• Grab your pan
• Add 4 cups of milk
• Add 1 tablespoon vanilla to pan
• Add 1 teaspoon butter to pan
• stir ingredients in pan over medium heat until simmering (small bubbles)
• Turn heat off
• Place pan on oven mitt to sit
• grab a bowl.
• Crack 4 eggs into bowl
• Add 1/2 cup sugar to bowl
• Add 3 tablespoon cornstarch to bowl
• turn your sauce pan to low heat.
• Place pan back on hotplate
• slowly pour in your egg mixture to saucepan.
• whisk constantly until custard thickens.
• Grab a second bowl
• pour mixture into second bowl and let cool for 5 minutes.
• place mixture in fridge for 5 minutes.
• remove from fridge and enjoy!

• Grab a large bowl
• Place shrimp in bowl
• Add salt, pepper, and garlic salt to bowl
• Grab 3 small bowls
• Add 1 cup flour & paprika to first bowl
• Crack 2 eggs in second bowl
• Add 1 cup panko breadcrumbs to third bowl
• Take 1 shrimp at a time and dip it into all three bowls
• Continue this step until all shrimp is covered
• Grab a hotplate & skillet
• Add oil to skillet
• Turn hotplate on high heat
• Grab a white plate & paper towel
• Place plate to side
• Once pan is hot add shrimp to pan
• Cook shrimp for 5 minutes or until golden brown
• Once shrimp is cooked place it on the paper towel to cool

• Preheat the oven to 350°F (177°C).
• Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your chocolate banana bread turns out perfect every time. 
• gather all ingredients and cooking equipment
  
• Lightly coat a 10-ounce ramekin with cooking spray or butter.
  
• Measure Flour and add to bowl
• Measure Cocoa powder and add to bowl
  
• measure baking soda and add to bowl
• Measure cinnamon and add to bowl
• measure salt and add to bowl
• Set this bowl aside for later use.
• On another small bowl, use a fork to thoroughly mash the banana.
• Measure sugar and add to mashed banana and mix well for 3 minutes
  

Separate Egg Yolk from Egg

• Crack the egg cleanly and evenly across the widest part of the shell on a flat surface or the rim of a bowl.
• Gently break the shell into two halves over a bowl, using your thumbs to hold the egg in both hands.
• Let the yolk settle in the lower half of the shell.
• Tilt the shells back and forth, or towards each other, to pass the yolk from one shell to the other, allowing the egg white to drip into the bowl.
• Repeat until only the yolk remains in one shell, then drop it into a banana-sugar mixture bowl.
• Add melted butter to the banana-sugar mixture
• add Vanilla Extract to banana-sugar mixture
• Blend well until all elements are uniformly integrated.
• Fold the dry ingredients into the banana mixture until fully incorporated
• Fold in the chocolate chips.
  
• Pour the batter into the prepared ramekin.
• Slide the baking sheet with the ramekin into the preheated oven. Bake for 25-30 minutes.
• Tip: You can tell if the banana bread is fully cooked if a toothpick inserted in the center of the bread comes out clean or with just a few crumbs clinging to it or if the surface of the bread springs back after you’ve lightly pressed the top of the bread with your finger.
  
• Once baking is complete, remove the ramekin from the oven. Allow it to cool for a few minutes before digging in.

Clean Up

• While bread is baking in the oven, clean all bowls, measuring spoons, and other equipment

• Turn the oven on and set the heat to 350 degrees
• using spray, grease ramekin lightly
• Chop veggies (spinach and onions, into small pieces)
• Crack the eggs into the bowl, and beat them with the fork or whisk until pale yellow
• discard egg shells in trash and wash hands
• Add veggies and cheese to bowl with eggs. MIX
• Pour egg and veggie mixture into ramekin
• carefully move the tin into the oven.
• Bake until the top is golden and the eggs are set, 20-25 minutes
• To see if the eggs are set, use pot holders to jiggle the tin back and forth: you should not see the eggs moving around as if they’re still liquid in the center.) Remove the tin carefully from the oven and set it aside to cool.
•  Serve warm or at room temperature, or cover and refrigerate up to 2 days.

