1 lb skinned chicken breast
1/2 cup apricot preserve, jam, or jelly
1 Tbs butter
1 Tbs mustard
1 Tbs lemon or lime juice
1 Tbs soy sauce
1/2 tsp corn starch

24 oz roasted eggplant
1/2 cup Tahini sauce
1/4 cup vinegar or lemon (tastes different but both authentic)
1/4 tsp salt, slightly more to taste
2 cloves garlic, mashed into a paste

1. Mash garlic with salt in a mortar until it's a paste.
2. Add the ingredients and puree with hand-blender.
3. Serve with olive oil and parsley garnish.
4. Optionally, if you're feeling experimental and want to make something which is definitely not Baba Ganoush, one or more of the following may be added: 1/4 tsp cumin, 1 tsp onion powder, 1/2 tsp chili powder and use lime juice instead of vinegar or lemon. It can even be mixed half-and-half with humus.

2 lb Redfish (red drum) fillets
1 onion, sliced
3 Tbs flour
1 cup milk
1 tsp garlic powder
1 tsp corriander powder
1/2 tsp black pepper
1/2 tsp salt
1 lb broccoli spears
1 lb potatos or yams

1. Batter, fry, and bake for 20 minutes at 350.
2. Fry onion and rest of flour as roux, add milk and spoon over baking fish.
3. You can add broccoli and/or cubed potatoes or yams on the side of the baking dish.

3 cups basmati rice
3 1/2 cups water
1 Tbs salted butter
1/2 tsp salt

1. Wash the rice 3-4 times and drain.
2. Add rice, salt and butter to the rice cooker.
3. If desired, add peas, cilantro, or other garnish during the cooking process.

4 tilapia fillets
1 cup milk
2 Tbs flour
2 Tbs butter
1/4 tsp paprika
1/4 tsp black pepper
1/4 tsp cumin
1/4 tsp corriander
1/8 tsp salt

1. Mix dry ingredients in a bowl and melt the butter in a hot pan.
2. Dust the tilapia fillets in the flour and fry in the butter until golden brown on both sides.
3. Remove the fillets and put the rest of the flour mix into the pan, stirring vigorously so it doesn't clump.
4. Add the milk and turn down (or off) the heat while stirring the roux and milk into a sauce for the fish.

3 tsp paprika
2 tsp onion powder
1 tsp garlic powder
1 tsp salt
1 tsp ginger
3/4 tsp cardamom
1/8 tsp cloves
1 tsp fenugreek
1/2 tsp black pepper
1/4 tsp turmeric
1/4 tsp cayenne pepper
1/2 tsp cumin
1/2 tsp coriander
1/8 tsp cinnamon
1/4 tsp allspice

2 can black beans
2 tbs mojo criollo
1 pinch salt
1 tsp balsamic vinegar
1 tbs sour cream
2 tsp olive oil
1/2 tsp garlic powder
1/4 tsp cumin powder
1 tbs onion (finely chopped)

1. Add the garlic, cumin, mojo, salt, and half a can of water to the black beans.
2. Puree the beans and then add the bay leaves.
3. Heat until the beans begin to boil.
4. Add the garnishes just before serving: vinegar, olive oil, sour cream, and / or finely chopped onions.

12 oz fresh or stale bread loaf
5 cups whole milk (4 for pudding, 1 for sauce)
1/2-1 cup raisins (or slightly more, to taste)
4 eggs (3 for pudding, 1 for sauce)
2 cup white sugar (1 for pudding, 1 for sauce)
3/4 cup brown sugar
3/4 stick butter (1/2 for pudding, 1/4 for sauce)
4 tsp vanilla (2 for pudding, 2 for sauce)
1 tsp flour (for sauce)

For the pudding:
1. Cube/tear the bread and place in a 9"x13" pan with 3 cups of milk. Leave to soak for at least 15 minutes.
2. Melt the butter and put it with 1 cup of milk in a bowl, along with 3 eggs, 1 cup of white sugar, 3/4 cup brown sugar, and 2 tsp vanilla. Mix for a minute or two until it has a smooth consistency. Add this to the pan and mix for a minute until every piece of bread is coated.
3. Bake at 350 degrees for 30-45 minutes until set, and the top shows some brown crust.

For the sauce:
1. Whisk 1 egg, 1 cup of milk, 1 tsp flour, 1/4 stick of butter, and 2 tsp vanilla in a bowl. Make sure that there are no lumps in the flour.
2. Bring to a simmer so that the flour thickens and remove from the heat.
3. Set aside for 5 minutes and then serve on or with the bread pudding.

1/4 oz yeast
1 cup warm water
1 Tbs sugar
1/4 cup vegetable oil
2 Tbs honey
3 eggs
4 cups all-purpose flour
1 tsp salt
1 Tbs garlic powder
1 Tbs rosemary leaves, chopped
pinch course sea salt

1. Add water, yeast, and sugar into bowl, mix and set aside for 15 min until bubble form.
2. Wisk together oil, honey, and 2 eggs and pour into yeast mixture.
3. Mix flour, salt, garlic powder, rosemary. Add 1/2 cup of flour at a time. End up with a dough ball.
4. Kneed dough on a well-floured surface for at least 5 minutes until the dough bounces back when poked.
5. Pour some oil in a large bowl and put dough ball (rolling to cover with oil). Let rest for 1 1/2 hours in a warm spot.
6. Punch the dough down and divide into two balls. Cover one as you work with the other.
7. Divide into 3 pieces and roll out into strands. Then braid and wipe with egg wash.
8. Preheat oven to 350 degF. Allow dough to rest 30 minutes.
9. Bake for 30 minutes.

2 Tbs balsamic vinegar
1 Tbs Creole mustard
1 Tbs American mustard
1 Tbs olive oil
1/8 tsp black pepper
salt to taste

1. Mix and server over hot Brussels sprouts.

1 lb. boneless skinless chicken breasts
1 cup sour cream
1/2 sliced lime or lemon (as garnish)
1 cup yogurt
1 tsp ginger paste
2 tsp corriander poweder
1 tsp cumin powder
1 tsp garam masala powder
3 bay leaves
1 tsp vegetable oil
1/2 cube chicken bullion
1 tsp garlic powder
1/4 tsp tumeric
1 oz chopped cilantro (for garnish)
1/2 tsp corn starch
8 oz tomato sauce
1 onion (chopped)
1-4 dried chilies (to flavor)

1. Sauté chopped onion until translucent.
2. Prepare dry spices (and garlic) in bowl and mix.
3. Dice the chicken into medium sized cubes.
3. Add the chicken to the pan and sear until white.
4. If using corn starch, mix it into the tomato sauce which the sauce is still cold.
5. Add the spice mix and chilies and stir for about 15 seconds, just so the spices release their flavor.
6. Add the ginger paste, tomato sauce, and maggi. Stir until tomato or ginger start to stick.
7. Add the yogurt and sour cream.
8. Lower heat, cover, and cook until the chicken is done.
9. Optionally, add chopped cilantro and sliced lime or lemon as garnish.

1 large cabbage
1 large onion
10 cups water
1 Tbs soy sauce
1 Tbs balsamic vinegar
3 cubes chicken bullion
1 tsp fennel seeds
1 tsp corriander seeds
1 tsp cumin seeds
2 tsp garlic powder
1 can diced or whole tomatos

1. Slice onions and sauté in a little olive oil until soft.
2. Grind spices in a pestle and mortar and throw in with the onions for about 30 seconds to release the flavors.
3. Add the chopped cabbage and water.
4. When done, add the soy sauce and vinegar.

