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Presented by All Good Recipes Ingredients 2 pounds potatoes, sliced into 1/2-inch-thick pieces 1 onion, halved and each half cut into quarters ½ cup canola oil ½ cup olive oil 4 cloves garlic, chopped 1 envelope onion soup mix 1 tablespoon chopped fresh rosemary, or more to taste 1 tablespoon freshly ground black pepper Instructions Preheat the oven to 450 degrees F (230 degrees C). Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper; stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil. Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.

Presented by Mini Flavour Prep Time: 15 minutes | Cook Time: 10 minutes Chill Time: 30 minutes | Total Time: 55 minutes Cornbread Crab Cakes Ingredients: For the Crab Cakes: 1 cup cornbread crumbs (use leftover cornbread) 1 lb lump crab meat 1/4 cup mayonnaise 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce 1 large egg, beaten 1/4 cup finely chopped red bell pepper 1/4 cup finely chopped green onion 1/2 teaspoon Old Bay seasoning 1/4 teaspoon cayenne pepper (optional, for a bit of heat) Salt and pepper to taste For Cooking: 2 tablespoons vegetable oil 2 tablespoons unsalted butter For Serving: Lemon wedges Tartar sauce or your favorite dipping sauce Instructions: Prepare the Crab Cake Mixture: In a large mixing bowl, combine the cornbread crumbs, crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, beaten egg, red bell pepper, green onion, Old Bay seasoning, cayenne pepper (if using), salt, and pepper. Gently mix the ingredients until well combined, being careful not to break up the crab meat too much. Form the Crab Cakes: Using your hands, shape the mixture into patties, about 1/4 cup each. You should get around 8-10 crab cakes, depending on the size you make them. Place the formed crab cakes on a baking sheet lined with parchment paper, then refrigerate for at least 30 minutes. This helps the crab cakes hold their shape when cooking. Cook the Crab Cakes: In a large skillet, heat the vegetable oil and butter over medium heat. Once the oil is hot and the butter is melted, add the crab cakes in batches, making sure not to overcrowd the pan. Cook each crab cake for 3-4 minutes per side, or until golden brown and crispy. Carefully flip them halfway through to ensure even cooking. Serve: Remove the crab cakes from the skillet and let them drain on a paper towel-lined plate. Serve the crab cakes hot with lemon wedges and your favorite dipping sauce, such as tartar sauce.

Presented by Fideli Ingredients: For the Crispy Chicken: 4 chicken thighs or breasts 1 cup buttermilk 1 tsp paprika 1 tsp garlic powder 1/2 tsp cayenne pepper 1 tsp salt 1 cup all-purpose flour 1/2 cup cornstarch Vegetable oil for frying For the Black Buns: 2 black burger buns (store-bought or charcoal-infused buns) For the Coleslaw: 1 cup shredded cabbage 1/2 cup shredded carrots 2 tbsp mayonnaise 1 tsp lemon juice Salt and pepper to taste For the Assembly: Sliced jalapeños Hot sauce (your choice) Lettuce leaves Pickles Sesame seeds (optional for garnish) Instructions: Marinate the Chicken: Combine buttermilk, paprika, garlic powder, cayenne pepper, and salt in a bowl. Add the chicken thighs or breasts and marinate for at least 1 hour (overnight preferred). Prepare the Crispy Coating: In another bowl, mix flour, cornstarch, and a pinch of salt. Remove chicken from marinade and coat each piece in the flour mixture. Fry the Chicken: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the chicken until golden brown and crispy (6–8 minutes per side). Place on a wire rack to drain excess oil. Make the Coleslaw: In a bowl, combine cabbage, carrots, mayonnaise, lemon juice, salt, and pepper. Mix well and chill until ready to use. Assemble the Burger: Toast the black buns. Spread a layer of hot sauce on the bottom bun. Add lettuce, a crispy chicken piece, coleslaw, jalapeños, pickles, and another chicken piece if stacking double. Drizzle with more hot sauce and top with the black bun. Serve: Garnish with sesame seeds and enjoy this fiery, crispy burger masterpiece!

Presented by Hsjsksks Saade Ingredients 1 large eggplant 1 cup all-purpose flour 2 large eggs 1 cup breadcrumbs (preferably panko for extra crunch) 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon garlic powder (optional) Oil for frying (vegetable or olive oil) Fresh parsley or basil for garnish (optional) Instructions Step 1: Prepare the Eggplant Slice the eggplant into 1/4-inch thick rounds. Sprinkle the slices with salt and let them sit for about 30 minutes. This will help draw out excess moisture and bitterness. Rinse the slices under cold water and pat them dry with paper towels. Step 2: Set Up Breading Station In three separate shallow bowls, set up your breading station: In the first bowl, add the flour mixed with salt, pepper, and garlic powder. In the second bowl, beat the eggs until well combined. In the third bowl, place the breadcrumbs. Step 3: Bread the Eggplant Dip each eggplant slice into the flour, ensuring it’s coated evenly. Next, dip it into the beaten eggs, letting any excess drip off. Finally, coat it in breadcrumbs, pressing gently to adhere. Step 4: Fry the Eggplant In a large skillet, heat about 1/2 inch of oil over medium-high heat. Once the oil is hot (you can test by dropping in a breadcrumb—if it sizzles, it’s ready), add the breaded eggplant slices in batches. Do not overcrowd the pan. Fry for about 2-3 minutes on each side, or until golden brown and crispy. Use a slotted spoon to transfer the fried eggplant to a paper towel-lined plate to drain excess oil. Step 5: Serve Arrange the fried eggplant on a white plate in rows. Garnish with fresh parsley or basil if desired, and serve hot.

Presented by Flave Recipes Ingredients: 1 tablespoon olive oil 1 large onion, chopped 2 cloves garlic, minced 4 cups vegetable broth 1 can (14.5 oz) diced tomatoes, with juices 1/2 head of green cabbage, chopped 2 large carrots, sliced 2 celery stalks, sliced 1 bell pepper, chopped 1 teaspoon dried thyme 1 teaspoon dried basil 1 bay leaf Salt and pepper to taste Instructions: 1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant. 2. Add the Veggies: Add the chopped cabbage, carrots, celery, and bell pepper to the pot. Stir to combine and cook for a few minutes until the vegetables start to soften. 3. Add the Liquids and Seasonings: Pour in the vegetable broth and diced tomatoes with their juices. Stir in the dried thyme, dried basil, and bay leaf. Season with salt and pepper to taste. 4. Simmer: Bring the soup to a boil, then reduce the heat and let it simmer for about 25-30 minutes, or until the vegetables are tender and the flavors are well combined. 5. Serve: Remove the bay leaf before serving.

Presented by Miss in the Kitchen Ingredients 1 pound boneless chicken breasts 1 large red bell pepper 1/2 large yellow bell pepper 1/2 large orange bell pepper 1 large onion 6 tablespoons olive oil divided use 1/2 cup orange juice 2 tablespoons granulated garlic 2 tablespoons ground cumin 2 tablespoons chili powder 2 teaspoons smoked paprika 2 teaspoons onion powder 2 teaspoons brown sugar 2 teaspoons kosher salt 8 cups lettuce 1 cup sliced grape tomatoes 1 cup shredded cheese 1/4 cup chopped cilantro For the salsa ranch dressing 1 cup mayonnaise 1/2 cup salsa 1/2 cup milk 3 tablespoons or one packet Hidden Valley Ranch Salad Dressing Mix 1 teaspoon cumin Instructions Mix together fajita seasonings in a bowl - garlic, cumin, chili powder, smoked paprika, onion powder, brown sugar and salt. Mix half of fajita seasonings with orange juice and 2 tablespoons olive oil. Pour marinade into a Ziploc bag or shallow dish and add chicken, turning to coat both sides. Cover and refrigerate until ready to grill. Thinly slice peppers and onions. Mix with 1/4 cup olive oil and remaining fajita seasonings. Prepare grill to 300°. Add chicken to the grill over indirect heat with vegetables on a grill pan. Close the lid and cook 10 minutes. Turn chicken and stir the vegetables. Close the grill and continue to cook until chicken reaches 165° internally, about 15 to 20 minutes. Remove from grill and allow chicken to rest 5 minutes before slicing. Mix dressing by whisking mayonnaise, milk, salsa, cumin and ranch dressing mix together. Tear lettuce into bite size pieces, slice tomatoes, chop cilantro and shred cheese. Build salads by layering lettuce, chicken, peppers, onions, tomatoes, cilantro and cheese. Drizzle with dressing.

Presented by Flave Recipes Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes Kcal: ~250 kcal per serving | Servings: 4 Ingredients: 2 ripe avocados, mashed 4 slices of whole-grain or sourdough bread 1 cup cherry tomatoes, halved 1/2 cup fresh mozzarella, torn into pieces 1/4 cup fresh basil leaves 2 tablespoons balsamic glaze 1 tablespoon olive oil Salt and pepper to taste Instructions: 1. Prepare the Toast: Toast the slices of whole-grain or sourdough bread until golden and crispy. 2. Mash the Avocado: In a bowl, mash the ripe avocados with a fork until smooth. Add salt and pepper to taste. 3. Assemble the Toast: Spread a generous layer of mashed avocado onto each slice of toast. Top with halved cherry tomatoes and torn fresh mozzarella pieces. Drizzle with olive oil and balsamic glaze. Garnish with fresh basil leaves. 4. Serve: Serve the Caprese Avocado Toast immediately and enjoy the fresh and vibrant flavors! Preparation and Serving Information:

Presented by Flave Recipes Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Kcal: 200 kcal per serving | Servings: 12 Ingredients: 2 cups mashed potatoes 1 cup shredded cheddar cheese 1/4 cup grated Parmesan cheese 2 large eggs, lightly beaten 2 green onions, finely chopped 1/4 cup all-purpose flour 1/2 tsp garlic powder 1/2 tsp salt 1/4 tsp black pepper 1/4 cup breadcrumbs Vegetable oil, for frying Instructions: 1. Prepare the Mashed Potatoes: In a large mixing bowl, combine the mashed potatoes, shredded cheddar cheese, grated Parmesan cheese, lightly beaten eggs, finely chopped green onions, all-purpose flour, garlic powder, salt, and black pepper. Mix until well combined. 2. Form the Puffs: Using your hands or a spoon, form the potato mixture into small balls (about 1-2 inches in diameter). Roll each ball in breadcrumbs to coat evenly. 3. Heat the Oil: In a large skillet, heat vegetable oil over medium-high heat. 4. Fry the Puffs: Carefully add the potato puffs to the hot oil and fry until golden brown and crispy, about 2-3 minutes per side. Remove from the oil and drain on paper towels. 5. Serve: Serve the Cheesy Mashed Potato Puffs warm, with a side of sour cream or your favorite dipping sauce. Enjoy the delicious and fluffy treat!

Presented by Homies Recipes Ingredients 2 cups dried black-eyed peas (rinsed) 1 onion, chopped 2 garlic cloves, minced 1 smoked ham hock (or 1 cup diced ham) 1 bay leaf 4 cups vegetable broth (or chicken broth) 1 tsp smoked paprika 1/2 tsp cumin Salt and pepper to taste Optional: 1/2 tsp red pepper flakes (for a little kick!) Instructions Toss the rinsed black-eyed peas into your slow cooker. Add the chopped onion, minced garlic, and ham hock (or diced ham). Sprinkle in the paprika, cumin, and bay leaf, then season with salt and pepper. Pour in the broth, making sure everything is well covered. Stir, then cover and cook on low for 6-8 hours, or until peas are tender and flavourful. Discard the bay leaf and ham hock. If using a ham hock, shred the meat and stir it back into the peas for extra flavour!

Presented by Tropical Recipes Ingredients For Dumplings: 1 cup flour 1/4 cup water For Soup: 28 ounces of frozen pigeon peas 2 cloves of garlic, minced 2 stalks of celery, chopped 1 1/2 cups cubed pumpkin 1 cup cubed sweet potato 1 cup diced Irish potato 1/2 cup diced carrots 1/2 cup diced green plantain 6 cups water 2 teaspoons sugar 1-2 hot peppers 1 cup water + 4 tablespoons coconut powder (coconut milk mixture) 2 stalks of fresh thyme 4 cloves 2 teaspoons salt 2 tablespoons vegetable oil Instructions For Dumplings: In a bowl, mix flour and water to form a dough. Shape the dough into small balls or long thick logs. Set aside. For Soup: Heat vegetable oil in a large pot over medium heat. Add minced garlic and cook until it starts to brown. Add frozen pigeon peas to the pot, stirring constantly for about 5 minutes to prevent sticking. Pour in 2 cups of water and bring to a boil. Cook until the peas start to become tender. Add smoked bones (if using) and another 2 cups of hot water. Continue cooking until the meat is tender and the peas can be mashed with a spoon. Once the meat and peas are tender, add carrots, celery, pumpkin, plantains, onions, and potatoes. Continue to boil for about 20 minutes. Add the dumplings and cloves to the pot. When the dumplings float to the top, stir in the coconut milk mixture, sugar, salt, and hot peppers to taste. Serve the soup hot. Notes: Adding oil to the water when cooking plantains helps prevent staining. You can peel the plantains before boiling if preferred. Cut the plantains into chunks to fit better in the pot if needed.

Presented by Miss in the Kitchen Ingredients 15.25 ounce chocolate cake mix 2 large eggs 1/2 cup vegetable oil 1 1/4 cup semi-sweet chocolate chips 3/4 cup caramel bits Instructions Preheat oven to 350°. Line 2 baking sheets with parchment paper or silicone baking sheets. Add cake mix to a mixing bowl with eggs and oil. Beat at low speed until incorporated, raise to medium speed and beat about another minute. Add 1 cup of chocolate chips and 1/2 cup caramel bits to the dough and mix until combined. Dough will be stiff. Scoop onto lined baking sheets about 2 inches apart. Add remaining chocolate chips and caramel bits to the tops of the cookie dough. Instructions Bake for 10 minutes. Remove from oven and cool 2 minutes on the baking sheet, then move to a wire rack to cool completely.

Presented by Miss in the Kitchen Ingredients 5 lb Prime Rib Roast 2 tablespoons olive oil 2 tablespoons kosher salt 2 tablespoons coarse ground pepper 2 teaspoons granulated garlic Instructions Rest prime rib at room temperature for 2 hours before cooking. Pour olive oil over roast and rub on all sides. In a small bowl, combine kosher salt, coarse pepper and granulated garlic. Season roast with seasonings on all sides, pressing into meat. Prepare the grill or oven to 500°. Grilling: Place the seasoned roast over indirect fire and cook at about 450- 500° for 15- 20 minutes. Oven Roasting: Place roast in a roasting pan on a wire rack. Follow the same steps as grilling. After 15- 20 minutes, lower temperature of grill or oven to 300°. Cook another hour to 1 1/2 hours or until internal temperature reaches 120- 125° for medium rare. Carefully remove roast from grill or oven and place on a carving board. Cover loosely with foil. Rest 20 minutes before slicing. Slice and serve immediately with horseradish sauce.

