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Ingredients 1 lb linguine (cook according to package directions) 6 tbsp olive oil 1 yellow onion, diced small 8 or more cloves garlic, minced 1 cup dry white wine (pinot grigio, chardonnay or sauvignon blanc) 1 tbsp red pepper flakes (more or less to taste) 2 pounds littleneck clams (~40 of them), scrubbed (or 1 lb sea scallops, or 1 lb shrimp) 1 small batch parsley, finely chopped 3 tbsp butter 1.5 tbsp lemon juice (more or less to taste) Instructions Cook pasta to package directions and set aside. (If you cook a smidge less (1 min), less than al dente, that can help the final product soak up more juice) In large saute pan (or pot), over med-high heat, cook the olive oil with onion and garlic until just golden (do NOT burn) Add the wine, red pepper flakes, some salt to taste, clams (or whatever seafood you are using), and all but 2 tbsp of the parsley. Bring to simmer and cook, covered, until clams open (6-8 minutes). Discard any unopened clams Add butter and lemon juice and dissolve into the sauce Add pasta to the saute pan and stir while it cooks for another minute or two (goal is to have pasta soak up the juice). If it becomes too dry add a smidge bit of water Add salt to taste and serve

Ingredients Cake: 2 cups sugar, white 1.75 cups all purpose flour 0.75 cup cocoa powder 1.5 tsp baking powder 1.5 tsp baking soda 1 tsp salt 2 eggs 1 cup milk (whole preferred) 0.5 cup vegetable oil 2 tsp vanilla extract 1 cup boiling water Frosting: 0.5 cup butter 0.67 cup cocoa 3 cups powdered sugar 0.33 cup whole milk 1 tsp vanilla extract Instructions Preheat oven to 350°F and grease two 9" round baking pans Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla. Beat on med speed 2 minutes. Stir in boiling water (this makes it thin). Pour into pans and bake 30-35 minutes. Cool completely before adding frosting Frosting: Melt butter and stir in cocoa. Add powdered sugar and milk, beating on med speed. Add more milk if needed. Stir in vanilla. Makes about 2 cups total

Ingredients Potatoes (whole, unpeeled or peeled your choice) 8 cloves garlic, split usage Olive oil or any oil Butter Salt Garlic salt Black pepper Directions Get a decent sized pan with enough depth and line the bottom with potatoes (make sure only one layer and DO NOT stack). Fill the pan such that the water is just barely covering the potatoes. Add 4 cloves garlic whole minus shell of course. Add oil, salt, pepper (quantities here don’t matter much and can just be a little). Bring to simmer, cover and simmer for 40 minutes or until easily cut with knife while in water. Potatoes should be relatively soft for good mash. DO NOT DRAIN THE WATER!!!!! Using a skimmer remove the potatoes and place in large bowl. MAsh using fork and knife as you see fit. Then add a few tbsp butter, 4 minced garlic cloves, <1 tbsp garlic salt (depends on quantity of recipe), salt, black pepper and a quarter cup or less of water. Note: the water is the one thing you cannot take away or make up for if you add too much. Add it slowly and carefully along with other ingredients tasting it as you go until you get good consistency and flavor. Serve.

Ingredients Red pepper sauce: One 16oz jar roasted red peppers 2 cloves garlic 1 tsp salt 1.5 tbsp lemon (adjust to taste) 1/2 cup olive oil 1/2 cup almonds Roasted chick peas: 15 oz can chickpeas 0.5 tsp cumin 0.5 tsp smoked paprika 0.5 tsp garlic powder 0.25 tsp onion powder 0.25 tsp ground coriander 0.5 tsp sea salt 0.25 tsp fresh ground black pepper 1 tbsp olive oil Toppings: ...

Ingredients 4 lb chuck roast (beef or lamb, bone in or out, doesn’t matter) 4 bay leaves 2 cups beef broth 1 yellow onion 8 cloves garlic 10+ oz red chile sauce 1 can (7 oz) chipotle peppers in adobo 28 oz can peeled tomatoes (or fire roasted) 1.5 tsp cumin 1.5 tsp garlic powder 1 tsp garlic salt 1.5 tsp onion powder 1.5 tsp oregano 1 tsp black pepper Instructions Put meat, bay leaves and broth in instant pot Rest of ingredients blend together well and then add to instant pot. (Note: if your blender is not big enough, all you really need to blend is the onion, garlic, chipotle peppers and tomatoes. The rest can just be poured in pot separately) Cook high heat and pressure for min of 1 hour, preferably 1.5-2 hours Serve in whatever dish you want. DO NOT THROW AWAY THE BROTH (see birria ramen recipe next)

