Needs at least 3 weeks to really age is online consensus

INGREDIENTES 4 tazas de fresas lavadas, desinfectadas y picadas 3 L de leche 1/3 de taza de azúcar 2 cdas. de fécula de maíz INSTRUCCIONES Calienta la leche con el azúcar, a fuego medio; cuando hierva, retira. Mide 1 litro de leche y con ella licua las fresas. Cuela en una olla, incorpora el resto de la leche y cocina a fuego medio. Aparte, disuelve la fécula en 4 cucharadas de agua fría, agrégala a la olla y cuando espese ligeramente, retira de la estufa y sirve.

Blend 2/3 cup oats, 1 banana, 1 scoop protein powder (or 1 tsp honey), 2/3 cup of milk, and 1tsp baking powder. Optional: add chocolate Microwave for 1-3 minutes and serve

It's creamy and it's crispy! This baklava cheesecake is the perfect combination if you're looking for something new to impress your guests for this ramadan & eid! Baklava crust: 1 package of filo pastry sheets 175 g melted butter Baklava filling: Combine the following ingredients in a bowl and set aside 200 g crushed pistachio nuts 100 g roasted and crushed hazelnuts 1 tsp cinnamon 1/4 tsp kardamum 4 tbsp powdered sugar 6-7 crushed digestive biscuits or biscuits of choice Cheesecake filling: 600 g creamcheese 220 g sugar 120 g creme fraiche (sour cream) 3 eggs Vanilla extract Cream the creamcheese with the creme fraiche by hand with a whisk and add the sugar. Then add the eggs with the vanilla extract and mix will till no more lumpy. In a 22 cm spring form, layer a sheet of filo pastry, brush with butter before adding another layer. I did 4- 6 layers of filo sheets for each layer of baklava filling. (I did 3 layers of each in the bottom before adding the cheesecake mixture, and 3 layers on top) After repeating this 3 times, I added the creamcheese mixture and then did the same for the top layer. Trim the edges with scissors and brush them with butter again. Do NOT cut! You don't need a waterbath for this recipe, though I do recomend putting a bowl of water under the springform, maybe on the bottom of the oven for the first hour of baking. Bake at 165°C / 320°F (fan) at least 1 hour and 30 minutes. Let it cool down in the oven for 20 min. after turning the heat down and then completely on the countertop. Set in the fridge overnight and then add the sirup. Sirup: You can make the simple sirup by combining 230 ml & of water, 5-10 ml of rose water with 250 g sugar, one slice of lemon & a pinch of cinnamon, bring it to a boil, lower the heat to minimum and let it simmer until it thickens a bit (10-12 min). I also like to use a tiny bit of star anise for extra flavor, that's what gave it the red'ish color. Remember to decorate!

Blend 1/2 banana, 1/3c oat milk, 1 tsp peanut butter, some salt and cinnamon and then pour over coffee (likely iced coffee)

Would try browning the butter to make these Use more white sugar than brown sugar to get light color in the blondies BANANA PUDDING BROWNIES 24 vanilla wafers Filling: 8 oz cream cheese 1 box vanilla pudding 1/3 cup milk 2 TBSP banana extract 2 eggs Brownies: 2 cups brown sugar 1/3 cup sugar 2 1/2 cups flour 1 cup melted butter 2 whole eggs + 1 yolk 1 tsp salt 1 tsp baking powder 1 tsp vanilla extract To make the filling: Mix cream cheese and vanilla pudding until thoroughly incorporated. Add milk and eggs and mix until combined. Stir in banana extract. To make brownies: Mix together both sugars, butter, vanilla extract and eggs. Add flour, salt, baking powder. Mix together to form a thick dough. Line a 9x13 glass casserole pan with parchment paper, leaving enough overhang to lift the brownies out of the pan. Drop the brownie mix in and spread evenly in the pan. Pour filling on top and spread evenly over the dough. Lay vanilla wafers on top in a 4 x 6 pattern. Bake at 350 for 45 minutes or until the top is golden brown. Remove from oven and let cool completely before cutting into squares.

1 scoop vanilla protein 1/2 cup almond or oat milk 1 frozen banana (cut into pieces) 1 cup frozen blueberries 2 spoonfuls of Almond or peanut butter 1/3 cup ice Optional: a couple spoonfuls of granola Blend and serve

Planning to do half the amount Can use brown sugar instead of granulated

• 1/2 cup pineapple juice • 1/2 cup mango juice • 1 cup skim milk (or a non-dairy alternative like almond milk or oat milk) • 1 tablespoon sugar or honey (optional, adjust to taste)

Make this with Homemade Flour Tortillas → use bowl to make them right size for tacos Consomme Get 5 ancho and 5 guajillo chilies and 2 chili de arbol and de-stem and de-seed them Take your 2-3lbs of beef and season with salt In large pot, heat till searing hot and sear beef for 2-3 minutes per side till nicely seared (note: not grey!) Discard any burned oil, add some more neutral oil, and add a chopped onion in and cook on medium until translucent Add in 1 tbsp of tomato paste and cook that down until paste begins to darken and stick to the pan Add in 8 cloves of garlic and 2.5 quarts of rich beef stock Add in your dried chilies to the pot With a cheesecloth, add 6 bay leaves, 1 tablespoon toasted coriander, 1 tablespoon black peppercorns, and 1 cinnamon stick and put the tied up sachet in the pot Bring stew to light simmer and cover with a lid and braise for 1 hour (stirring occasionally) After the hour, take out the chilies and place in blender with 1-2 cups of the liquid and then blend until smooth Pour blended contents back into stew and braise for another 1-2 hours with lid on Shred meat with two forks once its soft and tender Add salt to taste to the consomme

INGREDIENTS Spicy Miso Sauce 2 tbsp white miso 2 tbsp gochujang or other chile paste 1 tbsp hoisin sauce 1 tbsp soy sauce 1 tbsp sesame oil 1 tbsp sesame seeds, toasted 2 tbsp vegetable oil 1 bunch bok choy, quartered ¼ cup water ¼ cup peanuts, toasted and roughly chopped ¼ cup cilantro leaves 1 pinch sea salt METHOD 1. In a small bowl, whisk together the miso, gochujang, hoisin, soy sauce, sesame oil and sesame seeds. Set aside. 2. Heat vegetable oil in a sauté pan over high heat. 3. Place bok choy cut side down and sear for 3-4 minutes on each side until it is slightly charred. Season with salt. 4. Reduce the heat to medium, add water, and cover to lightly steam the rest of the way. 5. Once tender, remove the bok choy from the pan, leaving behind any excess liquid. 6. Place on a serving platter. Drizzle spicy miso sauce overtop and finish with chopped peanuts and cilantro leaves. Serve with fresh lime wedges.

these are PHENOMENAL; I made using 1/2 cup unsalted butter + 1/2 cup salted butter and same amount of salt and came out fine you can easily mix by hand if you don't have food processor

use a little less cornstarch so sauce less thick

let the custard mix soak for at least 1 hour before baking. Took mine about 40 minutes to cook at 350F you can tell its done when custard is set and liquid doesn't move when you swirl pan slightly

Steps: Butter non stick pan 2. Pour out egg on pan then a layer of cheese on top 3. Apply tortilla (cheese will help it stick to the egg) 4. Flip and add any toppings 5. Serve

planning to make the meatloaf and then eat w/ veggies instead of as a sandwich

Ingredients you'll need: Tangzhong: 2 tablespoons (20g) bread flour 2 tablespoons (27g) water 4 tablespoons (60g) whole milk Dough: 1/2 cup(120g) whole milk @ 95f (30c) 1 tablespoons (9g) instant yeast 2.5 cups (320g) Bread flour 1 teaspoon (7g) fine sea salt 2.5 tablespoons (35g) granulated sugar 1 whole egg 1 egg yolk 3 tablespoons (42g) unsalted butter, softened Egg wash: 1 whole egg splash of whole milk

