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Ingredients needed:
- 1.5 cups of rice
- 1/2 onion
- 2 cloves of garlic
- 1/4 teaspoon of black whole peppers
- 1/2 teaspoon of cumin seeds
- 5 cloves
- 1 inch cinnamon stick
- 2 Black Cardamoms
- 6 tablespoons of oil
- 1 tablespoon of salt

Step 1: Soak the rice in water for 15 minutes.
Step 2: Heat up the 6 tablespoon of oil in a pot, and cut up the onion into thin slices. Then add the onion slices to the oil and fry them until they become a very light brown.
Step 3: Add the cloves, garlic, cardamom, black peppers, cinnamon stick, and cumin seeds. Fry for 30 seconds, then add 3 cups of water, let it boil, then add the salt. Cook on a medium to high flame, let it cook until water evaporates and rice is fully done. I like to have it with Squash Raita (CAN BE FOUND HERE).

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Ingredients needed:
- 1/2 a handful of mint
- A handful of cilantro
- 4-5 cloves of garlic
- 1 teaspoon of cumin seeds
- 2 green chilis
- 1 teaspoon of salt
- 1 squash
- 1.5 cups of yogurt

Step 1: Cut up 1 squash into small pieces and boil in water. Once fully boiled, let it cool.
Step2: While the squash is cooling down, put it aside and take 1.5 cups of yogurt, a handful of cilantro, half a handful of mint, four-five cloves of garlic, 1 teaspoon of cumin seeds, 2 green chilis, and grind it up. Make sure you also grind up the squash with it once it cools down.
Step 2: Mix it up until it looks creamy. You may wish to add around a teaspoon of salt. I like to eat it with Tarka Rice (CAN BE FOUND HERE).

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Ingredients needed:
Frozen mixed berries,
2 frozen bananas,
vanilla
Yogurt,
milk,
sugar
strawberries
mangos

Firstly get 2 cups of frozen mixed berries and add them in to your blender, then cut up 2 frozen bananas into tiny pieces, Put 2 spoon fuls of vanilla yogurt, splash of milk and 1 spoon of sugar in to the mixer, blend all of that up. Then you should end up with a thick smoothie, that isnt watery but more layered, grab a bowl, and add the smoothie mixture in, then decorate it by adding all types of fruits like slice up mangos and strawberrys and maybe sprinkle some nuts on top of the smoothie bowl! Grab a spoon and enjoy!

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Pizza Ingredients

Extra virgin olive oil

Cornmeal (to help slide the pizza onto the pizza stone)

Tomato sauce (smooth, or puréed)

Firm mozzarella cheese, grated

Fresh soft mozzarella cheese, separated into small clumps

Fontina cheese, grated

Parmesan cheese, grated

Feta cheese, crumbled

Mushrooms, very thinly sliced if raw, otherwise first sautéed

Bell peppers, stems and seeds removed, very thinly sliced

Italian pepperoncini, thinly sliced

Italian sausage, cooked ahead and crumbled

Sliced black olives

Chopped fresh basil

Baby arugula, tossed in a little olive oil, added as pizza comes out of the oven

Pesto

Pepperoni, thinly sliced

Onions, thinly sliced raw or caramelized

Ham, thinly sliced                            Proof the yeast
Place the warm water in the large bowl of a heavy duty stand mixer. Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved.

After 5 minutes stir if the yeast hasn't dissolved completely. The yeast should begin to foam or bloom, indicating that the yeast is still active and alive.
Make and knead the pizza dough
Add the flour, salt, sugar, and olive oil, and using the mixing paddle attachment, mix on low speed for a minute. Then replace the mixing paddle with the dough hook attachment.

Knead the pizza dough on low to medium speed using the dough hook about 7-10 minutes.

If you don't have a mixer, you can mix the ingredients together and knead them by hand.

The dough should be a little sticky, or tacky to the touch. If it's too wet, sprinkle in a little more flour.
Let the dough rise
Spread a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil.

At this point you can choose how long you want the dough to ferment and rise. A slow fermentation (24 hours in the fridge) will result in more complex flavors in the dough. A quick fermentation (1 1/2 hours in a warm place) will allow the dough to rise sufficiently to work with.

Cover the dough with plastic wrap.

For a quick rise, place the dough in a warm place (75°F to 85°F) for 1 1/2 hours.

