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Ingredients

Shrimp

• 1 lb shrimp, peeled and deveined
• Salt and black pepper, to taste
• 1 tsp paprika
• 1 tbsp olive oil

Garlic Butter Cream Sauce

• 3 tbsp butter
• 4–5 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth
• ½ cup grated Parmesan cheese
• ½ tsp red pepper flakes (optional)
• Salt and black pepper, to taste

To Serve

• 2 cups cooked white or jasmine rice
• Fresh parsley, chopped (for garnish)

Instructions

1. Season and Sear the Shrimp

Season the shrimp with salt, black pepper, and paprika.

Heat olive oil in a large skillet over medium-high heat.

Sear shrimp for 1–2 minutes per side until pink and opaque.

Remove shrimp from the skillet and set aside.

2. Prepare the Garlic Butter Sauce

In the same skillet, melt the butter over medium heat.

Add minced garlic and sauté for about 30 seconds until fragrant.

Pour in heavy cream and chicken broth, stirring well.

Simmer for 3–4 minutes until the sauce slightly thickens.

3. Finish the Sauce

Stir in Parmesan cheese and red pepper flakes (if using).

Season with salt and black pepper to taste.

Return shrimp to the skillet and simmer for 2 minutes, coating shrimp evenly in the sauce.

4. Serve

Spoon the creamy shrimp and sauce over warm rice.

Garnish with chopped parsley and extra Parmesan if desired.

Ingredients

Shrimp Filling

• 1 lb shrimp, peeled and deveined
• 4 oz cream cheese, softened
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and black pepper, to taste

Roll-Ups

• 8 soft flour tortillas

Garlic Butter Topping

• 2 tbsp butter, melted
• ½ tsp garlic salt
• ½ tsp dried parsley

Optional Garlic Dipping Sauce

• ½ cup butter, melted
• 4 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tbsp fresh parsley, chopped

Instructions

1. Prepare the Shrimp Filling

In a large bowl, combine cream cheese, mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and black pepper. Mix until smooth and creamy.

Gently fold in the shrimp, mixing just until coated—avoid overmixing.

2. Assemble the Roll-Ups

Lightly warm the tortillas so they are flexible. Spoon the shrimp mixture evenly down the center of each tortilla. Roll tightly and place seam-side down in a greased baking dish.

3. Brush and Bake

In a small bowl, mix melted butter with garlic salt and dried parsley. Brush generously over the roll-ups.

Bake at 375°F (190°C) for 18–20 minutes, until golden, bubbly, and lightly crisp on top.

4. Make the Garlic Dipping Sauce (Optional)

Melt butter over low heat. Add minced garlic and cook for about 30 seconds until fragrant. Stir in lemon juice and parsley. Remove from heat.

5. Serve

Serve warm, sliced or whole, with extra garlic dipping sauce on the side. Best enjoyed hot, creamy, and comforting.

Ingredients

• 4 cups all-purpose flour
• 1½ cups warm water (110°F / 43°C)
• 1 tablespoon sugar
• 2¼ teaspoons instant yeast (1 packet)
• 1½ teaspoons salt
• 2 tablespoons unsalted butter, melted

For Boiling

• 8 cups water
• ½ cup baking soda

Instructions

1. In a large bowl, combine warm water, sugar, and yeast. Let rest for 5–7 minutes until foamy.
2. Add flour, salt, and melted butter. Knead for 8–10 minutes until smooth and elastic.
3. Cover and let rise for 1 hour, or until doubled in size.
4. Shape into pretzels, boil for 30 seconds, then bake at 425°F (220°C) for 12–15 minutes until golden brown.

Naan Dough (Soft Restaurant Style)

Prep Time: 15 minutes

Rest Time: 2 hours

Cook Time: 2–3 minutes per naan

Yield: 10–12 naan

Ingredients

• 4 cups all-purpose flour
• 1 cup thick yogurt
• ¾ cup warm milk
• 1 teaspoon sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 tablespoons ghee or oil

Instructions

1. Mix flour, sugar, baking powder, and salt in a bowl.
2. Add yogurt, warm milk, and ghee. Knead until soft and smooth.
3. Cover and rest for 2 hours.
4. Divide, roll, and cook on a hot tawa or in a tandoor until puffed and lightly charred.

