INSTRUCTIONS:
1. Cook rice according to package instructions.
2. Fry bacon and sausage in a wok or large skillet over medium-high heat until crisp and browned. Using a slotted spoon, transfer the bacon and sausage to a paper lined plate. Chop bacon and sausage. Set aside.
3. Add butter to the pan and sauté pears until browned, remove pears and place on plate with bacon and sausage.
4. Heat 1 tablespoon oil. Add eggs and scramble until fully cooked. Transfer eggs to the plate with bacon and sausage and pears, keep warm.
5. Heat remaining oil in the pan. Add onion to the pan and cook until tender, (about 3-4 minutes). Stir in garlic and cook for an additional minute until fragrant.
6. Add chilled cooked rice, sesame oil, bacon, sausage, edamame and pears cook for 3-4 minutes until the cold rice begins to warm and soften.
7. Add the cooked eggs back into the pan. Stir in soy sauce, cilantro and sesame oil. Cook for 1-2 minutes to heat the sauce through the rice.
8. Garnish with chopped green onions and serve 3/4 cup portions. Enjoy!

CCP: Heat to 165° F or higher for at least 15 seconds.
CCP: Hold for hot service at 135° F or higher.

Preparation:
Burger preparation:
Ground pork 1.5 pounds
Mushrooms, crimini 8 ounces
Olive oil 2 Tablespoons
Season salt 1 teaspoon
Garlic 2 cloves chopped
Ginger root ½ teaspoon
Sesame oil 1 teaspoon
Soy sauce 1 teaspoon
Pepper black ¼ teaspoon

Sliced mushrooms. Place mushrooms, olive oil, and season salt in a bowl and toss well. Place on a sheet pan in a thin layer and cook in a 350-degree oven for 15 minutes. Cool mushrooms, puree in a food processor to the texture of ground beef.
Add ground beef and mushroom mixture to a large bowl and mix well.
Add all of the other ingredients above for the burger and carefully combine the spices and seasonings into the meat. Make sure this is well incorporated so that you don’t have flavor spots in your burgers.
Portion out 4, 6-ounce patties about an inch thick and large enough to fit the burger bun. Place the patties on a sheet pan lined with waxed paper wrap with plastic wrap and refrigerate for a minimum of one hour to develop flavors.
Korean barbecue sauce:
Soy sauce ¾ cup
Sugar brown ¾ cup
Vinegar rice ¼ cup
Garlic 3 cloves chopped
Sriracha 2 teaspoons
Sesame oil 1 1/4 teaspoon
Ginger root 1 teaspoon
Pepper black ½ teaspoon
Cornstarch 2 Tablespoons
Honey 1 Tablespoons

Add all ingredients into the pan including the cornstarch, and whisk to blend, place over medium heat, and allow the sauce to simmer for a few minutes until it becomes glossy and thick.
Slaw topping:
Carrot Julianne 4 ounce
Daikon Julianne 4 ounce
Vinegar 1 cup
Sugar ½ cup
Peppers jalapeno 1 pepper
Cilantro chopped fine 2 Tablespoons
Shallots raw chopped fine 2 Tablespoon

Mix vinegar and sugar well to dissolve all sugar, add carrot and daikon and let rest 30 minutes refrigerated. When ready to prepare drain vinegar and sugar mixture add jalapenos, shallots, and cilantro. Serve immediately.
Preparation steps for cooking the burger. Heat grill to medium-high, once the grill is hot Brush lightly with 2 ounces of vegetable oil and place burgers on the grill cook the burger for three to four minutes per side allow the burgers to rest for five minutes. Glaze burgers with barbecue sauce putting a heavy coat on the burgers completely cover the surface.
Burger bun:
Burger buns 4 each
Butter 4 tablespoons
Brush each bun with one tablespoon of butter and grill on the grill over medium heat for one minute.
Place burger on a toasted bun and top with slaw mixture jalapenos and cilantro. Enjoy!

