foodbliss

1 paratha 1/2 cup of filling (chicken, beef, potatoes, paneer, or eggs) 1 tablespoon of chutney 1/4 cup of onions, chopped Instructions: Spread the chutney on the paratha. Add the filling to the paratha. Roll up the paratha and cut it in half. Serve immediately.

8-10 nice corn torillas, I recommend a brand that’s preservative free and refrigerated 2-3 C. Fry oil (canola, soybean, etc) 8oz Pepper Jack (I like to grate it myself) 8oz Extra Sharp Cheddar (again, i prefer to grate it myself) 1 Head Green Leaf Lettuce Sour Cream Fresh Tomato ORTEGA TACO SAUCE!!!!!!!!! FOR THE SEASONED BEEF 1 TBSP Vegetable Oil 1 medium onion, diced 4 cloves of garlic, minced 20g or 2 TBSP Chile powder 1g or 1 TSP oregano 5g or 2 TSP Cumin 5g or 2 TSP Paprika 1g or 1/4 TSP Chile flake 150g Chicken Broth or rough 2/3 C. ( video says 100g, but i decided to add a few more splashes before the 15 minute simmer) 100g or 1/2 C. Tomato Sauce 15g or 2 TSP Apple Cider Vinegar 10g or 1 TSP Brown Sugar Salt to taste (1 tsp roughly)

SCHNITZEL ▪ 1lb/.5 pork tenderloins ▪Salt ▪3-4c/400-500g all purpose flour ▪6 eggs (1 per cutlet), whisked ▪6c/750-1000g panko breadcrumbs, broken down into a finer texture in a food processor ▪Canola oil (or vegetable, grapeseed, avocado oil) SPAETZLE ▪350g or 1.5c milk ▪1 egg + 4 egg yolks ▪7g or 1teas salt ▪450g or 3 1/3c all purpose flour ▪Butter

For Hummus Ingredients: Chickpeas boiled 1 Cup boiled Chickpeas water 1 cup garlic cloves 2 ice Cubes 2-3 nos Salt to taste Homemade Tahini paste 2-3 tbsp Olive oil 2-3 tbsp For Falafel Ingredients: Chickpeas 1 Cup Onion chopped 1/2 Cup fresh parsley chopped 1 Cup garlic Chopped 1 tbsp Salt 1 tsp or to taste dry Coriander powder 1 tsp cumin powder 1 tsp paprika powder 1 tsp black pepper powder 1 tsp baking soda 1/2 tsp white flour 2 tbsp lemon juice 1 tsp olive oil 2 tbsp Oil for frying For Tortilla Ingredients: All-purpose flour ( maida)1 & 1/2 cup Milk powder 1/3 Cup cornflour 1/3 Cup salt 1 tsp sugar 1 tsp baking powder 1/2 tsp oil 2 tbsp water as required For Salad Ingredients: Onion Slices Lettuce Tomato Cucumber Assembly For Wrap Ingredients: Tortilla Hummus Falafel chilli garlic sauce Salad black and green olives Pickled jalapenos red jalapeno pickled Gherkins fresh parsley

Dumpling Wrapper: 120 grams (1/2 cup) water Optional: tiny scoop of egg yellow food coloring 170 grams (1 1/3 cups) all-purpose flour 2 grams (1/2 teaspoon) salt Shumai Filling: 225 grams (1/2 pound) shrimp Half of 1/4 teaspoon baking soda 225 grams (1/2 pound) ground pork - i use 80/20, but leaner will work 75 grams (2.6 ounces) pork belly (chopped small) 75 grams (2.6 ounces) cooked shiitake mushrooms, chopped 10 grams (2 teaspoons) soy sauce 10 grams (2 teaspoons) Shaoxing rice wine or mirin 3 garlic cloves, grated 10 grams (2 teaspoons) fresh ginger, grated 10 grams (2 teaspoons) sugar 7 grams (1 1/2 teaspoons) salt 2 grams (1/2 teaspoon) black pepper 10 grams (2 teaspoons) cornstarch CHAPTERS 0:00 Intro & dough 1:21 Prepping and mixing the filling 3:48 I can’t be trusted with crunchy things 4:55 Shaping the dumplings 7:07 Steaming 8:03 Dipping sauce and serving 8:42 Let's eat this thing

2 cups all-purpose flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup (1 stick) cold unsalted butter, cut into pieces 1/2 cup milk 1 egg 1 cup fresh blueberries

2 sweet potatoes, peeled and cut into fries 2 tablespoons olive oil 1 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon black pepper Instructions: Preheat oven to 400 degrees Fahrenheit. Toss the sweet potato fries with the olive oil, garlic powder, salt, and pepper. Spread the fries out in a single layer on a baking sheet. Bake for 20-25 minutes, or until the fries are golden brown and crispy.

