Have you ever bought bread and had it go stale? Well this is the perfect recipe for just that or if you just like the flavor. The transformation of hard, stale bread will surprise you as the bread forms a crispy shell on the outside and a soft, spongy interior.

• slice bread
• 2 eggs
• some garlic salt
• some dried dill weed
• some corn oil

Heat the oil to 250 degrees. Beet the eggs and dip the bread to coat both sides. Fry them up until golden on both sides and place them on a paper towel to absorb excess oil. Sprinkle with garlic salt and dill and enjoy!

This recipe is from my mom…it’s simple and delicious!

• 2 packs of stew meat
• 1 pack bones for stew
• 1 Anaheim pepper
• 2 bay leafs
• 1 onion
• Healthy pinch of pepper flakes
• About a Tbsp. of red pepper powder ( add spice to your preference)
• About a Tbsp. of salt and black pepper (season to your liking)
• 2 cups water

Put all the ingredients and seasoning into a large pot. Cover over a low flame and cook for 2 hrs. About an hour into cooking check the flavor of the water and if needed, adjust seasoning to your liking. After 2 hours, uncover the lid and cook on medium/high heat for about 20 min. until some of the water evaporates. If, at the end of cooking, there’s no water left or not enough just add some and bring to simmer. Make mashed potatoes on the side and have some french bread to dip into the yummy juice. Enjoy!

This recipe is healthy and easy to make. It can also be a vegetarian dish as you can exclude the canned roast beef. I hope you enjoy!

• 2 Carrots
• 1 Tbsp. Butter
• 1 Beet
• 2 cubed Potatoes
• 1/2 a large Onion ( whole med. one)
• 1 can of roast beef
• 1/2 of a sliced and diced head of cabbage
• 1 tsp. Tomato Paste
• Generous amount of salt, black pepper, and red pepper powder

Note: cook at least a half hour before eating so the flavors are able to develop.

Using a pot, add in chopped carrots, beet, potatoes, onion, butter, and roast beef. Cover and cook on a low flame until the potatoes are tender about 20 to 30 minutes. Then add the cabbage and tomato paste and seasoning. Fill the pot with warm water until it barely covers the cabbage and mix well. Once it comes to a boil it’s ready and the cabbage should have a bite to it. I hope you enjoy this healthy soup!

This chicken recipe is not only so easy to make it’s  flavorful and juicy!

• Chicken quarters bone in and skin on or chicken split in half with bone and skin
• Salt, pepper, garlic salt
• 1/2 a Tbsp. lemon juice ( you can put more if you like it more zesty)
• 3 Tbsp. corn oil
• 3 Tbsp. butter
• 1 sliced onion
• 4 Garlic cloves sliced in half
• 4-5 russet potatoes cubed
• 1 bunch of carrots
• 5 button mushrooms

Preheat the oven to 500 degrees

Season sliced onions and garlic with some salt and pepper. Then spread out onto a baking sheet lined with parchment paper. Rinse chicken and pat dry. Season with the lemon juice, salt, pepper and brush on melted butter and corn oil. Place chicken on top of mixture. Then roast for about 15 minutes.

Toss potatoes, carrots and mushrooms with some garlic salt, black pepper, melted butter, some corn oil in a bowl.  Scatter around the chicken and roast until chicken is golden and vegetables are tender about another 20 minutes. Then enjoy!

Makes for 2 People:

Need corn oil for frying

Dough:

(For a large family use a liter of milk)

• 1 Cup Milk
• Add Flour one cup at a time until it is easy to play with and mold
• Pinch of Salt

Meat:

• 2 Ground Beef Patties
• 3 Tbsp. Red Pepper Powder
• 2 Tbsp. Salt
• 2 Tbsp. Black Pepper
• About 3 Tbsp. Water for juiciness

You can put these next ingredients into the food processor until finely chopped:

• Handful of Parsley
• 3-4 Garlic Cloves
• 1 Large Onion

Once these ingredients are blended, mix with pepper mixture and meat.

Assembly:

Roll the dough out into a small pipe and cut into base balls size rounds. Then, using a rolling pin roll out the dough. Take a little bit of the meat mixture and place it on the bottom part of the dough ( since you will be folding the other end over to seal edges of the dough). Starting from the middle, out pat the meat out almost to the edge of the dough but be sure to leave room at the edges to seal. The meat should not be too thick. To seal, rub some water along the edge of the dough and bring the other end over the meat and seal with your fingers. Press the edges shut using a fork. Set aside on a floured baking sheet until the others are made. Fill a deep pan a quarter of the way with corn oil and let it reach 300 degrees and then carefully place the chebureke in the oil two at a time if there’s room. Be sure to STAND BACK FROM STOVE IF THERE IS A TEAR IN THE DOUGH THE OIL WILL BEGIN TO SPLATTER AND BOIL.Then carefully flip them to cook the other side. Once it is golden on both sides remove onto a paper towel lined plate. When enjoying it tastes even better with a spritz of lemon.

