Honey Dijon Glaze

  • 1.5 tbsp balsamic vinegar
  • 1.5 tbsp water
  • 0.5 oz honey
  • 1.5 oz dijon mustard
Whisk together in bowl

Sure it's not a recipe but this is great on steak, veggies, probably everything. It's delicious, trust me.

Unauthentic Pollo Asado

  • Chicken Thighs
  • Mayo
  • Salt
  • Garlic
  • Lime Zest
  • Lime Juice
  • Chile Powder
  • Mexican Oregano
  • Black Pepper
Mix mayo and spices in a bowl. Add chicken and slather the mix on the outside.

Fry chicken in a pan. Brown both sides, cook until internal temp 160F

Beef and Potato Hash

  • Pickled Jalapenos
  • Shredded Cheese
  • Enchilada Sauce
  • Ground Beef
  • Garlic
  • Potato
  • Apple Cider Vinegar
Peel potato, cut into 1/2 inch pieces.

Cook beef until browned, transfer to plate.

Cook potatoes in same skillet until golden brown. Add chopped garlic, cook until fragrant. Salt and pepper.

Add beef, sauce, 3/4 cup water, and 2 tsp vinegar, simmer until potatoes are tender and sauce reduced.

Spread into an even layer, sprinkle cheese on top, and broil until cheese is bubbly.

Seared Chicken and Rosemary Garlic pan sauce

  • Chicken Breast
  • Garlic
  • Rosemary, minced
  • Cornstarch slurry
  • Chicken Stock
  • Black Pepper
  • Lemon slice
Thin out the chicken breast by slicing cross cuts into the thick end or pounding it flat with a pan. Add salt to both sides. (Optional) Brine for at least 1 hour or up to overnight.

Set a pan over medium-high heat and add a drizzle of oil, enough to coat the entire pan in a thin layer.

Once hot, add the chicken breast cut side down and sear. Sear for 1-2 minutes until the breast has developed deep browning on one side. Flip the chicken and repeat on the other side. Once browned on both sides, turn the heat down to medium-low. Cook until the internal temperature reads 155 F at the thickest point. Once cooked, set aside to rest while preparing the pan sauce.

Turn the heat to medium. Add the minced garlic and cook, while stirring, for 30 seconds. Pour in the stock and turn the heat to high. While stirring reduce the liquid in half, for 2-4 minutes. If using store-bought stock which will not have enough gelatin to thicken, add a splash of the cornstarch slurry to the pan and stir around until thickened to your liking.

Turn the heat off. Add the fresh cracked black pepper and lemon juice. Taste it! Add salt or other flavorings as needed.
Slice the chicken on a bias and spoon the sauce over the top. Serve with salad, roasted vegetables or your side dish of choice.

Spicy Garlic Noodles

  • Noodles
  • Ground Turkey
  • Red Bell Pepper
  • Chinese Red Chili Flake
  • Garlic
  • MSG
  • Sesame Oil
  • Black Sesame Seeds
  • Soy Sauce
  • Black Vinegar
  • Sriracha
  • Hoisin
  • Water
  • Cornstarch
Crush garlic, cut pepper into small strips.

Create sauce:
20g Soy Sauce
30g Black Vinegar
5g Sriracha
20g Hoisin Sauce
100g Water
5g Cornstarch

Start noodles.

Heat pan with oil, add garlic and red chili flakes. Toast until fragrant.

Turn heat to high, add ground turkey, salt and MSG. Crush with potato masher for fine pebble texture. Once cooked, set aside.

With a touch more oil, add the peppers to the pan and cook for about a minute before adding the turkey back in. Mix together and turn the heat down. Add the sauce and let simmer and thicken.

Turn off the heat, add cooked noodles and mix well to coat with the sauce.

Top with Sesame Oil and Black Sesame Seeds

Chipotle lime chicken over sweet potato pancakes

  • Chicken Thighs
  • Salt
  • Lime Juice
  • Garlic
  • Cilantro
  • Diced Chipotles
  • Chipotle Powder
  • Cumin
  • Oregano
  • Honey
  • Flour
Poke holes in the chicken thighs with a fork and marinate in a few pinches of salt, fresh lime juice, garlic, cilantro, diced chipotles, chipotle powder, cumin oregano and honey. Let sit for at least one hour, preferably overnight

Sear chicken thighs on a cast iron or cook over the grill

Skin and shred the sweet potatoes with a cheese grater, press between paper towels to remove excess moisture

Season sweet potatoes with a bit of flour, salt and pepper, cumin, garlic powder and cilantro and pack them together into pancakes. Lightly fry until cooked thorough the middle with nice crispy outsides.

