• slice the avocados in half, remove the pit and scoop into a mixing bowl.
• add the remaining ingredients and stir together. give it a taste test and add a pinch more salt or lime juice if needed.
• serve the guacamole with tortilla chips
• 2 mash avocados with fork until desired chunckness.

• Finely dice tomatoes and onion and place in a medium glass mixing bowl add chopped cilantro
• slice jalapenos in half to remove the seeds and the membrane than that holds them. finely dice peppers and add to tomatoes and onion.
• add vinegar garlic chili powder and 2 tsp of salt and sugar. toss well taste to determine if another tsp of salt and or sugar is needed.
• squeeze lime over salsa toss once more. cover and refrigerate or serve immediately with tortilla chips or with any tex mex dish.

• preheat oven to 400f line two baking sheets with parchment paper. set aside.
• in a large skillet cook ground beef until no longer pink drain. add taco seasoning diced tomatoes and green chiles and water. simmer for 5 min set asside.
• pastries unfold pastry sheets. cut each shet into 9 squares.
• arrange taco meat down diagonal center of the pastry squares. sprinkle with some of the shredded cheddar cheese. fold two opposite corners of each square over the f illing and press edges to seal. place on prepared baking sheet.
• bake 15-18 min until golden brown. serve warm or at room temp.

• Cut the ch icekn breasts in half lengthwise. Lightly beat with a meat mallet until even in thickness.
• In a bowl, whisk together the ingredients for the egg mixture. in a nother bowl, combine the ingredients for the parmesan mixture. dip the chicken into the eg g mixture then dredge chicken in the parmsean mxtirue. Allow any exc ess ingredients to fall off from each bowl.
• In a large skillet, heat enouigh oil to cover the bottom of a skillet. once hot, add the chicken and cook 4-5 min per side, or until crispy, golden and cooked through to 1 65f on a instant read thermometer. reduce the heat if chicken browns too quickly.
• Meanwhile in a seperate saucepan melt butter and garlic cook until fragrant add the chicekn broth , lemon juice and pepper. Allow the sauc e to cook for about 2 min . pour the sauce ov er t he cooked chicken turning to coat. garnish with lemon slices and finely chopped parsley if desired.

• FOr the topping combine the cheese, parsley crackers and bacon in a food processor. Pulse until the mixture reaches a fine breadcrumb consistency. Set aside.
• For the mac and cheese bring a large pot of salted water to a boil.
• melt the butter in a large skillet over medium heat. add the flour and stir to combine, then cook about 2 min. Whisk in the milk butternut squash, mustard, 1 tsp salt and 1/2 tsp pepper. reduce the heat to low and cook, stirring constantly until thickened, 2 to 4 min.
• meanwhile add the gnoochie to the boiling water. cook 2 to 3 min. trhen drian.
• stir the cheese into the milk mixture until melted. if the mixture is too thick and add a splash of milk. add the gnoochi and stir to coat sprinkle with the crumb topping and serve directly from the skillet.

• In a large pot or deep skillet with a lid add the chicken stock and boillon cube and bring up to a boil over medium high heat.
• When the stock comes to a boil add in the egg noodles and stir. let the stock come back up to a boil..
• add in the cream of hcicken soup and stir bring up to a boil and let boil for 2 min.
• remove from heat and stir in the tstick of butter.
• Cover with a lid and let sit until melted. stir again then top with parsley if desired. serve.

• In alarge mixing bowl stir together the panko and milk until combined. set mixture aside tgo soak for 5 to 10 min. while you prepare the other ingredients.
• Add the ground beef, ground pork, garlic, eggs, parmesan, fresh herbs and onion and worcestershire sauce to the same mixingf bowl. sprinkle the oregano, salt black pepper and crushed red pepper fklakes evenly on top. Use your hands to mix the ingredients until evenly combined, being careful not to over-mix the ingredients.
• TGo make the meatballs easier to form, i recommend covering and chilling the mixture in the refrigerator for 1 hr. But if your pressed for time you can skip this step.
• Prep oven and baking sheet heatg the oven to 425 f and line a large rimmed baking sheet with parchment paper.
• using a medium cookie scoop or a spoon scoop and roll the mixture into a 2 tbsp balls and place them on the prepared baking sheet.
• Bake for 10-12 min or until an instant-read thermometer measures the internal temp. of the meatballs to be 160F remove pan and transfer to a wire cooling rack.
• Serve meatballs immediately and enjoy.

• Heat avocado oil ina large non-stick skillet over medium-high heat. add ground chicken and cook until no longer pink while breaking up the meat with a wooden spoon, about 3-5 min remove to a plate.
• reduce heat to medium. add about a tbsp of sesame oil to the pan and when hot add the onions and frozen fveggies cook until tender about 4-5 min while stirring occasionally. stir in garlic and cook for 30 secs. or uintil fragrant.
• stir in coleslaw mix witha pinch of salt. cook until tender, about 5-8 min if the cabbage sticks to the pan add another tbsp of sesame oil or a few tbsp of water.
• create a well in the center of the skillet and add the whisked eggs quickly scramble until done.
• stir in chicken and soy sauce and cook until heated through 1-2 min. taste for salt and pepper stir in green onions serve with avocado and siracha.

