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Garlic Mexican Rub Ingredients: - 2 teaspoons Mexican oregano (if you can find it) - 2 teaspoons cumin seeds, toasted - 8 whole allspice berries - 4 whole cloves - 1 head garlic, oven roasted until soft - 14 cup chopped fresh coriander - 14 cup of fresh mint - 2 teaspoons salt - 1 12 teaspoons freshly ground black pepper Directions: - In a spice mill or coffee grinder grind together oregano, cumin, allspice and cloves to a fine powder. - When garlic is cool to handle peel and pop out. - In a blender or processor combine spices and garlic. - Add coriander, mint, salt and pepper. - Pulse on and off until mixture is coarse and crumbly. - Spread mixture onto a baking sheet and bake for 1 hour or until completely dry. - (150 to 200*) Store in a jar. - Miller, for this rub I pre soak the steak for 20-30 minutes in fresh lime juice and a shot of tequila, then the rub.

Cumin Grilled Chicken Breasts Ingredients: - Cooking spray - 4 skinless boneless chicken breast halves (5 to 6 ounces each) pounded to 1/2-inch thickness - 2 teaspoons olive oil - 1 teaspoon ground cumin - 1/2 teaspoon salt - 1/4 teaspoon pepper Directions: - Spray a grill or grill pan with cooking spray and heat to medium-high heat. - Rub chicken breasts with olive oil. - Combine cumin, salt and pepper and rub spice mixture evenly onto chicken breasts. - Grill until grill marks have formed and chicken is cooked through, about 4-5 minutes per side. - Remove from heat, let rest for 5 minutes, then slice into 1/2-inch thick slices. - Serve over coleslaw, if desired. - Per Serving: - Calories 170; Total Fat 6 g; (Sat Fat 1.5 g, Mono Fat 3 g, Poly Fat 1 g) ; Protein 29g; Carb 0 g; Fiber 0 g; Cholesterol 80 mg; Sodium 360 mg - Excellent source of: Protein, Niacin, Vitamin B6, Phosphorus, Selenium

Lemon Cream Squares Ingredients: - 20 vanilla wafers - 12 cup flour - 14 cup brown sugar, packed - 14 cup cold margarine - 8 ounces cream cheese - 1 cup sugar - 2 eggs (or 1/2 C egg substitute) - 2 tablespoons flour - 3 tablespoons lemon zest (devided) - 14 cup lemon juice concentrate - 14 teaspoon baking powder - 2 teaspoons powdered sugar Directions: - Preheat oven to 350F. - Line an 8" square baking pan with foil taking care to cover the lip of the pan. - Crush the wafers and mix with flour and brown sugar. - Cut in the margarine with a fork or pastry blender until you have coarse crumbs. - Press into the bottom of your foil lined pan. - Bake 15 minutes and cool. - Combine cream cheese and sugar until well blended. - Add eggs and flour and mix well. - Add 1 T of the lemon zest, lemon juice and baking powder and blend. - Pour mixture into cooled crust. - Bake for 25 - 28 minutes until center is set. - Cool, then refridgerate for 2 hours. - Beforre serving, sprinkle with powdered sugar and remaining lemon zest. - You will be able to lift the squares out of the baking dish by gently lifi=ting out the foil before you cut into squares.

Wonderful Cheesecake! (Cake, Not Pie) Ingredients: - 1 cup graham cracker crumbs - 2 tablespoons sugar - 14 cup butter, melted - 3 (8 ounce) packages cream cheese, softened - 1 cup sugar - 4 eggs - 1 tablespoon vanilla extract - 14 teaspoon salt Directions: - Preheat oven to 350F. - Combine crumbs, 2 T sugar, butter; mix well. - Press in bottom of 9 inch springform pan. - Bake for 10 minutes; set aside. - Beat cream cheese with mixer until fluffy. - Gradually add 1 cup sugar, mixing well. - Add eggs, one at a time, beating well. - Stir in vanilla and salt. - Bake at 350F for 50 minutes. - Let cool to room temperature on rack. - Refrigerate several hours.

Buffalo Chicken Pizza! Ingredients: - 1 (9 3/4 ounce) canswanson premium white chunk chicken breast in water, drained - 2 tablespoons butter, melted - 1 (10 ounce) packageprepared thin pizza crust (12-inch) - 12 of a green pepper, thinly sliced - 14 cup crumbled blue cheese Directions: - Heat the oven to 425F Stir the chicken, hot sauce and butter in a medium bowl. - Spread the chicken mixture on the pizza crust to within 1/2-inch of the edge. - Top with the pepper and cheese. - Bake for 10 minutes or until the chicken mixture is hot and bubbling.

Peaches and Cream Pie Ingredients: - 1 cup water - 34 cup granulated sugar - 1 (3 ounce) packet lemon gelatin (JELLO) - 12 cup ice cold water - 2 cups vanilla ice cream - 18 teaspoon almond extract - 6 large peaches, peeled,sliced and divided - 1 whole 9 inch pie shell, pre-baked Directions: - In a medium size saucepan, measure 1 cup of water and 3/4 cup of sugar and bring to boil, stirring occasionally. - Add lemon gelatin dessert powder and stir until dissolved. - Remove from heat. - Add 1/2 cup of ice water and stir well. - Cut ice cream into pieces and add to hot gelatin mixture and stir until melted. - Add almond extract and mix well. - Chill in refrigerator for about 1/2 hour or until mixture begins to thicken. - Reserve several peach slices for garnish. - Fold in remaining peach slices to ice cream mixture. - Pour mixture into pre-baked pie shell. - Chill in refrigerator for 4 hours or until firm. - Garnish with reserved peach slices and serve.

Fried Beef Dumplings Ingredients: - 1/2 pound ground chuck - 4 scallions, thinly sliced - 3 tablespoons low-sodium soy sauce (recommended: Kikkoman) - 3 tablespoons water, plus 3 tablespoons - 1 beaten egg - 1 package pot sticker wraps (recommended: Dynasty, Gyoza/Potsticker wrappers) Directions: - In a large bowl, place ground beef, scallions, 3 tablespoons water and soy sauce together. - Mix ingredients until combined. - Place small spoonfuls of the filling onto the dumpling wrappers. - Using your fingers, wet the edges of the wrappers with beaten egg and "pinch and press" the edges to seal. - Preheat a large nonstick frying pan. - Once skillet is hot, carefully place the dumplings into the hot frying pan; cook undisturbed for 3 minutes. - Add 3 tablespoons of water and cover pan. - Reduce heat to medium and cook until water evaporates, about 5 minutes - A viewer, who may not be a professional cook, provided this recipe. - The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Individual Raspberry Jello Cream Desserts Ingredients: - 1 (10 ounce) package frozen raspberries, thawed - 2 (3 ounce) packages raspberry Jell-O gelatin - 2 cups boiling water - 1 pint vanilla ice cream - 1 (6 ounce) can frozen lemonade, thawed - 12 cup chopped pecans Directions: - Drain raspberries and reserve syrup. - Dissolve jello in boiling water, then add ice cream and stir until melted. - Stir in lemonade and reserved syrup. - Chill until slightly set. - Fold in raspberries and pecans gently. - Place in individual dessert dishes and chill until set.

Arni Fricase Me Kremmithakia Ke Maroulia (Lamb Fricassee) Recipe Ingredients: - 5 lb Shoulder or possibly back of lamb - 3/4 c. Butter - 10 x Scallions Water as needed Coarse salt - 3 x Heads of lettuce - 2 Tbsp. Dill, minced (or possibly to taste) Salt & pepper to taste - 2 x Egg yolks - 2 x Lemons, juice only Directions: - Cut lamb into serving-size strips. - Place in pot with the butter. - Clean scallions; chop the white part into small pieces. - and the greens into larger ones (abt. - 1 1/2" long); add in to meat. - Add in 1/2 c. water and a little coarse salt; cook over med. - heat for abt. - 1 hr. - Clean lettuce and cut into 2-inch pieces. - As soon as meat has absorbed the water it will begin to brown in the butter but don't let the scallions brown. - Add in dill, lettuce, salt & pepper. - Cover pot and simmer over low heat for abt. - 15 minutes. - If it is needed, add in a little water toward the end of the cooking time (not in the beginning, because then the lettuce will exude water). - Beat egg yolks with 2 tb. - of water, add in the juice from the lemons, and beat it in well. - Add in a little of the liquid from the pot, beating constantly. - Pour this sauce back into the pot and shake the pot gently to mix the sauce with the food. - Serve immediately.

