Directions

1. Add sliced chicken breast. Knorr cubes crumbled, 1/4 teaspoon salt, small onion slices … let marinade for 2 hours or more.
2. Mix in Flour 1/4 salt, 1 teaspoon black pepper, and 1 teaspoon Tumeric.
3. Pour Panko breadcrumbs in a shallow pan.
4. Beat eggs in shallow container … I only use egg whites. 
5. Pour oil in Dutch Oven, and turn up heat slightly above medium. 
6. Add slice of onion in the hot oil to see if hot enough.
7. Rub chicken in flour -> egg -> breadcrumbs -> oil 
8. Repeat for individual chicken strips. 
9. Fry until golden brown.
10. Enjoy!!!

Directions

1. Preheat oven to 425
    
    
2. Coat a cast- iron skillet with nonstick cooking spray (I used Olive Oil) – Set aside.
    
    
3. In a large mixing bowl, whisk together flour, sugar, baking soda & salt.
    
    
4. Using your hands, work butter into flour mixture until it resembles coarse crumbs. Toss in raisins/currants.
    
    
5. Add in buttermilk & egg & mix with a wooden spoon until combined. Dough will be sticky.
    
    
6. Dust your hands with flour & dump dough onto a well-floured surface; knead it a few times into a round loaf until it just comes together. Do not over-knead!
    
    
7. Transfer to the prepared skillet/baking sheet.
    
    
8. Using a serrated knife, score an “X” on top of the dough about an inch deep.
    
    
9. Bake for 35-40 minutes or until a long, thin skewer inserted into the center comes out clean & the top is golden.
    
    
10. Remove from oven (careful, handle of skillet will be HOT!!!) & allow to sit for 5-10 minutes.
     
     
11. Transfer to a cutting board & slice. Serve with butter, jam or on.

Directions

1. Soak beans for at least 6 hours in room temperature water, fully immersed, and 2 inches of water above beans to allow beans to rise – I soak overnight when possible, to loosen fully husks from seed
2. Use hands to peel off husks, rinse, and soak in water – you could leave husks on, which will make fritters fiber rich, but more coarse to eat
3. Blend beans, onions, peppers, knorr cubes, and chicken stock, using puree or smoothie setting on Blender
4. Using a sauce pan on medium heat on the stove, cook ground beef adding a knorr cube – set aside
5. In a large pot add water that is about a 3rd the height of the cans that will go into it – put on medium heat
6. Pour blended beans mixture into a large bowl – add curry and salt as needed, and mix by hand with a spatula
7. Add the cooked ground beef to the blended bean mixture
8. Taste for saltiness/flavor
9. Add 1 raw egg (mostly whites) into mixture to help with binding – mixing properly to be fully blended
10. Add 1/4 cup Oil into mixture – mixing properly to be fully blended
11. Put a teaspoon of Oil to line the inside of the cans – no need to line the lids
12. Scoop 1/2-3/4 cup of mixture into cans – you can stack cans as needed in the pot with boiling water
13. Ensure water does not dry up in pot over a 45 minute cook time on medium heat
14. Using a knife or fork dip into one of the moimoi filled cans to ensure no dripping or uncooked mixture
15. Serve warm and enjoy!
16. See photos, videos below to guide

Directions

1. Preheat oven 350 degrees
2. Boil the pasta, drain. Follow instructions on box, cooking 1 minute less than al dente since it’ll cook more while baking
3. Make the cheese sauce by combining a fat (butter), and starch (flour), then whisking in the milk products.
4. Cook the sauce until it’s thick.
5. Then Add in shredded cheeses, stir well.
6. Combine cheese sauce with cooked pasta.
7. Transfer half of the mac and cheese to a baking dish, sprinkle with more shredded cheese.
8. Top with the rest of the mac and cheese, add sprinkles of shredded cheese.
9. Top with breadcrumbs, crushed chips, OR crushed Crackers
10. Or repeat the last 3 Steps in cupcake pan with individual cupcakes
11. Bake for 30 minutes or until browned

