2

TABLE OF CONTENTS

THINGS TO KNOW BEFORE HAND................................................................................................................................. 6

BREAKFAST ...................................................................................................................................................................... 7
CAKE ............................................................................................................................................................................... 16
CHINEESE FOOD AND THAI FOOD ............................................................................................................................... 23
CHEESE (FRESH MOZZARELLA CHEESE) ...................................................................................................................... 29
DIP ......................................................................................................................................................................... 30
DESERTS ......................................................................................................................................................................... 39
DOUGH .......................................................................................................................................................................... 48
DRINKS ........................................................................................................................................................................... 54
INDIAN FOOD ................................................................................................................................................................ 66
MEXICAN FOOD ............................................................................................................................................................ 76
PASTA ............................................................................................................................................................................. 99
PIZZA ............................................................................................................................................................................ 111
SANDWICHES AND WRAPS ........................................................................................................................................ 122
SAUCE .......................................................................................................................................................................... 143
SNACKS ........................................................................................................................................................................ 150
SOUPS ................................................................................................................................................................. 163
LIST OF SPICES ............................................................................................................................................................. 170

This book contains hundreds of vegetarian recipes without using even onion and garlic.
 4

Breakfast: Apple Cinnamon Oatmeal, Cinnamon Bun, Donuts, Grilled Cheese, Grits, Muffins,
Muffins from scratch, pancake, pancake for scratch, Peanut butter and Jelly, Potato Breakfast
Burritos, Tofu Breakfast Burritos, Scrambled Tofu, Vegetable Grilled Cheese, Waffles
Cake: Brownie, Brownie from Scratch, Brownie Parfait, cake, Chocolate Cake from scratch,
Cookie Brownies, Cupcakes, Hot Fudge Brownies, Kit Kat Brownie, Oreo®-Stuffed Brownies,
Reese Brownie, Strawberry Shortcake, Vanilla Cake from Scratch
Chinese food and Thai food: Drunken noodles, Fried Rice, Hibachi, Spring Rolls, Tofu Vegetable
Stir Fry, Vegetable Manchurian, Zen Garden Noodles

Dip: Bean Dip, Chipotle Sour Cream, Guacamole, Hummus, Nacho Cheese Sauce, Ranch
Dressing, Salsa, Smoked Paprika Hummus, Spinach Artichoke Dip, Spinach Dip, Sour cream
cheese dip, Sour cream and Sriracha sauce dip, Verde Salsa, 7 layer bean dip
Deserts: Apple Pie, Cheesecake Bars, Chocolate Covered Pretzels, Chocolate Covered
Strawberries, Churros, Cream cheese Pie, Cream cheese Cherry pie, Cream cheese Strawberry
pie, Cream cheese Mudslide pie, Fried Ice Cream, Fried Oreos, Fruit Salad, Fudge Fried Oreos,
Magic Bar (magic cookie bar), Rice Crispy Treats, S’mores, Tropical HONEY MAID "Ice Cream"
Bars, Truffle Oreo
Dough: Corn tortilla, Gordita shells, Graham Cracker Pie Crust, Homemade Flat Bread, Oreo Pie
Crust, Pasta Dough, Pita Bread, Pizza Crust, Spice dough, Tortillas for burrito
Drinks: Apple Cider, Berry Smoothie, Blueberry Mojito, Coffee Milkshake, Chocolate milkshake,
Cream soda, Floats, Ferrero Rocher Milkshake, Fresh Miami Vice, Hot spice Apple Cider, Lassi,
Mango Lassi, Mango- Pineapple Smoothie, Miami Vice, Mojito, Nutella milkshake, Oreo
milkshake, Pina Colada, Tang-lime aid, Sangria, Strawberry milkshake, Spiked fruit punch,
Tropical Fruit Smoothie, Vanilla Milkshake
Indian Food: Cheese Puff, Dabeli, Dosa, Dry Paneer, Farali Dosa, Farali Uttapam, Kathi roll, Pav
Bhaji, Potato Puff, Samosa, Uttapam

Mexican Food: Beans, Burrito, Black bean Fajitas, Chimichanga, Cheesy Burrito, Cheesy Fiesta
Potatoes, Cheese Quesadillas, Cheesy Gordita Crunch, Crunch Wraps, Enchiladas, Frito Crunch
Wraps, Frito Potato Burrito, Gordita, Loaded beans fries, Mexican Bean Rice, Mexican Samosa,
Mexican pizza, Mexican Bhel, Nacho Grande, Pinwheel, Potato Burrito, Soft taco, Stuffed Bell
Pepper, Taco Basket, Taco, Tostadas, Vegetable Burrito, Vegetable Quesadilla, White Mexican
Rice, White Sauce Burrito, 7 Layer burrito
Pasta: Alfredo pasta, Baked Ziti, Baked Ziti Crusted, Bean pasta, Lasagna, Mac & Cheese, Pasta,
Pasta with Fresh Pasta Sauce, Ravioli, Rolled Lasagna, Spaghetti, Stuffed Shells, Pesto Pasta,
Vegetable Pasta, Vegetable Pasta Sauce, Vegetable Spaghetti, 5 cheese pasta, Eggplant
Parmesan Rollatini
 5

Pizza: Alfredo Pizza, Alfredo Pasta pizza, Bread pizza, Harsh brown Patty Pizza, Hawaiian Pizza,
Pan pizza, Pizza, Pizza chips, Stromboli, Stuff crush Pizza, Tostada Pizza, Vegetable Calzones,
Veggie Pizza

Sandwiches: Barbecue Tofu Sandwiches, Black Bean Burgers, Bombay Sandwiches, Breadsticks,
Bruschetta, Club sandwiches, Cheese breadsticks, Croutons, Eggplant Parmesan Cheese, Fat
cats sandwich, Flatbread BTM (basil, tomato, mozzarella), Grilled sandwiches, Herb Long Bread,
Herb bread slices, Hummus Sandwiches, Mac & Cheese, Mozzarella sticks melt, Mozzarella stick
veg melt, Pasta sandwich, Paneer burgers, Pita chips, Samosa sandwich, Stuffed Black Bean
Burgers, Sloppy Joes, Sandwich, Toasted Sandwich, Teriyaki Sandwich, Spicy Tofu Lettuce
Wraps, Veggie Lettuce Wraps, Falafel, Falafel bowl
Sauce: Alfredo sauce, Alfredo sauce without cheese, Enchilada sauce, Marinara Sauce for BBQ,
Red sauce of Falafel, Pizza sauce, Roasted Red Pepper Sauce, Ricotta Cheese Filling, Ricotta
Pesto filling, Ricotta Spring filling, Tahini Sauce, Tahini Sauce Fresh
Snack: Baked Jalapeno Poppers, Bay Fries, BBQ & Marinade, Broccoli and Cheese, Buttered
Corn, Cajun Fries, Cheese Fries, Chips n Cheese, Coin Jalapeno, Fries, Frozen Mozzarella Sticks,
Frozen Jalapeno Poppers, Fried Jalapeno Poppers, Homemade Tortilla Chips, Hash Browns,
Layered Chips n Cheese, Loaded Pizza Fries, Mashed Potatoes, Mozzarella stick homemade,
Nacho cheese, Ritz cracker platter, Roasted Red Potatoes, Stuffed Potatoes, Taquitos,
Soups: Basic Vegetable Stock, Black Bean Soup, Broccoli Cheddar Soup, Broccoli Cheddar Soup
without cheese, Carrot Tomato Soup, Creamy Tomato Basil Soup, Hot & sour soup, Mix Bean
Soup, Sweet Corn Soup, Tomatoes Potatoes Soup
 6

Measurements will change for everyone because it will vary on taste and how spicy you like it.
Missing an ingredient? No worries. Substitute with ingredients you have or prefer. Recipes are a
guide, be creative and have fun. Let your mind free and trust your abilities. I would like to
wholeheartedly thank my spiritual leaders, Anadi Mul Aksharmurti Param Pujya
Sadguru Shri Gopalanand Swamiji & His Divine Holiness 1008 Shri
Acharaya Rakeshprasadji Maharaj for giving me the skills to cook different items.
I am forever grateful for the skill that you have given me.

Thing to know before hand:

Measuring cup used, 1 cup = 240 ml / 225 grams
1 tablespoon = 12.50 grams
1 teaspoon = 4 grams
1/8 cup= 30 grams
1/4 cup = 55 grams
1/3 cup = 75 grams
1/2 cup = 115 grams
2/3 cup = 150 grams
3/4 cup = 170 grams
Tbsp. = tablespoon
Tsp. = teaspoon
 7

Apple Cinnamon Oatmeal- serving 2

1 cup water
1/4 cup apple juice
1 apple, cored and chopped
2/3 cup rolled oats
1 teaspoon ground cinnamon
1 cup milk
Combine the water, apple juice, and apples in a saucepan. Bring to a boil over high heat, and stir
in the rolled oats and cinnamon. Return to a boil, then reduce heat to low, and simmer until
thick, about 3 minutes. Spoon into serving bowls, and pour milk over the servings.

Cinnamon Bun --Servings 20

2 cups all-purpose flour

2 tablespoons white sugar
4 teaspoons baking powder
1 teaspoon salt
1/4 cup margarine or butter
1 cup milk
1/3 cup margarine or butter
1 cup packed brown sugar
3 teaspoons ground cinnamon
1/3 cup raisins
1 container of Betty Crocker icing any flavor
 8

Preheat oven to 350 degrees F (175 degrees C). Grease one 12-cup muffin pan. In a large bowl
combine the flour, sugar, baking powder and salt. Cut in the 1/4 cup of the butter until the
mixture resembles coarse crumbs. Make a well in the middle and pour in the milk. Mix until
blended. Turn dough out onto a floured surface and knead 8 to 10 times. Roll dough out into a
rectangle 12 inches long and 1 inch thick, trim off any uneven edges. Cream the 1/3 cup butter
and the brown sugar, stir in the raisins and ground cinnamon. Drop small amounts into the
greased muffin pan. Spread the remainder over evenly over the dough. Starting at the short end
roll the dough up (jelly roll style) and cut into 12 pieces. Place 1 each in the muffin pans. Bake at
350 degrees F (175 degrees C) for 20 to 25 minutes. Let sit in pans for 10 minutes then invert to
remove. Glaze with Betty Crocker icing.

Donuts- serving 10

2 Cup All Purpose Flour

¼ tsp Baking Powder
¼ tsp Vanilla Extract
2-3 Pinch of Salt
3-4 tbsp. Melted Butter
1 Packet Dry Active Yeast (2¼tsp)
3-4 tbsp. Sugar
½ cup Milk
Extra flour for Dusting/Rolling
2 quarts oil for frying

Take a small bowl, then add warm milk, sugar and mix well till dissolve completely. Add dry
yeast, mix it, cover it and keep aside for 10 minutes or till yeast will become foamy. Take a big
bowl and shift the flour in it. Add salt, baking powder and mix well. Add melted butter, vanilla
extract, yeast mixture and mix well. Now make little sticky dough, use water if required. Dust the
flour on the kitchen surface and turn the dough on it, then knead it for 5 minutes or till smooth
soft dough. Cover the dough in the same bowl for 30-35 minutes till double. Once dough will
become double, punch it down, knead it again for 2 minutes, and divide into 2-3 portion balls.
Dust the flour and roll the ball into thick circle. Now use a round cookie cutter or a sharp corner
round glass and cut into small-small disk. Take a small cap/lid of small bottle, press on center of
disk and make small hole. You will get exact shape of donut. Place the donuts on tray. Apply little
oil with brush or spray. Cover the tray with plastic wrap and keep aside for 25-30 minutes or till
double. Heat oil in a deep pan, fry the donuts on a medium flame till golden brown, remove it on
absorbent paper and keep aside. Take a small bowl for sugar glaze. You can dip into a chocolate
 9

dip as per your choice and sprinkle with different kinds of toppings like dry fruits, coloring
sprinkles, etc.

Grilled Cheese- serving 2

4 slices white bread

3 tablespoons butter
2 slices Cheddar cheese
Preheat skillet over medium heat. Generously butter one side of a slice of bread. Place bread
butter-side-down onto skillet bottom and add 1 slice of cheese. Butter a second slice of bread on
one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip;
continue to grill until cheese is melted. Repeat steps with remaining 2 slices of bread, butter and
slice of cheese.

Grits– Serving 4

2 cups water
1 1/4 cups milk
1 teaspoon salt
1 cup quick cooking grits (not instant)
1/4 cup (1/2 stick) butter
In a small pot, bring water, milk, and salt to a boil. Slowly stir the grits into the boiling mixture. Stir
continuously and thoroughly until grits are well mixed. Let the pot return to a boil, cover with a
lid, lower the temperature, and cook for approximately 30 minutes, stirring occasionally. Add
more water if necessary. Grits are done when they have the consistency of smooth cream of
wheat. Stir in the butter and serve.
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Muffins- Servings 20

1 (18.25 ounce) any package muffin mix (such as Betty Crocker® or any other company)
1 (12ounce) can evaporated milk

Preheat oven to 350°F. Spray muffin tray pan with cooking spray. In large bowl, stir together
muffin mix, and evaporated milk, and other dry ingredients until well blended. Pour into tray.
Then put in the fruits. Bake 30 to 40 minutes or until toothpick inserted 2 inches from side of pan
comes out almost clean.

Muffins from Scratch- Servings 20

2 cups flour
2 tsp baking powder
1/2 cup butter
1/2 cup sugar-powdered
1 cup milk
2 tsp vanilla
Preheat oven to 350°F. Spray muffin tray pan with cooking spray. Mix the flour, baking powder,
butter and sugar. Add the milk, vanilla and mix. You can also throw in a few chocolate chips or
anything else you want for flavoring. Beat the batter smooth. Transfer onto the muffin trays.
Bake in pre-heated oven for 20-25 minutes.

Pancake – Serving 12
 11

2 cups Original Bisquick™ mix or all-purpose flour

1 cup milk
Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking
spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it
dance and disappear.) Stir all ingredients until blended. Pour slightly less than 1/4 cup onto hot
griddle; use a spoon to spread it to make a nice a round circle. Cook until you see small air
bubbles coming out of the pancake. Flip and cook until golden. Note: If you like thin pancakes,
use 1 1/2 cups milk. For flavored pancakes, add toppings like chocolate chips, strawberries,
blueberries, etc. to the batter or serve on top.

Pancake from Scratch- serving 8

1 1⁄2 cups all-purpose flour

1 Tablespoon baking powder
1 Tablespoon sugar
1 cup non-fat or 1% milk
2 Tablespoons vegetable oil
2 Tablespoons water
Heat a griddle or pan on the stove top. Mix all the dry ingredients. Add the milk, water, and oil.
Mix well, put 1/4 cup of batter for each pancake. Flip the pancake when bubbles form and begin
to pop. Keep the heat medium to medium low.

Peanut Butter and Jelly – serving 1

2 (1/2-inch-thick, 4-by-5-inch-long) slices white sandwich bread

2 tablespoons smooth peanut butter
2 tablespoons strawberry jam or jelly
Place the bread slices on a work surface and spread the peanut butter on 1 slice of bread and the
jam or jelly on the other.
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Potato Breakfast Burritos – serving 5

4 whole Large Potatoes

1 Tablespoon Vegetable or Canola Oil
Salt, red crush pepper and black pepper, to taste
1 Red and Green Bell Peppers, Diced
1 tablespoon of hot sauce (optional)
5 (8-inch) tortillas
1/4 cup (1 ounce) shredded cheddar cheese
Place potatoes in a large pot and cover entirely with water. Bring to a boil and cook until potatoes
are fork tender. When they are ready, place the potatoes on a cutting board and dice
them into 1-inch pieces. Next cut up a bell peppers into a large, rough dice. In a large skillet heat
oil on medium-low heat. Put the bell peppers in the skillet and sautéé until they start to soften.
Add the diced potatoes to the skillet. Stir well and slightly press/pack them. Let it cook
untouched for several minutes. You want the pan to be hot enough to crisp the potatoes but not
hot enough to char them. Cook for several minutes and then flip them with a spatula. Season
with salt and pepper as they cook. Once cooked, remove the mixture into a bowl. Wipe the skillet
and warm the tortillas on both sides. Then put the potatoes and bell pepper mixture in the
tortilla, top it with cheese and roll into a burrito. Cook both sides in a pan.

Tofu Breakfast Burritos – serving 5

1 teaspoon vegetable oil

1 teaspoon chili powder
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1/2 teaspoon ground cumin

1 (12.3-ounce) package reduced-fat firm tofu, drained and crumbled
1/4 cup (1 ounce) shredded reduced-fat cheddar cheese
2 tablespoons minced fresh cilantro
1/8 teaspoon salt
5 (8-inch) tortillas
2 cups baby spinach leaves
Heat oil in a medium nonstick skillet over medium-high heat. Add chili powder and cumin; cook
10 seconds. Add tofu; cook 1 1/2 minutes, stirring frequently. Stir in cheese, cilantro, and salt.
Remove from heat. Warm tortillas according to package directions. Arrange 1/2 cup spinach over
each tortilla; top each with 1/4 cup tofu mixture. Roll into a burrito and serve. Then grill if you
want to.

Scrambled Tofu- serving 4

1 packet firm tofu

2 tablespoon oil
1 tablespoon Dijon mustard
1/2 teaspoon turmeric
1/2 teaspoon salt
freshly ground white pepper
1 tablespoon yeast
1 tablespoon soy creamer
Heat oil in a non-stick frying pan over medium heat. Drain water off the tofu and crumble into
the pan. Cook for 3-4 mins, until tofu begins releasing its water. Add the rest of the ingredients
except the creamer and mix well. Cook for about 10 mins, stirring regularly, lowering the heat if
the tofu begins to stick. The idea here is to let the water evaporate and the tofu firm up. You
want to keep the heat high enough to facilitate this evaporation. Add creamer and mix well.
Allow some of the liquid to evaporate, then remove from heat.
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Vegetable Grilled Cheese – serving 2

4 slices (1-inch thick slices) sourdough bread

1 Tbsp. olive oil
1 Tbsp. stone ground mustard
2 slices Sliced Cheddar-Mozzarella Cheese
4 thin slices tomato
1/2 cup baby spinach leaves
Pinch salt
Pinch freshly ground black pepper
1/4 cup thinly sliced red bell pepper
1/4 cup thinly sliced green bell pepper
2 Swiss cheese
Preheat skillet over medium heat. Brush oil on a side of each slice of bread. Place on a work
surface, oiled side down, and spread with mustard. On bottom halves, layer with Cheddar-
Mozzarella, tomato, spinach, salt, pepper, bell peppers and Swiss. Cover with bread and press
gently. Place sandwiches in grill; close the top plate, and cook until golden brown for 3 to 4
minutes. You can use a Panini Grill if you want to and you can add more vegetables if you want
to as well such as mushroom, bell peppers, jalapenos, lettuces, olives, etc.

Waffles- serving 6

2 cups flour
4 tsp baking powder
2 tsp sugar
2 cups milk (I used 1 can of condensed milk topped off with water because that's all I had on
 15

hand)
2 tbsp. vegetable oil
2 tbsp. water
1 tsp vanilla
4 tbsp. melted butter
Combine the flour, baking powder and sugar. In a separate bowl mix together the milk, oil,
water, vanilla and butter. Add the wet ingredients to the dry ingredients, and mix together
gently. As with all pancake batters, it should be slightly lumpy. Let the batter sit for a few
minutes to give it time to puff up. Once your waffle maker is ready to go, depending on the size
of your maker, scoop the batter in and enjoy! (For my maker I used 1/4 cup batter for each
waffle)
 16

Brownie -Servings 20

1 (18.25 ounce) package brownie mix (such as Betty Crocker® or any other company)
1 (12ounce) can evaporated milk
Preheat oven to 350 degrees F (175 degrees C). Grease tray with cooking spray then put wax
paper on top of the spray then again. Take the brownie mix and mix with evaporated milk in a
bowl until smooth. Then put in oven until 20 to 23 minutes then put a toothpick inserted in the
side of the brownie comes out clean.

Brownie from Scratch -Servings 20

1/3 cup all-purpose flour

1 cup water
1/2 cup butter
2/3 cup unsweetened cocoa powder
2 cups white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a heavy saucepan
combine the 1/3 cup of flour and water. Cook over medium heat stirring constantly until thick.
Transfer to a mixing bowl and set aside to cool. In a small saucepan, melt butter. When butter has
melted, add the cocoa and mix until smooth; set aside to cool. Beat the sugar and vanilla into the
cooled flour mixture. Stir in the cocoa mixture until well blended. Combine the flour, baking
powder and salt, stir into the batter until just blended. Spread evenly in the prepared pan. Bake
 17

for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out
clean. Cool before cutting into bars.

Brownie Parfait- serving 10

1 (18.25 ounce) package brownie mix (such as Betty Crocker® or any other company)
1 (12ounce) can evaporated milk
1 gallon of ice cream
2 whip cream cans
1 container or any type of syrup
Preheat oven to 350 degrees F (175 degrees C). Grease tray with cooking spray then put wax
paper on top of the spray then again. Take the brownie mix and mix with evaporated milk in a
bowl until smooth. Then put in oven until 20 to 23 minutes then put a toothpick inserted in the
side of the brownie comes out clean. Then in a cup put a brownie followed by a scoop of ice
cream then put syrup on top of the ice cream and then put in another brownie then another
spoon of ice cream and then finally use the whip cream and make a spiral design and then
sprinkle chocolate powder, sprinkles or syrup.

Cake - Servings 15

1 (18.25 ounce) any package cake mix (such as Betty Crocker® or any other company)
1 (12ounce) can evaporated milk
1 vanilla frosting 16ounces
1 chocolate frosting 16 ounces
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Preheat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, stir together cake
mix, and evaporated milk until well blended. Pour into pan. Bake 30 to 40 minutes or until
toothpick inserted 2 inches from side of pan comes out almost clean. Then use chocolate
frosting or vanilla frosting to spread on the cake then use the other flavor to write on the cake
and/or make designs.

Chocolate Cake from Scratch- Servings 10

3 cups all-purpose flour

2 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
1/2 cup unsweetened cocoa powder
3/4 cup vegetable oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
2 cups cold water
Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three
wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold
water over all, and stir well with fork. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes,
or until tooth pick inserted comes out clean. If making vanilla or any other cake take out
cocoa powder.

Cookie Brownies-Servings 12

1 (18.25 ounce) package brownie mix (such as Betty Crocker® or any other company)
1 (12ounce) can evaporated milk
12 Chips Ahoy cookies
 19

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or tray with cooking spray
then put wax paper on top of the spray then again. Take the brownie mix and mix with
evaporated milk in a bowl until smooth. Spoon about 1 tablespoon batter into each muffin cup
or put half the batter (mix) in the tray. Place 1 cookie into each muffin cup or layer the cookies
on top of the mix in the tray then top with the rest of the batter. Bake in the oven until 20 to 23
minutes then put a toothpick inserted in the side of the brownie comes out clean.

Cupcakes - Servings 20

1 (18.25 ounce) package cake mix (such as Betty Crocker® or any other company)
1 (12ounce) can evaporated milk
1 vanilla frosting 16ounces
Preheat oven to 350°F. Spray muffin tray pan with cooking spray. In large bowl, stir together
cake mix, and evaporated milk until well blended. Pour into tray. Bake 30 to 40 minutes or until
toothpick inserted 2 inches from side of pan comes out almost clean. Then use chocolate
frosting or vanilla frosting to write on the cake and/or make designs.

Hot Fudge Brownie - Servings 20

1 (18.25 ounce) package brownie mix (such as Betty Crocker® or any other company)
1 (12ounce) can evaporated milk
1 jar (11.75 oz.) hot fudge topping
1 container (8 oz.) frozen whipped topping, thawed
1 cup of milk
Preheat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, stir together
brownie mix, and evaporated milk until well blended. Pour into pan. Bake 30 to 40 minutes or
 20

until toothpick inserted 2 inches from side of pan comes out almost clean. In 1-quart saucepan,
heat milk and fudge topping over medium-low heat about 5 minutes, stirring constantly, until hot
(mixture must be hot). Cool brownies 5 minutes. Pour hot fudge mixture over brownies. Cool
35 minutes before serving. Serve warm with whipped topping.

Kit Kat Brownie -Servings 12

1 (18.25 ounce) package brownie mix (such as Betty Crocker® or any other company)
1 (12ounce) can evaporated milk
12 Kit Kat
Preheat oven to 350 degrees F (175 degrees C). Grease tray with cooking spray then put wax
paper on top of the spray then again. Take the brownie mix and mix with evaporated milk in a
bowl until smooth. Put half the batter (mix) in the tray. Place the Kit Kat’s in the tray on top of
the batter then top with the rest of the batter. Bake in the oven until 20 to 23 minutes then put
a toothpick inserted in the side of the brownie comes out clean.

Oreo®-Stuffed Brownies -Servings 12

1 (18.25 ounce) package brownie mix (such as Betty Crocker® or any other company)
1 (12ounce) can evaporated milk
12 such as Oreo® cookies
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or tray with cooking spray
then put wax paper on top of the spray then again. Take the brownie mix and mix with
evaporated milk in a bowl until smooth. Spoon about 1 tablespoon batter into each muffin cup
or put half the batter (mix) in the tray. Place 1 cookie into each muffin cup or layer the cookies
on top of the mix in the in tray then top with the rest of the batter. Bake in the oven until after 20
to 23 minutes then put a toothpick inserted in the side of the brownie comes out clean.
 21

Reese Brownie -Servings 12

1 (18.25 ounce) package brownie mix (such as Betty Crocker® or any other company)
1 (12ounce) can evaporated milk
12 Reese
Preheat oven to 350 degrees F (175 degrees C). Grease tray with cooking spray then put wax
paper on top of the spray then again. Take the brownie mix and mix with evaporated milk in a
bowl until smooth. Put half the batter (mix) in the tray. Place the Reese in the tray on top of the
batter then top with the rest of the batter. Bake in the oven until 20 to 23 minutes then put a
toothpick inserted in the side of the brownie comes out clean.

