If I have to cook...

  INGREDIENTS:  3 32 oz cartons’s of organic chicken stock (buy in bulk at Costco) 1 traditional rotisserie chicken ( I only use the white meat), chopped or shredded. 6 stalks of celery about 2 cups of chopped carrot 1 large white onion, chopped 1 tablespoon minced garlic 2 dry bay leaves 1/2 teaspoon dried thyme 1 tablespoon fresh ground black pepper ( you can use less, I just love pepper) About 1/3 cup of chopped fresh parsley Half bag (about 3 cups) of egg noodles ( I prefer the egg noodles without yolk) 1/2 cup fresh lemon juice zest of 1 lemon DIRECTIONS:  Heat soup pot on medium heat and add your onion, garlic, bay leaves, pepper, thyme. Cook for 3-5 minutes while stirring. Once the onions are soft add your chicken stock. Next add carrots and celery and bring to a boil. Once it starts to boil turn it down to LOW and simmer for 35-40 mins. Next add chopped chicken, lemon juice, lemon zest. Cook on low for an additional 15 minutes. 10 minutes before serving add your n...

  3   squares unsweetened chocolate 2  eggs 1/2  C butter 1  C sugar 1/2  C flour 1/8  tsp salt 1/2  tsp vanilla Optional - 1/2 cup chopped nuts Directions Begin by melting 2 squares of chocolate with 1/2 c butter. Set this aside and allow to cool. Beat the 2 eggs until foamy. Then, gradually beat in sugar. Beat this mixture for 10 minutes on high. After this store in the vanilla and chocolate mixture. Fold in the 1/2 cup flour and salt. Add nuts now if desired. Spread the mixture in a greased 8” square pan. Bake for 25-30 minutes at 350 F. Towards the end of baking start the frosting. Begin by melting 1 square of butter and 1 square of unsweetened chocolate. Blend in 2 Tbl of water and 1 C sifted confectioner sugar. Beat mixture until smooth. Spread the frosting on the browning while they are still hot. Refrigerate over night. Notes If no unsweetened chocolate squares on hand you can substitute 1 Tbl butter & 3 Tbl cocoa If doubled, use a 9 x...

1 Rotisserie chicken 6 minced cloves garlic 4 Tbsp butter 2C chicken broth 2 tsp cumin 3 1/2 C half and half 2 C colby jack cheese 2 cans cream style corn; 15oz cans 1 12 oz regular corn, drained 24 oz chopped green chiles 1 12 oz can rotes tomatoes; mild or medium, drained Saute garlic in butter in medium to large stock pot for 2-3 minutes. add chicken and continue to saucefor 3-4 minutes. use med low heat to prevent scorching Add broth and cumin to stock pot. bring to a low boil. reduce heat to low, cover, and simmer for 5-10 minutes. Stir in hand n half, cheese, corn and chiles. Continue heating on med low, stirring frequently until all cheeses is melted. stir in rotel Continue cookingg on medium low heat for 35-40 min uncovered. it will stick if heat is too high so stir frequently and watch the heat level. the longer you heat the chowder the thicker is gets. if you can, let it heat for an hour or more. If too spicy - add more cheese.

Rice chop carrots, sautéein large stock pot with olive oil and rice until rice is browned. Add garlic right at end and sauté briefly before adding 2C water for each C of rice. Simmer with lid cracked until liquid totally absorbed. Beans Saute garlic in olive oil Drain and rinse canned black beans, add to pot Add a little chickens stock Simmer for 7 minutes Add sausage and feijoada sazon Chicken Bone-in thighs, brown quickly in saucepan, then place to the side. In same saucepan sauté 1 onion, 2 bell peppers Add chicken back to saucepan with 2 cans diced tomato, bring to a boil then simmer for 15-20 or until chicken has reached internal temp of 165 Add salt, pepper and oregano to taste. Add cornstarch at end if needed to thicken.

1 1/3 C water - 2/3 cold and 1/3 boiling Add 3/4 tsp dry yeast Whisk Add 1 Tbsp olive oil Combine 2 1/2 C flour with 1 tsp salt Gradually add wet to flour Mix for 10 min Leave in bowl 2 hrs, warm spot, covered with a towel. Divide into 5 balls on oiled tray Brush Oil over top of balls, cover with towel Leave to rise 30 min *Last made I used additional 1 C flour *To cold prove, use 1/2 the amount of yeast. Leave in fridge 24hrs up to 3 days. Let sit out approx 2 hrs until dough is room temp before using.