• Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.

• Spread the bagel pieces evenly in the prepared baking dish.
• Scatter the cream cheese cubes over the bagel pieces.
• Sprinkle the shredded cheddar and mozzarella cheese evenly over the top.

• In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until well combined.
• Pour the egg mixture evenly over the bagels and cheese in the baking dish.

• If desired, sprinkle the chopped green onions or chives and diced bacon or ham over the top of the casserole.

• Cover the dish with foil and bake in the preheated oven for 30 minutes.
• Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the eggs are set.

• Allow the bake to cool for a few minutes before slicing. Serve warm and enjoy!

• Preheat your oven to 350°F (175°C).
• Heat the vegetable oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
• Add the minced garlic and cook for another minute until fragrant.
• Stir in the diced tomatoes, salsa, cumin, chili powder, salt, and pepper. Let the sauce simmer for about 10 minutes until it thickens slightly.

• Spread half of the tortilla chips evenly in a greased 9×13-inch baking dish.
• Pour half of the tomato-salsa mixture over the chips, spreading it evenly.
• Sprinkle half of the cheese, black beans, and cooked chorizo or bacon over the top (if using).
• Repeat with another layer of tortilla chips, remaining sauce, cheese, beans, and meat.

• Make 8 small wells in the casserole mixture and crack an egg into each well.
• Season the eggs with a little salt and pepper.

• Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes.
• Remove the foil and bake for an additional 10-15 minutes, or until the eggs are set to your liking and the cheese is melted and bubbly.

• Remove the casserole from the oven and let it cool slightly before serving.
• Top with sliced avocado, a dollop of sour cream, fresh cilantro, and a squeeze of lime juice.

• Grease a 9×13-inch baking dish. Place the bread cubes in the dish, spreading them out evenly.

• In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, and salt until well combined.

• Pour the custard mixture evenly over the bread cubes, pressing down gently to ensure all the bread is soaked in the custard.
• Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the bread to absorb the custard fully.

• In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Add the cold butter pieces and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

• Preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature for about 20 minutes.
• Sprinkle the crumb topping evenly over the casserole.
• Bake in the preheated oven for 45-55 minutes, or until the top is golden brown and the custard is set.

• Let the casserole cool for a few minutes before serving. Serve warm, topped with maple syrup, fresh berries, and a dusting of powdered sugar if desired.

• In a bowl, combine the sliced chicken with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Mix well and let it marinate for at least 15 minutes.

• Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until cooked through and slightly browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.

• In the same skillet, add the remaining 2 tablespoons of vegetable oil. Add the minced garlic and grated ginger, and stir-fry for about 30 seconds until fragrant.
• Add the sliced mushrooms and cook for 2-3 minutes until they start to soften.
• Stir in the cabbage, bean sprouts, carrot, and green onions. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.

• Return the cooked chicken to the skillet. Add the hoisin sauce, soy sauce, rice vinegar, and sesame oil. Stir well to combine all the ingredients and heat through, about 2 minutes.

• Warm the Mandarin pancakes or tortillas according to package instructions.
• Spread a small amount of hoisin sauce on each pancake, then top with a portion of the Moo Shu Chicken mixture.
• Garnish with additional sliced green onions if desired, and roll up the pancake to eat.

• In a bowl, combine the chicken pieces with soy sauce and cornstarch. Mix well to coat the chicken evenly. Set aside for at least 15 minutes to marinate.

• Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.

• In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the sliced onion, red bell pepper, and green bell pepper. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.

• Add the minced garlic and freshly ground black pepper to the pan. Stir-fry for about 1 minute until the garlic is fragrant.

• Return the cooked chicken to the pan. Add the oyster sauce, soy sauce, dark soy sauce, sugar, and chicken broth. Stir well to combine all the ingredients.
• Cook for another 2-3 minutes, allowing the sauce to thicken and coat the chicken and vegetables.

• Transfer the black pepper chicken to a serving dish and garnish with sliced green onions.
• Serve hot with steamed rice or noodles.

• In a large bowl, combine the flour and salt. Gradually add the warm water while mixing with a fork or chopsticks until a rough dough forms.
• Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
• Cover the dough with a damp cloth and let it rest for at least 30 minutes.

• In a large mixing bowl, combine the ground pork, chopped napa cabbage, green onions, garlic, ginger, soy sauce, sesame oil, Shaoxing wine, white pepper, sugar, and salt.
• Mix well until all ingredients are thoroughly combined. It’s best to use your hands to ensure even mixing.

• Divide the rested dough into two portions. Roll each portion into a long log about 1 inch in diameter.
• Cut each log into 20 equal pieces. Roll each piece into a ball and flatten it with your palm.
• Use a rolling pin to roll each piece into a thin circle, about 3 inches in diameter.

• Place about 1 tablespoon of filling in the center of each wrapper.
• Fold the wrapper in half to enclose the filling, pinching the edges together to seal. Pleat the edges if desired for a decorative touch.

• Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Place the dumplings in the skillet, flat side down, and cook until the bottoms are golden brown, about 2-3 minutes.
• Add 1/4 cup of water to the skillet and cover with a lid. Steam the dumplings for about 5 minutes until the water has evaporated and the dumplings are cooked through.

To Boil:

• Bring a large pot of water to a boil. Add the dumplings and cook for about 5-7 minutes until they float to the surface and are cooked through.

To Steam:

• Arrange the dumplings in a steamer lined with parchment paper. Steam over boiling water for about 8-10 minutes until the dumplings are cooked through.

• Serve the dumplings hot with soy sauce, vinegar, or chili oil for dipping.

• In a bowl, mix the flour, cornstarch, salt, and black pepper.
• Dip each piece of chicken into the beaten eggs, then coat evenly with the flour mixture. Shake off any excess.

• Heat vegetable oil in a deep skillet or wok over medium-high heat.
• Fry the chicken in batches until golden brown and cooked through, about 5-6 minutes per batch.
• Remove the chicken and drain on a paper towel-lined plate.

• In a saucepan over medium heat, combine the orange juice, orange zest, soy sauce, sugar, rice vinegar, minced ginger, and garlic. Bring to a simmer.
• Stir in the cornstarch slurry and continue to simmer until the sauce thickens, about 3-4 minutes.
• If you like it spicy, add the red pepper flakes.

• Add the fried chicken pieces to the saucepan with the orange sauce. Toss to coat the chicken evenly.
• Transfer the orange chicken to a serving dish. Garnish with sliced green onions and sesame seeds.