• Place the fresh tomatoes onion garlic peppers cilantro lime juice 2 teaspoons cumin 2 teaspoons sugar and salt in a food processor. poulse until the contents are fine adn well bleded.
• Pourf in the crushed tomatoes and green chiules puree until mostly smooth. taste then add more cumin and sugar if desired. refrigerate until ready to serve

• Slice the avocas in half, remove the pit and scoop iontro a mixing bowl
• mash the avocado with a fork and make it as chunky or smooth as you'd like
• Add the remaining ingredients and stir together give it a taste test and addd a pinch more salt or lime juice if needed

• POreheat oven to 425 degrees
• in a large pan heat the chicken onion taco seasoning and cilantro together over medium-high heat until the onions are tender
• add the refried beans, mix thoroughly and then add the greek yogurt, and salsa. mix together and heat for a few more minutes. set asiede.
• in another non stick pan lightly spray with cooking sopray and place tortilla cook for about 30 seconds. lii ghtly spray top side of tortilla fl ip and cook for another 30 seconds. repeat thjis stgep until all are done cookign the trotillas.
• when the tortillias are finished evenly distribute and spread the chicekn and bean mixtgure on each tortilla.
• fold the trotillas in halfd and place on a cookie sheet. you will most likely need two cookie sheets to fit all of them on.
• bake for about 8 min or until the tacos are crispy and lightly browned.
• Let cool for a few min and top with lettuce tomatoes cabbage cilantro carrots whatever you fancy

• place a 3 quart pot over medium heat. add the butter and allow it to melt stirring occasionally to prevent burning
• once the butter is lightly browned add the orzo pasta. stir occasionally until the orzo is lightly browned and the butter has a foam-like texture
• nextd add the rice and water stir well bring to a boil. cover with a lid and reduce the heat to a simmer simmer for 15-18 min or until the pasta is tender and the rice is cooked through.

• slice the chicken breast into cutlets. season with salt, pepper, and paprika and rub on all sides of each piece.
• crack two eggs in a small bowl and crush 2 ucps of cornflakes in a medium bowl
• dredge each seasoned chicken tenderi n the egg wash then roll each one in the crushed cornflakes and coat evenly.
• place all the chicken tenders in your air fryer basket leavinga bit of space between each of them
• air fry at 350 degrees for 12 min or until golden brown and cooked through
• while the dtenders are cooking whisk t ogether the honey soy suace and minced garlic in a bowl
• Remove the crispy air fried c hicken tenders from your air fryer and tos them in the honey garlic galze. serve warm

• Preheat the oven to 425 edegrees with a rack in the center. greassse a 9×13 inch baking dish with the butter.
• heat 2 tbsps of the olive oil in a large skillet over medium heat. once the oil is glistening add the leeks and ocok stirring often until softened about 4 min add the garlic and cook stirring until fragrant about 1 min more. Transfrer a large bowl add the shredded brussels sprouts to the bowl and toss to combine
• Add the cream gruyere 1/4 cup of the parmesan salt pepper thyme and nutmeg to the same skillet bring to as immer stirring constantly until cheese melts and a thick sauce forms about 3 min. pour the sauce over brussells sprouts mixture and toss to coat.
• Transfer the brussels sprouts mixture to the prepared baking dish bake until the brussels sprouts are tender about 20 min.
• in a small bowl, combine the panko with the remaining 1/4 cup of parmesan and reamaining 3 tablespoons of olive oil.
• remove the brussels sprouts from the oven. evenly sprinkle with the panko mixture, then bake until the topping is golden brown 5 to 6 min more.
• serve family-style.

• Mix in Erythritol stevia, vanilla and lemon extract until well combined.
• Mix in Erythritol stevia, vanilla and lemon extract until well combined.
• Fold half of the whipped cream into cream cheese mixture until well incoporated. Fold in the other half of the whipped cream
• Fold half of the whipped cream into cream cheese mixture until well incoporated. Fold in the other half of the whipped cream
• Fold half of the whipped cream into cream cheese mixture until well incoporated. Fold in the other half of the whipped cream

• Mix in Erythritol stevia, vanilla and lemon extract until well combined.
• Mix in Erythritol stevia, vanilla and lemon extract until well combined.
• Fold half of the whipped cream into cream cheese mixture until well incoporated. Fold in the other half of the whipped cream
• Fold half of the whipped cream into cream cheese mixture until well incoporated. Fold in the other half of the whipped cream
• Fold half of the whipped cream into cream cheese mixture until well incoporated. Fold in the other half of the whipped cream

• Dice the onion and chop the cabbage into 1/2 inch pieces
• add the onion and cooking oil to a large skillet and saute over medium heat until the onions are soft.
• add the ground beef and steak seasoning to the skillet and continue to saute until the beef is fully cokked. if using a higher fat content beef, drain excess fat from the skillet.
• add the chopped cabbage and water to the skillet. continue to saute until the cabbage has softened to your desired level of tenderness.
• add the chopped cabbage and water to the skillet continue to saute until the cabbage has softened to your desired level of tenderness
• Add the cooked rice and butter to the skillet fold the rice andbutter into the beef and cabbage until the butter has melted, everything is evenly combined, and the rice is heated through.
• Finally season the skillet with soy sauce to taste. start with 1 tsp adn add more to your liking i added 1/2 tbsp or 1.5 tsp serve hot and enjoy

