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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Presented and Narrated by Duncan Edwards

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Presented by Typhanie Cooks Ingredients 1.5 cups cold heavy cream 1 cup cold unsweetened coconut cream (liquid removed) 1 14oz can sweetened condensed milk 1 tbsp vanilla extract 1 tbsp coconut extract 1 pinch salt (~1/16 tsp) 3/4 cup grape-nut cereal 1 tbsp white rum (optional) Instructions Mix everything together as shown

Presented by Teri's Food Therapy Ingredients 1 -½ cups quinoa (washed) 1 - cup pre-cooked red beans (kidney beans) 1 - ½ cups water 1 - cup coconut milk 2 - tbsp olive oil - ½ small onion, diced 4-5 - cloves garlic, minced 2 - pimentos, chopped 1 - tsp allspice berries (or ½ tsp ground allspice) 1 - sprig thyme ½ tsp black pepper Hot pepper, to taste Salt, to taste Instructions In a medium-sized saucepan over high heat, add the olive oil. Toss in the diced onion, chopped pimento, minced garlic, and allspice berries. Sauté for about 1-2 minutes until fragrant and the onions are translucent. Add the pre-cooked red beans, coconut milk, water, and washed quinoa to the saucepan. Season with salt and black pepper. Bring the mixture to a simmer, then lower the heat to med-high. Allow to cook for 12-15 minutes, or until all the liquid has absorbed. Once the liquid has cooked down, turn off the heat and let the quinoa sit for 10-15 minutes. Fluff the quinoa with a fork and serve hot with your desired toppings.

Presented by Delicix Ingredients: Cauliflower florets Fresh herbs (parsley, dill, chives) Nuts (almonds, walnuts) Dried cranberries Creamy dressing (yogurt, lemon juice, honey) Instructions Mix all ingredients together

Presented by Chef Zouheir Prep Time: 10 minutes | Cooking Time: 10 minutes Total Time: 20 minutes |Kcal: 350 kcal | Servings: 4 servings Ingredients: 4 lobster tails, split in half lengthwise 1/2 cup unsalted butter, melted 1 tablespoon fresh lemon juice 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce 2 cloves garlic, minced 1 teaspoon smoked paprika 1/2 teaspoon red pepper flakes 1 tablespoon fresh parsley, chopped 1 tablespoon fresh chives, chopped Salt and pepper to taste Lemon wedges for serving Directions: Preheat your grill to medium-high heat. In a small bowl, whisk together the melted butter, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, smoked paprika, red pepper flakes, parsley, chives, salt, and pepper. This will be your cowboy butter sauce. Brush the lobster meat generously with the cowboy butter sauce, reserving some sauce for later. Place the lobster tails, flesh side down, on the preheated grill. Grill for 5-6 minutes, then flip and grill for an additional 3-4 minutes, or until the lobster meat is opaque and cooked through. Remove the lobster tails from the grill and brush with more of the cowboy butter sauce. Serve immediately with lemon wedges on the side for squeezing over the lobster.

Presented by Love and Happiness Servings: 4 | Prep Time: 15 minutes (plus marinating time) Cook Time: 30 minutes Ingredients For the Jerk Pork: 1 1/2 lbs pork loin or pork shoulder 2 tablespoons olive oil 2 tablespoons jerk seasoning (store-bought or homemade) 1 tablespoon soy sauce 1 tablespoon brown sugar 1 tablespoon lime juice (about 1 lime) 1 teaspoon ground allspice 1 teaspoon ground thyme 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Salt and black pepper, to taste For the Pineapple Chutney: 1 cup pineapple chunks (fresh or canned, drained) 1/4 cup red onion, finely chopped 1/4 cup red bell pepper, finely chopped 2 tablespoons white or apple cider vinegar 2 tablespoons brown sugar 1 tablespoon fresh ginger, minced 1/2 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon red pepper flakes (optional, for extra heat) Salt and black pepper, to taste Instructions Prepare the Jerk Pork: Marinate Pork: In a bowl, mix together jerk seasoning, soy sauce, brown sugar, lime juice, ground allspice, ground thyme, garlic powder, onion powder, salt, and black pepper. Rub the mixture all over the pork loin or shoulder. Marinate: Cover and refrigerate for at least 2 hours, or overnight for best results. Preheat Grill: Preheat your grill to medium-high heat. Grill Pork: Brush the grill grates with oil to prevent sticking. Grill the pork for 20-30 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C) for medium or 160°F (71°C) for well done. Let the pork rest for 5 minutes before slicing. Prepare the Pineapple Chutney: Cook Chutney: In a medium saucepan over medium heat, combine pineapple chunks, red onion, red bell pepper, vinegar, brown sugar, minced ginger, ground cumin, ground cinnamon, ground cloves, and red pepper flakes. Simmer: Bring to a simmer and cook, stirring occasionally, for about 10 minutes, or until the mixture thickens and the pineapple becomes tender. Season: Season with salt and black pepper to taste. Let the chutney cool slightly before serving. Serve: Slice Pork: Slice the grilled jerk pork into medallions or strips. Top with Chutney: Spoon the pineapple chutney over the sliced pork. Tips: Jerk Seasoning: If you prefer homemade jerk seasoning, combine spices like allspice, thyme, cinnamon, nutmeg, paprika, cayenne, and garlic powder. Chutney Variations: For added flavor, you can include chopped cilantro or mint in the chutney. Serving Suggestions: Serve the grilled jerk pork with pineapple chutney alongside rice and beans, grilled vegetables, or a fresh salad.

