Okinawan-Style Pad Thai

Cheesecake in a Jar

1 . Mix cookie crumbs, butter, and 2 tablespoons sugar in a bowl until combined. Divide mixture evenly among jars, about 3 1/2 tablespoons each, and gently press (do not pack) into bottoms.

2 . Halve 6 strawberries for garnish, and set aside. Chop remaining strawberries.

3 . Beat cream cheese, 1/2 cup sugar, and lemon juice in bowl with an electric mixer at medium speed until smooth. Fold in whipped cream and chopped berries; divide evenly among jars, about 1/2 cup each. Top each with a 2 berry halves and cover with lids. Chill at least 2 hours and up to 3 days. Allrecipes Magazine

Fabienne's Bison Meatballs

1 . Mix bison, mustard, oregano, cumin, onion powder, paprika, sage, and celery salt together in a bowl. Form meatballs approximately 1 1/2-inch diameter in size.

2 . Heat olive oil in a non-stick skillet over medium-low heat, swirling to cover bottom of the skillet. Add meatballs and cook undisturbed, about 4 minutes. Continue to cook, turning meatballs until browned evenly on all sides, about 6 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Sweet Potato Soup

1 . Bon Appetit!!!

2 . After a bit, cool the prepared soup and grind it in a blender until puree. Return the mashed soup to the pot and boil another 10 minutes. Serve with yogurt for a side dish.

3 . Stir lentils, ginger, ground black pepper, salt, caraway seeds, chili pepper, paprika and vegetable broth add everything to the pan. Bring the soup to a boil over high heat, then reduce the heat to medium, cover and simmer until the lentils and vegetables are tender, about 30 minutes.

4 . Melt the butter in a large saucepan over medium heat. Place chopped sweet potatoes, carrots, apple, onions. Stir and cook apples and vegetables until the onions become clear, about 10 minutes.

Grain-Free Pumpkin Pancakes

1 . Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

2 . Combine almond butter, pumpkin, eggs, agave nectar, baking soda, vanilla extract, and pumpkin spice in a large bowl. Mix until a smooth batter forms.

3 . Scoop 1/4 cup batter onto a baking sheet. Repeat with remaining batter, placing about 4 pancakes per sheet.

4 . Bake in the preheated oven until pancakes are fluffy and golden, 10 to 12 minutes.

Grilled Mahi Mahi in Thai Coconut Sauce

1 . Heat a grill pan over medium heat.

2 . Stir coconut milk, 2 tablespoons each cilantro and green onions, lime juice, garlic, ginger, and fish sauce together in a saucepan; bring to a boil.

3 . Brush mahi mahi fillets with enough sauce to coat; place into the hot grill pan. Cook until fish flakes easily with a fork, about 7 minutes per side.

4 . While the fish is cooking, cook remaining sauce at a boil until slightly thickened, 3 to 4 minutes. Remove from the heat and keep warm until fish is done.

5 . Transfer fish to a serving platter. Drizzle warm sauce over top and garnish with remaining cilantro and green onions.

Ube Cheesecake

1 . Preheat the oven to 325 degrees F (165 degrees C). Lightly spray a 9-inch springform pan with cooking spray. Wrap outside of the pan in a double layer of heavy-duty aluminum foil, making sure to reach all the way up the sides of the pan.

2 . Prepare the Crust: Stir together graham cracker crumbs, melted butter, granulated sugar, and salt in a bowl until thoroughly combined. Press mixture onto the bottom of the prepared springform pan. Dotdash Meredith Food Studios

3 . Bake in the preheated oven until set and lightly golden, about 15 minutes. Transfer to a wire rack and let cool for 20 minutes. Dotdash Meredith Food Studios

4 . Prepare the Filling: Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until creamy and smooth, about 2 minutes. Add sugar and beat until combined, then add ube jam and cream, beating just until no streaks remain, stopping to scrape down the sides and bottom of the bowl as needed. Add eggs, 1 at a time, beating on low just until combined after each addition. Add ube extract, vanilla extract, and salt and beat on low until just combined. Pour filling into the cooled crust. Dotdash Meredith Food Studios

5 . Place springform pan in a large roasting pan. Add hot water to roasting pan to reach halfway up sides of springform pan. Dotdash Meredith Food Studios

6 . Return to the preheated oven and bake until the center is almost set but still slightly wobbly, 55 to 60 minutes. Turn off oven, and let cheesecake stand in oven, with door ajar (about 3 inches), for 1 hour.

7 . Remove cheesecake from roasting pan, and place on a wire rack. Remove foil from outside of the pan, and cool cheesecake to room temperature, about 1 hour. Cover with plastic wrap and transfer to the refrigerator to chill completely, at least 8 or up to 24 hours. Dotdash Meredith Food Studios

8 . Prepare Ganache: Place chocolate chips in a medium heat-proof bowl. Heat cream in a small saucepan over medium until steaming, then pour over the chocolate. Let stand for 1 minute, then whisk until chocolate is melted and smooth. Add ube extract and whisk to combine. Set aside to cool until thickened, about 15 minutes. Dotdash Meredith Food Studios

9 . Run a knife around outer edge of cheesecake to loosen from sides of pan. Remove sides of pan. Transfer cheesecake to a serving plate or platter. Pour ganache over the top of the cheesecake, letting it drip off the sides. Transfer to the refrigerator and chill until set, about 20 minutes. Dotdash Meredith Food Studios

Sweet Potato (Kumara) Wedges

1 . Preheat the oven to 400 degrees F (200 degrees C). Drizzle a medium baking sheet with vegetable oil.

