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Presented by Qirani Almayra Ingredients 3 lbs of dark meat (drums and thighs cut in half with skin removed) or chicken wing sections 1 large heaping spoon of green seasoning 1 tsp All purpose seasoning 1 tsp Chicken/Poultry seasoning 1/2 tsp garlic powder 1/2 tsp onion powder 1/3 cup of corn or canola oil 1/2 cup of brown sugar (turbinado) 2 1/2 cups of parboiled rice 2 cups water 1 can of unsweetened coconut milk 1 can of dried pigeon peas 2 Scallion, diced 4 garlic cloves, finely chopped 1/2 onion, finely chopped 2 carrots, sliced into coins Few sprigs of thyme Instructions Rinse your chicken and pat dry. The skin should be removed from the chicken unless you’re using chicken wings. Add green seasoning, all purpose seasoning, chicken seasoning, onion & garlic powder and massage into chicken. Set to the side. Grab a large pot, and set your fire to low/medium. Add your oil and heat for 2-3 minutes. Next add brown sugar and continue to stir. Once it melts and begins to foam and bubble, quickly add your chicken and stir. Ensure all pieces of chicken are coated with melted brown sugar and cover. The chicken will begin to spring water and cook. Occasionally stir the chicken and cook for a total of approximately 20-25 minutes. At this point, your liquid should almost evaporate completely and you’ll be left with a syrup like consistency in the pot. If using canned pigeon peas, rinse before use. Wash rice as well. Now add pigeon peas, rice, onion, garlic, carrot, scallion, coconut milk, thyme, as well as 2 cups of water. Stir and cover. It should take approximately 30 minutes to fully cook. Take care to occasionally stir the pot while cooking so that all rice grains are evenly cooked. Enjoy!

Presented by Steak Food Ingredients For the Stuffed Salmon: 2 large salmon fillets (skinless, butterflied) 6–8 jumbo shrimp, peeled and deveined 1/2 cup cooked crab meat (lump or claw) 1/3 cup cream cheese 1/4 cup mayonnaise 2 tbsp grated parmesan 1 tbsp lemon juice 1 tsp lemon zest 2 tbsp chopped chives or green onion 1 tbsp fresh parsley, chopped Salt and pepper to taste Optional: panko crumbs for crispy topping Instructions 1. Prepare the Filling In a bowl, mix cream cheese, mayo, parmesan, lemon juice, zest, chives, parsley, and crab meat. Season with salt and pepper. Stir until creamy and combined. 2. Assemble the Salmon Rolls Lay out butterflied salmon fillets. Spread a layer of herbed cheese mixture on each. Place shrimp lengthwise along one side and roll up tightly. If needed, use toothpicks to hold the roll in place. Top with a spoonful of the remaining crab mix and a sprinkle of panko. 3. Bake Preheat oven to 375°F (190°C). Place rolls in a greased baking dish. Bake for 20–25 minutes or until salmon is fully cooked and golden on top. 4. Serve Garnish with fresh herbs and a slice of lemon.

Prepared by Duncan Edwards Ingredients: 2 large cooked or uncooked carrots and pureed 2 peeled ripe bananas 1/4 cup of Peanut butter 1 cup Milk (your choice) 2 tsp Cinnamon powder 1 tsp vanilla extract 1/4 tsp ground nutmeg Directions: Add the pureed carrots, banana chunks, peanut butter, milk, cinnamon powder, and vanilla extract to a large blender.  Blend for 2 minutes or until completely smooth Serve chilled with sprinkled nutmeg on top

Presented by Savory Circuits Ingredients: For the Chicken Marinade: 500g (1 lb) boneless chicken breast or thigh, diced 1 tbsp soy sauce 1 tbsp Shaoxing wine (or dry sherry) 1 tsp cornstarch For the Sauce: 1½ tbsp soy sauce 1 tbsp dark soy sauce 1 tbsp black vinegar (or rice vinegar) 1 tbsp sugar 1 tsp sesame oil 1 tbsp water 1 tsp cornstarch Stir-Fry: 2 tbsp vegetable oil 8-10 dried red chilies (adjust to taste), cut and deseeded 3 cloves garlic, minced 1 tbsp ginger, minced 1/2 cup roasted peanuts (unsalted) 2 green onions, chopped (white and green parts separated) Optional: 1/2 bell pepper or zucchini, diced Instructions: 1. Marinate the Chicken: In a bowl, mix chicken with soy sauce, Shaoxing wine, and cornstarch. Let it sit for 10–15 minutes. 2. Make the Sauce: In a small bowl, mix all sauce ingredients until the sugar and cornstarch are dissolved. 3. Stir-Fry: Heat oil in a wok or pan over medium-high heat. Add dried chilies and stir-fry until fragrant but not burnt (about 30 seconds). Add garlic, ginger, and the white part of green onions. Stir-fry for 30 seconds. Add marinated chicken and stir-fry until cooked through and lightly browned. Optional: Add diced vegetables and stir-fry for 2–3 minutes. Pour in the sauce and stir well until it thickens and evenly coats the chicken. Add peanuts and the green part of green onions. Stir to combine. 4. Serve: Serve hot with steamed rice

Presented by Qirani Almayra Ingredients 4 pounds chicken cut into 2 inch pieces 3 tablespoon vegetable oil 5 tablespoons brown sugar 2 scallions – about 1 cup chopped scallion 1/2 onion small 4 cloves garlic grated or minced 1 plum tomato chopped (optional) 1 tablespoon grated ginger grated, optional 4 tablespoons ketchup optional 4 sprigs thyme 1 tablespoon bandhania minced 2 pimento peppers and/or habanero pepper to taste (optional) 2 tsp Salt to taste 1 teaspoon black pepper Instructions Prep: Wash chicken with the juice of one lemon, lime or vinegar and water, rubbing to remove slime, also remove excess skin, fat. Wash a second time with plain water. Drain well. Wash and chop scallions, tomatoes, peel and chop onion, grate ginger and garlic, cut pimento or habanero if using. Alternately, chicken can be seasoned ahead of time with scallion, onion, garlic, tomato(optional), ginger(optional), thyme, pimento pepper, hot pepper-if using, salt and black pepper, ketchup. In a large pot over medium heat, add oil. When the oil is hot but not smoking, add sugar and allow it to bubble, froth, expand and darken. Do not allow it to smoke and get black. This is the same technique I used with the pelau and stewed lamb. Add chicken and listen to it sing in the pot! Immediately raise the heat to high and stir continuously to coat with the brown sugar, about 2 minutes. If chicken was not pre-seasoned, now add scallion, onion, garlic, tomato(optional), ginger(optional), thyme, pimento pepper, hot pepper-if using, salt and black pepper, ketchup and cook 1-2 minutes more while stirring. Also add potatoes and cooked peas now if using. Cook for 15-20 minutes, covered, over medium high heat (chicken will release it’s juices), stirring occasionally, every 5 minutes, until liquid has evaporated. After the liquid has evaporated, continue to cook for a few seconds to allow flavours to develop, stirring continuously to prevent sticking. Add one cup of water, more if you like lots of "sauce". Cover and cook an additional 10-15 minutes until the chicken is fully cooked and tender (but not shredding), turning gently once or twice, and the sauce has thickened to your desired consistency. Taste and add more salt and pepper if required. For this dish, I added a total of two teaspoons Himalayan salt but amounts may vary depending on the type of salt you use.

Presented by See Ingredients 2 cups (180g) rolled oats 1/4 cup (40g) chia seeds 1 1/2 cups (360ml) water (or plant-based milk for richness) 1 tsp baking powder 1/2 tsp salt (Optional add-ins: cinnamon, raisins, nuts, or honey for sweetness!) Instructions 1. Soak Chia Seeds In a bowl, mix chia seeds and water. Let sit for 10 mins until gel-like. 2. Blend the Oats Pulse oats in a blender until fine (like flour). Add baking powder and salt, blend briefly. 3. Mix & Rest Combine chia gel and oat flour in a bowl. Stir well. Let batter rest for 5 mins to thicken. 4. Bake Pour into a lined loaf pan. Bake at 350°F (175°C) for 45-50 mins until firm. 5. Cool & Slice! Cool 1 hour before slicing (for best texture).