Presented by Big Mama's Recipes Ingredients 1 1/2 cups all-purpose flour 1 cup granulated sugar 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 cup plain yogurt 1/2 cup vegetable oil 1/2 cup milk 1 tsp vanilla extract 1 tbsp vinegar (or lemon juice) Instructions Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the yogurt, oil, milk, vanilla extract, and vinegar until well combined. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix. Pour the batter into the prepared cake pan. Tap the pan gently on the counter to remove any air bubbles. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Presented by Tropical Recipies Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 350 kcal | Servings: 12 servings Ingredients: 2 cups all-purpose flour (12 oz) 2 tsp baking powder 1 tsp ground cinnamon 1/2 tsp ground cardamom (optional) 1 tsp Himalayan salt 4 large eggs (room temperature, 9 oz) 1 tsp pure vanilla extract 2 sticks butter (8 oz, 227g, 1 cup) 1 cup granulated sugar (8 oz, 228g) 3/4 cup evaporated milk (or whole milk or orange juice) Instructions: Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper. Mix Dry Ingredients: In a medium-sized bowl, sift together the all-purpose flour, baking powder, ground cinnamon, ground cardamom (if using), and Himalayan salt. Set aside. Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar together using an electric mixer on medium speed until the mixture is light and fluffy. This should take about 4-5 minutes. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next. Stir in the vanilla extract. Combine Wet and Dry Ingredients: Reduce the mixer speed to low and gradually add the flour mixture to the creamed butter and sugar, alternating with the evaporated milk. Start and end with the flour mixture. Mix until just combined, being careful not to overmix. Pour into Pans: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake: Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool and Serve: Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer them to a wire rack to cool completely before serving.

Presented by Miss in the Kitchen Ingredients For the dough 1 1/3 cups milk 2 tablespoons butter room temperature 1/4 cup sugar 1 package Red Star Platinum Yeast 1 egg 4 cups flour 1/2 tsp salt For the filling 1 cup peach preserves 1/2 teaspoon cinnamon For the glaze 3 tablespoons milk 3/4 cup powdered sugar 1/2 teaspoon cinnamon Instructions Heat milk to about 90 degrees. Stir in butter, but it doesn't have to completely melt. Pour into a large bowl and add sugar and yeast. Stir to combine and set aside for about 5 minutes or until yeast starts to bubble. Add egg and mix well. Add 2 cups of flour and stir to combine. Add salt and flour 1/2 cup at a time until dough comes together and pulls away from the sides of the bowl. Pour onto a well floured surface and knead, adding more flour as needed 3 to 5 minutes or until dough is no longer sticky. Cover dough and allow to rise 45 minutes to 1 hour until sought has doubled. Punch down the dough, pressing out the air bubbles. Roll into a rectangle, about 12" x 15". Coat 2 pie plates with non stick spray or butter. Mix peach preserves and cinnamon together in a small bowl. Spread evenly over dough. Carefully roll from the long side and pinch the edge seam to seal. Cut into 1 inch rolls. Place in butter pie plates. Cover loosely and allow to rise about 30 minutes. Meanwhile, preheat the oven to 375 degrees. Bake for 22- 25 minutes or until golden brown and rolls are cooked through in the centre. Mix milk, powdered sugar and cinnamon together until smooth. Spoon over cooked rolls. Allow to cool slightly to serve warm or serve at room temperature.

Presented by Tropical Recipes Ingredients: 1 small onion, sliced 2 scallions, chopped 4 garlic cloves, minced ¾ cup coconut milk (177ml) 1½ cups vegetable stock (355ml) 1 tablespoon curry powder (6g) 2 teaspoons all-purpose seasoning (10g) 8 pimento berries or ⅛ teaspoon ground allspice (optional) 1 whole Scotch bonnet pepper 2 tablespoons dairy-free butter (28g) 6 sprigs fresh thyme, tied together 1½ cups brown rice (285g), rinsed 2 cups pumpkin (232g), chopped Black pepper and pink salt, to taste Instructions: Heat olive oil in a medium non-stick saucepan over medium heat. Sauté the scallions, onion, and garlic until soft and translucent. Stir in the coconut milk and vegetable stock. Add the curry powder, all-purpose seasoning, pimento berries, Scotch bonnet, thyme, and pumpkin, and stir well. Add the rinsed brown rice and chopped pumpkin. Bring the mixture to a boil, then reduce heat to medium-low. Cover the saucepan with a lid and cook for 25-30 minutes. Avoid stirring the rice too often to prevent the pumpkin from becoming mushy. The rice should be fluffy and the liquid fully absorbed. Once cooked, season with black pepper and pink salt to taste. Remove the thyme stems and Scotch bonnet pepper before serving.

Presented by Recipes by MAMA Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes Kcal: 150 kcal | Servings: 24 cookies Ingredients 3 cups all-purpose flour 1 tablespoon ground ginger 1 tablespoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon salt 1/2 teaspoon baking soda 3/4 cup unsalted butter, softened 3/4 cup brown sugar, packed 1 large egg 1/2 cup unsulfured molasses 1 teaspoon vanilla extract Decorating sugar or icing (optional) Instructions In a bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, salt, and baking soda. Set aside. In a large bowl, beat together the softened butter and brown sugar until light and fluffy. Add the egg, molasses, and vanilla extract, mixing until well combined. Gradually stir in the flour mixture until a dough forms. If too sticky, refrigerate for 30 minutes. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll out the dough on a floured surface to about 1/4 inch thick and cut out gingerbread men shapes. Place on the prepared baking sheet and bake for 8-10 minutes, or until edges are firm. Allow to cool on the sheet for a few minutes before transferring to a wire rack to cool completely. Decorate with icing or sprinkle with sugar if desired.

Presented by Novi Imelda Ingredients Marinade 1 boneless skinless chicken breast (or 2 chicken thighs), 225 g 1/4 teaspoon salt 1 teaspoon corn starch Sauce 1/4 cup chicken broth 1 tablespoon soy sauce 1 tablespoon oyster sauce 1 tablespoon chicken stock 1 teaspoon corn starch Stir-fry 2 tablespoons peanut oil (or vegetable oil) 2 cloves garlic, minced 2 green onions, sliced (reserve some green of the green part for garnish) 1 carrot, sliced 225 g white mushrooms, sliced 1 cup snow peas, tough ends, and strings removed 1 cup bamboo shoots, sliced and drained thoroughly 1 cup water chestnuts, sliced and drained thoroughly Instructions Slice chicken against the grain into 1/2 cm pieces. Transfer into a medium-sized bowl. Add salt and the corn starch. Gently mix by hand to coat the chicken evenly. Combine all the sauce ingredients into a small bowl. Mix well and set aside. Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add chicken and spread into a single layer. Cook without touching for about 30 seconds, or until the bottom turns golden. Flip and cook for another 10 to 20 seconds, until the surface is lightly browned and the inside is still a little pink. Transfer chicken to a plate. Add the remaining 1 tablespoon of oil, garlic, and green onion into the skillet. Stir a few times to release fragrance. Add carrot and mushrooms. Cook until it starts to get tender and the liquid from the mushrooms has fully evaporated, 3 minutes or so. Add snow peas, bamboo shoots, and water chestnuts. Cook for 1 minute. Stir the sauce again to let the cornstarch dissolve completely. Pour into the pan. Add back chicken. Stir until the sauce thickens. Transfer everything to a serving plate immediately and garnish with the green part of the green onion. Serve hot over steamed rice or by itself.

Presented by Tropical Recipes Ingredients 1 cup granulated sugar 1 cup butter, room temperature 5 large eggs, room temperature 1/3 cup dried currants 1/3 cup raisins 1/3 cup pitted dried prunes 1/3 cup mixed peel/fruit cake mix 1/3 cup maraschino cherries 1 cup grape juice (for soaking) 1 cup cherry juice or pomegranate juice (for soaking) 2 cups all-purpose flour 2 tsp baking powder 2 tsp cinnamon 2 tsp nutmeg 2 tsp cardamom 2 tsp vanilla extract 1 tsp almond extract 1 tsp orange extract 1 tsp lemon zest About 1/4 cup or more of browning (you can make your own) Instructions Soak the Fruits: Soak the dried currants, raisins, prunes, mixed peel, and maraschino cherries in the grape juice and cherry or pomegranate juice for a few hours, or up to several days before making the cake. This soaking process softens the fruits and enhances their flavour. When ready to bake, puree the soaked fruit mixture in a food processor until smooth. Measure 2 cups of the pureed fruit mixture and set it aside. Prepare the Cake Batter: Ensure the eggs and butter are at room temperature. In a large mixing bowl, cream the butter and sugar until light and fluffy. In a separate bowl, whisk the eggs along with the lemon zest, vanilla extract, orange extract, and almond extract. Combine Dry Ingredients: In another bowl, combine the flour, cinnamon, nutmeg, cardamom, and baking powder. Mix the Ingredients: Gradually add the egg mixture to the creamed butter and sugar, mixing well until combined. Then, add the pureed fruit mixture and mix to combine. Gradually fold in the flour mixture until well incorporated, being careful not to over-mix the batter. Lastly, add the browning and mix until the batter reaches a dark brown colour. Bake the Cake: Preheat your oven to 350°F (175°C). Line a baking pan with parchment paper and transfer the batter to the pan. This recipe will make one 9-inch round ca two smaller 7-8-inch cakes, or 15-20 cupcakes. Bake the cake at 350°F for 1 hour. Then, lower the oven temperature to 280°F and continue baking for another 45 minutes, or until a toothpick inserted into the center comes out clean. If baking cupcakes, use liners and preheat the oven to 280°F, baking for about 45 minutes or until a toothpick comes out clean. Finish and Store: Remove the cake from the oven and let it cool. Instead of soaking the cake with additional alcohol, you can brush it with more grape or cherry juice for extra moisture and flavour. Store the cake in an airtight container. You can add more juice every few days to keep it moist if desired. Enjoy your delicious, alcohol-free Trinidad Black Fruit Cake!

Presented by Novi Imelda Ingredients 1 tablespoon vegetable oil 2 cups sliced bell peppers red, orange, yellow, or a combination 1 onion thinly sliced 2 teaspoons chili powder 1/2 teaspoon ground cumin 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/2 teaspoon smoked paprika 2 tablespoons chopped cilantro 1 pound large shrimp peeled and deveined, tails removed if desired lime wedges for serving optional flour tortillas and fajita toppings of your choice salt and pepper to taste Instructions Heat the oil in a large pan over high heat. Add the peppers and onion to the pan and cook, stirring occasionally, until vegetables are tender and charred on the edges. Season the vegetables with salt and pepper. In a small bowl, mix together the chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt and pepper to taste. Add the shrimp to the pan and sprinkle the seasoning blend over the shrimp and vegetables. Stir to combine. Cook for 4-5 minutes or until shrimp are pink and opaque. Sprinkle the cilantro over the top and serve. Garnish with lime wedges if desired. Serve the flour tortillas and toppings on the side and have everyone assemble their own fajitas.

Presented by Hsjsksks Saade Ingredients: 12 lasagna noodles 1 lb ground beef 1 jar marinara sauce 2 cups ricotta cheese 2 cups shredded mozzarella cheese 1/2 cup grated Parmesan cheese 1 egg 1 tbsp olive oil 1/2 tsp garlic powder 1/2 tsp dried oregano Salt & pepper to taste Fresh parsley for garnish Instructions: Prepare the Noodles: Cook the lasagna noodles according to the package instructions, drain, and set aside. Make the Meat Sauce: In a large pan, heat olive oil over medium heat and brown the ground beef. Add garlic powder, oregano, salt, and pepper to taste. Stir in the marinara sauce and simmer for 10 minutes. Prepare the Cheese Mixture: In a bowl, combine ricotta cheese, Parmesan cheese, and egg. Mix well. Assemble the Lasagna: Preheat your oven to 375°F (190°C). Spread a thin layer of the meat sauce in the bottom of a 9x13 baking dish—layer lasagna noodles, followed by ricotta cheese mixture, meat sauce, and shredded mozzarella. Repeat the layers. Finish with a layer of mozzarella and Parmesan on top. Bake: Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the top is bubbly and golden. Serve: Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley for a pop of color. Enjoy this classic comfort food with your loved ones!

Presented by Phylicia Robinson Ingredients: For the Pork Chops: 4 bone-in pork chops (about 1/2 inch thick) 1 cup all-purpose flour 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon salt 1/2 teaspoon black pepper 2 large eggs 1/4 cup milk Vegetable oil (for frying) For the Bacon Gravy: 4 slices bacon, chopped 3 tablespoons bacon grease (from cooked bacon) 3 tablespoons all-purpose flour 2 cups whole milk Salt and pepper to taste Instructions Prepare the Pork Chops: In a shallow bowl, combine flour, paprika, garlic powder, onion powder, salt, and pepper. In another bowl, whisk together the eggs and milk. Dredge each pork chop in the flour mixture, then dip into the egg mixture, and dredge again in the flour mixture. Fry the Pork Chops: Heat vegetable oil in a large skillet over medium-high heat (about 1/4 inch deep). Fry the pork chops for 3-4 minutes per side until golden brown and cooked through (internal temperature of 145°F). Remove and set on a plate lined with paper towels to drain. Make the Bacon Gravy: In the same skillet, cook the chopped bacon until crispy. Remove bacon and set aside, reserving 3 tablespoons of the bacon grease. Stir in the flour to make a roux, cooking for 1-2 minutes. Gradually whisk in the milk, stirring constantly to avoid lumps. Bring to a simmer, cooking until thickened, about 3-4 minutes. Season with salt and pepper. Stir the cooked bacon into the gravy. Serve: Pour the warm bacon gravy over the fried pork chops and enjoy! Serve with mashed potatoes or a side of your choice for a full Southern experience.

