My recipes

Ingredients

• 16 oz.Canned Garbanzo Beans, Strained and Rinsed
• 6 ClovesFresh Peeled Garlic, Not Elephant Garlic
• 3 oz.Tahini Paste
• 3 LemonsFresh Lemons Juiced, No Seeds
• 1 Tblsp.Red Wine Vinegar
• 12 oz.Olive Oil Blend
• As needed for consistencyWater
• To TasteSalt
• To TasteFresh Ground Pepper

Method

1. Place garlic, vinegar and ½ of the lemon juice in food processor. Puree until garlic is well chopped and fairly smooth.
2. Add the garbanzo beans and chop until pureed.
3. Add tahini paste and mix in until blended throughout.
4. With the food processor on high, slowly add the oil. It is important that you only drizzle it at this stage as you are trying to create an emulsion between the oil and acids. Once an emulsion has been created, you can begin adding the oil a bit quicker. Add all of the oil. Add water as necessary for desired consistency.
5. Season to Taste- Once you have added all of the oil, it is time to taste it and adjust the seasoning to your liking. I recommend you add the final seasoning to the Hummus while it is still in the processor. Undoubtedly it will need salt, either sea salt or kosher salt will do, and fresh ground black pepper. As I said, I have never measured ingredients out for this and have only done it by taste, so that is why I suggested you only put ½ of the lemon juice in the beginning. It is possible you need to add more of the other ingredients as well. Let's just hope it doesn't need more garlic as that is a pain to liquefy.
6. Enjoy with crispy pita chips and fresh vegetables.

Ingredients

• 4medium potatoes, peeled and diced
• 4 cupsmilk
• 1small onion, chopped
• 2 tbspbutter
• Salt and pepper to taste

Method

1. In a pot, melt butter and sauté onion until soft.
2. Add potatoes and milk; simmer until potatoes are tender (about 20 minutes).
3. Season with salt and pepper.
4. Mash some of the potatoes for a thicker texture.
5. Serve hot.

Ingredients

• 2 cupsmixed vegetables
• 2 cupsmilk
• 1 tbspbutter
• 1 tbspflour
• Salt and pepper

Method

1. Melt butter in a saucepan, stir in flour to make a roux.
2. Slowly whisk in milk until thickened.
3. Add vegetables and simmer until soft.
4. Season to taste.

Ingredients

• 4potatoes, diced
• 1leek, chopped
• 2 cupsmilk
• 2 cupswater
• Salt and pepper

Method

1. Cook potatoes and leek in water until soft.
2. Add milk and simmer for 5 minutes.
3. Blend until smooth.
4. Season and serve.

Ingredients

• 1 canclams
• 2 cupsmilk
• 2potatoes, diced
• 1small onion, chopped
• Salt and pepper

Method

1. Cook potatoes and onion in clam juice until soft.
2. Add milk and clams.
3. Simmer for 5 minutes.
4. Season with salt and pepper.

Ingredients

• about 4 to 6 lbssingle cut (first cut) brisket
• about fiveonions
• oil
• about 5 clovesgarlic
• about 4 or 5 Tbspflour
• approx. two T eachcloves and ginger
• 1 bottleHeinz chili sauce
• 2 bottleswater (the sauce bottle)
• 1 cupwine or beer (optional)
• 1 TBr. Sugar (also optional)