1 cup (2 sticks) unsalted butter, softened 8 cups confectioners' sugar ½ cup milk 2 teaspoons vanilla extract Food coloring (optional) Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to spread. Add a few drops of food coloring if desired. Frost cupcakes. Serve at room temperature. Leftover icing freezes well for up to two months. Notes: I cut this recipe by 4 and it was perfect for my needs. If you want frosting thicker, let cool in fridge. For runnier frosting, mix and pour immediately

take 1 tbsp of lemon juice/vinegar +1 cup milk (plant milk works!) and stir ー let sit 5 minutes till milk acidifies

Serves 4 A super rich yet extremely bright pasta for whenever you need a touch of comfort and see a Meyer lemon at the market. Make sure to save the pasta water once the linguine is done cooking — you’ll most likely want to add some back to your pasta for extra sauce. 5 tablespoons unsalted butter Kosher salt 1¼ pounds skinless, boneless chicken breasts 12 ounces linguine 1 large Meyer lemon, about 4-5 ounces (regular lemon is OK to substitute) Freshly ground black pepper ½ cup heavy cream Instructions: Heat a large, high-sided saute pan or Dutch oven over medium-low heat and add the butter, ½ cup water and 2 teaspoons salt. Once butter is melted, help dissolve the salt by whisking and froth up the butter in the water. Slice the chicken breasts in half lengthwise so you have thin cutlets. Add cutlets to the butter broth. Cover with a lid and simmer the bottom side of the chicken for 4 minutes, flip the breasts and simmer until cooked through, about 8-10 minutes total. Turn off heat. Transfer chicken to a plate, let cool and shred into small string-like pieces (the thinner and smaller the better for maximum chicken-to-pasta ratio). Meanwhile, boil a large pot of salted water (salted like the sea!) and prepare the lemon. Cut the lemon into thin rings, discard any seeds and finely chop the lemon into pea-size pieces or smaller. Set aside. Add the linguine to the boiling water and cook until al dente. While the pasta is cooking, season the chicken with as much freshly ground pepper as you like (I like a lot, about 2 teaspoons and coarsely ground). When the linguine is about 3 minutes from being done, add the heavy cream to the butter broth and turn the heat to medium. Once simmering, add the chopped lemon and shredded chicken to the butter broth. Add the cooked linguine to the sauce, with tongs; toss to coat and keep heating until the sauce is cloaking the noodles and pooling at the bottom. If you want more sauce, simply add a small amount of pasta cooking water, toss and add more as needed. Season the pasta with more salt and serve in bowls or plates with more freshly ground back pepper.

Caramel Sauce: Take 1 cup of granulated sugar and 1/4 cup of water and mix them in a small pot on stove at medium high temperature and bring to a boil After 8-12 min or when mix becomes a nice amber color, whisk in 5 tablespoons unsalted butter, 1 teaspoon of kosher salt, 2.5 tsp of vanilla extract. When the mix emulsifies (it’s all combined), take the mix off the heat and stir in 1/2 a cup of heavy cream . Pour into a heatproof glass and store (mixture will thicken as it cools) Ingredients 1 cup (218g) granulated sugar 1/4 cup (65g) water 1/2 cup (114g) heavy cream 5 tablespoons (70g) unsalted butter 1 teaspoon (4g) kosher salt 1 vanilla bean (2g) worth of beans (or 2.5 teaspoons vanilla extract) Recipe from here.

INGREDIENTS FOR THE DOUGH: 1 ½ cups/190 grams all-purpose flour 2 tablespoons granulated sugar Kosher salt and black pepper ½ cup/115 grams unsalted butter (1 stick), cut into 1/2-inch cubes 1 ⅓ cups/4 ounces grated Gruyère ¼ cup ice water FOR THE ONIONS AND ASSEMBLY: ¼ cup/55 grams unsalted butter (1/2 stick) 4 large sweet onions, peeled and sliced into 1/2-inch rings 4 fresh thyme sprigs, plus more fresh thyme leaves for serving Kosher salt and black pepper 1 cup beef broth (or vegetable broth) ¼ cup dry sherry PREPARATION Prepare the dough: In a large bowl, whisk together flour, sugar, 1 1/2 teaspoons kosher salt and 1 1/2 teaspoons black pepper. Add butter and 1 cup grated Gruyère to the flour mixture and toss to coat. Using your fingertips, pinch the butter and cheese into the flour to make pebble-size pieces. Drizzle in the ice water and stir to make a shaggy dough. Dump the dough onto a large sheet of plastic wrap and knead a few times to combine. Wrap in plastic and refrigerate for at least 4 hours. Prepare the onions: In a large skillet, melt the butter over medium-high heat. Add onions and thyme sprigs, season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until the onions are translucent and lightly golden on the edges, 20 to 25 minutes. Reduce the heat to medium, add broth and sherry and cook until the onions are browned and the liquid has mostly evaporated but the mixture is still saucy, 16 to 18 minutes. Transfer to a bowl and set aside to cool for at least 30 minutes. Heat the oven to 375 degrees. Roll the dough into a 13-inch round on a sheet of parchment. Spread the cooled caramelized onions on the dough, leaving a 1- to 2-inch border. Fold the edges in, over the onions, transfer to a baking sheet and bake until the dough is golden brown and some of the onions have browned on the edges, 40 to 50 minutes, rotating the galette halfway into the baking process. Remove galette from the oven and sprinkle remaining 1/3 cup grated Gruyère on the crust. Bake another 5 minutes to melt the cheese. Remove and let rest for 10 minutes before slicing. Top with remaining thyme leaves, for garnish.

Cathay Delight 2 teaspoons Coconut Milk 4 Tablespoons fresh milk 1/2 cup Kiwi juice 3 mint leaves for garnish Combine liquid ingredients in a cocktail shaker with crushed ice. Strain into a wine glass. Garnish with mint leaves.

Ingredients: 1 bottle of cava brut 0.4 liter freshly squeezed orange juice 0.1 liter freshly squeezed lemon juice Orange liqueur to taste (Cointreau or Grand Mariner, for example) Fruit for garnish (oranges, apples, strawberries, peach, kiwi…) Ice 2 tablespoons sugar (optional) Instructions Chill all the ingredients in the refrigerator beforehand. In a glass pitcher—mix the orange juice, lemon juice and orange liqueur. Add sugar at this point if you like your cava on the sweeter side. Peel, chop or slice the fruits and mix them in the pitcher. Pour the cava slowly over the juice and fruits. Add ice, serve immediately and enjoy!

Air fried it at 400F for 9 minutes, flipped, then 380 for 10 minutes

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Take 1.5lb of chicken and mix with 1/3 cup olive oil, zest of 1 lemon, 2-4 grated garlic and let marinate in a bag for at least 4 hours Season with salt and pepper and then grill until there's a nice char on both sides

Ingredients you'll need: Tikka Paste- 1tbsp (4g) coriander seeds 1/2 (1g) teaspoon cumin 1 tbsp (7g) garam masala 1 teaspoon (3g) turmeric 7 cloves garlic 1 2inch piece ginger 1-2 fresno chilies depending on size 1/4cup (60ml) water 2tbsp (30ml) oil Puree all ingredients (except oil, water, and chilies) and then add in chilies then water and then oil) Marinated Chicken: 1 cup (225g) yogurt 2 lbs chicken 2 tbsp (26g) of tikka paste 2 teaspoons (7g) kosher salt Cut up chicken and once combined with all other ingredients, let marinate for 20 minutes to overnight. Sear chicken (remove oil) in frying pan in batches (a couple minutes each side) The Sauce- 1 28 oz can whole peeled tomatoes, blended strained (cook the water out) 4 tbsp (56g) unsalted butter 1 large onion 1.25 cup heavy cream 1 tbsp (7g) paprika 1 teaspoon (2g) kashmiri chili powder *optional* Blend tomatoes (I used diced) for several minutes until very smooth In the frying pan you used for chicken, let butter melt before cooking onions till translucent Add in paprika, chili powder, and remaining tikka paste and cook until paste begins to stick Add in tomato mixture and let simmer for ~10 minutes until thickened Add in the heavy cream and fully mix in Add chicken back in and let mix simmer for 10 minutes until chicken fully cooked