Strawberry Shortcake- serving 10

1 (18.25 ounce) package cake mix vanilla (such as Betty Crocker® or any other company)
1 (18.25 ounce) package cake mix chocolate (such as Betty Crocker® or any other company)
10 container of strawberry slices
¼ cup of strawberry syrup
2 (12ounce) can evaporated milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Preheat oven to 350°F. Spray 13x9-inch pan with cooking spray and then put wax paper on top
then spray again and then put the mix. In large bowl, stir together cake mix separately one for
chocolate and another to vanilla, and evaporated milk until well blended. Pour into pan. Bake 30
 22

to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Then
let the cakes cool off, and make the filling beat cream cheese and sugar in large bowl with whisk
or mixer until blended. Then add COOL WHIP. The pick a bottom chocolate or vanilla after
picking flip the cake upside down take off the waxing paper then put then put the syrup on top
of the cake and then put a single layer of fresh strawberry and then put the filling then put more
syrup on top of the filling and then put a single layer of fresh strawberry and then flip the other
cake on top of the filling and the cake be care in doing so. Then cover the cake in frost chocolate
or vanilla. Then layer with sliced strawberry and put it on the side if you want to. You can make
the base and top chocolate or vanilla.

Vanilla Cake from Scratch- serving 12

2 and 1/2 cups All Purpose Flour

2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/4 teaspoon Salt
2 tablespoons Sugar
1 can Sweetened Condensed Milk (I used a 300ml can)
1 cup Water
2 tablespoons Vinegar
2 tablespoons Vanilla Extract
1/2 cup Melted Butter
Preheat the oven at 350F/180C for 15 minutes. Lightly grease a 9x13 inch pan and line it with
parchment paper. In a large bowl sift together the flour, baking powder, baking soda and salt.
Mix in the sugar. Make a well in the center of the dry ingredients and stir in the wet ingredients
one by one. Stir the mixture together using a whisk. Some lumps is okay. Pour the batter in the
prepared pan and tap the pan to even it out and break the air bubbles if any. Bake it for 25-35
minutes. The first time I baked this eggless cake I checked it for doneness after 30 minutes and
felt that I could have taken it out 2-3 minutes earlier. The bottom had started to brown more
than it is required to. So I did that the next time and took the pan out the oven after 27 minutes
itself and the cake turned out to be perfect. Transfer the pan to a cooling rack and remove the
cake after 15-20 minutes. Place the cake on the rack for it to cool down completely before slicing
it.
 23

Drunken Noodles- serving 4

1 lb. rice noodles, soaked and drained

1 cup of mushrooms, sliced
5 bok choy tips, sliced
2 cups broccoli florets boiled
3 medium carrots, thinly sliced boiled
1 red bell pepper, green sliced
1 can bamboo shoots, drained and rinsed
1 can water chestnuts, drained and rinsed
1 package extra-firm tofu, drained of excess water, cubed
1 tbsp. cooking oil.
1 1/2 cups fresh or frozen peas
½ cup snow peas
½ cup baby corn
1.5 cups of basil, cut into ribbons
Crushed red chili pepper flakes, to taste, optional
Salt, to taste
4 tbsp. low sodium soy sauce
1 tbsp chili paste
1 tbsp. hot sauce
1 tbsp. sugar
In a pan over medium heat, heat 1 tsp of oil and add the tofu. Cook until the tofu is browned.
This step is optional but recommended so the tofu does not break apart with the noodles. In a
bowl, combine all the sauce ingredients and set aside. In a wok, heat 1 tbsp. of oil on med-high
heat. Add the bell peppers, snow peas and stir fry for 5 minute or so or until the peppers become
a bit tender add the bok choy and cook until it becomes tender, about a few minutes.
Then add the mushrooms, corn, peas, and cook until tender and some of the water evaporates.
Add the bamboo shoots, broccoli, carrot, and water chestnuts and cook for another 3-4 minutes.
Add the noodles and mix gently until combined. Allow it to cook for 2 minutes add the sauce and
 24

mix gently until well combined. Let the sauce cook into the veggies and noodles for 3 minutes.
Season with salt and red chili flakes, to your taste. Turn off the heat and immediately add the
basil and mix well.

Fried Rice- serving 8

2 cups enriched white rice

4 cups water
2/3 cup chopped baby carrots
1/2 cup frozen green pea
2 tablespoons vegetable oil
to taste soy sauce, and hot sauce
8 ounces green beans, cut into 1/2 to 1-inch pieces
6 large shiitake mushrooms, thinly sliced
1 cup of broccoli
½ cup of bean sprouts
½ cup shredded cabbage
In a pot, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
In two small pots, boil carrots and broccoli in water for about 3 to 5 minutes. Defrost peas in the
microwave, or in hot water. Heat wok over high heat. Pour in oil, then stir vegetables. Stir in
cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

Hibachi-serving 4

2 tablespoons butter
1 tablespoon oil
1 cup of diced bell pepper red and green mixed
1 zucchini, cut into strips
1 cup carrots, sliced
 25

2 cups broccoli florets

8 oz. Mushrooms, quartered
1 tablespoon soy sauce
2 tablespoons teriyaki sauce
1 tablespoon hot sauce
Salt and pepper to taste
8 ounces green beans, cut into 1/2 to 1-inch pieces
½ cup of bean sprouts
½ cup shredded cabbage
1/2 cup frozen green pea
½ teaspoon sesame seeds (optional)
1 cup of noodles (optional)
1 cup of rice (optional)
Over medium high heat melt butter, add oil and sauté bell pepper for 2 minutes until soft. Add
all of the vegetables and pour in soy sauce, teriyaki sauce, hot sauce and season with salt and
pepper to taste. Cook for 10 minutes until tender. Garnish with toasted sesame seeds and serve
hot. Serve as is, or with noodles or rice.

Spring Rolls- serving 30

2 tbsp. sesame oil or any oil

2.5 cups shredded cabbage
2 small carrots, shredded or ½ cup shredded carrots
1 small to medium green bell pepper/capsicum, thinly sliced
7 to 8 green beans, sliced very thinly
½ tsp crushed black pepper
1 tbsp. soy sauce
1 tsp finely chopped celery (optional)
1 cup cooked noodles, about 75 grams uncooked noodles (optional)
3 tbsp. bean sprouts (optional)
salt as required
oil for deep frying
6 tbsp. all-purpose flour
 26

4 to 5 tbsp. water or add as required to make a thick paste

24 to 30 spring roll wrappers
Cook the noodles in hot boiling water. Strain and rinse in water once cooked. Chop all the
veggies in thin long strips. Heat 2 tbsp. sesame oil in a wok. Stir and add all the veggies. Stir fry
the veggies for 4 to 5 minutes on a high flame. Add ½ tsp crushed black pepper powder and 1 tsp
finely chopped celery (optional), add 1 tbsp. soy sauce, black pepper and soy sauce, as per taste.
Then add the cooked noodles and season with salt. Remove from heat and let the filling cool
down. To prepare the sealing paste, mix all-purpose flour and water together. Stir very well to
make a thick paste without any lumps. Now take the spring roll wrapper (at room temperature),
and with your fingertip, apply the paste on the edges of the wrapper. Place 1 tbsp. of the veggie
stuffing on one side. Roll like a burrito to seal. Seal the end part to the roll and place the roll with
the sealed side downwards. Heat oil to the deep frying temperature (180 to 190 degrees
Celsius). Gently slid in the spring rolls. Fry until crisp and golden.

Tofu Vegetable Stir Fry- serving 4

1/4 cup orange juice

1 tablespoon light soy sauce
2 teaspoons toasted sesame oil
1 teaspoon grated or minced fresh ginger
1 teaspoon cornstarch
1 teaspoon of hot sauce
1 tablespoon chopped cilantro (optional)
1 tablespoon toasted sesame seeds
1 (14 ounce) package firm tofu, drained
1 tablespoon cooking oil
8 ounces green beans, cut into 1/2 to 1-inch pieces
½ cup of bean sprouts
½ cup shredded cabbage
1 1/2 cups fresh or frozen peas
3 medium carrots, thinly sliced boiled
2 cups broccoli florets boiled
 27

8 oz. Mushrooms, quartered

1 tablespoon soy sauce
Stir together juice, soy sauce, sesame oil, ginger, cornstarch and hot sauce. Set aside while
preparing stir fry. Pat tofu dry with a towel to remove excess water. Cut into 1/2-inch cubes.
Heat a large skillet or wok over medium-high heat. Add oil and tofu; stir frequently until tofu is
lightly browned, about 5 minutes. Add snow peas, carrots and broccoli. Stir-fry about 5 minutes
until vegetables are cooked, but still crisp. Add remaining vegetables. Stir in prepared sauce and
cook 1-2 minutes until sauce is slightly thickened.

Vegetable Manchurian- serving 4

1 cup grated carrot

1 cup finely chopped cabbage
½ cup finely chopped bell pepper
½ tsp black pepper
2 tbsp. all-purpose flour
2 tbsp. corn flour
salt to taste
1 tbsp. finely chopped celery (optional)
1 tbsp ginger
1 or 2 green chilies
1 tbsp. corn flour dissolved in 2 tbsp. water
½ tbsp. soya sauce
½ tbsp. vinegar
1 or 1.5 cup water or vegetable stock
½ tsp black pepper
salt to taste
sugar to taste
Mix together carrots, cabbage, bell pepper, and black pepper. Keep aside for 15-20 minutes.
Then shape the mixture into small round balls and shallow fry or deep fry till golden browned on
a moderately hot oil. Drain on kitchen tissues and keep aside. Heat oil in a pan. Fry ginger, chilies,
 28

and celery on a high flame. There is no need to brown them. Add water or veg stock, soy sauce
and crushed black pepper. Mix well and let the sauce simmer for 1-2 minutes. Add the corn flour
paste (make with water and corn flour) to thicken the sauce. Thicken the sauce to your desired
consistency. Add vinegar, salt, sugar and the fried veg balls at the end. Stir and simmer for a
minute.

Zen Garden Noodles- serving 4

1/3 cup naturally brewed soy sauce

3 tablespoons lime juice
1 tablespoon brown sugar
1 teaspoon grated fresh ginger
1 teaspoon sesame oil
Pinch dried red chili peppers
1 (500 gram) package Europe's Best® Zen Garden® vegetables
1/2 pound medium-width rice stick noodles
2 Canola Oil,
1/3 cup chopped cilantro
1/3 cup dry roasted peanuts
Lime wedges
2 cups broccoli florets boiled
8 oz. Mushrooms, quartered
In a medium bowl, mix together soy sauce, lime juice, brown sugar, ginger, sesame oil and chili
peppers. Set aside. Thaw vegetables, drain well and set aside. Prepare noodles according to
package directions. Toss noodles with 1 tablespoon of the oil. Set aside and keep hot. In a large
non-stick skillet over medium-high heat, heat remaining 1 tablespoon oil. Add veggie tenders.
Stir-fry for 1 minute. Add vegetables; stir-fry for 2 minutes. Add noodles and sauce; toss to
combine well. Top with cilantro and peanuts. Garnish with lime wedges.
 29

Fresh Mozzarella Cheese- Serving 16

1⁄2 rennet tablet

1⁄4 cup cool chlorine-free water (most bottled waters are chlorine-free)
1 gallon 2% low-fat milk (1%, or skim)
2 teaspoons citric acid
1 teaspoon salt (optional)
Crush the rennet tablet into the water and stir to dissolve; set aside. Pour milk into a non-
reactive pot (no aluminum or cast iron). Place over medium heat. Sprinkle the citric acid over the
milk and stir a few times. Heat milk to 88°F; milk will begin to curdle. At 88°F, add the rennet
solution and continue stirring slowly every few minutes until the milk reaches 105°F Turn off the
heat. Large curds will appear and begin to separate from the whey (the clear, greenish liquid).
With a slotted spoon or mesh strainer, scoop the curds into a large glass bowl. (If it's still too
liquidly, let it set for a few more minutes). Press the curds gently with your hand and remove as
much whey as possible. Microwave curds on high for 1 minute, then drain off all the excess
whey. With a spoon, press curds into a ball until cool. Microwave two more times for 35 seconds
each, and continue to drain the whey and work cheese into a ball. In the meantime, place the
whey over medium heat and let it heat to about 175°F. When cheese is cool enough to touch,
knead it like bread dough until smooth. Sprinkle 1 to 2 teaspoons salt into the cheese while
kneading and stretching it. It is ready when you can stretch it like taffy. The cheese will become
stretchy, smooth and shiny. If it is difficult to stretch and breaks easily, dip it into the hot whey
for a few seconds to make it warm and pliable. Then pick it up again and stretch it into a long
rope. Fold over and stretch again. Dip in hot whey as needed to make the cheese pliable. When
the cheese is smooth and shiny (this takes just a few minutes), it is ready to eat. Shape it into a
log or golf-size balls, then store in a solution of 2 teaspoons salt to 1 cup water.
 30

Bean Dip- serving 8

2 (14 1/2 ounce) cans kidney beans

1 can of tomato puree
1 teaspoon of lime juice fresh
1 -2 teaspoon cumin
to taste salt and black pepper
1 -2 teaspoon chipotle pepper powder
hot sauce (optional)
tortilla chips
Crush beans then put the tomato puree in add all the spices layer it was cheese if you want to.

Chipotle Sour Cream- serving 4

1 cup sour cream

2 tablespoon of hot sauce
2 tablespoon of chipotle pepper powder
2 tablespoon of chipotle crush pepper
to taste salt and black pepper
1 teaspoon cayenne pepper, to taste
Combine sour, hot sauce, chipotle pepper, chipotle crush pepper, salt, cayenne pepper and
pepper to a bowl use a whisk to mix it and make sure it is evenly mix.
 31

Guacamole

3 Avocados (aged it for a few days after you get it from supermarket)
1 lime, juiced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 jalapeno pepper, minced
2 tomatoes, diced
1 tablespoon chopped cilantro
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve
the lime juice, after all of the avocados have been coated. Using a potato masher add the salt,
cumin, and cayenne and mash. Then, fold in the jalapeno, tomatoes, and cilantro. Add 1
tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Hummus – serving 4

2 cups drained well-cooked or canned chickpeas, liquid reserved

1/2 cup tahini (sesame paste), optional, with some of its oil
1/4 cup extra-virgin olive oil, plus oil for drizzling
Salt and freshly ground black pepper to taste
1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
1 tablespoon lemon, plus more as needed
Chopped fresh parsley leaves for garnish
Put everything except the parsley in a food processor and begin to process; add the chickpea
liquid or water as needed to allow the machine to produce a smooth puree. Taste and adjust the
 32

seasoning. Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and
some parsley.

Nacho Cheese Sauce- serving 5

2 Tbsp. butter
2 Tbsp. flour
1 cup whole milk
6oz. sharp cheddar, shredded (about 1.5 cups)
¼ tsp salt
¼ tsp chili powder
Add the butter and flour to a small sauce pot. Heat and whisk the butter and flour together until
they become bubbly and foamy. Continue to cook and whisk the bubbly mixture for about 30
seconds. Whisk the milk into the flour and butter mixture. Turn the heat up slightly and allow the
milk to come to a simmer while whisking. When it reaches a simmer, the mixture will thicken.
Once it's thick enough to coat a spoon, turn off the heat. Stir in the shredded cheddar, one
handful at a time, until melted into the sauce. If needed, place the pot over a low flame to help
the cheese melt. Once all the cheese is melted into the sauce, stir in the salt and chili powder.
Taste and adjust the seasoning as needed. If the sauce becomes too thick, simply whisk in an
additional splash of milk.

Ranch Dressing Without Mayo- serving 12

1 cup low-fat sour cream 1/2

teaspoon dried parsley 1/4
teaspoon dried dill weed
 33

¼ teaspoon of thyme
¼ cup fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper powder
Place sour cream and lemon juice into a mixing bowl. Season with parsley, dill, salt, and pepper.
Whisk together until smooth. Cover and refrigerate at least 30 minutes before serving.

Ranch Dressing Mayo- serving 12

1 cup mayo
1/2 teaspoon dried parsley
1/4 teaspoon dried dill weed
¼ teaspoon of thyme
¼ cup fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper powder
Place sour cream and lemon juice into a mixing bowl. Season with parsley, dill, salt, thyme, and
pepper. Whisk together until smooth. Cover and refrigerate at least 30 minutes before serving.

Salsa- serving 12

2 10-ounce cans diced tomatoes

1 28-ounce can whole tomatoes with juice
1/2 cup fresh cilantro leaves (or more to taste!)
1 canned or bottle jalapeno, deiced
1/4 teaspoon ground cumin
 34

1/4 teaspoon salt

1/4 teaspoon sugar
1 lime, juiced
½ cup of vinegar
1 tablespoon of ancho powder
1 green pepper diced
1 red pepper diced
Combine the diced tomatoes, whole tomatoes, cilantro, bell peppers, jalapeno, cumin, salt, and
lime juice in a blender or food processor. Pulse until you get the salsa to the consistency you'd
like. I do about 10 to 15 pulses. Then add all the other Ingredients then mix the salsa up.
Refrigerate the salsa for at least an hour before serving.

Smoked Paprika Hummus – serving 4

2 cups drained well-cooked or canned chickpeas, liquid reserved

1/2 cup tahini (sesame paste), optional, with some of its oil
1/4 cup extra-virgin olive oil, plus oil for drizzling
Salt and freshly ground black pepper to taste
1 can of sweet canned paprika
1 tablespoon lemon, plus more as needed
Chopped fresh parsley leaves for garnish
Get a cooking tray then open can of paprika then take out the liquid and then put the paprika in
the tray then put it in a preheated oven at 350 for 25 minutes. Put everything except the parsley
in a food processor and begin to process; add the chickpea liquid or water as needed to allow
the machine to produce a smooth puree. Taste and adjust the seasoning. Serve, drizzled with the
olive oil.
 35

Spinach Artichoke Dip- serving 22

1/2 cup fat-free sour cream

1/4 teaspoon freshly ground black pepper
1 (14-ounce) can artichoke hearts, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block cream cheese, softened
6 ounces part-skim mozzarella cheese, shredded and divided (about 1 1/2 cups)
1 ounce fresh Parmesan cheese, grated and divided (about 1/4 cup)

Preheat oven to 350° combine first 7 ingredients in a large bowl, stirring until well-blended. Add
4 ounces (1 cup) mozzarella and 2 tablespoons Parmesan; stir well. Spoon mixture into a broiler-
safe 1 1/2-quart glass or ceramic baking dish. Sprinkle with remaining 1/2 cup mozzarella and
remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly. Preheat broiler
to high (leave dish in oven). Broil dip for 3 minutes or until cheese is lightly browned.

Spinach Dip- serving 6

1 cup mayonnaise
1 (16 ounce) container sour cream
1/4 teaspoon freshly ground white pepper
1 (4 ounce) can water chestnuts, drained and chopped
 36

1/2 (10 ounce) package frozen chopped spinach, thawed and drained
1 (1 pound) loaf round sourdough bread
In a medium bowl, mix together mayonnaise, sour cream, water chestnuts and chopped spinach.
Chill in the refrigerator 6 hours, or overnight. Remove top and interior of sourdough bread. Fill
with mayonnaise mixture. Tear removed bread chunks into pieces for dipping.

Sour Cream Cheese dip- serving 24

1/2 pound hot pepper jack cheese, cubed

1 pound Monterey jack cheese, cubed
10 ounces frozen spinach, drained well and chopped
2 ounces pimento peppers, drained
1 cup 2% milk
1/8 teaspoon salt
1/2 teaspoon pepper
1 cup Sour Cream
1 green bell pepper
Mix all of the ingredients, except for the sour cream, in a large bowl. Microwave on low heat,
stirring often until the cheese melts and the mixture is smooth. 7-10 minutes before serving, stir
in the sour cream.

Sour cream and Sriracha sauce dip- serving 8

 37

1/2 cup sour cream

2 teaspoons Sriracha sauce
1/2 teaspoon hot sauce
Mix up all the ingredients in a bowl and then serve.

Verde Salsa- serving 4

1 pound tomatillos, husked

1 chili peppers, minced
2 tablespoons chopped cilantro
1 tablespoon chopped fresh oregano
1/2 teaspoon ground cumin
1 1/2 teaspoons salt,
1 lime, juiced
½ cup of vinegar
1 tablespoon of ancho powder
1 green pepper diced
1 red pepper diced
Place tomatillos, and chili pepper into a saucepan. Season with cilantro, oregano, cumin, and salt;
pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until
the tomatillos are soft, 10 to 15 minutes. Using a blender, carefully puree the tomatillos and
vinegar in batches until smooth. Then add all the other spices and ingredients that are left over.

7 layer bean dip- serving 64

2 avocados - peeled, pitted and diced

1 1/2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
 38

1/4 cup tomato puree

1 (8 ounce) container sour cream
¼ cup cumin
¼ cup salt and black pepper
¼ cup chipotle pepper powder
¼ cup ancho powder
4 tomatoes, diced
2 green bell pepper red, green, and yellow each
1 (16 ounce) can kidney beans
2 cups shredded Mexican-style cheese blend
1 (2.25 ounce) can black olives - drained and finely chopped

In a medium bowl, mash the avocados. Mix in lime juice, cilantro, tomatoes and pepper. In a
small bowl, blend the sour cream and seasoning only half of everything. In a 9x13 inch dish or on
a large serving platter, spread the crushed beans with the tomato puree and other half of spices
to this. Top with sour cream mixture. Spread on guacamole. Top with tomatoes, bell peppers,
Mexican-style cheese blend and black olives.
 39

Apple Pie - Servings 8

3 cups all-purpose flour (white flour)

1/2 cup cooking oil
2 tablespoon brown sugar
1 cup milk
1/2 cup sugar
¼ cup Gold Medal™ all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1/8 teaspoon salt
8 cups thinly sliced peeled tart apples (8 medium)
2 tablespoons butter or margarine
Combine oil, flour in a bowl, rubbing the mixture with the palms of your hand so that small
lumps are formed. Add sugar and milk to the lumps, mix well and now use water to knead it into
a dough. The dough should be little hard kind. Cover the dough with moist cloth for 8 to 10
minutes. Heat oven to 425°F. Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir in
apples. Turn into pastry-lined pie plate. Dot with butter. Trim overhanging edge of pastry 1/2
inch from rim of plate. Roll other round of pastry. Fold into fourths and cut slits so steam can
escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and
roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 3-inch
strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of
baking. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in
crust. Serve warm if desired.

Cheesecake Bars - Servings 5

 40

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/3 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
10-1/2 HONEY MAID Cinnamon Grahams, broken into quarters
Beat cream cheese and sugar in large bowl with whisk or mixer until blended. Then add COOL
WHIP. Then to the batter into the graham then cover it with another piece on top you put how
thick you want it. Also in the batter you can mix different things in like Oreos, fruits, dry fruits,
nuts, etc. but make the batter first then mix the Oreos, fruits, dry fruits, nuts, etc. Also you don’t
have to put a top on if you don’t want you can leave it as it is and put syrup or chopped nuts on
top if you want instead.

Chocolate Covered Pretzels – Servings 10

2 (10 ounce) packages pretzels or sticks

2 cups semisweet chocolate chips
Melt chocolate in double boiler over low heat, stirring constantly. Dip pretzels or sticks one at a
time quickly to coat while mixture is still very warm. Place pretzels on wax paper to set and cool.

Chocolate Covered Strawberries – Servings 10

2 cups semisweet chocolate chips

1 pound strawberries with stems (about 20), washed and dried very well
Melt chocolate in double boiler over low heat, stirring constantly. Dip pretzels or sticks one at a
time quickly to coat while mixture is still very warm. Place strawberries on wax paper to set and
cool.
 41

Churros- Servings 10

1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon
In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2
tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms
a ball. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe
strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels. Combine
1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

Cream cheese Pie-Servings 8

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/3 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 ready-to-use graham cracker crumb crust (6 oz.)
Beat cream cheese and sugar in large bowl with whisk or mixer until blended. Then add COOL
WHIP. Spoon into crust with hand or spoon hand is better less change to break the crusts.
Refrigerate 3 hours.
 42

Cream cheese Cherry Pie -Servings 8

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/3 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 ready-to-use graham cracker crumb crust (6 oz.) 3
cups cherry can pie filling or fresh.
Beat cream cheese and sugar in large bowl with whisk or mixer until blended. Then add COOL
WHIP and 1 cup of cherry pie filling blended or cut up. Spoon into crust with hand or spoon hand
is better less change to break the crusts. Refrigerate 3 hours the put the rest of the cherries on
top.

Cream cheese Strawberry pie -Servings 8

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/3 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 ready-to-use graham cracker crumb crust (6 oz.) 3
cups strawberries can pie filling or fresh.
Beat cream cheese and sugar in large bowl with whisk or mixer until blended. Then add COOL
WHIP and 1 cup of strawberry pie filling blended or cut up. Spoon into crust with hand or spoon
hand is better less change to break the crusts. Refrigerate 3 hours the put the rest of the
strawberries on top.
 43

Cream cheese Mudslide pie -Servings 8

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/3 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 ready-to-use graham cracker crumb crust (6 oz.)
½ cup of chocolate syrup
3 cups ores crumbs.
Beat cream cheese and sugar in large bowl with whisk or mixer until blended. Then add COOL
WHIP and 1/1/2 cup of Oreo crumbs. Spoon into crust with hand or spoon hand is better less
change to break the crusts. Refrigerate 3 hours the put the rest of the Oreo crumbs on top. Then
draw design with chocolate syrup if you want to

Fried Ice Cream- serving 10

Quart vanilla ice cream

3 cups crushed cornflakes cereal
1 teaspoon ground cinnamon
2cups Original Bisquick™ mix or all-purpose flour
(if you use all-purpose flour then you need to add 1 Tablespoon baking powder)
1 cup milk
2 quarts oil for frying
Scoop ice cream into 8 - 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1
hour. In a shallow dish, combine cornflakes and cinnamon. Take the Bisquick and mix it with the
milk till you get a batter. Roll ice cream balls in batter, then in cornflakes and cinnamon, covering
ice cream completely. Repeat if necessary. Freeze again until firm, 3 hours. In deep fryer or large,
 44

heavy saucepan, heat oil to 375 degrees F (190 degrees C). Using a basket or slotted spoon, fry
ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels.

Fried Oreos - Servings 15

2 quarts oil for frying

2cups Original Bisquick™ mix or all-purpose flour
(if you use all-purpose flour then you need to add 1 Tablespoon baking powder)
1 cup milk
1 Oreo pack
1 cup of powder sugar
Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Take the
Bisquick and mix it with the milk till you get a batter. Then put the Oreos in the batter. Make sure
it is well coated in the batter then take out one by one and put them directly in the oil to fry.
Then take them out when both sides become brown. Then as soon as they come on cover both
sides or on side with powdered sugar.