For a medium rise, place the dough in a regular room temperature place (your kitchen counter will do fine) for 8 hours. For a longer rise, chill the dough in the refrigerator for 24 hours (no more than 48 hours).

The longer the rise (to a point) the better the flavor the crust will have.

1. Preheat pizza stone (or pizza pan or baking sheet)

2. Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 475°F (245°C) for at least 30 minutes, preferably an hour. If you don't have a pizza stone, you can use a pizza pan or a thick baking sheet; you need something that will not warp at high temperatures.

3. Divide the dough into two balls

4. Remove the plastic cover from the dough. Dust your hands with flour and push the dough down so it deflates a bit. Divide the dough in half.

5. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 15 minutes (or up to 2 hours).Prep toppings

6. Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way.

7. About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.

8. Flatten dough ball, and stretch out into a round

9. Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a lightly floured work surface.

10. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further.

11. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches.

12. Treat the dough gently!

13. You can also hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough.

14. If a hole appears in your dough, place the dough on a floured surface and push the dough back together to seal the hole.

15. Use your palm to flatten the edge of the dough where it is thicker. Pinch the edges if you want to form a lip.
Brush dough top with olive oil

16. Use your fingertips to press down and make dents along the surface of the dough to prevent bubbling. Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Let rest another 10-15 minutes.

17. Repeat with the second ball of dough.

18. Sprinkle pizza peel with corn meal, put flattened dough on top

19. Lightly sprinkle your pizza peel (or flat baking sheet) with cornmeal. (The corn meal will act as little ball bearings to help move the pizza from the pizza peel into the oven.)

20. Transfer one prepared flattened dough to the pizza peel.

21. If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.
Spread with tomato sauce and sprinkle with toppings
Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza. Be careful not to overload the pizza with too many toppings, or your pizza will be soggy.

Sprinkle cornmeal on pizza stone, slide pizza onto pizza stone in oven
Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal.

Slide the pizza off of the peel and onto the baking stone in the oven.
Bake pizza
Bake pizza in the 475°F (245°C) oven, one at a time, until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.

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Ingredients

1 cup (269g) smooth peanut butter

3/4 cup (161g) brown sugar, packed

1/2 teaspoon baking soda

pinch of salt

1 large egg

1 teaspoon vanilla extract

1/2 cup (85g) chocolate chips or mini chips

1. Preheat your oven to 350°F.

2. Beat the peanut butter, sugar, baking soda, and salt at medium speed of your mixer, until well-blended.

3. Add the egg and vanilla, and blend on low-medium speed until incorporated.

4. Stir in the chocolate chips.

5. Perfect your technique

6. Scoop the dough by the tablespoonful onto a parchment-lined baking sheet (a tablespoon cookie scoop is best for this job) and push the top of the dough to flatten just slightly.

7. Bake the cookies for 8 to 10 minutes. Remove them from the oven, and cool right on the pan. The tops should be slightly crinkled and you will want to pull them BEFORE they begin to brown on the edges.

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Ingredients needed:
Flour, sugar, butter, eggs, milk, yeast, brown sugar, cornstarch

Supplies needed: Mixer, bowls, mixing spoons, cooking brush

Directions: Add, 2 cups of flour into your mixer with 1/2 cup of granulated sugar, put the mixer to low and let it fully mix. While thats mixing, get a big bowl ready and add 1 egg, 1/2 stick of melted butter, 7 grams yeast and 1 cup of warm milk into that bowl. Mix all the wet ingredients up, and slowly add the wet mixture into the mixer with the flour and sugar, let it mix until a soft fluffy dough appears. Than But the dough in a bowl and cover it with plastic wrap for 2 hours so it can rise. Than, Roll the dough into a thin square shape. Than grab another bowl put in 1 cup of brown sugar, 2 tbs of cinnimon and 1 tbs of cornstarch in. Mix it. Than spread melted butter throughout the dough, than sprinkle on the cinnimon powder/mixture on to the dough. Then roll it upand cut it into small pieces after that preheat the oven to 350 degrees, put your cinnimon bun pieces into the baking pan and put it in the oven for 21 minutes at most.