Presented by Goveganchallenge Serves 2 Ingredients CAULIFLOWER 2 cauliflower steaks (from 1 large cauli) 1 tbsp smoked paprika 3 garlic cloves 2 tbsp butter Salt Pepper Olive oil CHIMICHURRI Large bunch of parsley 1 garlic clove 1 red chilli 2 tbsp red wine vinegar 100ml extra virgin olive oil Salt Pepper BUTTER BEAN PURÉE 700g jarred butter beans 1 lemon 1 garlic clove 2 tbsp nutritional yeast Salt Pepper METHOD 1. First, make the chimichurri. Finely chop the fresh herbs, then add to a mixing bowl. Finely dice the chilli, mince the garlic + add to the herbs with the vinegar. Season to taste, then stream in the olive oil whilst mixing until throughly combined. Set aside. 2. For the butter beans, simply pour into a blender with the juice of a lemon, salt, pepper, 1 garlic clove + nutritional yeast. 3. For the cauliflower, chop into steaks- you should be able to get two from the middle of a large one. Save the extra florets for another recipe, or roast with salt, pepper, paprika + olive oil to serve alongside the steaks. 4. Chop up the leaves + stems & set aside for a zero-waste garnish. 5. Season the steaks with salt, pepper + paprika on both sides, then drizzle with oil + massage well. 6. Heat a frying pan to medium high. Add 2 tbsp olive oil. Once hot, add the steak - press down to sear. After several minutes, flip + fry other side until golden brown. 7. Bash the garlic cloves, add with the butter + baste continuously. Once the steaks are cooked, remove from the pan + add the chopped leaves/stems with a splash more oil & cook until golden + crisp. 8. To serve, pour the bean purée into the middle of a plate. Place the steak on top, drizzle with chimichurri & scatter over the cauli leaves.

Presented by Duncan Edwards Ingredients: 1 Diced pear 2 Diced peaches 1/4 Diced ripe pineapple 2 Diced tangerine 1 Diced bosch apple 1/4 Diced cantaloupe 1 Diced ripe bananas 2 Diced ripe Kiwis 2ozs of raisins 4 large scoops of vanilla ice cream Directions: Combine all of your prepared fruits in a cocktail bowl with the ice cream already in the bowl. Mix contents lightly to absorb ice cream and add vanilla essence or Angostura bitters for aroma. Serve chilled

Presented by Teri's Food Therapy Prep: Time 20mins | Cook Time: 20mins Ingredients 2 - cups All-Purpose Flour 2 - tsp Baking Powder 1 - tbsp Brown Sugar 2 - tbsp Butter or Margarine 1⁄4 - tsp Salt 3⁄4 - cup room temperature Water - Vegetable Oil (for frying) Instructions In a large mixing bowl, add flour, baking powder, salt, and brown sugar. Mix well. Add butter or margarine and rub into the flour using your hands until properly incorporated. Gradually add water slowly until the flour is binded but not very sticky. Knead for 2 minutes and then roll into a ball. Set aside in a bowl covered with a towel. Let the dough rest for 15-20 minutes. Heat vegetable oil in a frying pan or skillet over high heat to a temp of 325°F -350°F On a floured surface, divide the dough into 8-9 small balls and begin rolling each ball out into a circular shape. Add dough to oil and slowly ladle oil unto bake (it will begin puffing up gradually) once it has fully puffed up or is golden on the edges flip and fry  on the other side. Remove from heat and place in a bowl lined with greaseproof paper or paper towels to absorb excess oil. Serve hot with cheese, buljol, smoked herring, tomato choka, or any desired filling.

Presented by This is Lady Mac Ingredients: Breadfruit (boiled) Milk (any kind) Water (what breadfruit was boiled in) Condensed milk or Sugar Nutmeg Vanilla Cinnamon Almond Extract Instructions Blend and voila

Presented by Trinimericans Yield - 3 Sweetbreads Ingredients 4 cups flour, Self rising works wonders, 1 cup melted butter, 1/2 cup raisin, 1/2 cup currents, 1/2 red cherries, 1 can of carnation milk, 1 cup sugar, 2 grated dry coconuts, 2 tablespoons mixed essence, 2 tablespoons bitters, 1 finger tip of salt, 1 nut Meg grated, 1 tablespoons spoon of five spice powders, 4 eggs (optional) Instructions Mixed all together and place in your baking pans on 375 dg for 50 mins. Twist this recipe to suit yourself and your taste buds, if you use all purpose flour then you can add 2 tablespoons of baking powder, the sugar can be replaced with 1 can of condense milk as well.

Presented by Eatah Food Ingredients 4 cups of all purpose flour 1/1/4 cup full cream milk 1 1/2 tsp active dry yeast 1 tsp salt 3 tsp sugar butter for basting bread after baking Directions Put milk in a microwave for 1 minute to bring it up to temperature. Milk should be warm to the touch, not hot. Combine dry ingredients in a bowl Gradually add milk to dry ingredients while combining with a wooden spoon, spatula or your hand Bring mixture together until a dough is formed Turn dough out onto a floured surface then knead for 8 minutes Place dough into a greased bowl and cover. Allow it to prove for 45 minutes or until doubled in size Punch the air out of the dough then place on a floured surface Use a rolling pin to roll dough out into a half inch thick rectangle Use your hands to roll the dough onto itself making sure to tuck the seam in tightly with each roll Place dough into a greased bread pan then cover Allow dough to prove for 20 minutes Place bread pan into a preheated oven at 350 degrees for 25 minutes Once the bread is out of the oven, baste with butter Place bread on a cooling rack and allow to cool for at least 20 minutes before cutting Serve & Enjoy

