In a sauce pan add the butter and all the spices
saute the spices in the butter while the butter is melting. Now add the tomato sauce and the ketchup. Cover and let simmer for 1 minute. stir in the cream a little at a time so it does not curdle.

Serve or mix in some left over chicken, or paneer or some steamed/sauted vegetables. I tweaked the recipe of vahrehvah.com

Crust
Pre-heat the oven to 350°F.
Wrap the outside of a 9 inch springform pan with a 2¾ inch high sides with foil.
Finely grind cracker crumbs, coconut, almonds and sugar in a processor. Add butter and process until moist crumbs form.
Insert a waxed paper circle or parchment paper to fit on the bottom to help separate the pan from the cake later.
Press the mixture onto the bottom of the waxed paper circle and springform pan and 1 inch up the sides of the pan.
Bake the crust until set and beginning to turn brown. (about 12 minutes) Cool and reduce oven to 325°F.

Filling
With an electric mixer, beat the cream cheese and sugar until smooth. Add eggs, 1 at a time, beating just until blended after each addition.
Mix in coconut extract
Fold in almonds. Transfer the filling to the springform pan inside the cooled crust.
Bake until the cake is puffed and no longer jiggles when shaken, about 1 hour and 15 minutes. Cool completely on a rack (leave in the springform pan).

Glaze
Combine the chocolate chips, whipping cream and vanilla extract in a small sauce pan. Stir over medium low heat until smooth. Cool until the glaze begins to thicken, but can still be poured, about 30 minutes.
Pour the glaze over the cooled cake, spread evenly and chill the entire cake, springform pan and all overnight.

Run a small knife around the sides of the the springform pan to loosen it. Release the pan side and remove the cake.
pull the bottom of the springform pan off by pulling on an edge of the wax or parchment paper and place on a serving plate to cut and serve.

Pre-heat the oven to 375°F.

Heat up a saute pan on medium low heat with 1 tblsp oil. Once the oil is hot, add the chopped onions, pepper and garlic, and a pinch of salt. Stir to coat with the oil and let soften for 2 minutes or so.

Set the sauted vegetables on a plate spread out to cool. in a separate bowl add the crab meat, mustard, breadcrumbs, egg, cheese, melted butter and lemon juice. Mix together all the ingredients until they are mixed well. Don't forget to add in the cooled down onions, garlic and peppers.

Grease a baking sheet or a baking dish with butter or olive oil. Give the fish a little salt and pepper or some cajun spice. Now depending on how you want to "stuff the sole" there are a few ways to do it.
The first way is mound an egg shape size of stuffing on the dish or sheet and place the sole on top of it, smoothing down the sides of the fish over the edges of your stuffing mound.
The second way lay the sole with the flat side up, place a handful of the stuffing in the center and wrap the fish around the stuffing, then place the either on their side with a toothpick holding the edge together or on the seam side down.
The third way is the opposite of the first way, place the fish flat side down, mound an egg shaped handful of the stuffing on the center of the fish and spread out along the whole fish length.

Bake center of the oven for 25-30 minutes. Serve with rice pilaf or some mashed potatoes.

For the pork, I used a boneless butt/shoulder, cut into 1 inch by 1 inch and however long they are logs. Marinate for 2-3 days in your char siu marinade. Using a grill, bbq the pork, we like small really dark areas, yes they look a little burnt here and there, but are actually a combination of the sugar over-carmelizing and the char of the grill. In my circle of friends this is now known as "candy meat"!
After grilling, let them rest and then cube up the Char Siu Bao portion and set aside, (save any leftover for another meal!

For the filling sauce, in a small cup, mix the corn starch and water together to form a 'slurry' which will be used to thicken the filling sauce and set aside.
Add the rest of the ingredients to a small sauce pan, mix together and turn on the heat to medium until the misture is boiling, then turn the heat down to low, and add a tblspoon of the hot mixture to the slurry mixing while you pur it in, once mixed add back to the hot sauce pan miixture stirring while your adding it. now let the sauce come to a simmer and let it reduce until its super thick and sort of oozes, this will take between 2 and 5 minutes depending on the stove heat. Once thick set aside let cool, if you want, transfer the mixture to a different bowl to facilitate cooling.