• Grab a mixing bowl
• Add 2 cups flour to bowl
• Add 1 tsp baking powder to bowl
• Add 1/2 tsp salt to bowl
• Mix together
• Grab a pot & hotplate
• Fill the pot halfway with water
• Turn hotplate on high heat
• Wait until pot boils (bubbles)
• Turn heat to low
• Add 1/2 cup butter to pot
• Stir until butter is melted
• Slowly stir in flour mixture in pot
• Add 3 eggs to pot, one at a time
• Once mixture turns into a dough consistency turn off heat
• Grab a pan
• Grab a plate & place paper towel on it
• Turn hotplate on high heat
• Add cannoli oil to pan
• Wait for oil to heat up
• Using a tablespoon spoon dough out
• Add dough to pan
• Cook dough about 1 minute on each side
• Once dough is cooked place it on paper towel
• Continue this step until all dough is cooked
• Drizzle honey & powdered sugar on top

• Toast the sliced bread in the toaster oven
• Spread the hummus evenly on the toast, making a thin coating over the bread.
• Put half the avocado slices on each piece of toast. Use a fork to mash and spread it evenly.
• Sprinkle with the salt and pepper, then top it off with a pinch of cayenne.

Cutting

• Grab a cutting board & knife
• Cut onion into small slices
• Cut green onion into small slices
• Cut the chicken into bite sized pieces

Chicken

• Grab a hotplate & pan
• Turn hotplate on medium heat
• Once pan is warm add 1 tbsp olive oil to pan
• Add 1 tsp sesame oil to pan
• Add chicken to pan
• Cook chicken for 5 minutes then flip
• Cook for another 5 minutes or until chicken is white
• Once chicken is cooked turn off hotplate
• Place chicken on separate plate & wash dishes

Rice

• Grab a hotplate & pot
• Fill pot halfway with water
• Cook rice according to packaging

Vegetables

• Grab a can opener
• Open all vegetable cans
• Grab a hotplate & pan
• Turn hotplate on medium heat
• Add 1 tsp sesame oil to pan
• Add 1 tsp olive oil to pan, wait for pan to heat up
• Add all vegetables to pan
• Cook vegetables for 5 minutes
• Add 3 tbsp minced garlic to pan
• Push the vegetables to the sides of the pan
• Crack 3 eggs into center of pan
• Using a spatula scramble the eggs with the vegetables

Mixture

• Once vegetables are done add the chicken to the pan
• Turn hotplate to low heat
• Add 4 tbsp soy sauce to pan
• Mix ingredients together & serve

• Wash strawberries with cool water
• Grab a cutting board & knife
• cut strawberries into small bite size pieces, discard stems
• Grab a small bowl
• Add a handful of strawberries to bowl
• Add 1 tsp sugar to bowl
• Add 1 tsp lemon juice to bowl
• Mix together
• Add 1 large spoonful of cool whip and stir
• scoop mixture into cake cup and enjoy!

• Grab a cutting board & knife
• Cut the chicken into bite sized pieces
• Grab another cutting board & knife
• Cut all vegetables you desire (onion, spinach, or green onion)
• Grab a pot
• Fill the pot halfway with water
• Place pot on hotplate
• Turn hotplate on high heat
• Wait until water boils (bubbles)
• Then cook the white rice according to the package
• Grab a pan & the hotplate
• Turn hotplate on medium heat
• Wait for hotplate to warm
• Add chicken to pan & cook until chicken is done or white
• Add 2/3 cup coconut milk to pan
• Add 1 tbsp. tomato puree to pan
• Wait for mixture to boil (until you see bubbles)
• Once mixture is boiling add vegetables to pan
• Cover the pan with a lid
• Cook for 10 minutes, stir occasionally
• Add the green onion to the pan
• Add the rice to the pan
• Cook until the liquid has been absorbed by the rice

• Grab a large bowl
• Add 3/4 cup powdered milk to bowl
• Add 1/2 cup powdered sugar to bowl
• Mix together
• Add 1/2 cup Greek yogurt to bowl
• Mix together
• Grab a pair of gloves
• With your hands mix ingredients together until it crumbles
• Grab a small Tupperware or container
• Line the bottom on the mold with parchment paper
• Add 1/2 cup pistachios to bottom of container
• Add mixture on top of pistachios
• Pack down mixture using a spatula until all of it is in the container
• Put in freezer for 1 hour
• Take out and drizzle honey on top