Fruit Salad - Servings 10

1 red apple, cored and chopped

1 nectarine, pitted and sliced
2 stalks celery, chopped
1/2 cup dried cranberries
1/2 cup chopped walnuts
1 (8 ounce) container yogurt
(any other fruits you like as well)
 45

In a large bowl, combine red apple, Granny Smith apple, nectarine, celery, dried cranberries, and
walnuts. Mix in yogurt. Chill until ready to serve.

Fudge Fried Oreos- Servings 15

1 (18.25 ounce) package brownie mix (such as Betty Crocker® or any other company)
1 cup milk
1 Oreo pack
2 quarts oil for frying
Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Take the
Brownie mix and mix it with the milk till you get a batter. Then put the Oreos in the batter. Make
sure it is well coated in the batter then take out one by one and put them directly in the oil to
fry. Then take them out when both sides become dark and puffy. You can put chocolate powder
on top of them if you want too.

Magic Bar (magic cookie bar) - Servings 20

1/2 cup butter or margarine, melted

1 1/2 cups graham cracker crumbs
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 cups semisweet chocolate morsels
1 1/3 cups flaked coconut
1 cup chopped nuts
Preheat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-
stick cooking spray. Combine graham cracker crumbs and butter. Press into bottom of prepared
pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate
 46

chips, coconut and nuts. Press down firmly with a fork. Bake 25 minutes or until lightly browned.
Cool. Cut into bars or diamonds. Store covered at room temperature.

Rice Crispy Treats- Servings 20

3 tablespoons butter
1 package (10 oz., about 40) Dandies Marshmallows (they are vegan)
6 cups Kellogg's® Rice Krispies® cereal (you can you any other cereal you want)
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted.
Remove from heat. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. Using buttered
spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray.
Cool. Cut into 2-inch squares.
MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3
minutes, stirring after 2 minutes. Stir until smooth. Microwave cooking times may vary.

S’mores- Servings 2

4 HONEY MAID Honey Grahams, broken in half (8 squares)

2 Hershey’s milk chocolate bars (1.55 oz. each), broken in half
4 Dandies Marshmallows (they are vegan)
1 BBQ wooden stick
Break cracker in half to have a square then put small square Hershey chocolate piece on one side
and if you want to on both sides then take the stick and put it on an open fire till the
marshmallow get brown on all sides it can get black once it gets brown and some sides black then
put the marshmallow on the side that has the chocolate and then put the other piece on
top. Don’t blow out the fire on top of the marshmallow. Only do it after it is between the
crackers if you need to.

Tropical HONEY MAID "Ice Cream" Bars- Servings 5

 47

1 can (13.5 oz.) coconut milk

3/4 cup half-and-half
2/3 cup sweetened condensed milk
3/4 cup drained canned crushed pineapple in juice
1/2 cup sweetened flaked coconut
10-1/2 HONEY MAID Cinnamon Grahams, broken into quarters
In a 9-inch square pan with plastic wrap, with ends of wrap extending over sides. Blend coconut
milk, half and half, and condensed milk in blender until well blended; pour into medium bowl.
Add pineapple and coconut; mix well. Pour into prepared pan. Freeze for 4 hours, the use a
plastic wrap handles to remove dessert from pan. Cut dessert into thirds, then cut each piece
crosswise into 7 bars. Fill each of 2 graham pieces with 1 frozen bar before serving.

Truffle Oreo- serving 48

36 OREO Cookies, finely crushed

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted
Reserve 1/4 cup cookie crumbs. Mix cream cheese and remaining cookie crumbs until blended.
Shape into 48 (1-inch) balls. Freeze 10 min. Dip the balls into melted chocolate, then place the
chocolate cover truffles on waxed paper-covered rimmed baking sheet. Sprinkle with reserved
cookie crumbs. Refrigerate 1 hour or until firm.
 48

Corn tortilla- serving 5

1 3/4 cups masa harina

1 1/8 cups water
In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn
dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more
masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and
allow to stand for 30 minutes. Preheat a cast iron skillet or griddle to medium-high. Divide dough
into 15 equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball
of dough flat between two sheets of plastic wrap. Immediately place tortilla in preheated pan
and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla
over to brown on second side for approximately 30 seconds more, then transfer to a plate.
Repeat process with each ball of dough. Covered tortillas with a towel to keep them warm and
moist until ready to serve.

Gordita shells- serving 8

3 1/4 cups all-purpose flour (like King Arthur)

1 1/4 cups boiling water
1 1/4 teaspoons salt
1 teaspoon instant yeast
2 tablespoons vegetable oil
Add 2 cups of the flour to a bowl and pour the boiling water over it. Stir until smooth and cover
with saran wrap. Let it sit for 30 minutes. In a separate bowl, whisk together the remaining 1 and
1/4 cups of flour with the salt and yeast. Add the oil but don't worry about mixing it in. Add this
to the flour and knead by hand for 2 - 3 minutes on a lightly oiled surface. Alternately you can
 49

use a stand mixer or bread machine for 2 - 3 minutes. The dough should be a little sticky - if it's
too sticky knead in a little bit of flour. Lightly grease a bowl, add the dough, cover with plastic
wrap and let rise in a warm place for 1 hour. Then divide the dough into 8 pieces about 3 ounces
each. Cover and let them rest for an additional 15 to 30 minutes. Heat a cast iron skillet or
griddle over medium heat. Roll each piece into a 7"- to 8"-circle or pat them out by hand one
inch thick. Cook them in the dry skillet 1 - 2 minutes per side or until they are spotted with brown
spots. If you find them sticking lightly grease the pan with oil and adjust the heat as
needed if they're browning too quickly or not quick enough. You can keep them warm in a very
low oven on a baking sheet. Cover with foil to keep them from drying out.

Graham Cracker Pie Crust- serving 8

1 1/2 cups finely ground graham cracker crumbs

1/3 cup sugar
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon (optional)
Mix graham cracker crumbs, sugar, melted butter, and cinnamon until well blended. Press
mixture into an 8 or 9 inch pie plate. Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool.
If recipe calls for unbaked pie shell, just chill for about 1 hour.

Homemade Flat Bread – serving 20

1 package active yeast

1/2 teaspoon sugar
1 3/4 cup all-purpose flour
1 teaspoon salt
1 tablespoon fresh thyme leaves
 50

3/4 cup water (might need more)

1 teaspoon oil
In a food processor, combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add the
water in a steady stream until the dough begins to form a ball. Turn it on to a board and knead
with the heel of your hand until the dough is smooth and elastic. Coat a bowl with oil. Place
dough in bowl, and cover with a damp cloth. Place bowl in a warm spot to rise until double in
size, about 1 hour. When the dough has doubled in size, punch the dough, scrape it onto the
counter and knead it lightly into a smooth ball. Cut into 20 pieces and with a rolling pin roll out to
form flat 5 to 6-inch circles. Preheat a stove top grill pan over medium high. Do not oil. Place
bread on hot grill and cook without touching it until you see bubbles on the surface, about 1 to 2
minutes. Turn and continue cooking for 1 to 2 minutes more or until bread has puffed up.

Oreo Pie Crust - serving 8

1 1/2 cups finely ground Oreo crumbs

1/3 cup sugar
6 tablespoons butter, melted
Mix Oreo crumbs, sugar, and melted butter, until well blended. Press mixture into an 8 or 9 inch
pie plate. Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked
pie shell, just chill for about 1 hour.

Pasta Dough- serving 4

3 cups flour
1 cup warm water
2 tablespoons olive oil
Put flour in large mixing bowl, making a well in the center. Add wet ingredients to well and very
slowly mix together with a fork, incorporating only a little flour at a time so it mixes smoothly
and evenly. Trust me, the more patient you are with this the better it will turn out. Continue
 51

kneading by hand for about 10 minutes, let rest for a half hour covered with a towel. Repeat a
couple times until dough is smooth and silky, and just slightly sticky. Shape by hand or with a
machine. Note: Boiling fresh pasta takes significantly less time than dry pasta. Depending on the
shape, cook for 30 seconds to 2 minutes.

Pita Bread- Serving 8

2 teaspoons active dry yeast

½ teaspoon sugar
1/4 cup (35 grams) whole-wheat flour, preferably freshly milled
2 1/2 cups (310 grams) unbleached all-purposed flour
1 teaspoon salt
2 tablespoons olive oil
1 cup of warm water
Add 1 cup warm water to a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the
whole-wheat flour and 1/4 cup all-purpose flour and whisk together. Place the bowl in a warm
place, uncovered, until mixture is frothy and bubbling, about 15 minutes. Add salt, olive oil and
add about 1 1/4 cups of all-purpose flour (reserve 1/2 cup). With a wooden spoon mix. Dust with
a little flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough. Turn
dough onto work surface. Knead lightly for 2 minutes, until smooth. Cover and let it rest 10
minutes, then knead again for 2 minutes. Try not to add too much reserved flour; the dough
should be soft and a bit moist. Place bowl in a warm place. Leave until dough has doubled in size,
about 1 hour. Preheat oven to 475 degrees. On bottom shelf of oven, place a heavy-duty baking
sheet or a large cast-iron pan. Punch down dough and divide into 8 pieces of equal size. Place
dough balls on work surface, cover with a damp towel and leave for 10 minutes. Remove 1 ball
(keeping others covered) and press into a flat disk with rolling pin. Roll to an 8-inch diameter,
about 1/8 inch thick, dusting with flour if necessary. Carefully lift the dough circle and place
quickly on hot baking sheet. After 2 minutes the dough should be nicely puffed. Turn over with
tongs or spatula and bake for an additional 1 minute. The pita should be pale, with only a few
brown speckles.
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Pizza Crust– Serving 15

2 1/4 teaspoons active dry yeast

1/2 teaspoon sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
2 1/2 cups of the flour
In a large bowl, dissolve yeast and brown sugar in the water, and let sit for 10 minutes. Stir salt
and oil into the yeast solution. Mix in 2 1/2 cups of the flour. Turn dough out onto a clean, well-
floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into
a well-oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1
hour. Punch down the dough, and form a tight ball make as many as you can. Allow the dough
to relax for a minute before rolling out.

Spice dough – Serving 15

2 1/4 teaspoons active dry yeast

1/2 teaspoon sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 teaspoons of red crush pepper
1 teaspoon of herb (basil, Italian seasoning, etc.)
2 tablespoons olive oil
2 1/2 cups of the flour
In a large bowl, dissolve yeast and brown sugar in the water, and let sit for 10 minutes. Stir salt
and oil into the yeast solution. Mix in 2 1/2 cups of the flour and add spices and herbs. Turn
dough out onto a clean, well-floured surface, and knead in more flour until the dough is no
longer sticky. Place the dough into a well-oiled bowl, and cover with a cloth. Let the dough rise
 53

until double; this should take about 1 hour. Punch down the dough, and form a tight ball as
many as you can. Allow the dough to relax for a minute before rolling out.

Tortillas for Burrito- Serving 24

4 cups all-purpose flour

1 teaspoon salt
2 teaspoons baking powder
2 tablespoons butter
1 1/2 cups water
Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the butter until the
flour resembles cornmeal. Add the water and mix until the dough comes together; place on a
lightly floured surface and knead for a few minutes until smooth and elastic. Divide the dough
into 24 equal pieces and roll each piece into a ball. Preheat a large skillet over medium-high heat.
Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot
skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other
side. Place the cooked tortilla in a steel airtight container continue rolling and cooking the
remaining dough.
 54

Apple Cider- serving 16

10 apples, quartered
3/4 cup white sugar
1 tablespoon ground cinnamon
1 tablespoon ground allspice
Place apples in a large stockpot and add enough water cover by at least 2 inches. Stir in sugar,
cinnamon, and allspice. Bring to a boil. Boil, uncovered, for 1 hour. Cover pot, reduce heat, and
simmer for 2 hours. Strain apple mixture though a fine mesh sieve. Discard solids. Drain cider
again though a cheesecloth lined sieve. Refrigerate until cold.

Berry Smoothie- serving 2

1 1/2 cups mixed blackberries, strawberries and raspberries

1 cup each milk
ice and sugar to taste.
1 1/2 cups mixed blackberries, strawberries and raspberries with 1 cup each milk and ice, and
sugar to taste.
 55

Blueberry Mojito- serving 4

1 pack of about 40 blueberries (fresh or frozen and thawed), plus more for garnish
4 cups of club soda
3 cups of mojito mix
1 cup of blue raspberry mix
Take the mojito mix and blue raspberry put into shaker then add 25 blueberries and shake the
well then fill up cup half way with the mix then put the blue berries in the cups then put the club
soda right before you serve.

Coffee Milkshake –serving 6

1 cup cold-brewed coffee (see recipe below for instructions, or use strong brewed coffee that
has been well chilled.)
4 giant scoops vanilla ice cream
1 tablespoon chocolate syrup plus extra for drizzling
Whipped cream
Blend the coffee, vanilla ice cream and 1 tablespoon of chocolate syrup together in a blender
until smooth. If the mixture is too thick, you can add a couple splashes of milk to loosen it up. If it
 56

is too thin, add a little more ice cream and pulse to smooth out. Pour the milkshake into one very
large or two medium sized glasses. Top with a very generous head of whipped cream and drizzle
with additional chocolate syrup.

Chocolate milkshake- serving 6

2 cups whole milk

12 cups chocolate ice cream
In a blender, combine the milk and ice cream and blend until smooth. Serve immediately.

Cream soda- Serving 4

1 pint vanilla bean ice cream

2 quarts orange soda
Hang a large, well packed scoop of vanilla ice cream on the edge of a fountain glass or other tall
drinking glass. Fill the glass 1/2 full with orange soda. Set the fountain glass on a salad plate,
underlining the glass for overflow. Serve floats with straws and parfait spoons. When you are
ready to enjoy the floats, knock the ice cream into the root beer and watch it fizz up as the ice
cream floats.
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Floats- Serving 4

1 pint vanilla bean ice cream

2 quarts root beer/ cola or any other soda
Hang a large, well packed scoop of vanilla ice cream on the edge of a fountain glass or other tall
drinking glass. Fill the glass 3/4 full with root beer. Set the fountain glass on a salad plate,
underlining the glass for overflow. Serve floats with straws and parfait spoons. When you are
ready to enjoy the floats, knock the ice cream into the root beer and watch it fizz up as the ice
cream floats.

Ferrero Rocher Milkshake- serving 6

12 cups vanilla ice cream

30 Ferrero Rocher Chocolates
2 cup cold milk
¼ cup Chocolate syrup
Blend vanilla ice cream, chocolate syrup, milk, and candy into the blender. Blend until smooth.
Serve immediately.
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Fresh Miami Vice- serving 5

5 ounce pineapple juice

5 ounce coconut cream
3 ounce half & half
6 ounces strawberry puree
4 ounces lime juice
1 1/4 ounce simple syrup
Strawberry for garnish

Place the pineapple juice, coconut cream, cream and a half a cup of ice into a blender. Blend the
mixture until smooth. Pour the mixture into a highball glass. Place the strawberry puree, lime
juice, simple syrup and the remaining half cup of ice into a blender. Blend the mixture until
smooth. Slowly pour the strawberry-lime mixture over the back of a spoon on top of the
pineapple-coconut mixture. Garnish with a strawberry.

Hot spice Apple Cider- serving 6

6 cups apple cider

1/4 cup real maple syrup
2 cinnamon sticks
6 whole cloves
6 whole allspice berries
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1 orange peel, cut into strips

1 lemon peel, cut into strips
Pour the apple cider and maple syrup into a large stainless steel saucepan. Place the cinnamon
sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of
cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a
length of kitchen string. Drop the spice bundle into the cider mixture. Place the saucepan over
moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling. Remove the
cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a
fresh cinnamon stick to each serving if desired.

Lassi- serving 6

1 3/4 cups plain yogurt

6 cubes ice, crushed
1 1/2 cups ice water
2 teaspoons white sugar
1 pinch salt
In a blender, blend the yogurt, ice, water, sugar and salt until mixture becomes frothy. Pour
mixture over ice cubes in tall glasses.

Mango Lassi- serving 4

 60

2 ripe, sweet mangos or you can use canned mango ras

1 1/2 cup plain nonfat yogurt
2 tablespoons honey
2 cups ice (1 tray of ice)
Peel and dice the mango and puree in the blender. Add the rest of the ingredients and puree
until the ice is crushed and the drink is frothy. Serve in tall glasses with additional ice, if desired.

Mango- Pineapple Smoothie- serving 2

1 Cups Ice
1 Cups Vanilla Greek Yogurt
1 1/2 Cups Orange Juice
1 cups Pineapple
1 cups Mango
1/2 Small Banana
Place all the ingredients in a blender and blend until smooth. Serve immediately.

Miami Vice- serving 5

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5 ounce pineapple juice

5 ounce coconut cream
1 (33.81-Ounce) bottle of strawberry daiquiri
Place the pineapple juice, coconut cream, cream and strawberry daiquiri in a blender and mix up
then serve.

Mojito: - serving 4

Ice
12 mint sprigs,
1 bottle Club soda
4 slices lime
1 bottle mojito mix
Place ice in beverage shaker then add in the mojito mix, Shake well, fill half cup with mojito.
Shake well, add club soda to the other half. Garnish each with a slice of lime and a sprig of mint.

Nutella milkshake- serving 6

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3 cup Nutella
2 cups whole milk
6 cups vanilla ice cream
In a blender combine all the ingredients, blend until smooth. Serve immediately

Oreo milkshake –serving 6

2 cups whole milk

12 cups vanilla ice cream
5 pack out of the 10 of Oreo the big size (the box picture in on top)
1 cup of chocolate syrup
In a blender crush the Oreos then combine the milk, chocolate syrup and ice cream and blend
until smooth. Serve immediately

Pina Colada- serving 6

1 can of cream of coconut

1 can of pineapple juice
In a blender combine the milk, and juice, blend until smooth. Serve immediately
 63

Tang-lime aid- serving 10

1/2 small container of lemonade

1 small container of tang
2 cups of sugar
1 liter of water
Fill water about 2 gallons in a pot then add in all the powders

Sangria: - serving 15

2 oranges, cut into thin rounds

2 Meyer lemons, cut into thin rounds
3 Key limes, cut into thin rounds
1 kiwi
2 apples, cored and cut into 1/2-inch chunks
2 cups cold club soda
2 cups of cranberry juice
In a large pot or bowl, combine the cranberry juice, club soda. Add orange, lemon, kiwi, and
apples and refrigerate until well chilled (about 1 hour). Remove from the refrigerator and add
the soda. Serve in glasses over ice. Garnish each with a slice of lime.
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Strawberry milkshake- serving 6

2 cups whole milk

12 cups strawberry ice cream
In a blender, combine the milk and ice cream and blend until smooth. Serve immediately.

Spiked fruit punch- serving 5

1 bottle of Hawaiian Punch fruit punch

1 bottle of sprite
1 bag of frozen strawberries
1 bag of frozen pineapple
1 bag of frozen mango
In a bowl mix the frozen fruits and fruit punch then mix up wait till the fruits are defrosted then
right before serving mix in the sprite you can also use club soda if you want to. Mix well.
 65

Tropical Fruit Smoothie – serving 2

1 mango, peeled and seeded

1 papaya, peeled and seeded
1/2 cup fresh strawberries
1/3 cup orange juice
5 cubes ice
Place the mango, papaya, strawberries, orange juice, and ice cubes in an electric blender.
Process until the ingredients are smooth.

Vanilla Milkshake-serving 6

2 cups whole milk

12 cups vanilla ice cream
In a blender, combine the milk and ice cream and blend until smooth. Serve immediately.
 66

Cheese Puff - serving 12

1 pack Puff Pastry sheet

80 jalapenos
1 cup of mozzarella cheese
Thaw the puff pastry sheet for 45 minutes. Dab some all-purpose flour in the board and roll the
sheets. Cut the sheets into 12 equal parts. Put cheese and jalapenos on the puff pastry, then
close. Press the sides with a fork to seal it. Bake in a preheated oven of 400F for 20 to 25 minutes
on the center rack, until golden brown.

Dabeli- serving 5

1 tsp coriander seeds or coriander powder

1 tsp cinnamon
2 cloves
1 tablespoon cumin
1 tablespoon of chilies powder
1 tablespoon lemon juice
salt to taste
3 medium sized potatoes, boiled, peeled and mashed
2 tsp Dabeli masala
¼ cup grated coconut
1 cup pomegranate seeds
1 cup chopped coriander leaves/cilantro
2 tablespoon oil
4-5 buns lightly roasted in some butter or oil
½ cup roasted peanuts
½ cup of green chutney
½ cup of sweet chutney
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Mix red chili, cumin, cloves, cinnamon and coriander seeds. In a blender, grind the soaked red
chilies, lemon juice and salt to a smooth paste; add water if required. Boil the potatoes in a
pressure cooker or microwave oven, peel and mash them and keep aside. In a pan heat oil, add
cumin, then add chopped green bell pepper. Add the mashed potatoes and mix well. Add the
Dabeli masala powder to the mashed potatoes, then salt. Cook for 2-3 minutes stirring the
mixture, if the mixture looks a little dry then add water. When done, spread the potato filling on
a plate. Sprinkle some grated coconut on the potato filling, then add some chopped coriander
and add pomegranate seeds or grapes or both. Keep the potato stuffing aside and assemble all
the ingredients mentioned above serving onto one place. Apply the sweet chutney on one slice
of the bun and the green chutney on the other side. Take a slice of the potato filling and put it on
top of one of the slices of bread. Add coriander leaves to top it up with some roasted peanuts and
pomegranate seeds. Sprinkle some Dabeli masala and lastly top it off to serve. Cover with the
other slice of bread. Prepare the remaining Dabeli pav in the same way and serve Dabeli warm.

Dosa – serving 10

2 cups short-grain rice

½ cup urad dal (split husked black lentils)
1 teaspoon salt
3 tablespoons ghee or vegetable oil
½ teaspoon cumin seeds 1
teaspoon mustard seeds
2 small dried hot red peppers
½ teaspoon turmeric
1 tablespoon grated ginger
2 small green chilies, finely chopped
1 ½ pounds potatoes
½ cup roughly chopped cilantro
Dosa batter: Put rice in a bowl, rinse well and cover with 4 cups cold water. Put urad dal in a
separate bowl, rinse well and add cold water to cover. Leave both to soak for 4 to 6 hours. Drain
rice and dal mixture in separate colanders. Put rice in a food processor, blender or wet-dry
grinder. Add 1 cup cold water and grind to a smooth paste. It will take about 10 minutes, and it
may be necessary to work in batches. Repeat the process with the dal mixture. Combine the two
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pastes in a medium mixing bowl. Whisk together, adding enough water to obtain a medium-thick
batter. You should have about 6 cups. Cover bowl with a kitchen towel and set in a warm place.
Let the mixture ferment until the surface is bubbly, about 8 hours. Add salt for taste. Use the
batter straight away or refrigerate for later use. Potato filling: Put ghee in a wide skillet over
medium heat. When oil is wavy, add mustard seeds and cumin seeds. Wait for seeds to pop,
about 1 minute, then add red peppers. Add turmeric, ginger, green chili and potatoes; let it sizzle
for 1 minute. Then add 1/2 cup water. Cook, stirring well to combine, until liquid has evaporated,
about 5 minutes. Mash potatoes a bit with the back of a wooden spoon. Season well with salt,
add cilantro, and then set aside at room temperature. Dosas: set a griddle or cast-iron skillet
over medium heat. Brush with about 1 teaspoon vegetable oil. Ladle 1/4 cup batter in the center
of griddle. Using bottom of ladle, quickly spread batter outward in a circular motion to a diameter
of about 7 inches. Drizzle 1/2 teaspoon oil over the top. Leave Dosa batter to brown
gradually until outer edges begin to look dry, about 2 minutes, cooking on one side only. With a
spatula, carefully loosen Dosa from griddle. Bottom should be crisp and beautifully browned.
Spoon 1/2 cup potato filling onto the top of Dosa, centering it as a strip in the middle of the
round Dosa. Flatten the potato mixture slightly. Using the spatula, fold the sides of the Dosa
around the filling to make a cylindrical shape.

Dry Paneer- serving 2

8 to 9 oz. (250 grams) paneer/cottage cheese

2 tbsp. corn starch
3/4 tsp black pepper powder or white pepper powder
1 tsp red chili powder or ¼ teaspoon Cayenne Pepper
½ tsp sugar (optional)
½ tsp salt
3 tbsp. oil
1/2 tbsp. tomato ketchup
½ tbsp. soy sauce or add per taste
¼ cup water
½ cup capsicum/bell peppers diced into 1 inch squares (any color - red, green or yellow)
 69

1 tsp finely chopped ginger

1 tsp finely chopped green chilies
Dice paneer in cubes and put them in cold water for 30 mins. Remove paneer from water and add
it to a mixing bowl. Add ½ tsp red chili powder, ½ tsp black pepper powder, ½ tsp salt and 2 tbsp.
corn starch, gently shake, toss and mix. Everything should be well mixed, you could also mix
the corn starch and the spice powders first and then add the paneer cubes to it. Heat 3 tbsp. oil in
a pan add the paneer cubes, the oil should be medium hot. Flip and pan fry so that all the sides
get cooked evenly. For a crisp version, you will need to shallow fry or deep fry the paneer
cubes. Pan Fry the paneer cubes until they are light golden. Over frying may cause the paneer
cubes to become dense. Remove paneer from pan into a paper towel lined bowl. In the same pan
in which the paneer cubes were pan fried, add the chopped capsicum, ginger, and green
chilies. Then add soy sauce and ketchup. Then season with salt, 1/2 tsp red chili powder and 1/4
tsp black pepper. Add less salt as both soy sauce, tomato sauce and the corn starch paste we
made, already has salt in them. Stir well and allow to simmer on a medium flame till the sauce
thickens for about 1 to 2 minutes. Once the sauce has thickened, add the pan fried paneer
cubes. Stir again very well so that the sauce coats the paneer cubes evenly.