This is so good ー like jaw-droppingly good An absolute must-make; watch the video for how to create the shape

INGREDIENTS About 2 pounds thin-skinned cucumbers like English or Persian (8 to 10 mini cucumbers, 4 medium-size or 2 large greenhouse) 1 teaspoon kosher salt, plus more for cucumbers 2 teaspoons granulated sugar, plus more for cucumbers 1 ½ tablespoons rice vinegar 2 teaspoons sesame oil 2 teaspoons soy sauce 1 tablespoon grapeseed or extra-virgin olive oil 2 large garlic cloves, minced or put through a press Red pepper flakes, to taste Small handful whole cilantro leaves, for garnish 2 teaspoons toasted white sesame seeds, for garnish (optional) Add to Your Grocery List Ingredient Substitution Guide PREPARATION Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise. On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind. Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours. Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce. When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.

Ingredients: 2 ripe Hass avocados 2 tsp lime juice 2 tbsp cilantro (chopped) 1/4 cup red onion (diced) 1/2 jalapeño including seeds (diced) 1/4 tsp kosher salt What to do: 1. Cut avocados in half and remove pits carefully 2. Scoop the avocados into a bowl 3. Toss and coat with lime juice 4. Add the salt and mash until it's a smooth consistency 5. Fold in remaining ingredients and mix 6. Taste the guac & adjust seasoning if necessary

Use a gallon bag and cut corner in lieu of piping bag

FOR THE BATTER: Unsalted butter, for greasing 1 ½ cups/190 grams all-purpose flour 1 cup/200 grams granulated sugar 1 teaspoon ground cinnamon 1 teaspoon baking soda ½ teaspoon kosher salt ½ cup/120 milliliters vegetable oil 2 large eggs ¼ cup/60 milliliters honey 1 cup mashed ripe bananas (from 2 to 3 medium bananas) ¼ cup/60 milliliters warm water FOR THE TOPPING: ¼ cup/55 grams brown sugar, preferably light brown or Demerara sugar 2 tablespoons granulated sugar 1 teaspoon ground cinnamon Batter + toping then bake at 350F for 50min - 1hour

Ingredients you'll need: Dough - 4 cups (580g) all-purpose flour - 1/2 cup(107g) granulated sugar - 3/4 teaspoon (6g) fine sea salt - 1/3 cup (84g) butter - 1 cup (235g) lukewarm whole milk - 2 1/4 tsp (7g ) instant yeast - 2 eggs - 1 egg yolk Filling - 1 cup (225g) brown sugar - 1 tablespoon (14g) muscovado sugar - 2.5 tablespoons (17g) cinnamon - 1/3 cup (84g) butter Vanilla bean Cream Cheese Glaze - 4 ounces (115g) cream cheese - 3/4 (90g)cups powdered sugar - 1 vanilla bean - 3tbsp (45ml) whole milk Directions 1. Add flour, sugar, and salt to a stand mixer bowl and whisk. Add softened butter and blend/mash/combine until thoroughly incorporated. 2. Add yeast to lukewarm milk (100 degrees) and stir to dissolve 3. Begin mixing flour mixture on medium low speed and add yeast milk mixture, eggs and egg yolk. Mix for 2-3 minutes or until smooth 4. Take out dough and put onto lightly floured work surface and knead for about a minute and smooth it out. Roll into ball and let sit in bowl covered with a damp towel/plastic wrap and let rise for 2 hours or until doubled. 5. Cinnamon sugar- whisk together brown sugar and cinnamon 6. Lightly flour a work surface and punch then dump out dough. Roll into large rectangle- little over 1/4 of an inch thick 7. Spread really softened butter all across the surface of dough and sprinkle all of cinnamon sugar evenly across 8. Tightly roll and cut with a serrated knife into about 2 inch thick segments- 12 solid rolls! 9. Lightly grease a 9x13 baking dish and fill pan with rolls- face tails towards each other. Let proof (once again covered) for about an hour or until 1.5 times original size 10. Bake in preheated oven at 375 farenheit or 190 celsius for 15-20 minutes or until plump golden brown 11. Glaze- whisk cream cheese until smooth and add powdered sugar, then milk. Add vanilla bean seeds/extract and drizzle glaze on baked rolls.

definitely let the chicken get crispier than 1st time I made this

I made this with half granulated/half brown sugar and it came out great. Will be crumbly at first but once it cools, it holds together

Cranberry Sauce Ingredients - 1 12 oz package of fresh Cranberries 1 cup (130 g) Granulated Sugar 1/2 cup (120 ml) Filtered Water Zest and Juice of 1 Orange (Lemon)

Ingredients you'll need: Cuban bread- 1.25 cups (295ml water 1 tablespoon instant yeast (10g) 3 1/2 (500g) cups bread flour 1 tablespoon sugar (13g) 2 teaspoons salt (5g) 1.5 tbsp lard (30g) Mojo Braised Pork- 4-5 lb Pork shoulder or boston butt (Make a large batch of mojo sauce, separate out one cup for serving and use the rest for marinade) 2 heads garlic worth garlic cloves 2 shallots Zest of 2 oranges Zest of 3 limes 2 tablespoons fresh oregano leaves 1/2 bunch of fresh mint leaves 1 tablespoon(5g) fresh ground cumin 2 whole Serrano chilies 1 cup olive oil 1 cup(240ml) fresh lime juice or seville orange juice 1 cup (240ml) fresh orange juice 1.5 tablespoon (26g) kosher salt Assembly- Cuban bread sliced in half braised pork boiled ham, seared Dill pickles yellow Mustard Swiss cheese Cooking tips: Cook the pork on a cooling rack +aluminum foil wrapped baking sheet vs dutch oven (you can caramelize the mojo seasoning in separate pan that’ll cool faster than pork) this took about 2.5hr at 350F with the rack method

stew alternative: https://cookingwithyusen.com/2018/08/26/sichuan-beef-noodle-soup/ try one of the above recipes and add red peppers and scallions and handpulled noodles Handpulled noodle recipe ー https://redhousespice.com/hand-pulled-noodles/ (alternate here: https://www.instagram.com/stories/highlights/18082783762197790/) IG post from Handpulled Noodle ー https://www.instagram.com/p/B3pZJI5nUQy/

INGREDIENTS 2 small bunches of carrots, cut in half lengthwise (quartered if large) SPICE BLEND 1 ½ tbsp coriander, whole seeds ¼ tsp chili 1 ¼ tsp salt GREMOLATA ⅓ cup grapeseed oil 1 small bunch marjoram, picked Peel from 1 lemon, pith removed, lightly chopped 2 ½ tbsp garlic, thinly sliced 2 tbsp parsley leaves A pinch of salt DIRECTIONS ROAST THE CARROTS WITH SPICE BLEND. Preheat the oven to 425°. Pulse the coriander in a spice grinder or coffee grinder for 10 seconds or until the seeds are broken up. In a large mixing bowl combine the crushed coriander, salt, and chili. Toss in the cut carrots and lightly coat with 2 tbsp of grapeseed oil. Layer the carrots on a sheet tray. Roast, tossing occasionally, for 35-45 minutes or until tender. WHILE THE CARROTS ARE ROASTING PREPARE THE FRIZZLED HERBS. In a small saucepan, place the grapeseed oil, marjoram sprigs, lemon peel, and garlic and turn heat to medium high. Fry the ingredients for about 5 minutes, mixing occasionally to prevent from sticking. Once the ingredients begin to crisp up and turn a light golden brown, throw in the remaining parsley and let them crisp for 15 more seconds. Remove from the oil with a spider and drain on a sheet tray lined with paper towels. Immediately season with salt. Remove the marjoram stems, which will have fried free of their leaves. Allow the remaining oil in the saucepan to cool. Set aside. When the carrots are fully cooked and charred around the edges, remove from oven and toss with the frizzled herbs and a touch more of the reserved oil. Taste, and adjust for seasonings.

