Cut bone

chicken (bone-in or boneless, cut into medium pieces) • salt + 2 tbsp lemon juice (for cleaning the chicken) • salt • ground white pepper • sugar • chicken stock powder • light soy sauce • sesame oil • minced garlic • grated ginger • spring onions, cut into sections • Coriander leaves, to taste •

whole head of garlic diced (half for potatoes/half for chicken) • large onion diced (half for potatoes/half for chicken) • paprika to top (half for potatoes/half for chicken) • Dried oregano • Dried thyme • Fresh rosemary & oregano for garnish • Salt & pepper • bone in chicken thighs (skin off) • potatoes cut chunky • chicken broth (half for potatoes/half for chicken) • chicken bouillon (half for potatoes/half for chicken) • Drizzle or olive oil (half for potatoes/half for chicken) •

drumsticks - no bone, cut into small bite-sized pieces • Chipotle pepper in Adobo sauce - see pic for reference • garlic cloves • onion powder • garlic powder • black pepper powder • sugar • small lemon - juiced • good pinch of salt to taste • CHIPOTLE puree from previous blended mix • plain yogurt • creamy mayonnaise •

Sweet Potatoes, cut into chunks • (5 ~ 6 pounds) bone in, skin on chicken legs • yellow onion, sliced • green pepper, sliced • black pepper, or more to taste • garlic powder, or more to taste • reduced sodium chicken broth

bone-in skin-on chicken thighs • olive oil, divided • packet Hidden Valley Ranch Restaurant Style Dressing • garlic clove, minced • 12 to 16 ounce package of mixed vegetables (I used a medley that included baby carrots, broccoli, and cauliflower. This recipe may be adapted to vegetables your family prefers.) • onion, cut in half from stem to root, peeled and trimmed, then cut into thin strips from cell to root • Note: I had a leftover half of a green pepper that I also sliced into the mix

cross cut beef shank, bone-in • Marrow of the beef bone • Black garlic powder • Flaked seasalt • Aleppo pepper • Olive oil • Flour for searing • organic tomato paste, fried dark brown • red wine • beef stock • Pan drippings • diced celery •

beef short ribs (simmering cut, bone-in or boneless) • harissa paste (adjust to spice level) • garlic, smashed • small onion, chopped • ground cumin • smoked paprika • dried oregano • salt • apple cider vinegar or lime juice (for brightness) • beef broth (or 2 cups water) • corn tortillas • Shredded mozzarella, Oaxaca cheese, or Monterey Jack •

brown onion • red onion • garlic • ginger • big green chillies • culantro stems - see pic • Meat chunk or meaty bones • lemongrass - lightly bruised • cinnamon stick • curry powder - any kind will do • carrot - chop into chunks • potatoes - peeled & cut •

Bone-in chicken thigh cut off the bones and cut the meat 1inch pieces • Carrots 1/3 inch slice • medium turnip cut into quarter rounds • medium yellow onion half inch slice • Ginger (thick sliced with peel on) • pack firm tofu cut into 1/3 inch thick 1 inch square • Miso • white wine • Scallions sliced • water • Sesami oil • Togarashi powder as garnish (optional)

The broth: • water to parboil the bones • water to simmer the bones down to 4 pints of broth • Wagyu grass fed beef bones, parboiled, scrubbed and rinsed • thumb fresh ginger spice, cut in match sticks • lemon grass • Star Anise seeds • Fennel seed • Coriander Seed • nutmeg whole • Cloves • Cinnamon stick from Saigon •

skin-on, bone-in chicken thighs (2 to 2 1/2 pounds) • Kosher salt and freshly ground pepper • extra-virgin olive oil • large sweet onion, cut into large chunks • cooking apples (see Notes), cut into chunks • ground ginger • garlic cloves, minced • low-sodium chicken broth • honey mustard • honey • unsalted butter, softened • all-purpose flour •

chicken thighs, skin-on and bone-in • kosher salt • black pepper • / 60g unsalted butter • / 10oz white mushrooms, halved if small, or cut in 4 to 6 if large • medium brown onions, sliced 0.6 cm (1/2in) wide • garlic cloves, finely minced • bay leaf • thyme sprigs (or 1/2 tsp dried thyme) • flour, plain / all-purpose • white wine, preferably chardonnay • chicken stock, low sodium •

can Evaporated Milk • Mustard Powder • Hot Sauce (Sriracha preferable) • Minced Garlic • Paprika • Lemon juice • Favorite dry rub • Cornflakes, finely crushed • unsalted butter

pound end of beef rib eye with bone in, 1 1/2” thick, rubbed with pepper and flaked seasalt • Dough crust: cup cake flour, 1/2 stick butter, 2 Tbs lime juice, sage • Served with chunks of roasted apple, roasted potatoes, roasted cabbage, roasted tomatoes and roasted onions, sage • Poutine gravy: dough crust, mushroom bouillion cube, Tbs butter • Wasabi horse radish on the side • California Zinfandel red wine

grams, 3 pounds baconfat trimmed from a large whole pork shoulder. Cut into thick strips like store bought bacon • grams, 6 pounds, lean trimmed shoulderpork meat, cut into the same length and thickness as the bacon and boiled. Freeze the remaining shoulder pork, bone and meat, to make other recipes • pink butchers salt • Nutmeg, ground • sweet paprika powder • smoked paprika powder • black pepper • ground ginger • cardemon seeds, ground • garlic cloves, minced • blackberry syrup • Rum •

center cut pork loin rib chops, bone-in and about ½-inch thick • pepper • soy sauce • calamansi juice • garlic, peeled and minced • canola oil