Directions

1. Preheat oven 350 degrees
2. Boil the pasta, drain. Follow instructions on box, using the chicken stock as part of the fluid (optional) – cooking 1 minute less than al dente since it’ll cook more while baking
3. Make the cheese sauce by combining a fat (butter), starch (flour), then whisking in the milk
4. Cook the sauce for about 10 minutes, until it’s thick.
5. Combine cheese sauce with cooked pasta in a bowl, and stir
6. Rub olive oil to the bottom of cupcake baking pan
7. Transfer mac and cheese mix into baking pan, and top with crushed Crackers
8. Bake for 30 minutes or until browned

Directions

1. Add all ingredients and 2 cups of water in a small pot on medium heat
2. Add 2 more cups of water after 20-25 minutes … I usually taste and add more salt, peppers, or onions, at this time, as needed
3. Cook for another 25-30 minutes … depending on how much moisture you want in the beans – make sure the beans does not over dry and burn … burnt beans I’ve found to be unsalvageable
4. Slice plantains like you would a banana
5. Fry plantains until brown, as shown in photos below
6. Serve warm and enjoy!

Directions

1. Preheat the oven to 400°F. Line a baking sheet with foil and spray with non-stick spray. 
2. Combine the meat, egg, cracker crumbs, cheese, salt, onion, and black pepper in a bowl. Stir just until combined, do not over mix. Add a Tablespoon or two of water (or stock), as needed to keep mixture wet. 
3. Use a medium cookie scoop or spoon to scoop the meat. Then form into 1 1/2″  balls and place on the pan. 
4. Bake uncovered for 17-20 minutes, or until no longer pink in the middle. 

Directions

MEATBALLS (steps 1-4) and SAUCE (steps 5-9):

1. Preheat the oven to 400°F. Line a baking sheet with foil and spray with non-stick spray. 
2. Combine the meat, egg, cracker crumbs, cheese, salt, onion, and black pepper in a bowl. Stir just until combined, do not over mix. Add a Tablespoon or two of water (or stock), as needed to keep mixture wet. 
3. Use a medium cookie scoop or spoon to scoop the meat. Then form into 1 1/2″  balls and place on the pan. 
4. Bake uncovered for 17-20 minutes, or until no longer pink in the middle. 
5. Slice and blend tomatoes, peppers, and onions, together – based on your preferences, can fully puree or allow for texture in the blended mix to allow for hearty sauce 
6. Pour blended mix into saucepan, cooking mix on medium heat until dry
7. Add chicken stock and steam on low heat stirring continuously until fully ingratiated
8. Add meatballs into sauce and simmer for 5-10 minutes
9. Enjoy!!!

Directions

1. Cut Butter into small cubes, and put in freezer for 10 minutes
2. Preheat oven 425F (218 C) degrees
3. Mix all dry ingredients together – Flour, Baking Powder, Cream of Tartar, Sugar, and Salt
4. Combine Butter cubes with dry mix without breaking cubes – use fingers to mix in
5. Combine Milk with Flour and Butter textured mix, breaking cubes – use spatula
6. Line Baking tray with parchment paper and dusting of Flour
7. Scoop 1/2 cup of dough onto tray
8. Use egg wash on all dough balls
9. Bake for 15-20 minutes until golden brown – images below were baked for 17 minutes
10. Let sit for 5 minutes before taking out of pan

Directions

1. Soak beans for at least 6 hours in room temperature water, fully immersed, and 2 inches of water above beans to allow beans to rise – I soak overnight when possible, to loosen fully husks from seed
2. Use hands to peel off husks, rinse, and soak in water – you could leave husks on, which will make fritters fiber rich, but more coarse to eat
3. Blend beans, onions, peppers, knorr cubes, and chicken stock, using puree or smoothie setting on Blender
4. Pour blended mixture in a large bowl – add curry and salt as needed, and mix by hand with a spatula
5. Add oil in deep sauce pan / pot, and heat on medium stove – tip: drop a small slice of onion in the oil to observe how hot oil is. It should show a quick but steady fry … not overwhelming effervescence or onion quickly burns
6. Using a rounded spoon, scoop and carefully drop blended beans mix into the hot oil
7. See photos, videos below to guide