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1. Preheat oven to 375 degrees F.

2. Spray a 2-quart casserole dish with cooking spray.

3. In a large bowl, combine pumpkin, milk, melted butter, eggs and vanilla; mix well.

4. In a small bowl, combine dry ingredients. Add to pumpkin mixture; mix well. Transfer to casserole dish.

5. Bake at 375 degrees F. for 45 minutes or until almost set.

6. Meanwhile, combine topping ingredients in a small bowl. Sprinkle over pumpkin casserole.

7. Bake, uncovered, 12 to 15 minutes or until heated through.

1. Prepare the ripe banana by peeling and cutting crosswise, and then cut lengthwise. Two ripe bananas will make 8 pieces total.

2. Place 2 stacked spring roll wrappers in a diamond shape in front of you ( For 1 banana slice, use 2 spring roll wrappers to prevent breakage/leaking while frying).

Place the banana slice about two inches from the bottom center, using a piping bag filled with Nutella, pipe it on top of the banana, then put other banana slice on top of nutella. Pull the bottom corner and cover the filling. Take the left and right corners and fold them towards the center. Finish rolling the entire Nutella banana roll upwards until you have about one inch left. Dip pastry brush in beaten egg white and brush the top corner and complete the roll to seal. Repeat with the rest of the Nutella banana rolls.

3. Freeze the rolls for at least 15 minutes.

Preheat oil at 350°F. Deepfry Nutella banana rolls for 3-4 minutes or until golden brown in color. Drain in a colander.

4. Plate fried spring roll in a dessert plate with a scoop of vanilla ice cream then drizzle with melted Nutella spread and a sprinkle of favorite toppings ( nut, sprinkle, powdered sugar).

1. Prepare .5 minute rice and .5 cup water as stated on the box

2. Cook/lightly boil the rice in a quart of milk for 20-30 minutes

3. While rice is cooking, soak gelatin in .25 cup of cold water and set aside.

4. Add in 1 c. Sugar, the gelatin soaked in water. And vanilla.

5. Cover and cool in the fridge overnight as it thickens.

6. In the morning, whip up the .5 pint of cream.

7. Stir up the jelled rice and fold in the whipped cream.

8. Keep in the fridge until ready to serve in dessert dishes.

9. Eat as it is or our family lightly dribbles chocolate syrup over the pudding. (Dont mix!) Enjoy!

Preparation

Drain Tuna well.

In a large bowl add tuna and gently flake.

Add in the all the remaining ingredients and stir until well combined and fully incorporated.

Add 3 tablespoons olive oil to a large non stick skillet and heat on medium high.

Scoop 1/4 cup fritter batter into skillet and gently flatten with spatula.

Cook 2-3 minutes until golden brown and flip over cooking another 1-2 minutes. Add another tablespoon olive oil to skillet, if needed, after each batch. Place on paper towels until serving.

For the Jalapeno Lime Crema Sauce

In a blender add all the jalapeno lime crema ingredients and blender or food processor and pulse until smooth.

Before serving drizzle sauce on fritters and top with diced avocado, sliced jalapeno and cilantro.

Makes 12

Wash 200 grams of Quinoa thoroughly in water and drain it. Put a pot on the stove. Pour 450 ml of water and put all Quinoa in the pot. Let it boil for 12 minutes.

In the mean time wash all the vegetables and cut it in small pieces. Put another pan on the stove. Put 25ml of olive oil in the heated pan and then put the 5 grams of cumin seeds and 2 dry red chilies in the oil. Then add all the nuts and vegetables in the pan. Add grated gingers and salt as per taste . Saute it for 1 min and cover the pan for 5 minutes.

Then open the lid and put all the boiled Quinoa on the vegetables. Then mix everything.

Now the Quinoa Upma is ready. On a plate serve the Quinoa Upma and garnish with coriander leaves and yogurt.

First, crush the cookies. You can use María cookies, although any neutral cookie will work. If you don’t have a food processor, you can place them in a plastic bag and crush them with a rolling pin. While you crush the cookies, melt the butter and add it to the cookie crumbs until a dough forms. Then, distribute the mixture into small cups.

