Olive oil

Cheddar Cheese

Salt and pepper to taste

2 Large Egg Yolks

1 tablespoon Lemon Juice

1 tablespoon Milk

½ cup Butter (melted and slightly cooled)

add Salt and Ground Black Pepper

I did half this recipe as it was just me and my mom home at the time and I cannot have that much.

Making lasagna can be time-consuming, but the results are well worth the wait. You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Lasagna Ingredients

The Allrecipes community adores this lasagna recipe because it's incredibly customizable, so you can easily alter the ingredient list to suit your needs. If you want to stay true to the original recipe, though, these are the ingredients you'll need to add to your grocery list:

• Meat: This super meaty lasagna has sweet Italian sausage and lean ground beef.

• Onion and garlic: An onion and two cloves of garlic are cooked with the meat to add tons of flavor.

• Tomato products: You'll need a can of crushed tomatoes, two cans of tomato sauce, and two cans of tomato paste.

• Sugar: Two tablespoons of white sugar add subtle sweetness and enhance the flavor of the sauce.

• Spices and seasonings: This lasagna recipe is flavored with fresh parsley, dried basil leaves, salt, Italian seasoning, fennel seeds, and black pepper.

• Lasagna noodles: Use store-bought or homemade lasagna noodles.

• Cheeses: Parmesan, mozzarella, and ricotta cheese make this lasagna extra decadent.

• Egg: An egg helps bind the ricotta so it doesn't ooze out of the lasagna when you cut into it.

How to Make Lasagna Step-By-Step

Here's a very brief overview of what you can expect when you make homemade lasagna:

1. Make the meat sauce.

2. Cook the noodles.

3. Make the ricotta mixture.

4. Layer the lasagna according to the recipe instructions.

5. Cover with foil and bake.

6. Let the lasagna rest before serving.

How to Layer Lasagna

The detailed layering instructions can be found in the recipe below, but this is the order you'll follow:

1. Meat sauce

2. Noodles

3. Ricotta mixture

4. Mozzarella slices

5. Meat sauce

6. Parmesan cheese

7. Repeat the layers, then top with the remaining Parmesan.

How Long to Cook Lasagna

The assembled lasagna should take about 50 minutes to cook in an oven preheated to 375 degrees F. Cover it with foil for the first 25 minutes, then let it cook uncovered for the final 25 minutes. Also, it's important to let the lasagna rest at room temperature for about 15 minutes before you cut into it.

·         6 beef escalope

·         Salt

·         Pepper

·         Tarragon mustard

·         Bacon (sliced)

·         4-5 carrots

·         Pickled gherkin

·         2 onions

·         1 leek

·         1/2 celery bulb

·         1 tablespoon tomato paste

·         Bay leaves

·         250 ml / 8 oz red wine

·         500 ml /017 oz beef broth

·         Parsley

·         Rosemary

·         100 ml / 3 oz port wine

·         125 ml / 4 oz whipped cream

·         Butter

(Leeks and celery bulb omit as they are not is session just yet.)

Sauerkraut:

·         1 cup water

·         1 cup distilled white vinegar

·         ½ onion, diced

·         1 head cabbage, cored and shredded

·         ¾ teaspoon sea salt

·         ½ teaspoon celery seed

·         ½ teaspoon onion powder

·         ½ teaspoon garlic powder

·         ground black pepper to taste

Smashed Potatoes:

·         Cooked steamed new potatoes (warba)

·         Oil

·         Sharp cheese

·         Galic scapes

·         Salt and pepper

Roulades:

1.       Wash and clean root vegetables. Cut 2 carrots, 1 onion and 4 - 5 cucumbers into long strips (approx. 5 cm).

Lightly fry onion strips in butter.

2.       Beat beef cutlets and season with salt and pepper. Coat one side of the cutlet with mustard and top with a slice of bacon. Place 3 - 4 carrot strips, 2 - 3 cucumber strips and some onion strips on the bacon and roll up the cutlet. Secure the roulade with kitchen twine.

Cut the remaining vegetables into cubes.

3.       Sear the roulades in a little oil on all sides. Remove roulades from the pan (use a pan that can also be put in the oven).

4.       Sauté vegetable cubes in the roasting residue. Finally, briefly fry the tomato paste. Extinguish with red wine and add soup. Put the roulades on the vegetables. Add bay leaves, rosemary, parsley and peppercorns. Cover the pan and roast in the oven at 200 degrees top and bottom heat for about 2 hours. Reduce temperature to 180 degrees after one hour. Turn roulades and continue cooking until tender.

5.       Put roulades on a plate. Strain gravy with vegetables (or pass through a sieve). Pour port wine and whipping cream over roulades and reduce the sauce until the desired consistency is reached. Season to taste and thicken with a knob of butter if necessary.

Sauerkraut:

1.       Combine water, 1/2 cup vinegar, and onion in a pot over high heat. Add cabbage, salt, celery seed, onion powder, garlic powder, and pepper, then pour the remaining 1/2 cup vinegar over top. Cover and bring to a boil. Reduce the heat and simmer for 3 minutes.

2.       Uncover and stir the cabbage. Cover again and cook, stirring occasionally, until cabbage is tender and wilted, 10 to 15 minutes more.