Presented by Veganezer Ingredients: For the dough: - 2 cups plain flour 1 tsp turmeric powder 2 tbsp curry powder 1 cup vegan butter 1 cup cold water Filling: - 1 red onion, diced 4 garlic cloves, minced Thumb grated ginger, roughly chopped 3 spring onions, chopped 1/2 red pepper, diced 1 tbsp coconut oil 4 tbsp jerk paste 1 cup brown lentils, washed 1 can plum tomatoes 2 cups veggie stock 1/2 tsp browning 1 tbsp brown sugar Few sprigs fresh thyme Instructions 1. Heat up a pan on medium heat, add the coconut oil then the veg and cook down for 5mins until soft. 2. Add the jerk sauce and mix well. 3. Wash the lentils then add it into the pan with plum tomatoes, veg stock then bring to a boil. 4. Add the browning, sugar and thyme then lower to a simmer and cover. Cook for 30-35mins until lentils are cooked. Set a side and allow to cool. 5. Grate the butter then pop it into the freezer, mix up all the dry ingredients in a bowl. 6. Add half the butter to the dry mix and crumble. Slowly add the cold water and knead the dough. 7. Wrap the dough then pop it into the fridge for 30mins. Dust your surface then rollout until 1.5inch thick. Add half of the remaining butter and fold it into the dough then pop back into the fridge for 30mins. 8. Roll it out again until 3mm thick then place 2 tbsp of the lentils into two piles, fold over, cut, crimp the edges and bake in a preheated oven at 220ºc for 20mins or until golden brown. Enjoy!!

Presented by Mis Na Rif Ingredients: 1 large red onion, thinly sliced 1 cup white vinegar 1/2 cup water 1 tbsp sugar 1 tsp salt 1/2 tsp peppercorns (optional) 1 bay leaf (optional) Instructions: Place the sliced onions in a jar or airtight container. In a saucepan, combine vinegar, water, sugar, salt, and optional spices. Bring to a boil, stirring until sugar and salt dissolve. Pour the hot brine over the onions, ensuring they are fully submerged. Let cool to room temperature, then refrigerate for at least 1–2 hours before serving. Store in the fridge for up to 2 weeks.

Presented by Chef Zouheir 1 cup all-purpose flour ½ cup unsweetened cocoa powder 1 cup granulated sugar ½ cup unsalted butter, softened 2 large eggs 1 tsp vanilla extract ½ cup milk 1 cup fresh raspberries Instructions Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. In a bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In another bowl, sift together flour, cocoa powder, and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined. Fold in the raspberry and chocolate chips gently into the batter. Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Presented by Chef Zouheir Ingredients Zucchini – 1 large (sliced lengthwise) Ricotta cheese – 150g Mint – 1 tbsp, chopped Garlic – 1 clove, minced Roasted red pepper – 1, sliced Black pepper – to taste Olive oil – for grilling Instructions Grill zucchini strips until soft. Mix ricotta, garlic, mint, and pepper. Spoon mixture on zucchini, roll up, and top with red pepper. Drizzle with olive oil and serve warm or cold.

Presented by Steak Food Ingredients: For the Steak: 1 bone-in ribeye steak Salt, black pepper, garlic powder 1 tbsp olive oil 1 tbsp butter For the Shrimp: 8–10 shrimp (peeled & deveined) 1 tbsp butter 1 garlic clove (minced) 1/2 tsp paprika Salt & pepper Sides: Steamed broccoli Popcorn shrimp (store-bought or homemade) Mashed potatoes (with butter, cream, salt & black pepper) Instructions: 1. Cook Steak: Season and sear in hot skillet with oil, 3–4 mins per side. Add butter and baste. Rest 10 mins. 2. Sauté Shrimp: Melt butter in a skillet, add garlic and shrimp. Cook 2 mins per side until pink. 3. Fry Popcorn Shrimp: Fry until golden and crispy. 4. Prep Sides: Steam broccoli until bright green. Make creamy mashed potatoes to your liking. 5. Serve: Plate steak with shrimp, crispy bites, broccoli, and mashed potatoes.

Presented by Miss in the Kitchen Ingredients 10 Oreo cookies 2 tablespoons melted butter 8 oz cream cheese softened 2 tablespoons heavy whipping cream 1 egg 1/4 cup sugar 2 teaspoons vanilla extract 1 cup cherry pie filling Instructions Preheat oven to 325 degrees. Place Oreos in a zip top bag and crush into fine crumbs. Place in a bowl and add melted butter. Scoop about 1 tablespoon of crumb mixture into mini cheesecake pan. A cookie scoop works great. Add softened cream cheese into a mixing bowl and beat at medium speed until creamy. Add whipping cream and beat until combined, scraping down the sides of the bowl as needed. Add egg and beat until combined. While mixer is running, slowly add sugar until combined. Add vanilla and beat 1 minute. Scrape down sides of the bowl and beat 30 more seconds. Scoop into mini cheesecake pan about 3/4 full. Bake for 25 minutes or until centre of cheesecakes are set. Set aside to cool. Top with cherry pie filling and chill for one hour or until ready to serve

Presented by Weightloss Mediterranean Diet Ingredients 1 large eggplant 2 Roma tomatoes 1 block mozzarella cheese, sliced 10 basil leaves 2 cloves of garlic, sliced into slivers salt and black pepper to taste 2 cups marinara (homemade or store bought) 3 tbls olive oil 1/4 cup chopped parsley Instructions Preheat the oven to 375F. Line a baking tray with parchment and set aside. Wash and dry the eggplant. Slice the eggplant lengthways without cutting the stem all the way through (the stem should remain intact) Lightly press on the stem of the eggplant to open it. Season with salt and let rest for 20 minutes. Dry the eggplants with paper towels and lay on the baking sheet. Slice tomatoes and mozzarella thinly. Spoon each slice of eggplant with tomato sauce. Layer the tomato, cheese slices and garlic slivers between each eggplant slice (I used 2 pieces of mozzarella and 2 slices of tomato in between each). Slide some basil leaves in between each slice as well. Lightly salt and pepper the top and drizzle with olive oil. (I also like to finish with a sprinkle of chili flakes) Bake for 40 minutes or so (will depend on your oven and the size of the eggplant) or until the eggplant is soft and the cheese is melty. Remove from oven and sprinkle with chopped parsley

Presented by Tassel Hyre Daley Ingredients: 2 cups full-fat coconut milk (from a can) 1 cup coconut cream (or more coconut milk for lighter texture) ½ cup pure maple syrup or honey Zest of 2 limes Juice of 1 lime 1 teaspoon vanilla extract Pinch of salt Optional: ½ cup shredded sweetened coconut for texture Instructions: Blend the Base: In a blender or bowl, whisk together coconut milk, coconut cream, maple syrup, lime zest, lime juice, vanilla, and salt until smooth. Chill: Cover and chill the mixture in the refrigerator for at least 2 hours, or until fully cold. Churn: Pour into your ice cream maker and churn according to manufacturer’s instructions. In the last few minutes of churning, add the shredded coconut (if using). Freeze: Transfer to a freezer-safe container and freeze for 2–4 hours until scoopable. Serve: Scoop into bowls or cones and garnish with extra lime zest or toasted coconut for an extra punch of flavour!

Presented by Soukaina Rh Ingredients: 4 boneless, skinless chicken breasts 1 cup mushrooms, finely chopped 1/2 cup cream cheese, softened 1/2 cup shredded mozzarella cheese 3 tablespoons butter 3 cloves garlic, minced 1 teaspoon dried thyme 1 teaspoon dried parsley Salt and pepper to taste 1/4 cup grated Parmesan cheese Fresh parsley, for garnish Instructions 1. Preheat your oven to 375°F (190°C). 2. In a skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute. 3. Add the chopped mushrooms, thyme, parsley, salt, and pepper. Cook until mushrooms are browned and any moisture has evaporated, about 5-7 minutes. 4. In a bowl, mix the cooked mushrooms with cream cheese and mozzarella cheese until well combined. 5. Carefully cut a pocket into each chicken breast and stuff it with the mushroom cheese mixture. 6. Place the stuffed chicken breasts in a greased baking dish and sprinkle with grated Parmesan cheese. 7. Bake for 25-30 minutes, or until the chicken is cooked through and juices run clear. 8. Garnish with fresh parsley before serving.

