Fillings:
1 quart strawberry
1/3 cup sugar
1 1/2 cups whipping cream
for topping, or non-dairy of whipping cream

Step 1: Rinse the berries under cold water, drain well. Hull and slice the berries, place in the bowl. Sprinkle with the sugar, cover and let it stand in room temperature for about 1 hour. Whip the cream (sweeten with 2 or 3 tablespoons of sugar, if want to) until it holds a soft peak. Cover and refrigerate until ready to serve.

Step 2: Preheat the oven 425 degrees. Set rack at center level.

Step 3: In food processor (you can use a pastry cutter or fingertips) combine the flour, baking powder, salt and sugar and pulse to mix. Cut butter in about 8 pieces and add to the mixture. Pulse until the mixture resembles coarse meal. Transfer the mixture to a large bowl and make a well in the center. With a fork stir in the cream or milk, just until the moist. Be careful not to overwork. It doesn't have to hold together well at this point. Let the dough stand for a minute. Lightly flour the work surface and turn the dough out onto it. Fold the dough over on itself (knead) 2 or 3 times, until it is holding together and is less sticky.

Step 4: Gently pat the dough into a 6 by 12-inch rectangle about 3/4-inch thick and cut into 8 (3-inch) biscuits with floured round cutter. Transfer to a buttered foil lined cookie sheet. Brush on a little cream or milk and sprinkle tops with some sugar, if desired. Bake for 10 to 15 minutes, until risen and golden brown. Remove to a platter and split each biscuit horizontally with a serrated knife. Butter the hot biscuits then top with about 1/3 cup of berry mixture. Replace the tops and top with a tablespoon or so of berries. Serve with whipped cream for topping. Note: it will serve 8 people.

BBQ (barbeque) Sauce-recipe:
4tblsp brown sugar
2tsp dry mustard
6tblsp vinegar
1tsp chili powder
3tblsp Worcester sauce
2tsp salt
1/4 tsp pepper
1 1/2 finely chopped onion
6 cups tomato juice

Three or more years ago I was bored so just for fun I wanted to make up a recipe. That recipe was Cheese Brains. Ever since that day I have never forgotten how to make Cheese Brains and my mom doesn't forget how to make it either because she makes it way more then I do. Ok, let's stop talking about my recipe and let's talk more about me. I have a mommy and a daddy, a dog-named Jady, a lizard named Izzy and a brother (not much different than my pets) named Jordan. "Oops" I almost forgot. I'm 11 years old, I'm in grade six and I have lots of pets (including the dead ones). I live in Whistler, BC, Canada. My name is Kirby and I am a boy. Let's talk about different recipes now; like the recipe my mommy gives me when I'm all-sick. This recipe tastes very good, I mean really, really, really good. This recipe is a drink. I think it has some lemon juice and honey and lots of water. I don't want to listen to any more of the recipes. Let's talk more about me. I like to play soccer and go swimming plus I'm really good at taekwondo. I'm a blue belt red strip, only two belts away from a black belt. Bye.

In saucepan, heat vegetable oil, add onion, garlic & carrots and sauté them over medium heat until the onions soften. Add the mushrooms; continue cooking for 3 to 4 minutes stirring frequently. Sprinkle flour over the vegetables and stir constantly for 2 minutes until the flour begins to brown. Pour remaining milk over the vegetables and turn heat to high. Stir with a whisk until smooth. Add corn, pepper, salt & 1 cup of reserved potatoes to mixture. Smear mustard on bottom of pie shell. Spoon vegetable mixture into pie shell. Completely cover pie with mashed potatoes. Sprinkle with pepper. Preheat oven to 350 F. Bake for 30 minutes or until done.

My recipe isn't traditional, but it is one of my family's favorite things to eat for dinner. Most people think Shepard's Pie is only made with meat, but since my mom is a vegetarian, we only eat meatless food. We eat Shepard's pie quite a lot, even if it isn't a holiday or occasion. Shepard's pie takes quite along time to make, but in the end, it's worth the time you took to make it. Because there are only 3 people in my family, the pie lasts a long time. The vegetables are the main things in the pie. They're like the flavoring. I hope you learned a lot about Whistler, and my family's favorite food.

Crumble for Top:
1/2-cup sugar
1/2-cup flour
1/2-teaspoon ground cinnamon, 1/4-cup butter

Out of what we brought home my Grandma and I would make Blueberry Buckle. We didn’t get Blueberry Buckle when we lived overseas because you could not get blueberries in the stores. I will never forget the smiling faces on my family when we served Blueberry Buckle, but the picking and making is just as much fun as the eating.

I chose my mom's tomato sauce for the recipe because I love it and because it is one of the few recipes that everybody in my family likes. I love this tomato sauce because everything in it I like, and it is very spicy. Every time my mom says that we are having pasta for dinner I can already taste the sauce in my mouth. In 1985 my mom went to Southern Italy. When she was there she tried many different foods. But her favorite food was an Italian pasta sauce. When she came back to Canada she made her own pasta sauce based on the simple, but flavorful Italian pasta sauce. So that is how this recipe came in to our family (and it will never leave). When I grow up I want to learn how to make this sauce so I can always enjoy it.