blend 1 scoop of vanilla ice cream, 4oz of pineapple juice and 2 cups of frozen pineapple in a blender cut a tip off a plastic bag and pipe mix via bag to recreate the iconic swirl shape adult tip: can add rum if you want to make a boozy version

Ingredients • 3 eggs • ½ cup flour • ½ cup milk • 1 tablespoon sugar • Pinch of nutmeg • 4 tablespoons unsalted butter • Syrup, preserves, confectioners' sugar or cinnamon sugar Step 1: Preheat oven to 425 degrees. Step 2: Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand. Step 3: Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer. Step 4: Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar. Can be made savory by removing sugar + nutmeg and replacing with salt + pepper

Available K&L Wines

Mix 2 cups flour, 1 tsp instant yeast, 1 tsp salt and 1 cup warm water Stir with wooden spoon (you don't need to knead this dough) Put in an oiled bowl and let rise till doubled (cover with a towel) Pop all the bubbles after Transfer to 8x8 baking dish, cover with some olive oil (3 tsp) let rise another hour Dimple the dough (basically poke some spots with your fingers) Add seasonings (rosemary, etc) Bake for 25 min at 450 Fahrenheit

Get a shaker and fill with ice 2. Add 1.5oz of gin 3. 0.75oz of lemon juice (about half a lemon of juice) 4. Add 0.5oz of simple syrup 5. Shake with shaker and strain into champagne flute 6. Top with sparkling wine/champagne + garnish with a lemon peel

choose a weight of semolina flour and use half it’s weight in water slowly combine on wood surface and knead for 10 minutes until super smooth cover and let rest for 30 min make into shapes and cook

didn’t freeze the rose used rose, granulated sugar, ice, frozen strawberries, and juice from half a lemon

Serves 6 Garlic spiced roast lamb 3 Large Red Onions, Sliced 50 Cloves Garlic (4-5 bulbs) 500ml Whole Milk Spice Rub 2 Clove Garlic Grated 1 Lemon Zest + Juice 2 Tbsp Black Pepper, Ground 2 Tbsp Coriander Seeds, Ground 1 Tbsp Smoked Paprika 1 Tsp Chilli Powder 2 Tsp Salt 2 Tbsp Olive Oil 1 (2kg) lamb shoulder/leg Mint chutney (blend) Large Handful Of Mint 4 Tbsp Olive Oil 2 Tbsp Apple Cider Vinegar 1 Green Chilli ½ Tsp Salt Preheat the oven to 220C Score the lamb and combine the spice rub. Liberally rub over the lamb Tip the onions and garlic into the roasting tray and add the lamb on top. Pour the milk over the onions and garlic. Cover tightly with foil Turn down the temp to 170C and cook for 2 and a half hours or until very soft and tender Remove the foil and cook for another 15 minutes to reduce the liquid slightly and brown the top Serve with lots of garlic and onions. Top with the mint sauce :)

Ingredients you'll need: Chicken: - 1.5 lbs (700g) boneless skinless chicken thighs cut into pieces 1 tablespoon (14g) shaoxing wine 1 tablespoon (14g) soy sauce pinch of salt 2 cloves garlic mined 1 inch knob ginger minced 1/2 cup (75g) all purpose flour 1/2 cup (60g) corn starch oil for frying Cut chicken into bite size pieces Grate in the garlic, ginger Add in the shaoxing wine and soy sauce Toss all items together General Tso's sauce: 1 tablespoons (14g) shaoxing wine 1 tbsp (15g) corn starch 1/2 cup chicken stock (120ml) (little bit of shirodashi mixed in) 3 tablespoons (50g) soy sauce 3 tablespoons (45g) granulated sugar 1.5 tablespoon (21g) vinegar 4 cloves garlic, minced 2 inch knob ginger, grated 1 teaspoon (4g) Chinese chili flakes 5 dried red chili peppers (chilies de arbol, korean chilies, etc.) toasted sesame seeds for garnish thinly sliced green onion for garnish

INGREDIENTS 1 (1 1/2-pound) salmon fillet, skin-on or skinless Kosher salt and black pepper 6 tablespoons finely chopped dill 1 (2-inch) piece ginger, scrubbed and finely grated (no need to peel) 2 tablespoons extra-virgin olive oil, plus more for serving 1 grapefruit 2 oranges 6 small radishes, cut into thin wedges 1 avocado Flaky sea salt, for finishing (optional) Add to Your Grocery List Ingredient Substitution Guide PREPARATION Heat oven to 325 degrees. Line a sheet pan with parchment paper. Pat the salmon dry, then place on the tray skin-side down (if there is skin) and season with salt and pepper. In a medium bowl, stir together the dill, ginger and olive oil until combined. Season with salt and pepper. Spread half of the dill-ginger mixture over the top of the salmon. Bake until cooked through, 15 to 20 minutes. (You’ll know the salmon is done when the fish flakes or an instant-read thermometer inserted into the thickest part is 120 degrees.) As the salmon cooks, cut off the top and bottom of the grapefruit and set the grapefruit down on one of the cut sides. Follow the curve of the fruit to cut away the peel and pith. Squeeze the peels into the dill-ginger mixture to get out any juice. Cut the fruit in half from top to bottom, then slice into 1/4-inch-thick half-moons and remove the seeds. If your pieces are especially large, halve them again. Transfer the fruit and any juice on the cutting board to the bowl. Repeat with the oranges. Add the radishes, season generously with salt, and stir gently to combine. Break the salmon into large pieces, and divide across plates with the citrus salad. Peel and pit the avocado, then quarter lengthwise and add to plates. Season with salt. Spoon the juices from the bowl over top, and season with black pepper, another drizzle of olive oil, and flaky sea salt, if using.

I used the wrong potatoes and this did not go well.. Really get all the moisture out (as much as possible) and a potato ricer would help

1 cup pineapple 1/2 peeled cucumber 2-inch ginger chunk 16 oz water 1/2 a lemon

(thanks for the recipe, Winnie!) Ingredients Yeast Green onions (one to two bunch) all purpose Flour 1 cup Water, lukewarm 1/2 tbsp Salt Sugar Vegetable oil Steps Take 1 cup of lukewarm water Mix in 1tbsp of yeast into the water Take 1/2 tbsp of salt and mix into the water Mix in 1 tbsp of sugar in the water Stir water mixture (if not instant yeast, let rest 10 minutes till it foams to proof yeast) Get a big bowl and measure out 3 cups of flour Mix wet mixture into the flour (don’t over mix) Flour a surface to knead the dough mixture (~1-2 minutes) When dough isn’t sticky and then roll out with rolling pin to 1/4 inch Cut up green onions (use entire stalk minus roots) Rub some oil over flattened dough surface till coated Pour some salt over oiled dough surface and rub it in. Salt to your preference (eye ball it) Add green onions and spread across surface Roll up the dough like a cinnamon roll Cut dough into desired number of pieces For each piece close the ends and then twist each side Push down on each piece to make a pancake form Heat up a pan on stove at medium heat and add a generous amount of oil Apply additional flour to each pancake and roll with pin as thin as desired (thinner pancake = crispier) Place first pancake in pan and cook until bottom side is golden brown (~2-3 minutes) When flipped on second side, begin to “hit” the pancake with spatula to help separate the layers Transfer to a plate with a paper towel on bottom to absorb oil. Cook additional pancakes (clean pan each time to minimize burns) and cover with paper towel to minimize drying Storing Flattened pancake dough can be placed in a bag and frozen Equipment Rolling pin Cup measure Dry ingredient measuring cup Bowl

