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In a bowl, combine the cooked rice, vinegar, sugar and salt. Let cool to room temperature.

Chop chicken and combine with the teriyaki sauce. Allow to marinate for at least an hour before using.

Spinach Roll-Ups-PIC

Spinach Roll-Ups


In a bowl, mix the first 5 ingredients until well blended; set aside. Brush 1 phyllo sheet lightly with butter and top with 2 more phyllo sheets, lightly brushing each layer with butter. Repeat process to make a total of 5 seperate phyllo stacks.

Peperoncini Beef Sandwich-PIC

Peperoncini Beef Sandwich


Place roast in crock pot. Pour entire contents of one peperoncini jar over beef. Cook on low for 8 hours, or until it’s tender enough to shred.

Drain most of the liquid off, but not all. Shred the beef using two forks. Cut hoagies, coat with mayonnaise and add the shredded beef and peppers. Top with additional peperoncini peppers.




In a bowl or molcajete, combine avocados, tomato, onion, cilantro and jalapeño. Use pestle or a fork to smash and combine.

Season with salt and lemon juice a little at a time, tasting after each addition until desired flavor is reached.

Tip: Leave a pit from an avocado in the bowl to keep Guacamole from browning.

Divine-Prime - Support Image

Divine Ribeye Roast


Preheat oven to 350 degrees. 

Slightly crack the peeled garlic cloves and cut in half. Perforate 1-inch slits throughout the roast and insert garlic chunks into the slits at varying depths.

Line a roasting pan with enough foil to wrap the whole roast. Pour a layer of salt in the bottom of the pan. Place roast rib side down on top of salt layer.

Alice's Egg Rolls-PIC

Alice's Egg Rolls


In a bowl, combine all the Ingredients. Place about 1 teaspoon of mixture into each Wonton. Using your finger, wet the corners with warm water and cornstarch mixture and fold according to package directions. Set aside.