Szechuan Beef Recipe Ingredients: - 1 pound beef top round steak - 5 carrots, roll cut (1 1/2 c.) - 2 tbsp. dry sherry - 1 tbsp. soy sauce - 1 tbsp. warm bean sauce - 3/4 - 1 teaspoon crushed szechuan peppercorns - 1 tbsp. veg. oil - 1 teaspoon chili oil - 2 c. fresh pea pods or possibly 1 (6 ounce.) pkg. frzn pea pods, thawed - 1 (15 ounce.) can straw mushrooms, liquid removed - 1/2 c. peanuts - Garlic chives or possibly sm. green onions (optional) Directions: - Partially freeze beef. - Cut on the bias into thin bite size strips. - Cook carrots covered in a small amount of boiling salted water for 3 1/2 min. - Drain. - For sauce stir together dry sherry, soy sauce, warm bean sauce and peppercorns. - Set sauce aside. - Preheat a wok or possibly large skillet over high heat. - Add in veg. - oil and chili oil. - (Add in more oil as needed during cooking.) - Stir-fry carrots in warm oil for 30 seconds. - Add in pea pods. - Stir-fry for 1 minute. - Add in straw mushrooms and cook for 1 more minute, or possibly till crisp tender. - Remove vegetables from the wok. - Add in half of the beef to the warm wok. - Stir-fry for 2-3 min or possibly till done and remove from wok. - Repeat with remaining beef. - Add in sauce to center of the wok and cook about 30 seconds or possibly till heated through. - Return vegetables. - Stir ingredients together to coat with sauce. - Cook for 1 minute. - Stir in peanuts. - Garnish with garlic, chives or possibly green onions if you like. - Serve immediately. - Makes 2 servings.

Ragu alla Bolognese Ingredients: - Olive Oil, For Drizzling In Pan - 2 stalks Celery Chopped Finely - 1 Large Carrot, Chopped Finely - 1/2 Yellow Onion, Chopped Finely - 1 Bay Leaf - 454 grams Extra Lean Ground Beef - 1/2 cups Pancetta, Minced - 1/2 cups Red Wine - 1 cup Milk - 1 can (5 1/2 Oz. Size) Tomato Paste - 1/2 cans (395 ML Size) San Marzano Tomatoes, Pureed - 400 grams Pasta - 1 pinch Salt - 1 dash Pepper - 1/2 cups Parmigiano-Reggiano, Grated Directions: - 1. - Into a heavy cast iron pot drizzle olive oil to cover bottom of pot. - Toss in celery, carrots, onions and bay leaf. - 2. - Saute until onions are translucent. - 3. - Add ground beef, breaking it up until it is a fine crumble, then add minced pancetta and cook until brown. - Drain grease if necessary. - 4. - Stir in wine and let it evaporate a bit. - 5. - Slowly stir in 3/4 cup milk. - 6. - Stir in tomato paste, pureed San Marzano tomatoes, salt and pepper and blend. - 7. - Simmer on low heat for 4 hours adding the additional 1/4 cup milk a little at a time as the moisture dissipates. - 8. - Turn off heat and let it sit. - Remove bay leaf. - 9. - Bring a large pot of salted water to a boil. - Add the pasta and cook according to package instructions. - Then drain it. - 10. - Toss pasta into the pan with the sauce. - 11. - Plate and sprinkle with grated Parmigiano Reggiano. - 12. - Enjoy!

Omelet with Strawberries Ingredients: - 7 to 8 medium strawberries, hulled and thinly sliced - 2 tablespoons granulated sugar - 1 tablespoon white wine vinegar - 4 large eggs, beaten, at room temperature - 2 tablespoons granulated sugar - 1 tablespoon heavy cream - 1/2 teaspoon kosher salt - 3 tablespoons finely chopped fresh mint - 1 tablespoon unsalted butter, at room temperature - 1/2 tablespoon extra-virgin olive oil - 1/2 cup heavy whipping cream - 11/2 teaspoons powdered sugar - 1 teaspoon vanilla extract Directions: - For the strawberries: Toss together the strawberries, granulated sugar and vinegar in a small bowl. - Allow the mixture to stand for 15 minutes. - Strain before using. - For the omelet: Whisk together the eggs, granulated sugar, cream and salt until smooth in a medium bowl. - Stir in the mint. - Heat the butter and oil over medium-high heat in a 10-inch nonstick skillet. - Add the egg mixture and cook until almost set, about 4 minutes. - Spoon the strawberry mixture down the center of the omelet. - Fold the edges of the omelet over the strawberries. - Cook until the egg mixture has set, 3 to 4 minutes. - For the whipped cream: Beat the cream, powdered sugar and vanilla in a large mixing bowl until the cream holds stiff peaks. - Cut the omelet into slices and serve with whipped cream.

Crockpot Beef Stroganoff Ingredients: - 1 12 lbs beef stew meat - 12 cup whole wheat flour - 1 teaspoon salt - 1 teaspoon paprika - 2 tablespoons olive oil - 1 small onion, sliced - 8 ounces sliced mushrooms - 14 teaspoon rosemary - 1 garlic clove, minced - 1 cup beef broth - 1 cup Greek yogurt, plain - 1 (16 ounce) package whole wheat egg noodles or 1 (16 ounce) package brown rice Directions: - 1. - Coat meat with flour, salt and paprika. - 2. - Brown beef in pan using the olive oil. - 3. - In the crockpot layer onion, mushrooms, rosemary, garlic and beef in the crockpot. - 4. - Pour on the broth. - 5. - Cook on high for 4-5 hours or low for 8 hours. - 6. - During the last 10 minutes, stir in yogurt. - 7. - Serve over the top of prepared noodles or rice.

Beet and Beet Green Risotto with Horseradish Ingredients: - 1 small onion - 1 pound red beets with greens (about 3 medium) - 4 cups water - 1/2 stick (1/4 cup) unsalted butter - 1 cup Arborio or long-grain rice - 1/2 cup freshly grated Parmesan (about 1 1/2 ounces) - 1 tablespoon bottled horseradish Directions: - Finely chop onion and trim stems close to tops of beets. - Cut greens into 1/4-inch-wide slices and chop stems. - Peel beets and cut into fine dice. - In a small saucepan bring water to a simmer and keep at a bare simmer. - In a 3-quart heavy saucepan cook onion in butter over moderate heat until softened. - Add beets and stems and cook, stirring occasionally, 5 minutes. - Stir in rice and cook, stirring constantly, 1 minute. - Stir in 1 cup simmering water and cook, stirring constantly and keeping at a strong simmer, until absorbed. - Continue cooking at a strong simmer and adding water, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next. - After 10 minutes, stir in greens and continue cooking and adding water, about 1/2 cup at a time, in same manner until rice is tender and creamy-looking but still al dente, about 8 minutes more. - (There may be water left over.) - Remove pan from heat and stir in Parmesan. - Serve risotto topped with horseradish.

Hanukkah Braised Brisket Ingredients: - 6 lbs beef brisket - kosher salt - black pepper, freshly ground - 4 tablespoons flour - 2 tablespoons olive oil - 5 large yellow onions, chopped - 8 garlic cloves, smashed - 34 cup tomato paste - 1 (750 ml) bottle full-bodied red wine - 1 teaspoon sugar - 4 stalks celery - 2 sprigs rosemary - 2 bay leaves - 1 lb baby carrots Directions: - Preheat oven to 300 degrees. - Generously season the brisket on all sides with kosher salt & black pepper, then coat with flour. - Heat olive oil in a large Dutch oven over medium high heat & brown the brisket on all sides, about 10 minutes. - Remove brisket from the Dutch oven & set aside. - Add chopped onions & 2 tsp salt to the Dutch oven & cook until beginning to soften, about 5 minutes. - Add garlic and continue to cook, stirring often, for 10 minutes. - Add tomato paste & cook for 5 minutes. - Next, add the bottle of red wine, bay leaves, sugar & 1 cup of water. - Bring to a low simmer, scraping up the brown bits in the bottom of the pot. - Put the celery, rosemary, carrots in the bottom of the Dutch oven. - Place the brisket on top. - Bake for 5 hours & serve with creamy horseradish sauce.

Date Pin Cookies Ingredients: - 1 13 cups dates, finely chopped - 23 cup sugar - 23 cup water - 1 teaspoon vanilla - 1 12 cups brown sugar - 23 cup shortening - 2 eggs, lightly beaten - 2 12 cups all-purpose flour - 14 teaspoon baking soda Directions: - Preheat oven to 350F. - In a saucepan, cook dates, sugar and water. - Add vanilla. - Stir. - Let cool. - Meanwhile, in a bowl, sift all dry ingredients to make the dough. - Cut the shortening in small pieces. - Add to dry ingredients. - Knead with hands, without bringing it homogeneous. - Incorporate eggs to the mixture. - Let rest 30 minutes. - Roll the dough to 1/2 inch thick (it didn't mention on a floured surface, maybe it's better). - Spread the cool filling on the dough. - Roll. - Cut in slices of 1/2 inch thick. - Put on a baking sheet. - Cook in the oven for about 10 minutes.