• preheat your oven to 350 degrees
• line a baking sheet with a sheet of aluminum foil, making sure to wrap it up over the edges of the pan
• spray the foil with a light dusting of cooking spray
• line the saltine crackers on the sheet, in one even single layer of saltine crackers
• in a saucepan on low-medium heat, melt the butter
• stir in the brown sugar
• while continuously stirring , bringing the sugar mixture to a low boil ands immer for about 3 min then remove it from the heat
• stir in the vanilla. make sure this mixture is well blended.
• pour the caramel mixture all over the crackers. you will need a spatula to spread it evenly over the crackers
• place the caramel covered crackers in the oven for 5-7 min
• remove from the oven and let the caramel rest for 1 min
• then sprinkle the chocolate chips over the caramel layer let them sit for about 1 min
• then using a spatula smooth the cocolate over caramel layer. go slow and use long strokes with your spatula. if you spread the chcolate too fast the caramel layer will mix in with the cocolate and make sure to spread the chcolate as close to the outer edges of the crackers as possible.

• Heat olive oil in a large pot over medium-high heat. add onion and saute 4 min add garlic and saute 30 seconds longer.
• add chicken broth green chilies cumin, paprika oregano coriander, cayenne pepper and season with salt and pepper to taste bring mixture just to a boil then reduce heat to medium-low and simmer 15 min.
• drain and rinse beans ina fine mesh strainer or colander then measure out 1 cup. set whole beans aside, transfer 1 cup beans to qa food processor along with 1/4 cup broth from soup, puree until nearly smooth
• add neufchatel cheese to soup along with corn, whole beans, and pureed beans and stir well simmer 5-10 min longer.
• stir in chicken, fresh lime juice and cilantro serve with monterrey jack cheese, more cilantro avocado slices and tortilla chips desired.

• preheat the oven to 350 degrees line muffin pan with paper liners spray with non-stick cooking spray prefer to use non-stick cooking spray so the muffins get nice and crisp on the edges
• in a mwedium bowl, break up the eggs with a whisk whisk in the honey and then the milk set aside
• ina large bowl whisk together the flour cornmeal sugar baking powder, and salt. add the milk mixture and the melted butter to the dry ingredients. whisk until just blended. do not overmixl; its ok if there are a few lumps. spoon the batter evfenly into the prepared muffin pan filling each cup about 3/4 full. bake for 17 to 02 min or until the tops are set and golden. cool the muffins for a few min inthe pan then serve warm.

• select browning/ saute to pre-heat the pressure cooker. add the butter and onion and saute until the onion is tender about 3 min
• Add the garlic and cook until the garlic is fragrant about 30 seconds.
• stir in the chicken stock broccoli carrots salt pepper and red pepper flakes.
• lock the lid in place make sure the vent is set to seal and select high pressure and 1 min cook time.
• when the cooking time ends, use the quick pressure relesae. when the valve drops remove the lid carefully
• in a small bowl whisk together the corn starch and cold water until smooth.
• set the pressure cook to saute/browning and slowly add the corn starch mixture to the pot. stir constantly until the soup comes to a boil and thickens.
• turn off the pressure cooker slowly stir in the cream or half-and-half
• add the cheese a handful at a time and stir until it melts.
• adjust salt and pepper to taste and serve hot

• Whiskyeast and warm water together. Allow to sit for 1 min. Meanwhile melt 1 tsp of butter. whisk in salt, brown sugar, and melted butter. slowly add 3 cups of flour,1 cup at a time. Mix with a wooden spoon or dough hook attached to stand mixer until dough is thick. add 3/4 cup more flour until the dough is no longer sticky. if it is stills ticky, add 1/4 – 1/2 cup more as needed. poke the dough with your finger – if it bounces back it is ready to knead.
• turn the dough out onto a floured surface. knead the dough for 3 min and shape into a ball. place ina large greased bowl, cover lightly with plastic wrap and allow to rise ina warm environment for 1 hr or until nearly double in size.
• once risen puunch dough down to relesae any air bubbles turn out onto a lightly floured surface and witha s harp knife or pizza cutter cut dough into 1/3 cup sections you should have abotu 1 shape into balls.
• preheat oven to 400 line 2 baking sheets with parchemnt paper or silicone baking mats or line a 9×13 baking pan set aside.
• bring baking soda and 9o cups of water to a boil ina large pot drop1-2 pretzel rolls into the boiling water for 20-30 seconds. any more than that and your pretzels will have a metalic taste using a slotted spatula lift the pretzel roll out of the water and allow as much of the ecess water to drip off place pretzel rolls onto prepared baking sheet or close together in the baking pan using a sharp knife score a couple slits into the top of each.
• melt the remaining butter lightly brush each roll with melted butter and sprinkle with coarse sea salt.
• bake for 22-26 min or until a drop golden brown ona llsides.
• remove from the oven and serve warm pretzel rolls may be stored in an alright container or zipped top bag for up to 3 days

• Cut bacon into chunks and fry in a cast iron pan.