Presented by Steak Food Ingredients: 3–4 lbs beef short ribs Salt & pepper to taste 2 tbsp olive oil 1 onion (chopped) 4 garlic cloves (smashed) 1 cup pearl onions (peeled) 2 tbsp tomato paste 2 cups beef broth 1½ cups red wine (dry) 2 tsp fresh thyme 2 tsp rosemary Mashed potatoes (for serving) Instructions: 1. Sear the Ribs: Pat ribs dry, season with salt & pepper. In a large Dutch oven, heat olive oil over med-high heat. Brown ribs on all sides, then remove. 2. Build the Base: In the same pot, sauté chopped onion and garlic until soft. Stir in tomato paste, cook for 1 min. Add wine, scraping the brown bits. Let it simmer 5 min. 3. Braise the Ribs: Return ribs to the pot. Add broth, herbs, and pearl onions. Cover and braise in oven at 325°F (163°C) for 2.5–3 hours until fork tender. 4. Serve: Plate over creamy mashed potatoes. Spoon rich sauce and onions over top.

Presented by Steak Food Ingredients: 2 lamb shanks Salt & pepper to taste 2 tbsp olive oil 1 onion, chopped 4 garlic cloves, smashed 2 cups beef or chicken broth 1 cup red wine (or grape juice) 2 tbsp tomato paste Fresh rosemary & thyme 1 tbsp flour (optional for thickening) Instructions: 1. Season & Sear: Pat lamb shanks dry, season with salt and pepper. Sear in a hot Dutch oven with olive oil until browned on all sides. Remove and set aside. 2. Sauté Base: In the same pot, add onions and garlic. Cook until softened. Stir in tomato paste and cook 1-2 mins. 3. Deglaze & Simmer: Pour in red wine, scraping up browned bits. Add broth, fresh herbs, and bring to a boil. 4. Braise: Return lamb to the pot. Cover and braise at 325°F (160°C) in the oven for 2.5–3 hours until meat is fall-off-the-bone tender. 5. Optional Gravy: Remove lamb, skim fat. Simmer liquid on stovetop to reduce, add flour mixed with water to thicken if desired. 6. Serve: Spoon over the lamb with some of the rich sauce and enjoy with mashed potatoes or crusty bread. Rich, tender, and bursting with flavor! Bon appétit!

Presented by Steak Food Ingredients: 2 large russet potatoes ½ lb sirloin or ribeye steak (cubed) 1 tbsp olive oil 1 tbsp butter Salt & pepper to taste Garlic powder & paprika (optional) 2 tbsp chopped green onions For the Creamy Sauce: ¼ cup sour cream or mayo 1 tbsp Dijon mustard 1 tsp smoked paprika 1 tsp garlic powder Salt & pepper to taste A dash of hot sauce (optional) Instructions: 1. Bake the Potatoes Preheat oven to 400°F (200°C). Wash potatoes, poke with fork, rub with oil, and bake for 45–50 mins until soft. Let cool slightly, then slice in half. 2. Make the Creamy Sauce Mix all sauce ingredients in a bowl until smooth. Set aside. 3. Cook the Steak Bites Season steak cubes with salt, pepper, and spices. Heat butter & oil in a skillet over high heat. Sear steak bites 2–3 mins per side until browned and juicy. 4. Assemble the Boats Fluff the inside of each potato half with a fork. Top with seared steak bites and drizzle the creamy sauce generously. 5. Garnish & Serve Sprinkle with chopped green onions and serve hot!

Presented by Miss in the Kitchen Ingredients 1 can Grands Biscuits 2 tablespoons all purpose flour for rolling 1 – 2 teaspoons olive oil 1 cup marinara sauce 1/2 pound cooked sausage 4 ounces pepperoni slices 8 ounces shredded mozzarella cheese Instructions Preheat air fryer to 400° for 5 minutes. Separate biscuits into 2 layers. Lightly flour a cutting board and use a rolling pin to roll each biscuit half into about a 3 inch circle. Top each dough circle with 2 teaspoons of marinara sauce. Add pepperoni and sausage and top with cheese. Spray air fryer basket lightly with olive oil or brush on. Use a spatula to place pizzas in air fryer basket, cooking 2 or 3 at a time with space in between. Cook for 4 minutes at 400° or until golden brown. Place on a wire rack and repeat with remaining ingredients. Serve pizzas immediately or cool completely on wire rack before refrigerating.

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

Presented by Miss in the Kitchen Ingredients 4 ounces cream cheese softened 1/2 cup picante sauce or salsa plus more for serving 1 teaspoon ground cumin 1 teaspoon granulated garlic 1/2 teaspoon kosher salt 3/4 pound diced or shredded cooked chicken 1 cup shredded Colby jack cheese 8 burrito size flour tortillas 2 tablespoons olive oil sour cream for serving Instructions Preheat oven to 425°. Mix cream cheese with picante sauce, cumin, garlic and salt until smooth. Mix in chicken and cheese. Spoon into tortillas and roll up. Place seam side down on a greased or lined baking sheet. Spray or brush both sides of tortillas with olive oil. Bake for 15- 20 minutes until tacos are crisp. Serve with picante sauce and sour cream if desired.

Presented Siti Nur Ingredients: 250 g large wet squid, cleaned and skin removed 1.5 tbsp lime juice 5 cloves of garlic, crushed 1 tsp coriander powder 1/4 tsp salt 1/2 tsp pepper Dyeing Material: 1 egg 9 tbsp (75 gr) wheat flour 3 tbsp (25 gr) cornstarch 3 tbsp bread flour 1/4 tsp salt 1/4 tsp mushroom stock Instructions 1.Clean the squid and remove the skin. 2. Add lime juice and leave for 10 minutes. This step will make the squid more tender. 3.Rinse with water and cut into rings. Season the squid with fine garlic, pepper, salt and coriander. Let it soak 4. Prepare the coating flour by mixing wheat flour, cornstarch, breadcrumbs, pepper, salt and mushroom stock. Cornstarch will make the fried squid flour crispy, crispy and drier. 5.In another bowl, crack the eggs and beat. Add the squid, dip in the egg, remove and drain 6. Then dip it in flour again, pressing it down and don't forget to coat the inside of the squid rings. 7.Heat the oil on a hot fire. Make sure the oil is hot when adding the squid. Fry briefly, about 3-4 minutes over medium low heat, just until the colour turns golden brown. Drain and serve while warm

Presented by Annett Loman Ingredients For the cake: 2 cups all-purpose flour 1 ½ teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup unsalted butter, softened 1 ½ cups granulated sugar 3 large eggs 1 teaspoon vanilla extract 1 cup sour cream or buttermilk 1 cup fresh strawberries, pureed For the strawberry glaze: 1/2 cup powdered sugar 2 tablespoons fresh strawberry puree 1 teaspoon milk (or as needed for consistency) Instructions Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper. Prepare the cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Add the wet ingredients: Gradually add the flour mixture to the wet ingredients, alternating with the sour cream or buttermilk. Mix until just combined. Add the strawberry puree: Reserve about 1/4 cup of the cake batter and mix it with the fresh strawberry puree. Gently swirl the strawberry mixture into the rest of the cake batter, creating a marbled effect. Bake the cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Make the glaze: While the cake is cooling, whisk together the powdered sugar, strawberry puree, and milk in a small bowl until smooth. If the glaze is too thick, add a little more milk to reach your desired consistency. Glaze the cake: Once the cake has cooled completely, drizzle the strawberry glaze over the top of the cake, allowing it to gently drip down the sides. Serve and enjoy: Slice and serve the cake at room temperature for the best flavor and texture. See less

