Ying Yang Cheesecake Recipes

Steps:

• For the steak: Place the steak on a baking sheet or in a dish and rub with garlic and olive oil. Sprinkle all over with salt and pepper. Let sit for 10 minutes.
• Preheat a grill or grill pan over high heat. Brush the steak with some teriyaki sauce. Grill the steak until medium rare, about 6 minutes on each side. Remove the steak from the grill and let sit.
• For the vegetables: Heat the olive oil and butter in a large deep skillet over medium-high heat. Add the peppers, zucchinis and onions, and saute for 5 minutes, stirring. Season with salt and pepper.
• Slice the steak thinly against the grain. Serve with the vegetables.

Steps:

• For the pistachio crust: Blend the pistachios, granulated sugar and salt in a food processor until finely ground. Add the butter and pulse until the mixture clumps together. Distribute the mixture among 6 to 8 serving glasses, then use a muddler or the back of a spoon to pack it down firmly. Set aside while you make the filling.
• For the cheesecake: Beat together the cream cheese and powdered sugar with an electric mixer fitted with a whisk attachment on high speed until smooth. Beat in the vanilla, almond extract and salt, then add the yogurt. Beat on high until combined and smooth, a few seconds. Add the heavy cream and beat on high until the mixture holds stiff peaks, about another minute. Distribute the mixture among the serving glasses, then chill for 1 hour or up to overnight.
• For the raspberries: Add 1 cup raspberries to a medium bowl along with the granulated sugar and lemon juice. Muddle slightly with the back of a wooden spoon or muddler, then add the remaining raspberries and mix to combine. Allow to sit for 30 minutes for a juicy sauce or serve immediately. Spoon 2 tablespoons over each cheesecake and serve.

Steps:

• Preparing the Crust:.
• In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter; stir to combine. Press crumb mixture into a 9-inch springform pan. Chill 30 minutes.
• Making the Filling:.
• Preheat oven to 325 deg. In a large bowl, using an electric mixer set on medium speed, beat cream cheese for 2 minutes; add sugar. Gradually add flour; mix until combined. On low speed, beat in eggs, one at a time, until just blended. Add sour cream, lemon peel and vanilla; beat until just blended. Pour into crust. Bake for 1 hour 15 minutes. Remove cake from oven; cool for 15 minutes. Meanwhile, beat egg white until frothy; add sugar and beat until soft peaks form. Fold in sour cream until blended. Spread on top of cake. Return cake to oven; bake until topping is set, not browned, about 20 minutes. Turn off oven; let cheesecake sit for 1 hour with oven door ajar. Place cake on wire rack to cool completely.
• Making the Topping:.
• Using tip of a knife, score a "ying yang" design on top of cheesecake. Place preserves in microwave-safe bowls. Microwave on HIGH until preserves are thin, about 45 seconds. Spoon preserves onto each half of design. With back of a spoon, spread preserves to fill each section. Arrange fruit on top of cake. Chill until ready to serve.
• (You can use whatever preserves you want: I have also used strawberry and blackberry before!).

Steps:

• Separate egg yolks and egg whites.
• Combine chicken with sugar, salt, corn starch, and vegetable oil. Set aside.
• Heat wok with 1 tablespoon oil and a sprinkle of salt.
• Add rice and break it apart with spatula as it is being re-heated from standing overnight.
• When it has heated through, add the egg yolk and mix in well until egg is cooked.
• Place rice on serving platter, preferably one with high sides to contain the rice and toppings when done.
• Heat 1/2 teaspoon of oil in wok. Stir fry peas for about 30 seconds, remove and set aside.
• Heat 1 teaspoon of oil in wok. Add shrimp and stir fry about 5 minutes, stirring constantly so the shrimp does not scorch.
• Pour in egg whites and sauce solution of water and corn starch, mix well.
• When it is cooked through, adjust taste with salt, then spoon over one side of the rice to create a Yin Yang symbol with a slight curve in the center of the rice. Rinse out wok and return to heat with 1 teaspoon oil sprinkled with a little salt.
• Add onions and cook for about 1 minute, add sliced chicken and stir well.
• When the chicken is about half cooked, add sliced tomatoes and continue stirring until chicken is done.
• Add ketchup and mix thoroughly. Adjust flavor with a little sugar as desired to balance out the tartness of the tomatoes.
• When done, spoon over the other half of the rice, filling in the curve of the other half.

Steps:

• For Porkloin: Make several small incisions in the pork loin and stuff the chili peppers into the incisions periodically as you marinate.
• Marinate overnight (or 24 hours for best flavor) being sure to turn the pork loin in the marinade every couple of hours.
• Grill over medium heat (I use a mixture of charcoal and hickory chips) about 30-40 minutes per pound.
• Should yield enough marinade for 2 1lb. loins.