Method

1. Buy single cut (first cut)—about 4 to 6 lbs. You need a roaster with a tight cover.
2. First cut up about five onions and caramelize in oil by simmering SLOWLY till nice and brown but not black. You can do this in the roaster or in a separate frying pan. Put in about 5 cloves of garlic toward the end.
3. Make a mixture of flour (about 4 or 5 Tbsp) cloves and ginger – Approx. two T each and pound into the meat. You should not be able to know the seasonings – just the aroma.
4. Then sear it quickly in roaster over very high heat till brown (Only about five minutes)—Cover with the onion and garlic mixture.
5. Then mix one bottle of Heinz chili sauce with two bottles of water (the sauce bottle) and one cup of wine or beer. (optional), 1 T Br. Sugar (also optional)
6. The liquid should be about an inch high or half way up the brisket.
7. Cover and cook in oven at low temperature – 325 degrees for about two hours. Then test with fork for tenderness. It should go through easily and don’t worry – you can not overcook it.
8. When tender remove the meat from the pan, wrap in foil and cool in fridge before slicing.
9. Pour the gravy into the dish that you will use for serving it (usually a 9x13 pan), cover and refrigerate so that the fat comes to the top. Better the second day.
10. Skim the fat off the gravy. Let the meat sit out for a while – then slice thinly ACROSS the grain, You should not see the lines of the grain at all. – Lay the slices into the gravy and voila—you are all ready!
11. You can refrigerate or freeze and then reheat about 40 minutes before serving. – You can’t miss!

Ingredients

• Sauce:
• 3 tbspsoy sauce
• 1 tbspoyster sauce
• 1 tspsesame oil
• 1 tspsugar
• splashShaoxing wine (optional)
• Add-ins:
• Sliced cabbage, bok choy, or napa cabbage
• Bean sprouts
• Scallions
• Protein of choice (sliced pork, chicken, shrimp, or tofu)

Method

1. Cook noodles just shy of done, drain.
2. Stir-fry protein first, set aside.
3. Stir-fry vegetables in hot oil with garlic, add noodles and sauce, toss everything together over high heat for 1-2 minutes.

Ingredients

• Sauce:
• 2 tbspdark soy sauce (for color)
• 1 tbspregular soy sauce
• 1 tbspfish sauce
• 1 tspsugar
• white pepper
• Add-ins:
• Chinese broccoli or regular broccoli
• Egg (scrambled in the wok)
• Sliced chicken or pork

Method

1. High heat is key here.
2. Char the noodles slightly against the wok before tossing with sauce.
3. Add a splash of vinegar and chili flakes at the end if you like.

Ingredients

• Sauce:
• 2 tbspWorcestershire sauce
• 1 tbspsoy sauce
• 1 tbspketchup
• 1 tspsugar
• Add-ins:
• Shredded cabbage
• Sliced onion
• Carrots
• Pork belly or bacon

Method

1. Similar technique—high heat, quick toss.
2. Top with pickled ginger, bonito flakes, and Kewpie mayo if you want to go all in.

Ingredients

• Sauce:
• 2 tbspsoy sauce
• 1 tbspchili oil (with the sediment—that's where the flavor is)
• 1 tbspChinese black vinegar (Chinkiang)
• 1 tspsesame paste or tahini
• 1 tspsugar
• 1/2 tspground Sichuan peppercorn (the numbing magic)
• Aromatics:
• 3-4 clovesgarlic, minced
• 1 tbspginger, minced
• 2-3dried red chilies, snipped (or more if you like pain)
• 1 tbspfermented black beans or doubanjiang (chili bean paste) if you have it
• Add-ins:
• Ground pork (classic pairing)
• Yu choy, baby bok choy, or spinach
• Scallions, lots of them
• Crushed roasted peanuts for topping

Method

1. Cook noodles just under done, drain, toss with a little sesame oil to prevent sticking.
2. Get your wok smoking hot. Brown the ground pork, breaking it up, until crispy bits form. Push to the side.
3. Add a splash of oil, then the garlic, ginger, dried chilies, and doubanjiang. Fry until fragrant (30 seconds—don't burn it).
4. Add noodles and sauce, toss aggressively over high heat. Add greens in the last minute so they just wilt.
5. Finish with extra chili oil, Sichuan peppercorn, scallions, and crushed peanuts.

Ingredients

• 2 cupselbow macaroni
• 2 cupsmilk
• 1 cupshredded cheddar cheese
• Salt and pepper to taste

Method

1. Cook macaroni according to package instructions; drain.
2. In a saucepan, heat milk over low heat and stir in cheese until melted.
3. Add the cooked macaroni and stir until coated.
4. Season with salt and pepper.
5. Serve warm.