Serve chicken thighs over the sweet potatoes with a bit of sour cream

Chicken and Asparagus Lemon Stir Fry

  • Chicken Breast
  • Salt
  • Chicken Broth
  • Shoyu or Soy Sauce
  • Cornstarch
  • Asparagus
  • Garlic
  • Ginger
  • Lemon Juice
  • Black Pepper
Lightly season the chicken with salt.

In a small bowl, combine 1/2 cup chicken broth and 2 tbsp soy sauce.

In a second small bowl combine 2 tsp cornstarch and 2 tbsp water and mix well to combine.

Cook asparagus and until tender-crisp, about 3 to 4 minutes.

Add the garlic and ginger and cook until golden, about 1 minute. Set aside.

Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side.
Remove and set aside and repeat with the remaining oil and chicken. Set aside.

Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes.

Add 3 tbsp lemon juice and the cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.

Korean Beef

  • Ground Beef
  • Rice
  • Onion
  • Garlic
  • Salt & Pepper
  • Soy Sauce
  • Brown Sugar
  • Ginger
  • Red Pepper Flakes
Make rice.

Mix sauce:
1/2 cup soy sauce
1/2 cup brown sugar
1/4 tsp ginger
1/4 tsp red pepper flakes

Fry beef with onions and garlic, add salt and pepper. Can also add broccoli or sugar snap peas. Once beef is done cooking, add sauce and cook additional ~5 mins.

Mix beef with rice and serve.

Pasta alla Norcina

  • Sausage
  • Pasta of Choice
  • Baby Bella Mushrooms
  • Onion
  • Garlic
  • White Wine
  • Heavy Cream
  • Pecorino Romano Cheese
  • Nutmeg
  • Black Pepper
Cook pasta, drain, set aside.

Sear sausage, break up into chunks. Once browned, move sausage to the side and add mushrooms and cook until they release their water.

Combine sausage and mushrooms, and push to the side. Add onion and garlic and a touch of oil if necessary. Cook until onion is tender and garlic is golden brown.

Add 1/2 cup white wine, let cook for a minute, add 1.5 cup heavy cream and let simmer for about a minute and lower the heat. Mix well.

Add nutmeg and pepper, mix. If necessary, add a small amount (pasta) water. Add pasta, mix well.

Turkey Breakfast Sausage

  • Ground Turkey
  • Salt
  • Clove
  • Garlic
  • Ground Sage
  • Ground Thyme
  • Fennel Seeds
  • Black Pepper
rough amounts, 1lb turkey, 6g salt, 1 clove, 1 garlic clove. tsp ground sage, tsp thyme

Beef Taco Seasoning

  • Cumin
  • Garlic Powder
  • Onion Powder
  • Paprika
  • Cayenne
  • Tomato Paste (opt)
  • Beef Stock (opt)
2 parts cumin, 1 part everything else

Add a little tomato paste and a splash of beef stock to the ground beef while cooking for a little more flavor.

Queso

  • Monterey Jack Cheese
  • Cream Cheese
  • Fire Roasted tomatoes
  • Heavy Cream
  • Salt
16 oz. Monterey jack cheese, shredded
8 oz. cream cheese, cubed
(2) 10 oz. can fire-roasted Rotel tomatoes
¾ cup heavy cream + more as needed
a couple large pinches of Kosher salt

225F for 2 hours

Honey Chicken and Broccoli over Rice

  • Chicken Thigh
  • Garlic
  • Broccoli
  • Spring Onion
  • Onion powder
  • Salt & Pepper
  • Honey
  • Sriracha
  • Apple Cider Vinegar
  • Sesame Oil
  • Sesame Seeds
  • Rice
Grate garlic

Cut florets and insides of the stalks.

Thinly slice dark parts of spring onion.

Dice chicken thighs into even sized pieces.

Mix thoroughly the chicken in a bowl with the onion powder, garlic, salt, and pepper.

In a bowl mix the honey glaze:
70g honey
50g sriracha
30g apple cider vinegar
10g sesame oil
pinch sea salt

Start the rice.