For the Bao, Let the yeast bloom (5-10 minutes) after adding warm water and a tblsp of the sugar from the 70 grams.
Add all the flour to a mixer with a dough hook. (Or you can hand mix it) Add the salt and sugar mix until blended.
Now add half of the bloomed yeast/water mixture, mixing on low speed, then slowly add the remaining yeast/water until it is all incorporated and a dough forms, you may need a rubber spatula to scrape down the sides or stir up the bottom.
Now add push the softened butter into the dough and let the mixer run at slightly faster then medium speed for 4 minutes. Make sure the butter isn't pooling outside the dough and gets mixed in to it.
Remove the dough and hand kneed for a minute and form a ball, pulling the top to the bottom to create surface tension before resting in a lightly oiled bowl covered with a damp tea towel for 1½ hours. (There are plenty of YouTube videos with bakers forming the dough balls.)
After 1½ hours rising, divide the dough in to 6 parts for large baos (about 4 oz each) or for smaller baos divide into 8 pieces.

Putting it all together: Roll the bao pieces into circles 3-4 inches in diameter, then add a heaping tablespoonful of the filling into the center, pull up 2 opposite sides together without the filling touching the edges or it will not stick together, pinch the sides then follow the 2 remaining areas that are left and pinch shut, bring the pinched ends together crimping the dough together so they do not leak during baking and then the seem ends up at the bottom of the bun.
Put them on a cookie sheet lined with parchment paper and best if you have one insert a rack in the tray and add the parchment paper to the rack grid rack lined with parchment paper insted of the cookie sheet. This will prevent the bottom from burning. Let them rise for 30 minutes once filled.
After the 30 minutes, brush the tops and sides with the egg wash.
Put them in the center of a pre-warmed oven at 350 degrees F. for 15-20 minutes. I always take a look at them after 10 minutes in any case. You never know. They should look golden brown and delicious when they are done!

Wash the chicken livers in cold water. Cover the chicken livers in milk (to leach out the liver toxins) for 15 minutes.

Meanwhile chop the 2 onions into medium sized slivers by cutting the skinned onion in half lengthwise and then cutting it into 8 slices then cut those slice in half in one cut, then repeat on the other onion haf and then the other onion repeat, then set onion shards aside. And cut up the 6 shallots into halves then add to a processor and finely mince them and set aside. Now add all the garlic and process it until it's finely minced and set aside.

Add just enough milk to the bread to soak them for 5 minutes.

Now that the chicken liver has soaked in the milk for 15 minutes, drain the milk away and rinse the livers two more times in cold water again and then drain away the water. Now remove the sinew and fat from the livers, saving the livers aside.

Add 3⅔ tblsp butter to a hot wok or large frying pan on medium heat, add half the minced garlic and half the minced shallots and stir fry for 1-2 minutes. Now add the chicken livers and stir fry until they are medium well done (a small amount of pink left). Strain away the liquid and set the chicken livers aside. In the same pan devoid of liquid, add another 3⅔ tblsp butter over medium heat and add to it the other half of the minced shallots and garlic, stir fry for 1-2 minutes and add the ground pork and mix into the garlic and shallots, then add the onions and stir fry them all with pork, ginger and garlic until medium well (some pink in the pork).

In a large steel bowl or pot, combine the chicken liver mixture with the ground pork and onion mixture and add the ⅓ cup of sugar and the ⅓ cup of chicken bouillon, 3 tsp fresh cracked black pepper and the bread (drain the milk but don't squeeze out the bread), now add in the 10½ oz of butter and then the 6 eggs and then mix well.

In a blender we're going to grind this all, in batches, until it is of a smooth consistency. A nice milkshake! Not!

Prepare a few loaf pans with 3 slices of bacon across the length of the bottom of each loaf pan, using a ladle or pouring carefully fill the rest of the loaf pan up with the pate mixture, leaving about a half inch of room from the top. Cover tightly with foil. Put into a steamer for 2 hours. Remove and discard the bacon and then refrigerate the pate loaf for another hour, before serving.