Presented by El Amin Servings : 4 servings| Prep : 30 minutes Cook : 26 minutes| Ready in : 56 minutes Lime Salmon - 4 (6 oz) skinless salmon fillets - 3 Tbsp olive oil, plus more for grill - 2 tsp lime zest - 3 Tbsp fresh lime juice - 3 cloves garlic, crushed - Salt and freshly ground black pepper, to taste Coconut Rice - 1 1/2 cups Zico Coconut Water - 1 1/4 cups canned coconut milk - 1 1/2 cups jasmine rice, rinsed well and drained well - 1/2 tsp salt Avocado-Mango Salsa - 1 large mango, peeled and diced 3/4 cup chopped red bell pepper (1/2 large) - 1/4 cup chopped fresh cilantro - 1/3 cup chopped red onion, rinsed under water and drained - 1 large avocado, peeled and diced - 1 Tbsp fresh lime juice - 1 Tbsp olive oil - 1 Tbsp Zico Coconut Water - Salt and pepper, to taste METHOD : For the salmon : 1. In an 11x7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each). 2. Place salmon in baking dish, cover and allow to marinate in refrigerator 15 - 30 minutes, then flip salmon to opposite side and allow to marinate 15 - 30 minutes longer. Preheat a grill over medium-high heat during last 10 minutes of marinating. 3. Brush grill grates with oil. Place salmon on grill and grill about 3 minutes per side or until just cooked through (turn carefully as the salmon will be fragile). For the coconut rice : 1. While salmon is marinating prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil. 2. Cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 20 minutes. Fluff with a fork, then let rest 5 minutes. For the mango avocado salsa : 1. While the salmon is grilling prepare salsa. In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil and coconut water. Season with salt and pepper to taste. 2. Serve salmon warm with coconut rice top with avocado mango salsa.

Presented by Cozy Cakes Prep Time: 30 minutes | Baking Time: 60-70 minutes | Total Time: Approximately 5 hours | Servings: 12 slices Ingredients: For the crust: 2 cups graham cracker crumbs 1/4 cup unsalted butter, melted For the cheesecake: 24 oz (680g) cream cheese, softened 1 cup granulated sugar 1 cup sour cream 1 teaspoon vanilla extract 3 large eggs 1/4 cup strawberry puree 1 teaspoon red food colouring For the topping: Fresh strawberries Whipped cream Red velvet cake crumbs Instructions: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan. For the crust: Mix graham cracker crumbs and melted butter. Press into the bottom of the pan. Bake for 10 minutes, then cool. For the cheesecake: Beat cream cheese until smooth. Add sugar, sour cream, and vanilla extract. Mix in eggs one at a time. Add strawberry puree and red food colouring, blend well. Pour the cheesecake mixture over the crust, spreading evenly. Bake for 60-70 minutes until set. Let it cool in the oven with the door cracked for 1 hour. Chill the cheesecake for at least 4 hours. Top with whipped cream, fresh strawberries, and red velvet cake crumbs before serving

Presented by My Heavenly Recipes Ingredients : 6 large turkey wings (tips seperated) 1/2 pound button mushrooms Large onion Bell pepper Celery Garlic Poultry seasoning Garlic powder Onion powder Salt Pepper Dried basil 1/2 cup Oregano Chicken stock 1 can Cream of mushroom soup 1/2 can Cream of chicken soup Direction: Preheat oven to 400° f (200°C) Season turkey wings with salt, pepper, garlic and onion powder, poultry seasoning, basil and oregano. Coat baking pan with a small amount of EVOO and add mushrooms, chopped onion, celery, bell pepper and garlic to cover the bottom of the pan. Place turkey wings on top of the vegetables skin side down, wrap tightly with foil and place in oven for 1 hour. Take pan out of and add 1/2 cup chicken stock, replace foil and bake another 45 minutes. Take pan out of oven and pour most of the liquid, including vegetables into a saucepan. Turn the wings over skin side up and replace in the oven UNCOVERED on broil for 20 minutes (skin will get brown and slightly crispy) The texture is everything! In the saucepan with the drippings, add 1 can cream of mushroom soup and 1/2 can cream of chicken soup. (Add spices to taste) Simmer for 10 minutes then pour over the turkey wings. Cover with foil return oven to BAKE for another 20 minutes until tender.

Presented by Miss in the Kitchen Ingredients 1 pound cooked beef brisket shredded or chopped 1/4 cup beef broth or water 2 teaspoons ground cumin 1 teaspoon granulated garlic 1 teaspoon ground chili powder 10-12 corn taco shells or flour tortillas 1 cup shredded cheese - cheddar or colby jack 3 green onions sliced Salsa Sour Cream, Cilantro for garnish Instructions Place a skillet over medium- high heat. When skillet is hot, add brisket, broth or water and seasonings. Stir until well combined. Cook 8-10 minutes or until heated through. Meanwhile heat taco shells. Fill taco shells with brisket and top with cheese, and desired garnishes.

Presented by Miss in the Kitchen Prep Time - 10 mins Servings: 4-6 persons Ingredients 1/4 cup thin sliced red onion rings 1 fresh pineapple 1 cucumber 1/4 cup olive oil 1 tablespoon fresh lime juice 1/4 teaspoon kosher salt Instructions Submerse red onions in ice water for about 10 minutes. Peel and core pineapple. Cut into bite- sized chunks. Slice cucumber thinly and cut in half. Drain onions and pat dry and dice. Add olive oil, lime juice and salt to a bowl and whisk to combine. Add in pineapple, cucumbers and red onion and toss to coat. Serve immediately.