Irish Cream Chocolate Mousse Ingredients: - 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding - 1-1/4 cups cold milk - 1/4 cup Irish cream liqueur - 2 cups thawed COOL WHIP Whipped Topping, divided - 1/2 cup fresh raspberries - 1/2 oz. BAKER'S Semi-Sweet Chocolate, shaved Directions: - Beat pudding mix, milk and liqueur in medium bowl with whisk 2 min. - Stir in 1-1/2 cups COOL WHIP. - Spoon into 6 dessert dishes. - Refrigerate 20 min. - Top with remaining COOL WHIP, berries and chocolate.

Cream of Cauliflower Soup Ingredients: - 2 tablespoons olive oil, extra-virgin - 1 large yellow onion sliced very thin - 3/4 teaspoon salt (as desired) - 3 tablespoons flour, all-purpose - 1 large cauliflower florets cut into small florets - 2 cans chicken broth condensed - 2 cans water - 1 each bay leaves - 1 cup milk whole - 1/2 teaspoon white pepper freshly ground - 18 teaspoon nutmeg freshly grated Directions: - In large saucepan, heat olive oil over medium heat. - Add onion, lower heat to medium-low, sprinkle with 1/4 teaspoon of the salt (if desired) and cook, stirring to keep from sticking until caramel brown in color, about 12 minutes. - Add cauliflower and cook 3 minutes, stirring often. - Add flour and cook, stirring constantly, 1 minute. - Add broth and bay leaf. - Bring to boil. - Reduce heat to simmer, partially cover, and cook until cauliflower is tender, about 10 minutes. - Remove bay leaf and discard. - Reserve about 1/4 cup cooked vegetables for garnish. - Transfer soup in batches to blender or food processor and puree until smooth. - Return to pan. - Stir in milk, salt, and pepper. - Reheat until hot but not boiling, about 3 minutes. - Divide garnish vegetables among 4 bowls and pour soup over top. - Serve hot, sprinkled with nutmeg.

Beets With Orange And Almonds Recipe Ingredients: - 1 lb beets Juice of 3 oranges Zest of 1 orange - 1/4 c. unsalted butter - (1/2 stick) Salt to taste Freshly-grnd black pepper to taste - 1/3 c. slivered almonds toasted - 1/2 x orange for garnish - 2 Tbsp. coarsely-minced fresh chervil (or possibly 1 to 2 tspns minced fresh tarragon) Directions: - Heat the oven to 375 degrees. - Trim the leaves off the beets, leaving about an inch of stem. - Set the beets in a roasting pan. - Bake till the skins are crinkled and loose and a sweet beety smell permeates the kitchen. - Medium-sized beets should take about 1 1/2 to 2 hrs, small ones about 1 1/2 hrs. - Peel the beets and cut into 3/8-inch cubes. - Place the orange juice, orange zest, beets and butter in a shallow saucepan or possibly a skillet. - Cook over low to medium heat for 15 min - stirring occasionally - then raise the heat to high to reduce the cooking liquid, about 2 min. - The beets should be coated with an orange glaze. - Taste. - Salt if necessary, and add in plenty of freshly grnd pepper. - Turn into a hot serving dish and top with the almonds. - Squeeze the orange half over the cooked beets and garnish with the chervil. - Serve immediately. - This dish could be served as a side dish to meat. - But it is so exquisite, so vibrant and delicious, which it deserves to be served as a starter in its own right. - This recipe yields 4 servings.

Vegetable Tortellini Soup Ingredients: - 12 onion, chopped - 2 teaspoons garlic, minced - 12 tablespoon olive oil - 14 12 ounces beef broth - 7 ounces canned tomatoes, stewed - 14 cup salsa - 12 teaspoon dried basil, crushed - 4 12 ounces tortellini, cheese-filled - 12 cup green bell pepper, diced - 18 cup parmesan cheese Directions: - In a large saucepan or Dutch oven, cook onion and garlic in olive oil until tender, about 6 minutes. - Add broth, tomatoes, salsa and basil; bring to a boil. - Stir in tortellini; simmer uncovered 15 minutes. - Stir in bell pepper; continue to simmer 3 to 4 minutes or until tortellini is tender. - Ladle into soup bowls; sprinkle with cheese.

Snow Topped Peppermint Cookies Ingredients: - 1 (10 ounce) package semi-sweet chocolate chips, divided - 6 tablespoons butter, softened (no substitutes) - 12 teaspoon vanilla - 1 12 cups flour - 14 teaspoon salt - 1 12 teaspoons baking powder - 1 teaspoon peppermint extract - 1 cup sugar - 2 eggs - confectioners' sugar Directions: - Melt 1 c chocolate chips in the microwave, cool. - Cream butter and sugar. - Add eggs, one at a time, beat well after each. - Beat in melted chocolate chips, vanilla and peppermint extract. - Combine flour, baking powder and salt; gradually add to the creamed mixture. - Stir in remaining chocolate chips; cover and refrigerate for 2 hours or until easy to handle. - Roll into 1-inch balls then roll in confectioners' sugar. - Place 2 inches apart on greased baking sheets. - Bake at 350 degrees for 10-12 minutes or until edges are set and centers are almost set. - Cool for 10 min before removing to wire racks.

Fireside Chili Ingredients: - 2 pounds meat for chili - 1 pound ground beef - 2 tablespoons bacon drippings - 1 pint water hot - 10 1/2 ounces tomato puree (passata) - 1 teaspoon red hot pepper sauce - 1 each chili pepper pod - 2 large onions finely chopped - 2 each garlic cloves finely chopped - 3 tablespoons chili powder - 1 tablespoon oregano - 1 tablespoon cumin - 1 teaspoon paprika - 1 teaspoon prepared mustard ground - 1/4 teaspoon cayenne pepper - 1 teaspoon salt Directions: - Brown meats, add bacon drippings and cook 5 minutes. - Add hot water, tomato puree, Tabasco, pepper, onion and garlic, simmer 30 minutes. - Add rest of the ingreients and simmer slowly for 1 to 2 hours. - Serve with crackers, raw onion, grated sharp Cheddar cheese and plenty of cold beer.

Fruit Cookie Pizza Ingredients: - 20 ounces sugar cookie dough (your favorite sugar cookie dough recipe or store bought, usually 18oz, which is fine) - 12 ounces cream cheese fruit dip - 3 cups mixed fruit, of your choice cut make sure they are strained and let to sit and dry for at least 15 minutes Directions: - Preheat oven to the recommended temperature for the recipe you are using. - Spread the cookie dough on a pizza pan, spread evenly all the way to the end. - Bake for the suggested amount of time for the cookie recipe used. - Once the cookie (pizza) is lightly browned, pull it out and allow it to cool for 15 minutes. - Spread the fruit dip on top of the cooled crust, dont be sparring, give it a good thick coat. - Finally, arrange the fruit on top in any manor you'd like, be creative, make it decorative.

Walnut Brittle Ingredients: - 1/2 cup walnuts (2 oz), toasted , cooled, and finely chopped with a knife - 1 cup sugar - 1/4 cup water - Special equipment: a nonstick bakeware liner such as Silpat (optional) Directions: - Shake nuts in a sieve to remove nut powder (this will make for a clearer brittle.) - Line a baking sheet with nonstick pad or with an oiled sheet of foil. - Heat sugar and water in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. - Cook caramel without stirring, gently swirling pan, until golden. - Stir in walnuts, then immediately pour caramel onto baking sheet, tilting sheet to spread caramel as thin as possible. - Cool brittle completely at room temperature. - Coarsely chop enough brittle to measure 1/2 cup, then break remainder into shards for decorating cake.

Chicken & Onions With Sour Cream Gravy Ingredients: - 4 chicken breasts - 1 cup breadcrumbs - 14 cup melted butter or 14 cup olive oil - 1 onion - 1 cup sour cream - salt & pepper Directions: - dip the chicken in the butter/oil and then in the breadcrumbs and place in a pan. - (note this is best done in an oven safe skillet if possible). - cut the onion into wedges, dip in butter and breadcrumbs and place in pan. - drizzle any remaining butter/oil and crumbs over the top. - Cook in 400 degree oven for 40-60 minutes, depending on how much chicken and your oven. - Once done, remove chicken and onions from skillet, leave the crumbs behind. - Add sour cream to the pan and stir, scraping up the crumbs stuck on the bottom of the pan. - Heat through on stovetop if needed and add salt and pepper to taste. - tips: add some hot sauce if your family likes it. - this gravy goes really well with rice.