Gravy Ingredients - 3.5 Tbsp Unsalted Butter 3.5 Tbsp All-Purpose Flour 2.5 cups Turkey Stock Salt Pepper Fresh Chopped Herbs Make a roux 2. Add turkey stock and stir till mixture begins to thicken 3. Season to taste

This is incredible! A must make for any housewarming

combine with Ghana cookbook recipe

need molds to make the gummies alternate: https://www.thebestideasforkids.com/gummy-bear-recipe/

INGREDIENTS Yield:3 to 4 servings 4 cups ice 1 (8.5-ounce) can cream of coconut, preferably Coco López 8 ounces pineapple juice 8 ounces Cognac, preferably Hennessy Pineapple chunks and maraschino cherries (both optional), for serving PREPARATION Step 1 Place ice, cream of coconut, pineapple juice and Cognac in a blender. Blend until smooth. Step 2 Transfer to a large plastic container. Freeze until thickened, about 2 hours (or up to 4 hours; the mixture will freeze beyond slushy if frozen too long). Give a stir to combine. Step 3 Divide among highball, margarita or hurricane glasses, garnishing with pineapple chunks on the rim and maraschino cherries on top, if desired. TIP You can also serve in plastic bottles for easy transport. Transfer the blended mixture into 3 (16-ounce) bottles, freeze, then shake before serving. (Skip the garnish.)

another recipe https://guide.michelin.com/en/article/dining-in/baked-cheese-tarts

King arthur tortillas were phenomenal! Recipe 2: rolling them flat is hard; use extra flour (not too much) to make sure the tortilla isn't too sticky

Recipe courtesy of Abe Chan! 2-3 mixing bowls Kitchen scale Tart mold approx 3 inch diameter, 1 1/4 inch deep (12 molds) Ideally something with a pouring spout pie weights/rice/beans baking paper/paper baking cups TART SHELLS 250 g plain flour 15 g icing sugar 125 g butter (cold, cut into cubes) 1 egg (beaten) egg wash pinch of salt EGG CUSTARD 2 eggs 150 g hot water 75 g evaporated milk/ 100ml 60 g sugar ½ teaspoon vanilla extract 1 Boil water 2 In a mixing bowl, add flour, icing sugar & pinch of salt and mix well. Add in cold butter and rub into flour using your fingers. Rub mixture using your hands until it has a rough, crumbly texture (like coarse sand). 3 Pour mixture onto a baking tray or clean table, make a well in the centre then pour in beaten egg. Gently mix the egg in, then knead mixture using your palm until it forms a smooth dough. 4 Shape dough into a flattened ball, cover with cling wrap, then keep in refrigerator for 1 hour or longer if needed. 5 Meanwhile, add sugar to hot water, and stir until sugar is completely dissolved. 6 In a mixing bowl, combine eggs, evaporated milk & vanilla extract. Add mixture into hot water (with dissolved sugar), and use a whisk to gently combine the ingredients so as not to create too much air in the mixture. 7 Sieve the egg custard mixture two times to ensure the egg custard is completely smooth. 8 Preheat oven to 180C/350F After chilling, remove dough from refrigerator. Roll out the dough into a flat, thin sheet (<5mm) using a rolling pin. Using a round cookie cutter (around the same size as your egg tart mould), cut out 12 circles from the dough sheet. 9 Place each circle into a tart mould, then using another tart mould, press down onto the dough so as to flatten it and create the zig zag pattern. Use a fork to poke holes at the bottom of the tart shell. Keep the completed ones in the freezer if not baking immediately. 10 Blind bake (by using pie weights, rice or dried beans) the tart shells for around 15 minutes at 180°C/350F. Remove from oven and set aside. Reduce oven temperature to 160°C/320F EGG CUSTARD 11 Fill each tart shell with egg custard mixture, up to 90% full, avoiding/popping bubbles. Bake in the oven for around 25-30minutes. If they start puffing up, lower the temp by 20F or open the oven door. To check if the egg tarts are ready, insert a toothpick into the centre of the egg tart. If the toothpick can stand upright, the egg tarts are ready. If the toothpick falls, bake the egg tarts a little longer.

take two slices of bread (brioche best) and spread peanut butter on both sides make 1 tablespoon milk for each egg (this mix should make 1 serving) Put slices of bread together with peanut butter facing inward and coat in the egg/milk mixture Grill with a skillet till cooked on each side (including the sides of toast) ー all sides should be golden brown top with a slice of butter and a little condensed milk

So so good!!!

actually use long grain basmati (too starchy a rice will not go as well)

Yes, you need to add the spinach

Note: recommend you bake for 18 min and then broil for 3-4 minutes to get a nice deep brown color (if desired) Makes about 9 Biscuits 4 ½ cups (1.25 lb) Self-Rising Flour ¾ cup (6 oz) butter, frozen and shredded 2 cups buttermilk 4 tablespoons granulated sugar 1 tablespoon olive oil Preheat oven to 325*F Mix the flour and the butter in a large mixing bowl by hand. Add the sugar and the buttermilk and slowly work the batter until it just comes together. Add the olive oil to your hands and work the mixture to a quarter sheet pan. Once the mixture is on the sheet pan, pat and smooth the top until it's completely flattened and evenly spread. Score the biscuits with a knife. Place in the oven and bake for approximately 17 minutes, rotating the biscuit half way during the cooking process. Let biscuits cool then cut into even squares. Tips: Brush tops of biscuits with melted butter when they first come out of the oven. Serve with salted butter, jam or your favorite local honey.

1/4 to 3/4 lemonade is not the right ratio ー add some honey and do more like 2/5 to 3/5 lemonade. Mango lemonade works super well for this

Recommended by Erik! I used some tomato paste (~3 tbsp + some water) in the dish

Use a bowl to cut out the rolled dough into nice circles

this is soo good!

Don’t need to blend; sauté onions first then tomato mixture takes longer than the 20-30 min in step 5 after the first 20 min, start to stir and keep adding water in small amounts till rice has fully cooked

INGREDIENTS 4 cups kale, roughly chopped 2 cups basil or a mix of any other herbs you have on hand ¼ cup walnuts, toasted ¼ cup parmesan cheese, grated 1 each lemon, zested ½ cup extra virgin olive oil 1 tsp sea salt METHOD 1. Combine toasted walnuts and lemon zest in a food processor. Blend until the walnuts are processed into small pieces. 2. Add kale, basil or mixed herbs, and grated parmesan. Pulse to combine. 3. With the motor running, stream in olive oil. Season with sea salt.

Stuffing Ingredients - Ingredients: Cornbread 1 pound spicy pork sausage 2 onions, chopped 2 apples, cored and chopped (don’t cheap out on apples here) 4 celery stalks, diced ¾ cup of chicken broth ¼ cup unsalted butter, melted ¼ cup fresh parsley, chopped 2 tsp sage ½ tsp thyme ½ tsp rosemary salt & pepper Bake cornbread and other breads as prep and crumble. (Tip: dry them out first in oven at 350F for 20 min) 2. Take the sausage out of its casing, crumble it, and brown it in a little oil. When it’s cooked, use a slotted spoon to remove it from the pan and set it aside. 3. Sauté the vegetables and apples in the remaining oil in the same pan. https://twitter.com/KamalaHarris/status/1331425378980802567/photo/1 4. Mix that with the sausage, cornbread crumbs, melted butter, herbs, and chicken broth. https://twitter.com/KamalaHarris/status/1331425387310669825/photo/1 5. Put the mixture in a baking dish and bake at 375F for about 40 minutes. Enjoy!

takes about 2 weeks to ripen plantain (tips to speed this up here)

alternative: https://sumokitchen.com/JapaneseRecipes/creamy-kimuchi-pasta/ can use cornstarch to thicken the sauce if desired (add 1 tbsp at a time) needs more umami flavor + asparagus