Smashed Potatoes:

1.       Crush cooked potatoes between your palms to flatten them.

2.       Season with oil, salt and pepper.

3.       Cook in the air fryer for 10 minutes

4.       Add on cheese to taste.

5.       Cook until cheese is melted then add garlic scapes.

6.       Cook until cheese is toasted to your liking.

9 Bacon Slices

1 cup onion

1 cup cut bell pepper

2 cup cheese

3 hashbrown patties

5 eggs

1 cup milk

1 tbs salt

1 tbs black pepper

1.5 tbs garlic powder

Preheat oven to 400 degrees. Poke fork holes into the bottom of the pie crust. Once preheated place pie crust into oven for 8 minutes.

While the pie crust cooks, slice and dice the veggies.

Heat cast iron pan on stovetop at medium heat and cook down 9 slices of bacon. Once cooked place bacon on plate with paper towel to absorb grease.

Place veggies into cast iron using bacon grease to sauté. Once softened add salt, pepper and garlic powder. Remove veggies from cast iron and add onto plate with bacon.

Add eggs, milk and cheese into a bowl and whisk to combine. Once combined, add in your veggies/bacon then pour into pie crust.

Put quiche into the fully heated oven and bake for 45-55 minutes, you will know it is cooked when you stick a butter knife in the middle and it comes out clean. Once fully baked remove the quiche from the oven let rest for 5-10 minutes and serve warm!

• 1.Cut the tops off the tomatoes. Hollow out the insides of the tomatoes with a knife or a grapefruit spoon. Discard the tomato seeds and pulp.

• 2.Preheat the oven to 350°.

• 3.Heat the olive oil in a large pan over medium high heat. Add the sausage, breaking up the sausage with the spatula. Cook for five to six minutes or until the sausage is brown.

• 4.Drain off any excess grease, then add the onion to the pan. Cook for three to four minutes or until translucent. Add the garlic and cook for 30 more seconds.

• 5.Stir the rice mozzarella cheese, 1/4 cup of Parmesan cheese, 2 tablespoons of parsley, salt and pepper into the sauce and mixture. Cook for 2:00 to 3:00 minutes.

• 6.Put the tomato shells onto a pan greased with cooking spray. Mound the rice mixture evenly into the tomato shells.

• 7.Place the panko bread crumbs and the remaining parmesan cheese in a bowl. Add the butter and stir to combine.

• 8.Bake the tomatoes for 15 to 20 minutes or until bread crumb topping has browned. Sprinkle with remaining parsley and serve. 

·        3 pounds ripe tomatoes

·        ▢4 cloves garlic peeled

·        ▢½ onion diced

·        ▢½ red bell pepper diced

·        ▢2 tablespoons olive oil

·        ▢salt and black pepper to taste

·        ▢½ teaspoon dried basil

·        ▢½ teaspoon dried oregano

·        ▢2 cups chicken broth

·        ▢2 tablespoons fresh herbs such as basil, parsley, oregano

·        ▢¼ cup parmesan cheese optional garnish

·        ▢½ cup heavy whipping cream optional

·        ▢thinly sliced fresh basil leaves for serving, optional

INSTRUCTIONS

1.                : Preheat oven to 450°F.

2.      Wash and cut tomatoes (cut in half for smaller apricot sized tomatoes, cut larger tomatoes into quarters or eighths).

3.       

4.      Place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper and dried herbs on a large pan.

5.       

6.      Roast 25 minutes, stirring after 15 minutes. Turn oven to broil and broil 3-4 minutes or until some of the tomatoes get a little bit of char color on them.

7.       

8.      Bring chicken broth to a boil, add tomatoes, and fresh herbs. Using a hand blender, blend mixture until smooth and creamy. Add heavy cream if using.

9.       

10.   Top with parmesan cheese, croutons or a drizzle of heavy cream.

ENJOY!

- 1 pound ground Italian sausage (hot, mild or sweet)

- 1 medium white onion, diced

- 1 red bell pepper, cored and diced

- 3 cloves garlic, minced

- 1 (20 ounce) bag frozen diced hash brown potatoes*, thawed

- 2 cups shredded sharp cheddar cheese, divided

- 6 eggs

- 1/3 cup milk

- 1 teaspoon fine sea salt

- A few generous twists of freshly cracked black pepper

- Toppings: thinly sliced green onions, sliced avocado and/or hot sauce

*Fresh potatoes can be substituted. Make sure to dice to the same size as other ingredients.

Directions:

1. Prepare oven. Heat oven to 375 degrees Fahrenheit.

2. Brown the sausage. Cook over medium-high heat in a large sauté pan until browned, crumbling the sausage with a spoon as it cooks. Transfer sausage with a slotted spoon to a large mixing bowl. Reserve 1 tablespoon of the remaining sausage grease in the sauté and discard the rest.

3. Sauté veggies. Add onion and bell pepper to the pan and sauté for 5 minutes, stirring occasionally, until softened. Add garlic and sauté for an additional 2 minutes, stirring frequently, until fragrant. Transfer the vegetable mixture into the mixing bowl with the sausage and veggies. Toss gently until evenly combined.

4. Add the eggs. In a separate small bowl, whisk together the eggs, milk, salt and black pepper until combined. Add the egg mixture to the potato mixture and toss gently to combine.

