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Oil - 2 tbsp. Ginger - a small pc, minced Garlic - 3 cloves, minced Chicken - 1 cup, diced Salt Soy Sauce - 1 tbsp. Carrot - 1/4 cup, diced Onion - 1/2 cup, diced Bell Pepper - 1/4 cup, diced Rice Vinegar - 1 tbsp. Noodles - 2 packs, cooked al dente Schezwan sauce - 2 tbsp. Scallions - 2 tbsp. Heat Oil in a large skillet over medium heat. Saute Ginger and Garlic for 30 sec. Add Chicken and saute for 5 min. Season with Salt, Soy sauce and cook closed for another 5 min. Stir in

French Toast is a perfect breakfast to start any morning. It is loaded with Eggs and just sweet enough to satisfy your sweet tooth. Egg - 3 Milk - 1 cup Cinnamon powder - 1/2 tsp Vanilla - 1/2 tsp Sugar - 3 tbsp. Salt Butter Bread - 8 thick cut slices (preferably Challah Bread) Confectioners Sugar - for dusting Berries - for garnish In a large bowl, add the eggs along with milk, powdered cinnamon, vanilla, sugar, and a pinch of salt. Whisk well and keep aside. Heat a nonsti

Salmon - 2 fillets Seafood Cajun Seasoning - 2 tbsp. (or use Chilli Powder, Salt, Pepper, Garlic powder, Onion powder, Gumbo File, Old Bay Seasoning) Butter - 1 tbsp. Ciabatta - 1 roll Goat Cheese - 3 oz. Lemon Mayonnaise (Mayonnaise - 1 cup, Lemon Juice - 1 1/2 tbsp., Parsley, Salt, Pepper) Lettuce - 3 leaves Tomato - 1,sliced Onion - 1, sliced Season Salmon with Seafood Cajun Seasoning. In a medium pan, sauté Salmon in Butter on medium-high heat, fat side down, until golde

2 tablespoons unsalted butter, softened 3 cups heavy whipping cream 1 1/2 cups whole milk 3 fresh bay leaves 2 teaspoons kosher salt, divided 3/4 teaspoon black pepper, divided 1 pound uncooked elbow macaroni 3 large eggs 8 ounces cream cheese, softened 2 teaspoons dry mustard 1 pound extra-sharp cheddar cheese, shredded (about 4 cups) 8 ounces Colby-Jack cheese, shredded(about 2 cups), divided Preheat oven to 375°F with one rack in middle position and one rack positioned 6 i

Ingredients 1 cup (210g) long-grain white rice 2 tablespoons vegetable oil, divided 1/2 medium yellow or white onion (4 ounces; 112g), chopped 1 medium garlic clove, chopped 1 1/2 cups (360ml) homemade chicken stock or store-bought low-sodium chicken broth, divided 2 plum or Roma tomatoes (about 8 ounces; 225g), chopped 1 tablespoon kosher salt 1 medium carrot (115g), peeled if desired and cut into ¼-inch pieces (about 1/2 cup); see note 1/2 cup frozen peas (70g), thawed 1

Tomato - 10 Olive Oil - ¼ cup Onion - 1, chopped Garlic -4 cloves, minced Thyme - 1 tsp Sugar - 1 tsp Pepper - 1 tsp Red Pepper Flakes - 1 1/2 tsp Balsamic Vinegar - 1 tsp Salt Basil leaves - 6 Boil water in a pot and drop the ripe Tomatoes in the boiling water. Boil for half a minute to a minute. Peel the Tomato skin and cut the Tomato into half. Remove the seeds and let the juices through a strainer. We will be using the juice later. Puree the Tomatoes in a food processor

For the Special Sauce: Mayonnaise - 6 tbsp. Ketchup - 2 tbsp. Pickle relish - 2 tbsp. Sugar - 1 tsp White vinegar - 1/2 tsp For the Quesadillas: Kheema - 20 oz Oil - 2 tbsp. American cheese - 16 slices Flour tortillas - 8 Onion - 1, chopped Pickle chips - 24 Lettuce - 1 cup, shredded Salt & Pepper In a small bowl, stir together mayonnaise, ketchup, pickles relish, sugar, and vinegar. Set aside. Portion the ground beef into four 5-ounce balls, pressing together just until the