  Fry bacon pieces on medum-high heat until brown

  remove baon from the pan and set it aside on a paper towel-lined plate.

  saute onion and garlic until tender in the bacon fat.

  add cabbage and seasonings to the pan.

  saute stirring frequently until cabbage is tender

  add cooked bacon back into the pan and stir.

• HEat olive oil in a medium

  saucepan over medium high heat.

  add onions celery and carrots

  saute for 4 min or until they

  start to get tender.

  add in garlic and cook for an additional

  minute.

  Remove the vegetables from the pan and set aside ona plate
• To the same saucepan add in the butter.

  Once melted whisk in flour and whisk continuously for 1 min
• Slowly whisk in the chicken broth

  and milk. add in the dried sage and thyme.

  Cookfor 1-2 min or until it is thikckend.

  stir inthe cooked chicken peas and reserved vegetables. Season with salt and pepper to taste
• PReheat oven to 375 degrees. Roll out crescent dough. Cut half of hte dough into 48 strips to do the lattice top. Cut the other half of the dough into 12 squares
• Grease a muffin tin with nonstick cooking spray. PLace crescent roll squares into each cavity of the muffin tin
• Divide the chcken pot filling between the muffins.

  Top each pot pie with 4 slices of crescent dough going opposite ways to create a latice top.

  Bake for 15-18 min or until golden brown and set allow themt o cool for 10 min before removing them fromthe muffint in

• Core and dice tomatoes drain any excess juice and transfer tomatoes to a medium bowl.
• Stack basil leaves and roll them into a tube. using a sharp knife thinly slice the basil into ribbons and transfer to the bowl with tomatoes.
• FInely mince 5 garlic cloves mix 1 tsp of minced garlic into 3 tbsp olive oil and set aside. add remaining mnceed garlic ot the mixing bowl with tomatoes.
• Season tomatoes with 2 tbsp olive oil 1 tbsp balsamic 1/2 tsp salt and 1/4 tsp black pepper stir gently to combine and set aside to marinate for 15-30 in. Serve with bruschetta toasts and a drizzle of extra virgin olive oil or glaze
• Preheat oven to 400 with a rack in the center of the oven place toasts on a parchment-lined baking sheet. cut toasts into 1/2 thick slives, slicing diagnolly
• Arrange tasts on the prepared baking seet and brush the garlic infused olive oil on both sides of the toasts. Sprinkle tops with parmsean cheese and bake at 400 for 5 mint hen broil on highheat for 1 to 2 min or until the edges are gold brown

• Heat oil over medium high heat in a large skillet. Season the chicken breast on both sides with garlic powder, salt, and pepper.
• Place the chicken flat in the skillet once hot, and cook on each side for about 2 min. until lightly browned. THenreduce the heat to low and cover until the chicken is cooked through, about 4-6 min depending thickness.
• Remove from heat and chop into small bite sized pieces.
• Press the garlic through a garlic press
• in the same skillet over low heat, add the minerva sea salt butter and garlic and stir occasionally cooking for about 3-5 min as you stir scape the bottom of the pan to release any bits cooked on form the chicken.
• Once the butter starts to bbble, add the crumbled bacon in and continue to cookf or another 2-3 min then remove fromthe heat.
• Prepare the asparagus by removing the woody stems,then cutting the remaining asparagus into 1 inch pieces.
• Cook penneasta per package directions. during the last 2-3 min of cooking,add the asparagus pieces to the boiling water. Then dran once done.
• Add the pasta, asparagus salt and parmesan cheese to the garlic butter sauce and toss to coat. Then stir in the chicken. serve warm, topping with extra parmesan if desired.

• Heat 1/2 of the olive oil in a large, high-walled skillet and add the finely diced onions and garlic. soften for 5 min set aside and let cool
• In a large bowl, combine the breadcrumbs parmesan cheese whisked egg, milk cooled onions/garlic, salt oregano, allspice, nutmeg, and pepper. Gently incorporate the meat until evenly combined, but without overworking it
• Toll into 1 1/2 inch meatballs and place on a plate transfer to hte fridge and let them chill for 15 min or up to overnight. cover it chilling overnight.
• While the meatballs chill, combine the beef broth chicken bouillon worcestershire sauce dijon and parsley in a large measuring cup with a spout set aside.
• Heat remaining olvie oil in a large skillet over medium-high heat
• Brown the meatballs in batches leave plenty of room around each so that you can easily rotate them with a spoon to brown all sides brown for about 1 min per side. remove and set aside add additional oil and or decrease heat slightly needed throughout cooking.
• Melt the butter in the same skillet and use a silicone spatula to clean the bottom of the skillet. Stir in the flour and cook for 2 min stirring continuously until it begins to brown.