5. Bake. Pour the mixture into a 9x13-inch baking dish and top with the remaining ½ cup of shredded cheese. Cover with aluminum foil and bake for 40 minutes. Remove the aluminum foil and bake for an additional 10-15 minutes until the potatoes in the center are cooked through. Transfer the baking dish to a wire rack.

Serve. Serve warm, garnished with your favorite toppings, and enjoy!

-800g  Rainbow carrots

-4  Medium sized Potato’s

-200g  Butter

-1kg   Boneless Skinless Chicken Breast

-2 Onions

-200g Broccolini

-Italian Herb

-Garlic Powder

-4 Garlic cloves

-Salt and pepper

-Fresh Thyme (depends on how strong you want it to come through )

100ml Oil

2tbsp Honey

2tbsp Water

Method:

Baked Chicken Breast:

1 .Make sure your get a oven proof baking dish that fits the amount

      of meat you plan on    

     making. Set oven to 360 Degrees Celsius

2. Put your chicken breasts into the oven pan .

3. Chop both onions into half circles 9(not too thin otherwise they

     will cook away ).Put them  in between the poultry.

4. Melt 4tbsp of butter ,then ad your spices and garlic before pouring  

     it out over your chicken.

5. Cover it with foils and bake for 30 -35 min.

6. Take it out and remove the foil ,then put it back in on high for 5 -8

    min to brown .

Rainbow Carrots:

1.Set oven on 400 degrees.

2. Cover a baking pan with tin foils and set aside .

3. Rinse off your carrots and cut tips off, then cut them into smaller pieces as you prefer ,

4. In a separate bowl heat 2tbsp of butter and add that to the bowl with carrots, then add

     3tbsp of honey and 2tbsp of water as well as your garlic powder .

5. Toss it around till everything is covered then place it on your baking sheet .

6. Bake for 30 -40 min .

Broccolini:

1.    In a pan add your oil and crushed garlic with spices over medium heat .

2.    Toss it around for 5min before adding the broccolini then cover and let it cook for 10 -15 min on a lower temperature .

3.    Take it off and serve .

Potato Wedges:

1.    In a pan fill the bottom with a thin layer of oil over medium heat .

2.    Cut your potato’s into wedges before letting them soak in water for about 10 min .

3.    Dry them of and the season with the spices of your choice .

4. Gently add them to the pan and add a couple of thyme  branches before closing it up with a lid .

5.    Once it browns turn them over to the other side till its brown on both sides .

6.    Take them out an pat them dry from any excess oil.

3 small white onions

chopped

• 2 garlic cloves (local)

• 1½ tsp olive oil

• 500g beef or pork mince (local)

• 1 medium egg (local)

• 150g smoked pancetta

• 2½kg BC potatoes

• ½ tsp lemon juice

• 2 tbsp potato starch

• ¼ small bunch of dill

• sour cream

  Instructions:

  Step 1

Cook the onion and garlic with 1 tsp oil in a frying pan over a medium heat, stirring occasionally, until softened. Remove half the mixture from the pan and put in a large bowl to cool. When cool, add the mince and egg, season well and mix together. Remove the rest of the onions and garlic from the pan and put in another bowl.

• Step 2

Heat the remaining ½ tsp oil in a frying pan over a medium-low heat and fry the pancetta for a couple of minutes until the fat starts to melt. Tip in the reserved onions and garlic and cook for 8-10 mins until golden. Set aside.

• Step 3

Take a third of the potatoes, chop each into four and put in a large pan of cold salted water. Bring to the boil and simmer for 15 mins until cooked. Drain in a colander, then leave to steam-dry for 5 mins. Crush the potatoes as smooth as you can with a masher or use a potato ricer.

• Step 4

Finely grate the remaining raw potatoes using a food processor. Squeeze the grated potatoes through a muslin or tea towel over a bowl to squeeze out as much liquid as possible. Set the bowl of liquid aside and after 5-10 mins it will separate with the potato starch at the bottom of the bowl. Carefully drain off the water, then scrape the starch back into the bowl of raw potatoes. Stir in the citric acid or lemon juice – this will prevent the cepelinai becoming very dark. Add the cooked mashed potato to the raw, add the 2 tbsp potato starch or cornflour, season well and mix to combine.

• Step 5

Bring a large pan of salted water to the boil. Season the potato mixture and shape into palm-sized 2cm thin cakes. Add the mince mixture and roll between your palms into large egg shapes, packing the potato around the mince tightly – it helps to wet your hands for this. Add them to the simmering water one at a time and cook for 20-25 mins – when they float to the surface they are done.

• Step 6

To serve, warm up the pancetta mix. Put two cepelinai on each plate, add a dollop of soured cream and top with the pancetta mix and dill.

8 Large Eggs, 

40g Cream Brit Cheese

1/2 Tsp Salt, adjust to taste

60g grated  cheese

1/2 Cup Milk

50g unsalted butter

3 Small bell pepper

20g Parsley

70g Broccoli

30g Chives

3 Slice of bacon

2 sausages

1 Potato

Instructions

1. Prepare the cilantro, broccoli, chives and bell peppers.

2. Fry the bacon and chop it.

3. Slice the sausage.

4. Dice the potatoes and boil them in water.

5. Break the eggs and put them in a container. Add butter, salt and milk and stir well.

6. Heat the butter in a pan and melt it. Put the prepared vegetables in the pan, pour the egg liquid and sprinkle cheese on top.

