Login

Privacy Policy

Privacy Policy

This Privacy Policy (“Policy”) applies to Learn to Cook Everything Online Course, and Learn to Cook Everything (“Company”) and governs data collection and usage. For the purposes of this Privacy Policy, unless otherwise noted, all references to the Company include learntocookeverything.co. The Company’s application is a Ecommerce Online Course application. By using the Company application, you consent to the data practices described in this statement.

Collection of your Personal Information

In order to better provide you with products and services offered, the Company may collect personally identifiable information, such as your:

  • First and last name
  • Mailing address
  • Email address

If you purchase the Company’s products and services, we collect billing and credit card information. This information is used to complete the purchase transaction.

We do not collect any personal information about you unless you voluntarily provide it to us. However, you may be required to provide certain personal information to us when you elect to use certain products or services. These may include: (a) registering for an account; (b) entering a sweepstakes or contest sponsored by us or one of our partners; (c) signing up for special offers from selected third parties; (d) sending us an email message; (e) submitting your credit card or other payment information when ordering and purchasing products and services. To wit, we will use your information for, but not limited to, communicating with you in relation to services and/or products you have requested from us. We also may gather additional personal or non-personal information in the future.

Use of your Personal Information

The Company collects and uses your personal information in the following ways:

  • to operate and deliver the services you have requested
  • to provide you with information, products, or services that you request from us
  • to provide you with notices about your account
  • to carry out the Company’s obligations and enforce our rights arising from any contracts entered between you and us, including for billing and collection
  • to notify you about changes to our Learn to Cook Everything Online Course or any products or services we offer or provide through it
  • in any other way we may describe when you provide the information
  • for any other purpose with your consent.

The Company may also use your personally identifiable information to inform you of other products or services available from the Company and its affiliates.

Sharing Information with Third Parties

The Company does not sell, rent, or lease its customer lists to third parties.

The Company may share data with trusted partners to help perform statistical analysis, send you email or postal mail, provide customer support, or arrange for deliveries. All such third parties are prohibited from using your personal information except to provide these services to the Company, and they are required to maintain the confidentiality of your information.

The Company may disclose your personal information, without notice, if required to do so by law or in the good faith belief that such action is necessary to: (a) conform to the edicts of the law or comply with legal process served on the Company or the site; (b) protect and defend the rights or property of the Company; and/or (c) act under exigent circumstances to protect the personal safety of users of the Company, or the public.

Right to Deletion

Subject to certain exceptions set out below, on receipt of a verifiable request from you, we will:

  • Delete your personal information from our records; and
  • Direct any service providers to delete your personal information from their records.

Please note that we may not be able to comply with requests to delete your personal information if it is necessary to:

  • Complete the transaction for which the personal information was collected, fulfill the terms of a written warranty or product recall conducted in accordance with federal law, and provide a good or service requested by you, or reasonably anticipated within the context of our ongoing business relationship with you, or otherwise perform a contract between you and us;
  • Detect security incidents, protect against malicious, deceptive, fraudulent, or illegal activity; or prosecute those responsible for that activity;
  • Debug to identify and repair errors that impair existing intended functionality;
  • Exercise free speech, ensure the right of another consumer to exercise his or her right of free speech, or exercise another right provided for by law;
  • Comply with the California Electronic Communications Privacy Act;
  • Engage in public or peer-reviewed scientific, historical, or statistical research in the public interest that adheres to all other applicable ethics and privacy laws, when our deletion of the information is likely to render impossible or seriously impair the achievement of such research, provided we have obtained your informed consent;
  • Enable solely internal uses that are reasonably aligned with your expectations based on your relationship with us;
  • Comply with an existing legal obligation; or
  • Otherwise use your personal information, internally, in a lawful manner that is compatible with the context in which you provided the information.

 

Children Under Thirteen

The Company does not knowingly collect personally identifiable information from children under the age of 13. If you are under the age of 13, you must ask your parent or guardian for permission to use this application.

