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Ingredients:

1 bone-in lamb shoulder (approx. 4 lbs / 1.8 kg)

6 cloves garlic, peeled and smashed

1/4 cup honey

2 tablespoons wholegrain mustard

1 tablespoon Dijon mustard

2 tablespoons olive oil

1 tablespoon fresh rosemary, chopped (or 1 tsp dried)

1 tablespoon fresh thyme leaves

1 teaspoon coarse salt

1/2 teaspoon cracked black pepper

2 cups duck fat or olive oil (for confit)

Optional: 1/4 cup white wine or lamb stock for basting

Directions:

Preheat oven to 300°F (150°C).

Pat lamb shoulder dry. Score the fat lightly with a sharp knife.

In a small bowl, mix smashed garlic, honey, both mustards, rosemary, thyme, olive oil, salt, and pepper.

Rub the mixture all over the lamb shoulder, massaging it into the scored fat.

Place lamb in a deep baking dish or Dutch oven. Pour duck fat or olive oil around (not over) the lamb until it comes halfway up the sides.

Cover tightly with foil or a lid and slow-roast in the oven for 4 hours, basting once or twice with pan juices.

Remove foil, increase oven temperature to 400°F (200°C), and roast uncovered for an additional 20–30 minutes to develop a caramelized glaze.

Let rest 15 minutes before shredding or slicing. Serve with pan juices spooned over the top.

Prep Time: 15 minutes | Cooking Time: 4 hrs 30 mins | Total Time: 4 hrs 45 mins

Kcal: 520 kcal per serving | Servings: 6 servings 

Ingredients
For the Steak Bites:
1 ½ lbs sirloin or ribeye steak, cut into bite-size cubes
Salt and black pepper, to taste
1 tsp garlic powder
2 tbsp olive oil
4 tbsp butter
4 cloves garlic, minced
1 tbsp fresh parsley, chopped (for garnish)
For the Creamy Parmesan Shells:
8 oz small pasta shells
2 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
½ cup shredded mozzarella (optional for extra creaminess)
Salt and pepper, to taste
Fresh parsley, for garnish
Instructions

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Cook pasta shells according to package directions. Drain and set aside.
2. Sear the Steak Bites:
   Pat the steak cubes dry with paper towels. Season generously with salt, pepper, and garlic powder.
   Heat olive oil in a large skillet over medium-high heat.
   Add the steak in a single layer (work in batches if needed). Sear 2–3 minutes per side until browned and cooked to your liking.
   Remove steak from the skillet and set aside.
3. Make the Garlic Butter Sauce:
   In the same skillet, reduce heat to medium.
   Add butter and minced garlic; sauté for 30–60 seconds until fragrant.
   Return steak bites to the skillet and toss to coat in the garlic butter. Sprinkle with fresh parsley.
4. Prepare the Creamy Parmesan Shells:
   In a saucepan, melt butter and sauté garlic until fragrant.
   Add heavy cream and bring to a gentle simmer.
   Stir in Parmesan (and mozzarella if using) until melted and creamy.
   Season with salt and pepper to taste.
   Add the cooked pasta shells and stir to coat well.
5. Serve:
   Plate the creamy Parmesan shells, top with the garlic butter steak bites, and garnish with extra parsley or a sprinkle of Parmesan.
   Would you like me to make this recipe one-pan style (where the pasta cooks right in the creamy sauce with the steak)? It makes cleanup easier and the flavors even richer.

Ingredients:
3 lbs (1.4 kg) pork ribs (baby back or spare ribs)
Salt and black pepper, to taste
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
For the Sauce:
1/2 cup honey
1/4 cup soy sauce
1/4 cup ketchup
2 tbsp brown sugar
4 cloves garlic, minced
1 tbsp apple cider vinegar
1 tsp chili flakes (optional, for spice)
Instructions:
Preheat Oven:
Heat oven to 300°F (150°C). Line a baking sheet with foil and place a wire rack on top.
Prep the Ribs:
Remove the thin membrane on the back of the ribs if still attached.
Season both sides with salt, pepper, paprika, garlic powder, and onion powder.
Bake:
Wrap ribs tightly in foil and bake for 2½ to 3 hours, until tender.
Make the Sauce:
In a small saucepan, combine honey, soy sauce, ketchup, brown sugar, garlic, vinegar, and chili flakes.
Simmer on medium heat for 5–7 minutes, until thickened.
Glaze & Broil/Grill:
Remove ribs from oven, discard foil, and brush generously with the sauce.
Broil for 5–7 minutes (or grill) until caramelized and sticky.
Serve:
Brush with extra sauce and rest 5 minutes before cutting. Garnish with chopped parsley or sesame seeds if desired.