Cook the chicken through and add the honey sauce to the pan. Cook sauce for about a minute at a boil to thicken and coat chicken. Add some black and white sesame seeds cause they're good for you and they look fancy.

Sautee up the broccoli with oil, salt, and pepper.

Serve it all together and throw some more of those sesame seeds on the rice, they look great on rice.

Rosemary salt

  • 1 cup Maldon(or kosher salt)
  • 8 sprigs rosemary
  • 4 sprigs sage
  • 3 clove garlic
  • 2 lemons zest only
food process/blend together thoroughly

Sweet and Sour Chicken Batter

  • 1.5 cup water
  • 1.3 cup flour
  • .3 cup corn starch
  • 1 tbsp baking powder
  • 3 tbsp neutral oil
  • 1.25 tsp salt
  • 1 whole egg
mix that shit it's your batter now
cut the chicken in half and then into strips
throw some corn starch on there to help the batter stick
fry em up in some oil at 350 for 5-6 minutes

Sweet and Sour Chicken Sauce

  • 5 tbsp white vinegar
  • .3 cup pineapple juice
  • 1 tbsp soy sauce
  • .3 cup white sugar
  • 2 tbsp ketchup
  • 2-3 tsp corn starch
  • 5 slices ginger
  • 3 slices orange peel
mix up the first 5 ingredients and throw em in a pot and bring to a simmer
while it simmers mix the corn starch with some water to make a slurry
add the slurry to the simmering sauce
add the ginger and orange peel slices
let steep for 5 minutes, strain out slices

Ginger Salad Dressing

  • ½ cup (120 ml) chopped white onion
  • ½ cup (120 ml) peanut oil
  • ¼ cup (60 ml) unseasoned rice vinegar
  • ¼ cup (60 ml) water
  • 2 tablespoon (20 gram) chopped ginger
  • 2 tablespoon (20 gram) chopped celery
  • 2 tablespoon (30 ml) soy sauce
  • 1 tablespoon (18 gram) tomato paste OR 2 tablespoon ketchup (40 gram)
  • 1 tablespoon (15 gram) granulated white sugar, (½ tablespoon (8 gram) if using ketchup)
  • 2 teaspoon (11 gram) lemon juice
  • ¼ teaspoon (1.5 gram) kosher salt
  • ⅛ teaspoon (½ gram) black pepper
  • Extra kosher salt, to taste
blend it together, full liquification not necessary
let it sit in the fridge for a little while and mix before use

Peanut Butter Bread

  • 2 cups flour
  • 1 pinch of salt
  • 0.25 cup of sugar
  • 4 teaspoons baking powder
  • 1.33 cup of milk
  • 0.5 cup of peanut butter
Bake at 325°f for 1 hour and 10 mins

McD's Sweet and Sour

  • ¼ cup apricot preserve
  • ¼ cup peach preserve
  • 2 tbsp corn syrup
  • 5 tsp white vinegar
  • ½ tsp soy sauce
  • ½ tsp mustard
  • ¼ tsp salt
  • 1/8 tsp garlic
  • 1 ½ tsp cornstarch
  • 2 tbsp water
simmer for 5 minutes

TDCC Caesar Dressing

  • 1 egg
  • 1 tsp water
  • 2-3 garlic cloves
  • 2-3 anchovies
  • 1-2 tsp Worcestershire
  • 1 tbsp lemon juice
  • ½ tbsp WW vinegar
  • ¾ cup avocado oil
  • 2 oz Parmesan
  • 5tbsp EVOO
  • salt and pepper
add egg, garlic, water to a food processor
blend for 1 minute, should be fluffy and light
start streaming oil in while blending,
after half of the oil, add anchovies, Worcestershire, white vinegar, lemon juice
blend more, continue to stream in oil
add parmesan
add olive oil at the end, salt and pepper to taste, blend to mix

TDCC chicken marinade

  • 5-7 cloves peeled garlic chopped
  • ½ tsp kosher salt
  • 10 sprigs of thyme stripped
  • 2 oz fresh basil
  • 1 tsp chili flakes
  • 1/3 cup EVOO
mortar and pestle
mash the garlic, Salt, chili flake, thyme together
add fresh basil a few leaves at a time, mashing well
work in olive oil

marinade chicken for a few hours/overnight

TDCC Shoyu Chicken

  • 4-6 chicken thighs
  • 1 ½ cups water
  • 1 cup soy sauce
  • ¼ cup dark brown sugar (or experiment with sweetener)
  • 1 tbsp rice vinegar (or any light vinegar)
  • 1 thumb-sized piece of ginger
  • 5 garlic cloves
  • 7 spring onions
  • sesame seeds
Add all the ingredients to a big ol' pot or maybe a really high-walled pan.