The Pastry: Mise en place (is a French culinary phrase which means "putting in place" or "gather". It refers to the setup required before cooking): Make sure your butter is all cubed up and it's sitting in the fridge, herbs are already chopped, if you're using them and you have a cup or bowl of ice water on hand. In a large bowl, mix the flour and salt and herbs together with a whisk, if you are using the herbs.
Add the butter cubes to the mixture and mix quickly with your fingers, remember the heat of your fingers and hand will warm the butter up very fast, which is why you want to mix quickly until the mixture resembles sand and small pebbles, only tiny beads should remain.
Add the ice water, up to 14 tblsp at first then add, one at a time a tblsp of the ice water until the dough holds together when you squeeze by your hand. You may not need all the ice water.
Create a rounded oval shape which is not too thick, cover in plastic wrap and place in the refrigerator until needed. I don't like making the dough a ball as when it comes straight out of the fridge will take longer to get it flat with a rolling pin. You want the dough to be very cold when rolling but it will also crack on the edges more so when cold which is why I recommend a much flatter pile of dough. Your finished product should be that you can see small tiny patches of butter interwoven in your pie dough top and bottom.

The Filling: Using either boneless skinless thighs or chicken breasts, sprinkle salt, pepper and granulated garlic on both sides and grill (ideally) or use a heavy bottoms pan and heat up some vegetable oil and pan fry each side until done, really thick breasts can be butterflied open for more even and quicker cooking. Cube up the chicken and set aside. Keep the cubes the same size as the vegetable cubes.
Cut the carrots into cubed pieces and boil in water for 2-3 minutes, until the are cooked through but not too soft, set aside.
Blanch the peas in hot water just until any frozenness disappear, drain and set aside.
You can skin the potatoes or don't for a more rustic look. Cube up the potatoes and cook in boiling water until cooked 3/4 of the way, about 4 minutes depending on how large you made the cubes, drain and set aside.

The Stock: Using home made stock is best (See my Chicken Stock recipe). Next best thing is making your stock with Better Than Bouillon Chicken Bouillon or the Roasted Chicken Bouillon (I think they also make a low sodium chicken bouillon). If your using the Bouillon method, it's easiest to mix all three tblsp with as little warm or hot water as you can and once you integrate the Bouillon making sure it's dissolved, add more water until you get to 11 cups. Once you have the mixture, chicken stock, you can add a tsp of salt and 1 tsp of fine ground black pepper. If your not using the herbs in the dough, you should add a tsp thyme to the stock now. Bring to a simmer over medium/low heat, stir, once hot taste for slat and pepper content and adjust accordingly. Get your corn starch slurry together by measuring our ¾ cup of corn starch and adding just enough cold water until it can be stirred, mix well, once the stock is simmering and your happy that it tastes chickeny and is seasoned well, add some hot stock into your "slurry" until you can pour easily pour the mixed slurry back into the stock, but first turn down the heat to stop the simmering and stirring simultaneously as the stock meets with the slurry and will react by thickening your chicken stock, once you've added three quarters of your slurry, turn the heat back to a simmer, this is when the magic happens, stir the chicken stock it should be getting thicker, now adjust the stock with more slurry until you have a very thick base for your chicken pot pie.
Stir in all the vegetables and the chicken, taste! Adjust the seasoning if necessary. Let cool, as it cools it will thicken even more. You can stop at this point and make the pot pies the next day if you wish.

