Ingredience

• 3 cups white rice, rinsed
• 3 tablespoons oil
• 2 tablespoons sofrito
• 1 can (8 oz) GOYA tomato sauce
• 1 can (15 oz) GOYA gandules verdes (pigeon peas), partially drained
• 2 tablespoons GOYA alcaparrado
• 1 packet GOYA Sazon con achiote
• 1 packet GOYA ham flavor
• 1 teaspoon adobo
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 1/8 teaspoon oregano
• salt and pepper to taste (start off with 2 teaspoons of salt)
• 4 cups water

Instructions

1. Rinse rice and set aside.
2. In a caldero/pot (6qt or more), heat oil and sautee sofrito until softened. Add tomato sauce and simmer 2 mins.
3. Stir in gandules, alcaparrado, all spices and water.
4. Bring broth to a rapid boil, then add rice and stir. Rice should be covered by 1 inch of water, you can add more if necessary. Reduce heat to soft boil and let the rice absorb most of the water and stir gently occasionally.
5. Mound rice towards center of pot, cover with foil like a hat and cover with pot lid. Cook on low for 20 mins. DONT FUCK WITH THE POT. Check after 20 mins to see if rice is cooked. If it’s not cooked, let it cook longer and check every 3-5 mins.

Note: I use a calphalon 8.5 qt dutch oven which is versatile and conducts heat rly well so i recommend that but a caldero is cheap + good.

Pretty healthy tbh

Ingredience

• Asparagus
• Frozen peas
• Fresh green beans
• 1 6oz jar pesto
• Penne pasta
• Parmesan cheese

Instructions

1. Boil pasta according to instructions for al dente
2. Cut asparagus and green beans on a diagonal, so that they look kind of like the penne
3. Add oil to pan and sauté vegetables until not really raw
4. Add pesto and frozen peas, let cook for a little while
5. Stir in pasta and serve, topping with parmesan

This is a very loose recipe and can be adjusted however you want.

Ingredience

• 1 or 2 eggs
• 1 avocado
• Muenster cheese
• Some shallot, minced or sliced
• Olive oil
• Everything bagel seasoning
• Some type of bread (I prefer a naan)
• Some additives you can include: arugula, kale, spinach truly any other vegetation that tickles your fancy.

Instructions

1. Cut up avocado and shallot
2. In a pan, put down some oil and lightly toast the naan/bread.
3. In another pan, cook egg(s) over easy.
4. Flip bread, while other side is toasting put down cheese.
5. When egg is done, put on top of cheese and put some oil in Egg Pan. Cook shallot. Remove heat from Other Pan if the bread is done toasting.
6. Add shallots and avocado. Top with everything bagel seasoning.

Ingredience

• 2-3 overripe/brown bananas
• 5 Tbsp butter, melted
• 1/2 tsp baking soda
• Pinch of salt
• 3/4 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 1 1/2 cups flour

Instructions

1. Mash bananas in a bowl and add butter, stir to combine.
2. Mix in baking soda, salt, sugar, vanilla extract and egg
3. Add flour. Don’t overmix.
4. Add chocolate chips if you so desire.
5. Pour into greased loaf pan and bake at 350 for 45-55 mins. A knife or fork inserted into the center should come out clean.
6. Let sit for a little bit before cutting.

Uses minimal banana. Prep the pudding the night before.

Ingredience

• 1 can (14 oz) sweetened condensed milk
• 1 1/2 cups cold water
• 1 package vanilla pudding
• 1-2 barely ripe bananas, sliced
• 3 cups heavy whipping cream
• Nilla wafers

Instructions

• In Large Bowl, beat together condensed milk and water until combined. Add pudding mix and let set in fridge 4 hours to overnight.
• In a stand mixer or with a hand mixer, whip heavy cream until stiff peaks form. Fold the whipped cream into the pudding mixture gradually, until no streaks of pudding remain.
• In a large serving dish, layer pudding>Nilla wafers>pudding>bananas in that order, repeating until no ingredients remain. Let chill 8 hours to overnight, Nilla wafers should be soggy and cakelike.

