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Taco Macaroni and Cheese Ingredients: - 1 lb Macaroni or Shell Pasta - 1 lb Ground Beef - 1 Onion (chopped) - 2 clove Garlic (minced) - 1 Serving of Taco Seasoning (or 1 packet of store-bought seasoning mix) - 1 cup Salsa - 8 oz Package of Cream Cheese (cut into chunks) - 2 cup Milk - 1/2 cup Sour Cream - 2 cup Shredded Mexican Cheese Blend Directions: - Cook pasta according to package directions; drain. - Meanwhile, brown ground beef and onion together in a large skillet over medium-high heat. - When the beef is completely cooked through, drain off excess fat, return to skillet, and add garlic. - Cook and stir 30 seconds. - Add taco seasoning and salsa and stir to combine; reduce heat to low. - In a medium saucepan over medium-high heat, add cream cheese, milk, and sour cream and stir to combine. - Cook until cream cheese is melted and mixture is thick and bubbling. - Stir in shredded cheese. - Add cheese sauce and ground beef mixture to pasta and stir to combine. - Top each serving with salsa and sour cream, if desired.

Green Chicken Ingredients: - 2 chicken thighs, bone-in skin-on - 1 12 heads fresh garlic - 12 cup fresh ginger - 10 serrano peppers - 2 bunches cilantro - 12 teaspoon olive oil (for cooking) - 2 sprigs mint (optional) Directions: - In a food processor, combine and mince the garlic, chopped ginger, and serrano peppers. - Heat olive oil on medium high heat in a pan large enough for the chicken thighs. - Saute the garlic, ginger, and peppers in the pan for about three minutes. - In a food processor, finely chop the cilantro and optional mint and add it to the pan. - Bring to a simmer and then reduce heat and cook down until slightly thick. - Remove sauce and set aside. - Add the chicken and cook on medium-high heat for 10 minutes on each side. - Spoon the sauce over the chicken, cover the pan, and cook for 20-30 minutes on medium heat. - Throw on a hot grill for about 10 minutes (flipping the chicken half-way through).

Easy Feta Stuffed Tomatoes Ingredients: - 4 large firm tomatoes, scoop and reserve pulp - 3 -4 tablespoons onions, finely chopped (can use more) - 14 cup breadcrumbs - 2 tablespoons oil (can use olive or vegetable oil) - 2 tablespoons dried parsley - salt and pepper - 1 tablespoon chopped fresh garlic (can use about 1/4 teaspoon dry garlic powder, fresh is better!) - 4 -5 ounces feta cheese, crumbled - grated parmesan cheese (to taste) Directions: - Cut the tops off of the tomatoes; carefully scoop out and reserve the pulp (try not to slice into the tomato skin when scooping out the pulp). - Chop the pulp and then mix with the onion, bread crumbs, oil, dry parsley, salt, pepper, garlic and feta cheese (except the Parmesan cheese) in a bowl. - Carefully stuff the tomatoes with the breadcrumb/pulp mixture (be careful not overstuff and tear the tomato skins). - Sprinkle with Parmesan cheese. - Bake in a 350 degree oven for about 20 minutes (can bake longer if desired). - Serve hot.

Delicious Chocolate Cake Ingredients: - 2 cups flour - 2 cups white sugar - 34 cup unsweetened cocoa - 2 teaspoons baking soda - 1 teaspoon baking powder - 12 teaspoon salt - 2 eggs - 1 cup cold coffee - 1 cup milk - 12 cup vegetable oil - 2 teaspoons vinegar Directions: - Grease and flour a 9x13 inch pan. - In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. - make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. - Mix until smooth. - Batter will be thin. - Pour into prepared pan. - Bake in a 350 oven for 35 to 40 minutes or until done. - Ice with your favourite frosting.

Cubed Steaks For Two Recipe Ingredients: - 2 cubes steaks (4 ounce. each) - 1/4 teaspoon dry herb blend seasoning - 2 tbsp. extra virgin olive oil - 1 c. sliced mushrooms - 1/2 c. minced onion - 1/2 c. green peppers, cut in strips - Salt & pepper to taste Directions: - Sprinkle both sides of meat with herb seasoning. - Heat oil in non-stick skillet. - Add in the vegetables and cook 3 min, push aside in the pan and add in the steaks. - Cook 3 to 4 min, turning once.

Poor Mans Doughnuts Ingredients: - 1- 1/2 cup Powdered Sugar - 1/4 cups Milk - 1 can (8 Oz. Can) Instant Homestyle Biscuits - Enough Vegetable Oil To Deep Fry Directions: - Get out a sandwich-sized container and mix together powdered sugar and milk with a fork. - Set aside. - Heat the oil for deep frying. - Open the can of biscuits. - Make a quarter-sized hole in the middle of the biscuit. - We use a doughnut hole. - Make holes in all of the biscuits. - Take a doughnut hole and place in the oil to see if it is hot enough. - You can tell because the oil around the doughnut bubbles. - After about two minuets, flip it over with a fork. - Then put it on a plate. - Fry the doughnuts and doughnut holes. - When the plate is full, take the fork used for flipping them in the oil. - Put it in the syrupy substance. - Then put a doughnut in the glaze. - Flip it over after a few seconds. - Then take it out and put it on another plate. - When a few are done, take a small one and give it a test. - (That means eat it.) - If you like it, good. - If you dont, then I am sorry.

Sauteed endives (Endives meuniere) Ingredients: - 8 cooked, well-drained endives (see recipe) - 4 tablespoons butter - 2 tablespoons finely chopped parsley Directions: - Drain the endives well on absorbent paper towels. - Heat two tablespoons of the butter in a heavy skillet large enough to hold the endives without crowding. - Add the endives and cook, turning often so that they brown evenly all over, about five minutes. - Transfer the endives to a warm serving dish. - Melt the remaining butter in the skillet and cook it until it almost turns brown. - Pour this over the endives. - Sprinkle with parsley and serve.

Celery Kamikaze Ingredients: - 1 lime wedge - Kosher salt - Ice - 2 ounces pepper vodka - 1 ounce fresh lime juice - 1 ounce celery juice - 1/2 ounce Cointreau or other triple sec - 1/2 ounce Simple Syrup Directions: - Moisten half of the outer rim of a coupe with the lime wedge and coat lightly with salt. - Fill a cocktail shaker with ice and add all of the remaining ingredients; shake well. - Strain into the prepared coupe.

Indian Tacos Ingredients: - 5 cups flour - 5 teaspoons baking powder - 12 teaspoon salt - 1 lb grated cheese - vegetable oil - water (to handle the dough) - 1 lb hamburger - 2 large tomatoes, chopped fine - 1 large onion, chopped fine - 1 (30 ounce) can refried beans - 12 head lettuce, shredded - your favorite salsa - sour cream - salt - pepper Directions: - Cook ground beef with diced onions and season to taste, set aside. - Heat up oil really hot, mix flour, salt, and baking powder in big bowl. - Mix using water until workable and becomes one large ball. - Let stand 20 minutes, then take pieces about the size of small softballs. - Using your hands roll out to a large saucer / taco size using flour to keep from sticking. - Now they are ready to put in oil, but be careful they cook fast! - Top with refried beans, hamburger, and what ever else you like on your tacos and enjoy !

Lemon-Pepper Slather Ingredients: - 1 teaspoon white peppercorns - 1 1/2 teaspoons coarse sea salt - 1 teaspoon sugar - 1/2 cup extra-virgin olive oil - 1/4 cup finely grated lemon zest (from 4 large lemons) - 2 cloves garlic, smashed Directions: - Pulse the peppercorns in a spice grinder until coarsely ground. - Add the salt and sugar and pulse a few more times. - Transfer to a bowl and stir in the olive oil, lemon zest, and garlic. - Microwave until hot but not boiling, about 45 seconds. - Let cool. - Cook's Note: This rubinspired by jarred lemon-pepper seasoning, but oh- so-much fresheris incredibly versatile. - We love the bright flavor it gives to fish, chicken, and vegetables. - It will keep, covered and refrigerated, for a couple of weeks.

Pot Au Feu (Pot on the Fire) Ingredients: - 3 lbs beef, bone in - 12 ounces bacon - 10 white pearl onions, peeled - 3 garlic cloves, smashed and chopped - 4 medium carrots, peeled and cut into small cubes - 2 leeks, washed and cut into rings - 5 tomatoes, chopped and peeled - 1 cup beef stock - 1 tablespoon all-purpose flour Directions: - Brown meat in frying pan, adding salt and pepper. - Sprinkle a little flour over the meat while turning over. - Place meat into oven proofed casserole or even better into a slow cooker. - Briefly fry bacon, onions, garlic, carrots, then add tomatoes, leek and beef stock. - Bring to the boil and add to casserole or slow cooker. - Cook at 300F or on low setting on crock pot for about 5 hours or until the meat falls of the bone. - Serve with potatoes (boiled or fried).

Pork Stroganoff Ingredients: - 5 -6 34 inches pork loin chops - 1 (10 1/2 ounce) can Campbell's Golden Mushroom soup - 14 cup water - 14 cup merlot - 2 tablespoons butter - 12 cup sliced onion (optional) - kosher salt - 14 cup sour cream - 14 cup cream cheese - 1 dash Worcestershire sauce - 2 tablespoons black olive juice (optional) - 12 teaspoon thyme - salt or pepper Directions: - Add butter to pan, heat to medium high. - Add pork and brown on both sides 2-3 minutes, do not crowd pan, remove and place in small baking dish. - Add onions and kosher salt to pan, heat until browned, 8-10 minutes. - Add wine to deglaze pan. - Add water and soup, stir, reduce heat to medium. - Add remaining ingredients and stir until heated. - Pour sauce over chops and bake at 350 deg for 30 minutes. - Serve sauce over noodles.

Middle Eastern Platter Ingredients: - 3 tablespoons fresh lemon juice - 2 tablespoons olive oil - 4 plum tomatoes, seeded diced - 1 English cucumber, seeded diced - 1 cup coarsely chopped fresh parsley - 1 small red onion, diced - coarse salt and pepper - 8 ounces hummus - 12 teaspoon paprika - 8 ounces feta cheese - 1 cup pitted kalamata olive - 4 (6 inch) pita breads Directions: - Combine lemon juice and 1 tablespoon olive oil. - Combine tomatoes, cucumber, and parsley. - Place onion in a separate plastic bag. - For Meal: Add onion and dressing to vegetables. - Season with salt and pepper, and toss to combine. - Serve with hummus (sprinkled with paprika and remaining olive oil), feta (thickly sliced), olives, and pita. - Place/Arrange ingredients on platter and let individuals make their own. - Make ahead:. - Store dressing and the tomatoes, cucumber, and parsley covered in the refrigerator. - Keep the onion in plastic bag also in the refrigerator.

Apple Country Ribs Ingredients: - 34 cup unsweetened apple juice - 12 cup beer or 12 cup non-alcoholic beer - 12 cup vegetable oil - 1 tablespoon Worcestershire sauce - 1 tablespoon garlic, minced - 1 teaspoon salt - 1 teaspoon thyme, dried - 1 teaspoon pepper - 12 teaspoon cayenne pepper - 3 lbs boneless country-style ribs Directions: - In small bowl combine the first 10 ingredients. - Pour 1 1/2 Cups marinade into a large resealable plastic bag and add the ribs. - Seal bag to coat and refrigerate for at least 5 hours or overnight, turning once. - Cover and refrigerate remaining marinade for basting. - Prepare grill for indirect heat. - Drain & discard marinade. - Grill ribs, covered, over indirect medium heat for 10 minutes on each side. - Baste with some of the reserved marinade. - Grill 20-25 minutes longer or until juices run clear and meat is tender, turning and basting occasionally.