Farali Dosa- serving 6

1 cup of Sabudana
3 cup of Moriyo
½ teaspoon salt
Vegetable oil, for frying or cooking spray
½ teaspoon cumin seeds 1
teaspoon mustard seeds
2 small dried hot red peppers
½ teaspoon turmeric
1 tablespoon grated ginger
2 small green chilies, finely chopped
1 ½ pounds potatoes
½ cup roughly chopped cilantro
Dosa batter: Put Sabudana in a bowl, rinse well and cover with 4 cups cold water. Put Moriyo in a
separate bowl, rinse well and add cold water to cover. Leave both to soak for 4 to 6 hours. Drain
Sabudana and Moriyo mixture in separate colanders. Put Sabudana in a food processor, blender
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or wet-dry grinder. Add 1 cup cold water and grind to a smooth paste. It will take about 10
minutes, and it may be necessary to work in batches. Repeat the process with the Moriyo
mixture. Combine the two pastes in a medium mixing bowl. Whisk together, adding enough
water to obtain a medium-thick batter. You should have about 6 cups. Cover bowl with a kitchen
towel and set in a warm place. Let the mixture ferment until the surface is bubbly, about 8 hours.
Add salt for taste. Use the batter straight away or refrigerate for later use. Potato filling:
Put ghee in a wide skillet over medium heat. When oil is wavy, add mustard seeds and cumin
seeds. Wait for seeds to pop, about 1 minute, then add red peppers. Add turmeric, ginger, green
chili and potatoes; let it sizzle for 1 minute. Then add 1/2 cup water. Cook, stirring well to
combine, until liquid has evaporated, about 5 minutes. Mash potatoes a bit with the back of a
wooden spoon. Season well with salt, add cilantro, and then set aside at room temperature.
Dosas: set a griddle or cast-iron skillet over medium heat. Brush with about 1 teaspoon vegetable
oil. Ladle 1/4 cup batter in the center of griddle. Using bottom of ladle, quickly spread batter
outward in a circular motion to a diameter of about 7 inches. Drizzle 1/2 teaspoon oil over the
top. Leave Dosa batter to brown gradually until outer edges begin to look dry, about 2 minutes,
cooking on one side only. With a spatula, carefully loosen Dosa from griddle. Bottom should be
crisp and beautifully browned. Spoon 1/2 cup potato filling onto the top of Dosa, centering it as a
strip in the middle of the round Dosa. Flatten the potato mixture slightly. Using the spatula, fold
the sides of the Dosa around the filling to make a cylindrical shape.

Farali Uttapam – serving 6

1 cup of Sabudana
3 cup of Moriyo
½ teaspoon salt
Vegetable oil, for frying or cooking spray
½ cup roughly chopped cilantro
½ cup capsicum/bell peppers diced into 1 inch squares (any color - red, green or yellow)
Make the Uttapam batter: Put Sabudana in a bowl, rinse well and cover with 4 cups cold water.
Put Moriyo in a small bowl, rinse well and add cold water to cover. Leave both to soak for 4 to 6
hours. Drain Sabudana and Moriyo mixture in separate colanders. Put Sabudana in a food
processor, or blender. Add 1 cup cold water and grind to a smooth paste. It will take about 10
minutes, and it may be necessary to work in batches. Repeat the process with the Moriyo
mixture. Combine the two pastes in a medium mixing bowl. Whisk together, adding enough
water to obtain a medium-thick batter. You should have about 6 cups. Cover bowl with a kitchen
towel and set in a warm place. Let ferment until the surface is bubbly, about 8 hours. Stir in the
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salt. Use the batter straight away or refrigerate for later use. Set a griddle or cast-iron skillet over
medium heat. Brush with about 1 teaspoon vegetable oil. Ladle 1/4 cup batter in the center of
griddle. Using bottom of ladle, quickly spread batter outward in a circular motion then put bell
peppers and cilantro you can also put cheese or other vegetables. Let it get blackish and then flip
and let it get blackish as well.

Kathi roll- serving 4

4 Whole wheat chapattis (paratha)

2 tablespoons Oil
1 medium Green, red and yellow bell pepper small diced
2 medium Tomatoes small diced
2 tablespoons Tomato puree
1 cup Paneer (cottage cheese) small diced
Salt and black pepper to taste
1 teaspoon Red chili powder
1 teaspoon Garam masala powder
2 tablespoon mint chutney
4 tablespoon Chaat masala
Heat oil in a non-stick pan. Put the bell peppers in the pan and add ½ of all the spices to the bell
peppers. Remove from pan when tender. Do the same with the tomatoes. Add the remaining
spices to the tomatoes, except for the salt, and let it cook. Add salt remove from the pan within
2 minutes or the tomatoes will melt. Cook the paneer next. Add the tomato puree and Chaat
masala to the paneer. Remove from pan and mix in the vegetables, tomatoes and paneer
together. Put a paratha on the pan and cook both sides, but make sure you are able to fold
them. On the cooked paratha, spread a spoon of chutney down the middle and top with the
paneer/vegetable mix. Roll it and grill evenly on all four sides before serving.
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Pav Bhaji- serving 4

8 pav
8 tbsp. butter
1 tsp pav Bhaji masala (optional)
1 1/2 cups potatoes, boiled and mashed
1 cup cauliflower, finely chopped
1/2 cup green peas
1/2 cup carrots, chopped
1/2 cup red, green, and yellow bell pepper finely chopped
2 1/2 cups chopped tomatoes
1/2 tsp chili powder
1 1/2 tbsp. pav Bhaji masala
1/2 tsp salt

Boil the cauliflower, peas and carrots till they are soft. Drain out the excess water. Heat the
butter in a large pan, add the green pepper and sauté for 2 minutes. Then, add the prepared
spices. Add the tomatoes and simmer till the oil separates. Add the boiled vegetables and
potatoes and mash thoroughly using a potato masher, add ½ cup of water if required. Slice each
pav into 2 horizontally. Apply a little butter to each side and sprinkle with a little pav Bhaji
masala, if desired. Heat a skillet and cook the pav on both sides till the pieces are lightly
browned.

Potato Puff - serving 12

1 pack Puff Pastry sheet

5 small sized Potato
1 tsp Ginger paste
2 medium sized Carrot chopped
1 tsp Coriander powder
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1 tsp Chili powder

1/4 tsp Garam masala powder
1/4 cup Frozen peas
1/2 tsp Cumin seeds
Salt to taste
2 tsp Oil
1/4 tsp Lemon juice
2 tablespoon Coriander leaves (Chopped)
Thaw the puff pastry sheet for 45 minutes. Dab some all-purpose flour in the board and roll the
sheets. Cut the sheets into 12 equal parts. Cook the potatoes in a pressure cooker for 2 whistles.
Cool the potatoes and peel mash the potatoes well and keep it aside. Heat 2 tsp of oil in a pan
and add cumin seeds. Add carrots and fry until well cooked. Add the frozen peas as well. Add the
chili powder, coriander powder and masala powder. Now add the mash potatoes and mix
well. Finally add the lemon juice and chopped coriander leaves. Divide this filling into 12 equal
parts. Stuff the filling in the puff pastry sheet and fold it into half. Press the sides with the fork to
seal it. Bake in a preheated oven of 400F for 20 to 25 minutes on the center rack, until golden
brown.

Samosa- serving 4

3/4 teaspoon salt

2 1/4 cups self-rising flour
6 tablespoons (3/4 stick) butter, cut in small pieces
9 tablespoons water
1 1/2 pounds potatoes, peeled and cut into chunks
1 cup fresh or frozen mixed peas, corn, and carrots
2 tablespoons vegetable oil
1 1/2 teaspoons finely chopped fresh ginger
1/2 habanero chili, minced
1/2 teaspoon Garam masala spice blend
1/2 teaspoon turmeric
1 teaspoon red chili powder
1 1/2 teaspoons salt
1/2 lemon, juiced
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2 tablespoons chopped fresh coriander leaves

Vegetable oil, for frying
To make the dough: Mix the salt and flour in a medium bowl or a food processor. With a pastry
blender, incorporate the butter until crumbs have formed. Add the water a few tablespoons at a
time, until a ball forms. Knead the dough for about 5 minutes. Let it rest for another 15 minutes.
You can prepare the dough in advance and refrigerate it. To make the filling: Boil the potatoes
until tender. Drain and set aside. If using fresh carrots, chop and simmer in water, covered in a
small pot. Add the corn and peas to barely cook. In a bowl combine the mashed potatoes, spice
mixture, carrots, peas, corn, lemon juice, and chopped coriander. Mix well. To assemble the
samosas: Divide the dough into 9 equal size balls. On a floured surface, roll each ball into a 5-inch
circle. Cut each circle in half. Brush the straightedge side with a little water, fold it in half, and
align the two straight sides so they overlap to form a cone shape. Squeeze the edges together to
make a tight seal. Place approximately 1 generous tablespoon of filling inside each cone, leaving
the top edge clean. Moisten the inside top rim of the cone and press the edges together to make
another tight seal. Place the samosas on a tray until ready to fry. Repeat with the remaining
dough and filling. Heat approximately 3 inches of vegetable oil in a deep saucepan. Fry several
samosas at a time, being careful not to crowd them. When 1 side turns golden brown, flip it over
to brown on the other side. Drain on paper towels. Serve with chutney.

Uttapam – serving 6

2 cups short-grain rice

½ cup urad dal (split husked black lentils)
½ teaspoon salt
Vegetable oil, for frying or cooking spray
½ cup roughly chopped cilantro
½ cup capsicum/bell peppers diced into 1 inch squares (any color - red, green or yellow)
Uttapam batter: Put rice in a bowl, rinse well and cover with 4 cups cold water. Put urad dal in a
separate bowl, rinse well and add cold water to cover. Leave both to soak for 4 to 6 hours. Drain
rice and dal mixture in separate colanders. Put rice in a food processor, blender or wet-dry
grinder. Add 1 cup cold water and grind to a smooth paste. It will take about 10 minutes, and it
may be necessary to work in batches. Repeat the process with the dal mixture. Combine the two
pastes in a medium mixing bowl. Whisk together, adding enough water to obtain a medium-thick
batter. You should have about 6 cups. Cover bowl with a kitchen towel and set in a warm place.
Let the mixture ferment until the surface is bubbly, about 8 hours. Stir in the salt. Use the batter
straight away or refrigerate for later use. Set a griddle or cast-iron skillet over medium heat.
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Brush with about 1 teaspoon vegetable oil. Ladle 1/4 cup batter in the center of griddle. Using
bottom of ladle, quickly spread batter outward in a circular motion and top off with bell peppers
and cilantro; you can also put cheese or other vegetables. Flip when it starts to get blackish and
cook until the other side gets blackish as well.
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Beans- serving 12

3 cans kidney beans, crushed

½ can of tomato puree
1 tablespoon chipotle pepper
1 tablespoon black pepper
1 tablespoon cayenne powder
1 tablespoon of ancho powder
1 table spoon of hot sauce
2 tablespoons ground cumin
2 tablespoons olive oil
salt to taste
In a pot take crushed kidney beans and then add the tomato puree then put it on the gas then
add all the spices to the beans and the oil then mix till the beans are cook threw take out the
beans when they are boiling.

Burrito- serving 6

3 cans kidney beans, crushed

½ can of tomato puree
1 tablespoon chipotle pepper
1 tablespoon black pepper
1 tablespoon cayenne powder
1 tablespoon of ancho powder
1 table spoon of hot sauce
2 tablespoons ground cumin
2 tablespoons olive oil
salt to taste
12 whole wheat tortillas
1 cup of Mexican blend cheese
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In a pot take crushed kidney beans and then add the tomato puree then put it on the gas then
add all the spices to the beans and the oil then mix till the beans are cook threw take out the
beans when they are boiling. Then take tortilla you can put it on a pan or grill if you want to and
slightly grill them. Then (whether you grill the tortilla or not) put some cheese then bean on top
of the cheese then put some more cheese on top of the beans roll the burrito up and then put it
in a tray do this till you’re tray is full or you are done with your ingredients then put the burrito in
the oven take out when cheese is melted.

Black bean Fajitas- serving 6

1 green, red, yellow bell pepper, thinly sliced

1 organic zucchini, halved lengthwise and thinly sliced
16 ounces or 2 can black beans, drained and thoroughly rinsed
1 cup of Mexican blend cheese
1½ teaspoons dried oregano
¾ teaspoons cumin
½ can of tomato puree
1 tablespoon of chipotle pepper
1 tablespoon of ancho powder
½ tablespoon of black pepper
1 tablespoon of cayenne powder
¾ teaspoons chili powder
3 tablespoons extra virgin olive oil
1 avocado, pitted, peeled, and sliced
12 whole wheat tortillas
Salt
2 tablespoon of hot sauce
Prepare the grill at 375 degrees F. First stir fry the bell pepper, and zucchini. Season with salt, hot
sauce, and black pepper. Cook for about 8 minutes, or until vegetables are softened and tender.
Add the black beans to sauce pot then add the tomato puree and add all the spices and herbs.
Cook until the beans are heated through. Then in a pan put the vegetables and cook it for 2
minutes then take out and put it in a bowl. Then on a pan put the tortilla and cook both side
lightly. Then take out and put on a tray then put some cheese, followed by the beans vegetables,
and then cheese. Finally roll the tortilla and put it in the pan and let it cook on both side till the
cheese melts.
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Chimichanga- serving 6

3 cans kidney beans, crushed

½ can of tomato puree
1 tablespoon chipotle pepper
1 tablespoon black pepper
1 tablespoon cayenne powder
1 tablespoon of ancho powder
1 table spoon of hot sauce
2 tablespoons ground cumin
2 tablespoons olive oil
salt to taste
6 tortilla
1 red, and green bell peppers
1 can or bottle jalapenos
6 tortillas
½ cup of Mexican rice (white or bean)
In a pot take crushed kidney beans and then add the tomato puree then put it on the gas then
add all the spices to the beans and the oil then mix till the beans are cook threw take out the
beans when they are boiling. Then get the oil ready for frying and make the chimichanga take a
tortilla and put it on a tray then down the middle put the beans then on top of them beans put
all the vegetables followed by rice then close it follow the picture on top then fry it in oil. Take
out when they are brown. Then put in a tray with napkins on top of so it take out oil.

Cheesy Burrito- serving 6

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3 cans kidney beans, crushed

½ can of tomato puree
1 tablespoon chipotle pepper
1 tablespoon black pepper
1 tablespoon cayenne powder
1 tablespoon of ancho powder
1 table spoon of hot sauce
2 tablespoons ground cumin
2 tablespoons olive oil
salt to taste
24 whole wheat tortillas
1 cup of Mexican blend cheese
1 cup of nacho cheese
In a pot take crushed kidney beans and then add the tomato puree then put it on the gas then
add all the spices to the beans and the oil then mix till the beans are cook threw take out the
beans when they are boiling. You can put it on a pan or grill if you want to. If not then take
tortilla put the nacho cheese sauce on the bottom of it spread it threw the whole tortilla then
put another tortilla on top then put some cheese, then beans and cheese in this order then roll
up burrito up and then put it on a tray do this till you’re tray is full or you are done with your
ingredients then put the burrito in the oven at 350 for 15 minutes or take out when cheese is
melted. You can add vegetables and/or rice in the burrito if you want to.

Cheesy Fiesta Potatoes- serving 4

¼ tsp. ground cumin

2 lb. Potatoes peeled and diced into bite size cubes
2 Tablespoon unsalted butter
1 Tablespoon olive oil
Salt and pepper to taste
1 ¼ cups. cubed cheese
½ sour cream divided
Preheat oven to 475°F. In a mixing bowl mix combine the cumin together with the potatoes in this
mixture until evenly coated. Heat a skillet over medium heat, melt the oil and butter together.
Cook seasoned potatoes until golden brown or you can fry them in oil. Cover skillet and
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let cook for ten more minutes if you don’t fry them. Season with salt and pepper to taste. Place
cooked potatoes on a baking sheet and bake for ten minutes. Potatoes should be crispy. Melt
cubed cheese, take potatoes out when done and drizzle cheese sauce over each bowl serving.
Top with sour cream.

Cheese Quesadillas- serving 4

4 (10-inch) flour tortillas

1 cup grated cheese, sharp Cheddar or Mexican blend
4 tablespoons butter
Lay the tortillas flat on a tray. Sprinkle some of the cheese on 1 half of each tortilla. Try not to get
it too close to the edge. Fold the tortillas in half over the cheese to make a half-moon. Warm a
skillet over low heat and add 1 tablespoon of the butter. Add the tortilla to the skillet and cook
until it is lightly brown, cook for about 2 minutes. Using a spatula, gently lift the edge so you can
check. When 1 side is brown, turn the tortilla over and cook the other side until brown and the
cheese is all gooey. Use a spatula to transfer to individual plates or a large platter.

Cheesy Gordita Crunch- serving 6

3 cans kidney beans, crushed

½ can of tomato puree
1 tablespoon chipotle pepper
1 tablespoon black pepper
1 tablespoon cayenne powder
1 tablespoon of ancho powder
1 table spoon of hot sauce
2 tablespoons ground cumin
2 tablespoons olive oil
salt to taste
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6 Gordita shells or you can use a tortilla (better to use a Gordita)

6 hard taco shells
1 red, and green bell peppers
½ cup of tomatoes
½ cup of lettuce
½ cup of Mexican blend cheese
½ cup of nacho cheese
In a pot take crushed kidney beans and then add the tomato puree then put it on the gas then
add all the spices to the beans and the oil then mix till the beans are cook threw take out the
beans when they are boiling. Take a hard taco then put beans followed by tomatoes, bell
peppers, lettuce and final cheese. Then take Gordita shell put nacho cheese and spread it then
take the ready-made taco and put it on top of the Gordita that has the nacho cheese on it.

Crunch Wraps- serving 6

8 burrito-size tortillas
6 tostada shells 1
cup sour cream
2 cups lettuce, shredded
1 cup tomato, diced
1 can nacho cheese
1 cup Mexican cheese blend
3 cans kidney beans, crushed
½ can of tomato puree
1 tablespoon chipotle pepper
1 tablespoon black pepper
1 tablespoon cayenne powder
1 tablespoon of ancho powder
1 table spoon of hot sauce
2 tablespoons ground cumin
2 tablespoons olive oil
salt to taste
In a pot take crushed kidney beans and then add the tomato puree then put it on the gas then
add all the spices to the beans and the oil then mix till the beans are cook threw take out the
beans when they are boiling. Warm the nacho cheese sauce in a microwave-safe bowl or put in
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on the gas in a pot make sure you add a little milk to the cheese sauce to make in thin. Place the
tortillas on a large plate and microwave for 20 seconds to warm them. Lay 1 tortilla on a flat
surface. Then put 1/2 cup of the beans in the center of the tortilla, about 6 inches across. Drizzle
with nacho cheese sauce, and top it with 1 tostada shell or fried tortilla. Spread a thin layer of
sour cream over the tostada shell, and top with lettuce, tomato, and shredded Mexican cheese.
Then start folding the crunch wrap. To fold the crunch wrap, start at the bottom of the flour
tortilla and fold the edge up and over the center. Continue to work your way around, folding the
tortilla up and over the center fillings. If there is an open spot left in the center, cut a piece from
an extra flour tortilla and tuck it underneath so the fillings are completely covered (check out
picture on top to see how to flop a crunch wrap). Spray a large nonstick skillet with cooking
spray, and heat to a medium heat. Place the crunch wrap seam-side down, and cook for 2-3
minutes or until the tortilla is golden brown. Carefully flip the crunch wrap over, and cook the
other side until it is golden brown.

Enchiladas- serving 6

3 cans kidney beans, crushed

½ can of tomato puree
1 tablespoon chipotle pepper
1 tablespoon black pepper
1 tablespoon cayenne powder
1 tablespoon of ancho powder
1 table spoon of hot sauce
2 tablespoons ground cumin
2 tablespoons olive oil
salt to taste
6 tortilla
½ cup of bell peppers red and green
½ cup Mexican blend cheese
1 cup of enchilada sauce
In a pot take crushed kidney beans and then add the tomato puree then put it on the gas then
add all the spices to the beans and the oil then mix till the beans are cook threw take out the
beans when they are boiling. Then make the enchilada sauce after making the sauce get a tray
and pour half enchilada sauce on the bottom of the tray then on another surface put a tortilla
then put bean. If you want to you can put rice then roll up fill the tray up and then put the left
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over enchilada sauce on top of the burrito and then put bell pepper followed by cheese and then
put in the oven at 350 for 15 minutes or till the cheese melts.

Frito Crunch Wraps- serving 6

8 burrito-size flour tortillas

1 or 2 big bags of Fritos
1 cup sour cream
2 cups lettuce, shredded
1 cup tomato, diced
1 can nacho cheese
1 cup Mexican cheese blend
3 cans kidney beans, crushed
½ can of tomato puree
1 tablespoon chipotle pepper
1 tablespoon black pepper
1 tablespoon cayenne powder
1 tablespoon of ancho powder
1 table spoon of hot sauce
2 tablespoons ground cumin
2 tablespoons olive oil
salt to taste
In a pot take crushed kidney beans and then add the tomato puree then put it on the gas then
add all the spices to the beans and the oil then mix till the beans are cook threw take out the
beans when they are boiling. Warm the nacho cheese sauce in a microwave-safe bowl or put in
on the gas in a pot make sure you add a little milk to the cheese sauce to make the cheese thin.
Place the tortillas on a large plate and microwave for 20 seconds to warm them. Lay 1 tortilla on
a flat surface. Then put 1/2 cup of the beans in the center of the tortilla, about 6 inches across.
Drizzle with nacho cheese sauce, and top it with a layer of Frito chips. Spread a thin layer of sour
cream over the Fritos chips, and top with lettuce, tomato, and shredded Mexican cheese. To fold
the crunch wrap, start at the bottom of the flour tortilla and fold the edge up and over the
center. Continue to work your way around, folding the tortilla up and over the center fillings. If
there is an open spot left in the center, cut a piece from an extra flour tortilla and tuck it
underneath so the fillings are completely covered (check out picture on top to see how to flop a
 84

crunch wrap). Spray a large nonstick skillet with cooking spray, and heat to a medium heat. Place
the crunch wrap seam-side down, and cook for 2-3 minutes or until the tortilla is golden brown.
Carefully flip the crunch wrap over, and cook the other side until it is golden brown.

Frito Potato Burrito- serving 6

3 cans kidney beans, crushed

½ can of tomato puree
1 tablespoon chipotle pepper
1 tablespoon black pepper
1 tablespoon cayenne powder
1 tablespoon of ancho powder
1 table spoon of hot sauce
2 tablespoons ground cumin
2 tablespoons olive oil
salt to taste
½ bag of Fritos
½ cup of nacho cheese or Mexican blend cheese
6 tortilla
½ cup potatoes cut into cubes and fried
In a pot take crushed kidney beans and then add the tomato puree then put it on the gas then
add all the spices to the beans and the oil then mix till the beans are cook threw take out the
beans when they are boiling. Then take a tortilla then put the bean followed by the potatoes and
then Fritos put then cheese then roll up put in oven only if you put Mexican blend cheese take
out when the cheese is melted or 350 for 15 minutes.
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Gordita- serving 6

6 Gordita shells
3 cans kidney beans, crushed
½ can of tomato puree
1 tablespoon chipotle pepper
1 tablespoon black pepper
1 tablespoon cayenne powder
1 tablespoon of ancho powder
1 table spoon of hot sauce
2 tablespoons ground cumin
2 tablespoons olive oil
salt to taste
1 cup of Mexican blend cheese
1 red, and green bell peppers
1 can or bottle jalapenos
½ cup of tomatoes
½ cups of shredded lettuce
In a pot take crushed kidney beans and then add the tomato puree then put it on the gas then
add all the spices to the beans and the oil then mix till the beans are cook threw take out the
beans when they are boiling. Then make the Gordita shells after making them hold one in your
hand then add the beans followed by the tomatoes, bell pepper, jalapenos, and lettuce then
cheese you put sour cream and/or any other sauces if you want.

Loaded beans fries- serving 4

 86

3 cans kidney beans, crushed

½ can of tomato puree
1 tablespoon chipotle pepper
1 tablespoon black pepper
1 tablespoon cayenne powder
1 tablespoon of ancho powder
1 table spoon of hot sauce
2 tablespoons ground cumin
2 tablespoons olive oil
salt to taste
1 red, and green bell peppers
1 can or bottle jalapenos
1 contain of sour cream
½ cup of tomatoes
3 lbs. of French Fries
In a pot take crushed kidney beans and then add the tomato puree then put it on the gas then
add all the spices to the beans and the oil then mix till the beans are cook threw take out the
beans when they are boiling. Then fry the French fries then put it in a tray then put beans on top
of the fries then put the tomatoes, jalapenos, bell peppers, and then sour cream on top.

Mexican Bean Rice- serving 6

1 cup uncooked medium-grain white rice

1 1/2 cups tomatoes, diced
2 Tbs. extra-virgin olive oil
1 medium fresh jalapeño, small diced
1 15-oz. can black beans, or kidney beans
2 tsp. salt
2 tsp. ground cumin
1 tsp. chili powder
1/4 can of tomato puree
1 tsp. hot sauce
1/4 cup finely chopped fresh cilantro leaves and tender stems
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In a 1-quart saucepan, combine the rice with 2 cups cold water. Bring to a boil over medium-high
heat, cover, reduce the heat to low, and cook for 20 minutes. Remove from the heat and let the
pan stand, covered, for another 5 minutes. While the rice steams, set a fine sieve in a bowl and
drain then put the diced tomatoes, jalapeno, and cilantro. In a pot put the canned beans don’t
crush them and add the hot sauce, tomato puree and spices. Then mix the rice and beans
together in a big bowl.