I made this for Mother’s Day for my special ladies. It looked professionally done and was delicious! The best part about it was that I didn’t have to get all fancy with the double boiler or anything for the strawberries.

• Nestle Semi-Sweet Morsels
• Nestle White Chocolate Chips
• 11 Strawberries ( you could do extra just for enjoyment)
• Hershey’s Cocoa

I started out by washing and patting dry the strawberries. Prepare a large baking sheet to lay the chocolate covered strawberries on to and be sure to make room in the refrigerator beforehand. Melt the semi-sweet morsels in the microwave for about a minute until it melts and stir to melt all the chips until it becomes silky smooth. I used 5 strawberries for the semi-sweet and 6 for the white chocolate. Pull back the stem of the strawberry so that it’s easier to dip and start dipping and gently turn to cover the whole strawberry ( it makes it easier to sort of lift it a little before turning). The process is the same for the white chocolate but be sure to give it a stir every once in a while during the dipping since it becomes thick soon and gets hard to turn the berry. Once all the berries are done put it into the refrigerator for about 15 minutes to let it harden. Then, to do the fancy drizzle just take a Zip Lock bag and fill it with the melted chocolate. Squeeze it down to a tip and cut a small hole at the tip. To start drizzling, hold the bag a little high above the strawberries so you get a thin stream and move fast over 2 or 3 strawberries at a time so the lines don’t look clumped.

For the cake and frosting I followed the directions on the Hershey’s Cocoa label:

Cake:

• 2 Cups Sugar
• 1-1/3 Cups All-Purpose Flour
• 3/4 Cup Hershey’s Cocoa
• 1-1/2 tsp. Baking Powder
• 1-1/2 tsp. Baking Soda
• 1 tsp. salt
• 2 Eggs
• 1 Cup Milk
• 1/2 Cup Vegetable Oil
• 2 tsp. Vanilla Extract
• 1 Cup Boiling Water

Heat oven to 350 degrees. Grease and flour 2 9-in round baking pans. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla; beat on med. speed 2 min. Stir in boiling water (batter will be thin). Pour into pans. Bake 30-35 min. or until wooden pick inserted in center comes out clean. Cool 10 min.; remove from pans to wire racks. Cool completely.

Frosting:

• 1 stick butter
• 2/3 Cup Hershey’s Cocoa
• 3 Cups Powdered Sugar
• 1/3 Cup Milk
• 1 tsp. Vanilla Extract

Melt butter and stir in cocoa. Add Powdered sugar and milk, beating on med. speed to spreading consistency. Add more milk, if needed. Stir in vanilla and this makes about 2 cups frosting.

I used to just eat this recipe with only the white sauce until I added salsa to the mix…boy, let me tell you it added more flavor and texture to this already delicious recipe. I make the salsa and white sauce ahead of time so the flavor’s have time to develop. It’s just a refreshing summertime meal and I hope you enjoy it!

Makes for 4 people. But, for 2 people your set for dinner and lunch the next day ( I cook the fish fresh the next day)!

• 1 cup all-purpose flour
• 2 Tbsp. cornstarch
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 egg
• 1 cup beer
• I used 0.75 lb cod fillets
• 10 corn tortillas
• Corn oil enough for frying
• Sliced roman lettuce or anything you have on hand like cabbage will do to.

White Sauce:

• 1/4 cup plain yogurt
• 1/4 mayo
• 1/2 lime
• about 1/2 a jalapeno minced
• 1/4 tsp. dried oregano
• 1/4 tsp. red pepper powder
• 1/4 tsp. dried dill weed

Salsa Recipe:

• 1 large tomato
• 2 garlic cloves minced
• Diced red pepper
• Some chopped red onion
• Some jalapeno minced
• 1 Tbsp. corn oil
• 1/2 lime
• Chili powder, red pepper powder, nice pinch of salt, and black pepper
• Chopped cilantro or parsley

Instructions:

Combine everything for the white sauce into a bowl and refrigerate and same for the salsa ( try to prepare a few hours in advance so flavors can blend).