Presented by Cakes Recipe Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes Kcal: 550 kcal per slice | Servings: 12 slices Ingredients: For the Cake: 2 cups all-purpose flour 1 1/2 cups granulated sugar 1/2 cup brown sugar 1 cup unsalted butter, softened 1 cup brewed coffee, cooled 1/2 cup whole milk 4 large eggs 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 2 tsp vanilla extract For the Caramel Coffee Buttercream: 1 cup unsalted butter, softened 4 cups powdered sugar 1/4 cup heavy cream 1/4 cup caramel sauce 2 tbsp brewed coffee, cooled 1 tsp vanilla extract For Garnish: Cocoa powder for dusting Directions: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the butter mixture alternately with the coffee and milk, beginning and ending with the dry ingredients. Mix until just combined. Divide the batter evenly among the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely. For the buttercream, beat the butter until creamy. Gradually add the powdered sugar, beating until smooth. Add the caramel sauce, brewed coffee, heavy cream, and vanilla extract. Beat until light and fluffy. To assemble, place one cake layer on a serving plate and spread with a layer of buttercream. Repeat with the remaining layers. Frost the top and sides of the cake with the remaining buttercream. Dust the top of the cake with cocoa powder.

Presented by Thierno Houedakor Ingredients: Chicken: 4 boneless, skinless chicken breasts 3 tbsp olive oil 4 cloves garlic, minced 1 tbsp fresh rosemary, chopped 1 tbsp fresh thyme, chopped 1 tbsp fresh parsley, chopped 1 tsp paprika Salt and pepper to taste Juice of 1 lemon Vegetables: 1 red bell pepper, cut into large chunks 1 yellow bell pepper, cut into large chunks 1 zucchini, sliced into rounds 1 red onion, cut into wedges 1 lb asparagus, trimmed 3 tbsp olive oil Salt and pepper to taste 1 tsp dried oregano 1 tsp garlic powder Instructions: Marinate the Chicken: Prepare the Marinade: In a large bowl, mix together the olive oil, minced garlic, chopped rosemary, thyme, parsley, paprika, salt, pepper, and lemon juice. Marinate the Chicken: Add the chicken breasts to the bowl and toss to coat them evenly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for best results. Prepare the Vegetables: Season the Vegetables: In another large bowl, combine the bell peppers, zucchini, red onion, and asparagus. Drizzle with olive oil, and season with salt, pepper, dried oregano, and garlic powder. Toss to coat the vegetables evenly. Grill the Chicken and Vegetables: Preheat the Grill: Preheat your grill to medium-high heat. Grill the Chicken: Remove the chicken from the marinade and place it on the grill. Grill for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Grill the Vegetables: While the chicken is grilling, place the vegetables on the grill. Grill the vegetables for about 4-5 minutes per side, or until they are tender and have nice grill marks. Serve: Plate the Dish: Transfer the grilled chicken and vegetables to a serving platter. Garnish and Serve: Garnish with additional fresh herbs if desired Serve immediately.

Presented by Kevin Likami W Ingredients: 360 g thin-cut sirloin steaks, cut into thin strips 1 small egg 4 tbsp cornflour (cornstarch) ¼ tsp salt ¼ tsp black pepper ⅛ tsp white pepper 4 ½ tbsp sunflower oil, divided 1 medium onion, sliced into thin strips 1 red chilli, finely sliced 1 tsp minced ginger 3 garlic cloves, minced 2 tbsp rice vinegar 3 tbsp dark soy sauce 2 tbsp tomato puree (paste) 6 tbsp caster sugar 2 tbsp tomato ketchup 2 tbsp sweet chilli sauce Instructions: Place the steak strips in a bowl and coat with the egg. Add the cornflour, salt, pepper, and white pepper; toss to coat. Heat 3 tbsp of oil in a large frying pan over high heat until very hot. Fry the steak in two batches until dark brown and crispy. Remove the beef from the pan and set aside on kitchen roll to soak up excess fat. Add remaining oil to the pan, then cook the onion for 2 minutes. Add the chilli, ginger, and garlic; cook for 30 seconds. Add rice vinegar, soy sauce, tomato puree, sugar, ketchup, and sweet chilli sauce to the pan; let it bubble. Add the beef back to the pan; stir to coat and heat through. Serve with rice or noodles

Presented by Yummy Recipes Ingredients: For the Garlic Bread: 1 loaf French bread, sliced in half lengthwise 4 tablespoons butter, softened 3 cloves garlic, minced 1/4 cup grated Parmesan cheese 1 tablespoon chopped parsley For the Shrimp Filling: 1 pound shrimp, peeled and deveined 2 tablespoons olive oil Salt and pepper to taste 1 teaspoon paprika For the Sandwich: 1 cup shredded Monterey Jack cheese Additional butter for grilling Directions: Prepare the Garlic Bread: Preheat your oven to 375°F (190°C). In a small bowl, mix together the softened butter, minced garlic, Parmesan cheese, and parsley. Spread the garlic butter mixture evenly on each half of the French bread. Place on a baking sheet and bake for 10-12 minutes, or until the edges are golden and crispy. Cook the Shrimp: Heat olive oil in a skillet over medium heat. Season the shrimp with salt, pepper, and paprika. Cook the shrimp for 2-3 minutes on each side, or until pink and cooked through. Remove from heat. Assemble the Sandwich: On one half of the garlic bread, layer the cooked shrimp and sprinkle with Monterey Jack cheese. Place the other half of the bread on top, and press down gently to adhere. Heat a skillet over medium heat and add a bit of butter. Carefully place the sandwich in the skillet and grill until the cheese is melted and the bread is toasted, about 3-4 minutes per side. Cut into portions and serve