Wets first, sweetener, then the aromatics. Not the sesame seeds those are garnish. Put the chicken in skin-side down, if the chicken is skinned.

Marinate chicken in there overnight if possible

Heat at medium. Gentle simmer, do not want a rolling boil.

Cover cracked

After about 15 minutes flip the chicken, re-cover cracked

About another 15 minutes, check the chicken.

When it's good, kill the heat and let it rest in the liquid for 30 minutes.

Take the chicken out, strain the aromatics out of the sauce.

Bring the sauce back up to medium-high and get it boiling. Add some cornstarch slurry little by little to thicken the sauce.

Optionally put the chicken about 8 inches from a high heat broiler for about 3-4 minutes to get some crunch and color

You can put the chicken back in the sauce

Serve chicken over some rice, spoon sauce over it.

Penne alla Vodka

  • 1 can Italian plum tomatoes with their liquid
  • 1 pound penne
  • ¼ cup evoo
  • 10 cloves garlic, peeled
  • crushed red pepper
  • salt
  • ¼ cup vodka
  • ½ cup heavy cream
  • 2 tbsp unsalted butter or olive oil
  • 2-3 tbsp fresh parsley, chopped
  • ¾ cup Parmigiano-Reggiano
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.

Pour the tomatoes and their liquid into the work bowl of a food processor. Using quick on/off pulses, process the tomatoes just until they are finely chopped. (Longer processing will aerate the tomatoes, turning them pink.)

Stir the penne into the boiling water. Bring the water back to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.

Meanwhile, heat the olive oil in a large skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the hot oil. Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes. Lower the work bowl with the tomatoes close to the skillet and carefully — they will splatter — slide the tomatoes into the pan. Bring to a boil, season lightly with salt and generously with crushed red pepper, and boil 2 minutes. Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer until the pasta is ready.

Just before the pasta is done, fish the garlic cloves out of the sauce and pour in the cream. Add the 2 tablespoons butter or oil, if using, and swirl the skillet to incorporate into the sauce. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt and red pepper if necessary. Sprinkle the parsley over the pasta and boil until the sauce is reduced enough to cling to the pasta.

Remove the pot from the heat, sprinkle 3/4 cup of the cheese over the pasta, and toss to mix. Serve immediately, passing additional cheese if you like.

Merchandise 7X (Coke)

  • 8oz Everclear
  • 1mL orange oil
  • 1.5mL lemon oil
  • .25mL coriander oil
  • .5mL nutmeg oil
  • .5mL neroli oil
  • .5mL cinnamon oil
Let stand 24 hours

Coke Syrup

  • 2.5gal water
  • 30lb sugar
  • 4oz coca extract
  • 1oz caffeine citrate
  • 3oz citric acid
  • 1oz vanilla extract
  • 1qt lime juice
  • 2.5oz Merchandise 7X
  • caramel sufficient to give color
Mix caffeine, citric acid and lime juice in 1 quart boiling water add vanilla and flavoring when cool

big ingredients, simplify down later or curse yourself when you read this

Chocolate Syrup

  • 1 ½ cup granulated sugar
  • ¾ cup HERSHEY'S cocoa
  • Dash salt
  • 1 cup hot water
  • 2 teaspoons vanilla extract
In medium saucepan, stir together sugar, cocoa, and salt. Gradually add water, stirring to keep mixture smooth. Cook over medium heat, stirring constantly until mixture boils; boil and stir 3 minutes. Remove from heat; stir in vanilla. Pour into heatproof container. Cool to room temperature. Cover; refrigerate. Use as topping for ice cream and desserts or for chocolate-flavored drinks. About 2 cups syrup.

HOT COCOA: Add 1 to 2 tablespoons Cocoa Syrup to mug of hot milk; stir until blended.

COCOA SYRUP DRINK: Add 1 to 2 tablespoons Cocoa Syrup to tall glass of cold milk; stir until blended.