Presented by Chef Kendric Southern Fried Scored Flounder Ingredients • 2 whole flounders, cleaned and scaled • 1 cup buttermilk • 1 cup cornmeal • 1 cup all-purpose flour • 2 teaspoons paprika • 1 teaspoon garlic powder • 1 teaspoon onion powder • 1 teaspoon salt • 1/2 teaspoon black pepper • Oil for frying (vegetable or canola) • Lemon wedges for serving Instructions 1. Prepare the Flounder: • Score the flounder by making diagonal cuts on both sides of the fish. • Soak the fish in buttermilk for at least 30 minutes. 2. Dredge and Fry: • In a shallow bowl, mix the cornmeal, flour, paprika, garlic powder, onion powder, salt, and pepper. • Remove the fish from the buttermilk, letting the excess drip off, and dredge in the cornmeal mixture until well coated. • Heat oil in a large skillet over medium-high heat. Fry the fish for about 5-7 minutes per side or until golden brown and cooked through. • Drain on paper towels and keep warm. Collard Greens Ingredients • 1 large bunch of collard greens, cleaned and chopped • 2 tablespoons olive oil • 1 small onion, chopped • 2 cloves garlic, minced • 1 smoked turkey leg or ham hock • 4 cups chicken broth • Salt and pepper to taste Instructions 1. Cook the Collard Greens: • In a large pot, heat olive oil over medium heat. Sauté the onion until translucent, then add the garlic and cook for another minute. • Add the smoked turkey leg or ham hock, collard greens, and chicken broth. • Bring to a boil, then reduce the heat and simmer for about 45 minutes to 1 hour, or until the greens are tender. Season with salt and pepper to taste. Charleston Red Rice Ingredients • 2 cups long-grain rice • 1/4 cup vegetable oil • 1 large onion, chopped • 1 red bell pepper, chopped • 1 can (14 oz) diced tomatoes • 2 tablespoons tomato paste • 1 teaspoon thyme • 1 teaspoon smoked paprika • 1 bay leaf • 4 cups chicken broth • Salt and pepper to taste • 1/2 cup bacon, diced • 1/2 cup smoked sausage, sliced Instructions 1. Prepare the Charleston Red Rice: • Rinse the rice under cold water until the water runs clear. Set aside. • Heat vegetable oil in a large pot over medium heat. Add the bacon and cook until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot. • Add the onion and red bell pepper to the pot and sauté until translucent. • Stir in the diced tomatoes, tomato paste, thyme, smoked paprika, and bay leaf. Cook for about 10 minutes, stirring occasionally. • Add the rinsed rice and mix well. Pour in the chicken broth and bring to a boil. • Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed. Stir occasionally to prevent sticking. • Add the cooked bacon and sliced smoked sausage. Mix well and season with salt and pepper to taste. Serve

Presented by Phylicia Robinson Ingredients 2 cups crushed graham crackers 1/2 cup melted butter 2 cups whipped cream 1 cup cream cheese, softened 1/2 cup powdered sugar 1 tsp vanilla extract 2 cups fresh strawberries, sliced 1/4 cup strawberry jam Instructions Mix graham crackers and melted butter. Press the mixture into a springform pan to form the base. Blend cream cheese, powdered sugar, and vanilla until smooth. Gently fold in the whipped cream. Spread half of the cream mixture over the crust. Layer with sliced strawberries. Add a drizzle of strawberry jam over the strawberries for a sweet touch. Repeat layers with remaining cream mixture and strawberries. Top with more crushed graham crackers and whole strawberries for a stunning finish. Chill for a few hours before serving this irresistible delight.

Presented by Delicix Ingredients 1 cup all-purpose flour 2 ripe bananas, mashed 2 tablespoons sugar 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 cup milk 1 large egg 2 tablespoons melted butter 1 teaspoon vanilla extract Instructions In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Mix well to ensure all dry ingredients are evenly distributed. In another bowl, mash the ripe bananas until smooth. Add the milk, egg, melted butter, and vanilla extract to the mashed bananas. Whisk together until well combined. Pour the wet ingredients into the dry ingredients. Gently fold the mixture until just combined; be careful not to overmix. The batter should be slightly lumpy. Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil if necessary. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through. Remove the pancakes from the skillet and keep warm. Repeat with the remaining batter, adjusting the heat as needed to prevent burning. Serve the pancakes warm, topped with additional banana slices, maple syrup, or your favourite toppings.

Presented by Quick Pot Recipes Ingredients: 1 cup quinoa, rinsed 2 cups water or vegetable broth 1 apple, diced (your choice of variety) 1/2 cup dried cranberries 1/2 cup pecans, chopped 2 cups fresh spinach or mixed greens 1/4 cup red onion, thinly sliced 1/4 cup feta cheese (optional) For the dressing: 3 tablespoons olive oil 2 tablespoons apple cider vinegar 1 tablespoon honey or maple syrup Salt and pepper to taste Instructions: 1. Cook the quinoa: In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool. 2. Prepare the salad: In a large bowl, combine the diced apple, dried cranberries, chopped pecans, spinach or mixed greens, and red onion. 3. Make the dressing: In a small bowl, whisk together olive oil, apple cider vinegar, honey or maple syrup, salt, and pepper. 4. Combine: Once the quinoa has cooled, add it to the salad mixture. Drizzle the dressing over the salad and toss gently to combine. If using, sprinkle feta cheese on top. 5. Serve: Serve immediately or chill in the refrigerator for about 30 minutes to allow the flavors to meld.

Presented by Mini Flavour Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes Kcal: 390 kcal | Servings: 4 servings Ingredients: For the Fish: 4 fresh fish fillets (tilapia, cod, or salmon) 2 tablespoons olive oil 1 teaspoon paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Salt and black pepper to taste Lemon wedges for serving For the Fries: 4 large potatoes, peeled and cut into thin strips 2 tablespoons vegetable oil 1 teaspoon paprika 1/2 teaspoon garlic powder Salt and black pepper to taste Instructions Preheat your grill to medium-high heat. Pat the fish fillets dry with a paper towel. Drizzle olive oil over them, then season with paprika, garlic powder, onion powder, salt, and pepper. Place the fish fillets on the grill. Cook for 4-5 minutes per side, or until the fish flakes easily with a fork. Remove and set aside. Preheat your oven to 425°F (220°C). Toss the potato strips in vegetable oil, paprika, garlic powder, salt, and pepper until evenly coated. Spread the potatoes on a baking sheet in a single layer. Bake for 25-30 minutes, flipping halfway through, until golden and crispy. Serve the grilled fish with the crispy fries, garnished with lemon wedges. Enjoy!

Presented by Miss in the Kitchen Ingredients 2 cans refrigerated crescent roll dough 6 tablespoons melted butter 1/2 cup brown sugar 1 teaspoon ground cinnamon Instructions Preheat a waffle iron. Melt butter and mix brown sugar and cinnamon in a small bowl.  Unroll the crescent dough and press 2 triangles together to form a rectangle.  Brush with melted butter.  Sprinkle each piece of crescent dough with about a tablespoon of cinnamon sugar mixture. Fold each rectangle into a square. Brush with butter and sprinkle with sugar. Flip and brush the other side with butter and sprinkle with more of the cinnamon sugar mixture. Cook in a hot waffle iron 2-3 minutes or until golden brown. Use tongs or a fork to remove to a wire rack in a single layer. Repeat with remaining ingredients. Cool slightly before serving.

Presented by Quick Pot Recipes Ingredients: 1 lb ground turkey 1 tablespoon olive oil 1 onion, chopped 3 cloves garlic, minced 1 can (14 oz) diced tomatoes (with juice) 1 can (15 oz) black beans, drained and rinsed 1 cup roasted corn (canned or frozen) 1 red bell pepper, diced 4 cups chicken broth 2 teaspoons chipotle seasoning (or to taste) 1 teaspoon cumin Salt and pepper to taste Fresh cilantro, chopped (for garnish) Lime wedges (for serving) Instructions: Cook the Turkey: In a large pot, heat olive oil over medium heat. Add ground turkey and cook until browned. Drain excess fat if necessary. Sauté Vegetables: Add chopped onion and garlic to the pot. Cook until the onion is translucent. Add Ingredients: Stir in diced tomatoes, black beans, roasted corn, red bell pepper, chicken broth, chipotle seasoning, cumin, salt, and pepper. Bring to a boil. Simmer: Reduce heat and let the soup simmer for about 20-30 minutes, allowing the flavors to meld. Serve: Garnish with fresh cilantro and serve with lime wedges for an extra zesty kick!

Presented by Chef Zouheir Ingredients: 8 egg roll wrappers 8 ounces cream cheese, softened 1/4 cup granulated sugar 1 teaspoon lemon juice 1/2 teaspoon lemon zest 1 (21 ounce) can cherry pie filling Instructions: Prepare the Filling: In a medium bowl, beat together cream cheese, sugar, lemon juice, and lemon zest until smooth and creamy. Assemble the Egg Rolls: Lay out an egg roll wrapper on a clean surface. Place a spoonful of cream cheese mixture in the center, followed by a spoonful of cherry pie filling. Seal the Egg Rolls: Fold the sides of the wrapper over the filling, then roll it up tightly. Seal the edges with a little water. Fry the Egg Rolls: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the egg rolls in batches for 2-3 minutes, or until golden brown. Drain and Serve: Drain the egg rolls on paper towels and serve warm. Tips: For a healthier option, you can bake the egg rolls in a preheated oven at 400°F (200°C) for 15-20 minutes. You can dust the finished egg rolls with powdered sugar for an extra touch of sweetness. Serve with a scoop of vanilla ice cream or a drizzle of chocolate sauce. Enjoy your delicious Cherry Cheesecake Egg Rolls!

Presented by The Cozy Cook Ingredients 1 cup Turkey Drippings from Roast Turkey , (or as much as you have) 2 cups turkey or chicken broth, (or enough to make 3 cups liquid total.) -Low or no sodium 4 Tablespoons unsalted butter 4 Tablespoons flour 1 sprig fresh rosemary Instructions Transfer the drippings from the roasting pan to a large measuring cup with a spout. Let the fat rise to the top and spoon out the majority of it so that the gravy isn’t overly oily. (A fat separator makes it easy to dispense the drippings from the bottom, leaving the fat on top.) Top the drippings off with enough chicken broth to make 3 cups. Melt butter in the roasting pan. Whisk in the flour until a paste forms, cook for 1-2 minutes, until it begins to turn brown. Add the drippings/broth in small splashes, stirring continuously. Add a sprig of fresh rosemary. Bring to a boil, whisking constantly, then reduce to a simmer. Continue to whisk and simmer until desired thickness is obtained. Remove rosemary. Give the gravy a taste and season with salt and pepper if desired. Transfer to a gravy boat and serve!

Presented by Delicious Recipes Ingredients: 1 box yellow or white cake mix 3 large eggs 1/3 cup vegetable oil 1 (20 oz) can crushed pineapple (drained, reserve juice) Milk Mixture: 1 cup whole milk 1/2 cup reserved pineapple juice 1 (14 oz) can sweetened condensed milk 1 (12 oz) can evaporated milk Topping: 1 (8 oz) container whipped topping 1/2 cup shredded coconut (optional) Pineapple chunks or slices for garnish Instructions: Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish. Prepare cake mix according to box instructions, substituting water with reserved pineapple juice. Stir in drained crushed pineapple. Bake as directed and cool completely. In a bowl, mix whole milk, sweetened condensed milk, evaporated milk, and 1/2 cup pineapple juice. Poke holes in the cooled cake with a fork and slowly pour the milk mixture over it. Chill for 2–4 hours. Spread whipped topping evenly, sprinkle with coconut, and garnish with pineapple chunks.

Presented by Phylicia Robinson Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes | Kcal: 560 kcal | Servings: 4 serving Ingredients 3 lbs oxtails, trimmed Salt and black pepper to taste 2 tablespoons vegetable oil 1 large onion, chopped 3 cloves garlic, minced 1 tablespoon fresh ginger, minced 1 cup beef broth 1/2 cup red wine 2 tablespoons soy sauce 2 tablespoons Worcestershire sauce 2 bay leaves 1 teaspoon dried thyme 2 carrots, sliced 2 stalks celery, sliced Instructions Season oxtails with salt and pepper. In a large pot or Dutch oven, heat oil over medium-high heat. Add oxtails and sear until browned on all sides, about 10 minutes. Remove and set aside. In the same pot, add onion, garlic, and ginger. Cook until onion is translucent, about 5 minutes. Return oxtails to the pot. Add beef broth, red wine, soy sauce, Worcestershire sauce, bay leaves, and thyme. Bring to a boil. Reduce heat to low, cover, and simmer for 2-3 hours, or until the meat is tender and falling off the bone. Add carrots and celery in the last 30 minutes of cooking. Remove bay leaves before serving. Serve oxtails with the vegetable and broth mixture.

Presented by Mini Flavour Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Ingredients: 4 large russet potatoes, washed and cut into wedges 3 tablespoons olive oil 4 cloves garlic, minced 1/2 cup grated Parmesan cheese 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon paprika Salt and pepper, to taste Fresh parsley, chopped (optional, for garnish) Instructions: Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. Prepare the Potatoes: In a large bowl, toss the potato wedges with olive oil until evenly coated. Season the Potatoes: Add the minced garlic, grated Parmesan cheese, dried oregano, dried basil, paprika, salt, and pepper to the bowl. Toss until the potatoes are well coated with the seasoning mixture. Arrange and Bake: Spread the seasoned potato wedges in a single layer on the prepared baking sheet, making sure they are not overcrowded. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the wedges are golden brown and crispy. Serve: Garnish with fresh chopped parsley if desired. Serve hot and enjoy your crispy, flavorful potato wedges!

Presented by Chef Taling Number of Servings: 4-6 | Prep Time: 20 min Ingredients 2 Cup Self Rising Flour 1 Cup Buttermilk 1⁄2 Cup ICE COLD BUTTER (small diced) 1 Cup Frozen blueberries 1 tsp Salt 1 tsp sugar Maple Syrup, Honey or Jelly (optional) Instructions Heat oven to 425° Lightly butter the bottom of a glass dish. Mix flour, sugar & salt in a bowl. Add butter and blend until crumbly. Add buttermilk and gently knead or mix until dough forms. Add in blueberries gently and roll over to combine. Wrap in Saran Wrap and place in refrigerator for 15 mins to 1 hour. On a cutting board add 1 T flour for dusting. Place dough in center. Roll out flat with a rolling pin. Fold dough over. Roll out flat again (repeat this step 3 times until dough is slightly thick) With a measuring cup or cookie cutter, cut out biscuits and add to greased glass dish. Bake for 15 minutes. Serve warm with your butter or choice of topping. Brush tops with butter when near done. Serve warm.

Presented by Chef Kendric Ingredients For the pasta: 1 lb elbow macaroni or your preferred pasta For the cheese sauce: 4 tablespoons unsalted butter 1/4 cup all-purpose flour 3 cups whole milk 1 cup heavy cream 1 tablespoons of mustard 1 teaspoon salt (adjust to taste) 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon smoked paprika (optional) Cheeses (grated or shredded): 1 cup sharp cheddar cheese 1 cup mozzarella cheese 1 cup Gruyère cheese 1 cup fontina cheese 1 cup Parmesan cheese For the topping: 1 cup panko breadcrumbs 2 tablespoons melted butter 1/4 cup grated Parmesan cheese Instructions 1Cook the pasta: • Boil the pasta in salted water according to the package instructions until al dente. Drain and set aside. 2. Make the cheese sauce: • In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to create a roux. • Gradually add the milk and heavy cream, whisking constantly to avoid lumps. Cook until the mixture thickens and starts to bubble. • Stir in the salt, black pepper, garlic powder, onion powder, and smoked paprika. • Reduce the heat to low and slowly add the cheeses (cheddar, mozzarella, Gruyère, fontina, and Parmesan), stirring until fully melted and smooth. 3. Combine pasta and cheese sauce: • Add the cooked pasta to the cheese sauce and mix well until the pasta is evenly coated. 4. Prepare the topping: • In a small bowl, combine the panko breadcrumbs, melted butter, and grated Parmesan cheese. 5. Bake: • Preheat your oven to 375°F (190°C). • Transfer the macaroni and cheese mixture to a greased baking dish. • Sprinkle the breadcrumb mixture evenly over the top. • Bake in the preheated oven for about 20-25 minutes, or until the top is golden brown and crispy. 6. Serve: • Let the macaroni and cheese cool for a few minutes before serving.