4-5 small potatos
2 can white (great northern) beans (16 oz each)
1 can spinach (16 oz)
1 can mustard greens (16 oz)
1 can water (16 oz)
2 Mandina's beef sausage (10 oz total)
3-5 bay leafs
2 cube chicken bullion
1 tsp garlic powder
1 tsp onion powder
1/4 tsp black pepper

1. Peel and microwave the potatoes for 6 minutes.
2. Chop the sausages and sauté them in a pot until they begin to crisp.
3. Add the canned vegetables and spices.
4. Dice the potatoes into large cubes and add to the stew.
5. After the stew boils, reduce the heat and let simmer for 30 minutes.

12 ounces cream cheese, softened
4 ounces (1/2 cup) sour cream
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1 9-inch graham cracker crust

1. In a large bowl, beat cream cheese, sour cream, sugar, eggs, and vanilla until smooth.

2. Pour into crust and bake for 45 minutes at 350 degrees. Remove from the oven and let cool.

3. Chill for at least 4 hours or up to two days before serving. Top with fruit topping (photo shown with cherry topping), whipped cream, or just eat plain!

3 lb skinless boneless chicken breasts
2 Tbs yogurt
2 tsp Indian chili
2 tsp American chili
2 tsp cumin
2 tsp turmeric
2 tsp curry
2 tsp corn starch
1 1/2 tsp kosher salt
12 curry leaves
1 inch or a small thumb of ginger
2 tsp ginger paste
2 Tbs tomato paste
2-3 cerano peppers, sliced

Marinate in everything except curry leaves, cerano peppers, and fresh ginger for 2-8 hours.
Slice the fresh ginger and cerano peppers; add the curry leaves; and fry in a little oil for 10-15 min (depending on how long it takes to dry a little)

2 lb chicken breast, sliced or diced
1/2 tsp italian spices
1/4 tsp black pepper
8 oz mushrooms, sliced
1 cube chicken bullion
1 1/2 cup white grape juice
1/2 medium lemon, juiced
2 Tbs butter
2 Tbs sour cream

1 1/2 lb chicken (drumsticks, thighs)
16 oz red beans, cooked
1 whole zucchini
1 whole sweet potato
2 whole celery
8 oz tomato sauce
1 tsp onion powder
1 tsp garlic powder
1/2 tsp oregano
1/4 tsp thyme
1 1/2 cube chicken bullion

1. Cover the chicken with the tomato sauce and water, add the celery and spices, bring to a boil.
2. Simmer on medium or low for about half an hour.
3. Add the diced sweet potato and zucchini and continue for another 15 minutes or until done.

1 lb ground beef
1 can black beans
1 can kidney beans
1 can petite diced tomatos
1 onion (chopped)
1 cube chicken bullion
1/2 green pepper (chopped)
2 tsp chili powder
1 tsp cumin powder
2-3 tsp brown sugar
1 tsp garlic powder
1/2 tsp black pepper
3-4 bay leaves

1. Sauté the chopped onion until translucent. Add the green pepper (if desired).
2. Prepare dry spices (and garlic) in bowl and mix.
3. Add chicken bullion and half the spice mix to the meat. Cook the meat until brown, separating the ground beef into small pieces.
4. Add the rest of the spice mix, the can of diced tomatoes and the bay leaves and stir for a few minutes until slightly reduced.
6. Add the black and kidney beans.
7. Lower the heat and cover. Leave to simmer for 10 minutes.

1 can whole kernel corn
1 can black beans
1 can garbanzo beans
1 can kidney beans
1 can petite diced tomatos
1 onion (chopped)
1/2 green pepper (chopped)
1 cube chicken bullion
3 tsp chili powder
1 1/2 tsp garlic powder
1 tsp cumin powder
1 tsp dried oregano
1/2 tsp black pepper
1/2 tsp dried basil
1 tsp sugar
3-5 bay leaves
sour cream (garnish)
2 chopped green onions (garnish)
1 lime, sliced (garnish)
1 bag Corn of flour tortilla chips (side dish / garnish)

1. Sauté the chopped onion until translucent, then add the chopped green pepper. Keep some green pepper aside for garnish.
2. Prepare dry spices (and garlic, oregano, basil) in bowl and mix.
3. Add chicken bullion and spice mix and stir for about 15 seconds, just so the spices release their flavor.
5. Add the can of diced tomatoes and garbanzo beans (with garbanzo water) and stir for a about 5 minutes until reduced.
6. Add the black beans and kidney beans, and the corn.
7. Lower the heat and cover. Leave to simmer for 10-20 minutes.
8. Serve with diced fresh tomatoes, chopped green onion, and slices of lime.
9. Corn of flour tortilla chips can be dipped in or eaten with the chili.

2 large split chicken breasts
4 small potatos
4 oz chipotle sauce
8 oz cream cheese
1 tsp cumin

1. Cut the chicken breasts into 4-8 pieces
2. Half or cube the potatos into large portions (>1" min thickness)
3. Melt the cream cheese into the chipotle sauce
4. Put it all in a slow cooker and cook on low for 6 hours

4 Tbs flour
4 Tbs sugar
4 Tbs cocoa powder
1/4 tsp baking powder (if flour is not self-rising)
1 egg
3 Tbs milk
3 Tbs oil or butter
1/4 tsp vanilla extract
1 dash salt
1 Tbs raisins
2 Tbs shredded coconut
4 Tbs flax (to replace 2 Tbs of the oil)
1/4 tsp cinnamon
3 Tbs chocolate chips
1 Tbs chpped cashews
1 tsp instant coffee

1. In a bowl or large mug, mix the dry ingredients thoroughly.
2. Add the egg and mix until it's a paste.
3. Add the vanilla, milk and oil / butter.
4. Mix in any extra ingredients.
5. Microwave on high for 2 1/2 minutes.

14 oz shredded coconut, sweetened (1 packet)
1 1/2 cup white sugar
1/2 cup white flour
4 egg whites
1/4 tsp salt
2 tsp vanilla extract

1. Preheat oven to 325 degrees.
2. Whisk sugar, salt, egg whites, and vanilla together in a bowl until white peaks appear.
3. Stir in flour and then the coconut shreds.
4. Drop the mixture by teaspoonfuls onto a buttered foil sheet.
5. Bake for 15 minutes or until the cookies turn golden brown.
5a. Alternately, heat the oven to 350 degrees, place the macaroons in the oven and turn it off. Leave them in there for an hour (probably only works in my oven).
6. Remove them from the cookie sheets with a spatula and let them cool for 10 minutes.

2 cups rice
1 1/2 cups coconut milk
2 cups water
2 Tbs shredded sweetened coconut
1/2 tsp. salt

2 cans celery soup, condensed
24 oz milk (for the condensed soup)
12 oz package crawfish tails
1 can corn
6-8 green onions
2 Tbs butter
1 Tbs corn oil
1 Tbs parsley flakes
1 tsp onion powder
1/2 tsp Italian spices
3/4 tsp crab boil
2 tsp corn starch

1. Drain the corn and reserve the liquid.
2. Melt the butter in a pot and add the corn oil. The oil is added since butter will otherwise burn at a lower temperature.
3. Dice the iced green onions and add them with the drained corn to the pot and sauté for about 10 minutes.
4. Mix the corn starch into the cold milk and then add to the pot.
5. Add the rest of the ingredients, as well as the liquid from the corn.
6. Bring to a slow boil and then turn the heat down. Let simmer on low for about 30 minutes.

2 tsp paprika
1 tsp salt
2 tsp garlic powder
2 tsp onion powder
1 tsp black pepper
1 tsp oregano
1 tsp thyme
1/4 tsp cayenne pepper

Mix.