Ingredients 1 lb pasta (cooked to package directions) 4 tbsp butter 4 cloves garlic, minced 1.5 cups heavy cream 0.5 cup milk (almond, oat or whole) 3 tsp salt 2 tsp lime juice or more to taste 8 bay leaves 1/2 cup queso fresco (or mozzarella works too) Instructions In a sauce pan saute garlic in butter until fragrant Add the rest of the ingredients to the bay leaves. Simmer for 5+ minutes. Stirring often. It should thicken a smidge. Remove bay leaves if you can Add to the cooked pasta and stir well, add queso fresco too Notes Serve with grilled shrimp or something tasty The heavy cream, salt and lime juice is a combo to simulate Mexican cream. You can just use that instead if you got it

Ingredients 1 1/2 cups long grain white rice 1/4 cup oil (vegetable or canola oil) 3 cloves garlic, minced 1/2 medium onion, finely diced 1 tsp cumin 1 tsp chili powder 1/3 cup tomato sauce 2 teaspoons tomato bouillon granulated, or cubes (or 1 tbsp ketchup) 2 teaspoon salt 1 carrot, diced small 1/2 cup peas (frozen or fresh) 3 cups water 1-3 whole serrano peppers, optional Instructions In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over (about 10 minutes) Add tomato sauce, garlic, diced onion, cumin, and chili powder to the pan. Stir. Add tomato bullion, salt, carrots, peas, and water (and serrano peppers, if using. They add a little flavor, but not spice.) Bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the water is completely absorbed. Remove from heat and allow to rest for 5 minutes before fluffing with a fork Taste test. Spruce up with more salt, pepper, and cholula as necessary

Ingredients 2 tablespoon Olive Oil 1 cup Onion diced 5 cloves Garlic minced 4 fresh roma tomatoes diced 4 Celery Stalks chopped 4 Carrots chopped 2 small Zucchini chopped 1/2 cup elbow macaroni pasta or similar 32 ounces vegetable or chicken Broth 1 can White Kidney Beans 15oz, drained 2 cups Spinach chopped (can substitute kale but leave out the stems) 1/2 cup Parmesan cheese grated or shredded Parsley chopped, to garnish (optional) 2 teaspoon Italian Seasoning, more to taste 1 teaspoon Salt, to taste 1/4 teaspoon Black Pepper crushed, to taste 1 teaspoon Paprika, to taste Instructions Start the instant pot in SAUTE mode with olive oil. Add diced onions and minced garlic. Stir and Saute for 2 minutes. Add diced tomatoes and chopped celery, carrots and zucchini. Add in the italian seasoning, salt, pepper and paprika. Stir another minute or so to mix well. Add in the pasta, vegetable broth and white kidney beans. Stir it all up. Make sure the pasta is under the broth. Press Cancel and close lid with vent in sealing position. Set to SOUP setting (high pressure) for 6 minutes. It will take a while to hit pressure and temp. 6 min starts AFTER that FYI. When 6 minutes are up and instant pot beeps, release the pressure. Stir in the chopped spinach and let it sit for 5 minutes. Stir in. Garnish with parmesan cheese (optional) and minestrone soup is ready to serve.

Ingredients Broth: 2 cm fresh ginger, finely grated 2 green onions, minced 1.5 cups water 2 tbsp miso paste (either white or red, dealers choice) 2 tbsp peanut butter no sugar added (or almond or similar, get unsweetened if possible) Noodles: 1 packet ramen, or equivalent in rice noodles, or soba or udon or whatever available For serving: 1 sheet nori (seaweed) 1 red chili, finely sliced (or red chili flakes work fine) 2 tbsp fresh coriander (or 1-2 tbsp ground coriander works) 2 tsp black or white sesame seeds Instructions Cook the noodles separate as per package. Then place in serving bowl Place ginger and onion in small sauce pan with tiny bit of oil. Turn on the heat and just start to cook/sizzle, then add the miso and peanut butter along with the water. Whisk together and slowly bring to simmer. The instant it starts simmering, take off the heat and pour in serving bowl with the noodles Add the servings ingredients to the bowl and serve immediately

Ingredients 2 lb eggplant sliced 0.3" thickness (discard ends) Salt, 2-3 tbsp olive oil 1-2 tbsp Olive oil 1 yellow onion diced 4-5 garlic cloves minced 1.5 lb ground beef or lamb 1/2 cup red wine (or a few tbsp red wine vinegar) 1 14 oz can crushed tomatoes mildly drained 3 tbsp tomato paste 1 cup beef stock/broth Spices: 1 beef bouillon cube (or 1 tsp powder), 2 bay leaves, 2 tsp dried oregano, 1.5 tsp any sugar, 1/2 tsp cinnamon, 1 tsp salt or more ...