Heat oil to 350 degrees read on the thermometer to make the corn tortilla shells. Have two forks on hand and dip the shell in half way. Hold it there for a few seconds until it surfaces to the top of oil and let the non cooked part fall into the oil.  Use a fork to fold the cooked part over the non-cooked part and hold the fork in between the fold so it doesn’t stick. Once it cooks take out and drain on a paper towel.  Try to not make the shells too crispy so it’s easy to eat with the fish. Repeat process for the others.

Slice cod fillet into thick strips and dust with some flour. For the batter combine flour, cornstarch, baking powder, and salt. Mix together egg and beer and  stir into flour mixture. Heat the oil used for the tortillas to 350 degrees to start cooking the cod ( it’s less cleaning and waste this way). Then, using tongs, dip the cod into the batter and carefully drop them into the oil one by one. Cook until golden brown and drain on paper towel.

To assemble for eating put a piece of cod into a shell. I like to break it a little so the sauce gets into the actual fish part. Then,  I top it with the white sauce and then salsa with some lettuce on top.

Makes for 2 people

Growing up I used to eat this up like nobody’s business and I still love this dish. It’s very simple, but very tasty.

• 2 chicken breasts
• 2 my fist full barley pearl
• 1 to 2 chicken bouillon or powder ( taste the saltiness)
• Water filled a little more than half way in the pot (the longer it cooks the better)
• Black pepper ( this is very important to this recipe)

cook the chicken breast, barley, chicken bouillon in boiling water over a medium flame until most of the water has evaporated but still has some left on the bottom. Then once the barley is cooked its ready for mashing. Off the flame, using a potato masher, mash the chicken and barley until chicken is shredded.

• This recipe has two toppings you can choose from:

1) In a separate sauté pan, melt about four slices butter (the more the better) and add about a Tbsp. black pepper. Once the butter is a little bubbly its ready to add into the chicken.

OR

2) This topping is more popular called sokharaz (this can be used to top rice too). Using a sauté pan again, melt 2 slices of butter and 2 Tbsp. corn oil and add a chopped onion to it. Once the onion becomes golden, add black pepper and add to chicken.

• As a side dish you can make a simple tomato and cucumber salad with lemon juice, some oil with any greens you happen to have using mint or green onion.

Makes 5 loafs

I remember making this recipe with my mom for school when I was little. So, if you have little ones at home this is a great recipe they can help with! It’s fun because you get your hands dirty and share a moment with your kids.

• 1 can condensed milk ( usually comes in a small can)
• 2 Tbsp. coco
• 3 rectangular shaped cookie packs like a gram cracker
• 1 1/2 sticks butter
• 1/2 cup walnuts you can include pecans if you want (the more nuts the better)
• Foil

In a deep bowl crumble all the cookies by hand into little clusters (not so much that it’s powder). You can use a food processor to chop the nuts into clusters or you can do it by hand. Melt  the butter and mix in coco and condensed milk. Mix the nuts in with the cookies and add the melted butter mixture. Start mixing everything with your hands until it combines and becomes sort of a hard mixture. Rip out square sheets of foil and dust with some coco. Start forming the mixture by hand into a loaf and sprinkle some more coco on top so it doesn’t stick to the foil. Wrap it and press to adhere the foil to the loaf and continue doing the rest until finished. Once finished put them in the freezer for about 3 hrs. and then enjoy. Keep the loafs in the freezer as you use them. I hope you are able to create special memories with your loved ones making this recipe as I did with my mom.

This dish is very easy to make and hard to mess up… Did I mention it’s super tasty!

• 4 Potatoes
• A little more than a half of a  smoked sausage cut into coins
• 1 sliced onion
• 3 garlic cloves; one sliced and others whole
• sliced jalapeno or Anaheim pepper
• 5 sliced mushrooms
• Salt, black pepper, red pepper powder
• Quarter stick butter
• About a cup and a half corn oil

Start out by peeling and dicing the potatoes into cubes. Heat the oil and butter in a large deep pan. When the oil is hot, add in the potatoes. Once the potatoes cook a little bit add the jalapeno, onion, and garlic. Cook those for a little bit and add in the sausage.  The last thing to add since it cooks fast is the mushrooms. Once everything turns a golden tone and potatoes are soft it’s time to season everything with a generous amount of salt, black pepper, and red pepper. Then, with a slotted spoon scoop out everything onto a paper towel lined dish to drain excess oil. We usually eat this with some french bread but it’s optional. Enjoy!