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in a bowl add 1 cup flour
1 table spoon yeast
2 table spoons white sugar
1 cup warm water

mix and let that sit for 10 mins

now add 1.5 more cups of flour
half of a half cup of oil
half teaspoon salt

now kneed your dough for 10 mins

after 10 mins flour your surface and flatten your dough by hand then cut that into 1-2 inch strips and cut that into half and tie like a knot dont pull it too much

know add those to a oiled pan and brush with egg wash hten bake it at 350 for about 10-20 mins

when you take them out brush them with garlic powder butter and parsly

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By the way, its all pasta recipes, I could only find a pasta cookbook.

Pasta with Bacon and Tomatoes.
Ingredients:
- 10 small tomatoes
- 6 rindless smoked bacon strips
- 4 tablespoons of butter
- 1 onion which is chopped
- I garlic clove, crushed
- 4 fresh oregano sprigs, finely - chopped
- I pound dried orecchiette pasta (or just regular pasta)
- salt and pepper
- grated cheese
I honestly have no idea what half the items are on this list.

step 1: put the tomatoes in boiling water, drain the water, peel the skin off the tomatoes, take the seeds out, and chop it up.
step 2: chop up bacon into small bits. melt the butter into saucepan, and cook the bacon in the saucepan for 2 to 3 minutes.
step 3: add onion and garlic into the pan with the bacon and place on medium heat for 5-7 minutes. then add tomatoes and oregano into the pan, and season the whole thing with salt and pepper. lower the heat for like 10 minutes.
step 4: get a large saucepan of lightly salted water to a boil. add the pasta to boiling water, and leave for average pasta boiling time. then drain the water and put into a bowl. then scoop all the stuff on the bacon pan and put it also in that bowl while grating some cheese on this abomination. imagine the cleanup after you're done cooking. yikes.

Creamy pasta with bacon.

This is much shorter (thank god) and will be easier to explain

ingredients:
- 1 pound of dried pasta spirals
- 4 bacon strips
- 2 cups sour cream
- half a cup of cottage cheese
- salt

step 1: preheat your oven to 350°F on broiler setting. get a large saucepan of lightly salted water to a boil, then put pasta in the water. and cook for 8-10 minutes.
step 2: cook the bacon on the preheated broiler for 3-4 minutes on each side, until crisp. then crumble.
step 3: drain the pasta, put it into a bowl (has to be OVEN PROOF), and stir with sour cream. sprinkle on some cottage cheese, and also add the bacon. and lightly season with salt. then put in oven that was used before and leave it in for 5 minutes and when you're done, serve it with the bowl.

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add water (or additional oil) to thin until a creamy dip has formed. Enjoy as is with vegetables, pita, or crackers. Leftovers will keep stored in the refrigerator up to 1 week (not freezer friendly — best when fresh).


 



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Macarons
Macarons

Crust


In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until it becomes fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
Transfer the macaron batter into a piping bag fitted with a round tip.
Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
Pipe the macarons onto the parchment paper in 3-cm circles, spacing at least 2-cm apart.
Tap the baking sheet on a flat surface 5 times to release any air bubbles.
Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
Preheat the oven to 300˚F 
Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.
Transfer the macarons to a wire rack to cool completely before filling.


Filling
 


Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
Transfer the buttercream to a piping bag fitted with a round tip.
Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
Place in an airtight container for 24 hours to “bloom”.
Enjoy!

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1. Preheat oven to 350 degrees. ...

2. Mix together the oil, sugar and vanilla extract.

3. Add eggs and mix until well combined.

4. Combine flour, cocoa, baking powder and salt.

5. Slowly add to the egg mixture until well combined.

6. Pour the batter into the pan and spread evenly

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Ingredients:
Powdered Ice tea
water
ice

Directions:
Pour 3 spoons of powdered Ice tea into the cup.
poor water and mix for 30 seconds.
Then finally add some ice.
enjoy

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Ingredients:
Frozen banana
brown sugar
Jackfruit strips
spring roll wrappers
cooking oil

Directions:
1. Flat the wrapper, put 1 piece of banana on it, 1/2 tbsp of brown sugar and 3 strips of jack fruit.  Make as much as you want to.