Bake in top and bottom thirds of 375F. Oven, rotating and switching pans half way through until cookies spread out and tops crack, about 12 minutes. Let cool on pans on racks for 10 minutes, transfer to racks and let cool completely. ENJOY!!!

Fillings:
Octopus- cut into small
(square pieces)
Dried small shrimps
Green onion- cut into
(tiny pieces)
Pickled ginger- cut into
(tiny pieces)

In Japan, tako-yaki is the most popular snack for everyone. You can also find them at street venders in front of train stations. Also you can buy them at amusement parks or shopping malls. And especially in the summer, you can eat them at most of the festivals, which are held all over Japan. When my dad was little, he always was looking forward to eat tako-yaki, which was on small boats made out of bamboo leaves at local festivals. Even though my dad is an adult now, when we go to Japan, he always eats tako-yaki. Now he makes tako-yaki for us at home. He usually makes them at parties at our house. And he calls the parties tako-yaki party. My dad is a very good chef and I really like my dad's tako-yaki also I think it is one of the best tako-yaki. My family loves tako-yaki a lot.

DUNKING SAUCE:
3tsp. Soy sauce
1tsp. Rice wine vinegar
1/4tsp. Rayu

For desert you can maybe you can put banana, apple, pear, grape, pineapple, cherry, prune, strawberry, blueberry, cranberry, black berry, peach, plum, water melon, melon, apricot, fig, grapefruits, persimmon, raspberry, mango, papaya, kiwi, cantaloupe. In Japan it is very popular. There are lots of gyoza stores in Japan. This gyoza idea came originally from China. But now becoming most likely Japanese food.

There are more than 600 types and shapes of pasta produced in the world today. In 18th century England, macaroni was symbolic for perfection and excellence. The Chinese have been eating pasta since 5,000 BC. To cook one billion pounds of pasta, you would need 2,021,452,000 gallons of water - enough to fill almost 75,000 Olympic-size swimming pools.
Resource: http://www.foodreference.com/html/fpasta.html

Crab is used often in our house along with shrimp, prawns, and other small marine animals. We cook them in curries and other dishes from all around the world. But my favorite is our crabmeat pasta because we have made it for such a long time and it is so warm on a cold day.
Crab is a small marine animal that has 8 legs and two big pinchers. You might think it is scary but you kill it, cook it and eat it with melted butter (but you have to take off the shell first) You can also put it in pastas like we did, it is so yummy.

Tomatoes can be put in almost any dish and are used as a sauce to make pizza here in Canada and the U.S.A. Whistler is a small town on the west coast British Columbia in Canada. It is still very small but very expensive. I really hope you like my recipe and like the flavor of the crab with the pasta.

1. Mix crumbs and melted butter together, spread in bottom of 9X13 inch pan
2. Whip Dream Whip according to instructions on package
3. Mix cream cheese and sugar together, add Dream Whip
4. Spread mixture on top of crumbs
5. Top with your favorite fruit and chill for 2 hours

I was born in Boston; Massachusetts USA.I lived there for three years then we moved to Washington State where we lived for seven years. Then we moved to Whistler, BC Canada. Whistler is the largest ski resort in North America.
We eat Nana’s Chicken as much as possible! It is a great dish to have when we have lots of friends over. When my Moms Nana made it they would eat the skin that is covered in cheese, breadcrumbs salt and pepper. Little did they know that the skin was very unhealthy. Now my Mom says the skin and toppings just leaks through the skin and seasons the chicken but it is okay. This recipe has passed through my family for many generations. When my Nanna is visiting she usually makes it and my Mom stands out of the way. As you probably know this recipe came from my Moms side that went from Ireland to Canada. We call the grandma's on my Moms side Nanna. My family is pretty big who mostly live in Canada and some in the U.S. My mom has a brother and a sister who are both married but only my mom’s sister has kids they are twins and have red hair. My Dad’s side is HUGE! He has four siblings and they all have kids. My grandpa came from Russia and he was one of 12 children. My dad’s side of the family has very large reunions, but not my mom’s side.

Nanna's chicken has been made by three generations that we know of, maybe more!

A quarter teaspoon pepper
2-quarter cups milk
1 medium onion finely chopped
1-tablespoon margarine or butter

Arrange potatoes in greased 2-quart casserole in 3 layers, topping each of the first two layers with half of the onion an one third of the white sauce. Top with remaining potatoes and sauce. Dot with one-tablespoon margarine. Cover and cook in 350-degree oven for 30 minutes. Uncover and cook until potatoes are tender, sixty to seventy minutes longer. Let stand five to ten minutes before serving. Approximately six servings.