Heat at 160 degrees Celsius for 15 minutes. Test with a knife. It is solid and has a little water. It is done.

Answer: 6 Tablespoons salted butter  1 medium onion,  diced, 3 garlic cloves,  minced,  6 tablespoons all-purpose flour,  2 cups chicken broth,  1 cup milk,  1 teaspoon garlic powder,  1 teaspoon onion powder,  ½ teaspoon salt,  ¼ teaspoon black pepper,  ¼ teaspoon thyme, 15 oz frozen peas & carrots,  2 cups cooked shredded chicken,  1 sheet puff pastry, thawed, 1 large egg + 1 tablespoon water,  1 tablespoon minced fresh parsley for garnish

Procedure/Instructions (written in a numbered step-by-step format or as a paragraph with complete sentences): 

Answer:  1) Preheat the oven to 400F

2) Add 6 tablespoons salted butter to a medium saucepan over medium heat.

3) once melted, add 1 medium onion, diced, and cook for 2 minutes. Stirring occasionally.   Add 3 cloves of garlic, minced, and cook 30 seconds, stirring constantly.

4) Whisk in 6 tablespoons all-purpose flour and cook 30 seconds, continuing to whisk

5) Gradually add 2 cups of chicken broth and 1 cup of milk to the flour mixture, whisking constantly. Bring to a boil and then let it boil for 2 minutes, whisking the whole time.

6) Remove from heat. Whisk in 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper and ¼ teaspoon dried thyme.

7) Stir in 15 oz bag frozen peas and carrots and 2 cups cooked and shredded chicken.

8) Transfer the chicken mixture to an 8x8-inch casserole dish.

9) If necessary, roll out 1 sheet frozen puff pastry, thawed (push together any seams) so it fits across the top of the casserole dish with about ½ inch extra on all 4 sides. Place the puff pastry on top and cut 4 slits on the top for steam to escape.

9) Whisk together 1 large lightly beaten egg + 1 Tablespoon water. Brush a little of the egg wash on puff pastry

10) Bake until the pastry is golden, about 25 to 30 minutes. Sprinkle 1 Tablespoon minced fresh parsley on top (optional) then serve.

I have 10 steps, only because I choose to heating oven as a step.

-        One can of coconut milk

-        ¼ cup tapioca flour add more if needed

-        ¼ cup cassava flour add more if needed

-        3 carrots

-        3 stocks of celery

-        Two cobs of corn

-        3 chicken breasts

-        2 teaspoons olive oil for nonstick purposes

-        6 bay leaves

-        2 tablespoons of salt

-        4 cups of chicken stock

-        4 cups of water

Steps:

1)     Gather all listed ingredients

2)     Cut produce into bite sized chunks

3)     Butterfly and cut chicken into bite sized pieces

4)     Olive oil large pan

5)     Cook chicken in three batches to ensure it doesn’t sweat

6)     Place carrots and celery in large pot with a small amount of chicken stock

7)    Once chicken is fully cooked place it all into the pot with vegetables. Add remaining stock and water.

8)     Add bay leaves and allow to cook on low for 30-60 minutes

9)     Add corn and coconut milk

10)     Add cassava and tapioca flour continually stirring

11)     Cook on low for another hour and complete!

1 1/2 tbsp pumpkin seek protein powder

1/2 cup gluten free oats

1 tbsp chia seeds

1 tsp matcha

1/2 tsp cinnamon

1 tsp coconut sugar or granulated monk fruit sugar

2/3 cup unsweetened coconut milk or almond milk or oat milk

1 tbsp coconut flakes

Fresh berries (raspberries, strawberries, blueberries)

Steps:

1. Combine all the dry ingredients

2. Stir well

3. Add the coconut milk

4. Mix well, cover, and refrigerate overnight

5. Top with coconut flakes and berries

6. Enjoy

Steps:

1. Preheat the oven for 325 degrees. Cut slits all across the lamb. Cut up the garlic into smaller pieces and insert them into the slits.

2. Sprinkle some salt and pepper into the roasting pan before putting the lamb on top.

3. Once the lamb is in the side, sprinkle a handful of salt, pepper, oregano, and some rosemary on top of the lamp. Put the lid on, and put it into the oven for 2 ½ hours, or 3 hours if still a bit frozen.

• 2 tablespoons olive oil

• 2 stalks celery, cut into bite-size pieces

• 1 carrot, peeled, cut into bite-size pieces

• 1 small onion, chopped

• Salt and freshly ground black pepper

• 1 (14 1/2-ounce) can chopped tomatoes

• 1 (14-ounce) can low-salt chicken broth

• 1/2 cup fresh basil leaves, torn into pieces

• 1 tablespoon tomato paste

• 1 bay leaf

• 1/2 teaspoon dried thyme leaves

• 2 chicken breasts with ribs (about 1 1/2 pounds total)

• 1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)

5. Heat the olive oil in a large pot over medium heat.

6. Add the chopped onions, carrots, and celery. Cook until the vegetables begin to soften, about 5 minutes.

7. Season with salt and pepper to taste.

8. Add the tomatoes, chicken broth, basil leaves, tomato paste, bay leaf, and thyme. Stir to combine.

9. Place the chicken breasts in the pot, making sure they are submerged in the liquid.

10. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 30 minutes, until the chicken is cooked through.