INGREDIENTS Yield: 4 to 6 servings ½ cup palm oil or vegetable oil 1 medium red onion, chopped 4 cloves garlic, minced 3 tablespoons minced ginger (1 ounce) 1 habanero chile, seeds and ribs removed, minced (include seeds if you love heat) Kosher salt 1 tablespoon tomato paste 2½ pounds plum tomatoes, chopped ¾ cup egusi or raw shelled pumpkin seeds 4 teaspoons African smoked dried shrimp powder (or 2½ teaspoons smoked paprika plus some fish sauce) 1 pound spinach, washed, dried and roughly chopped 3 large sweet (yellow) plantains, peeled and boiled in salted water until just tender Step 1 In a Dutch oven, warm the palm oil over medium heat, and add the onions, garlic, ginger, chile and a couple pinches of salt. Cook, stirring frequently, until the onions are golden brown and sweet, about 15 minutes. Stir in the tomato paste, and cook for 3 minutes. Add the tomatoes and a few generous pinches of salt. Bring to a boil, lower heat to a simmer and partly cover the pan. Simmer, stirring occasionally, until the sauce has cooked to a rich tomato-soup consistency, about 25 minutes. Step 2 Meanwhile, pulse the egusi or pumpkin seeds in a food processor or blender to a fine powder, until it just starts to get clumpy. (Do not overprocess into a butter.) Remove to a bowl. Step 3 When the tomatoes have reduced, add the shrimp powder (or smoked paprika and fish sauce to taste), and simmer 2 minutes. Stir in water, a tablespoon at a time, to the bowl of egusi powder until it is a loose paste. Add the egusi paste on top of the tomato sauce, and spread it out. Cover the pan, and cook 5 minutes. Step 4 Stir the sauce all together; it will look like a thick porridge. Add a few splashes of water, and increase heat to a boil. Stir in the spinach, until wilted and tender. Taste, season with salt (or more fish sauce, if using) and serve with boiled sweet plantains.

take sweet corn and mix with butter and seasoning cover with cheese in cast iron pot and cook till cheese melts top with cojita cheese, tajin, and cilantro

Marinate beef with: (plan to cut these amounts by half for trial run) 1 cup soy sauce 1 cup sugar 1/2 cup minced garlic 2 tbsp sesame oil 2 green onion chopped Put in cast iron and cook till liquid boils then turn down heat till beef cooked

Lemon pasta Basil Lemon basil 3 Lemons Capellini pasta (or angel hair) Salt Boil water and make sure to salt it Take 500g fine grain pasta (capellini) Grate 3 lemons and save to side Juice the 3 lemons Take olive oil to a pan When olive oil heats up add 1tbsp of butter, a good serving of red pepper flakes, salt, and garlic Add a ladle of hot water to pan Add pasta to the pan Shake pasta in pan and get covered in sauce Cook pasta for 3 minutes. If water dries out while cooking, add some more in small amounts When pasta is almost Al dente add the lemon peel gratings, basil, and lemon juice Continue cooking till Al dente Serve with additional lemon zest as desired

Preparation: 10 minutes Ingredients 1 cup broccoli 1/4 avocado 1 lemon 1 tsp olive oil Pinch salt Wash, cut, and quickly boil the broccoli, until it is still light green and crunchy. Let aside to cool down for a few minutes. In a mixing bowl, combine the lemon juice, olive oil, and salt Chop the avocado into chunks and add to the bowl Add the broccoli, mix, and serve.

It's fine. A very mild cake (not too sweet). Using greek yogurt gives a kinda creamy, little bit sour taste

used two full eggs instead of just egg yolk and it worked pretty well parchment paper is your friend! This dough is sticky don't use that much water in the glaze if you want it to be less runny

these are AMAZING; you really don't need vanilla extract for this

Try for thanksgiving

roasted sweet potato “pie” with nuts, sesame, black sugar, and oats

Instructions attached as screenshots Ignore recipe and do ~2x whipped cream to 1x part pudding (make mix fairly white) I think they use stand mixer and blend in some of their cupcakes and banana pieces and Nilla wafers to get their final product (it's definitely not layering like stated in the recipe)

INGREDIENTS FOR THE GRAHAM-CRACKER CRUST: 2 ½ cups (280 grams) finely ground graham-cracker crumbs ⅓ cup plus 1 tablespoon granulated sugar ¼ teaspoon ground cardamom 1 large pinch sea salt 9 tablespoons (128 grams) unsalted butter, melted FOR THE MANGO CUSTARD: ¾ cup cold water ½ cup granulated sugar 2 tablespoons plus 1/4 teaspoon powdered gelatin (2 1/2 packages at 2 1/2 teaspoons per pack) ½ cup heavy whipping cream, chilled 4 ounces cream cheese, at room temperature 1 30-ounce can Alphonso mango purée (3 1/4 cups) 1 large pinch sea salt PREPARATION Stir crumbs, sugar, cardamom and salt together in a medium bowl. Add butter, and stir with a fork until evenly combined. Pour half the crumb mixture into a 9-inch round metal pie pan, and spread evenly. Press down with fingers, a metal measuring cup or a second pie pan to compact the crumbs as much as possible across the bottom and up the sides of the pan into an even crust. (The more compressed the crust, the less it will crumble.) Repeat to form the remaining crumb mixture into a crust in a second pan. Heat oven to 325. Transfer both crusts to freezer, and chill for 15 minutes. Bake until golden brown, about 12 minutes. Transfer to a wire rack to cool completely. Place 3/4 cup cold water in a large bowl. In a small bowl, stir together 1/4 cup sugar with the gelatin; sprinkle mixture evenly over the surface of the cold water. Let sit a few minutes to bloom. In the meantime, whip the cream and remaining 1/4 cup sugar together until medium-stiff peaks form. Set aside. In a small saucepan over medium-low heat, warm 1 cup of the mango purée to body temperature (stir to make sure you are just warming it and not bringing it to a boil). Pour warmed mango purée over gelatin mixture, and whisk until well combined. Gelatin should dissolve into mango completely. Gradually whisk in remaining mango purée. Use a rubber spatula to beat the cream cheese in a medium bowl until it is soft and smooth, then add to mango mixture along with a large pinch of sea salt. Use an immersion blender to blend until completely smooth, tipping the bowl to make sure you’ve incorporated everything well. Gently tap the bowl on the counter once or twice to pop any air bubbles. Use the spatula to gently fold about 1/4 of the mango mixture into the whipped cream, then fold cream into the larger amount of mixture until no streaks remain. Divide custard between cooled crusts. Use a rubber spatula to smooth out the filling. Refrigerate 5 hours or overnight until firm and chilled. Serve chilled.

Didn't soak for four hours; made rice in Instant pot (high pressure for 4 minutes) and followed rest of instructions and it turned out fine