4 medium cucumbers (half of them peeled)
1 cup yogurt
1 cup milk
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 small onion, diced
1 tbs lemon or lime juice, or balsamic vinager
1 cube chicken bullion
1/4 tsp black pepper
1/2-1 tsp dried dill
1 tbs parsley
1 avocado, cubed

1. Sauté garlic and onion; cook.
2. Peel half the cucumbers and then slice them.
3. Add them to the onions, along with the bullion and 1 cup of water.
3. Simmer for a few minutes until the cucumber slices are soft and then add the rest of the ingredients.
4. Puree the soup until smooth. Can be served with chopped cucumber and/or parsley as garnish.

2 cups dates, pitted
1/2 cup nuts (almond, peanut, pistachio, or pine)
2 Tbs tahini
2 Tbs coconut shreds or sesame seeds as garnish

1 can stewed tomatoes (16 oz)
1 can tomato sauce (8 oz)
1 can (green) broad beans
1 lb fresh green beans
12 oz carrots
4 green onions
1/2 red pepper
1/2 onion
2 cubes chicken boullion
1 1/2 tsp italian spices
1 tsp corriander
1 1/2 tsp garlic powder
1/4 tsp black pepper
2 tsp corn starch

1. Chop the vegetables into small pieces. Dice the onions.
2. Bring the stewed tomato and tomato sauce to a boil.
3. Add the bullion, spices, and herbs, along with 16 oz. (the big tomato can) water.
4. Add the red pepper, carrots and fresh green beans and cook at a rolling boil for 10 minutes.
5. Add the broad beans and green onions and stew until soft.

1 cup sour cream
1 cup mayonnaise
2 tsp dill powder
3 tbs lime or lemon juice
1 tsp mustard
1/2 tsp black pepper

1. Mix all ingredients together and refrigerate.
2. In order for the dill taste to infuse, leave to set for at least 10 minutes before serving - the longer the better.

5 cups rice
1 1/2 lb ground beef (20% fat)
1 large potato
1 large can stewed tomatos
1 large onion
1 cube magee beef
1 large jar grape leaves
1 can tomato sauce
2 tablespoons olive oil
2 teaspoons pureed tamarind
1 teaspoon salt
2 teaspoon Saudi Spices
1 teaspoon parsley spice
1 teaspoon coriander spice
1/4 teaspoon citric acid

Take the potato and onion and sliced them lengthwise to approximately 1/2 an inch slices.
In a pressure cooker or deep pan place them on the bottom of the pan so that they cover the pan. First place the potato slices then layer those with the onion slices. Then, place the slices stewed tomatoes on top of the onion slices. Keep the juice of the stewed tomatoes to make the sauce later.

In a bowl, mix the stewed tomato sauce and a can of tomato juice, 2 teaspoons of tamarind (pureed from a jar), 3 tablespoons of olive oil, citric acid, and a beef maggee. Keep it aside.

On a large flat serving dish drain the grape leaves from their juice and cut off the stems. Place them on the serving dish.

In a deep mixing bowl, place the ground beef (or ground lamb), the rice and all the spices. Add 1 teaspoon of salt or more to taste. Mix the rice, beef and spices by hand carefully so as not to break the rice or mash the beef too much.

When all these steps are done, put the grape leaves, the deep pan, or pressure cooker, and the rice and beef mixture on a table. Make sure to have very clean hands and helpers if possible!

Take a bunch of the meat and rice mixture and add to the open grape leaf. The veins of the grape leaves should be facing you. Approximately 1 tablespoon to 2 tablespoon of mixture will go into each grape leaf depending on the size of the leaf.

This process up to now will take approximately 1 hour if only one person is preparing.

When the mixture is in the leaf, close the leaf around the mixture like you would a diaper. This takes practice and there are different methods.

Place each leaf on top of the sliced stewed tomatoes in the pan. They should be tightly layered one next to the other. When a whole layer of grape leaves lie on top of the tomatoes, then begin the second layer of grape leaves. Not2: there could be about 15-30 stuffed dolmas per layer depending on size of grape leaves.

When the meat and rice mixture is finished, place any remaining grape leaves back in the jar and refrigerate (they can be used later).

The process of rolling the grape leaves will take approximately 1.5 hours for one jar of grape leaves if only one person is rolling them.

Finally, cover the grape leaves with the sauce that was made beforehand.

If using a pressure cooker, place on high heat until it begins making the sound. Then leave on medium heat for about 20-40 minutes.

If when you open the pressure cooker, the dolmas are not fully cooked, then add some more water (if necessary) and continue cooking on medium with a cover on (no pressure this time). That way you can check on the dolmas so they do not get under or over cooked.

2 slices toasted bread, optionaly with edges removed
4 slices turkey breast
1 Tbs cream cheese
1 Tbs strawberry jam

1. Toast bread and make sandwich.

20 flour tortilla wraps (6" diameter)
32 oz refried beans (2 cans)
shredded cheese (as garnish)
1/4 cup white flour
1/4 cup corn oil
8 oz tomato sauce
4 tsp chili powder
8 oz water
1/2 bullion cube
2 tsp garlic powder
1 tsp cumin powder
1 tsp coco powder
1 tsp brown sugar
1/2 tsp cayenne pepper

1. To make the enchilada sauce, heat the oil and add the flour. Whisk over high heat until it turns light copper color (make a roux). Add the water and tomato sauce.
2. Mix all the dry spices together: chili powder, cumin, garlic, sugar, pepper, and coco. Add to sauce pan along with the beef or chicken bullion. 1/2 tsp cayenne makes a mild sauce - increase to 1 tsp for spicy sauce.
3. Make the enchiladas by wrapping about 1 Tbs of refried beans in a tortilla. Place the rolls next to each other on a plate and drizzle the sauce over them and sprinkle shredded cheese over them.
4. Microwave for 2 minutes / 5 enchiladas or heat in an oven until the cheese is melted.

2 cups all-purpose flour
2 tsp baking powder
3 Tbs white sugar
1/4 tsp salt
3 Tbs butter (or 9 Tbs flax seed)
1/2 cup milk
1/2 cup raisins

1. Preheat oven to 400 degrees.
2. Mix flour, baking powder, salt, and sugar in a bowl.
3. Add the butter (cubed into 1/2-inch chunks), milk and raisins to the dry ingredients and mix well.
4. Using your hands, fold and mix until it becomes dough. If it's too dry or wet, some milk or flour may be added.
5. Sprinkle some flour on the workspace where you will be working and then roll the dough to about 1/4" thickness. Using a cookie-cutter, cut the scones into circles and place on the cookie sheet.
6. Bake for 12-15 minutes until the scones are tanned. Let cool for a few minutes before serving with butter, jam, and tea.

1 medium onion, finely diced
1 lb beef, 1/2" cubes
14 oz petit diced tomatoes
1 Tbs berbere spice mix
2 Tbs olive oil

1. Marinate beef in berbere spice mix for at least 30 minutes.
2. Fry the tomato and onion in the olive oil until the onion is soft and the liquid from the tomato has reduced.
3. Add the beef and cook for another 15 minutes, stirring so as not to burn or stick. A little liquid may be added to avoid sticking if desired.

1-2 lbs stew meat
16 oz great northern beans
6 cups water
6 oz tomato paste
8 oz tomato sauce
1 Tbsp cumin
1 Tbsp Onion
2 tsp garlic
2 maggi

1 small pita bread
1 clove garlic
2 tbs lemon or lime juice
12 oz Arabic yogurt
1 can chickpeas (16 oz)
1 pinch cumin powder
1 small diced tomato
1/4 cup chopped parsley

1. Cut pita in halves and toast in toaster until browned.
2. Pulp garlic using a garlic press and add to the yogurt. Salt to taste and add lemon or lime. Mix thoroughly.
3. Pour chickpeas into a pot and allow them to simmer in their own liquid until they are soft, about 15 minutes.
4. Crumble the toasted pita into 1-inch pieces and place them in one or more bowls.
5. Spoon the chickpeas over them, allowing a little of the water to soak the bread.
6. Add the yogurt on top, sprinkle some cumin and garnish with chopped tomatoes and parsley.
7. Serve immediately.