11. Remove the chicken, shred it using two forks, and return it to the pot.

12. Add the kidney beans and let the stew simmer for another 10 minutes.

13. Remove the bay leaf before serving.

14. Adjust seasoning if necessary and serve hot.

• 1 cup (150 g) unbleached all-purpose flour

• 2 tbsp sugar

• 1 pinch salt

• 2 eggs

• 1 1/2 cups (375 ml) milk

• 1/2 tsp (2.5 ml) vanilla extract

• 1 tbsp unsalted butter, melted

• Softened butter, for cooking

Toppings:

• Ham

• Cheese

• Tomatoes

• Strawberries

• Bananas

• Maple Syrup

• n a bowl, combine the flour, sugar and salt. Whisk in the eggs, ½ cup (125 ml) of milk and the vanilla until smooth. Gradually add the remaining milk, stirring constantly. Whisk in the melted butter.

• Heat a 9-inch (23 cm) non-stick skillet over medium heat. When the skillet is hot, brush with a little softened butter.

• For each crepe, pour about 3 tbsp (45 ml) of batter in the centre of the skillet. Tilt the skillet to spread the batter evenly until it covers the bottom of the skillet. When the edge peels off easily and begins to brown, it's time to flip the crepe with a spatula. Continue cooking for 10 seconds, until cooked through, and remove from the skillet.

• Add prefered topping and serve!

·       1 large egg

·       85 g all-purpose flour (approx. 1/2 cup)

·       1/4 tsp fine sea salt

·       8 g unsalted butter, melted (1/2 tbsp)

1.     Before starting, make sure the milk and egg have come to room temperature.

2.     Measure out the flour and then sift it into a medium-sized bowl.

3.     Add the salt and whisk to combine.

4.     In a separate bowl, beat the egg with a fork until smooth.

5.     Add about one-third of the milk and evenly mix.

6.     Pour the mixture into the flour

7.     Gently whisk to form a smooth paste.

8.     Add the remaining milk in two parts, whisking gently to create a smooth batter.

9.     Add the melted butter

10.  Let the batter rest for 1 hour at room temperature prior to cooking.

11.  To cook the crêpes, heat a crepe pan over medium heat. Lightly grease with the butter.

12.  Pour enough batter into the pan and swirl to evenly coat the surface.

13.  Cook the crêpe until it begins to bubble, and the edges begin to brown, about 1 to 2 minutes.

14.  Flip and cook until it no longer sticks.

15. Transfer to a platter and continue with the rest of the batter.

4 salmon fillets - about 6 ounces each

2 tablespoons olive oil

½ teaspoon salt - or to taste

¼ teaspoon cracked black pepper - just a pinch if using finely ground black pepper

2 teaspoons minced garlic

1 teaspoon Italian herb seasoning blend - OR herbs de provence, or ¼ teaspoon each dried thyme, parsley, oregano, and basil

1 medium lemon

Procedure:

1- Preheat oven to 400 degrees and grease a large baking pan. Arrange salmon fillets on the baking sheet and season generously with salt and pepper.

2- Stir together olive oil, garlic, herbs, and juice of 1/2 lemon. Spoon over salmon fillets being sure to rub all over the tops and sides of the salmon so it has no dry spots. Thinly slice remaining 1/2 of lemon and top each piece of salmon with a slice of lemon.

3- Bake for 12-15 minutes until salmon is opaque and flaky when pulled apart with a fork. You can broil the last 1-2 minutes if desired

6 farm-fresh eggs (local farms — plenty around Kimberley)

2. 1 small onion, diced

3. 1 bell pepper, diced

4. 6-7 Mushrooms, diced

5. Goat cheese or cheddar cheese

6. Fresh herbs

7. Sunflower or canola oil

8. Salt and pepper, to taste

Preheat oven to 375°F (190°C).

1. Cook veggies:

   • In a large oven-safe skillet, heat a bit of oil.

   • Sauté onion first (5–7 minutes).

   • Add mushroom and bell pepper; cook for another 3–4 minutes until softened.

2. Beat the eggs:

   • In a bowl, whisk eggs with salt, pepper, and chopped fresh herbs.

3. Combine:

   • Pour the egg mixture evenly over the vegetables in the skillet.

   • Sprinkle crumbled goat cheese or shredded cheddar cheese on top.

4. Bake:

   • Transfer the skillet to the oven and bake for 10–15 minutes, until eggs are set and lightly golden.

5. Cool slightly, slice, and serve!

1. Gather all ingredients.

   chop vegetables and beef

2. Heat vegetable oil in a large wok or skillet over medium-high heat; add beef and stir-fry until browned, 3 to 4 minutes.

   
   

3. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok; stir-fry vegetables for 2 minutes.

   
   

4. Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.