Presented by Mini Flavour Ingredients 1 lb (450g) salted codfish (boneless, soaked and flaked) 2 cups rice (long-grain or basmati) 2 tablespoons olive oil 1 medium onion, chopped 2 cloves garlic, minced 1 bell pepper, diced (any color) 1 cup mixed vegetables (carrots, peas, corn, green beans) 1 teaspoon thyme (dried or fresh) 1 teaspoon paprika 1/2 teaspoon black pepper 1/4 teaspoon cayenne pepper (optional for spice) 3 cups chicken or vegetable broth 1 tablespoon tomato paste (optional for colour and richness) Fresh parsley, chopped (for garnish) Instructions 1. Prepare the Codfish If using salted cod, soak it in water for at least 6-8 hours (or overnight), changing the water 2-3 times to remove excess salt. Once soaked, boil the codfish for 10 minutes, drain, and flake into small pieces. Set aside. 2. Sauté the Aromatics Heat olive oil in a large skillet or pot over medium heat. Add the chopped onions and garlic, sautéing until softened and fragrant (about 2-3 minutes). Stir in the diced bell peppers and mixed vegetables. Cook for another 2-3 minutes. 3. Season and Add the Rice Add the flaked codfish, thyme, paprika, black pepper, and cayenne pepper to the skillet. Mix well. Stir in the rice, ensuring the grains are well-coated with the seasoning and codfish mixture. 4. Add Liquid and Simmer Pour in the chicken or vegetable broth and add the tomato paste (if using). Stir until the tomato paste dissolves. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for 15-20 minutes, or until the rice is tender and the liquid has been absorbed. 5. Serve and Garnish Fluff the rice with a fork and garnish with freshly chopped parsley. Serve warm and enjoy your delicious, seasoned rice with codfish and mixed vegetables! Tips: If you prefer a less salty dish, ensure the codfish is soaked thoroughly to remove excess salt. Feel free to add extra vegetables, like spinach, broccoli, or okra, for added nutrition.

Presented by Mini Flavour Ingredients: 2 lbs goat tripe (cleaned and cut into small pieces) 2 tbsp lime or vinegar (for cleaning) 2 tbsp vegetable oil 1 large onion (chopped) 3 cloves garlic (minced) 1 hot pepper (chopped) 2 scallions (chopped) 1 tbsp curry powder 1 tsp garam masala 1 tsp turmeric powder 1 tbsp green seasoning 1 tomato (chopped) 1 cup coconut milk 2 cups water Salt and black pepper (to taste) Fresh thyme and bay leaf Instructions: Clean the tripe by rubbing it with lime or vinegar and rinsing well. Heat oil in a fireside pot or heavy-bottom pot over medium heat. Add onions, garlic, hot pepper, and scallions. Sauté until fragrant. Stir in curry powder, garam masala, and turmeric. Cook for 1-2 minutes. Add tripe and coat it well with the seasoning. Cook for about 10 minutes. Mix in tomatoes, green seasoning, salt, black pepper, thyme, and bay leaf. Pour in coconut milk and water, cover, and let it simmer for about 1 to 1.5 hours until the tripe is tender. Stir occasionally and add more water if needed. Serve hot with roti, rice, or ground provisions.

Presented by The Modern Nonna Ingredients 4 whole sweet potatoes , (known as yams) Maple Butter: ¼ cup butter , (unsalted or salted) 1 teaspoon maple syrup ½ teaspoon cinnamon 1 tablespoon walnuts , (crushed) Optional Ingredients: lemon thyme for garnish extra walnuts on top Instructions In a bowl, add the softened butter, maple syrup, cinnamon, and walnuts. Stir it well and place onto a piece of plastic wrap. I like to wrap my butter and shape it into an oval shape making sure to twist the ends. The butter should look like it's in a candy wrapper. Refrigerate until solid. Preheat the oven to 415F. Wash and dry the whole sweet potatoes. Add them to a baking sheet lined with parchment paper. Bake until the potato skins have puffed up, and the skins have turned color. You will notice sweet potato caramelization oozing out throughout the potato. The inside should be soft when a knife is inserted. Depending on the size of the potato (and the oven), they can take anywhere from 1-1.5 hours. Take it out of the oven, cut it in half and fluff up the potato with a fork. Add a piece of the maple butter, extra walnuts on top and optionally, thyme for garnish. Enjoy!

Presented by Easy Soul Food Ingredients: 1 lb large shrimp, peeled and deveined 8 oz spaghetti (or your favourite pasta) 3 tbsp olive oil 4 cloves garlic, minced 1/2 tsp red pepper flakes (optional for a little heat) 1/2 cup chicken broth (or white wine) 1/2 cup heavy cream 1/4 cup grated Parmesan cheese Salt and pepper, to taste Fresh parsley, chopped, for garnish Lemon wedges, for serving Instructions: Cook the pasta: Cook the spaghetti according to the package directions. Drain and set aside, reserving about 1/2 cup of pasta water. Sauté the shrimp: Heat olive oil in a large skillet over medium heat. Add the shrimp, seasoning with salt and pepper. Cook for about 2-3 minutes per side until the shrimp is pink and cooked through. Remove the shrimp from the skillet and set aside. Make the garlic sauce: In the same skillet, add the minced garlic and red pepper flakes (if using), and sauté for about 30 seconds until fragrant. Pour in the chicken broth (or wine), scraping any bits from the bottom of the pan. Let the liquid reduce slightly, about 2 minutes. Cream it up: Stir in the heavy cream and bring it to a gentle simmer. Add the Parmesan cheese and continue to cook, stirring occasionally, until the sauce thickens, about 3 minutes. Combine pasta and shrimp: Add the cooked pasta to the skillet, tossing to coat in the creamy sauce. Add the cooked shrimp back in and toss again, adding pasta water if the sauce needs thinning. Serve: Serve the pasta with a sprinkle of fresh parsley and a squeeze of lemon juice. Enjoy!

Presented by Chef Kendric Ingredients For the Blackened Salmon: 4 salmon fillets 2 tbsp olive oil 2 tbsp paprika 1 tbsp onion powder 1 tbsp garlic powder 1 tbsp dried thyme 1 tbsp dried oregano 1 tsp cayenne pepper Salt and pepper to taste For the Sautéed Shrimp: 12 large shrimp, peeled and deveined 2 tbsp olive oil 2 cloves garlic, minced Juice of 1 lemon Salt and pepper to taste 1 tbsp fresh parsley, chopped For the Parmesan Asparagus: 1 bunch asparagus, trimmed 2 tbsp olive oil Salt and pepper to taste 1/4 cup grated Parmesan cheese For the 5-Cheese Mac and Cheese: 8 oz elbow macaroni 2 tbsp butter 2 tbsp all-purpose flour 2 cups milk 1/2 cup shredded cheddar cheese 1/2 cup shredded mozzarella cheese 1/2 cup shredded Parmesan cheese 1/2 cup shredded Gouda cheese 1/2 cup shredded Gruyère cheese Salt and pepper to taste 1/2 cup bread crumbs 2 tbsp butter, melted Instructions Blackened Salmon: 1. Prepare the Spice Mix: In a small bowl, combine paprika, onion powder, garlic powder, thyme, oregano, cayenne pepper, salt, and pepper. 2. Season the Salmon: Coat the salmon fillets with olive oil and rub the spice mix evenly over each fillet. 3. Cook the Salmon: Heat a skillet over medium-high heat. Cook the salmon for about 4-5 minutes per side, until blackened and cooked through. Sautéed Shrimp: 1. Season the Shrimp: In a bowl, mix shrimp with olive oil, minced garlic, lemon juice, salt, and pepper. 2. Cook the Shrimp: Heat a skillet over medium-high heat. Sauté the shrimp for about 2-3 minutes per side, until pink and opaque. Garnish with fresh parsley. Parmesan Asparagus: 1. Prepare the Asparagus: Toss asparagus with olive oil, salt, and pepper. 2. Roast the Asparagus: Preheat the oven to 400°F (200°C). Place asparagus on a baking sheet and roast for about 10-12 minutes, until tender. 3. Add Parmesan: Sprinkle grated Parmesan over the asparagus and return to the oven for an additional 2-3 minutes, until cheese is melted. 5-Cheese Mac and Cheese: 1. Cook the Pasta: Cook macaroni according to package instructions. Drain and set aside. 2. Make the Cheese Sauce: In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes. Gradually whisk in milk, continuing to stir until the mixture thickens. Add all the cheeses and stir until melted and smooth. Season with salt and pepper. 3. Combine and Bake: Preheat the oven to 350°F (175°C). Mix the cooked macaroni with the cheese sauce and transfer to a baking dish. In a small bowl, combine bread crumbs with melted butter and sprinkle over the top of the macaroni. Bake for 20-25 minutes, until golden and bubbly. Plating: 1. Place a piece of blackened salmon and a few sautéed shrimp on each plate. 2. Add a serving of Parmesan asparagus. 3. Spoon a portion of the 5-cheese mac and cheese into a ramekin or small dish. 4. Serve immediately and enjoy!

