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<RECIPE_START> <INPUT_START> butter <NEXT_INPUT> graham cracker crumbs <NEXT_INPUT> chocolate chips <NEXT_INPUT> coconut <NEXT_INPUT> nuts <NEXT_INPUT> condensed milk <INPUT_END> <INSTR_START> Melt butter in 9 x 9-inch pan. <NEXT_INSTR> Sprinkle crumbs over butter; do not stir. <NEXT_INSTR> Sprinkle chocolate chips over crumbs; do not stir. Sprinkle coconut then nuts; do not stir. <NEXT_INSTR> Pour condensed milk over top and bake at 350 for 30 minutes. <NEXT_INSTR> Cool and cut into squares. <INSTR_END> <TITLE_START> Hello Dolly Cookies <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> Filet mignon <NEXT_INPUT> Oil <NEXT_INPUT> Mushrooms <NEXT_INPUT> wine <INPUT_END> <INSTR_START> Split filet, gently tenderize. <NEXT_INSTR> Lightly coat with flour and seasoning. <NEXT_INSTR> Heat oil in skillet; add in filet medallions and mushrooms. <NEXT_INSTR> Cook to desired doneness. <NEXT_INSTR> Add in burgundy and reduce to smooth consistancy. <NEXT_INSTR> Remove from heat and top with sauce. <NEXT_INSTR> Serve immediately. <INSTR_END> <TITLE_START> Beef Medallions With Burgundy Mushroom Sauce (Chef Tony) Recipe <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> chicken breast <NEXT_INPUT> cajun seasoning <NEXT_INPUT> vegetable oil <NEXT_INPUT> hot sauce <NEXT_INPUT> sour cream <INPUT_END> <INSTR_START> Add oil to 10-inch skillet and heat over medium heat until shimmering. Meanwhile dust both sides of chicken with cajun seasoning. <NEXT_INSTR> Place chicken in skillet and cook until no longer pink in the middle, about 6 minutes per side. <NEXT_INSTR> Turn heat down to low and coat chicken with hot sauce turning chicken over to coat. Simmer for 5 minutes. <NEXT_INSTR> Serve on a crusty bread with sour cream and cheese of choice if desired. <INSTR_END> <TITLE_START> Buffalo Chicken Sandwiches <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> fajita powder <NEXT_INPUT> chicken <NEXT_INPUT> pepppers <NEXT_INPUT> low carb <NEXT_INPUT> chedder cheese <INPUT_END> <INSTR_START> Saute peppers and onions until defrosted and hot. <NEXT_INSTR> Add chicken and fajita powder with water as per package directions. Saute until well mixed and hot. <NEXT_INSTR> Assemble fajitas: <NEXT_INSTR> place a tortilla shell on a plate, sprinkle cheese, if desired, add chicken and peppers. Fold and enjoy <INSTR_END> <TITLE_START> Chicken Fajitas <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> Stove Top <NEXT_INPUT> cream of chicken soup <NEXT_INPUT> chicken broth <NEXT_INPUT> eggs <NEXT_INPUT> chicken <NEXT_INPUT> chicken broth <INPUT_END> <INSTR_START> Mix stuffing with 1/2 can of chicken soup, broth and eggs. Spread in 11 1/2 x 7 1/2 x 1 1/2-inch buttered baking dish. <NEXT_INSTR> Top with chicken. <NEXT_INSTR> Combine remaining soup with 1/2 cup chicken broth. Pour over all. <NEXT_INSTR> Cover with foil. <NEXT_INSTR> Bake at 350 for 45 to 50 minutes. <NEXT_INSTR> Remove foil. <NEXT_INSTR> Bake 10 minutes longer. <INSTR_END> <TITLE_START> Chicken And Dressing Bake <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> Peanut butter <NEXT_INPUT> pudding <NEXT_INPUT> Banana <NEXT_INPUT> Strawberries <NEXT_INPUT> Raisins <NEXT_INPUT> Nuts <NEXT_INPUT> M's <NEXT_INPUT> chocolate sandwich cookies <NEXT_INPUT> cream <NEXT_INPUT> Chocolate crisp <NEXT_INPUT> chocolate chips <NEXT_INPUT> butter <NEXT_INPUT> rice cereal <NEXT_INPUT> semisweet chips <INPUT_END> <INSTR_START> Top chocolate crisp with 1 or all of above ingredients <NEXT_INSTR> In a bowl set over hot water or in the top of a double boiler, combine the cup of chips and butter and allow to melt. <NEXT_INSTR> Stir occasionally until completely dissolved and smooth. <NEXT_INSTR> Fold rice cereal in gently and allow to cool slightly. <NEXT_INSTR> Add mini chips and stir just until combined. <NEXT_INSTR> Roll out onto waxed paper. <NEXT_INSTR> Press gently into the shape of a circle about 10 inches in diameter <INSTR_END> <TITLE_START> Dessert Pizza with Chocolate Crisp <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> pastry <NEXT_INPUT> egg <NEXT_INPUT> water <NEXT_INPUT> cream cheese <NEXT_INPUT> feta cheese <NEXT_INPUT> parsley <NEXT_INPUT> pesto <NEXT_INPUT> pimiento <INPUT_END> <INSTR_START> Unfold pastry sheets onto a lightly floured surface. From each sheet, cut out 12 leaves with a floured 3-1/2-in. leaf-shaped cookie cutter. Place on ungreased <NEXT_INSTR> . With a toothpick, score veins in leaves. In a small bowl, beat egg and water; brush over pastry. <NEXT_INSTR> Bake at 400 for 12-14 minutes or until golden brown. Remove to wire racks to cool. <NEXT_INSTR> In a large bowl, combine the cheeses, parsley and pesto. Split pastry leaves in half. Spread 1 tablespoon cheese mixture over bottom halves; replace tops. Add a pimiento piece on each for a holly berry. Refrigerate leftovers. <INSTR_END> <TITLE_START> Puff Pastry Holly Leaves <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> shallot <NEXT_INPUT> coconut oil <NEXT_INPUT> water <NEXT_INPUT> rapadura <NEXT_INPUT> orange zest <NEXT_INPUT> ginger <NEXT_INPUT> currant <NEXT_INPUT> cranberries <NEXT_INPUT> whey milk <INPUT_END> <INSTR_START> Over low heat in a non-reactive pan, saute shallots in coconut oil until soft, stirring occasionally. <NEXT_INSTR> Add water, rapadura, zest, ginger, currants, and half of cranberries. <NEXT_INSTR> Bring to a simmer. <NEXT_INSTR> Roughly chop remaining half of cranberries. <NEXT_INSTR> When mixture has come to a simmer and all rapadura has dissolved, remove from heat. <NEXT_INSTR> Cool to room temperature and stir in chopped cranberries and whey or culture starter. <NEXT_INSTR> Pack into pint or half pint jars, place lids on loosely and set in a warm place to culture 3-5 days. <INSTR_END> <TITLE_START> Cranberry-Shallot Relish (Living Foods) <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> raspberry jello <NEXT_INPUT> boiling water <NEXT_INPUT> cranberry juice <NEXT_INPUT> apples <NEXT_INPUT> celery <NEXT_INPUT> walnuts <NEXT_INPUT> lemon jello <NEXT_INPUT> boiling water <NEXT_INPUT> mayonnaise <INPUT_END> <INSTR_START> Dissolve jello in boiling water. <NEXT_INSTR> Add cranberry juice and chill until slightly thick. <NEXT_INSTR> Fold in apples, celery and nuts. Pour in dish or mold. <INSTR_END> <TITLE_START> Raspberry Carousel(Salad) <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> cabbage <NEXT_INPUT> carrots <NEXT_INPUT> green pepper <NEXT_INPUT> onion <NEXT_INPUT> MIRACLE WHIP Dressing <NEXT_INPUT> salt <NEXT_INPUT> pepper <INPUT_END> <INSTR_START> Mix vegetables and dressing in large bowl. <NEXT_INSTR> Season with salt and black pepper. <NEXT_INSTR> Refrigerate several hours or until chilled. <NEXT_INSTR> Serve in bowl lined with green and purple kale, if desired. <INSTR_END> <TITLE_START> Garden Coleslaw <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> flour <NEXT_INPUT> salt <NEXT_INPUT> black pepper <NEXT_INPUT> onion <NEXT_INPUT> bell peppers <NEXT_INPUT> carrot <NEXT_INPUT> tomato sauce <NEXT_INPUT> garlic <NEXT_INPUT> beef broth <INPUT_END> <INSTR_START> Dice carrots, and slice the onion and the bell peppers into strips and place in the crock pot or large pot. <NEXT_INSTR> In a ziplock bag, place meat and seasonings and shake. <NEXT_INSTR> Brown the seasoned steaks in a frying pan. <NEXT_INSTR> Place browned meat into crock pot/pan on top of vegetables. <NEXT_INSTR> Add beef broth, garlic, tomato sauce, pour into pot over top meat veggies. <NEXT_INSTR> Cook on Slow/Low for 8 hours, High cook 4-5 hours. <INSTR_END> <TITLE_START> Can't Miss This Swiss Steak <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> light tuna <NEXT_INPUT> cream cheese <NEXT_INPUT> lemon juice <NEXT_INPUT> horseradish <NEXT_INPUT> onion <NEXT_INPUT> liquid smoke flavoring <INPUT_END> <INSTR_START> Combine light tuna, albacore tuna, cream cheese, lemon juice, horseradish, onion, and liquid smoke in a large bowl. Mix by hand until thoroughly