For this one, I would say I am culinary technician: Potatoes, sliced up in a big baking pan. A couple bell peppers sliced up on top of that. And a sweet onion sliced up on top of that. Then, pieces of sweet saugage placed on top of that whole thing. Salt, pepper, and some olive oil drizzled over it all and baked. And it was delicious. This one is a modification of a chinese restaurant type food. It's a step in trying to make something like the chinese restaurants make, but I can't find an "authentic" recipe. So I made this intermediate one (shrimp with lobster sauce): 2 cans chicken broth (has to be College Inn) 2 pounds shrimp 2 pounds ground pork, cooked and crumbled 2-1/2 teaspoons suger salt water arrowroot powdwer to thicken rice to put it on top of And it is also delicious! Now this one I will claim genius for, and I just made a batch, but I have to wait for the results: One big jar of cherry peppers with the cherry peppers missing (peppers were removed to another container) Sliced up bell peppers placed in the jar of cherry pepper juice 2 weeks of waiting I will sample them before two weeks, but if I remember right from last time, it took about two weeks to reach peak flavor. These are good because they are not so hot that you can't taste the pepper itself. You get some cherry pepper flavor and some bell pepper.