Whole Wheat Pizza Crust Ingredients: - 18 cup honey - 1 12 cups warm water (110*) - 1 (1/4 ounce) package active dry yeast - 1 tablespoon extra virgin olive oil - 1 teaspoon sea salt - 3 12 cups whole wheat flour - 3 teaspoons pizza seasoning (combination of oregano, basil, marjoram, crushed red pepper and garlic powder.) Directions: - In a large bowl put honey into warm water and sprinkle yeast over the top. - Let stand for 10 minutes. - Stir olive oil, salt and seasonings into yeast mixture then slowly add flour until dough starts to form. - Tip dough onto floured surface, floured with wheat flour, and knead until all flour has been absorbed and a ball of dough becomes smooth, about 10 minutes. - Place dough into bowl that has been oiled and turn to coat dough with oil. - Cover loosely with a towel and let stand in a warm area free of drafts until doubled in size, approximately 1 hour. - When dough has doubled tip out again and divide dough in half. - Take the halves and divide again and again until you end of with eight equal pieces. - Form each into a tight ball and let rise for about 45 minutes until doubled. - Roll each ball into a circle with a rolling pin until dough no long stretches. - Drape it over both of your fists and gently pull edges outward while rotating crust. - Place on oiled pizza pan and top with your favorite sauce and toppings. - Bake in preheated oven at 425 until edges are brown and crust are done, about 15-20 minutes. - Uncooked dough can be frozen for future use.

Peanut Butter Sundae Dessert Ingredients: - 1 cup flour - 2 teaspoons baking powder - 12 cup milk - 1 teaspoon vanilla - 1 34 cups water (hot) - 34 cup brown sugar - 14 teaspoon salt - 2 tablespoons vegetable oil - 12 cup creamy peanut butter - 1 jar hot fudge - Cool Whip - peanuts (optional) Directions: - Heat oven to 350 degrees. - In ungreased 9x9x2" pan stir together flour, brown sugar, baking powder and salt. - Add milk, oil and vanilla and mix with a fork until smooth; stir in peanut butter and spread evenly in pan. - Pour hot water over batter. - Bake 40 minutes. - Let stand for about 15 minutes. - Spoon into dessert dishes and top with hot fudge sauce and cool whip. - May also garnish with chopped peanuts.

Zesty Chicken Taquitos Ingredients: - 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese - 2 cups shredded cooked chicken King Sooper's 1 lb For $1.19 thru 02/09 - 2 Tbsp. A.1. Original Sauce - 1 tsp. minced garlic - 1/2 cup finely chopped red pepper - 2 Tbsp. green onions - 8 (6-inch) flour tortillas Directions: - Heat oven to 350F - Place cream cheese in a medium microwave safe bowl, heat for 20 seconds in the microwave to soften. - Stir in shredded chicken, A.1. - Original Sauce, minced garlic, red bell pepper and green onion. - Season to taste. - Put about 2 Tablespoons of chicken mixture down the center of each tortilla. - Roll up and place seam side down on baking sheet. - Repeat with remaining tortillas. - Bake 12-15 minutes until crispy and lightly golden brown. - Serve immediately. - You can prepare the filling ahead of time and bake these up when youre ready to eat them. - *Make a batch of quick all-purpose chicken: Place 2 lbs. - Split Chicken Breast in a slow cooker, add 2 teaspoons crushed garlic, 1/4 cup A.1. - Original Sauce, 1/2 cup water and 1 Tablespoon brown sugar. - Cook on low for 4-5 hours. - Remove from slow cooker and let cool. - Pull off of bone, shred and freeze in 2 cup portions. - Use to make taquitos, tacos, pulled chicken sandwiches or chicken salad.

Halloween Monster Burgers Ingredients: - 1 set Buns - 1 patty Hamburger - 1 slice Sliced cheese - 1 Nori seaweed - 1 Lettuce, onion, avocado, pickles, mayonnaise, ketchup, etc. Directions: - Give them three eyes to make them extra-monstrous. - Cut sliced cheese into the shape of fangs, as above. - Cut the remaining cheese into circles. - Stick on the nori seaweed for pupils. - Toast the buns briefly in a toaster. - Top with the lettuce, mayonnaise, avocado, onion, hamburger patty, and ketchup, in that order. - Top with cheese and sandwich the buns. - Stick on the eyes to finish. - Serve with French fries and onion rings, if you like.

Chickpea Burgers Ingredients: - 1 tablespoon vegetable oil - 1 medium yellow onion, chopped - 1 garlic clove, minced - 1 (15 ounce) can chickpeas - 12 cup walnuts - 12 cup rolled oats (not instant or quick-cooking oats) - 1 large egg - 12 teaspoon ground cardamom - 14 teaspoon ground cumin - 14 teaspoon smoked paprika - 1 teaspoon salt - ground black pepper - 1 tablespoon olive oil Directions: - In skillet over medium heat, cook onion and garlic in oil until softened and very lightly browned. - Pour contents of skillet into food processor fitted with the chopping blade. - Add chickpeas, nuts, oats, egg, and spices. - Pulse until grainy but well-combined. - Shape mixture into 4 patties. - Refrigerate for about an hour. - When ready to cook, heat olive oil in large skillet over medium heat and fry patties until darkly browned, even a little crunchy, turning once. - Dress with your favorite condiments and fixings. - Burgers can be refrigerated for a day or so and crisped again in a skillet with a little oil.

Miso-Spiked Vegetable Soup with Barley Ingredients: - 1 tbsp (15 ml) olive oil - 4 carrots, peeled and diced - 4 stalks celery, diced - 2 onions, finely chopped - 1 tsp (5 ml) dried thyme - 1/2 tsp (2 ml) cracked black peppercorns - 1 cup (250 ml) barley (see tip), rinsed and drained - 7 cups (1.75L ) vegetable or chicken stock (store-bought or see recipes) - 2 cups (500 ml) sliced green beans - 1/4 cup (50 ml) dark miso - 1/2 cup (125 ml) finely chopped fresh parsley - Freshly grated Parmesan cheese (optional) Directions: - In a skillet, heat oil over medium heat for 30 seconds. - Add carrots, celery and onions; cook, stirring, until carrots are softened, about 7 minutes. - Add thyme and peppercorns; cook, stirring, for 1 minute. - Add barley and toss to coat. - Add stock and bring to a boil. - Transfer to slow cooker stoneware. - Cover and cook on Low for 8 hours or on High for 4 hours, until barley is tender. - Add green beans and miso. - Cover and cook on High until beans are tender, about 15 minutes. - Stir in parsley. - Ladle into bowls and garnish with Parmesan (if using). - VARIATION - Miso-Spiked Vegetable Soup with Wheat Berries - Substitute an equal quantity of wheat, spelt or Kamut berries for the barley. - MAKE AHEAD - Complete Step Cover and refrigerate for up to 2 days. - When youre ready to cook, continue with the recipe.

Lower-Fat Chocolate Cheesecake Ingredients: - nonstick cooking spray - 34 cup chocolate graham cracker crumbs - 14 cup sugar - 2 (8 ounce) packages light cream cheese, softened - 1 (8 ounce) package fat free cream cheese, softened - 13 cup unsweetened cocoa - 3 tablespoons flour - 1 (14 ounce) can sweetened condensed milk - 3 egg whites - 1 egg - 14 cup semi-sweet chocolate chips, melted - 1 12 teaspoons vanilla extract Directions: - Preheat oven to 300 degrees. - Spray bottom of 9-inch springform pan with cooking spray. - Combine crumbs and sugar; sprinkle evenly over bottom of pan. - In mixer bowl, beat cheese until fluffy. - Mix in cocoa and flour. - Add sweetened condensed milk, egg whites, egg, chips and vanilla; mix well. - Pour into prepared pan. - Bake 45-50 minutes or until center is set. - Cool. - Chill. - Garnish as desired. - Refrigerate leftovers.

Round Bread And Dip Recipe Ingredients: - 2 c. lowfat sour cream - 1/2 c. minced onion - 1/4 c. minced green peppers - 2 tbsp. minced pimento - 1 tbsp. horseradish - 2 teaspoon dill weed - 1 teaspoon Worcestershire sauce - 1 teaspoon seasoned salt - 1/4 teaspoon salt - 1/8 teaspoon garlic pwdr - 1/8 teaspoon pepper - 1 round bread Directions: - Combine all ingredients for dip. - Cover and refrigerate2-3 hrs. - Preheat oven to 400 degrees. - Cut thin slice from top of bread. - Carefully hollow out center of bread leaving 1 inch shell on sides and bottom. - Cut inside pcs into 1 inch cubes. - Place bread shell and cubes on baking sheet. - Bake about 10 min or possibly till toasted. - Cold completely. - Place dip in bread; serve bread cubes around platter.

Coconut Milk Ingredients: - Freshly grated flesh of 1 coconut - 3 cups boiling water Directions: - Combine the grated coconut and boiling water in a blender or food processor and puree for 2 minutes. - Let this mixture stand for 15 minutes. - Strain the mixture through a strainer lined with several layers of dampened cheesecloth; Twist the cheesecloth tightly to extract as much milk as possible. - (The process can be repeated using another 3 cups of boiling water to make a second, thinnner batch of coconut milk.) - Store the coconut milk in the refrigerator, where it will keep for 3 to 4 days. - It can also be frozen.

Berries with Limoncello and Basil Ingredients: - 1/2 pint blackberries, rinsed and dried - 1/2 pint blueberries, rinsed and dried - 1/2 pint raspberries, rinsed and dried - 1/2 pint strawberries, rinsed and dried, stemmed and quartered - 4 shots limoncello, chilled - 6 fresh basil leaves, cut into ribbons Directions: - Lightly mix together the blackberries, blueberries, raspberries and strawberries in a large bowl. - Portion the berries into 6 small dessert bowls or glasses. - Add a shot of limoncello to each. - Refrigerate for at least 30 minutes and up to 4 hours to allow the berries to macerate in the liquid. - Just before serving, garnish with basil.

Spicy Cream Cheese Topper Ingredients: - 1 (16 ounce) jar apricot preserves - 1 (16 ounce) jar pineapple preserves - 1 (12 ounce) jar apple jelly - 1 (1 ounce) container dry mustard - 1 (6 ounce) bottle prepared horseradish (or to taste) Directions: - Mix all ingredients together. - Serve over cream cheese with assorted crackers.

Baked Alaska Pollock With Zuccihi Recipe Ingredients: - 2 x pollock fillets - (3 to 5 ounce ea) thawed if necessary Salt to taste Freshly-grnd black pepper to taste - 2 c. shredded zucchini - 3 Tbsp. grated Parmesan cheese divided - 2 Tbsp. fine dry bread crumbs - 1 Tbsp. finely-minced parsley - 1 Tbsp. finely-minced green onion - 1/4 tsp basil crushed - 2 Tbsp. dry white wine or possibly water Directions: - Season pollock with salt and pepper. - Place in individual baking dishes, tucking ends under if necessary. - Combine zucchini, 2 Tbsp. - cheese, bread crumbs, parsley, green onion, and basil; salt and pepper to taste. - Arrange zucchini mix around pollock. - Sprinkle with wine and remaining cheese. - Bake at 450 degrees, allowing 10 min cooking time per inch of thickness or possibly till fish flakes when tested with a fork. - This recipe yields 2 servings.