Putting it all together: Pre-heat the oven to 400° F. Take the dough from the refrigerator and using a rolling pin roll out the dough between ⅛ to ¼
If you like a bottom crust: form a sheet onto a pie plate or baking dish pushing the sheet to conform to the inner curves of the pie plate or baking dish and trim off the excess dough that overhangs the edges using a butter knife. Add the pot pie filling into the pastry lined baking apparatus very close to the top leaving a ¼ of space. Add a top pastry sheet over your fillings and using a knife slice an X into the center of the pie to allow steam to escape. If your making a huge 13x8 baking dish you can cut three X's into the top to help the steam escape. Line a baking sheet with foil and place the pie on it, place in the center of the oven for 20-30 minutes or until the insides are bubbling hot and the crust id golden. You may need to check at 15 minutes to make sure the edges are not browning too much, if they are take a couple of strips of foil and wrap around the crusts edges.
If you like a only a top crust: fill the baking dish with pot pie filling and leave a ¼ inch gap to the top. Add a sheet of pastry dough over the top and using a butter knife trim the edges off, place on a foil lined baking sheet and bake for 30-30 minutes. Be aware that the edges can burn, check at 15 minutes and use some foil strips to cover the edges if it happens.

You can also par bake a top crust by measuring how large the top needs to be to fit on your baking pan, bowl or whatever you are using. Cut it to size and place on a baking sheet and bake at 350 degrees until tan in color, not golden. Then use these pre cooked tops to put over your bowl of hot pot pie filling you heated on the stove top and then only bake for 5 minutes until the pie top heats up and gets a more golden color, 10 minutes tops. Remember if you forget to cut an X into the pre-baked tops, if the filling bubbles over it will all be over the sides of the crust!

Toast the sliced almonds in a pan over low heat until they turn slightly toasted, keep them moving every 15 seconds or so, about 5 minutes total. Set aside to cool.

Peel the bananas and slice them ¼ inch thick. In a large skillet, over medium low heat, melt the butter, add in the banana slices and then add the brown sugar. Cook until the banana slices start to loose their shape and integrity, but not mush! Remove from the heat and set aside to cool.

Break up the short bread cookies into ¼ inch chunks, set aside.

Have the jar of fudge at the ready, set aside.

Melt the unsweetened chocolate in the top of a double boiler (I used a small steel bowl in a small skillet with hot water on low heat), as the chocolate melts, start adding in the cocoa powder, a little at a time until it is blended well with the melted chocolate. Whisk in the milk, a little at a time, until it is well blended. Add the shot of espresso, mix well. Remove from heat and let cool.

In a large bowl whisk the eggs until light and fluffy, about 2 minutes. Now whisk in the sugar a little at a time until all the sugar is incorporated.
Pour in the cream and vanilla and whisk to blend.

Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold. About 1-3 hours.

Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
When the mixture in the machine is almost to the point you want your ice cream at, add the extras in, the banana mixture, fudge, marshmallows, toasted almond slices and short bread pieces. Let the machine run another 2-4 minutes and transfer to a freezer container or two, minus a taste tester teaspoon... err tablespoon worth!

In my case, once I added the fudge, cookie pieces, marshmallows, almonds and bananas in the machine's drum, it wouldn't turn, so if this happens to you, just turn off the machine remove the blade/agitator and pour into your final freezer container and give it a brief hand mixing to your liking, like a swirl or in my case I made a zig-zag pattern.

Pre-heat oven to 400 °F

Mix all ingrediants together except the cheese, corn and roasted jalapenos. Once mixed, fold in the cheese and pepper.

Bake in an 8 x 8" baking dish, prepared with spray release or butter, for 25 minutes. Serve warm. Some accompaniments could be honey and butter. yum!

Pre-heat oven to 325°F. On a sheet tray

Cut your crustless bread into cubes about ¾ inch in size. Set aside.

Add the olive oil or melted butter to a large bowl, then add the spices, herbs and cheese, mix well, dump in all the bread cubes quickly and mix quickly so the oil/butter does not only get into the the first bread cubes that landed on it! Mix, mix, mix!

On a sheet tray, spread out the saturated bread cubes and place in the oven. check every 5 minutes and flip over the cubes with a spatula. When they are golden turn off the oven and remove to cool in a bowl, about 15-20 minutes. Store in an airtight container on your counter, for up to 5 days, or in the freezer for a month.

