Recipes serves 4

1/2 Cup cider vinegar

3 Tbsp brown sugar

1 teas sea salt

Fresh ground pepper

1 teas garam masala [coriander, cumin, cardamon and cinnamon]

3 Tbsp olive oil

3 – 4  medium size garden cucumbers

Combined vinegar, spices and sugar

Slowly add olive oil while whisking to make dressing

Slice cucumbers into 1/4inch

Add fresh sprigs of tarragon

Drizzle dressing over cucumbers

Toss gently, refrigerate for 30 minutes

Dressing
1/4 Cup lemon juice
1 Tbsp minced garlic
1 Tbsp ground mustard
2 Tbsp pure maple syrup
6 – 8 Tbsp olive oil
Sea salt and ground pepper to taste

Salad
2 Cups of diced chicken
1 Cup of diced strawberries
1/2 Cup Gorgonzola cheese
1 Cup diced celery
1 Cup toasted walnuts halves, chopped once

Mix lemon juice, garlic, mustard sea salt and pepper.
Add olive oil slowly to blend into a dressing.
Toss salad ingredients together
Coat salad with dressing.
Serve on leaf lettuce.

A few examples to watch for: food starches, high fructose corn syrup and ever pizza dough. When is doubt contact the company who manufactures the food in question.

16 oz of Linguine [one box]

12 oz of fresh chopped spinach

1 tea minced garlic

1 medium chopped onion

1/2 Lb Italian Pancetta

1 pint of light cream

1 beaten egg

8 oz chopped feta cheese

nutmeg

Extra Virgin olive oil

Boil 4 quarts of water. Add lingiune and cook per package

Add spinach to the last 3 minutes to the boiling pasta waterDrain pasta and spinach addding a small amount of olive oil to keep the paste from sticking

Heal olive oil  to medium sauce pan and add chopped pancetta  until browned

Add onions and garlic once golden in color. Dont burnt.

Add light cream  and nutmeg to the sauce pan, stirring until almost reaching a boil.

Remove from heat and whisk in egg slowly, this will thicken the mixture.

Add 1/2 feta cheese and mix.

Pour over the noodle mix.

Toss and top with remaining crumbled feta cheese.

2 Lbs of fresh chicken wings
1/2 Cup flour
6oz orange Louisiana Hot or 6oz Mexican Cholula Hot Sauce [please only use one or the other or your tongue will not be happy]
1oz Tabasco sauce
5 Tbsp fresh basil, chopped
1 Tbsp minced garlic
1 tsp red pepper
1 Tbsp sugar [this will help with tolerating the heat, adjust accordingly]
2 Tbsp ketchup [this will help too cut down on the vinegar in the hot sauce and thicken your sauce]

Wings
Preheat frialator to 375F
Pour flour into a ziplock bag
Add chicken 3-4 at a time to lightly coat wings
When removing wings shake them well to remove excess flour
Once all wings are flour coated deep fry until fully cooked
The number of wings you cook at a time depends on the size of your fryolater
Cook for 15-20 minutes, placing cooked wings on cookie sheet with few paper towels

Hot Sauce
Combine hot sauces, basil, garlic, red pepper over low heat and simmer
Add sugar and ketchup and taste
Here is where you can adjust sugar, ketchup according to the heat you want
I used the Cholula hot sauce [with the wooden top] and following the above recipe found it just the right amount of heat

Dipping sauce
Add 1 packet of ranch dressing to 8oz cream cheese

12 Pitted dates

8 oz Mascarpone cheese

12 large pecan halves

Spiced Sugar [vanilla sugar, cinnamon, cardamon]

Open pitted dates and lay flat on cutting board.

Add small dollop of mascarpone cheese and then top with one pecan half.

Close date sealing cheese add pecan inside date.

Sprinkle with spiced sugar.

Chill for 1 hour and serve.