Pita Bread Dough

Prep Time: 15 minutes

Rest Time: 1–1½ hours

Bake Time: 5–7 minutes

Yield: 8 pita breads

Ingredients

• 4 cups all-purpose flour
• 1½ cups warm water
• 2 teaspoons instant yeast
• 1 teaspoon sugar
• 1½ teaspoons salt
• 1 tablespoon olive oil

Instructions

1. Combine warm water, yeast, and sugar. Let activate for 5 minutes.
2. Add flour, salt, and olive oil. Knead until smooth.
3. Cover and let rise for 1–1½ hours.
4. Bake at 475°F (245°C) for 5–7 minutes until fully puffed.

Baguette Dough (Classic French Style)

Prep Time: 20 minutes

Fermentation Time: 3 hours

Bake Time: 22–25 minutes

Yield: 2 baguettes

Ingredients

• 4 cups bread flour
• 1½ cups cold water
• 1½ teaspoons instant yeast
• 1½ teaspoons salt

Instructions

1. Mix all ingredients until a shaggy dough forms.
2. Perform stretch-and-folds every 30 minutes (3 times total).
3. Bulk ferment for 2½–3 hours.
4. Bake with steam at 475°F (245°C) for 22–25 minutes until crisp and golden.

Empanada Dough (Flaky & Crisp)

Prep Time: 15 minutes

Chill Time: 30–45 minutes

Yield: 12–15 empanadas

Ingredients

• 3 cups all-purpose flour
• ¾ cup cold butter, cubed
• 1 egg
• ½ cup cold water
• 1 tablespoon vinegar
• 1 teaspoon salt

Instructions

1. Cut cold butter into flour until crumbly.
2. Add egg, water, vinegar, and salt. Mix until dough forms.
3. Chill for 30–45 minutes.
4. Roll out, fill, and bake or fry as desired.

Ingredients

• Potatoes: 2 medium (about 300 g), peeled and grated
• Bacon: 6 strips, cooked and crumbled
• Cheddar Cheese: 1 cup (100 g), shredded
• Parmesan Cheese: ¼ cup (25 g), grated
• Eggs: 2 large
• All-Purpose Flour: ¼ cup (30 g)
• Milk: ½ cup (120 ml)
• Butter: 2 tablespoons, melted
• Baking Powder: 1 teaspoon
• Salt: ½ teaspoon
• Black Pepper: ½ teaspoon
• Green Onions or Chives: 2 tablespoons, chopped (optional)

👩‍🍳 Instructions

1. Preheat the oven to 180°C (350°F). Lightly grease a baking dish.
   Alternatively, heat a non-stick skillet over medium heat.
2. Prepare the potatoes: Place grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
3. Mix wet ingredients: In a large bowl, whisk together the eggs, milk, and melted butter.
4. Add dry ingredients: Stir in flour, baking powder, salt, and black pepper until smooth.
5. Combine: Fold in the grated potatoes, bacon, cheddar cheese, parmesan cheese, and green onions.
6. Cook:
   
   • Oven method: Pour the mixture into the prepared dish and bake for 25–30 minutes, until golden and set.
   • Skillet method: Spoon portions into the pan and cook 3–4 minutes per side until crispy and cooked through.
8. Serve hot and enjoy!

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• ½ red onion, finely chopped
• ¼ cup Kalamata olives, pitted and sliced
• ¼ cup feta cheese, crumbled
• ¼ cup fresh parsley, chopped
• ¼ cup fresh mint leaves, chopped

Lemon Dressing

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon red wine vinegar
• Salt and black pepper, to taste

👩‍🍳 Instructions

1. Cook the Quinoa
   Bring 2 cups of water to a boil in a medium saucepan. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is fully absorbed.
   Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and allow to cool.
2. Prepare the Vegetables
   Once the quinoa has cooled, transfer it to a large mixing bowl. Add the cherry tomatoes, cucumber, red bell pepper, and red onion.
3. Add Mediterranean Flavors
   Stir in the Kalamata olives, feta cheese, parsley, and mint.
4. Make the Dressing
   In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, salt, and black pepper.
5. Combine & Toss
   Pour the dressing over the salad and gently toss until everything is evenly coated.
6. Chill & Serve
   Taste and adjust seasoning if needed. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