Ingredients:
3 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
2 teaspoons vanilla extract (or almond extract for a holiday twist)
Optional: festive sprinkles or colored sugar for decoration
Instructions:
Preheat Oven:
Set your oven to 350°F (175°C). Line baking sheets with parchment paper.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar:
In a large mixing bowl, beat the butter and sugar together with an electric mixer until light and fluffy (about 2–3 minutes).
Add Eggs and Vanilla:
Beat in the eggs one at a time, then mix in the vanilla extract.
Combine:
Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
(If the dough is sticky, refrigerate it for about 30 minutes.)
Shape Cookies:
Roll dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
Flatten slightly with the bottom of a glass or your fingertips.
Add sprinkles or colored sugar if desired.
Bake:
Bake for 8–10 minutes, or until the edges are just barely golden.
(Do not overbake — they’ll stay soft!)
Cool:
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips:
For extra flavor, add a bit of lemon or almond extract.
You can frost them with a simple vanilla icing once cooled.
Store in an airtight container for up to 5 days or freeze for longer.
Would you like me to include a frosting recipe for these cookies too (like a soft vanilla or almond glaze)?

1 1/4 lb flank steak, thinly sliced against grain
1/2 cup red bell pepper, sliced
1/2 cup green bell pepper, sliced
1/2 onion sliced
2 cloves minced garlic
1 tsp minced ginger
1/4 cup soy sauce
1.5 tablespoons cornstarch
2 tablespoons sugar
Salt and pepper
Oil

Season flank steak with salt and pepper.

Make a sauce with soy, cornstarch & sugar.

Over medium high heat at 2 tbsp oil and cook peppers and onions approximately 4 minutes. Remove from pan.

Add in another tbsp oil and add flank steak, cooking until lightly browned, 4-5 minutes. Add in garlic and ginger, cooking until fragrant approximately 30 seconds to 1 minute.

Add peppers and onions back in and add in sauce. Cook until thickened.

SHRIMP FRIED RICE RECIPE:

3 cups day old cold cooked rice
1 lb tail off deveined shrimp (season with salt, pepper, chili powder, onion powder, garlic powder)
3 eggs lightly beaten
2 cloves minced garlic
1 onion, chopped
2 green onions sliced
3 tablespoons soy sauce (adjust to preference)
1 tbsp sugar
3 tbsp oil

Over medium high heat, add 1 tbsp oil and cook shrimp on each side 2-3 minutes. Remove from pan.

Add in onions and cook until soft, approximately 3 minutes. Scoot them to one side and add in eggs and scramble said eggs. Once scrambled mix with onions. Add in garlic, cook approximately 1 minute.

Add in rice and fry approximately 2 minutes before adding in shrimp, soy and sugar. Add in green onions. Serve with yum yum sauce.

Ingredients
For the Steak:
1 lb (450 g) sirloin or ribeye steak
Salt & pepper, to taste
1 tbsp olive oil
For the Alfredo Sauce:
2 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
3/4 cup grated Parmesan cheese
1/2 cup crumbled Gorgonzola cheese (plus more for garnish)
Salt & pepper, to taste
Extras:
8 oz fettuccine or linguine pasta
1/4 cup sun-dried tomatoes, chopped
Fresh spinach (optional, for color and balance)
Fresh parsley, for garnish
Directions
Cook the Steak:
Season steak generously with salt and pepper.
Heat olive oil in a skillet over medium-high heat.
Sear steak for 3–4 minutes per side (depending on thickness and preferred doneness).
Remove, let rest for 5 minutes, then slice thinly against the grain.
Cook the Pasta:
Boil pasta in salted water until al dente.
Drain, reserving about 1/2 cup of pasta water.
Make the Alfredo Sauce:
In the same pan, melt butter over medium heat.
Add garlic and sauté for 30 seconds until fragrant.
Pour in heavy cream and bring to a gentle simmer.
Whisk in Parmesan and Gorgonzola until melted and smooth.
Season with salt and pepper to taste.
Combine Everything:
Add sun-dried tomatoes and spinach (if using) to the sauce.
Toss in cooked pasta, adding a splash of pasta water to loosen if needed.
Top with sliced steak and a sprinkle of extra Gorgonzola.
Serve:
Garnish with chopped parsley and serve immediately.
Would you like me to include a restaurant-style version with a balsamic glaze drizzle like Olive Garden’s Steak Gorgonzola Alfredo?