• Place tomatoes, cucumbers and onions in a large bowl, set aside
• In a mixing cup or small bowl, add olive , balsamic vinegar, lemon juice, sugar, italian seasoning, garlic salt and pepper. Using a whisk blend until well mixed. Pour dressing over tomatoes cucumbers and onions. Toss Salad

• place rice in a fine mesh strainer and rinse under cold wate runtil water urns clear. in a large pot over medium heat, add rinsed rice and water and place konbu on top bring to a boil, then educe heat and simmer covered until rice is tender 15 min turn off heat and leave lid on to let rice steam for 10 miore min.
• meanwhile in a small pot over medium heat, combine vinegar sugar and salt and stir until sugar and salt are dissolved. remove from heat.
• discard konbu and fluff rice gently with a fork then transfer rice to a glass 9×13 dish drizzle vinegar mixture over rice by slowly pouring it over a sushi paddle or flat wooden spoon while moving the spoon back and forth over the rice mix vinegar into rice by using the sushi padding or flat wooden spoon to cut and fold the rice oer itself trying not to smash or break and of the grains fan rice ocasionally to help cool it down rice should be lukewar.
• cover with a damp paper towel until ready to serve

• heat oil ina large skillet over medium-heat add red pepper flake and stir ito coat the pepper int he oil . Add green beans and cook, stirring often until the beans are blistering and browning in aras 5 to 7 min ad garlic and salt and cook stirring constantly until the garlic is frgrant and browning, about 30 sec. add water and immediately cover. Cook covered until the beans are bright green and crisp tender 1 to 2 min.

• Slic the spam into about 8-10 slices depending on how thick u like it and put it in ziplock bag. mix oyster sauce soy sauce and sugar until the sugar is disolved and add to the bag with space marinate for about 15 min.
• drain off marinade nd fry spam on each side over medium heat until slightly crispy or until desired doneness some people like to glaze the spam with marinade sauce after frying either way tastes great.
• place a strip of nori on a cutting board or clean surface. place your musbi mold in the middle of the nori add sushi rice to the mold pressing down firm and evenly sot here is about 1-1 1/2 inches of rice dip the mold and your fingers in water as you go to prevent sticking.
• Next remove hte mold from the rice now you will have a nice little block of rice right on the nori. add some of the cooked spam to the top wrap up one side of hte nori and stick it to the top of the spam, then wrap up the other side. just like you are wraping a nice little package. use a little water on your finger to seal if needed. serve warm.
• some like it dipped in soy sauce some like it with ketchup and some like it as is.

• Mix marinade set aside 3/4 cup for basting.
• pour the rest over the chicken in a glass or ceramic container coat chicken then marinade 24-48hrs
• place a sstrip of no
• brushs bbq grills with oil then preheat medium high, or heat oil in a skillet over medium high heat.
• drain excess marinade from chicken place on bbq skillet
• cook the first side for 2-3 minutes until golden then flip and cook for 2 min
• baste dab generously with reserved marinade then flip and cook for 2 min
• repeat this every min or so for a total cook time of 10 min, or until internal tempin the thickest part registers.
• transfer chicken to place loosely cover with foil and rest for the min before serving garnished with green onion if desired.

• Brush or spray both side sof each tortilla with oil. sprinkle one side with salt or both
• cut each tortilla into 6 wedges.
• place in a single layer inthe air fryer basket
• air fry at 350 f for 5-7 min checking on them once or twice to make sure they arnt overlapping, shakingb asket if needed.

• IIt doesnt matter in what order you add the ingredients to your blender, but be sure to cut your cilantro and all your avocado to help it blend better.the result is a creamy spicy smooth mixture that will go well with just about anything

• Directions: Blend whole limes in blender. Strain and return juice to blender. Add remaining ingredients and blend. Serve chilled with lime zest or mint

• Preheat the air fryer to 400 degrees f drain any liquid from the canned chicken and add the chicken to a bowl. Shred finely using forks.
• add the cheese, egg, and hot sauce to the bowl and stir until thoroughly combined.
• form 6-7 chicken patties from the mixture. spray the nuggets and the air fryer basket with cooking spray. cookf or 1-20 min and allow to cool before serving.

• ina small saucepan combine all the ingredients except cornstarch and chicken bring to a boil over high heat. reduce heat to low and stir until sugar i dissolved about 3 minutes removed from heat and let cool discard cinnamon stick and mix in 1/2 cup water.
• Place chicken ina heavy-duty sealable plastic bag and soy sauce mixture seal bag and turn to coat chicken refrigerate for at least an hour ideally overnight
• Remove chicken and set aside Pour mixture into a small saucepan. Bring to a boil over high heat and then reduce heat to low. Mix cornstarch with 2 tbsp water and add to pan. Stir until mixure begins to thicken and gradually stir in sauce
• Preheat a broiler or grill lightly brush chicken pieces on all sides with sauce and broil or grill about 3 min per side. While chicken is cooking place sauce over high heat and bring to a boil then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency to seve, slice chicken into strips arrange on plates and drizzle with sauce.

• Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water with your hand, pour off and repeat 2-3 times or until the waer is clear. Rinse a few more times. After the rince is rinced let rice drian in a colander or strainer for 1 hour
• after the rice has drained put the rice in the rice cooker with 3 cups of water, cover, and start.