incorporated. Shape into a round, flat ball on a serving platter. Refrigerate until firm, at least 6 hours. <INSTR_END> <TITLE_START> Derek'S Tuna Ball <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> flour <NEXT_INPUT> sugar <NEXT_INPUT> salt <NEXT_INPUT> buttermilk <NEXT_INPUT> baking soda <NEXT_INPUT> eggs <INPUT_END> <INSTR_START> In a large bowl combine flour, sugar and salt. <NEXT_INSTR> In a small bowl combine buttermilk and baking soda. <NEXT_INSTR> Immediately add to flour mixture. <NEXT_INSTR> Add eggs and mix well (mixture will be lumpy). <NEXT_INSTR> Lightly oil a skillet or griddle, heat at medium temperature. <NEXT_INSTR> Cook pancakes until lightly brown. <NEXT_INSTR> Serve immediately or keep warm in a 200 oven. <NEXT_INSTR> Makes approximately 12 to 16 pancakes. <INSTR_END> <TITLE_START> Buttermilk Pancakes <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> shortening <NEXT_INPUT> brown sugar <NEXT_INPUT> egg <NEXT_INPUT> flour <NEXT_INPUT> vanilla <NEXT_INPUT> semi-sweet chocolate chips <INPUT_END> <INSTR_START> Cream shortening and sugar; add egg, flour and vanilla, mixing well. <NEXT_INSTR> Spread in 13 x 9-inch ungreased pan. <NEXT_INSTR> Bake at 350 for 20 to 25 minutes. <NEXT_INSTR> Remove from oven and sprinkle chocolate chips evenly. <NEXT_INSTR> Cover pan with cookie sheet (to melt chips) for 5 minutes. <NEXT_INSTR> Spread melted chips evenly over top. <NEXT_INSTR> Cut when cooled. <INSTR_END> <TITLE_START> Toffee Bars <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> bacon <NEXT_INPUT> long grain rice <NEXT_INPUT> chicken broth <NEXT_INPUT> salt <NEXT_INPUT> onion <NEXT_INPUT> frozen peas <NEXT_INPUT> water <NEXT_INPUT> pepper <INPUT_END> <INSTR_START> Brown diced bacon, and drain on a paper towel. <NEXT_INSTR> Drain all but 1/4 c. <NEXT_INSTR> drippings. <NEXT_INSTR> Cook onions in drippings till clear (about 5 mins.) Add uncooked rice, peas, broth, and pepper. <NEXT_INSTR> Cover with lid and bring to boil. <NEXT_INSTR> Turn burner to simmer for 15-20 minutes or until rice is tender. <NEXT_INSTR> Add bacon crumbles, stir in and serve immediately. <INSTR_END> <TITLE_START> Rice Pilaf With Peas <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> garlic powder <NEXT_INPUT> onion <NEXT_INPUT> vegetable bouillon <NEXT_INPUT> soy sauce <NEXT_INPUT> rice <NEXT_INPUT> salad oil <NEXT_INPUT> cornstarch <NEXT_INPUT> water <NEXT_INPUT> tuna <NEXT_INPUT> Chinese vegetables <INPUT_END> <INSTR_START> Saute onion and garlic powder in salad oil. <NEXT_INSTR> Melt cornstarch in water and add onion mixture with seasoning and soy sauce. <NEXT_INSTR> Heat until thick and clear. <NEXT_INSTR> Stir in rice and tuna. <NEXT_INSTR> Reduce heat; cover and simmer for 5 minutes. <NEXT_INSTR> Stir and serve with chow mein noodles or extra rice. <INSTR_END> <TITLE_START> Tuna Chop Suey <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> milk <NEXT_INPUT> salt <NEXT_INPUT> tapioca <NEXT_INPUT> eggs <NEXT_INPUT> sugar <NEXT_INPUT> cocoa <NEXT_INPUT> vanilla <INPUT_END> <INSTR_START> Mix milk, salt, and tapioca in 3 quart saucepan. Cook and stir until begins to thicken. <NEXT_INSTR> Separate egg yolks from whites. Set whites aside. <NEXT_INSTR> Mix egg yolks, sugar, and cocoa in separate saucepan. Heat and mix until creamy. Add cocoa mixture to tapioca mixture and heat until boils and thickens, stirring constantly. Add vanilla. <NEXT_INSTR> Remove from heat. Beat egg whites until stiff then fold whites into tapioca mixture. Pudding may be eaten warm or refrigerated. My family prefers to eat it cold. <INSTR_END> <TITLE_START> Chocolate Tapioca Pudding <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> sugar <NEXT_INPUT> margarine <NEXT_INPUT> milk <NEXT_INPUT> vanilla <NEXT_INPUT> peanut butter <NEXT_INPUT> oatmeal <INPUT_END> <INSTR_START> Bring sugar, margarine and milk to a boil over medium heat. When it starts to boil, cook for 4 minutes stirring constantly. Remove from heat and add peanut butter, vanilla and oats. <NEXT_INSTR> Drop by spoonfuls onto waxed pepper. <NEXT_INSTR> Let cool. <INSTR_END> <TITLE_START> Peanut Butter Oatmeal Candy <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> beans <NEXT_INPUT> kidney beans <NEXT_INPUT> pork <NEXT_INPUT> brown sugar <NEXT_INPUT> tomato sauce <NEXT_INPUT> onion <NEXT_INPUT> sausage <NEXT_INPUT> salt <NEXT_INPUT> pepper <INPUT_END> <INSTR_START> Boil sausage for 8 minutes; remove and slice. <NEXT_INSTR> Brown in frying pan. <NEXT_INSTR> Combine all ingredients; cook in crock-pot or oven for 2 to 3 hours at slow heat (300). <NEXT_INSTR> Makes a large amount. <NEXT_INSTR> If in a hurry, you can cook at 375 for 1 hour. <INSTR_END> <TITLE_START> 3 Bean <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> pie shell <NEXT_INPUT> egg yolks <NEXT_INPUT> milk <NEXT_INPUT> lemon juice <NEXT_INPUT> coloring yellow <NEXT_INPUT> whipped cream <INPUT_END> <INSTR_START> Preheat oven to 325F (160C). <NEXT_INSTR> In medium bowl, beat egg yolks; stir in sweetened condensed milk, lemon juice, and yellow food coloring if desired. <NEXT_INSTR> Pour into a prepared pastry shell, bake 30 minutes. <NEXT_INSTR> Cool to room temperature and chill. <NEXT_INSTR> Spread with whipped cream. <NEXT_INSTR> Garnish as desired. <NEXT_INSTR> Refrigerate leftovers. <INSTR_END> <TITLE_START> Creamy Lemon Pie <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> flour <NEXT_INPUT> sugar <NEXT_INPUT> baking soda <NEXT_INPUT> salt <NEXT_INPUT> oil <NEXT_INPUT> vanilla <NEXT_INPUT> vinegar <NEXT_INPUT> water <INPUT_END> <INSTR_START> Combine all the dry ingredients in a large bowl. <NEXT_INSTR> Make a well in the center and add in the wet ingreidents. <NEXT_INSTR> Stir gently until just combined. <NEXT_INSTR> Bake at 350 degrees in a 9 x 13 inch ungreased pan for 1 hour. <NEXT_INSTR> (This can be made into a chocolate cake by adding 2 envelopes of Choco-Bake.) <INSTR_END> <TITLE_START> Eggless Vanilla Cake Recipe <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> extra-lean ground beef <NEXT_INPUT> bread crumbs <NEXT_INPUT> PHILADELPHIA <NEXT_INPUT> oil <NEXT_INPUT> Tomato <NEXT_INPUT> water <NEXT_INPUT> egg noodles <INPUT_END> <INSTR_START> Mix meat, bread crumbs and cream cheese spread just until blended; shape into 24 meatballs, using about 2 Tbsp. <NEXT_INSTR> for each. <NEXT_INSTR> Heat oil in large nonstick skillet on medium heat. <NEXT_INSTR> Add meatballs; cook 5 to 6 min. <NEXT_INSTR> or until evenly browned, turning occasionally. <NEXT_INSTR> Drain meatballs; return to skillet. <NEXT_INSTR> Add pasta sauce and water to meatballs; stir to evenly coat meatballs. <NEXT_INSTR> Simmer on medium-low heat 10 to 15 min. <NEXT_INSTR> or until meatballs are done (160 degrees F), stirring frequently. <NEXT_INSTR> Serve noodles topped with meatballs and sauce. <INSTR_END> <TITLE_START> Creamy Chive Onion Meatballs <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> sugar <NEXT_INPUT> water <NEXT_INPUT> raisins <NEXT_INPUT> shortening <NEXT_INPUT> cloves <NEXT_INPUT> cinnamon <NEXT_INPUT> salt <NEXT_INPUT> nuts <INPUT_END> <INSTR_START> Combine ingredients. <NEXT_INSTR> Put in large pan and boil for 2 minutes. Let mixture cool. <NEXT_INSTR> Add two teaspoons baking soda and 3 cups flour. <NEXT_INSTR> Layer or loaf. <NEXT_INSTR> Bake at 350. <NEXT_INSTR> Powdered sugar icing may be used. <INSTR_END> <TITLE_START> Missionary Cake <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> PHILADELPHIA <NEXT_INPUT> Milk <NEXT_INPUT> chicken <NEXT_INPUT> tomato <NEXT_INPUT> green onions <NEXT_INPUT> fresh cilantro <NEXT_INPUT> whole wheat tortillas <INPUT_END> <INSTR_START> Heat oven to 375F. <NEXT_INSTR> Mix reduced-fat cream cheese and shredded cheese in medium bowl until blended. <NEXT_INSTR> Stir in next 4 ingredients. <NEXT_INSTR> Spread onto tortillas; roll up. <NEXT_INSTR> Wrap individually in plastic wrap. <NEXT_INSTR> Refrigerate 2 hours. <NEXT_INSTR> Heat oven to 375F. <NEXT_INSTR> Unwrap