Presented by Steak Food Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes | Servings: 4 Ingredients: For the Beef Marinade: 1 lb flank steak or sirloin, thinly sliced against the grain 2 tablespoons soy sauce 1 tablespoon cornstarch 1 tablespoon sesame oil For the Lo Mein Sauce: 1/4 cup soy sauce 2 tablespoons oyster sauce 1 tablespoon hoisin sauce 1 tablespoon dark soy sauce (optional, for color) 1 tablespoon rice vinegar 1 tablespoon brown sugar 1 teaspoon sriracha or chili paste (optional, for heat) 1/4 cup beef broth or water For the Lo Mein: 8 oz lo mein noodles or spaghetti 3 tablespoons vegetable oil, divided 3 cloves garlic, minced 1 tablespoon ginger, minced 1 large onion, sliced 1 red bell pepper, sliced 1 cup broccoli florets 1 cup snap peas 1 carrot, julienned 1/2 cup mushrooms, sliced 2 green onions, chopped (for garnish) Sesame seeds (for garnish) Directions: Step 1: Marinate the Beef In a bowl, combine the sliced beef, soy sauce, cornstarch, and sesame oil. Mix well to coat the beef and let it marinate for at least 15 minutes. Step 2: Prepare the Sauce In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, dark soy sauce (if using), rice vinegar, brown sugar, sriracha (if using), and beef broth or water. Set aside. Step 3: Cook the Noodles Cook the noodles according to the package instructions until al dente. Drain and set aside. Step 4: Stir-Fry the Beef Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry for 2-3 minutes until browned and cooked through. Remove the beef from the skillet and set aside. Step 5: Stir-Fry the Vegetables In the same skillet, add the remaining 2 tablespoons of vegetable oil. Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant. Add the sliced onion, red bell pepper, broccoli, snap peas, carrot, and mushrooms. Stir-fry for 4-5 minutes until the vegetables are tender-crisp. Step 6: Combine and Cook Return the cooked beef to the skillet. Add the cooked noodles and the prepared sauce. Toss everything together until well combined and heated through, about 2-3 minutes. Step 7: Serve Garnish the beef lo mein with chopped green onions and sesame seeds. Serve hot.

Presented by Natasha's Kitchen 1 small onion , finely chopped 1/2 small green bell pepper, seeded and finely diced 1 Tbsp worcestershire sauce 1 1/2 tsp yellow mustard 1 Tbsp brown sugar 15 oz can tomato sauce 1 lb lean ground beef, 85%-90% lean 1 Tbsp olive oil ½ tsp salt , or to taste ¼ tsp ground black pepper, or to taste 3 garlic cloves, minced 1/4 cup water, optional, or added to desired consistency 4 hamburger buns, toasted if desired Instructions Finely chop the onion. Seed and finely dice the green pepper. In a bowl, combine the Worcestershire sauce, mustard, brown sugar, and tomato sauce. Place a large skille t or dutch oven over medium/high heat. Add olive oil and ground beef. Saute the beef for about 5 minutes until cooked through and no longer pink, breaking it up with a spatula. Season with salt and pepper and add in the diced peppers and onion. Cook another 5 minutes until the veggies are tender and beef is browned. Add the minced garlic and saute 30 seconds until fragrant, stirring constantly. Add in the sauce and bring to a light boil. Reduce heat to low and simmer uncovered for about 10-15 minutes or until thickened to your liking. Season to taste with salt and pepper and add water if you prefer a looser consistency. Serve on toasted buns for Sloppy Joe Sandwiches.

Presented by Magical Recipes Only Prep Time: 20 minutes | Cooking Time: 60 minutes | Chilling Time: 4 hours | Total Time: 5 hours 20 minutes Kcal: 450 per serving | Servings: 12 serving Ingredients 2 cups graham cracker crumbs 1/2 cup unsalted butter, melted 3 packages (8 oz each) cream cheese, softened 1 cup granulated sugar 1 teaspoon vanilla extract 1/4 cup fresh lemon juice 1 tablespoon lemon zest 3 large eggs 1/2 cup raspberry preserves 1 cup fresh raspberries 1/4 cup granulated sugar (for raspberry sauce) 1 tablespoon cornstarch 1/4 cup water Directions Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan. In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of the springform pan to form the crust. In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar until smooth. Add the vanilla extract, lemon juice, and lemon zest. Mix until well combined. Add the eggs one at a time, beating well after each addition. Pour the cream cheese mixture over the crust in the springform pan. In a small saucepan, combine the raspberry preserves, fresh raspberries, 1/4 cup granulated sugar, cornstarch, and water. Cook over medium heat, stirring constantly until thickened, about 5-7 minutes. Let cool slightly. Drop spoonfuls of the raspberry sauce over the cheesecake batter. Use a knife to swirl the sauce into the batter, creating a marbled effect. Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are lightly golden. Remove from the oven and let cool completely. Refrigerate for at least 4 hours or overnight to allow the flavors to meld and the cheesecake to set. Before serving, garnish with additional fresh raspberries and a sprinkle of lemon zest if desired.