   
   

5. cook rice

   
   

6. Serve on rice and enjoy

·       2 Lebanese flat breads (also known as pita bread)

·       2 large tomatoes

·       half a cucumber

·       2 spring onions

·       1-2 green capsicums (bell peppers)

·       5 radishes

·       a handful of parsley

·       4-5 romaine lettuce leaves

·       10 mint leaves or 3 tbsp dried mint

·       drizzle of pomegranate molasses

·       1 teaspoon sumac

·       good drizzle of extra virgin olive oil

·       ½ regular lemon

·       salt to taste (approx 1 tspn)

Procedure:

1.     Wash all the vegetables.

2.     Place the flat bread in the oven (350 F) and watch until browned/crispy (approx. 10 minutes). Remove and wait until cool to tear/break into squared pieces.

3.     Chop the romaine lettuce, rough chop.

4.     Cut the tomatoes and capsicums into medium bitesize chunks.

5.     Slice the cucumbers and radishes into semi circles.

6.     Finely chop the spring onion, parsley and mint leaves.

7.     Sprinkle on the sumac and a good pinch of salt.

8.     Add a good drizzle of lemon and extra virgin olive oil.

9.      Add a tiny drizzle of pomegranate molasses.

10.  Mix, taste and adjust the seasoning as necessary.

11.  Add the baked bread just before eating.

Ingredients:

Poached eggs

• 8 large eggs

• 2 tbsp of white wine vinegar and 1 tsp of salt per liter of water

• 4 whole english muffins

• Unsalted butter (I used salted butter because that is what we had)

• 6 slices back bacon (the recipe called for 8 but because my sister is pescatarian I only used 6)

Hollandaise sauce

• 2 large egg yolks

• 2 tbsp cold water

• 2 cups of clarified butter (I followed the instructions on how to make clarified butter )

• 2 tbsp lemon juice

• Salt & pepper to taste

Recipe:

• Add water to large pot

• Add two tbsp of white wine vinegar and 1 tsp of salt per liter of water

• When water is simmering add eggs

• Cook for 2 to 3 minutes

• Cut english muffins in half, butter and place on baking sheet

• Spread slices of back bacon on another baking sheet

• Preheat oven to broil

• Melt butter and skim off top layer to create clarified butter

• In a stainless steel bowl whisk egg yolks and cold water together until they triple in volume

• Transfer bowl over a bain marie

• Cook 1-3 minutes whisking constantly until double in volume and at ribbon stage

• Remove from heat, whisk for 20 seconds

• Discard water from bain marie and cover pot with damp cloth

• Place bowl with the sabayon on top

• Make sure butter is between 130-140 F

• Whisk in butter in a steady stream until their id a somewhat thick consistency

• Add lemon juice and salt to taste

• Toast english muffins and back bacon in the oven

• Assemble english muffin, back bacon, egg, and spoon hollandaise sauce over top.

I do not have a picture of this recipe as it is homemade and my grandma walked me through the directions on how to cook it.

Add 8 eggs to a medium sized bowl. Then, add salt and ground black pepper: as much as you like. Grab dried red onions, and put about half a cup worth of red onions into the mixture. Mix all the ingredients together until they are blended together nicely, and turn on the heat to low to your frying pan. Once your pan has heated up, pour the mixture into your pan. Chop up 7 shrimp, and put them into the mixture once it is in the pan. After a couple of minutes of the egg cooking, mix it up and toss it around. Right as you believe your egg is done cooking, pour shredded cheddar cheese onto the top, and then serve your egg omelet.

•1 tablespoon extra virgin olive oil

•6 garlic cloves minced

•28 ounces crushed tomatoes undrained (794 grams)

•28 ounces diced tomatoes undrained, see note (794 grams)

•1 1/2 teaspoon kosher salt if you use table salt, start with half this amount

•1/2 teaspoon dried oregano

•1/2 teaspoon dried parsley

•1/2 teaspoon dried basil

•1/8 teaspoon crushed red pepper flakes optional

•dash black pepper

•2 teaspoons sugar

•Instructions

•Heat the olive oil in a large saucepan over medium heat. Add the garlic and sauté just until it becomes fragrant, about 30 seconds. Be careful not to burn the garlic. If the garlic burns, start over.

•6 garlic cloves,

•1 tablespoon extra virgin olive oil

•Add in the crushed and diced tomatoes. Stir in the salt, oregano, parsley, basil, crushed red pepper flakes, and black pepper.

•28 ounces crushed tomatoes,28 ounces diced tomatoes,1 1/2 teaspoon kosher salt,1/2 teaspoon dried oregano,1/2 teaspoon dried parsley,1/2 teaspoon dried basil,1/8 teaspoon crushed red pepper flakes, dash black pepper

Ingredients for the meatballs:

•½ cup plain breadcrumbs 

•½ cup grated Parmesan 

•½ tsp garlic powder 

•½ tsp onion powder 

•½ tsp Italian seasoning 

•¼ tsp salt 

•¼ tsp pepper 

•2 large eggs 

•¼ cup whole milk 

•1 lb. bulk Italian sausage 

•1 lb. ground beef 

Instructions:

. In a small bowl, combine the breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. In a separate small bowl, lightly whisk the two eggs.