roll-ups. <NEXT_INSTR> Trim and discard ends. <NEXT_INSTR> Cut each roll-up into 10 diagonal slices. <NEXT_INSTR> Place, cut-sides up, on baking sheet sprayed with cooking spray. <NEXT_INSTR> Bake 10 min., turning after 5 min. <INSTR_END> <TITLE_START> Baked Mexican Pinwheels <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> chicken <NEXT_INPUT> honey <NEXT_INPUT> hoisin sauce <NEXT_INPUT> water <NEXT_INPUT> salt <NEXT_INPUT> black pepper <NEXT_INPUT> garlic <NEXT_INPUT> scallion <NEXT_INPUT> fresh ginger <INPUT_END> <INSTR_START> Preheat oven to 350. <NEXT_INSTR> Marinate chicken wings for 15 minutes in a mixture of honey, hoisin sauce, water, salt, pepper, garlic, scallion, and ginger. Place chicken wings on a baking pan line with alum foil and bake for 30 minutes, brushing occasionally with marinade. Turn oven to broil and broil chicken wings five more minutes. Turn wings every two minutes to avoid burning. <NEXT_INSTR> To serve, transfer chicken wings to a serving platter and serve hot or at room temperature. <INSTR_END> <TITLE_START> Baked Hoisin Sauce Chicken Wings <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> apple pie filling <NEXT_INPUT> cinnamon <NEXT_INPUT> butter <NEXT_INPUT> brown sugar <NEXT_INPUT> pecans <NEXT_INPUT> butter <INPUT_END> <INSTR_START> In 9 x 13 inch pan, spread pie filling evenly over bottom, sprinkle cinnamon over top. Evenly, spread dry cake mix <NEXT_INSTR> next. Mix brown sugar and nuts together and spread over top. Lay the butter patties over all, covering entire top of cake. <INSTR_END> <TITLE_START> Apple Cake Cobbler <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> cheese <NEXT_INPUT> cheese <NEXT_INPUT> Ro-Tel tomatoes <NEXT_INPUT> sausage <INPUT_END> <INSTR_START> Cook and drain sausage. <NEXT_INSTR> Put cheese and tomatoes in a crock-pot; cook on low until cheese is completely melted. <NEXT_INSTR> Then add sausage. <NEXT_INSTR> Stir occasionally. <INSTR_END> <TITLE_START> Hot Cheese <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> flour <NEXT_INPUT> baking powder <NEXT_INPUT> salt <NEXT_INPUT> unsalted butter <NEXT_INPUT> vegetable shortening <NEXT_INPUT> sugar <NEXT_INPUT> egg <NEXT_INPUT> ground cinnamon <INPUT_END> <INSTR_START> Preheat oven to 375 F. Combine flour, baking powder and salt in a bowl. Whisk to combine. <NEXT_INSTR> Cream butter and vegetable shortening in bowl of electric mixer. Add sugar and beat until very light and fluffy, about 3 minutes. Add egg and beat in. Add flour and mix to combine. <NEXT_INSTR> Combine 1/4 cup sugar and cinnamon in small bowl. Form dough into 1 1/2" balls. Roll in sugar and cinnamon. Place on baking sheet lined with parchment, partially pressing down. Bake until top is cracked and lightly golden, 12-14 minutes. Cool completely. <INSTR_END> <TITLE_START> Snickerdoodles <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> Italian bread <NEXT_INPUT> pesto <NEXT_INPUT> hearts <NEXT_INPUT> red peppers <NEXT_INPUT> chicken <NEXT_INPUT> provolone cheese <INPUT_END> <INSTR_START> Preheat oven to 450F. <NEXT_INSTR> Lightly spread pesto on one side of each bread slice. <NEXT_INSTR> Top slices with prosciutto, artichoke slices, red pepper strips, and chicken strips. <NEXT_INSTR> Place sandwiches on a large foil lined cookie sheet. <NEXT_INSTR> Cover loosely with foil. <NEXT_INSTR> Bake about 8 minutes or till nearly heated through. <NEXT_INSTR> Uncover sandwiches and sprinkle with cheese. <NEXT_INSTR> Bake 4 to 5 minutes more or till cheese melts. <INSTR_END> <TITLE_START> Chicken - Artichoke Sandwiches <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> brownie mix <NEXT_INPUT> water <NEXT_INPUT> oil <NEXT_INPUT> egg <NEXT_INPUT> nuts <NEXT_INPUT> semi-sweet chocolate chips <NEXT_INPUT> margarine <NEXT_INPUT> condensed milk <NEXT_INPUT> vanilla <INPUT_END> <INSTR_START> Preheat oven to 350. <NEXT_INSTR> Prepare brownie mix as package directs; stir in nuts. <NEXT_INSTR> Spread into greased 13x9 inch baking pan. <NEXT_INSTR> Bake 25 to 30 minutes or until center is set. <NEXT_INSTR> In heavy saucepan, over medium heat, melt chips and margarine with milk and vanilla. <NEXT_INSTR> Spread evenly over brownie layer. <NEXT_INSTR> Cool. <NEXT_INSTR> Chill 2 hours or until topping is firm. <NEXT_INSTR> Cut into bars. <NEXT_INSTR> Store at room temperature. <INSTR_END> <TITLE_START> Double Fudge Brownie Bars <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> sugar <NEXT_INPUT> Parkay margarine <NEXT_INPUT> milk <NEXT_INPUT> vanilla <NEXT_INPUT> semi-sweet chocolate chips <NEXT_INPUT> Marshmallow Creme <NEXT_INPUT> nuts <INPUT_END> <INSTR_START> Mix sugar, margarine and milk. <NEXT_INSTR> Boil 5 minutes, then remove from heat. <NEXT_INSTR> Add vanilla, chips, Marshmallow Creme and nuts. <NEXT_INSTR> Pour into pan and let cool. <INSTR_END> <TITLE_START> Fantasy Fudge <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> picante sauce <NEXT_INPUT> chicken <NEXT_INPUT> grated cheese <INPUT_END> <INSTR_START> Place a small amount of picante sauce in the bottom of a 13 x 9-inch pan to prevent chicken from sticking. <NEXT_INSTR> Place chicken pieces in pan. <INSTR_END> <TITLE_START> Picante Chicken <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> chicken breasts <NEXT_INPUT> scallion <NEXT_INPUT> garlic <NEXT_INPUT> honey <NEXT_INPUT> sherry <NEXT_INPUT> fresh ginger <NEXT_INPUT> soy sauce <INPUT_END> <INSTR_START> Combine scallions, garlic, honey, sherry, ginger and soy sauce. <NEXT_INSTR> Place chicken in a resealable plastic bag and pour the sauce over the chicken. <NEXT_INSTR> Close the bag and marinate at room temperature for 30 minutes to 1 hour. <NEXT_INSTR> Or, refrigerate it overnight. <NEXT_INSTR> Turn occasionally to keep sauce distributed evenly on the chicken. <NEXT_INSTR> Remove chicken from bag and pour sauce into a small saucepan. <NEXT_INSTR> Bring sauce to a boil and let boil for one full minute. <NEXT_INSTR> Grill chicken over hot coals, turning as needed to prevent charring and to cook evenly. <NEXT_INSTR> Grill until just done, about 25 minutes. <NEXT_INSTR> Brush with sauce as needed to keep moist. <NEXT_INSTR> Serve chicken with remaining sauce and hot cooked rice. <INSTR_END> <TITLE_START> Grilled Soy-Honey Glazed Chicken Breasts <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> brown sugar <NEXT_INPUT> milk <NEXT_INPUT> cornstarch <NEXT_INPUT> egg yolks <NEXT_INPUT> salt <NEXT_INPUT> butter <NEXT_INPUT> vanilla <INPUT_END> <INSTR_START> Combine sugar and cornstarch. <NEXT_INSTR> Heat milk to boiling point and stir into sugar, cornstarch and salt. <NEXT_INSTR> Stir until slightly thickened. <NEXT_INSTR> Add beaten egg yolks. <NEXT_INSTR> Cook until thick. <NEXT_INSTR> Remove from heat and add butter and vanilla. <INSTR_END> <TITLE_START> Butterscotch Pie <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> slim Japanese type <NEXT_INPUT> Chicken thigh <NEXT_INPUT> stock <NEXT_INPUT> Salt <NEXT_INPUT> sprouts <INPUT_END> <INSTR_START> Peel strips of skin off the eggplants in a zebra pattern, and cut into large chunks. <NEXT_INSTR> Cut the chicken into bite-sized pieces. <NEXT_INSTR> Put all the ingredients into a pan with the eggplant and chicken. <NEXT_INSTR> Place a small lid right on top of the ingredients in the pan, and simmer until tender. <NEXT_INSTR> Leave to cool to room temperature then chill in the refrigerator. <NEXT_INSTR> Cook the somen noodles, drain and rinse well in cold water. <NEXT_INSTR> Drain again. <NEXT_INSTR> Put the somen noodles in serving bowls, pour the chilled simmered ingredients over, top with radish sprouts and serve <INSTR_END> <TITLE_START> Cold Eggplant and Somen Noodle Bowl <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> red wine vinegar <NEXT_INPUT> mango <NEXT_INPUT> shallots <NEXT_INPUT> freshly ground pepper <INPUT_END> <INSTR_START> Combine all of the ingredients in a medium bowl and serve over freshly shucked oysters and clams. <INSTR_END> <TITLE_START> Mango