Ingredients:
•Chicken Broth
•Carrots
•Chicken
•Pasta Noodles (any kind of your choice, but I like adding soup noodles)
•Matzo Meal
•Eggs
•Onion

Steps:
1. Slice vegetables to about a half or quarter inch.
2. In a pot, pour broth, onion, and seasonings such as dill, ginger, garlic powder, and pepper to a boil.
3. Create your matzo mixture with the matzo meal, eggs, and oil by mashing together with a fork. Place in the fridge for 30-60 minutes. After this time, roll your matzo balls into a ball using your hands.
4. Add matzo balls to soup and let them cook for around 30-45 minutes.
5. Now, add in vegetables like celery and carrots. Also add the noodles and chicken. After about 10-12 minutes, taste and season if needed. Then enjoy!

Intro:
This mushroom risotto is cooked slow and painful way, but-oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center).
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins

Ingredients:
•6 cups chicken broth, or as needed
•3 tablespoons olive oil, divided
•1-pound portobello mushrooms, thinly sliced
•1-pound white mushrooms, thinly sliced
•2 medium shallots, diced
•1¹⁄₂ cups Arborio rice
•¹⁄₂ cup dry white wine
•4 tablespoons butter
•3 tablespoons finely chopped chives
•¹⁄₃ cup freshly grated Parmesan cheese
•Sea salt and freshly ground black pepper to taste

Directions:
Step 1: Gather all ingredients.
Step 2: Warm broth in a saucepan over low heat.
Step 3: Meanwhile, warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Add portobello and white mushrooms; cook and stir until soft, about 3 minutes. Remove mushrooms and their liquid to a bowl; set aside.
Step 4: Add remaining 1 tablespoon olive to the saucepan. Stir in shallots and cook for 1 minute. Add rice; cook and stir until rice is coated with oil and pale, golden in color, about 2 minutes.
Step 5: Pour in wine, stirring constantly until wine is fully absorbed. Add ¹⁄₂ cup warm broth to the rice, and stir until the broth is absorbed.
Step 6: Continue adding broth, ¹⁄₂ cup at a time, stirring constantly, until the liquid is absorbed and the rice is tender, yet firm to the bite, about 15 to 20 minutes.
Step 7: Remove from heat. Stir in reserved mushrooms and their liquid, butter, chives, and Parmesan cheese.
Step 8: Season with salt and pepper and serve immediately.

Nutrition Facts
Per serving: 431 calories; total fat 17g; saturated fat 7g; cholesterol 29mg; sodium 1131mg; total carbohydrate 57g; dietary fiber 3g; total sugars 4g; protein 11g; vitamin c 4mg; calcium 70mg; iron 2mg; potassium 692mg

Ingredients:
•Chicken breasts, 1-2lbs, pre-sliced into filets if possible
•1 cup parmesan cheese
•¹⁄₂ cup of flour
•1 teaspoon black pepper
•Two eggs
•Stick of butter, cut in half
•¹⁄₂ cup olive oil
•1 cup apple juice
•1¹⁄₂ cup chicken broth
•4 tablespoons flour
•2 tablespoons paresley
•¹⁄₂ to 1 cup lemon juice
•White rice (if desired)
•Broccoli
•Salt and pepper to taste

Steps:
1. Thinly slice chicken breasts into filets (unless you’ve purchased pre-sliced ones).
2. In one bowl, mix a cup of grated parmesan cheese, half a cup of flour, a teaspoon of salt, and a teaspoon of black pepper in a bowl.
3. In another bowl, whisk two eggs, adding salt and pepper to taste.
4. In a large frying pan, melt half a stick of butter and add a quarter cup of olive oil over medium-low heat. Once butter is melted, swirl the pan a few times to blend the butter and oil.
5. Set a place aside for your finished pieces of chicken.
6. Once the oil and butter are ready, dip one slice of chicken in the eggs, covering both sides. Then dip in the flour mixture, lightly covering both sides. Place gently in the frying pan. Repeat as needed to fill the pan. Cook each slice 3-4 minutes each side, taking care to not over brown the chicken. Burning the chicken will ruin the sauce.
7. Set each finished piece of chicken on the plate. Repeat step 6 as needed to finish cooking your chicken. If the pan is running low on butter/oil, add a tablespoon or two of olive oil to keep enough oil in the pan to avoid burning the chicken.
8. While chicken is cooking, mix 1¹⁄₂ cups of chicken broth with four tablespoons of flour and add a teaspoon of pepper.
9. Once all chicken is done, pour the cup of apple juice in the pan and let it begin to quickly boil. Turn the heat up to medium or medium high. Boil while constantly stirring for two minutes.
10. Add flour and chicken broth mixture and keep stirring, cooking for another five minutes while the sauce reduces.
11. Add half a stick of butter and two tablespoons of parsley and allow butter to melt. Add lemon juice to taste (I usually do at least ¹⁄₄ cup). Continue broiling and stirring until the sauce is your desired thickness.
12. Serve with white rice and broccoli, pouring the sauce over the chicken (and rice).