Paul's Chicken Marinade

  • 1/3-½ cup olive oil or fav oil
  • 3 tbsp fresh lemon juice
  • 3 tsp soy sauce
  • 2 tbsp balsamic vinegar
  • ¼ cup brown sugar
  • 1 tbsp worchestershire sauce
  • 2 tbsp mccormic grill mates garlic seasoning
  • 1 tsp salt
  • 1 tsp pepper
let that marinate for like 6 hours

Open Faced Wontons

  • 1lb Lean ground beef/pork mix
  • 1 ½ cups 3-color deli cole slaw by Fresh Express
  • 2 tbsp Soy sauce
  • 2 cloves Garlic (minced)
  • ½ tbsp Ginger (minced)
  • ½ tbsp Sugar
  • 1 tsp Sesame oil
  • 1/3 cup Green onion (chopped)
  • 25 wraps Wonton wrap by Mandarin
Mix ingredients except the wraps until they are incorporated.
Add a small amount to a wonton wrapper
Lightly oil the pan
Place meat side down, brush the back with oil

Flip after a couple minutes and finish cooking

Dip in sauce and enjoy

Wonton Sauce

  • 3 tbsp Soy sauce
  • 1 tbsp Chili garlic sauce
  • 1 tbsp Water
  • 2 tsp Sesame oil
  • 2 tsp Rice wine vinegar
  • 2 tsp Sesame seeds
  • 1 tbsp Sugar
Mix ingredients well

Dip stuff in it, it's delicious.

homemade brownies

  • 1 Ghirardelli Semi sweet chocolate baking bar
  • 2 sticks Salted butter
  • 2 ½ cups Granulated sugar
  • 4 eggs
  • 1 tsp Vanilla extract
  • 1 cup all purpose Flour
  • ½ tsp salt
  • ½ cup Unsweetened cocoa powder
  • ½ tsp Espresso powder
  • 1 cup Milk chocolate chips
Melt chocolate and butter in microwave dish until smooth
Add espresso powder to chocolate mixture
Beat eggs and sugar together with a mixer 5-7 minutes
Add vanilla melted butter and chocolate to the mixture
In a separate bowl, sift together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Add in 1/2 cup of chocolate chips.
Do not overmix.
Pour mixture in a parchment lined pan and top with remaining 1/2 cup chocolate chips
Bake at 350°F (175°C) in a greased and lined with parchment 9×13-inch baking pan for about 30-40 minutes or until a toothpick comes out mostly clean.

Beef and Broccoli

  • Marinade:
  • 1 Ib flank steak
  • 1 Tbsp Cornstarch
  • ½ tsp baking soda
  • 1 Tbsp Oyster sauce
  • 1 tsp soy sauce
  • 1 tsp Oil
  • 1 tsp Ginger & garlic
  • Sauce:
  • 1 cup chicken/beef broth
  • 2 Tbsp soy sauce
  • 1 Tbsp oyster sauce
  • 1 tsp dark soy sauce
  • 1 tsp sesame oil
  • 2 Tbsp brown sugar
  • White pepper
  • Optional 2 Tbsp Shaoxing wine
Slice steak into strips (on an angle)
Finely chop ginger and garlic, add half to steak for marinade
Add baking soda and corn starch to steak
Add the oil, soy, and oyster sauce to the steak
Mix until steak is coated and then leave to marinate.

Good time to prepare rice and/or cut your broccoli

Prepare sauce:
Combine the broth, soy, oyster sauce, dark soy, sesame oil, brown sugar, and white pepper until incorporated.

Get pan nice and hot, oil it up.
Add the beef, flatten the pieces and leave it alone until you notice it cooking around the edges
After about a minute, remove the beef (will continue cooking in the sauce later)

Add to the pan some more oil and the remainder of the ginger and garlic.

Optionally deglaze pan with Shaoxing wine.

Add broccoli to the pan, get it coated with the oil and cover until it turns bright green.
Add sauce to broccoli and let it get up to a boil, then add the cornstarch slurry.