Presented by Abou Ayeman Ingredients 3-4 lbs pork shoulder or pork loin 3 tbsp jerk seasoning (store-bought or homemade) 2 tbsp olive oil 1 tbsp brown sugar 2 tbsp soy sauce Juice of 1 lime 3 cloves garlic, minced 1 tsp grated fresh ginger 2 sprigs fresh thyme (or 1 tsp dried thyme) 1/2 tsp allspice Salt and freshly cracked black pepper to taste Instructions Prepare the pork: Pat the pork dry with paper towels. Using a sharp knife, make shallow slits all over the surface of the meat to help the seasoning penetrate. Marinate: In a bowl, mix jerk seasoning, olive oil, brown sugar, soy sauce, lime juice, garlic, ginger, thyme, allspice, salt, and pepper. Rub this mixture all over the pork, ensuring it gets into the slits. Cover and marinate in the refrigerator for at least 4 hours or overnight for best results. Preheat oven: Preheat your oven to 350°F (175°C). Roast the pork: Place the pork in a roasting pan or baking dish. Cover with foil and roast for 2 hours. Caramelize: Remove the foil and increase the oven temperature to 400°F (200°C). Roast for an additional 20-30 minutes, basting occasionally with the pan juices, until the pork is caramelized and slightly charred on the outside. Rest and serve: Let the pork rest for 10 minutes before slicing. Serve with traditional sides like rice and peas, fried plantains, or a fresh salad.

Presented by Aziz Dardor Ingredients: For the cake: 1 1/2 cups (180 g) all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 tsp ground cinnamon (optional) 1/2 cup (115 g) unsalted butter, softened 3/4 cup (150 g) granulated sugar 2 large eggs 1 tsp vanilla extract 1/2 cup (120 g) sour cream or plain yogurt 1/2 cup (80 g) raisins 1/2 cup (120 ml) milk Top with powered sugar or make a glaze topping\ For the glaze (optional): 1/4 cup (30 g) powdered sugar 1-2 tsp milk or water (to reach desired consistency) Instructions: Prepare the raisins: Soak the raisins in warm water or milk for about 10 minutes to plump them up. Drain and set aside. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper or lightly butter and flour the pan. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside. Cream butter and sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy using a hand mixer or stand mixer (about 2-3 minutes). Add eggs and vanilla: Beat in the eggs one at a time, making sure to fully incorporate each one before adding the next. Then stir in the vanilla extract. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture in batches, alternating with the sour cream (or yogurt) and milk. Start and end with the dry ingredients. Mix until just combined—don't overmix. Add raisins: Gently fold in the plumped raisins into the batter. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for about 50-60 minutes, or until a toothpick inserted into the centre comes out clean. Cool and glaze (optional): Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. If using a glaze, whisk the powdered sugar with milk or water until smooth. Drizzle the glaze over the cooled cake. Serve and Enjoy:

Presented by Yummy Food Ingredients: 4 red snapper fillets 1 lb shrimp, peeled and deveined 1 cup grits 2 cups water 1 cup heavy cream 1/2 cup shredded cheddar cheese 2 tbsp Cajun seasoning 4 tbsp butter 1 tbsp olive oil 2 cloves garlic, minced 1/2 cup chicken broth Salt and pepper to taste Instructions: Cook grits in water and 1/2 cup cream until thick, then stir in cheese and season with salt and pepper. Season snapper with Cajun seasoning. Sear in a hot pan with olive oil until cooked through. Cook shrimp in butter until pink, then remove from pan. In the same pan, add garlic, remaining cream, and chicken broth. Cook until sauce thickens. Serve snapper and shrimp over grits, topped with the Cajun cream sauce.

Presented by the Cozy Cook Ingredients Chicken 1 tablespoons olive oil 1 large boneless skinless chicken breast Salt/pepper, or lemon pepper seasoning 2 tablespoons flour Pasta/Sauce ½ cup dry white wine, see notes 3 tablespoons butter 3 cloves garlic, minced 3 tablespoons flour 1 cup chicken broth 1 cup Half and Half, half milk half cream ½ cup Parmesan cheese, freshly grated ½ lb. angel hair pasta Parsley, to garnish Seasonings 1 teaspoon dried parsley ¾ teaspoon EACH: mustard powder, oregano, onion powder ¼ teaspoon EACH: salt, pepper Instructions Prep Work Combine chicken broth, half and half, and seasonings and set aside. Measure out remaining ingredients. Take a measuring cup (1 cup or larger) and place it in the colander that you’ll use to drain your pasta, this will remind you to save some of the pasta water when that step arrives. Sear the Chicken Slice the chicken in half lengthwise to create 2 thinner slices. Place plastic wrap over the chicken and pound each side to about 1-inch thick, it will plump up more when cooked. Pat each side dry. Season with salt/pepper (OR lemon pepper seasoning, see notes). Sprinkle each chicken slice with 1 tbsp. flour and rub it over the surface of each side. (This gives it a little texture and prevents it from sticking to the skillet.) Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until a golden crust develops, 3-4 minutes per side. Set aside and let rest for 10 minutes, then cut into bite-sized pieces. Make the Sauce Turn the heat off. Add the wine and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce. Bring to a gentle bubble and reduce by half, about 3-4 minutes. Start boiling water for the pasta. Add the butter and garlic to the skillet and cook for 1 minute. Add the flour and stir continuously for 2 minutes, until the flour turns a light brown, and the raw flour smell is cooked off. Add the chicken broth/half and half mixture in small splashes, stirring continuously. Reduce heat to low and stir in the cheese. Cover partially. Boil the Pasta Salt the boiling water and add the pasta. Cook until no more than al dente (about 4 minutes). Set a timer to avoid overcooking. Use kitchen tongs to lift the pasta from the water now and then to ensure the noodles aren't sticking together. Drain once cooked and reserve at least 1 cup of pasta water. Add the pasta to the sauce and use kitchen tongs to gently toss to incorporate. Add the chicken and stir to combine. If desired, add pasta water, small splashes at a time, and gently toss until desired consistency is reached. Garnish with parsley and serve!

Presented by Daniella Edina Ingredients: 2 lbs (900g) crab legs (King crab, Snow crab, or Dungeness) ½ cup (1 stick) unsalted butter, melted 4 cloves garlic, minced 1 tbsp fresh parsley, chopped 1 tsp lemon juice ½ tsp smoked paprika (optional) ½ tsp red pepper flakes (optional, for a bit of heat) Salt and black pepper to taste Lemon wedges (for serving) Instructions: 1. Prepare the Crab Legs: If using frozen crab legs, thaw them in the refrigerator overnight or under cold running water for about 15 minutes. Crack the shells slightly with a seafood cracker or kitchen scissors to allow the garlic butter to soak in. 2. Make the Garlic Butter Sauce: In a saucepan over medium-low heat, melt the butter. Add minced garlic and sauté for 1–2 minutes until fragrant (but not browned). Stir in parsley, lemon juice, smoked paprika, red pepper flakes, salt, and black pepper. Mix well and remove from heat. 3. Cook the Crab Legs: Steaming Method: Steam the crab legs in a large pot with a steaming rack for about 5–7 minutes until heated through. Baking Method: Preheat the oven to 375°F (190°C), place the crab legs on a baking sheet, brush with half of the garlic butter sauce, and bake for 10–12 minutes. Grilling Method: Grill over medium heat for about 5 minutes, turning occasionally, while brushing with garlic butter. 4. Serve: Transfer the crab legs to a plate, drizzle with the remaining garlic butter sauce, and garnish with extra parsley. Serve hot with lemon wedges for squeezing over the crab meat. Tips: Pair with crusty bread or garlic rice to soak up the extra sauce. Add a side of melted butter with extra lemon for dipping.