2. Add the breadcrumb mixture, eggs, milk, Italian sausage, and ground beef to a large bowl. Use your hands to mix the ingredients together until evenly combined. Avoid over mixing the meat.

3. Let the meatball mixture rest for five minutes to allow the breadcrumbs time to soften. Divide and shape the meat into about 32 balls, approximately 2 Tbsp in volume each.

•Oven Cooking Instructions

•Preheat the oven to 400ºF. Line a baking sheet with parchment. Place the meatballs on the baking sheet about one inch apart from each other.

•Bake for about 15 minutes, or until lightly browned.

•Once browned, transfer them to a pot of red sauce and simmer for five more minutes in the sauce. If not using a red sauce, add an additional 3-5 minutes to the bake time, or until they’re cooked through.

Blueberries

Chicken

Greens

Nuts

Red onion

Crumbled feta cheese

Lemon

Olive Oil

Pepper

Salt

Ginger

Procedures:

- Chop the chicken.

- Season the chicken with salt and ginger.

- Cook the chicken.

- Wash and chop the lettuce or greens.

- Wash the blueberries.

- Slice the red onion.

- In a large plate/bowl, combine the greens, blueberries, chicken, nuts, red onion, and crumbled feta cheese.

- Mix the dressing ingredients (olive oil, lemon juice, salt, pepper).

- Put the dressing over the salad.

- Serve it and enjoy.

1 pack of bacon cooked how you like

Cayenne pepper

Salt

Pepper

Onion powder

Garlic powder

Parsley

2-3 cups of water or until covered

1tbsp chicken bouillon

1 1/2 cup heavy cream

Cook your bacon on medium high heat until cooked to your desired crunchy

Wash and peel your potatoes and chop them to bite size pieces

Remove bacon for later

Add your potatoes into your bacon grease and then add your spices, mix and let it cook for 5 minutes

Add your water to cover your potatoes then add your chicken bouillon, stir

Bring to a boil and then let it simmer for 10-15 minutes

Add your heavy cream and simmer for 10 minutes

Top with bacon, cheese and sour cream

·       ¹⁄₂ teaspoon salt 

·       2 large eggs 

·       ¹⁄₂ cup grated Parmesan cheese 

·       2 cups shredded mozzarella cheese, divided 

·       1 cup shredded cheddar cheese 

·       1 pound ground beef 

·       ¹⁄₂ cup chopped onion 

·       2 cups pizza sauce 

·       1 green bell pepper, chopped 

·       ¹⁄₂ cup sliced mushrooms 

·       ¹⁄₂ teaspoon dried oregano 

·       ¹⁄₂ teaspoon garlic powder 

·       ¹⁄₄ teaspoon black pepperProcedure/Instructions (written in a numbered step-by-step format or as a paragraph with complete sentences): 

1.    Answer: Preheat your oven to 400°F (200°C).

2.    In a large bowl, combine the shredded zucchini and salt. Let it sit for 10 minutes to release excess moisture.

3.    After 10 minutes, squeeze out as much moisture as possible from the zucchini using a clean kitchen towel or cheesecloth.

4.    In the same bowl, combine the drained zucchini, eggs, Parmesan cheese, and half of the mozzarella cheese. Mix well to form the crust mixture.

5.    Grease a 9x13-inch baking dish. Press the zucchini mixture evenly into the bottom of the dish to form the crust.

6.    Bake the crust in the preheated oven for 20 minutes, or until it is set and lightly browned.

7.    While the crust is baking, in a skillet, brown the ground beef with the chopped onion over medium heat until the beef is no longer pink. Drain any excess fat.

8.    Stir in the pizza sauce, green bell pepper, mushrooms, oregano, garlic powder, and black pepper. Cook for another 5 minutes, stirring occasionally.

9.    Once the crust is ready, spread the beef mixture evenly over the zucchini crust.

10.Sprinkle the remaining mozzarella cheese and all of the cheddar cheese over the top.

11.Return the casserole to the oven and bake for an additional 20 minutes, or until the cheese is melted and bubbly.

12.Remove from the oven and allow the casserole to cool for a few minutes before slicing and serving.

2.       Wash and chop ½ cup of mixed vegetables – onions, tomato, broccoli, green pepper, and cabbage.

3.       In a large pan, heat 1 tsp. of olive oil on medium heat.
Add the chopped veggies and sauté for 3–5 minutes until they are slightly soft.

4.       Now add 2 tsp. salsa sauce, 2 tsp. tomato sauce, 1 tsp. mayonnaise, 1 tsp. soya sauce, ½ tsp. chili flakes, 1 tsp. salt.

5.       Stir everything well so the veggies are coated with the sauces.

6.       Add the cooked pasta to the pan.
Mix everything gently until the pasta is well combined with the veggies and sauce.

7.       Cook for 1-2 minutes with continuous stirring. Turn the heat off and the pasta is ready to serve.

Ingredients

Dough:

• 2 cups all-purpose flour

• 2 tablespoons white sugar

• 1 tablespoon baking powder

• ½ teaspoon salt

• ⅔ cup milk

• ⅓ cup melted butter

Filling:

• ⅓ cup melted butter

• ½ cup white sugar

• 2 teaspoons ground cinnamon

Glaze:

• 1 cup powdered sugar

• 2 tablespoons milk

• ½ teaspoon vanilla extract

Instructions

1. Preheat the oven to 400°F (200°C). Grease a 9x9-inch baking dish.

2. In a large bowl, mix the flour, sugar, baking powder, and salt. Add the milk and melted butter, stirring until just combined.