Mignonette Sauce <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> butter <NEXT_INPUT> sugar <NEXT_INPUT> eggs <NEXT_INPUT> sour cream <NEXT_INPUT> all-purpose <NEXT_INPUT> baking soda <NEXT_INPUT> salt <NEXT_INPUT> coconut flavoring <INPUT_END> <INSTR_START> Preheat the oven to 325. <NEXT_INSTR> In mixing bowl, cream the Crisco and sugar thoroughly. <NEXT_INSTR> Add eggs, beating after each one. <NEXT_INSTR> Blend remaining ingredients alternately, beating thoroughly after each addition. <NEXT_INSTR> Pour batter in greased and floured 10-inch tube pan. Bake for approximately 1 hour. <NEXT_INSTR> Cool on wire rack. <NEXT_INSTR> Remove from pan. <INSTR_END> <TITLE_START> Sour Cream Pound Cake <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> oatmeal <NEXT_INPUT> oil <NEXT_INPUT> brown sugar <NEXT_INPUT> milk <NEXT_INPUT> cinnamon <NEXT_INPUT> cloves <NEXT_INPUT> eggs <NEXT_INPUT> Raisins <INPUT_END> <INSTR_START> Mix dry ingredients first and get lumps out. <NEXT_INSTR> Add in Large eggs and oil. <NEXT_INSTR> Bake at 350 degrees for 12 min. <NEXT_INSTR> Take off cookie sheet immediately. <INSTR_END> <TITLE_START> Health Cookies (Mmm Good) Recipe <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> bass fillets <NEXT_INPUT> mayonnaise <NEXT_INPUT> horseradish <NEXT_INPUT> leaf <NEXT_INPUT> cheese slice <INPUT_END> <INSTR_START> I have a small George Foreman grill and I grilled the fish fillet for about 4 minutes until it was done all the way through. <NEXT_INSTR> I warmed the sprouted bun for 20 seconds in the microwave. <NEXT_INSTR> Once the fish was done I put the mayo and horse radish on the bun. <NEXT_INSTR> I added the fish, the cheese and lettuce. <NEXT_INSTR> Then I topped it off with the top bun and enjoyed it with a cup of hot tea. <NEXT_INSTR> Very tasty and good for you. <NEXT_INSTR> Bon Appetit <INSTR_END> <TITLE_START> Bass on a Bun for One <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> pork chop <NEXT_INPUT> potatoes <NEXT_INPUT> green beans <NEXT_INPUT> onion <INPUT_END> <INSTR_START> Start by lighty frying chop. <NEXT_INSTR> When lay them in bottom baking pan.then layer potatoes and green beans then onion and repet untill your layers all do.Bake at 350 for 1hr or till done ck fork <INSTR_END> <TITLE_START> Pork Chop Casole <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> dates <NEXT_INPUT> boiling hot water <NEXT_INPUT> sugar <NEXT_INPUT> butter <NEXT_INPUT> soda <NEXT_INPUT> flour <NEXT_INPUT> baking powder <NEXT_INPUT> salt <NEXT_INPUT> nutmeats <NEXT_INPUT> egg <INPUT_END> <INSTR_START> Soak dates in hot water and let stand until all is ready. Cream together sugar and butter or margarine. <NEXT_INSTR> Sift together soda, flour, baking powder and salt. <NEXT_INSTR> Alternate dry ingredients with dates and water. <NEXT_INSTR> Add nutmeats and egg. <NEXT_INSTR> Mix thoroughly. <NEXT_INSTR> Bake in almost cold oven for 1 hour at 250. <INSTR_END> <TITLE_START> Date Cake <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> cheddar <NEXT_INPUT> butter <NEXT_INPUT> flour <NEXT_INPUT> salt <NEXT_INPUT> paprika <NEXT_INPUT> olives <INPUT_END> <INSTR_START> Blend cheese with butter <NEXT_INSTR> Stir in flour, salt and paprika <NEXT_INSTR> Mix well <NEXT_INSTR> Mold 1 tablespoon of dough around each olive covering completely <NEXT_INSTR> Arrange on ungreased baking sheet <NEXT_INSTR> Refrigerate <NEXT_INSTR> Bake 400 for 10 to 15 minutes <INSTR_END> <TITLE_START> Olive And Cheese Puffs <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> dill pickles <NEXT_INPUT> sugar <NEXT_INPUT> garlic <NEXT_INPUT> hot sauce <INPUT_END> <INSTR_START> Pour contents of jar into a colander and rinse with cold Rinse jar and add sugar, garlic and Tobasco(R). <NEXT_INSTR> Put pickles back into the jar, secure lid then shake, spin and twirl a few times before placing the jar into the refrigerator. <NEXT_INSTR> For good measure, agitate the jar every time you go into the refrigerator. <NEXT_INSTR> The pickles will be ready in about an hour but of course, the longer they sit, the better they get. <NEXT_INSTR> (Storage time is about 3 to 4 weeks). <INSTR_END> <TITLE_START> Super Simple No-Cook Sweet-And-Spicy Pickles <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> vanilla pudding <NEXT_INPUT> Jell-O <NEXT_INPUT> water <NEXT_INPUT> pie shell <NEXT_INPUT> whipped cream <INPUT_END> <INSTR_START> Mix Jell-O, pudding and water. <NEXT_INSTR> Bring to a boil and chill. Pour into baked pie shell and top with whipped cream. <INSTR_END> <TITLE_START> Jello Pie <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> sausage <NEXT_INPUT> crescent rolls <NEXT_INPUT> cream cheese <INPUT_END> <INSTR_START> Line 9 x 13 pan with crescent rolls. Pinch seams together. Brown sausage and drain. Add cream cheese and stir until smooth. Spread sausage mixture over crescent rolls. Top with 2nd can crescent rolls. Cook according to crescent roll directions. <INSTR_END> <TITLE_START> Breakfast Rolls <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> frozen hash browns <NEXT_INPUT> butter <NEXT_INPUT> cream of chicken soup <NEXT_INPUT> sour cream <NEXT_INPUT> green onion <NEXT_INPUT> Cheddar cheese <NEXT_INPUT> corn flakes <NEXT_INPUT> butter <INPUT_END> <INSTR_START> Heat 1/4 cup butter with soup. <NEXT_INSTR> Stir in hash browns, sour cream, onions and cheese. <NEXT_INSTR> Place in 13 x 9-inch baking pan and bake at 350 for 30 minutes. <NEXT_INSTR> Sprinkle cornflakes on top and dot with 4 tablespoons butter. <NEXT_INSTR> Cook 20 minutes longer. <INSTR_END> <TITLE_START> Potato-Cheese Casserole <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> boneless round steak <NEXT_INPUT> all-purpose <NEXT_INPUT> salt <NEXT_INPUT> paprika <NEXT_INPUT> pepper <NEXT_INPUT> onion <NEXT_INPUT> green pepper <NEXT_INPUT> vegetable oil <NEXT_INPUT> regular rice <NEXT_INPUT> tomatoes <NEXT_INPUT> water <INPUT_END> <INSTR_START> Trim excess fat from steak; cut steak into serving-sizes. Combine flour, salt, paprika and pepper. <NEXT_INSTR> Dredge steak in flour mixture; reserve excess flour mixture. <INSTR_END> <TITLE_START> French Quarter Steak <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> pineapple <NEXT_INPUT> sugar <NEXT_INPUT> light cream cheese <NEXT_INPUT> pecans <NEXT_INPUT> lemon juice <INPUT_END> <INSTR_START> Drain fruit, reserving juice. <NEXT_INSTR> In saucepan, cook 1 cup reserved juice over medium heat; stir in gelatin. <NEXT_INSTR> Beat cream cheese in warm mixture. <NEXT_INSTR> Fold in fruit. <NEXT_INSTR> Remove from heat, chill in refrigerator until syrupy, 45 minutes. <NEXT_INSTR> Fold pecans, whipped cream topping and lemon juice (if using pineapple) into fruit mixture. <NEXT_INSTR> Pour mixture into 8-inch square pan. <NEXT_INSTR> Chill for 2 hours. <NEXT_INSTR> Cut into squares and serve. <INSTR_END> <TITLE_START> Diabetic Fruit Salad <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> Matzo Meal <NEXT_INPUT> Eggs <NEXT_INPUT> Shortening <NEXT_INPUT> Salt <NEXT_INPUT> Baking Powder <NEXT_INPUT> Fresh Dill <INPUT_END> <INSTR_START> In a bowl, whisk all the ingredients together and refrigerate for approximately 30 minutes. <NEXT_INSTR> Form balls of dough either with your hands or with a scoop and drop them into a large pot of boiling water. Cover, reduce the heat to low and cook for 30 minutes. <NEXT_INSTR> When done, gently remove the dumplings from the water (they will have expanded significantly in the cooking). I use a slotted spoon for this since the dumplings are delicate. <NEXT_INSTR> Serve hot with your favorite chicken soup. I make my matzo balls with a 1-ounce scoop and this recipe makes 8. <INSTR_END> <TITLE_START> The Fluffiest Matzo Balls <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> olive oil <NEXT_INPUT> yellow onion <NEXT_INPUT> buffalo wing sauce <NEXT_INPUT> beef <NEXT_INPUT> cream cheese <NEXT_INPUT> cheddar cheese <NEXT_INPUT> fresh parsley <NEXT_INPUT> Celery <INPUT_END> <INSTR_START> Preheat