Chicken thighs, bone in and skin on • flour • herbes de provence • ground black pepper • salt • bacon cut in small pieces • shallots sliced • white wine • homemade chicken stock

beef cross cut shank with bones, cut into 1 inch chunks • salt • black pepper • bacon, cut into small pieces • baby bella mushroom, cut into your preferred bite size • butter • dry red wine (16 oz) • carrots, cut into 3/4 inch chunks • onions, cut into cubes • garlic, minced • tomato paste • beef broth •

bone in chicken thighs • crushed tomatoes • Bell peppers cut into large chunks • leeks, large chop • garlic, chopped • tomato paste • chicken broth • dry red wine • fresh parsley, chopped • avocado oil • salt • pepper •

beef bones or chunks • beef bouillon or base • Vietnamese fish sauce • white sugar • (2" [5-cm]) piece ginger, sliced into thin tiles • yellow onion, large dice • kosher salt • whole star anise • cinnamon stick • bay leaves • thin rice stick noodles, rinsed • beef strip loin or fillet, shaved thin •

chicken thighs, bone- in, skin on • Cajun seasoning • garlic powder • black pepper • Olive oil for cooking • Hungarian wax pepper diced, seeds removed (use different colors) • onion diced • celery stalk diced • Garlic cloves minced • white wine • Chicken broth • baby red potatoes cut in half •

beef bones, oxtails, neck bones • coriander seeds • fennel seeds • cardamom seeds, lightly crushed • star anise • cinnamon stick • cloves? • daikon cut into chunks? • water • beef broth, bouillon (if using less oxtails) • yellow onion • section of ginger, sliced •

pork steaks, 1 pound each, 1” thick, cut from whole 10 pound shoulder, bone in • avocado oil mixed with 2 Tbs apple cider vinegar and 1Tbs brown sugar • each himalayan seasalt, sweet paprika powder, crushed garlic, ground black pepper, per steak • manzanita charcoal chimney • soaked oak firewood • Apple potato mash • Apple sauce

Leg of lamb, bone in, ten pounds of meat, one pound lamb bone • For the marinade and rub: • full milk • twigs of fresh rosemary • bulbs of mild elephant garlic, crushed • olive oil • Diamknd Crystal flaked kosher salt • cracked pepper • For the mint gravy: • fresh mint leaves, chopped • red wine • corn starch dissoved in 3 Tbs cold water •

Pork shoulderham, whole, bone in, dries to six pounds • Himalayan sea salt (900 grams), of which 70 grams will be absorbed when rubbed, rest can be reused • % of weight of deboned ham in Prague #1 curing salt to arrive at 156 parts per million sodium nitrate, USDA recommended level • white wine vinegar to wash the ham • I cup minced lard and 5 grams sea salt to grease the exposed meat of the ham

whole chicken (typical whole chicken will have 12pcs 2 wings, 2 legs, 2 thighs, 4 breast and 2 back bone) • hard boiled eggs, remove shells and set aside • crushed garlic • sweet onion • bay leaves • oregano • Soy Sauce I use either UFC or silverswan • vinegar I use either Lorins or UFC or mama sita cane vinegar but it’s hard to find • peppercorn • Knorr seasoning (optional) • mushroom sauce (optional, if you want your adobo darker) • garlic powder (optional: I add this for flavor but at home we don’t) •

Flour, plus more for dredging • dry white wine • cream • Chicken stock • Leeks whites only, cut in to rounds 270 g • carrots in 1/4" cubes 50g • Garlic clove microplaned • Butter (6Tbsp seperated) • herbs Provencal • thyme off the sprig • Bacon 100g • Chicken thighs and beast, bone out

smoked ham. For maximum flavor get one with a bone • onions peeled and halved. Keep root side attached so onion doesn’t fall apart • small red potatoes halved • cabbage cut into wedges (4-8) • carrots peeled and cut into large sections • jalapeños, stem removed, cut into large pieces (optional)

olive oil • garlic, minced • raw spinach • carrots, cut into mediallions • large onion, diced • powdered garlic • powdered onion • oregano • thyme • 93% lean ground turkey • tomato paste • cayenne pepper •

small or 1 large cornbread, I had jiffy cornbread from the freezer so I used that. I normally use my own cornbread recipe. Either works. Be sure it’s dry as a bone • French bread, dried out to crumbling and like styrofoam, cut down into crouton sized pieces • chicken broth, homemade is best but not necessary • well beaten eggs • butter • diced celery • diced onion • or more POULTRY SEASONING • Salt and pepper to taste • large skinless, boneless chicken breasts or at least 4 thighs