Egg shells

large jars of pasta sauce • ground beef • mozzarella • mushrooms (totally optional) • Salt and pepper • large box of giant shells (about 36 shells) • Parmesan cheese • chopped parsley • eggs • bread crumbs (I use finely crushed) • Italian seasoning • chopped onion •

boiled with shell removed quail eggs • soy sauce • Serrano peppers sliced thinly • Chile de arbol broken up • brown sugar • sliced mini cucumbers • Sprinkle chili flakes • sliced red onions

The shells: • water • milk • butter • cake flour • salt • fresh large (not small) farm eggs, room temperature • For the whipped cream filling: • whipped cream • sugar • For the greek yoghurt filling: • Yoghurt •

jumbo shells • Italian sausage (I used turkey) • Mushrooms (diced) • spinach • ricotta cheese • egg • shredded parmesan cheese2 • marinara sauce • shredded mozzarella cheese • minced garlic • Seasonings of your choice

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) •

Bread flour (High-protein flour) • Milk powder • Cocoa powder • Granulated sugar • Instant yeast • Salt (keep slightly apart from yeast initially) • Egg (medium size, approx. 60g with shell) • Cold fresh milk (reserve 10–15g, add gradually) • Unsalted butter (softened at room temperature) • Chocolate chips • granulated sugar • water

shell pasta • unsalted butter • all-purpose flour • mustard powder • cayenne • paprika • cricket protein powder • milk • kosher salt • black pepper • large egg (whisked) • Monterey Jack •

pork loin or sirloin chops. Boneless and cut about an inch thick • flour, seasoned with salt and pepper • eggs beaten • corn flakes that have been blended in a food processor. About the same texture as panko • lemon, cut into wedges • prepared hollandaise sauce • sliced smoked gouda • to 20 ct Argentine Pink Prawns. De-vein and shell • lg cloves garlic, minced • olive oil • pickled asparagus spears • Cheddar Kaiser rolls, split and toasted •

egg, 60g (2.1 oz), room temperature • granulated sugar • honey • vanilla oil • cake flour or all-purpose flour • baking powder • melted unsalted butter • ℃ / 392 F for 9 minutes and 170℃ / 338 F for 3 minutes • Preheating; 200℃ / 392 F

boiled eggs, peeled, shells discarded • Mayonnaise, as desired • Yellow Mustard, as desired • Sweet Relish, as preferred • Few spoons Sugar, as desired • Minced Onion • Black Pepper and Paprika, as required • Garnish: Twisted sprigs of cooked Country Ham, and dash Parsley • Optional: few dash each: Hot Sauce/ Everything Bagel Seasoning

ounes pasta shells • Brussels sprouts, halved • prosciutto • extra virgin olive oil • unsalted butter • large egg • large egg yolks • garlic, minced • ⁄4 cup white miso paste • ⁄2 cup Parmesan cheese, grated • ⁄2 teaspoon freshly ground black pepper • to taste, salt

medium bitter melon cut in half, scoop the seed out then thinly slice about 1/8 inch thick • salt to squeeze the bitter melon • salty eggs, peel the eggs shell then chopped • big shallot thinly slice • garlic minced • chili flakes • vegetable oil

jumbo Shells • ground beef • onion

large pasture raised eggs • shell less shrimps • water • starch • fish sauce • Sesame oil for drizzling

jumbo pasta shells • frozen breaded chicken patties • spaghetti sauce • ricotta cheese • container Chive & Onion Cream Cheese Spread • egg • grated parmesan cheese • Seasonings: pepper, Italian sng., basil, oregano, garlic powder • shredded mozzarella cheese

Oysters Rockefeller on bottom shell, plus: • shredded Parmesan Cheese • shredded Romano Cheese • wilted Spinach, 3 minced shallots, cup of heavy cream, cup of white cooking wine, 12 pinches of black pepper, 12 Tsp breadcrumbs, drizzle of lemon juice • Raw fresh oysters on bottom shell, drizzle of meyer lemon juice • grilled fresh pacific oysters in double shell, optional topping of butter, tabasco sauce, 2 lemon wedges • baked fresh pacific oysters, baked in double shell, lemon drizzle, parsley, breadcrumbs • panfried fresh pacific oysters, removed from shell, rolled in egg, oyster juice, then corn starch, ginger powder, garlic powder, salt, pepper. Grapeseed oil to fry • cold smoked oysters, in the shell, 5 pounds mesquite charcoal

Frozen puff pastry • Aluminium Foil Shells • Egg • White Sugar • Hot Water • Evaporated Milk • Salt

container of Ricotta (whole milk) or Cottage Cheese (4%) • block Parmesan or Asiago Cheese (grated) • large Egg • fresh Parsley (chopped) • Salt & Pepper

Make 2 crabcakes, quarter pounder size: • Whole Dungeness Crab, 1 1/4 pound, both claws, precooked in seawater, use claw and legmeat, +/- 3 ounces, + crab body meat, +/- 3 ounces • breadcrumbs for stuffing, plus 1 ounce breadcrumbs for coating • homemade mayonnaise • minced shallots • unsalted butter • fresh winterbeet leaves • Habanero pepper sauce • Large fresh farm eggs • Freshly ground pepper • Top with lime aioli mayonnaise dip • For the crab chowder: •

+ 1/2 cup of whipped cream • sugar • vanilla extract • + 3 tbsp all-purpose flour • baking powder • salt • medium sized eggs, 50g each excluding shell, at room temp • vanilla extract • cold whipping cream 30 – 40% fat • + 1 tbsp sugar

Soft shell blue crab • eggs (room temp) • butter milk • Cajun season • Salt/ pepper • self rising flour • Old Bay seasoning • salt • Peanut or vegetable oil

salt • melted butter • Pastry for 1 10" pie shell • eggs • dark corn syrup • pecan halves • sugar

Large Eggs • Stock • Shrimp (Shell-On) • Soy Sauce • Celery • Sm. Onion • Ginger • Garlic • Chilli Flakes • Corn Starch • Glugs White Cooking Wine • Glugs Soy Sauce •

egg shells no white or yoke preferably organic

jumbo pasta shells • Salt for boiling water • (32 ounce)container ricotta cheese • shredded mozzarella cheese • frozen chopped spinach, thawed and drained • Parmesan cheese • eggs, lightly beaten • black pepper • garlic powder • oregano • your favorite pasta sauce • Sprinkle Parmesan cheese

steamer clams, about 20 per pound, shell on, juice in, or add oyster sauce • Shallots • large fresh Elephant garlic or garlic confit • Fresh italian flat Parsley • linguini noodles per person: pinch of seasalt, 2 Tbs luke warm water, 1 egg white, add and kneed cup of semolina or all purpose flour 1 Tbs at a time till dough is firm • Extra Flour to dust the dough work surface and rolled out dough • Meyer lemon, unpeeled, added in large wedges or slices, remove when served • Spray of Olive oil • ghee • white cooking wine • Table side Maldon flaked seasalt • Table side Dried red chili pepper flakes

dry macaroni noodles (elbows, shells, etc. For gluten free option, use tinkyada rice noodles or other preferred gluten free noodle variety.) • Cheddar Cheese • eggs • whole milk (or whatever non-dairy type you prefer) • yellow mustard • butter • Salt to taste

jumbo shells pasta • sweet Italian sausage • lean ground beef • large egg • shredded Parmesan cheese • Italian bread crumbs • minced garlic • dried parsley • dried basil • HemisFares Sausage and Fennel Ragu with Barolo Wine • shredded mozzarella cheese