oven to 325. <NEXT_INSTR> Heat oil in a nonstick skillet over medium-high heat. Add onion to pan and cook 4-5 minutes or until onion is tender. <NEXT_INSTR> In a large bowl, combine the onion, Buffalo wing sauce, shredded beef, cream cheese, and 1 cup cheddar cheese. Stir well until evenly combined. <NEXT_INSTR> Place beef mixture to an 8x8-inch baking dish and bake at 325 for 15-18 minutes. Remove from oven and top evenly with remaining 1 cup cheddar cheese; turn broiler on high. Broil for 2 minutes or until cheese is melted. Top evenly with parsley and serve immediately with celery sticks and tortilla chips. <INSTR_END> <TITLE_START> Buffalo Beef Dip <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> chocolate <NEXT_INPUT> butter <NEXT_INPUT> flour <NEXT_INPUT> white sugar <NEXT_INPUT> eggs <NEXT_INPUT> vanilla <NEXT_INPUT> pecans <INPUT_END> <INSTR_START> Preheat oven to 325 degrees F (165 degrees C). Line 24 muffin cups with paper liners. In the top of a double boiler, combine chocolate and butter. Heat, stirring occasionally, until mixture is melted and smooth. Remove from heat and allow to cool to lukewarm. <NEXT_INSTR> Sift flour and sugar together into a large bowl. With mixer on low speed, beat in eggs one at a time. Stir in chocolate mixture, vanilla and pecans. Fill muffin cups 2/3 full. <NEXT_INSTR> Bake in the preheated oven for 25 minutes. Do not overbake. Tops should be shiny but give slightly when touched. <INSTR_END> <TITLE_START> Chocolate Fudge Cupcakes <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> egg yolks <NEXT_INPUT> cream cheese <NEXT_INPUT> strawberries <NEXT_INPUT> sweet condensed milk <NEXT_INPUT> lemon juice <NEXT_INPUT> sugar <NEXT_INPUT> pie shell <INPUT_END> <INSTR_START> Mix ingredients together and pour in baked pie shell. <NEXT_INSTR> Save egg whites and mix with 1/2 c. sugar and beat to make meringue. Put meringue on top and bake until lightly brown. <INSTR_END> <TITLE_START> Strawberry Pie <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> sugar <NEXT_INPUT> butter <NEXT_INPUT> milk <NEXT_INPUT> chunky peanut butter <NEXT_INPUT> vanilla <NEXT_INPUT> rolled oats <NEXT_INPUT> Spanish peanuts <INPUT_END> <INSTR_START> Mix sugar, butter and milk in saucepan. <NEXT_INSTR> Bring to a rolling boil. <NEXT_INSTR> Boil 3 minutes. <NEXT_INSTR> Stir (not to burn); remove from heat. Stir in peanut butter, vanilla, oats and peanuts. <NEXT_INSTR> Drop by tablespoon on waxed paper. <NEXT_INSTR> Makes about 2 1/2 dozen clusters. <INSTR_END> <TITLE_START> Peanut Clusters <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> onion soup <NEXT_INPUT> cream cheese <NEXT_INPUT> green onion <NEXT_INPUT> flour tortillas <INPUT_END> <INSTR_START> In small bowl combine all ingredients until smooth. <NEXT_INSTR> Spread each tortilla with 1/4 cup cheese mixture, spreading evenly to edge. <NEXT_INSTR> Tightly roll up in jelly roll fashion. <NEXT_INSTR> Place seam side down in shallow dish. <NEXT_INSTR> Cover and refrigerate 2 hours. <NEXT_INSTR> Cut each tortilla into 1-inch slices. <NEXT_INSTR> Garnish with shredded carrots or green onions. <NEXT_INSTR> Delicious. <INSTR_END> <TITLE_START> Tortilla Bites <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> golden apples <NEXT_INPUT> water <NEXT_INPUT> orange juice <NEXT_INPUT> sugar <NEXT_INPUT> lemon juice <INPUT_END> <INSTR_START> Peel and dice apples in large pan. <NEXT_INSTR> Add all ingredients. <NEXT_INSTR> Let boil until apples are glazed or transparent. <NEXT_INSTR> Good for freezing. <INSTR_END> <TITLE_START> Candied Cubes <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> beef stew meat <NEXT_INPUT> potatoes <NEXT_INPUT> onions <NEXT_INPUT> carrots <NEXT_INPUT> salt <NEXT_INPUT> brown gravy <INPUT_END> <INSTR_START> Cook meat until almost done. <NEXT_INSTR> Add carrots and onions; cook a little while (30 minutes), then add potatoes and cook until done. May also make a little brown gravy and add, if desired. <INSTR_END> <TITLE_START> Beef Stew <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> ground turkey <NEXT_INPUT> ground pork <NEXT_INPUT> onions <NEXT_INPUT> rosemary <NEXT_INPUT> thyme <NEXT_INPUT> Colemans <NEXT_INPUT> oatmeal <NEXT_INPUT> cream of mushroom soup <INPUT_END> <INSTR_START> Massage it all (first 7 ingredients) with a can of cream of anything soup. <NEXT_INSTR> Put in loaf pan. <NEXT_INSTR> Bake 350 degrees for one hour. <NEXT_INSTR> Put baking potatoes in oven when you start. <INSTR_END> <TITLE_START> Michael'S Meatloaf <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> pork sausage <NEXT_INPUT> ground chuck <NEXT_INPUT> egg <NEXT_INPUT> cheddar cheese <NEXT_INPUT> breadcrumbs <NEXT_INPUT> ketchup <NEXT_INPUT> brown sugar <NEXT_INPUT> vinegar <NEXT_INPUT> soy sauce <INPUT_END> <INSTR_START> Mix sausage, chuck, egg, cheese, and bread crumbs. Shape into two dozen 1/2 balls. <NEXT_INSTR> In an ungreased skillet, brown balls slowly on all sides, about 15 minutes. Pour off excess fat. <NEXT_INSTR> Combine remaining ingredients and pour over meat. <NEXT_INSTR> Cover and simmer about 10 minutes, stirring occasionally to coat meatballs. <INSTR_END> <TITLE_START> Bbq Sausage Balls <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> almonds <NEXT_INPUT> coconut <NEXT_INPUT> bittersweet chocolate <INPUT_END> <INSTR_START> Preheat oven to 350F. <NEXT_INSTR> Toast almonds on a baking sheet in middle of oven until golden, 5 to 10 minutes, then transfer to a bowl. <NEXT_INSTR> Toast coconut on baking sheet in middle of oven, stirring occasionally, until golden, 8 to 12 minutes, then remove from oven and sprinkle almonds, chocolate, and a large pinch of salt over coconut. <NEXT_INSTR> Let stand until chocolate is melted, about 5 minutes, then toss until coconut and almonds are coated. <NEXT_INSTR> Transfer with a rubber spatula to wax paper and cool until hardened, about 1 1/2 hours. <INSTR_END> <TITLE_START> Chocolate Coconut Almond Sprinkles <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> olive oil <NEXT_INPUT> lemon juice <NEXT_INPUT> sugar <NEXT_INPUT> salt <NEXT_INPUT> pepper <INPUT_END> <INSTR_START> In a small bowl: combine lemon juice and spices. <NEXT_INSTR> Stir well. <NEXT_INSTR> Add oil. <NEXT_INSTR> Mix. <NEXT_INSTR> (I use a sealed plastic container, but you can use a glass jar too.) <INSTR_END> <TITLE_START> Lemon vinaigrette <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> sugar <NEXT_INPUT> sour cream <NEXT_INPUT> soda <NEXT_INPUT> flour <NEXT_INPUT> nutmeg <NEXT_INPUT> fresh rhubarb <INPUT_END> <INSTR_START> Mix <NEXT_INSTR> sugar and cream together; <NEXT_INSTR> add soda; stir in flour and rhubarb. <NEXT_INSTR> Spread <NEXT_INSTR> in <NEXT_INSTR> a <NEXT_INSTR> greased 8 x 8-inch pan. <NEXT_INSTR> Sprinkle with nutmeg. <NEXT_INSTR> Bake <NEXT_INSTR> at <NEXT_INSTR> 350 for about 25 minutes. <NEXT_INSTR> Serve warm with cream, if you'd like. <INSTR_END> <TITLE_START> Easy Rhubarb Shortcake <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> eggs <NEXT_INPUT> milk <NEXT_INPUT> POUPON <NEXT_INPUT> ground red pepper <NEXT_INPUT> white bread <NEXT_INPUT> OSCAR MAYER <NEXT_INPUT> Swiss Cheese <NEXT_INPUT> broccoli florets <INPUT_END> <INSTR_START> Heat oven to 350 degrees F. <NEXT_INSTR> Beat first 4 ingredients with whisk in large bowl. <NEXT_INSTR> Stir in bread, chicken, 1 cup cheese and broccoli. <NEXT_INSTR> Pour into 8-inch square baking dish sprayed with cooking spray; sprinkle with remaining cheese. <NEXT_INSTR> Refrigerate 3 hours. <NEXT_INSTR> Bake casserole 40 min. <NEXT_INSTR> or until center is set. <INSTR_END> <TITLE_START> Easy Chicken Egg Bake <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> flour <NEXT_INPUT> sugar <NEXT_INPUT> baking powder <NEXT_INPUT> salt <NEXT_INPUT> cinnamon <NEXT_INPUT> nutmeg <NEXT_INPUT> egg <NEXT_INPUT> milk <NEXT_INPUT> oil <NEXT_INPUT> blueberries <INPUT_END> <INSTR_START> Stir ingredients together, adding blueberries last. <NEXT_INSTR> Pour