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Ingredients 2 cups all-purpose flour , plus more for dusting 1 tablespoon baking powder ½ teaspoon salt 1 teaspoon sugar 1 teaspoon butter or margarine- this is totally optional 1 cup water, plus 1 tablespoon if needed 2 cups canola or coconut oil for frying the bakes Method Mix together flour, baking powder, sugar and salt. Add butter and mix with a fork or use your fingers until the flour resembles coarse breadcrumbs Make a hole or well in the center of the flour and start

Grilled pork chops – perfect for summer grilling! Yield: 4 4 thick-cut, boneless pork loin chops 2 tablespoons olive oil 1 cup fresh basil leaves, minced 3 tablespoons minced garlic 3 tablespoons lemon juice 1 teaspoon sea salt 1 Oz red or white cooking wine 1/2 teaspoon of dried mint leaves 3/4 teaspoon pepper Add olive oil, basil, garlic, mint, lemon juice, salt and pepper to a bowl and mix well. Spread both sides of the pork chops with the mixture and let the chops set f

Ingredients 2 lbs chicken’s feet 2 small cucumbers, peeled and thinly sliced 2 large onions, thinly sliced 1 hot pepper, thinly sliced with seeds 1 cup lime juice 2 cups water 1 cup finely chopped chadon beni 1/4 cup finely chopped chives Directions Wash chicken’s feet; boil in lightly salted water until tender, about 30 minutes. Drain and cool. Place in a large glass bowl. Add onions, pepper, lime juice, water and chadon beni and chives. Stir well to

5-6 lbs Chicken Leg and Thigh Quarters For browning the chicken: 1 Cup Flour seasoned with: 2 Tbsp Salt A few turns of Black Pepper A pinch of Cayenne For the Fricassee: 1 Cup Vegetable Oil 3/4 Cup Flour 2 Cups Onion, chopped 1 Cup Celery, chopped 1/2 Cup Green Bell Pepper, chopped 1/2 Cup Mushrooms, sliced 2 Tbsp Garlic, finely chopped 1/2 Cup Dry White Wine 1 Quart Chicken Stock, preferably homemade 1 Bay Leaf 1 Bundle of Fresh Thyme, tied together with butcher’s twine Salt

Prepared by Zina Wong Spring greens and cherry tomatoes with a drizzle of balsamic vinaigrette

‎Norm King‎ to SVR--Sous Vide Resources; Sous-B-Q™, Sans Vide™11 August at 20:52 With all this global warming, a salad. Top Round, 140FX36, shocked, sliced, fried, shredded, wilted scallions, cabbage, iceberg, soy dressing, oranges

Presented by Samantha Motilal

Prepared by Ingrid George INGREDIENTS 3 lbs pork, rinsed, trimmed off fat, and chopped into 2″ cubes 1/8 lb ginger skinned,grated or finely chopped 2 peppers, chopped 1/2 bundle chives, chopped 1 bundle chadon beni, chopped 1 sprig rosemary, chopped 1 sprig fine leaf thyme, chopped 6 cloves garlic, finely chopped, 1 medium onion, chopped 1 hot pepper, halved Juice of 1/2 lime 1 tsp soy sauce 1/2 tsp dried oregano 1 tbsp curry powder 1 tsp paprika 1 tsp salt, or to taste 2 tb

Courtesy of Sam"s Kitchen by Samantha Motilal

1 red onion, thinly sliced 1 (6 ounce) can pitted black olives 1 green bell pepper, chopped 1 red bell pepper, chopped 2 large tomatoes, chopped 1 cucumber, sliced 1 cup crumbled feta cheese 6 tablespoons olive oil 1 teaspoon dried oregano 1 lemon, juiced ground black pepper In a large salad bowl, combine the onion, olives, bell peppers, tomatoes, cucumber and cheese. Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve

Presented By Rita Avery-Atkins Stuffed Hawaiian Peppers Ingredients: Oil Onions Onion Soup Spaghetti sauce or Marinara Salt pepper garlic powder Brown Rice Queso Shredded Cheese And Peppers Then..... Add a half cup oil to your skillet Add diced onions sauté til they start to brown Add ground beef slowly keep chopping it up and add onion soup mix as you add ground beef Cook keep chopping until ground beef is cooked Add spaghetti sauce abt a cup or 2 depending on how much gro

Presented by Duncan Edwards Prep Time 3 minutes Cook Time 3 hours 15 minutes Total Time 3 hours 18 minutes Servings 10 4 racks pork ribs 2 cans "Dr. Pepper" BBQ Sauce Place Dr. Pepper and ribs in a large pot. Boil for three hours. Place Ribs on grill and cook for three to five minutes on each side. While on the grill, brush with desired amount of bbq sauce. Repeat on other side.

Prep Time: Cook Time 1 hr Ingredients: I lime or lemon 8 chicken legs or 2 ½ - 3-pound chicken cut up 2 teaspoons creole seasoning or replace with salt and pepper or chicken spice 1 or more Scotch Bonnet Pepper 6 garlic cloves chopped ½ tablespoon cinnamon powder ½ tablespoon allspice ½ teaspoon coarsely ground white pepper ½ teaspoon freshly grated nutmeg 3 tablespoons dark brown sugar 1 medium onion coarsely chopped 3 medium scallions chopped 1 sprig of fresh thyme 1 tables

Presented by Delicix Ingredients 10 Persian cucumbers, diced 1 cup cherry tomatoes, halved 1 cup chickpeas (rinsed) ¼ finely sliced red onion ½ cup crumbled feta cheese 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh mint 2 tablespoons fresh lemon juice ¼ cup olive oil Sea salt, to taste Instructions Mix all ingredients together in a bowl Serve and enjoy

Prepared by Duncan Edwards