32 oz sliced peaches (2 cans)
32 oz sliced pairs (2 cans)
4 bananas
2 lb red grapes
10 oz vanilla custard powder (3 packets)

3 cups old fashion oats (not instant)
1 cup peanuts or some other nuts
1 cup raisins
1/3 cup honey or maple syrup
3 Tbs brown sugar
3/4 tsp cinnamon
1/2 tsp ginger
1/4 tsp salt
2 Tbs peanut oil

1. Mix everything except for the peanuts. Try to get the honey and oil to coat everything if possible.
2. Preheat oven to 300 degrees.
3. Put the mixture in the oven and stir every 10 minutes until they are toasty (around 40 minutes). Put the raisins in near the end.

32 oz cooked chickpeas, drained (Ziyad brand)
1/2 cup chickpea liquid
2/3 cup tahini sauce
3/4 cup extra virgin olive oil
3 tsp garlic powder
3/4 tsp citric acid
1/2 tsp salt

1. Drain two 8oz cans of Ziyad chickpeas, saving about 1 cup of chickpea liquid. Reserve about 2 Tbs of chickpeas to be used as garnish later. Put the rest into the food processor.
2. Add the tahini sauce, olive oil, and 1/2 cup chickpea liquid.
3. Add the dry ingredients (garlic powder, salt, and citric acid) and start the food processor.
4. A little more chickpea liquid may be added if the mixture is too thick. Blend until smooth (2 minutes, depending on blender and desired consistency).
5. Any of the following may be used as garnish: whole chickpeas, olive oil, paprika, parsley, lemon juice, diced jalapeño / garlic / citric acid preserve.

5 tea bags
6 Tbs sugar
5 cups water
1 tsp citric acid

1. Pour 4 cups of cold water into pitcher
2. In pitcher of water, add and mix sugar and citric acid
3. Steep tea bags in one cup of boiled water
4. Switch tea bags into pitcher once the tea has seeped to allow any of the tea inside the bags to be utilized
5. Add cup of steeped tea into pitcher
6. Put in fridge for delicious iced tea goodness!

1 cup confectionery sugar
1 Tbs milk (at first)
1/4 tsp vanilla

1. Mix ingredients in a bowl.
2. Add milk a drizzle at a time until the consistency is right.

1 lb boneless skinless chicken breast, cubed
1 onion, diced
1 cup coconut milk
1 cup Arabic yogurt
6 oz tomato paste
3 Tbs mixed ginger and garlic paste
2 Tbs garam masala
1 tsp cumin
1 tsp paprika
1/2 tsp black pepper
1/4 tsp cayenne pepper
1 Tbs corn starch
1 tsp salt
1/2 cup chopped cilantro

1. Mix well the coconut milk, yogurt, tomato paste, corn starch, and herbs and spices in a bowl until they are well combined. Mix in the (lumpy) ginger and garlic paste at the end so that you can be sure the corn start is not still lumpy.

2. Put the cubed chicken and diced onions in the slow cooker on high, and cover them with the sauce, mixing well.

3. About 10 minutes before serving, add the cilantro.

Notes:
- Garam Masala is not spicy, hence the cayenne pepper.
- Corn starch is my pantry, substitute flour if not available.
- Double or quadruple the cayenne to create a more authentic heat, exclude it altogether for a mild curry.

5 cups jareesh
3 lbs chicken
6 cubes maggi
18 cups water
1 Tbs onion powder
1 onion
2 Tbs olive oil
2 Tbs salted butter

Cube the chicken and put in the slow cooker with the water, onion powder, and maggi.

After an hour in the slow cooker on high, add the jareesh.

Cook until soft, approximately 4 hours more.

Sauté the diced onions in the olive oil and butter. Add as garnish.

1 lb skinless chicken breast, 1" cubes
1 onion, diced
1/2 cup raisins
16 oz coconut milk
2 tsp garam masalla
1 tsp cumin powder
1 tsp garlic powder
1 tsp corriander powder
1 Tbs brown sugar
1/2 tsp tumeric powder
1 cube chicken bullion

1. Fry the onion until browned.
2. Cut the chicken into 1-inch cubes and then add to the onions. Stir for about 5 minutes.
3. Add the bullion and spices and stir for about 30 seconds, just so the spices release their flavor.
4. Add the raisins, coconut milk and 1 can of water and bring to a boil.
5. Lower the heat and simmer for about 30 minutes.
6. Serve over rice.

2 lb ground beef
12 oz lasagna pasta
2 24oz cans marinara sauce
1 onion, diced
12 oz ricotta cheese
16 oz shredded mozzarella cheese
1 1/2 tsp salt
1 cup water or less

1. Dice and fry the onions until translucent.
2. Add and fry the ground beef and sprinkle on the salt evenly.
3. Start layering the sauce, cheese, and lasagna in the slow cooker.
4. Start with a thin layer of marinara sauce and end with a thick layer of mozarella.
5. Cook 5 hours on low.

1 cup unsalted butter
1/8 tsp salt
1/2 cup white sugar
2 1/2 cups flour
4 eggs
1 1/2 cups white sugar
1/4 cup flour
2 lemons, juiced
1 Tbs confectioners sugar (garnish)

Preheat oven to 350 degrees F (175 degrees C).

Crust:
In a medium bowl, blend together unsalted softened butter, 2 1/2 cups flour, 1/2 cup sugar, and 1/8 tsp salt. Press into the bottom of an ungreased 9x13 inch pan.

Bake for 15 to 20 minutes in the preheated oven, or until firm and golden.

Topping:

In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.

Bake for an additional 25 minutes in the preheated oven.
After the pans has cooled, sprinkle with confectioners sugar and cut into uniform 2 inch squares.

1 lemon
1 egg
1/4 cup sugar
2 Tbs butter

1. Using a grater, grate the rind off the lemon taking care not to scrape off the pith. Squeeze the juice over the pith and add the sugar and egg.
2. Whisk until smooth and then put in a metal bowl over a boiling water bath.
3. Whisk continuously until the mixture changes consistency suddenly (about 5 minutes, but depends on geometry of bowl and volume of ingredients). Keep whisking for about another minute just to make sure that the egg is done.
4. Remove from heat and mix in the butter gradually until the lemon curd is smooth.

1/2 cup salted or unsalted butter, melted
1 1/2 cups graham cracker crumbs (or crushed Digestive Biscuits)
1 1/3 cups sweetened or unsweetened flaked or shredded coconut
1 cup semisweet chocolate chips
1 cup chopped walnuts or pecans
1-14 ounce can sweetened condensed milk

Preheat oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven. Lightly butter or spray with a non stick cooking spray a 9 x 9 inch (23 x 23 cm) square baking pan.

Melt the butter and pour it evenly over the bottom of your pan. Sprinkle the graham cracker crumbs evenly over the butter. Sprinkle the coconut over the crumbs. Sprinkle the chocolate chips over the coconut. Sprinkle the nuts over the chocolate chips. Finally, evenly drizzle the sweetened condensed milk over all the ingredients. Do not mix the ingredients together, just layer them.

Bake in the preheated oven for about 30 to 35 minutes or until a toothpick inserted into the middle of the squares comes out clean. Remove from oven and place on a wire rack to cool. Cut into squares. Store in the refrigerator. These bars can be frozen.