Chicken Stuffing Mix Recipe Ingredients: - 1 (8 ounce.) stuffing mix & 4 slices bread - 1/2 c. butter, melted - 1 c. chicken broth - 2 1/2 c. chicken, diced - 1 c. onion, minced - 1/2 c. celery, minced - 1/2 c. salad dressing - 3/4 teaspoon salt - 2 Large eggs - 1 1/2 c. lowfat milk - 1 can cream of mushroom soup - 1 c. Cheddar cheese, shredded Directions: - Mix first 3 ingredients. - Put in 9 x 13 inch pan. - Combine chicken, onion, celery, salad dressing and salt. - Spread on top of dressing. - Save a little for top. - Mix Large eggs and lowfat milk, pour over. - Cover with foil and chill at least 6 hrs. - Before baking, take the cream of mushroom soup and spread over stuffing. - Bake at 325 degrees for 40 min. - Sprinkle with 1 c. Cheddar cheese. - Bake 10 min more. - Cut into squares. - Serves 8.

Country Dijon Salad Dressing Ingredients: - 2 cups GREY POUPON Classic Dijon or GREY POUPON Country Dijon Mustard - 2 cups White grape juice or apple juice - 1/2 cup brown sugar, firmly packed - 2 Tbsp. parsley flakes - 1 Tbsp. dried basil leaves - 2 Tbsp. red wine vinegar - 2 cups Extra-virgin olive oil Directions: - Beat mustard, juice, sugar, herbs and vinegar in large bowl with wire whisk until well blended. - Add oil gradually, whisking constantly until well blended; cover. - Refrigerate several hours to allow flavors to blend.

Stewed Pork Ribs in White Wine Ingredients: - 1 kg Pork ribs, shoulder or loin with bones) - 1 as required Salt and pepper (seasoning for the meat) - 5 clove Garlic (sliced) - 3 large Shallots (or onion) - 3 stalks Celery (with leaves) - 3 Tomatoes - 400 ml White wine - 6 Dried tomatoes - 1 optional Parsley sprigs (to disguise the strong meat smell) - 1 Thyme - 1 Oregano - 3 Bay leaves - 1 as required Olive oil (for stir-frying) Directions: - Pat dry the pork with kitchen paper. - Prick with your fork and sprinkle with salt and pepper. - I used loin with bones in this photo. - Slice the garlic. - Chop the shallots or onion finely. - Cut the celery and tomatoes roughly. - Pour the olive oil into a frying pan and add the garlic. - Once the garlic is fragrant, add the pork and brown on all sides over a medium to high heat. - Once they are browned, transfer onto a plate and set aside. - Next you will fry the vegetables and cook with the browned pork. - You can use the same frying pan or use a different pot to stew. - I usually use a pressure cooker from this point. - If you use a different pot to fry the vegetables, pour some white wine from the ingredient list and deglaze the bottom of the pan you used to brown the meat, and scrape off the brown bits to add to the pot. - Heat the olive oil and saute the shallots (or onion) and celery until translucent. - Add the pork from Step 4 and cover with the white wine used in Step 6 and the remaining white wine. - Cook off the alcohol content over a high heat. - Skim off the scum and add the roughly cut tomatoes, roughly chopped dried tomatoes and herbs. - Check the taste and season lightly with salt and pepper. - After cooking for 5 minutes in a pressure cooker, turn off the heat and leave to cool. - If you don't use a pressure cooker, simmer for about 2 hours. - After the pressure is released, check the taste. - Pick out the ribs and reduce the sauce, if you prefer. - Serve with parsley rice, garlic rice or mashed potatoes.

Cumin-Flavored Salt Ingredients: - 1 teaspoon cumin seeds - 1/4 cup medium-coarse or flaky sea salt - Pinch red pepper flakes (optional) - Pinch cayenne or hot paprika (optional) Directions: - Toast cumin seeds in a dry skillet over medium-high heat until fragrant and lightly colored, about 1 minute. - Grind very coarsely in a mortar or spice mill. - Combine in a bowl with salt and stir together. - Add red pepper flakes or cayenne, if using.

Hefty-Defty Roly-Poly Weebles Wobbles But They Don't Fall Down Burritos Ingredients: - 24 ounces lean ground beef - 5 tomatoes, diced - 6 cloves garlic, chopped - 2 tablespoons chili powder - 1 tablespoon cumin - 16 ounces low-sodium refried beans - 7 ounces diced green chilies - 8 fluid ounces no-salt-added tomato sauce - 12 flour tortillas - 12 cup shredded monterey jack cheese - 1 head lettuce, shredded - 2 avocados, pitted,peeled and mashed - 8 fluid ounces sour cream Directions: - In a large skillet over medium-high heat, cook the ground beef until brown; drain excess fat. - Reduce the heat to medium and add the tomatoes, chili powder, garlic and cumin. - Cook for 2 minutes, blending well. - Preheat oven to 375F. - Fill each tortilla with a layer of refried beans, a sprinkling of green chili peppers, a heaping tablespoon of tomato sauce and a small portion of ground beef. - Roll up the tortillas, burrito-style, and place seam side down in a 13x9x2-inch baking dish (or place them in freezer bags and squeeze out excess air before sealing). - When all the tortillas that you plan to cook are in the baking dish, sprinkle them liberally with Monterey Jack cheese. - Bake for 20 minutes, or until the cheese is bubbly. - Serve immediately with shredded lettuce, mashed avocados, and sour cream.

Loozianna Cookin Sauce Ingredients: - 1 cup ketchup - 12 cup cider vinegar - 12 cup water - 12 cup brown sugar, packed - 3 tablespoons Worcestershire sauce - 2 tablespoons ground black pepper - 1 tablespoon kosher salt - 1 tablespoon lemon juice - 1 tablespoon dry mustard - 1 tablespoon gumbo file - 3 tablespoons hot pepper sauce - 2 tablespoons jalapeno juice - 1 tablespoon red pepper flakes - 12 teaspoon cayenne pepper Directions: - Mix all ingredients. - Simmer 20 minutes in small saucepan. - Let mix stand 15-20 minutes to blend flavors.

Loin of Veal with Truffle Sauce Ingredients: - 4 tablespoons vegetable shortening - 1 x veal loin - 1/2 pound butter - 1 each onions chopped - 1/4 pound mushrooms - 2 each celery stalks chopped - 2 each tomatoes uartered - 1/2 cup chicken broth - 1 teaspoon salt - 1/4 teaspoon black pepper - 1/4 teaspoon marjoram - 2 each truffles chopped Directions: - Chop mushrooms and cook with other vegetables and veal. - Soak truffles in 1/4 cup cognac for 1 to 2 hours, serve with main dish.

Great-Grandmother Blanche's Waffles Ingredients: - 2 cups flour - 4 teaspoons baking powder - 14 teaspoon salt (omit if using salted butter) - 2 tablespoons sugar - 2 eggs, separate whites and yolks - 1 14 cups milk - 6 tablespoons butter, melted - 12 tablespoon cinnamon (optional) Directions: - Using whisk or whisk attachment for mixer, beat egg whites until they form stiff, white peaks and set aside. - Shift together all dry ingredients. - In separate bowl beat egg yolks and add milk. - Using paddle attachment for mix or by hand, mix together egg whites, dry ingredients and yolk/milk mixture. - Once completely mixed, cook in waffle iron per manufacturers directions.

Crab & Shrimp Plate Ingredients: - 1 (8 ounce) package cream cheese - 1 tablespoon milk - 12 teaspoon Worcestershire sauce - 12 cup chili sauce - 2 teaspoons horseradish - 1 12 cups shrimp, & - crab (canned) Directions: - Mix together cream cheese, milk, & Worcestershire sauce. - Spread over the bottom of a plate that has a rim. - Mix chili sauce & horseradish. - Spread over cream cheese mixture. - Top with shrimp & crab. - Sprinkle with chopped parsley, if desired. - Serve with crackers.