Preparation
1. Preheat oven to 400 degrees
2. Place all of the button mushrooms, one of the portobellos, and onion onto a large baking sheet and coat with 2 tablespoons of the olive oil.
3. Roast in the oven for 30 minutes.
4. While the veggies are roasting add 12 cups of water to a large pot and bring to a boil.
5. When the veggies finish roasting add them to the water, along with the carrots, ginger, and cloves. Bring down the heat and simmer on medium low for 4 hours.
6. Place a large bowl in the sink and place a large colander on top. Strain the liquid through into the bowl. With a wooden spoon push the mushrooms against the colander to release more of their juices. You don’t want to push the mushrooms through, just the juices.
7. Once cooled cover with plastic wrap and place the bowl of broth (which should be a golden-brown color) into the fridge and let sit overnight. (Not necessary if you want to make this all on the same day. It just helps to intensify the flavor.)

Preparing the Rest of the Mushrooms and Flavoring the Broth
1. Marinate the 2 portobellos in 2 tablespoons olive oil, 2 tablespoons hoisin, and 1 teaspoon salt for 30 minutes.
2. Slice the portobellos into thin strips.
3. Preheat oven to 400 degrees and place the portobellos strips and the oyster mushrooms on a large baking sheet (keeping them separate from each other.) Coat the oyster mushrooms in 1 tablespoon olive oil.
4. Place the tray in oven and after 10 minutes remove the oyster mushrooms. Lightly salt and set aside. They will be lightly roasted but mostly still quite fresh.
5. Flip the portobellos at this point and continue roasting for an additional 20 minutes. They will have become firm, meaty, and caramelized. Lightly salt and set aside.
6. Begin heating your broth. Once it begins to warm add the chili paste, 2 tablespoons hoisin, fish sauce, and salt to taste. Heat until very hot but not boiling.

Preparing your additional ingredients and assembling your Pho
1. In medium sauce pan boil 8 cups of water, add the rice noodles and cook for 3 minutes.
2. Pull four bunches of equal amounts of basil
3. Divide four equal amounts of bean sprouts
4. Cut two limes each in half
5. Place rice noodles in bottom of each bowl and then add the bean sprouts, oyster mushrooms, portobellos, basil, and ladle the broth over each bowl.
6. Squeeze half a lime over each bowl and top with fresh cilantro

Combine ingredients for chicken soy sauce. Let simmer for 1 ½ hours. Set aside.
Combine ingredients for glazed chicken. Leave to marinade for 1 hour.
Combine ingredients for vinegared cucumbers; make sure salt and sugar are fully dissolved. Let marinade for 1 hour.
To make curry oil, saute garlic and ginger in chicken fat until fragrant.
Add chili flake, turmeric, and curry powder and mix until fragrant.
Add coffee grounds. Saute for 10 more seconds.
Take off the heat; add extract and set aside.
Once chicken is marinated, separate marinade and heat until simmering. Set aside.
To finish chicken, grill until chicken thighs reach an internal temperature of 165. Glaze chicken with marinade.
To cook egg, bring tea extract and water to a small simmer. Drop egg and cook for 1 minute, until the yolk is runny, but the white is not.
To cook corn, coat corn and fry at 325 until crispy; drain well and set aside.
To cook the noodles, boil in water for 4-5 minutes or until chewy and cooked all the way through. Shake all excess water out vigorously.
To assemble, pour 1 oz of curry oil in a bowl along with the chicken soy sauce. Add noodles, making a small hole in the middle.
Place chicken, fried corn, and cucumbers in separate spots.
Place poached egg on top. Garnish with thinly sliced green onion

Cut the pork belling into thin pieces that should be about an inch in size and no thicker than 1/4″ Marinate pork belly in 1 tbsp. of the fish sauce, salt and pepper for at least an hour.

In a Dutch oven or large pot, brown the pork belly in batches. Remove pork belly and set aside. In pork belly fat, saute onions until just starting to brown; remove and set aside.

Add eggplant and brown, stirring occasionally to get all pieces/sides (add some olive oil if pan is too dry). Add diced tomatoes, chili pepper, pork belly & onions back into the pot.