1 sweet potato

1 lb ground beef
2 cups bread crumbs
1 egg
8 oz tomato sauce
1/2 cube beef or chicken bullion
1 small onion (finely chopped)
1/2 tsp thyme and oregano
1/2 tsp garlic powder
1/2 tsp black pepper
3 tbs ketchup or barbecue sauce
1/4 cup shredded cheddar cheese
1/2 cup bell pepper (diced)

1. Mix ingredients in a large bowl, starting with the meat.
2. Mix until the meat-paste is relatively even textured.
3. Place in a non-stick baking pan and bake at 400 for about 30 minutes. If using shredded cheese, sprinkle on top.
4. Once the meat loaf looks cooked, raise it to the top tray and broil for another 5 minutes or until it's nicely browned.

1 lb chicken breast
2 can great northern beans (8 oz)
1 can whole kernel corn (16 oz)
1/2 can collared greens (16 oz)
1 can petite diced tomatos
1 onion (chopped)
1 cube chicken bullion
1/2 green pepper (chopped)
1/4 cup parsley (chopped)
2 tsp chili powder
1 tsp dried oregano
1/2 tsp dried thyme
1 tsp garlic powder
1/2 tsp black pepper

1 lb chicken liver
1 lb Philadelphia cream cheese
1 onion
4 green onions
8 oz tomato sauce
1/4 tsp black pepper
1 tsp paprika
1/4 tsp powdered bay leaves
1/4 tsp thyme
2 Tbs balsamic vinegar
2 Tbs olvie oil
2 garlic cloves, crushed
5-6 leaves rosemary

1. Fry the onions in the olive oil. Then add the herbs, spices, and liver.
2. When the liver is cooked, add the cream cheese and mix.
3. Add the balsamic vinegar and crushed garlic.
4. Blend until smooth. Leave in the fridge for a day so that the flavors emerge before serving.

9 eggs
olives
shredded cheese
feta cheese
tomato
green pepper
red pepper

Scramble eggs and pour on top of chopped ingredients. Bake at 350 for 25 minutes.

1 lb lamb or beef stew meat, diced
16 oz yogurt
1 onion, julienned
2 tsp garlic powder
1 Tbs corn starch
1 tsp dried crushed mint leaves
salt to taste
1/2 tsp Arabic spices

1. Sauté the meat with the onions and Arabic spices.
2. Mix all the rest of the ingredients together and add after the meat is browned and the onions soft and translucent.
3. Turn the heat down, cover and simmer until the meat is tender (this depends on how the meat was cut).

1 lb chicken breast, cubed
2 cups dried molokhia (jews mallow), powdered
1 medium onion
1/2 can collared greens (8 oz)
6 cups water
1 can tomato sauce (8 oz)
2 chicken bullion
2 tsp corriander
2 tsp garlic powder
1 tsp cumin
1/4 tsp black pepper

4 1/2 lb chicken
3 medium onions
6 cups basmati rice
32 oz chick peas
1 cup raisins
1 cup walnuts
4 Tbs vegetable oil
4-5 pieces cardamom
1 tsp cardamom, powdered
1/2 tsp whole black pepper
1 stick cinnamon
5-6 cloves
1 pinch saffron
1/4 cup rose water
yellow food coloring powder

1. Put the chicken in a pot and cover with water. When it boils, remove the scum. Add all the whole spices, about 2 Tbs diced onions, and about 1 1/2 tsp salt or to taste. Simmer for 1 hour or until tender.
2. Meanwhile, soak the saffron, yellow food coloring powder, and cardamom powder in the rose water and put aside.
3. Fry the rest of the onions in a little oil, and add some of the chicken stock for flavor.
4. Fry the walnut until toasted and put aside in a little oil and put aside.
5. Skin the cooked chickpeas by rubbing them with your hands.
6. Mix the raisins, fried onions, chickpeas and walnuts together and add a tablespoon of saffron water and add it to the pan. This is the stuffing - put it aside for now.
7. Remove the chicken from the stock and fry briefly in a little oil. Top with a tablespoon of saffron water.
8. Put 6 cups of rice in a pot and pour over the strained stock. If you want, you can put some of the black pepper and cardamom from the stock in with the rice. Put about 9 cups of stock with the rice, since we're using basmati rice, which needs less water.
9. When the rice is almost done, pour the rest of the saffron water over the rice. Place the stuffing on top of the rice.
10. Place the chicken on top, and serve with daqoos.

1 1/2 lb chicken breast
1 lb green beans (preferably fresh)
1 large onion, julienned
1 Tbs peanut oil
3 Tbs brown sugar
3 Tbs hoisin sauce
1 1/2 Tbs soy sauce
1 1/2 Tbs rice wine vinegar
2 tsp sriracha hot sauce or 1 tsp crushed red peppers
2 tsp ginger paste
2 tsp onion powder
2 tsp garlic powder
1/2 tsp black pepper
3 tsp corn starch
1 tsp sesame seeds (for garnish)
4 Tbs water

1. Slice the boneless, skinless chicken breast into thin strips.
2. Salt and fry the chicken strips in the oil until lightly browned.
3. If using fresh green beans, add them a few minutes before the chicken strips are done and sear. Some of the black pepper, onion and garlic powder can be sprinkled on the green beans if desired.
4. Create the sauce by combining all the rest of the ingredients together in a bowl and mixing well.
5. Add the ginger to the chicken and stir for about 20 seconds, then pour the sauce over everything.
6. Cook until the sauce thickens and just starts to boil and then reduce the heat.
7. If using canned beans, add them and cook on low for a few more minutes.
8. Serve over plain white rice or pasta.

1 lb ground beef
1-2 large sweet potatos
1 cube maggi
2 can chick peas
2 can diced tomatos
1 can water
3 Tbs olive oil
2 tsp minced garlic
2 tsp paprika
1 tsp cumin seeds
1 tsp chili
1 tsp cinnamon
1 lb spinach, frozen

1. Combine the spices in a bowl except for the whole cumin seeds.
2. Dice the sweet potato into 0.5" - 1" cubes.
3. Fry the ground meat and sweet potatos in the olive oil and add the cumin seeds and minced garlic near the end.
4. Add the spices to the meat, combine and cook for a min to release aromatics.
5. Add the diced tomatos and maggi and stir briefly, then add the chick peas.
6. Simmer for at least 15 minutes to let the flavors combine and chickpeas soften.
7. Optionally, add frozen spinach 5 min before the end, just long enough to let it thaw and mix but not long enough for it to melt. If adding spinach, you may also want to add a tsp of honey and an extra 1/2 maggi.

4 cups whole milk
8 tsp corn starch
8 Tbs sugar (1/2 cup)
1 1/2 Tbs rose water
1/2 tsp cardamom

1. Separate some of the milk and dissolve the sugar, corn starch, and other ingredients in it.
2. Heat the rest of the milk until it is almost boiling (be careful not to scald the milk), and then add the thick milk solution to the pot.
3. Continue stirring on low or medium heat until it is almost boiling. Be careful not to scald the milk.
4. Remove from the heat and scoop into serving bowls.
5. Chill for 1 hour or until set.

2 large yellow onions, peeled
3 Tbs olive oil
1 cup lentils
4 cups cold water
1 cup long-grain rice
1 cube chicken bullion
2 tsp ground cumin
2 tsp garlic powder

1. Julienne the onions and fry in 2 Tbs of the olive oil. Sauté until brown and set aside.
2. In a covered pot, put the lentils, garlic, cumin, and water. Bring to a boil and then simmer, covered, for 15 minutes.
3. Add most of the cooked onion to the lentils, along with the rice and salt. Keep some of the onions for garnish.
4. Cover and simmer 20 minutes until rice and lentils are soft.
5. Served with Arabic yogurt and salad on the side.

