Cheese garlic slice

avocado • boneless chicken thighs • flour tortillas • small handfuls shredded Emmental cheese • garlic clove • sliced mushrooms (about 100 grams) • Oil and salt

medium red bell pepper • sliced mushrooms (one small can, about 150 grams) • bacon strips (one package, about 125 grams) • onion • heavy cream (100 ml) • small garlic clove • grated Parmesan cheese • White wine • Black pepper

baked potatoes, cut into wedges (about 600 grams) • onion • garlic • red bell pepper • cayenne peppers, I used just 1 • tomato purée or 2 ripe tomatoes, chopped (about 200 grams) • dried ñora pepper • sweet paprika • fresh cilantro or 1 tablespoon dried • ground cumin • ground beef, I used beef (about 400 grams) • shredded cheese, I used Emmental (about 100 grams) •

leftover Spanish potato omelet (tortilla de patatas) from the day before • wedges of Manchego cheese • Flour, eggs, and breadcrumbs • Roma tomatoes • garlic clove • onion • salt • oregano • Worcestershire sauce • sugar • extra virgin olive oil (about 45 ml)

cooked chickpeas (about 80 grams) • cooked Spanish chorizo, sliced (about 75 grams) • onion • garlic • bay leaf • smoked paprika (pimentón de La Vera) • homemade tomato sauce • white wine (20 ml) • chicken stock (50 ml) • flour • ground cumin • grated Parmesan cheese •

tortilla chips • Shredded or sliced melting cheese (I used both) • large onion • green bell pepper • orange bell pepper • ground beef (about 350 grams) • small can crushed tomatoes • Juice of 1/2 small lemon • Garlic powder • Cumin • Basil • Parsley •

medium red onions • Olive oil • Salt and pepper • ripe figs • Manchego cheese, shaved (80 grams) • Whole wheat bread, sliced, or a baguette cut in half • garlic clove

chicken tenderloins, sliced • soy milk • Shredded Emmental cheese • garlic • Herbes de Provence • Turmeric • Curry powder • Mixed peppercorns • Cumin • Salt and extra virgin olive oil

corn tortillas, cut into strips or buy tortilla chips to skip the first oven step (see instructions above) • chicken broth • skinless chicken breasts • large onion, cut into 4 quarters • peeled garlic cloves • Fresh cilantro. Separate the stems from the leaves. We'll use the stems to cook the chicken and the chopped leaves as a garnish • dried oregano • tomatoes, about 14 oz, any type: crushed, whole, diced... it doesn't matter because we'll put it in the food processor • chipotle in adobo sauce (chipotle is smoked and dried jalapeño pepper). The adobo is a spicy red sauce. Since the chipotle is smoked, it will give the soup a very nice but spicy flavor • half a fresh jalapeño, optional. I added some slices of frozen jalapeño and frankly, my soup is very spicy. I think I could have skipped this ingredient • vegetable oil (I looked for corn oil but couldn't find it) • -------------- Garnishes: •

large eggplants • ground beef (about 350 grams) • large onion • garlic • Shredded cheese (or slices) • butter • flour • milk (about 1/2 liter) • Oil • Salt • Pepper • Nutmeg •