Ingredients:
1 cup unsalted butter (do not substitute)
2 cups packed dark brown sugar
1 cup light corn syrup
1 can (14 oz) sweetened condensed milk
4 tablespoons whipping cream
2 teaspoons vanilla extract
1 teaspoon salt (or more to taste)
Directions:
In a large heavy saucepan, melt the butter over medium heat.
Stir in the brown sugar and corn syrup until well combined.
Add the sweetened condensed milk and bring the mixture to a gentle boil, stirring constantly.
Continue to cook and stir for about 5–7 minutes, until thickened and smooth.
(If using a thermometer, aim for about 230–235°F / 110–113°C for a thick sauce consistency.)
Remove from heat and stir in whipping cream, vanilla, and salt. Adjust salt to taste.
Let cool slightly before serving — it will thicken as it cools.
Tips:
Store in a jar or airtight container in the refrigerator for up to 2 weeks.
Warm gently before serving (microwave in short bursts or heat on the stove).
Delicious on ice cream, brownies, apple slices, pancakes, or cheesecake.
Would you like me to include a version that turns this same base into caramel candy (firm, chewy texture)?

Prep Time: 15 min
Cook Time: 25 min
Servings: 4
Calories: ~580 kcal

Ingredients:

2 boneless chicken breasts, cubed

1 red bell pepper, julienned

2 garlic cloves

1 small onion

Salt & black pepper

1 tsp paprika

1 tsp smoked paprika (optional)

¾ cup heavy cream

1 tbsp tomato paste

1 tbsp oil or butter

2 cups steamed rice

Parsley, chopped

Instructions:

Cook Chicken: Sear the chicken in oil until lightly browned. Take out and set aside.

Sauté Aromatics: Add onion, garlic, and peppers to the pan. Cook for 4 minutes.

Spice It Up: Mix in tomato paste, paprika, salt, and pepper.

Make It Creamy: Stir in cream, then return chicken. Simmer until thickened.

Serve with Rice: Spoon over rice and sprinkle with parsley.

Ingredients:

2 chicken breasts

250g penne pasta

2 tbsp olive oil

2 tbsp butter

3 cloves garlic (minced)

1 cup heavy cream

½ cup grated Parmesan cheese

1 tsp Italian seasoning

Salt & pepper to taste

Fresh parsley (chopped)

Instructions:

1. Cook pasta according to package instructions, drain, and set aside.
2. Season chicken with salt, pepper, and Italian seasoning. Pan-sear in olive oil until golden and cooked through. Slice and set aside.
3. In the same pan, melt butter, add garlic, and sauté until fragrant.
4. Pour in cream and Parmesan; simmer until the sauce thickens.
5. Toss in pasta and mix until coated.
6. Serve with the grilled chicken on the side and sprinkle with parsley.

A luxurious, creamy seafood pasta that feels like a restaurant dinner made at home!

Ingredients:
Seafood:
2 lobster tails (4–5 oz each)
8–10 large shrimp, peeled and deveined
6–8 sea scallops, patted dry
Salt and black pepper, to taste
1 tablespoon olive oil
2 tablespoons butter
Pasta & Sauce:
10 oz fettuccine or linguine
2 tablespoons butter (extra for sauce)
4 cloves garlic, minced
1/2 cup dry white wine (or seafood stock)
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon lemon zest
Juice of 1/2 lemon
1/4 teaspoon red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
Directions:
Cook Pasta:
Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
Prepare Lobster:
Cut the lobster tail shell down the top and gently lift the meat slightly above the shell.
Heat 1 tablespoon butter and olive oil in a skillet over medium heat.
Cook lobster tails flesh-side down for 2–3 minutes, then flip and cook another 3–4 minutes until opaque. Remove and set aside.
Sear Shrimp & Scallops:
In the same pan, add another tablespoon of butter.
Sear scallops 1½–2 minutes per side until golden and just cooked through. Remove.
Add shrimp, cook about 1–2 minutes per side until pink. Remove and set aside with the lobster.
Make the Sauce:
In the same skillet, melt 2 tablespoons butter. Add garlic and sauté 30 seconds.
Pour in white wine, scraping up any browned bits, and let it simmer 2 minutes.
Stir in heavy cream, Parmesan, lemon zest, and red pepper flakes.
Simmer gently for 2–3 minutes until thickened slightly. Add lemon juice to taste.
Combine Everything:
Toss the cooked pasta into the sauce, adding a splash of reserved pasta water if needed for consistency.
Add shrimp and scallops back in to coat with sauce.
Slice lobster tails into medallions or serve whole on top.
Serve:
Plate the pasta, top with lobster, sprinkle fresh parsley and extra Parmesan, and serve immediately.
Tips:
For extra flavor, sauté a few chopped sun-dried tomatoes or spinach in the sauce.
Don’t overcook the seafood—remove it from the pan as soon as it’s opaque and slightly firm.