• Preheat oven to 350°
• Cream together butter, Crisco, and sugar.

  Beat in molasses and eggs
• In another bowl, combine flour, salt, baking soda, ginger, cloves, and cinnamon.

  Blend dry ingredients with a wire whisk.
• Gradually mix dry ingredient mixture into creamed ingredients.
• Scoop dough or roll into balls. Place on an ungreased baking sheet and flatten slightly with bottom of glass dipped in sugar.
• Bake for 7-8 minutes.
• Cool on a wire rack.

Pre-prep:

• Cook and dice the chicken breasts.
• Prepare the gnocchi.
• Dice the onion, celery, and carrots and mince the garlic

The Soup:

• In a soup pan, saute the butter, onion, celery, carrots, and garlic until the vegetables begin to get soft.
• Once the vegetables are sauted, add the broth, diced chicken, and rest of the seasonings.
• Bring to a gentle boil and allow to simmer for at least 30 minutes. This soup is best if it can simmer for a couple hours.

About 10 minutes before serving:

• In a cup, stir together about 1/4 cup of milk and 1/4 cup of cornstarch. Stir until the cornstarch is completely dissolved.
• Bring the soup up to a steady boil and, while stirring, slowly pour the milk/cornstarch mixture into the soup.
• Add the gnocchi and as much extra milk (or cream) as you wish.
• Allow to simmer for a few more minutes (until the gnocchi is cooked through) before serving.

• In a large saucepan, combine chicken stock, ginger, and garlic. Simmer for about 15 minutes.
• After the 15 minutes, discard the ginger and garlic.
• In a cup, thoroughly combine the cornstarch and cold water. Whisking constantly, slowly pour it into the soup and cook until the soup is slightly thickened.
• Stir in the salt and pepper.
• In a small bowl, whisk together the egg and vegetable oil.
• Bring the soup to a very low simmer and pour the egg mixture in a large circle on the surface of the soup.
• Once the egg sets, stir gently and serve. You can add the sliced green onions and cilantro for garnish.

Pre-prep:

• Combine the mushrooms and tiger lily buds in 1 1/2 cups hot water and let stand until mushrooms are softened – about 20 mintues.
• Freeze the pork for 15 minutes for easier slicing. Then slice into 1/4-inch strips.
• While the mushrooms are soaking, in another bowl combine the rice vinegar, soy sauce, 1 Tbsp cornstarch, and sliced pork chop. Set aside.
• Slice the tofu into 1/4-inch strips. Set aside in a separate bowl.

Soup:

• When the mushrooms are soft, remove the mushrooms and lily buds and reserve the soaking liquid. Remove any tough pieces of the mushrooms and slice into strips. Discard the tough ends of the lily buds and cut in half. Combine and set aside.
• Strain the reserved mushroom soaking liquid through a fine-mesh sieve lined with a dampened paper towel. Bring to a boil in a soup pot along with the chicken stock.
• Add the mushrooms and tiger lilies, reduce heat, and simmer for 3 minutes.
• While the soup is simmering, in a cup, thoroughly combine 3 Tbsp cornstarch and 3 Tbsp cold water. Whisking constantly, pour it into the simmering soup and allow it to simmer until slightly thickened.
• Add the meat and tofu as well as 3/4-1 tsp ground black pepper.
• Bring back to a simmer then stir into the soup in a wide circle: 1 egg, well-beaten.
• Remove from heat and add: 1 Tbsp sesame oil.
• Serve and garnish with sliced green onion and more rice vinegar and chili oil for more heat.

• In a large saucepan over med/low heat, saute the diced onion in butter until translucent.
• Add 1 can of chicken broth and stir well. Bring to a boil, cover, reduce heat, and simmer for 15 minutes.
• Transfer the broth mixture to a blender or food processor and blend until smooth.
• Return the mixture to the saucepan (or a crockpot). Add the remaining can of broth, the pumpkin, and spices, and stir well.
• Bring soup to a boil, then reduce heat and simmer until time to serve.
• Shortly before serving time, stir in the cream and heat through, but don't bring back to a boil (or it may curdle).

• Combine all the ingredients.

• In a saucepan, whisk together the flour and milk.
• Add all the other ingredients and bring to a simmer over medium heat, stirring frequently to keep from scorching.
• Simmer for 10 minutes until it is thick and creamy and has boiled down to 10.5 ounces.