Mediterranean Baked Lobster with Olive Crumbs Ingredients: - Two 2-pound live lobsters, split lengthwise, head sacs and intestinal veins removed, tomalley reserved - 1/4 cup plus 1 tablespoon extra-virgin olive oil - 1 1/2 cups finely diced stale coarse-textured bread - 1/2 cup finely chopped parsley - 1/4 coarsely chopped Nicoise or Gaeta olives - 2 tablespoons fresh lemon juice - 1 teaspoon balsamic or aged-red-wine vinegar - 1/2 teaspoon finely grated lemon zest - Salt and freshly ground pepper - Lemon wedges, for serving Directions: - Preheat the oven to 450. - With the back of a large knife or with a mallet, crack the claws and the knuckles all over. - Rub the exposed lobster meat with 1 tablespoon of the olive oil. - In a medium bowl, toss the bread with the parsley, olives, lemon juice, vinegar, lemon zest, the reserved tomalley and the remaining 1/4 cup of olive oil. - Set the split lobsters, cut side up, on a large baking sheet. - Season with salt and pepper and spread the stuffing over the bodies and tails, mounding it generously. - Bake in the upper third of the oven for about 15 minutes, or until the stuffing is crusty and the meat pulls away from the shell. - Serve at once with lemon wedges.

Dilly Casserole Bread Ingredients: - 1 (1/4 ounce) package dry yeast - 14 cup warm water - 1 cup cream-style cottage cheese - 2 tablespoons sugar - 1 tablespoon instant minced onion - 1 tablespoon butter - 2 teaspoons dill seeds - 1 teaspoon salt - 14 teaspoon baking soda - 1 egg, unbeaten - 2 12 cups all-purpose flour - melted butter Directions: - Heat cottage cheese to lukewarm. - Soften yeast in water. - Combine in mixing bowl cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg and softened yeast. - Add flour to form a stiff dough, beating well after each addition. - (If using the mixer, start at low speed.) - Cover. - Let rise in a warm place (85 - 90 degrees) until light and doubled in size, 50-60 minutes. - Stir down dough. - Turn into well-greased 8 inch round (1 1/2 quart) casserole. - Let rise in warm place until light 30 - 40 minutes. - BAKE 350 degrees for 40-50 minutes until golden brown. - Brush with soft butter and sprinkle with salt. - * This can be made the day before. - If so, slice almost through after cooling and wrap in foil. - Warm in the oven before serving.

Zesty Mashed Potatoes Ingredients: - 3 lb. Yukon gold or russet (baking) potatoes, peeled and cut into 2-inch pieces - 1 cup plain soymilk - 2 Tbs. to 1/4 cup horseradish, optional - 3 Tbs. corn or canola oil Directions: - Place potatoes in large pot, and cover with salted cold water. - Bring to boil, reduce heat to medium low, and simmer 18 minutes, or until tender. - Just before potatoes are done, bring soymilk just to a simmer in small saucepan over medium heat. - Drain potatoes well in a colander, then return to pot along with 3/4 cup soymilk, horseradish, if using, and oil. - Mash with potato masher until combined well. - Season with salt and pepper, and add remaining soymilk, if necessary. - Serve immediately.

Scallion, Mushroom, and Shrimp Custards Ingredients: - 3 large eggs - 1 1/2 cups chicken broth - 2 teaspoons mirin - 1 teaspoon soy sauce such as Kikkoman - 1 teaspoon freshly grated lemon zest - 4 medium shrimp - 1 scallion - 1 large mushroom Directions: - In a bowl with a fork beat eggs until combined well. - Skim any fat from broth and add broth with mirin, soy sauce, and zest to eggs, stirring to combine well. - Pour custard through a fine sieve into another bowl. - Peel shrimp and devein if desired. - Diagonally cut white and pale-green parts of scallion into thin slices and thinly slice mushroom. - Divide shrimp, scallion, mushroom, and custard among four 1/2-cup custard cups or ramekins and cover each tightly with foil. - Arrange cups or ramekins in a steamer over boiling water and steam custards, covered, over high heat 2 minutes. - Reduce heat to moderate and steam custards, covered, until set, about 10 minutes more. - Serve custards immediately.

Party Pretzels Ingredients: - 32 ounces, weight Tiny Pretzels - 16 ounces, fluid Orville Redenbachers Popcorn Oil - 1 package (1 Oz. Size) Hidden Valley Dry Ranch Dressing Mix - 1 Tablespoon Garlic Powder - 1 Tablespoon Dill Weed Directions: - Note youll also need a 1-gallon size zip-top bag. - Pour pretzels into the bag. - Pour the bottle of popcorn oil and seasonings over the top and seal the bag. - Shake bag to mix. - This is better if it has time to marinate in the oil mixture for a few hours to a few days. - We make this any time we want something to bring to a party that is simple but equally delicious. - These pretzels are always a big hit, and you really cant go wrong!

Gorgonzola Cream Sauce Ingredients: - 2 Tablespoons Butter - 1- 1/2 Tablespoon Flour - 1- 1/2 cup Whole Milk - 1/4 cups Gorgonzola Crumbles - 2 teaspoons Salt - 1 teaspoon Pepper - 3 teaspoons Crushed Red Pepper Flakes Directions: - 1. - In a medium pot, melt butter. - 2. - Add flour, milk and cheese. - Stir until cheese is melted and mixture is creamy. - 3. - Add salt, pepper and crushed red pepper. - 4. - Serve warm.

New Mexicali Green Chile-Cheese Kugel Ingredients: - 4 tablespoons unsalted butter, melted, plus more for the baking dish - Kosher salt - 12 ounces wide egg noodles - 2 large eggs plus 3 egg whites - 12 ounces chopped roasted green chiles (preferably Hatch; fresh or canned) - 1 to 2 tablespoons fresh lemon juice - 2 14 -ounce cans quartered artichoke hearts in water, drained - 3 cups grated sharp white cheddar cheese (about 12 ounces) Directions: - Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish and set aside. - Bring a large pot of salted water to a boil. - Add the noodles and cook until softened but not cooked through, 3 to 4 minutes; drain and transfer to a large bowl. - Meanwhile, whisk the eggs and egg whites in a medium bowl until well combined. - One at a time, whisk in 3/4 teaspoon salt, the chiles, lemon juice and melted butter. - Stir in half of the artichoke hearts and 2 cups grated cheese. - Pour the egg mixture over the noodles and mix well with your hands. - Transfer the noodle mixture to the prepared baking dish. - Top with the remaining artichoke hearts and 1 cup grated cheese. - Bake until golden brown, about 1 hour. - Let cool at least 30 minutes before serving. - Photograph by Con Poulos

Pinwheels Ingredients: - 2 bars 8 Ounce Each Cream Cheese At Room Temperature - 1 package Dry Ranch Dressing - 8 whole Large Flour Tortillas - 2 whole Peppers, Red, Green, Yellow And/or Orange, Chopped Medium And Patted Dry - 1 can Sliced Black Olives, Patted Dry Directions: - Mix the cream cheese and dressing until smooth. - Spread on the tortillas. - Sprinkle the peppers and olives over the cream cheese mixture. - Roll up the tortilla tightly and then slice into desired size. - I usually slice into about a 1 inch piece. - Plate and chill.

Blackberry Upside Down Cake Recipe Ingredients: - 1/2 stk margarine or possibly butter - 1/4 c. Sugar - 1 1/2 c. Blackberries - 2 Tbsp. Sliced almonds - 1 1/2 c. Bisquick original baking mix - 1/2 c. Sugar - 1/2 c. Lowfat milk or possibly water - 2 Tbsp. Vegetable oil - 1/2 tsp Vanilla - 1/2 tsp Almond extract - 1 x Egg Sweetened whipped cream or possibly ice cream, if you like Directions: - HEAT oven to 350 degrees. - Heat margarine in round pan, 9x1-1/2 inches, or possibly square pan, 8x8x2 inches, in oven till melted. - Sprinkle 1/4 c. sugar proportionately over melted margarine. - Arrange Blackberries with open ends up over sugar mix; sprinkle with almonds. - BEAT remaining ingredients except whipped cream in medium bowl on low speed 30 seconds, scraping bowl constantly. - Beat on medium speed 4 min, scraping bowl occasionally. - Pour batter over Blackberries. - BAKE 35 to 40 min or possibly till toothpick inserted in center comes out clean. - Immediately invert pan onto heatproof serving plate; leave pan over cake a few min. - Remove pan. - Let cake stand at least 10 min before serving. - Serve hot with whipped cream. - 9 servings. - Pear Upside-down Cake: Substitute packed brown sugar for the sugar and 1 large pear, thinly sliced, for the Blackberries. - Substitute minced pecans for the almonds. - Increase vanilla to 1 tsp. - ; omit almond extract. - Add in 1/2 tsp. - grnd mace or possibly cinnamon with the vanilla.