Ingredients

• 2chicken breasts
• 1 cupmilk
• 2 clovesgarlic
• Salt and pepper

Method

1. Brown chicken in a pan.
2. Add garlic and milk.
3. Simmer until chicken is cooked through.
4. Serve with vegetables or rice.

Ingredients

• 1 cantuna
• 1 cupcooked pasta
• 1 cupmilk
• ½ cupshredded cheese
• Salt and pepper

Method

1. Mix all ingredients in a baking dish.
2. Bake at 350°F (175°C) for 20 minutes.
3. Serve warm.

Ingredients

• 1 lbground beef
• 1 cupmilk
• 1 tbspflour
• Salt and pepper

Method

1. Brown beef in a skillet.
2. Add flour and stir until coated.
3. Slowly add milk and cook until thickened.
4. Season and serve over toast or rice.

Ingredients

• For the seasoned flour coating:
• 1½ tspsalt
• 1 tspblack pepper
• 1 tsppaprika
• ½ tspgarlic powder
• ½ tsponion powder
• ½ tspcayenne (optional)
• 1 tspbaking powder (adds crispiness)
• For the milk soak:
• 1 cupmilk (or buttermilk for tang and tenderness)
• 1egg (optional, helps bind — especially for chops)
• Optional: 1 tsp hot sauce or 1 tsp mustard for flavor
• Other:
• ¼ cupmelted butter or oil for baking dish
• Cooking spray or additional oil for misting tops

Method

1. Preheat oven to 400°F (204°C). Line a baking sheet with foil and place a wire rack on top. Brush or drizzle rack and sheet lightly with melted butter or oil (this prevents sticking and helps browning).
2. Prepare milk mixture in a shallow bowl. Beat together milk (and egg or hot sauce, if using).
3. In another bowl, mix all the seasoned flour ingredients.
4. Pat meat dry. Dredge each piece: Dip into milk mixture → dredge in seasoned flour → gently press flour to adhere. Optional (for thicker crust): Let rest 5–10 minutes, then re-dip in milk and flour again.
5. Place coated meat on the wire rack. Spray or brush the tops lightly with oil or melted butter to encourage browning.
6. Bake for 35–45 minutes (depending on cut and thickness), flipping halfway through if needed. Internal temp for chicken: 165°F. Internal temp for pork: 145°F.
7. Broil last 2–3 minutes for extra crisp if needed. Let rest a few minutes before serving.

Ingredients

• 8 ozelbow macaroni
• 2 tablespoonsbutter
• 2 tablespoonsall-purpose flour
• 2 cupsskim milk (warmed)
• 1 1/2 to 2 cupsshredded cheddar cheese
• 1/2 teaspoonsalt
• 1/4 teaspoonblack pepper
• Optional: 1/4 teaspoon mustard powder or paprika for flavor

Method

1. Cook macaroni in salted water until al dente. Drain and set aside.
2. In a medium saucepan, melt butter over medium heat.
3. Add flour and whisk for 1–2 minutes to make a roux (don’t let it brown).
4. Slowly whisk in the warm skim milk. Cook for 3–5 minutes, stirring, until it thickens slightly.
5. Remove from heat and stir in cheese until melted and smooth.
6. Add salt, pepper, and optional spices to taste.
7. Stir in cooked macaroni and combine well.
8. Optional Topping: Pour into a baking dish, top with breadcrumbs, and broil until golden.

Ingredients

• 1 cupArborio rice
• 2 cupsmilk
• 1 cupwater
• ½ cupshredded cheese
• Salt and pepper

Method

1. Cook rice with milk and water until creamy, stirring often.
2. Add cheese and season.
3. Serve warm.

Ingredients

• 2 cupscooked pasta
• ½ cupmilk
• 2 tbspbutter
• Salt and pepper

Method

1. Heat milk and butter until melted.
2. Toss with cooked pasta.
3. Season to taste.

Ingredients

• 2 cupsfresh spinach
• 1 cupmilk
• 1 tbspbutter
• Salt and pepper

Method

1. Sauté spinach in butter until wilted.
2. Add milk and cook until creamy.
3. Season and serve.

Ingredients

• 4potatoes, boiled and mashed
• ½ cupmilk
• 2 tbspbutter
• Salt and pepper

Method

1. Mash potatoes with milk and butter.
2. Season with salt and pepper.

Ingredients

• 2 lbspotatoes (Yukon Gold or Russet), peeled and chopped
• 1/2 to 3/4 cupskim milk (warmed)
• 2–4 tablespoonsunsalted butter (optional: sub olive oil for less fat)
• Salt and pepper to taste
• Optional: garlic, chives, or a dash of sour cream

Method

1. Place potatoes in a large pot and cover with cold water. Add 1 tsp salt.
2. Bring to a boil, reduce to simmer, and cook until tender (about 15–20 minutes).
3. Drain potatoes and return to pot or place in a large bowl.
4. Add butter and mash until mostly smooth.
5. Slowly add warm skim milk a bit at a time, mixing until desired creaminess is reached.
6. Season with salt and pepper. Mix in herbs or extras if using.

Ingredients

• 2 cupsmilk
• 2 tbspbutter
• 2 tbspflour
• Salt, pepper, and garlic powder to taste
• ½ cupgrated Parmesan cheese

Method

1. Melt butter in a saucepan over medium heat.
2. Stir in flour and cook for 1 minute.
3. Slowly whisk in milk until smooth.
4. Simmer until thickened (about 5 minutes).
5. Stir in Parmesan cheese and seasonings.
6. Toss with cooked pasta and serve.

Ingredients

• 1 cupmilk
• 2 tbspbutter
• 2 tbspflour
• ¼ cupParmesan cheese
• Salt and pepper

Method

1. Melt butter, stir in flour to make a roux.
2. Slowly add milk, whisking constantly until thickened.
3. Stir in Parmesan cheese and season.
4. Toss with cooked pasta.

Ingredients

• 2 cupsflour
• 1 cupmilk
• 2 tspbaking powder
• 2 tbspbutter

Method

1. Mix flour and baking powder.
2. Cut in butter until crumbly.
3. Stir in milk until dough forms.
4. Roll out and cut biscuits.
5. Bake at 375°F (190°C) for 12–15 minutes.

Ingredients

• 2 cupsflour
• 1 cupmilk
• 1 packetyeast
• 1 tbspsugar
• 2 tbspbutter

Method

1. Mix yeast, sugar, and warm milk.
2. Stir in flour and knead into dough.
3. Let rise for 1 hour.
4. Bake at 375°F (190°C) for 25 minutes.

Ingredients

• 3 cupsall-purpose flour
• 1 packet (2¼ tsp)active dry yeast
• 1 cupwarm water
• 1 tbspsugar
• 1 tspsalt

Method

1. Mix yeast, warm water, and sugar. Let sit for 5–10 mins.
2. Add salt and flour. Knead for 8–10 mins.
3. Let rise 1 hour. Shape into loaf, let rise 30 mins.
4. Bake at 375°F (190°C) for 25–30 mins.

Ingredients

• 3½ cupsflour
• 1 tspbaking soda
• 1 tspsalt
• 1½ cupsbuttermilk (or milk + vinegar)

Method

1. Mix dry ingredients. Add buttermilk and stir until shaggy.
2. Knead briefly. Shape into a round loaf.
3. Cut an "X" on top.
4. Bake at 425°F (218°C) for 35–40 mins.

Ingredients

• 2 cupsflour
• ¾ cupwarm water
• 1 tbspolive oil
• ½ tspsalt

Method

1. Mix ingredients, knead into a soft dough. Rest 30 mins.
2. Divide into balls, roll flat.
3. Cook on hot dry skillet 2 mins per side.

Ingredients

• 3½ cupsflour
• 1 packetyeast
• 1¼ cupswarm water
• ¼ cupolive oil
• 1 tspsalt

Method

1. Mix and knead. Let rise 1–2 hours.
2. Spread into oiled pan, dimple surface.
3. Top with olive oil, herbs, salt.
4. Bake at 425°F (218°C) for 20–25 mins.

Ingredients

• Flour: All-purpose or bread flour.
• Yeast: Active dry yeast or instant yeast. (If using active dry, allow it to foam in water and a sweetener before combining with other ingredients.)
• Water: Lukewarm water (105-115°F is recommended for activating yeast).
• Salt: Sea salt or kosher salt.
• Olive Oil: Extra virgin olive oil.
• Sweetener: Sugar or honey (to activate yeast).
• Optional Toppings: Fresh rosemary, flaky sea salt, garlic butter, tomatoes, olives, or other desired toppings.

Method

1. Activate the yeast: If using active dry yeast, combine it with warm water and sugar/honey in a bowl and let it sit until foamy.
2. Combine ingredients: In a large bowl, whisk together the flour, salt, and yeast (and the foamy yeast mixture if using active dry). Add the warm water and olive oil and mix until a shaggy dough forms.
3. Knead (optional, depending on recipe): Some recipes involve kneading the dough until smooth and elastic. Others utilize a no-knead method.
4. Rise (Proofing): Place the dough in a well-oiled bowl and cover it. Let it rise in a warm spot until it's doubled in size. This can take a few hours at room temperature or overnight in the refrigerator.
5. Prepare the pan: Generously grease your baking pan with olive oil or butter to prevent sticking. Some recipes recommend using parchment paper.
6. Shape and Dimple: Transfer the dough to the prepared pan and gently stretch or pat it to fill the pan. Drizzle with olive oil and dimple the dough all over by pressing your fingers deeply into it.
7. Add toppings (optional): Add your desired toppings like rosemary, tomatoes, or olives.
8. Second Rise (Final Proof): Let the dough rest and rise again in the pan for about 15-30 minutes.
9. Bake: Preheat your oven to a high temperature, typically around 450°F (230°C). Bake for 20-30 minutes, or until the focaccia is golden brown and cooked through.
10. Cool and Serve: Remove from the oven and transfer to a wire cooling rack. Slice and enjoy!

Ingredients

• 1 cupcornmeal
• 1 cupflour
• 1 tbspbaking powder
• 1 cupmilk
• 2 tbspsugar
• 1egg
• ¼ cupoil

Method

1. Mix wet and dry separately, then combine.
2. Pour into greased skillet.
3. Bake at 400°F (204°C) for 20–25 mins.

Ingredients

• 3 cupswhole wheat flour
• 1 packetyeast
• 1 cupwarm water
• 2 tbsphoney
• 1½ tspsalt
• 2 tbspoil

Method

1. Mix yeast, water, and honey. Rest 10 mins.
2. Add rest, knead 10 mins.
3. Rise 1 hour, shape, rise 30 mins.
4. Bake at 375°F (190°C) for 30–35 mins.

Ingredients

• 3ripe bananas
• 2 cupsflour
• ½ cupsugar
• 1 tspbaking soda
• 2eggs
• ½ cupbutter, melted

Method

1. Mash bananas. Mix in butter, eggs, sugar.
2. Add dry ingredients.
3. Bake at 350°F (177°C) for 50–60 mins.

Ingredients

• 3 cupsflour
• 2eggs
• 1 packetyeast
• ½ cupwarm water
• 2 tbspsugar
• 1 tspsalt
• 2 tbspoil

Method

1. Mix yeast and warm water. Let sit.
2. Add rest of ingredients, knead 10 mins.
3. Rise 1 hour, shape, rise again.
4. Bake at 375°F (190°C) for 30 mins.

Ingredients

• 3 cupsself-rising flour (or flour + 1 tbsp baking powder + 1½ tsp salt)
• 12 ozbeer
• 2 tbspsugar

Method

1. Mix everything in a bowl.
2. Pour into greased loaf pan.
3. Bake at 375°F (190°C) for 40–45 mins.

Ingredients

• 2¼ tspyeast
• 1½ cupswarm water
• 3½ cupsflour
• 1 tspsalt
• 1 tbspolive oil

Method

1. Mix, knead, and rise 1 hour.
2. Divide and roll into circles.
3. Bake on preheated pizza stone or skillet at 475°F (246°C) for 2–3 mins.

Ingredients

• 3½ cupsflour
• 1 cupwarm milk
• 1 packet (2¼ tsp)active dry yeast
• 2 tbspsugar
• 1 tspsalt
• 2 tbspbutter

Method

1. Mix, knead, rise, shape into a loaf, rise again, bake at 375°F (190°C) for 30 minutes.

Ingredients

• 3 cupsflour
• 1 cupwarm milk
• 1egg
• ¼ cupsugar
• ¼ cupmelted butter
• 1 packetyeast
• 1 tspsalt

Method

1. Mix ingredients, knead and rise 1 hour.
2. Form into rolls, rise again, bake at 350°F (175°C) for 20 minutes.

Ingredients

• 2 cupsflour
• 1 tbspbaking powder
• 1 tspsalt
• ½ cupbutter
• ¾ cupmilk

Method

1. Cut butter into flour, stir in milk, form dough.
2. Bake drop biscuits on skillet or oven at 425°F (218°C) for 12–15 mins.

Ingredients

• 2 cupsflour
• ¾ cupwarm milk
• 1 tbspoil
• ½ tspsalt

Method

1. Mix, knead, rest 30 mins.
2. Roll and cook in skillet 2 mins per side.

Ingredients

• 3 cupsflour
• ¾ cupwarm milk
• ¼ cupsugar
• ¼ cupbutter
• 1egg
• 1 tspsalt
• 1 packetyeast

Method

1. Make dough, rise 1–1.5 hours, shape into rolls.
2. Bake at 350°F (175°C) for 20–25 mins.

Ingredients

• 3 cupsflour
• 1 cupwarm milk
• 2 tbsphoney
• 1 packetyeast
• 1 tspsalt
• 2 tbspoil or butter

Method

1. Mix, knead, rise, shape, rise again, bake at 375°F (190°C) for 30 mins.

Ingredients

• 3 cupsflour
• 1 cupmilk
• 2 tbspsugar
• 1 tspcinnamon
• 1 packetyeast
• 1egg
• 1 tspsalt

Method

1. Knead, let rise, shape into loaf or rolls, rise again, bake at 375°F (190°C) for 30 mins.

Ingredients

• 2½ cupsflour
• 1 tbspbaking powder
• ½ tspsalt
• 2 tbspsugar
• 1 cupmilk
• ¼ cupoil

Method

1. Mix and pour into greased pan, bake at 375°F (190°C) for 30 mins.

Ingredients

• 3½ cupsflour
• ½ cupmilk
• 3eggs
• ¼ cupsugar
• ½ cupbutter
• 1 packetyeast
• 1 tspsalt

Method

1. Mix, knead, long rise (1.5 hours), chill, shape, bake at 375°F (190°C) for 30 mins.

Ingredients

• 3 cupsflour
• ¾ cupwarm milk (or milk steeped with black tea)
• ¼ cupsugar
• ¼ cupbutter
• 1 packetyeast
• 1egg

Method

1. Bake at 350°F (175°C) for 20–25 mins.

Ingredients

• 4eggs
• ¼ cupmilk
• Salt and pepper to taste
• 1 tbspbutter

Method

1. Whisk eggs, milk, salt, and pepper together.
2. Melt butter in a skillet over medium heat.
3. Pour in the egg mixture and cook slowly, stirring constantly until creamy and slightly underdone.
4. Remove from heat (the eggs will continue to cook from residual heat).
5. Serve with toast or avocado.

Ingredients

• 1 cupflour
• 1 cupmilk
• 1egg
• 1 tbspsugar
• 1 tspbaking powder
• 1 tspvanilla extract
• Butter for frying

Method

1. Mix flour, sugar, and baking powder in a bowl.
2. Whisk in milk, egg, and vanilla until smooth.
3. Heat butter in a skillet and pour in the batter (about ¼ cup at a time).
4. Cook until bubbles form, then flip and cook until golden brown.
5. Serve with syrup or fruit.