Email Communications

From time to time, the Company may contact you via email for the purpose of providing announcements, promotional offers, alerts, confirmations, surveys, and/or other general communication.

If you would like to stop receiving marketing or promotional communications via email from the Company, you may opt out of such communications by clicking on the unsubscribe button.

Changes to This Statement

The Company reserves the right to change this Policy from time to time. For example, when there are changes in our services, changes in our data protection practices, or changes in the law. When changes to this Policy are significant, we will inform you. You may receive a notice by sending an email to the primary email address specified in your account, by placing a prominent notice on our Learn to Cook Everything, and/or by updating any privacy information. Your continued use of the application and/or services available after such modifications will constitute your: (a) acknowledgment of the modified Policy; and (b) agreement to abide and be bound by that Policy.

Contact Information

The Company welcomes your questions or comments regarding this Policy. If you believe that the Company has not adhered to this Policy, please contact the Company at:

Learn to Cook Everything
_________________
Colfax, Washington 99111

Email Address:
help@learntocookeverything.co

Phone Number:
_________________

Effective as of July 01, 2024

Ingredients

For the Chicken:

  • 1 whole chicken (3-4 pounds)
  • 2 tablespoons olive oil
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 1 lemon, halved
  • 4 cloves garlic, crushed
  • Fresh herbs (optional, such as rosemary, thyme, and parsley)

For the Vegetables:

  • 4 large carrots, peeled and cut into chunks
  • 4 medium potatoes, cut into chunks
  • 1 large onion, cut into wedges
  • 2 bell peppers, cut into chunks
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary

Instruction

Prepare the Chicken:

  1. Clean and Dry the Chicken:
    • Remove the giblets from the chicken cavity. Rinse the chicken inside and out under cold water, then pat dry with paper towels.
  2. Season the Chicken:
    • In a small bowl, combine the salt, pepper, paprika, garlic powder, onion powder, thyme, rosemary, and oregano.
    • Rub the olive oil all over the chicken, then evenly coat the chicken with the spice mixture, both inside and out.
  3. Stuff the Chicken:
    • Place the lemon halves, crushed garlic cloves, and any fresh herbs you are using into the cavity of the chicken.
  4. Truss the Chicken:
    • Using kitchen twine, tie the legs together and tuck the wings under the chicken to ensure even cooking.

Prepare the Vegetables:

  1. Season the Vegetables:
    • In a large bowl, combine the carrots, potatoes, onion, and bell peppers. Drizzle with olive oil, and season with salt, pepper, thyme, and rosemary. Toss to coat evenly.

Cook the Chicken and Vegetables:

  1. Prepare the Rotisserie and Oven:
    • Preheat your grill or rotisserie oven to medium-high heat (about 375°F or 190°C).
    • Secure the chicken onto the rotisserie spit, ensuring it is balanced.
  2. Cook the Chicken:
    • Place the spit onto the rotisserie. If using a grill, ensure it is set up for indirect cooking.
    • Cook the chicken for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
    • Baste the chicken occasionally with the drippings from the pan (if your rotisserie has a drip pan).
  3. Roast the Vegetables:
    • While the chicken is cooking, spread the seasoned vegetables on a baking sheet in a single layer.
    • Roast the vegetables in the oven at 375°F (190°C) for about 45-60 minutes, stirring occasionally, until they are tender and golden brown.

Finish and Serve:

  1. Rest the Chicken:
    • Once the chicken is cooked, carefully remove it from the rotisserie spit and let it rest for about 10-15 minutes before carving.
  2. Serve:
    • Carve the chicken and serve it with the roasted vegetables on the side.

Tips

  • If you don’t have a rotisserie, you can roast the chicken in the oven at 375°F (190°C) for 1.5 to 2 hours, basting occasionally.
  • For extra crispy skin, you can finish the chicken under the broiler for a few minutes, watching carefully to prevent burning.

Enjoy your delicious rotisserie chicken with roasted vegetables!