You can use raw sirloin tips or ground beef if you’re struggling

Ingredience

• 10 oz leftover steak (I use London broil)
• 12-14 oz white mushrooms, washed and cut into chunks
• Pinch of salt
• 2 tbsp butter
• 1/2-1 cup sliced shallot or onion
• 2 cups beef stock
• 1/2-1 cup sour cream
• Egg noodles, cooked

Instructions

1. Add mushrooms, butter and salt to Small Pan, let melt a little
2. Add enough water to cover mushrooms, bring to boil and let simmer until mostly evaporated
3. Add onion/shallot and cook, then sprinkle with flour and stir until flour is no longer visible
4. Deglaze pan with beef stock, scraping up fond from bottom of pan and letting simmer until thick
5. Reduce heat to low and add sour cream, then beef
6. Combine with egg noodles and serve

An easy dish to throw together. Add chicken maybe if you want, or don’t.

Ingredience

• olive oil
• 2tbsp butter
• 1/2 of a yellow onion or a whole whatever u want
• 2-3 garlic cloves, minced
• 1 cup orzo
• 2-3 cups chicken stock
• 1 package (5.2 oz) Boursin
• 2 cups spinach (appx)
• Salt and pepper

Instructions

1. Sauté onion in olive oil and butter.
2. Add orzo and toast for a little bit
3. Add chicken broth, bring to a boil and simmer until orzo cooks, about 10-15 mins.
4. Add Boursin.
5. Add spinach, season w salt and pep.

Italians don’t get mad at me. DO NOT leave your naan unattended under the broiler. You can sub naan for sourdough, or any kind of bread idk do what u want

Ingredience

• 1 plum tomato, diced
• 1/2 red onion, diced
• Fresh mozzarella
• Balsamic glaze (I use Monari Federzoni brand)
• 1 or 2 naans

Instructions

1. Broil naan a little bit, just until warm
2. Combine onion, tomato and mozzarella on a naan. Drizzle balsamic glaze on top and broil for a few minutes

Vegetarian. Contains no chicken. If you want to have chicken, cook it before adding the garlic and make sure it’s cooked through at the end. Or use pre-cooked chicken. That’s none of my business.

Ingredience

• Olive oil
• 3 cloves of garlic, minced
• 3/4 cup (appx.) heavy cream
• 3/4 cup (appx.) chicken stock
• 1 chicken bouillon cube
• 1 jar (9.8 oz) sun-dried tomatoes, chopped
• 1 tsp Italian seasoning
• 1/2 tsp pepper
• Little bit of red pepper flake
• Pasta (tri-color rotini preferred)

Instructions

1. Cook desired pasta.
2. Sauté garlic in olive oil for a minute or so.
3. Add heavy cream, chicken stock, all seasonings and tomatoes.
4. Simmer-boil until reduced to desired consistency.
5. Combine with cooked pasta and throw some Parmesan in there if you’re feeling spicy.

Not really spicy. You can change that by adding cayenne. Serve w sour cream, oyster crackers and cheddar cheese.

Note: all spice measurements are approximate and can be adjusted as needed.

Ingredience

• Olive oil
• 1 onion, diced
• 1lb ground beef 85-90%
• 2 tbsp chili power (I use 1tbsp ancho chili and 1tbsp regular chili)
• 1 1/2 tbsp ground cumin
• 2 tbsp sugar
• 2 tbsp tomato paste
• 1 tbsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• 2 cups beef broth
• 1 15oz can diced tomatoes
• 1 16oz can red kidney beans, drained
• 1 8oz can tomato sauce (I use Goya)

Instructions

1. Heat olive oil in Big Pot (like for soup) and sauté onions.
2. Add ground beef & brown, breaking apart with a utensil of some kind until it’s at your desired consistency.
3. Add all seasonings and tomato paste, stir until combined.
4. Add broth, beans, tomatoes and sauce.
5. Bring to a boil, then simmer for a Really Long Time/until thickened to your desired consistency.

Note: you can buy cans of tomato paste, dollop out ~2tbsp measurements onto a foil-lined baking sheet, freeze them, and package them in ziploc bags for later use. It takes away the pain and suffering of the metal tomato paste tube/the anxiety of the can that has more than you need.

Extracted from several screenshots of a tasty video that live in my mother’s camera roll.

This recipe makes very large salads (one head of romaine per person). If you want smaller salads, divide it.

