4-5 MEDIUM SIZED STRAWBERRIES (CUT IN HALF)

1 CUP MILK

1/2 CUP VANILLA YOGURT

1 tsp VANILLA EXTRACT

1 Tbsp MAPLE SYRUP

• PUT ALL INGREDIENTS IN A BLENDER. • BLEND AT LOW SPEED FOR 1 MINUTE, THEN TURN SPEED UP TO MEDIUM AND BLEND FOR ANOTHER 2 MINUTES.

• SERVE IMMEDIATELY

3 TBSP BUTTER

CHOPPED CHIVES (OPTIONAL)

• IN A BOWL, BEAT THE EGGS. ADD A PINCH OF SALT AND BEAT AGAIN.

• WARM A NON-STICK PAN ON THE STOVE, KEEP HEAT ON MEDIUM-LOW, ADD BUTTER.

• ONCE BUTTER IS MELTED, POUR THE EGGS INTO THE PAN.

• LET IT SIT ON THE PAN FOR 30 SECONDS, USING A WHISK MIX THE EGGS.

• REMOVE FROM PAN AND SERVE IMMEDIATELY. TOP WITH CHOPPED CHIVES, IF YOU WANT.

Ingredients:

For the Matzo Balls:

• 1 cup matzo meal (can be found at any grocery store!)

• 3-4 eggs

• 1/4 cup vegetable oil

• 1/4 cup water or chicken broth (broth gives it more flavor)

• Salt, pepper, and garlic powder to taste

• 1 tablespoon fresh parsley, chopped (optional but recommended)

• 1/4 teaspoon baking powder

For the Soup:

• 6 cups chicken broth

• 2-3 medium carrots, sliced into rounds

• 2 celery stalks, sliced

• 1 white or yellow onion, chopped

• 2 cloves garlic, minced

• Salt and pepper, to taste

Instructions:

1. Prepare the Matzo Balls:

   • In a large bowl, whisk together the eggs, vegetable oil water (or broth), salt, pepper, and any optional seasonings

   • Add the matzo meal and baking powder, and stir to combine. The mixture should be thickish.

   • Cover the bowl and refrigerate the mixture for at least 30 minutes. (The longer you refrigerate the mixture, the more flavorful it will be!)

2. Form the Matzo Balls:

   • After chilling, wet your hands with water and shape the matzo mixture into 12-16 balls, about 1-inch in diameter (they will expand slightly when cooked).

3. Cook the Matzo Balls:

   • Bring a large pot of water to a boil. Once boiling, reduce the heat to a simmer and gently drop the matzo balls into the water. (TIP: salt your water AFTER the water is already boiling. When you salt it before, it takes longer to boil.)

   • Cover the pot and simmer for 20-25 minutes and have expanded in size.

   • Remove from heat and set aside for later.

4. Prepare the Soup:

   • In a large pot, heat the chicken broth over medium heat. Add the carrots, celery, onion, and garlic. Bring to a simmer and cook for about 10 minutes, or until the vegetables are tender.

   • Season with salt and pepper to taste. (I also like to add fresh dill during this step but it is not necessary.)

5. Assemble the Soup:

   • Carefully add the cooked matzo balls to the soup, and let them simmer in the broth for 5-10 minutes to soak up the flavors.

6. Serve:

   • Ladle the soup and matzo balls into bowls, garnish with extra fresh parsley or dill if desired, and serve hot.

Enjoy your comforting, homemade, GORGEOUS matzo ball soup!

Spray skillet and heat

Pour 1/4 pancake mix onto skillet

As pancake mix is bubbling pipe Nutella all around

Flip over, cook for additional 20-30 seconds

Enjoy with strawberries or any other fruit!

Ingredients:

½ pound unsalted butter at room temperature (2 sticks)  

1 cup light brown sugar, packed  

½ cup granulated sugar  

2 tsp. pure vanilla extract  

2 large eggs at room temperature  

2 cups flour  

1 tsp. baking soda  

1 tsp. kosher salt  

20 oz. chocolate bars (4-5 bars)  

Directions:

1. Cream the butter and two sugars until light and fluffy in a bowl or an electric mixer  fitted with the paddle attachment.  

2. Add the vanilla then the eggs, one at a time, and mix well.  

3. Sift together the flour, baking soda and salt in a separate bowl.  

4. Add the dry ingredients to the wet ingredients with the mixer on low (mix only until  combined).  

5. Chop or break up 20 oz of chocolate (4-5 bars) of your choice.  

6. Cover the batter and place it in the fridge for at least 2 hours.  

7. Preheat the oven to 350.  

8. Bake for 10 minutes (cookies may look undone) and allow them to fully cool on the  tray.  

9. Sprinkle sea salt on top of each cookie!  

NOTES:  

- I use Lindt chocolate bars (3 milk and 2 dark).  

- The longer you leave the batter in the fridge, the better!  

- It will seem like too much chocolate for the batter, but it isn’t! 

• 1/2 lb ground pork

• 1/2 cup bread crumbs

• 2 eggs

• 1-2 cloves of garlic, minced

• 1/2 cup grated pecorino or parmesan cheese

• salt/pepper

• olive oil

Combine all ingredients except olive oil in a bowl. Roll into loose balls.

Heat olive oil in a pan and drop balls into oil. Brown all over. If making to serve with pasta, heat sauce in a pot, drop browned meatballs in sauce and let simmer 30 minutes. Serve sauce and meatballs over pasta :)

This is our traditional soup, everybody loves it and I encourage you to try it at home ..

very easy , very filling, very yummy

Has protein, carbs, and vegetables

(it’s one whole meal)

In a saucepan mix

1 cup of Small cubes of beef

1 onion

Add salt, pepper, half a teaspoon of turmeric, half a teaspoon of cinnamon

Stir for 5 mins until meat starts to cook then,

Add tomato sauce (fresh tomatoes blended)

One tbsp of tomato paste

Boiling water

When everything boils add

1/4 cup fresh parsley

1/4 cup Chickpeas

One cup orzo pasta

When orzo pasta is ready sprinkle some dried mint on top

When we serve we squeeze lemon if you like the taste

This is our traditional soup, everybody loves it and I encourage you to try it at home ..

very easy , very filling, very yummy

Has protein, carbs, and vegetables

(it’s one whole meal)

In a saucepan mix

1 cup of Small cubes of beef

1 onion

Add salt, pepper, half a teaspoon of turmeric, half a teaspoon of cinnamon

Stir for 5 mins until meat starts to cook then,

Add tomato sauce (fresh tomatoes blended)

One tbsp of tomato paste

Boiling water

When everything boils add

1/4 cup fresh parsley

1/4 cup Chickpeas

One cup orzo pasta

When orzo pasta is ready sprinkle some dried mint on top

When we serve we squeeze lemon if you like the taste

Ingredients:

3 cups flour

2 cups sugar

2 tablespoons orange juice

½ teaspoon vanilla

4 eggs

¼ teaspoon baking powder

1 cup oil

6-7 Cortland apples

cinnamon and sugar

(Rome or Granny)

Preheat oven to 350 degrees. Spread a small amount of oil over the bottom and sides of a large glass pyrex (rectangle).

Peel the skin off the apples and cut into eighths. Soak the apples in a bowl of cold water so they won't turn brown.

Use a large bowl and a wooden spoon to mix the flour, sugar, eggs, oil, vanilla, baking powder, and orange juice. The mixture will be some slightly sticky.

Using a spatula spread a thin layer of batter on the bottom or the pyrex.

Drain the water from the apples.

Pour a mixture of apples and cinnamon over the apples.

Place the apples on top of the layer of batter. Using a spatula cover the apples with the remaining batter. Sprinkle the top with a mixture of sugar and cinnamon. Bake at 325 degrees for 1 ½ hours.

Serves 12-16

Ingredients:

1-2 eggplants, peeled and cut into thick rounds

1.5-2 C seasoned Italian bread crumbs

1egg

2Tbsp milk

1c flour

1/2c olive oil

Directions:

1. Set up three bowls. First with flour, second with egg and milk mixed together, third with bread crumbs.

2. Dip each piece of eggplant in flour, egg, and bread crumbs. Shake of excess off before dipping into next bowl. Place on a baking sheet.

3. Brush each eggplant slice with olive oil on both sides.

4. Bake in 420 degree oven for 15-20 min or until starting to brown. Flip with tongs and bake another 10 min until other side browns.

5. Cool on a vented rack so they stay crispy while they cool. Serve plain or with a side of marinara for dipping.

This is a wonderful Veggi snack! This can easily be turned into eggplant Parmesan by topping with sauce and mixture of cheeses.

1 REALLY RIPE FROZEN BANANA (CUT INTO 3)

4-5 MEDIUM SIZED STRAWBERRIES (CUT IN HALF)

1 CUP MILK

1/2 CUP VANILLA YOGURT

1 tsp VANILLA EXTRACT

1 Tbsp MAPLE SYRUP

• PUT ALL INGREDIENTS IN A BLENDER. • BLEND AT LOW SPEED FOR 1 MINUTE, THEN TURN SPEED UP TO MEDIUM AND BLEND FOR ANOTHER 2 MINUTES.

• SERVE IMMEDIATELY

** If you want to make this a little more fun, you can substitute Vanilla Yogurt with Vanilla Ice Cream :)

4 EGGS

3 TBSP BUTTER

CHOPPED CHIVES (OPTIONAL)

• IN A BOWL, BEAT THE EGGS. ADD A PINCH OF SALT AND BEAT AGAIN.

• WARM A NON-STICK PAN ON THE STOVE, KEEP HEAT ON MEDIUM-LOW, ADD BUTTER.

• ONCE BUTTER IS MELTED, POUR THE EGGS INTO THE PAN.

• LET IT SIT ON THE PAN FOR 30 SECONDS, USING A WHISK MIX THE EGGS.

• REMOVE FROM PAN AND SERVE IMMEDIATELY. TOP WITH CHOPPED CHIVES, IF YOU WANT.

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Homemade Colombian Arepas de Queso Recipe

Ingredients (makes 6-8 arepas):

• 2 cups precooked cornmeal (masarepa; yellow or white, like P.A.N. brand)

• 2 cups warm water or milk

• 1/2 teaspoon salt

• 1 cup shredded mozzarella or queso fresco (or a mix of both)

• 1 tablespoon butter (optional, for extra flavor)

• Extra butter or oil for cooking

Step-by-Step Instructions:

1. Prepare the Dough:

• In a large mixing bowl, combine the cornmeal and salt. Gradually add the warm water or milk while mixing with your hands or a spoon until the dough comes together.

• Knead the dough for 2-3 minutes until smooth and pliable. If it feels too dry, add a bit more water; if too sticky, sprinkle in more cornmeal.

2. Incorporate the Cheese:

• Add the shredded cheese to the dough and knead until well distributed. For an extra rich flavor, mix in 1 tablespoon of butter.

3. Shape the Arepas:

• Divide the dough into 6-8 equal portions. Roll each portion into a ball, then flatten it gently into a disc about 1/2 inch thick.

4. Cook the Arepas:

• Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.

• Place the arepas on the hot surface and cook for about 5-7 minutes on each side, until golden brown and slightly crispy. The cheese may melt and ooze slightly—this is part of the charm!

5. Serve Warm:

• Serve the arepas hot with butter on top, or pair them with a cup of Colombian hot chocolate or coffee for the perfect breakfast.

Tips:

• For a gooier center, press a little extra cheese into the middle of the dough before forming the discs.

• If you want to grill or bake the arepas instead, brush them with oil first and cook at 375°F (190°C) for about 20 minutes, flipping halfway through.

• 1 (12 ounce) package English muffins, split (can be original or whole wheat)

• 1 (14 ounce) can/container of pizza sauce

• 1 (8 ounce) package shredded mozzarella cheese (can be switched to non-dairy cheese)

• OPTIONAL: 1 (8 ounce) package sliced pepperoni (or any toppings of preference)

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Place English muffin halves, cut-sides up, on a baking sheet. Spoon 1 to 2 tablespoons pizza sauce onto each muffin; top with mozzarella cheese. Place toppings of choice and distribute evenly.

3. Bake in the preheated oven until cheese melted, about 10 minutes.

Filipino Chicken Adobo Recipe

Prep time 5 minutes

Cook time 42 minutes

Serves 4 to 6

Ingredients

• 5 cloves garlic

• 3 pounds bone-in chicken thighs, drumsticks, or a combination

• 1/2 teaspoon kosher salt

• 1 tablespoon

  neutral oil, such as canola

• 3 dried bay leaves

• 2 teaspoons whole black peppercorns

• 2 cups water

• 1/2 cup soy sauce

• 1/3 cup can vinegar (can substitute with rice vinegar or apple cider vinegar)

• 3 tablespoons oyster sauce

• Steamed white rice, for serving

  
  

Instructions

1. Smash and peel 5 garlic cloves. Pat 3 pounds chicken thighs, drumsticks, or a combination dry with paper towels. Season all over with 1/2 teaspoon kosher salt.

2. Heat 1 tablespoon neutral oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Working in 2 batches, add the chicken to the pot (skin-side down if using thighs). Sear until browned on all sides, about 6 minutes per batch (reduce the heat as needed if starting to burn). Transfer to a plate.

3. Place the garlic, 3 dried bay leaves, and 2 teaspoons whole black peppercorns in the pot. Stir until the garlic cloves and peppercorns are slightly toasted and fragrant, 30 seconds to 1 minute. Add 2 cups water, 1/2 cup soy sauce, 1/3 cup cane vinegar, and 3 tablespoons oyster sauce. Scrape up any browned bits from the bottom of the pot with a wooden spoon.

4. Return the chicken and any accumulated juices on the plate to the pot, arranging the chicken in a single layer (skin-side down if using thighs). Bring to a boil. Reduce the heat to maintain a simmer. Cook uncovered until the chicken registers at least 165ºF in the thickest part, flipping each piece over halfway through, about 20 minutes total. When the chicken is almost ready, arrange a rack in the upper-third of the oven and heat the oven to broil. Line a rimmed baking sheet with aluminum foil.

5. Using tongs, transfer the chicken (skin-side up if using thighs) to the baking sheet. Continue to let the sauce simmer on the stove. Broil the chicken until browned on top, about 3 minutes. Remove the chicken from the oven, flip each piece, and brush with some of the sauce from the pot. Return the chicken to the oven and broil until browned on the second side, about 3 minutes more. Remove and discard the bay leaves if desired. Serve with steamed white rice and drizzle heavily with the sauce.

   
   

Recipe Notes

Make ahead: Adobo actually tastes better made up to 1 day ahead; let cool and refrigerate the sauce and chicken together in an airtight container. Reheat covered on the stovetop over low heat until warmed through.

Storage: Chicken and sauce can be refrigerated together in an airtight container for up to 5 days or frozen for up to 2 months. Thaw in the refrigerator or microwave and reheat in a covered pot over low heat until heated through.

・Cut vegetables and meat into bite-size pieces.

・Sauté the vegetables and meat in a pot.

・Pour water into the pot and simmer.

・Turn off the heat and add curry roux.

・Simmer again.

・Serve the curry over rice.

2 Finely chop the garlic and set aside.

3 Mix starch, salt and drinking water well and set aside.

4 Heat the pot, pour in the cooking oil and sauté the minced garlic until fragrant.

5 Pour in the starch water and stir until the juice is thick.

6 Pour in the broccoli and stir-fry quickly and evenly out of the pan

I hope you enjoy this recipe!

Here's a tip: it's even better if you leave it to stale for 3-4 days!

Romy

- To make the baklava, melt the butter on low heat in a
saucepan without stirring to have clarified butter. After butter
melted, remove from heat, and take out the foam that is
formed on top of the butter. This is the milk part of the butter
which will reduce the crunchiness of baklava and will get
caramelized in the oven and leave small brown dots.

- Then slowly pour the clear butter in a small bowl and leave
the milk part in the saucepan if there is any.

- Before starting it is better to sharpen your knife because you
are going to need a sharp knife to cut the baklava.

- Place a phyllo sheet on your work surface and trim the phyllo
according to your round tray’s bottom (around 30 cm/ 12 in).
Cut the trimmed pieces into small pieces.

- Butter your tray and place three round shaped sheets and
brush with the butter.

- After three round shaped layers place the scraps as three
layers and butter again.

- Then continue with one round shaped sheet and 2 layers of
scraps and butter.

- After using 10 of round shaped sheets, it is time for
pistachio!

- Place the pistachios on top of the sheets and leave some
space from the edges.

- Then continue layering the sheets with the same order. For
the top part make sure that you are using more round shaped
sheets to make baklava more beautiful (that is why we used
more scraps than round ones for the bottom part).

- After all phyllo dough is finished tuck the layers with the
back of a knife or a wooden knife.

- Using a sharp knife, cut the baklava into 12 slices like you are
cutting pizza.

- After cutting, squeeze the slices from the sides with two
fingers to give the perfect baklava shape.

- Brush all the remaining butter on top of the baklava,
especially the edges and centre.

- Bake for about 25-30 minutes in total. First, place the
baklava on the middle rack of your oven for 10 minutes. Then,
transfer it to the bottom of the oven for 8 minutes. Finally,
again the middle rack until it is golden.

- Take out from the oven and pour over the syrup.

« Let it cool down and soak all the syrup about one hour at
room temperature.

- It is ready to eat and enjoy and try atleast one slice with ice
cream. Bon a petit or afiyet olsun as we Say in Turkish.

Below is the recipe:

For 12 Servings:

Ingredients

½ cup whole milk, lukewarm

1 teaspoon yeast

½ cup neutral flavored oil

2 tablespoons full-fat yogurt

1 large egg, whisked

2 cups all-purpose flour

⅔ cup granulated sugar

1 teaspoon ground cardamom

1 teaspoon baking powder

½ teaspoon sesame seeds

½ teaspoon nigella seeds

Instructions

In a large bowl, whisk together lukewarm milk and yeast. Set it aside for 5 minutes (the mixture should become foamy).

Add oil, yogurt, and egg to the milk mixture and mix well. Add flour, sugar, cardamom, and baking powder. Knead the mixture together until a smooth dough is formed, about 10 minutes.

Transfer the dough to an oiled bowl, cover, and set aside for one hour.

Preheat oven to 350°F and set aside an aluminum foil lined 9×13-inch pan (or two 9-inch round pans) brushed with oil.

Using oiled hands, gently transfer the dough to the prepared pan and spread it out evenly to the edges. The dough should be approximately ¼-inch thick. Use a fork to prick holes over the surface, and sprinkle with sesame and nigella seeds. Gently pat down the seeds.

Bake the Roht until golden brown, about 25 to 30 minutes. Cool completely. Slice and store in an airtight container at room temperature.

These arent your usual kebabs! My Beef Kofta Kebabs with

Tzatziki Sauce are bursting with flavor and protein.