  If you dont have a rice cooker place rice and wter ina heavy saucepan over medium heat bring just to a boil reduce heat to low and simmer, covered for 15 min turn off heat and let rice rest covered for 15 additional minutes.
• While rice is cooking prepare the vinegar mixture ina small saucepan over medium heat combine rice vinegar sugar and salt. Heat mixture just until the sugar dissolves remove from heat and let set to room temp
• When the rice is done cooking gently spread out the rice over a cookie sheet evenly distribute the cooled vinegar mixture over the rice gently turn rice over from time to time with rice paddle or wooden spatula so that the rice cools evenly.
• To speed things up fan the rice each time you turn it over when the rice has cooled to room temperature it is ready to use for sushi rolls.

• Slice onions and cabage thinly
• Cut the celery ona bias thinly as well
• Put the oil in the pan , set to high and when the oil is hot
• Let cook for a couple of minutes until it is caramelized
• stir and let more of it caramelize.
• add the noodles and toss together.
• add the soy sauce and oyster sauce and toss together.
• Enjoy with

• Season the sushi rice with the rice vinegar, fanning and stirring until room temp.
• On a rolling mat, place one sheet of nori withthe rough side facing upwards.
• Wet your hands and grab a handful of rice and place it on the nori. Spread the rice eenly htroughout the nori without mashing the rice down. Season rice with a pinch of sesame seeds, if using them flip it over so the nori is facing upwards.
• Arrange, in a horizontal row 1 inch fromt he bottom the crab followed by a row of avocado and a row of cucumber.
• Grabbing both nori and the mat, roll the mat over the filing so the extra space at the bottom touches the other side, squeezing down to make a nice tight roll. Squeeze down along the way to keep the roll from holding its shape
• Transfer the roll onto a cutting board. Rub a knife on a damp paper towel before slicing the roll into six equal portions.

• Preheat your oven to 375 degrees
• Add ythe chicken thighs, olive oil, garlic salt pepper oregano crushed red pepper, thyme, lemon juice and zest ina large bowl together and combine well.
• Toss the lemonw edges in the leftover marinade and add to the skillet in between the chicken pieces.
• Roast for 35-40 min or until browned and crispy

• Preheat oven to 400 degrees cut your french bread loaf lengthwise and place on top of a baking sheet.
• In a small bowl combine softened butter, garlic powder, minced garlic and italian seasoning. Spread evenly on each side of the garlic bread. top with colby jack and mozaarella cheese.
• bake in the oven for 12-15 min until butte is melted an bubbly. you can also broil the top for 1-2 min at the end to give it amore crisp top.
• Garnish with fresh chopped parsley if desired.

• combine all the ingredients in a bowl and toss well.
• refrigerate at least 20 min before serving.

• preheat the broiler to high heat.
• melt the butter in a large ovenproof skillet over medium heat. add the oninons and cook until softened, about 3 min. Add the ham and thyme and continue to cook until the ham is lightly browned.
• Add the chicken broth and 3/4 cup water and bring to a simmer. add the grnocchi, stir well, cover and ocok until the gnocchi is slightly tender, about 5 min remove from the heat. uncover and stir in the peas, cream, 1/4 tsp salt and 1/4 tsp pepper. Springle the cheese over the top and broil until golden and bubbly about 3 min serve.

• Put the bowl of a standing mixer or a large mixing bowl into the refrigerator to chill for at least 15-30 min
• Add whipping cream, powdered sugar and vanilla extract to the chilled bowl of a standing mixer.
• Use the wire whisk attachment to a standing mixer, or a hand-held mixer, and beat the ingredients together, starting on a low speed and increasing to high slowly as it begins to firm up.
• Beat for 60-90 seconds until stiff peaks form. stop halfway through to scrape down the sides of the bowl

• Whisk together all the ingredients in a medium bowl until the sugar is dissolved.
• Chill for 1 hour, then stir once before seving.

• Preheat your waffle iron spray with non stick cooking spray and set aside.
• in a large bowl whisk together the flour, baking powder, sugar, salt and cinnamon
• in a medium bowl beat the egg whites with a hand mixer until stiff peaks form. set aside.
• in a seperate medium bowl mix toether the egg yolks, vegetable oil, milk and vanilla extract
• add the egg yolk mixture to the dry ingredients and mix well.
• fold in the egg whites.
• pour the batter onto your hot waffle iron and cook according to manufactuerer's directions.
• Serve immediately with butter, syrup, powdered sugar, or any other favorite toppings.

• Preheat the oven to 400 degrees F. Coat a sheet pan with cooking spray.
• Open the lay the dough flat. Slice the dough into 12 equal sized strips. Tie each strip into a knogt shape tucking the ends underneath each roll.
• In a small bowl, mix together hte butter ,garlic powder, oregano, prasley and parmesan cheese. Reserve 1 1/2 tbspn of the butter mixture for later use.
• Brush the remaining butter mixture over the rolls.

Red Sauce

• Begin by browning the sausage or ground beef in large skillet. When fully cooked, add the jar of spaghetti sauce and heat on medium heat. Keep Warm

Spaghetti

• Boil the spaghetti noodles according to the packagedirections. Drain and Set aside.