Debs Pasta Sauce Ingredients: - 5 garlic cloves (minced) - 1 large chicken breast (cut into 1 inch cubes) - 0.5 (6 1/2 ounce) jar sun-dried tomatoes packed in oil (chopped) - 2 large fresh tomatoes (chopped) - 12 cup white wine - 1 cup fresh basil (roughly chopped) - 14 cup butter - 2 teaspoons crushed red pepper flakes Directions: - In a skillet over med heat Saute the chicken in some of the oil from the sundried tomatoes, remove with slotted spoon and reserve.Add to the skillet the garlic and saute for 1 min then add the sundried tomatoes and the fresh tomatoes, saute for 3 mins and add the wine. - Simmer for 5 minutes. - Add the reserved chicken and red pepper and simmer for a further 5 mins.On low heat stir in the butter and basil. - Serve over your favourite pasta and top with fresh parmesan cheese.

Marie's White Chocolate Bread Pudding Ingredients: - 1 loaf brioche bread or 1 loaf challah or 1 loaf other sweet bread, cut into 1 inch dice - 4 ounces butter, melted - 16 ounces good quality white chocolate, chunked - 2 cups milk - 2 cups heavy cream - 23 cup sugar - 1 vanilla bean, split - 8 large eggs, whisked Directions: - Place diced bread into a 2 quart baking dish and drizzle with melted butter. - Toss chunked white chocolate with bread cubes. - Bring milk, cream, sugar and vanilla bean to a boil over medium heat until sugar dissolves. - Stirring constantly, slowly add hot mixture to eggs. - Do not whisk. - Skim foam from custard. - Strain custard over bread and chocolate. - Let stand for 10 minutes so that bread soaks up custard. - Place baking dish in another larger pan adding 1 inch of hot water to larger dish. - Bake at 325 degrees for 45 to 60 minutes until custard is set and bread is golden.

South of the Border Cheesy Potato Soup Ingredients: - 12 cup chopped onion - 13 cup chopped celery - 2 tablespoons butter - 4 cups diced peeled potatoes - 3 cups chicken broth - 14 teaspoon paprika - 12 teaspoon marjoram - 1 tablespoon instant minced garlic (I use a mix of dried garlic and roasted red pepper) - 2 cups milk - 8 ounces monterey jack cheese - 1 (15 ounce) can cream-style corn - 1 (4 ounce) candiced chilies - 2 ounces diced pimentos (optional) - salt and pepper Directions: - Saute onion and celery in butter in large pot until tender. - Add potatoes, broth and spices; bring to a boil, cover and simmer for 15 minutes or until potatoes are tender. - Mash potatoes to desired consistency with a masher or fork; or puree in food processor to desired consistency. - Stir in milk, and gradually stir in cheese until it is all melted. - Add corn, chilies, pimentos and salt and pepper until all is hot. - Can be frozen and heated up in a low crockpot later.

Easy & Elegant Pizza Appetizers Ingredients: - 1 lb grated cheddar cheese (my mother always uses Sharp, but I prefer mild) - 1 (15 ounce) can tomato sauce - 14 cup instant minced onion (or equivalent of fresh) - 1 (3 3/4 ounce) canchopped black olives - oregano - salt & pepper - 15 -20 slices francisco French bread or 15 -20 slices miniature party rye rounds or 15 -20 slices sourdough bread Directions: - Mix cheese, tomato sauce, onions and black olives. - Add oregano to taste (I usually add about 1 tsp to start.) - Add salt and pepper to taste. - At this point you can refrigerate mix, covered, until ready to use. - Cut each slice of bread in half or smaller if desired. - Spread about a spoonful of cheese mixture on bread. - Place on a greased cookie sheet and bake at 375 degrees until cheese melts. - Serve immediately.

Cheeseburger Rollups Ingredients: - 1 lb lean ground beef - 6 ounces Velveeta cheese - 2 tablespoons onion powder - 8 ounces crescent roll dough Directions: - 1. preheat over to 400-degrees. - 2. cook meat with onion powder and rinse. - 3. return meat to skillet and add cheese, stir until melted. - 4. remove meat mixture from heat. - 5. unroll dough and press into a rectangle (~ 15x8). - 6. top dough evenly with meat mixture. - 7. rollup starting at one of the long sides and end with seam side down. - 8. bake for 20 minutes or until golden brown.

Lasagna Sarde with Lobster, Tomatoes and Saffron Ingredients: - 2 (1-1/2 lb. each) spiny lobsters - 4 tbsp. extra-virgin olive oil - 1 md. red onion, cut into 1/8-inch julienne - 2 celery ribs, cut into 1/4-inch pieces - 1 md. potato, cut into 1/8-inch dice - 2 cloves garlic, thinly sliced - 1/2 lb. over-ripe tomatoes, cut into 1/2-inch dice - 1 cup dry white wine - 1 dash saffron - 1 lb. DeCecco fettucine - 1/2 cup finely sliced chives Directions: - Steam the lobsters for 10 minutes and then cool. - Remove lobster from shells and cut into 1/4-inch pieces. - Bring 6 quarts water to boil and add 2 tbsp. - salt. - In a 12- to 14-inch saute pan, heat olive oil until smoking. - Add onion, celery, potato and garlic and saute until golden-brown. - Add tomatoes, wine and saffron and bring to a boil. - Lower heat and simmer 1 minute. - Cook pasta according to package instructions and drain. - Add lobster to tomato sauce in pan and toss through. - Add hot pasta to pan and add chives. - Toss to coat and serve immediately.

Glazed Triple Chocolate Bread Recipe Ingredients: - 2/3 c. firmly packed brown sugar - 1/2 c. butter, softened - 1 c. semi sweet chocolate chips, melted - 2 Large eggs - 2 1/2 c. flour - 1 1/2 c. applesauce - 1 teaspoon baking pwdr - 1 teaspoon baking soda - 2 teaspoon vanilla - 1/2 c. semi sweet chocolate chips Directions: - In large mixing bowl, combine sugar and 1/2 c. butter. - Beat at medium speed scraping bowl often, till creamy (1 to 2 min). - Add in 1 c. melted chocolate chips and Large eggs. - Continue beating till well mixed. - Add in flour, applesauce, baking pwdr, baking soda and vanilla. - Reduce speed to low, continue beating till creamy. - By hand, stir in 1/2 c. chocolate chips. - Spoon batter into 5 greased 5 1/2" x 3" mini loaf pans. - Bake for 35 to 40 min or possibly till center is dry when touched. - Cold 10 min, remove from pans. - (Bread can be frzn unglazed. - Bring to room temperature before glazing after freezing.) - GLAZE: Cook over low heat chocolate chips, butter and water. - Stir till melted. - Remove from heat, stir in powdered sugar, salt and vanilla. - Beat till creamy. - Drizzle over hot loaves.

Cinnamon Ice Cream Ingredients: - 1 small piece vanilla bean or 2 teaspoons vanilla extract - 1 pint plus 2 tablespoons of whole milk - 1 cup sugar, divided - 6 egg yolks - 1 cup plus 1 tablespoon heavy cream - 1 teaspoon ground cinnamon Directions: - If you're using the vanilla bean, split it and scrape the inside. - Put the vanilla bean and scrapings (or extract) in a saucepan, with milk and 1/2 cup of sugar. - Cover saucepan and bring to a simmer, then remove from the heat. - Let stand 5 minutes. - Remove the vanilla bean. - Beat 6 egg yolks and 1/2 cup sugar until pale and able to form a ribbon. - Slowly beat the hot milk mixture into the egg mixture. - Place the mixture over low to medium heat and stirring constantly, bring to 183 to 187 degrees F, until thick and evenly and thickly coats the back of a spoon. - Immediately remove from the heat and allow to cool to room temperature. - Stir in the cinnamon. - Freeze ice cream in an ice cream maker according to manufacturer's instructions. - Remove to a sealable container. - Keep in the freezer. - The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. - Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

Nilagang Pata/Baka (Filipino Pork/Beef Broth Soup W/ Vegetables Ingredients: - 1 kg beef (for stewing) or 1 kg pork (for stewing) - 4 small onions (diced) - 12 head garlic (minced) - 1 pinch salt and pepper - 7 medium potatoes (cut to the same size as the beef) - 10 pieces Chinese cabbage (cut into four) - 12 pieces bok choy (cut into 3) - 2 corn on the cob, chopped (optional) - 2 tablespoons patis (Asian fish sauce) - 2 tablespoons oil - lemon Directions: - In a soup pot, brown garlic and onion. - Add in beef, water and bring to a boil, lower the fire and let simmer until beef is tender for about an hour or two (longer for more flavor). - Remove all the resulting scum that will rise to the top of the pot and keep the stock clear. - Add potatoes and bring up to a boil to cook potatoes. - Season with salt, pepper and patis. - Lower heat and add in vegetables and cook uncovered. - Serve hot with rice, soy sauce/patis and calamansi to taste.

Homemade Tentsuyu and Mentsuyu in the Microwave Ingredients: - 120 ml Water - 40 ml Soy sauce - 40 ml Hon-mirin - 1 (to taste)! Bonito flakes Directions: - Measure the soy sauce, hon-mirin and water in a 200 ml capacity cup to fill it up to the 200 ml mark. - Add a tons of bonito flakes and immerse them in the liquid. - Microwave for 1 to 2 minutes, and the sauce is done. - The bonito flakes used in the sauce are delicious, so toast them in a frying pan until dried out. - Add some bonito powder, chopped shio-konbu and toasted sesame seeds to turn it into furikake.

Plum Tart Ingredients: - 1 1/2 cups all purpose flour, sifted - 1/2 cup cake flour (not self-rising) - 1 tablespoon sugar - 1/2 teaspoon salt - 8 tablespoons (l stick) unsalted butter, chilled and cut into bits - 1 tablespoon vegetable shortening, chilled - 1/2 cup ice water - About 24 dark Italian plums (or 10 red plums), pitted and sliced - 2 tablespoons sugar - Whipped cream or vanilla ice cream, for serving Directions: - Preheat the oven to 425F. - Prepare the tart dough: Sift the flours, sugar, and salt into the bowl of an electric mixer fitted with the paddle attachment. - On low speed, add the butter, bit by bit, and shortening and mix until the mixture is the consistency of fine cornmeal. - Increase the speed to medium and slowly add the cold water, beating just until the dough forms a ball and pulls away from the sides of the bowl. - Do not overmix. - If the pastry is too dry, beat in a few drops of water on low speed. - Turn the dough out onto a cool lightly floured surface. - Smear the pastry on the surface with the heel of your hand for a final blending and form into a thick flat cake. - Wrap the dough in plastic wrap and refrigerate until just chilled, about 20 minutes. - On a lightly floured surface, rapidly roll out the dough into a rectangle approximately 1/8-inch thick and to fit a large flat baking sheet. - Cover with plastic wrap and refrigerate for 30 minutes. - Cover the pastry with the plum slices in rows, overlapping them slightly and leaving 1-inch border. - Fold the rim of the pastry up to, and slightly overlapping, the plums. - Dust the plums with 1 tablespoon of the sugar. - Bake for 20 to 30 minutes until the crust is browned. - Dust with the remaining 1 tablespoon sugar. - Serve with whipped cream or ice cream.

