Have Questions or Comments?
Leave us some feedback and we'll reply back!

    Your Name (required)

    Your Email (required)

    Phone Number)

    In Reference to

    Your Message




    6 chicken bottoms
    4 large Vidalia onions, thinly sliced
    1/2 cup of golden raisins
    3 cinnamon sticks
    1/4 cup of silan
    1 teaspoon turmeric
    Salt and pepper to taste
    1 cup water


    OMG, this chicken is incredible! It melts off the bone and it’s so unbelievably flavorful and delicious. Trust me when I tell you, you are going to want to save this recipe and make it over and over again.

    Drizzle olive oil in an oven safe pot and sear your chicken bottoms on both sides. Add your onions and seasonings and water. Bring to a boil.
    Cover the pot and place in a 350° oven for one hour. Uncover and bake for another 45 minutes.

    Served over rice to soak up all those yummy juices. Enjoy!



    For the Cake:
    Yellow cake mix
    3/4 cup apple cider
    1/4 cup water
    1⁄2 cup apple sauce
    3 eggs
    1 tbsp brown sugar
    1 tsp vanilla
    1/8 cup cinnamon
    1⁄4 cup sugar
    1⁄4 cup melted margarine For the Dipping Glaze
    1 cup powdered sugar 1⁄4 cup apple cider


    In a large mixing bowl, beat the dry cake mix, apple cider, apple sauce, water, and eggs.Add in the brown sugar and vanilla to the cake mix batter. Pour mix into a well greased 7” bundt pan. Preheat oven to 350 degrees. Place bundt pan on center rack and bake for 45 minutes. Test with a toothpick by sticking into the middle of the cake, if it comes out clean it is ready. Remove from heat and allow to cool on a wire rack for 20 minutes.

    Apple Cider Dipping Glaze: While the cake is cooking, prepare apple cider glaze. Add powdered sugar and
    remaining apple cider to a small bowl and whisk to desired consistency. In a separate bowl. Mix cinnamon with sugar.
    Once the cake has cooled, brush the entire surface with melted margarine. Rub cinnamon sugar mixture until evenly coated. Serve warm with apple cider glaze dip (or drizzle glaze on top of the cake) and enjoy!



    3 lbs chopped meat
    1 cup rice uncooked
    1 cup water
    Salt, pepper, garlic, onion to taste 1 Head frozen and defrosted cabbagepage1image7135872 page1image7132800

    3 16 oz cans tomato sauce 1⁄2 cup duck sauce
    1⁄2 cup ketchup


    Combine meat, rice, water and seasonings. Mix well. Separate leaves from cabbage. Form a small log of meat and place in cabbage leaf. Roll up. Repeat for remainder of meat and cabbage. Combine sauce ingredients in large stock pot and bring to low simmer. Add cabbage rolls to sauce. Cover and simmer on low flame for 2 1⁄2 to 3 hours. Alternatively, you can also cook in the oven but I prefer it on the stovetop.



    Juice of 2 limes
    1/4 c honey
    1 tbsp crushed garlic
    2 tbsp olive oil
    1 tsp smoked paprika
    1 tsp cumin
    Salt and pepper to taste


    This marinade is delicious on pargiot.
    Whisk together and marinade your boneless chicken thighs for 2 hrs or more If you don’t have the time then just coat well and grill.
    Grill for 6-8 minutes per side.