Directions:
1. Pour dry components along with lemon rind and juice into large pot.
2. Boil the water and add to pot.
3. Bring to a low boil, and stir until sugar is fully dissolved.
4. Take off heat, and allow to cool.
5. When cool, add beaten egg whites.
6. Strain through colander to reduce chunky bits and seeds.
7. Pour into freezeable containers.
8. Mix 1 cup to 4 Cups water for The Lemonade.

1.5 Kg Chicken boneless and skinless thighs
1 Small can tomato paste
1 Tablespoon Honey
1/2 cup natural Yogurt
1 can chicken stock
1 Tablespoon Lemon Juice
3/4 Cup Half and Half Cream

Instructions:
1. Cover chicken in Garam masala, Cock sauce, salt and pepper, and let marinate overnight in fridge.
2. In a large pan over low heat, melt butter and roast the spices, including garlic and ginger until fragrant.
3. Add chicken and cover with spices, allow to almost fully cook.
4. Add tomato paste, chicken stock, and allow to simmer for 15 minutes. Stir continuously or the spices will burn.
5. Add yogurt, cream and lemon juice. Let simmer for another 10 minutes until thick.
6. Service with Naan and rice.

Directions:
1. The day before, mix together rub in a large bowl. Rub Shoulder with 3/4 of the mixture, and let sit overnight in the fridge. Put rest of seasoning aside.
2. The day of cooking, pull roast out of fridge, and let it come to room temperature. Preheat oven to 300°F.
3. Line a roasting pan with aluminum foil. Add more seasoning to the roast. Place a roasting rack inside the roasting pan, and place the seasoned pork on the rack, fat side UP. Pour wine into bottom of roaster.
4. Cover with aluminum foil and bake for four hours.
5. Remove foil from the roast, and continue to bake until the roast is very tender and will pull apart easily with a fork. Two hours longer.
6. Remove the pork from the oven and set aside to cool slightly.
7. Remove excess fat from the roast and discard.
8. Shred pork into bite-size pieces.

Directions:
1. Oil an 8×8 pan and line it with plastic wrap.
2. Place one sheet of rice paper in the bottom of the pan.
3. Put egg whites with a pinch of salt into a mixing bowl. Whisk them up into peaks. Takes some time.
4. Combine honey, sugar and water in a saucepan over medium heat. Stir until the sugar dissolves.
5. Attach a candy thermometer, increase heat, without stirring until the sugar reaches 252°F. This will take 2-3 minutes.
6. Slowly drizzle HOT sugar solution into the eggwhites while the mixture is running.
7. Increase the speed to its highest setting and beat the nougat for 10-12 minutes.
8. Once it is thick, shiny and triple in volume, add dried fruit and nuts into mixer.
9. Scrape off of mixer and into pan.
10. Top with second sheet of rice paper.
11. Allow Torrone to cool completely, and lift out of pan. If still spongy, put into oven at low heat to dry it out.

Directions:
1. Heat honey and Peanut Butter in Stock Pot at low heat.
2. Add oatmeal and optional ingredients.
3. Allow to cool in fridge for 30 minutes.
4. Add chocolate chips.
5. Push into 9×9 pan and refrigerate.
6. When chilled, cut into squares.

Directions:
1. Preheat oven to 250°F.
2. Line two large baking dishes, such as a boiler pan, with foil or or parchment. Add popcorn.
3. In large saucepan, combine sugar, butter, vanilla and corn syrup over low heat. Increase heat to medium once sugar has dissolved.
4. When it comes to a boil, time for five minutes and stir constantly. Take the pan from the heat and stir in baking soda. The mixture will expand rapidly.
5. Pour caramel over the popcorn. Lightly stir. It will not be perfect at this stage.
6. Put pans into oven for one hour. Stir every fifteen minutes to coat and distribute caramel.
7. Let cool.

Modified from Monappetit.

Directions:
1. Preheat oven to 325°F
2. Take rimmed baking sheet and line with foil or parchment paper. Then lightly butter it.
3. Layer crackers. Don’t overlap. Fill up the baking sheet fully.
4. Melt butter in saucepan and slowly stir in sugar. When the solution is no longer grainy, increase heat until it bubbles. Turn heat to medium-low and let it simmer for three minutes. Stir constantly, or it will burn.
5. Pour onto crackers.
6. Stick caramel covered crackers into oven for 5-10 minutes. Caramel will spread out and cover everything fully. It will bubble.
7. Pull out of oven. Cover with chocolate chips. Wait five minutes and take a spatula to spread the chocolate around.
8. Break up Skor bars and sprinkle over melted chocolate.
9. Put into freezer for two hours.
10. Turn over, and peel off parchment. Then break into smaller pieces.

Modified from Macheesmo.

Directions:
1. Mix ingredients together in a large bowl
2. Spray with water bottle intermittently while stirring. Stop if it starts reacting too quickly. Stir until it can be packed together like rice pilaf. should be the consistency of damp, not wet, clay.
3. Form into molds, or press into a baking sheet and allow to dry overnight.

Directions:
1. In a large saucepan, bring sugar, butter and milk to a boil, stirring constantly.
2. Once boiling, turn heat down to medium, and let boil for five minutes.
3. After five minutes, remove from heat.
4. Add chocolate chips, marshmallow fluff, and vanilla.
5. Stir until event.
6. Pour mixture into foil-lined 9×13″ pan.
7. Let cool in refrigerator.

Directions:
1. Preheat oven to 350°F
Caramel
2. Combine water and sugar in a saucepan. Put burner to low, and stir until sugar is melted.
3. Increase heat until sugar solution boils. Do not stir or it will crystallize. Cook until light amber.
4. Pour liquid caramel into six ramekins, dividing equally.
Custard
5. Over medium heat, bring milk to a low boil with salt and vanilla.
6. Cover and let steep for ten minutes.
7. Add sugar and stir until dissolved
8. Stir in eggs and egg yolk.
9. Put into blender and blend for a few minutes.
10. Pour into caramel-lined ramekins. Put ramekins into a baking pan and fill with water up half the sides of the ramekins.
11. Bake in preheated oven until a tester comes out clean; around 30 minutes.
12. Remove ramekins from bath. Let cool to room temperature.

Modified from Food Network Canada