Presented by Shelly Ann Hayles Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes Kcal: 481 per serving | Servings Ingredients: 1 pound of jumbo shrimp with shell on (cleaned and deveined) 2 1/2 tablespoons of all-purpose flour 2 teaspoons paprika 1 1/2 teaspoons sea salt 1 teaspoon black pepper 18 large garlic cloves, minced 2 tablespoons extra virgin olive oil, divided 1 stick unsalted butter Fresh chopped parsley (optional for garnish) Directions: Melt the butter and one tablespoon of olive oil on medium heat in a large pan. Once melted, add the chopped garlic and cook for 2 to 3 minutes until light brown, but do not burn the garlic. Remove the garlic sauce from the pan and set aside. Place the flour, paprika, salt, and black pepper in a large resealable bag. Add the shrimp to the bag and coat evenly with the flour mixture. Set the shrimp aside. Add the second tablespoon of olive oil to the pan. Once heated, add the shrimp to the pan. Cook the shrimp over medium-high heat for 2 to 3 minutes on each side. Cook in batches if needed to avoid overcrowding the pan. After cooking the last batch, add all the shrimp back to the pan and pour over the garlic sauce. Stir to combine and garnish with parsley. Serve Hawaiian style with sticky white rice and macaroni salad. :

Presented by Steak Food Ingredients: For the Salmon: 4 (6 oz.) skinless salmon fillets 2 tbsp olive oil 1 tsp salt 1 tsp garlic powder 1 tsp onion powder 1 tsp smoked paprika 1 tsp dried oregano 1 tsp dried thyme 1/2 tsp black pepper 1/4 tsp cayenne pepper 1 lemon, juiced For the Cajun Butter Sauce: 6 tbsp butter 1 tbsp honey 4 garlic cloves, minced 1/2 cup chicken broth 1 cup heavy cream 1 tbsp cornstarch 1/2 cup diced tomatoes 1 tbsp lemon juice 1/2 cup grated Parmesan cheese Fresh parsley, chopped (optional, for garnish) Instructions: Prepare the Salmon: Pat the salmon fillets dry and brush them with olive oil. Mix together the salt, garlic powder, onion powder, smoked paprika, dried oregano, dried thyme, black pepper, and cayenne pepper. Rub this spice mix evenly over the salmon fillets. Cook the Salmon: Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, add the salmon fillets, skin-side down. Cook for about 4 minutes until the skin is crispy. Flip the salmon fillets and cook for another 3-6 minutes until the salmon is cooked through. Remove from the skillet and set aside. Make the Cajun Butter Sauce: In the same skillet, melt 6 tablespoons of butter over medium heat. Add the honey and minced garlic. Cook for about 2 minutes until fragrant. Add the chicken broth and bring to a simmer. Whisk in the cornstarch until the sauce begins to thicken. Stir in the heavy cream, diced tomatoes, lemon juice, and grated Parmesan cheese. Let the sauce simmer for another 2-3 minutes until smooth and creamy. Combine and Serve: Return the salmon fillets to the skillet and spoon the sauce over them. Let them cook in the sauce for a minute or so to heat through. Garnish with fresh parsley and a squeeze of lemon juice if desired. Serve immediately.

Presented by Brightercook Ingredients: 2 large eggs 1/4 cup (50g) granulated sugar 1/2 cup (120ml) milk 1 cup (125g) all-purpose flour 1 tsp baking powder 1/4 tsp vanilla extract 1/4 tsp salt Butter (for greasing) Powdered sugar (for dusting) Maple syrup (for serving) Whipped cream (optional) Instructions: Separate the Eggs: Carefully separate the egg yolks from the whites into two large bowls. Whisk the Yolks: Add sugar to the yolks and whisk until the mixture turns pale and creamy. Then, stir in the milk and vanilla extract. Sift in the Dry Ingredients: Sift the flour, baking powder, and salt into the yolk mixture. Mix until just combined, taking care not to overmix. Whip the Egg Whites: Using an electric mixer, beat the egg whites until stiff peaks form. This is what will make your pancakes super fluffy! Fold Gently: Gently fold the whipped egg whites into the yolk mixture in three parts. Be careful not to deflate the batter. Cook the Pancakes: Heat a non-stick frying pan over low heat and grease it lightly with butter. Using a ring mold (if you have one), spoon the batter into the mold to get a nice shape. If you don’t have a mold, just spoon the batter directly onto the pan and shape it as best you can. Cover the pan with a lid and cook for about 5 minutes on one side until bubbles form and the edges look set. Flip gently and cook for another 4-5 minutes. Serve and Enjoy: Transfer your fluffy pancakes to a plate, dust with powdered sugar, add a dollop of whipped cream, and drizzle with maple syrup. Serve immediately and enjoy the fluffiness!