Easy Chocolate-Dipped Peanut Butter Cookies Ingredients: - 1 cup Kraft Peanut Butter - 1/2 cup sugar - 1 egg - 4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate - 1/2 cup finely chopped peanuts Rite Aid Buy 1 Get 1 Free thru 02/06 Directions: - Heat oven to 325F. - Mix peanut butter, sugar and egg until blended. - Refrigerate 30 min. - Roll peanut butter mixture into 18 (1-1/2 inch) balls. - Place, 2 inches apart, on baking sheet. - Flatten each ball, in criss-cross pattern, with fork. - Bake 18 to 20 min. - or until lightly browned. - Cool 5 min. - Remove from baking sheets to wire racks; cool completely. - Melt chocolate as directed on package. - Dip half of each cookie, 1 at a time, into chocolate; gently shake off excess chocolate, then dip cookie in nuts. - Place on parchment-covered baking sheet. - Refrigerate until chocolate is firm.

Curried Scallops with Spinach Ingredients: - 2 tablespoons butter - 1 onion, chopped - 1/2 teaspoon salt - 2 teaspoons curry powder - 2 teaspoons tomato paste - 1/2 cup canned low-sodium chicken broth or homemade stock - 1 cup light cream or half-and-half - 2 cups shredded spinach (about 3 ounces spinach leaves) - 2 pounds sea scallops Directions: - In a large frying pan, melt the butter over moderately low heat. - Add the onion and salt and cook, stirring occasionally, until the onion starts to soften, about 3 minutes. - Stir in the curry powder and cook for 1 minute. - Transfer the onion mixture to a blender and add the tomato paste, broth, and cream. - Puree until smooth. - Return the sauce to the pan. - Bring the curry sauce just to a simmer. - Stir in the spinach and scallops. - Simmer, covered, until the scallops are just done, 5 to 7 minutes.

Taco Dip Ingredients: - 1 pound Hamburger Meat/Ground Beef - 15 ounces, weight Can Chili Hot Beans, Mashed - 7- 3/4 ounces, weight Can Jalapeno Relish - 1 ounce, weight Package Taco Seasoning Mix - 1 cup Cheddar Cheese, Shredded - 1 bunch Green Onions, Sliced - Tortilla Chips Or Fritos, To Serve Directions: - Brown hamburger over medium heat, drain. - Add beans, relish and taco seasoning mix. - Simmer 10 minutes. - Put the mixture in a fondue or crock pot set on warm or low setting; top with cheese and onions. - Serve with tortilla chips or Fritos.

Candances Alligater Swamp Drink Ingredients: - 12 cup spinach leaves - 1 banana - 12 cup applesauce - 1 cup ice Directions: - Blend spinach, banana, applesauce and ice together for 3 minutes until smooth.

Crunchy Fruit and Turkey Salad (4 Points) Ingredients: - 12 lb smoked turkey, diced into 3/8 to 1/4 inch cubes - 1 small jicama, bulb peeled and sliced into 1/4 inch sticks - 1 carrot, peeled and sliced into 1/4 inch thick sticks about 1 1/2 inches long - 1 stalk celery (sliced or diced depending on thickness) - 2 scallions, sliced green parts only - 1 granny smith apple, cored and cubed - 1 cup red seedless grapes, halved - 14 cup golden raisin - 6 cups red leaf lettuce, washed and torn - 12 cup plain fat-free yogurt - 3 tablespoons apricot preserves - 4 teaspoons lemon juice - 1 teaspoon Dijon mustard - 14 cup toasted slivered almonds (optional) Directions: - You can find smoked turkey at most deli counters. - Ask the service person to cut a single piece at the desired thickness. - If they do not have smoked turkey try smoked chicken breast or regular turkey breast. - Combine all salad components except for the lettuce in a large bowl. - Combine all ingredients for the dressing until well mixed. - (It takes a bit to get the preserves to melt into the yogurt). - Fold dressing into the salad and serve over red leaf lettuce. - For an additional point per serving garnish the salad with a tablespoon of slivered almonds. - Enjoy.

2smile fruit smoothie Ingredients: - 1 1/2 cup orange juice - 1 1/2 cup papaya - 2 cup trawed frozen raspberries - 1 banana Directions: - blend all together..enjoy! - you can use any type of fruit mixture...this is what had.

Taco Salad Ingredients: - 1 lb lean ground beef - 15 ounces red kidney beans - 12 head shredded lettuce - 2 tomatoes, chopped - 1 cup grated cheese - 1 lb tortilla chips - 15 ounces Catalina dressing Directions: - Brown ground beef, drain and cool to room temperature. - Rinse and drain kidney beans; chop lettuce and tomatoes and crush chips. - Mix together-add dressing just before serving.

Stuffed Portobello Mushroom with Worcestershire Sauce Ingredients: - 4 Portobello mushrooms, cleaned, stems removed - 1/2 cup olive oil - 1 bell pepper, finely diced - 1 red onion, finely diced - 1 zucchini, finely diced - 1 yellow squash, finely diced - 4 tablespoons Worcestershire sauce - Lettuce, optional Directions: - Preheat oven to 375 degrees F. - Remove and discard all of the stems from the Portobello mushrooms and place in a baking dish. - In a separate bowl, combine all of the remaining ingredients and mix well. - Place a large spoonful of the mixture on top of each mushroom. - Place in oven and bake for 20 minutes. - Serve on a bed of lettuce or on a platter and drizzle the Worcestershire sauce around mushrooms.

Quick Mac & Cheese without Milk Ingredients: - 3 tbsp Cold water - 1 tbsp Corn flour - 1 cup Boiled pasta - 2 tbsp Butter - 1 tbsp Salt - 1 tsp Pepper - 1 each Cheddar cheese - 1/2 cup Mozzarella cheese Directions: - Prepare boiled pasta - Lined a saucepan and melt better. - Mix corn flour with water and add well in the saucepan - Add cheddar cheese and mozzarella cheese - Season with salt and pepper. - Let it cook for medium heat 5 minutes. - Serve with bacon if you have

Chicken and Mushroom Ingredients: - 4 boneless chicken breasts - 12 cup onion, chopped - 8 ounces mushrooms (crimini, portobello, button, etc.) - 12 tablespoon fresh rosemary - pepper - 1 (10 3/4 ounce) can cream of celery soup - 34 cup beef broth - 12 tablespoon garlic powder Directions: - In a large skillet, brown chicken breast. - Remove from pan. - . - Saute onion, mushrooms, and fresh rosemary until mushrooms are tender. - Do not add salt: this will make the mushrooms tough. - Pepper to taste. - Add browned chicken back to pan. - In a separate bowl wisk soup, broth, and garlic powder until smooth. - Add to pan and head to boiling. - Reduce heat and simmer for 15-20 minutes until chicken is cooked through and tender. - Serve over rice or egg noodles.

Fresh Tomato Salad With Feta Ingredients: - 4 ripe tomatoes, sliced - 1 small sweet onion, thinly sliced - 1 cup feta cheese, crumbled - 1 (2 ounce) jargreen olives with pimiento, sliced - 14 cup olive oil - 2 tablespoons red wine vinegar - 2 tablespoons minced parsley - 4 fresh basil leaves, slivered - 14 teaspoon salt - 18 teaspoon black pepper Directions: - Arrange tomato and onion slices on a small, deep serving platter. - Sprinkle with a layer of feta cheese and olives. - In a small bowl, whisk together oil, vinegar, parsley, basil, salt and pepper. - Pour dressing over salad and serve.

Smooth Peanut Butter Dip Ingredients: - 14 cup creamy peanut butter - 14 cup whipped topping (like Cool Whip) - 18 teaspoon ground cinnamon Directions: - Mix all the ingredients together in a small bowl until it's well combined. - You can chop up some fruit to dip like bananas, apples, or strawberries.

Our Best Lasagna Ingredients: - 1 medium onion, chopped - 2 to 3 cloves garlic, minced - 2 Tbsp. olive oil - 3/4 lb. lean ground beef - 3/4 lb. Italian sausage - 1 can (28 oz.) tomatoes, cut up Safeway 1 lb For $1.29 thru 02/09 - 2 tsp. dried basil leaves, crushed - 2 tsp. dried oregano leaves, crushed - 8 lasagna noodles, cooked, drained - 2 cups BREAKSTONE'S Ricotta Cheese or Cottage Cheese - 3/4 cup KRAFT Grated Parmesan Cheese, divided - 3 eggs, beaten - 1/3 cup finely chopped fresh parsley - 1 pkg. (8 oz.) KRAFT Low-Moisture Part-Skim Mozzarella Cheese Slices Directions: - Cook and stir onion and garlic in olive oil in 2-quart saucepan until tender. - Add beef and sausage. - Brown meat; drain. - Stir in tomatoes, basil and oregano. - Cover. - Simmer 30 minutes. - Reserve 1/2 cup of the meat sauce. - Mix ricotta cheese, 1/2 cup of the Parmesan cheese, eggs and parsley in medium bowl. - Layer 1/2 of the noodles, remaining meat sauce and cheese mixture in 13x9-inch baking dish; repeat layers. - Top with mozzarella cheese and reserved 1/2 cup meat sauce. - Bake at 350F for 30 to 35 minutes or until thoroughly heated. - Let stand 10 minutes before serving.

