Set the steel blade in a food processor.

Add the chives, cover the machine, and process the chives with on/off bursts for 30 seconds or until the chives are minced.

Remove 1 tablespoon of the chives and set aside.

Add the corn kernels and bell pepper to the remaining chives in the food processor.

Cover the machine and process the vegetables with on/off bursts for 30 seconds or until the vegetables are minced.

Scrape down the bowl.

Add the eggs, milk, flour, baking powder, and 1/2 teaspoon of the salt.

Cover the machine and process the batter with on/off turns for 30 seconds.

Scrape down the bowl.

Don’t over process or the batter will be tough.

Spoon the batter into another bowl.

Wipe the bowl of the food processor clean with a damp paper towel.

Melt 1 tablespoon of the butter in a large nonstick sauté pan.

Drop the batter by 1/4-cup measures onto the skillet to form pancakes.

Do not crowd, but cook the pancakes in batches.

Cook the pancakes on medium high heat for 4 minutes on the first side and 3 to 4 minutes on the second side, or until the pancakes are firm and golden.

Add the remaining butter when necessary and cook the rest of the batter.

Make the mango relish while the pancakes cook.

Add the mango, the reserved 1 tablespoon of chives, and chile.

Cover the machine and process with on/off turns for 30 seconds or until the mango is finely chopped.

Remove the relish and spoon into a serving bowl.

Stir in the honey and add the remaining 1/4 teaspoon of salt.

Preheat the oven to 400 degrees.

Pierce the squash in several places with the tip of a knife.

Place the squash in a microwave-safe, ovenproof dish and microwave on high for 3 minutes.

Turn the squash over and microwave another 3 minutes.

As soon as you can handle the squash, peel it.

Cut the squash into 1/2-inch thick rings.

Scrape out the seeds and pulp.

Return the squash to the dish.

Pour in the apple juice.

Dot the squash with butter and sprinkle with maple sugar, salt, and pepper.

Bake the squash for 10 minutes or until fork tender.

Spoon the butter and maple sugar glaze over the squash and serve.

Combine the rice, salt, and 2 cups of water in a small pot.

Bring the mixture to a boil.

Reduce the heat to low, cover the pot, and simmer until the rice is tender and the liquid is absorbed, about 18 minutes.

Remove the cover, sprinkle the rice with the almonds and scallions and stir well.

Set aside for 1 minute for the flavors to blend.

Place the chicken in a plastic bag.

Add the flour and salt and shake to coat the chicken.

Reserve the remaining flour.

Heat the oil over medium-high heat in a large, nonstick skillet.

Add the chicken cubes to the hot oil and brown on all sides, about 5 minutes total.

Remove the chicken and set aside.

Add the onion, bell pepper, chile, and gingerroot to the skillet and sauté 5 minutes.

Sprinkle 1 tablespoon of the reserved seasoned flour into the skillet.

Stir to brown the flour.

Add the pineapple juice and scrape up any browned bits in the skillet.

Add the pineapple chunks and chicken.

Stir well.

Cover and simmer 10 minutes or until the chicken is cooked through.

If the mixture is too thick, add 1 to 2 tablespoons water.

To serve, sprinkle on shredded carrots (if desired) and season with pepper.

Vary It!

Use a pound of pork tenderloin cut into 1-inch cubes in place of the chicken.

Most pork tenderloins weigh between 8 to 12 ounces, so use two if necessary.

Also, you can serve the dish over rice using 1/2 cup cooked rice per person.

You have to combine thyme, black pepper, rosemary, celery salt, parsley, basil, oregano, marjoram, sea salt, garlic powder and sage in a bowl to make an equal blend.

You have to store this blend in an airtight container.

Take a small bowl and prepare a mixture of paprika, salt, fennel, pepper flakes, black pepper, minced onions, minced garlic, parsley and Italian seasoning.

You can secure this mixture in a glass jar and add in 2 pounds of grounded beef or any other meat.

Mix black pepper, horseradish, minced garlic, salt, apple vinegar, mayonnaise, white sugar and brown mustard in a bowl to make a smooth blend.

Put it in the fridge for 24 – 36 hours.

White marinating sauce is ready to use.

Take one bowl and add white sugar, minced garlic, black pepper, minced onion, dried basil, salt, red pepper, chili powder, dried parsley, ground cumin and all purpose flour in this bowl.

Stir well and store this blend in an airtight jar or container.

You can add 1 to 2 tablespoons in goulash as per taste

Put onion powder, paprika, red pepper, black pepper, salt and garlic powder in an airtight container and seal it.

Shake well to combine and secure for later use.

Combine black pepper, ground cinnamon, garlic powder, onion powder, mustard powder, brown sugar, soy sauce, water and cider vinegar in one saucepan.

Let it boil and cook for 45 seconds to get fragrance.

Make it cool to your room temperature.