1 cup walnuts
1 cup cake flour
1 1/2 tsp baking powder
1 Tbsp brewed coffee
1/2 tsp cardamon
1 1/2 sticks unsalted butter, softened
3/4 cup sugar
3 large eggs
1 1/2 Tbsp vegetable oil
1 tsp salt
Syrup
1 cup water
2/3 cup sugar
2 tbsp pure maple syrup
1 tbsp fresh lemon juice
1 Tbsp brewed coffee
1  tsp cinnamon
Mascarpone Cream
1 cup chilled whipping cream
1/2 cup chilled Mascarpone cheese*
1/4 cup sugar
1 tsp vanilla

Preheat oven to 350° F.
Butter and flour torte pan with removable side.
Toast walnuts about 8 minutes, and cool.
Grind walnuts fine.
Sift together flour, baking powder, and a pinch salt.
Beat together butter and sugar until light and fluffy; add eggs, then coffee and oil.
Add flour mixture, walnuts until just combined.
Bake in middle of oven about 25 minutes at 350F.
Cool cake on a rack 15 minutes.
Remove side of torte pan.
Brush top with maple syrup mixture.
Prepare mascarpone cream by whipping cream in medium bowl; add mascarpone cheese, sugar and vanilla until you get stiff peaks.
Top torte with cream and serve.

Nutritional facts per serving (daily value): Calories 526kcal; Protein 6g (12%); Total Fat 31g (48%)(Sat. 13g (63%)); Chol. 125mg (42%); Carb. 58g (19%); Fiber 1g (6%); Sugars 43g; Calcium 88mg (9%); Iron 2mg (13%)

1-1/4 Cup all purpose flour

1 tsp baking powder

1 tsp baking soda

3/4 tsp kosher salt

2 Tbsp coriander seeds

2 Anise stars

1/4 tsp cardamon

1/2 tsp cinnamon

1 tsp vanilla extract

1/2 Cup softened butter

1 Cup sugar

12oz evaporated milk

1 Large egg and 2 egg yolks

1 Tbsp sugar

Preheat oven to 350F. Lightly grease and flour 7 0r 8 inch cake pan.

Sift and blend flour, baking powder, soda and salt.

Blend all spices together using a coffee grinder, seeds should be a very fine grind, reserve 1 tsp of spice mix for topping.

Add spice blend to flour mix.

Beat butter, sugar and vanilla  in large bowl until light and fluffy using an electric mixer.

Increase speed and add eggs and evaporated milk.

Add flour mix blending for a few minutes until batter consistency is smooth.

Pour into pan and bake for approximately 45 – 50 minutes. Check center for doneness.

Remove from oven and let cake sit in pan for 10 minutes. Flip cake twice so that the top of the cake is facing up.

Mix reserve spices with 1 Tbsp sugar and sprinkle over the top of the cake.

Serve with vanilla bean ice cream.

Coconut Cake

3 Cups of cake flour

1/2 tsp seasalt

1 Cup unsalted butter [2 sticks], room temperature

2 1/2 Cups sugar

5 Large eggs

2 tsp vanilla extract

1/2 tsp coconut extract

1 Cup unsweetened coconut milk

2 Cups sweet flaked coconut

Mascarpone Frosting

4 Tbsp soften butter

3/4 Cup mascarpone cheese

1 tsp lemon zest, finely grated

1/4 tsp ground clove

2 2/3 Cups powdered sugar

Preheat oven to 350F. Butter bundt pan then dust with flour.

Blend cake flour and salt together in medium bowl.

Beat butter adding sugar slowly until well blended.

Add eggs one at a time. Add extracts.

Beat into butter batter flour/salt mixture in two additions alternating with coconut milk.

Fold in coconut flakes and transfer to bundt pan smoothing top.

Bake for 70 minutes checking the center for doneness, cook additonal 5 minutes if needed.

Cool for 10 minutes. Remove cake from pan onto rack.

Cool completely.

Prepare frosting by beating butter and mascarpone cheese. Add lemon zest and ground clove.

Add powdered sugar until smooth.

Frost cake and add 1/2 cup of remaining coconut flakes on frosted cake.