Mexican Samosa- serving 8

4 medium tortillas
2 Tablespoon All-purpose flour
3 table spoons Water
1 can of kidney beans crushed or black beans
¼ cups Corn
¼ cups Cooked rice
¼ cups Green, red bell pepper diced
¼ cups Tomatoes diced
1/8 cups Fresh cilantro finely chopped
1 Tablespoon Paprika
1 Teaspoon Lime juice
To Taste salt
2 Tablespoon Shredded cheese
1 tablespoon chipotle pepper 1
tablespoon black pepper
1 tablespoon cayenne powder
To prepare the filling, take a bowl and mix together beans, corn, cooked rice, chopped bell
pepper, tomatoes, freshly chopped cilantro, and green olives (optional). Also add spices, lime
juice, and some shredded cheese. Mix all the ingredients well and set aside. Take the flour
tortillas, wrap in a kitchen towel and warm in the microwave for 10 seconds. Take each tortilla,
using a pizza cutter, cut into four triangles. Make a paste with 2 tablespoons of all-purpose flour
and water. (This will be used to seal the edges of the samosas). Take the triangle shaped flour
tortillas, fold into a triangle cone then take a spoon of filling and add it into the cone then close
the cone, sealing the edges with the paste. Store in an airtight container with the sealed edge
side down, until all the samosas are ready. The samosas can be deep fried in oil until golden
brown or baked in the toaster oven at 350 F. To bake, spray both sides of the samosas with
butter spray and bake till golden brown.
 88

Mexican Pizza- serving 6

3 cans kidney beans, crushed

½ can of tomato puree
1 tablespoon chipotle pepper
1 tablespoon black pepper
1 tablespoon cayenne powder
1 tablespoon of ancho powder
1 table spoon of hot sauce
2 tablespoons ground cumin
2 tablespoons olive oil
salt to taste
12 tortilla deep fry them
1 cup of Mexican blend cheese
1 red, and green bell peppers
1 can or bottle jalapenos
½ cup of tomatoes
In a pot take crushed kidney beans and then add the tomato puree then put it on the gas then
add all the spices to the beans and the oil then mix till the beans are cook threw take out the
beans when they are boiling. Then fry the tortillas then take one and put the beans on top of it
then cover it with the other tortilla then put tomatoes, bell pepper, jalapenos, and then put the
cheese on top and put it in the oven at 350 for 15 minutes or until the cheese melts.

Mexican Bhel- serving 3

2 cups lettuce, shredded

1 cup tomato, diced
1 cup Mexican Blend cheese
1 cup of salsa
3 cans pinto beans, crushed
½ can of tomato puree
1 tablespoon chipotle pepper
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1 tablespoon black pepper

1 tablespoon red crush pepper
1 table spoon of hot sauce
salt to taste
3 tortilla
2 cup water
Take the tortilla and cut them into medium squares and then fry take out when they are lightly
brown. Then keep them on the side and then take the pinto beans and put them in a sauce pot
put tomato puree and water, and then add all the spices the beans should be watery. Then after
its done put the fried tortilla on a dish then put the lettuce, tomatoes, and then salsa and then
put the cheese on top then put the hot pinto beans on top.

Nacho Grande- serving 6

3 cans kidney beans, crushed

½ can of tomato puree
1 tablespoon chipotle pepper
1 tablespoon black pepper
1 tablespoon cayenne powder
1 tablespoon of ancho powder
1 table spoon of hot sauce
2 tablespoons ground cumin
2 tablespoons olive oil
salt to taste
1 cup of Mexican blend cheese
1 red, and green bell peppers
1 can or bottle jalapenos
½ cup of tomatoes
1 bag of tortilla chips
In a pot take crushed kidney beans and then add the tomato puree then put it on the gas then
add all the spices to the beans and the oil then mix till the beans are cook threw take out the
beans when they are boiling. Then take the tortilla chips put it on a tray then put beans on top of
 90

chips evenly then put the vegetables on top of the beans then put the cheese on top. Then put in
the oven till the cheese melt at 350 or about 10 minutes.

Pinwheel- serving 15

2 (8 ounce) packages cream cheese, softened

4 (12 inch) flour tortillas
1/2 cup red, green bell pepper, diced
1 tablespoon chipotle pepper
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon cayenne pepper
1 (2 ounce) can sliced black olives
1/2 cup shredded Cheddar cheese
In a medium-size mixing bowl, combine cream cheese, and spices. Spread this mixture on each
tortilla. Sprinkle bell peppers and cheese over the cream cheese mixture. Roll up the tortillas,
then wrap them tightly in aluminum foil. Chill of 2 hours or overnight. Cut off ends of the rolls,
and slice the chilled rolls into 1 inch slices.

Potato Burrito- serving 6

3 cans kidney beans, crushed

½ can of tomato puree
1 tablespoon chipotle pepper
1 tablespoon black pepper
1 tablespoon cayenne powder
1 tablespoon of ancho powder
1 table spoon of hot sauce
2 tablespoons ground cumin
 91

2 tablespoons olive oil

salt to taste
½ cup of nacho cheese or Mexican blend cheese
6 tortilla
½ cup potatoes cut into cubes and fried
In a pot take crushed kidney beans and then add the tomato puree then put it on the gas then
add all the spices to the beans and the oil then mix till the beans are cook threw take out the
beans when they are boiling. Then take a tortilla then put the bean followed by the potatoes
then put the cheese then roll up put in oven only if you put Mexican blend cheese put in oven at
350 for 15 minutes or till the cheese is melted.

Soft taco- serving 6

3 cans kidney beans, crushed

½ can of tomato puree
1 tablespoon chipotle pepper
1 tablespoon black pepper
1 tablespoon cayenne powder
1 tablespoon of ancho powder
1 table spoon of hot sauce
2 tablespoons ground cumin
2 tablespoons olive oil
salt to taste
12 tortilla
1 cup shredded lettuce
1 cup diced tomatoes
1 cup of Mexican blend cheese
In a pot take crushed kidney beans and then add the tomato puree then put it on the gas then
add all the spices to the beans and the oil then mix till the beans are cook threw take out the
beans when they are boiling. Then take the tortilla and put beans on the bottom then put the
tomatoes followed by lettuce and then cheese then close the tortilla. Make sure you fold it in
half to make it look like a moon.
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Stuffed Bell Pepper- serving 6

6 large bell peppers, any color

1 15-ounce can black beans, drained
1 15-ounce can kidney beans, drained
1 cup Mexican cheese blend or Pepper Jack Cheese
1 cup of white Mexican rice or Mexican bean Rice
½ can of tomato puree
1 tablespoon chipotle pepper
1 tablespoon black pepper
1 tablespoon cayenne powder
1 tablespoon of ancho powder
1 table spoon of hot sauce
2 tablespoons ground cumin
Bring 3 quarts of water to a boil, add 2 teaspoons of salt to the water. Cut the top 1/2 to 1 inch
off of the bell peppers and remove the core and seeds inside and make sure that the bell pepper
is able to stand if not cut some of the bottom. Also take the top and bottom of the bell pepper
and dice it up. Place the bell peppers in the boiling water for 3 minutes to par-cook them. After 3
minutes, carefully remove them from the boiling water and place the bell peppers in a tray to
check poke a knife in the bell pepper and if it goes through right away then it is good. Then make
the Mexican rice, then take beans and put them in pot and put tomato puree followed by the
spices you can put the beans together or you can do them separately. Then in the bell pepper put
some cheese then put beans then rice and then cheese and then put it in a tray then put in
oven at 350 for 15 min or till the cheese is melted.
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Taco Basket- serving 3

1 cup sour cream

2 cups lettuce, shredded
1 cup tomato, diced
1 cup Mexican Blend cheese
1 cup of salsa
3 cans kidney beans, crushed
½ can of tomato puree
1 tablespoon chipotle pepper
1 tablespoon black pepper
1 tablespoon cayenne powder
1 tablespoon of ancho powder
1 table spoon of hot sauce
2 tablespoons ground cumin
salt to taste
3 tortilla
In a pot take crushed kidney beans and then add the tomato puree then put it on the gas then
add all the spices to the beans and the oil then mix till the beans are cook threw take out the
beans when they are boiling. Then deep fry the tortilla but press down the middle of the tortilla
to make a bowl like shape and then take out when it is brown. Then put on the side and let it
cool off. Then put the beans then tomatoes, salsa, lettuce, cheese and sour cream.

Taco- serving 6

3 cans kidney beans, crushed

½ can of tomato puree
1 tablespoon chipotle pepper
1 tablespoon black pepper
 94

1 tablespoon cayenne powder

1 tablespoon of ancho powder
1 table spoon of hot sauce
2 tablespoons ground cumin
2 tablespoons olive oil
salt to taste
12 taco hard shells
1 cup shredded lettuce
1 cup diced tomatoes
1 cup of Mexican blend cheese
In a pot take crushed kidney beans and then add the tomato puree then put it on the gas then
add all the spices to the beans and the oil then mix till the beans are cook threw take out the
beans when they are boiling. Then take the hard taco shells out and put it on a tray then put in
oven at 350 for 5 mins till they are cook make sure they are not brown. Then in the shell put the
bean in the shell then put the tomatoes, on top of that put the lettuce and then put the cheese.

Tostadas- serving 6

3 cans kidney beans, crushed

½ can of tomato puree
1 tablespoon chipotle pepper
1 tablespoon black pepper
1 tablespoon cayenne powder
1 tablespoon of ancho powder
1 table spoon of hot sauce
2 tablespoons ground cumin
2 tablespoons olive oil
salt to taste
6 tostadas shells (you can also fry tortilla to get a tostadas shell)
1 cup of Mexican blend cheese
1 red, and green bell peppers
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1 can or bottle jalapenos

½ cup of tomatoes
In a pot take crushed kidney beans and then add the tomato puree then put it on the gas then
add all the spices to the beans and the oil then mix till the beans are cook threw take out the
beans when they are boiling. Then take the tostadas shells then on the shell put beans followed
by vegetables and then layer with cheese and then put in oven at 350 till the cheese melts.

Vegetable Burrito- serving 6

3 cans kidney beans, crushed

½ can of tomato puree
1 tablespoon chipotle pepper
1 tablespoon black pepper
1 tablespoon cayenne powder
1 tablespoon of ancho powder
1 table spoon of hot sauce
2 tablespoons ground cumin
2 tablespoons olive oil
salt to taste
12 whole wheat tortillas
1 cup of Mexican blend cheese
1 red, and green bell peppers
1 can or bottle jalapenos
½ cup of tomatoes
In a pot take crushed kidney beans and then add the tomato puree then put it on the gas then
add all the spices to the beans and the oil then mix till the beans are cook threw take out the
beans when they are boiling. Then take tortilla you can put it on a pan or grill if you want to.
Then (whether you grill or not) put some cheese then bean on top of the cheese then put the
vegetable on top then put some more cheese on top of the beans roll the burrito up and then
put it in a tray do this till you’re tray is full or you are done with your ingredients then put the
burrito in the oven at 350 for 15 minutes or till the cheese is melted.
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Vegetable Quesadilla – serving 6

1/2 cup chopped red bell pepper

1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup chopped mushrooms
cooking spray
6 (9 inch) whole wheat tortillas
1 1/4 cups shredded reduced-fat sharp Cheddar cheese
In a large nonstick pan, stir fry bell peppers, and mushrooms in olive oil over medium heat add
black pepper, salt, and chipotle pepper for about 7 minutes, or until just tender. Remove
vegetables from pan. Coat the same pan with cooking spray, and place one tortilla in pan.
Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over
the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top then fold tortilla to
make a moon. Cook until golden on both sides, for approximately 2 to 3 minutes per side.
Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8
triangles with a pizza cutter.

White Mexican Rice- serving 4

2 tablespoons canola oil

1 1/2 cups white rice
1 1/2 teaspoons salt
3/4 teaspoon cayenne pepper
3 fresh limes
1 1/2 cups tomatoes, deseeded and diced
2 tablespoons chopped fresh cilantro
1 tablespoon of black pepper
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In a pot put rice and water and let the rice boil and make sure the rice is done. While the rice is
boiling cut tomatoes, cilantro and squeeze the limes and put the lime juice in a cup or a bowl.
Then after the rice is done take out and put it in cold water (wash hot rice in cold water so they
should cooking right away.) Then add the tomatoes and coriander mix well then add the lime
juice, salt, cayenne pepper and black pepper then mix up.

White Sauce Burrito- serving 6

3 cans kidney beans, crushed

½ can of tomato puree
1 tablespoon chipotle pepper
1 tablespoon black pepper
1 tablespoon cayenne powder
1 tablespoon of ancho powder
1 table spoon of hot sauce
2 tablespoons ground cumin
2 tablespoons olive oil
salt to taste
8 burrito-size flour tortillas 1
cup Mexican cheese blend
1 cup of white Mexican rice or Mexican bean Rice
1 cup of diced red and green bell peppers (optional)
1/1/2 cup of Alfredo sauce

In a pot take crushed kidney beans and then add the tomato puree then put it on the gas then
add all the spices to the beans and the oil then mix till the beans are cook threw take out the
beans when they are boiling. Then make the Mexican rice and Alfredo sauce. In a deep foil tray
or a deep tray put Alfredo sauce on the bottom of the tray then on a surface put the tortilla and
down the middle put beans, then on top of it put the white rice and then cheese (optional) then
after it is done then put it in a tray fill up the tray and then put Alfredo sauce on top and then
bell peppers and cheese on top of that. Put it in the oven at 350 for 15 minutes or till the cheese
melts.
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7 Layer burrito – serving 6

3 cans kidney beans, crushed

½ can of tomato puree
1 tablespoon chipotle pepper
1 tablespoon black pepper
1 tablespoon cayenne powder
1 tablespoon of ancho powder
1 table spoon of hot sauce
2 tablespoons ground cumin
2 tablespoons olive oil
salt to taste
1 cup white Mexican rice
½ cup of bell peppers red and green
½ cup of guacamole
½ cup Mexican blend cheese
½ cup shredded lettuce
6 tortilla
In a pot take crushed kidney beans and then add the tomato puree then put it on the gas then
add all the spices to the beans and the oil then mix till the beans are cook threw take out the
beans when they are boiling. Then in a tortilla put beans followed by rice, guacamole, bell
peppers, lettuce, and then cheese then roll it up.
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Alfredo Sauce White Sauce Pasta: - serving 4

1 pound pasta
1½ tablespoons butter
1 tablespoon all-purpose flour
1 1/4 cup heavy cream
½ teaspoon black pepper powder
¼ teaspoon dried oregano or basil or thyme
½ teaspoon chili flakes
1 1/2 cup grated parmesan cheese
Salt
Boil the pasta and set aside. Heat ½ tablespoon butter in a pan/container, add flour. Whisk very
well. Add 1 1/4 cup heavy cream and mix well. Whisk very well in low flame to avoid lumps. After
the heavy cream rises mix the add 1 1/2 cup grated parmesan cheese. Once the sauce starts to
thicken, add salt, pepper powder, chili flakes. Mix well. Cook further in low flame till the sauce
thickens and turns smooth. Drain the boiled pasta and mix the sauce well.

Baked Ziti- serving 12

1 (16 ounce) package ziti pasta

1 (15 ounce) container ricotta cheese
1/4 cup grated Parmesan cheese
1 (28 ounce) spaghetti sauce, divided
2 cups shredded part-skim mozzarella cheese, divided
1/4 cup grated Parmesan cheese, divided
1 tablespoon of rosemary
1 tablespoon of basil
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Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish. Fill a large
pot with lightly salted water and bring to a boil. Stir in ziti pasta and return to a boil. Cook pasta,
stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
Combine ricotta cheese, and 1/4 cup Parmesan cheese in a bowl. Spread 1/3 the spaghetti sauce
in prepared baking dish. Top with 1/2 the pasta, 1/2 the ricotta mixture, 1/3 the spaghetti sauce,
1/2 the mozzarella cheese, and 1/2 the Parmesan cheese; repeat layers. Top with remaining
spaghetti sauce and Parmesan cheese; cover baking dish with aluminum foil. Bake in preheated
oven until heated through, 45 to 50 minutes.

Baked Ziti Crusted - serving 12

1 (16 ounce) package ziti pasta

1 (15 ounce) container ricotta cheese (optional)
1/4 cup grated Parmesan cheese
1 (28 ounce) spaghetti sauce, divided
2 cups shredded part-skim mozzarella cheese, divided
1/4 cup grated Parmesan cheese, divided
1 cup of breadcrumbs
1 tablespoon of rosemary
1 tablespoon of basil
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish. Fill a large
pot with lightly salted water and bring to a boil. Stir in ziti pasta and return to a boil. Cook
pasta, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes;
drain. Combine ricotta cheese, and 1/4 cup Parmesan cheese in a bowl. Spread 1/3 the spaghetti
sauce in prepared baking dish. Top with 1/2 the pasta, 1/2 the ricotta mixture, 1/3 the spaghetti
sauce, 1/2 the mozzarella cheese, and 1/2 the Parmesan cheese; repeat layers. Top with
remaining spaghetti sauce, breadcrumbs and Parmesan cheese; cover baking dish with aluminum
foil. Bake in preheated oven until heated through, 45 to 50 minutes.
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Bean pasta- serving 10

40 tomatoes
8 jalapenos
2 contains of ricotta cheese (optional)
1 cups fresh basil leaves
1 tablespoon rosemary
1 box of pasta any type.
1/2 tablespoon ground black pepper
1/2 tablespoon salt
1 stick of butter
1 can of kidney beans or pinto beans
Set a pot to boil water, then heat the olive oil in a large saucepan, cut tomatoes into slices then
in the pot put butter and let it melt them put the tomatoes then cut the jalapeno’s top off then
put it into the mix then add basil and make sure the gas is on low. Mix every 10 mins till the
tomatoes are soft and then blend all the vegetables. Then put in pot again and on the gas then
add the ricotta cheese, beans and the other spices. Cook until the sauce is boiling and it is warm.
After the water is boiling then add the pasta to the pot. Then drain after the pasta is done then
mix with the sauce and beans then put cheese on top of the pasta or you can mix with the sauce
and pasta then layer it on top too.

Lasagna- serving 12

4 cups of spring filling or pesto filling

4 cups of fresh, normal, Alfredo, or 5 cheese sauce
1 box of lasagna sheets
1 cup of mozzarella cheese
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Heat oven to 350°F then boil water in pot make sure that the lasagna sheets can fit in them then
boil them and drain the then put them to the side. Then get the filling ready then get the sauce
ready and then in the tray but the sauce on the bottom then put the cooked lasagna on top of
the sauce then put the filling then cover it with the sheets again. Then to this step over again
then put sauce on top and then add cheese put in the over till the cheese melts or becomes the
way you like.

Mac & Cheese: - serving 3

1 pkg. Macaroni & Cheese

1/4 cup margarine, cut up
1/4 cup milk
Bring water to boil in medium saucepan. Add Macaroni; cook 7 to 8 min. or until tender, stirring
occasionally. Drain. Return macaroni to pan. Add margarine, milk and Cheese Sauce Mix; mix
well.

Pasta- serving 14

2 tablespoons olive oil

1 (28 ounce) can crushed tomatoes
1 (28 ounce) cans tomato puree
1/2 teaspoon ground black pepper
1/2 teaspoon salt
2 teaspoons fresh basil leaves
1 tablespoon rosemary
1 box of pasta any type.
5 cups of mozzarella cheese
Set a pot to boil water, then heat the olive oil in a large saucepan, pour in tomato puree and
simmer on low for 5 minutes. Add crushed tomatoes, rosemary, pepper, salt, and basil; stir. Cook
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until the sauce is boiling and it is warm. After the water is boiling then add the pasta to the pot.
Then drain after the pasta is done then mix and put cheese on top of the pasta or you can mix
with the sauce and pasta then layer it on top too.

Pasta with Fresh Pasta Sauce- serving 10

40 tomatoes
8 jalapenos
2 contains of ricotta cheese
1 cups fresh basil leaves
1 tablespoon rosemary
1 box of pasta any type.
1/2 tablespoon ground black pepper
1/2 tablespoon salt
1 stick of butter
Set a pot to boil water, then heat the olive oil in a large saucepan, cut tomatoes into slices then
in the pot, put butter and let it melt them, put the tomatoes then cut the jalapeno’s top off then
put it into the mix then, add basil and make sure the gas is on low. Mix every 10 mins till the
tomatoes are soft and then blend all the vegetables. Then put in pot again and on the gas then
add the ricotta cheese and the other spices. Cook until the sauce is boiling and it is warm. After
the water is boiling then add the pasta to the pot. Then drain after the pasta is done then mix
and put cheese on top of the pasta or you can mix with the sauce and pasta then layer it on top
too.
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Ravioli-serving 6

2 cups all-purpose flour

1 pinch salt
1 teaspoon olive oil
4 stick of melted butter
1 1/2 tablespoons water
1 cup of spring filling or pesto filling
2 cups of pasta sauce fresh, normal, Alfredo, or 5 cheese
Mound the flour and salt together on a work surface and form a well. Heat the teaspoon of olive
oil, 2 sticks of butter and water in a bowl. Knead the dough until smooth, 8 to 10 minutes; add
more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic.
Refrigerate for 1 hour. While the dough is resting, prepare the ravioli filling pick if you want to
pesto or spring. Then make the sauce, pick the sauce first then make it and keep it in the pot.
Preheat an oven to 375 degrees F (190 degrees C). Roll out the pasta dough into thin sheets no
thicker than a nickel. To assemble the ravioli, brush the butter over a sheet of pasta. Drop the
filling mixture on the dough by a teaspoonful about one inch apart. Cover the filling with the top
sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the
filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges. Fill a large pot
with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to
a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot,
4 to 8 minutes. Drain well. Grease a baking sheet. Place the cooked ravioli on the sheet pan and
bake in the preheated oven until brown, about 4 minutes. To serve the ravioli, divide them
among four warmed serving bowls. Drizzle the sauce over the ravioli.

Rolled Lasagna- serving 12

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4 cups of spring filling or pesto filling

4 cups of fresh, normal, Alfredo, or 5 cheese sauce
1 box of lasagna sheets
1 cup of mozzarella cheese
Heat oven to 350°F then boil water in pot make sure that the lasagna sheets can fit in them then
boil them and drain the then put them to the side. Then get the filling ready then get the sauce
ready and then in the tray but the sauce then on square tray put the lasagna on it one by one
and put the filling on them and then roll it up then put it on the sauce and do it over and over till
the tray is full with the rolled lasagna. Then put sauce on top of the rolled lasagna then put
cheese on top and then put it in the oven then let the cheese melt.

Spaghetti- serving 4

2 teaspoons olive oil

1 (28 ounce) can peeled and diced tomatoes
4 basil leaves
4 teaspoons dried oregano
24 ounces uncooked spaghetti 1
container of parmesan cheese
1 green, red, yellow bell pepper (optional)
1 cup of mushrooms (optional)
In a large saucepan heat oil over medium heat. Stir in tomatoes, basil, and oregano. Bring to a
boil, reduce heat to low, and simmer for 20 minutes. Then boil a pot of water then after pasta is
done then drain and mix the sauce and vegetables with the pasta then layer it with cheese then
put it in the oven and take out after cheese is melted.

Stuffed Shells- serving 8

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3 1/2 cups Whole Milk Ricotta Cheese (drained well)

2 cups fine grated Whole Milk Mozzarella cheese
1/4 cup fresh chopped Italian Parsley OR 1/8 cup Pesto
1/8 cup grated Parmesan Cheese
1/8 cup grated Romano Cheese
Fresh ground black pepper to taste
2 cups packed of spinach,
2 cups packed of basil
Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the pasta shells
and cook for half the cooking time on the package; make sure not to overcook. Drain and
rinse in cool water. Set aside. In a bowl, mix together the ricotta, Romano, parsley, basil, some
salt and pepper and half of the Parmesan. Stir until combined. To assemble, coat the bottom of a
baking dish with some sauce. Fill each half-cooked shell with the cheese mixture and place face-
down on the sauce. Repeat with the shells until the cheese mixture is gone. Top the shells with
the remaining sauce. Sprinkle on the mozzarella and extra Parmesan. Bake until hot and bubbly,
25 minutes. (You could also use pesto or string filing)

Pesto Pasta- Serving 4

2 cups packed of spinach, plus more for garnish

24 ounces uncooked spaghetti
2 cups packed of basil
1 pound pasta
1/2 cup extra-virgin olive oil
1/2 cup grated parmesan cheese, plus more for serving
1/4 cup ricotta cheese
1 teaspoon freshly ground black pepper
Salt
Prepare a large bowl of ice water. Bring a large pot of water to a boil. Put the spinach and basil in
a sieve and submerge in the boiling water, stirring, until bright green, 10 to 15 seconds.
Submerge in the prepared ice water; drain on a kitchen towel and squeeze dry. Salt the boiling
water and add the pasta; cook until al dente. Drain, reserving 1 cup of the pasta cooking water;
return the pasta to the pot.
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Meanwhile, using a food processor, puree the spinach and basil leaves, olive oil, parmesan,
ricotta and 1/2 teaspoon salt. Add the pesto to the spaghetti and toss well. Top with extra basil
leaves and serve with more parmesan.

Vegetable Pasta- serving 4

1 pound pasta
1/2 cup extra-virgin olive oil
1/2 cup grated parmesan cheese, plus more for serving
1/4 cup ricotta cheese
1 teaspoon freshly ground black pepper
Salt
1 bell pepper red, green, and yellow deiced medium
¼ cup mushrooms deiced medium
¼ cup broccoli crowns only
¼ cup snow peas half
¼ cup boiled carrots deiced medium
Bring a large pot of water to a boil, add salt. Boil broccoli and carrots separately, stir fry bell
peppers in pan add olive oil, salt, pepper, oregano. Do the same for mushroom, peas separately.
Add the pasta when water is boiled; cook until al dente. Drain, then in a big pot or a wok add all
the vegetables add olive oil and mix the vegetables with the pasta.

Vegetable Pasta Sauce-serving 12

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2 tablespoons olive or vegetable oil

4 medium carrots, chopped (2 cups)
4 cups sliced mushrooms
1 green bell peppers, red bell pepper, and yellow bell pepper chopped (2 cups)
4 cans (14 1/2 ounces each) diced tomatoes or crushed tomatoes
2 cans (15 ounces each) tomato puree
1 teaspoon salt
24 ounces uncooked pasta
1 tablespoon of rosemary
1 tablespoon of basil
Grated Parmesan cheese, if desired
Heat oil in 10-inch skillet over medium-high heat. Cook bell peppers and carrots in oil 3 to 4
minutes, stirring frequently, until crisp-tender. Stir in mushrooms Spoon vegetables into 4- to 6-
quart slow cooker. Stir in remaining ingredients except spaghetti and cheese. Cover and cook on
low heat setting 8 to 10 hours. Then boil a pot of water then after pasta is done then drain and
mix the sauce and vegetables with the pasta then layer it with cheese then put it in the oven and
take out after cheese is melted.