2. wrap into rolls

3. In a frying pan, put cooking oil, wait until heat is ready to fry.

4. Fry, flip each side until golden brown.

5. Put each in paper towel and let sit to remove excess oil.

6. Serve.

Enjoy! ＜（＾－＾）＞

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Ingredients
1 Cup flour
1/2 softened butter
1/2 cup brown sugar
3 Tbs white sugar
1 tsp vanilla
1/2 tsp salt
1.5 Tbs milk
chocolate chips

Directions:
1. Heat flour in microwave for 15 seconds
2. Combine butter, and sugars into a mixing bowl and mix until light and fluffy. Add vanilla and salt. Slowly add milk.
Enjoy!

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Honey BBQ wings (oven)

Honey BBQ chicken wing spice coating
3.5-4 lbs of chicken wings
1.5 tsp each of chili powder, smoked paprika, garlic powder, black pepper and salt.

Honey BBQ chicken wing sauce
1 cup of your favorite BBQ sauce
1/2 cup honey
1/4 cup butter
2 tbsp of ketchup

Mix the coated chicken wings with the sauce in a large bowl with a spoon or by tossing the bowl around in your hand, bake it for 40 mins at 425, 20 mins for one side then take out and flip then put back in for another 20 mins

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Ingredients:
2 sticks of unsalted butter (room temperature
3/4 cup of granulated sugar
1 egg
1 teaspoon of vanilla extract
2 1/2 cups of all purpose flour
1 teaspoon of salt
1/2 cup of sanding sugar

Instructions:

1) mix the butter and granulated sugar in a electric mixer on medium speed until light and fluffy

2) the add the egg and vanilla and continue to mix

3) then add the flour and salt, mix on low speed until combined

4) put the dough on a clean work space, divide in half and roll each piece into a log about 1 1/2 inches in a diameter

5) wrap in parchment paper making sure to cover ends completely

6) refrigerate until firm (1 hour or overnight)

7) preheat the even to 350 Fahrenheit, line two baking sheets with parchment paper

8) let dough sit in room temperature for about 15 mins or when its soft enough to slice

9) roll the logs into sanding sugar coating them evenly, then slice them into 1/4 of an inch thick rounds

10) place on baking sheet about 1 inch apart

11) bake for 15 to 20 minutes rotating the sheets halfway through until its golden brow around the edges.

12) set aside to cool

Enjoy!

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Decrease Serving

4

Ingredient:

⅓ cup unsweetened cocoa powder

¾ cup white sugar

1 pinch salt

⅓ cup boiling water

3 ½ cups milk

¾ teaspoon vanilla extract

½ cup half-and-half cream

Directions

Instructions:

Step 1
Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

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Decrease Serving

5

Ingredients:

2 cups all-purpose flour

1 teaspoon salt

4 teaspoons baking powder

2 tablespoons white sugar

2 eggs

1 ½ cups warm milk

⅓ cup butter, melted

1 teaspoon vanilla extract

Directions

Instructions:

Step 1
In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.

Step 2
In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.

Step 3
Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

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 Mango Rasmalai (South Asian Sponge Cheesecake Desserts)

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 Mango Rasmalai (South Asian Sponge Cheesecake Desserts)

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Rabri Ingredients (sweet milk):
1/2 litre milk
1/2 cup Sugar
1 cup Mango puree
1/2 tsp Cardamom powder
Pistachios (sliced) (Optional)
Saffron strands (Optional)
1 Cup Sugar
2 cups Water

Rasgullah (cake) Ingredients
1 litre Milk
2 tsp Lemon Juice
2 tsp Corn Flour

Instructions

1. In a pan take 1 liter milk and boil it. Off the flame, after 3 to 4 mins add 1 tablespoon. lemon juice and stir it. Milk will curdle.

2. Strain it by putting cheese cloth on a strainer. Rinse with water to remove sourness of lemon.

3. Hang for 30 mins. Now take in a plate and knead the cheese dough for 5 mins.

4. After 2 mins add corn floor and knead again for 5 mins.

5. Take a small portion form cheese dough, make balls and press slightly.

6. In a pan take 2 cups of water and 1 cup of sugar. Stir it, the sugar will dissolve. Boil it for 5 more mins.

7. Gently drop rasgullas in it, cover it and cook for another 10 min.

8. In a pan take half lt. milk and boil it. Add sugar and cardomam powder. Add a few pistachios and a few strands of saffron.