Presented by Whole Tasty Prep Time: 5 minutes Calories: Approx. 350 Kcal per serving Ingredients: Ranch Sauce: 2/3 cup Greek yogurt 1/4 cup mayonnaise 10 sprigs chives, chopped 1 teaspoon dried parsley 2 tablespoons shallots, finely chopped 1 teaspoon garlic powder 1/4 teaspoon salt 2 pinches black pepper Wraps: 4 breaded chicken tenders 4 soft wheat tortillas 1 cup shredded cheddar cheese 4 tablespoons fried onions 4 cups mixed salad greens Directions: Make Ranch Sauce: Mix Greek yogurt, mayonnaise, chives, parsley, shallots, garlic powder, salt, and pepper until well combined. Cook Chicken: Fry breaded chicken tenders at 320°F (160°C) for 3 minutes until golden and cooked through. Warm Tortillas: Heat tortillas in the microwave for 30 seconds. Assemble Wraps: Spread 1 tablespoon of ranch sauce on each tortilla. Add a layer of salad greens, 1 tablespoon of fried onions, one chicken tender, and a handful of shredded cheddar cheese. Fold and Serve: Fold the bottom of the tortilla up, then fold the sides over. Heat in the microwave for another 30 seconds if desired, then wrap in paper for easy handling. Tips: Customize: Add tomatoes, cucumbers, or your favorite veggies for extra flavor. Cheese Melting: Ensure cheese melts by microwaving the wrap for a few seconds before serving. Make-Ahead: Prepare ranch sauce and chop veggies in advance for quicker assembly.

Presented by Fouad Akram Ingredients: 4 boneless, skinless chicken breasts 1 Cup mayonnaise 1/2 Cup Shredded Parmesan cheese 1 tsp salt1/2 tsp black pepper 1 tsp minced garlic1 tsp garlic powder Directions: How To Make Melt in your mouth Chicken:Preheat the oven to 37 5 degrees. In a sm all bowl, add the mayonnaise, parmesan cheese, and seasonings. Mix to combine. Place the chicken in a baking dish, sprayed with a non-sticking baking spray. Spread the mixture on top of the chicken breasts. Bake the chicken for 45 minutes, or until cooked through. Serve warm!

Presented by: Steak Food Prep Time: 15 minutes (plus 30 minutes marinating) | Cooking Time: 8 minutes | Total Time: 53 minutes | Servings: 4 servings Ingredients: For the Salmon Skewers: 1 1/2 pounds salmon fillets, cut into 1-inch cubes 2 tablespoons olive oil 1 lemon, zest and juice 1 garlic clove, minced Salt and pepper to taste Wooden or metal skewers For the Creamy Dill Yogurt Sauce: 1 cup Greek yogurt 2 tablespoons chopped fresh dill 1 tablespoon lemon juice 1 teaspoon lemon zest 1 garlic clove, minced Salt and pepper to taste Directions: Prepare the Salmon Skewers: In a bowl, combine olive oil, lemon zest, lemon juice, minced garlic, salt, and pepper. Add the salmon cubes to the marinade and gently toss to coat. Let marinate for at least 30 minutes in the refrigerator. Thread the marinated salmon cubes onto skewers. Preheat the grill to medium-high heat. Grill the skewers for 3-4 minutes on each side or until salmon is opaque and slightly charred. Make the Creamy Dill Yogurt Sauce: In a small bowl, mix together Greek yogurt, chopped dill, lemon juice, lemon zest, minced garlic, salt, and pepper until well combined.

Presented by: CooksRealm Prep Time: 15 mins | Chilling Time: 1 hour | . Total Time: 1 hour 45 mins Ingredients: 4 boneless, skinless chicken breasts 1 cup buttermilk 1 cup all-purpose flour 1/2 cup cornmeal 1 tsp paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp salt 1/2 tsp black pepper 1/4 tsp cayenne pepper (optional) Cooking spray Directions: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Place chicken breasts in a large zip-top bag and pour buttermilk over them. Seal the bag and refrigerate for at least 1 hour (or overnight for best results). In a shallow dish, combine flour, cornmeal, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Remove chicken breasts from buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing gently to adhere. Place coated chicken breasts on the prepared baking sheet. Lightly spray the tops with cooking spray. Bake for 25-30 minutes, or until the chicken is golden brown and cooked through (internal temperature of 165°F or 74°C). Let chicken rest for 5 minutes before serving.

Presented by Miss in the Kitchen Servings: 8 e gg rolls Calories: 214kcal Ingredients 2 cups macaroni and cheese chilled 4 slices cooked bacon crumbled 8 egg roll wrappers vegetable oil for frying barbecue sauce for dipping Instructions Heat oil in a deep fryer or Dutch Oven to 350 degrees F. Mix macaroni and cheese and bacon together. Spoon about 1/4 cup onto each egg roll wrapper. Dampen edges of egg roll wrapper with water. Roll up according to package directions. Cover with a damp paper towel until ready to fry. Repeat with remaining ingredients. Fry egg rolls, a few at a time until well browned, about 4 minutes. Drain on paper towel-lined plate. Cut egg rolls in half and serve with barbecue sauce.

Presented by Kitchen Flavors Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes Kcal: 350 kcal | Servings: 6 servings Ingredients: 2 lbs chicken (thighs or drumsticks) 4 large tomatoes 2 red bell peppers 1 large onion 3 cloves garlic 1 thumb-sized ginger 2 scotch bonnet peppers 1/4 cup vegetable oil 2 cups chicken broth 1 tablespoon curry powder 1 tablespoon thyme Salt and pepper to taste Directions: Blend the tomatoes, red bell peppers, onion, garlic, ginger, and scotch bonnet peppers until smooth. Heat the vegetable oil in a large pot over medium heat. Add the blended mixture to the pot and cook for 10 minutes, stirring occasionally. Add the chicken pieces, curry powder, thyme, salt, and pepper. Pour in the chicken broth and bring to a boil. Reduce the heat and let simmer for 30-40 minutes, or until the chicken is cooked through and the stew has thickened. Adjust seasoning to taste before serving.

