Ingredients

• 1 cup pineapple juice
• ¼ cup honey
• 1 tbsp active dry yeast
• 3½ cups all-purpose flour
• 1 tsp salt
• ¼ cup butter, melted
• 1 egg
• Extra butter for brushing

Instructions

1. Heat pineapple juice until warm (105-110°F). Stir in honey and yeast. Let sit 5 minutes until foamy.
2. In a large bowl, mix flour and salt. Add yeast mixture, melted butter, and egg. Knead into a soft dough.
3. Place in greased bowl, cover, and let rise 1-1½ hours until doubled.
4. Punch down dough and divide into 12-15 equal pieces. Shape into balls and place in greased baking dish.
5. Cover and let rise 30 minutes. Preheat oven to 375°F.
6. Bake for 18-20 minutes until golden. Brush with melted butter while hot.
7. Serve warm or at room temperature.

Ingredients

• ½ cup butter
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• ¼ cup flour
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 1 tsp fresh thyme (or ½ tsp dried)
• 2 cups vegetable broth
• 1 cup whole milk
• 1 cup green beans, chopped
• 1 cup mushrooms, sliced
• 1 cup peas
• 1 sheet puff pastry, thawed and cut into squares
• 1 egg, beaten (for brushing)

Instructions

1. Preheat oven to 400°F.
2. In a large skillet, melt butter and sauté onions, carrots, and celery until softened.
3. Stir in flour and seasonings. Cook 1–2 minutes.
4. Add broth and milk gradually, stirring until thickened.
5. Stir in green beans, mushrooms, and peas. Cook 5 minutes until heated through.
6. Transfer mixture to a baking dish. Top with puff pastry squares and brush with egg.
7. Bake for 25–35 minutes until golden brown. Let cool before serving.

Ingredients

• Large potatoes
• Oil
• Butter
• Garlic
• Salt
• Fresh thyme, rosemary
• Chicken stock

Instructions

1. Cut potatoes into rounds and shape edges. Sear ends in oil until golden.
2. Remove oil, add butter, garlic, herbs, and baste well.
3. Add chicken stock and roast at 180°C (350°F) for 40–45 mins, basting halfway.
4. Serve tender and buttery.

Ingredients

• 2 cups self-rising flour
• 1 tbsp sugar
• ⅓ cup shortening
• 1½ cups whole buttermilk
• Extra shortening (melted, for tops)

Instructions

1. Stir flour and sugar. Cut in shortening until crumbly.
2. Add buttermilk, mix gently. Don’t overmix.
3. Grease skillet, flour hands, shape 6 biscuits by hand.
4. Brush tops with melted shortening.
5. Bake at 450°F for 15–20 mins. Remove from skillet to cool.

Ingredients

• 8–10 onions (yellow/red, sliced)
• 3 tbsp butter
• Kosher salt
• White wine (e.g., Gewürztraminer or Chardonnay)
• 10 oz beef consommé
• 10 oz vegetable or chicken broth
• 10 oz apple cider
• Bouquet garni (thyme, parsley, bay leaf)
• Bread slices (toasted)
• Fontina, mozzarella, or Parmesan cheese
• Lemon juice (optional)
• Cognac (optional)

Instructions

1. Caramelize onions with butter and salt in a skillet over low heat for 45–60 minutes.
2. Deglaze with white wine and reduce.
3. Add consommé, broth, cider, and herbs. Simmer 20 minutes.
4. Add cognac or lemon juice to finish. Remove herbs.
5. Ladle soup into ovenproof crocks, top with toasted bread and cheese.
6. Broil until cheese is melted and bubbly.

Ingredients

• 3 eggs
• Chicken or bone broth
• Soy sauce
• Garlic powder
• White pepper
• Chicken bouillon
• Turmeric (optional)
• Cornstarch + water (slurry)
• Sesame oil
• Green onions (for garnish)

Instructions

1. Heat broth in a pot. Add soy sauce, garlic powder, turmeric, white pepper, and bouillon.
2. Bring to a boil, then stir in cornstarch slurry to slightly thicken.
3. Turn heat to low. Slowly pour in beaten eggs while stirring to create ribbons.
4. Once eggs are set, remove from heat and stir in sesame oil.
5. Garnish with green onions and serve.

Ingredients

• Pickles
• Shredded cheese
• Egg

Instructions

1. Blend pickles, cheese, and egg until combined.
2. Shape into fries on a baking sheet.
3. Bake until crispy. Serve as a snack or side.

Ingredients

• 3 cups all-purpose flour
• 1 tsp salt
• 1¼ tsp baking powder
• 3 tbsp butter (or bacon fat)
• 1 cup hot water (about 105°F)
• Extra flour (for rolling)

Instructions

1. Mix flour, salt, and baking powder. Cut in butter until crumbly.
2. Stir in hot water and mix until dough forms.
3. Knead 2–3 mins, rest covered 15 mins.
4. Divide into 10–12 balls, roll into 7-inch circles.
5. Cook in dry skillet 30–40 seconds per side until golden. Butter and salt if desired.

Ingredients

Major Ingredients

• ¾ cup long grain white rice
• ⅓ cup tomato sauce
• 1½ cups water (approx.)

Minor Ingredients

• 1 tablespoon oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Pinch of oregano
• ½ teaspoon cumin
• 1 tablespoon chicken bouillon (Maggi brand preferred)
• 1 teaspoon salt (adjust to taste)

Instructions

1. Heat oil in a Dutch oven over medium heat. Add rice and toast until lightly golden.
2. Add tomato sauce and sauté for a minute.
3. Stir in seasonings and chicken bouillon until rice is evenly coated.
4. Add water and stir. Cover and simmer until rice is cooked through and fluffy.
5. Fluff with a fork and serve hot.

Notes

Family recipe traditionally cooked in a well-loved Dutch oven. Adjust liquid and salt as needed based on bouillon and rice type.