3. On a lightly floured surface, roll the dough into a 12x9-inch rectangle.

4. Brush the dough with melted butter. In a small bowl, mix the sugar and cinnamon and sprinkle evenly over the dough.

5. Starting from one long edge, tightly roll the dough into a log.

6. Cut the log into 12 equal slices and place them in the prepared baking dish.

7. Bake for 20–25 minutes, or until the rolls are golden brown.

8. While baking, whisk together the powdered sugar, milk, and vanilla extract until smooth.

9. Remove the rolls from the oven and immediately drizzle the glaze over the top.

10. Allow the rolls to cool slightly before serving.

11. Enjoy !

• SERVINGS: 9 STANDARD MUFFINS

• TIME: 30 TO 40 MINUTES

• 
  

• 5 tablespoons (70 grams) unsalted butter, cold is fine

• 1/2 cup (100 grams) sugar

• Finely grated zest from half a lemon

• 3/4 cup (180 grams) plain unsweetened yogurt or sour cream

• 1 large egg

• 1 1/2 teaspoons (7 grams) baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon fine sea or table salt

• 1 1/2 cups (195 grams) all-purpose flour

• 1 1/4 to 1 1/2 cups (215 to 255 grams) blueberries, fresh or frozen (no need to defrost)

• 3 tablespoons (35 grams) turbinado sugar (sugar in the raw)

Heat oven to 375°F. Line a muffin tin with 9 paper liners or spray each cup with a nonstick spray. Melt butter in the bottom of a large bowl and whisk in sugar, zest, yogurt and egg until smooth. Whisk in baking powder, baking soda and salt until fully combined, then lightly fold in flour and berries. Batter will be very thick, like a cookie dough. Divide between prepared muffin cups and sprinkle each with 1 teaspoon turbinado sugar, which will seem over-the-top but I promise, will be the perfect crunchy lid at the end. Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean (you know, except for blueberry goo). Let cool in pan for 10 minutes then the rest of the way on a rack.

1)      Use a small bowl and put your berries and brown sugar together, then stir. Set them aside for later.

2)      Heat your pan to medium-high heat and add 1 tablespoon of oil and coat the pan.

3)      Pat your chicken dry, season with salt to taste. Add your chicken into the pan (season with a small amount of paprika) and fry until it’s cooked through (mine took longer than 7 minutes) and browned. (Your chicken should reach internal temperature of 165°F). Remove the chicken from the pan, set aside and cover with foil to keep warm.

4)      With the same skillet (not cleaned out) add another teaspoon of oil and add rosemary, cook and stir for 1 minute. Add your berry/brown sugar mixture, lemon juice, mustard, and salt and cook for around 10-12 minutes or until your berries are soft and the sauce thickens.

Return the chicken into the pan and heat until it’s warm and spoon some sauce over the chicken. Taste the sauce and season with more salt to taste if needed

Directions

Mix espresso with liqueur.  Briefly dip cookies and place them in pan.  Whip cream with half of the sugar and mix the other half of the sugar into the cheese. Fold whipping cream into cheese mixture.  Layer cookies with cream mixture and top with cocoa powder.

2 chicken breasts (shredded)

8 cups of water

4 tablespoons Better Than Bouillon chicken

4 tablespoons salted butter

4 carrots

4 celery stocks

2 yellow onions

½ cup flour

1 teaspoon Italian seasoning

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon onion powder

Procedure

Step one: Put butter in a pot and let it melt

Step two: Once the butter is melted, mix water and Better Than Bouillon chicken in the pot with butter to make the broth, and heat it over the stove

Step three: Cut up all of your vegetables and add them to the pot of broth, cook over medium heat while stirring for the next ten minutes.

Step four: After the ten minutes, put in your shredded chicken and seasoning and set your stove to low for 5 minutes.

To make the shredded chicken, drizzle some olive oil and add some salt, pepper, and Italian seasoning, and put it in the oven at 204 degrees Celsius for 25 minutes, then shred.

2 salmon fillets about 6 oz each

1 tablespoon white miso paste

1 tablespoon maple syrup or honey

1 teaspoon soy sauce or tamari for gluten-free

1 teaspoon rice vinegar

½ teaspoon sesame oil

sesame seeds Optional

scallions Optional; sliced

Procedure:

1.       Preheat the air fryer to 400°F (200°C) for 3-5 minutes.

2.       Make the glaze. In a small bowl, whisk together miso, maple syrup, soy sauce, rice vinegar, and sesame oil.

3.       Pat the salmon dry and place the fillets skin-side down in the air fryer basket.

4.       Brush the glaze generously over the top of each fillet.

5.       Air fry for 7-9 minutes, or until internal temperature reaches 125-145°F depending on your preference.

6.       Serve hot, garnished with sesame seeds and scallions if desired.

Note: Rice was not part of the recipe and was therefore cooked separately (with a ratio of 1 part rice to 2 parts chicken broth for about 20 minutes.)