1 lb Fresh Thai-style rice noodles
14 oz shrimp, raw
8 oz bean sprouts
2 eggs
2-3 crushed dried red chilis
2 key limes
1 1/2 Tbs sugar
1 1/2 Tbs soy sauce
1 1/2 Tbs fish sauce
1 1/2 Tbs peanuts
1 Tbs oil
1 tsp onion powder
1 tsp garlic powder

1. Heat shrimp in the oil until they are defrosted.
2. Add the fresh noodles and stir fry for about 30 seconds.
3. Move the noodles to the side and add the scrambled raw eggs.
4. Once the egg had become firm, add the sauce created by the soy and fish sauces and other flavorings.
5. Using a pair of rubber tongs, fold the noodles until they are evenly coated with sauce.
6. Add the bean sprouts and crushed peanuts, and stir into the noodles.
7. Squeeze the lime on top after removing from the heat and fold a couple of more times.

1 can spinach leaves
1 lb hard tofu
1 Tbs olive oil
1/2 cup lebneh
1 tsp cumin
1/4 tsp black pepper
1 tsp garlic powder
1 tsp garam masala
2 tsp corriander powder
1 small onion, chopped
1/2 cube chicken bullion (or salt to taste)
4 oz tomato sauce
1-2 dried chilies (to taste)

1. Dice the hard tofu into medium (1-inch) cubes.
2. Sauté the tofu in the olive oil and sear until lightly browned.
3. Remove the tofu and put aside.
4. In the same oil, sauté the diced onion until translucent.
5. Prepare dry spices (and garlic) in bowl and mix.
6. Puree the spinach in a blender.
7. Add the spice mix and chilies and stir for about 15-30 seconds, just so the spices release their flavor.
8. Add the tomato sauce, and maggi (if desired). Stir until tomato or ginger start to stick.
9. Add the spinach and labna. Stir on high heat for 3 minutes or until the spinach begins to slowly bubble. The labna should be melted into the spinach by this time.
10. Add the tofu, lower the heat, cover, and let sit for 5-10 minutes.

Optionally, press the tofu (to remove liquid) for an hour or so before hand to make frying faster and more effective.

1 cup white sugar
2 Tbs butter
2 Tbs water
3 Tbs peanut butter
1 tsp vanilla

1. Butter an 11 x 17 cookie sheet.
2. Bring the sugar and water to a boil and heat until it reaches the soft-crack stage.
3. Add the butter, peanut butter, and vanilla and stir until melted and then remove the pan from the heat.
4. Spread or (drizzle into lines) on the cookie sheet and allow to cool.

3 cups confectioners' sugar
2 cups brown sugar
1 cup peanut butter
1/2 cup butter
1/2 cup milk
1 tsp vanilla extract

1. Melt the butter in a pan and add the brown sugar and milk. Stir until it boils and then for two minutes longer.
2. Remove the pan from the heat and stir in the peanut butter, and then the vanilla extract.
3. Pour it into a mixing bowl and gradually add the confectioners' sugar, making sure to stir until no lumps remain.
4. Pour the (only slightly warm now) fudge over a wax-paper line 8in x 6in baking pan and refrigerate until it firm (1 hour or so).
5. Cut into squares and keep refrigerated.

5 cups Rice Krispies
1 cup light Karo
1 cup peanut butter
1 cup sugar
2 tsp vanilla extract

1. Put everything except for the Rice Krispies into a saucepan and heat until simmering. Stir continuously so that the peanut butter mixes into the corn syrup. Be careful not to burn the mix.
2. Add most of the Rice Krispies and mix with flat spoon using a folding-motion.
3. Once the mixture is well combined, add the rest of the Rice Krispies and continue to fold until the mixture has an even texture.
4. Spread the mixture into a wax-paper-lined 9x13 baking pan.
5. Leave the mix to cool for 10 minutes and then use the back of a spoon to smooth and flatten the top.
6. Slice into squares when cooled.

9 eggs, hard boiled and peeled
16 oz pickled beets, with water
1 cup cider vinegar
1/2 onion, sliced
1/3 cup white sugar
1 tsp salt
6 cloves garlic, or
5 cardamom pods, cracked open, or
3 bay leaves, or
3 fresh or dried hot peppers

1. Hard boil and peel eggs.
2. Put the other ingredients in a jar and put the eggs in.
3. Store in the fridge for at least 1 week, preferably two.

6 cups milk
2 cups dried mashed potato mix
1/2 cup shredded mozzarella
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp black pepper
1/8 tsp thyme
2 cubes chicken bullion
2 tsp parsley flakes
imitation bacon bits (garnish)

1 cup white sugar
2/3 cup light brown sugar
1 cup raisins
1 cup pecans
1 tbs butter
6 oz evaporated milk
1 tsp vanilla (artificial)

1. Pour sugars and evaporated milk into melted butter and cook in pan on high for 5 minutes, stirring thoroughly.
2. Lower to medium heat, so that the whole pan is softly boiling. Cook for another 10 minutes until it reaches the soft-ball stage (you can tell because it starts to "leave the pan"). Add the vanilla near the end.
3. Add the raisins, and pralines and stir vigorously.
4. Spoon onto liberally buttered foil and let stand for 15 minutes.

16 oz pumpkin
16 oz diced petit tomato
8 oz tomato sauce
1/2 medium onion
3 cloves garlic
1 tsp tamarind
3/4 cube chicken bullion
1/4 tsp Saudi spices
1/4 tsp corriander
1/8 tsp citric acid
cayenne pepper (to taste)

1. Fry the onions, and then add blended diced tomatoes and tomato sauce.
2. Stew for a few minutes, and then add the diced garlic and all other ingredients, except for pumpkin. Add a cup of water and stew over low heat for 20-30 minutes.
3. Add the pumpkin and stir over heat until smooth.

1/4 large pumpkin
16 oz milk
16 oz water
8 oz tomato sauce
1 large onion, diced
2 cube chicken bullion
2-3 tsp dried parsley flakes
2 tsp garlic powder
1 tbs butter
1/2 tsp thyme
1/2 tsp oregano

1. Cut the pumpkin into large pieces and microwave until soft (at least 15 min.).
2. Dice the onion, and sauté in butter until translucent.
3. Using a spoon, scrape the pumpkin away from the skin. If the pumpkin is sufficiently cooked, it should come off very easily.
4. Add all the ingredients into a pot and heat until boiling. Lower the heat and simmer for 15 minutes.
5. Puree the soup into a cream and serve hot.

1/2 cup fruit yogurt (strawberry, peach, or vanilla)
1/2 cup granola cereal
1/2 cup fruit (banana, stawberry, blueberry)
2 tbs whipped cream
1 tbs chocotate or caramel ice-cream topping

1. Spoon the yogurt into a bowl and smooth.
2. While turning the bowl, pour the granola cereal into it so that it forms an even layer.
3. Place the chopped fruit (banana, blueberry, or strawberry) on top. But make sure to use a different fruit than the yogurt flavor.
4. Put some chilled whipped cream on top, and pour a drizzle of ice-cream topping over everything.

1 box cooked (salted) rainbow rotini pasta (16 oz dry)
1 can diced (bland) black olives (8 oz)
1 cup green (salty) pitted pimento olives, diced
1/4 cup green olive water
1/2 cup Italian dressing
2 tbs balsamic vinager
2 tbs olive oil
1/4 tsp salt
1/4 tsp paprikia
1/4 tsp black pepper
1/2 medium green pepper, chopped
2 tomatoes, diced

1. Cook pasta until al dente.
2. Mix all the dressing ingredients in a bowl and pour over the pasta.
3. Fold the pasta until thoroughly coated.
4. Refrigerate before serving to allow the flavor to set (at least an hour).

