1. In a saucepan over medium heat, heat oil and butter

2. Add the onions and garlic until soft. Add the remaining ingredients except ribs.

3. Bring to a boil. Lower heat simmer uncovered for 1 hour, stirring occasionally. Add a little water as needed.

4. Now preheat oven to 300°F. Place ribs in large pan and smother with sauce.

5. Bake covered for 1 hour then 30 minutes uncovered.

6. If possible finish ribs on grill basting with sauce.

1. Saute chicken in saucepan with butter, until all the pink is gone. Set aside.

2. Melt butter add leek and garlic; cook and stir 3-4 minutes or until leeks are tender. Add mushrooms, cook 3-4 minutes or until tender, stirring occasionally.

3. Stir in sherry and mustard, mix well. Reduce heat stir in sour cream, salt and pepper, and thyme. Return chicken to pan heat until hot.

1. Preheat oven to 425. Oil large baking dish with 6 tbsp sugar butter. Mix stick of butter with 4 tbsp sugar, orange Zest of 1 orange zest and 1tbsp of Cointreau. Mix until smooth. 3 tbsp Cointreau

2. Spread crepe with some flavored butter. Fold in 8 ready made crepes half spread another layer. Fold in half again to 1 cup of orange juice make a triangle, then place in dish, so that they Overlap slightly. Melt remaining flavored butter pour over crepes, then sprinkle with sugar.

3. Bake for 6-8 minutes. Bring orange juice and Cointreau to boil.

4. Remove dish from oven and pour hot sauce over crepes.

1. Mix all ingredients except (crab) in blender and pulse to blend, then chill till time to serve.

To serve: place lettuce on each plate and top with a mound of crab meat, then spoon remoulade sauce on top, and place lemon wedge on the side.

1. Cut chicken into bite-sized pieces and place in bowl. Grate about 1/3 of the ginger over chicken, then add rice wine and sesame oil. Lightly beat egg white and mix into chicken with cornstarch. Cover set aside.

2. For the sauce grate remaining ginger, cut scallions into 2-inch pieces. In small bowl, mix the cornstarch with 2 tbsp cold water, add remaining ingredients mix until smooth.

3. Heat oil in wok. Add chilles and stire until they begin to darken. Increase heat to high, continue stirring until chilles are almost black.

4. Add chicken and stir until white, then add ginger, scallions, cashews, and the sauce mixture. Stir until all ingredients are glossy and the sauce has thickened, about 5 minutes.

To Serve, pour over noodles.

1. Preheat oven to 400. Oil six 6oz. ramekins. In a bowl mix milk, cream, egg yolks, sugar, vanilla and orange zest.

2. Add croissants to egg mix, and soak for 15 minutes. Make sure bread is saturated.

3. In another bowl whip egg whites and salt until soft peaks form, don't over beat. Gently fold into bread mix.

4. Spoon a little banana mix into ramekins, top with bread mix, then transfer ramekins to baking sheet. Combine sugar and cinnamon, spinkile on top of pudding. Bake about 30 minutes, until toothpick inserted in the center comes out clean.

5. In saucepan over med heat simmer milk, sugar and salt. In a bowl combine the Bourbon cornstarch, and egg yolk. Temper hot milk into egg mix, then add egg mix back into pan. Reduce heat to low for 1 minute, stirring constantly. Remove from heat and add vanilla; let stand for 5 minutes.

To serve: pour sauce over the top.