Presented by Miss in the Kitchen Servings: 4 S ervings Calories: 729kcal Ingredients 4- 5 pork chops 1/2 cup all purpose flour 2 tablespoon s pork rub or season salt 2 large eggs 6 cups cornflakes 2 tablespoons olive oil Instructions Preheat oven to 375°. Line a baking sheet with parchment paper or aluminum foil. Pound boneless pork chops to about 3/8 - 1/4 inch thickness with a meat mallet. This is optional but will help the pork chops to cook quickly. Make a breading station by mixing flour and pork rub or season salt in a bowl. Beat eggs in a bowl. Place cornflakes in a zip top bag and crush with a rolling pin or the bottom of a glass until crushed into coarse or fine crumbs. Place in a shallow dish like a pie plate. Dredge pork chops into flour, coating both sides. Dip into egg and then place in the cornflake crumbs, pressing to coat well. Place the crusted pork chops on the lined baking sheet, about 2 inches apart. Spray or lightly brush with olive oil on both sides. Bake pork chops for 10- 15 minutes or until pork reaches 145° using a digital meat thermometer. Remove from oven and serve immediately.

Presented by:Miss in the kitchen Servi ngs: 12 ser vings Calories: 429kcal Ingredients non-stick cooking spray 12 ounces sour cream ¾ cup heavy cream ½ cup melted butter 1 teaspoon chicken base 1/2 teaspoon kosher salt 1/2 teaspoon pepper 4 cups shredded cheddar cheese divided use 1 cup diced onion 1 j- 2 jalapenos diced 2 garlic cloves minced 2 pounds russet potatoes 4 slices cooked bacon crumbled - divided use Instructions Preheat oven to 375°. Spray a 9 x 13 casserole dish with non stick cooking spray. In a large bowl, combine sour cream, heavy cream, butter, chicken base, salt and pepper. Peel and shred potatoes using the large side of a box grater. Squeeze handfuls of shredded potatoes over the sink or over a bowl to remove excess liquid. This will keep the potatoes from being mushy. If using a bowl, discard liquid. Place drained potatoes into a large mixing bowl and add diced onions, jalapeno and half of the bacon and half of the cheese. Pour the sauce over the top and stir with a wooden spoon until thoroughly combined. Add hashbrown mixture to prepared casserole dish and spread evenly. Top with remaining shredded cheese and bacon crumbles. Bake, uncovered for 45 minutes to 1 hour until casserole is bubbly and golden brown around the edges. Remove from oven and cool about 5 minutes before serving.

Shrimp Alfredo Pasta Presented by: Kitchen Flavors Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 650 kcal | Servings: 4 servings Ingredients: 1 pound large shrimp, peeled and deveined 12 ounces fettuccine pasta 2 tablespoons olive oil 4 cloves garlic, minced 1 cup heavy cream 1 cup freshly grated Parmesan cheese 1/4 cup parsley, chopped Salt and black pepper to taste Directions: Cook the fettuccine according to package instructions in a large pot of boiling salted water, until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute. Add the shrimp to the skillet and cook until pink and opaque, about 3-4 minutes per side. Lower the heat and add the heavy cream, stirring well. Allow the sauce to simmer for a few minutes until it starts to thicken. Stir in the Parmesan cheese until the sauce becomes creamy. Add the cooked pasta to the skillet and toss to coat with the Alfredo sauce. Season with salt and pepper to taste, and garnish with chopped parsley.

Presented by: Cuisine Crafters Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes Kcal: 690 kcal | Servings: 4 servings Ingredients: - 4 lamb chops - 2 tablespoons olive oil - Salt and pepper to taste - 1 pound lobster meat, cooked and chopped - 4 large potatoes, peeled and cubed - 1/2 cup cream - 2 tablespoons unsalted butter - 1 bunch asparagus, trimmed - 2 cloves garlic, minced - 1 tablespoon fresh thyme leaves Directions: 1. Season lamb chops with salt and pepper. Heat olive oil in a pan over medium-high heat and sear lamb chops for 3-4 minutes on each side or until desired doneness. Set aside. 2. Boil potatoes until tender, about 15 minutes. Drain and mash with cream, butter, salt, and pepper. Fold in the chopped lobster meat. 3. Blanch asparagus in boiling water for 2-3 minutes, then plunge into ice water to stop the cooking process. Drain. 4. In the same pan used for lamb chops, sauté garlic and thyme until fragrant. Add asparagus and sauté for an additional 2 minutes. 5. To serve, spread a generous amount of lobster mash on a plate, top with a lamb chop, and side with sautéed asparagus.

Presented by: Kitchen Flavors Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes Kcal: 450 kcal | Servings: 6 servings Ingredients: 2 pounds of ground beef 1/2 cup breadcrumbs 1/4 cup grated Parmesan cheese 1 onion, finely chopped 2 garlic cloves, minced 2 eggs 1/2 cup milk 1 tablespoon Italian seasoning 1 teaspoon salt 1/2 teaspoon black pepper 1 cup marinara sauce 1/2 cup shredded mozzarella cheese Fresh basil for garnish Directions: Preheat oven to 375°F (190°C). In a large bowl, combine ground beef, breadcrumbs, Parmesan, onion, garlic, eggs, milk, Italian seasoning, salt, and pepper. Mix well. Press the mixture into a loaf pan. Bake for 45 minutes. Remove from oven and spread marinara sauce over the top. Sprinkle shredded mozzarella cheese on top and return to the oven. Bake for an additional 15 minutes or until the cheese is bubbly and golden. Garnish with fresh basil before serving.