1 eggplant
2 zucchini
1 onion
2 roma tomatoes
1 can diced tomatoes (16 oz)
6 cloves garlic
1/2 green bell pepper
1/2 red bell pepper
1/4 tsp black pepper
1 1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
1-2 bay leaves
1 cube chicken bullion
olive oil

1. Slice the onion into rings and sauté in olive oil until translucent.
2. Add the garlic and chopped (green and red) bell peppers.
3. Peel eggplant if needed (for example, if using Chinese eggplant). Slice the eggplant and zucchini.
4. Add the eggplant and stir until the eggplant softens (about 5 min.). They will release a lot of water.
5. Add the zucchini and stir in eggplant juices for a few minutes.
6. Cube the fresh tomatoes and add to the pan, along with the canned diced tomatoes.
7. Dissolve the chicken bullion in half a cup of water to make a salty chicken broth.
8. Add the herbs (basil, oregano, thyme, pepper) and deglaze the pan with the chicken broth.
9. Cover and simmer over medium heat for 15 min.
10. Uncover to reduce if needed.

2 cup red lentils
8 cups water
3-4 chicken bullion cubes
2 tsp cumin powder
1/2 onion, diced
1/4 tsp citric acid
1/2 can petit diced tomatos
1 tbs olive oil

1. Add lentils, water, cumin, and bullions to a pot and heat until boiling.
2. Lower the heat and let simmer for 45 minutes. Diced tomatoes and citric acid can be added if desired.
3. Partially puree with hand blender.
4. If desired, sauté diced onions in olive oil until browned. Add to soup 5 minutes before turning off the heat.

1 lb redfish filets
1 onion
14 oz diced tomatos (1 can)
1 tsp tamarind paste
1 tsp ginger paste
4 dried chillies
2 tsp garlic powder
1 1/2 tsp corriander powder
1 tsp garam masala
1/2 tsp turmeric
1/4 tsp mustard powder
1/2 tsp salt
1 cup water
2 Tbs olive oil

1. Mince the onions in a blender, and begin frying them in the hot oil.
2. Add the tamarind, ginger, and dried chillies. Fry for 5 minutes.
3. Mix the dry ingredients and add to the pot.
4. Add the diced tomatoes and 1 cup of water. Cook on low uncovered for 10 minutes. Let the sauce reduce.
5. Add the fish and cover. Let it simmer for 10 minutes.

1 bag halal marshmallows
5 cups Rice Crispy cerial
2 tbs margarine
2-3 tbs peanut butter

1. Cut all the marshmallows into smaller cubes so that they melt more easily.
2. Melt the margarine in a pan and add the marshmallows.
3. Stir on medium heat until the marshmallows are almost completely melted, but be careful not to burn them.
4. Add the cereal and mix until everything is sticky.
5. Spread the mixture in separate pan or tray, and leave to cool for about 5 minutes.
6. To get better form, fold the flattened mixture on itself after it has partially cooled. This makes both the top and the bottom flat. Alternately, use a buttered spoon to flatten immediately after pouring into holding container.
7. To eat them sooner, cool covered in the fridge.
8. Cut them into squares when ready.

1 lb. stew meat (beef or lamb)
12 oz. diced tomatoes
1 1/2 cup yogurt
1 large onion
1 tsp ginger paste
1 1/2 tsp garlic powder
1 tsp tumeric
3 tsp garam masala
2 tsp corriander
2 tsp cumin
4-8 dried chilies
1/2 cube beef bullion
fresh cilantro (as garnish)

1. Fry onions.
2. Add spices and ginger.
3. Brown the meat.
4. Add the tomatoes.
5. Lower heat, cover, and simmer for 30 minutes.
6. Add yogurt, stir and serve.

4 large baking potatoes
1/4 tsp sage
1/4 tsp black pepper
1 tbs olive oil
1/4 tsp garlic powder
1/4 tsp onion powder
salt (to taste)

1. Microwave potatoes, covered, for 2 min. per potato on high.
2. Cube the potatoes into 1" - 2" cubes and sprinkle with black pepper, garlic, sage, and salt.
3. Sauté the potatoes in olive oil until browned.

1 can spinach (16 oz)
1 can black-eyed peas (16 oz)
1 can tomato sauce (8 oz)
2 tsp dill powder
1 tsp corriander powder
1 tsp garlic powder
1 tsp onion powder
1 cube chicken bullion

1. Empty cans into a pot and bring to a boil.
2. Mix the spices together and then add them to the pot.
3. Simmer on low heat for a few minutes.

1 can diced tomatoes
1/2 medium diced onions
1/2 cup parsley
1/2 cup cilantro
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp citric acid
1/4 tsp cayenne pepper

2 tsp tahini sauce
4 tsp Arabic yogurt
1 clove garlic, pressed
2 tsp water
1/8 tsp salt
1/16 tsp citric acid

1 lb skinless chicken breast
1/2 cup malt vinegar or lemon juice
2 tbs yogurt
1 tbs olive oil
1 tsp shawarma spices
1/2 tsp garlic powder
1/4 tsp salt

1. Dice chicken into small rectangles.
2. Marinade the chicken in all the rest of the ingredients for about half an hour.
3. Fry the chicken until dried and browned.

3 cups unsweetened shredded wheat
1/2 cup brown sugar, packed
1/2 cup light corn syrup
2/3 cup raisins
1/3 cup peanuts
1/2 cup peanut butter

1. Mix the sugar, corn syrup, and peanut butter in a saucepan and stir until it starts to simmer.
2. Add the raisins, peanuts, and coarsely crushed shredded wheat and stir until everything is coated.
3. Spoon out the mixture into a baking dish and pack it in for shape. Leave until cool and then cut into squares.

1 lb cooked shrimp
16 oz diced stewed tomatos
1 medium onion, diced
1/2 large green pepper
3-4 cloves garlic, diced
1 cube chicken bullion
1 Tbs creole seasoning
2 Tbs roux
3-4 bay leaves
1 cup water
1 Tbs oil

1. Fry the onions in the oil until translucent.
2. Add the green peppers and fry until just before the onions start to brown.
3. Add the chopped garlic and keep stirring until the onions brown.
4. Add half the creole seasoning, diced tomatoes, bay leaves, and roux.
5. Cook until the tomatoes reduce (5 minutes).
6. Add the bullion and water and simmer over low heat for 5-10 minutes.
7. Add the shrimp and turn off the heat.

2 lb stew meat
2 lb frozen whole ocra
1 tsp cumin
1 tsp Arabic spices
2 tsp tamarind sauce
1/2 tsp citric acid
1 tsp onion powder
1 tsp garlic powder
6 garlic cloves
4 cubes maggi
1 small diced onion
2-3 Tbs tomato paste
1/2 can diced tomato
8 cups water

1. Put all the ingredients except the ocra and citric acid in the slow cooker. Cook on slow 3 hours.
2. Thaw an chop the heads off the ocra and add the ocra to the cooker. Cook another 3 hours.
3. Add the citric acid and other flavors to taste near the end.

7 cups milk
1/2 cup rice
9 tsp sugar
1/4 cup yellow raisins
1/2 tsp cardamom power or 8 crushed pods
2 cinnamon sticks

1. Put everything in a slow cooker
2. Stir after an hour or less to make sure that the rice isn't clumped on the bottom.
3. Cook for 4 hours no high.

2 lb split peas
9 cups water
2-3 cube chicken or beef bullion
2 tsp garlic powder
2 tsp onion powder
4 bay leaves
4-6 carrots, chopped
2 Tbs olive oil
vinegar (garnish)

1. Put all ingredients into a pressure cooker and pressure on high for 15 minutes.
2. Eat.

1 lb steak, 1" thick sirloin
1/4 tsp salt
1 tsp peanut oil

1. Salt both sides of the steak and let stand at room temperature for 60 minutes.
2. Cook in the peanut oil on medium heat, flipping the steak with a spatula every 15-30 seconds.
3. Cook a 1" steak for 5 minutes for rare, 7 minutes for medium.
4. Let the steak rest for about 5 minutes. Throw back in the pan and heat for 15 seconds per side if it has cooled too much.