Course: Entree Cuisine: Middle Eastern

Servings: 6 (Make 10 large or 12 small kebabs)

Calories: 241kcal

Equipment

• Grill pan

Ingredients

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

Kebabs:

• 12 small onion, cut into chunks

Notes

Beef, lamb or a mixture of beef and lamb is traditional for this

dish. However, you can also make these kebabs with ground

turkey or chicken.

• 3 cloves garlic

• / cup parsley

• 1 /2 pounds grass-fed lean ground beef (l use 90% lean)

• 2 teaspoons ground cumin

• 2 teaspoon ground coriander

• % teaspoon allspice or cinnamon (optional)

• 1 1 teaspoon salt

• 12 teaspoon pepper

• Olive oil, for brushing the grill

• Flat bread and sliced vegetables like cucumber, tomato and

onion for serving (optional)

Tzatziki sauce:

.1 cup plain reduced fat Greek yogurt

• 1/2 cup grated cucumber, squeezed dry

• 1 clove garlic, grated or minced

• 1 teaspoon lemon juice

• 1 teaspoon fresh mint or dill (or % teaspoon dried)

• Pinch of kosher salt

Instructions

1.Add the onion, garlic, and parsley to a mini food processor

and process until finely chopped. If you don't have a food

processor, you can grate the onion on a box grater and

finely chop the garlic and parsley with a knife.

2. Transfer the mixture to a large bowl and add the ground

beef, cumin, coriander, allspice (or cinnamon), salt, and

pepper. Mix until combined.

3. Divide the mixture into 8 roughly even balls. Mold each ball

around the pointed end of a skewer, making an oval kebab

that comes to a point just covering the tip of the skewer. If

using wooden skewers, soak them in water for 15 minutes

before threading the meat onto them

4. Heat a grill pan over medium high heat or prepare a grill.

Brush the pan lightly with olive oil. Grill the kebabs, turning

occasionally, until brown all over and cooked through, about

10 minutes. Transfer to a serving platter and serve with

tzatziki sauce, flat bread and sliced vegetables like

cucumber, tomato and onion

5. To make the tzatziki sauce, mix all of ingredients together in

a bowl. Refrigerate until ready to serve

You can make baked kofta kebabs in the oven if you don't have a

grillor grill pan. Bake them on a sheet pan at 400F for about 15-

18 minutes until cooked through. You can turn on the broiler at the

end for 2-3 minutes to brown them a little more. If baking in the

oven, skewers are optional.

Serve the kebabs

on a platter with tzatziki sauce and pita bread,

also arrange sliced vegetables like cucumber,tomato and red

onion on the platter. You can also serve them with additional dips

like hummus and baba ganoush (Mediterranean eggplant dip)

Nutrition

Serving: 2 kebabs + sauce | Calories: 241kcal | Carbohydrates: 4g

Protein: 27g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat

0.4g I Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 76mg

Sodium: 579mg | Potassium: 435mg | Fiber: 1g | Sugar: 2g I Vitamir

A: 324Iu | Vitamin C: 7mg| Calcium: 79mg 1 Iron: 3mg

https://search.app/ABjmxdV3hqQbb5uk7

Dough:

400 g plain flour

140 g powder sugar

1 package baking powder

3-4 tbsp cocoa

1 pc yolk

250 g  butter

Filling:

500 g fine lumpy cottage cheese

250 g soft cream cottage cheese

180 g powder sugar

1 package vanilla sugar

3 pcs egg yolks

4 pcs           egg whites

Steps:

1.  Mix all the ingredients for the dough together in one bowl and knead by hand until stiff. Then put in the fridge for about 15 minutes.

2. While the dough is cooling in the fridge, prepare the filling. Mix the cottage cheese, powder sugar, vanilla sugar and egg yolks.

3. Beat the egg whites with a mixer until stiff, then mix into the cheese filling by hand.

4. Grease a baking sheet with butter and flour or line it with baking paper.

5. Take the dough out of the fridge and grate half of the dough on a baking sheet.

6. Then pour the whole cheese filling over the dough and spread well to the edges.

7. Grate the other half of the dough for the filling and bake in a preheated oven at 180 °C for about 30-40 minutes.

Enjoy your cake :-)

Recipe follows.

You make a dough for your dumplings with very warm water, flour, butter/oil, salt.

You make your filling with sauerkraut, mushrooms, herbs and onions. You fill your dumplings and then boil them. You serve them with sautéed onions on top. These dumplings can be also topped with sauteed bacon, but not on vegetarian Christmas Eve. ’Smacznego’ means Bon Appetit in Polish!

2 cups of rolled oats

1/2 cup of peanutbuttet (you can sub for any nut or seed oil)

2 ripe bananas approximately 1 1/4 cup mashed

1/2 cup of chocolate chips or sweetened carobs

1/3 cup shredded zucchini (remove excess moisture)

Instructions

Step 1. Preheat oven to 350

Step 2. Grate zucchini you will need 1/3 cup

Step 3. Remove moisture from zucchini shreds by pressing them between paper towels

Step 4. In large mixing bowl add all ingredients and mix until fully combined

Step 5. Scoop about 16 small balls of cookie dough, and place them on baking tray with parchment paper or a nonstick cookie sheet. Press each ball down to form cookie shape.

optional- top with extra chocolate chips if desired

Step 6. Bake for 12-15 minutes or until golden brown.

Store leftovers in refrigerator.

Vegetarian main dish, Indian

Serves 4

Ingredients

• 1 cup rice

• 1 cup red lentils (masoor dal)

• 1 chili pepper 

• ½  onion, chopped

• ½ cup peas

• ¼ teaspoon turmeric

• 1 Tablespoon of ghee

• 1 medium tomato

• About 1 teaspoon or to taste of salt

• 1 tablespoon of chopped fresh cilantro 

Directions

1. Put the lentils and rice in a pot and wash them

2. Cover with about 2 ½ cups of water

3. Add the turmeric and chili pepper

4. Bring it to a boil and let simmer with a cover until the lentils are dissolved and rice  is soft, about 30 minutes, whisking occasionally 

5. Add the chopped onion, tomato and peas 

6. Remove  chili pepper

7. Add ghee, cilantro, and salt, stir and check for taste 

Vegetarian main dish, Indian

Serves 4

Ingredients

• 1 cup rice

• 1 cup red lentils (masoor dal)

• 1 chili pepper 

• ½  onion, chopped

• ½ cup peas

• ¼ teaspoon turmeric

• 1 Tablespoon of ghee

• 1 medium tomato

• About 1 teaspoon or to taste of salt

• 1 tablespoon of chopped fresh cilantro 

Directions

1. Put the lentils and rice in a pot and wash them

2. Cover with about 2 ½ cups of water

3. Add the turmeric and chili pepper

4. Bring it to a boil and let simmer with a cover until the lentils are dissolved and rice  is soft, about 30 minutes, whisking occasionally 

5. Add the chopped onion, tomato and peas 

6. Remove  chili pepper

7. Add ghee, cilantro, and salt, stir and check for taste 

Ingredients

4 cups of chopped fresh watermelon

1 ½ cups fresh fruit (berries, melon, etc)

1 can (14 ounces) fruit cocktail, drained

12 ounces carbonated beverage (Sprite, 7Up, etc)

14 ounces strawberry milk

1 cup ice cubes

Instructions

Place the chopped watermelon, additional fruit, and drained fruit cocktail in a large bowl. Stir to combine.

Pour the strawberry milk over the fruit. Add the ice and stir to combine. Finally, pour in the carbonated drink and stir gently to combine.

Serve immediately.

Ingredients:

• 1 box elbow macaroni (or your favorite)

• 3 tbs butter

• 3 tbs flour 

• 2 c milk

• 1 bag grated cheddar cheese

• 2 tsp nutmeg

• 2 tsp Coleman's dry mustard

• 2 dashes tabasco

• 2 tbs melted butter

• 1/2 seasoned bread crumbs 

Instructions:

• Cook macaroni, drain and rinse in cold water until not hot

• Melt 3 tbs butter in saucepan

• Add flour to butter and stir until paste (roux)

• Add milk and stir until thickened to sauce - not too thick

• Add nutmeg, dry mustard and tabasco

• Add cheese and stir until melted 

• Put macaroni into a greased casserole, pour the sauce over the macaroni and mix

• Mix bread crumbs with melted butter and sprinkle over mac & cheese

• Bake at 350 for 30 minutes until bubbly and a little brown on top

• Enjoy!!

Sopa de Fideos (Mexican Noodle Soup)

Ingredients

• 2 tablespoons vegetable oil

• 1 cup fideo pasta (or small pasta shapes like letters or shells)

• 4 ripe tomatoes (or one 15-ounce can of diced tomatoes)

• 1 small onion, roughly chopped

• 1 garlic clove

• 4 cups chicken broth (or vegetable broth for a vegetarian option)

• Salt and pepper to taste

• Fresh cilantro (optional, for garnish)

• Lime wedges (optional, for serving)

Instructions

1. Prepare the Tomato Base:

Blend the tomatoes, onion, and garlic in a blender until smooth. If using fresh tomatoes, you can strain the mixture to remove seeds and skins for a smoother soup (optional).

2. Toast the Pasta:

Heat the vegetable oil in a large pot over medium heat. Add the fideo pasta and stir frequently, toasting the noodles until they are golden brown. Be careful not to burn them.

3. Cook the Soup:

Once the pasta is toasted, pour in the tomato mixture. Let it simmer for 3–5 minutes to allow the flavors to develop. Then, add the chicken broth, stirring well. Bring the soup to a gentle boil.

4. Season:

Season with salt and pepper to taste. Reduce the heat and let the soup simmer for 10–15 minutes, or until the pasta is cooked through and tender.

5. Serve:

Ladle the soup into bowls and garnish with fresh cilantro, if desired. Serve with lime wedges on the side for an extra burst of flavor.

Enjoy this warm and flavorful soup that brings a little piece of Mexico to the table!

• 6 potatoes, peeled

• 4 whole eggs

• 6 large pickles, cut into cubes

• 1 (15 ounce) can peas, drained

• ½ cup cubed fully cooked ham, or to taste

• 1 tablespoon chopped fresh dill, or to taste (optional)

• ½ cup mayonnaise, or to taste

Gather all ingredients. Bring a large pot of water to a boil.

Add potatoes, bring to a boil, and cook for 5 to 10 minutes. Add whole eggs and continue boiling until potatoes are tender, 10 to 15 minutes.

Drain and slightly cool mixture.

Chop potatoes. Peel and chop eggs.

Mix potatoes, eggs, pickles, peas, ham, and dill together in a large bowl.

Stir in mayonnaise until salad is evenly coated.

• 6 potatoes, peeled

• 4 whole eggs

• 6 large pickles, cut into cubes

• 1 (15 ounce) can peas, drained

• ½ cup cubed fully cooked ham, or to taste

• 1 tablespoon chopped fresh dill, or to taste (optional)

• ½ cup mayonnaise, or to taste

Gather all ingredients. Bring a large pot of water to a boil.

Add potatoes, bring to a boil, and cook for 5 to 10 minutes. Add whole eggs and continue boiling until potatoes are tender, 10 to 15 minutes.

Drain and slightly cool mixture.

Chop potatoes. Peel and chop eggs.

Mix potatoes, eggs, pickles, peas, ham, and dill together in a large bowl.

Stir in mayonnaise until salad is evenly coated.

¾ cup butter, softened

1 egg

½ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon salt

1 ½ teaspoons vanilla

1 ½ - 2 cups flour

Mix, roll out dough, and cut into shapes with cookie cutters.

Space well on cookie sheets so they'll keep their shape.

Bake at 375° for 8-10 minutes.

Cool completely on wire racks, and decorate with icing and sprinkles

Makes about 4 dozen cookies.

250g fresh celery

120g carrots

1 clove of fresh garlic

1 tbsp of oyster sauce (or vegan oyster sauce, or even light soy sauce if you wish)

Salt to taste

How to Make Carrot and Celery Stir Fry

1. Wash the celery and carrots, peel the carrots

2. Cut the celery stalks on the bias (on the diagonal). Hold your knife diagonally across the celery stalk, and slice. Cutting on the bias gives you a larger piece of celery than simple slices, but still thin enough to use in stir fry recipes

3. Cutting carrots into a parallelogram shape

4. Thinly slice the garlic

5. Heat up your wok or a bigger pot (which would make stir fry easier, without spilling food left and right) 

6. Add half tsp of cooking oil, let the oil heat up

7. Add in the sliced garlic, and let it cook for 30 seconds

8. Add in the carrots first, and cook for 1 min

9. Add in the celery, stir well, and let it cook for a further 2 mins

10. Add 1 tbsp of oyster sauce (or alternatives, vegan oyster sauce/ light soy sauce)

11. Stir well and let it cook for a further 30 seconds 

12. Plate and serve

It is made with a yeast dough similar to Italian pizza, but often has an oval boat-like shape and is usually topped only with meat and eggs, without any cheese or tomato sauce.

This recipe uses cut pork chops that are marinated in olive oil and spices. The result is a savory and tender pizza-like dish that is perfect when you’re looking for a filling comfort dish. 

Ingredients

If you want to try this North Macedonian pizza recipe, here are the ingredients that you will need. It’s basically just a yeast dough with some toppings, so not too hard at all!

• All-purpose flour – Unbleached. To make the pizza dough.

• Instant yeast – Make sure the yeast hasn’t expired. Alternatively, you can also use active dry yeast.

• Granulated sugar – To make the pizza dough and activate the yeast.

• Salt – To enhance the overall flavor of the dough and to season the meat.

• Olive oil – Adds moisture and flavor to the dough, plus a small amount to season the meat.

• Lukewarm water – To make the dough; the water should be neither hot nor cold.

• Eggs – One for the dough, 2-4 for the topping.

• Pork Chops – Boneless pork chops or pork tenderloin, cut into small cubes. Alternatively, you can use chicken or turkey breast.

• Paprika – To season the meat.

• Chili flakes – To season the meat; adjust the amount to taste.

• Black pepper – To season the meat.

Pastrmajlija (North Macedonian Pizza) - Recipes From Europe

What Is Moussaka?

Moussaka is an eggplant or potato-based casserole from the Balkans and Middle East. Moussaka has layers of vegetables and a filling of saucy minced meat. You’ll find plenty of moussaka recipe variations out there, but in Macedonia, ground beef and potatoes are a must.

Ingredients You’ll Need

• Potatoes – I use russets, but just about any potato works in this recipe. Feel free to use Idaho potatoes or Yukon golds.

• Onions – Yellow onions or another mild onion are best.

• Ground Beef – I like to use lean ground beef as it keeps the casserole from becoming too greasy. You can use other ground meat, like turkey or chicken if you prefer.

• Tomato Paste – Or tomato purée.

• Eggs and Milk – For the custard. You can use any milk you have on hand, whether that’s whole milk, 2%, etc.

• Seasonings – I flavor my moussaka with garlic, paprika (sweet or smoked), salt, and pepper.

How to Make Macedonian Moussaka

Assembling moussaka is easy: it’s a layer of potatoes, a layer of ground beef, and repeat. Top that with a mixture of milk and eggs and bake! Here’s a breakdown of the steps to make it:

• Par-boil the potatoes. First, boil sliced potatoes in salted water for 5 minutes. Afterward, drain and rinse the potatoes under cold water.

• Sauté. Meanwhile, sauté onions in a skillet with oil, and add your ground beef. Let that cook while you break up the beef, making sure the meat gets nicely browned.

• Season the beef. Stir in a little minced garlic, followed by the tomato paste. Next, add the seasonings and take the pan off the heat.

• Assemble. Start with a layer of sliced potatoes, and layer the ground beef and potatoes into a greased casserole dish. In a bowl, whisk the eggs with milk, salt, and pepper, and then pour this over the casserole.

• Bake. Your moussaka goes into the oven at 375ºF for about 50 minutes, until it’s set in the middle. Give it a few minutes to rest, then slice and serve!

• 5 eggs

• 250 g sugar

• 300 g flour

• 1 vanilla sugar

• 1.25 tsp baking powder (KP)

• 1.25 ml oil

• 1.25 ml water

• Cherry compote

Instructions:
Bake for 5 minutes in the oven before adding the fruit.
Temperature: 175°C

Dobrú chuť! 😊

Ingredients

Chocolate (60% cocoa, doesn't really have to be Swiss but if you can get it, the Cailler Cremant brand is where it's at.)

Eggs. Use 1 large egg for every 50g of chocolate. Have them at room temperature so the whites hold more air.

Butter/Margarine. Use one tbsp for every 200g of chocolate.

Splash of kirsch (cherry liqueur)

Splash of coffee

Splash of vanilla (if you want)

Directions

1. Chop & melt chocolate in a double boiler. You can just stick a bowl over a saucepan full of water so that the chocolate melts indirectly.

2. Add butter/margarine to chocolate. Mix well.

3. Add kirsch, coffee, vanilla to chocolate. Mix well.

4. Take chocolate off the heat. While it's cooling, separate the eggs and whip the whites until they form stiff peaks.

5. When the chocolate is slightly warm (but NOT hot), mix in the egg yolks until fully incorporated. The mix will look grainy and disastrous. Don't worry!

6. Fold in the egg whites.

7. If using a pie crust, pour into the crust. If not, transfer to a bowl or ramekins, cover & chill. The freezer is fine in a pinch but watch out for condensation which will leave ice crystals on the surface.

   
   

Enjoy!

Sophia Novikov’s favorite family recipe

Ingredients:

• 2 large boneless, skinless chicken breasts

• 1 cup flour

• 2 large eggs, beaten

• 1 cup Italian breadcrumbs

• ½ cup grated Parmesan cheese

• 2 cups marinara sauce

• 1½ cups shredded mozzarella cheese

• ¼ cup fresh basil leaves (optional, for garnish)

• Olive oil (for frying)

Instructions:

1. Prep the Chicken

• Pound the chicken breasts to an even thickness (about ½ inch thick) so they cook evenly. Cut into smaller portions for kids if desired.

2. Bread the Chicken

• Set up a breading station:

• Bowl 1: Flour

• Bowl 2: Beaten eggs

• Bowl 3: Mix breadcrumbs and grated Parmesan cheese

• Dredge each chicken breast in flour, dip in the eggs, and coat in the breadcrumb mixture.

3. Cook the Chicken

• Heat a layer of oil in a large skillet over medium-high heat.

• Fry the breaded chicken until golden brown and cooked through (about 3–4 minutes per side). Drain on a paper towel.

4. Assemble

• Preheat your oven to 375°F (190°C).

• Place the fried chicken in a baking dish. Top each piece with marinara sauce and a generous sprinkle of mozzarella cheese.

5. Bake

• Bake in the oven for 10–15 minutes, or until the cheese is melted and bubbly.