Presented by Magical Recipes only Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 30 minutes Kcal: 600 kcal per serving | Servings: 12 Ingredients: For the Cake: 3 cups all-purpose flour 1 ½ teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt 1 cup unsalted butter, softened 1 ½ cups granulated sugar 1 cup brown sugar, packed 3 large eggs 2 teaspoons vanilla extract 1 ½ cups mashed ripe bananas (about 3 large bananas) 1 cup buttermilk 1 cup chopped pecans For the Caramel Frosting: 1 cup unsalted butter 2 cups packed light brown sugar ½ cup heavy cream 4 cups powdered sugar, sifted 2 teaspoons vanilla extract 1 cup chopped pecans (for garnish) Instructions Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Prepare the Cake: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and mashed bananas. Gradually add the flour mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Fold in the chopped pecans. Bake the Cake: Divide the batter evenly among the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely. Prepare the Caramel Frosting: In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cream. Bring to a boil, stirring constantly. Remove from heat and let cool slightly. Gradually beat in the powdered sugar and vanilla extract until smooth and creamy. If the frosting is too thick, add a little more cream until the desired consistency is reached. Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of caramel frosting over the top. Repeat with the second and third layers. Frost the sides of the cake with the remaining caramel frosting. Garnish with chopped pecans. Allow the frosting to set slightly before serving.

Presented by Nonna Recipes Difficulty: Easy Preparation Time: 2 hours 20 minutes | Cooking Time: 45-60 minutes Total Time: 3 hours | Servings: 15 servings Calories: Approximately 180 per serving Ingredients: 1/2 cup Butter 16 cups Dry Bread Cubes (3 large loaves for homemade) 2 cups Onion (diced into 1/2") 1/2 tsp Ground Black Pepper 1/2 tsp Thyme (fresh or dried) 1/2 tsp Sage (fresh or dried) 3 tsp Poultry Seasoning 2 cups Celery (diced into 1/2") 1 1/2-3 cups Chicken Broth 1 Tablespoon Parsley (fresh for garnish) 1 tsp Salt 2 large Eggs Instructions Preheat your oven to 250°F. Cut the bread into cubes, about 1/2" to 3/4". Spread them out on a baking sheet and let them dry in the oven for about an hour, tossing occasionally. Once done, take them out and set aside to cool while preparing the other ingredients. If you make the breadcrumbs in advance, store them in an airtight container at room temperature for up to a week. Now, raise the oven temperature to 350°F. In a large pot, melt the butter over medium heat. Toss in the onion and celery, cooking until they become tender and translucent, which should take about 8 minutes. Mix in the poultry seasoning, thyme, sage, and salt along with 1½ cups of chicken broth. Remove from heat and whisk the eggs in a bowl, stirring them into the onion mixture.  In a large bowl, combine your dried bread cubes and pour the chicken broth mixture over them. Carefully fold everything together, ensuring the stuffing is moist but not swimming in liquid. If it's too dry, add a bit of leftover chicken broth. Coat a 9"x13" baking dish with nonstick spray and spread your stuffing evenly into it. Bake for 45-60 minutes, checking and stirring every 15-20 minutes until it's beautifully golden on top. When it’s ready, remove from the oven and sprinkle with fresh parsley before serving. Enjoy this family favorite!

Presented by Delicious Recipes Ingredients: 1/2 cup butter, softened 1 cup white sugar 2 large eggs, beaten 1 tsp vanilla extract 1 3/4 cups all-purpose flour 1 tsp baking soda 1/2 tsp salt 1/2 cup sour cream 3 large bananas, mashed 1/2 cup chopped walnuts (optional) Instructions: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the beaten eggs and vanilla extract. In a separate bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and mashed bananas. Stir until just combined. Fold in the walnuts, if desired. Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This banana bread is rich, creamy, and so satisfying! Enjoy a slice on its own or with a spread of butter.

Presented by Elesdene Jennings Tenpow Ingredients: 1 cup mashed sweet potatoes 1 cup yellow cornmeal 1 cup all-purpose flour 1/4 cup honey 1 tablespoon baking powder 1/2 teaspoon salt 2 large eggs 1/2 cup melted butter 1 cup buttermilk 1/4 cup honey (for the butter) 1/2 cup softened butter (for the butter) Instructions: Preheat the oven to 375°F (190°C). Mix dry ingredients in one bowl. Combine mashed sweet potatoes, eggs, butter, and buttermilk in another bowl. Mix wet and dry ingredients, then bake for 25-30 minutes. For honey butter, combine honey and softened butter. Serve cornbread warm with honey butter spread.

Presented by Quick Pot Recipes Ingredients: 1 cup long-grain rice (like basmati or jasmine) 2 cups vegetable or chicken broth 1 cup mushrooms, sliced (button or cremini) 1 small onion, diced 2 cloves garlic, minced 2 tablespoons olive oil or butter 1 teaspoon thyme (fresh or dried) Salt and pepper to taste Fresh parsley for garnish (optional) Instructions: Sauté Aromatics: In a large skillet, heat olive oil or butter over medium heat. Add the diced onion and garlic, and sauté until the onion is translucent. Cook Mushrooms: Add the sliced mushrooms to the skillet and cook until they are browned and tender, about 5-7 minutes. Add Rice: Stir in the rice, cooking for another minute until the rice is lightly toasted. Add Broth and Season: Pour in the broth, add thyme, salt, and pepper. Bring to a boil. Simmer: Reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Fluff and Serve: Remove from heat, fluff the pilaf with a fork, and garnish with fresh parsley if desired. A flavourful side dish perfect for any meal!

Presented by Mini Flavour Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time: 20 minutes Kcal: 110 kcal | Servings: 6 servings Ingredients 12 oz fresh cranberries 1 cup white sugar 1 cup orange juice Instructions Rinse the cranberries and pick out any stems or damaged berries. In a medium saucepan, combine cranberries, sugar, and orange juice. Place over medium heat and bring the mixture to a boil, stirring occasionally. Reduce heat to a simmer, cooking until the cranberries start to pop, about 10-15 minutes. Stir occasionally, then remove from heat once the sauce reaches your preferred thickness. Allow the sauce to cool at room temperature before refrigerating.

Presented by Tropical Recipes Ingredients 1 ⅔ cups all-purpose flour 3/4 cup granulated sugar 2 teaspoons baking powder 2 ounces margarine, semi-firm 1/4 teaspoon salt 3 tablespoons milk 1 large egg, slightly beaten 1/2 cup raisins 1/4 teaspoon allspice Instructions Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a baking sheet thoroughly. Prepare the Dough: Cut the semi-firm margarine into small cubes. In a large mixing bowl, add the cubed margarine to the flour. Using your fingertips, rub the margarine into the flour until the mixture resembles coarse crumbs. Combine Dry Ingredients: Stir in the baking powder, salt, sugar, and allspice until evenly distributed. Mix Wet Ingredients: In a separate bowl, combine the milk with the slightly beaten egg. Pour this mixture into the flour mixture. Form the Dough: Mix the wet and dry ingredients together until they begin to form a dough. Add the raisins and continue mixing until the dough comes together into a smooth ball. Shape the Dough: Take spoonfuls or handfuls of dough and drop them onto the prepared baking sheet, spacing them apart to allow room for spreading. Bake: Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, or until the dough is golden brown. Cool and Serve: Allow the baked goods to cool slightly before serving. Enjoy them warm or at room temperature.

Presented by Mama's Cooking Recipes Ingredients 500 g (1 pound) flour; 150 ml (5 fl. oz) warm milk; 150 ml (5 fl. oz) warm water; 1 tsp salt; 2 tbsp dry yeast; 3 tbsp olive oil; chopped parsley chili flakes Instructions Mix yeast and salt into flour with a whisk. Add the warm milk and water and knead just until the liquids are absorbed. Mix in the olive oil and knead until the dough is smooth (around 10 minutes). Make a ball out of the dough, cover it with vegetable oil, and set it aside in a warm place for an hour, or until it has doubled in size. When the dough has risen enough, divide it into six pieces and roll each one into a ball. Each flatbread should be rolled out and put on a pan with medium-high heat. Take 5–6 minutes to cook (2.5-3 minutes on each side). Each flatbread should make a pocket in the middle when you flip it over. Spread oil on each hot flatbread, then sprinkle parsley and chili flakes on top.

Presented by Chef Zouheir Prep Time: 10 minutes | Cook Time: 15 minutes | Servings: 4 Ingredients: 4 fish fillets (such as tilapia, cod, or salmon) 1/2 cup fresh orange juice Zest of 1 orange 2 tablespoons honey 2 tablespoons soy sauce (ensure it's suitable) 1 tablespoon olive oil 2 cloves garlic, minced 1 teaspoon fresh ginger, grated Salt and pepper to taste Fresh parsley or cilantro for garnish Orange slices for garnish Instructions: 1. Prepare the Sauce In a bowl, combine the fresh orange juice, orange zest, honey, soy sauce, minced garlic, and grated ginger. Mix well and set aside. 2. Season the Fish Pat the fish fillets dry with paper towels and season both sides with salt and pepper. 3. Cook the Fish In a large skillet, heat the olive oil over medium heat. Add the fish fillets to the skillet and cook for about 3-4 minutes on each side, or until the fish is golden brown and flakes easily with a fork. Remove the fish from the skillet and set aside. 4. Make the Sauce In the same skillet, pour in the orange sauce mixture. Bring it to a simmer and cook for about 2-3 minutes, allowing it to thicken slightly. 5. Combine and Serve Return the cooked fish fillets to the skillet, spooning the orange sauce over them. Let them cook together for an additional minute to absorb the flavours. Garnish with fresh parsley or cilantro and orange slices before serving.

Presented by Love and Happiness Ingredients 8 oz fettuccine pasta (or your choice) 1 lb shrimp, peeled and deveined 6 oz spicy sausage, sliced 1 tbsp Cajun seasoning 2 tbsp olive oil 1 red bell pepper, sliced 1 cup heavy cream 1/2 cup Parmesan cheese, grated 2 cloves garlic, minced Salt and pepper to taste Fresh parsley, chopped (for garnish) Instructions Cook pasta according to package directions. Drain and set aside. Season shrimp with half of the Cajun seasoning. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink. Remove from skillet and set aside. In the same skillet, add remaining olive oil and sliced sausage. Cook until browned, about 4-5 minutes, then add bell pepper and cook for an additional 2-3 minutes until softened. Add garlic and cook for 1 minute until fragrant. Lower heat to medium and pour in heavy cream, stirring to combine. Add remaining Cajun seasoning and Parmesan cheese, stirring until the sauce is smooth and slightly thickened. Return cooked pasta and shrimp to the skillet, tossing everything to coat. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot. Enjoy your Creamy Cajun Pasta with Shrimp and Spicy Sausage!

Presented by Tastey Recipes Ingredients 1 ½ cups white sugar ¾ cup all-purpose flour ½ cup unsweetened cocoa powder ½ teaspoon salt ¼ teaspoon baking powder ¾ cup unsalted butter, melted 3 large eggs 1 teaspoon vanilla extract ½ (14 ounce) package chocolate sandwich cookies (such as Oreo) ½ (8.8 ounce) package speculoos cookies (such as Lotus Biscoff) Instructions Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan. Mix sugar, flour, cocoa powder, salt, and baking powder together in a mixing bowl. Whisk butter, eggs, and vanilla together in a separate bowl. Add butter mixture to the flour mixture and mix until well combined. Pour 1/3 of the batter into the prepared baking pan and smooth out with a spatula. Add OREO® cookies in an even layer, then spread another 1/3 of the batter over top. Add Biscoff® cookies in an even layer, then spread remaining batter over top. (The Biscoff® layer should be two rows of 5 cookies, plus a row of 2 1/2 cookies turned sideways.) Bake in the preheated oven until edges are brown and centre is set, 30 to 35 minutes. Remove pan from the oven and let brownies cool completely before slicing and serving, about 30 minutes.

Presented by Chelsea Ealey Ingredients: 3 1/2 cups all-purpose flour 1 packet (2 1/4 teaspoons) active dry yeast 1 cup warm water 1 tablespoon sugar 1 teaspoon salt Mozzarella Filling: 8 ounces fresh mozzarella, cut into small cubes 2 tablespoons chopped fresh rosemary leaves 1/4 cup grated Parmesan cheese Baking Soda Bath 4 cups water 1/4 cup baking soda Topping Grated Parmesan cheese Fresh rosemary leaves, for garnish Instructions: In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until it becomes frothy Add flour and salt to the yeast mixture, kneading until a smooth and elastic dough forms. Cover the bowl with a clean cloth and let the dough rest for 30-45 minutes, allowing it to double in size. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. In a small bowl, combine mozzarella cubes, chopped rosemary, and grated Parmesan cheese to make the filling. Divide the risen dough into 8 equal portions. Roll each portion into a long rope. Flatten each rope slightly and spoon the mozzarella and rosemary filling onto the centre. Fold the dough over the filling and seal the edges, forming a pretzel shape. In a large saucepan or kettle, bring 4 cups of water to near boiling. Remove from heat & add baking soda, stirring until dissolved. Carefully lower each pretzel into the boiling water bath for 30 seconds, then transfer them to the lined baking sheet. Sprinkle grated Parmesan cheese generously over each pretzel and garnish with a few fresh rosemary leaves. Bake the pretzels in the preheated oven for 15-20 minutes, or until they turn golden brown and the cheese crust becomes crispy. Allow the pretzels to cool slightly before serving. Enjoy!!

Presented by Mama's Cooking Recipes Ingredients 350g of Flour 250g of Yogurt 1 tsp of Baking Powder 1 tsp of Salt 1 tsp of Sugar Two cloves of Garlic 30g of Butter Instructions Prepare the Dough: Sift the flour into a bowl and create a well in the middle. Add the yogurt, baking powder, sugar, and salt to this well. Mix the ingredients, gradually incorporating the flour from the sides until completely absorbed. Form the Balls: Knead the mixture into a soft dough and divide it into 8 balls. Let them rest for 5 minutes. Roll Out the Dough: Roll each ball into a thin disk and stack them, placing a sheet of baking paper between each flatbread to prevent sticking. Cooking the Flatbreads: Heat a pan over medium/high heat (level 7-8 out of 9). Lightly oil it and cook each flatbread for approximately one minute on each side. Garlic and Butter: Once removed, grease generously with butter and rub with sliced garlic cloves. If you prefer, you can also chop the garlic and sprinkle it over the hot, freshly made flatbreads. Serving: Serve and consume immediately as the garlic and butter flatbreads tend to become harder once they cool down.