Red Chilaquiles:
Prep Time: 5-10 mintes
Cook Time: 25 minutes
Serves: About 5-6 people

Ingredients:
•Tortillas (About 10)
•Chile Guajillo Entero (3)
•Arbol Chile Pods (3) (for spice)
•Tomatoes (3)
•Garlic Cloves (3)
•Onion (¹⁄₄)
•Salt (1 tsp)
•Water (About 2 cups)
•Oil of Choice (EVOO, Grapeseed, etc.)
•Shredded Cheese

Optional Ingredients (For Individuals Servings):
•Sunnyside up egg (1)
•Sour cream (1 tbsp)

Cooking Tools:
•1 pot
•1 large pan
•Cutting board
•Bowl
•Paper towels
•Knife
•Tongs (to flip tortillas and chiles)
•Serving spoon/spatula

Directions:
1. In a pot, add about 2 cups of water to boil along with the 3 tomatoes. Let these boil for about 10 minutes, or until the tomatoes are soft.
2. While your tomatoes are softening, cut your tortillas into triangles. You can do this by cutting the tortillas in half, then in quarters, and then diagonally.
3. In a large pan, add about ¹⁄₂ an inch of oil on medium heat.
4. Place the triangles into the oil to fry until they are golden brown on each side. When one batch triangles is done frying, place into a bowl with a paper tower to drain excess oil. Then, drain the rest of the oil from the pan into a small bowl or cup. Note: Do not place all of the triangles at once.
5. Once all of the triangles are done frying, add 1 tbsp of oil from and sauté the chile guajillo entero and the arbol chile pods for about 10 seconds on each side. Remove from the pan once they are done. Note: Depending on spice tolerance, you can add more or less arbol chile pods.
6. In a blender, add your garlic cloves, onion, softened tomatoes with the boiled water, chile guajillo entero, arbol chile pods, and salt. Blend until smooth.
7. Place your fried tortilla chips onto your large pan and add your blended ingredients. Cover pan and let simmer for 3-5 minutes on medium heat.
8. Add your favorite shredded cheese and let it melt. Once the cheese is melted, your chilaquiles are ready to be enjoyed!

Optional Steps:
9. Add a sunny side up egg to each individual serving of chilaquiles!
10. Add some sour cream individual serving of chilaquiles!

Vegetarian Chili:
Prep Time: ~2 mintes
Cook Time: ~5 minutes
Total Time: ~10 minutes
Temp: Medium Heat
Yields: 3 people

Ingredients:
•Taco Seasoning
•Canned Tomatoes
•Canned Refried Beans
•Canned Black Beans
•Olive Oil
•Onion

Required Cookware & Utensils:
•Sauce Pan
•Wooden Spoon
•Can Opener
•Knife
•Cutting Board

Directions:
Step 1: Preheat the saucepan to medium heat.
Step 2: Add a little bit of olive oil to coat the pan.
Step 3: Add the tomatoes and mash the wooden spoon.
Step 4: Add the canned refried beans and canned black beans. Mix. Wait for this to boil.
Step 5: Add half a bag of taco seasoning. Miix. Wait for this to boil.
Step 6: Add chopped onions on top after serving.
Step 7: ENJOY!

