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-3 ½ cups All-purpose flour
- 1 tbsp. Indi Ground Cinnamon
- 1 tbsp. Indi Ground Ginger
- ½ tsp. Indi Ground Cloves
- ½ tsp. Ground Nutmeg
- ¾ tsp. Baking Soda
- ¼ tsp. Salt
- ¾ cup Sunnyvale butter, room temperature
- ½ cup Dark Brown Sugar
- 1 large Egg
- ½ cup unsulfured Molasses
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1 cup CHAMPION Bowtie Pasta
1/2 cup Green Lentils
1/2 cup Kidney Beans
1 tbsp. INDI Dried Parsley
1/4 cup Chicken Cubes
1/4 cup INDI Onion Powder
1 tbsp. INDI Dried Basil
1/2 tbsp. INDI Dried Thyme
2 INDI Whole Bay Leaves
1 tbsp. INDI Ground Oregano
1/2 tbsp. INDI Ground Black Pepper
1/2 tbsp. Salt
1/4 cup Orange Lentils
1/4 cup Barley
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2 lbs. Beef Tenderloin
1 tsp. Salt
1/2 tsp. INDI Ground Pepper
Fresh Rosemary Sprigs
2 tbsp. Olive Oil
2 Whole bulbs of garlic (top trimmed)
3 tbsp. Sunnyvale Butter
Beef Tenderloin Sauce
1 cup Red Wine Merlot
1 cup Chicken Stock
1/2 tsp. Indi Whole Black Pepper
1 Indi Bay Leaf
1 Tbsp. Sunny Vale Butter
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3 tbsp. Sunnyvale butter
1 tbsp. Olive Oil
3 Medium Onions, chopped
2 tsps. INDI whole Nigella Seeds
3 cups Pumpkin, chopped
1 tsp. INDI ground Turmeric
2 tsp. INDI ground Coriander
1 tsp. INDI ground Cumin
1 tsp. INDI Thyme
2 cups Sweet potatoes, pre boiled
3 cups Chicken Stock
Yo'Great Cooking Yogurt (to taste)
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1 chicken carcass (body)
2 large carrots, peeled and roughly chopped
2 large onions, peeled and roughly chopped (with skin)
1 head garlic, peeled and roughly chopped (with skin)
3 stalks celery, roughly chopped
1 tbsp. INDI whole Black Pepper
3-4 INDI whole Cloves
2 INDI Bay Leaves
4-5 Parsley Stems
2 tsp. Dried Thyme
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Flaky Pie Crust
4 ozs Bakers Pride Shortening
13 ozs flour
¼ tsp salt
4 oz Sunnyvale Butter
6 tsp apple cider vinegar
4 tbsp water (cold)
Quiche
1 lb bacon chopped and cooked
1 cup chopped onions
1 pk spinach or other green leafy vegetable chopped
8 ozs cheese
6 large eggs
2 cups YoGreat Cooking Yogurt
1 cup Whole Milk
½ tsp Indi Ground Black Pepper
¼ tsp Indi Ground Nutmeg
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4 tbsp. Sunnyvale Butter, melted
1 tbsp. vegetable oil
1 tsp Salt
1 tbsp. Indi Ground Cumin
1 tbsp. Indi Smoked Paprika
½ tbsp. Indi Ground Oregano
2 tbsp. freshly minced garlic
1 tbsp. Indi Fine Ground Black Pepper
4 lbs. Chicken parts (bone-in, skin on)
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(left over) Spiced Spatchcocked Chicken shredded
1 ½ cups of Sterling Plain Yogurt
2 cloves garlic, crushed
½ cup cilantro, chopped
2 tbsp fresh lemon juice
¾ tsp salt
1 tsp INDI Smoked Paprika
1 medium onion
1 cup of warm water
½ cup apple cider vinegar
1 tsp INDI whole Nigella Seeds
2 tbsp white sugar
½ tsp Sterling Ghee
2 eggs, whisked
1 tortia wrap
1 tbsp corn (optional)
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Panna Cotta
7 grams plain powdered Gelatin
4 tbsp Water
2 cups Sterling YOgreat Plain Cooking Yogurt
2 cups Whole Milk
½ cup granulated White Sugar
1 tsp Lemon Juice
¼ tsp INDI Ground Cardamom
1 tsp Vanilla Extract
Butter Spiced Mango
8 large Mangoes, sliced
5 tbsp Sterling Sunny Vale Butter
½ cup Brown Sugar
2 pods INDI Whole Cardamom, cracked
2 sticks INDI Whole Cinnamon
12 INDI whole Cloves
3 INDI whole Star Anise
½ tsp INDI Whole Black Pepper
¼ cup dark Rum
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1 whole Chicken
2 tbsp Sterling Yo’great Cooking Yogurt
1 1/2 tsp INDI Ground Paprika
2 tsp INDI Ground Cumin
1/4 INDI Ground Turmeric
1/4 INDI Garam Masala
2 tbsp Sterling Ghee, melted
2 cloves Garlic
1 tsp grated Ginger
2 tsp Tomato Paste
1 tbsp Lemon Juice
1 tsp Salt
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