into greased muffin pan. <NEXT_INSTR> Bake at 435 for 20 minutes. <NEXT_INSTR> Yields 12 muffins. <INSTR_END> <TITLE_START> Blueberry Muffins <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> bread slices <NEXT_INPUT> gram <NEXT_INPUT> turmeric <NEXT_INPUT> Salt <NEXT_INPUT> carom seeds <NEXT_INPUT> Red chili powder <NEXT_INPUT> garam masala <NEXT_INPUT> Water <NEXT_INPUT> Vegetable oil <INPUT_END> <INSTR_START> Cut the bread slices into desired shapes (like triangle, rectangle, etc.) <NEXT_INSTR> In a bowl, mix gram flour, turmeric powder, salt, carom seeds, red chili powder, and garam masala. <NEXT_INSTR> Add a little water to make a smooth batter of coating consistency. <NEXT_INSTR> Heat the oil in a wok; dip the bread slices in the batter and fry until crisp and golden brown on medium heat. Remove and drain the excess oil on absorbent kitchen towels. <NEXT_INSTR> Serve hot with green chutney and tomato sauce. <INSTR_END> <TITLE_START> Cook The Book: Bread Pakora <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> clams <NEXT_INPUT> cream cheese <NEXT_INPUT> onion <NEXT_INPUT> parsley flakes <NEXT_INPUT> sour cream <NEXT_INPUT> salt <INPUT_END> <INSTR_START> Combine clams, cream cheese, onions and parsley. <NEXT_INSTR> Add 2 tablespoons sour cream or enough to spread on crackers. <NEXT_INSTR> Salt and pepper to taste. <INSTR_END> <TITLE_START> Clam Spread <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> egg white <NEXT_INPUT> water <NEXT_INPUT> coconut flour <NEXT_INPUT> salt <NEXT_INPUT> butter <INPUT_END> <INSTR_START> Pour egg whites and water into a medium bowl. <NEXT_INSTR> Sift coconut flour and salt into the egg white mixture. <NEXT_INSTR> Heat a frying pan and melt 1 teaspoons of butter or oil to grease the bottom of pan. <NEXT_INSTR> Slowly pour 2-3 tablespoons of the coconut flour mixture onto the pan and quickly (and carefully) spread the batter around into a larger, thin circle by turning the pan. <NEXT_INSTR> Fry for about 1-2 minutes on the first side, or until the edges start to lift and you can easily move your spatula underneath the cooking tortilla without it breaking. Flip and cook on the other side. <NEXT_INSTR> Serve. <INSTR_END> <TITLE_START> Gluten Free Coconut Flour Tortillas <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> ground Italian sausage <NEXT_INPUT> five cheese <NEXT_INPUT> pizza sauce <NEXT_INPUT> barbecue sauce <NEXT_INPUT> barbecue seasoning <NEXT_INPUT> parmesan cheese <NEXT_INPUT> onion <INPUT_END> <INSTR_START> Preheat oven to 375 degrees. <NEXT_INSTR> Brown sausage, drain well. Unroll pizza dough onto a lightly floured surface. <NEXT_INSTR> Combine the sauces. <NEXT_INSTR> Roll pizza dough into a 14x12 inch rectangle. <NEXT_INSTR> Spread sauce onto the pizza dough, top with cheese, sausage, onion. <NEXT_INSTR> Roll up starting at 1 side, roll up completely, and cut into 16 pinwheels. <NEXT_INSTR> Place cut side down into a baking pan, sprayed with cooking spray, and sprinkle with parmesan cheese. <NEXT_INSTR> Bake for 25 minutes or until golden brown. <INSTR_END> <TITLE_START> Pizza Barbecue Monkey Bread <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> water <NEXT_INPUT> yellow cake mix <NEXT_INPUT> flour <NEXT_INPUT> eggs <NEXT_INPUT> cooking oil <NEXT_INPUT> yeast <NEXT_INPUT> salt <NEXT_INPUT> flour <NEXT_INPUT> margarine <NEXT_INPUT> brown sugar <NEXT_INPUT> cinnamon <INPUT_END> <INSTR_START> Sprinkle dry yeast over warm water in a large bowl, let set for 3 minutes. Add cake mix, 1 c. flour, eggs, oil and salt. Beat with mixer until bubbles appear. Add 5 1/4 c. flour, stir. Makes a soft dough. <INSTR_END> <TITLE_START> Cinnamon Rolls <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> frozen broccoli <NEXT_INPUT> cream of mushroom soup <NEXT_INPUT> eggs <NEXT_INPUT> mayonnaise <NEXT_INPUT> Cheddar cheese <NEXT_INPUT> onion <NEXT_INPUT> salt <NEXT_INPUT> cracker crumbs <INPUT_END> <INSTR_START> Mix the ingredients together, adding the cracker crumbs on top. <NEXT_INSTR> Bake at 400 for 20 minutes. <INSTR_END> <TITLE_START> Broccoli Casserole <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> whole kernel corn <NEXT_INPUT> onion <NEXT_INPUT> green pepper <NEXT_INPUT> brown sugar <NEXT_INPUT> salt <NEXT_INPUT> baby lima beans <NEXT_INPUT> celery <NEXT_INPUT> pimento <NEXT_INPUT> curry powder <NEXT_INPUT> cider vinegar <INPUT_END> <INSTR_START> Drain liquid from corn and beans into 2 cup measure. <NEXT_INSTR> Combine corn, beans, onion, celery, green pepper and pimento in a bowl. Combine 1/2 cup of the vegetable liquid, brown sugar, curry powder, celery seed, salt and vinegar in medium saucepan. <NEXT_INSTR> Heat, stirring constantly, to boiling. <NEXT_INSTR> Simmer 10 minutes. <NEXT_INSTR> Pour (or strain, if preferred) over vegetables. <NEXT_INSTR> Cool, then chill overnight. <INSTR_END> <TITLE_START> Curried Salad Succotash <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> eggs <NEXT_INPUT> cottage cheese <NEXT_INPUT> sour cream <NEXT_INPUT> flour <INPUT_END> <INSTR_START> Put eggs in bowl and whip until yellow and frothy. <NEXT_INSTR> Blend in sour cream and cottage cheese until smooth. <NEXT_INSTR> Add flour; mix until flour is blended. <NEXT_INSTR> Pour batter into hot skillet with melted butter. <NEXT_INSTR> Cook until golden brown. <INSTR_END> <TITLE_START> Alf'S Special Hot Cakes <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> lemon juice <NEXT_INPUT> garlic <NEXT_INPUT> lemon pepper <INPUT_END> <INSTR_START> Preheat oven to 350 degrees F (175 degrees C). <NEXT_INSTR> Pat scallops dry with paper towels and place in a lightly greased 1 quart casserole dish. <NEXT_INSTR> Bake scallops in preheated oven for 5 minutes. <NEXT_INSTR> In a small bowl, combine lemon juice and garlic. Remove scallops from oven. Spoon lemon/garlic mixture over scallops and sprinkle generously with lemon pepper. <NEXT_INSTR> Return scallops to oven and bake until firm, about 10 minutes. Serve warm. <INSTR_END> <TITLE_START> Amber'S Devils On Horseback <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> strawberries <NEXT_INPUT> milk <NEXT_INPUT> crushed ice <NEXT_INPUT> sugar <INPUT_END> <INSTR_START> Blend all ingredients in blender. <NEXT_INSTR> Pour into glasses and drink with a straw. <NEXT_INSTR> Serves 8 to 12 people. <INSTR_END> <TITLE_START> Strawberry Milkshakes <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> HONEY MAID <NEXT_INPUT> butter <NEXT_INPUT> sugar <NEXT_INPUT> PHILADELPHIA Cream Cheese <NEXT_INPUT> ready <NEXT_INPUT> lemon zest <NEXT_INPUT> lemon juice <NEXT_INPUT> thawed COOL <NEXT_INPUT> raspberries <NEXT_INPUT> almonds <INPUT_END> <INSTR_START> Mix crumbs, butter and sugar in small bowl; press onto bottom and 1/2 inch up sides of 9-inch springform pan or pie plate. <NEXT_INSTR> Refrigerate. <NEXT_INSTR> Beat cream cheese, frosting, peel and juice in large bowl with electric mixer on medium speed until well blended. <NEXT_INSTR> Gently stir in whipped topping; pour over crust. <NEXT_INSTR> Refrigerate until firm. <NEXT_INSTR> Arrange raspberries and almonds on top of cheesecake. <INSTR_END> <TITLE_START> Almond Cheesecake with Raspberries <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> rice <NEXT_INPUT> chicken <NEXT_INPUT> frozen peas <NEXT_INPUT> onions <INPUT_END> <INSTR_START> Combine rice and cheese. <NEXT_INSTR> Mix well. Add chicken, peas and half of the onions. Mix lightly. Bake at 350 for 15 minutes. Top with remaining onions and bake 5 minutes longer. Serves 4 to 6. <INSTR_END> <TITLE_START> Creamy Crunchy Chicken "N" Rice Bake <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> chicken <NEXT_INPUT> olive oil <NEXT_INPUT> red potatoes <NEXT_INPUT> carrots <NEXT_INPUT> basil <NEXT_INPUT> parsley <NEXT_INPUT> scallions <NEXT_INPUT> collards <NEXT_INPUT> light red kidney beans <NEXT_INPUT> water <INPUT_END> <INSTR_START> In large pot, combine potatoes, chicken and broth or water. Boil, skimming as necessary. <NEXT_INSTR> Cook at slow boil for 13 to 15 minutes or until tender. <NEXT_INSTR> Add olive oil, carrots, scallions, kale, beans, bay leaf, basil and parsley. <NEXT_INSTR> Add dash or two of Tabasco sauce if desired. <NEXT_INSTR> Boil, stirring occasionally, 5 to 6 minutes or until flavorful. <NEXT_INSTR> Remove bay leaf before serving. <NEXT_INSTR> Serves 4 to 6. <INSTR_END> <TITLE_START> Potato And Kale Soup <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> olive oil <NEXT_INPUT> salt <NEXT_INPUT> pepper <NEXT_INPUT> bread <NEXT_INPUT> deli ham <NEXT_INPUT> cheese <INPUT_END> <INSTR_START> Cut asparagus tips into 2-in. lengths. (Discard stalks or save for another use.) Place asparagus tips in a 15x10x1-in. baking pan lined with foil. Drizzle with 1 teaspoon oil and toss to coat. Sprinkle with salt and pepper. Bake at 425 for 10-15 minutes or until crisp-tender. <NEXT_INSTR> Brush baguette slices on both sides with remaining oil. Place on a <NEXT_INSTR> . Broil for 1-2 minutes on each side or until toasted. <NEXT_INSTR> Top each slice with asparagus, prosciutto and cheese. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. <INSTR_END> <TITLE_START> Asparagus, Brie Parma Ham Crostini <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> brown sugar <NEXT_INPUT> cream <NEXT_INPUT> vanilla extract <NEXT_INPUT> butter <NEXT_INPUT> hickory nuts <INPUT_END> <INSTR_START> Stir sugar and cream together in a large saucepan until sugar dissolves. <NEXT_INSTR> Heat to 234F on a candy thermometer or until a drop of the mixture forms a soft ball when dropped into cold water. <NEXT_INSTR> Cool to lukewarm. <NEXT_INSTR> Add vanilla extract, butter and nuts; beat until creamy. <NEXT_INSTR> Drop from spoon onto waxed paper. <INSTR_END> <TITLE_START> Hickory Nut Creams <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> butter <NEXT_INPUT> all-purpose flour <NEXT_INPUT> mixed herbs <NEXT_INPUT> salt <NEXT_INPUT> black <INPUT_END> <INSTR_START> Heat butter, stir in flour. <NEXT_INSTR> Brush this mix on both sides of the steak, sprinkle with herbs. <NEXT_INSTR> Place steaks in a casserole or possibly baking pan, sprinkle with salt and pepper. <NEXT_INSTR> Bake at 425 degrees for about 25 min. <NEXT_INSTR> Serve with rice or possibly noodles. <INSTR_END> <TITLE_START> Herbed Oven Baked Steak Recipe <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> potatoes <NEXT_INPUT> sugar <NEXT_INPUT> brown sugar <NEXT_INPUT> eggs <NEXT_INPUT> salt <NEXT_INPUT> vanilla <NEXT_INPUT> flour <NEXT_INPUT> butter <NEXT_INPUT> pecans <INPUT_END> <INSTR_START> Combine first 6 ingredients and mix well. <NEXT_INSTR> Put into a buttered baking pan. Mix remaining ingredients together and put on top of sweet potato mixture. Bake at 400 for 30 to 40 minutes. <INSTR_END> <TITLE_START> Sweet Potato Souffle <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> shortening <NEXT_INPUT> sugar <NEXT_INPUT> flour <NEXT_INPUT> eggs <NEXT_INPUT> preserves <NEXT_INPUT> raisins <NEXT_INPUT> candied cherries <NEXT_INPUT> vanilla <NEXT_INPUT> pecans <INPUT_END> <INSTR_START> Prepare tube cake pan with heavy brown paper and grease good. Set aside about 1 cup of flour of the 3 cups measured. <NEXT_INSTR> Reserve the raisins, cherries, preserves and nuts. <NEXT_INSTR> Mix other ingredients to a good batter. <NEXT_INSTR> Dredge raisins, cherries, preserves, nuts and flour you have reserved together. <NEXT_INSTR> Add this to the batter. <NEXT_INSTR> Bake at 200 until done, about 6 hours. <INSTR_END> <TITLE_START> Mama Dub Fruit Cake <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> Italian sausage <NEXT_INPUT> green onions <NEXT_INPUT> wonton wrappers <NEXT_INPUT> olive oil <NEXT_INPUT> pepper <INPUT_END> <INSTR_START> In a small skillet, cook sausage over medium heat until no longer pink; drain if necessary. Stir in onions; set aside. <NEXT_INSTR> Press wonton wrappers into greased miniature muffin cups; lightly brush with oil. Bake at 350 for 6-7 minutes or until golden brown. <NEXT_INSTR> Spoon 1 rounded tablespoon of sausage mixture into each cup; top with 1 tablespoon of cheese. Bake 3-4 minutes longer or until cheese is melted. Serve immediately. <INSTR_END> <TITLE_START> Wonton Wrapper Appetizers <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> corn oil <NEXT_INPUT> unsweetened chocolate <NEXT_INPUT> sugar <NEXT_INPUT> eggs <NEXT_INPUT> vanilla <NEXT_INPUT> salt <NEXT_INPUT> flour <NEXT_INPUT> baking powder <NEXT_INPUT> powdered sugar <INPUT_END> <INSTR_START> Mix oil, chocolate and sugar. <NEXT_INSTR> Beat in eggs and vanilla. <NEXT_INSTR> Sift dry ingredients; stir in. <NEXT_INSTR> Chill dough in freezer until firm; store in freezer. <INSTR_END> <TITLE_START> Chocolate Crinkle Cookies <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> ground beef <NEXT_INPUT> Ro-Tel tomatoes <NEXT_INPUT> cream of mushroom soup <NEXT_INPUT> onion <NEXT_INPUT> American cheese <NEXT_INPUT> flour tortillas <INPUT_END> <INSTR_START> Brown beef with onion. <NEXT_INSTR> Add tomatoes and soup. <NEXT_INSTR> Let simmer 10 minutes to distribute flavor. <NEXT_INSTR> Layer tortillas, meat mixture and cheese. <NEXT_INSTR> Repeat layers, ending with cheese. <NEXT_INSTR> Bake at 350 until bubbly. <INSTR_END> <TITLE_START> La Pasada <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> basil <NEXT_INPUT> walnut pieces <NEXT_INPUT> parmesan cheese <NEXT_INPUT> garlic <NEXT_INPUT> lemon juice <NEXT_INPUT> salt <NEXT_INPUT> extra virgin olive oil <INPUT_END> <INSTR_START> In food processor, combine basil, walnuts, Parmesan cheese, garlic, lemon juice, and 3 tablespoons water; season with salt and pepper. <NEXT_INSTR> Puree until paste forms. <NEXT_INSTR> With motor running, add oil in a thin stream. <NEXT_INSTR> Process until very smooth, about 1 minute. <INSTR_END> <TITLE_START> Lighter Pesto <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> apples <NEXT_INPUT> granulated sugar <NEXT_INPUT> oats <NEXT_INPUT> brown sugar <NEXT_INPUT> all-purpose <NEXT_INPUT> ground nutmeg <NEXT_INPUT> butter <NEXT_INPUT> nuts <INPUT_END> <INSTR_START> 1. Spray oil in a 2-quart baking dish. Place sliced apples in dish. Stir in granulated sugar. <NEXT_INSTR> 2. For topping, in a medium bowl, combine oats, brown sugar, flour, and nutmeg. Cut in butter until mixture resembles coarse crumbs. Stir in the nuts. Sprinkle topping over apples. <NEXT_INSTR> 3. Bake in a 375 degree oven for 30-35 min. or until apples are tender and topping is golden. <INSTR_END> <TITLE_START> Apple Crisp <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> eggs <NEXT_INPUT> sachets Colorful furikake rice sprinkles <NEXT_INPUT> Salt <NEXT_INPUT> sachets Colorful furikake rice sprinkles <NEXT_INPUT> + <INPUT_END> <INSTR_START> Put 4 quail eggs in one plastic bag, and 4 in another. <NEXT_INSTR> To one bag add some colorful brand furikake (spinach flavor), water and smoked salt pepper mix. <NEXT_INSTR> Add some Colorful brand furikake (tarako flavor) to the other bag with water and smoked salt pepper mix. <NEXT_INSTR> Let the eggs marinate overnight. <NEXT_INSTR> After marinating the quail eggs from 1/2 to 1 day, wipe them dry with a paper towel and skewer the eggs onto toothpicks, 3 colors per toothpick as shown here. <NEXT_INSTR> The photo shows eggs that have been marinated for one full day. <NEXT_INSTR> This is the colorful rice seasoning that I used. <NEXT_INSTR> This is the hanami bento I made in 2012. <INSTR_END> <TITLE_START> Tricolored Quail Eggs for Hanami Bentos <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> water chestnuts <NEXT_INPUT> bacon <NEXT_INPUT> barbecue sauce <INPUT_END> <INSTR_START> Cut bacon into 2-inch strips. <NEXT_INSTR> Wrap around water chestnuts and secure with toothpicks. <NEXT_INSTR> Microwave on High until bacon is cooked. Put in shallow pan and cover with barbecue sauce. <NEXT_INSTR> Bake at 375 for 10 to 15 minutes. <INSTR_END> <TITLE_START> Short-Cut Bacon Water Chestnuts <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> flour <NEXT_INPUT> sugar <NEXT_INPUT> cinnamon <NEXT_INPUT> cloves <NEXT_INPUT> nutmeg <NEXT_INPUT> oil <NEXT_INPUT> eggs <NEXT_INPUT> baby food <NEXT_INPUT> pecans <INPUT_END> <INSTR_START> Sift together flour, sugar and spices in large mixing bowl. Make a nest in mixture; add oil, eggs and baby food. <NEXT_INSTR> Mix well. Add nuts. <NEXT_INSTR> Cook in tube or Bundt pan that has been well-greased and floured. <NEXT_INSTR> Bake at 350 for 1 hour. <NEXT_INSTR> While cake is still warm, use 1 cup powdered sugar and juice from large lemon to make glaze. Pour on top of cake. <INSTR_END> <TITLE_START> Plum Cake <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> Campbell's cheddar cheese soup <NEXT_INPUT> Campbell's Cream <NEXT_INPUT> milk <NEXT_INPUT> onion <NEXT_INPUT> cheddar cheese <NEXT_INPUT> salt <NEXT_INPUT> black pepper <NEXT_INPUT> jumbo pasta shells <INPUT_END> <INSTR_START> Prepare Pasta shells as direction follows on the box. <NEXT_INSTR> While Pasta cooking, prepare the following:. <NEXT_INSTR> In large saucepan, combine soups, 2 cups of cheese, milk, onions, salt pepper. <NEXT_INSTR> Stir til cheese is melted. <NEXT_INSTR> Pour into pasta shells, mix well. <NEXT_INSTR> Stir in remaining cheese. <NEXT_INSTR> Pour into casserole pan. <NEXT_INSTR> Bake 350 for 30 minutes. <NEXT_INSTR> Enjoy <INSTR_END> <TITLE_START> Mom's Mac 'n Cheese Casserole <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> cereal <NEXT_INPUT> corn syrup <NEXT_INPUT> sugar <NEXT_INPUT> butter <NEXT_INPUT> peanut butter <NEXT_INPUT> honey <NEXT_INPUT> chocolate chips <NEXT_INPUT> butterscotch chips <INPUT_END> <INSTR_START> Place waxed paper on 2 cookie sheets. <NEXT_INSTR> Pour cereal into large bowl. <NEXT_INSTR> Microwave corn syrup, sugar, and butter 3 minutes, stirring occasionally, until sugar is dissolved. <NEXT_INSTR> Stir in peanut butter and honey. <NEXT_INSTR> Pour over cereal. Stir until all cereal is coated. <NEXT_INSTR> Spread on cookie sheets, breaking up big pieces. <NEXT_INSTR> Microwave chocolate and butterscotch chips about 1 minute, stirring frequently, until it can be stirred smooth. <NEXT_INSTR> Drizzle over cereal. <NEXT_INSTR> Chill until firm. <INSTR_END> <TITLE_START> Star Wars Clone Crunch <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> onion <NEXT_INPUT> sweet red pepper <NEXT_INPUT> chicken <NEXT_INPUT> chicken <NEXT_INPUT> sausage <NEXT_INPUT> barbecue sauce <NEXT_INPUT> pepper <INPUT_END> <INSTR_START> Place first 5 ingredients in a 4- or 5-qt. slow cooker; top with barbecue sauce. Cook, covered, on low until chicken is tender and a thermometer inserted in chicken reads at least 170-175, 4-5 hours. <NEXT_INSTR> Remove chicken, sausage and vegetables from slow cooker; keep warm. Transfer cooking juices to a saucepan; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 15-20 minutes, stirring occasionally. <NEXT_INSTR> Serve chicken, sausage and vegetables with sauce. If desired, top with jalapeno. <INSTR_END> <TITLE_START> Bbq Chicken Smoked Sausage <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> Cranberries <NEXT_INPUT> Sugar <NEXT_INPUT> Orange Juice <NEXT_INPUT> Orange Zest <INPUT_END> <INSTR_START> 1. Put all ingredients into a sauce pan and mix well. <NEXT_INSTR> 2. Cook over medium heat and bring to a boil. <NEXT_INSTR> 3. Boil for about 10 minutes until the cranberries pop. There may be a few light-colored ones that don't pop, but don't worry. They soften as the sauce cools. I like to serve my sauce at room temperature or slightly warm. The sauce can also be made up to 2 days before and kept in the fridge. <INSTR_END> <TITLE_START> Cranberry Orange Sauce <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> steak <NEXT_INPUT> onion <NEXT_INPUT> sweet pepper <NEXT_INPUT> tomatoes <NEXT_INPUT> flour <NEXT_INPUT> salt <NEXT_INPUT> garlic <NEXT_INPUT> shortening <INPUT_END> <INSTR_START> Cut beef in 1/2 inch thick strips. <NEXT_INSTR> Coat with flour seasoned with little salt and pepper. <NEXT_INSTR> Brown strips in hot shortening (2 tablespoons). <NEXT_INSTR> Drain. <NEXT_INSTR> Chop tomatoes and add onions and garlic. Add liquid from tomatoes and 2 cups water. <NEXT_INSTR> Cover and cook low until beef is tender. <NEXT_INSTR> Add green sweet pepper and cook low, for 10 more minutes. <NEXT_INSTR> Serve hot with white rice. <INSTR_END> <TITLE_START> Pepper Steak <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> bacon <NEXT_INPUT> hearts <INPUT_END> <INSTR_START> Cut bacon into halves. <NEXT_INSTR> Wrap artichoke with bacon and secure with toothpick. Broil until bacon is browned, about 5 minutes. <INSTR_END> <TITLE_START> Bacon Wrapped Artichoke Hearts <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> pecans <NEXT_INPUT> butter <NEXT_INPUT> flour <NEXT_INPUT> cream cheese <NEXT_INPUT> chocolate pudding <NEXT_INPUT> chocolate pudding <NEXT_INPUT> milk <NEXT_INPUT> Bar <INPUT_END> <INSTR_START> Combine pecans, butter and flour. Pat into 9x13 pan. Bake at 350F for 20 minutes and cool. <NEXT_INSTR> Mix together cream cheese, powdered sugar and 1 1/2 cups of Cool Whip. Gently pour over crust. <NEXT_INSTR> Combine puddings and milk. Beat with mixer. Stir in 1 1/2 cups of Cool Whip. Put on top of first layer. <NEXT_INSTR> Grate Hershey bar on top. <NEXT_INSTR> Cool and serve. <INSTR_END> <TITLE_START> Chocolate Ice Box Dessert <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> flour <NEXT_INPUT> sugar <NEXT_INPUT> butter <NEXT_INPUT> lemons <NEXT_INPUT> egg yolks <NEXT_INPUT> powdered sugar <INPUT_END> <INSTR_START> Lightly coat a 9 inch baking pan with cooking spray. For the crust, combine the flour and 1/4 c. sugar and blend together. Add 1/2 c. (1 stick) butter. Cut into flour-sugar mixture until it is finely mixed and the butter disappears. This will be like crumbs. Pour the crumbs into the prepared pan and smooth. Don't pat the crumbs too tightly. Bake on the middle rack of a preheated 350 oven for 15 to 20 minutes, until the edges are just beginning to brown. <INSTR_END> <TITLE_START> Lemon Butter Bars <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> sugar cookies <NEXT_INPUT> cream cheese <NEXT_INPUT> strawberry jam <NEXT_INPUT> strawberry <NEXT_INPUT> powdered sugar <INPUT_END> <INSTR_START> Mix the cream cheese and strawberry jam together. <NEXT_INSTR> spread the mix onto the bottom of each cookie. <NEXT_INSTR> top with the sliced strawberries. <NEXT_INSTR> sprinkle the powdered sugar over the top. <INSTR_END> <TITLE_START> Mini Fruit Pizza <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> crust <NEXT_INPUT> semi-sweet chocolate <NEXT_INPUT> cream cheese <NEXT_INPUT> light brown sugar <NEXT_INPUT> salt <NEXT_INPUT> vanilla <NEXT_INPUT> eggs <NEXT_INPUT> heavy cream <INPUT_END> <INSTR_START> Melt chocolate in top of double boiler; cool 10 minute. <NEXT_INSTR> Blend cream cheese, 1/2 cup sugar, salt and vanilla. <NEXT_INSTR> Beat in egg yolks, one at a time. <NEXT_INSTR> Beat in cooled chocolate, blend well. <NEXT_INSTR> Beat egg whites until soft peaks form; gradually beat in 1/4 cup sugar, beat until stiff and glossy. <NEXT_INSTR> Fold chocolate mixture into beaten egg whites; fold in whipped cream. <NEXT_INSTR> Pour into chilled crust, reserving 1/4 of mixture for decorating. <NEXT_INSTR> Chill until filling sets slightly. <NEXT_INSTR> With tapered spoon, drop reserved mixture in mounds over top of pie. <NEXT_INSTR> Chill overnight. <INSTR_END> <TITLE_START> Chocolate Cheese Pie <TITLE_END> <RECIPE_END>

<RECIPE_START> <INPUT_START> O <NEXT_INPUT> cream cheese <NEXT_INPUT> pineapple <NEXT_INPUT> walnuts <NEXT_INPUT> marshmallows <INPUT_END> <INSTR_START> Dissolve Jell-O in 1 cup boiling water. <NEXT_INSTR> Add cream cheese and marshmallows and stir. <NEXT_INSTR> Separate cream cheese as you are stirring. Add pineapple and nuts. <NEXT_INSTR> Refrigerate until it sets. <INSTR_END> <TITLE_START> Lime Jello Salad <TITLE_END> <RECIPE_END>