Meatloaf Recipe Ingredients: - 1 3/4 pound meatloaf mix - 1 egg - 3/4 can tomato sauce - 3/4 c. Italian bread crumbs - 1/2 pkg. Lipton onion soup mix Directions: - Top loaf with remaining 1/4 can of tomato sauce. - Combine all ingredients. - Form loaf or possibly put in greased loaf pan. - Cover. - Bake at 350 degrees for 1 1/2 hrs. - Remove cover to brown for 15 min.

Three-B (Buckwheat, Blueberry, and Butternut ) Muffins Ingredients: - nonstick cooking spray or 12 paper baking cups - 1 13 cups flour - 34 cup buckwheat flour - 14-13 cup sugar or 14-13 cup Splenda sugar substitute - 1 12 teaspoons baking powder - 1 teaspoon ground cinnamon - 12 teaspoon baking soda - 12 teaspoon salt - 2 eggs, slightly beaten - 1 cup mashed cooked butternut squash - 12 cup milk - 2 tablespoons cooking oil - 12 teaspoon finely shredded orange rind - 14 cup orange juice - 34 cup fresh blueberries or 34 cup frozen blueberries - 14 cup rolled oats (Oatmeal) Directions: - Preheat oven to 400F; Spray twelve 2-1/2-inch muffins cups with nonstick spray or line with paper muffins cups; set pan aside. - Combine, flour, buckwheat flour, sugar, baking powder,cinnamon,baking soda and salt in a medium mixing bowl;make a well in the center of flour mixture; set aside. - In a mixing bowl;Combine the eggs, squash, milk, oil, orange peel, and orange juice; Add the egg mixture all at once to flour mixture, stir until just moistened (batter should be LUMPY), fold in blueberries. - Spoon batter into the prepared muffin cups, filling each almost full; sprinkle with oats. - Bake for 15 to 20 minutes or until the muffins are light brown: cool in muffin cups on wire rack for 5 minutes, Remove from muffins cups; serve warm, Enjoy.

Man Eggs Ingredients: - 2 eggs - 1 teaspoon unsalted butter - Pinch kosher salt - Pinch freshly ground black pepper Directions: - Place an 8-inch non-stick skillet over low heat for 2 minutes. - Crack the eggs into a custard cup. - Melt the butter in the pan and once it foams, gently add the eggs. - Sprinkle with the salt and pepper. - Cover and cook for 3 minutes for slightly runny yolks and 5 to 6 minutes for set yolks. - Serve immediately on a warm plate.

Western Hash Ingredients: - 1 lb. ground beef - 1 can (28 oz.) diced tomatoes, undrained - 1 cup long-grain white rice, uncooked - 1 medium green pepper, chopped - 1 small onion, chopped - 1/2 lb. (8 oz.) VELVEETA, sliced Directions: - Brown meat in large skillet on medium-high heat; drain. - Add tomatoes with their liquid, rice, green pepper and onion; stir. - Cover. - Reduce heat to medium-low; simmer 25 minutes, stirring occasionally. - Top with VELVEETA; continue cooking, covered, until VELVEETA is melted.

Buttery Maple Syrup Ingredients: - 1 cup brown sugar - 3/4 cup water - 1/2 cup white sugar - 1 tablespoon butter - 1 teaspoon maple-flavored extract Directions: - Heat brown sugar, water, white sugar, butter, and maple extract in a saucepan over medium-high heat; boil until thickened, about 3 minutes.

Market Radish Soup with Balsamic Cherries Ingredients: - 12 sour or sweet cherries, pitted and halved - 1 teaspoon balsamic vinegar - 1 tablespoon unsalted butter - 2 garlic cloves, thinly sliced - 1 small onion, finely chopped - Salt and freshly ground pepper - 1 pound radishes (preferably White Icicle) with fresh greens, radishes thinly sliced - 1 teaspoon thyme leaves - 1 quart chicken stock or low-sodium broth Directions: - In a shallow dish, sprinkle the cherries with the balsamic vinegar. - In a large saucepan, melt the butter. - Add the garlic and onion, season with salt and pepper and cook over moderately high heat, stirring frequently, until the onion is softened, about 3 minutes. - Stir in the radishes, radish greens and thyme. - Add the chicken stock and bring to a boil. - Simmer the soup over moderate heat until the radishes are tender, about 10 minutes. - Working in batches, puree the radish soup in a blender and pour it into a saucepan. - Reheat the soup and season it with salt and pepper. - Ladle the radish soup into bowls, top with the balsamic cherries and serve.

Mrs. Wilkie's Haggis Ingredients: - 1 lb lamb liver (or ox liver, if preferred) - 7 ounces suet - 1 14 lbs oatmeal (medium granularity) - 5 ounces onions - 1 12 pints stock (from the meat boiling, see below) - 3 teaspoons salt - 2 teaspoons black pepper - 3 good pinches nutmeg (of Nutmeg 2) - 3 pinches mace Directions: - First roast the oatmeal to a golden brown in the oven. - Do not risk charring. - Wash the liver and heart/tongue and place in a pot with 2 pints of water. - Boil for 20 to 30 minutes then allow to cool. - Add salt when boiling. - When cold, mince, grind, or finely chop the meat, grind the suet, then blanch and finely chop the onion. - Next, put the meat, suet, and onion into a bowl or basin, adding the oatmeal, pepper, nutmeg, and mace. - Mix in the 1.5 pints of the stock from the meat to produce a thick paste. - When thoroughly mixed, spoon into the boiler bags; squeeze out the air and tie the opening close to the contents. - Using a suitably large pan (pot), place a plate in the bottom, put in the haggis bags and cover with water. - Boil gently for 1.5 to 2 hours.

Caesar Salad Dressing With Homemade Caesar Salad Dressing Mix Recipe Ingredients: - 1 pkt Homemade caesar salad Dressing mix - 1/2 c. Vegetable oil - 1/4 c. Lemon juice Several minced anchovy Filets -- optional Directions: - Combine all ingredients in a glass jar. - Shake till well blended. - Refrigeratebefore serving. - Makes about 3/4 c of Caesar Salad Dressing.

Pastry for Double-Crust Pie and Single-Crust Pie Ingredients: - 2 cups flour, all-purpose - 1/2 teaspoon salt - 23 cup vegetable shortening - 6-8 tablespoons water cold - 1 3/4 cups flour, all-purpose - 1/4 teaspoon salt - 13 cup vegetable shortening - 3-4 tablespoons water cold Directions: - PASTRY FOR DOUBLE-CRUST PIE: In a mixing bowl, stir together flour and salt. - Using a pastry blender, cut in shortening until pieces are the size of small peas. - Sprinkle 1 tablespoon of the cold water over part of the mixture; gently toss with a fork. - Push to side of bowl. - Repeat, using 1 tablespoon of water at a time, til all is moistened. - Divide in half, form each half into a ball. - PASTRY FOR SINGLE-CRUST PIE: Follow the directions for Pastry for Double-Crust Pie.

Best Apple Nut Pudding Ingredients: - 1 each eggs - 3/4 cups brown sugar - 1 teaspoon vanilla extract - 3 tablespoons flour, all-purpose heaping tablespoons - 1 1/2 ts baking powder - 1/4 teaspoons salt - 1/2 teaspoon cinnamon - 1/4 teaspoon nutmeg - 1/2 cups walnuts chopped or pecans - 2 medium apples pared chopped fine Directions: - Break egg into bowl, beat with sugar and vanilla. - Add flour, baking powder, salt, nutmeg, and blend well. - Stir in nuts and chopped apple. - Bake in greased and floured 9-inch square baking dish or pan, in moderate oven (350F/180C) for 30 minutes. - Serves 4 to 6.

Creamy Spinach and Pumpkin Salad Ingredients: - 200g baby spinach leaves - 500g pumpkin, peeled, seeded and sliced into 1.5 cm wedges - 1/2 red onion, thinly sliced - Garnish - 1 tablespoon chopped dried apricots - 2 tablespoons chopped cashews - Mustard Dressing - 1/3 cup KRAFT Classic Mayonnaise - 2 tablespoons natural yoghurt - 2 teaspoon seeded mustard Directions: - Preheat oven to 220 C. Spray pumpkin with cooking oil, and bake for 30 minutes or until tender. - Allow to cool. - Place spinach in a serving dish, top with cooked pumpkin and onion. - Combine mayonnaise, yoghurt and mustard. - Mix to form a dressing, and drizzle over salad and lightly toss. - Garnish with dried apricots and cashews.

Simple Pancakes Ingredients: - 1 12 cups milk - 2 tablespoons vegetable oil - 1 egg - 1 12 cups flour - 1 tablespoon baking powder - 1 tablespoon sugar Directions: - 1.) - Combine all ingredients into a large bowl and mix with an electric mixer. - 2.) - Set stove to #7 or 350 degrees Fahrenheit. - Grease pan with 1/4 teaspoons oil and pour 1/4 cup of batter for each pancake. - 3.) - Turn with plastic pancake turner when bubbles begin to form and pop on top side of pancake. - DO NOT push down on pancakes to flatten.

Hamburgers (Tavern Style) Ingredients: - 1/2 teaspoon neutral oil, like canola, or a pat of unsalted butter - 2 pounds ground chuck, at least 20 percent fat - Kosher salt and black pepper to taste - 4 slices cheese (optional) - 4 soft hamburger buns - Lettuce leaves, sliced tomatoes and condiments, as desired Directions: - Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. - Gently divide ground beef into 4 small piles of around 8 ounces each, and then lightly form these into thick patties of around 3 1/2 inches in diameter, like flattened meatballs. - Season aggressively with salt and pepper. - Increase heat under skillet to high. - Put hamburgers into the skillet with plenty of distance between them and allow them to cook, without moving, for approximately 3 minutes. - Use a spatula to turn hamburgers over. - If using cheese, lay slices on meat. - Continue to cook until meat is cooked through, approximately another 3 to 4 minutes for medium-rare. - Remove hamburgers from skillet and allow to rest for approximately 5 minutes; meanwhile, toast the buns. - Place hamburgers on buns and top as desired.

Gingerbread Dough (For Houses) Ingredients: - 1 cup butter, softened - 1 cup granulated sugar - 2 eggs - 34 cup fancy molasses - 12 cup cooking molasses - 6 cups flour - 2 teaspoons ground ginger - 1 teaspoon baking soda - 1 teaspoon salt - 1 teaspoon ground cloves - 1 teaspoon cinnamon - 4 cups icing sugar - 12 teaspoon cream of tartar - 3 egg whites Directions: - In large bowl using electric mixer, beat butter with sugar until light; beat in eggs and fancy and blackstrap molasses. - Stir together flour, ginger, baking soda, salt, cloves and cinnamon; using wooden spoon, gradually stir into molasses mixture. - Mix well, working with hands as needed. - Divide dough into four discs; wrap each in plastic wrap and refrigerate for at least 2 hours or until firm, or for up to one week. - Draw patterned pieces on waxed paper; label and cut out. - Between wax paper, roll out one disc at a time to 1/4" thickness. - Remove top sheet of paper; arrange pattern pieces. - Using tip of knife, trace and cut out shapes. - Freeze on parchment paper-lined baking sheet for 20 minutes or until hard. - Bake in 325 F oven for 12 to 15 minutes or until golden and firm to the touch. - Transfer gingerbread to racks and let cool completly. - Icing: In bowl, sift together icing sugar and cream of tartar. - Using electric mixer, beat in egg whites for 7 to 10 minutes or until icing is thick enough to hold its shape.