Ingredience

For 2 salads

• 1 large or 2 medium heads of romaine lettuce
• 4 eggs, hard boiled and diced
• 2 chicken breasts, halved (4 total breasts)
• 1 package bacon
• 2 plum tomatoes, diced
• 1 avocado, sliced
• 1 container blue cheese

Dressing

• 1 shallot, minced
• 1/3 cup apple cider vinegar
• 1/3 cup extra virgin olive oil
• Salt and pepper to taste
• tbsp Dijon mustard

Instructions

1. In a Very Large Pan, fry bacon. Drain almost all of the grease.
2. While bacon is cooking, cut up romaine and wash/spin
3. Season chicken breasts with salt/pepper, cook in bacon pan.
4. While chicken is cooking, cut up tomatoes, avocado, eggs, bacon. Prepare dressing.
5. Create a bed of lettuce and line up salad toppings.
6. Cut up chicken, add in a line atop lettuce and serve.

A signature dish I made up for one of my OCs.

Ingredience

Meat

• 4-5 lbs chuck roast (u can use two)
• Seasoning for meat: 1 tsp salt, brown sugar, garlic powder, onion powder, paprika. 1/2 tsp black pep
• ~1 tsp flour
• Olive oil

Veggies

• 1-2 lbs Carrots, cut into thirds
• 2-3 lbs Potatoes, baby Yukon gold, halved
• Celery, sliced
• 1 onion, sliced

Broth

• 32oz beef broth or stock
• 1 chicken bullion
• Like a few splashes of Worcestershire sauce
• 2 cups water (less optional)
• 1 envelope Lipton onion soup mix (optional)
• 24 oz beef gravy (optional)

Instructions

1. Heat oil in Big Fucking Pan
2. Pat roast dry, rub seasonings in. (Mix all ur seasonings in 1 little dish and then do it like a dry rub)
3. Cover w flour
4. Sear on all sides
5. While searing (if ur skilled enough), wash and cut veg. If not, do this after deglazing and and just let ur meat chill.
6. Deglaze meat pan w a little bit of beef broth or the gravy if ur using that.
7. Put the pan contents into ur slow cooker, then put ur veg in, then put ur meat in, then put ur liquids in. All ur solids should be covered. Add the less optional water if they’re not.
8. Run that bitch for 8hrs on low, slide the top off a little or remove entirely if u got too much liquid and want it to reduce.
9. Stir and taste intermittently. Do not burn ur tongue

If u wanna take it further and make a gravy:

1. Put the Meat Juice in a pot or pan
2. Bring to a boil, simmer until thickened desirably
3. U can make a cornstarch slurry out of 1 part cornstarch and 1 part cold water, and add that while boiling. I think this is a myth and I do not do it

A versatile chicken cutlet that can be used in most meals which require chicken.

Ingredience

• Chicken cutlets, butterflied if too thick.
• Ken’s lite northern Italian salad dressing.
• Garlic cloves, crushed (Optional).
• Salt and pepper (a little bit)

Instructions

Combine everything in a ziploc bag. Let sit at least 4 hours or ideally overnjght. Cook chicken via broiler, grill, pan, oven, etc. Tip: you can sub the dressing for another if u prefer.

It’s guacamole. You make it out of avocados and whatever other shit you wanna put in. You can dip things in it. Don’t use underripe avocados.

Tip: Checking the Ripeness of an Avocado
The avocado should be dark and a little bit squishy. It looks kind of like a Grenade.

Tip: guacamole turns brown because the air oxidizes it (like an apple)
Storing guacamole, cover with plastic wrap and touch the plastic to the guac so it doesn’t oxidize

Ingredience

• 2 avocados
• 1 Shallot or equivalent of a red onion
• Tomato (optional)
• Big pinch of salt
• Medium squirt of lime juice

Instructions

1. Mince shallot, other desired additions (tomato, cilantro), empty into bowl
2. score avocado and empty into bowl
3. Add salt and lime juice
4. Mash with fork

Ingredience

• 1 package bacon, diced
• 1 onion, diced
• 3 cloves of garlic, minced
• 1 can diced tomatoes
• 16 oz lentils
• 4 cups (1 box) chicken stock
• 2 cups water
• Some handfuls of fresh spinach
• Salt & pep