try adding some lemon soda

INGREDIENTS 5 tablespoons butter, melted, plus more to grease pan 1 ½ cups all-purpose flour 1 cup plus 2 to 3 tablespoons sugar, more to taste 2 teaspoons baking powder ¼ teaspoon plus a pinch fine sea salt 6 large eggs, separated ⅓ cup plus 3 tablespoons milk 1 teaspoon vanilla extract ¼ teaspoon cream of tartar 2 cups cubed very ripe mango 1 can (15 ounces) unsweetened coconut milk 1 can (14 ounces) sweetened condensed milk ¼ cup Spanish brandy or Cognac 1 ½ cups heavy cream ¼ teaspoon ground cinnamon PREPARATION Heat oven to 350 degrees. Butter a 9-inch-by-13-inch baking pan. In a medium bowl, whisk together the flour, 3/4 cup of the sugar, the baking powder and 1/4 teaspoon salt. In a large bowl, whisk together the egg yolks, melted butter, 3 tablespoons of the milk and vanilla. Using an electric mixer set on medium, beat the egg whites until frothy. Add the cream of tartar and beat until thick, fluffy and white but before peaks form. Add 1/4 cup of sugar, a little at a time, and continue beating until the whites are glossy and firm peaks form when the beaters are lifted. Whisk half the flour mixture into the yolks (it will seem like paste). Whisk a quarter of the egg whites into the yolk mixture to lighten it. Using a rubber spatula, gently fold in another quarter of the whites. Sift half of the remaining flour mixture over the batter and fold in. Fold in another quarter of the egg whites followed by the rest of the sifted flour and finally the rest of the whites. Scrape batter into the pan and smooth the top with the spatula. Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 25 minutes. Let cool. Meanwhile in a blender or food processor, purée the mango with 2 to 3 tablespoons sugar, or to taste depending upon how sweet your mango is. When the cake is cool, use a fork to poke holes all over the top, then cut the cake into 18 pieces, but don’t take the pieces out of the pan. In a small saucepan over medium heat stir together the coconut milk, condensed milk, remaining 1/3 cup milk, brandy and a pinch of salt. Heat until steaming, then pour it evenly over the cake. Cover and chill the cake for at least 1 hour or overnight. Just before serving, whip the cream with the cinnamon and half of the puréed mango until thick and mousse-like. Taste and add more sugar if it tastes flat. Spread the mango cream on the cake, then dollop on the remaining mango purée. Use a spatula to swirl the mango purée into a marble-like pattern. Or use the purée as a sauce when you serve the cake.

INGREDIENTS 5 large ripe mangoes (about 15 ounces each), peeled, pitted and cut into 1/2-inch pieces (about 8 cups), or 2 1/2 pounds frozen mango, defrosted ¼ cup granulated sugar, or to taste ¼ cup fresh lime juice (from 2 fresh limes) 1 ½ cups cold water, or as needed ¾ cup silver tequila or rum (optional) ¾ to 1 cup chamoy Tajín, to taste 4 tamarind candy straws (optional) STEPS Place 5 cups mango in a blender, reserving the remaining mango. Add the sugar, lime juice and 3/4 cup cold water to the blender, and blend on medium-high speed until puréed. Blend in tequila or rum, if using. Blend in additional water, adding 1/4 cup at a time, until mango mixture reaches the desired consistency. Chill mango mixture, covered, in refrigerator until ready to serve. For a colder mangonada, transfer mixture to the freezer until it reaches the consistency of a slushy. To serve, pour or scoop about 1/2 cup of mango mixture into each of four 16-ounce glasses. Add about 1/3 cup reserved mango to each glass, followed by 1 1/2 to 2 tablespoons chamoy and a generous sprinkle of Tajín. Repeat with the remaining mango mixture, mango pieces, chamoy and a final sprinkling of Tajín on top. Garnish each glass with a tamarind candy straw, if using, and a spoon. Serve immediately.

INGREDIENTS Yield:4 servings 3large boneless, skinless chicken breasts, or 6 chicken cutlets (about 2¼ pounds total), patted dry Kosher salt (such as Diamond Crystal) and black pepper ¼cup all-purpose flour 3tablespoons extra-virgin olive oil, plus more as needed 3tablespoons unsalted butter 3garlic cloves, chopped 1tablespoon tomato paste ½teaspoon dried oregano Red-pepper flakes, to taste 1cup low-sodium chicken stock ½ to ¾cup heavy cream ½cup (1½ ounces) grated Parmesan ⅓cup sliced sun-dried tomatoes, packed in oil Fresh basil, for serving Add to Your Grocery List Ingredient Substitution Guide PREPARATION Step 1 If using chicken breasts, start from the thickest end and slice each chicken breast in half horizontally so you end up with a total of 6 cutlets (see Tip). Season both sides of the chicken cutlets well with salt and pepper. Step 2 Scatter the flour on a large plate and coat the cutlets, shaking off the excess. Transfer the cutlets to a sheet pan or large plate in a single layer. Step 3 Heat the oil in a large pan over medium-high. Once hot, reduce the heat to medium and add the butter. As soon as it melts, add the cutlets and cook until golden on one side, about 5 minutes. Flip the chicken and cook the other side until golden, 4 to 5 minutes. Do this in batches, if needed, adding more oil, if needed. Transfer the cutlets to a plate or sheet pan. Step 4 Reduce the heat to low, add the garlic and cook, stirring often, until fragrant, 1 to 2 minutes. Add the tomato paste, stirring until the color deepens, about 2 minutes. Add the oregano and red-pepper flakes, to taste. Increase the heat to medium, add the stock and bring to a simmer, scraping up any bits from the bottom of the pan, until the liquid is reduced by half, about 5 minutes. Step 5 Add ½ cup of the cream and warm through, stirring, until it thickens slightly, about 3 minutes. Watch the cream closely, reducing the heat if necessary, to maintain a gentle simmer. Stir in the Parmesan and the sun-dried tomatoes. Add more cream, if you like, and season the sauce. Place the chicken back in the pan to warm through, about 4 minutes. Remove from the heat and scatter basil on top.

made this with the dropbear Dan + bondi homies! cooking list we used ーrecipe

need muddler + mixer

Ingredients: • 1 cup fresh mint leaves • 1/4 cup sugar (adjust to taste) • 1 cup cold water • 1/2 cup ice cubes • Juice of 1 lime (optional for extra flavor) Instructions: 1. Prepare the Mint Syrup: • In a small saucepan, combine the sugar and water. • Heat the mixture over medium heat, stirring until the sugar dissolves completely. • Remove from heat and add the fresh mint leaves. • Let the mint steep in the syrup for about 10 minutes, then strain out the leaves and let the syrup cool completely. 2. Blend the Slush: • In a blender, combine the cooled mint syrup, ice cubes, and lime juice (if using). • Blend until the mixture is smooth and has a slushy consistency. • If it’s too thick, you can add a little more cold water or ice. 3. Top the Fruit Tray: • Spoon the mint slush over the fresh fruit just before serving to keep the slush icy and refreshing.

make some extra miso paste/mirin to use as a sauce to cover the roasted paneer for serving

Ingredients 5 sweet potatoes 1 cup tahini 1 cup smoked paprika 1 cup canola oil 1 red onion, cut into small dice, plus sliced red onion, for garnish 5 garlic cloves 2 tablespoons crème fraîche Salt Sliced almonds, toasted in canola oil and bahārāt spice mix, for garnish 1 teaspoon Aleppo pepper flakes, for garnish Pita or sliced vegetables, for serving Method 1. Make the hummus: Cover sweet potatoes with water in a large pot and boil until tender. Remove the skins from the sweet potatoes and discard, transfer to food processor and pulse with the tahini until smooth. 2. Make the paprika oil: Place the paprika and canola oil in small pot and bring to a simmer; remove from heat and let cool. Strain into a squeeze bottle and reserve. 3. Make the crème fraîche: Combine the diced red onion, garlic and crème fraîche in a bowl; season with salt and reserve. 4. To serve, plate the hummus and create a nest; place the crème fraiche mixture in the middle. Top with some almonds, sliced onion, a drizzle of paprika oil and the Aleppo pepper flakes. Serve with pita or sliced vegetables.

let the bagel dough after being shaped rest over night before baking boil for 2 minutes on each side in water mixed with 2tsp baking soda, 1 tsp salt, 2 tsp sugar cook for 20 min at 450; rotating the sheet at the half way point

can be easily flavored as needed

25g or 4.5 tbsp rolled oats 25g or 4 tbsp almonds 1 tbsp clear honey 150ml or 2/3 cup nut or soy milk 2-3 tbsp Greek plain yoghurt 1 frozen banana

https://www.instagram.com/p/B--VlQEgmjg/?igshid=1afkhovb74gi8

Recipe basically add to pot in this order 1-2 tbsp avocado oil 1 yellow Onion (small) 1-2 Jalapeños (adjust to spice preference) 1 lb Ground beef 1/2 can Chipotle peppers in adobo sauce 1 cup Pinto beans 1 tsp paprika 1 tsp garlic powder 1 tsp oregano 1/2 tsp cumin 1 tsp sugar Salt & pepper 1 small can crushed tomatoes (398 ml) 1/2 cup Water *Simmer 15-20 minutes medium heat before adding rice) 1 cup Rice 1 cup broth/water 1 boullion cube (optional) Tex Mex Shredded Cheese Green onions

1/4 cup steel cut oats 1/3 cup milk 1/4 cup greek yogurt 1 scoop chocolate whey 1 tbsp peanut butter 2 tsp chia seeds Add 1/2 - 2/3 cup of fruit in the morning before consuming. Mix all but fruit together well, leave in fridge for 1-2 days, best after two days.