Real Italian Tomato Sauce Ingredients: - 14 cup cooking oil - 4 -6 cloves chopped garlic - 12 lb ground beef - 12 lb ground Italian sausage (regular or hot) - 1 (2 ounce) can whole tomatoes (chopped & undrained) - 1 (2 ounce) can tomato paste - 1 (3 ounce) can tomato sauce - 1 tablespoon oregano - 3 tablespoons sugar - 12 cup water - salt - pepper - crushed red pepper flakes Directions: - Mix together the cooking oil, garlic, ground beef, ground Italian sausage and brown. - Add the tomatoes, tomato paste, tomato sauce, oregano, sugar, water, Salt, pepper& crushed red pepper. - Bring to boil then lower heat. - Simmer 2-3 hours, stirring often. - Can be frozen for future meals.

Super Calzone Ingredients: - 1 tablespoon yeast - 1 cup warm water - 1 tablespoon honey - 2 tablespoons oil - 12 teaspoon salt - 3 -4 cups flour - 1 cup pizza sauce or 1 cup spaghetti sauce - 1 (6 ounce) package pepperoni - 12 lb salami - 12 lb ham - 14 cup feta cheese - 1 cup mozzarella cheese - butter, Italian season and Parmesan Cheese for top (melted) Directions: - To make dough:. - Dissolve yeast in warm water. - Let stand for 10 minute then stir well. - Stir in remaining ingredients adding enough flour for a stiff dough. - Turn out on floured surface and knead about 5 minute until smooth and elastic. - Place dough in large greased bowl. - Cover with towel or plastic wrap. - Let rise in warm place for 1 1/2 hours until doubled in size. - Divide in half to make individual Calzones. - Roll out dough on floured surface in about 10" circles. - Spread on sauce on half of circle. - Add meat and cheese, whatever fillings you wish. - Fold other half of dough over, in the shape of a half moon, leaving enough to crimp ends. - With fingers or fork, crimp closed. - Place on greased cookie sheet. - In preheated oven, Bake at 350 for about 15 to 20 minute or until bread begins to bake. - Remove from oven, cut 2-3 diagonal slits to top to allow middle to cook. - Brush on melted butter, dash of Italian seasoning or Oregano and Parmesan Cheese. - Continue to bake until golden brown.

Smoky Mashed Potato Bake Ingredients: - 3 cloves garlic, minced - 1 teaspoon olive oil - 3 12 lbs new potatoes, cut into 1 inch pieces - 34 cup shredded smoked gouda cheese, divided - 1 cup half-and-half (fat-free is ok) - 2 -3 chipotle chiles in adobo, minced - 12 cup margarine - 4 ounces cream cheese, softened (use half of an 8 oz. pkg) - salt Directions: - In a skillet coated with non-stick cooking spray, cook the garlic in hot oil for 2-3 minutes or until tender; set aside. - Add potatoes to a big pot; add water to cover; bring to a boil; cook 30 minutes or so until potatoes are tender; drain. - Transfer potatoes to a large bowl; mash potatoes. - Add in garlic, 1/4 cup Gouda cheese, half and half, minced chipotle peppers, margarine, cream cheese, and salt to taste; stir until well blended. - Spoon mixture into a 13x9 inch baking dish that has been coated with non-stick cooking spray. - Sprinkle with remaining cheese. - Bake at 350 degrees for 30 minutes or until cheese is melted.

Ham with caramelized brown sugar Ingredients: - 4 slice ham - 4 tbsp butter - 4 tbsp light brown sugar Directions: - Set burner to medium heat and melt 2 tsp butter - Add 2 slices of the ham and sprinkle with 1 tsp of the brown sugar - After 1 minute flip ham and cook for 1 minute - Repeat for the last 2 slices of ham

Mom's Hot Cocoa Mix Ingredients: - 1 (25 5/8 ounce) box non-fat powdered milk - 1 (24 ounce) can sugar-free hot cocoa mix - 1 (10 ounce) container hazelnut-flavored coffee creamer - 34 cup baking cocoa - 1 cup Splenda sugar substitute Directions: - Mix all these ingredients in a large bowl or container. - Mix VERY well, and store in an air-tight container. - To drink, mix 3 T or to taste, to boiling water or hot coffee.

Sangria Blush Ingredients: - 1 cup orange juice - 1/2 cup sugar - 1 bottle zinfandel, white - 1/4 cup lime juice - 1 each oranges seeded, thinly sliced - 1 each limes seeded, thinly sliced - 20 each ice cubes Directions: - Combine the orange juice and the sugar in a small pan and cook over medium heat, stirring occasionally, until sugar is dissolved, then pour into 2 quart container with tight fitting lid. - Add the fruit wine and lime juice, cover and refrigerate for 2 hours for the flavors to blend. - Place ice cubes in a small punch bowl or large pitcher and pour the wine mixture over the ice.

Easy Corn Salad Ingredients: - 1 (16 ounce) bag frozen corn - 1 tomatoes - 1 cucumber - 1 small red onion - 1 red pepper - 1 green pepper - 1 cup sharp cheddar cheese - 1 cup Hidden Valley Original Ranch Dressing (I prefer the spicy variety) - 1 (4 1/3 ounce) package hormel real bacon bits Directions: - Defrost corn by leaving out for awhile or putting in cold water. - Put in large bowl. - Chop of vegetables and add to corn. - (Extra vegetables may be added and/or changed to taste; I usually only use 3/4 cucumber and am careful with the size of the red onion). - Add cheddar cheese, ranch dressing, and bacon bits. - Stir thoroughly. - Refrigerate.

Chocolate Cream Easter Eggs Ingredients: - 1 pkg. Betty Crocker white frosting mix - 5 tbsp. soft butter - 3 tbsp. flour - 2 tbsp. hot water - 1/2 cup candied fruit - chopped nuts (optional) - 1 recipe Chocoate Fudge Frosting mix Directions: - Combine frosting mix with soft butter, flour, water and if desired, chopped fruit or nuts. - Knead 20-30 times on board lightly dusted with confectioners sugar. - Divide and shape into 8 eggs; chill. - Coat eggs with Chocolate Fudge Frosting mix by dipping egg into frosting, ending with a swirl on top. - (Recipe is on the box.) - Keep frosting mix overhot water while dipping the eggs. - Decorate with white frosting mix tinted with pastel colors.

Glazed Rich Yellow Cake Ingredients: - 4 12 cups sifted cake flour - 1 tablespoon baking powder, plus - 34 teaspoon baking powder - 34 teaspoon salt - 1 cup butter (softened) or 1 cup margarine (softened) - 3 cups granulated sugar - 3 eggs - 2 14 teaspoons vanilla extract - 1 12 cups milk, plus - 3 tablespoons milk - 1 (12 ounce) canwhite decorator icing, melted Directions: - Preheat oven to 350 degrees Farenheit. - Spray tube pan with vegetable spray. - Sift together flour, baking powder and salt. - Set aside. - Cream butter and sugar together until light and fluffy. - Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. - Add flour mixture to creamed mixture alternatively with millk, beating well after each addition. - Continue beating 1 minute. - Pour into pan. - Bake 40-45 minutes or until toothpick inserted into the center comes out clean. - Cool 15 minutes. - Gently loosen sides and turn out onto cooling rack. - Cool completely. - Drizzle with melted icing. - Makes 12 servings.

Gin and Juice Ingredients: - 1/2 teaspoon sugar - 4 to 5 basil leaves, plus 1 sprig, for garnish - 2 ounces gin - 4 ounces Strawberry-Apple Juice, recipe follows - Club soda, for serving - 2 cups strawberries, tops removed - 1 medium Red Delicious apple, peeled and cored Directions: - Add the sugar and basil leaves to an old-fashioned glass and muddle gently. - Fill the glass with ice, add the gin and stir. - Add the Strawberry-Apple Juice and stir. - Top with club soda, garnish with the basil sprig and serve. - Juice the strawberries, then the apple, following your juicer's specific settings for each. - Serve the juice immediately over ice, if desired. - Yield: 8 to 10 ounces

Roasted Eggplant with Black Garlic Ingredients: - 3 whole Medium Eggplants, Sliced In 2/3 Inch Thick Rounds - 1/2 cups Olive Oil, Divided (partially For Cooking) - 8 cloves Black Garlic - 1 cup Greek Yogurt, Plain - 1- 1/2 teaspoon Lemon Juice - 7 cloves Garlic, Thinly Sliced - 3 whole Red Chiles, Cut On The Diagonal Into Slices 1/4 Inch Thick - 1/2 cups Fresh Dill Leaves - 2- 1/2 Tablespoons Tarragon Leaves - 2- 1/2 Tablespoons Basil Leaves - Salt And Pepper, to taste Directions: - Preheat oven to 475 F. Line 2 baking sheets with parchment paper and set aside. - In a large bowl (or zip-lock bag) place the eggplant, half of the olive oil and salt and pepper to taste. - Mix to coat eggplant in the oil mixture. - Place eggplant in a single layer on the prepared baking sheets. - Roast in the oven for 30 minutes or until golden brown and completely soft. - Remove from oven and set aside to cool. - In a food processor (or blender) add black garlic, 1/2 teaspoon salt, 2 tablespoons olive oil, 2 tablespoons Greek yogurt and lemon juice. - Form a rough paste by pulsing for approximately 1 minute. - Transfer paste to a bowl and add the remaining yogurt. - Set aside in the refrigerator. - In a small saucepan, add the remaining olive oil and heat over high heat. - Add the sliced regular garlic and sliced chilies and reduce heat to medium. - Cook for approximately 5 minutes or until garlic is golden brown and chilies are crispy. - Transfer the garlic and chilies to a paper towel-lined plate using a slotted spoon. - On a platter, arrange the eggplant slices so they are just overlapping. - Spoon yogurt sauce over eggplant. - Sprinkle with the fresh herbs (dill, tarragon and basil) and the garlic and chilies mixture. - Notes: 1. - Black garlic can be found at your local Asian market or online. - 2. - Recipe from Londons Yotam Ottolenghi, in his new book Plenty More (Ten Speed Press 2014).

Pumpkin Fritters / Pampoen Koekies Ingredients: - 500 ml cooked pumpkin, mashed - 1 egg, beaten - 62 12 ml flour - 10 ml baking powder - 1 ml salt - butter or margarine or oil - sugar, mixed with - cinnamon - lemon slice Directions: - Combine the pumpkin, flour, baking powder and salt to form a soft batter. - Add the egg and beat well. - HEat the butter, margarine or oil in a frying pan until it sizzles. - Drop spoonfuls of the batter in the fat and fry the fritters on both sides until golden brown. - Remove and keep warm. - Serve hot, sprinkled with sugar and cinnamon and garnished with slices of lemon.

Molasses And Spice Cookies Recipe Ingredients: - 2 c. all-purpose flour - 1 teaspoon baking soda - 1 teaspoon grnd ginger - 1 teaspoon grnd cloves - 1 teaspoon grnd cinnamon - 3/4 c. vegetable shortening, melted - 1 c. granulated sugar - 1/4 teaspoon salt - 1 egg, beaten - 1/4 c. molasses Directions: - Sift the flour, baking soda, and spices together. - Set aside. - In a large bowl, cold melted shortening. - Add in sugar, salt, egg, and molasses. - Add in sifted dry ingredients. - Heat till well blended. - Form into walnut-sized balls, place on ungreased cookie sheets, and flatten with the back of a fork. - Bake for 10 min at 375 degrees. - Cold cookies on wire racks. - Makes about 48. - Great for kindergarten snack!

