Ingredients

• ¾ cup warm milk
• ¼ cup sugar
• 2¼ tsp active dry yeast
• ¼ cup melted butter
• 1 egg
• ½ tsp salt
• 2¾ cups all-purpose flour
• ¾ cup softened butter (for filling)
• 1½ cups brown sugar
• 1 tbsp ground cinnamon
• ½ cup heavy cream (for topping, optional)
• ½ cup powdered sugar
• 2 tbsp milk
• ½ tsp vanilla extract

Instructions

1. Combine milk, sugar, and yeast. Let sit 5 mins. Add melted butter, egg, salt, and flour. Mix and knead 5 minutes.
2. Let rise 1–1.5 hrs. Roll dough into a rectangle.
3. Spread with softened butter, sprinkle brown sugar and cinnamon.
4. Cut dough into 12 strips. Roll each into a bun. Place in greased baking dish.
5. Let rise 30 minutes. Pour heavy cream over tops (optional).
6. Bake at 350°F for 25 minutes. Cool slightly.
7. Mix glaze ingredients and pour over warm buns.

Ingredients

• 4 boneless chicken breasts, sliced in half
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1½ cups Italian breadcrumbs
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste
• Vegetable oil, for frying

Instructions

1. Season chicken with salt and pepper.
2. Dredge in flour, dip in egg, and coat in breadcrumb-Parmesan mixture.
3. Heat oil in skillet over medium-high. Fry cutlets 3–4 minutes per side until golden and cooked through.
4. Drain on paper towels. Serve hot with lemon wedges or sauce.

Ingredients

• 2¼ tsp active dry yeast
• 1¾ cups warm water (110°F)
• 1 tbsp olive oil
• 1 tbsp honey or sugar
• 5 cups all-purpose or bread flour
• 2 tsp salt

Instructions

1. Activate yeast in warm water. Stir in oil and honey.
2. Add half the flour and mix. Stir in remaining flour and salt. Mix until a shaggy dough forms.
3. Knead until smooth. Transfer to greased bowl, cover, and refrigerate for at least 12 hours (up to 72).
4. Divide into 9½ oz dough balls. Shape and refrigerate again until ready to use.
5. Bake at 500°F with toppings of choice until crust is golden.

Ingredients

• 1 lb boneless chicken thighs
• 1 tbsp oil
• 1 tbsp butter
• 4 tbsp butter (for Alfredo)
• 5–6 cloves garlic, minced
• 2 cups heavy cream
• 4 oz Parmesan cheese, grated
• 1 tsp dried parsley
• 1 loaf French bread, halved
• ½ stick (4 tbsp) softened butter (for garlic spread)
• 3–4 cloves garlic, minced
• 1½ cups mozzarella cheese, shredded
• Salt, pepper, and Italian seasoning (to taste)

Instructions

1. Season and cook chicken in oil and butter. Rest and chop.
2. Sauté garlic in butter, add cream, simmer until thickened. Stir in Parmesan and seasonings. Set aside.
3. Mix softened butter with garlic and parsley. Spread on bread and bake at 400°F for 7 minutes.
4. Top with Alfredo sauce, mozzarella, chopped chicken, and more sauce. Bake 15 mins until bubbly.

Ingredients

• 2 blocks (8 oz each) cream cheese, softened
• 2 cups shredded rotisserie chicken
• 2 cups shredded cheddar cheese
• 1 cup ranch dressing
• ¾ cup Frank’s RedHot buffalo sauce
• 1 tbsp Hidden Valley Ranch seasoning mix
• Optional: crumbled blue cheese

Instructions

1. Preheat oven to 350°F.
2. Combine all ingredients in a large bowl. Mix well.
3. Transfer to a baking dish and bake for 30 minutes, stirring halfway through.
4. Serve hot with chips, celery, or bread.

Ingredients

• 2 cups warm water
• 2¼ tsp active dry yeast
• 1 tbsp sugar
• 5 cups all-purpose flour
• ½ cup melted salted butter
• ½ tsp salt
• ¼ cup baking soda (for boiling)
• 1 egg (for egg wash)
• Everything bagel seasoning (optional)

Instructions

1. Activate yeast with warm water and sugar. Let sit 5 mins.
2. Stir in flour, butter, and salt. Knead 5 mins in mixer or by hand.
3. Let dough rise in greased bowl for 1 hour.
4. Divide into 10 portions, shape into bagels, and rest on parchment.
5. Boil each bagel in water with baking soda for 45 seconds.
6. Brush with egg wash and top with seasoning if desired.
7. Bake at 400°F for 15 minutes until golden. Cool and serve.