Alfredo Sauce

• In a medium sauce pan, melt the butter then sprinkle withflour. Cook for 1-2 min before slowly adding the heavy cream when the sauce hasthickened, reduce the heat and stir in 1 cup of parmesan cheese. When the cheesehas melted, season the sauce with salt and pepper,

Spaghetti Assembly

• In a medium sauce pan, melt the butter then sprinkle withflour. Cook for 1-2 min before slowly adding the heavy cream when the sauce hasthickened, reduce the heat and stir in 1 cup of parmesan cheese. When the cheesehas melted, season the sauce with salt and pepper,

Bake the spaghetti

• BAke the spaghetti alfredo at 350 degrees for 20 min serve with a green salad and breadsticks

• in a small remekin bowl ix together seasoning ingredients and set aside.
• Grab a large skillet non stick if you have one, and heatover med-high heat. Add in butter and oil. Once butter melts add in greenbeans. Sprinkle with a pinch or two of the seasoning mix and sauté for 5 min orso moving beans around occasionally, and allow then to brown or char in suits
• Toss in the garlic and saute's for 30 seconds or so, moving it around almost constantly not allowing it to burn,
• Add in the water, saute for another 30 sec or so. Cover remove from heat and allow it to sit for a 2-3 min
• Season with a dditional sesaoning mix, spritz with fresh lemon, toss and serve.

• Peel and quarter potatoes, place in a pot of col salted water.
• add cloves of garlic is using & bring it to a boil, cook uncovered 15 mn or until fork-tender. Drain well
• heat milk on the stove top or in the microwave until warm.
• add butter to the potatoes and begin mashing. Pour in heated milk alittle at a time while using a potato masher to reach desired consitancy.
• season with salt and pepper serve hot.

• set the instant pot to the saute function, and add the olive oil to it.
• once heated, place the onions and mushrooms into the instant pot, and saute until tender.
• Add in garlic and dry white wine, cook down for another min or two.
• Stir in the chicken stock, italian seasoning and salt and pepper to taste.
• Season the pork chops on both sides with your choice of seasonings, and place htem into the instant pot on toop of the vegetable.
• top the pork chops with fresh thyme sprigs,.
• close the lid, and make sure the release valve is set to the sealing position, Set hte instant pot to manual for 8 min. Allow the instant ot to sit ad reease naturally for 10 min,. once the time is complete, and thenn move the release valve to the venting position tor elease any remaning pressure.
• add butter to the potatoes and begin mashing. Pour in heated milk a little at a time while using a potato masher to reach desired consistency.
• Season with salt and pepper serve hot.

• preheat oven to 350 degrees
• in a large oven safe skittel melt the butter over medium heat.
• stir in garlic and cook for about 1 min or until fragrant
• stir in parsley
• add the bread cubes and toss to coat place the skillet directly into the oven

• Preheat the oven to 450 degrees
• In a medium bowl , disolve yeast and sugar in water let stand until creamy about 10 min.
• Stir in flour , salt and oil let rest for 5 min lightly oil pizza pan to avoid sticking.
• Using oiled hands, press dough onto pizza pan and top with favorite toppings
• Spread with desired toppings and bake for 20 min or until golden brown.

Pizza Crust

• start by disolving years and brown sugar in warm water for 10 min then stir in salt and olive oil. Pour this mixture onto 4 cups of flour that have bene measured out into a bowl
• Dump the dough onto a well-floured surface
• kneed until the dough is no longer sticky. you may need more flour so just keep kneeding and adding the flour slowly until its no longer sticky.
• place the dough onto a well oiled bowl coer with a dish cloth
• after the hour is up the dough should be significally large punch it down and then dump it onto a lightly floured surface. Cut the dough into two place one half of dough aside for later. Roll the dough out with a floured rolling pin
• your dough should be 1/4 in 1/2 in thick

Pizza Sauce

• Mix together refried beans, taco sauce and pizza sauce

PIzza construction

• Top dough with pizza sauce
• Top the sauce with mozzerella cheese then ground beef and then mixed and then colby jack make sure you have enough of each ingrediant for the otehr pizza!
• Bake this on top of the stones about 10-15 min or until the cheese is melted.
• Cut with a pizza cutter and top with desired toppings we always top with shredded lettuce sour cream and taco sauce

• Thinly slice the potatoes using a sharp knife or mandolin slicer
• Soak the potatoes place the potato slices in cold water to remove excess starch. Soak the potatoes for around 20 min.
• drain the water from the potato slices with a colander. using paper towels, pat the potatoes dry of any excess moisture season them generously with sea salt and a tiny bit of oil

• Assemble the salad place the cabbage carrot and onions in alarge bowl add the dressing ingredients and gently mix so that all of theshredded cabbage is coated with dressing.