Blueberry Waffles with Fast Blueberry Sauce Ingredients: - 3 egg yolks, beaten - 1 2/3 cups milk - 2 cups all-purpose flour - 2 1/4 teaspoons baking powder - 1/2 teaspoon salt - 1/4 cup melted butter - 3 egg whites, stiffly beaten - 2/3 cup blueberries - 1 1/2 cups blueberries - 3 tablespoons honey - 1/2 cup orange juice - 1 tablespoon cornstarch Directions: - In a medium bowl, whisk together egg yolks and milk. - Stir in flour, baking powder and salt. - Stir in butter, and set mixture aside for about 30 minutes. - Preheat a lightly greased waffle iron. - Fold egg whites and 2/3 cup blueberries into the mixture. - Scoop portions of the mixture into the prepared waffle iron, and cook until golden brown. - To prepare the sauce, in a medium saucepan over medium heat, mix 1 1/2 cups blueberries, honey and 1/4 cup orange juice. - Bring to a boil. - Mix remaining orange juice and cornstarch in a small bowl, and stir into the blueberry mixture. - Stir constantly until thickened. - Serve warm over waffles.

Ginger Negroni Ingredients: - 1/2 inch piece ginger, minced - 1 1/2 ounces sweet vermouth - Ice - 1 1/2 ounces gin - 1 1/2 ounces Campari - Orange slices Directions: - Add the ginger, 1/2 ounce sweet vermouth and ice to a cocktail shaker and muddle. - Add more ice, more sweet vermouth, gin and the Campari. - Shake to combine. - Pour over an ice filled rocks glass. - Top off with water and garnish with orange slices.

A 1 Steak Sauce Recipe Ingredients: - 1/2 c. orange juice - 1/2 c. raisins - 1/4 c. soy sauce - 1/4 c. white vinegar - 2 Tbsp. Dijon mustard - 1 Tbsp. grated orange peel - 2 Tbsp. ketchup - 2 Tbsp. chili sauce Directions: - 1. - Bring to boil 2 min stirring constantly. - 2. - Remove from heat. - Allow to cold to lukewarm. - 3. - Pour mix into blender till it is pureed. - 4. - Pour into bottle and cap tightly. - chill, and use within 90 days.

Maple Mustard Ham Ingredients: - 15 lbs boneless ham, fully cooked - 34 cup davinci sugar-free maple syrup - 34 cup Dijon mustard - 1 teaspoon cinnamon Directions: - Soak about 4 hickory wood chunks in water and drain. - Clean and trim. - excess fat from ham. - Preheat grill and prepare for indirect cooking. - with a large drip pan under where the ham will go. - Pour in hot tap. - water to fill pan half full. - Add soaked wood chips to the fire. - Oil. - hot grid to help prevent sticking. - Place ham on grid directly above. - drip pan. - Grill ham, on a covered grill 20-30 minutes per pound, until meat. - thermometer in thickest part registers 140 degrees F. For best. - flavor, cook slowly over low coals, adding a few briquettes to both. - sides of the fire every hour, or as necessary, to maintain a constant. - temperature. - Add more hickory chips every 20-30 minutes. - While the ham cooks, mix syrup, mustard, and cinnamon in small bowl. - Set aside most of the syrup mixture to serve as a sauce. - Brush ham. - with remaining mixture several times during the last 45 minutes of. - cooking. - Let ham stand 10 minutes before slicing. - Serve with. - remaining Maple-Mustard Sauce.

Salmon and Spaghetti Casserole Ingredients: - 1/2 cup butter - 1/2 cup all-purpose flour - 2 cups hot chicken stock - Salt and pepper - 1 dash nutmeg - 1/4 cup dry white wine - 1 can (1 lb.) pink salmon, undrained - 1/4 cup cream - 2 cups mushrooms, sliced - 1/2 lb. spaghetti, cooked - 1 cup cheese, grated, mixed with - 1 cup bread crumbs Directions: - Make sauce with half the butter, the flour and chicken stock. - Season with salt, pepper and nutmeg. - Add wine and the liquid from the salmon, and simmer over a low heat for 5 minutes. - Stir in the cream and adjust the seasonings. - Saute the mushrooms in the last 1/2 cup of butter and add to the sauce. - Mix half the sauce with the spaghetti and put into a greased shallow casserole dish. - Flake the salmon; mix with the remaining sauce and pour over the spaghetti. - Sprinkle with cheese and breadcrumb mixture and cook at 180C (350F) for 20 minutes or until well browned.

Herb Turkey Recipe Ingredients: - 1 med. turkey breast - 3 tbsp. curry pwdr - 2 tbsp. thyme - 2 tbsp. sage - 3 tbsp. basil - 2 c. Tamari or possibly soy sauce - 2 tbsp. mint, crushed - 2 c. white cooking wine - 2 onions - 2 stalks celery - 4 buds garlic - 1 green pepper - 2 tbsp. Accent Directions: - Cut up celery, onion, green pepper and garlic. - Mix other ingredients together. - Put all ingredients into blender on grind. - Pour over turkey breast. - Marinate overnight. - Bake at 375 degrees till done.

Coffee Raisin Fudge Ingredients: - 500g TOBLERONE* Milk Chocolate, chopped - 1 tablespoon instant coffee, dissolved in 2 tablespoons boiling water - 150g butter, chopped - 1 cup chopped raisins - 1 teaspoon vanilla essence Directions: - Combine the Toblerone*, coffee mixture and butter in a saucepan over low heat until smooth and chocolate has melted. - Continue to cook for another 10 minutes, stirring very gently. - (During this time the butter will separate from the chocolate, but it will reabsorb, just keep stirring.) - Remove from the heat and stir through raisins and vanilla essence. - Pour the fudge into a lined 20cm square cake tin and refrigerate until set. - Remove from the tin and cut into pieces. - Serve.

Red Sardines Simmered with Tomatoes Ingredients: - 5 Sardines - 400 grams Canned tomatoes - 1 Onion - 1 pack Shimeji mushrooms - 1 Japanese leek (green part) - 3 clove Garlic (finely chopped) - 1 Bay leaf - 50 ml White wine (if you don't have it, you can use Japanese sake or cooking sake) - 3 tbsp Soy sauce - 2 tbsp Mirin Directions: - Prepare the sardines. - Cut them into 3~4 pieces each. - Remove the entrails and wash the inside of the fish. - Put Step 1 into a pressure cooker with the sliced onions, shimeji mushrooms, Japanese leeks, and the remaining ingredients. - Like this. - Turn on the heat and once the pressure gauge is raised, turn to low heat and cook for 40 minutes. - Turn off the heat and let sit as-is once the pressure is relieved. - It's done!

Kuku-Ye Gerdu (Leek Omelette) Ingredients: - 500 g leeks, thoroughly washed, halved and sliced - 150 g walnuts, chopped not too finely - 4 large eggs - 1 teaspoon salt - black pepper - 1 -2 teaspoon turmeric - oil Directions: - Heat some oil and cook the leek on middle heat for 10 minutes; set aside and let it cool. - Add the walnuts, eggs and spices, mix well, - heat some more oil in a pan and add the egg mixture. - Close the lid and fry for 5 minutes on middle heat. - Turn the omelet and fry for another 5 minutes. - Serve with bread and maybe a salad. - It is also good when cold.

John's White Bean Chili Ingredients: - 1 lb Italian sausage - 48 ounces in jars or cans (drained) great northern beans - 1 package fajita seasoning mix, mixed with - 1 quart water - 1 large white onion, chopped - 8 ounces button mushrooms, chopped - 1 medium green bell pepper, diced - 2 dashes garlic powder - 5 dashes chili powder - 3 dashes cajun seasoning - 6 dashes Tabasco sauce - 12-1 cup 6 cheese Italian cheese blend, shredded Directions: - Fry the sausage and drain. - Throw everything, except the cheese, into a crockpot and cook on low for 4 hours (the longer the better) Add water if it gets too thick. - You can also simmer this on the stove for at least 2 hours. - Adjust seasonings and add cheese just before serving.

Apple Sage Dressing Recipe Ingredients: - 2 tsp Oil - 1/2 c. Onions, minced - 3 slc Bread - 1/2 lb Apples, Granny Smith - 2 Tbsp. Parsley, fresh - 2 Tbsp. Currants - 3/4 tsp Sage - 1/4 tsp Salt - 1/4 tsp Thyme - 1/8 tsp Black pepper - 1/3 c. Apple juice Directions: - Preheat oven to 350. - Heat oil in small skillet over medium high heat. - Add in onion and saute/fry 7 min, till tender. - Toast and cube bread. - Cube unpeeled apples. - Chop fresh parsley. - Toss remaining ingredients in large bowl; add in onions and stir. - Spoon into 1-1/2 quart casserole coated with cooking spray. - Bake for 15 min. - Stir gently and bake another 10 min or possibly till top is crisp.

Chicken Fried Rice Ingredients: - 1/4 cups Plain Vegetable Oil, Divided Use - 1 whole Small Onion, Finely Chopped - 3 cloves Finely Minced Garlic - 1 piece (1 Inch Long) Ginger, Peeled And Finely Chopped - 3 whole Scallions, Whites And Greens Separated - 2 cups Pre Cooked Chicken, Shredded - 1 cup Mixed Veggies (I Used 1/2 Sweet Corn And 1/2 Cup Frozen Peas) - 3 whole Eggs, Slightly Beaten - 2 cups Pre Cooked Rice - Salt And Pepper, to taste Directions: - Heat a large heavy-bottomed skillet (cast iron works best) over high heat. - When hot, add 1 tablespoon of oil to the pan. - Add the onion and season with salt and pepper, cook for 1 to 2 minutes until the onions are fragrant and translucent. - Add the garlic, ginger and scallion whites and stir fry until fragrant. - Add the vegetables and chicken and cook until crisp, about 2 minutes. - Transfer contents to a large bowl and return skillet to heat. - Add 2 more tablespoons of oil, add the slightly beaten eggs and season with salt and pepper. - Stir constantly until the eggs are almost set but still moist. - Transfer eggs to the bowl with the chicken and veggies and again return skillet to heat. - Add the remaining oil then toss the pre-cooked rice into the pan making sure to break up any clumps. - Stir the rice making sure it is evenly coated with the oil and season with salt and pepper. - Allow the rice to cook, undisturbed for about 2 minutes...allow it to get crispy. - Stir the rice again, breaking up any new clumps and allow to sit for another 2 minutes. - Toss in the scallion greens and remove from heat. - Empty the large bowl back into the skillet and combine all ingredients well (hope you remembered to use a large skillet! - ). - Serve in bowls and garnish with a few dollops of hot chili sauce.