Presented by Chef Zouheir Ingredients: 1 ½ lbs chicken thighs, boneless and skinless, cut into bite-sized pieces 2 tbsp Malaysian satay spice mix (or use a mix of ground coriander, cumin, turmeric, and lemongrass) 1 tbsp chili powder (adjust to taste) 3 cloves garlic, minced 1-inch piece ginger, grated 1 tbsp soy sauce 1 tbsp fish sauce 1 can (14 oz) coconut milk 1 tbsp peanut butter (optional, for a creamier sauce) 1 tbsp brown sugar 2 tbsp lime juice 1 tbsp vegetable oil Fresh cilantro for garnish 1 red chili, sliced (for garnish) Steamed rice or flatbread, for serving Instructions: Marinate the Chicken: In a bowl, mix chicken pieces with Malaysian satay spice mix, chili powder, minced garlic, grated ginger, soy sauce, and fish sauce. Let it marinate for at least 30 minutes, or refrigerate for up to 2 hours for deeper flavor. Sear the Chicken: Heat oil in a large skillet over medium-high heat. Add the marinated chicken and sear until golden brown on all sides. This should take about 5-7 minutes. Make the Sauce: Lower the heat to medium, then pour in the coconut milk, peanut butter (if using), and brown sugar. Stir well to combine and bring to a simmer. Let it cook for 10-12 minutes, stirring occasionally until the sauce thickens and the chicken is fully cooked through. Add the Lime Juice: Stir in lime juice at the end to add a bright, tangy note to the rich sauce. Serve: Garnish with fresh cilantro and sliced red chili. Serve hot with steamed rice or flatbread on the side. Variations: For added crunch, sprinkle crushed peanuts over the dish before serving. You can swap chicken thighs for shrimp or beef for a different protein option.

Presented by Mini Flavours Ingredients: 1 cup saltfish (salted cod), boiled and flaked 2 cups cooked rice (preferably day-old) 2 eggs, lightly beaten ½ cup mixed vegetables (carrots, peas, corn) 1 small onion, finely chopped 2 cloves garlic, minced 2 tbsp soy sauce 1 tbsp vegetable oil 2 stalks green onions, chopped 1 scotch bonnet pepper (optional), finely chopped Salt and pepper, to taste Instructions Prepare the saltfish: Boil the saltfish for about 10 minutes to remove excess salt. Drain, flake into small pieces, and set aside. Scramble the eggs: Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat. Add the beaten eggs and scramble them until fully cooked. Remove from the pan and set aside. Sauté vegetables and garlic: In the same pan, add a little more oil if needed and sauté the chopped onions and garlic until fragrant and soft, about 2-3 minutes. Add the mixed vegetables and cook for an additional 3-4 minutes. Add saltfish and rice: Stir in the flaked saltfish and cook for 2 minutes. Then, add the cooked rice and stir everything together, ensuring the rice is evenly mixed with the saltfish and vegetables. Season and finish: Add the soy sauce, green onions, and scotch bonnet pepper (if using), then return the scrambled eggs to the pan. Stir everything until well combined and heated through. Season with salt and pepper to taste. Serve hot: Enjoy your flavorful Saltfish Fried Rice as a main or side dish!

Presented by Tastey Recipes Ingredients: 1 pound lean ground beef ½ cup bread crumbs 3 tablespoons minced onion 2 tablespoons water 1 large egg 1 (8 ounce) can jellied cranberry sauce ¾ cup chili sauce 1 tablespoon brown sugar 1 ½ teaspoons lemon juice Instructions Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Mix ground beef, bread crumbs, onion, water, and egg together in a large bowl. Form into small meatballs and arrange on a non-stick baking sheet. Bake in the preheated oven for 20 to 25 minutes, turning once. Stir cranberry sauce, chili sauce, brown sugar, and lemon juice together in a large saucepan over low heat until smooth. Add meatballs; simmer for 1 hour before serving.

Presented by Food Lover's Ingredients: flour - 200 gr. sugar - 150 gr. cocoa - 20 gr. salt - 1/2 tsp. soda - 1 tsp. nuts - 40 gr. water - 230 ml. vinegar - 1 tsp. vegetable oil - 80 ml. Instructions: In a deep bowl combine the flour, sugar, cocoa, salt, baking soda, chopped nuts and a pinch of vanillin. Combine water and vinegar, pour into dry ingredients, stir. Next, pour in the vegetable oil and mix the dough thoroughly, or whisk with a mixer. Line an 18-19 cm. baking dish with parchment paper. Pour the batter into the mold. Bake the cake for 45-55 minutes at 180 degrees. Check readiness with a wooden stick, it should come out dry from the center of the pie. When ready, cool the pie completely in the form, only then remove it

Presented by Grandma's Kitchen: Recipes & Cooking Ingredients 1 pre-made graham cracker pie crust 16 oz cream cheese (softened) 1 cup pumpkin puree 1 cup sugar 3 eggs 1 tsp vanilla extract 1 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp ginger Instructions Preheat oven to 325°F. In a mixing bowl, beat cream cheese until smooth. Add pumpkin, sugar, eggs, vanilla, and spices; mix until well combined. Pour into the graham cracker crust and bake for 50-60 minutes until set. Let cool before serving.

Presented by Mini Flavour Ingredients 3 cups all-purpose flour (about 1 lb) 2 teaspoons baking powder (preferably aluminum-free) 6 tablespoons milk powder 1/2 teaspoon ground cardamom (elychee or elaichi) 4 ounces butter 13 tablespoons cold water 1/2 teaspoon ground cinnamon (optional) 1 teaspoon grated ginger 2 cups water 2 cups granulated sugar 2 teaspoons grated ginger Ingredients Prepare the Dough: Combine Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, milk powder, ground cardamom, and ground cinnamon (if using). Mix well to ensure the ingredients are evenly distributed. Incorporate the Butter: Add the butter to the dry ingredients. Using your fingers or a pastry cutter, rub the butter into the flour mixture until it resembles fine breadcrumbs. Add Ginger and Water: Grate 1 teaspoon of ginger and add it to the mixture. Gradually add the cold water, a little at a time, mixing with your hands until the dough comes together. The dough should be firm but pliable. If needed, add a bit more water, but avoid making the dough too soft. Rest the Dough: Cover the dough with a damp cloth and let it rest for about 15-20 minutes. This will allow the flour to fully hydrate and make the dough easier to work with. Shape and Fry the Dough: Shape the Dough: After the dough has rested, divide it into small portions (about 1-inch balls). Roll each portion between your palms to form smooth, round balls. If you prefer, you can also shape them into small cylinders. Heat the Oil: In a deep frying pan or pot, heat enough oil over medium heat to fully submerge the dough balls. The oil should be hot but not smoking. Fry the Dough: Carefully drop a few dough balls into the hot oil, making sure not to overcrowd the pan. Fry them slowly on medium heat, turning occasionally, until they are golden brown and cooked through. This should take about 5-7 minutes per batch. Remove the fried balls with a slotted spoon and drain on paper towels. Prepare the Syrup: Make the Syrup: In a medium saucepan, combine 2 cups of water, 2 cups of granulated sugar, and 2 teaspoons of grated ginger. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves. Reduce the heat and let it simmer for 5-10 minutes until slightly thickened. Soak the Dough Balls: Once the syrup is ready, turn off the heat and immediately add the fried dough balls to the syrup. Let them soak for about 10-15 minutes, turning them occasionally to ensure they absorb the syrup evenly. Serve: Serve the Gulab Jamoon: After soaking, remove the gulab jamoon from the syrup and let them rest for a few minutes before serving. Enjoy them warm or at room temperature.

Presented by Sven Nadel Servings: 4 | Prep Time: 15 minutes Cook Time: 45 minutes |Total Time: 1 hour Ingredients: For the Baked Potatoes: 4 large russet potatoes Olive oil Salt For the Cajun Shrimp: 1 pound large shrimp, peeled and deveined 2 tablespoons Cajun seasoning (store-bought or homemade) 2 tablespoons olive oil 3 cloves garlic, minced 1/2 cup diced bell pepper (any colour) 1/2 cup diced onion 1/4 cup chicken broth or white wine 2 tablespoons fresh parsley, chopped (for garnish) Lemon wedges (for serving) For Toppings: 1 cup shredded cheddar cheese 1/2 cup sour cream 1/4 cup green onions, sliced Salt and black pepper, to taste Instructions: Bake the Potatoes: Preheat the Oven: Preheat your oven to 400°F (200°C). Prepare the Potatoes: Scrub the potatoes clean, then poke a few holes in each potato with a fork. Rub them with olive oil and sprinkle with salt. Bake: Place the potatoes directly on the oven rack or on a baking sheet. Bake for about 45-60 minutes, or until they are tender and easily pierced with a fork. Cook the Cajun Shrimp: Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and bell pepper, and sauté for about 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant. Cook the Shrimp: Add the shrimp to the skillet, along with the Cajun seasoning. Stir to coat the shrimp evenly. Cook for about 3-4 minutes until the shrimp are pink and cooked through. Add the chicken broth or white wine, and simmer for an additional 2 minutes to combine the flavours. Assemble the Loaded Potatoes: Prepare the Potatoes: Once the potatoes are done baking, remove them from the oven and let them cool slightly. Carefully cut a slit down the centre of each potato and gently squeeze the ends to open them up. Load the Potatoes: Fluff the insides of the potatoes with a fork. Top each potato with the Cajun shrimp mixture, followed by shredded cheddar cheese, sour cream, green onions, and any additional seasonings. Garnish: Sprinkle chopped parsley over the loaded potatoes and serve with lemon wedges on the side.

Presented by Nashvil Ingredients 1 salmon fillet 6 shrimp, peeled and deveined 1 cup heavy cream 1/2 cup grated Parmesan cheese 2 cloves garlic, minced 8 oz fettuccine pasta Salt & pepper to taste 1 tbsp olive oil Instructions Cook fettuccine according to package instructions. In a skillet, cook salmon fillet for 4-5 minutes per side until flaky. Remove and set aside. In the same skillet, cook shrimp until pink, then add garlic and cook for 1 more minute. Pour in the cream, add Parmesan, and stir until smooth. Toss pasta in the sauce. Top with salmon and shrimp. Garnish with parsley. Enjoy!

Presented by Quick Pot Recipes Ingredients For the Sandwich: 2 everything bagels 4 oz smoked salmon 1 ripe avocado, sliced 1 cup arugula 1/2 cup pickled onions (store-bought or homemade) For the Garlic Cream Cheese: 4 oz cream cheese, softened 1-2 cloves garlic, minced (to taste) 1 tablespoon fresh lemon juice Salt and pepper to taste Instructions Prepare the Garlic Cream Cheese: In a small bowl, mix the softened cream cheese, minced garlic, lemon juice, salt, and pepper until smooth and well combined. Adjust seasoning to taste. Toast the Bagels: Slice the everything bagels in half and toast them until golden and crispy. Assemble the Sandwich: Spread a generous layer of garlic cream cheese on each half of the toasted bagels. On one half, layer the smoked salmon, followed by slices of avocado, a handful of arugula, and a generous portion of pickled onions. Top with the other half of the bagel. Serve Cut the sandwich in half if desired, and enjoy immediately!

Presented by Love and Happiness Ingredients 2 lbs oxtails, trimmed 2 tablespoons vegetable oil large onion, chopped 4 cloves garlic, minced 1 tablespoon fresh ginger, minced 1 scotch bonnet pepper, seeded and finely chopped (optional) 2 tablespoons brown sugar 2 teaspoons allspice 1 teaspoon thyme 1 teaspoon salt 1/2 teaspoon black pepper 4 cups beef broth 2 large carrots, chopped 2 stalks celery, chopped 1 can (15 oz) butter beans, drained and rinsed Instructions In a large pot, heat the vegetable oil over medium-high heat. Brown the oxtails on all sides, then remove and set aside. In the same pot, add the onion, garlic, ginger, and scotch bonnet pepper. Sauté until the onions are translucent. Return the oxtails to the pot. Stir in brown sugar, allspice, thyme, salt, and black pepper until the oxtails are well-coated. Add the beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 2.5 to 3 hours, or until the oxtails are tender. Add the carrots, celery, and butter beans to the pot. Increase the heat to medium and cook for another 30 minutes, or until the vegetables are tender.

Presented by Easy Recipes Prep Time: 10 minutes | Cooking Time: 6 minutes | Total Time: 16 minutes Kcal: 350 kcal | Servings: 4 servings Ingredients: 1 lb shrimp, peeled and deveined 2 tablespoons olive oil 1 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup Caesar dressing 4 large flour tortillas 1 cup romaine lettuce, chopped 1/2 cup shredded Parmesan cheese 1/2 cup croutons, crushed (optional) Lemon wedges (for serving) Instructions: Prepare the Shrimp: In a bowl, toss the shrimp with olive oil, garlic powder, salt, and black pepper until well coated. Preheat your grill or grill pan to medium-high heat. Grill the shrimp for 2-3 minutes on each side until pink and cooked through. Remove from heat and set aside. Assemble the Wraps: Warm the flour tortillas in a dry skillet or microwave for a few seconds to make them more pliable. Spread about 1 tablespoon of Caesar dressing onto each tortilla. Layer with chopped romaine lettuce, grilled shrimp, shredded Parmesan cheese, and crushed croutons if using. Wrap It Up: Fold in the sides of the tortilla and roll it up tightly from the bottom to create a wrap. Slice in half if desired and serve with lemon wedges on the side.

Presented by Love and Happiness Ingredients: 3/4 cup salted fish (flaked) 1 cup carrots (julienne) 2 cups cabbage (shredded) 1.5 cups bell peppers (any color, sliced) 2 scallions (sliced) 1 medium onion (sliced) 2 tablespoons vegetable oil Pinch of black pepper 1/4 teaspoon grated ginger 1 teaspoon dark soy sauce (gluten-free if needed) 1 teaspoon fresh thyme 1/4 scotch bonnet pepper (finely chopped) Instructions Prepare the salted fish: If using salted fish (salted cod or similar), place it in a pot of water and bring to a boil. Boil for about 10-15 minutes to remove excess salt. Drain, taste, and repeat the process if it's still too salty. Drain and set aside. Once cool, flake the fish into small pieces. Prepare the vegetables: Julienne the carrots, shred the cabbage, slice the bell peppers, scallions, and onion, and set them aside. Heat the oil: In a large pan or wok, heat 2 tablespoons of vegetable oil over medium heat. Sauté the aromatics: Add the grated ginger to the hot oil and stir-fry for about 30 seconds until fragrant. Add the sliced onions and cook for 1-2 minutes until softened. Stir-fry the vegetables: Add the carrots, cabbage, and bell peppers to the pan. Stir-fry for 3-4 minutes until the vegetables begin to soften but still have a slight crunch. Add the salted fish: Push the vegetables to the side of the pan and add the flaked salted fish. Stir the fish to warm through and mix it with the vegetables. Season the stir-fry: Add the dark soy sauce, thyme, black pepper, and chopped scotch bonnet pepper (adjust the amount based on your heat preference). Stir everything together and cook for an additional 2-3 minutes until well combined. Serve: Remove from heat and serve immediately with rice or as a side dish. Enjoy your delicious salted fish stir-fry!