Once the sauce starts to thicken up, add the meat back to the pan and cook for another minute or so until everything is coated with the sauce.

chinese chicken

  • Marinade:
  • 1lb Chicken or protein of choice
  • 1 Tbsp soy sauce
  • 1 tsp oyster sauce
  • 1 tsp oil
  • 1 tsp cornstarch
  • ½ teaspoon baking soda
  • 1 tsp garlic
  • 1 tsp ginger
  • Sauce:
  • 3 Tbsp soy sauce
  • 2 Tbsp oyster sauce
  • 2 tsp dark soy sauce
  • 1 tsp sesame oil
  • 2 Tbsp broth or water
  • 1 tsp sugar
  • White pepper to taste
  • 1 tsp garlic
  • 1 tsp ginger
  • 2 Tbsp Shaoxing wine, mirin or sherry to deglaze
  • 1 lb egg noodles
  • veggies of choice ½ cup each
Veggies of choice! I used red bell pepper, carrots, shiitake mushrooms, snow peas, green onions - about 1/2 cup each

Cut your protein of choice against the grain and into thin strips. Add the rest of the ingredients for the marinade and set aside while you prep your veggies and sauce. Heat up your wok with some oil and add your protein in. Spread it out to create a single layer and allow it to sear. Once you see it cooking around the edges, sauté and spread back out to cook for another minute. Remove your meat and set aside. Add in more oil if needed then add in the remaining garlic and ginger. Deglaze with Shaoxing wine and allow it to cook out. Add in your harder veggies (carrots, bell peppers, whites of the green onions) and cook for a minute. Meanwhile, cook your noodles according to package directions. Add in your remaining veggies and sauté. Add in your noodles, sauce and protein and sauté to combine. Garnish with green onions and enjoy!

General Tso's

  • 1 lb Chicken thigh or breast
  • 1 tsp grated ginger
  • 1 tsp grated garlic
  • 1 egg
  • 1 tsp Soy sauce
  • 1 tsp neutral flavored oil
  • 1 Tbsp cornstarch
  • 3 Tbsp flour
  • 1 tsp baking powder
  • 1 tsp white pepper
  • 1 nyeh salt
  • Sauce:
  • 3-4 dried chilis (if you can’t find these, sub with 1-2 tsp dried chili flakes)
  • ½ cup Chicken Broth
  • 4 Tbsp Soy Sauce
  • 2 tsp Dark Soy Sauce
  • 1 Tbsp Rice Vinegar
  • 4 Tbsp ketchup
  • 1 tsp grated ginger
  • 1 tsp grated garlic
  • 1 Tbsp brown sugar
  • 1 tsp white pepper
  • Optional 2 Tbsp Shaoxing wine
  • Cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp cold water)
  • Optional 1 tsp sesame oil
Cut your chicken into small pieces and add your egg, garlic, ginger, soy sauce and oil. Give it a mix before adding in your cornstarch, flour, and baking powder. The batter should lightly coat each piece, if not you can add more flour and cornstarch of the same ratio. Set that aside while you heat up your frying oil and mix together your ingredients for the sauce. Check the oil to see if it’s hot enough by sticking a wooden chopstick, spoon or skewer in. Once it bubbles, it’s ready. Add your chicken one piece at a time and in two separate batches to avoid overcrowding the pan. Fry each batch for 4 minutes and remove. Crank the heat to bring your oil back up to a higher temperature. Add all of your chicken back in for another 2 minutes or until it reaches your desired color. Either switch out your pan or carefully remove your oil.
Add 1 tsp oil into your wok along with your dried chilis. Toast about 1 minute or until fragrant. Pour in your sauce and optional Shaoxing Wine and bring it to a boil. Add in your cornstarch slurry, reduce the heat and allow your sauce to thicken to a glaze. Add your chicken back in and sauté for another minute in the sauce along with 1 tsp sesame oil. Serve over rice, garnish with sesame seeds and green onion razzle dazzle and enjoy!

drunken noodles

  • 1 lb Chicken thighs
  • ½ tsp Baking soda
  • 1 tsp Cornstarch
  • 1 tsp Oil
  • 1 Tbsp soy
  • 4 cloves garlic
  • 2-3 Birds Eye chili
  • 3 Tbsp soy sauce
  • 2 Tbsp oyster
  • 1 Tbsp dark soy
  • 1 Tbsp fish sauce
  • 1 Tbsp shaoxing wine
  • 1 Tbsp palm sugar or brown sugar
  • 3 stalks gai lan
  • 1 healthy handful of Thai basil
  • 1 8oz pack fresh wide rice noodles
Slice your chicken into thin strips, mix in the marinade ingredients and set to the side. In a mortar and pestle, bruise your garlic and chilies (you can also chop this). Add a tsp to the chicken and set the rest to the side. Separate the stalks of the gai lan from the leafy greens, and pluck your thai basil off the stems. Mix your sauce ingredients along with your sugar and set to the side.
To an oiled wok, add your chicken and lay flat to get a nice sear. Once you see it cooking around the outside, stir and cook another minute before removing to a clean plate. While your chicken is cooking, prepare your rice noodles according to package. Back in your wok, add your garlic and chilis being careful not to inhale. Add in your gai lan stems and cook 1 minute. Add in your noodles and sauce and let the noodles caramelize. Add in gai lan leaves, Thai basil and chicken and stir to combine or until the leaves wilt. Garnish with green onion razzle dazzle, more basil and enjoy!