Ingredients:
•2 Cans of Lechera
•8 Eggs (For every can of lechera, you need 4 eggs)
•2 Caps of Vanilla extract
•Cup of Sugar
•Water

Steps:
1. Put the cup of sugar in a pot on medium heat.
2. Stir the sugar until all lumps are gone and the sugar is a golden brown.
3. Pour the sugar into a mold, make sure the sugar also get on the sides and let it cool (Preferably in freezer)
4. In another pot (Make sure the mold fits inside this pot), pour ¹⁄₃ water on medium heat (A double boiler)
5. In the blender, pour the 2 cans of lechera (Sweetened condensed milk), crack 8 eggs and put the 2 caps of vanilla extract (Ratio- 4 eggs per 1 can 4:1)
6. Once the sugar in the mold and cooled (Shows cracks), put the mold inside the double boiler and pour the mixture in the mold.
7. Cover the pot with the lid and let it cook for 1 hour.
8. After an hour, the edges must be golden brown. Poke it with a fork, if it comes out clean, it’s ready.
9. Let it cool until room temperature, then put it in the fridge overnight.
10. ENJOY!

Items:
•Pot that can hold up to 6 cups of water
•Wooden Spoon
•Knife and cutting board

Ingredients:
•Garbanzo beans 1 can
•Onion large ¹⁄₂
•Bell Peppers 3 (red, green and yellow)
•Garlic 1 clove
•Spinash fresh 1 bag about 16 oz
•Roman tomatoes fresh 3 to 4
•Tomato sauce small can about 8 oz
•Chicken bouillon one spoon or cube
•Salt on stand by

Prep:
Garbanzo beans: drain water from inside of can and set aside
Onion large: ¹⁄₂ cut into strips
Bell peppers: cut all 3 into strips
Garlic: minced 1 clove
Spinach: rinse leave whole (don’t cut)
Roman tomatoes: wash and dice into cubes or chunks
Tomato sauce: open to pour easily
Chicken bouillon: one cube or spoonful to taste

Instructions:
1. Turn stove on to medium and place pot on stove.
2. Fill pot ¹⁄₂ full with water (about 3 cups).
3. Bring water to boil.
4. Add garbanzos after water is boiling.
5. Reduce heat to a simmer (low).
6. Add Tomato sauce.
7. Add Tomato chunks/ diced squares.
8. Add all 3 sliced bell peppers.
9. Add Onion.
10. Add Garlic.
11. Add Bouillon seasoning.
12. Stur after adding the bouillon to spread evenly. Taste soup for desired flavor. May add salt to taste if needed.
13. Place lid on Pot.
14. Cook for about 30 to 45 mins.
15. Stir every 10 to 15 min and check for vegetables to become tender.
16. Once vegetables are tender, turn heat off.
17. Add Spinach and place lid back on.
18. Leave stove off.
19. Leave pot to cool for about 10 to 15 min without stirring.

Note:
This recipe was a father’s gift to his children. As a family we would come together to make during the cold weather. We added and subtracted different things as the years passed by. This soup is family, culture, and love. Armando Cortez Campos 6/7/2023

Intro:
Learn how to make 4 types of Spam Musubi! A local Hawaiian version to the Japanese musubi. Super simple but super yummy to eat! Pack a spam musubi with plastic wrap and take it with you anywhere for lunch, dinner, or snack! Great for a picnic, swim at the beach, or any hangout.

Prep Time: 5 mins
Cook Time: 45 mins
Assembling: 30 mins
Total Time: 1 hr 20 mins
Course: Main Course, Side Dish, Snack
Cuisine: Hawaiian
Servings: 10 musubis

Equipment:
•Pan
•Rice Cooker

Ingredients:
•3 cups cooked rice
•1 can spam
•3 sheets nori (seaweed sheet)
•1/2 tsp furikake seasoning (optional)
•3 eggs (optional)

Teriyaki Sauce:
•2 tbsp shoyu (soy sauce)
•2 tbsp whte cooking wine
•2 tbsp sugar
•1 cloved crushed garlic

Instructions:
1. Wash and cook rice in a rice cooker. Cut the nori into 3 inch wide sheets.
2. Open a can of spam and slice it one inch in length. Usually comes out to 9-10 slices.
3. Fry the spam on a pan over medium heat. 3-4 minutes on one side before flipping it. (Add the teriyaki sauce to the pan and let it cook for 1-2 minutes then flip it over and cook for another minute.)
4. Place nori down and the musubi mold on top. Place a scoop of cooked rice in the musubi mold. Press down on the rice with the mold handle. Then add the cooked spam and push out the contents with musubi handle while pushing the rectangle mold up and over the contents.
5. Wet the ends of the nori with water and fold it towards the middle.
6. Serve hot or wrap it in plastic wrap to have an on go lunch.