Lemon Poppy Pound Cake Ingredients: - 3/4 cup butter - 1 1/2 cups granulated sugar - 3 large eggs - 3 cups all purpose flour - 1 1/2 teaspoons baking powder - 1 1/2 teaspoons baking soda - 1/2 teaspoon salt - 2 cups sour cream - 2 lemons, rind only - 2 teaspoons poppy seeds Directions: - Preheat oven 350 degrees F. - Grease (or spray) and flour 10-inch bundt or tube pan. - Cream butter and sugar until fluffy. - Add eggs 1 at a time beating well after each addition. - Sift together dry ingredients. - Add all at once to butter mixture. - Blend just until smooth. - Add sour cream, lemon rind, and poppy seeds. - Blend just until smooth. - Bake for approximately 1 hour. - Let cool in pan before removing.

Apple Bread Ingredients: - 14 cup shortening - 1 cup sugar - 2 eggs, well-beaten - 2 cups flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 12 teaspoon salt - 2 cups coarsely grated raw peeled apples (any kind) - 1 tablespoon finely grated lemon peel - 23 cup chopped walnuts Directions: - Heat oven to 350 degrees, and grease and flour an 8- by 5-inch loaf pan. - Cream shortening and sugar together until fluffy; beat in eggs. - Sift together flour, baking powder, soda and salt; gradually add to egg mixture, alternating with portions of the grated apple. - Stir in lemon peel and walnuts. - The batter will be stiff. - Spoon into prepared pan and bake for 50 to 60 minutes, until toothpick inserted in middle comes out clean and top is nicely browned. - Cool thoroughly; do not slice until cold.

Spinach and Fontina Cheese Tartlets Ingredients: - 6 ounces baby spinach - 1 x olive oil as needed - 1 x shallots minced - 2 cloves garlic minced - 16 ounces pie dough refrigerated - 2 large eggs - 2 ounces cream heavy - 4 ounces fontina cheese shredded - 1 x salt to taste - 1 x black pepper to taste Directions: - Preheat oven to 350F (180C). - Begin sauteing the spinach in olive oil. - Season with salt and pepper. - Add the shallot. - When almost done add the garlic. - Remove from heat and set aside. - With a 2 1/2 inch round biscuit or cookie cutter, cut out 24 discs from the pie crusts. - Lightly grease a 24 cup mini-muffin pan. - Line each muffin cup with one of the pieces of dough. - Evenly distribute the spinach into the dough-lined muffin cups, tamping it down as you do so. - Mix the eggs and cream with some salt and pepper and beat. - Pour about a teaspoon of the egg mixture into each cup. - Do not overfill. - You will probably have some egg mixture left over. - Top each one with a little cheese and bake for 12 to 15 minutes.

Milk Chocolate Crepe Terrine Recipe Ingredients: - 3 eggs - 1 sachet vanilla sugar - 300 g / 11 oz (2 3/4 cups) plain (all-purpose) flour - 400 ml / 14 fl oz (1 3/4 cups) milk - 25 g / 1 oz (2 tablespoons) butter, melted - 1 tablespoon sunflower oil - 200 g / 7 oz milk chocolate, broken into pieces - 100 ml / 3 1/2 fl oz (scant 1/2 cup) double (heavy) cream - 20 g / 3/4 oz (1 1/2 tablespoons) butter - Pinch of ground cinnamon - Pinch of ground ginger Directions: - To make the batter, beat the eggs well, then add the vanilla sugar and flour. - Gradually stir in the milk and 200 ml / 7 fl oz (scant 1 cup) water. - Finally, stir in the melted butter and the sunflower oil. - To make the chocolate sauce, put the chocolate, cream, butter, cinnamon and ginger into a heatproof bowl set over a pan of barely simmering water. - Heat, stirring occasionally, until the chocolate has melted and the mixture has blended together. - Keep warm. - Cook the crepes in a non-stick pan (skillet), making sure that they are very thin. - Set aside in a warm place. - When they are all cooked, brush them with the chocolate mixture and stack them on top of each other. - Serve warm.

Warm Marinated Olives Ingredients: - 1 pound mixed olives, such as kalamata, Picholine and Nicoise - 1 cup pearl onions, peeled - 1 cup garlic cloves, peeled - 8 large thyme sprigs - 6 large tarragon sprigs - 3 cups extra-virgin olive oil Directions: - In a large saucepan, combine the olives with the pearl onions, garlic, thyme and tarragon. - Add the olive oil and bring to a simmer. - Cook over moderately low heat until the onions and garlic are tender, about 15 minutes. - Discard the herb sprigs. - Using a slotted spoon, transfer the olives, onions and garlic to a bowl. - Let cool slightly and serve warm.

Southwest Smoothie Ingredients: - 12 cup banana, sliced - 12 cup mango, chopped (or you may use papayas or guava) - 2 cups milk - 1 tablespoon honey Directions: - Place all ingredients in food processor workbowl fitted with steel blade or in blender container; cover and process on high speed until smooth. - Strain if using mango.

Bacon-Balsamic Vinaigrette Ingredients: - 1/4 cup pine nuts - 6 ounces thickly sliced double-smoked bacon, cut into 1/2-inch dice - Salt - 1/4 cup extra-virgin olive oil - 1/4 cup balsamic vinegar - Freshly ground pepper Directions: - In a medium skillet, toast the pine nuts over moderate heat until browned, about 3 minutes. - Transfer to a plate to cool. - Add the bacon to the skillet, cover with cold water and add 1 teaspoon of salt. - Bring to a boil, then drain and pat dry. - Heat the olive oil in the skillet. - Add the bacon and cook until crisp. - Transfer the bacon to a plate. - Whisk the vinegar into the fat in the skillet and season with salt and pepper. - Add the pine nuts and bacon just before serving the dressing hot or warm.

Cobb Salad Pitas Ingredients: - 1/2 teaspoon Dijon mustard - 1 tablespoon red-wine vinegar - 3 tablespoons olive oil - 1 small avocado (preferably California) - 2 1/2 cups diced cooked chicken (about 2 whole breasts) - 1/2 cup chopped seeded vine-ripened tomato - 4 slices bacon, cooked until crisp and crumbled - 1/2 cup crumbled Roquefort cheese (about 2 ounces) - 2 cups shredded romaine - four 7-inch pita loaves, halved crosswise - 1 hard-boiled large egg, forced through a coarse sieve Directions: - In a bowl whisk together mustard, vinegar, and salt and pepper to taste and add oil in a stream, whisking until emulsified. - Peel, pit, and finely chop avocado and add to dressing. - Add chicken, tomato, bacon, and cheese and toss lightly. - Divide romaine among pita halves. - Divide chicken mixture among pita halves and sprinkle with egg.

Potatoes Vinaigrette Ingredients: - 1 1/2 pounds new potatoes, scrubbed - Coarse salt and ground pepper - 1/4 cup white-wine vinegar - 1 tablespoon Dijon mustard - 1 tablespoon whole-grain mustard - 3 tablespoons olive oil - 1 celery stalk, thinly sliced crosswise, plus 1/2 cup celery leaves Directions: - Place potatoes in a medium saucepan and cover with cold water. - Bring to a boil, and add salt. - Reduce to a simmer, and cook until just tender, 12 to 14 minutes. - Drain; set aside to cool slightly. - Meanwhile, in a medium bowl, combine vinegar and both mustards; season with salt and pepper. - When potatoes are cool enough to handle, quarter and toss with mustard-vinegar mixture. - Cover and refrigerate until chilled, about 2 hours or up to overnight. - Add oil and celery stalk leaves to potatoes; toss and serve. - (Per Serving) - Calories: 220 - Fat: 10.7g (1.5g Saturated Fat) - Protein: 3.2g - Carbohydrates: 29.2g - Fiber: 4.3g

