• Before you do anything set the oven to 350 F.
• Line up to baking pans with parchment paper
• Get a large mixing bowl: Mix the flour, sugar, baking powder, almonds, and cinnamon.
• Get a mixing bowl: Mix the egg with vanilla.
• Add the vanilla mix with to the flour mix and whisk them until you get a smooth dough.
• Place the dough on a working surface and divide it in half then shape each one into a log.
• Place each log on a baking sheet and flatten them slightly with the palm of your hand.
• Cook the dough logs in the oven for 38 min.
• Remove the dough logs from the oven and place them aside to cool down completely.
• Place the oven racks in the upper and lower thirds.
• Cut the logs into 1/3 inch thick slices then place lay them on the lined up baking sheet.
• Cook the biscuits in the oven for 28 min.
• Allow the biscuits to cool down completely then serve them.

• Get a large mixing bowl: Add the beef with salt, pepper, cheese, garlic and 1/3 of parsley then mix them well.
• Shape the beef mix into 1 1/4 inch thick cakes.
• Place them on a large baking sheet and let them rest for 15 min.
• Place a large skillet on medium heat.
• Add the oil with butter to the skillet and cook them until they melts.
• Cook the beef cakes for 5 min per side.
• Serve the beef cakes with the remaining parsley.

• Before you do anything set the oven to 375 F.
• Cover a baking sheet with a piece of parchment paper.
• Get a small mixing bowl: Mix the oil with garlic, lemon zest and juice.
• Season the chicken with some salt and pepper then massage the lemon mix into it.
• Place it in the fridge until ready to cook.
• Place the chicken on the baking sheet and cook it in the oven for 22 min.
• Sprinkle the herbs all over the chicken the cook it in the oven for 27 min.
• Place the chicken aside to rest for 5 min then serve it.

• Before you do anything set the oven to 425 F.
• Grease a large oven proof skillet with oil.
• Place a large skillet on medium heat.
• Add the sausages and cook them for 6 min.
• Drain and discard the grease.
• Stir in the spaghetti sauce, beans and thyme then cook them for 5 min.
• Turn off the heat and stir in fold in the mozzarella cheese.
• Spoon the sausage mix into the skillet then top it with the crescent rolls dough.
• Cook the pie in the oven for 14 min.
• Serve your pie warm.

• Place a large pan on medium heat.
• Heat the oil in it.
• Add the herbs with peppers and cook them for 4 min.
• Stir in the sauce with cooked spaghetti then cook it for 3 min.
• Serve your spaghetti warm right away.

• Place a large skillet on medium heat.
• Cook in it the bacon strips until they become crisp.
• Drain the bacon and crumble it then set it aside.
• Add the onion with olive oil and sausages to the skillet then cook them for 10 min while stirring often.
• 3.
• Place a large pot on medium heat.
• Add the water with broth, potato and salt then bring them to a low boil.
• Stir in the cooked sausages mix with garlic, powders, and half-and-half.
• Bring the soup to a simmer then put on the lid and cook it for 30 min.
• Stir in the kale leaves and turn off the heat.
• Serve the soup warm

• Place a large skillet on medium heat, add the sausages and cook them for 6 min while breaking them with the spatula.
• Drain them and set them aside.
• Slice the ale and set it aside.
• Place a soup pot on medium heat.
• Add the oil and heat it.
• Cook in it the onion with garlic for 4 min.
• Stir in the water with chicken base, seasonings and potato, kale and cooked sausages.
• Cook the soup until it starts boiling.
• Put on the lid and keep the soup simmering for 20 min.
• Stir in the milk and cook the soup for 4 min.
• Serve it warm right away.

• Mash half can of beans.
• Place a large soup pot on medium heat.
• Add the oil to it and heat it.
• Add the onion, garlic, carrots, celery and thyme then cook them for 10 min.
• Stir in the broth with bay leaf, beans and tomato, spinach, salt and pepper then cook them until they start simmering then simmer the soup for 25 min.
• Stir in the macaroni and cook the soup for 10 min.
• Serve the soup warm with some parmesan cheese.

• Before you do anything set the oven to 350 F.
• Get a shallow dish: Mix in it 1 1/2 C. flour, salt, black pepper and Italian herb seasoning.
• Place a large oven proof skillet on medium heat then heat in it some oil.
• Coat the chicken breasts with the flour mix then brown it in the skillet for 4 min on each side.
• Transfer the skillet with chicken to the oven and cook it for 17 min.
• Cook the penne pasta by following the
• Directions on the package until it becomes dente.
• Drain it and place it aside.

To make the sauce:

• Place a large saucepan on medium heat.
• Add to it 1 oz of oil.
• Cook in it the red pepper with garlic for 1 min.
• Stir in the flour.
• Stir in the wine and coo them for 1 min.
• Add the cream and spinach then cook them until they start boiling.
• Stir in the cheese until it melts.
• Get a large mixing bowl: Toss the pasta with 1/2 of the sauce.
• Serve the pasta warm with chicken then drizzle the remaining sauce on top.

• 1⁄2 tbsp fresh basil (or more, to taste)
• Get a food processor: Add all the ingredients and pulse them several time until they become chunky.
• Get a large mixing bowl: Pour the dip into it then place it in the fridge for 2 h to an 12 h.
• Serve your dip with some chip, breasdsticks or veggies.