6. Serve

• Garnish with fresh basil leaves if desired. Serve with pasta or enjoy on its own!

1. Prepare the leaves: Soften cabbage or grape leaves in hot water so they're easy to roll.

2. Mix the filling: Stir together rice, minced meat, onion, and spices like salt and pepper.

3. Wrap it up: Place a spoonful of the mix on a leaf and roll it up like a tiny burrito, tucking the ends in.

4. Cook the sarmale: Stack the rolls in a pot, cover with water or tomato sauce, and let them simmer until soft and tasty.

Enjoy these cozy little rolls with sour cream on top!

1. Look how pretty the purple corn is! To a large pot, you add the corn, water, cinnamon sticks, whole cloves and the peel from a pineapple (waste nothing! and plus it gives it a hint of pineapple flavor).

2. Simmer for 45 minutes, until it smells fragrant and all of the flavors have married together.

3. Next, it’s time to add the fresh lime juice and sugar. Below it says 1 cup of sugar. This wasn’t super sweet, so feel free to taste it after the 1 cup of sugar and add more if you like!

4. Transfer to the fridge to chill for about 3 hours.

5. Dice up the apple and add a handful of diced apple and ice to each glass. And then, pour in the chicha morada. Enjoy!

Ingredients

• Beef(marinated)

• Brased burdock

• Carrot

• Egg

• Pepper

• Rice

• Roasted sesame oil

• Salt

• Soy sauce

• Spinach

• Yellow radish

Recipe

First, we need to prepare for ingredients(We can buy ingredients at Trader Joe’s).

Second, we cut and cook carrot, yellow radish, brused burdock, fried egg into thin and long pieces.

Third, we put steamed rice on seaweed. Then also put grilled beef, steamed spinach, carrot, yellow radish, brused burdock and fried egg over steamed rice. It is important to put steamed rice on seaweed first because the sticky rice can be sick to the seeweed.

Fourth, we need to roll the Kimbop and wrap one side to the other side with our hands.

Fifth, we need to cut the Kimbop into small round pieces.

Enjoy!

Streusel Topping:

• 1/4 cup all-purpose flour

• 2 tablespoons brown sugar

• 2 tablespoons granulated sugar

• 1/4 teaspoon ground cinnamon

• 1/8 teaspoon salt

• 2 tablespoons cubed butter, cold

1. Preheat oven to 400 degrees. Prepare a muffin pan with cupcake liners.

2. In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder, and ½ teaspoon salt. Set dry mixture aside.

3. In a medium bowl, whisk eggs. Add the ½ cup slightly cooled melted butter, milk, and vanilla, and whisk until combined.

4. Add wet mixture to dry mixture and stir until combined. (Dough will be lumpy.) Fold in blueberries.

5. To prepare the streusel topping, in a medium bowl combine ¼ cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and ⅛ teaspoon salt. Using a pastry cutter or fork, cut in butter until topping is crumbly and coarse.

6. Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each. Bake until muffin centers bounce back when lightly pressed, about 18 to 22 minutes. Cool muffins on a rack for several minutes before removing from pan.

• Any Fruit that could keep a dry surface (strawberries, grapes, or other fruits)

• Granulated sugar – 2 cup

• Water – 1 cup

• Bamboo skewers (or toothpicks for smaller fruits)

• White sesame seeds (optional, for extra flavor)

Instructions:

1. Prepare the fruits:

   • Wash the fruits and dry the surface

2. Skewer the fruits:

   • Thread the fruits onto bamboo skewers. Each skewer can hold 3–5 fruits, depending on their size and the length of the skewer.

3. Make the syrup:

   • In a small saucepan, combine the granulated sugar and water. Heat over medium-low heat, stirring occasionally to dissolve the sugar.

4. Cook the syrup:

   • Continue to heat the mixture until it turns thick and light amber in color.

   • Test the syrup by dipping a chopstick or spoon into the mixture and quickly placing it in cold water. If the syrup hardens instantly and forms a brittle shell, it’s ready.

5. Coat the fruits:

   • Quickly dip the fruit skewers into the hot syrup, ensuring they’re evenly coated.

   • Optionally, sprinkle white sesame seeds onto the syrup before it cools for extra flavor and texture.

6. Cool and set:

   • Quickly dip the fruit skewers in cold water to keep the shape. Place the coated skewers on a lightly greased plate or a sheet of parchment paper. Allow them to cool completely until the sugar coating hardens.

1 Cup granulated Sugar

1 egg

2 tablespoons milk

1 teaspoon vanilla

1/2 teaspoon almond extract

4 cups sifted all-purpose flour

1 teaspoon baking powder

optional: Red or green food coloring

optional: Red or green sugar for decorating

Oven 400 degrees

Thoroughly cream butter and sugar. Add egg, milk, vanilla, and almond extract; beat well. Sift together flour and baking powder; add gradually to creamed mixture, mixing to smooth dough. Add food coloring for red or green dough. Do not chill. Force dough through cookie press onto ungreased cookie sheet. Bake in hot oven (400 degrees) for 8 minutes; cool. Decorate with colored sugar. Makes 6 dozen.

Cookie press

In our family (Ruth) we make what we call call sacred scones when we have a very special family event like a birth. The day Ruth's sister was born, we had a scone and tea party at 3am with the grandparents

Dough

• 2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour

• 1/3 cup (67g) granulated sugar

• 3/4 teaspoon table salt

• 1 tablespoon baking powder

• 8 tablespoons (113g) unsalted butter, cold

• 1 cup to 2 cups chopped dried fruit, chocolate or other flavored chips, nuts, Jammy Bits*, or a combination, optional

• 2 large eggs

• 2 teaspoons King Arthur Pure Vanilla Extract, or the flavoring of your choice

• 1/2 to 2/3 cup (113g to 152g) half-and-half or milk

*See "tips," below.

Topping

• 2 teaspoons milk

• 2 tablespoons coarse sparkling sugar or cinnamon sugar, optional

Nutrition Information

• 2 cups long-grain white rice (14 ounces; 400g); (see note)

• 2/3 cup (4.8 ounces; 135g) urad dal (split husked black gram, a type of lentil)

• 1/2 teaspoon (3g) fenugreek

• 1/4 teaspoon (1.5g) baking soda

• 1 teaspoon (4g) kosher salt (not iodized)

• Neutral oil, for cooking (optional)

Instructions:

• soak rice and urad dal for minimum of four hours with the fenugreek seeds

• Drain this after four hours but save water

• Slowly blend everything together until you have a smooth texture

• Add salt and baking soda. Cover dish with a wet towel and place somewhere warm for the batter to ferment overnight

• Batter should double in size

• To make, heat cast iron. Use laddle to spread batter in circular motions. Wait until crispy, flip and cook other side

• Serve with honey or Sambhar

• ▢ 1 cup atta or 120 grams whole wheat flour

• ▢ 1 cup sugar or 200 grams sugar

• ▢ 1 cup Ghee

• ▢ 3 cups water

Instructions

Making Sugar Solution

• Take 1 cup sugar in a sauce pan or pot. add 3 cups water. Use a sauce pan which has a handle as its helps to add sugar solution to the atta mixture in the later part of the recipe.

• Keep the pan on stove top on a medium-low to medium flame.

• Stir the solution so that all the sugar dissolves.

• Heat this sugar solution till it begins boiling.

• Once the sugar solution boils, then switch off the flame. 

Frying Wheat Flour For Kada Prashad

• Meanwhile when you keep the sugar solution to boil, also place a heavy bottomed kadai or pan on another stove top on a low flame.

• Add 1 cup ghee. let the entire ghee melt.

• Then add whole wheat flour.

• Stir and mix the whole wheat flour (atta) with the ghee.

• Mix very well to get a mixture without lumps.

• On a low flame begin to fry the whole wheat flour in ghee.

• Fry the atta stirring non-stop.

• The color of the flour will change as you keep on stirring and cooking it. Keep on stirring the flour to ensure even browning.

• The atta or whole wheat flour should have a shade of dark golden color and should have a nutty fragrance.

Making Kada Prashad

• When the atta turns to a dark golden color, add the sugar solution in two parts. Be very careful as the mixture bubbles and splutters a lot.

• Mix and stir very well.

• Then add the second part of hot sugar solution. continue to mix very well.

• Now cook the kada prashad stirring non-stop.

• The mixture will thicken as it gets cooked.

• The halwa will also start releasing ghee.

• Continue to stir non-stop and cook till the whole mixture becomes one mass and leaves the sides of the pan.

• The consistency of the kada prasad will also change as well as the color.

• When the kada prashad has a thick pudding like consistency, then switch off the flame.

• Serve kada prashad hot or warm.

• 1 pound potatoes (Yukon gold or russet are best)(clean but not skinned)

• 1 cup flour

• ½ teaspoon salt

• 1 medium egg (room temperature)

How To Make Them

1. In a large pot boil un peeled potatoes until tender, remove from the pot and let cool enough to handle, then remove the skin.

2. Then pass through a Potato Ricer or mash.

3. On a flat surface mix together the flour and salt make a well in the middle and add the potatoes and egg, mix together with your fingers to form a soft dough, it should not stick to your fingers.

4. On a lightly floured surface, cut small amounts of dough to form ropes and cut into 3/4 inch (2 cm) pieces, then slide each piece on a fork and squeeze a little (but not too hard).

5. Sprinkle with a little bit of flour and toss, so they don’t stick together.

6. Let the gnocchi rest for 20 minutes before cooking.

7. In a large pot of salted boiling water cook the gnocchi, gnocchi are ready when they float to the top.

8. Drain and toss with desired sauce.

Buon Appetito!

• Prep Time: 40 minutes

• Cook Time: 30 minutes

• Total Time: 1 hour, 10 minutes

• Yield: about 14 crepes

This crepe recipe is perfect for your favorite crepe fillings and toppings. Before beginning, watch the helpful video tutorial above and read the instructions and recipe notes below.

Ingredients

• 3 Tablespoons (43g) unsalted butter, plus 3–4 more Tablespoons (43g to 56g) for the pan

• 1 cup (125g) all-purpose flour(spooned & leveled)

• 1 Tablespoon granulated sugar

• 1/8 teaspoon salt

• 3/4 cup (180ml) whole milk, at room temperature*

• 1/2 cup (120ml) water, at room temperature

• 2 large eggs, at room temperature

• 1 and 1/2 teaspoons pure vanilla extract

Instructions

1. Melt 3 Tablespoons of butter in the microwave or on the stove. Cool for about 5 minutes before using in the next step. The remaining butter is for the skillet.

2. Combine the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla in a blender or large food processor.  If you don’t have a blender or food processor, use a large mixing bowl and whisk by hand. Blend on medium-high speed for 20–30 seconds until everything is combined. The mixture will be silky-smooth and the consistency of cream. Cover the blender tightly or pour into a medium bowl, cover tightly, and chill in the refrigerator for 30–60 minutes and up to 1 day. (After refrigerating, if the batter looks separated, give it a quick stir before cooking in the next step.)

3. Cook the crepes: Use the remaining butter for greasing the pan between each crepe. Place an 8-inch skillet over medium heat and generously grease it with some of the reserved butter. If you don’t have a skillet this size, use a larger one, but make sure you keep the crepes thin. Once the skillet is hot, pour 3–4 Tablespoons (closer to 3 is best) of batter into the center of the pan. Tilt/twirl the pan so the batter stretches as far as it will go. The thinner the crepe, the better the texture. Cook for 1–2 minutes, then flip as soon as the bottom is set. Don’t wait too long to flip crepes or else they will taste rubbery. Cook the other side for 30 seconds until set. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe. If desired, separate each crepe with parchment paper so they do not stick together. If you’re using enough butter in your pan, though, the crepes shouldn’t stick.

4. Fill the crepes. I love serving them warm, but they’re excellent at room temperature too. See my filling suggestions above this recipe or my recipe notes below. Place a few spoonfuls of your filling ingredient(s) in the center of the crepe. Fold both sides over the filling. Crepes are delicious with toppings, too, such as a drizzle of melted chocolate, melted peanut butter, or a dusting of confectioners’ sugar. Or try a savory sauce like pesto or hollandaise.

5. Leftover unfilled crepes remain fresh in an airtight container in the refrigerator for 1 day or in the freezer for 1 month. Freeze each between small sheets of parchment paper so they don’t stick. (I usually layer them with parchment and freeze in a large zipped-top bag.) Thaw at room temperature before filling/enjoying.

Ingredients 

• 2 cups milk , I use 2%

• 4 large eggs

• 3 Tablespoons unsalted butter , melted and slightly cooled

• 1 Tablespoon granulated sugar

• 1 teaspoon vanilla extract

• ½ teaspoon fine sea salt or table salt

• 1 ½ cups all-purpose flour , sifted if desired

For serving: berries, syrup, nutella, bananas

Instructions

• In a blender, blend milk, eggs, butter, sugar, vanilla, salt, and flour 15 to 20 seconds, or until batter is smooth. You could also whisk in a bowl. Refrigerate at least 30 minutes, or overnight.

• Heat an 8-inch frying pan over medium-low heat. Pour about 1/4 cup batter into the pan, tilting pan immediately from side to side to form an even circle. Cook about 1 minute per side, or until lightly browned. Remove from heat and stack until ready to serve. Repeat with remaining batter.

• Serve with your favorite toppings. Fresh fruit, jams, pudding, nutella, whipped topping and nuts are a few of our favorites.

• Prep Time: 40 minutes

• Cook Time: 30 minutes

• Total Time: 1 hour, 10 minutes

• Yield: about 14 crepes

This crepe recipe is perfect for your favorite crepe fillings and toppings.

Ingredients

• 3 Tablespoons (43g) unsalted butter, plus 3–4 more Tablespoons (43g to 56g) for the pan

• 1 cup (125g) all-purpose flour(spooned & leveled)

• 1 Tablespoon granulated sugar

• 1/8 teaspoon salt

• 3/4 cup (180ml) whole milk, at room temperature*

• 1/2 cup (120ml) water, at room temperature

• 2 large eggs, at room temperature

• 1 and 1/2 teaspoons pure vanilla extract

Instructions

1. Melt 3 Tablespoons of butter in the microwave or on the stove. Cool for about 5 minutes before using in the next step. The remaining butter is for the skillet.

2. Combine the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla in a blender or large food processor.  If you don’t have a blender or food processor, use a large mixing bowl and whisk by hand. Blend on medium-high speed for 20–30 seconds until everything is combined. The mixture will be silky-smooth and the consistency of cream. Cover the blender tightly or pour into a medium bowl, cover tightly, and chill in the refrigerator for 30–60 minutes and up to 1 day. (After refrigerating, if the batter looks separated, give it a quick stir before cooking in the next step.)

3. Cook the crepes: Use the remaining butter for greasing the pan between each crepe. Place an 8-inch skillet over medium heat and generously grease it with some of the reserved butter. If you don’t have a skillet this size, use a larger one, but make sure you keep the crepes thin. Once the skillet is hot, pour 3–4 Tablespoons (closer to 3 is best) of batter into the center of the pan. Tilt/twirl the pan so the batter stretches as far as it will go. The thinner the crepe, the better the texture. Cook for 1–2 minutes, then flip as soon as the bottom is set. Don’t wait too long to flip crepes or else they will taste rubbery. Cook the other side for 30 seconds until set. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe. If desired, separate each crepe with parchment paper so they do not stick together. If you’re using enough butter in your pan, though, the crepes shouldn’t stick.

4. Fill the crepes. I love serving them warm, but they’re excellent at room temperature too. See my filling suggestions above this recipe or my recipe notes below. Place a few spoonfuls of your filling ingredient(s) in the center of the crepe. Fold both sides over the filling. Crepes are delicious with toppings, too, such as a drizzle of melted chocolate, melted peanut butter, or a dusting of confectioners’ sugar. Or try a savory sauce like pesto or hollandaise.

5. Leftover unfilled crepes remain fresh in an airtight container in the refrigerator for 1 day or in the freezer for 1 month. Freeze each between small sheets of parchment paper so they don’t stick. (I usually layer them with parchment and freeze in a large zipped-top bag.) Thaw at room temperature before filling/enjoying

Homemade Crepes

• Prep Time: 40 minutes

• Cook Time: 30 minutes

• Total Time: 1 hour, 10 minutes

• Yield: about 14 crepes

This crepe recipe is perfect for your favorite crepe fillings and toppings.

Ingredients

• 3 Tablespoons (43g) unsalted butter, plus 3–4 more Tablespoons (43g to 56g) for the pan

• 1 cup (125g) all-purpose flour(spooned & leveled)

• 1 Tablespoon granulated sugar

• 1/8 teaspoon salt

• 3/4 cup (180ml) whole milk, at room temperature*

• 1/2 cup (120ml) water, at room temperature

• 2 large eggs, at room temperature

• 1 and 1/2 teaspoons pure vanilla extract

Instructions

1. Melt 3 Tablespoons of butter in the microwave or on the stove. Cool for about 5 minutes before using in the next step. The remaining butter is for the skillet.

2. Combine the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla in a blender or large food processor.  If you don’t have a blender or food processor, use a large mixing bowl and whisk by hand. Blend on medium-high speed for 20–30 seconds until everything is combined. The mixture will be silky-smooth and the consistency of cream. Cover the blender tightly or pour into a medium bowl, cover tightly, and chill in the refrigerator for 30–60 minutes and up to 1 day. (After refrigerating, if the batter looks separated, give it a quick stir before cooking in the next step.)

3. Cook the crepes: Use the remaining butter for greasing the pan between each crepe. Place an 8-inch skillet over medium heat and generously grease it with some of the reserved butter. If you don’t have a skillet this size, use a larger one, but make sure you keep the crepes thin. Once the skillet is hot, pour 3–4 Tablespoons (closer to 3 is best) of batter into the center of the pan. Tilt/twirl the pan so the batter stretches as far as it will go. The thinner the crepe, the better the texture. Cook for 1–2 minutes, then flip as soon as the bottom is set. Don’t wait too long to flip crepes or else they will taste rubbery. Cook the other side for 30 seconds until set. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe. If desired, separate each crepe with parchment paper so they do not stick together. If you’re using enough butter in your pan, though, the crepes shouldn’t stick.

4. Fill the crepes. I love serving them warm, but they’re excellent at room temperature too. See my filling suggestions above this recipe or my recipe notes below. Place a few spoonfuls of your filling ingredient(s) in the center of the crepe. Fold both sides over the filling. Crepes are delicious with toppings, too, such as a drizzle of melted chocolate, melted peanut butter, or a dusting of confectioners’ sugar. Or try a savory sauce like pesto or hollandaise.

