Ingredients
- Green onions
- Red bell pepper
- Brioche buns
- Guacamole
- Shredded cheese of choice
- Sriracha
- Salt
- Pepper
- Garlic powder
Directions
- Flatten chicken and cut finely.
- Chop the red bell pepper and onions and mix to chicken.
- Season the chicken with salt, pepper, and garlic powder.
- Form the chicken into patties and place on a medium to high heat pan.
- Press down on the patty and flip whenever the edges turn a white to golden color.
- Add shredded cheese to the patty when nearly done.
- Toast the brioche buns.
- Add guacamole to the bottom of the bun, place on the patty, and add Sriracha to the top.
Prepared by Ryan Price
Ingredients
- Green onions
- Red bell pepper
- Brioche buns
- Guacamole
- Shredded cheese of choice
- Sriracha
- Salt
- Pepper
- Garlic powder
Directions
- Flatten chicken and cut finely.
- Chop the red bell pepper and onions and mix to chicken.
- Season the chicken with salt, pepper, and garlic powder.
- Form the chicken into patties and place on a medium to high heat pan.
- Press down on the patty and flip whenever the edges turn a white to golden color.
- Add shredded cheese to the patty when nearly done.
- Toast the brioche buns.
- Add guacamole to the bottom of the bun, place on the patty, and add Sriracha to the top.
Prepared by Ryan Price
Ingredients
- 4 tomatoes
- Parsley
- Onion
- Salt
- Pepper
- 1 tablespoon of butter
- 3 tablespoons of corn
- 3 tablespoons of breadcrumbs
Directions
- Pre heat oven to 350 degrees.
- Cut the tops off of the tomatoes.
- Scoop out the insides of the tomatoes and mix with chopped parsley, onions, salt, and pepper.
- Mix the above mixture with 1 tablespoon of butter, 3 tablespoons of corn, and 3 tablespoons of bread crumbs.
- Stuff the mixture back in the tomatoes and put in the oven for 30 minutes.
Ingredients
- 4 tomatoes
- Parsley
- Onion
- Salt
- Pepper
- 1 tablespoon of butter
- 3 tablespoons of corn
- 3 tablespoons of breadcrumbs
Directions
- Pre heat oven to 350 degrees.
- Cut the tops off of the tomatoes.
- Scoop out the insides of the tomatoes and mix with chopped parsley, onions, salt, and pepper.
- Mix the above mixture with 1 tablespoon of butter, 3 tablespoons of corn, and 3 tablespoons of bread crumbs.
- Stuff the mixture back in the tomatoes and put in the oven for 30 minutes.
Ingredients
- Brisket
- Carrot
- Turnip
- Onion
- Parsley
- Chillot's
- Flour
- Salt
- Pepper
Directions
- Bring pot of water to a boil, place brisket in pot and simmer for 6-8 hours.
- Chop one carrot, one turnip, one onion, a handful of parsley and chillot's and add to soup thirty minutes before serving.
- Add a tablespoon of flour to thicken the soup just before serving.
- Add salt and pepper to taste.
Ingredients
- Brisket
- Carrot
- Turnip
- Onion
- Parsley
- Chillot's
- Flour
- Salt
- Pepper
Directions
- Bring pot of water to a boil, place brisket in pot and simmer for 6-8 hours.
- Chop one carrot, one turnip, one onion, a handful of parsley and chillot's and add to soup thirty minutes before serving.
- Add a tablespoon of flour to thicken the soup just before serving.
- Add salt and pepper to taste.
Ingredients
Directions
- Melt a half pint of butter.
- Deseed the lemon and slice.
- Take another lemon and juice it.
- Mix the melted butter, lemon slices, and lemon juice.
- Boil the mixture.
- Put sauce on simmer to keep warm.