Tried and True recipe for Crispy and Tasty Snack Coconut Fingers Ingredients: - 1 tablespoon butter or 1 tablespoon margarine, for greasing - 6 slices bread - 12 cup sweetened condensed milk (I use Homemade) - 6 tablespoons coconut, grated Directions: - To make these delicious coconut fingers, firstly remove the brown edges of the bread slices and cut each slice into two lengthwise. - Grease a microwave proof dish and place these bread slices in it. - Place on a high rack. - Grill for 5 minutes at 250 degrees C. - Turn the bread slices over. - Spread sweetened condensed milk followed by grated coconut on the soft side of each bread slice piece. - Grill for another 5 minutes at 250 degrees C. - Allow standing time of 2 minutes. - Remove from oven. - Place on another plate. - Cool. - Keep airtight until you wish to serve these. - Otherwise, enjoy munching on these side-by-side with a cup of hot tea!

Lentil Soup Ingredients: - 2 cups dried lentils - 5 cups water (add more if you want it more liquidy) - 12 cup of finely diced tomatoes (optional) - 1 large onion, finely chopped - 1 small garlic clove, finely diced - 4 stalks celery, chopped - 2 large carrots, chopped - 1 teaspoon dried oregano (optional, if you added tomatoes) - 3 bay leaves - 2 tablespoons salt - 1 tablespoon black pepper - 14 cup olive oil - 14 cup red wine vinegar Directions: - Add the lentils, water, salt and bay leaves in a heavy-bottom pot and bring to boil on medium heat. - When water boils, lower temperature and add the rest of the ingredients, except the red wine vinegar and olive oil. - Heat semi-covered for 1.5 hours, mixing occasionally (be careful, lentils sometimes stick on the bottom of the pot). - Add the vinegar and olive oil, mix, and heat uncovered for 10 more minutes. - Your soup should be done.

Potato Gratin Ingredients: - 2 tablespoons olive oil - 1 onion, sliced - 1 red bell pepper, sliced - 1 lb tomatoes, peeled, seeded, chopped - 2 garlic cloves, minced - 14 teaspoon red pepper flakes (optional) - salt - pepper - 2 tablespoons fresh sweet basil, chopped - 2 lbs baking potatoes, slice 1/4-inch thick - 12 cup gruyere cheese, shredded - 1 tablespoon olive oil - 2 tablespoons fresh sweet basil, chopped (garnish) Directions: - Oil an oval gratin dish. - In a large frying pan saute onion in olive oil 3-5 minutes. - Add red pepper and saute another 3 minutes. - Add tomatoes and cook, stirring until excess moisture evaporates. - Add garlic and cook 1 minute. - Add pepper flakes, salt, pepper, and 2 T basil. - Spread half the potatoes on bottom of dish. - Arrange half vegetable mixture on top and sprinkle with Gruyere. - Repeat layers. - Drizzle lightly with olive oil and cover tightly with foil. - Place dish on baking sheet and bake at 400 degrees for 30 minutes. - Remove foil and bake until tender and top is browned, about 15 minutes. - Sprinkle with chopped basil.

Vegetarian Red Bean Stew Ingredients: - 2 cups red beans dried, washed, sorted - 13 cup olive oil - 1 1/2 medium white onion diced - 2 teaspoons salt - 1/2 teaspoon black pepper freshly ground - 4 each garlic cloves crushed - 7 ounce green chili peppers mild fire roasted, diced - 2 medium parsnips peel and chop - 2 medium carrots peel and chop - 2 each celery stalks chopped - 1 medium zucchini trimmed and sliced - 1 medium yellow summer squash trimmed and sliced - 1 x salsa red or green, for garnish - 1 x cheddar cheese shredded, for topping Directions: - Wash, sort and generally pick over the dried beans, discarding debris. - Place the beans in a pot with 2 quarts of water; bring to a boil. - Cover, reduce to a gentle simmer and cook until the small beans are creamy, not powdery, 45 to 60 minutes. - Remove from the heat. - Heat the olive oil in a large stockpot or Dutch oven over medium heat. - Cook the onions with 1 teaspoon of the salt and the black pepper until golden, 10 to 15 minutes. - Add the garlic, reduce the heat and cook, stirring frequently, until the aroma is released. - Pour the red beans and cooking liquid into the stockpot, along with the chili peppers, parsnips and carrots. - Turn the heat up to medium and cook at a low boil for 10 minutes. - Add the remaining vegetables and 1 teaspoon salt. - Simmer until all the vegetables are soft, about 10 to 15 minutes.

Hot Feta-and-Tomato Spread Ingredients: - 6 ounces feta (preferably French) - 2 plum tomatoes - 2 tablespoons extra-virgin olive oil - 2 teaspoons finely chopped fresh oregano leaves or 1 teaspoon dried oregano, crumbled - freshly ground black pepper - Accompaniment: pita toasts Directions: - Preheat broiler. - Crumble enough feta to measure 1 cup and spread evenly in a shallow 2-cup flameproof baking dish (roughly 9- by 6- by 1-inch) or a small deep flameproof platter. - Thinly slice tomatoes crosswise and arrange, overlapping if necessary, on feta. - Drizzle oil over tomatoes and sprinkle with oregano and pepper. - Broil mixture 2 to 3 inches from heat until cheese is bubbling, 5 to 8 minutes. - Serve spread with pita toasts.

Betty Crocker's Fresh Tomato Salsa Ingredients: - 3 medium tomatoes seeded, chopped (about 3 cups) - 1/2 cup scallions, spring or green onions sliced - 1/2 cup green bell peppers chopped - 3 tablespoons lime juice - 2 tablespoons cilantro fresh snipped - 1 tablespoon jalapeno pepper finely chopped - 1 clove garlic up to 3 cloves - 1/2 teaspoons salt Directions: - Mix all ingredients. - Author's Notes: If time permits, refigerate the salsa for two or three hours before serving, so that flavors of the individual ingredients "marry". - Serve it with any of the tortilla dishes, grilled chicken or hamburger, or tortilla chips. - Classic southwest cooking, the other day I made this and was pretty haphazard about measuring . - Turned out GREAT! - Even better next day! - Next time, lighter on the cilantro, more lime, and MORE GARLIC!! - !

Mini Kabocha Squash Stuffed with Pear and Goat Cheese Ingredients: - 2 Mini kabocha squash - 1 Pear, chopped - 1/4 tsp Cinnamon powder - 2 tbsp Goat cheese, shredded into small pieces Directions: - Preheat the oven to 180C. - Cut off the top section of the kabocha squash and remove the seeds. - Add the pear and cinnamon to a small bowl and mix together well. - Stuff the pear into the kabocha squash. - Place the kabocha squash on a baking tray and bake for 45 minutes until it becomes soft. - Remove from the oven and scatter the goat cheese over the top. - If your oven has a broil setting, broil for several minutes until it browns. - If you don't have a broil setting, then raise the temperature to 225C and bake until the cheese begins to bubble. - Pour in the energy of your love and gratitude, and serve.

Crab-Stuffed Portabellas Ingredients: - 2 portabella mushrooms - 2 tablespoons olive oil - 1 garlic clove, minced - 1 (6 ounce) can crabmeat, drained flaked and cartilage removed - 5 teaspoons mayonnaise - 2 roasted sweet red peppers, halves drained - 2 slices provolone cheese Directions: - Remove and discard stems from mushrooms. - Place caps on greased baking sheet. - Combine oil and garlic; brush over mushrooms. - Broil 4-6 inches from the heat for 4-5 minutes r until tender. - In a small bowl, combine crab and mayonnaise. - Place a ed pepper half on each mushroom; top with crab mixture. - Broil for 2-3 minutes or until heated through. - Top with cheese; broil 1-2 minutes longer or until cheese melted.

Barbequed Country Style Ribs Recipe Ingredients: - Country style ribs (enough to suit your needs) - 1 clove garlic - 1/4 c. vegetable oil - 1 c. water - 3/4 c. ketchup - 1/3 c. lemon juice - 3 tbsp. sugar - 2 tbsp. Worcestershire - 1 tbsp. mustard - 2 teaspoon salt - 1/4 bottle (sm.) warm pepper sauce (Tabasco) - 1 c. minced onion Directions: - Place ribs in crock pot. - Mix all other ingredients in the blender. - Pour over ribs. - Cover crock pot and cook on 'low' 8-10 hrs.

Zesty Chicken and Rice Skillet Ingredients: - 1 Tbsp. oil - 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces - 2 cups red pepper strips - 1 chicken bouillon cube, dissolved in 1-1/4 cups boiling water - 1/4 cup Kraft Calorie-Wise Zesty Italian Dressing - 1 tsp. Dijon mustard - 1-1/2 cups instant brown rice, uncooked Directions: - Heat oil in large skillet on medium-high heat. - Add chicken; cook 5 min. - or until done, stirring occasionally. - Stir in next 4 ingredients; cover. - Simmer 2 min. - or until heated through. - Stir in rice; cover. - Simmer 5 min. - or until rice and peppers are tender. - Remove from heat; let stand 5 min. - or until liquid is absorbed.

Enochville N.c. Hamburger Goolash Ingredients: - 1 lb hamburger meat - 1 12 lbs red potatoes - 1 lb brown rice - 1 (8 ounce) box Jiffy corn muffin mix - 2 eggs - 13 cup milk - 12 cup water - garlic powder - italian seasoning - 1 (8 ounce) bottle ketchup Directions: - Start Boiling your Brown Rice (takes about 30 min. - ). - Clean and Cut out bad spots from Red Potatoes and cut into chunks. - (leave some skin for flavor). - Boil your Potatoes (About 15 min. - ). - Mix your Corn Muffin mix and bake (as directed) in an 8" round. - Brown you Hamburger Meat in pan on medium-high heat. - Remove some grease. - Mash your potatoes and mix in Hamburger Meat, Garlic Powder and Italian Seasoning. - Drain rice (rice is a side dish). - When your Goulash is on your plate top it off with plenty of Ketchup. - Mix your Rice and Cornbread as desired.

Mediterranean Seafood Casserole Ingredients: - 3 medium potatoes - 2 cloves garlic minced - 1 large onions chopped - 1 can tomatoes - 1 each bay leaves - 1 teaspoon basil dried - 1/4 teaspoon thyme dried - 1 cup mushrooms sliced - 2 small zucchini - 6 tablespoons parsley leaves chopped - 1/2 bunch bay scallops - 1/2 pound salmon Directions: - Very thinly slice one Idaho potato. - In large skillet filled with 1 inch boiling water, cook sliced potato until crisp tender, about 5 minutes. - I)rain and reserve potato. - Meanwhile, cut remaining 2 potatoes into 3/4 inch chunks. - Wipe dry skillet and in same skillet, combine potato chunks, garlic, onion, bell pepper, stewed tomato liquid, bay leaf, basil and thyme. - Bring to a boil, then reduce heat and simmer, covered 10 minutes. - Stir in mushrooms, zucchini, stewed tomatoes and 4 tablespoons chopped parsley. - Recover and simmer 6 minutes. - Remove and discard bay leaf. - Preheat oven to 350F (180C). - Spoon mixture into a 3-qt. - shallow casserole dish. - Stir in fish, then Idaho Potato Cream Sauce. - Arrange potatoes near rim of dish. - Loosely cover with foil and bake 20 minutes or until scallops are tender and sauce is bubbly. - Sprinkle remaining parsley on potato slices. - Serve warm with crusty bread.