5. Leftover unfilled crepes remain fresh in an airtight container in the refrigerator for 1 day or in the freezer for 1 month. Freeze each between small sheets of parchment paper so they don’t stick. (I usually layer them with parchment and freeze in a large zipped-top bag.) Thaw at room temperature before filling/enjoying

(makes about 4 dozen)

• 1 c margarine/butter

• 1c firmly packed brown sugar

• 1/2c granulated sugar

• 2 eggs

• 1 tsp vanilla

• 1 1/2 c all-purpose flour

• 1 tsp baking soda

• 1 tsp cinnamon

• 1/2 tsp salt (optional)

• 3c oats

• 1c chocolate chips

1. Heat oven to 350F

2. Beat together margarine & sugars until creamy

3. Add eggs & vanilla; beat well

4. In a separate bowl, stir together flour, baking soda, cinnamon and salt

5. Add combined dry ingredients to wet ingredients; mix well

6. stir in chocolate chips & oats

7. Drop by rounded tablespoonfuls onto ungreased cookie sheet

8. Bake 10-12 minutes, or until golden brown

Cool 1 minute on baking sheet; remove to wire rack.

Tips:

• For BAR cookies, press into ungreased metal 13" x 9" baking pan, bake for 30-35 minutes

• Use quick-cooking oats and mini chocolate chips, for more delicate texture

Ingredients:

-6 cups flour

-1/4 cup sugar

-1/2 tsp salt

-1 cup sour dough starter

-1 1/2 cup warm water

-1/4 cup oil

Mix ingredients together and let rise over night. The next morning, roll out dough. Top with cinnamon, sugar and butter. Roll up and cut into pieces. Let rise 5-6 hours. Bake at 350 degrees for 20 min. Top with icing (powdered sugar, milk, vanilla) or enjoy plain!

Ingredients:

-6 cups flour

-1/4 cup sugar

-1/2 tsp salt

-1 cup sour dough starter

-1 1/2 cup warm water

-1/4 cup oil

Mix ingredients together and let rise over night. The next morning, roll out dough. Top with cinnamon, sugar and butter. Roll up and cut into pieces. Let rise 5-6 hours. Bake at 350 degrees for 20 min. Top with icing (powdered sugar, milk, vanilla) or enjoy plain!

Filling:

1 stick melted butter

2 eggs

1 cup sugar

1/2 cup flour

1.5 cups chocolate chips

1 cup chopped pecans

1 tablespoon bourbon

1 tablespoon vanilla

Beat together eggs and cooled butter. Add flour and sugar. Fold in the rest of the ingredients. Bake in a pie crust at 350 for 30 minutes.

How to make Ugali na Mbuzi:

Ingredients:

Corn flour

salt and pepper

Cooking oil

Goat meat

Sticks called "Mambo"(Look it up on the picture above.)

Instruction for Ugali:

• First boil water in a pot

• Once the water is boiling slowly add corn flour and stir

• Keep stirring until the water turns into porridge. Let the porridge boil for 2- 3 minutes

• Then slowly add more flour until the mixture hardens. Stop stirring when the mixture gets to the desired texture (different people have different preference)

Instruction for Mbuzi:

• Marinate the goat meat in oil and then rub salt and pepper

• Start a fire (preferably outside) and put the sticks around the fire

• Mount pieces of goat meat and let it cook slowly for 3 -4 hours

• Monitor the meat slowly and turn it around as needed.

* See main picture to understand how this looks*

When both dishes are ready, serve the dish on a plate. Preferred way of eating the dish is by hand (no utensils)

How to make Ugali na Mbuzi:

Ingredients:

Corn flour

salt and pepper

Cooking oil

Goat meat

Sticks called "Mambo"(Look it up on the picture above.)

Instruction for Ugali:

• First boil water in a pot

• Once the water is boiling slowly add corn flour and stir

• Keep stirring until the water turns into porridge. Let the porridge boil for 2- 3 minutes

• Then slowly add more flour until the mixture hardens. Stop stirring when the mixture gets to the desired texture (different people have different preference)

Instruction for Mbuzi:

• Marinate the goat meat in oil and then rub salt and pepper

• Start a fire (preferably outside) and put the sticks around the fire

• Mount pieces of goat meat and let it cook slowly for 3 -4 hours

• Monitor the meat slowly and turn it around as needed.

* See main picture to understand how this looks*

When both dishes are ready, serve the dish on a plate. Preferred way of eating the dish is by hand (no utensils)

Ingredients

• 1 can of sweetened condensed milk (14 oz) - no substitutions, please!

• 2 tablespoons of unsweetened cocoa powder

• 2 tablespoons of unsalted butter

• Chocolate sprinkles (for decoration)

Instructions

1. In a medium-sized saucepan, mix the sweetened condensed milk, cocoa powder, and butter.

2. Place the pan over low heat and stir constantly with a wooden spoon or spatula. Be patient—this step takes about 10–15 minutes.

3. Cook the mixture until it thickens and starts to pull away from the sides of the pan. You’ll know it’s ready when you can see the bottom of the pan as you stir.

4. Remove the pan from the heat and let the mixture cool completely.

5. Once cooled, grease your hands with a bit of butter and roll small portions of the mixture into bite-sized balls. (This stage can get a bit messy but you can also use it to try your brigadeiros!)

6. Roll each ball in chocolate sprinkles until fully coated.

7. Place the Brigadeiros in small paper liners and enjoy!

   
   

by Naiara and Natalia Chaves

https://thewoksoflife.com/cantonese-steamed-fish/

• Lotus Roots …　400g

• Red chili pepper ... (optional)

• Shichimi …　(optional)

• Sesame oil …　2 Tbsp

  
  

<A>

• Sake …　2 Tbsp

• Mirin …　2 Tbsp

• Soy sauce …　2 Tbsp

• Water ... 4 Tbsp

• Dashi powder …　1/2 tsp

1. Cut off the both edge of lotus roots and peel off the skin. Slice lotus roots (5mm thickness). Soak sliced lotus roots in water for 5 min. Change water for 2-3 times and drain them.

2. Heat sesame oil in a flying pan. When heated, add lotus roots. Stir fry for several min.

3. Add <A> and stir fry with strong fire until water is gone

4. Serve and enjoy eating!

• Lotus Roots …　400g

• Red chili pepper ... (optional)

• Shichimi …　(optional)

• Sesame oil …　2 Tbsp

  
  

<A>

• Sake …　2 Tbsp

• Mirin …　2 Tbsp

• Soy sauce …　2 Tbsp

• Water ... 4 Tbsp

• Dashi powder …　1/2 tsp

1. Cut off the both edge of lotus roots and peel off the skin. Slice lotus roots (5mm thickness). Soak sliced lotus roots in water for 5 min. Change water for 2-3 times and drain them.

2. Heat sesame oil in a flying pan. When heated, add lotus roots. Stir fry for several min.

3. Add <A> and stir fry with strong fire until water is gone

4. Serve and enjoy eating!

• Lotus Roots …　400g

• Red chili pepper ... (optional)

• Shichimi …　(optional)

• Sesame oil …　2 Tbsp

  
  

<A>

• Sake …　2 Tbsp

• Mirin …　2 Tbsp

• Soy sauce …　2 Tbsp

• Water ... 4 Tbsp

• Dashi powder …　1/2 tsp

1. Cut off the both edge of lotus roots and peel off the skin. Slice lotus roots (5mm thickness). Soak sliced lotus roots in water for 5 min. Change water for 2-3 times and drain them.

2. Heat sesame oil in a flying pan. When heated, add lotus roots. Stir fry for several min.

3. Add <A> and stir fry with strong fire until water is gone

4. Serve and enjoy eating!

2-3 pounds chicken, bone in and skinless (preferably chopped into pieces)

1 cup Plain full fat yogurt

2 heaping tsp turmeric powder

1/2 tsp cayenne pepper

1 tbsp salt

1 bunch cilantro, leaves separated from stems, both portions chopped finely

2 tbsp oil (canola/ghee/avocado/vegetable or a combination of either)

Ginger/garlic paste: take 6 pods garlic and half that weight in ginger (skin removed) and blend or grind with a few drops water into paste.

2-3 small or 1-2 medium yellow/Spanish onions

1 bay leaf

3 Green Cardamom pods, whole

2 inch cinnamon stick, whole

1 clove

1 tablespoon tomato paste

2 small plum tomatoes

water

Handful of small potatoes, halved or quartered, skin on

1-2 tbsp Garam masala powder

1. Marinate chicken refrigerated for 6 hours with a blended mixture of yogurt, turmeric, cayenne pepper, salt, 0.5 tbsp oil, cilantro stems, half the ginger/garlic paste.

2. Heat remaining oil in pot at medium heat, add finely chopped onion, stir and cook for 10 minutes until browning, add bay leaf, cinnamon, clove and cardamom toward end.

3. Add remaining ginger garlic paste, cook and stir 2-3 minutes, add tomato paste and chopped tomatoes, cook 2-3 minutes, add tablespoon garam masala, cook 2-3 minutes. Stir the entire time. Masala paste should form.

4. Add chicken and marinade to masala paste, stir, sear meat.

5. Add 8 ounces water. Add potatoes. Bring to simmer. Then lower heat, cover and cook for 20-30 minutes, stirring occasionally. Add salt, garam masala and cayenne pepper to taste. Can optionally add a dash of lime juice and/or jaggery.

6. Garnish with cilantro leaves. Serve with buttered toast, cucumber sliced into sticks sprinkled with salt/pepper, basmati rice.

Ingredients

3 cups uncooked white rice

1 cup uncooked urad dal 

1 tablespoon fenugreek seeds

3/4 to 1 cup water, plus cold water for rinsing and soaking

1 tablespoon fine sea salt, divided

Melted coconut oil or ghee

Instructions

Soak the rice and lentils
Combine rice, urad dal, and fenugreek seeds in a large bowl. Add cold water to cover, and stir for 10 to 15 seconds; drain. Repeat rinsing process twice until water is mostly clear. Return rice mixture to bowl, and cover with about 4 inches of cold water. Set aside, uncovered, in a warm environment until rice and lentils double in size, 6 - 8 hours, stirring once.

Blend the rice mixture
Pour rice mixture through a fine wire-mesh strainer set over a large bowl; reserve soaking liquid. Working in batches, transfer rice mixture (about 2 1/2 cups) to a high-speed blender; add 1 tsp salt and 1/2 cup reserved soaking liquid. Blend on low speed, gradually increasing speed to high, until a smooth, thick batter forms, 1 to 2 minutes, adding 1 to 2 tablespoons additional soaking liquid if needed. Repeat process using remaining rice mixture, remaining salt, and reserved soaking liquid, plus more as needed. 

Ferment the batter
Whisk 1/4 cup reserved soaking liquid into batter; discard remaining soaking liquid. Should resemble thick pancake batter. Cover container; let stand in a warm environment until slightly puffed, bubbles have formed all over, about 12 hours.

Thin the batter
Thin batter with 3/4 to 1 cup water, 1/4 cup at a time, until consistency resembles a slightly thickened crêpe batter.

Spread the batter in the skillet
Heat a 10-inch cast-iron skillet over medium-high. Brush hot skillet with oil, wiping with a paper towel to remove excess. Ladle 1/4 cup batter in center of skillet. Using bottom of ladle, quickly spread batter outward in a spiral motion to form a thin round dosa. 

Cook the dosa
Drizzle about 1/2 teaspoon oil around edge and on top of dosa; cook until bottom browns, edge crisps, and top is set, about 2 minutes. If desired, flip dosa, and cook until second side is very lightly browned, 10 to 15 seconds. 

Ingredients:

1 stick (4 ounces) unsalted butter, melted and at room temperature

2 teaspoons vanilla extract

1 + 1/2 teaspoons lemon zest, finely grated

1 cup all purpose flour

1 + 1/4 teaspoons baking powder

1/4 teaspoon salt

3 large eggs at room temperature

3/4 cup granulated sugar

1/2 cup confectioners sugar, sifted (optional)

Directions:

1. Melt the butter in a saucepan over low heat. Remove from heat and pour into a small bowl. Stir the vanilla and lemon zest into the butter, then set aside to cool.

2. In a medium mixing bowl, whisk together the flour, baking powder and salt. Set aside until needed.

3. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs at medium speed while gradually adding the sugar. Once all of the sugar has been added, increase the speed to medium-high and continue whipping the mixture until it's very thick and pale in color, about 3 to 4 minutes. Turn the mixer off and, using a silicon spatula, fold in the flour mixture in three additions, stirring just until combined. Fold in the butter mixture.

4. Cover the bowl and refrigerate for at least 4 hours, and up to 2 days.

5. Thirty (30) minutes before you're ready to bake, preheat the oven to 375 degrees (F). Generously brush the molds of your madeleine pan with butter, then lightly dust with flour.

6. Using a medium cookie scoop, spoon level scoops of the batter into the center of each mold. You don't need to spread the batter.

7. Bake for 12 minutes, or until the "bellies" have risen and they're golden brown.

8. Cool madeleines in the pan placed on a cooling rack for a minute or two, then gently loosen them from the molds.

9. Dust with confectioners' sugar and serve warm

Enjoy!

1 family size banana pudding

1 family size vanilla pudding

1 box vanilla wafers

1 box chest mess cookies

2 cups heavy creamer

1 cup of powered sugar

1 cup regular sugar

1 container of whipped cream

2 eggs

1 box of pastry dough

1 cup of water

Brown sugar

Start out by peeling apples, sitting them in ice water so they don't brown

Then slice very thin 1 inch then no more then 1.5

Roll out your pastry dough slicing straight down into 3 large pieces

Once dough is sliced..layer apples on top of each other as a flower palette, sprinkle brown sugar drizzle with butter and roll

Repeat steps then insert in greased already muffin pan

25 min until down let rest garnish with powered sugar and ENJOI

• Mix 4 cups of sugar and 4 cups of water in a pot.

• Add the juice of a quartered lemon.

• Boil until the sugar dissolves and the syrup thickens slightly. Let it cool to warm.

For the Dough:

• Combine 3 eggs, 1 cup of desiccated coconut, 1 packet of baking powder, 150 grams of butter, and 2 cups of flour.

• Knead the ingredients into a dough. Shape the dough into small balls.

Baking:

• Place the dough balls in a greased baking dish.

• Bake until the tops turn golden brown.

Assembling:

• While the cookies are still hot, pour the warm syrup over them.

• Garnish with desiccated coconut and serve.

This is a simple yet delicious dessert recipe. Enjoy!

Chole Bhature is a popular North Indian dish consisting of spicy chickpea curry (Chole) and deep-fried bread (Bhature). Here’s how you can make it at home:

Ingredients

For Chole (Chickpea Curry):

• 1 cup chickpeas (soaked overnight or for 8 hours)

• 2 tablespoons oil

• 1 teaspoon cumin seeds

• 2 onions (finely chopped)

• 2 tomatoes (pureed)

• 2 green chilies (slit)

• 1-inch ginger (grated)

• 3 garlic cloves (minced)

For Bhature:

• 2 cups all-purpose flour (maida)

• 2 tablespoons yogurt

• 1 teaspoon baking powder

• ½ teaspoon baking soda

Instructions

Chole:

• Pressure cook with 3 cups of water and a pinch of salt until soft.

• Heat oil in a pan. Add cumin seeds, onions, ginger, garlic, and green chilies. Sauté until cooked.

• Add turmeric, red chili powder, coriander powder, and cumin powder. Mix well.

• Add tomato puree and cook until oil separates from the mixture.

• Add cooked chickpeas and some of the boiled chickpea water for desired consistency. Simmer for 10-15 minutes.

Bhature:

• In a large mixing bowl, combine flour, baking powder, and baking soda.

• Add yogurt and mix well. Gradually add water to knead a soft dough.

• Cover the dough with a damp cloth and let it rest for 2-3 hours.

• Divide the dough into small balls. Roll each ball into a round or oval shape (not too thin).

• Heat oil in a deep frying pan. Once hot, fry the Bhature one at a time, pressing gently to puff them up.

• Fry until golden brown and drain excess oil on paper towels.

Serve with dates .

Saudi Coffee (Gahwa)

Recipe Ingredients:

3 cups of water 2 tablespoons of coffee

3 tablespoons of ground cardamom

1/4 teaspoon of saffron (optional)

Instructions: Boil 3 cups of water. Add 2 tablespoons of Arabic coffee and boil for 5 minutes. Let it settle, then pour into a kettle. Add 3 tablespoons of ground cardamom .

Recipe Ingredients:

• 2 cups whole wheat flour

• 1/2 tablespoon baking powder

• 1 tablespoon sugar

• 2 tablespoons powdered milk

• 1 egg

• A pinch of salt

• 2 tablespoons oil

• 2 1/2 cups warm water

Instructions:

1. mix all together

• Cover and let the batter rest for 10-15 minutes to rise.

2. Cook the Maraasee’:

• Heat a non-stick pan over medium heat and lightly grease it with oil or ghee.

• Cook until bubbles form on the surface and the bottom turns golden brown. Flip and cook the other side.

Enjoy this simple yet delicious dish that reflects the rich culinary heritage of Saudi Arabia!

Recipe Ingredients:

• 2 cups whole wheat flour

• 1/2 tablespoon baking powder

• 1 tablespoon sugar

• 2 tablespoons powdered milk

• 1 egg

• A pinch of salt

• 2 tablespoons oil

• 2 1/2 cup warm water

Instructions:

1. Mix all together

• Cover and let the batter rest for 10-15 minutes to rise.

2. Cook the Maraasee’:

• Heat a non-stick pan over medium heat and lightly grease it with oil or ghee.

• Cook until bubbles form on the surface and the bottom turns golden brown. Flip and cook the other side.

Ingredients

• 4 ripe plantains, about 3 to 3 1/4 pounds

• 1/2 cup vegetable oil

• 1 pound ground beef (preferably ground round) or ground turkey

• 1 teaspoon adobo seasoning blend

• 1 1/2 teaspoons sazón flavoring blend, store-bought or homemade, optional

• 1 small white onion, minced (about 1 cup)

• 1 green bell pepper, minced (about 1 cup)

• 1 tablespoon recaito flavoring base (store-bought or homemade Sofrito), or 2tablespoons chopped cilantro

• 6 pimento-stuffed green olives, sliced

• 1 teaspoon dried oregano

• 1 cup tomato sauce

• 2 cups Monterey jack, cheddar, or mozzarella cheese, divided

• 2 large eggs

PREP TIME30 mins

COOK TIME30 mins

TOTAL TIME60 mins

SERVINGS6 to 8 servings

Buen provecho!!!

1. Cook rice

2. Roll 2 fillets of white fish per person and hold them with a bamboo stick

3. Cook fish in a frying pan on their side with fresh cut tomatoes that will break down as a sauce

4. Season with salt, pepper, and herbs

5. Serve the fish on some rice covering with the tomato sauce and a slice of lemon

When making octopus, he helps with cleaning the octopus - don’t forget to remove the beak!