Intro:
This Vietnamese Sticky Rice recipe is pure comfort food. Topped with Chinese sausages, egg strips, pork floss and scallion oil, it’s so delicious that you’ll want to pack it in lunchboxes AND serve it at parties!

Prep Time: 1 hr 30 mins
Cook Time: 1 hr 5 mins
Total Time: 2 hrs 35 mins
Course: Breakfast, Dinner, Lunch, Main Course
Cuisine: Asian, Vietnamese
Servings: 6

Ingredients:
For The Sticky Rice
•2 US cups glutinous rice
•hot water (for soaking)

For The Toppings To Be Cooked
•Chicken
•500 g / 1 lb boneless chicken (I used thigh for a juicier cut)
•water (for boiling)

Omelette
•3 eggs
•¹⁄₂ tsp salt, or to taste
•¹⁄₂ tsp chicken bouillon powder
•cooking oil

Additional Toppings
•Chinese sausages, thinly sliced
•Pork floss (we get it from the local Asian grocery)
•Vietnamese ham (chả lụa), sliced into strips
•Quil eggs (we buy them at the local Asian grocery then boil them at home)
•Dried shrimps, rehydrated
•Fried Onions
•Fried Garlic
•Roasted Peanuts
•Red shallots, finely sliced

Seasoning For Toppings
•2 tsp sugar, or to taste
•1 tsp chicken bouillon powder
•1 tbsp light soy sauce
•1 tbsp cooking oil

For The Spring Onion Oil
•1 spring onion, finely chopped
•3 tbsp cooking oil with a high smoking point
•¹⁄₄ tsp salt

Instructions:

Cooking The Sticky Rice
1. Wash, rinse then soak the rice in hot water for 1 hour.
2. Drain the water from the rice and let it drip in a colander as you set up the steamer.
3. Steam the rice on high heat for 1 hour. Check on it every 20 minutes and sprinkle drops of water on top if you find it gets too dry. Tip: Line the bottom of the rice with a thin cloth to stop the grains from clumping or a banana leaf for extra flavour.

Preparing The Toppings
1. Lightly grease the pan with some oil and pour a thin layer of egg mix in to cook on a low heat. When cooked, fold each side into the centre to make three parts. This will help with slicing the omelette into thin strips.
2. Boil or pan fry the chicken until cooked then drain and shred it.
3. Add the oil to a pan on a medium heat and fry the red shallots, rehydrated shrimps, Chinese sausages, shredded chicken and Vietnamese ham for 1 minute.
4. Pour in the sugar, chicken bouillon powder and soy sauce to season the toppings then stir for 2 minutes.

Making The Spring Onion Oil
1. Put the spring onion and salt in a heat-proof dish then heat up the cooking oil to smoking point.
2. Pour the hot oil over the spring onion and mix well.

Assembling The Sticky Rice
1. Lay a rice bed underneath the assorted toppings OR mix all the toppings together with the sticky rice.
2. Serve immediately with a dash of pepper!

Ingredients & Steps:
•Chile ancho – take out seeds and fry seeds w/ oil
•Chile ancho – cook w/ hot water
•5lbs masa
•¹⁄₂ onion
•5lbs pork pierna – take out foam
•4 cloves of garlic – boil with meat
•spoon of salt
•pimienta ball (10) (blender)
•10 cloves blender
•5 cloves of garlic to blend
•Comino ¹⁄₂ tsps
•Manteca (not oil)
•¹⁄₂ lbs masa
*Blend chile w/ chicken broth, 5 gloves of garlic, comino, pimienta. Blend fried seeds.
*Put chiles through strainer. Put manteca in pot, and fry chile.
*Blend ¹⁄₂ lbs masa w/ water and add