Ingredients:

4 cups spinach leaves
3/4 cup cooked dark-meat chicken (about 1/2 pound skinless, boneless thighs)
1 tablespoon low-sodium soy sauce
3/4 teaspoon black pepper
3/4 teaspoon chopped peeled fresh ginger
3/4 teaspoon dark sesame oil
2 garlic cloves, chopped
1 teaspoon salt, divided
40 wonton wrappers
1 large egg white, lightly beaten
2 teaspoons cornstarch
8 cups chicken stock
crushed red pepper (option

Procedure:

Place the first 7 ingredients in a food processor and add 1/2 teaspoon salt. Pulse until just coarsely chopped. Working with 1 wonton wrapper at a time *keep the others covered so they don’t dry out, spoon about 1 teaspoon chicken mixture into center of each wrapper. Moisten edges of wrapper with egg white; bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place the wonton on a baking sheet sprinkled with cornstarch. Repeat procedure with remaining wrappers, chicken mixture, and egg white. Then refrigerate them for 20 minutes. Bring stock to a simmer over medium heat; add 1/2 teaspoon salt. Add wontons; cook 4 minutes or until wontons float to the top, stirring gently. Sprinkle with crushed red pepper.

Ingredients:

1 (1-ounce) slice whole wheat bread
1 tablespoon butter
1/4 cup thinly sliced green onions
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups fat-free milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) shredded smoked Gouda cheese
1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
5 cups coarsely chopped fresh spinach
4 cups hot cooked elbow macaroni (about 2 cups uncooked)
cooking spray

Procedure:

Preheat oven to 350 degrees F. Place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1/2 cup. Melt butter in a large saucepan over medium heat. Add onions and garlic; cook 1 minute. Add flour; cook 1 minute, stirring constantly. Gradually add milk, salt, and pepper, stirring constantly with a whisk until blended. Bring to a boil; cook until thick (about 2 minutes). Add cheeses; stir until melted. Add spinach and macaroni to cheese sauce, stirring until well blended. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with breadcrumbs. Bake at 350° for 15 minutes or until bubbly.

Ingredients:

potatoes
garlic, minced
onion, minced
beef Sausage, cut small square and fry, set aside
shrimp, cut small
chicken breast, cut small square and marinate with soy sauce, set aside
spam or smoked ham, cut small and fry, set aside
ear Mushroom
carrot, cut small
celery, cut small
green peas
clear & thin noodle, boil
sweet condensed milk
chicken stock paste
butter
salt, pepper
parmesan Cheese
egg yolk
eggs, boiled and slice thinly

Procedure:

Boil potatoes and mashed with butter, add grated nutmeg, set aside. Fry minced garlic and onion, add shrimp and chicken. When the chicken is half cooked, add carrot and mushroom. After carrot is half cooked, add sausage, spam, celery and chicken stock. After carrot is cooked, add noodle, kacang polong. Add salt, pepper, nutmeg, milk, cheese. Put the cooked ingredients above in casserole dish (or any oven proof dish). Put sliced boiled eggs on top of it. Add egg yolk (only, without the white) into the mashed potatoes, to make it not breaking out . Add the mashed potatoes on top of the ingredients. Brush the egg yolk on top of the mashed potatoes. Add grated cheese on top of it. Oven 375 degrees F until the top is brownish/yellowish.