Rukhsar's Awesome Breakfast Hash

1. Cook store-bought hash browns
2. in a pan, cook onions, red peppers, green peppers, and turkey bacon
3. toss in cooked hash browns and add salt, pepper, garlic powder, and paprika 
4. mix well and create 2-3 holes in the pan
5. crack whole eggs in the holes
6. bake in oven for 5 min, or until eggs are cooked to desired
7. add cheese and melt in oven for 2 more minutes if you want

Rukhsar's Easy Peasy Fried Rice

1. use next day or already cooked rice
2. in a pan, spray pam and scramble eggs. put on the side
3. coat pan again with pam and add onions and garlic
4. add frozen veggie mix (or fresh veggies of carrots, peas, beans, corn)
5. once cooked, add rice and eggs into the pan and mix
6. add salt, pepper, and some soy sauce

Rukhsar's Magnificent Bulgogi Beef Lettuce Wraps

1. Cut up beef steak pieces in a bowl with ¼ of a thinly sliced onion and some green onions

2. Make marinade: 1/3 cup soy sauce, 3 tablespoons white sugar, 2 tablespoons sesame seeds, 3 cloves of garlic, 1 tablespoon sesame oil, ¼ teaspoon red pepper flakes, ¼ teaspoon ginger, and 1/8 teaspoon black pepper

3. Mix in marinade with beef and onions and marinate for a minimum of 1 hour

4. While beef is marinating, prepare lettuce wraps and fillings: any lettuce of your choice (I use romaine), and any fillings, such as cucumbers, carrots, Asian pears, etc.

5. Once beef is done marinating, cook in batches to desired doneness (I like around medium rare)

6. Once all the beef is cooked, add remainder of marinade to the pan on low heat and add cornstarch to thicken

7. Add beef in and toss, garnish with more green onions

8. Assemble the wraps

Rukhsar's Amazing Udon Stir Fry

1. Fill bowl with hot water and soak udon noodles until they start to separate. Use a fork to separate if needed. Drain and rest on the side

2. Cook two carrots (chopped up matchstick style), ½ onion, mushrooms, peppers, green onions, or any other veggies you want to add in 1 tablespoon of olive or sesame oil

3. Make sauce in a bowl: 1-2 teaspoons Asian chilli garlic sauce, 2 teaspoons rice wine  vinegar, ¼ cup soy sauce, 1 teaspoon sesame oil, 2 tablespoons brown sugar, 2 cloves of garlic, and 1 tablespoon of ginger

4. Once veggies are tender, add udon noodles and stir

5. Mix in sauce and cook low heat for 3 minutes

6. Add spinach and cook until tender

Serve

Rukhsar's Veggies with Spicy Thai Peanut Sauce

Ingredients:

• broccoli
• carrots
• olive oil
• 1/4 cup creamy peanut butter
• 1/4 cup soy sauce
• 1/2 teaspoon ginger
• 2 tablespoons garlic
• 2 tablespoons apple cider vinegar
• 3 tablespoons honey
• 2 tablespoons olive oil (or substitute for chilli oil)
• Hot sauce as desired

Directions are as followed: 

1.     Cook broccoli and carrots in olive oil, set aside

2.     Make sauce in a bowl: creamy peanut butter, soy sauce, ginger, garlic, apple cider vinegar, honey, olive oil (or substitute for chilli oil) (add hot sauce to desired heat)

3.     Pour sauce over veggies and cook low heat for 5-10 minutes, stirring occasionally

4.     Serve over rice noodles, pasta, or rice

Safia's Fun Fruit Smoothie!

Safia's fruit smoothie recipe!

1 banana,
1/3 cup of yogurt,
1/3 cup of milk (use lactose free if you want)
1/3 cup of frozen fruit of your choice.

Blend!

Mohammed's Scrumptious Saleeg Recipe!

Saleeg Recipe

2 cups basmati rice To cook the chicken: 500 gram chicken breasts 1 peeled red onion Salt Black pepper 3 cardamom seeds Bay leaf 1 cinnamon stick Chicken stock cube @maggiarabia —- 2 tbsp vegetable oil 2 finely chopped red onions 2 finely chopped tomatoes Salt Black pepper Cumin Mixed spices (can basically be anything you have in your spice rack) Juice of 1 lemon 100 grams of unsalted butter Mastic 4 cups of milk —- - wash and soak your rice in warm water and set aside - wash the chicken with salt and water - in a pot add chicken and water and bring to boil - remove any fat on the surface of the water, and once removed add the peeled onion, salt and pepper, cardamom, bay leaf, cinnamon and chicken stock cube @maggiarabia - cover the pot and leave over medium heat for one hour - strain the chicken and set aside in a baking pan and keep the chicken stock - heat the vegetable oil and add the chopped onions - cook the onions until soft and brown in color - add the tomatoes, spices and lemon juice - stir and cook over medium heat for 15 mins - spread this mixture over the cooked chicken and put in the oven (350 F) for 30 mins - while the chicken is cooking, melt the butter in a pot an add the mastic - when the mastic melts add the rice and cover it with 3 inches of your chicken stock - cover the pot and let the rice cook over medium heat - once the rice has soaked up all the stock, start adding the milk gradually while continuously stirring as to not burn it - once the rice soaks up all the milk and you have the perfect texture (similar to oatmeal), it is ready to serve with your chicken and doqqos salad - —- *Doqqos salad: 4 tbsp of cilantro leaves 1 tomato Juice of one small lemon 1 small chilli pepper - add all the ingredients in a blender and serve with your saleeg

Chadi's D-E-L-I-C-I-O-U-S Chicken Musakhan Recipe!

Here is HOW TO PREPARE CHICKEN MUSAKHAN RECIPE

- Place chicken and water in a large pot and bring to boil. Remove froth as it appears then simmer for 45-50 minutes or until chicken is cooked. Remove chicken and throw away the water. Set aside to cool. - Remove and throw bones and skins. Flake chicken to strips and keep aside. - Warm olive oil in a pot; add onions and fry for 5 minutes or until the onions become tender. - Add the prepared chicken strips, crumbled MAGGI Chicken Stock cube (not mandatory), black pepper, sumac and pine seed (not mandatory). Simmer and stir for 2 minutes or until all are well combined (add salt if it’s needed). - Add some chicken mixture evenly on a center of each piece of bread. Roll bread and place it in a baking dish. - Brush with some olive oil the top of each roll. Bake in a 230ºC preheated oven until bread becomes slightly brown in color.