Mix the flour, baking powder and salt.
Add the butter and milk

Drop tablespoonfuls into your soup or stew.
Simmer covered for 15 minutes

Heat the oil in a heavy-bottomed Dutch oven or large pot over medium-high heat. Cook the sausage until browned on both sides and remove.
Add 2 tablespoons of butter to the oil and then add in the flour and cook over medium heat, stirring constantly, until brown, about 10 minutes.
Do not go too brown and burn the roux if your using butter.

Lower the heat to low heat and melt the remaining 3 tablespoons butter.
Add the onion, garlic, green pepper, and celery and cook for 10 minutes.

Add Worcestershire sauce, salt and pepper, to taste and the parsley (except the garnish parsley). Cook for 10 minutes, stir frequently.

Add the 4 cups chicken stock while whisking. Add the sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes.

Add the tomato paste and okra. Cover and simmer for 1 hour. Salt and pepper to taste.

Add the shrimp and cook for 3-4 minutes. Just before serving, add the green onions and chopped parsley.

In a large bowl, mix the graham crackers, brown sugar, the tsp of lemon zest and the ½ melted butter together.
Line a springform pan with parchment paper. Bake the crust for 10 minutes and remove from the oven.

Using a mixer on low speed, mix the cream cheese and sugar until well blended.
Beat in ½ of the cream, lemon juice and zest.
In a sauce pan add the water and gelatin, let sit 5 minutes.
Put on low heat until gelatin dissolves, whisk in the rest of the cream.|
Add this mixture to the cream cheese mixture and blend together. Beat the mixture till fluffy on low speed.

Pour the cheesecake filling over the baked crust. Gently tap the pan on a hard surface to release any air bubbles. Bake for 55-65 minutes, the edges will be set, while the center will still have some jiggle to it. Turn off the oven and crack the oven door open but leave the cheesecake in the turned off oven for an hour.
Now remove the cheesecake from the oven and release the springform, you may need a butter knife to run around the edges to release the cheesecake fully from the springform pan. Let the cheesecake cool completely. At this point you can spread on some lemon curd or decorate the top with some candied lemon pieces. I like mine as is. Refrigerate covered until ready to serve.

Preheat the oven to 350º F.
In a mixing bowl beat the butter and brown sugar with an electric mixer for 1 minute, or until combined. Add in the egg and extracts, beat again.

Add in a small amount of pink gel food coloring and mix. In a separate small bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to wet ingredients, mixing by hand with a spatula.

Add in the finely chopped maraschino cherries and chocolate chips, mix by hand until combined.

The batter will be thick.
Use a cookie scoop to drop dough balls onto a silicone lined baking sheet. Press additional cherries and chocolate chips into the outside of the dough balls.

In a mixer, dissolve the salt into the hot water. Allow to cool.
Add remaining ingredients and whip on medium speed until super fluffy.

Using a small pairing knife, cut out a small tunnel in the top center of the cupcake, fill with the creme filling.
You can then either plug the top hole with the cake you cut out or frost the top of the cake with a nice butter creme icing. Or try this mocha icing!

Mix all ingredients together in a large bowl or using an electric mixer.

Boil the carrot cubes until just about tender as they'll finish cooking in the completed pie. Drain and set aside.

In hot very hot skillet, add 1 tblsp high heat oil like vegetable, canola or peanut oil. Add half the lamb and sear on 2 sides then remove to a small bowl. Repeat the other half of lamb cubes.

Once the lamb is seared and set aside, as well as your carrots and peas, get a large sauce pot filled with water on the stove on high heat, add in the potato cubes and bring to a boil, in about 10 minutes the potatoes will be fork tender, check at the 8, 10, 12 minute mark so you don't end up with potato mush! Once they are fork tender, drain off the water completely and then put the potatoes back into the pot, add the 4 tblsp unsalted butter, ¾ of the cream or milk, the ½ tsp ground black pepper and 2 tsp of salt to start with. Mash the potatoes with butter and stuff, until they seem fairly smooth and smashed, remove the smasher and use a large spoon to stir it all togather adding more cream or milk if they are too stiff. Taste for salt content and add more if needed. Set potatoes aside.

Pre-heat your oven to 400°F.