Orange Chicken

  • 1 lb Chicken thigh or breast
  • 1 tsp grated ginger
  • 1 tsp grated garlic
  • 1 egg
  • 1 tsp Soy sauce
  • 1 tsp oil
  • 1 Tbsp cornstarch
  • 3 Tbsp flour
  • 1 tsp baking powder
  • 1 tsp white pepper
  • 1 nyeh salt
  • Sauce:
  • Zest of one orange
  • Juice of one orange (about ¼ cup)
  • 2 Tbsp soy sauce
  • 1 cup chicken broth
  • 2 Tbsp rice vinegar
  • 2 Tbsp Shaoxing wine
  • 1 tsp grated ginger
  • 1 tsp grated garlic
  • 2 Tbsp brown sugar
  • Cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp cold water)
  • 1 tsp sesame oil
Cut your chicken into small pieces and add your egg, garlic, ginger, soy sauce and oil. Give it a mix before adding in your cornstarch, flour, and baking powder. The batter should lightly coat each piece, if not you can add more flour and cornstarch of the same ratio. Set that aside while you heat up your frying oil and mix together your ingredients for the sauce. Check the oil to see if it’s hot enough by sticking a wooden chopstick, spoon or skewer in. Once it bubbles, it’s ready. Add your chicken one piece at a time and in two separate batches to avoid overcrowding the pan. Fry each batch for 4 minutes and remove. Crank the heat to bring your oil back up to a higher temperature. Add all of your chicken back in for another 2 minutes or until it reaches your desired color. Either switch out your pan or carefully remove your oil. Pour in your sauce and bring it to a boil. Add in your cornstarch slurry, reduce the heat and allow your sauce to thicken to a glaze. Add your chicken back in and toss in the sauce along with 1 tsp sesame oil. Serve over rice, garnish with sesame seeds and green onion razzle dazzle and enjoy!

Chinese BBQ Pork

  • Pork Butt
  • Dark Soy
  • Soy
  • pinch of salt
  • Shaoxing wine
  • oyster sauce
  • onion powder
  • garlic powder
  • white pepper
  • chinese five spice (little)
  • sugar (a lot)
  • chicken boullion
  • red food coloring (optional)
Cut pork butt into 1-1 1/2" thick pieces
Combine the rest of the ingredients into a bowl
Taste Test it
Pour it onto the pork and let marinate for at least 1 hour (overnight is better)

Cooking methods:
Air Fryer:
Place pork pieces in a single layer in the air fryer. Cook for 10 minutes, flip them, 10 more minutes, flip again, 10 more minutes.

Oven:
cook over a pan of water so it doesn't lose too much moisture

Garnish with green onion

Mexican Rice

  • 2 Cups Jasmine Rice
  • 4 Cups Water
  • sazon
  • chicken boullion
  • salt
  • cumin
  • onion
  • garlic
toast rice in pan until golden brown
add seasonings to water, add water to rice

Cover pan with foil and turn on low for 20 minutes then turn off
let sit for 15 minutes then uncover and fluff

