Instructions

Add milk, sugars, and butter to a sauce pan on medium heat. Once sugars and butter have melted add in cocoa. Whisk until cocoa has incorporated, then add peanut butter and powdered peanut butter. Whisk until combined and slightly thickened. Add in vanilla, stir, and add in oats. Incorporate oats, turn off heat, and stir a few times. Scoop out onto parchment paper and place in fridge until cooled.

Instructions

1. Add onion powder, garlic powder, paprika, season salt, pepper, chili powder to chicken along with yogurt or buttermilk. Mix well and marinate for at least 30 minutes
2. Beat one egg. Crush corn flakes and add flour along with the same seasonings you used for your chicken.
3. Dip chicken into egg and then into breading.
4. If using the air-fryer spray both sides with oil and air-fry for 40 minutes on 395 degrees fahrenheit.
5. On low heat mix honey, sugar or sweetener, sriracha, and buffalo sauce until melted.
6. Pour sauce over chicken or use as a dipping sauce.

Instructions

1. Peel and chop radish into cubes, add to bowl with salt and set aside for 10 minutes.
2. In a blender add onion, garlic, ginger with a little water or water from radish. Blend until smooth.
3. To a pot with water add rice flour and heat until thickened while stirring.
4. Add in fish sauce, sugar, and gochugaru. Mix on medium heat until it forms a thick paste.
5. Drain radish and add chopped green onions along with the red pepper paste.
6. Mix well and store in an airtight container.

Instructions

1. Cut bell peppers in half and clean out.
2. Spray a baking sheet with olive oil and place bell peppers skin up and broil until golden brown.
3. Saute diced onion in olive oil until translucent.
4. Add in ground turkey, chop, and cook half way.
5. Add garlic and continue to cook.
6. Add oregano, basil, season salt, and optional fennel seeds, grated parmigiano reggiano, and tomato sauce.
7. Cook for a few minutes.
8. Stuff peppers, top with grated parmigiano reggiano, place back in broiler to melt cheese.

Instructions

1. Place all ingredients into a small bowl.
2. Mix to combine and let set for 5-10 minutes for flavors to meld.
3. Serve with your favorite seafood or store in an airtight container.

Instructions

1. Mix together salmon, onion, bell pepper, breadcrumbs, egg, mayo, and flour.
2. Add salt and pepper, stir together until combined.
3. Form into patties and coat each side in flour - just a light dusting will do.
4. Heat a pan with a small amount of oil.
5. Fry salmon patties on each side for 5 minutes until golden brown on each side.

Instructions

1. Chop your onion into quarters and half you lemon.
2. Place onion on lemon inside of bird. Ensure to remove any giblets that may be inside the bird. You can also add apple, thyme, rosemary, or other herbs inside.
3. In a bowl combine softened butter, onion powder, garlic powder, thyme, rosemary, and salt.
4. Place butter mixture under the skin of the breast, use your hands on top of the skin to spread out butter.
5. Tuck the wings and smear any remaining butter over the skin and drizzle with olive oil.
6. Cook in a 400 degree for 1 hour 30 minutes, or until 165 degrees internally.

Instructions

1. Peel and cut your potatoes.
2. Secret 1: Steam the potatoes until fork tender.
3. Add potatoes to a large bowl and add in butter.
4. Secret 2: Use a potato masher, it's a little more work, but will give you fluffy mashed potatoes.
5. Add in salt to taste and warm milk.
6. Use a rubber spatula and fold in milk.

Instructions

1. Blend cottage cheese in a food processor or blender.
2. Add Greek yogurt to cottage cheese.
3. Add in white flour, yeast, baking powder, and salt.
4. Weight out into equal parts and shape into bagel shape.
5. Apply egg wash and any seasonings you want.
6. Bake at 350 degrees for 30 minutes.