1. Rinse whole octopus several times in a pot of water, cleaning inside the head and removing the beak. Play with octopus as needed. :)

2. Bring a pot of water to a boil. When water is boiling, dip the ends of the tentacles several times in boiling water to curl the tips nicely.

3. Pressure cook octopus for 15-20 minutes depending on size.

4. Remove octopus from pressure cooker.

5. Pan fry or grill at high heat to brown and crisp exterior.

6. Serve with a drizzle of olive oil, salt and lemon wedges.

• 2 cups all purpose flour

• 1 large scoop unflavored protein powder (I use SOPURE ZERO CARB)

• 3 Tbsp sugar or sweetener (recipe calls for 1/4 cup but I cut it and you don't notice the difference)

• 4 tsp baking powder (yes, it's a lot but you need it because of the protein powder)

• 1/4 tsp baking soda

• 1/2 tsp salt

• 1 3/4 cups milk

• 1/4 cup butter (melted)

• 1 tsp pure vanilla extract

• 1 large egg

• 2 very ripe bananas

• Fresh blueberries and strawberries (optional)

Instructions

Whisk/sift flour, protein powder, sugar, baking powder, baking soda, and salt together and make a well at the bottom of the bowl.

Add the egg, milk, melted butter, and vanilla to the bowl and whisk until well-mixed (there will still be some lumps).

Mash the bananas in a separate bowl until they are like a paste - then mix into the pancake batter.

Butter or spray pan and ladle 1/4 cup of batter to form pancakes. If adding berries, I add at this stage (before I flip them) so I have some with berries and some without.

Enjoy!

Ingredients:

-5 large potatoes peeled

-1 large onion

-3 eggs

-1/3 cup flour

-1 tsp salt

-1/4 tsp pepper

-oil for frying

Instructions

1. Grate potatoes and onion

2. Strain the potatoes and onion, pressing out excess water

3. Add eggs, flour and seasoning

4. Mix all ingredients together well

5. Form into medium size pancake shapes

6. Fry in oil on each side until golden brown

Elizabeth and John love to make and decorate cakes for their birthdays or other special occasions. We use food coloring, sprinkles or whatever sweets we have on hand. Creativity tastes good!

Ingredients:

• 2 ⅔ cups all-purpose flour

• 1 cup white sugar

• 1 tablespoon baking powder

• 1 tablespoon vanilla extract

• 2 pinches salt

• 3 eggs

• ¾ cup milk

• ¾ cup butter or vegetable oil

Directions

1. Preheat the oven to 350 degrees. Grease 9-inch cake pan with cooking spray and line with parchment paper.

2. Mix flour, sugar, baking powder, vanilla extract, and salt together in a large bowl. Add eggs, milk, and butter; mix by hand or beat with an electric mixer on low speed until smooth. Pour into the pan.

3. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool for 5 minutes. Invert cake carefully onto a plate or rack and let cool completely.

4. The best part – decorating!  Use your favorite flavor frosting, and design with edible food coloring pens, colored frosting, sprinkles, M&Ms or other fun sweets!

Ingredients:

• 2 ⅔ cups all-purpose flour

• 1 cup white sugar

• 1 tablespoon baking powder

• 1 tablespoon vanilla extract

• 2 pinches salt

• 3 eggs

• ¾ cup milk

• ¾ cup butter or vegetable oil

Directions

1. Preheat the oven to 350 degrees. Grease 9-inch cake pan with cooking spray and line with parchment paper.

2. Mix flour, sugar, baking powder, vanilla extract, and salt together in a large bowl. Add eggs, milk, and butter; mix by hand or beat with an electric mixer on low speed until smooth. Pour into the pan.

3. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool for 5 minutes. Invert cake carefully onto a plate or rack and let cool completely.

4. The best part – decorating!  Use your favorite flavor frosting, and design with edible food coloring pens, colored frosting, sprinkles, M&Ms or other fun sweets!

・Pork

・flour

・salt and pepper

・egg

・oil

・panko

Recipe

①　Make several slices on the surface of the pork.

② Sprinkle salt and pepper.

③ Dip the meat in flour.

④ Dip the meat in egg.

⑤ Dip the meat in the Panko.

⑥ Fry in hot oil. 170℃ー180℃ about 3-5 minutes.

⑦ Put Tonkatsu on the oil thrower.

⑧ Cut Tonkastu into 2㎝ slices and put on the plate .

Serve with chopped cabbage, if desired!!!!

1.rice

2.chopped meat

3.chopped onion

4.choped tomato

5.chopped carrot

6.chopped parsley

7.Tomato sauce

8.lemon

10salt

11.spices

Mix it withgather and put it inside a grapes leaves and close it very good and cook it for 2 hours on low heat.

1.rice

2.chopped meat

3.chopped onion

4.choped tomato

5.chopped carrot

6.chopped parsley

7.Tomato sauce

8.lemon

10salt

11.spices

Mix it withgather and put it inside a grapes leaves and close it very good and cook it for 2 hours on low heat

### Ingredients:

- 1 lb ground turkey (preferably lean or extra lean)

- 1/4 cup breadcrumbs (optional, for binding)

- 1/4 cup finely chopped onion

- 1/4 cup grated carrot (optional, for extra moisture)

- 1 garlic clove, minced

- 1 egg (helps bind the ingredients)

- 1 tbsp Worcestershire sauce (for flavor)

- 1 tsp dried oregano or Italian seasoning

- Salt and pepper to taste

- 1 tbsp olive oil (for cooking)

- Burger buns and desired toppings (lettuce, tomato, cheese, pickles, etc.)

### Instructions:

1. Prepare the turkey burger mixture:

- In a large bowl, combine the ground turkey, breadcrumbs (if using), chopped onion, grated carrot, minced garlic, egg, Worcestershire sauce, oregano, salt, and pepper.

- Mix everything gently with your hands until just combined. Avoid over-mixing, as this can make the burgers tough.

2. Form the patties:

- Divide the turkey mixture into 4 equal portions.

- Shape each portion into a patty about 3/4 inch thick. Make a small indentation in the center of each patty with your thumb—this helps them cook evenly and prevents puffing up in the middle.

3. Cook the patties:

- Heat olive oil in a large skillet or grill pan over medium heat.

- Cook the patties for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C) and the outside is golden brown. You can also grill the patties over medium heat for a more smoky flavor.

4. Assemble the burgers:

- Toast your burger buns lightly if you prefer.

- Place the cooked turkey patty on the bottom half of each bun, then add your desired toppings (cheese, lettuce, tomato, pickles, etc.).

- Top with the other half of the bun and serve.

Enjoy your homemade turkey burger with your favorite sides!

• 10 ounces salted cod, preferably thick pieces, soaked

• 14 ounces russet potatoes, unpeeled

• 1 small onion, very finely chopped

• 2 tablespoons finely chopped flat-leaf parsley

• 3 large eggs

• Vegetable or canola oil, for frying

Instructions 

·         Boil the potatoes (preferably in their skins, so the potatoes don't absorb water). Peel the potatoes and mash or sieve them. Set aside.

·         Meantime, simmer the previous soaked cod in enough boiling water to cover until tender, about 20 minutes. Drain the cod, discard the skin and bones, and flake the fish as much as you can with your fingers or a fork to reduce it to threads.

·         Mix the cod with the mashed potatoes and add the eggs, 1 by 1, and then the onion and parsley. Taste and, if desired, season with salt. You may not need to add any, as the cod itself retains quite a lot of saltiness, in spite of being soaked and boiled. The mixture should be quite stiff, enabling a spoon to stand up in it. If you find it excessively dry, add one or two tablespoons of milk.

·         With two tablespoons, shape the mixture into egg-shaped ovals.

·         Heat 4 or 5 inches of oil in a medium saucepan to (370°F). Carefully lower each pasteis into the oil with a spoon. Turn them three or four times to get nicely browned all over.

·         When cooked, lift them with a big fork or slotted spoon and place them on kitchen paper to absorb excess fat. Continue molding and frying until you use up the mixture.

Ingredients

½ cup sugar

2 tsp. cinnamon

2 16oz packs buttermilk biscuits (Grands)

1 stick butter

½ cup packed dark brown sugar

Directions

Mix sugar and cinnamon

Cut biscuits into quarters, roll into balls

Then roll in sugar mixtures

Put in greased bundt pan

Sprinkle rest of sugar mixture over

Heat in saucepan over low heat, mix butter and brown sugar

Heat to a boil (not over done)

Pour over biscuits

Bake in preheated 350 degree oven for 30 minutes

Let sit for ten minutes and enjoy!

We make these together during the holiday season – hope you enjoy this recipe too.

Makes: 3 dozen cookies

Ingredients

1/2 cup butter, softened

3/4 cup light brown sugar

1/4 cup molasses

1 egg

2 1/4 cups all purpose flour

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. freshly ground black pepper

1/4 tsp. ground nutmeg

1/8 tsp. ground cardamom

1/8 tsp. ground cloves

1 1/2 cups powdered sugar

(Note: The traditional recipe for this calls for anise seed too, but we omit it as it overpowers the other spices. We truly like it better without this.)

Instructions

1. Combine the butter, brown sugar and molasses in a large mixing bowl and beat until smooth. Add the egg and beat to combine. Whisk together the flour, baking soda and all of the spices. Slowly add the dry ingredients to the wet ingredients and beat to combine. Chill the dough in the refrigerator for at least 1 hour. (Note: We find this tastes even better if we chill the dough for a day first as the ingredients settle in.)

2. Preheat the oven to 350º. Scoop about 1 tbsp. of cookie dough and roll into a ball between your palms. (Note: You can get creative with the shapes of the cookies as we sometimes roll them into letters, numbers or other kinds of shapes.) Place the dough balls on a parchment or silpat lined baking sheet. Bake for 13 or 14 minutes, until firm to touch. Remove from the oven and let the cookies cool on the sheet for 3 minutes.

3. Place the powdered sugar in a medium sized container with a lid. Drop a few cookies at a time into the powdered sugar. (Note: We have tried these with and without powdered sugar, but we all definitely prefer it rolled in the powdered sugar.) Cover with a lid and shake gently to coat. Transfer the coated cookies to a wire cooling rack and let them cool completely. Repeat with all the cookies. Store in an airtight container.

4. Enjoy!

Taro coconut milk with sago

Ingredients

1. Taro chucks  240 g

2. Sugar 35 g

3. Sago 20 g

4. Water 4 cups

5. Coconut milk 150 g

How to make it!

1. Peel off the outer skin of taro. Then, dice the taro into big chunks.

2. Place the taro chunks in a bowl and add 30 g of sugar. Steam for 20 minutes.

3. Mash the taro just like how you mash potatoes.

4. Bring 4 cups of water to boil. Add sago and use low heat to simmer the sago for 5 minutes. Stir as needed. Turn off the heat and cover the pot with a lid for maturation.

5. Put coconut milk, mashed taro, and sago together and mix well. It is better to serve cold.

Taro coconut milk with sago

Ingredients

1. Taro chucks  240 g

2. Sugar 35 g

3. Sago 20 g

4. Water 4 cups

5. Coconut milk 150 g

How to make it!

1. Peel off the outer skin of taro. Then, dice the taro into big chunks.

2. Place the taro chunks in a bowl and add 30 g of sugar. Steam for 20 minutes.

3. Mash the taro just like how you mash potatoes.

4. Bring 4 cups of water to boil. Add sago and use low heat to simmer the sago for 5 minutes. Stir as needed. Turn off the heat and cover the pot with a lid for maturation.

5. Put coconut milk, mashed taro, and sago together and mix well. It is better to serve cold.

*1/2 stick softened butter

*about 3 cups of powdered sugar

*1/3 cup milk

*1 tsp of vanilla

Whip together until desired consistency. Add more milk or sugar to thin it thicken.

*food coloring- usually green, red, and yellow.

LOTS of sprinkles.

*1/2 stick softened butter

*about 3 cups of powdered sugar

*1/3 cup milk

*1 tsp of vanilla

Whip together until desired consistency. Add more milk or sugar to thin it thicken.

*food coloring- usually green, red, and yellow.

LOTS of sprinkles.

Ingredients needed:

1 pack of indomie goreng noodle (you can get it at Costco or most Asian market)

2 eggs

A bit of cooking oil

How to make it:

1. Cook the noodle by boiling it in a pot

2. While waiting for noodle to cook, you can add the eggs to the bowl and beat/mix it

3. Pour the spices from noodle packet into the egg

4. When the noodle is cooked, strain the noodle and pour it into the egg and mix all of them together into a batter

5. Put some cooking oil into a pan and then pour the batter, cook it with low heat until, probably around 3 minutes each side until it's golden brown in colors.

6. Move into a plate and slice it into triangle pizza slice (hence we call it pizza)

7. Enjoy!

   
   

2 potatoes

1 carrot

1 ham

3g salt

5g pepper

20g flour

1.Cut potatoes, carrots and ham into shreds and mix all seasonings with a little water.

2.Spray the pan with oil and spread the mixture into a circle, like a bird's nest. Then crack an egg in the middle.

3.Fry for 2 minutes, then turn over and fry for another 2 minutes.

4.Cut in half and spread with ketchup.

Choose based on your preferences:

take some of red onion, chop it not too thin, do the same to tomatoes, pick different sorts to add different notes, cook on small fire till they become a little lighter in color. Then add zucchini in proportion 2:1 to tomatoes, cook another 3 minutes, then add salt and stir. Cook another 3 minutes, adding any spices that you like. Then reduce fire to almost zero and let it sit for another 5 minutes. Don't cover. Perfect to mix with quinoa as a salad or add on to plain pasta. Buon appetito! :-)

Children will often play a game with the tiny cookies where four are placed in a square and everyone except one person, who looks away, agrees on one cookie to be "the mouse". The person who looked away then gets to claim the cookies one by one until they select the mouse and everyone yells "MOUSE!" and the game starts over with another person.

Ingredients

• 1 stick of butter

• 1/2 cup of sugar

• 3.5 tbsp cream

• 1/2 tsp ground ginger

• 1/2 tsp ground cinnamon

• 1/2 tsp ground white pepper

• 1/2 tsp ground cardemom

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 2 cups of flour

Preheat oven to 375°F with convection turned on.

Mix butter and sugar in a bowl and add cream.

While stirring, add in spices, baking powder, baking soda, and flour.

Roll the dough into long logs of finger thickness and cut the logs into 1/2 inch pieces. Roll each piece into a ball and place on a baking sheet.

Bake for 10-12 min until light brown color.

Notes:

Many recipes will call for using hartshorn salt (also called baker’s salt, Baker’s ammonia or ammonium carbonate) in place of the baking soda/baking powder mix mentioned here. This will give a slightly different flavor that many prefer but the ingredient may be hard to come by.

If preferred, the dough can also be used to make regular cookies by rolling the dough flat and using cookie cutters.

1 large onion

2 large eggs

1/2 cup flour

2 tsp salt

1 tsp baking powder

1/2 tsp pepper

Oil for frying

Step 1 - clean potatoes. Hand grate potatoes and onion or use a food processor. Transfer mixture to dish towel and squeeze out liquid.

Step 2 - Put potatoes and onion into bowl with eggs, flour, salt, baking powder, pepper Oil mix until all flour is absorbed.

Step 3 - In a pan over medium heat, pour 1/4” of oil. Once hot, use an overflowing tablespoon to drop batter into oil, cooking in batches. Use a spatula to flatten and shape into discs. When the edges are crispy, flip to other side. Should be about 5 minutes per side or until each side is golden brown.

Step 4 - Once cooked, transfer latkes to paper towel lined plate to absorb excess oil. Sprinkle with salt.

Step 5 - Enjoy! Most people like to eat them with apple sauce or sour cream on top.

Ingredients:

• ¼ cup plus 2 tablespoons granulated sugar

• 2 tablespoons cornstarch

• ½ teaspoon ground cinnamon

• ¼ teaspoon salt

• 2½ pounds assorted apples (such as Cortland, Empire, Granny Smith, Jonagold, and Macoun), peeled, cored, and cut into ¼-inch-thick slices

• 10 ounces (2¼ cups) frozen blackberries thawed

• 1 ounce (2 tablespoons) cold unsalted butter, cut into small pieces

• 1 large egg yolk, lightly beaten with 1 tablespoon water, for egg wash

• Sanding sugar, for sprinkling

1. Whisk together granulated sugar, cornstarch, cinnamon, and salt in a large bowl. Add apples and blackberries, and toss to coat. Pour filling into prepared piecrust, and dot with butter.

2. Preheat oven to 400° with rack in lowest position. Meanwhile, brush rim of piecrust with egg wash. Arrange dough leaves over filling, creating a spiral from the edge into the center, overlapping leaves slightly to cover pie but leaving some openings. Lightly brush tops of leaves with egg wash as you work, to help them adhere. Once filling is covered with leaves, lightly brush top of entire pie with egg wash. Sprinkle with sanding sugar.

   Freeze for 30 minutes.

3. Place pie on a parchment-lined rimmed baking sheet. Bake until crust is golden, about 20 minutes. Reduce heat to 350°. Bake pie, rotating sheet halfway through, until juices are bubbling in the center and crust is golden brown, 1 hour and 45 minutes to 1 hour and 55 minutes more. Transfer to a wire rack, and let cool completely. (Pie can be stored at room temperature for up to 1 day.)

Ingredients:

• ¼ cup plus 2 tablespoons granulated sugar

• 2 tablespoons cornstarch

• ½ teaspoon ground cinnamon

• ¼ teaspoon salt

• 2½ pounds assorted apples (such as Cortland, Empire, Granny Smith, Jonagold, and Macoun), peeled, cored, and cut into ¼-inch-thick slices

• 10 ounces (2¼ cups) frozen blackberries thawed

• 1 ounce (2 tablespoons) cold unsalted butter, cut into small pieces

• 1 large egg yolk, lightly beaten with 1 tablespoon water, for egg wash

• Sanding sugar, for sprinkling

1. Whisk together granulated sugar, cornstarch, cinnamon, and salt in a large bowl. Add apples and blackberries, and toss to coat. Pour filling into prepared piecrust, and dot with butter.

2. Preheat oven to 400° with rack in lowest position. Meanwhile, brush rim of piecrust with egg wash. Arrange dough leaves over filling, creating a spiral from the edge into the center, overlapping leaves slightly to cover pie but leaving some openings. Lightly brush tops of leaves with egg wash as you work, to help them adhere. Once filling is covered with leaves, lightly brush top of entire pie with egg wash. Sprinkle with sanding sugar.

   Freeze for 30 minutes.

3. Place pie on a parchment-lined rimmed baking sheet. Bake until crust is golden, about 20 minutes. Reduce heat to 350°. Bake pie, rotating sheet halfway through, until juices are bubbling in the center and crust is golden brown, 1 hour and 45 minutes to 1 hour and 55 minutes more. Transfer to a wire rack, and let cool completely. (Pie can be stored at room temperature for up to 1 day.)