Optional toppings

• Croutons
• Cheese (a little wheel of babybell works well, or fresh mozzarella)

Instructions

• In Big Pot, fry bacon until cooked. Remove and set aside on paper towel to drain. Remove most of the grease from the pan, leaving about a tablespoon
• Add onion & sauté until cooked, then add garlic and cook like a minute or two longer
• Return bacon to pot, then add tomatoes with juice, lentils, chicken stock and water. Bring to a boil and then simmer for until lentils are cooked
• Add spinach and stir in until wilted, season w salt and pepper

Ingredience

• 1 London broil
• Salt and pep
• An onion, sliced
• Appx. 1/3 cup Worcestershire sauce
• Beef broth (optional)
• Ziploc bag

Instructions

1. Cut up onion
2. Deposit meat, and other ingredients into ziploc bag. Marinate for 4 hours to overnight.
3. Remove and grill for until done. Maybe you can broil or pan sear it but idk about all that.

Invented by Edward

Ingredience

• 1 package Frozen mamey fruit pulp
• Vanilla ice cream
• A little bit of Milk (optional)

Instructions

• Combine mamey and ice cream in blender. Add a splash of milk and blend.
• Add more milk if not smooth enough. Should be consistency of ice cream, can be thinned with more milk.

Ingredience

• Yukon gold potatoes (you can throw a few russets in if you want)
• Pot with water
• Garlic, minced
• Sour cream to taste
• Salt and pep
• A little splash of milk, truly like 1 tbsp
• Chives (optional)
• Hand mixer (optional)

Instructions

1. Salt water in pot, add minced garlic
2. Peel potatoes and cut into chunks
3. Deposit potatoes into pot with water and bring to a boil
4. Boil until potatoes are soft and easily pierced with a fork, maybe like 15 mins
5. Remove potatoes and put into bowl. It’s ok if a little bit of garlic comes along.
6. Add the splash of milk, salt pep, and some sour cream. Beat with hand mixer or mash really good with fork, you want them to be like whipped consistency.
7. Increase the sour cream until you’re happy. Add some chives if you’re feeling fancy.

Ingredience

• 4 tbsp butter
• Onions (6-10, yellow)
• Shallots (1-2)
• Garlic, 4-7 cloves, finely chopped
• 1/2 cup wine or broth
• 8 cups broth
• Worcestershire sauce
• Salt
• Pepper

Instructions

1. Heat butter in Soup Pot on medium
2. Cook onions, shallots, garlic in butter, seasoning w/ salt and pep until desired softness (10-30 mins) can go until soft or browned, browned is better.
3. Add wine and a little bit of Worcestershire sauce to pot and scrape up sticky stuff on bottom of pan. Bring to boil and let reduce, 5-10 mins
4. Add broth and more Worcestershire sauce. Bring to boil and simmer for until done, adding more Worcestershire sauce if needed.

Stolen from Jake. Thanks Jake.

Ingredience

• Boneless chicken thighs
• 2 6oz jars of pesto
• 1 envelope of ranch seasoning
• Chicken stock (optional—only suggested for crock pot method)
• Salt and pep
• Lima beans, frozen
• Basmati rice

Instructions

1. Cut up chicken thighs and combine in a Big Pot or Dutch oven with pesto, ranch seasoning, salt and pep. Cook for until chicken can easily be separated with a fork, about 30-45 mins. This can be done in a crock pot and left to sit for like 8 hours on low.
2. When chicken is almost done, cook basmati rice and steam Lima beans.
3. Serve chicken over rice and with Lima beans.

Always hits. Never misses.

Ingredience

• 1 3/4 cups flour
• 1 tsp baking soda
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp ginger
• 3/4 tsp salt
• 2 eggs
• 1/2 cup sugar
• 3/4 cup brown sugar
• 1 can pumpkin puree
• 1/2 cup vegetable oil
• 1/4 cup orange juice
• Chocolate chips (optional)

Instructions

1. Whisk together flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
2. In a separate bowl, whisk together sugars and egg. Add pumpkin, oil, and orange juice.
3. Pour wet ingredients into dry. Do not over mix. Add chocolate chips, if using.
4. Pour batter into greased loaf pan and bake at 350 for 1 hour, or until done (a knife inserted into the center should come out clean).