Presented by Miss in the Kitchen Ingredients 1 pound lean ground beef 1 yellow onion diced 1 green bell pepper diced, seeds removed 28 ounce Red Enchilada Sauce mild 1 tablespoon granulated garlic 1 teaspoon ground cumin 1 pound spaghetti cooked half- way, drained (it will finish cooking in the oven) 1 cup heavy cream or milk 4 cups cheddar cheese shredded, divided use 5 ounces queso fresco 1/2 cup sliced olives 1/3 cup salsa plus more for serving 2 tablespoons fresh cilantro chopped for garnish sour cream for serving Instructions Preheat oven to 400°. In a large skillet over medium-high heat, cook the 1 pound lean ground beef until browned. Add the diced onion and bell peppers to the skillet and cook until softened, about 3-4 minutes. Drain excess grease if needed. Stir in the 28 ounce Red Enchilada Sauce, 1 tablespoon granulated garlic, and 1 teaspoon ground cumin. Simmer for a few minutes to allow the flavours to meld. Add the cooked spaghetti noodles to the skillet and toss to coat in the sauce. Pour the mixture into a greased 9×13 casserole dish. In the same skillet, add the 1 cup heavy cream, 2 cups of cheddar cheese, and 5 ounces queso fresco. Whisk over medium heat until the cheese is melted and smooth. Pour the creamy cheese sauce over the spaghetti mixture, stirring gently to combine. Sprinkle the remaining cheddar cheese over the top, then add 1/2 cup sliced olives and 1/3 cup salsa. Bake at 400°F for 15- 20 minutes, or until bubbly and heated through. Top with fresh cilantro and serve with sour cream and salsa.

Presented by Donna Grace Ingredients: 1 1/2 pounds lamb chops 1/4 cup honey Walkerswood Jerk Marinade Caribbean Jerk 30 Minute Marinade (optional) 2 tablespoons olive oil 2 tablespoons of garlic purée 1 tablespoon of puréed ginger 2 tablespoons of Cajun Seasoning (Tony’s or similar) 1 tablespoons of Kinders Red Jalapeño Garlic (You can use any of your favourite seasonings) Instructions: Preheat the skillet or cast-iron pan over medium-high heat. In a bowl add cleaned lamb chops , pour in jerk marinade then add in garlic, ginger and seasonings. Make sure each lamb chop is evenly coated with jerk marinade mixture. Add olive oil to the preheated pan and sear the lamb chops for 3-4 minutes per side, or until cooked to your desired level of doneness. Drizzle honey over lamb chops and sear on each side an additional 1-2 minutes. Remove from heat and let rest for a few minutes before serving. Enjoy your pan-seared honey jerk lamb chops with your favorite sides, such as mashed potatoes, roasted vegetables or Caribbean-style rice and beans!

Presented by Allasyummyfood Ingredients: For the Cupcakes: 1 1/2 cups all-purpose flour 1 tsp baking soda 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp salt 2 large eggs 1 cup granulated sugar 1/2 cup vegetable oil 1 tsp vanilla extract 1 1/2 cups grated carrots (about 3 medium carrots) 1/2 cup chopped walnuts or pecans (optional) For the Cream Cheese Frosting: 8 oz cream cheese, softened 1/4 cup unsalted butter, softened 2 cups powdered sugar 1 tsp vanilla extract A pinch of salt Instructions: 1. Make the Cupcakes: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside. In a large mixing bowl, beat together the eggs and sugar until smooth and slightly fluffy. Add the vegetable oil and vanilla extract, and mix until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the grated carrots and chopped walnuts/pecans (if using). Divide the batter evenly into the cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. 2. Make the Cream Cheese Frosting: In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract and a pinch of salt. Continue beating until the frosting is light and fluffy. 3. Frost the Cupcakes: Once the cupcakes have completely cooled, spread the cream cheese frosting on top using a knife or pipe it on for a more decorative look. Optionally, garnish with extra chopped walnuts/pecans or a sprinkle of cinnamon. Serve and Enjoy!

Presented by Hamza Es Salhi Ingredients: 2 lbs (900g) beef chuck, cut into 1-inch cubes 2 tablespoons olive oil 1 large onion, chopped 1 lb pearl onions or small shallots, peeled 4 garlic cloves, minced 2 tablespoons tomato paste 1 can (14 oz) crushed tomatoes 1/2 cup red wine vinegar 1/2 teaspoon ground cinnamon 1 teaspoon dried oregano 1/2 teaspoon allspice 1 bay leaf 2 cups beef broth Salt and black pepper to taste Fresh parsley for garnish Instructions *Turn the Instant Pot to Sauté mode and heat the olive oil. Add the beef cubes in batches and sear until browned on all sides. Remove and set aside. *Add the chopped onion and pearl onions to the pot. Sauté for 3-4 minutes until softened, then add garlic and cook for another minute. *Stir in the tomato paste, crushed tomatoes, red wine vinegar, cinnamon, oregano, allspice, and bay leaf. Mix well to combine. *Return the beef to the pot and pour in the beef broth. Season with salt and black pepper to taste. * Close the lid, set the valve to Sealing, and pressure cook on High for 35 minutes. Let the pressure release naturally for 10 minutes, then do a quick release. *Open the lid, stir the stifado, and taste for seasoning. Discard the bay leaf. *Serve hot, garnished with fresh parsley, over rice, mashed potatoes, or crusty bread.

Presented by Ben Smith Prep Time: 15 minutes| Cooking Time: 30 minutes Total Time: 45 minutes| Kcal: 450 kcal per serving| Servings: 4 Ingredients: 1 package pizza dough 1 lb ribeye steak, thinly sliced 1 medium onion, thinly sliced 1 bell pepper, thinly sliced 2 cloves garlic, minced 1 ½ cups shredded mozzarella cheese 2 tablespoons olive oil 1 tablespoon butter 1 teaspoon salt ½ teaspoon black pepper 1 teaspoon Italian seasoning 1 egg, beaten (for egg wash) 1 tablespoon freshly chopped parsley (for garnish) Instructions: Preheat the oven to 400°F (200°C). Heat olive oil and butter in a large skillet over medium-high heat. Add the sliced steak, salt, pepper, and Italian seasoning. Cook for 5–7 minutes, stirring occasionally, until the steak is browned and cooked through. Remove from heat and set aside. In the same skillet, add onions, bell pepper, and garlic, and sauté for 3-4 minutes, or until the vegetables are softened and aromatic. Roll out the pizza dough into a rectangle shape on a floured surface. Evenly layer the cooked steak, sautéed vegetables, and mozzarella cheese on the dough, leaving a small border around the edges. Carefully roll the dough, folding in the edges to seal the filling. Place the stromboli on a parchment-lined baking sheet, seam-side down. Brush the top of the stromboli with the beaten egg for a golden finish. Bake for 20-25 minutes, or until the dough is golden brown and the cheese is melted. Remove from the oven and let cool for a few minutes before slicing. Garnish with chopped parsley and serve.