1/2 cup softened margarine

2 eggs

1 1/2 cups mashed banana

2 cups flour

1 teaspoon baking soda

Preheat oven to 350 degrees. Grease and flour 9x5 inch loaf pan.

Bake until a toothpick in the center comes out clean (about 1 hour). Remove from pan and let cool.

Most importantly enjoy!

1 cup sugar

1/2 cup softened margarine

2 eggs

1 1/2 cups mashed banana

2 cups flour

1 teaspoon baking soda

Preheat oven to 350 degrees

Grease and flour 9x5 inch loaf pan

Bake until a toothpick in the center comes out clean (about 1 hour)

Remove from pan, let cool.

Most importantly ENJOY!

Share with those you love!

• 1/2 cup of cooking oil

• 1 cup sugar

• 2 eggs

• 3 ripe bananas

• 1/2 tsp salt

• 3 Tbsp milk

• 1/2 tsp vanilla

• 2 cups flour

• 1 tsp baking soda

• 1/2 tsp baking powder

Directions:

• Preheat oven to 350 degrees

• Mix all wet ingredients together

• Sift dry ingredients and add to wet ingredients

• Separate evenly between 2 loaf pans and bake for 25-30 minutes.

Ingredients:

1 tablespoon (10 g) dry active yeast

1 tablespoon (13 g) sugar

1 teaspoon (6 g) salt

1 cup (250 ml) warm milk

3 spoonful (53 g) yogurt or sour cream

1/2 cup (100 ml) oil

2 eggs (3 if smaller)

4-5 cups (600-700 g) all-purpose flour + more for rolling out dough

For brushing:

1 egg yolk

2 tablespoons (30 ml) milk

Decorations dough:

1 1/2 cup flour (230 g)

Pinch of salt

1/2 cup water (150 ml)

Directions:

Prepare your decorations the day before and leave them to dry overnight. Combine ingredients together until it reaches a texture similar to Play-Doh. Once the dough is nice and semi-soft, roll it out and use cookie cutters, molds or make your own by hand. Once you’ve shaped your dough, place the decorations on a piece of parchment paper and let them dry.

To a small bowl add the warm milk, yeast, and sugar. Stir to incorporate all the yeast and set aside in a warm room until frothy, about 30 min. To a large mixing bowl add in the eggs, oil, salt, and Greek yogurt. Whisk to combine everything and when the yeast has proofed add it in as well. Stir to combine and then add in the flour. Stir the dough with a wooden spoon until incorporated and then using your hands knead the dough until the dough is compact and still slightly sticky. It should not be wet and should come together into a ball. Form the dough into a ball and dust very lightly with flour on top. Cover the bowl with plastic wrap and place in a warm place to rise until doubled in size, about an hour.

Preheat the oven to 350 F / 180 C. Line a round 12 inch/28 cm baking pan with parchment paper on the bottom. Grease the sides of the pan lightly with baking spray or with a bit of oil. Use a springform pan to make it easier to remove. When the dough has doubled in size, transfer it to a lightly floured work surface. Knead it briefly and form it into a smooth dough ball and place it in the middle of the baking pan and flatten it to the edges.

Cover the baking pan with a clean kitchen towel or plastic bag and allow to rise for about 30 minutes. Once the dough has risen slightly, it’s time to place the decorations on top. Decorate as you please. Press each decoration on top of the dough while applying slight pressure.

Brush the entire bread and decoration with the egg wash and bake for 30-40 minutes or until golden brown. If the bread begins to brown too quickly, cover it with aluminum foil and continue baking for the full time. Be mindful of how fast the decorations are browning and cover the bread if you need to. Once baked, allow to cool completely and serve at room temperature.

Notes:

Prepare your coin by washing it well with soap and water. The coin can also be wrapped in aluminum foil or parchment paper.

While the bread expands and bakes, be aware that some decorations will move. But that’s ok and the beauty of this bread!

Don’t try to eat the decoration pieces, because they are made with a harder dough. If making decorations with the bread dough itself, you may eat them but they won’t hold color and their shape as well.

Ingredients:

1 Package of minced Perdue Chicken or any brand of minced chicken

1 Teaspoon cumin seeds

2 Cloves

1 Cinnamon Stick

2 Bay leaves

2 Cardamoms

1 Medium size Onion chopped into small pieces

1 Tablespoon crushed ginger paste or finely chopped ginger

1 Tablespoon crushed garlic paste or finely chopped garlic

4 Tablespoons of canned crushed tomato or One fresh tomato chopped into small pieces

2 Teaspoons Salt

2 Teaspoons Chilli Powder

1 Teaspoon Turmeric Powder

3 Teaspoons Coriander Powder

 Few pieces of chopped coriander leaves for garnish

Directions:

1.      Heat oil in a pan.

2.      Add the onions, cumin seeds, cloves, bay leaves, cinnamon stick and cardamom, cook until light brown.

3.      Add the ginger and garlic and cook until light brown.

4.      Add the minced chicken and crush with a spoon or masher until finely crushed.

5.      Add the crushed tomatoes.

6.      Add the salt, chilli, turmeric and coriander powder.

7.      Cook for about 15-20 mins or until the chicken is tender.

8.      Garnish with coriander leaves.

9.      Serve with bread or hot naan.

Ingredients:

500 g all purpose flour.

3/4 quarter tea spoon salt

8 g active dry yeast

1 teaspoon sugar

60g melted butter

300ml lukewarm milk

1 egg yolk mixed with 1 tablespoon of milk to brush over dough.

Instructions:

1. Melt the butter in a small saucepan over low heat (no cooking). Then take the pan off the heat and add the cold milk into the pan. Mix should be lukewarm now.

2. Mix the yeast and sugar and add some of the lukewarm milk. Let mixture stand until yeast begins to bubble (5-10 minutes in a non cold room).

3. In a big bowl, mix the flour and the salt together. Then add all the other ingredients. When the dough has pulled together, turn it out onto a lightly floured surface. Knead it until smooth and elastic for about 10 minutes.

4. Place the dough into a bowl, cover with a damp cloth and let it rise at room temperature for about two hours. It has two double in size. Then place the dough again onto a lightly floured surface and knead it again for 5 minutes.

5. Cut the dough in half. Cover them with damp cloth. Let them rest until both halves rose again.

6. Now roll each half into long, long strings.

7. Braid the dough. Place the Challah bread onto a baking tray lined with baking parchment.

8. Beat the egg very well. Add 1 tablespoon of milk. Mix well. Lightly brush egg wash on the loaf, cover and set aside to proof for another 30 minutes.

9. Preheat oven to 200 Celcius (395F).

10. Brush another even coat of egg wash before baking the Challah bread for about

11. 30 to 35 minutes. Tap the bottom of the bread. When it sounds hollow it is done.

12. Let it cool completely on a wire rack.

Ingredients:

500 g all purpose flour.

3/4 quarter tea spoon salt

8 g active dry yeast

1 teaspoon sugar

60g melted butter

300ml lukewarm milk

1 egg yolk mixed with 1 tablespoon of milk to brush over dough.

Instructions: 1. Melt the butter in a small saucepan over low heat (no cooking). Then take the pan off the heat and add the cold milk into the pan. Mix should be lukewarm now.

2. Mix the yeast and sugar and add some of the lukewarm milk. Let mixture stand until yeast begins to bubble (5-10 minutes in a non cold room).

3. In a big bowl, mix the flour and the salt together. Then add all the other ingredients. When the dough has pulled together, turn it out onto a lightly floured surface. Knead it until smooth and elastic for about 10 minutes.

4. Place the dough into a bowl, cover with a damp cloth and let it rise at room temperature for about two hours. It has two double in size. Then place the dough again onto a lightly floured surface and knead it again for 5 minutes.

5. Cut the dough in half. Cover them with damp cloth. Let them rest until both halves rose again.

6. Now roll each half into long, long strings.

7. Braid the dough. Place the Challah bread onto a baking tray lined with baking parchment.

8. Beat the egg very well. Add 1 tablespoon of milk. Mix well. Lightly brush egg wash on the loaf, cover and set aside to proof for another 30 minutes.

9. Preheat oven to 200 Celcius (395F).

10. Brush another even coat of egg wash before baking the Challah bread for about

11. 30 to 35 minutes. Tap the bottom of the bread. When it sounds hollow it is done.

12. Let it cool completely on a wire rack.

The main ingredients are wheat starch, tapioca starch (can be replaced by cornstarch/potato starch) and water. Through experiments, I found the ideal ratio is 1:1:1. That is to say, these three ingredients share equal volume (Attention: NOT equal weight).

• The use of water chestnuts and bamboo shoots not only gives the filling a crunchy texture, but they also add a nutty flavour.

• Sesame oil also makes a nice addition. However, excessive usage will overpower the taste of other key ingredients.

• Ginger is there to minimize the fishy flavour. Chive provides a mild oniony taste (You may skip it but do not replace it with spring onion whose taste is too strong for this recipe).

• A bit of lard (or regular cooking oil if you wish) is the key to a juicy filling. And don’t forget to add a bit of starch which keeps the prawn tender.

Dada! Enjoy!

Dough:

All-purpose flour: 2 cups

Water: 3/4 cup

Salt: 1/2 tsp (optional, for added flavor)

Filling:

Ground pork or chicken: 1/2 lb (or other protein of choice)

Finely chopped cabbage: 1 cup

Finely chopped green onions: 2 stalks

Minced ginger: 1 tsp

Soy sauce: 2 tbsp

Sesame oil: 1 tsp

Salt: 1/2 tsp

White pepper: 1/4 tsp

Optional: Finely chopped mushrooms, carrots, or other vegetables

Dipping Sauce:

Soy sauce: 2 tbsp

Rice vinegar: 1 tbsp

Sesame oil: 1 tsp

Optional: Chili oil, minced garlic, or a pinch of sugar

---

Instructions

1. Make the Dough:

1. Mix the flour and salt in a bowl. Gradually add water while stirring.

2. Knead into a smooth dough (5–7 minutes). Cover with a damp cloth and let rest for 30 minutes.

2. Prepare the Filling:

1. Combine all filling ingredients in a bowl. Mix well until the mixture is slightly sticky. Set aside.

3. Shape the Dumplings:

1. Divide the dough into small portions and roll into logs. Cut into ~1-inch pieces.

2. Roll each piece into a thin circle (~3 inches in diameter).

3. Place 1 teaspoon of filling in the center of the wrapper. Fold in half and pinch edges together, pleating as desired, to seal tightly.

4. Cook the Dumplings:

You can cook dumplings in three ways:

Boiled: Boil water in a pot. Add dumplings and stir to prevent sticking. Cook until they float, then simmer for an additional 2–3 minutes.

Steamed: Place dumplings in a steamer lined with parchment or cabbage leaves. Steam for 10–12 minutes.

Pan-Fried: Heat 2 tbsp oil in a pan. Arrange dumplings flat-side down. Cook until the bottom is golden brown, then add 1/4 cup water and cover. Steam-fry until water evaporates.

5. Serve:

Mix the dipping sauce ingredients and serve alongside hot dumplings.

Enjoy your delicious homemade dumplings!

• Puff Pastry

• Brie Cheese

• Cranberry Sauce

• Sea Salt (optional). A pinch of good, flaky sea salt makes the other flavors pop.

• Pecans (optional). The pecans add a nice crunch and special flare.

• Rosemary (optional). A sprig of fresh rosemary is delicious and beautiful on each Brie bite. Plus the red and green makes them look perfect on a holiday plate.

The Directions

1. Place the Brie in the freezer for about 15 minutes to firm up, and generously coat your mini muffin pans with nonstick spray.

2. Roll the puff pastry into a rectangle, then cut into squares.

3. Press the squares into each muffin cup. Use a fork to prick the bottom of the puff pastry in a couple places.

4. Dice the Brie and add one piece to each muffin cup.

5. Top the Brie with the cranberry sauce, salt, and pecans.

6. Place the muffin pans on top of baking sheets to catch any drips. Bake the Brie bites for 18 to 20 minutes at 375 degrees F, until puffed and golden. Let cool in the pans for a few minutes. Transfer the bites to a serving plate, and garnish with fresh rosemary. Serve hot or at room temperature, and ENJOY!!!

(Beef Bourguignon)

As its name suggests, this beef stew originates from Burgundy (Bourgogne), a French region prized for producing exceptional cattle meat as well as red wine, which are both the star ingredients of this local dish. Beef Bourguignon is rich, earthy and indulgent.

• 1 tablespoons extra-virgin olive oil

• 6 ounces bacon roughly chopped

• 3 pounds beef brisket trimmed of fat, chuck steak or stewing beef cut into 2-inch chunks

• 1 carrot large, sliced ½-inch thick

• 1 white onion large, diced

• 6 cloves garlic minced (divided)

• 1 pinch coarse salt

• 1 pinch ground pepper

• 2 tablespoons flour

• 12 pearl onions small, optional

• 3 cups red wine like Merlot, Pinot Noir, or a Chianti - for a milder sauce, use only 2 cups of wine

• 2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)

• 2 tablespoons tomato paste

• 1 beef bouillon cube crushed

• 1 teaspoon fresh thyme finely chopped

• 2 tablespoons fresh parsley finely chopped, divided

• 2 bay leaves

• 1 pound white mushrooms fresh, small or brown mushrooms ,quartered

• 2 tablespoons butter

Method:

1. Heat oil in a saucepan

2. Evenly distribute the crushed garlic in the pan, lightly fry it.

3. Gently place the fish on the bed of garlic.

4. Garnish the fish with turmeric, paprika and spice mix

5. Add Kokum and cover with the lid.

6. Add a splash of water and cook for about 8 minutes.

7. Serve hot.

   
   

• 2 ripe plantains

• Grated coconut

• sugar

• raisins

• cashew

• ghee

• coconut oil

How to make them

1. Heat ghee in a pan, then fry cashews and raisins

2. Then add grated coconut - saute for few minutes.

3. Then add sugar in to it, saute well until the sugar melts

4. Switch off the stove and transfer the filling to a bowl.

5. Peel the plantains and make a shallow slit lengthwise (one end to the other )

6. Gently stuff the coconut filling in to the slit, fill the plantains as much as you can

7. Heat oil in a pan, shallow fry the stuffed plantains until it becomes golden color.

Now enjoy!!!😊

Ingredients

-Chocolate cake batter

-3eggs

-1cup of water

-1/2cup of oil

—————————-

Mix all of the ingredientes together

Then heat oven to 350*f

Put the cake in a bowl then in oven

Finally check the cake till cooked

And there you have it Camila’s chocolate cake

Ingredients for LA Galbi

• ¾ cup soy sauce

• ¾ cup water

• 3 tablespoons white vinegar

• 2 tablespoons sesame oil

• ½ large onion, minced

• ¼ cup minced garlic

• ¼ cup dark brown sugar

• 2 tablespoons white sugar

• 1 tablespoon black pepper

• 3 pounds Korean-style short ribs (beef chuck flanken, cut 1/3- to 1/2-inch-thick across bones)

  
  

How to make LA Galbi

1. Soak the meat in cold water for 1 hour to get rid of the blood. Change the water a couple of times as it releases debris (blood and floating fat).

2. While waiting, mix the rest of the ingredients in a bowl. (You can use a blender to quicken the process).

3. One hour later, pat-dry the meat with some kitchen paper. Then submerge ribs in the marinade. Cover the bowl and refrigerate 7 to 12 hours; the longer, the better. Turn the meat over a couple of times during marination, so that the meat gets seasoned thoroughly. (You can also marinade overnight in the fridge to give extra tenderness and flavour. It does make a difference.)

4. Preheat an outdoor grill for medium-high heat. Remove ribs from marinade and shake off excess; discard marinade.

5. Cook on the preheated grill until the meat is no longer pink, 5 to 7 minutes per side.

Peking Duck

Serving size 4-6 people

Please defrost duck the night before you cook this recipe.

Ingredients

2 scallions (prepare extra)

3 pieces of ginger

2 tbsp honey

6-lb duck

Hoisin sauce

Water

Sesame oil

Large pinch of sugar

Black pepper

Instructions

1. Fill one-third of large pot with water

2. Add honey, scallion (smashed), and ginger (smashed) to pot

3. Bring mixture to a boil, and then lower heat until very low

4. Immerse duck in mixture for 5 minutes each side while still simmering

5. Take duck out

6. Let duck drip for 6-8 hours

7. Preheat oven to 375 degrees Fahrenheit (after the 6-8 hours)

8. After the oven heats up put the duck in

9. Roast the duck with the belly up for 1 hour

10. After an hour take duck out and flip it over

11. Reduce heat on oven to 350 degrees Fahrenheit and put duck back in oven

12. Roast like this for 30 minutes

13. After 30 minutes take the duck out and flip it over again. It should now be on the same side you started on (belly-up)

14. Raise heat back to 375 degrees Fahrenheit and put the belly-up duck back in oven

15. Roast like this for another 30 minutes

16. When the 30 minutes are almost up, put some hoisin sauce in a pot and dilute it with water

17. Add sesame oil, sugar and black pepper to the hoisin and water mixture

18. Mix all ingredients in the pot and boil on the stove

19. Take the duck out of the oven after 30 minutes

20. Carve and set the duck on table

21. Take the hoisin mixture off the stove and put it in a bowl

22. Put that bowl on the table and eat your duck with it and pancakes (see below)

Pancakes

Makes about 20

Ingredients

1¼ cup all-purpose flour

1½ cup water

4 egg whites

2 tbsp oil

Pinch salt

Instructions

1. Mix all ingredients together

2. Let settle and refrigerate for 2 hours

3. Use crepe pan to make pancakes

Add oil to pan, heat, throw in pieces of chicken carefully as hot oil will splatter. Cook on low flame until soft and tender, pour mandarin sauce over the chicken and allow to simmer for a few minutes. Careful not to burn the sauce.

Combine with white rice, mixed vegetables and avocados. Enjoy your Yummy dinner!

Colombian Buñuelos - A Quick And Easy Cheesy Crispy Treat

These Colombian Buñuelos are a new fun way to make cheesy, crisp fritters. They are incredibly easy to make and take less than 30 minutes. And, you can alter the recipe just as you'd like!

5 from 1 vote

PREP TIME 10minutes mins

COOK TIME 20minutes mins

SERVINGS 12

CALORIES 129 kcal

INGREDIENTS

• 1 3/4 cups cornstarch

• 1 1/2 tbsp fine caster sugar

• 1/4 tsp baking powder

• 1/8 tsp fine salt

• 1 cup Queso Fresco cheese, finely grated

• 1/2 cup feta cheese, finely grated

• 2 large eggs, room temperature

• 1 tbsp milk, room temperature

• Vegetable oil, for frying

INSTRUCTIONS

• To start your dough, combine all of the ingredients together in a large mixing bowl. You can leave out the vegetable oil. You will need it for frying the balls. Mix the ingredients until a uniform dough forms.