2 . In a large, resealable plastic bag, mix flour, paprika, mustard powder, salt, and pepper. Place sweet potato wedges in the bag, and toss to coat.

3 . Arrange coated sweet potato wedges on the prepared baking sheet. Bake 20 to 30 minutes in the preheated oven, until browned and crisp.

Puff salad with crab sticks

1 . Add the grated cheese and eggs to the mayonnaise. Put a third of this mass on the bottom of the plate. Then put half the diced crab sticks.

2 . Pass the garlic through a press and mix with mayonnaise.

3 . Bon Appetit!!!

4 . Chill ready salad before serving.

5 . Repeat the layers with crab sticks and pineapple, then cover everything with a layer of cheese with herbs.

6 . Divide the cheese mass into two parts, add chopped greens in one. The part that without greens is evenly distributed on the pineapple layer.

7 . On crab sticks, put half of the pineapple slices, if you need a little salt.

Spicy Harissa Meat Pies

1 . Combine chile peppers, garlic, olive oil, chili powder, coriander, cumin, lime granules, and sea salt in the bowl of a food processor; pulse until blended. Set aside 1/2 cup harissa and store remainder in the refrigerator for another use.

2 . Sift flour, chili powder, cumin, and sea salt for the pastry into the bowl of a food processor. Add butter and shortening and pulse until crumbly. Pour cold beer in a little at a time, with the processor running, until a ball of dough forms and pulls away from the sides.

3 . Transfer dough to a lightly floured silicone pastry mat and roll to a thickness of about 1/8 inch. Cut dough into eight 8-inch circles and cover with waxed paper or a damp cloth while you prepare the meat filling. (If refrigerating dough overnight, let it rest on the counter for at least 15 minutes before using.)

4 . Heat oil in a heavy skillet over medium heat; stir in onion and garlic. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add ground beef, salt, pepper, cumin, and thyme. Cook and stir until beef is browned and crumbly, about 10 minutes. Stir in the reserved 1/2 cup harissa. Add bread crumbs, beef stock, chili powder, and cayenne pepper. Cover and simmer, stirring occasionally, until all liquid has been absorbed and filling is moist but not watery, 10 to 15 minutes. Remove from the stove and set aside to cool.

5 . Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

6 . Mix beer and egg together in a small bowl.

7 . Uncover the dough circles and place 2 to 3 tablespoons of the meat filling in the center of each circle, leaving a clean margin of dough all the way around. Moisten the edges of the circles with the beer-egg mixture. Fold dough in half, enclosing the filling, and pinch edges closed with a fork. Lightly brush each pastry with beer-egg mixture and transfer to the prepared baking sheet.

8 . Bake in the preheated oven until pastries are golden brown, about 20 minutes.

Gochujang Pulled Pork in the Slow Cooker

1 . Combine gochujang, onion, vinegar, chicken stock, honey, brown sugar, ginger, soy sauce, mustard, garlic, cinnamon, salt, thyme, and black pepper together in a large bowl and mix well.

2 . Dredge pork in the gochujang sauce on all sides. Pour sauce into a slow cooker and add the pork. Spoon some of the sauce on top of the pork. Cover and cook on Low until pork roast shreds easily with a fork, about 8 hours.

3 . Preheat oven to 350 degrees F (175 degrees C).

4 . Place roast in a large bowl and shred the meat with 2 forks. Pour the sauce from the slow cooker into a pot over medium-high heat. Cover and bring to a boil. Uncover; reduce heat to a simmer.

5 . Mix 1 tablespoon butter and flour in a small bowl; combine with the sauce in the pot and mix well. Cook until heated through and slightly thickened, about 5 minutes. Remove from heat and stir again.

6 . Spread remaining 3 tablespoons butter over insides of buns. Place on a baking sheet.

7 . Toast in the preheated oven until golden brown, 5 to 7 minutes.

8 . Pour the sauce into the bowl with the shredded pork and mix. Top pork with green onions. Spoon pork over the toasted buns.

No-Bake Cheesecake with Gelatin

1 . Combine cream cheese and powdered sugar in a large bowl; beat with an electric mixer until smooth. Add gelatin and beat until incorporated. Mix in whipped topping until smooth. Spread batter in prepared crust, leaving some room at the top. Spread cherry pie filling over cream cheese mixture.

2 . Place in the refrigerator until firm, 3 to 4 hours.

Fresh Spinach Madeline

1 . Place spinach and water in a microwave-safe steamer. Microwave until spinach is wilted down, about 2 minutes. Drain off liquid and set spinach aside.

2 . Preheat the oven to 350 degrees F (175 degrees C).

3 . Melt butter in a small saucepan over medium heat and whisk in flour to create a paste. Season with salt. Pour in half-and-half, whisking continuously until smooth. Add onion, garlic, ancho chile powder, and cayenne, whisking until incorporated. Add spinach.

4 . Set aside 2 tablespoons habanero-flavored cheese. Stir remaining cheese into the spinach mixture and spoon into a small oval baking dish. Sprinkle with reserved cheese and bread crumbs.

5 . Bake in the preheated oven for 20 minutes. Turn on the oven's broiler and broil until golden brown, 1 to 2 minutes. Serve immediately.