Vegetable Spaghetti-serving 12

2 tablespoons olive or vegetable oil

4 medium carrots, chopped (2 cups)
4 cups sliced mushrooms
2 medium green bell peppers, chopped (2 cups)
4 cans (14 1/2 ounces each) diced tomatoes or crushed tomatoes
2 cans (15 ounces each) tomato puree
1 teaspoon salt
24 ounces uncooked spaghetti
1 tablespoon of rosemary
1 tablespoon of basil
Grated Parmesan cheese, if desired
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Heat oil in 10-inch skillet over medium-high heat. Cook bell peppers and carrots in oil 3 to 4
minutes, stirring frequently, until crisp-tender. Stir in mushrooms Spoon vegetables into 4- to 6-
quart slow cooker. Stir in remaining ingredients except spaghetti and cheese. Cover and cook on
low heat setting 8 to 10 hours. Cook and drain spaghetti as directed on package. Serve sauce
over spaghetti. Sprinkle with cheese.

5 cheese pasta- serving 6

Salt
1 can tomato puree
1/2 cup freshly grated Pecorino Romano (1 1/2 ounces)
½ cup ricotta cheese or 1 pack of cream cheese
1/4 cup mozzarella shredded
1/4 cup of Mexican blend cheese
6 fresh basil leaves, chopped
1 pound imported penne rigate pasta
4 tablespoons (1/2 stick) unsalted butter
1 tablespoon of rosemary
Preheat the oven to 500 degrees F. Bring 5 quarts of salted water to a boil in a stockpot.
Combine all the ingredients except the penne and butter in a large mixing pot on a gas. Make
sure that the cheeses are melted Mix well. Drop the penne into the boiling water and parboil for
4 minutes. Drain well in a colander and add the pasta to a tray then add then add the sauce to
the mix then put mozzarella cheese on top of the pasta and then let the cheese melt in the oven.
 110

Eggplant Parmesan Rollatini –serving 8

2 Tablespoons olive oil

2 large eggplants (about 3 pounds), sliced lengthwise (about 16 slices)
3/4 teaspoon salt
1/2 teaspoon black pepper powder
1 1/2cups marinara sauce
1 cup of butter
1 15-ounce container ricotta
2 teaspoons dried oregano
2 cups (8 oz.) grated mozzarella
1/2cup (1 1/2 oz.) grated Parmesan
Preheat oven to 450° F. Divide the oil between 2 rimmed baking sheets. Dividing evenly, arrange
the eggplant slices in a single layer on the baking sheets and turn to coat in the oil; season with ½
teaspoon salt and ¼ teaspoon pepper. Bake the eggplant, rotating the baking sheets halfway
through, until soft and beginning to brown, 12 to 15 minutes; let cool. Reduce heat to 400° F.
Meanwhile, in the bottom of a 9-by-13-inch dish or 3-quart baking dish, spread ½ cup of the
marinara sauce. In a large bowl, whisk together the butter, ricotta, oregano, 1 cup of grated
mozzarella, and ¼ teaspoon each salt and pepper. Place about 3 tablespoons of the ricotta
mixture on one end of a slice of eggplant, roll it, and transfer it to the prepared baking dish.
Repeat with the remaining eggplant slices and ricotta mixture. Top the eggplant rolls with the
remaining marinara sauce and the remaining grated mozzarella. Sprinkle the grated Parmesan.
Bake until the cheese has melted and the sauce is bubbling, 20 to 25 minutes.
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Alfredo Pizza- serving 8

1/4 cup butter

1 cup heavy cream
1 1/2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley or dry
to taste salt, thyme, red crush peppers and black pepper
2 1/4 teaspoons active dry yeast
2 ½ cups of flour
1/2 teaspoon brown sugar or normal sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
2 cups of mozzarella cheese
In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes. Stir
the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour. Turn dough out onto a
clean, well-floured surface, and knead in more flour until the dough is no longer sticky. Place the
dough into a well-oiled bowl, and cover with a cloth. Let the dough rise until double; this should
take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a
minute before rolling out. Melt butter in a medium saucepan over medium low heat. Add cream
and simmer for 5 minutes or until it starts over flowing, then cheese and whisk quickly, heating
through. Then add all the spices. Then put it on the pizza the sauce first then put the toppings you
want on top of it. Then put the cheese on top of the pizza put it in the oven at 350 make
sure the oven is pre-heated then keep pizza in for 10- 15 minutes then take out or take out when
the cheese is melt or the way you like your cheese melted.

Alfredo Pasta pizza- serving 8

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1/4 cup butter

1 cup heavy cream
1 1/2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley or dry
to taste salt, thyme, red crush peppers and black pepper
2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar or normal sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
1 cup of Alfredo Pasta
2 ½ cups of flour
2 cups of mozzarella cheese
In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes. Stir
the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour. Turn dough out onto a
clean, well-floured surface, and knead in more flour until the dough is no longer sticky. Place the
dough into a well-oiled bowl, and cover with a cloth. Let the dough rise until double; this should
take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a
minute before rolling out. Melt butter in a medium saucepan over medium low heat. Add cream
and simmer for 5 minutes or until it starts over flowing, then cheese and whisk quickly, heating
through. Then add all the spices. Then put it on the pizza the sauce first then put the toppings
you want on top of it. Then put the pasta on top of the pizza followed by the cheese on top of
the pizza put it in the oven at 350 make sure the oven is pre-heated then keep pizza in for 10- 15
minutes then take out or take out when the cheese is melt or the way you like your cheese
melted.

Bread pizza- serving 10

2 cup tomato puree(I used caned one , you can use market one or make it at home)
salt to taste
1 tea spoon red crush pepper 1
table spoon fresh basil leaves 1
table spoon rosemary
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1/4 cup water

2 tea spoon olive oil /vegetable oil
2 cups of mozzarella cheese
In a large bowl take a 2 spoon of oil, bring to heat. Add tomato paste and water cover it for 5
minutes add salt, and then sauté few more minutes. Tall all the seasoning in your palm crush
them and then add them and mix it properly stir it for another 2 to 3 minutes, so that all the
flavors will properly get into the sauce make it for a boil. Then on a tray put bread make sure you
put the oven to pre-heat at 350 then put the sauce on top of the bread then the cheese then put
in oven for 5 to 10 minutes or till the cheese melts, take out when you want to.

Harsh brown Patty Pizza- serving 1

1 harsh brown patty

¼ cup of pizza sauce
¼ cup of cheese
Line the hash brown patties on a pan sprayed with oil. Top the patties with pizza sauce and
cheese, and with any other toppings of choice. Bake it in the oven at 350 degrees for 15 minutes
or until cheese is melted.

Hawaiian Pizza- serving 8

2 1/4 teaspoons active dry yeast

1/2 teaspoon brown sugar or normal sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 ½ cups of flour
2 tablespoons olive oil
2 cup tomato puree(I used caned one , you can use market one or make it at home)
salt to taste
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1 tea spoon red crush pepper

1 table spoon fresh basil leaves
1 table spoon rosemary
1/4 cup water
2 tea spoon olive oil /vegetable oil
2 cups of mozzarella cheese
½ cup of sliced jalapenos
½ cup of medium diced pineapple fresh or can
In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes. Stir
the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour. Turn dough out onto a
clean, well-floured surface, and knead in more flour until the dough is no longer sticky. Place the
dough into a well-oiled bowl, and cover with a cloth. Let the dough rise until double; this should
take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a
minute before rolling out. In a large bowl take a 2 spoon of oil, bring to heat. Add tomato paste
and water cover it for 5 minutes add salt, and then sauté few more minutes. Tall all the
seasoning in your palm crush them and then add them and mix it properly stir it for another 2 to
3 minutes, so that all the flavors will properly get into the sauce make it for a boil. Then put it on
the pizza the sauce first then put the toppings pineapples and jalapenos. Then put the cheese on
top of the pizza put it in the oven at 350 make sure the oven is pre-heated then keep pizza in for
10- 15 minutes then take out or take out when the cheese is melt or the way you like your
cheese melted.

Pan pizza- serving 8

400 grams (14 ounces, about 2 1/2 cups) bread flour

10 grams (.35 ounces, about 2 teaspoons) kosher salt, plus more for sprinkling
4 grams (.15 ounces, about 1/2 teaspoon) instant yeast
275 grams (9.5 ounces, about 1 cup plus 3 tablespoons) water
8 grams (.25 ounces, about 2 teaspoons) extra-virgin olive oil, plus more to coat pans and drizzle
1 1/2 cups pizza sauce,
12 ounces mozzarella cheese
Toppings as desired
Combine flour, salt, yeast, water, and oil in a large bowl. Mix with hands or a wooden spoon until
no dry flour remains. The bowl should be at least 4 to 6 times to volume of the dough to account
for rising. Cover bowl tightly with plastic wrap, making sure that edges are well-sealed, then let
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rest on the countertop for at least 8 hours and up to 24. Dough should rise dramatically and fill
bowl. Sprinkle the top of the dough lightly with flour, then transfer it to a well-floured work
surface. Divide dough into two pieces and form each into a ball by holding it with well-floured
hands and tucking the dough underneath itself, rotating it until it forms a tight ball. Pour 1 to 2
tablespoons of oil in the bottom of two 10-inch cast iron skillet or round cake pans. (See note
above). Place 1 ball of dough in each pan and turn to coat evenly with oil. Using a flat palm, press
the dough around the pan, flattening it slightly and spreading oil around the entire bottom and
edges of the pan. Cover tightly with plastic wrap and let the dough sit at room temperature for
two hours. After the first hour, adjust an oven rack to the middle position and preheat oven to
550°F. After two hours, dough should be mostly filling in the pan up to the edges. Use your
fingertips to press it around until it fills in every corner, popping any large bubbles that appear.
Lift up one edge of the dough to let any air bubbles underneath escape and repeat, moving
around the dough until there are no air bubbles left underneath and the dough is evenly spread
around the pan. Top each round of dough with 3/4 cup sauce, spreading the sauce with the back
of a spoon into every corner. Spread evenly with mozzarella cheese, letting the cheese go all the
way to the edges. Season with salt. Add other toppings as desired. Drizzle with olive oil and
scatter a few basil leaves over the top (if desired). Transfer pan to oven and bake until top is
golden brown and bubbly and bottom is golden brown and crisp when you lift it with a thin
spatula, 12 to 15 minutes. Immediately sprinkle with grated parmesan or pecorino Romano
cheese. Using a thin spatula, loosen pizza and peek underneath. If bottom is not as crisp as
desired, place pan over a burner and cook on medium heat, moving the pan around to cook
evenly until it is crisp, 1 to 3 minutes. Remove the pizzas and transfer to a cutting board. Cut
each one into six slices and serve immediately.

Pizza- serving 8

2 1/4 teaspoons active dry yeast

1/2 teaspoon brown sugar or normal sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 ½ cups of flour
2 tablespoons olive oil
2 cup tomato puree(I used caned one , you can use market one or make it at home)
salt to taste
1 tea spoon red crush pepper
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1 table spoon fresh basil leaves

1 table spoon rosemary
1/4 cup water
2 tea spoon olive oil /vegetable oil
2 cups of mozzarella cheese
In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes. Stir
the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour. Turn dough out onto a
clean, well-floured surface, and knead in more flour until the dough is no longer sticky. Place the
dough into a well-oiled bowl, and cover with a cloth. Let the dough rise until double; this should
take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a
minute before rolling out. In a large bowl take a 2 spoon of oil, bring to heat. Add tomato paste
and water cover it for 5 minutes add salt, and then sauté few more minutes. Add all the
seasoning in your palm crush them and then add them and mix it properly stir it for another 2 to
3 minutes, so that all the flavors will properly get into the sauce make it for a boil. Then put it on
the pizza the sauce first then put the toppings you want on top of it. Then put the cheese on top
of the pizza put it in the oven at 350 make sure the oven is pre-heated then keep pizza in for 10-
15 minutes then take out or take out when the cheese is melt or the way you like your cheese
melted.

Pizza chips- serving 5

2 cup tomato puree (I used caned one, you can use market one or make it at home)
salt to taste
1 tea spoon red crush pepper 1
table spoon fresh basil leaves 1
table spoon rosemary
1/4 cup water
2 tea spoon olive oil /vegetable oil
1 pound sharp cheddar cheese or any other cheese
14- ounce bag tortilla chips or potato chips
In a large bowl take a 2 spoon of oil, bring to heat. Add tomato paste and water cover it for 5
minutes add salt, and then sauté few more minutes. Add all the seasoning in your palm crush
them and then add them and mix it properly stir it for another 2 to 3 minutes, so that all the
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flavors will properly get into the sauce make it for a boil. Heat the oven to 450°F meanwhile,
shred 1 pound of sharp cheddar cheese. Line a baking sheet with aluminum foil. Spread about
half of a 14-ounce bag of chips on the baking sheet in an even layer. Then pour pizza sauce on
top of the chips and then, sprinkle cheese evenly over the chips and sauce. Bake until the cheese
is melted and bubbly, about 5 minutes.

Stromboli- serving 12

½ cup black olives

8-10 sun-dried tomato halves, packed in oil
1 tablespoon oil from the sun-dried tomato jar
1 lb. spice dough
12-15 slices provolone cheese
10-oz. box frozen chopped spinach, thawed and squeezed to drain excess water
12-oz. bottle roasted red peppers, drained, patted dry and cut into strips
1 butter melted
2 cups of mozzarella cheese
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and coat with cooking
spray. Combine the olives, sun-dried tomatoes and oil in a food processor and pulse until the
mixture forms a rough paste. Lightly flour a work surface and rolling pin; roll dough into a 14x10-
inch rectangle. Spread with olive mixture, leaving a 1-inch border around the dough edges on all
sides. Top mixture with overlapping slices of cheese; add the spinach in an even layer. Finally,
add the red pepper strips in a single layer, long sides parallel to the long sides of the dough
rectangle. Fold 1 inch of dough over the filling on the short sides of the rectangle. Fold the long
ends over the filling, pinching the dough together at the corners. Roll the dough, starting at one
of the long ends, as tightly as possible. Before roll is done, brush the border lightly with butter
and pinch the seam to seal. Transfer the roll, seam side down, to the prepared baking sheet and
brush with the butter. Bake 30 minutes, until the bread is golden and sounds hollow when
tapped. Loosen the bottom of Stromboli from the foil with a spatula; transfer to a cutting board
and let cool.
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Stuff crush Pizza- serving 8

2 1/4 teaspoons active dry yeast

1/2 teaspoon brown sugar or normal sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
2 ½ cups of flour
2 cup tomato puree(I used caned one , you can use market one or make it at home)
salt to taste
1 tea spoon red crush pepper 1
table spoon fresh basil leaves 1
table spoon rosemary
1/4 cup water
2 tea spoon olive oil /vegetable oil
2 cups of mozzarella cheese

In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes. Stir
the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour. Turn dough out onto a
clean, well-floured surface, and knead in more flour until the dough is no longer sticky. Place the
dough into a well-oiled bowl, and cover with a cloth. Let the dough rise until double; this should
take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a
minute before rolling out. In a large bowl take a 2 spoon of oil, bring to heat. Add tomato paste
and water cover it for 5 minutes add salt, and then sauté few more minutes. Add all the
seasoning in your palm crush them and then add them and mix it properly stir it for another 2 to
3 minutes, so that all the flavors will properly get into the sauce make it for a boil. Make sure you
spread the crust out a little more than normal because you have to put the cheese around the
crust and the roll it up, so put the cheese then close it like a ball. Then put it on the pizza the
sauce first then put the toppings you want on top of it. Then put the cheese on top of the pizza
put it in the oven at 350 make sure the oven is pre-heated then keep pizza in for 10- 15 minutes
then take out or take out when the cheese is melt or the way you like your cheese melted.
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Tostada Pizza- Serving 8

3 cans kidney beans, crushed

½ can of tomato puree
1 tablespoon chipotle pepper
1 tablespoon black pepper
1 tablespoon cayenne powder
1 tablespoon of ancho powder
1 table spoon of hot sauce
2 tablespoons ground cumin
2 tablespoons olive oil
salt to taste
2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar or normal sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 ½ cups of flour
2 tablespoons olive oil
salt to taste
2 cups of mozzarella cheese
In a pot take crushed kidney beans and then add the tomato puree then put it on the gas then
add all the spices to the beans and the oil then mix till the beans are cook threw take out the
beans when they are boiling. In a large bowl, dissolve the yeast and brown sugar in the water,
and let sit for 10 minutes. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the
flour. Turn dough out onto a clean, well-floured surface, and knead in more flour until the dough
is no longer sticky. Place the dough into a well-oiled bowl, and cover with a cloth. Let the dough
rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball.
Allow the dough to relax for a minute before rolling out. Then put beans on top of the crust then
put the vegetable on top if you want. Then put the cheese on top of the pizza put it in the oven
at 350 make sure the oven is pre-heated then keep pizza in for 10- 15 minutes then take out or
take out when the cheese is melted.
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Vegetable Calzones- serving 4

2 tablespoons olive oil

Pinch of crushed red pepper
1 1/2 cups broccoli florets, cut into small pieces
1 packed cup baby spinach, chopped
1 red bell pepper deiced
1 green bell pepper deiced
½ cup olives
1 cup ricotta
1 cup shredded part-skim mozzarella
2 tablespoons grated Parmesan
Salt and pepper
1 pound pizza dough or spice dough, divided into 4 portions
1 stick of melted butter
½ cup of basil fresh or dry
2 cups of mozzarella cheese
Place a rack on bottom shelf of oven; preheat to 450ºF. Line a large baking sheet with parchment.
Warm oil in a large skillet over medium heat. Add bell peppers; sauté until softened, about
10 minutes. Add salt, black pepper, basil, and red pepper. Sauté for 30 seconds. Reduce
heat to low. Add broccoli, and olive. Sauté for 2 minutes. Remove skillet from heat and stir in
spinach. In a large bowl, combine ricotta, mozzarella and Parmesan; season with salt and pepper.
Stir in broccoli mixture. Working with 1 portion at a time, roll out dough on a lightly floured
counter into 8-inch rounds. Divide filling among dough circles (about 3/4 cup each). Fold dough
over to enclose filling; press to seal edges. Beginning in 1 corner, stretch sealed edge outward,
pinching and rolling dough up and over to form a decorative edge. Transfer calzones to baking
sheet. Brush top of each calzone with butter. Cut 3 small vents in each calzone. Bake until golden,
13 to 15 minutes. Serve with tomato sauce if desired.
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Veggie Pizza- serving 16

1 red bell pepper, chopped

1 cup button mushrooms, chopped
3 sliced tomatoes
1 1/2 cups fresh broccoli, chopped
1 carrot, grated
2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar or normal sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 ½ cups of flour
2 tablespoons olive oil
2 cup pizza sauce
2 cups of mozzarella cheese
In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes. Stir
the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour. Turn dough out onto a
clean, well-floured surface, and knead in more flour until the dough is no longer sticky. Place the
dough into a well-oiled bowl, and cover with a cloth. Let the dough rise until double; this should
take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a
minute before rolling out. Then roll out the and then put the pizza sauce on top then put all the
vegetables on top of the sauce and then put cheese a light amount. Put the pizza in the oven at
350 make sure the oven is pre-heated then keep pizza in for 10- 15 minutes then take out or
take out when the cheese is melt or the way you like your cheese melted.
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Barbecue Tofu Sandwiches- serving 6

1 (12 ounce) package extra firm tofu

3 tablespoons vegetable oil
1 red and green bell pepper thin round slices
6 lettuce leaves
1 bottle or can jalapenos
1 bottle of pickles
2 tomatoes thin round slices
1 1/2 cups barbecue sauce
6 hamburger buns
3 tablespoons of mayo
Drain tofu between paper towels until most of the water has been squeezed out. Slice tofu into
1/4 inch thick slices. Heat vegetable oil in a large skillet, fry tofu strips until golden brown on
both sides. Add bell peppers and cook for a few minutes, until the bell pepper are soft. Pour in
barbeque sauce (use more or less, according to your taste). Cook the mixture for ten minutes on
low. Then put mayo on one side of the bun, followed by tofu, then lettuce, and top it off with all
the vegetables. Then close bun.

Black Bean Burgers- serving 3

3 burger buns
2 cans of black beans
1 cup of breadcrumbs
3 tablespoon of Sriracha sauce
3 tablespoon of hot sauce
2 red, green, or yellow bell peppers
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½ cup of mushrooms
1 sliced tomato
6 leafs of lettuce
½ tablespoon of mayo and/or mustard
½ tablespoon of ketchup and/or BBQ sauce
To taste salt and black pepper
Take black beans crush them up, then take bell peppers and mushrooms and dice them up small
and stir fry them use Sriracha sauce, hot sauce, salt, black pepper, to season the vegetables. Add
the vegetable to the crush beans then mix it all up. Do the mushroom and bell pepper separately.
On a dish put breadcrumbs and coat the burgers then start grilling them. On one side start
grilling and when black flip them and put cheese on the black side, let the cheese melt then
on the bottom of the bun put mayo and on the other side put ketchup, BBQ sauce, and/or any
other sauces. Then put the patty on top of the mayo then put the vegetables in this order lettuce,
tomatoes, pickles and other vegetables. Then cover it with a bun.

Bombay Sandwiches – serving 5

10 slices of white or brown bread

2 small to medium potatoes, boiled and sliced into rounds
1 medium sized beetroot, boiled and thinly sliced
1 cucumber thinly sliced
1 medium tomato, thinly sliced
Butter softened and at room temperature, salted or unsalted, as required
Chaat masala as required
Black pepper and salt to taste
Roasted cumin powder as required- optional
1 cup tightly packed coriander leaves
½ tsp Chaat masala powder
1 to 2 green chilies
20 mint leaves
Salt or black pepper as per taste
In a mixer/blender, grind coriander leaves, chaat masala, green chilies and mint smooth paste
using no water or just about 1 to 2 tsp. Store in an airtight container in the refrigerator. Boil or
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steam the beetroot and potatoes till they are tender. Once cooled, thinly slice the beetroot and
slice the potatoes. Peel and thinly slice cucumber and tomatoes. Butter the bread slices evenly
and very well. Now apply the coriander chutney to the slices place all the veggie slices one by
one. Sprinkle them with black pepper, salt and Chaat masala on each of the vegetables or vice
versa. Cover the sandwich with the other bread slices, then slice the sandwich into triangles and
rectangles.

Breadsticks- serving 10

2 tablespoons granulated sugar

3/4 teaspoon active dry yeast
1 cup plus 1 tablespoon warm
water (105 to 115 degrees F)
16 ounces bread flour (3 cups)
1 1/2 teaspoons salt
1/4 cup (1/2 stick) butter, softened
2 tablespoons butter, melted
1/2 teaspoon salt, and black pepper
Dissolve the sugar and yeast in the warm water in a small bowl or measuring cup and let the
mixture sit for 5 minutes, or until it becomes foamy on top. Combine the flour and salt in a large
bowl. Use the paddle attachment on a stand mixer to mix the softened butter into the flour. If
you don't have a stand mixer, use a mixing spoon to combine the butter with the flour. When the
yeast mixture is foamy, pour it into the flour mixture and use a dough hook on your mixture to
combine the ingredients and knead the dough for approximately 10 minutes. If you don't have a
stand mixer, combine the ingredients and then knead the dough by hand on a countertop for
10 minutes. Place the dough in a covered container and let it sit for 1 to 1 1/2 hours, until it
doubles in size. When the dough has doubled, measure out 2-ounce portions and roll the dough
between your hands or on a countertop to form sticks that are 7 inches long. Place the dough on
parchment paper-lined baking sheets, cover and set aside for 1 to 1 1/2 hours, or until the dough
doubles in size once again. Preheat the oven to 400 degrees F. Bake the breadsticks for 12
minutes, or until golden brown. When the breadsticks come out of the oven, immediately brush
each one with melted butter and sprinkle with a little salt and black pepper.
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Bruschetta – serving 6

1/2 long loaf bread, sliced (12 pieces)

Extra-virgin olive oil, for drizzling
3 tomatoes small deiced
20 fresh basil leaves
Salt
Preheat oven to 350 degrees. Place bread slices on a tray and bake in the oven until golden
brown. Dice the tomatoes and place in a small bowl. Pile basil leaves on top of one another and
roll into a log. Thinly slice basil into green confetti and loosely combine with tomatoes. Add a
drizzle of oil and a little salt to the bowl and gently toss tomatoes and basil to coat. Top the toast
with the tomato mixture and serve.

Club sandwiches- serving 15

15 sliced bread cut 3/4 threw

2 tomatoes cut in slices put 6 in each
1 bell pepper green cut in slices put 6 in each
1 red bell pepper cut in slices put 6 in each
1 bottle or canned jalapenos
1 bottle pickles
2 cucumbers cut in slices put 6 in each
1 bottle or cans of olives sliced
2 cups of stir-fried mushrooms
1 lettuce leaves
2 cups of mayo
30 cheese slices
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Pre heat skillet and then put mayo on 3 pieces of bread. Then on the skillet, put a teaspoon of
butter and then put the bread on top of the butter followed by cheese lettuce, tomatoes,
cucumbers, and a bread slice. Put it in the oven until toasted gold or brownish and flip them. On
the other side put cheese and the other vegetables then close and grill on that side as well. Do
this over till the bread runs out which will make 5 for you.

Cheese breadsticks- serving 12

(10 ounce) can prepared pizza crust

1 tablespoon butter, melted
1⁄2 cup provolone cheese, shredded
1 tablespoon parmesan cheese
1 tablespoon dried basil
1 tablespoon of oregano

Unroll pizza dough onto a greased cookie sheet and brush with butter. Sprinkle cheeses and
spices evenly over the dough. With a pizza cutter, cut dough lengthwise into 12 long strips. Then
cut those in half to make 24 strips. Do not separate strips. Bake for 10-12 minutes or until light
golden brown. Recut along each strip and remove from cooking sheet.

Croutons- serving 5

A partial loaf of slightly stale bread (about 1/2 pound)

1/4 cup of olive oil or melted butter or a combination of the two
Salt
1 teaspoon dried herbs such as oregano, basil, or thyme or all of them
Prep the bread. Preheat the oven to 375°F. Prep the bread according to the kind of crouton you
need: thinly slice a baguette into 1/4- to 1/2-inch slices for French croutons; pull rough pieces
from a loaf of bread for rustic croutons; or using a knife, cube slices for more uniform bread
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cubes. Place on baking tray. Drizzle a little of your fat of choice onto your baking sheet. Add your
bread, bunching it close together in a single layer. Drizzle remaining fat on top, add a heavy
pinch of salt, and toss lightly to coat. Spread the croutons out so that they are no longer
touching. Bake in the oven. Place the baking sheet in the oven and bake for about 5 minutes.
Remove the tray, carefully toss and stir croutons (or turn over the French croutons). Bake
another 5 minutes and check for doneness. Depending on the size of the bread and how
browned you want them, they may need another 5 minutes or so. Cool and store. When the
croutons are done to your liking, remove them from the oven and cool on the pan. If not using
right away, store croutons for a few days in an airtight container.