S’mores Brownie cookie

  • ¾ cups (90g) all purpose flour
  • 6 tbsp (84g) unsalted butter, cubed
  • 2 large egg, room temp
  • 1/3 cup (67g)granulated sugar
  • 1/3 cup light (73g) brown sugar
  • ¾ tsp baking powder
  • 1 tbsp vanilla bean paste
  • 5 tbsp (40g) unsweetened natural cocoa powder
  • ½ tsp salt
  • 4 oz (113g) semi sweet chocolate chips + more for topping
  • 8 small graham cracker squares
  • 8 large marshmallows
  • 1 tsp instant coffee, optional
Preheat oven to 350 F. Line a baking sheet with parchment paper.
Melt chocolate: In a heatproof add butter and chocolate chips. Heat in 30 sec intervals, stirring between each interval. Total of 1 minute and 30 sec, or until melted and smooth. Set aside .
Make wet batter: In a separate bowl crack egg, add brown sugar, whisk for 2-3 min by hand or by mixer until sugar is completely dissolved in the egg, add in the granulated sugar. Whisk for another 1 -2 minute until the sugar is completely dissolved and the batter is light pale in color , add vanilla bean paste, mix. Pour in the chocolate mixture to the egg mixture mix. Whisk to combine
Make dry batter: In a separate bowl, combined dry ingredients by mixing all purpose flour, salt, instant coffee, baking powder, and cocoa powder. Mix to combine.
Add dry ingredients to the wet batter. Mix until just combined do not over mix the batter at this point.
The end result would be thick batter like consistency.
Place graham cracker squares onto the parchment paper followed by marshmallows.
Scoop out brownie batter with an icecream scoop and pour 1 scoop on each marshmallow covering it evenly.
Do not place more than 4 cookies on one baking sheet. Leaving about 3 inches of space between each cookie.
Bake for 12-14 min or until the cookie is chewy and crispy from the sides and gooey fudgy from center. Let cool completely for 30-40 minutes before consuming and enjoy.

LabCoatz Coke

CURRENT RECIPE: same as video, but use 10 grams of tannin and 160 grams of glycerin. And if you use Durkee caramel color (since Shanks no longer seems to be available), use 185mL instead of 320mL, since it's much stronger.

PER LITER OF SODA (VERSION 111B):
104 grams sugar (dissolved in a minimum volume of water)
1mL flavor solution A (alcohol-based)
10mL flavor solution B (water-based)
Top off to 1 liter with cold carbonated water

FLAVOR SOLUTION A: dilute 20mL of the following oil mixture to a volume of 1 liter using food-grade 95% alcohol.
45.8mL lemon oil
36.5mL lime oil
8mL tea tree oil (from Australian tea tree, Melaleuca Alternifolia)
4.5mL cassia cinnamon oil
2.7mL nutmeg oil
1.2mL orange oil (regular sweet orange)
0.7mL coriander oil
0.6mL fenchol (any version of alpha-fenchol should work)

FLAVOR SOLUTION B: dilute the following mixture to a volume of 1 liter using water.
185mL Durkee caramel color
160 grams food-grade vegetable glycerin
45mL 85% phosphoric acid
10 grams wine tannin
9.65 grams caffeine
10mL 5% vinegar
10mL vanilla extract (or a solution containing 0.95 grams per liter of vanillin)

Cheddar Broccoli Twice Baked Potato

4 large russet potatoes
1 cup cooked bacon bits
1/2 cup chopped chives
1/2 cup sour cream
2 tbsp garlic powder
2 tbsp onion powder
1/4 cup soft butter
SOUP
2 cups evaporated milk
2 cups chicken stock
1 cup diced onion
3 minced cloves of garlic
1/4 cup all purpose flour
3 cups chopped broccoli
2 cups grated sharp cheddar cheese
1/4 cup hot sauce
Salt and pepper to taste
Poke a few holes in the potatoes and coat them with olive oil and salt
Bake the potatoes at 425 degrees F for 1 hour
Let the potatoes slightly cool and slice the top off
Scoop the inside potato out into a bowl and mix in the bacon, chives, sour cream, garlic, and onion powder, butter, salt and pepper. Transfer to a piping bag or ziploc bag
Melt 2 tbsp of butter in a medium soup pan
Add the onions and cook for about 5 minutes
Add the garlic and salt and pepper and cook for another 3 minutes or until the garlic is fragrant
Mix in the flour and cook until the flour is golden brown
Slowly mix in the evaporated milk and chicken stock
Add the broccoli and simmer for 10 minutes
Mix in the cheese a handful at a time adding more once the cheese is melted
Mix in the hot sauce and season to taste with salt and pepper
Add a ladle to the hollowed out potatoes and fill almost to the top
Pipe the mashed potato mixture on top
Bake in a 450 degree oven for about 10 minutes or until the top is golden brown

Chicken Marinade

  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinaigrette
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce (or W sauce)
  • ½ lemon (freshly squeezed)
  • 2 tablespoons brown sugar
  • Rosemary (fresh or dried, to taste)
  • 2 tablespoons Dijon mustard
  • Salt (to taste)
  • Ground black pepper (to taste)
  • Garlic powder (to taste)
  • 1 pound chicken
Marinade for at least an hour