduce heat.
Cover and simmer 8 to 10 minutes or until chayote is crisp-tender.
Stir in tomatoes.
Cover and simmer 30 seconds.

Description:
Pour all ingredients over ice in tightly covered container. Shake until very cold. Pour into serving glass; garnish with lime slice, if desired.

Description:
Sprinkle one side of roast with 1 tsp. meat tenderizer. Pierce deeply with a fork and turn over. Repeat with other side of roast.
Let stand 30 minutes.
In a 2 qt. glass baking dish, combine vinegar, oil,lemon juice, onion, thyme and bay leaf.
Add roast and turn to coat.
Cover with plastic wrap and refrigerate at least six hours or overnight, turning roast and spooning marinade over it periodically.
Light charcoal in outdoor grill.
Discard marinade and scrape onion and herbs off meat to prevent them from burning when grilled.
Sprinkle meat with pepper and place in same dish.
Cover again and microwave on high 5 minutes.
Turn roast over and microwave on high 5 minutes more.Immediately, grill over hot coals for 30 to 30 minutes for medium doneness.
Slice meat diagonally, serving juices with meat.

ADDITIONAL COMPONENTS
6 rice noodle crepes
24 green beans, steamed
6 acorn squash wedges
24 baby corn ears
18 garlic cloves, roasted
18 baby carrots, steamed, bias cut

Description:
Spread pork farce on caul; roll out to 1/8-in. thickness. Sear pork loin; wrap in prepared caul. Place in char siu sauce; refrigerate for 3 to 4 hours. Roast at 350 degrees F until internal temperature reaches 155 degrees F.

TO SERVE

Make sauce from roasting juice; reserve warm. Slice pork. Place 1 crepe on plate; arrange 2 slices pork loin on plate. Arrange green beans, squash, baby corn, garlic cloves and carrots around pork. Spoon sauce over.

Special Ingredients: Prepare pork farce by blending pork trim with spinach juice, parsley, thyme, rosemary and shiitakes.

Description:
Place marinade and pheasant in glass dish; marinate to produce desired flavor strength.
Remove tenderloin; place in pan.
Roast at 350 degrees F for 15 to 18 minutes.
Remove from oven; let cool.
Refrigerate overnight.
Slice into 8 portions.

Description:
Melt butter in medium saute pan.
Add shallots; sweat.
Add chanterelles; cook until tender.
Place in bowl; add vinegar, oil and herbs.
Toss to combine. Season to taste.
Refrigerate until chilled.