9. Cook it on low flame till it becomes slightly thick. Stir occasionally.

10. Off the flame. Let it cool down on room temperature.

11. Add mango puree in it and give it a good mix.

12. Now drop all rasgullas gently one by one in it. Keep in fridge for 2 to 3 hrs.

13. Transfer in a serving bowl.

14. Chilled Mango Rasmalai is ready to serve!!!

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Step 1In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.Step 2Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

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Ingredients

1 cup chickpeas* (uncooked / dry)

3 cloves garlic (crushed + skins removed)

1/3 cup tahini

2 Tbsp lemon juice

3/4 tsp sea salt

1 Tbsp olive oil

1 Dash garlic powder

1/4 cup fresh herbs

FOR SERVING optional

Pita chips

Cucumber

Red bell pepper

Instructions

1. Add (uncooked) chickpeas to a large pot and cover with 2 inches of water. Bring to a boil over high heat and boil for 1 minute. Then cover, remove from heat, and let sit for 1 hour. This is a quick method. Alternatively, soak overnight or at least 6 hours in cool water.

2. Drain and rinse chickpeas and add back to the pot. Cover with 2 inches water and add kombu (optional) for improved digestibility and baking soda (optional) for creamier texture (a reader tip!).

3. Bring to a boil. Then reduce to a simmer and cook uncovered for 45 minutes to 1 hour or until tender (but not mushy). Remove kombu and discard. Drain. NOTE: You can optionally remove the skins from the beans at this point for creamier texture, but we don't have the patience for that.

4. Add cooked chickpeas to a food processor or high-speed blender (a blender will get creamier texture!) along with garlic, tahini, lemon juice, sea salt, and olive oil (or water). Blend until creamy and smooth, scraping down sides as needed.

5. At this point, you can add garlic powder and herbs (optional). Blend and taste. Adjust flavor as needed, adding more salt for saltiness, lemon juice for acidity, garlic for “zing,” tahini for nuttiness, or fresh herbs for color and herbal flavor.

6. If the hummus is quite thick, add water (or additional oil) to thin until a creamy dip has formed. Enjoy as is with vegetables, pita, or crackers. Leftovers will keep stored in the refrigerator up to 1 week (not freezer friendly — best when fresh).

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Crust

1. In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until it becomes fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.

2. In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).

3. Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.

4. Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.

5. Transfer the macaron batter into a piping bag fitted with a round tip.

6. Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.

7. Pipe the macarons onto the parchment paper in 3-cm circles, spacing at least 2-cm apart.

8. Tap the baking sheet on a flat surface 5 times to release any air bubbles.

9. Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.

10. Preheat the oven to 300˚F

11. Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.

12. Transfer the macarons to a wire rack to cool completely before filling.

Filling

1. Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.

2. Transfer the buttercream to a piping bag fitted with a round tip.

3. Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.

4. Place in an airtight container for 24 hours to “bloom”.

5. Enjoy!

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ingredient:12 wafers
2 8oz packages cream cheese softened
1/2 cup white sugar
1 tsp vanilla
2 eggs

how to make:*mix cream cheese ,vanilla, sugar with electric beater mix well .add eggs mix well pour over wafers 3/4 full make 25 min or until set remove and chill top with desired topping

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dip:6 tbsp sour cream
1 cup caesar dressing
1 and 1/2 tsp grated parmesan
1 1/2 tbsp finley chopped green onion
1/4 tsp chili flakes
CHIP:2 russet patatoes thinley sliced with peel
3 tbsp olive oil
salt and pepper to taste

how to make
in a medium bowl mix together sour cream, caesar dressing ,parmesan cheese, green onion and chili flakes refrigerate at least 2 hours

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ingredients 1 large chicken breast,1/2 cup flour,1/2 tsp garlic powder, salt/pepper to taste,1 egg,2 tbsp milk, 1/3 cup sweet chili sauce ,carrots for garnish and cilantro for garnish
how to make:cut chicken into bite sized pices and set aside.in shallow dish stir together flour, garlic powder, salt, pepper in another shallow dish whisk egg, milk ,salt and pepper together .put chicken pices into dry mixture first, then into egg mixture and back into dry .make sure to coat entire chicken each time. place chicken into HOT oil and fry until golden brown ( About 3-4 minutes per side) remove and drain onto paper towel but sweet chili sauce on the side and serve.(optional add raw steam friend noodles topped with sesame seeds