Presented by Delicix Ingredients : 1 cup long grain white rice 2 Tbsp olive oil 1 onion 1 red bell pepper 1 green bell pepper 3 garlic cloves 1 tsp smoked paprika 1 tsp chilli powder 1 cup chopped tomatoes canned or fresh 3 cups lobster stock Plain water may be used as a replacement Spanish rice made with lobster stock Instructions Mince garlic and dice the onion, bell pepper and tomato in preparation for the dish. In a deep-sided saute pan begin with the olive oil over medium heat. Add the long grain rice and lightly brown until the grains are golden and glossy. Stir often. This should take 2 or three minutes, but watch it. Once the rice is toasted in the pan, add the minced garlic, diced onion, red and green bell pepper and saute briefly to "sweat" the vegetables. Again, stir often. Then add the smoked paprika and chili powder, along with the chopped tomato pulp. Lastly, pour in the 3 cups of homemade lobster stock. Of course plain water is a perfectly acceptable option, as is low-sodium chicken stock, but the flavour of the finished dish will differ. Give the contents a good stir to combine the ingredients. Let the mixture come up to a gentle boil for two or three minutes. Cover the pan and immediately reduce the heat to very low, letting the rice gently cook and steam for an additional 15 to 20 minutes. Do not lift the lid during this process

Presented by Grandma's Quick Recipes Ingredients 3 eggs 1 cup of milk 1/2 cup oil 1 cup sugar 1 Tbsp vanilla essence 2 cups AP flour 2 Tsp baking powder Instructions - As a first step, before starting to make the cake, turn on the oven and leave it at a minimum of 160º C. - Grease and flour the mold. Cut butter and spread it in the mold and then add flour and spread it. - To obtain a spongy and rich dough, we beat each ingredient we add. First all the liquid and then the solid. We put: 3 eggs, and beat, 1 cup of milk, and beat, 1/2 cup of oil, and beat, 1 cup of sugar, and beat, 1 tablespoon of vanilla essence, 2 cups of leavening flour together with the tablespoon of baking powder, and beat. Beat 2 minutes until it is a homogeneous mixture. Pour into the mold. - Bake in the oven for approximately 50 to 60 minutes. DO NOT OPEN THE OVEN before 50 minutes, otherwise the dough will go down. How do you know when it is ready? When the top is not so yellowish or white but rather toasted. Remove the cake, sprinkle with sugar and leave it for a while with the oven off to melt a little.

Presented by Mama's Cooking Recipes Ingredients 500 g of common wheat flour 330 ml of water 5 g dry baker's yeast or 15 g fresh yeast 10g of salt Instructions Start by mixing the water with the yeast in a bowl. I recommend that the water be lukewarm, so the yeast will dissolve sooner and better. Once this is done, mix the flour with the salt and add it to the water. You must knead it well for a few minutes. To know when it is is when the dough is smooth and does not stick to the hands easily. At first something may stick to you but you'll see how later it won't. After the first kneading you must cover the dough with film and put it in the fridge for an hour. During this time the dough will rest and will be ready to work with. After resting, cut four equal balls and form the elongated bars. Put them on a baking tray separated from each other and make two superficial cuts in each one. Before baking let them ferment for about 30 minutes or so. When they have grown they will have the definitive baguette shape. If they are too fat, stretch the dough more with a little flour. Finally, put them in the preheated oven at 180ºC for 15 minutes and you will have them ready. A piece of advice is that before putting them in, spray a little water on top so that it does not make the crust so quickly and you get that bakery result. If you don't have a spray bottle, you can also wet your fingertips and gently brush them over the bread before baking.

Presented by Foodstagram Africa Ingredients 2/3 Small Carrot (Grated or Shredded) 2 Celery Stalks (Chopped) 1 Medium Size Head of Cabbage (Thinly Sliced) 1 Pound of Medium Shrimp Cleaned and Deveined Instructions I boiled some some water, added in my cabbage, celery, and cabbage. Let it cook for about 4 minutes. It can depends on your desired texture. Remove and put it in an ice bath (to stop the cooking process) add in your shrimps, cook for about 3/4 minutes. then add to the ice bath. I lined a bowl with some cheese cloth to drain the moisture. TO TASTE Ground Ginger Garlic Powder Onion Powder White Pepper Chicken Bouillon Rolled it in the egg roll wrapper. Fried them on each side for about 4 minutes. Duck sauce was store brought.

Presented by Steak Reviews Ingredients: 1 pound lean ground beef 1 cup Nacho Cheese Sauce ½ cup Sour Cream 1 can Rotel, green chilis with diced tomatoes ½ cup chopped green peppers ½ cup diced onions 1 packet Taco Seasoning Mix Nacho Cheese flavored Doritos, crushed 4 flour tortilla wraps Shredded lettuce. Instructions: Brown the ground beef in a skillet and drain any excess fat. Add in the onions and peppers and sauté for 4 minutes. Stir in the taco seasoning packet. In a separate bowl, mix the Rotel and Nacho Cheese Sauce together. Place four large tortillas on a flat surface. Spoon a layer of the Nacho Cheese mixture down the center of each tortilla. Top with meat mixture, sour cream, onions, peppers, and crushed Doritos. Fold in the sides of the tortillas and roll up like a burrito. Heat a skillet over medium heat. Place the wraps into the skillet and toast until crispy on both sides. Serve immediately with shredded lettuce and any additional toppings you prefer. Enjoy your delicious, homemade burritos!

Presented by Delish Meals with Mai Nyasha Ingredients 1 cup flour 1/4 cup icing sugar/powdered sugar 1/2 cup butter Preheat your oven to 350 F/ 180 degrees celsius Instructions Beat butter and icing/ powdered sugar until light and fluffy Add half cup of flour and gently mix. Add the other half and mix until combined Shape dough into a ball or any shape of your choice . Put in the refrigerator for one hour (optional) Shape your dough into desired shapes Transfer cookies to a baking pan and bake for about 10- 15 minutes or until slightly golden

Presented by Belinda Greer Prep Time: 15 minutes | Cooking Time: 5 minutes | Total Time: 20 minutes Kcal: 150 kcal per serving | Servings: 6 servings Ingredients: 6 large eggs, hard-boiled 1½ cup mayonnaise 1 teaspoon Dijon mustard 1 teaspoon apple cider vinegar Salt and pepper to taste 1½ teaspoon paprika (for garnish) 1½ cup all-purpose flour 2 large eggs, beaten 1 cup panko bread crumbs Oil for frying (vegetable or canola) Instructions: Cut the hard-boiled eggs in half and carefully remove the yolks. Set the whites aside. In a medium bowl, mash the yolks with mayonnaise, mustard, vinegar, salt, and pepper. Mix until smooth. Spoon or pipe the yolk mixture back into the egg whites. Prepare three bowls for breading: one with flour, one with beaten eggs, and one with panko bread crumbs. Dip each deviled egg half in the flour, then the beaten eggs, and finally coat in panko crumbs. Heat oil in a frying pan to 350°F (175°C). Fry the deviled eggs for 2-3 minutes per side, or until golden and crispy. Remove and drain on a paper towel. Sprinkle with paprika and serve immediately.

Presented by Steak Food Ingredients: For the Lamb Chops: 4-6 lamb chops 2 tbsp olive oil 3 cloves garlic, minced 2 tbsp balsamic vinegar 2 tbsp honey 1 tbsp Dijon mustard 1 tbsp fresh rosemary, chopped (or 1 tsp dried) Salt and pepper to taste Fresh parsley for garnish For the Mashed Potatoes: 4 large russet potatoes, peeled and quartered 4 tbsp unsalted butter 1/2 cup heavy cream (or milk) Salt and pepper to taste Fresh chives or parsley for garnish (optional) Instructions: For the Mashed Potatoes: Boil the Potatoes: Place the peeled and quartered potatoes in a large pot and cover with salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return the potatoes to the pot. Mash the Potatoes: Add the butter and heavy cream to the potatoes. Mash until smooth and creamy. Season with salt and pepper. Cover and keep warm. For the Glazed Lamb Chops: Prepare the Glaze: In a small bowl, whisk together the garlic, balsamic vinegar, honey, Dijon mustard, and rosemary. Season the Lamb Chops: Pat the lamb chops dry with paper towels. Season both sides with salt and pepper. Sear the Lamb Chops: Heat the olive oil in a large skillet over medium-high heat. Add the lamb chops and sear for 3-4 minutes per side for medium-rare, or longer depending on your desired doneness. Add the Glaze: Reduce the heat to medium. Pour the glaze over the lamb chops and cook for an additional 2-3 minutes, spooning the glaze over the chops as they cook. Rest and Serve: Remove the lamb chops from the skillet and let them rest for a few minutes. Serve the lamb chops over a bed of mashed potatoes, drizzled with any remaining glaze from the skillet. Garnish with fresh parsley.

Presented by Delicix Ingredient : Taco Salads 125ml soured cream 100g Old El Paso™ Thick 'N' Chunky Salsa 1 pack Old El Paso™ Garlic & Paprika Seasoning Mix for Tacos 1 tablespoon vegetable oil 450g beef mince 150ml water 225g mixed shredded salad leaves (such as romaine and iceberg) 1 tin (425g) Old El Paso™ Black Beans, drained and rinsed 100g Double Gloucester cheese, grated 2 large tomatoes, halved, deseeded and chopped To Serve : Tortilla chips

Presented by Chef Kendric Ingredients: **Pasta & Bowl:** 1 large **bread bowl** (artisan bread like sourdough, hollowed out) 8 oz **penne pasta**, cooked al dente **Seafood:** 6-8 **jumbo shrimp**, peeled, deveined, and cooked 4 oz **lump crab meat** 4 oz **snow crab leg meat**, shredded **Cheese Sauce:** 1 cup **heavy cream** 2 tbsp **butter** 1 tbsp **all-purpose flour** (optional, for thickening) 1 cup **mozzarella cheese**, shredded ½ cup **Parmesan cheese**, grated **Seasoning:** 2 cloves **garlic**, minced 1 tsp **Old Bay seasoning** (or Cajun seasoning) 1 tsp **paprika** **Salt and pepper** to taste **Garnish:** Fresh **parsley**, chopped Extra **mozzarella** and **Parmesan** for topping Instructions: **Prepare the Bread Bowl:** Preheat the oven to 350°F (175°C). Carefully hollow out the bread, leaving about 1 inch of bread around the sides to form a sturdy bowl. Brush the inside with olive oil or butter and toast in the oven for about 10 minutes until crispy. Set aside. **Cook the Pasta:** Boil the penne pasta in salted water until al dente. Drain and set aside. **Prepare the Seafood:** In a skillet, melt 1 tbsp of butter over medium heat. Sauté the garlic until fragrant. Add the shrimp and cook until pink (about 2-3 minutes per side). Set aside. Gently toss the crab meat (lump and snow crab) in the same skillet to heat through. **Make the Cheese Sauce:** In a saucepan, melt 2 tbsp of butter. Stir in the flour if using, and cook for 1 minute to make a roux. Gradually whisk in the heavy cream and bring to a simmer. Stir in the mozzarella and Parmesan cheese, whisking until smooth and melted. Add Old Bay seasoning, paprika, salt, and pepper. Simmer until thickened. **Assemble the Dish:** Mix the cooked pasta with the cheese sauce, ensuring the pasta is fully coated. Gently fold in the cooked shrimp, lump crab, and snow crab leg meat. **Fill the Bread Bowl:** Place the seafood and pasta mixture inside the toasted bread bowl. Top with extra mozzarella and Parmesan cheese. **Bake:** Place the stuffed bread bowl back in the oven at 375°F (190°C) for 10-15 minutes until the cheese on top is melted and golden brown. **Garnish and Serve:** Remove from the oven and garnish with fresh parsley. Serve hot and enjoy the cheesy, seafood-filled goodness!

Presented by Shelly Ann Hayles Servings: 4 | Prep Time: 15 minutes Cook Time: 10-15 minutes |Total Time: 30 minutes Ingredients For the Lobster Tails: 4 lobster tails (6-8 oz each) 2 tablespoons olive oil Salt and pepper, to taste For the Chili Lime Butter: 1/2 cup unsalted butter (1 stick), melted 2 tablespoons fresh lime juice 1 tablespoon lime zest 2 cloves garlic, minced 1 teaspoon chili powder 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper (optional, for extra heat) 2 tablespoons fresh cilantro, chopped (or 1 tablespoon dried cilantro) Salt to taste For Serving: Lime wedges Fresh cilantro, chopped (for garnish) Instructions Prepare the Lobster Tails: Preheat your grill to medium-high heat (about 375-400°F/190-200°C). Using kitchen shears, cut down the middle of the lobster shells from the top to the tail, being careful not to cut all the way through. Gently pull the lobster meat out from the shell, keeping it attached at the end. Brush the lobster tails with olive oil and season with salt and pepper. Make the Chili Lime Butter: In a small bowl, mix together the melted butter, lime juice, lime zest, minced garlic, chili powder, paprika, cayenne pepper (if using), and a pinch of salt. Stir until well combined. Grill the Lobster Tails: Place the lobster tails shell-side down on the preheated grill. Grill for 5-7 minutes, then flip them over and grill for an additional 3-5 minutes, or until the lobster meat is opaque and cooked through. Baste with the chili lime butter during the last few minutes of grilling for added flavour. Serve: Remove the lobster tails from the grill and brush with more of the chili lime butter. Garnish with fresh cilantro and lime wedges. Serve immediately with extra chili lime butter on the side for dipping. Tips: Doneness: Lobster meat should be opaque and firm. Be cautious not to overcook, as lobster can become tough if left on the grill for too long. Butter: If you have leftover chili lime butter, it can be stored in the refrigerator for up to a week and used on other seafood or vegetables. Preparation: For a touch of smokiness, you can add a few wood chips to the grill. Enjoy your Grilled Lobster Tails with Chili Lime Butter, a deliciously zesty and flavourful dish perfect for a special occasion or a luxurious treat!