Add vegetable stock, fish sauce, tamari, and mint. Simmer 15-20 minutes, until eggplant is falling apart. Add black pepper to taste and serve.

Okay so let’s start with the recipe.
First I would like to warn you as in case of Shrikand, it should be chilled and sugar should be added accordingly.
Let us begin with the methods.
1. Place the fresh yogurt (it can be homemade or amul dahi or any other). Add the sugar according to taste and add cardamom powder too.
2. Okay, so now take this mixture into three different bowls.
3. In first bowl, mix mango pulp and mix well.
And in second bowl, add green food colouring, again mix well. In the third bowl, add saffron’s or nuts like almonds and so on and mix well .
4. Now take a earthenware or any of a serving bowl you like.
Add the mixture layer by later like first green coloured one then mango pulp and then white one.
5. Refrigerate for 25 to 30 minutes.
6. Serve it cool cool.

(If you don’t have green colour, no problem, chill , it’s not necessary at all.)

• In a bowl, add the chopped ingredients namely tomatoes, capsicum, cabbage, carrots and the ginger green chilly paste. Then add the black pepper powder, Red Chilly powder 1 tsp, Asafetida, cheese and salt as per taste. You can also add ¼ cup chopped beetroot if you want. Mix Well.
• In another bowl, add the Gram Flour, Semolina, curd, turmeric powder, coriander, and salt as per taste. Now add 2 -3 cups of water and whisk it to avoid lumps. Mix well
• Now take a slice of bread, dip it into the Gram flour batter and coat it with the batter nicely from all sides.
• Now add 1 tsp oil on a pan and spread it all over the pan.
• Keep the batter coated bread on the pan.
• Add the chopped ingredients mixture on the bread and spread it evenly and cook it on a medium flame for 1 minute. Then add the batter of gram flour spread it evenly on top and turn the sandwich upside down on the pan. Keep it in that position for 2 mins. Add butter on the top and again turn it upside down. Check whether its properly cooked on both the sides. And remove it on a serving plate.
• Roast olives in another pan. Now add them on the sandwich. You can eat it with a mint dip or some Tomato sauce.

Cut medium to large size florets off of a head of Cauliflower.

Mix your wet ingredients together until it forms a cohesive pancake batter consistency.

Next, combine your dry ingredients together.

Dip the florets into the beer batter — and then immediately into the breadcrumb.

Do this with each individual floret.

Once fully coated, place the florets into a baking sheet that has been greased with Peanut Oil.

Space the florets a half of an inch apart from one another until they’re spread out evenly.

Before placing in a 400 Degree Convection Oven for 25–30 Minutes, drizzle a teaspoon of peanut oil over all the florets.

While the cauliflower bakes, whisk all of the ingredients mentioned above in a sauce pan on a low heat.

TIP: You are simply warming the combined sauces and NOT cooking them. Allow the cohesive sauce to warm for approx 5–8 Minutes.

Once the Cauliflower is golden brown, remove it from the oven and place into a large bowl.

Remove the sauce from the stove and toss the hot sauce into the hot cauliflower GENTLY.

Once the cauliflower is totally coated, serve on a platter or dish — garnished with scallions, orange zest, lemon zest and white sesame seeds.

Begin by heating a frypan over medium heat. When hot, add the onion and garlic and saute for a few minutes. Add the ground turkey and break it into small pieces. Cook until the turkey is just done and add the paste and salt. Mix well and cook for another few minutes. Remove from heat. This can be made ahead of time and refrigerated.

Preheat oven to 350.
Open the can of coconut milk and spoon the cream found on the top onto the pizza crust. Spread the spinach over the crust then 1 cup of the mozzarella. Spread the turkey mixture evenly over the pizza (you will not use all of it) then top with the rest of the mozzarella and the parmesan. Bake for 25 minutes, your oven may be stronger and may only need 20 min. Top with tons of basil (because you can never have too much basil) and drizzle with sesame chilli oil.