CHICKEN ▪2.5lbs/1.25kg bone in, skin on chicken thighs ▪20g or 1Tbsp salt for chicken + 15g or 3/4Tbsp for dredge ▪10g or 1 Tbsp ginger, grated/minced GOCHUJANG SAUCE ▪60g or 3 1/3Tbsp soy sauce ▪40g or 1/4c Tbsp sugar ▪110g 1/3c honey ▪100g or 2Tbsp gochujang ▪60g or 1/4c mirin ▪30g or 2 Tbsp hot sauce ▪20g or 2Tbsp ginger, grated/minced ▪20g or 4-5 cloves garlic, grated/minced ▪200g or just under 1c water ▪10g or 2 cloves garlic, grated/minced ▪Light olive oil ▪350g or 3c ap flour + about a cup or enough to coat chicken ▪350g or 1 3/4c potato starch ▪10g or 2tsp baking powder ▪8g or 1.25Tbsp onion powder ▪8g or 1Tbsp garlic powder

1 pound cooked lobster meat, chopped 1 cup ricotta cheese 1/4 cup grated Parmesan cheese 1/4 cup chopped fresh parsley 1/4 teaspoon salt 1/4 teaspoon black pepper For the pasta dough: 2 cups all-purpose flour 4 large eggs 1 teaspoon salt For the lobster sauce: 2 tablespoons butter 2 tablespoons olive oil 1 shallot, finely chopped 2 cloves garlic, minced 1/2 cup dry white wine 1 cup heavy cream 1/4 cup grated Parmesan cheese 1/4 teaspoon salt 1/4 teaspoon black pepper

680 g or 1.5lb chicken breasts 75 g or 1/3 cup olive oil 12 g or 2 t salt 4 g or 2 t black pepper 2 g or 1 t chili flakes 3 g or 1 ½ t dried oregano 15 g or 1 Tbsp minced garlic Zest of 1 lemon Juice of 1 lemon 15 g parsley or ½ cup, stems removed, chopped finely 3 g thyme or 1 Tbsp, chopped finely BEEF 680 g or 24 ozsirloin steaks (4 steaks, 6 ounces each) 75 g or 1/4 c Worcestershire sauce 40 g or 2 Tbsp + 2 t soy sauce 40 g or 2 ½ Tbsp aged balsamic vinegar 12 g or 2 t salt 5 g or 2 t black pepper 30 g or 2 tbsp Dijon mustard 65 g or 1/4 cup + 1 tbsp olive oil 35 g or 2 tbsp agave syrup or honey (or brown sugar as an alternative) VEGETABLES 2-3 large portobello mushrooms 1 Eggplant 1 med-large Zucchini 2-3 Bell peppers (depending on size) Olive oil Salt Black pepper CHAPTERS: 0:00 Intro and skewer prep 1:01 Prepping and marinating the chicken 2:11 Prepping and marinating the beef 3:58 Prepping and marinating the eggplant and mushrooms 5:17 Taking the easy route (ad) 6:17 Time to skewer and grill 10:08 Serving 10:45 Let’s eat this thing

Chicken breast 350g Salt 1/2tsp Onion powder 1/2tsp Pepper 1/2tsp Chili powder 1/2tsp Garlic powder 1/2tsp Chili sauce 1/2tsp Marinated for 1 hour Egg 1 Milk 140ml Fried dough recipe: All-purpose flour 140g Corn flour 70g Salt 1/2tsp Onion powder 1/2tsp Pepper 1/2tsp Chili powder 1/2tsp Garlic powder 1/2tsp Chili sauce 1/2tsp Cooking oil Fry for 10 minutes

1500g or 4 large russet potatoes, peeled 100g or 1/2c medium sharp cheddar, shredded 100g or 1/2c gruyere, shredded 50g or 1/2c parmesan, finely shredded or grated 5g or 2tsp cornstarch Salt Pepper 75g or 1/3c chicken stock 125g or 1/2c heavy cream. Thinly slice potatoes using mandoline. Set aside. Shred cheeses and add to a medium bowl with cornstarch. Toss to coat. Layer as follows in an 8”x8” baking pan - each potato layer should be perpendicular to the last: Layer 1: layer potatoes as shown @3:33. Potatoes should overlap about 30%. Season lightly with salt and pepper. Layer 2: potatoes, top with ⅕ of the grated cheese mix. Layer 3: potatoes, season lightly with salt and pepper. Layer 4: potatoes, Top with ⅕ of the grated cheese mix. Layer 5: potatoes, Season lightly with salt and pepper. Layer 6: layer potatoes perpendicular to layer 5. Top with ⅕ of the grated cheese mix. Layer 7: layer potatoes perpendicular to layer 6. Season lightly with salt and pepper. Layer 8 - top layer potatoes. Mix chicken stock and cream in a small container and pour mix evenly over the top of the layered potatoes. Finish by topping with the remaining grated cheeses, making sure to fully cover the potatoes.

1 pound ground beef 1 onion, chopped 2 cloves garlic, minced 1 (10.75 ounce) can condensed tomato soup 1 (10.75 ounce) can condensed cream of mushroom soup 1 (15 ounce) can black beans, drained and rinsed 1 (15 ounce) can corn, drained 1 teaspoon chili powder 1/2 teaspoon cumin 1/4 teaspoon salt 1/4 teaspoon black pepper