Directions
1. Mix flour, sugar, salt, and pepper together.
2. Cover a baking sheet (not the double-layered type) with aluminum foil, shiny side down.
3. Coat the foil with a thin sheen of butter or margarine.
4. Wash wings and allow excess water to drip off. Coat the wings with the flour mixture.
5. Place wings on baking sheet skin side up.
6. Put wings in 400 degree pre-heated oven.
7. After 25 minutes, flip wings over. Put wings back in for another 20 minutes.
8. While you're waiting, melt the half stick of butter into a small saucepan of heated Red Hot sauce.
9. Take wings out and dip them into sauce.
10. Put wings back in for 10 minutes.
11. Pour remaining sauce over wings.

Directions
1. Grate the Parrano and grind (or grate) the Emmental and Gruyere together into a big bowl. 
2. Mix in the flour with the cheese. The flour should allow the cheese gratings to separate a little. It'll also help keep the cheese fondue smooth. If the cheese seems to be still clumped up, throw in another tablespoon of flour.
3. Split 1 garlic clove and use it to rub down the inside of the fondue pot.
4. Smush the other garlic clove and put the bits at the bottom of the fondue pot.
5. Pour most (but not all) of the beer into the fondue pot. Keep the remaining beer to thin out the cheese fondue later on in the evening.
6. Heat it up. Toss a couple of cheese gratings in and wait for them to start melting.
7. Once your test cheese bits start to melt, slowly add the cheese into the fondue pot. Stir continuously. Once all the cheese is in, it's ready to serve -- turn down the heat so it doesn't burn!

Directions
1. Combine everything but the ribs in a huge pot. Bring it to a simmer.
2. Put the ribs in the pot and cook them for about 2 hours. This cooking process will dissolve away a lot of the tendony/gristly stuff and leave you with tender meat that's falling off the bone.
3. Take the ribs out of the pot and coat them with BBQ sauce. Wrap them up in foil if you want to keep them for another day. Otherwise you can put them straight into the oven (which should be preheated to 400 degrees).
4. Bake them for 10 minutes or so. You can grill them after baking them if you wish.

Directions
1. Pour 1 1/2 cups of cooking oil over 5 cups of flour. Add a little salt. Use fork to stir the dough until it's even, then slowly add water until it congeals. Cover for two hours.
2. Brown lean ground beef and put it aside. Drain it.
3. In a separate pan, add 2 tablespoons of oil and sauté 1 chopped onion.
4. After the onions have softened, add in 2-3 tablespoons of curry, a bit of salt, and stir until it's evenly mixed. Pour the browned onions on top of the beef. Now stir this new mixture until it's even.
5. Add the potatoes to the beef mixture and continue to cook over low heat until the potatoes are soft.
6. Roll out the dough into thin (but not paper-thin) circles about 5 inches across. Scoop a heaping tablespoon of filling into each circle and pinch it closed.
7. Bake for 20-25 minutes at 400 degrees.

Directions
1. Make sure the steamed rice is very soft -- you'll be making it crunchy again by frying it. If you start with slightly harder steamed rice, after frying, the grains will be rock hard.
2. Fry the bacon strip or melt the butter in a large frying pan. The idea is to get some tasty oils heated up.
3. Strip the skin off the kielbasa and dice it into 1/2 centimeter cubes. Toss them into the frying pan and fry the cubes until they're slightly seared.
4. Add the eggs to the fryer and scramble in the pan.
5. After the semi-scrambled eggs start to solidify, pour on a tablespoon or two of soy sauce.
6. The newly added soy will cool the frying pan down initially. Wait until most of the extra moisture from the soy sauce is gone before tossing in the frozen stir-fry veggies.
7. Like the soy sauce, the frozen veggies will also cool the frying pan. As soon as the pan is sizzling hot again and the veggies are well-mixed with the other ingredients, scoop on the rice. 
8. Fold all of the ingredients together repeatedly. Add another 3 tablespoons of soy sauce slowly. You may want to add more if you like your fried rice saltier. 
9. Once it's all mixed together, turn the heat down to medium-low and flip only occasionally, allowing the fried rice to crisp up between flippings. After about 20 minutes of this waiting and flipping, your fried rice should be done.

Directions
1. Slice up the avocadoes and separate the quarter-inch slices into 8 piles.
2. For each egg roll, use 1 pile of avocado slices, 1 flat tablespoon of sundried tomatoes, and 1 flat tablespoon of cliantro.
3. Deep-fry the eggrolls in peanut oil on medium. If you don't have a deep fryer, a half inch of oil in a small saucepan will do as long as you watch your eggrolls carefully and flip them.
4. The dipping sauce is some mixture of ground ginger, cilantro, honey, and sugar. Maybe a touch of soy sauce as well. It should be sweet and have a slightly thickened consistency.

Directions
1. Brown the ground beef.
2. Pour off the extra liquid.
3. Add flour and brown it up some more.
4. Add milk, garlic powder, and beef boullion cube.
5. Cook it down so it's thick. Serve with tabasco sauce.