Presented by Chef Kendric Ingredients: For the Shrimp: 1 lb large shrimp, peeled and deveined 2 tbsp olive oil 1 tbsp jerk seasoning 1 tsp smoked paprika 1 tsp garlic powder Salt and pepper to taste Juice of 1 lime For the Pasta: 12 oz penne pasta 2 tbsp butter 1 small onion, diced 3 cloves garlic, minced 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 cup heavy cream 1 cup grated Parmesan cheese 1 tbsp jerk seasoning Salt and pepper to taste Chopped green onions, for garnish Fresh parsley, for garnish Instructions: 1. Marinate the Shrimp: In a large bowl, combine the shrimp, olive oil, jerk seasoning, smoked paprika, garlic powder, salt, pepper, and lime juice. Toss to coat evenly. Set aside to marinate for at least 15 minutes. 2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside. 3. Cook the Shrimp: In a large skillet over medium-high heat, add the marinated shrimp. Cook for 2-3 minutes per side or until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside. 4. Make the Cream Sauce: In the same skillet, melt the butter over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the garlic and cook for another minute until fragrant. Add the sliced red, green, and yellow bell peppers and cook for about 5 minutes until they are tender. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and the sauce is smooth. Season with jerk seasoning, salt, and pepper. Adjust the seasoning to taste. 5. Combine Pasta and Sauce: Add the cooked penne pasta to the skillet with the sauce. Toss to coat the pasta evenly with the creamy sauce. Return the cooked shrimp to the skillet and gently mix them into the pasta and sauce. 6. Serve: Divide the Shrimp Rasta Pasta among plates. Garnish with chopped green onions and fresh parsley. Serve immediately and enjoy your delicious Caribbean-inspired meal!

Presented by Flave Recipes Ingredients: For the Meatloaf: 1 lb ground beef 1 cup breadcrumbs 1/2 cup milk 1 large egg 1 small onion, finely chopped 2 cloves garlic, minced 2 jalapeños, seeded and finely chopped 1 cup shredded cheddar cheese 2 tablespoons smoked paprika 1 teaspoon ground cumin 1 teaspoon salt 1/2 teaspoon black pepper For the Creamy Ranch Drizzle: 1/2 cup ranch dressing 2 tablespoons sour cream 1 tablespoon chopped fresh chives Instructions: 1. Prepare the Meatloaf: Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the ground beef, breadcrumbs, milk, egg, finely chopped onion, minced garlic, chopped jalapeños, shredded cheddar cheese, smoked paprika, ground cumin, salt, and black pepper. Mix until well combined Shape the mixture into a loaf and place it in a greased baking dish. 2. Bake: Bake in the preheated oven for 45-50 minutes, or until the meatloaf is cooked through and the internal temperature reaches 160°F (70°C). 3. Prepare the Creamy Ranch Drizzle: In a small bowl, whisk together the ranch dressing, sour cream, and chopped fresh chives until smooth. 4. Serve: Allow the meatloaf to rest for 10 minutes before slicing. Drizzle the creamy ranch mixture over the top and garnish with additional chives, if desired. Enjoy this smoky and flavorful meatloaf!

Presented by Miss in the Kitchen Ingredients 1 1/4 pounds chicken tenders 1/2 cup corn starch 1 1/4 cup all purpose flour 2 teaspoons granulated garlic 1 teaspoon onion powder 1 teaspoon dried oregano 1 teaspoon smoked paprika 1 teaspoon kosher salt 1 teaspoon black pepper 1 large egg 1/2 cup whole milk 3 cups vegetable oil Honey BBQ Sauce 1/2 cup ketchup 1/3 cup honey 1/3 cup brown sugar 1 tablespoon Worcestershire Sauce 1 tablespoon dijon mustard 1 tablespoon granulated garlic 1 tablespoon onion powder 1 teaspoon chili powder 1 teaspoon kosher salt 1 teaspoon black pepper Instructions Slice chicken into 1/4 inch strips. Toss with cornstarch, coating well. Line a baking sheet with parchment paper. Mix flour with garlic, onion, oregano, smoked paprika, salta and pepper in a shallow bowl. In another bowl, beat egg and milk together. Dip chicken into egg mixture and then dredge through flour coating completely. Shake off excess flour and place on lined baking sheet with space between. Repeat with remaining chicken. Heat oil in a dutch oven or deep skillet to 375° using a frying thermometer. Line a rimmed baking sheet with a wire rack and top with paper towels. Carefully drop chicken into hot oil in small batches, not over crowding the pan. Fry for 3- 4 minutes until lightly browned and chicken reaches 165° using a digital meat thermometer. Remove from oil and place on wire rack to drain. Place chicken into a large bowl and drizzle with 1/2 cup honey bbq sauce and toss to coat. If more sauce is needed, add 2 tablespoons at a time until chicken is lightly coated in sauce. Serve immediately. For the Honey BBQ Sauce: Add ketchup, honey, brown sugar, Worcestershire sauce, dijon mustard, garlic, onion, chili powder, salt and pepper to a saucepan. Cook over medium heat, stirring until brown sugar is melted and sauce starts to bubble. Lower to simmer and cook 5 minutes. Remove from heat. Notes: Tossing the chicken with bbq sauce is optional, skip this step if you would rather serve them plain or dip in the sauce. Baking Directions: Spray or lightly brush vegetable oil or olive oil over the chicken pieces and place on a parchment lined baking sheet. Bake at 425° for 12- 15 minutes or until chicken reaches 165°. Air Fryer Directions: Spray or lightly brush vegetable oil or olive oil over the chicken pieces. Place in air fryer basket with space in between. Air fry at 400° for 6- 8 minutes or until chicken reaches 165°. Storage: Store leftover chicken in an airtight container in the refrigerator up to 4 days Reheat: Place in a skillet lightly coated with oil over medium-high heat, stirring occasionally until heated through. Oven/Air Fryer at 350° for 5- 8 minutes.

Presented by Easy Food and Recipes Ingredients: 2 lbs (1 kg) pork ribs 6-8 cloves garlic (minced) 1/4 cup (60 ml) soy sauce 2 tbsp honey or brown sugar 2 tbsp rice vinegar or lemon juice 1 tbsp oyster sauce (optional) 1 tsp sesame oil 1/2 tsp black pepper 1/2 tsp chili flakes (optional, for spice) 1 tbsp vegetable oil (for cooking) Fresh parsley or green onions (for garnish) Instructions: 1. Prepare the Ribs: Rinse the ribs and pat them dry. Cut into individual pieces or smaller sections for easier cooking and serving. 2. Marinate the Ribs: In a large bowl, mix the soy sauce, honey (or sugar), rice vinegar, oyster sauce, sesame oil, black pepper, and half of the minced garlic. Add the ribs to the marinade and coat well. Let them marinate for at least 30 minutes (or up to 4 hours for more flavor) in the refrigerator. 3. Cook the Ribs: Heat a large skillet or frying pan over medium-high heat. Add the vegetable oil. Add the marinated ribs (reserve the marinade) and sear them for 2-3 minutes on each side until browned. 4. Add Garlic and Sauce: Lower the heat to medium and add the remaining minced garlic. Stir for about 1 minute until fragrant. Pour in the reserved marinade and a splash of water. Cover the pan with a lid and simmer the ribs for 20-25 minutes, turning occasionally. Add water as needed to prevent burning. 5. Caramelize the Sauce: Remove the lid and let the sauce thicken. Increase the heat slightly, allowing the ribs to become sticky and well-coated with the garlic glaze. 6. Serve: Garnish with chopped parsley or green onions. Serve hot with steamed rice, noodles, or a side of vegetables.

Presented by Ben Smith Ingredients 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes 1/4 cup olive oil 4 garlic cloves, minced 1/4 cup grated Parmesan cheese 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon smoked paprika 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 cup fresh parsley, chopped (for garnish) Lemon wedges (for serving) Wooden or metal skewers (if using wooden, soak in water for 30 minutes before use) Instructions Marinate the chicken: In a large bowl, combine olive oil, minced garlic, Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper. Add the chicken cubes and toss to coat evenly. Cover and marinate in the fridge for at least 30 minutes (or up to 2 hours). Preheat the grill or oven: Preheat your grill to medium-high heat or your oven to 400°F (200°C). If using the oven, line a baking sheet with parchment paper. Skewer the chicken: Thread the marinated chicken cubes onto skewers, leaving a little space between each piece. Cook the skewers: Grill method: Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through (internal temperature of 165°F/74°C). Oven method: Place the skewers on the prepared baking sheet and bake for 15-20 minutes, flipping halfway through, until the chicken is golden and cooked through. Garnish and serve: Sprinkle the skewers with fresh parsley and serve with lemon wedges on the side.