• Next, you can start shaping cheese balls. Divide the Buñuelos dough into 10-12 even portions. Then, roll them into perfect balls between the palms of your hands. Set them aside on a tray as you finish them.

• Preheat your vegetable oil in a large pot to 320ºF (160ºC). Then, carefully add one cheese ball into the preheated oil. Allow the ball to fry for roughly 5 minutes, turning it occasionally. Keep frying until the ball is beautifully golden brown.

• Once your test ball comes out perfectly, start frying the remaining Colombian Buñuelos in batches of 3-4.

• After the cheese balls have finished frying, drain them on some sheets of paper towels.

• Serve these balls immediately with an accompaniment of your choice. But they are just as good alone! Trust me!

Colombian Buñuelos - A Quick And Easy Cheesy Crispy Treat

These Colombian Buñuelos are a new fun way to make cheesy, crisp fritters. They are incredibly easy to make and take less than 30 minutes. And, you can alter the recipe just as you'd like!

PREP TIME 10minutes mins

COOK TIME 20minutes mins

SERVINGS 12

CALORIES 129 kcal

INGREDIENTS

• 1 3/4 cups cornstarch

• 1 1/2 tbsp fine caster sugar

• 1/4 tsp baking powder

• 1/8 tsp fine salt

• 1 cup Queso Fresco cheese, finely grated

• 1/2 cup feta cheese, finely grated

• 2 large eggs, room temperature

• 1 tbsp milk, room temperature

• Vegetable oil, for frying

INSTRUCTIONS

• To start your dough, combine all of the ingredients together in a large mixing bowl. You can leave out the vegetable oil. You will need it for frying the balls. Mix the ingredients until a uniform dough forms.

• Next, you can start shaping cheese balls. Divide the Buñuelos dough into 10-12 even portions. Then, roll them into perfect balls between the palms of your hands. Set them aside on a tray as you finish them.

• Preheat your vegetable oil in a large pot to 320ºF (160ºC). Then, carefully add one cheese ball into the preheated oil. Allow the ball to fry for roughly 5 minutes, turning it occasionally. Keep frying until the ball is beautifully golden brown.

• Once your test ball comes out perfectly, start frying the remaining Colombian Buñuelos in batches of 3-4.

• After the cheese balls have finished frying, drain them on some sheets of paper towels.

• Serve these balls immediately with an accompaniment of your choice. But they are just as good alone! Trust me!

https://youtu.be/ySpuiOg9IhU?si=4iRn1aaDi4v11Lrz

https://youtu.be/ySpuiOg9IhU?si=4iRn1aaDi4v11Lrz

1. Cilantro - 2 bunches

2. Dill - 2 bunches

3. Scallions - 1 bunch (only the green part)

4. Eggs - 7

5. Salt - 2 teaspoons

6. Baking soda - a pinch

7. Oil (for frying)

Cooking instructions: (please also see photographs/videos 4, 5 & 6 for instruction pictorials)

1. Mince all greens (herbs) as finely (as small) as you can.

2. Put them all into a big bowl. Mix them.

3. Add eggs, salt and baking soda. Mix all with a spoon.

4. Preheat oil in a large frying pan.

5. Add the mixture to the frying pan, gently flatten the mixture with a spatula and fry on medium heat with the lid on.

6. Halfway through the process (when the bottom side is slightly fried), cut the pie in 4 equal pieces and flip each piece. When both sides are slightly fried, the greens pie is ready.

2 eggplant

3 large onion, chopped

1 head garlic, peeled

1 tsp cinnamon

1 tsp black pepper

1 tsp allspice

3 cups basmati rice

4 cubes maggi

6 cups water

In pan pour oil add eggplant and fry. Set all eggplant aside to drain and fry onion and garlic with a bit of spice mixture in same pan until onion is honey coor. In a pot pour water and add maggi and all of spice mix, bring to boil. In another larger pot pour ½ cup of rice. Over rice arrange eggplant on top of eggplant place onion/garlic mix. And then add rest rest of rice. Place plate on top of rice and slowly add water mix. Cook over low heat until rice is soft. Take off heat to cool a minimum of 15 minutes before turning over onto serving platter.

2 tsp baking powder

½ tsp salt

1 C (8 oz) unsalted butter at room temperature

2 ½ C white sugar 1.5

5 lge eggs at room temperature

1 tsp vanilla extract

2 tsp almond extract

½ tsp coconut extract

1 C sour cream at room temperature

Heat over to 325 degrees F. Prepare bunt pan with butter and flour. Whisk together flour, baking powder, and salt. In stand mixer, beat butter until pale and add sugar, beat until fluffy. Scrape sides. Add eggs one at a time scraping down sides after each. Add extracts and sour cream. Add dry ingredients and mix until almost incorporated. Fold until batter in well blended by hand. Bake 60-75 minutes. Start checking for doneness at 50 minutes.

2 tablespoons peeled and minced ginger

1 tablespoon minced garlic (from about 3 large cloves)

1 bunch fresh cilantro

1/2 cup mayonnaise or light mayonnaise

1 tablespoon toasted sesame oil

1 tablespoon fish sauce

1 teaspoon freshly ground black pepper

½ teaspoon kosher salt

½ cup panko breadcrumbs

1 pound ground pork

Step 1

Make 2 cups of any type of rice. Follow instructions on package. We usually use jasmine. In meantime, wash 1 cups of cilantro and remove leaves from stems. Place to the side.

Step 2

Heat oven to 425 degrees. In a large bowl, combine all the ingredients and use your hands to gently mix.

Step 3

Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter) and arrange on a greased rimmed baking sheet.

Step 4

Bake until golden and cooked through, about 15 minutes. Serve warm.

Step 5

Combine 1/2 cup of mayo (or light mayo) with 1 tablespoon of toasted sesame oil. Mix vigorously and serve as dipping aioli for the meatballs.

Step 6

Place fresh cilantro into rice, fluff and serve with meatballs.

1 Ripe Banana

1 Egg

1 Cup Spinach

3/4 Cup Milk

1 Cup Flour

1 tsp Baking Powder

1/2 tsp Baking Soda

Chocolate Chips

Add banana, egg, spinach, & milk to a blender and blend thoroughly.

In a bowl, whisk flour, baking powder, & baking soda.

Pour wet ingredients into bowl of dry ingredients and mix until just combined and no white streaks of flour remain.

Heat and grease your pan. Scoop and pour 1/4-1/3 cup of batter onto the pan, add a few chocolate chips to each pancake and then a thin layer of more batter on top of the chocolate chips. When batter is bubbly, flip!

Nina loves to dip these in strawberry yogurt for breakfast!

Ingredients:

For the Halušky:

• 2 cups grated potatoes

• 1½ cups all-purpose flour

• 1 egg

• 1 tsp salt

For the Topping:

• 200–250 g bryndza (sheep cheese)

• 100 g bacon, diced

• Optional: chopped chives

Instructions:

1. Prepare the Dough:
   Mix grated potatoes, egg, flour, and salt into a soft dough.

2. Cook the Halušky:
   Drop small pieces into boiling salted water. Cook until they float (2–3 min), then drain.

3. Prepare Topping:
   Fry bacon until crispy.

4. Combine:
   Mix hot halušky with bryndza until creamy. Top with bacon (and chives).

1 large onion (diced)

1 bunch of (16 oz.) Collard Greens Cut, Washed & stems removed

Red Pepper Flakes (to taste)

1 tsp. Apple cider vinegar

Salt (to taste)

In a large pot, fill the pot with water (enough to cover turkey wings) and bring to a boil over high heat. Add in the turkey wing, reduce heat to medium heat and cook for about 20-25 minutes; add the onion and continue cooking over medium heat for an additional 20-25 minutes. Add in the greens and return to a boil; season with the salt and a dash of the red pepper flakes and reduce heat to simmer; cover for 3-4 hours until the greens are tender. Drain and add to the serving platter. Enjoy!

Ingredients:

1 frozen banana

1 cup frozen spinach

2 Tablespoons hemp seeds

2 Tablespoons almond butter

2 Cups milk

4 Fresh/Frozen Strawberries

1/2 A Banana

5 Fresh/Fronzen Mango Chunks

1/2 cup of Milk

1 Tbsp Vanilla yogurt

Blend all ingredients into a blender until smooth. Pour into your favorite cup and enjoy!

4 Fresh/Frozen Strawberries

1/2 A Banana

5 Fresh/Fronzen Mango Chunks

1/2 cup of Milk

1 Tbsp Vanilla yogurt

Blend all ingredients into a blender until smooth. Pour into your favorite cup and enjoy!

Recipe:

Ingredients

-1 cup of spelt flour (or flour of choice)

-1 ripe banana

-1 egg

-1 cup of milk

-cinnamon (to taste)

-dash of salt

-1 tablespoon of baking powder

-optional: vanilla Greek yogurt

Instructions:

-In one bowl mash the banana. Once it is mashed add egg and milk. Mix to combine.

-In a separate bowl combine the dry ingredients: flour, salt, cinnamon, and baking powder.

-Pour wet ingredients into dry and mix together. Be careful not to overmix the batter.

-Heat pan on stove. Use butter or oil to coat pan (we use butter). Spoon batter onto pan (we use a small measuring cup).

-Once pancake is cooked around edges and bubbling on top, flip.

Recipe makes about 8-10 pancakes depending on size.

CHOCOLATE CHIP BLONDIES

Recipe by Jennifer Segal

• ½ cup (1 stick) unsalted butter, melted

• ½ cup (packed) dark brown sugar

• ⅓ cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour, spooned into measuring cup and leveled-off

• ½ teaspoon salt

• ¾ cup semisweet chocolate chips

Preheat the oven to 350°F (175°C). Line an 8-inch (20-cm) square baking pan with an 8 x 11-inch (20 x 28-cm) piece of parchment paper, leaving a 2-inch (5-cm) overhang on two sides.

In a large bowl, beat the melted butter with the brown sugar and granulated sugar until well combined, about 2 minutes. Beat in the egg and vanilla.

Mix in the flour and salt until just blended. Stir in the chocolate chips and nuts. Transfer the batter to the prepared pan and spread evenly with a rubber spatula.

Bake for 25 to 30 minutes, until the top is set and lightly golden. Set the pan on a wire rack to cool.

Ingredients

3 thick slices of bread, soaked in water
500 gr. / 1 lb. finely minced beef
1 egg
6 cloves garlic, peeled and crushed
2 teaspoons cumin
1 teaspoon cinnamon
Salt and pepper
2 small glasses of white wine
30 gr. flour (for frying)
3 tablespoons vegetable oil
2 tablespoons olive oil
2 tablespoons tomato puree or 2 cans tomato roughly chopped to garnish
Chopped parsley (to garnish)

Instructions

1. Soak the bread in water for 10 minutes and discard the crust. Squeeze the water from the bread and mix with the mince, egg, garlic, cumin, cinnamon, salt, pepper and 1 small glass of the wine. The best results for mixing are always achieved by using your hands.
2. When properly mixed make long thin shapes, like fat cigars, about the length of your finger (around 15 of them), roll them in the flour and fry in the vegetable oil on medium heat, making sure that they are crisp all over.
3. In the meantime, put the olive oil in a saucepan and when it’s warm, add the tomatoes and the rest of the wine. Cook slowly for 5 minutes, stirring and ensure it does not stick.
4. Add the Soutzoukakia as they come out of the frying pan, covering them with tomato sauce, add a little more water if needed, cover and cook slowly for 10 minutes.
5. Garnish with chopped parsley. With its rich sauce it can be served with plain white rice or mashed potatoes as a main dish. They also make great starters for a dinner party!

Servings : 4 to 6 people
Ready in : 75 Minutes
Recipe Type : Meat

🛒 Ingredients (simple and easy to find)

• 1 can of sweetened condensed milk

• 1 tablespoon of butter

• 3 tablespoons of cocoa powder (or chocolate powder)

• 1 package of Maria biscuits (or tea biscuits / digestive biscuits)

• Powdered sugar (for finishing)

👩‍🍳 How to Make It

1. Crush the biscuits

• Break the biscuits into small pieces using your hands

• Do not crush too much — you want small chunks, not crumbs

2. Make the brigadeiro

• In a pan, add:

  • condensed milk

  • butter

  • cocoa powder

• Cook on low heat, stirring constantly

• It is ready when it thickens and you can see the bottom of the pan when you stir (about 8–10 minutes

3. Mix everything

• Turn off the heat

• Add the crushed biscuits

• Mix well until everything is coated

4. Shape it

• Spread the mixture into a buttered or parchment-lined dish

• Press it down to make it even (about 2 cm thick)

  
  

5. Let it cool

• Let it cool at room temperature or in the fridge for about 1 hour

  
  

6. Cut and finish

• Cut into squares

• Sprinkle powdered sugar on top

  
  

Okra is called ‘bhindi’ in Hindi. Bhindi with Chapati is Asha’s favorite food.

The base of the recipe is sautéed Bhindi with aromatic ground spices. In our bhindi sabji recipe, we add turmeric, coriander powder, Salt, dry mango powder and little bit red chili powder.

How to make Bhindi ki Sabji (Recipe)

Before you begin making bhindi sabzi, you have to prep the okra, chop and then start with making bhindi sabzi.

·       Rinse 250 grams bhindi (okra) well with water. Drain all the water.

·       Dry each bhindi with a kitchen napkin. You do not get a slimy or mushy bhindi if you wipe dry the okra very well. If you have time, you can even spread the rinsed okra on a tray or plate and let them dry naturally.

·       Slice and discard the stalks and the lower tip from the okra pods.

·       Chop the bhindi into round pieces of ½ to 1 inch.

·       Then add the chopped okra  in hot olive oil in the pan.

·       Mix well and sauté for 10 minute. Don’t cover the pan with lid otherwise it will make slimy bhindi.

·       Mix well and then add all spices as per the taste. Gently mix again.

·       Cook the okra until they are tender on a low to medium heat. Keep on checking in between and stir occasionally, so as to avoid the bhindi bhaji sticking to the bottom of the pan.

·       When the okra is tender and softened, garnish with 1 to 2 tablespoons chopped coriander leaves.

·       Serve Bhindi ki sabji hot or warm Chapati (India Bread).

3/4 cup ripe fresh or frozen mango

1/2 cup whole milk

1/3 cup + 1 tbsp vanilla, whole-milk yogurt

1.5-2 tbsp honey (optional)

1/4 tspn ground cardamom (optional)

3-4 small ice cubes

Pistachios for garnish (optional)

1 pinch saffron strands for garnish (optional)

Directions

Blend all ingredients in a high speed blender until smooth and creamy

Sprinkle with chopped pistachios and saffron if using

Ingredients

* 300g guava paste (goiabada), cubed

* 600g heavy cream or table cream (approx. 2.5 cups)

* 2 cans sweetened condensed milk

* 400g - 500g Brazilian cream cheese (Requeijão)* * 3 tbsp grated parmesan cheese

> Note: If you can't find Brazilian Requeijão, you can substitute it with a very soft cream cheese or mascarpone mixed with a splash of milk for a similar texture.

>

Instructions

* The Guava Layer: Cut the guava paste into small chunks. Place them in a blender along with the cream and blend until smooth.

* First Freeze: Pour the mixture into a glass baking dish (Pyrex) and place it in the freezer until it sets and becomes firm.

* The Cheese Layer: In a blender, combine the sweetened condensed milk, the requeijão (cream cheese), and the parmesan cheese. Blend until well incorporated.

* Final Step: Pour this cheese mixture over the frozen guava layer. Return it to the freezer until the entire dessert is firm and ready to serve.

Would you like me to suggest some international substitutes for Requeijão if you're making this outside of Brazil?

Simple Crêpe Recipe

Ingredients:

• 1 cup (125g) flour

• 2 eggs

• 1½ cups (300ml) milk

• 1 tablespoon melted butter (plus extra for the pan)

• 1 tablespoon sugar (optional)

• A pinch of salt

Instructions:

1. In a bowl, whisk the flour, eggs, milk, melted butter, sugar, and salt until smooth.

2. Let the batter rest for about 15–20 minutes.

3. Heat a lightly buttered pan over medium heat.

4. Pour a small amount of batter and swirl to cover the pan.

5. Cook for about 1 minute, then flip and cook the other side.

6. Serve warm with your favorite toppings (sugar, chocolate, jam, or fruit).

For us, making crêpes is not just about the recipe—it is about sharing a meaningful moment and continuing a family story and of course, we love eating them 🥰.

Okra is called ‘bhindi’ in Hindi. Bhindi with Chapati is Asha’s favorite food.

The base of the recipe is sautéed Bhindi with aromatic ground spices. In our bhindi sabji recipe, we add turmeric, coriander powder, Salt, dry mango powder and little bit red chili powder.

How to make Bhindi ki Sabji (Recipe)

Before you begin making bhindi sabzi, you have to prep the okra, chop and then start with making bhindi sabzi.

·       Rinse 250 grams bhindi (okra) well with water. Drain all the water.

·       Dry each bhindi with a kitchen napkin. You do not get a slimy or mushy bhindi if you wipe dry the okra very well. If you have time, you can even spread the rinsed okra on a tray or plate and let them dry naturally.

·       Slice and discard the stalks and the lower tip from the okra pods.

·       Chop the bhindi into round pieces of ½ to 1 inch.

·       Then add the chopped okra  in hot olive oil in the pan.

·       Mix well and sauté for 10 minute. Don’t cover the pan with lid otherwise it will make slimy bhindi.

·       Mix well and then add all spices as per the taste. Gently mix again.

·       Cook the okra until they are tender on a low to medium heat. Keep on checking in between and stir occasionally, so as to avoid the bhindi bhaji sticking to the bottom of the pan.

·       When the okra is tender and softened, garnish with 1 to 2 tablespoons chopped coriander leaves.

·       Serve Bhindi ki sabji hot or warm Chapati.

• 1 and 3/4 cups all-purpose flour (spooned & leveled)

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, softened to room temperature

• 1/2 cup granulated sugar

• 1/4 cup packed light or dark brown sugar

• 2 large eggs, at room temperature

• 1/2 cup sour cream, at room temperature

• 2 teaspoons pure vanilla extract

• 1/4 cup milk, at room temperature

• 1 and 1/2 cups fresh or frozen blueberries

Crumb Topping:

½ cup white sugar

⅓ cup all-purpose flour

¼ cup COLD butter, cubed

1 ½ teaspoons ground cinnamon

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use muffin liners. Set aside.

2. To make the crumb topping: Combine sugar, flour, butter, and cinnamon in a small bowl. Mix with a fork until crumbly. Set aside.