In the same pan as you seared the lamb, heat up the lamb stock or whatever stock you are using. Add the 1 tsp of Tony's Chachere's Creole spice, garlic powder and 1/2 tsp black pepper and bring to a simmer. Now add the lamb cubes and juice from the lamb. Bring the stock back up to a fast simmer for 15-20 minutes or until the lamb is as tender as you like, in the last 5 minutes add the carrots and peas to the lamb and stock.

Now in a small bowl or cup mix the cornstarch with about 6-8 tsps of the hot stock only (no peas or lamb!). Once your cornstarch slurry is mixed well, turn the heat down to low and mix in ¾ of the slurry quickly into the lab, peas and stock and bring the mixture to a simmer. Keep stirring at this point, after 20-30 seconds the cornstarch slurry should have thickened up the stock, if you think it needs to thicken more add the rest of the slurry in, stirring quickly as you add it. You should now have a great gravy based lamb and vegetables for the bottom portion of your shepherd's pie.

Let's put it all together, in a 9 x 9" pan, add the lamb/gravy/vegi mix first. Making sure its evenly distributed, now add the mashed potatoes a small scoop at a time, first at the corners, then the center, then fill in the bare spots, grap a spatula and lightly smooth the potatoes over the entire top so you can't see any gravy/lamb mix. I then dragged a fork lightly over the top to give the top of the potatoes a chance to crisp up even more in the oven. Lastly add the tsp of butter to the center of the pie and place in your pre-heated oven at 400°F. for 20-25 minutes. I then moved it to my broiler for about 1-2 minutes to get that golden brown rows from raking the top with the fork! Remember, if you are bringing it out of the fridge, let it sit out at room temperature for 20 minutes before putting in the oven.

Butter 2 baking sheets or a large marble slab.
In a double boiler heat the peanut butter over low, keeping it warm until it's needed.

In a large sauce pan combine the sugar, corn syrup and ¼ cup of water.
Cook over high heat to 275°F, lower the heat to medium, add butter, stirring until melted. Now add the peanuts and continue to stir until the candy starts turning brown and reaches 300°F, about 5 minutes.

Remove from heat, stir in the baking soda mixture that has been dissolved in a tsp of water along with the vanilla. Working quickly, fold in the warm peanut butter until well blended.
Pour the candy onto a marble slab or greased cookie sheet spreading it ¼ to ½ inch thick. Break into pieces after it has cooled

In a food processor, pulse several times to combine the all-purpose flour, and 1/2 tsp each salt and sugar.

Add the cold unsalted butter, cut into small pieces. Pulse until mixture resembles coarse meal, with a few pea size pieces remaining.

Add 6 tblsp ice water; pulse until dough is crumbly but holds together when squeezed (if needed, add up to 2 more tblsp ice water, 1 tblsp at a time). Do not overmix.

Turn out onto work surface; knead once or twice, until dough comes together. Split the dough into 3 equal pieces. Flatten each piece of dough into a disk, wrap in plastic, and refrigerate at least 1 hour.

Place the dough on a floured piece of parchment or waxed paper. Using the knuckles of your hand, press edges of dough to help prevent cracking when you roll it out. Repeat for each piece of dough.

Roll the dough to a 14-inch round. Using parchment paper, lift and wrap the dough around the rolling pin, being careful to unroll over a 9-inch pie plate. Fit it into the bottom and along the sides of the plate, being careful not to stretch or tear dough. Repeat for each piece of dough.

With a paring knife, trim the dough 1" over the plate then fold under and seal to form a rim. Crimp the rim with a fork or your fingertips. Prick bottom of pie dough all over with a fork. Repeat for each piece of dough. Refrigerate for 1 hour.

Boil or bake potatoes until tender.

Remove the skin and discard, place in a mixer and blend until smooth.

Pre-heat oven to 365˚F.

Add the melted butter, sugar, nutmeg, cinnamon, and salt. Combine well.

Add the eggs, one at a time and mix well in between each egg.
Add the flour, buttermilk, vanilla, lemon extract and mix well.

Fill each of your pies with 1/3 of the pie filling.
Bake for about 1 hour or until the center of the pie is set.