No measurements are exact. Put the hot fudge in a steamer to get it melty or microwave it WITHOUT THE TOP. All of your frozen items should be soft and spreadable. Prepare this in an 8x8 square casserole dish or equivalent.

Ingredience

• 20 oreo cookies
• 2-4 tbsp butter, melted
• 1 jar hot fudge sauce
• Vanilla ice cream
• Raspberry sherbet
• Cool whip

Instructions

1. Crush cookies in a food processor, or by hand if u want. Reserving some for topping, combine the crumbs with the butter and press into the bottom of a dish.
2. Spread hot fudge on top of the crumb bottom.
3. Add a layer of vanilla ice cream.
4. Add a layer of raspberry sorbet.
5. Add a layer of cool whip.
6. Top with the reserved Oreo crumbs.
7. Let sit in freezer for some time before serving.

Tips: to preserve the crumb bottom and fudge layer, put the dish in the freezer and let the layers harden. You want your layers to be even. Yes, talenti raspberry sorobetto is a sufficient substitute for raspberry sherbet.

Low-effort staple side dish I stole from someone. Can be a main dish if ur feeling froggy.

Ingredience

• Rice-a-roni rice pilaf (or some other rice)
• Butter
• Mixed vegetables

Instructions

1. Prepare rice according to instructions
2. About halfway through cooking, add in frozen vegetables

NOTE: very high yield; you only need to make this like once a year or something.

Ingredience

• 3 large green bell peppers
• 3 large spanish onions
• 2 bags of aji dulce (about 10 peppers) OR 1 red bell pepper
• 1 head of garlic, peeled
• 1 large bunch cilantro
• 1/2 bunch recao (or more cilantro if you can’t find recao)

Instructions

1. Remove stems and seeds from peppers, then quarter. Peel onions and quarter. Strip the cilantro off the stems.
2. Put everything in a blender or food processor until it’s finely minced. If your blender/food processor is too small you can do it in batches and just stir everything back together after.
3. You can use/freeze however you want, but I recommend buying 2 shitty ice cube trays and freezing the sofrito in them; each cube will be about a tablespoon. after a day, pop them all out and they should fill 2 gallon ziploc bags and you can pull them out as needed. Note: DO NOT USE THE ICE CUBE TRAYS FOR ANYTHING ELSE THEY WILL SMELL LIKE SOFRITO FOREVER.

Over the course of a decade, I have scoured the internet for the perfect meatball recipe. I’ve cancelled people over gatekeeping meatball recipes. For three years straight, I would ask new people for their favorite meatball recipe before anything else. I’m very serious about my meatballs.

Ingredience

Meatballs:

• 1 lb mild Italian sausage
• 1 lb ground beef 85% lean
• 1 egg
• 2:3 ratio of panko breadcrumbs and Italian breadcrumbs, totaling like… 1/2 to 3/4 cups
• 2 splashes of heavy cream or milk
• 1 tsp garlic powder
• 1/2 to 1 medium onion, minced
• 1 tsp Italian seasoning
• 1 tsp oregano
• 1 tsp salt and pep
• A little bit of Italian cheese (parmesan or Romano or something), shredded or grated

Spaghetti:

• 1 box of spaghetti
• 1 jar of tomato sauce (Rao’s roasted garlic preferred)

Instructions

1. Cook pasta according to package instructions (don’t forget to salt water)
2. Mix all meatball ingredients in a bowl
3. Roll into balls and bake @ 400 for until done, about 20-30 mins
4. In the same pot the pasta the pasta was boiled in combine pasta, sauce, and meatballs

Ingredience

For the chicken:

• 1 tbsp oil
• 3-4 lbs bone in chicken thighs/legs/quarters (i recommend 4lbs)
• 1 tablespoon adobo
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon oregnao

For the broth:

• 2 tbsp sofrito
• 1 can (8oz ) GOYA tomato sauce
• 2 tablespoons GOYA spanish pimento stuffed olives
• 1/2 pound potatoes, peeled and diced into large chunks
• 1/2 pound zucchini or cucumber, sliced
• 1 box (32 oz) chicken stock
• 1 packet sazon con achiote
• 1 teaspoon adobo
• 1/2 teaspoon garlic powder
• 1/8 teaspoon oregano
• Salt and pepper to taste