  • 15 min
  • 520.79 kcal
  • Serves 1

Ingredients

  • 1 cup arborio rice
  • 1 pound chanterelle mushrooms, cleaned and sliced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Salt and pepper to taste

Instruction

  1. Prepare the Broth:
    • In a medium saucepan, heat the broth over low heat and keep it warm.
  2. Cook the Mushrooms:
    • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced chanterelle mushrooms and cook until they are golden brown and any liquid they release has evaporated, about 5-7 minutes. Season with salt and pepper, then transfer the mushrooms to a plate and set aside.
  3. Cook the Aromatics:
    • In the same skillet, add the remaining tablespoon of olive oil and the butter. Once the butter is melted, add the chopped onion and cook until it is soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Toast the Rice:
    • Add the arborio rice to the skillet and stir to coat the grains with the oil and butter. Cook for 2-3 minutes, stirring frequently, until the rice is lightly toasted.
  5. Deglaze with Wine:
    • Pour in the white wine and stir continuously until the wine has been absorbed by the rice.
  6. Cook the Risotto:
    • Begin adding the warm broth to the rice, one ladleful at a time, stirring frequently. Wait until the broth is almost completely absorbed before adding the next ladleful. Continue this process until the rice is creamy and tender, but still slightly al dente, about 18-20 minutes.
  7. Add the Mushrooms:
    • Stir the cooked chanterelle mushrooms back into the risotto. Cook for another 2-3 minutes to heat the mushrooms through.
  8. Finish the Risotto:
    • Stir in the grated Parmesan cheese and season with salt and pepper to taste. If the risotto is too thick, you can add a bit more broth to reach your desired consistency.
  9. Serve:
    • Serve the risotto hot, garnished with chopped fresh parsley and additional Parmesan cheese if desired.

Tips

  • For extra richness, you can stir in an additional tablespoon of butter just before serving.
  • Make sure to clean the chanterelle mushrooms thoroughly to remove any dirt or debris.
  • The key to a great risotto is to stir continuously and add the broth gradually, which helps release the starches from the rice and create a creamy texture.

Enjoy your risotto with chanterelle mushrooms!

Ingredients

For the Flank Steak:

  • 1 pound flank steak
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • Salt and pepper to taste

For the Salad:

  • 4 cups mixed greens (such as arugula, spinach, and romaine)
  • 1 red bell pepper, thinly sliced
  • 1 cucumber, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup roasted peanuts, chopped
  • 1/4 cup shredded carrots

For the Dressing:

  • 1/4 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 teaspoon sriracha or chili garlic sauce (optional, for heat)
  • 2-3 tablespoons warm water (to thin the dressing)
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger

Instruction

Prepare the Flank Steak:

  1. Marinate the Steak:
    • In a shallow dish, combine the soy sauce, olive oil, lime juice, minced garlic, ground ginger, salt, and pepper. Add the flank steak and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
  2. Cook the Steak:
    • Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade and grill for about 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness.
    • Let the steak rest for 5-10 minutes before slicing it thinly against the grain.

Prepare the Peanut Sauce Dressing:

  1. Make the Dressing:
    • In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, sriracha (if using), minced garlic, and grated ginger.
    • Gradually add warm water, 1 tablespoon at a time, until the dressing reaches a pourable consistency. Adjust seasoning to taste.

Assemble the Salad:

  1. Prepare the Vegetables:
    • In a large bowl, combine the mixed greens, red bell pepper, cucumber, cherry tomatoes, red onion, cilantro, and shredded carrots.
  2. Add the Steak:
    • Arrange the thinly sliced flank steak on top of the salad.
  3. Dress the Salad:
    • Drizzle the peanut sauce dressing over the salad and toss gently to combine.
  4. Garnish and Serve:
    • Sprinkle the chopped roasted peanuts over the top of the salad.
    • Serve immediately.

Tips

  • For extra flavor, you can add some sliced avocado or mango to the salad.
  • If you prefer, you can also use chicken or shrimp instead of flank steak.
  • Adjust the heat level of the dressing by adding more or less sriracha or chili garlic sauce.

Enjoy your delicious flank steak salad with peanut sauce dressing!