6 large bell peppers (green, orange, red or yellow)
1 lb ground beef
3 cups long-grain cooked rice
1/2 can corn, drained (8 oz)
1 small onion, finely chopped
1 beef bullion cube
1 1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp thyme
1/4 tsp oregano
1 can tomato juice (16 oz)
shredded cheese

1. Half and de-seed the bell peppers. Blanch them in boiling water for 4 minutes.
2. Fry the onions until translucent and then add the meat, salt, spices, and bullion. Stir until the meat browns.
3. Add the rice, corn, and 2/3 the tomato sauce and stir over low heat for a few minutes. Reserve about 1/3 of the tomato sauce for use in topping later.
4. Spoon the stuffing into the bell pepper halves and bake at 350 degrees for 30 minutes.
5. Pour the remaining tomato sauce on top of the pepper halves and sprinkle with shredded cheese. Return to the oven and broil for a few minutes until the cheese starts to turn brown.

16 skinned chicken drumsticks
1 cup Arabic yogurt
3 Tbs vegetable oil
4 cloves garlic, mashed
1 tsp ground corriander
1 tsp ground cumin
1 tsp ground turmeric
1 Tbs garam masala
1 Tbs spanish paprika
2 tsp onion powder
1/2 tsp cayenne powder
1 tsp salt
2 Tbs ginger paste
2 Tbs lemon or malt vinegar

1. Skin and slash the drumsticks.
2. Mix all the ingredients together to make the marinade.
3. Slather the chicken in the marinade, cover and chill over night.
4. Preheat the oven to 425 and bake for 45 minutes.

16 oz cooked fava beans
2 pita breads
1/2 medium onion
3 Tbs olive oil
1 1/2 tsp butnege (بطنج)

1. Add the بطنج to the fava beans and boil them in their own water. Add about half a can (8 oz) of water to the pot.
2. Fry the diced onions in the olive oil until crisp.
3. Tear the pita bread into pieces that are 1-2 inches on a side and place them in a large bowl.
4. Pour the fried onions with the hot oil over the pita bread.
5. Pour the fava beans and water over the bread and fold it in so every piece of bread is wet.

3/4 cup water
3 teaspoons cornstarch
1/3 cup seasoned rice vinegar
1/4 cup brown sugar
2 1/2 Tbs reduced sodium soy sauce
1 tsp ginger paste
2 cloves garlic , smashed
1/2 tsp crushed red pepper flakes

Whisk together all the ingredients and boil, whisking until it thickens.

1 cup sugar
1/2 cup water
1/2 cup white vinegar
2 cloves garlic, minced
2 tsp fish sauce
1/2 tsp Hot (Sriracha) sauce
1/2 tsp citric acid
1/4 cup carrot , shredded

Combine sugar, water and vinegar in a small saucepan. Bring to a boil, and reduce for 5 minutes.
Stir in garlic, fish sauce and chili sauce. Simmer for 2 minutes.

1 lb tofu, cubed
1 lb potato, sliced
1 large onion, quartered
14 oz coconut milk
1 green onion
1 red onion
2 Tbs Massaman curry paste
2 sticks cinnamon
8 pods cardamom
3 star anise
1 1/2 tsp tamarind paste
2 Tbs brown sugar
3-4 Tbs peanuts, unsalted, roasted
2 Tbs peanut oil

1. Fry the whole spices for about 30 seconds in hot oil.
2. Add the onions and fry until golden brown.
3. Add the massaman paste and some of the coconut milk and work the paste into the milk.
4. Microwave the sliced potatoes for about 4 minutes.
5. Add all the rest of the ingredients except for the tofu. Cook on low for about 10 minutes or until the vegetables are done.
6. About half-way through, fold the tofu in gently so as not to damage the cubes.

1 can coconut milk, 16oz, 60%-70% concentration
16 oz milk
1 lb tofu or chicken breast
1 cup rice noodles
1 1/2 tbs red Thai curry paste
4 green onions, chopped
2-3 tbs brown sugar
1 tbs peanut oil
4-5 basil leaves as garnish
1/8 tsp red food coloring

1. Dice tofu into 1"-pieces and sauté in peanut oil until the tofu is browned.
2. Add the curry paste and maggi and stir for 30 seconds. Then add the coconut milk, milk, and water.
3. Add the chopped green onions and noodles just before serving. Garnish with some cilantro.

1 can coconut milk, 16oz, 60%-70% concentration
16 oz milk
16 oz water
1 lb tofu
3 tbs red Thai curry paste
1 can bamboo, drained
1 lb fresh green beans
4 green onions, chopped
1 green pepper, sliced
1/4 lime, rind only
1/2 cup basil leaves
1/2 cup cilantro, minced
2-3 tbs peanuts, crushed
2-3 tbs brown sugar
1/2 tsp turmeric
2 tbs peanut oil
1/4 tsp salt

1. Dice tofu into 1"-pieces and sauté in peanut oil until the tofu is browned.
2. Add the beans, green pepper, and bamboo and sauté until softened.
3. Add the curry paste and turmeric and stir for 30 seconds. Then add the coconut milk, milk, and water.
4. Salt to taste. Add the basil leaves, lime rind, and half the minced cilantro and then simmer for about 10 minutes, until the beans are soft.
5. Add the chopped green onions just before serving. Garnish with some cilantro.

1 lb skinless chicken breasts, cubed
1/2 lb fresh green beans
2-3 chopped green onions for use as garnish
14 oz coconut milk (800+ calorie concentration)
14 oz milk
1 1/2 Tbs Thai yellow curry paste (mae ploy)
1/2 cube meat bullion
1 Tbs creamy peanut butter
3 Tbs brown sugar
1 tsp hoisin sauce
1/2 tsp corn starch
1 1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ginger paste
1/4 tsp coriander seeds
2-3 red chili peppers as garnish

1. Cut the chicken breast into 1" cubes and de-stem the green beans. The beans may be chopped or whole.
2. Sauté them together in a pot until the chicken is white.
3. Add the Thai yellow curry paste and the bullion cube and continue to sauté until the chicken starts to brown.
4. Add the coriander seeds and ginger paste and continue to heat for about half a minute until they release their flavor.
5. Add the powdered onion, garlic, brown sugar, peanut butter, hoisin sauce, and coconut milk. Simmer and stir until the peanut butter has melted and mixed.
6. Whisk the corn starch into the cold milk and stir into to the pot. Dried red chili peppers may be added at this point if additional visual texture is desired.
7. Reheat until it just starts to boil and then turn off the heat.

1 lb ground beef
2 cups rice (dry)
8 oz tomato sauce
3 cups water
2 cubes chicken bullion
1 tsp Arabic spices
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp parsley flakes
1/4 tsp sage

1 can tomato sauce (16 oz)
2 cups milk (16 oz total)
2 cups water (16 oz total)
1 tsp corn starch
2 cube chicken bullion
1/2 tsp dried basil
1/4 tsp black pepper
parsley (garnish)
shredded swiss cheese (granish)
olive oil

1. Mix the corn starch in some cold water.
2. Add all the ingredients to a stock pot.
3. Heat to a slow boil and then remove from heat.
4. Add garnish if desired.

1 package Cresent Rolls (8)
4 turkey hotdogs
4 slices american cheese

1. Cook the hotdogs and then cut them in half.
2. Put them in the toaster oven at 375 degrees for 10-12 minutes.