Eggplant Parmesan Cheese- serving 8

1 eggplant, cut into 3/4 inch slices

1 1/2 tablespoons salt
8 tablespoons olive oil
8 ounces ricotta cheese
6 ounces shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tablespoon of butter
1/2 cup chopped fresh basil
4 cups pasta sauce
8 foot long sandwich bread cut threw
1 lettuce
4 tomatoes
½ cup stir- fried mushrooms
1 tablespoon of mayo.
Sprinkle the back and front of the eggplant slices with salt. Place slices in a colander, and place a
dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit
for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix ricotta,
mozzarella cheese and 1/4 cup Parmesan cheese. Mix in butter and basil. Rinse the eggplant in
cold water until all salt is removed. In a large skillet, heat 4 tablespoons of olive oil over medium
heat. Place one layer of eggplant in the pan, (brown each side). Repeat with remaining eggplant
slices, using additional oil if necessary. In a 9x13 inch baking dish, evenly spread 1 1/2 cups of
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spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant
with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture
is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.
Bake 30 to 45 minutes in the preheated oven, until sauce is “bubbly”. Then cut sandwich bread
fully through and in the middle. Then on one side put mayo, and on the same side put a piece of
the eggplant on the bread followed by lettuce, tomatoes, and then mushrooms. OPTIONAL: Bell
peppers and other vegetables can also be added along with other sauces of your choice. Then
close the sub.

Fat cats sandwich- serving 1

1 foot long bread cut ¾ of the way through

¼ bag of frozen fries
4 mozzarella sticks
2 quarts of oil
3 leaves of lettuce
1 whole tomato
¼ tablespoon of mayo
¼ tablespoon of marinara sauce
Heat and then fry fries. Stick then cut the bread ¾. Put the mayo on both sides of the bread.
Then put the stick and fries followed by the sauce on top and vegetable. You can also put other
sauces or vegetables.

Flatbread BTM (basil, tomato, mozzarella) - serving 20

1 package active yeast

1/2 teaspoon sugar
1 3/4 cup all-purpose flour
1 teaspoon salt
1 tablespoon fresh thyme leaves
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3/4 cup water (might need more)

1 teaspoon oil
4 medium tomatoes, sliced (about 1 1/4 pounds)
1 1/2 pounds fresh mozzarella, sliced
16 to 20 fresh basil leaves
to taste salt, red crush pepper and black pepper
In a food processor, combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add the
water in a steady stream until the dough begins to form a ball. Turn it on to a board and knead
with the heel of your hand until the dough is smooth and elastic. Coat a bowl with oil. Place
dough in bowl, and cover with a damp cloth. Place bowl in a warm spot to rise until double in
size, about 1 hour. When the dough has doubled in size, punch the dough, scrape it onto the
counter and knead it lightly into a smooth ball. Cut into 20 pieces and with a rolling pin roll out to
form 5 to 6-inch flat circles. Preheat a stove top grill pan over medium high. Do not oil. Put
mozzarella, basil and then tomatoes on one half of the bread and season with salt, pepper and
red crush pepper to your liking. After that close sandwich in half. Place bread on hot grill and
cook without touching it until you see bubbles on the surface, about 1 to 2 minutes. Flip and
continue to cook for an additional 1 to 2 minutes or until bread has puffed up.

Grilled sandwiches- serving 1

1 foot long bread cut ¾ way through

1 tomato
1 green, red and yellow bell pepper
1 cucumber
2 leafs of lettuce
1 cup of shredded Mozzarella cheese
2 cups of stir-fried mushrooms
½ tablespoon of mayo and/or mustard
½ tablespoon of ketchup and/or BBQ sauce
Take the vegetable one by one and put them in a pan to stir fry sauté them just don’t do the
tomatoes and lettuce use salt, black pepper, Sriracha sauce and hot sauce to season the
vegetables. Make sure that the bell peppers are nice and tender. After the vegetables are done
combine the vegetable in a bowl except the tomatoes and lettuce. Then on the bottom of the
bread put mayo then on the other side of put the other sauces. Then take the sauté vegetable
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and put it in the bread followed by the tomatoes, lettuce and then cheese before you put the
cheese on top push down all the vegetables with a knife then put the cheese on top. Then put in
the oven at 350 for 15 minutes or until the cheese melts.

Herb Long Bread- serving 6

1 loaf French or Italian bread

6 tablespoons softened butter melted
1 tablespoon Italian seasoning
1 tablespoon black pepper
1 tablespoon red crush pepper
Preheat the oven to 350°F. Cut the bread into 1/2-inch slices without cutting all the way through
the loaf. Place the loaf on large sheet of aluminum foil. Melt and stir all the herbs, spices, and
butter. Spread it between the slices. Wrap the foil around the bread. Bake for 15 minutes.
Carefully open the foil and bake for 5 extra minutes.

Herb bread slices- serving 6

1 loaf French or Italian bread

6 tablespoons softened butter melted
1 tablespoon Italian seasoning
1 tablespoon black pepper
1 tablespoon red crush pepper
Preheat the oven to 350°F. Cut the bread into 1/2-inch slices cut all the way through the loaf.
Place the loaf on large tray then melt and stir the herbs, spices, and butter. Spread it on both
sides and then put the tray in the oven. Bake 15 minutes.
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Hummus Sandwiches- serving 4

3 tablespoons plain sour cream

2 tablespoons water
1 tablespoon lemon juice (fresh is best)
1 tablespoon tahini (sesame-seed paste)
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
12 (1-ounce) slices whole-wheat bread
2 cups lettuce
8 (1/4-inch-thick) slices tomato
1 cup (1/8-inch-thick) slices cucumber
2 red and green bell peppers.
Combine sour cream, water, lemon juice, tahini, cumin, salt, and chickpeas. In a food processor
blend everything; process until smooth making hummus. Spread 2 tablespoons hummus over 1
bread slice; top with 1/2 cup lettuce, 2 tomato slices, 2 red and green bell pepper slice, 1 bread
slice, 1/4 cup cucumber, and 1 bread slice. Cut sandwich diagonally into quarters; secure with
wooden picks.

Mac & Cheese- serving 3

1 pkg. Macaroni & Cheese

1/4 cup margarine, cut up
1/4 cup milk
6 slices of bread
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3 slices of cheese
1 cup of mayo or butter 1 tablespoon for each bread
Boil water in a medium sized saucepan. Add Macaroni; cook 7 to 8 min. or until tender, stirring
occasionally. Drain. Return macaroni to pan. Add margarine, milk and Cheese Sauce Mix; mix
well. Then on the slice bread, butter the bread on both sides also get a skillet or pan pre-heated
then put the bread on the skillet or pan followed by cheese and the mac n cheese then close and
let it get brownish or blackish on both side and make sure the cheese melts.

Mozzarella sticks melt – serving 5

10 slices bread
5 teaspoons softened butter
10 slices cheese
15 prepared cheese sticks get frozen bag
Heat a skillet low to medium heat, cut cheese into halves diagonally. Fry the mozzarella sticks
and have them ready to use. Butter one slice of bread, place in skillet, and cover bread with one
half of a cheese (you may need to break the cheese slices apart). Be sure to cover the entire
piece of bread. Lay down cooked cheese sticks in equal distances from each other, top with
remaining cheese, and buttered slice of bread. Cook on both sides until golden brown.

Mozzarella stick veg melt- serving 5

10 slices bread
5 teaspoons softened butter
10 slices cheese
15 prepared cheese sticks get frozen bag
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1 cut tomatoes
5 pieces of lettuce
10 pickles (optional)
10 jalapenos fresh or canned/bottle (optional)
1 cut bell pepper sliced (optional)
Heat a skillet low to medium heat, cut cheese into halves diagonally. Fry the mozzarella sticks
and have them ready to use. Butter one slice of bread, place in skillet, and cover bread with one
half of a cheese (you may need to break the cheese slices apart). Be sure to cover the entire
piece of bread. Lay down cooked cheese sticks in equal distances from each other, then put the
tomatoes on top, then the other vegetables (optional). Then top with remaining cheese, and
buttered slice of bread. Cook on both sides until golden brown.

Pasta sandwich- serving 1

1 foot long bread cut ¾ of the way through

1 cup of mozzarella cheese
½ cup of the pasta sauce you make.
1 cup of pasta fresh, normal, vegetable pasta, Alfredo, 5 cheese, any type of pasta you chose.
Make the pasta then after making put it in the sandwich bread and then layer it with cheese and
put it in the oven till the cheese melts and then put the extra sauce on top because it will be dry.
Paneer burgers- serving 1

1 set of Hamburger bun

1 tomatoes sliced
lettuce leaf
2 sticks of butter melted
1 tablespoon Italian seasoning
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1 tablespoon black pepper

1 tablespoon red crush pepper
1 tablespoon of mayo
2 slices of paneer ½ inch
1 tablespoon of salt
In a bowl mix up all the spices and herbs. Then melt the butter. After that, take the paneer and
put it in the butter, then take it out and put it in the bowl of spices and herbs. Then pan fry the
paneer getting both sides brown and then put mayo on both sides. Put the paneer on the
bottom side followed by the vegetables and close the sandwich.

Pita chips- serving 5

3 pitas, cut into 8 wedges

4 tablespoons olive oil
Salt and freshly ground black pepper
2 teaspoons active dry yeast
½ teaspoon sugar
35 grams whole-wheat flour (1/4 cup), preferably freshly milled
310 grams unbleached all-purposed flour (2 1/2 cups)
1 teaspoon salt
2 tablespoons olive oil
Put 1 cup warm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the
whole-wheat flour and 1/4 cup all-purpose flour and whisk together. Put bowl in a warm place,
uncovered, until mixture is frothy and bubbling, about 15 minutes. Add salt, olive oil and nearly
all remaining all-purpose flour (reserve 1/2 cup). With a wooden spoon stir until mixture forms a
shaggy mass. Dust with a little flour, then knead in bowl for 1 minute, incorporating any stray bits
of dry dough. Turn dough onto work surface. Knead lightly for 2 minutes, until smooth.
Cover and let rest 10 minutes, then knead again for 2 minutes. Try not to add too much reserved
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flour; the dough should be soft and a bit moist. Put bowl in a warm place. Leave until dough has
doubled in size, about 1 hour. Heat oven to 475 degrees. On bottom shelf of oven, place a
heavy-duty baking sheet, large cast-iron pan. Punch down dough and divide into 8 pieces of
equal size. Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.
Remove 1 ball (keeping others covered) and press into a flat disk with rolling pin. Roll to an 8-
inch diameter, about 1/8 inch thick, dusting with flour if necessary. Carefully lift the dough circle
and place quickly on hot baking sheet. After 2 minutes the dough should be nicely puffed. Turn
over with tongs or spatula and bake 1 minute more. The pita should be pale, with only a few
brown speckles. Cut pitas into 8 wedges. Pour olive oil into a bowl and salt and pepper. Brush pita
chips olive oil. Arrange pita chips on baking sheet and bake for 7 to 10 minutes.

Samosa sandwich – serving 1

1 bag of frozen deep small samosa

1 tablespoon of green chutney
1 tablespoon of sweet chutney
1 foot long bread or 1 hamburger buns
2 quarts of oil
Fry the samosa in oil and keep aside put it on the side on top of a napkin. Then cut bread ¾
through the sandwich and put green chutney on one side then sweet chutney on the other side.
Put the samosa on top and then you can add vegetables like lettuce, bell pepper, pickles, etc. if
you want. If you want to you can also add other sauces.

Stuffed Black Bean Burgers- serving 3

3 burger buns
2 cans of black beans
1 cup of breadcrumbs
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3 tablespoon of Sriracha sauce

3 tablespoon of hot sauce
2 red, green, or yellow bell peppers
½ cup of mushrooms
1 sliced tomato
6 leafs of lettuce
½ tablespoon of mayo and/or mustard
½ tablespoon of ketchup and/or BBQ sauce
To taste salt and black pepper
Take black beans crush them up, then take bell peppers and mushrooms and dice them up small
and stir fry them add Sriracha sauce, hot sauce, salt, black pepper as seasoning. Add it to the
crush beans then mix it all up. Do the mushroom and bell pepper separately. Let the beans cool
off then make patty like shape but put a hole in the middle of them and make them thin because
you will have to cover the top with more burger mix. Then put the stuffing inside and cover the
burger then put breadcrumbs in a dish and coat the burgers then grill them on one side then flip
them when they are light brown and put cheese. Let the cheese melt then on the bottom of the
bun put mayo and on the other side put ketchup, BBQ sauce, and/or any other sauces. Then put
the patty on top of the mayo then put the vegetables put the lettuce should be on top of the
patty followed by the other vegetables.

Stuffing Options: Mac n cheese, Teriyaki Tofu (cut tofu to medium diced and then get ken’s
teriyaki sauce and let it Marinade in the sauce for 4 to 6 hours then stir fry the tofu and then us
that for the burger). , Pepper Surprise (take bell peppers and have them small diced and cut
ghost pepper or habanero pepper cut only use 2 or 3 and cut them in small dices then stir fry
both of them together and add pepper jack cheese mix and use salt, black pepper and chipotle
pepper for seasoning mix till the cheese melts and then put in the burger). , Mushroom Pepper
(stir fry small diced mushrooms and peppers together and add pepper jack cheese and salt, hot
sauce and black pepper to season them.), Spicy Tofu (cut tofu to medium diced then take hot
sauce and Sriracha sauce and mix it with the tofu and let it sit on the side for 1 hour then stir fry
them and add chipotle pepper, chili powder and cayenne powder), (Tomato, Basil, and
Mozzarella (take the tomato and medium dice them then roll basil and cut in medium slices and
then put the tomatoes and basil together then put that in the burger and top it with Mozzarella
cheese.)), Jalapeno and Cheddar (dice the jalapenos and then put cheddar cheese on top).

Sloppy Joes- serving 1

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1 burger buns or foot long bread

1 sliced tomato
6 leafs of lettuce
¼ cup of paneer diced
½ cup of BBQ Marinade only marinade: (under)
4 cups of tomato puree
1 cup of oil
2 can or 1 bottle of jalapeno blended with the vinegar
To taste salt and black pepper
1 tablespoon cayenne pepper
1 tablespoon of red crush pepper
3 tablespoon of Italian seasoning
1 tablespoon of basil
1 tablespoon oregano
Take a sauce pot and put puree, followed by the jalapeno blend then add all the spices and herbs
mix well. Then put the paneer into the sauce and make sure that it is submerge into the sauce.
Then let it sit for 6 to 8 hours then take out and stir fry the paneer in a wok with the sauce and
then put the paneer on the bottom of the bun then vegetables on top and close the bread.

Sandwich- serving 5

5 foot long bread cut all the way through

2 tomatoes cut in slices put 6 in each
1 bell pepper green cut in slices put 6 in each
1 red bell pepper cut in slices put 6 in each
1 bottle or canned jalapenos
1 bottle pickles
2 cucumbers cut in slices put 6 in each
1 bottle or cans of olives sliced
2 cups of stir-fried mushrooms
1 lettuce leaves
2 cups of mayo
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30 cheese slices
To taste salt, pepper, crushed pepper, BBQ sauce, oil, vinegar, mustard and hot sauce
Cut bread in half right down the middle. On a side of each bread, spread (½ tablespoon). Then
put cheese, lettuce on top, followed by tomatoes. After, put all the other vegetables, spices, and
sauces on the other side, then close.

Toasted Sandwich- serving 5

5 foot long bread cut 3/4 threw

2 tomatoes cut in slices put 6 in each
1 bell pepper green cut in slices put 6 in each
1 red bell pepper cut in slices put 6 in each
1 bottle or canned jalapenos
1 bottle pickles
2 cucumbers cut in slices put 6 in each
1 bottle or cans of olives sliced
2 cups of stir-fried mushrooms
1 lettuce leaves
2 cups of mayo
30 cheese slices
To taste salt, pepper, crushed pepper, BBQ sauce, oil, vinegar, mustard and hot sauce
Cut bread ¾ right down the middle then one side put mayo on each bread use ½ tablespoon.
Then put cut both types of bell pepper and the other side jalapenos. Then put sliced cheese on
top of them and then toast till the cheese is melted. Then take it out of the oven then put lettuce
on top of that being sure the sliced cheese is melted. Then put all the other vegetables the on
the other put the spices, and sauces then close. Push in the vegetables with a knife.
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Teriyaki Sandwich- Serving 1

1/2 tsp olive oil

3 oz. super firm tofu
1/4 green pepper chopped in diced
1 bottle Ken’s teriyaki sauce
1/2 Cups sliced mushrooms
1 hoagie roll
3 leaves of lettuce
1 whole tomato
¼ tablespoon of mayo
Heat oil in sauté pan over medium high heat. Add tofu and sauté till lightly brown. Then take the
tofu and put in the teriyaki sauce. Let it sit for 2 to 3 hours. Then take out and make sure you
take half a cup of sauce. Drain out the tofu and put the tofu on the pan to grill them again and
make sure you add the sauce and let the sauce die out. Then take out the tofu and put it on the
side. Grill the bell peppers in a pan, cook till slightly softened then add mushrooms and do the
same. Add salt and black pepper for seasoning. Then cut bread fully through and put mayo on
both sides. On one side put the tofu then the other side put spices, sauce (the one you are going
to use then on the tofu) and put all the vegetables making sure the lettuce is on the bottom.

Spicy Tofu Lettuce Wraps-serving 16

2 tsp. vegetable oil

1 Tbs. minced fresh ginger
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1 Tbs. minced lemongrass

2 bell pepper
1 lb. extra-firm tofu, crumbled
1 8-oz. can water chestnuts, drained and chopped
4 Tbs. low-sodium soy sauce
1 to 2 tsp. Sriracha sauce
16 butter lettuce or iceberg lettuce leaves
Heat oil in large skillet over medium heat. Add ginger, lemongrass and bell pepper. Cook 7 to 10
minutes, or until bell pepper are soft. Add tofu and water chestnuts, breaking tofu into small
crumbles; cook 4 minutes, or until heated through. Stir in soy sauce, and Sriracha sauce. Transfer
to serving bowl. Place lettuce leaves on platter, and set out garnishes in small serving bowls. Let
guests wrap tofu mixture in lettuce leaves, and top with their choice of garnishes.

Veggie Lettuce Wraps- serving 4

2 tablespoons dark sesame oil, divided

1 1/2 tablespoons minced peeled fresh ginger
2 (4-ounce) packages pre-sliced shiitake mushroom caps
3 tablespoons lower-sodium soy sauce, divided
1 cup chopped asparagus
1/2 cup chopped red bell pepper
1/2 cup cooked shelled edamame
2 teaspoons rice vinegar
1/2 teaspoon freshly ground black pepper
1 (8 1/2-ounce) pouch precooked brown rice (such as Uncle Ben's)
16 Bibb lettuce leaves
1 can of beans kidney or black
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Heat a large skillet over medium-high heat. Add 1 tablespoon oil. Add ginger and mushrooms;
sauté 5 minutes. Place mixture in a large bowl; add 1 tablespoon soy sauce. Add 1 tablespoon oil
to pan; swirl to coat. Add beans, asparagus, and bell pepper; sauté 2 minutes. Add edamame,
sauté 2 minutes. Add bean mixture, 2 tablespoons soy sauce, vinegar, and pepper to mushroom
mixture. Boil pot of 15 ounces of water. After, cook rice and add to bean mixture. Then put
everything into the lettuce and then wrap.

Falafel- serving 12

1 15-ounce (425 g) can chickpeas, rinsed, drained and patted dry

12 pita bread
1/3 cup (15 g) chopped fresh parsley
1/3 cup of lime
1 1/2 tsp cumin, plus more to taste
1/4 tsp salt and black pepper
½ cup of shredded lettuce
½ cup of tomatoes diced
¼ cup of falafel red sauce
¼ cup of falafel white sauce
1 cup of humus

Add chickpeas, parsley, cumin, salt, pepper, and lime to a food processor or blender and
mix/pulse to combine, scraping down sides as needed until thoroughly combined. You’re looking
for a crumbly dough, not a paste. Taste and adjust seasonings as needed. I added a bit more salt,
pepper, and a dash of cardamom and coriander. Transfer to a mixing bowl, cover and refrigerate
for 1-2 hours to firm up. Once chilled, scoop out rounded Tablespoon amounts and gently form
into 11-12 small discs. Heat a large skillet over medium heat and add enough oil to generously
coat the pan or you can fry them. Then cut the pita bread in half then put the humus then put
the tomatoes, then lettuce and the all the sauces on top.
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Falafel bowl- serving 12

1 15-ounce (425 g) can chickpeas, rinsed, drained and patted dry

12 pita bread
1/3 cup (15 g) chopped fresh parsley
1/3 cup of lime
1 1/2 tsp cumin, plus more to taste
1/4 tsp salt and black pepper
½ cup of shredded lettuce
½ cup of tomatoes diced
¼ cup of falafel red sauce
¼ cup of falafel white sauce
1 cup of humus
Add chickpeas, parsley, cumin, salt, pepper, and lime to a food processor or blender and
mix/pulse to combine, scraping down sides as needed until thoroughly combined. You’re looking
for a crumbly dough, not a paste. Taste and adjust seasonings as needed. I added a bit more salt,
pepper, and a dash of cardamom and coriander. Transfer to a mixing bowl, cover and refrigerate
for 1-2 hours to firm up. Once chilled, scoop out rounded Tablespoon amounts and gently form
into 11-12 small discs. Heat a large skillet over medium heat and add enough oil to generously
coat the pan or you can fry them. Then cut the pita bread in strips then heat in a pan or skillet
only half then put them in on the side then in a bowl mix everything but the bread after
everything is mix then add in the bread both the pan fry and non-fried.
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Alfredo sauce- serving 4

1/4 cup butter

1 cup heavy cream
1 1/2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley or dry
to taste salt, thyme, red crush peppers and black pepper
Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes
or until it starts over flowing, then cheese and whisk quickly, heating through. Then add all the
spices.

Alfredo sauce without cheese- serving 4

1/4 cup butter

1 cup heavy cream
1 1/2 cups all-purpose flour
1/4 cup chopped fresh parsley or dry
to taste salt, thyme, red crush peppers and black pepper
Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes
or until it starts over flowing, then flour and whisk quickly, heating through. Then add all the
spices. You may need to add more flour if it does not thicken up.
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Enchilada sauce- serving 6

1/4 cup vegetable oil

1/4 cup chipotle chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
to taste salt and black pepper

Heat oil in a skillet over medium-high heat put the tomato sauce, oil, chipotle powder, water,
cumin, salt and pepper and continue cooking over medium heat approximately 10 minutes, or
until till you see the sauce boiling.

Marinara Sauce for BBQ – serving 10

4 cups of tomato puree

1 cup of oil
2 can or 1 bottle of jalapeno blended with the vinegar
to taste salt and black pepper
1 tablespoon cayenne pepper
1 tablespoon of red crush pepper
3 tablespoon of Italian seasoning
1 tablespoon of basil
1 tablespoon oregano
Put it in a pot the puree, followed by the jalapeno blend then add all the spices and herbs mix
well.
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Red sauce of Falafel- serving 5

3/4 cup tomato paste

1/4 cup water
1/2 teaspoon Chinese hot sauce
1/2 teaspoon hot sauce
1 teaspoon lemon juice
1 tablespoon fresh parsley, finely chopped
½ teaspoons chili powder
to taste salt and black pepper
In a medium saucepan, combine all ingredients. Bring to a boil, then reduce heat to low and
allow to simmer for 15 -20 minutes. Stir frequently. Serve falafel hot sauce immediately as a dip
for falafel or drizzle onto falafel pita sandwich. Falafel hot sauce is great at room temperature
and even cold!

Pizza sauce- serving 5

2 cup tomato puree(I used caned one , you can use market one or make it at home)
salt to taste
1 tea spoon red crush pepper 1
table spoon fresh basil leaves 1
table spoon rosemary
1/4 cup water
2 tea spoon olive oil /vegetable oil
In a large bowl take a 2 spoon of oil, bring to heat. Add tomato paste and water cover it for 5
minutes add salt, and then sauté few more minutes. Tall all the seasoning in your palm crush
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them and then add them and mix it properly stir it for another 2 to 3 minutes, so that all the
flavors will properly get into the sauce make it for a boil.

Roasted Red Pepper Sauce- serving 4

2 large red bell peppers

1 tablespoon olive oil
¼ cup of parsley
1 tablespoon of Chinese hot sauce
To taste salt and pepper
1 jalapeño chili, seeded, minced
Char the bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper
bag 10 minutes. Peel, seed, and coarsely chop bell peppers. Heat oil in medium skillet over
medium heat. Puree the peppers then add all the spices and mix up real well until smooth.
Season sauce to taste with salt and pepper.

Ricotta Cheese Filling – serving 4

3 1/2 cups Whole Milk Ricotta Cheese (drained well)

2 cups fine grated Whole Milk Mozzarella cheese
1/4 cup fresh chopped Italian Parsley
1/4 cup grated Parmesan Cheese
to taste fresh ground black pepper
Combine all ingredients in a bowl and mix well till smooth, season and refrigerate for 1 hour
before using if possible.
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Ricotta Pesto filling – serving 4

3 1/2 cups Whole Milk Ricotta Cheese (drained well)

2 cups fine grated Whole Milk Mozzarella cheese
1/4 cup fresh chopped Italian Parsley
1/4 cup grated Parmesan Cheese
to taste fresh ground black pepper
1 cup of baby spinach
1 cup of fresh basil
1 table spoon of Chinese hot sauce
Combine all ingredients in a bowl and mix other than spinach, basil and Chinese hot sauce well
till smooth, season then take the filling put it in a blender then add spinach, Chinese hot sauce
and basil and let all the and refrigerate for 1 hour before using if possible.