Presented by Chef Zouheir Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes | Servings: 4 Ingredients 1 lb beef flank steak, thinly sliced 2 large onions, sliced 2 tablespoons soy sauce 1 tablespoon oyster sauce 1 tablespoon hoisin sauce 2 cloves garlic, minced 1 teaspoon fresh ginger, minced 1 tablespoon cornstarch 2 tablespoons vegetable oil 1 teaspoon sugar 2 tablespoons water Green onions, chopped (for garnish) Cooked rice, for serving Instructions Step 1: Marinate Beef In a bowl, combine the sliced beef with 1 tablespoon soy sauce, cornstarch, and a pinch of sugar. Mix well and let it marinate for at least 10 minutes. Step 2: Prepare Sauce In a small bowl, mix the remaining soy sauce, oyster sauce, hoisin sauce, water, and sugar. Set aside. Step 3: Sauté Onions Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the sliced onions and stir-fry until they are softened and slightly caramelized, about 5 minutes. Remove from the pan and set aside. Step 4: Cook Beef Add the remaining oil to the pan. Add the marinated beef and stir-fry until browned and cooked through, about 3-4 minutes. Add the minced garlic and ginger, and stir-fry for another 1 minute. Step 5: Combine and Serve Return the cooked onions to the pan and pour in the prepared sauce. Stir everything together and cook for another 2 minutes until well combined. Serve hot over cooked rice and garnish with chopped green onions

Presented and Narrated by Duncan Edwards

Presented by Steak Reviews Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes Kcal: 600 kcal | Servings: 4 servings Ingredients -**For the steak bites:** 1 pound sirloin steak, cut into cubes 2 tablespoons garlic, minced 4 tablespoons butter Salt and pepper to taste Fresh parsley, chopped (for garnish) **For the smashed potatoes:** 1 pound baby potatoes 1 cup cheddar cheese, shredded 2 tablespoons olive oil Salt and pepper to taste Fresh chives, chopped (for garnish) Instructions **For the potatoes:** Boil the potatoes until tender, about 15 minutes. Drain and let cool slightly. Place potatoes on the griddle, smash them lightly with a spatula, then drizzle with olive oil and season with salt and pepper. Cook until golden and crispy, about 10 minutes on each side. Sprinkle with cheddar cheese and cook until melted. **For the steak bites:** Heat the griddle over high heat and add butter. Once the butter is melted and foamy, add the garlic and sauté until fragrant, about 1 minute. Add the steak bites, season with salt and pepper, and cook until browned on all sides, about 8-10 minutes. Remove from heat and garnish with chopped parsley.

Presented by Miss in the Kitchen Ingredients: Pumpkin Puree (not pumpkin pie filling) Butter Granulated Sugar Eggs Vanilla Extract All Purpose Flour Pumpkin Pie Spice Baking Powder Kosher Salt For the Cream Cheese Icing: Cream Cheese Butter Powdered Sugar Milk Vanilla Extract Pumpkin Pie Spice Instructions: Add pumpkin puree, sugar and melted butter to a large mixer bowl. Beat at medium speed until combined. Mix in eggs one at a time until well combined. Add vanilla and mix well. With the mixer off, add the flour, pumpkin pie spice, baking powder and kosher salt. Mix at low speed until incorporated, raise to medium speed and beat for 1 minute. Butter and flour a 10 – 12 cup bundt pan or use baking spray with flour. Pour batter into the pan. Bake for 50-55 minutes or until a toothpick inserted comes out clean. Remove from the oven, cool in the pan 5 minutes. Invert onto a wire rack and cool for one hour. Add cream cheese, butter, powdered sugar, pumpkin pie spice, milk and vanilla to a mixer bowl. Beat at medium speed until smooth. Place the cake onto a platter or cake plate. Spoon icing over the cake.

Presented by Big.Eats.World Ingredients Dough 1/2 cup milk 3/4 cup water 3 cups bread or AP flour, or use gluten free flour if you want to make it gluten free 1 tbsp sugar 1 tsp salt 1 packet or 2 tsp active dry yeast Garlic butter 1 tbsp parsley 2 tbsp garlic 2 sticks salted butter 1/2 tbsp onion powder & enough mozzarella as you desire

Presented by Steak Food Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes Kcal: 650 kcal | Servings: 2 servings Ingredients: 2 ribeye steaks 2 large onions, thinly sliced 2 tablespoons olive oil 2 tablespoons butter 1 teaspoon sugar 1 teaspoon balsamic vinegar 4 large potatoes, cut into fries 2 tablespoons vegetable oil Salt and pepper to taste Fresh parsley, chopped (for garnish) Instructions Preheat the Oven: Preheat the oven to 400°F (200°C). Prepare the Fries: Place the cut potatoes in a bowl, drizzle with vegetable oil, and season with salt. Toss to coat. Spread the potatoes on a baking sheet and bake for 25-30 minutes, turning halfway, until golden and crispy. Caramelize the Onions: In a skillet, heat olive oil and butter over medium heat. Add the sliced onions, sprinkle with sugar, and cook, stirring occasionally, for 20-25 minutes until caramelized. Add balsamic vinegar to the onions, stir, and cook for an additional 2 minutes. Remove from heat and set aside. Cook the Steaks: Season the ribeye steaks with salt and pepper. Heat a separate skillet over high heat. Sear the steaks for 3-4 minutes on each side for medium-rare, or to your desired doneness. Let the steaks rest for 5 minutes before slicing. Serve: Serve the steaks topped with caramelized onions and a side of crispy French fries. Garnish with chopped parsley.

Presented by Delicix Ingredients 1 box of tri-coloured pasta 1 cucumber, diced 1 red or yellow bell pepper, chopped 1 large green onion, diced 1/3 large red onion, diced 1 small can of sliced black olives 4 oz. sliced Pepperoni, quartered Cubed Colby Jack cheese Shredded Parmesan cheese Shredded sharp Cheddar cheese 3/4 cup Italian salad dressing Black pepper to taste Instructions Combine all ingredients together in a bowl and mix thoroughly.

Presented by Mini Flavour Ingredients: 5 lbs chicken (skin on) 3-4 tablespoon olive oil zest 1 lime 3 limes (juice) 2-3 tablespoon honey 1 teaspoon sea salt (adjust to your liking) 1 teaspoon black pepper 3 tablespoons finely chopped chives 3 tablespoons finely chopped Chadon Beni 5 cloves garlic (crushed) 1 tablespoon pepper flakes Instructions Prepare the Marinade: In a large bowl, combine the olive oil, lime zest, lime juice, honey, sea salt, black pepper, chopped chives, chopped Chadon Beni, crushed garlic, and pepper flakes. Whisk the ingredients together until well combined. Marinate the Chicken: Rinse the chicken under cold water and pat it dry with paper towels. Place the chicken in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring that each piece is thoroughly coated. Seal the bag or cover the dish with plastic wrap, then refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat. Preheat the Oven: Preheat your oven to 375°F (190°C). Roast the Chicken: Remove the chicken from the marinade, allowing any excess marinade to drip off. Place the chicken pieces skin-side up on a roasting pan or baking sheet lined with aluminum foil or parchment paper. Pour the remaining marinade over the chicken. Cook the Chicken: Roast the chicken in the preheated oven for about 45 to 50 minutes, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C). Baste the chicken with the pan juices halfway through the cooking time to keep it moist and flavorful. Finish and Serve: Once the chicken is fully cooked and the skin is crispy, remove it from the oven. Let the chicken rest for 5 minutes before serving. Serve hot with the pan juices drizzled over the top, and enjoy with your favourite sides. recipe idea from caribbeanpot website

Presented by Giuliardii Ingredients: For the base 160 g cookies (5.6 oz) 35 g butter (2.5 tbsp) 10 g coffee (2 tsp) For the cream 100 g yogurt (1/2 cup) 100 g mascarpone cheese (1/2 cup) 30 g caffe (3 tsp) 1-2 tbsp honey or maple syrup Cacao powder Instructions: Blend the cookies, melted butter, and brewed coffee until you get a crumbly texture. Press the mixture firmly into silicone muffin tins, or line regular muffin tins with plastic wrap to easily remove the cookie cups. In a separate bowl, mix mascarpone cheese, yogurt, and a little brewed coffee until smooth and creamy. Fill each cookie cup with the mascarpone mixture. Chill the filled cups in the fridge for at least 1-2 hours to set. Before serving, sprinkle the tops with cacao powder. Enjoy your tiramisu-inspired cookie cups!

Presented by Steak Food Ingredients: 4 lobster tails (about 6 oz each) 1/4 cup unsalted butter, melted 3 cloves garlic, minced 1 tbsp lemon juice 1 tsp lemon zest 1/2 tsp paprika 1/2 tsp dried parsley 1/4 tsp salt 1/4 tsp black pepper Fresh parsley, chopped (for garnish) Lemon wedges (for serving) Instructions: Prepare the Lobster Tails: Preheat your broiler to high. Position the oven rack about 6 inches from the heat source. Using kitchen scissors, cut down the top of the lobster shells lengthwise, from the base to the tip. Gently pull the meat out, keeping it attached at the base, and rest it on top of the shell. Make the Garlic Butter Mixture: In a small bowl, combine the melted butter, minced garlic, lemon juice, lemon zest, paprika, dried parsley, salt, and pepper. Mix well. Broil the Lobster Tails: Brush the lobster meat generously with the garlic butter mixture. Place the lobster tails on a broiler-safe pan or baking sheet, meat side up. Broil for 6-8 minutes, or until the lobster meat is opaque and slightly browned. Watch closely to avoid overcooking. Serve

Presented by Cocina_Facil_Parati Ingredients 2 cups rolled oats, GF if needed 1 tsp baking powder 1 1/2 cups milk or plant milk 2 eggs or 2 flaxseed eggs 1 carrot, shredded 1/4 cup chopped pecans (and some more for topping) 2 tsp cinnamon 1/3 cup maple syrup - optional Instructions Preheat oven 350 farenheit Mix all the ingredients into a large bowl Pour into a greased muffin tray or cupcake liners. Top with pecans (optional) Bake for 20 minutes or until a toothpick comes out clean

Presented by Chef Zouheir Prep Time: 10 mins | Cooking Time: 20 mins Total Time: 30 mins | Servings: 2 Ingredients: 2 ribeye steaks 8 large shrimp, peeled and deveined 2 tbsp butter 1 garlic clove, minced 1 cup heavy cream 1/2 cup lobster broth (substitute vegetable broth) 1 tbsp fresh parsley, chopped Salt and pepper to taste Instructions: Season steaks with salt and pepper. Cook in a hot skillet until desired doneness. Set aside. In the same skillet, add butter and minced garlic, sauté until fragrant. Add shrimp to the skillet, cook until pink. Remove and set aside. Pour in lobster broth, bring to a simmer, then stir in heavy cream. Cook until the sauce thickens. Top steaks with cooked shrimp, drizzle lobster sauce over the top. Garnish with fresh parsley. Notes: Swap lobster broth with vegetable broth for a milder flavour.

Presented by Kitchen Flavors Ingredients To Season the Fish 1 Fish Fillet (Basa, Cod, Halibut, etc.) 1 teaspoon Paprika 1 teaspoon Italian seasoning 1 teaspoon Cajun seasoning (Old Bay or Creole seasoning) ½ teaspoon Chilli flakes 1 teaspoon Fish seasoning (optional) ½ teaspoon Salt ½ teaspoon Black pepper 3 tablespoons Cooking oil For the Tomatoes and Olives 2 cups Cherry tomatoes (cut into medium chunks) ¼ cup Olives (or capers as a substitute) 2 sprigs Parsley (fresh) 2 sprigs Thyme (fresh) 3 Garlic cloves (minced or diced) ½ teaspoon of the mixed seasoning above 2 tablespoons Water 3 tablespoons Salted butter Pinch of Salt and Pepper Instructions Preheat Oven: Preheat your oven to 400°F (200°C). Season the Fish: Mix all the seasoning ingredients in a small bowl. Rub both sides of the fish fillet with the seasoning mix. Sear the Fish: Heat oil in a skillet over medium heat. Sear both sides of the fish for about 1 minute each to give it a charred look. Remove and set aside. Sauté Tomatoes and Olives: In the same skillet, add all the ingredients for the tomatoes and olives mixture except the butter. Sauté for about 3 minutes, stirring continuously. Bake the Fish: Place the seared fish back in the skillet (or transfer to an oven-safe dish if your skillet isn’t oven-safe). Add butter on top of the fish and bake in the preheated oven for about 10 minutes, or until the fish is cooked through. Serve: Remove from the oven and serve immediately with your choice of side, such as roasted potatoes, saffron rice, or garlic herb potatoes. Tips Test for Doneness: Use a fork to check if the fish flakes easily or ensure the internal temperature reaches 145°F (63°C). Serving Suggestions: Pair with baked potato wedges, saffron rice, or roasted garlic potatoes for a complete meal. Enjoy your delicious Mediterranean Baked Fish!

Presented by Lime and Spoon Ingredients 1 lb medium-large shrimp, cleaned and peeled 2 tsp Chinese seasoning, divided 1 tbsp soy sauce Salt and black pepper, to taste 1/2 tsp red chili flakes 1 egg 2 tbsp flour 1 small onion, sliced 1 large sweet pepper, sliced 1 small carrot, julienned 4 cloves garlic, minced 2 large pimento peppers, sliced Hot pepper, to taste 1/4 cup chopped chives 1 cup corn starch Instructions In a bowl, combine the shrimp with 1 tsp of Chinese seasoning, soy sauce, salt, black pepper, and red chili flakes. Add the egg and flour directly into the seasoned shrimp mixture, ensuring all the shrimp are evenly coated. Let the shrimp marinate for 15-20 minutes. After marinating, dredge each shrimp in corn starch until fully coated. Heat oil in a pan over medium-high heat. Fry the shrimp in batches until golden brown and crispy. Set them aside on paper towels to drain excess oil. In a separate pan, heat a little oil and sauté the sliced onion, sweet pepper, carrots, minced garlic, pimento peppers, and hot pepper. Stir fry for 3-4 mins. Add the fried shrimp to the sautéed vegetables and sprinkle in the remaining 1 tsp of Chinese seasoning. Toss everything together well Garnish with chopped chives and serve immediately.

Presented by Chef Zouheir Ingredients 2 lobster tails, cut into bite-sized pieces 4 tablespoons butter 3 cloves garlic, minced 4 Yukon gold potatoes, peeled and cubed 1/2 teaspoon saffron threads 1/2 cup heavy cream Salt and pepper, to taste Fresh parsley, for garnish Instructions Prepare the Saffron Mash: Place the peeled and cubed Yukon gold potatoes in a pot. Add the saffron threads and enough water to cover the potatoes. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Mash the potatoes with the heavy cream and 2 tablespoons of butter until smooth. Season the mash with salt and pepper to taste. Keep the mash warm and set aside. Cook the Lobster Bites In a large skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the lobster pieces to the skillet and cook for 3-4 minutes, or until the lobster turns opaque and is just cooked through. Season the lobster bites with salt and pepper to taste.