🌿 Serving Suggestions

• Serve chilled or at room temperature
• Garnish with extra feta and fresh mint
• Pair with grilled chicken, fish, or falafel

💡 Recipe Notes

• Rinse quinoa thoroughly to remove its natural bitterness (saponin).
• Add arugula or baby spinach for extra greens.
• Store covered in the refrigerator for up to 3 days.
• Ideal for meal prep, picnics, and potlucks—it holds beautifully.

Ingredients
2 ripe avocados, sliced
8 oz fresh mozzarella, sliced or torn
1½ cups cherry tomatoes, halved
A handful of fresh basil leaves
For the dressing (optional but recommended):
3 tbsp extra virgin olive oil
1 tbsp fresh lemon juice or balsamic glaze
Salt, to taste
Black pepper, to taste
1 small garlic clove, very finely minced (optional)
👩‍🍳 Instructions
On a serving plate, gently arrange the avocado slices, mozzarella, and cherry tomatoes.
Scatter fresh basil leaves over the top.
In a small bowl, whisk together olive oil, lemon juice (or drizzle balsamic glaze), salt, pepper, and garlic if using.
Spoon or drizzle the dressing over the salad.
Finish with an extra pinch of salt, cracked black pepper, and a few torn basil leaves.
✨ Optional add-ins (if you want to elevate it)
A drizzle of balsamic reduction
A sprinkle of crushed pistachios or pine nuts
A few drops of hot honey for sweet heat
Knowing how much you love fresh, flavorful dishes, this would go beautifully next to grilled chicken, seafood, or even crusty bread with olive oil. If you want, I can also turn it into a stuffed avocado starter or a Caprese pasta bowl.

Ingredients

For the Steak

• 1 lb sirloin or ribeye steak, cut into bite-size pieces
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder

For the Shrimp

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• ½ tsp paprika
• ½ tsp salt

For the Skillet

• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 small onion, sliced
• 2 tbsp butter
• 2 cloves garlic, minced
• 1½ cups shredded mozzarella or provolone cheese

👩‍🍳 Instructions

Step 1: Season the Steak

Season steak pieces evenly with salt, black pepper, and garlic powder.

Step 2: Sear the Steak

Heat olive oil in a large skillet over high heat.

Add steak and sear for 2–3 minutes per side until browned.

Remove from skillet and set aside.

Step 3: Cook the Shrimp

In the same skillet, add olive oil and shrimp.

Season with paprika and salt.

Sear for 2 minutes per side until just cooked.

Remove and set aside.

Step 4: Sauté the Vegetables

Reduce heat to medium.

Add butter, bell peppers, and onion.

Sauté until soft and lightly caramelized, about 5–7 minutes.

Add garlic and cook for 30 seconds until fragrant.

Step 5: Combine & Melt

Return steak and shrimp to the skillet and gently stir.

Sprinkle shredded cheese evenly over the top.

Cover and cook for 2–3 minutes, until cheese is melted and bubbly.

Ingredients

For the Mutton

• 1 kg mutton (large pieces)
• 1 cup thick yogurt (curd)
• 3–4 onions, thinly sliced and fried (birista)
• 2 tbsp ginger-garlic paste
• 2 tsp Kashmiri red chili powder
• 1 tsp garam masala
• ½ tsp nutmeg powder
• ½ tsp mace powder
• Salt to taste
• 3 tbsp mustard oil
• 2 tbsp ghee

For the Rice

• 1 kg long-grain basmati rice
• 2–3 bay leaves
• 4 green cardamoms
• 2 black cardamoms
• 6–8 cloves
• 1-inch cinnamon stick
• Salt to taste

Special Kolkata Touch

• 3–4 large potatoes, peeled
• 1 tsp sugar (traditional)
• Few drops kewra water
• Few drops rose water
• A pinch of saffron soaked in warm milk

Instructions

Step 1: Marinate the Mutton

In a large bowl, combine mutton, yogurt, ginger-garlic paste, Kashmiri chili powder, garam masala, nutmeg, mace, salt, mustard oil, and half of the fried onions.