Ricotta Spring filling – serving 4

1 bag of frozen spring vegetables

3 1/2 cups Whole Milk Ricotta Cheese (drained well)
2 cups fine grated Whole Milk Mozzarella cheese
1/4 cup fresh chopped Italian Parsley
1/4 cup grated Parmesan Cheese
to taste fresh ground black pepper
1 table spoon of Chinese hot sauce
Combine all ingredients in a bowl and mix other than frozen spring vegetable, and Chinese hot
sauce well till smooth. Then take the bag of frozen spring vegetable boil the bag or microwave
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then take and blend it to munch then add the filling put it in a blender and blend then refrigerate
for 1 hour before using if possible.

Tahini Sauce- serving 4

1 cup tahini paste

1/4 cup plus more, if necessary, lemon juice
1/2 to 3/4 cup water, as needed
1/2 to 3/4 teaspoon salt
2 cups sour cream
to taste salt and black pepper
Make the sauce by combining the tahini paste, sour cream and lemon juice, in a bowl and stirring
to combine. Add the water a little at a time as needed to form a smooth. Season to taste with salt
and more lemon juice, if necessary. Transfer to a nonreactive container and refrigerate until
ready to serve the falafel.

Tahini Sauce Fresh – Serving 6

2 cup sesame seeds

4 tablespoons olive oil or any
2 cups sour cream
to taste salt and black pepper
1/4 cup plus more, if necessary, lemon juice
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One take sesame seeds and wash them. Then put the sesame seeds in a bowl and then let in
soak in water for 2 to 4 hours. Or you can roast them in a pan. Toast the seeds until they are
lightly colored (not brown) if you roast them. Place the sesame seeds in a food processor fitted
with the S-blade or you can use a blender. Process for 2 to 3 minutes until the sesame seeds
form a crumbly paste. Add 4 tablespoons little by little of oil to the food processor. Process for 1
to 2 minutes, scraping down the sides as necessary, until the mixture forms a thick and fairly
smooth paste. For thinner tahini, add more oil, 1 to 2 tablespoons at a time, and process until
the desired consistency is reached. Add salt to taste and process until combined, then combine
the sour cream with the paste and then add black pepper and lemon juice to taste.
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Baked Jalapeno Poppers- serving 4

Cooking spray
12 jalapeno peppers, halved lengthwise and seeded
2 ounces cream cheese, softened
2 ounces shredded Cheddar cheese
1/4 cup panko bread crumbs
Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray. Fill each
jalapeño pepper half with cream cheese, Cheddar cheese, and bread crumbs, respectively, and
arrange peppers on the prepared baking sheet. Bake in the oven until jalapeños are tender and
cheese melts, about 20 minutes.

Bay Fries- serving 10

1 bag of frozen French fries, steak fries etc.

2 quarts of frying oiling
1 table spoon of old bay powder
Heat oil to 350 degrees. Add fries into the oil and cook until golden brown. Remove from oil and
season immediately with old bay powder.
Note: Cook fries in small batches to ensure even cooking. If fries are browning from the outside
but still cold from the inside, the oil is too hot; lower the gas and add more oil to the pan to cool
down the oil.
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BBQ & Marinade – serving 10

1 cup paneer/cottage cheese large diced

1 large red bell pepper large diced
1 large yellow bell pepper large diced
1 large green bell pepper large diced
1 can of pineapple
1 container or whole mushroom (optional)
4 cups of tomato puree
1 container of cherry tomato
1 cup of oil
2 can or 1 bottle of jalapeno blended with the vinegar
To taste salt and black pepper
1 tablespoon cayenne pepper
1 tablespoon of red crush pepper
10 wooden skewer
3 tablespoon of Italian seasoning
1 tablespoon of basil
1 tablespoon oregano
First cut all the vegetables and paneer. Then take out the juice of the pineapple. And let the
pineapple sit on the side. Then wash the mushroom and then wash the tomatoes and put it in ice
cold water and do it with the wooden skewers as well. Put it in a pot the puree, followed by the
jalapeno blend then add all the spices and herbs mix well then put the marinade into all the
containers that have vegetables, fruit, and paneer. Everything but tomatoes and skewers. Then
let everything soak in the marinade and wet for 4 to 6 hours. Make sure that the vegetables, fruit
and paneer they are submerge in the marinade. Then after 4 to 6 hours take out and start putting
them on the sticks. Then get the BBQ pit ready and then BBQ the sticks. Make them the way
you want but just make sure that the tomatoes are on top. You can brush Hunts BBQ sauce
on top then grill on the BBQ pit.
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Broccoli and Cheese- serving 5

1 (10 ounce) package frozen broccoli florets, thawed

3 tablespoons butter, melted
salt and pepper, to taste
1/2 cup shredded Cheddar cheese
Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm,
about 2 to 6 minutes. Drain and transfer to a microwave safe casserole dish. Pour melted butter
over broccoli (use more or less, to taste) and season with salt and pepper. Sprinkle cheese
over the top and microwave, on high, for 1 minute, or until cheese is melted.

Buttered Corn- serving 1

2 cup corn kernels

1 tbsp. butter or 2 tsp olive oil
½ tsp black pepper powder or freshly crushed black pepper
1 tsp mixed herbs or any herb of your choice or Italian herbs (optional)
1 to 2 tbsp. grated cheese (optional)
salt, to taste
Cook the American corn kernels in pressure cooker with little salt and enough water for 3 to 4
whistles. You could also boil in a pan; though, this will take longer. If using corn cobs, pressure
cook or steam them in enough water. If pressure cooking, cook for 3 to 4 whistles. Drain and
keep the corn kernels aside. If using corn cobs, let them become warm or cool. Remove the corn
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from the cobs with a knife. In another pan or in the same pressure cooker used earlier, melt the
butter, and add the corn kernels, salt, herbs and pepper. Mix well. Remove and serve buttered
corn hot. Add grated cheese and keep on the heat, till the cheese melts.

Cajun Fries- serving 5

4 medium thin-skinned white potatoes or you can use frozen bags

3 to 4 tablespoons extra-virgin olive oil
2 tablespoons cayenne pepper sauce
1 teaspoon hot sauce
1 teaspoon ground thyme
1 teaspoon sweet paprika
1 teaspoon ground cumin
Salt, to taste
Black pepper, to taste
Preheat oven to 450 degrees F. Cut potatoes into wedges. In a large bowl, combine oil, hot
sauce, thyme, paprika, and cumin. Toss potatoes in dressing and spread out in a single layer on a
nonstick cookie sheet. Season wedges with salt and pepper and roast for 20 minutes, turning
once. Alternately, you can fry the potato wedges and then toss them into the dressing.

Cheese Fries –serving 10

1 bag of frozen French fries, steak fries etc.

2 quarts of frying oiling
1 can of nacho cheese sauce
1 cup of milk
1 bottle of jalapeños
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Heat oil to 350 degrees. Add fries into the oil and cook until golden brown. Remove from oil and
season with salt. In another pot, add the cheese sauce and milk on low heat and stir until the
cheese is smooth and thin to your liking. For a little kick, add chopped jalapeños to the cheese
sauce. Drizzle the cheese sauce on top of the fries or keep separate for dipping.
Note: Cook fries in small batches to ensure even cooking. If fries are browning from the outside
but still cold from the inside, the oil is too hot; lower the gas and add more oil to the pan to cool
down the oil.

Chips n Cheese – serving 5

1 pound sharp cheddar cheese or any other cheese

14- ounce bag tortilla chips or potato chips
Heat the oven to 450°F meanwhile, shred 1 pound of sharp cheddar cheese. Line a baking sheet
with aluminum foil. Spread about half of a 14-ounce bag of chips on the baking sheet in an even
layer. Sprinkle cheese evenly over the chips. Bake until the cheese is melted and bubbly, about 5
minutes.

Coin Jalapeno- serving 6

2 cups Original Bisquick™ mix

1 cup milk
30 bottle or can of jalapenos
2 quarts oil for frying
Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Take the
Bisquick and mix it with the milk till you get a batter. Take the Jalapeños and strain them then
put the jalapenos in the batter. Make sure it is well coated in the batter. Take out one by one
and put directly in the oil to fry. Remove from oil when both sides become brown and
immediately coat with powdered sugar.
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Fries –serving 10

1 bag of frozen French fries, steak fries etc.

2 quarts of frying oiling
salt, to taste
Heat oil to 350 degrees. Add fries into the oil and cook until golden brown. Remove from oil and
season with salt.
Note: Cook fries in small batches to ensure even cooking. If fries are browning from the outside
but still cold from the inside, the oil is too hot; lower the gas and add more oil to the pan to cool
down the oil.

Frozen Mozzarella Sticks - serving 5

2 quarts oil for frying

10 frozen Mozzarella sticks
Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Put the sticks
into the oil and fry until golden brown on all sides.

Frozen Jalapeno Poppers- serving 5

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2 quarts oil for frying

10 frozen Jalapeno Poppers
Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Put the jalapeño
poppers into the oil and fry until golden brown on all sides.

Fried Jalapeno Poppers- serving 24

12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed
6 ounces cream cheese, softened
1 1/2 cups grated Monterey Jack or mozzarella cheese
1/2 teaspoon ground cumin
1 tablespoon cayenne, or less, to taste
2 sticks of butter
1 cup breadcrumbs
1/2 cup all-purpose flour
2 1/2 tablespoons paprika
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Preheat the oil for frying. In a bowl, cream together the cream cheese, Monterey Jack cheese,
cumin, cayenne, paprika, salt, black pepper, oregano and thyme. Then melt the butter in a
shallow dish and put the breadcrumbs in another dish. Spread 1 tablespoon of the cheese
mixture into the middle of each jalapeño half. One at a time, dredge in butter then put it in the
bread crumbs until it is well coated in bread crumbs. If necessary, repeat the process. Place the
coated peppers in the oil and cook
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Homemade Tortilla Chips – serving 72 chips for 2 to 3 people

About 3/4 to 1 cup corn oil

12 tortillas
salt and black pepper, to taste
The tortilla chips will fry better if they are a bit dried out first. Either leave the whole tortillas out
overnight, exposed to air so they are stale the next day, or dry them out a little in the oven or
microwave. To dry them in the oven, lay them out in a single layer on a baking sheet and bake
them in a 350°F for 5 minutes or a 200°F oven for 10 minutes. You don't want them crisp at this
point, just as dry as they would be if you left them out overnight. Cut each tortilla into 6 triangle
shaped wedges. Pour oil into a medium skillet to a depth of 1/8 to 1/4 of an inch. Heat the oil on
medium high heat until a small piece of tortilla placed in the oil sizzles, about 350°F. Place a
handful of tortilla triangles into the hot oil, in a single layer. Distribute the tortilla triangles so
that they aren't overlapping and so that all sides get coated with oil. Fry for approximately 2
minutes until the chips just begin to color and are firm, no longer pliable. Remove the chips onto
a paper-towel-lined plate. Sprinkle with salt and black pepper. Place another paper towel over
the top of the chips to be ready for the next batch.

Hash Browns-serving 2

2 russet potatoes, peeled

3 tablespoons clarified butter
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste 1
pinch paprika, or to taste
Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy. Drain and cover
the potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well.
Pat dry with paper towels, and squeeze out any excess moisture. Heat clarified butter in a
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large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and
season with salt, black pepper, cayenne pepper, and paprika. Cook potatoes until a brown crust
forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all
over, about 5 more minutes.

Layered Chips n Cheese – serving 5

1 pound sharp cheddar cheese or any other cheese

14 ounce bag of tortilla chips or potato chips
hot sauce (optional)
Preheat the oven to 450°F; meanwhile, shred 1 pound of sharp cheddar cheese. Line a baking
sheet with aluminum foil. Spread about half of a 14-ounce bag of chips on the baking sheet in an
even layer. Sprinkle half of the cheese evenly over the chips. Put about 3 layers in the 1st layer,
put black pepper and cheese in the second put only cheese, and in the final layer put cheese and
red crush pepper. Repeat with remaining chips and cheese. Bake until the cheese is melted and
bubbly, about 5 minutes. Top with hot sauce.

Loaded Pizza Fries- serving 5

1 bag of frozen French fries.

2 cup tomato puree
salt, to taste
1 teaspoon red crush pepper
1 cup of mozzarella cheese
1 tablespoon fresh basil leaves
1 tablespoon rosemary
1/4 cup water
2 teaspoon olive oil /vegetable oil
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In a large pot, heat the oil. Add tomato puree and water; cover for 5 minutes then add salt, and
sauté for a few minutes. Take all the seasoning in your palm, crush them and add to the tomato
puree. Mix and stir for another 2 to 3 minutes, to fully incorporate all the flavors as it comes to a
boil. Spread the French Fries on the tray; pour the sauce on top and top it off with mozzarella
cheese. Bake in a preheated oven at 350 degrees until the cheese is melted.

Mashed Potatoes – serving 5

2 pounds baking potatoes, peeled and quartered

2 tablespoons butter
1 cup milk
salt and pepper to taste
Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15
minutes; drain. In a small saucepan heat butter and milk over low heat until butter is melted.
Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth
and creamy. Season with salt and pepper to taste.

Mozzarella stick homemade- serving 6

1 (12 ounce) package reduced-fat mozzarella string cheese

1 cup of melted butter
1 teaspoon Italian seasoning
8 tablespoons bread crumbs
2 quarts oil for frying
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Line a baking sheet with foil and spray lightly with cooking spray. Remove cheese from
packaging, cut it in half and set aside. In steel bowl, mix Italian seasoning and bread crumbs and
have melted butter in another small bowl. Dip one piece of string cheese in the butter until
coated and then into bread crumb mixture, coating completely. Re-dip the string cheese in
butter and again into the bread crumb mixture, if desired. Place on baking sheet. Repeat with
remaining string cheese and place on baking sheet 1 1/2 inches apart. Heat oil for frying in deep-
fryer or deep skillet to 375 degrees F (190 degrees C). Put the sticks into the oil and fry until
golden brown on all sides.

Nacho cheese- serving 5

1 can of nacho cheese sauce

1 bag of corn chips or tortilla chips
1 can of diced jalapenos
1 cup of milk
In another pot, add the cheese sauce and milk on low heat and stir until the cheese is smooth
and thin to your liking. For a little kick, add chopped jalapeños to the cheese sauce. Serve with
tortilla chips.
Ritz cracker platter- serving 10

50 Ritz crackers
15 slices of cheese yellow
15 slices of white cheese

Pre-heat at 350 then on a tray put crackers then take the sliced cheese and fold it into 3 times
then cut into half put then in the crackers cover the cracker with other on and then put in oven
till the cheese melts a little or you don’t have to put if you don’t want to.
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Roasted Red Potatoes- serving 5

1 1/2 pounds baby red potatoes, quartered

2 tablespoons olive oil
2 tablespoons coarsely chopped fresh rosemary
Salt, red crushed pepper and freshly black pepper to taste
Preheat oven to 425 degrees. Toss potatoes, oil, and rosemary on a rimmed baking sheet.
Spread out potatoes in a single layer; season with salt and pepper (You can add any other spices
you want). Roast, stirring once halfway through cooking, until potatoes are golden brown and
crisp outside and tender inside, about 30 minutes.

Stuffed Potatoes- serving 5

5 medium potatoes
To taste Extra-virgin olive oil
1/2 stick butter
1/4 cup all-purpose flour
1/2 cup milk
About 2 cups, plus more for topping, shredded sharp white Cheddar
2 heads broccoli, boiled, in salty water
1 cup of bell peppers diced medium
1 cup of mushroom diced and stir-fried
salt, to taste
black pepper powder, to taste
red pepper flakes, to taste
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Begin by boiling the potatoes in a pot of water or cook them in the microwave by putting them in
a plastic bag and pressing the baked potatoes button or for 10 minutes. Make a Mornay sauce by
combining the butter and flour over medium heat and then whisking in the milk. Fold in about 2
cups cheese and stir until melted. Once melted, remove from heat and fold in the boiled broccoli
(which is done in boiling water with a little salt) and season with salt and freshly ground black
pepper. Also cut and pan fry the bell peppers and mushrooms. Use salt, black pepper, red pepper
flakes to flavor the vegetable while being pan fried. Preheat oven to 400 degrees F. When
the potatoes are done make a cut across the top and scope out the potato filling and mix
it with the broccoli, mushroom and bell pepper mixture. Then fill the potatoes up with the
vegetable mixture; top with cheese. Put the potatoes on a tray and bake in the oven for 2
additional minutes, until the cheese is fully melted. You can also slice them in half and take out
the boiled potato and stuff them with the filling and cheese.

Taquitos- serving 8

1 teaspoon canola oil

1 cups jalapeños diced
1 box of cream cheese
1/4 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon ground red pepper
16 (6-inch) tortillas
Mix diced jalapeños, cream cheese and spices together. Spread the mixture on the tortilla then
roll them up. If the tortillas do not seal, close the tops with an all-purpose flour paste which is all-
purpose flour and water. Then cut them into 3 pieces and then fry until golden brown.
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Basic Vegetable Stock- Serving 12

1 tablespoon olive oil

2 stalks celery, including some leaves
2 large carrots
8 sprigs fresh parsley
6 fresh thyme
2 bay leaves
1 teaspoon salt
2 quarts water
Chop scrubbed vegetables into 1-inch chunks. (Remember, the greater the surface area, the
more quickly vegetables will yield their flavor). Heat oil in a soup pot. Add celery, carrots, parsley,
thyme, and bay leaves. Cook on high heat for 5 to 10 minutes, stirring frequently. Add salt and
water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard
vegetables. Other ingredients to consider: mushrooms, eggplant, asparagus (ends), corn, bell
peppers, pea pods, basil, and potato.

Black Bean Soup- serving 6

1 tablespoon olive
1 stalk celery, chopped
2 carrots, chopped
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2 tablespoons chili powder

1 tablespoon ground cumin
1 pinch black pepper
4 cups vegetable broth
4 (15 ounce) cans black beans
1 (15 ounce) can whole kernel corn
1 (14.5 ounce) can crushed tomatoes
Heat oil in a large pot over medium to high heat. Sauté celery, and carrots for 5 minutes. Season
with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of
beans, and corn. Bring to a boil. Meanwhile, in a food processor or blender, process the
remaining 2 cans of beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat
to medium, and simmer for 15 minutes.

Broccoli Cheddar Soup- Serving 5

1 head cauliflower, removed from thick stalk and cut into small pieces
1 box organic vegetable stock
1 head broccoli, removed from thick stalk, cut into small bite size pieces
2 carrots, sliced
1 tsp. salt
2 cups shredded sharp cheddar cheese
½ tsp. thyme (optional)
Black pepper to taste
In a large pot, add ½ of the vegetable broth carton and cauliflower. Cover and cook 12-15
minutes, or until cauliflower is tender. While the cauliflower is cooking, chop the broccoli and
slice the carrots. Once the cauliflower is tender, blend the cauliflower in the pot with an
immersion blender (you may also transfer to the blender and blend in batches. *be careful with
hot liquids). Add the remaining vegetable broth, broccoli, carrots, salt, thyme and black pepper
to the cauliflower puree. Stir and cover for 7 minutes, or until broccoli is tender. After soaking for
5 minutes, rinse and drain. Then warm half a cup of milk and then add cheddar cheese until
smooth. Allow to cool slightly before enjoying. NOTE: If the soup is too thick for you, add another
¼ cup of dairy milk, and if the soup is too thin for you, simply simmer on the stove for 5 extra
minutes or until desired consistency is reached.
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Broccoli Cheddar Soup without cheese- Serving 5

1 head cauliflower, removed from thick stalk and cut into small pieces
1 box organic vegetable stock
1 head broccoli, removed from thick stalk, cut into small bite size pieces
2 carrots, sliced
1 can northern white beans
¾ cups flax or coconut milk, unsweetened, divided
½ cup nutritional yeast
1 tsp. salt
½ tsp. thyme (optional)
Black pepper to taste
In a large pot, add ½ of the vegetable broth carton and cauliflower. Cover and cook for 12-15
minutes, or until the cauliflower is tender. While the cauliflower is cooking, chop the broccoli
and slice the carrots. Once cauliflower is tender, blend the cauliflower in the pot with an
immersion blender (you may transfer to blender and blend in batches. *be careful with hot
liquids). Add the remaining vegetable broth, broccoli, carrot, salt, thyme and black pepper to the
cauliflower puree. Stir and cover for 7 minutes, or until broccoli is tender. While soup is cooking,
rinse and drain the can of northern white beans. After soaking for 5 minutes, rinse and drain.
Blend with ½ cup non-dairy milk until smooth. Add beans and additional ¼ cup non-dairy milk to
the soup once the broccoli is tender. Add ½ cup nutritional yeast and stir to combine. Allow to
cool slightly before enjoying. NOTE: If the soup is too thick for you, add another ¼ cup non-dairy
milk if the soup is too thin for you, simply simmer on the stove for 5 minutes or until desired
consistency is reached.

Carrot Tomato Soup - Serving 2

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2 medium sized carrots

2 medium sized tomatoes
2-3 large spinach leaves
½ tsp cumin powder
2 to 3 pinches of black pepper powder (optional)
2 cups water
1 or 1.5 tbsp. butter or olive oil
Salt

Rinse the veggies first. Peel the carrots. Chop all the veggies. In a pressure cooker add the
veggies, and water. Stir and pressure cook for 2-3 whistles till the vegetables are cooked well.
Alternatively, the veggies can also be cooked in a pot. Cover the pot and let the veggies get
steamed. No need to drain the boiled veggies. Once the vegetables become warm, with a hand
blender or in a blender, blend the veggies till smooth. Heat olive oil in a small frying pan. Add the
cumin powder and salt. Stir for a few seconds and add this mixture to the vegetable puree. Stir
and simmer the soup for 2-3 minutes. If the mixture is thick, you can add some water and if it’s
thin, then you can cook for a few minutes more. Serve carrot tomato soup hot garnished with
cilantro or parsley leaves. You can also garnish the soup with some grated paneer or cheese.

Creamy Tomato Basil Soup- serving 5

3lbs tomatoes, halved or quartered if large

3 Tbsp. olive oil
1½ tsp coarse salt (or 1 tsp regular)
1½tsp black pepper
¼ tsp red pepper flakes (or more, to taste)
2 cups vegetable broth
2 cups lightly packed fresh basil leaves
Olive oil
Toss tomatoes with olive oil, salt, and pepper. Place on a baking sheet lined with foil and spread
into a single layer (I placed mine cut side up). Roast at 400 degrees for 45-50 minutes.
Meanwhile, in a large soup pot, add broth and about ⅔ of the basil. Add the roasted tomatoes to
the soup pot and break them up with your spoon. Simmer for 30-40 minutes, stirring
occasionally. Taste and adjust seasonings. Working in batches, puree the soup in a blender or
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food processor till smooth, or use an immersion blender and puree in your soup pot. Garnish
with the remaining basil.

Hot & sour soup- serving 6

1-2 fresh red chilies

Sea salt
Freshly ground white pepper
1 thumb-sized piece of ginger
250 g shitake mushrooms, cleaned
225g bamboo shoots, drained
Vegetable oil
Low-salt soy sauce
Rice vinegar
1 teaspoon honey
1.5 liters hot vegetable stock
150 g firm tofu
2 sticks of celery
Remove the seeds from the chilies, then roughly chop and place into a pestle and mortar. Bash
with a pinch of salt to a rough paste. Peel, finely chop, and add the ginger, then bash until broken
down and combined. Finely slice the mushrooms and bamboo shoots. Heat oil in a large
wok or heavy-based saucepan over a medium-high heat, add the mushrooms and fry for 4
minutes/ until lightly golden. Stir in the chili paste and bamboo shoots and fry for another minute.
Meanwhile, mix together 3 tablespoons of soy, 4 tablespoons of rice vinegar, the honey and
a good pinch of white pepper. Stir the mixture into the pan and cook for a minute, then pour in
the hot stock and bring gently to the boil. Reduce the heat to low and simmer for 10 minutes,
or until slightly reduced. Meanwhile, chop the tofu into 1 cm cubes, finely slice the celery and add
the leaves. Once reduced, remove the soup from the heat. Using a wooden spoon, Stir in the tofu
and return to the heat for 1 minute to warm through. Season to taste with soy and vinegar.
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Mix Bean Soup- serving 6

1 tablespoon olive
1 stalk celery, chopped
2 carrots, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 pinch black pepper
4 cups vegetable broth
1 (15 ounce) cans black beans
1 (15 ounce) cans kidney beans
1 (15 ounce) cans black eyed beans
1 (15 ounce) cans pinto beans
1 (15 ounce) can chick peas
1 (14.5 ounce) can crushed tomatoes
Heat oil in a large pot over medium-high heat. Sauté celery, and carrots for 5 minutes. Season
with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of
black and kidney beans, and chick peas. Bring to a boil. Meanwhile, in a food processor or
blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup
mixture, reduce heat to medium, and simmer for 15 minutes.

Sweet Corn Soup – serving 6

1 1/4 cups boiled sweet corn kernels

1/4 cup boiled and crushed sweet corn kernels
1 cup finely chopped and boiled mixed vegetables (carrots, cauliflower and broccoli)
4 tbsp. corn flour
1 tbsp. butter
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1 1/2 tsp finely chopped ginger

salt and black pepper to taste
Combine the corn flour and ¼ cup of water in a small bowl and mix well till the corn flour
dissolves completely. Keep aside. Heat the butter in a deep non-stick pan, add the ginger sauté
on a medium flame for a few seconds. Add the sweet corn, crushed sweet corn, and mixed
vegetables, mix well and cook on a medium flame for 1 more minute, while stirring continuously.
Add 4 cups of water, corn flour-water mixture, salt and pepper, mix well and cook on a medium
flame for another 4 to 5 minutes, while stirring occasionally.

Tomatoes Potatoes Soup- serving 8

1 teaspoon olive oil

2 cups water
28-ounces diced tomatoes
2 teaspoons dried basil
1 teaspoon salt
1/4 teaspoon pepper
2 pounds potatoes peeled and chopped
1 cup cream
In a 5-quart saucepan, heat the olive oil. Cook and stir for 4-5 minutes. Add water, tomatoes,
basil, salt, and pepper. Bring the soup to a simmer and cook for 10 minutes. Add the potatoes
and cook 15 minutes more or until all the potatoes are tender. Mash the potatoes into the soup
or blend for a smoother consistency (transfer the soup to a blender). Stir in the cream and season
with additional salt and pepper to taste before ladling into bowls. Garnish with fresh basil and/or
drizzle in a bit more cream, if desired.
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List of spices
Spices for Italian Food:
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Different sauces and dips:

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Spices for Mexican Food: