This recipe is one that me and my family make every Christmas. It's really easy to make, and doesn't require many ingredients.

Here is the recipe we use:

-1 cup unsalted butter, softened

 -1 teaspoon vanilla extract

-2 cups all-purpose flour

-6 tablespoons powdered sugar (inside the cookies)

-1 cup finely chopped walnuts

- ⅓ cup powdered sugar, or more as needed (to be rolled in)

Preheat the oven to 350 degrees and bake for 12 minutes.  Cool (15 min) and roll in powdered sugar.

100g of flour

5g of baking powder

2 eggs

2 Tbsp of sugar

1 Tbsp of honey

200g of red bean paste (I recommend less)

Sift flour and baking powder into one bowl.

Crack eggs into a separate bowl, and then add sugar and honey in with the eggs and mix.

Put the flour and baking powder into the other bowl and mix again.

Add oil to the pan, and make small lumps of dough; flip once ready.

Apply bean paste to every other pancake.

Put two pancakes together to create the final product.

2 sticks of butter

2 cups of sugar

1/2 teaspoon of salt

3 eggs

2 1/2 teaspoons of baking soda

4 slightly brown bananas (Mashed)

1/2 pint of sour cream

3 cups of flour

Directions:

Mix ingredients alternating from wet to dry

(Make sure bananas are thoroughly mashed)

Mix until there are no lumps

Pour into a greased tube pan and bake it at 350 degrees for 1 hour

(Test it with a knife, and if it comes out clean it done, but if not bake longer)

Enjoy!

Place carrots in 9 x 13 baking dish.

Cream together:

1/3 c. butter (I'm using coconut oil for our celebration)

1/2 c. sugar

1 tsp. salt

1/2 tsp. cinnamon

Add 1/2 c. boiling water to creamed mixture, then pour it over the carrots.

Cover and Bake @ 350 deg. F for 1 1/2 hours

1 c. sugar

3 c. Fresh cranberries

Pinch each of Allspice and Orange peel

Bring water and sugar to boil in a medium saucepan. Add cranberries and return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally.

Pour sauce into a bowl, cover and cool completely at room temperature. Refrigerate until serving time. Makes 2 1/4 cups.

All purpose flour

Cocoa powder

Sugar

Butter

Salt

Vanilla extract and

Choco chips

Recipe:

In a medium bowl sift together flour, cocoa and salt.

In a large bowl add the butter and beat on medium speed for 5 minutes until fluffy.

Add sugar and beat about 2 minutes, until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula. Add vanilla if using.

Add the flour mixture and combine on low speed, until flour is just incorporated and dough sticks together when squeezed with fingers.

Form dough into a flattened disk; wrap in plastic. Chill until firm, at least 1 hour.

Preheat oven to 325F for 15 minutes. Line 2 baking sheets with parchment paper. I greased it lightly with the butter wrapper itself.

Use a spoon to form the dough into balls and place on the prepared baking sheet. I chilled it for 15 minutes.

Bake until firm, 20 to 25 minutes, rotating halfway through (that is, moving the baking sheet in the top row to the bottom row and the vice versa) My cookies were ready around 23 minutes.

Cool completely on a wire rack.

For the soup, blend:

Tomato Puree

Tomato Sauce

Red Pepper, optional

Jalapeno Pepper, optional

Vegetable Oil

Salt, Curry, Cloves, Curry and Garlic

at first you need airan A.K.A kefir and mix it with the warm milk and put it in the warm place to 1 day you will have a white lil bit thick substance (PUT SALT)

then you have to put it in the bag that the

excess water could leak out

then after a week there will be the thick substance then you have to make the little balls out of it and wait another week (that is not hard BUT very long to make them)

they are done when they are hard and solid

they taste like lil bit sour and salty thing

if you are lazy you can neither eat lil bit thick substance by itself it is also very good you can add it literally anywhere (but remember put salt) same with the thick substance

-rudra patel

-Add a pinch of salt, a tiny bit of sesame oil and seed to rice and mix.

-Open a can of tuna and drain all the oil from it. Then mix it with a lot of mayo.

-Spread rice on a sheet of seaweed and also put the tuna on it.

-Wrap the seaweed up into a log-like shape like the picture and make as many of them as you want.

I am also making another type but instead of Tuna it consists of cucumbers and crab meat/sticks (I don't know the direct translation). Usually you put carrots, spinach, danmuji and then add on from there but I didn't have the ingredients. This is a more modern version of kimbap.

For Idli -

3 cups of rice

1 cup of urad dal

1tsp of fenugreek seeds

For chutney

2/3 cups of coconut

1-2 Tbsp of roasted chickpeas

1/2 tsp of cumin

1tsp tamarind

2-3 dry red chilli

Salt

Water

How to make :

For Idli :

Soak all ingredients for 5 hours

Grind to a paste

Let it sit overnight to ferment

Pour it into a mould and steam it

For chutney:

Blend all the ingredients until it is a paste

-  for dough -

• 5 cups  all-purpose flour

• 1 lightly  beaten egg*

• 3  tablespoons  sour cream

• 1 teaspoon  salt

• 1 tablespoon  vegetable oil

• 1 cup water

• 1 cup  milk

Whisk the sour cream and egg together well in a small bowl, add milk, and oil.In a large bowl, mix the flour and salt together (or the bowl of a stand mixer with dough hook installed). Add the sour cream/ egg/milk mixture and begin to mix, adding water as needed to make a smooth, pliable dough. Pierogi dough is a bit sticky. Don’t overwork the dough.Once it’s smooth and well blended, wrap in plastic wrap and allow to rest for half an hour. Divide dough into fourths, to make it easier to handle.Roll each ball of dough out on a lightly floured surface to about 1/8” thick. Cut into 3” rounds (5” rounds for the meat version) — you can use a drinking glass to cut perfect circles —  and set aside on a floured surface for filling.*There is some debate among Polish cooks as to whether to add egg to the pierogi dough. We can’t definitively answer that debate, except to note that many pierogi purists usually advise against it. However, they do grudgingly admit that eggs impart a bit more sturdiness to the dough, which helps keep the finished pierogi from exploding.

-Filling -

Ingredients

• 1 medium onion, finely chopped

• 2 tablespoons butter

• 3 cups cold mashed potatoes

• ½ cup dry curd cheese or ricotta

• ½ cup sharp cheddar cheese, grated

• 2 tablespoons sour cream

• salt and pepper to taste

  Instructions

  Melt butter in a skillet. Add onions and cook until soft but not browned.

  Place mashed potatoes, cheeses, sour cream in a bowl. Add sautéed onions. Season aggressively with salt and pepper and mix thoroughly. Chill the filling mixture in the refrigerator for about 1/2 hour before filling.These pierogi may be served boiled, or boiled and drained then added to a skillet and browned in butter on both sides.

To Fill and Cook 
Place a spoonful of your choice of filling in the center of a circle of dough. Don’t overfill. Paint half the edge with a little water or egg white as glue, using your finger or a small brush.

Fold the dough over the filling (see filling options below) into a half-moon/crescent shape and press the edges together well. Then pick up the pierogi and pinch all around the rounded part with your fingers to make a nice crimped edge. The better you crimp, the more likely the pierogi will hold together.

Place the pierogi on a pan covered with a kitchen towel dusted well with fine cornmeal. This will make the pierogi easier to handle prior to boiling. After filling, it’s also possible to freeze pierogi on their tray. After they are frozen solid, transfer to a zip-top bag and store in the freezer until ready to boil.

To cook the pierogi, bring four quarts of salted water to a rolling boil. Add a few pierogi at a time, reduce heat and boil gently until the pierogi float. About five minutes or so.

• Serve with sour cream or applesauce, and garnish with caramelized onions.

Vattayappam

1--Rice 1 cup soaked overnight ( grind this into fine batter)

2---1 tablespoon shredded coconut ( grind this into fine consistency)

3----Yeast 2 pinch ( add 2 tablespoons of sugar to lukewarm stir well & add 2 pinches of yeast )

4---Kappi mix ( cook 2 table spoons of ground rice batter from above in low flame & cool )

Mix well ingredients 1, 2, 3, &4 & set aside 10 to 12 hours or overnight, if possible in a warm place. Melt brown sugar according to taste & add to batter. Add salt to taste. Steam cook the batter in any suitable container.

Serve while hot. Enjoy!!

Walnuts

Honey

Butter

Filo pastry

Baklava:

2lbs Filli Dough

1lb clarified unsalted butter

Filling:

3 cups crushed walnuts (or almonds)

Spoon of ground cardamom (or cinnamon)

(Optional 1/2 cup sugar)

Syrup:

My grandma only uses honey (about a cup, but it depends how much baklava you are making.)

—Unfold Filli dough sheets (divided into 2 equal parts)

-Brush the bottom and sides of your baking tray (13” x 17”) lightly with melted (unsalted) butter

-Lay 2-3 (however much you prefer) sheets at a time, and brush melted butter lightly over the entire surface with the pastry bush

-spread filling all over, covering the whole surface; also drop about 1 tbsp. Of melted butter over the filling.

-repeat with the second half of fillo sheets, brush every 2-3 layers with melted butter, only brush the last 4 sheets seperately.

-preheat oven to 300 degrees farenheit if gas range is used, 275 degrees if electric

-use a pizza cutter or sharp knife, cut deep into sheets, make diamond or square shapes.

-when finished, brush the last layer again with melted butter.

-bake in preheat oven (my grandma covers the tray with extra layers of dough at first because the sudden heat will make the butter splatter around the oven) for about 50 minutes to 1 hour or until nicely browned and fluffy.

-remove from oven and leave it to get cold. (You can leave it for a day) Then, boil the honey. This way, the honey wont be thick and you can easily pour and spread the honey on the baklava.

(perfect for breakfast)

INGREDIENTS: 

• 2 eggs

• A whisk

• Cheddar cheese (or if you don’t have cheddar cheese, use regular cheese and a greater)

• Onion

• Salt 

• Black pepper

• Cooking oil

• Spatula 

RECIPE:

First, grab a bowl and add two eggs into the bowl to get started.

Next, add a bit of cheddar cheese into the egg. If you don’t have cheddar cheese, then you can use regular cheese and a greater and shred the cheese onto the greater and into the bowl.

After that, add a pinch of salt and black pepper onto the mix to make the taste perfect.

Now get an onion, remove the onion skin, and cut the onion into pieces and put it onto the mix.

Now whisk all of the ingredients together in a bowl until you have a yellow substance with cheese and onion in it.

Now grab a cooking pan, set it on the stove, and put the heat to medium. Once you have done that, add cooking oil on the pan and add the egg mixture on the pan and let it cook until it is bubbling.

One the omelette starts bubbling, get a spatula and flip the omelette over.

After a few minutes, take the omelette out and set it on a plate, and ENJOY!!!

1. 1 cup Wheat Flour

2. 1 tbsp gram flower

3. Ghee (calcified butter)

4. Carom Seeds

5. Salt

6. Water

Stuffing:

1. Potato

2. Paneer (Indian cottage cheese)

3. Cilantro

4. Ginger

5. Chilli Powder

6. Garam masala (Blend of spices)

7. Amchur powder(Dried raw mango powder)

8. Black salt

9. Salt

10. Oil (I have used Avacado oil)

[ Can add any type of veggies you like . example : onion, green beans, peas, zucchini, radish ...]

Usually eaten with butter, plain yogurt, pickles

• 6 avocados

• 3 average lemons

• 6 large, fresh garlic cloves

• 1 teaspoon ground cumin

• 3 teaspoons and a shake of salt

• 1 large onion (red or white)

• 1½ bunches of cilantro

• 1 jalapeno pepper

• 2 tomato

*Note: it is encouraged to adjust to taste

Steps:

1. Cut the avocados in half and remove the pits. Scoop out the insides into a bowl.

2. Cut the lemons in half and squeeze the juice into the bowl.

3. Mash the avocados with a masher until no large pieces remain.

4. Mince the garlic and put it in the bowl.

5. Add cumin and salt, then stir until mixed well.

6. Chop up the onion, then add into the bowl.

7. Cut the cilantro leaves off the stalks, and add to the bowl.

8. Finely chop jalapeno, then add to the bowl.

9. Dice tomato, then add to the bowl.

10. Mix well. Taste, and add extra ingredients to taste, if wanted.