3. In a medium bowl, Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.

4. In a large bowl, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy; add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until combined.

5. Spoon batter into the prepared muffin cups, filling right to the top. Sprinkle with crumb topping.

6. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18–20 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

• ▢

  Pot(s)

Ingredients

• ▢ 1 red bell pepper, cut into thin strips

• ▢ 1 poblano pepper, cut into thin strips

• ▢ 2 jalapenos, cut into thin strips

• ▢ ½ tbsp garlic

• ▢ 1 sweet onion , sliced

• ▢ 2 tbsp olive oil

• ▢ 2 oz feta cheese

• ▢ 4 oz farmers cheese

• ▢ 2 oz sharp cheddar cheese

• ▢ 1 sliced tomato

• ▢ ½ cup water

• ▢ ½ tsp salt

Instructions

• Wash the chili peppers, remove the seeds, and cut them into very thin, horizontal strips (about ¼ of an inch thick). Wash the tomato, cut in half, and the cut into thin, half-moon slices.

• Set a pan on the stove and fill it with ½ cup of water. Now add all of the chopped peppers, chopped garlic, sliced onion, salt, and butter into the pan.

• Cover the pot and boil it on low flame for about 20 minutes.

• Stir in cheese and allow it to melt.

• Enjoy plain in a bowl or served over red rice.

• ▢

  Pot(s)

Ingredients

• ▢ 1 red bell pepper, cut into thin strips

• ▢ 1 poblano pepper, cut into thin strips

• ▢ 2 jalapenos, cut into thin strips

• ▢ ½ tbsp garlic

• ▢ 1 sweet onion , sliced

• ▢ 2 tbsp olive oil

• ▢ 2 oz feta cheese

• ▢ 4 oz farmers cheese

• ▢ 2 oz sharp cheddar cheese

• ▢ 1 sliced tomato

• ▢ ½ cup water

• ▢ ½ tsp salt

Instructions

• Wash the chili peppers, remove the seeds, and cut them into very thin, horizontal strips (about ¼ of an inch thick). Wash the tomato, cut in half, and the cut into thin, half-moon slices.

• Set a pan on the stove and fill it with ½ cup of water. Now add all of the chopped peppers, chopped garlic, sliced onion, salt, and butter into the pan.

• Cover the pot and boil it on low flame for about 20 minutes.

• Stir in cheese and allow it to melt.

• Enjoy plain in a bowl or served over red rice.

Ingredients:

• 5 cups of milk

• 1 cup of sugar

• 1 tea glass (about ½ cup) of rice

• 2 heaping tablespoons of starch

• 1 packet of vanilla

  
  

Instructions:

1. Cook the rice with 2 cups of water until the water is absorbed.

2. Add the milk and sugar, then mix well.

3. In a small bowl, mix the starch with a little water or milk, then add it to the pot.

4. After it starts boiling, cook for about 10 more minutes.

5. Just before turning off the heat, add the vanilla.

6. Pour into bowls and let it cool. You can sprinkle cinnamon on top before serving.

Colombian empanadas are tasty, crispy snacks made with a corn-based dough and a savory filling. To make them, start by preparing the filling: cook ground beef or shredded chicken with chopped onions, garlic, and simple spices like salt, pepper, and cumin. Many people also add small pieces of boiled potato for extra texture. While the filling cools, mix pre-cooked cornmeal (masarepa) with warm water and a pinch of salt to form a soft dough. Take small portions of the dough and flatten them into thin circles.

Place a spoonful of filling in the center of each circle, then fold the dough over to make a half-moon shape. Press the edges firmly to seal so the filling doesn’t come out. Heat oil in a pan and carefully fry the empanadas until they turn golden and crispy. Remove them and let them cool slightly before eating. They are often served with a simple sauce like ají (a mild salsa), but they are also delicious on their own. You can also make them vegetarian.

Ingredients

• 4 cups (300 g) queso costeño or feta cheese, grated

• 2 cups (300 g) cornstarch

• ¼ cup (30 g) cassava flour (Sometimes found as tapioca flour or starch)

• ¼ cup (50 g) white sugar

• 1 tsp baking soda

• Salt to taste

• 1 large egg

• 1-1½ cups (236-354 ml) milk (Depending on the level of moisture of the cheese that you are using)

• Oil for frying

Instructions

• Preheat the oil to 300-325 degrees F (148-162 degrees C).

• Mix the cheese, cornstarch, cassava flour, sugar, baking soda, salt (if using), egg, and butter in a large bowl.

• Gradually pour the milk into the bowl and knead until you get a soft and smooth dough. If you notice that the dough is still too dry, add a bit more milk. If it’s too wet, add more cornstarch or cassava flour.

• Shape the ball into small, medium, or large balls, depending on how big you want the buñuelos.

• Place the dough balls in the hot oil and fry for about 10-12 minutes or until golden brown. The buñuelos will start rotating on their own to cook evenly on all sides. If not, you can help them rotate by pushing them with a spoon.

• Remove the buñuelos from the hot oil and drain them on a plate or bowl lined with paper towels. Let them rest for a few minutes before serving.

• 1½ sticks (about 170g) unsalted butter, softened
  

• Zest of 1 lemon (adds a subtle zing)
  

• 1 cup confectioners’ sugar (powdered sugar for that smooth sweetness)
  

• 3 large eggs
  

• 1 tsp pure vanilla extract
  

• 1 tsp baking powder
  

• 1½ cups all-purpose flour
  

• 1½ cups maicena (corn starch) — the secret to tender crumbly cookies!
  

• Dulce de leche, as much as your heart desires
  

• Grated coconut, for rolling the edges
  

Step-by-Step Directions for Maicena Dulce de Leche Alfajores

1. Cream Your Butter and Sugar

In a large bowl, beat the softened butter together with lemon zest and confectioners’ sugar until you get a smooth, fluffy buttercream. This step ensures your dulce de leche alfajores have that buttery base that makes everyone swoon.

2. Add the Eggs and Vanilla

Next, add the eggs one at a time, beating well after each addition. Pour in the vanilla extract and keep mixing until everything’s beautifully combined.

3. Combine Dry Ingredients and Form Dough

Sift together the baking powder, all-purpose flour, and maicena. Gradually add this dry mix into your wet mixture, stirring continuously until a soft, homogeneous dough forms. The dough should be soft but not sticky—a little like playdough you don’t want to let go of.

4. Shape and Cut Your Cookies

Turn the dough out onto a clean surface and form it into a round disk. Roll it out gently (about ¼ inch thick). Using a round cookie cutter or a glass, cut out circles—the perfect shape for your alfajores. Lay them on a baking sheet lined with parchment paper.

5. Bake Until Lightly Golden

Pop the tray into a preheated oven at 350°F (175°C) for about 15 minutes, or until the edges just start to turn golden. Don’t overbake! You want tender cookies, not crunchy ones.

6. Assemble the Dulce de Leche Alfajores

Once cooled, spread a generous spoonful of dulce de leche on the bottom side of half the cookies. Top with the remaining cookies, pressing gently to create a perfect sandwich.

7. Roll in Coconut and Serve

For the finishing touch, roll the edges of each alfajor in grated coconut. This adds texture and a little tropical flair—plus, it looks gorgeous. Now, dig in and enjoy the magic of your homemade dulce de leche alfajores.

What is Karah Parshad? 🍯

Karah Parshad is a sweet food made in a Sikh temple called a Gurdwara.

It is special because:

• It is blessed food that everyone shares

• It reminds us to be kind and equal

• Everyone gets the same amount—no one is more important than anyone else

😊 It tastes warm, sweet, and soft!

Easy Recipe (Kid-Friendly!) 👩‍🍳👨‍🍳

You need:

• 1 cup flour

• 1 cup sugar

• 1 cup butter (or ghee)

• 2 cups water

Steps:

1. Heat the butter in a pan.

2. Add the flour and stir until it turns light brown and smells yummy.

3. In another pot, mix water and sugar and warm it.

4. Slowly pour the sweet water into the pan (be careful—it can splash!).

5. Stir everything well until it becomes soft and smooth.

1 pound baby new potatoes

2 cups grated Gruyere cheese-not aged long

½ cup heavy cream

1 tbsp unsalted butter

1 teaspoon freshly ground black pepper

Directions

Preheat oven to 375 degrees F.

Place the baby new potatoes with skins on into a large saucepan of cold, salted water, place the saucepan onto a medium heat and bring the potatoes to boil. Boil the potatoes for about 15 minutes, until a knife can easily be inserted, but potatoes are not falling apart.

Drain potatoes and place them back into the pan. Using a fork roughly mash up leaving nice big potato chunks.

Mix in the grated cheese, heavy cream, butter and black pepper.

Transfer to an oven safe dish and bake 30 mins until tops are golden brown

Usually double the recipe!

Ingredients

· Pork ribs

· Soy sauce

· Vinegar

· Sugar

· Water

· (Optional) Cooking wine

· (Optional) sesame seeds

Key Sauce Formula

· 1 spoon of cooking wine

· 2 spoons of soy sauce

· 3 spoons of vinegar

· 4 spoons of sugar

Steps

1. Add oil to the wok or a frying pan. Fry ribs until slightly brown.

2. Add the sauce (1-2-3-4)

3. Add some water and simmer (about 30 min)

4. Cook on high heat to make the sauce thick.

5. Add some sesame seeds and enjoy!

-Eggs

-Banana

-Cinnamon

-Chocolate Chips

Recipe

1. Mash 1 Banana very well

2. Whisk in 2 eggs to the banana

3. Add about a teaspoon of cinnamon

4. Add butter to the pan

5. scoop out a large spoon worth of mixture onto the pan and let heat til it bubbles

6. Add a chocolate chip (or whatever you’d like) And lots of love!

7. Flip to cook the other side

8. Enjoy!!

• ½ cup butter

• ½ cup granulated sugar

• ¼ cup brown sugar packed

• 2 teaspoons vanilla extract

• 1 large egg

• 1 ¾ cups all-purpose flourproperly measured

• ½ teaspoon baking soda

• ½ teaspoon kosher salt

• 1 cup semisweet chocolate Chips

  INSTRUCTIONS

  • Preheat the oven to 350 F.

  • Microwave the butter for about 40 seconds. Butter should be completely melted but shouldn’t be hot.

  • In a large bowl, mix butter with the sugars until well-combined.

    ½ cup butter, ½ cup granulated sugar, ¼ cup brown sugar

  • Stir in vanilla and egg until incorporated.

    2 teaspoons vanilla extract, 1 large egg

  • Add the flour, baking soda, and salt. Please read the recipe note about properly measuring flour. 

    1 ¾ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon kosher salt

  • Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.

  • Stir in chocolate chips.

    1 cup semisweet chocolate chips

  • Scoop out 1.5 tablespoons of dough (medium cookie scoop) and place 2 inches apart on baking sheet.

  • Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.

Recipe adapted from The MediterraneanDish.com

Dough Ingredients

NOTE: for a quicker process, skip making dough and dumplings from scratch and use premade frozen manti (available at Kalustyan’s) or even meat-filled tortellini.

• Plain (all-purpose) flour: All-purpose plain flour is traditionally used in manti dough.

• Sea salt: Brings out the flavor of the dough.

• Egg: Binds the dough and adds richness.

• Extra Virgin Olive Oil

Filling Ingredients 

• Ground meat: Ground beef or lean ground lamb (10% fat) is the traditional choice of meat.

• Onion: Medium yellow or white onion.

• Seasoning: Salt and freshly ground black pepper enhance the flavor. 

For the Garlic Yogurt

• Yogurt: Thick and creamy whole milk plain yogurt is the best option, as it adds creamy and tart flavor that pairs surprisingly with pasta dishes. A good quality Greek, Icelandic skyr, or even skimmed yogurt would also work here. 

• Garlic: A must in the yogurt sauce, adding savory, punchy flavor. 

• Salt: It is important to season the yogurt with natural sea salt or kosher salt.

For the Spiced Oil 

• Turkish Red Pepper Paste (Biber Salçası) or double concentrated tomato paste: Pepper paste is our flavor-packed southern Turkish-style condiment made from juicy, spicy peppers. For milder flavor (or something you’re more likely to have on-hand), use double-concentrated tomato paste.

• Olive oil

• Dried mint: The refreshing taste of dried mint is essential and traditional in this sauce.

• Ground sumac: Tangy, ground sumac, made from the dried, crushed sumac berries, add a lovely citrusy taste to the sauce.

• Aleppo pepper (pul biber): We like to add a moderate, flavorful heat by using Aleppo pepper; you can substitute with standard red chili flakes(spicier)

How to Make Manti Turkish Dumplings

Make and Rest the Dough

• Make the dough. Sift 2 ½ cups (300 grams) all-purpose flour and 1 teaspoon sea salt into a wide bowl. Make a well in the middle and pour in 1 beaten egg, 1/2 cup (120 grams) water and 2 tablespoons extra virgin olive oil. Use your hands to slowly draw the flour into the liquid until you have a dough. 

• Knead and rest. On a flour-dusted work surface, knead the dough for about 3–4 minutes until smooth and elastic. Manti dough needs to be quite firm to stretch well when rolling. Cover with plastic wrap and leave to rest in the refrigerator for 30 minutes.

Make The Filling and Garlic Yogurt 

• Meanwhile, make the filling. In a large mixing bowl, stir together 8oz ground beef or lamb meat and 1 grated or finely minced onion. Season with a good pinch of salt and pepper and mix well. Cover and set aside.

• Make the garlic yogurt. In a medium bowl, whisk together 16 ounces plain yogurt and 2 or 3 minced or grated garlic cloves. Season with salt to taste. Cover and set aside to bring to room temperature.

Shape the Manti

• Get ready to bake. Grease a large sheet tray with a thin layer of olive oil. Preheat the oven to 350°F.

• Get ready to shape. Cut the dough into 3 equal pieces. Roll each piece into round dough balls. Keep the dough covered with a damp tea towel as you go to prevent it from drying. 

• Roll the dough. Lightly flour a clean work surface. Working one piece of dough at a time, roll the dough as thinly as you can into a sheet, about 12 x 10 inches. Use a sharp knife to cut the dough into small even squares, about 1-inch each. 

• Add the filling. Add a small spoonful of filling to the middle of each square (about the size of a chickpea).

• Shape the Manti. Pinch the opposite corners together to form a little pouch and press the seams together to seal firmly. Lightly flour your fingers if handling the dough becomes too sticky. Repeat with the remaining dough and filling, placing the shaped manti in a single layer in the prepared sheet tray. 

Bake, then Boil the Manti

• Bake the manti. Bake the dumplings in the hot oven for 8-10 minutes, until they start to become lightly golden. Set aside to cool before boiling or if you are making these for later you can freeze them at this stage once they’ve cooled.

• Boil the manti. Fill a large pot with water and bring to a boil over high heat. Once boiling, season the water well with salt and gently add the par-baked dumplings. Adjust the heat to maintain a gentle simmer and simmer until the dumplings float, about 8-10 minutes. Drain and return the cooked manti to the pan off the heat. Toss with a light drizzle of olive oil to prevent sticking.

Finish and Serve

• While manti cooks, prepare the spiced oil. Heat 1/4 cup extra virgin oil in a wide pan until shimmering, then add 1 tablespoon pepper paste or tomato paste. Stir in 1 teaspoon Aleppo pepper, 2 teaspoons dried mint, and 1 teaspoon sumac. Simmer, stirring, until fragrant, about one minute.

• Serve. Arrange the manti on a warm serving dish and spoon the garlic yogurt over the top. Drizzle with the spiced oil. Optionally, decorate with more mint and sumac.

Afiyet Olsun! ( “May you be happy and healthy with this delicious food you eat” in Turkish).

• Cooked rice – 1 serving

• Chicken breast – 2 pieces

• Minced carrot – 5 tbsp

• Chopped chives – 2 stalks

• Chopped green onion – 1 tbsp

• Salt – a pinch

• Black pepper – a pinch

• Sesame oil – 1 tbsp

• Sesame seeds – a little

• Cooking wine (mirin or rice wine) – 1 tbsp

• Water – 5 paper cups (~5 cups)

• Whole garlic – 3 cloves

👩‍🍳 Instructions

1. Remove odor from chicken
   Place the chicken in a bowl and add cooking wine to remove any smell.

2. Boil the chicken
   Add chicken, whole garlic, and water to a pot.
   Boil until cooked, then remove the chicken and shred it along the grain.

3. Cook the porridge
   Add rice and minced carrot to the chicken broth.
   Boil until the rice softens and thickens into porridge.

4. Finish the dish
   Add the shredded chicken and bring to a boil.
   Then add chives and green onion, and season with salt, pepper, sesame oil, and sesame seeds.

⭐ Notes

• This is a simple, comforting Korean-style chicken porridge (similar to dakjuk).

• You can adjust thickness by adding more or less water.

• Great as a light, healing meal.

Ground beef; Shrimp; Green onion; Lotus root; Carrot; Celery; Ginger; Light soy sauce; Dark soy sauce; Oyster sauce; Five-spice powder; Black pepper; Salt; Flour; Water

2. Instructions

Step 1 – Make the Dough

In a large bowl, mix flour, salt, and water to form a soft dough. Knead the dough until smooth, then cover and let it rest.

Step 2 – Prepare the Filling

Finely chop the shrimp, lotus root, carrot, celery, green onion, and ginger.

In a bowl, combine ground beef and chopped shrimp, then add all the vegetables.

Add light soy sauce, dark soy sauce, oyster sauce, five-spice powder, black pepper, and salt.

Add a small amount of water and stir in one direction until the filling becomes sticky and well mixed.

Step 3 – Make Dumpling Wrappers

Roll the dough into a long log, cut into small pieces, and roll each piece into a thin round wrapper.

Step 4 – Wrap Dumplings

Place some filling in the center of each wrapper, fold in half, and pinch the edges to seal the dumpling.

Step 5 – Cook Dumplings

Bring water to a boil, add dumplings, and cook until they float and are fully cooked.

What You Need

• Yellow gold potatoes

• Butter

• Cream

• Garlic

• Pepper

How to Make Them

1. Peel the potatoes
Start by peeling the potatoes so they are ready to cook.

2. Boil the potatoes
Put the potatoes in a pot of water and boil them until they are soft.

3. Warm the butter and cream
While the potatoes cook, heat the butter and cream until they are warm and smooth.

4. Mash the potatoes
Place the cooked potatoes in a big bowl and mash them by hand.

5. Add the flavor
Pour in the warm butter and cream.
Add the garlic and a little pepper.

6. Keep mashing
Mash everything together until the potatoes are creamy and fluffy, with a few small lumps.
In our family, we think those little lumps make them taste extra homemade.

7. Serve and enjoy
Scoop them into a serving dish and enjoy a cozy bite of Thanksgiving!