Vampire Dip Ingredients: - 8 cloves Garlic (more If You Can Take It, Less If You Can't) - 2 cups Shredded Parmesan Or Romano Cheese - 8 ounces, weight Cream Cheese (or Mascarpone, A Sweeter, Italian Cream Cheese) - 4 ounces, weight Mayonnaise - 1 can (14 Oz. Size) Artichoke Hearts, Drained, Rinsed, And Chopped - 1 pinch Salt (or More To Taste) - 1 teaspoon Fresh Ground Pepper Directions: - Preheat oven to 350 degrees F. - Peel and mince garlic cloves. - Then, sprinkle a pinch of salt onto the minced garlic, and mash with a fork until it becomes a lumpy paste (this helps reduce the amount of large garlic chunks in the finished product, and is an optional step). - In a large bowl, combine garlic, shredded Parmesan, cream cheese, mayo, artichokes, salt and pepper. - Mix until ingredients are evenly distributed. - Spread into a greased (8x8 or similar) baking dish, put the lid on and bake for 30 minutes. - Remove lid and bake for an additional 15 minutes, or until browned and bubbly on top. - Serve with French bread, or, for the authentic Slaters experience, toasted pita wedges.

Butternut Squash Risotto Ingredients: - 2 tablespoons unsalted butter - 1 sprig fresh sage - 2 cups chopped peeled butternut squash - 1 small onion, coarsely chopped - 3 large cloves garlic, smashed - Kosher salt - 1 1/2 cups arborio rice - 1/4 cup dry white wine - 2 cups low-sodium chicken broth - 1 2 -to-3-inch parmesan cheese rind (optional) - 1 cup coarsely chopped aged gouda cheese, plus shaved gouda for garnish - Freshly ground pepper - 2 cups arugula Directions: - Heat the butter and sage in a 6-quart pressure cooker over medium-high heat until the butter begins to brown slightly, about 1 minute. - Add the squash, onion, garlic and 1 teaspoon salt. - Cook, stirring occasionally, until the vegetables soften, about 5 minutes. - Add the rice and stir until the grains are evenly coated. - Stir in the wine, broth and 2 cups water. - Add the parmesan rind, if desired. - Lock the lid in place, increase the heat to high and bring the cooker to high pressure. - Lower the heat to maintain high pressure and cook 3 minutes. - Remove from the heat and use the quick-release valve to bring down the pressure according to the manufacturer's instructions. - Carefully remove the pressure-cooker lid. - Discard the parmesan rind, if using. - Add the chopped gouda and stir until the cheese melts and the risotto thickens slightly. - Season with salt and pepper, then stir in the arugula. - Garnish with shaved gouda. - Photograph by Kana Okada

4 Ingredient Sauce for Roasted Lamb Ingredients: - 12 cup light brown sugar, packed - 14 cup Dijon mustard - 1 tablespoon lemon juice - 14 teaspoon garlic powder Directions: - Combine all ingredients in a saucepan. - Heat over medium heat until warm and well blended. - Serve with roasted lamb.

Blue Cheese Topped Chef's Prime Filet Recipe Ingredients: - 3/4 c. Soft breadcrumbs - 1 ounce Blue cheese, crumbled - 3 Tbsp. Natural wheat and barley cereal, like Grape-Nuts - 2 Tbsp. Scallions, finely minced - 1 Tbsp. Plus 1 teaspoon extra virgin olive oil - 4 x Pork tenderloins, rib-end steaks, 3/4 inch thick Directions: - Prep: 15 minutes, Cook: 10 minutes. - Prepare broiler. - Combine first 4 ingredients and salt and pepper to taste in a bowl and stir. - Add in oil and toss to mix well. - Set aside. - Place pork on broiler pan and broil about 4 inches from heat 8 min, turning once. - Remove from broiler and spread crumb mix proportionately on steaks. - Return to broiler for 1 more minute till crumbs are browned and cheese starts to heat.

Beany's Christmas Candied Pound Cake Recipe Ingredients: - 1 pkt poundcake mix (17 ounce.) - 1 tsp cinnamon - 1/2 tsp nutmeg - 1 c. cranberries - 1/2 c. mixed candied fruits - 1/2 c. finely minced nuts - 1 tsp grated orange peel Directions: - Empty the cake fold in to a bowl and add in the cinnamon and nutmeg. - Then proceed to mix the cake batter according to package directions. - Wash the cranberries; pick out any soft or possibly discolored ones and grind them coarsely. - Cut the candied fruit in to very small dice; so which the cake will cut easier. - Beany and the girls used candied pineapple and cherries colored green. - Add in the cranberries, candied fruit, nuts and grated orange peel to the cake batter and mix well. - Grease and flour a 8 inch tube pan. - Pour in the batter. - Bake at 325 for 1 1/2 hrs or possibly till the cake springs back when lightly touched. - Let stand 10 min before turning out of pan. - Cold before slicing. - In fact the cake is better if it is made the day before you serve it.

Guy's Honey Ballz: Loukomades Ingredients: - 3 1/8 cups all-purpose flour - 3/4 tablespoon sugar - 1/4 teaspoon iodized salt - 2 cups water (80 degrees F) - 3/4 teaspoon vanilla extract - 1/4 teaspoon active dry yeast - Vegetable oil, for frying - 2 cups water - 8 ounces sugar - 1/4 teaspoon vanilla extract - 1/4 cinnamon stick - 1/4 lemon, juiced - 1 -ounce honey - 8 ounces sugar - 2 teaspoons ground cinnamon Directions: - For the dough: Combine all the dough ingredients in large mixing bowl. - Mix until well combined. - Transfer the dough to another large oiled mixing bowl. - Cover and let the rise until doubled in size, about 1 1/2 hours. - For the honey sauce: In medium pot, bring the water to a boil over medium heat and add the sugar, vanilla, cinnamon, and lemon juice. - Simmer the mixture for 45 minutes, then add the honey and cook for 5 more minutes. - Set aside until ready to use. - For the topping: Mix the sugar and cinnamon in a small bowl and reserve. - Heat a few inches of oil in a deep-fryer over high heat. - Use a tablespoon to form 1/2-inch diameter balls of dough. - Add the dough balls to the deep-fryer and fry until cooked through and golden brown. - Remove from the oil and drain on paper towels. - Transfer the fried dough balls to a serving platter. - Drizzle with honey sauce and sprinkle with the cinnamon sugar.

Bearnaise Sauce Ingredients: - 1 tbsp dried tarragon - 2 shallots OR 1 small onion, finely minced - 1/4 cup Chardonnay wine - 1/4 cup white wine vinegar - 1/2 cup melted butter (clarified butter is best) - 3 large egg yolks, slightly beaten Directions: - It's easier to make this sauce if you make the reduction several hours before you're ready to make the sauce. - I do mine the day before, along with clarifying the butter. - Place all the reduction ingredients in a small sauce pan and bring to a boil. - Turn the heat down to medium and continue cooking, uncovered, until the liquid is reduced by half, about 20 minutes. - Strain and reserve the liquid (should be 1/4 cup) to use in the sauce. - The minced shallots/onion can be discarded, or dehydrate and save for seasoning in another dish. - The sauce should be prepared right before you're going to use it, otherwise it might break and not look as appealing (will still taste fine if broken, however). - In the bottom of a double boiler, heat water to not quite boiling then turn your heat down to low. - Place the top section of the double boiler on it. - Add the reduction liquid, which should be at room temperature. - Constantly beating with a wire whisk or hand mixer on medium-low speed, slowly add the egg yolks to thicken. - Still beating, very slowly add the butter, about 1 tablespoon at a time. - When the butter is fully incorporated, immediately serve the sauce.

Medea's "All Eyes on You" Recipe Erin M Ingredients: - 2 oz Medea Vodka - 2 oz Lychee Syrup - 1 oz cranberry juice - club soda to top - canned lychees for garnish Directions: - Place first three ingredients in shaker filled with ice, shake until completely chilled. - Strain and serve in chilled martini glass. - Top with splash of club soda. - Garnish with two lychees to give the cocktail the all eyes on you effect.

Come and Gettum Cookies Ingredients: - 12 cup shortening - 12 cup sugar - 12 cup brown sugar - 2 eggs - 12 teaspoon vanilla - 12 cup peanut butter - 1 12 cups flour - 12 teaspoon baking soda - 14 teaspoon salt - 1 cup chocolate chips - 1 cup peanut butter chips (optional) - 12 cup nuts, I usually use pecans (optional) Directions: - Cream butter and sugar. - Add eggs and vanilla, mix. - Add peanut butter, mix well. - Add flour, baking soda, and salt. - Add chocolate chips. - Drop on to greased cookie sheets. - Bake 350F for 12-15 minutes.

Vegan Creamy Caesar Dressing (No Soy) Ingredients: - 13 cup raw unsalted macadamia nuts - 2 teaspoons garlic powder - 2 tablespoons nutritional yeast - 3 tablespoons Dijon mustard - 1 tablespoon lemon juice - 1 tablespoon balsamic vinegar - 3 tablespoons olive oil - 14 cup water - 12 teaspoon salt - 14 teaspoon pepper Directions: - Add nuts, garlic powder, nutritional yeast, mustard, lemon juice and olive oil to food processor, and pulse until combined. - Run processor while you slowly add in water until the mixture is the desired consistency (about 3 tbs - 1/4 cup water). - Scrape down the sides and pulse again to make sure the dressing is smooth. - Season to taste with salt and pepper. - Tastes great straight away, or chill first for a stronger flavor.

Grilled Pineapple Sundaes Ingredients: - 1 large pineapple, cored and cut into 1-inch-thick slices - 1/2 cup butter, melted - Vanilla ice cream, for topping - Caramel, for topping - Paula Deen's Cream Cheese Shortcakes, recipe follows - Fresh mint, for garnish, optional - 2 1/2 cups all-purpose flour - 1/2 cup sugar - 2 teaspoons baking powder - 1/2 teaspoon salt - 1/2 cup butter, softened - 1 (3-ounce) package cream cheese, softened - 1/3 cup heavy whipping cream Directions: - Preheat the grill to medium heat. - Brush pineapple slices with melted butter and grill until softened, about 4 to 5 minutes. - Serve with ice cream and caramel topping on top of Cream Cheese Shortcakes. - Garnish with fresh mint, if desired. - Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. - In a large bowl, combine the flour, sugar, baking powder, and salt. - Using a food processor or pastry cutter, cut in the butter until the mixture is crumbly. - Add the cream cheese, stirring to combine, then add the heavy cream, stirring just until the dry ingredients are moistened. - On a lightly floured surface, roll out the dough to 3/4-inch thickness. - Cut the dough with a 2 1/2-inch round cutter, rerolling as necessary. - Arrange the shortcakes on the prepared baking sheet and bake until lightly browned, about 13 to 15 minutes. - Remove from the oven and cool completely before serving. - Yield: 10 shortcakes - Prep Time: 20 minutes - Cook Time: 13 to 15 minutes - Ease of preparation: easy

Feta Squares Ingredients: - 1 lb feta cheese, crumbled - 1 (12 ounce) package cream cheese, softened - 5 large eggs - 1 tablespoon chopped fresh dill - 18 teaspoon salt - 18 teaspoon pepper - 12 frozen phyllo pastry sheets, thawed - 12 lb butter, melted Directions: - Beat cheeses at medium speed with an electric mixer until blended. - Add eggs at low speed, one at a time, until blended. - Stir in dill, salt, and pepper. - Cut each pastry sheet into a 13x9-inch rectangle. - Stack 8 pastry sheets in a lightly greased 13x9-inch pan, brushing with butter between sheets. - Spread with cheese mixture; top with 4 more sheets, and brush with butter. - Bake at 350F for 45 to 50 minutes or until golden brown. - Let stand 10 minutes before cutting into squares.