Ingredients

• 2eggs
• ½ cupmilk
• 1 tspvanilla extract
• 4 slicesbread
• Butter for cooking

Method

1. Whisk eggs, milk, and vanilla together.
2. Dip bread slices in the mixture, coating both sides.
3. Cook on a buttered skillet until golden brown on both sides.
4. Serve with syrup or powdered sugar.

Ingredients

• 1 cuprolled oats
• 2 cupsmilk
• 1 tbspsugar or honey
• Pinch of salt

Method

1. Heat milk in a saucepan until simmering.
2. Add oats and cook for 5 minutes, stirring occasionally.
3. Add sugar or honey and a pinch of salt.
4. Cook until thick and creamy.
5. Top with fruit or nuts if desired.

Ingredients

• 4eggs
• 1 cupmilk
• 1 cupshredded cheese
• 2 slicesbread, cubed
• Salt and pepper to taste

Method

1. Preheat oven to 350°F (175°C).
2. Mix eggs, milk, cheese, and seasonings.
3. Add bread cubes and pour into a greased baking dish.
4. Bake for 25–30 minutes until set.
5. Serve warm.

Ingredients

• 1 cupquick-cooking grits
• 2 cupsmilk
• 1 cupshredded cheddar cheese
• Salt and pepper

Method

1. Cook grits according to package instructions, replacing water with milk.
2. Stir in cheese until melted.
3. Season with salt and pepper.
4. Serve warm.

Ingredients

• 1 cupcooked rice
• 2 cupsmilk
• ¼ cupsugar
• 1 tspvanilla extract
• Cinnamon (optional)

Method

1. In a saucepan, combine rice, milk, and sugar.
2. Cook over low heat, stirring, until thickened (about 20 minutes).
3. Stir in vanilla.
4. Sprinkle with cinnamon and serve warm or chilled.

Ingredients

• 2 cupsmilk
• ¼ cupsugar
• 2 tbspcornstarch
• 2 tbspcocoa powder

Method

1. Whisk sugar, cornstarch, and cocoa in a saucepan.
2. Slowly add milk and cook until thickened.
3. Pour into dishes and chill.

Ingredients

• 2 cupsmilk
• 2eggs
• ¼ cupsugar
• 1 tspvanilla extract

Method

1. Whisk eggs, sugar, and vanilla.
2. Warm milk and slowly pour into egg mixture.
3. Bake at 350°F (175°C) for 20 minutes.

Ingredients

• 1banana
• 1 cupmilk
• 1 tbsphoney
• Handful of berries (optional)

Method

1. Blend banana, milk, honey, and berries until smooth.
2. Serve immediately.

Ingredients

• 1 cupall-purpose flour
• 1–2 tspsalt
• 1 tspblack pepper
• 1 tsppaprika (optional but great for color and flavor)
• 1/2 tspgarlic powder
• 1/2 tsponion powder
• 1/2 tspdried herbs (thyme, oregano, or Italian blend – optional)
• Pinch of cayenne pepper or chili powder (optional for heat)

Method

1. Mix all ingredients in a large bowl or shallow dish.
2. Pat your chicken or pork chops dry.
3. (Optional): Dip meat in milk or beaten egg first to help flour stick better.
4. Dredge each piece in the seasoned flour, pressing to coat thoroughly.
5. Shake off excess and rest on a rack or plate for 10 minutes before frying — this helps the coating stick better.
6. Fry in hot oil (350–375°F) until golden brown and cooked through.

Ingredients

• 1 cupflour
• 1 tspsalt
• 1 tspblack pepper
• 1 tspbaking powder (optional for puffiness)
• 1 tsppaprika or seasoning blend
• 1 cupmilk (adjust to desired consistency)

Method

1. Mix dry ingredients in a bowl.
2. Add milk gradually and whisk until smooth, like pancake batter. Should coat the back of a spoon but not be too runny.
3. Pat meat dry. Dredge in plain flour first (optional but helps batter stick).
4. Dip into the batter and let excess drip off.
5. Fry in hot oil (about 350–375°F) until golden brown and meat is fully cooked.