OVERNIGHT OATS RECIPE: 1/2 Cup (40g) old fashioned oats 1/2 Tbsp (2g) Unsweetened cocoa powder Heaping 1/2 tbsp (9g) sugar substitute Heaping Tbsp (12g) chocolate whey protein powder 1/4 Cup low fat / non-fat Greek yogurt (55g) 1/2 Tbsp semi-sweetened mini chocolate chips 1/2 Cup vanilla unsweetened almond milk 4 Tbsps (24g) Peanut flour *For my peanut butter I used 4 Tbsp peanut flour and just made "peanut butter" out of that! Optional - More semi-sweetened mini chocolate chips to top the overnight oats with when you're ready to eat breakfast. OVERNIGHT OAT MACROS: 396 Calories 32g Protien 54g Carbs (11g fiber) 9g Fat

Try cooking in air fry to make it crispier next time?

INGREDIENTS: Caramelised Puff Pastry: * 1 sheet puff pastry, cut to the size of your baking tin (23cm square) * Icing sugar Blondie: * 220g unsalted butter * 2 large eggs, plus one egg yolk * 250g golden caster sugar * 200g plain flour * 1 tsp salt * 2 tsp vanilla bean paste * 1/2 tsp cinnamon For the custard: - 30 g plain flour
- 300ml milk (I used soya milk) - 260g golden caster sugar - 1 cinnamon stick - 160ml water - 2 strips lemon zest - 1 teaspoon vanilla bean paste - 6 large egg yolks METHOD: 1. Prepare the pastry. Preheat your oven to 200C fan. Place the cut puff pastry on a sheet of baking paper on a baking tray. Dust ONE side liberally with icing sugar, then cover with another sheet of baking paper and another baking tray to weigh it down. Bake for 15-20 minutes. Then, remove the top tray, and if still not golden, dust with more icing sugar and bake for another 5 minutes until golden and caramelised (watch carefully so sugar doesn’t burn). Turn down oven to 170c Fan. 2. Place the butter in a saucepan on a medium heat, stirring continuously for about 10 minutes, until browned and nutty. Immediately transfer to a large bowl. To the butter, add in caster sugar and vanilla bean paste and whisk to combine. 3. Once the mixture is cool, whisk in one egg at a time and the additional egg yolk until well combined. 4. In a separate bowl, whisk the flour, cinnamon and salt together, then fold this into the wet mixture until just combined. 5. Add the caramelised puff pastry to the bottom of a 23cm x 23cm tin lined with greaseproof paper, making sure the sugared side is facing up. Pour the blondie batter over this and smooth out, then bake for 15 minutes, until just starting to set. 6. Whilst the blondie is baking, make the custard. Combine about 60ml of the milk with the flour and whisk to form a smooth paste. Heat the remaining milk until hot but not boiling and then slowly pour this into the flour paste, whisking constantly. 7. Then make the sugar syrup - combine the sugar, water, cinnamon stick and lemon zest and set this on a low to medium heat and do not stir.Once the sugar dissolves, bring to a boil until it reaches 105C on a sugar thermometer. 8. Carefully remove the cinnamon stick and zest (the syrup will be very hot) then slowly pour the hot syrup into the milk mixture in a steady stream, whisking constantly. 9. Then, ladle the hot milk mixture into the bowl with the egg yolks, whisking the yolks constantly. Once all the milk has been added, strain this into a jug, and finally add in the vanilla bean paste. This is a thin custard so don't fret. 10. Once the blondie comes out the oven, turn the oven up to 245C (fan) - basically super hot! 11. Holding an upturned spoon over the blondie, carefully pour the custard over the spoon onto blondie layer. Bake this at the high temperature for 17-20 minutes, rotating the pan if needed to make sure the caramelization covers all areas of the custard. The custard should have a slight wobble in the middle but be mostly set. 12. Let this cool down in the tin at room temperature, then place this in the fridge for about 4 hours, or overnight, to cool down and harden completely. 13. Carefully slide a knife around the set custard to remove the blondies from the tin. Then mix cinnamon with some icing sugar and dust this over the blondies. 14. Cut into small squares and enjoy.

Char onions and ginger in oven on broil for ~10-15 minutes (rotate every 5 min) Fill pot with 5 cups of water and turn on heat to medium-high Add 1 tbsp of Cot Pho Bo to the pot Put 3-4 star anise, 4-5 cloves, and a cinnamon stick in a cheesecloth and place in pot Add in the onion and ginger along with 1tbsp of regular sugar (a medium chunk of rock sugar would be more authentic) and fish sauce Bring pot to a boil and when it boils, lower heat and let simmer for 20-30 min Serve with thinly sliced meat, clear rice noodles, cilantro, bean sprouts, and green onions (If you like spicy pho, add some chili crisp oil into the mix!)

add tabasco into the marinade (make this chicken spicy!) use wayyy more seasoning in flour mix

Medium or extra dry white port (1/3), (2/3) tonic water, add lemon slice, a little bit of mint

Instructions attached as screenshots

INGREDIENTS Yield:8 servings 2½sticks unsalted butter, at room temperature, more to grease pans 1½pounds rhubarb, rinsed and sliced into ½-inch cubes about 4 cups 2teaspoons cornstarch 1½cups granulated sugar ½cup light brown sugar 2cups cake flour 1¼teaspoons baking powder ½teaspoon fine sea salt Zest of 1 lemon, grated 1teaspoon vanilla extract 4large eggs ⅓cup sour cream 2teaspoons lemon juice PREPARATION Step 1 Heat oven to 325 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and sides of the pan. Wrap two layers of foil under the pan, and place it on a baking sheet. Step 2 In a medium bowl, mix rhubarb, cornstarch and ½ cup granulated sugar. Step 3 Mix the brown sugar and ½ stick butter in a pan over medium heat. Whisk until smooth and bubbling, about 2 minutes. Sift together the cake flour, baking powder and salt. Step 4 Whip 2 sticks butter in a mixer with a paddle attachment for 2 minutes. With your fingers, blend the remaining 1 cup sugar with lemon zest until the mixture is uniform in color. Cream together with the butter at medium-high speed until it is light and fluffy, about 4 minutes, stopping to scrape down the bowl halfway through. Add the vanilla and mix well. Add the eggs, one at a time, mixing well after each addition. Mix in the sour cream, then the lemon juice. (It’s O.K. if the mixture looks curdled.) With the mixer set to low speed, add the flour mixture, ¼ cup at a time, until well combined. Scrape down the mixer bowl in between the additions. Step 5 Pour the brown-sugar mixture into the cake pan, then spoon in the rhubarb and its juices. Spoon in the batter so it covers all of the rhubarb. Smooth out the top. Step 6 Bake for 1 hour and 15 minutes, or until the top of the cake is firm to touch and a toothpick stuck in the middle comes out without any large, moist crumbs. Step 7 Place the pan on a wire rack, and cool for 15 minutes. Run a knife around the cake, place a plate on top of the pan and turn it upside-down. Release the cake from the pan while still warm or else it will stick.

Liked Raguesea’s method of letting chicken bottom cook on stove top for 15 minutes first; took ~1hr for 5lb bird to cook (filled up cavity with onions, poultry mix herbs, and citrus