Instructions

1. Mix seasonings (adobo, garlic powder, salt, pepper, oregano) and heat oil in a large pot. Rub down chicken with spice mixture on both sides, brown in oil on all sides, and remove from pot.
2. Add sofrito to pot and saute until soft. Add tomato sauce and bring to simmer. Add olives, potatoes, zucchini and chicken stock.
3. Stir in sazon, adobo, garlic powder, and oregano. Season to taste w salt and pepper (start with 1tsp salt if you’re not sure) and bring to a boil.
4. Add chicken back to pot and lower heat. Cover and simmer until cooked through, about 45 mins.

Quick, kinda lazy recipe. There are others that are better and more time consuming. The filling for this is really good so u can make that on its own tbh.

Ingredience

• Olive oil
• 1 onion, minced very fine (any type of onion is ok, I use red)
• 6 cloves of garlic, minced
• 1 tbsp tomato paste
• 2 tbsp sofrito
• 1 pinch cayenne pepper
• 1/2 tsp cumin
• 1/2 tsp turmeric
• 1/2 tsp smoked paprika
• 1/2 cup dry white wine for cooking (or beef broth/stock, water)
• Salt and pepper
• 1 lb ground beef, 85-90% lean
• 1/2 cup frozen mixed vegetables
• 1 cup basmati rice, cooked (or some other grain)
• Some kind of shredded cheese (optional, I used like Mexican taco blend or something)
• 4 bell peppers

Instructions

1. Preheat oven to 400
2. Heat oil, then cook onion on medium until translucent and maybe a little browned, 2-3 mins.
3. Add garlic, seasonings, tomato paste, sofrito and cook until combined, 3-5 mins.
4. Add in chosen liquid and cook until reduced, then season with salt and pep
5. Incorporate ground beef, cook until done. Halfway through, add the mixed vegetables.
6. While beef is cooking, cut off the tops of the peppers via running the knife along the outside and then twisting off. This keeps the seeded part inside. Remove the little leftover membrane bits inside and rinse. If keeping the tops, cut off the seeded part and rinse. If you haven’t already made your rice, do that now.
7. Add rice to beef mixture and combine. Put a little cheese in there if u want and mix that in too.
8. Stuff the peppers with the rice mixture. Put into a baking dish or something, then bake in oven for until peppers are blistered and brownish, maybe like 15-20 mins.

Ingredience

Meatballs

• Olive oil
• 1 yellow onion, minced
• 2 cloves garlic, minced
• 1/2 cup panko breadcrumbs
• 1/4 cup parmesan cheese
• 1 egg, whisked
• 1/3 cup milk
• Salt & pep
• 1/2 tsp oregano
• 1/2 tsp ground allspice
• 1/2 tsp nutmeg
• 1 lb ground beef
• 1 lb ground pork

Sauce

• 4 tbsp butter
• 4 tbsp flour
• 2 cups beef broth
• 1 cube chicken bouillon
• 2 tsp Worcestershire sauce
• 1 tsp dijon mustard
• 1 tsp parsley
• 1/2 cup sour cream

Instructions

1. In Large Bowl, combine dry ingredients for meatballs, then add milk, egg and meat. Roll into balls.
2. Heat oil in Large Skillet and brown meatballs. Remove and set aside.
3. Melt butter in Large Skillet and scrape bottom. Stir in flour until it starts to brown.
4. Add beef broth, chicken bouillon, Worcestershire sauce, mustard and parsley a little at a time. Bring to a boil and simmer.
5. Add some of the sauce to the sour cream and stir together, then add sour cream to sauce.
6. Add meatballs and simmer for until thickened and meatballs are cooked through.
7. Serve with mashed potatoes or egg noodles.

Mimics a gyro. Kind of.

Ingredience

• Naan
• Some kind of cooked protein (chicken, steak, pork, etc)
• Red onion
• Cucumber
• Tzatziki sauce/dressing
• Tomato

Instructions

1. Heat naan (pan-fry, broil, whatever u want)
2. Put naan onto plate, or directly into Tupperware.
3. Top with remaining ingredients.