Presented by Simpl Recipes Ingredients 2 cups shredded cooked chicken 1 cup shredded cheese (cheddar or Mexican blend) 4 oz cream cheese, softened 1/4 cup salsa 1 tsp chili powder 1/2 tsp cumin 12-15 corn tortillas Cooking spray Salt to taste Instructions: Preheat oven to 425°F (220°C). Mix chicken, cheeses, salsa, and spices in a bowl. Warm tortillas to make them pliable. Place 2-3 tbsp of filling on each tortilla and roll tightly. Arrange on a baking sheet, seam-side down. Spray with cooking spray and sprinkle with salt. Bake for 15-20 minutes until crispy and golden. Serve with guacamole, sour cream, or salsa for dipping.

Presented by Dish & Dine Ingredients: 1 lb chicken breast, cut into bite-sized pieces Salt and black pepper, to taste 2 tbsp soy sauce 2 tbsp cornstarch 2 tbsp vegetable oil 1 red bell pepper, sliced 1 green bell pepper, sliced 1 yellow bell pepper, sliced 1 large carrot, sliced 1 broccoli crown, cut into florets 4 garlic cloves, minced 1 tsp ground black pepper 2 tbsp oyster sauce 1/4 cup chicken broth 2 green onions, chopped Cooked rice, for serving Instructions: Marinate the Chicken: In a bowl, combine the chicken pieces with soy sauce, a pinch of salt, and 1 tablespoon of cornstarch. Mix well and let it marinate for at least 15 minutes. Prepare the Sauce: In a small bowl, mix the remaining cornstarch with chicken broth until smooth. Set aside. Sear the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside. Cook the Vegetables: In the same skillet, add a bit more oil if needed. Add the garlic, red, green, and yellow bell peppers, carrot, and broccoli. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp. Combine and Season: Return the cooked chicken to the skillet. Add the ground black pepper, oyster sauce, and the chicken broth mixture. Stir well to coat everything evenly. Cook for an additional 2-3 minutes until the sauce has thickened. Garnish and Serve: Remove from heat and garnish with chopped green onions. Serve immediately over cooked rice.

Presented by Love and Happiness Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 60 minutes Ingredients: 2 lbs beef chuck, cut into chunks 4 large onions, thinly sliced 1/2 cup red wine 1/4 cup red wine vinegar 3 cloves garlic, minced 1 tablespoon tomato paste 2 bay leaves 1 cinnamon stick 5 whole allspice berries 1 teaspoon dried oregano Olive oil for browning Salt and pepper to taste Instructions Set the Instant Pot to 'Sauté' mode and add olive oil. Brown the beef chunks in batches, ensuring they are seared on all sides. Remove and set aside. In the same pot, add the onions and sauté until they begin to soften. Add the garlic and cook for another minute before adding the tomato paste. Stir well. Pour in the red wine and vinegar, scraping up any browned bits from the bottom of the pot. Return the beef to the pot, adding the bay leaves, cinnamon stick, allspice berries, and oregano. Season with salt and pepper, then close the lid and set the Instant Pot to 'Meat/Stew' setting for 35 minutes. Let the pressure release naturally before opening the lid. Serve hot.

Presented by Chef _Zouheir Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 250 kcal | Servings: 4 servings Ingredients: 4 cod fillets 2 tablespoons olive oil 1 onion, finely chopped 3 cloves garlic, minced 2 cups cherry tomatoes, halved 1 can (14.5 oz) diced tomatoes 1/2 cup fresh basil leaves, chopped 1/4 cup dry white wine Salt and pepper to taste Lemon wedges for serving Instructions Season the cod fillets with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cod fillets and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove from the skillet and set aside. In the same skillet, add the remaining tablespoon of olive oil. Add the onion and garlic, and sauté for 2-3 minutes until softened. Add the cherry tomatoes and cook for another 3 minutes until they start to break down. Stir in the diced tomatoes, white wine, and half of the basil. Simmer for 10 minutes to allow the flavors to meld. Return the cod fillets to the skillet and spoon the sauce over the top. Simmer for another 2-3 minutes to heat the fish through. Serve the cod fillets with the tomato basil sauce spooned over the top and garnished with the remaining basil and lemon wedges.

Presented by Miss in the Kitchen Prep Time 15 mins |Cook Time 45 mins| Cool 1hour Ingredients 3 1/2 cups all purpose flour plus more to flour the pan 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 2 teaspoons ground nutmeg 1 1/2 cups butter (3 sticks) softened, salted or unsalted – plus more to grease the pan 1 1/2 cups sugar 4 large eggs 1 cup buttermilk 2 teaspoons vanilla extract 2 cups powdered sugar 1/4 cup milk Instructions Preheat oven to 350°. In a large mixing bowl, mix flour, baking powder, baking soda, salt and nutmeg. Set aside. Add butter and sugar to a large mixing bowl and beat with an electric mixer about 3 minutes or until light and fluffy. Add eggs one at a time, mixing until incorporated. Mix in vanilla extract. Add 1/4 of the flour mixture to the batter and beat at medium speed until mixed in. Alternate adding buttermilk and flour mixture. Mixing until well combined. Butter and flour a 12 cup bundt pan or use baking spray with flour to coat the pan. Spoon batter into prepared pan and smooth the top. Bake for 45- 50 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven. Use a sharp knife to loosen the edges of the cake. Invert onto a wire rack and then flip the cake with the flat side up. Cool for one hour. Whisk together the powdered sugar and milk. Place the cake onto a cake plate or serving platter. Drizzle with glaze. Slice and serve.

Presented by Chef Alex Trim Ingredients For the filling: 1/2 a yellow onion diced 1Tbsp butter 1Tbsp @algaecookingclub oil 3 cloves garlic minced 6oz fresh spinach 2Tbsp chopped dill 3Tbsp capers 8oz cream cheese Zest of 1 lemon Salt & Pepper to taste For the egg wash: 1 whole egg 1 egg yolk 1Tbsp water 1tsp salt Instruction Cook at 375f until internal temperature reaches 130f Rest for 5 minutes before slicing Enjoy

Presented by Eat With Ebs Ingredients: 2 ripe plantains 4 garlic cloves, minced 1 smedium onion, finely chopped 1 tin lentils, drained and rinsed 1 tsp ginger, grated or ground 1 tsp salt 1 tbsp Jamaican curry powder 1 tbsp garam masala 1 tsp turmeric 1/2 tsp cumin 1 bay leaf 1 tsp dried thyme Water - enough to cover lentils for garnish: fresh coriander, spring onion & red chilli (optional). Instructions Cut off the ends of the plantains and make a lengthwise slit through the peel, being careful not to cut through the flesh. peel the plantains and oil both sides before placing them on the bbq until both sides are golden brown/ charred and soft. If cooking in the oven - lay on a baking sheet lined with parchment paper in an oven dish lightly brush the plantains with a bit of oil (optional) and bake for 25-30 minutes or until the plantains are golden brown and soft. While the plantains are baking, heat 2 tablespoon of oil in a pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant. Stir in the Jamaican curry powder, garam masala, turmeric and cumin. Cook for 1-2 minutes to toast the spices, stirring frequently. Add the drained lentils to the pan along with enough hot water to cover them your bay leaf, a pinch of salt and dried thyme and mix well. simmer on a low medium heat for 20 mins. add a splash more water if you feel like it’s drying up. Once the plantains are done, remove them from the bbq/oven and let them cool slightly. slice down the centre and split it open. fill each plantain boat with the lentil mixture. Garnish with freshly chopped coriander, spring onion and red chilli peppers.

Presented by Marj Bishop-Spence Prep Time: 10 minutes | Cooking Time: 15 minutes Total Time: 25 minutes |Kcal: 300 kcal | Servings: 4 servings Ingredients: 4 salmon fillets 12 large shrimp, peeled and deveined 2 tablespoons Cajun seasoning 2 tablespoons olive oil 1 tablespoon lemon juice 3 cloves garlic, minced 1 tablespoon chopped fresh parsley Salt and pepper to taste Lemon wedges, for serving Instructions: Prepare the Seafood: In a small bowl, combine Cajun seasoning with salt and pepper. Rub the seasoning mixture evenly over the salmon fillets and shrimp. Cook the Salmon: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the salmon fillets, skin-side down. Cook for 5-6 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Remove from the skillet and set aside. Cook the Shrimp: In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and cook for about 1 minute, or until fragrant. Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side, or until pink and opaque. Combine and Serve: Return the cooked salmon to the skillet and squeeze lemon juice over the top. Garnish with chopped parsley and serve with lemon wedges on the side.

Presented by Pastry by Saloni Ingredients Carrot Cake loaf Recipe: 225ml (2/3 cup + 1/4cup) Milk (non dairy unsweetened milk or any milk of choice) 1tsp White Vinegar or Lemon Juice 100g(1/2 cup) Sugar (cane or castor) 70g(1/3cup) Light brown sugar 90ml (1/3cup)Oil (vegetable/ sunflower) 2tsps Vanilla Extract 255g (2 cups) All Purpose Flour 2 teaspoons Baking Powder 1/2 + 1/4tsp Baking Soda 1 tsp Cinnamon Powder 1/4tsp Salt 150g (1 cup + 1/3cup )Carrots (peeled and grated, roughly 2-3 medium sized) 35g Walnuts, chopped (optional) Instructions -Pre Heat your oven to 350f. Grease an 8inch loaf tin with oil. Line it with an over hang of baking paper -In a bowl combine milk, vinegar or lemon juice, oil, vanilla extract & sugar. Mix with whisk until sugar has dissolved. -In a separate bowl combine all dry ingredients. -Mix dry ingredients into liquid ingredients with an electric whisk or hand whisk. -Add grated carrots and fold the batter gently. -Fill the loaf tin with carrot cake batter. -Bake for roughly 30-40 min or until firm to touch. -Cool completely before you add cream cheese icing. Cream Cheese Icing: 110g (1/2cup) Cream cheese, soft (vegan cream cheese or any cream cheese of choice) 45g (3 tablespoons) Butter, soft ( I have used vegan butter sticks) 60g (1/2cup) Powdered sugar ½ tsp Vanilla extract Instructions -Combine the soft butter, soft cream cheese, and vanilla in a mixing bowl. -Mix until light and fluffy with a paddle attachment or electric whisk. -Add half of the powdered sugar at a time and Mix until light and fluffy. -Once the loaf cake is fully cooled, place it on a plate and top with the cream cheese icing. -Using an offset or the back of a spoon, smooth out the cream cheese icing. -Decorate with chopped walnuts. -Slice the Carrot Cake Loaf into thick slices and serve. -For best results store it in an air tight container for 2-3 days at room temperature or in the fridge for 7 days.

Presented by Without Fluff Ingredients 12 chicken wings or other parts 1 tablespoon grace chicken seasoning ( add more if you want) 2 to 3 teaspoons paprika 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon garlic powder Combine and put on chicken save a little for the dredge. 1&1/4 cup flour 2 tablespoons cornstarch 1 teaspoon baking powder And the remaining seasoning. 1 cup cold water mix to a smooth batter. Coat chicken and fry 350 for 12-15 depending on size of chicken. Set timer. Escovitched sauce 1/2-1 Cho Cho 1-2 small or medium carrots Onion Hot pepper sliced 1/4 cup vinegar 1 teaspoon olive oil (optional) Pimento seeds Pinch sugar Instruction Add little sprinkle of seasoning if you want . Simmer for 10 minutes put on chicken. Enjoy!!!!

Presented by Dania's Cuisine Ingredients Meatballs 1.0 kg ground beef 1 small onion, finely chopped 2 cloves garlic, chopped 2 tsp salt (or to your taste preference) 1 ½ tsp black pepper 2 tsp all-spice 1 ½ tsp chilli flakes 1 tbsp oregano 2 tsp ginger powder 1 tbsp onion powder 1 tbsp garlic powder Instructions In a medium bowl, mix all the above ingredients together by hand to make your meatball mixture. Feel free to adjust the spices and quantities to your taste preference. Form into about 50 mini balls, and shallow fry in 3 tbsp of vegetable oil until golden on both sides. Remove from the pan and set aside. you may need to do multiple batches, depending on the size of your pan. Optional: in the same pan sauté 3 bell peppers, chopped into 1 inch squares. You can cook these as long or as little as you want depending on how soft or crunchy you prefer them. Sauce (measure as your heart desires) Soy sauce, Ketchup, Sesame oil, Sriracha Hoisin sauce, Garlic chilli paste White vinegar, Scallion, sliced Garlic, chopped Hot water to loosen the mixture Mix the above ingredients together to make your sauce. Add the meatballs back into the pan with the sautéed bell peppers (if using them), then add the sauce into the same pan and let the mixture cook for 10-15 minutes covered. Then uncover, increase the heat, and cook until sauce thickens, is sticky, and coats the meatballs. Top with chopped scallions and sesame seeds then enjoy with a plate of mashed potatoes (or whatever you wish!).

Presented by Miss in the Kitchen Ingredients Russet potatoes Onion Cheddar cheese Sour cream Heavy cream Butter Chicken base Black pepper Kosher salt Instructions How to Shred Potatoes for Hashbrowns Wash and dry potatoes. Peel if desired.  Shred on the large side of a box grater or use a food processor.  Place in a colander and rinse thoroughly. Squeeze out excess liquid from the shredded potatoes over the sink or over a bowl to remove the excess liquid. This will keep your hashbrowns from being mushy.  Place shredded potatoes in a large bowl. Shred 2 1/2 – 3 pounds russet potatoes. Place in a colander and rinse thoroughly and squeeze out any excess water. Place into a large mixing bowl. Dice 1 cup onion and add to shredded potatoes.  Shred 8 ounces of cheddar cheese and add 2/3 of it to potato mixture.  In another bowl combine melted butter, heavy cream, sour cream, chicken base, salt and pepper. Whisk together and pour over potato mixture.  Mix potato and cream mixture until well combined.  Spray a 9 x 13 baking dish or 2 1/2 – 3 quart casserole dish with cooking spray. Pour potato mixture into baking dish and spread evenly. Top with remaining shredded cheese.  Bake 45 minutes to 1 hour or until potatoes are cooked through.  Cheese will be melted and golden brown.

Presented by Katerynas Cafe Ingredients 1/2 lb cooked shrimp, chopped 1 tbsp kewpie mayo 1/2 to 1 tbsp sriracha 1 tbsp green onion, finely chopped 1/2 cup chopped tomatoes 1/4 cup cucumber, finely chopped 1 tbsp red onion, finely chopped 1 tbsp cilantro, roughly chopped 1/2 tbsp sesame oil 1/2 lime, juice only, divided 1 avocado, diced Salt to taste Sesame seeds to top Instructions Mix chopped shrimp with mayo and Sriracha. Mix together the tomato, cucumber, red onion, cilantro, sesame oil, a squeeze of lime, and a pinch of salt. In a separate bowl, add the avocado and a squeeze of lime, add green onion, and lightly mash, leaving some chunks. Using the 6-inch food ring, add the mashed avocado to the bottom layer. Then add the spicy shrimp and then the tomato layer. Gently remove the ring, and top with a sprinkle of sesame seeds and microgreens (optional). Enjoy immediately!