Presented by Ben Smith Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Ingredients: 2 cups old-fashioned rolled oats 1/2 cup chopped nuts (such as almonds, walnuts, or pecans) 1/4 cup honey 1/4 cup peanut butter or almond butter 1/4 cup dried fruit (such as raisins, cranberries, or chopped apricots) 1/4 cup mini chocolate chips (optional) 1 teaspoon vanilla extract Pinch of salt Instructions Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal. Spread the oats and chopped nuts evenly on a baking sheet. Toast in the preheated oven for 8-10 minutes, stirring halfway through, until lightly golden and fragrant. Remove from the oven and let cool slightly. In a small saucepan, heat the honey and peanut butter (or almond butter) over low heat until melted and smooth, stirring frequently. In a large mixing bowl, combine the toasted oats and nuts, dried fruit, mini chocolate chips (if using), vanilla extract, and a pinch of salt. Pour the melted honey and peanut butter mixture over the dry ingredients and stir until everything is well coated. Transfer the mixture to the prepared baking pan, pressing it down firmly and evenly with a spatula or your hands. Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown. Remove from the oven and let cool completely in the pan on a wire rack. Once cooled, lift the granola bars out of the pan using the parchment paper overhang. Place on a cutting board and cut into bars of your desired size. Store the granola bars in an airtight container at room temperature for up to one week, or in the refrigerator for longer shelf life.

Presented by Chef Kendric Ingredients: For the shrimp: 12 large shrimp, peeled and deveined, tails on 1 tablespoon olive oil Salt and pepper to taste Lemon wedges (for serving) For the crab stuffing: 8 ounces lump crab meat, picked over for shells 1/4 cup mayonnaise 1/4 cup breadcrumbs 1/4 cup grated Parmesan cheese 1 tablespoon Dijon mustard 1 tablespoon fresh lemon juice 1 tablespoon chopped fresh parsley 1 teaspoon Old Bay seasoning 1 garlic clove, minced Salt and pepper to taste For the lemon garlic butter sauce: 1/2 cup unsalted butter 3 garlic cloves, minced 2 tablespoons fresh lemon juice 1 tablespoon chopped fresh parsley Salt and pepper to taste Instructions: 1. Preheat your oven to 375°F (190°C). 2. Prepare the Shrimp: • Butterfly the shrimp by cutting along the back, being careful not to cut all the way through. Open each shrimp like a book and lay them flat on a baking sheet. Drizzle with olive oil and season with salt and pepper. 3. Make the Crab Stuffing: • In a bowl, combine the crab meat, mayonnaise, breadcrumbs, Parmesan cheese, Dijon mustard, lemon juice, parsley, Old Bay seasoning, garlic, salt, and pepper. Mix gently to avoid breaking up the crab meat too much. 4. Stuff the Shrimp: • Spoon a generous amount of the crab mixture onto each butterflied shrimp, pressing lightly to adhere. 5. Bake the Shrimp: • Bake in the preheated oven for 15-20 minutes, or until the shrimp are pink and the stuffing is golden and cooked through. 6. Make the Lemon Garlic Butter Sauce: • While the shrimp are baking, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant but not browned. • Stir in the lemon juice and chopped parsley, then season with salt and pepper to taste. 7. Serve: • Drizzle the lemon garlic butter sauce over the baked crab-stuffed shrimp. Serve hot with lemon wedges on the side. Enjoy your crab-stuffed shrimp with the delightful lemon garlic butter sauce!

Presented by Yummy Food Ingredients 1 lb ground beef 1/3 cup breadcrumbs 1/4 cup milk 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Salt and pepper to taste 1 egg 2 tablespoons olive oil 1 tablespoon butter 8 oz mushrooms, sliced 1 onion, diced 2 cups beef broth 1 tablespoon Worcestershire sauce 1 teaspoon Dijon mustard 2 tablespoons flour Instructions 1. In a large bowl, combine the ground beef, breadcrumbs, milk, garlic powder, onion powder, salt, pepper, and egg. Mix until well blended. 2. Shape the mixture into meatballs. 3. Heat olive oil in a skillet over medium heat. Brown the meatballs evenly on all sides. Remove and set aside. 4. In the same skillet, melt the butter. Add sliced mushrooms and diced onion, cooking until soft. 5. Sprinkle flour over the mushroom and onion mixture, stirring to incorporate. Cook for 1-2 minutes. 6. Gradually pour in the beef broth, Worcestershire sauce, and Dijon mustard, stirring continuously until the sauce thickens. 7. Return the meatballs to the skillet. Cover and simmer on low heat for about 10 minutes, or until fully cooked. 8. Adjust the seasoning of the gravy with salt and pepper to taste before serving.

Presented by Ben Smith Ingredients: 1 lb calamari rings, cleaned 2 lobster tails 1 cup all-purpose flour 1/2 cup cornstarch 1 teaspoon garlic powder 1 teaspoon paprika Salt and pepper to taste 1 egg, beaten 1 cup panko breadcrumbs 1/2 cup buttermilk Olive oil for frying Fresh lemon wedges for garnish Fresh greens (for the side salad) Instructions: Prepare the calamari: In a shallow bowl, combine flour, cornstarch, garlic powder, paprika, salt, and pepper. Dip the calamari rings into the buttermilk, then coat them evenly with the flour mixture. Set aside. In a separate shallow dish, place panko breadcrumbs. Fry the calamari: Heat a large pan with olive oil over medium-high heat. Once the oil is hot, dip the calamari rings into the panko breadcrumbs and fry in batches for 2-3 minutes, or until golden brown and crispy. Remove from the oil and set aside on a paper towel-lined plate. Grill the lobster tails: Preheat the grill to medium-high heat. Split the lobster tails in half lengthwise, drizzle with olive oil, and season with salt and pepper. Grill the lobster tails for 4-5 minutes, or until the meat is opaque and slightly charred. Slice into medallions. Assemble the dish: Plate the crispy fried calamari and top with the grilled lobster tail slices. Garnish with fresh lemon wedges and serve with a small side salad of fresh greens. Serve: Serve immediately and enjoy the crispy, luxurious combination of calamari and lobster!

Presented by Chef Zouheir Ingredients: 1 1/2 cups graham cracker crumbs 1/4 cup sugar 1/2 cup melted butter 24 oz cream cheese, softened 1 cup sugar 1 tsp vanilla extract 3 large eggs 1 cup crushed pineapple, drained 1/2 cup orange juice 1 tbsp orange zest Orange and yellow food coloring (optional) Pineapple slices, for garnish Orange slices, for garnish Whipped cream, for garnish Mint leaves, for garnish Instructions Step 1: Prepare the Crust Preheat oven to 325°F (165°C). Grease a 9-inch springform pan. Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a medium bowl. Press the mixture evenly into the bottom of the prepared pan. Step 2: Make the Filling Beat cream cheese and 1 cup sugar in a large bowl until smooth. Add vanilla extract and mix until combined. Add eggs one at a time, beating well after each addition. Stir in crushed pineapple, orange juice, and orange zest until fully incorporated. Step 3: Create the Swirl Divide the batter into two bowls. Add orange food coloring to one bowl and yellow food coloring to the other (optional). Pour alternating scoops of each batter into the crust and use a knife to swirl them together gently for a marbled effect. Step 4: Bake and Cool Bake for 50-60 minutes, or until the center is set. Cool on a wire rack for 10 minutes, then run a knife around the edge of the pan to loosen. Cool completely before removing the rim of the pan. Step 5: Chill and Garnish Refrigerate for at least 4 hours or overnight for best results. Garnish with pineapple slices, orange slices, whipped cream, and fresh mint leaves before serving.

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.