Ingredients

• 2 tbsp olive oil
• 2 yellow onions, diced
• 1 green bell pepper, diced
• 1 jalapeño, minced
• 2 tbsp minced garlic
• 2 lbs ground beef
• 1 lb spicy sausage
• 6 oz tomato paste
• 14 oz tomato sauce
• 2 cans Rotel (diced tomatoes with green chilies)
• 2 cans kidney beans (or chili beans of choice)
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp smoked paprika
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp cayenne (optional)
• Salt and pepper, to taste
• 1 can Bush’s Chili Magic (Campfire Style)

Instructions

1. Sauté onions, bell pepper, jalapeño, and garlic in olive oil for 3–5 minutes.
2. Add beef and sausage. Cook 10 mins until browned.
3. Stir in tomato paste and sauce. Cook 2–3 mins.
4. Add Rotel, beans, and all spices. Stir and simmer for 1 hour covered.
5. Stir in Chili Magic and simmer 5 more minutes. Serve hot with crackers or bread.

Ingredients

• Shrimp (skewered)
• Oil, Korean spice blend
• Lime juice
• Ramen or udon noodles
• Butter, olive oil
• Garlic, hoisin, soy sauce, gochujang
• Heavy cream
• Parsley, Parmesan cheese
• Green onions, sesame seeds

Instructions

1. Season shrimp, grill or pan-cook, finish with lime juice.
2. Cook noodles. In a pan, mix butter, oils, garlic, sauces, and cream.
3. Add parsley and cheese. Toss in noodles and shrimp.
4. Garnish with green onions and sesame seeds. Serve hot.

Ingredients

• Shrimp (brined)
• Sauce: mayo, sriracha, sweet chili sauce, green onions, optional red chilies
• Dry dredge: flour, cornstarch, salt, white pepper, garlic powder, Korean chili flakes
• Wet batter: ¼ dry mix + vodka
• Oil (for frying)

Instructions

1. Make sauce and season to taste. Set aside.
2. Prepare dry mix. Reserve ¼ and mix with vodka for wet batter.
3. Dredge shrimp in dry, then wet, then dry again.
4. Fry at 350°F for ~2 mins. Drain and serve with sauce.

Ingredients

• 1 cup onion, diced
• 2 carrots, sliced
• 1 cup shiitake mushrooms, sliced
• 2 tbsp fresh thyme
• 6 garlic cloves, minced
• 6 tbsp butter
• Salt
• 6 tbsp flour
• ½ cup white wine
• 4 cups chicken stock
• 3 cups cooked chicken
• Chopped parsley
• Puff pastry sheets

Instructions

1. Sauté onions, carrots, and mushrooms in butter with salt and thyme for 7–8 mins.
2. Add garlic and cook until fragrant. Stir in flour and cook briefly.
3. Add white wine and cook down, forming a paste. Add chicken stock and simmer 25 minutes.
4. Stir in cooked chicken and parsley. Fill ramekins or dish with mixture.
5. Top with puff pastry, slit tops. Bake at 425°F for 8–10 mins, then reduce to 350°F and bake 20–25 mins more.

Ingredients

• 1 lb flank steak, sliced thin
• ½ tsp salt
• ¼ tsp white pepper
• 1 tsp sesame oil
• 1 tbsp soy sauce
• 2 tbsp cornstarch
• ½ tsp baking soda
• ½ onion, sliced
• 3 green onions, chopped (white and green parts separated)
• 4 cloves garlic, minced
• 1 tbsp soy sauce (for sauce)
• 2 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp sugar
• ¼ tsp MSG (optional)
• Vegetable oil (for frying)

Instructions

1. Marinate beef with salt, white pepper, sesame oil, soy sauce, cornstarch, and baking soda for 10 minutes.
2. Heat oil to 350°F and shallow-fry beef until crispy. Remove and drain.
3. Remove most oil, sauté onions, then garlic, then add sauce ingredients and beef.
4. Add green parts of green onions, toss to coat, and serve over rice.

Ingredients

Major Ingredients

• New York strip steak (1, 1–1½ inches thick)

Minor Ingredients

• Coarse salt (to season)
• Cracked black pepper (to finish)
• Avocado oil (2–3 tablespoons)
• Unsalted butter (2–3 tablespoons)
• Shallots (1–2, halved or sliced)
• Garlic (2–3 cloves, smashed)
• Fresh thyme (a few sprigs)

Instructions

1. Pat steak dry and season with coarse salt.
2. Heat avocado oil in cast iron skillet over medium-high until smoking.
3. Place steak in skillet. Sear 2 minutes per side, flipping once.
4. Flip once more, lower heat, and add butter, shallots, garlic, and thyme.
5. Baste steak with melted butter for 1 minute.
6. Remove steak, season with cracked pepper, and let rest for 5–8 minutes.
7. Slice and serve.

Notes

Adjust cooking times to preference. Basting adds flavor. Resting prevents juice loss.