Instructions

1. Brown the ribs in oil and set aside.
2. Saute onions and garlic.
3. Place ribs back in pan and add water, soy sauce, bay leaves, and peppercorns.
4. Bring to a boil and reduce to low, cover and let simmer for 40 minutes. Ensure the liquid doesn't evaporate, add water if needed.
5. When meat is tender add vinegar and sugar.
6. Simmer for another 15 minutes.

Instructions

1. Boil giblets in water for 15 minutes making sure to skim off the impurities.
2. If you're using a roast chicken's drippings separate the fat from the stock. Alternatively you can use chicken bouillon or use both for more flavor.
3. Remove giblets and add in the separated stock or chicken bouillon.
4. Mix flour and water together.
5. Stir as you add in flour slurry.
6. Cook for about 8 minutes until gravy is thickened.

Instructions

1. Mix together warm milk, instant yeast, and sugar/honey. Set aside. 
2. In a large mixer bowl add flour and salt.
3. After 5 minutes your yeast should have produced some foam on top.
4. Use a mixer with a dough hook slowly add milk yeast mixture to flour and the water.
5. Add in melted butter.
6. Continue mixing for 3-5 minutes until dough has climbed up the dough hook.
7. Remove dough off hook, cover bowl with towel and set aside to proof for 15 minutes.
8. As your dough proofs preheat an oven to 180 degrees and then turn it off when it reaches that temperature.
9. Divide dough into equal sizes, form in to ball shape and set in pan touching.
10. Place pan in oven to rise for 20 minutes.
11. Brush with eggwash while you preheat oven to 375 degrees.
12. Bake rolls for 20 minutes or until golden brown.
13. Take out of oven and cover with aluminum foil and let sit for 15 minutes to soften even more and cool.

Instructions

1. Bring water to boil and add in the soup stock sachet. Turn down heat and simmer for 2-3 minutes and discard sachet.
2. Add in gochugaru, gochujang, sugar, fish sauce, sugar or sweetener. Stir to combine.
3. To your broth add in onions, tofu, kimchi, fish cake, a little bit of green onions and tuna. Let cook for about 5 minutes.
4. Add in shrimp and cook until shrimp have cooked through.
5. Combine corn starch and water to make a slurry, while slowly stirring the stew add the slurry and cook until slightly thickened.
6. Garnish with green onions.

Instructions

1. Mix flour and baking powder together in a large bowl.
2. Add the sugar, milk, egg, vanilla, and melted butter.
3. Whisk slowly until smooth.
4. Pour into puto molds or any round circular molds until almost to the top leaving a little space.
5. Steam for 25 minutes.
6. If you want a sweet savory treat then add shredded cheese just before done.

Instructions

1. Add ketchup and chelada mix together.
2. Add shrimp, onion, cucumber, cilantro, and avocado.
3. Add in a splash of lime juice, fresh is best.
4. Stir to combine and let set for 15 minutes to meld the flavors.
5. Refrigerate if you like it cold and serve with crackers or tostadas.

Instructions

1. Heat 4 cups of water until warm.
2. Add in the chick bouillon.
3. Add in a pinch of salt and white pepper.
4. Mix cornstarch with the cool water.
5. Add corn starch slurry to broth.
6. Turn up heat until slightly simmering and stirring until broth thickens.
7. Beat eggs in bowl until mixed well.
8. Turn down heat and begin stirring broth as you slowly add in eggs.
9. Let set for 2-3 minutes.

Instructions

1. Mix all ingredients together in a bowl.
2. Heat in microwave for 1 minute or on stove top just till simmering for 2 minutes.
3. Add optional flavorings such as maple flavoring, liquid smoke, or honey.

Instructions

1. Mix together mayo, Greek yogurt, vinegar, sweetener, graphic powder, and pepper.
2. Shred your cabbage into desired size.
3. Add together cabbage, carrot, and onion.
4. Pour over dressing and mix.
5. Let sit for 15-20 minutes to develop better flavor.