Mix well, cover, and marinate for 2–4 hours (overnight recommended).

Step 2: Cook the Mutton

Transfer the marinated mutton to a heavy-bottomed pot.

Cook on low heat, stirring occasionally, until the mutton is tender and oil separates from the gravy.

Finish with ghee and set aside.

Step 3: Prepare the Potatoes

Lightly fry the peeled potatoes until golden.

Add them to the mutton gravy with a pinch of sugar and simmer until they absorb the flavors.

Step 4: Cook the Rice

Wash and soak rice for 30 minutes.

Boil water with bay leaves, cardamoms, cloves, cinnamon, and salt.

Cook rice until 70% done, then drain.

Step 5: Layer & Dum

In a heavy pot:

1. Layer mutton and potatoes
2. Add a layer of rice
3. Sprinkle remaining birista, saffron milk, kewra water, and rose water

Repeat layers. Seal tightly and cook on low heat (dum) for 20–25 minutes.

Ingredients

For the Fish

• 2 whole snapper, cleaned and scaled (1–1.5 lbs / 450–680 g each)
• 1 cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• Vegetable oil, for frying

For the Escovitch Sauce

• 1 small onion, thinly sliced
• 1 small carrot, julienned
• 1 small bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1–2 Scotch bonnet peppers, sliced (optional, for heat)
• ½ cup white vinegar
• ½ cup water
• 1 teaspoon sugar
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon thyme (fresh or dried)

For Garnish

• Fresh parsley or cilantro
• Lime wedges

Instructions

1. Prepare the Fish

Pat the snapper dry with paper towels.

In a shallow bowl, combine flour, salt, black pepper, and paprika.

Dredge the fish thoroughly, coating both sides evenly.

2. Fry the Snapper

Heat vegetable oil in a large skillet over medium-high heat.

Fry the snapper for 5–7 minutes per side, depending on size, until golden brown and fully cooked.

Remove and drain on paper towels.

3. Make the Escovitch Sauce

In a saucepan over medium heat, combine onion, carrot, bell pepper, garlic, Scotch bonnet, vinegar, water, sugar, salt, black pepper, and thyme.

Bring to a simmer and cook for 3–5 minutes, until vegetables are slightly tender but still crisp.

4. Assemble and Serve

Place the fried snapper on a serving platter.

Spoon the hot escovitch sauce over the fish, letting the vegetables rest on top.

Garnish with fresh parsley or cilantro and serve with lime wedges.

Ingredients

For the Grits

• 1 cup stone-ground grits
• 4 cups water (or half water, half milk for extra creaminess)
• 2 tablespoons butter
• ½ cup shredded cheddar cheese (optional)
• Salt and black pepper, to taste

For the Jerk Shrimp

• 1 lb (450 g) large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 teaspoons Jamaican jerk seasoning
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 lime, zested and juiced
• 2 green onions, sliced (for garnish)

Instructions

1. Cook the Grits

Bring water (or water/milk mixture) to a boil in a medium saucepan.

Slowly whisk in the grits and reduce heat to low.

Cook for 15–20 minutes, stirring occasionally, until thick and creamy.

Stir in butter, cheddar cheese (if using), salt, and pepper. Keep warm.

2. Season the Shrimp

In a mixing bowl, toss shrimp with olive oil, jerk seasoning, garlic powder, smoked paprika, salt, black pepper, lime zest, and lime juice.

3. Cook the Shrimp

Heat a skillet over medium-high heat.

Add shrimp and sear for 2–3 minutes per side, until pink, opaque, and lightly charred.

4. Assemble

Spoon warm grits into bowls or plates.

Top with jerk shrimp and drizzle any pan juices over the dish.

5. Garnish and Serve

Sprinkle with sliced green onions and serve immediately.

Optional: add lime wedges or hot sauce for extra kick.