Next, beat the cream cheese with the heavy cream, adding the vanilla and sugar little by little. When the filling is ready, you can place strawberry slices along the inside walls of the cups to add extra freshness. After that, add the filling and place the cups in the refrigerator.

While the cups are chilling, cut half a pound of strawberries into small cubes and add them to a pot over medium-high heat. Add the water, sugar, lemon juice, and the remaining ingredients for the jelly. Once the jelly is ready, remove the cups from the refrigerator and spoon some of the strawberry jelly on top. Finally, you can add a strawberry slice on top for decoration.

In a pan cut the bacon into small pieces and cook until it turn crisp;

Remove the bacon from the pan; chopped the onions and brown it when it ready add the peas and cook for 10 minute whit a glass water.

In another pot put about2 liters water that you will boil with a vegetable stock cube let it boil.

Throw half pound of pasta on the peas ,cook and add a cup of boiling water every time it is absorbed,until the pasta is cooked put the bacon in the pasta the last couple minutes, serve and enjoy!!! Pasta e pisseli di nonna itolella!

Begin by flouring a surface and laying out sheetz of pre-made dough for the dumplings once all the dumplings are rolled out and separated and placed on greased baking sheets set them aside. And next begin the dumpling filling. Carrots. Celery, cabbage. Red peppers, shallots, minced roasted garlic and turnip. both packages of smoked Seiten or equivalent measurement of a meat substitution next finely chop red chili peppers, and add roasted garlic and chopped red chili peppers together with the minced Seiten and toss until mixed evenly set aside and remove stalks from all the bunches of broccoli and leaving only the heads of broccoli and then finely chop broccoli heads very finely now heat up a large skillet or wok and add 2-3"tbsp olive oil once oil is heated put Seiten or other meat substitutions in and cook till done and nicely browned but not over done or burnt once its done reduce heat and add smoked Adobe, toasted sesame oil, chili oil, and dash of soy sauce or more to your own personal preference just don't overdue it too many sauce will make the dish heavy on salty flavor also add dash of pink Himalayan sea salt make sure to toss and coat the Seiten or other prefered protein option evenly and everything is mixed throughly the sauces will stick to protein choices as almost a glaze once sauce is mixed evenly throughout and coated everything add the minced broccoli and cover skillet or wok wa lid but first before covering it add a quarter cup of water with 1 tbspn dissolved honey pork in entirety over dish than cover and it will help steam the broccoli once broccoli is cooked just till tender remove the dish from stove. Finely mince everything and combine evenly and take 2 tbspn's and use the spoons to help grab about a gumball size amount of filling for the dumplings place filling in each dumplings dough encasement in the middle than grab another dumpling encasement dough crescent moon like object and place directly over top the other dumplings with filling on the them then gently go around the dumplings entire circumference the edges and pinch the two dumpling halves together ensuring the filling inside the dumpling is secured inside also be snot to overkill the dumplings because it may cause them to not cook evenly. Once all dumplings are filled and sealed up heat the skillet yet again once heated add half stick of butter and stir occasionally till butter is a carmel color (NOT BROWN) then reduce heat slightly medium low but slightly more leaning towards medium still add sage leaves approximately 3-4 leaves to the brown butter cook it'll be instantaneously for the leaves to cook they'll become crinkly and crunchy like and curl and dance as they shrink from the heat only cook them approximately 2-4 minutes then add dumplings and fry in the browned buttery sage sauce once the dumplings are cooled throughly and a golden brown color remove from heat cover with lid. Now finally chop remaining head of cabbage and get another skillet set at medium heat once ready melt half stick butter, add apple cider vinegar, and white granulated sugar melt mixture together and add all cabbage with it and cook till cabbage is tender not crunchy crisp but not limp or soggy.

Lastly serve plate first the Seiten mixture as bed on plates for the dumplings then either encircle rim of plated dish with sweet and sour cabbage or however desired arrangement suits you

Combine ingredients in a punch bowl, stir , chill in the refrigerator overnight !