• Start by caramelizing the onions heat 1 tbsp of olive oil over medium heat and add a diced onion, letting the onion soften and turn a golden brown
• add the brown sugar and balsamic vinegar to the pan and stirto coat the onions letting them caramelize even further remove pan from heat.
• Combine the ground chicken egg breadcrumbs parsley , garlicsalt and pepper in a large bowl, add the caramelized onions and mix completely.
• from the chicken miotxure into 12 equal size mini-paties grill the paties over medium high heat for 3 to 5 min per side, or bake on a lightly grounded baking sheet in a 400 degree oven for 10 min flipping over half way
• top each chicken patty with 1/4 slice of cheese followed by two small peices of cooked bacon
• spread mayo on bottom side place sliced california avocado then chicken patty top with buns seperate sliders

• salt the instant pot to the saute function and add the olive oil to it
• once heated, place the onions and mushrooms into the instant pot and saute until tender.
• add in the minced garlic and dry white wine and cook down for another min. or two.
• stir in the chicken stock, italian seasoning and salt and pepper to taste
• season the pork chops on both sides with your choice of seasonings , and place them into the instant pot on top of the veggies.
• top the pork chops with fresh thyme sprigs
• close the lid and make sure the release valve is set to the seasling postition. set hte instant pot to manual for 8 min allow the instant pot to sit and release naturally for 10 min once the tim is complete, and then move the release valve to the venting position to release any remaining pressure.
• take the lid off of the instant pot, and stir in the heavey whipping cream.
• on the stove top melt the btuter and stir in the flour once the flour mixture begins to darken in color whisk tin the 1/2 cup of heavy whipping cream to complete the roux.
• remove the pork chops from the instant pot and set it to the saute function again
• mix the roux into the liquid mixture in the instant pot and stir until thickened.

• HEAT A LARGE VCAST IRON SKILLET OR SIMILAR STURDY BOTTMED SKILLET OVER MEDIUM HIGH FOR 4 MIN. ADD HTE OIL. AS SOON AS THE OIL IS HOT AND SHINING SWIRL TO COST THE PAN TEHN ADD THE HALVED BRUSEELS SPROUTS SHAKE THE SKILLET A LITTLE AND PROD THEM SO THAT AS MANY AS POSSIBLE ARE CUT SIDE DOWN. LET SIT COMPLETELY UNDISTURBED FOR 5 TO 8 MIM, UNTIL THEY DEVELOP A DARK,. TASTY, CARAMELIZED SEAR.
• ADD THE SALT AND PEPPER. WITH A WOODEN SPOON OR SPATULA, STIR HTE BRUSSELS SPROUTS. CONTINUE COOKING , STIRRING EVERY FEW MIN. UNTIL THE BRUSSELS SPROUTS ARE BROWNED ALL OVER AND JUST TURNING TENDER THE INSIDE, ABOUT 6 TO 8 ADDITONAL MIN.
• REMOVE THE PAN FROM THE HEAT STIR IN THE VINGEAR THEN THE PINE NUTS ALMONDS LET RESIDUAL HEAT OF THE SKILLET TOAST THE NUTS, STIRRING THEM VERY OFTEN SO THAT THEY TOAST EVENLY ON TALL SIDES. AND DO NOT BURN TOASTING, RETURN THE SKILLET TO LOW HEAT. AS SOON AS THE NUTS ARE TOASTED TRANSFER THE SPROUTS TO A SERVING PLATE AND SPRINKLE WITH FRESH HERBS. ENJOY HOT.

• PEEL AND QUARTER POATATOES PLACE IN A POT OF COLD SALTED WATER
• ADD CLOVES OF GARLIC IF USING AND BRING TO A BOIL COOK UNCOVERED 15 MIN OR UNTIL FORK-TENDER
• HEAT MILK ON THE STOVE TOP UNTIL WARM
• ADD BUTTER TO THE POTATOES AND BEGIN MASHING POUR IN HEATED MILK A LITTLE AT A TIM WHILE USING A POTATO MASHER TO REACH DESIRED CONSISTENCY.
• SEASON WITH SALT AND PEPPER SERVE HOT.

• Preheat oven to 375 degrees
• Open  your croissantroll package and unroll the dogs press on the perforations to seal them together
• Cut the dough into 1/4 inch strips
• Wrap the pieces of dough around each hot dog creatingbandages by stretching the dough slightly and letting it overlap and crisscross.You don’t completely cover the hot dog. Leave the gaps so it looks like a mummypeeking out form its bandages.
• Place each wrapped hot dog on a baking sheet and then bakefor 10-12 min or until the dough is golden brown and hot dogs are warmedthrough.

  .
• Remove from the over and place a small dog of katchup or mustard where the eyes are supposed to be.

• Mix meat and seasoning mix shape half of the mixture into 24 1 inch balls place in the 15x10x1 inch baking pan and bake at 350 degrees for 15 to 20 min until cooked thorough
• brown the remaining seasoned ground beef and add salsa
• fill each taco shell with a thin layer of ground beef, sour cream, lettuce and tomatoes
• position 2 meatballs inside the taco shell and add a doll top of sour cream to each, garnish with olives to make eyeballs spread the cehese out along to the top of stringy hair

• Peheat oven to 350 degrees
• line cookie sheet with foil and spray within non-stick cooking spray line crackers end to end on sheet breaking crackers to fit the end if necessary
• pour over crackers spread evenly working quickly
• put sheet into oven – bake for 5 min
• remove pour chocolate chips over top place a s heet of foil over and let melt for 3 min
• put sheet into oven – bake for 5 min
• remove – pour chocolate chips over top – place a sheet of foil over and let melt for 3 min
• spread melted chocolate over the top evenly add nuts to the top – replace foil and refrigerate until set
• break up into pieces
• Enjoy