Spicy Spreadable Cheesecake Ingredients: - 2 cups flaky butter crackers - 4 tablespoons butter, melted - 6 ounces sharp cheddar - 1 teaspoon lime zest - 1 tablespoon flour - 2 tablespoons cornstarch - 1 tablespoon lime juice - 24 ounces cream cheese - 2 large eggs - 1/2 cup minced white onion - 1 tablespoon horseradish - 1 1/2 teaspoons hot red pepper sauce - 1/2 teaspoon oregano - 1/2 teaspoon cumin - 1 teaspoon garlic powder - 1/4 teaspoon salt - 1/4 teaspoon pepper - 1/2 cup sour cream - 1 1/2 cups sour cream - 2 tablespoons lime juice - 1 teaspoon lime zest - 1 tablespoon sugar - 1/4 teaspoon hot red pepper sauce - Shredded cheddar - Tomatoes - Green Onions - Salsa, optional - Crackers - Tortilla Chips Directions: - For the crust: Crush the butter crackers and mix with melted butter. - Press into a 9-inch spring-form pan. - For the Filling: Finely shred cheddar, add lime zest. - Toss cheese mixture with flour and cornstarch; set aside. - Preheat the oven to 325 degrees F. - In electric mixer, cream lime juice and cream cheese until fluffy. - Add 1 egg at a time while mixing on low speed. - Add minced onion, horseradish, pepper sauce, oregano, cumin, garlic powder, salt, and pepper and mix only until incorporated. - Fold in cheddar mixture, then sour cream by hand. - Pour the batter into the prepared crust. - Bake for 60 minutes. - Meanwhile, for topping, mix all ingredients together and refrigerate until cheesecake is baked. - Remove cheesecake from oven after 60 minutes (do not overbake). - Spread cold topping over warm cake, return to oven, shut the oven off and allow to cool in oven (oven door may be open a crack to speed up the process), this will prevent any cracking. - Refrigerate at least 4 hours or overnight then decorate as desired with shredded cheddar, tomatoes, green onions, and salsa. - Serve with crackers or tortilla chips.

Root beer barbecue beans Recipe Ingredients: - 5 slices bacon, diced - 1 medium onion, diced - 1 (36-ounce) can baked beans, preferably Bushs - 1 cup root beer (regular, not diet) - 2 tablespoons dark molasses - 1/2 teaspoon dry mustard - 1/4 teaspoon garlic salt - 1/4 teaspoon lemon pepper - 2 to 3 whole ribs celery Directions: - Cook the bacon with the onions in a medium saucepan over a grill or side burner until the bacon is brown and crisp, and the onions have become transparent and are just starting to brown. - Add all of the remaining ingredients. - Bring to a boil over medium-high heat; then reduce the heat and simmer, stirring often, until the mixture is slightly thickened, about 20 minutes. - Remove the celery and serve the beans hot.

Apple-Cranberry Galette Ingredients: - 1 (9-inch) refrigerated pie crust - 2 apples, peeled, cored and sliced - 1/3 cup dried cranberries - 2 tablespoons fresh lemon juice - 1 tablespoon sugar Directions: - Preheat oven to 375 degrees F. - Roll the pie crust out into a 12-inch circle. - Place the crust on a large baking sheet. - Top the crust with apple slices and cranberries. - Drizzle lemon juice over top. - Sprinkle sugar over top. - Pull up the sides of the crust slightly and roll over, covering the filling by about 1 inch. - Bake 20 minutes, or until the crust is golden brown and the apples are tender.

Baked Zucchini and Tomato Casserole Ingredients: - 4 lg. tomatoes, diced - 2 md. zucchini, sliced - 1 pkg. Stove Top Stuffing Mix - 8 oz. cheddar cheese, grated - Salt, pepper and garlic powder, to taste Directions: - Cut up the tomatoes and put them on the bottom of a greased baking pan. - Slice the zucchini and place on top of the tomatoes. - Prepare the Stove Top Stuffing Mix and add to the top of the vegetables. - Top with the grated cheddar cheese and season with salt, pepper and garlic powder. - Bake at 350F for 20 minutes.

Caesar Orzo With Asparagus Ingredients: - 2 (14 1/2 ounce) cans reduced-sodium chicken broth - 2 cups water - 2 cups uncooked orzo pasta - 2 lbs fresh asparagus, trimmed and cut into 2 inch pieces - 23 cup shredded parmesan cheese - 23 cup caesar salad dressing Directions: - In a large saucepan, bring broth and water to boil. - Add orzo; cook and stir for 5 minutes. - Add asparagus. - Cook, uncovered, over medium heat 4-6 minutes or until pasta and asparagus are tender, stirring frequently; drain. - Stir in Parmesan cheese and Caesar dressing.

Chocolate Chip Shortbread Sticks Ingredients: - 1 cup butter softened - 1/2 cup powdered sugar - 1 teas. vanilla extract - 2 cups flour, all-purpose - 1 cup mini chocolate chips - 1 1/2 teaspoon vegetable oil Directions: - Cream butter, sugar, and vanilla until blended. - On low speed, beat in flour. - Stir in 1/2 chips. - Cover and chill until firm (though not too firm, I had to let mine sit til it was workable! - ). - Shape heaping TBs into 3-inch-long, 1/2-inch-thick logs (like biscotti). - Place on lightly greased cookie sheet and bake in a 350F (180C). - oven for 8 minutes or until golden brown. - Cool. - Melt remaining chips and oil, dip 3/4 inch of one end of each cookie into chocolate.

Gingered Pear and Currant Breads Ingredients: - 2 1/2 cups all-purpose flour - 1 1/2 teaspoons double-acting baking powder - 1/2 teaspoon salt - 3/4 teaspoon cinnamon - 2 cups finely chopped peeled and cored firm-ripe pears (about 3) - 2 tablespoons fresh lemon juice - 1 stick (1/2 cup) unsalted butter, softened - 1 cup firmly packed light brown sugar - 1 teaspoon vanilla - 2 large eggs - 1/3 cup finely chopped crystallized ginger - 3/4 cup dried currants Directions: - Into a bowl sift together the flour, the baking powder, the salt, and the cinnamon. - In a small bowl toss together the pears and the lemon juice. - In a large bowl with an electric mixer cream the butter with the brown sugar and beat in the vanilla and the eggs, 1 at a time. - Add the ginger and the pear mixture and beat the mixture until it is combined well. - Beat in the flour mixture and beat the mixture until it is just combined. - Stir in the currants, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350F. - oven for 40 to 45 minutes, or until they are pale golden and a tester comes out clean. - Remove the breads from the pans and let them cool, right sides up, on a rack. - The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

Apple-Cheddar Strata Ingredients: - 4 slices white bread, cubed (3 1/2 cups) - 1 (12 ounce) box frozen harvest apples, thawed - 1 cup cooked ham, chopped - 34 cup shredded sharp cheddar cheese - 4 eggs - 14 cup half-and-half - 1 dash white pepper Directions: - Spray 9 1/2-inch deep dish glass pie plate with cooking spray. - Arrange bread cubes in bottom of pie plate. - Spoon apples evenly over bread, sprinkle with ham and cheese. - In medium bowl, beat eggs, half and half, and pepper with wire whisk until well blended. - Carefully pour over apples, ham and cheese. - Cover; refrigerate at least 6 hours or overnight. - Heat oven to 350*. - Bake, uncovered 40 to 45 minutes or until top is lightly browned and center is set. - Let stand 10 to 15 minutes before serving.

Tea Cakes Ingredients: - 2 cups sugar - 34 cup butter - 2 eggs - 3 cups flour - 12 teaspoon salt - 2 teaspoons baking powder - 2 teaspoons vanilla - 1 teaspoon vinegar Directions: - Cream the sugar, butter and eggs together. - Mix together the flour, salt and baking powder. - Gradually add the flour mixture to the butter mixture. - Once this is well mixed, add the vanilla and vinegar. - Roll about 1/4 of the dough at a time to about 1/8" thick. - Cut with cookie cutters. - Bake in oven at 350 for 8-10 minutes or until starting to brown on the edges.

Spaghetti with Bacon and Beef Sauce Ingredients: - About 2 tablespoons EVOO - 4 ounces smoky bacon, chopped - 1 pound ground sirloin - 3 to 4 cloves garlic, chopped - 2 fresh bay leaves - 1 Fresno chile pepper, finely chopped - 1 onion, finely chopped - Pinch ground cloves - Salt and freshly ground pepper - 1/2 cup dry red wine - 1 cup beef stock - 1 tablespoon tomato paste - One 14-ounce can Italian crushed tomatoes - 1 pound spaghetti - Grated pecorino, for serving - Chopped fresh flat-leaf parsley, for garnish Directions: - Heat a drizzle of EVOO in a pot over medium-high heat. - Add the bacon and cook until browned. - Transfer the bacon to a plate and pour the fat from the pot. - Add 2 turns of the pan of EVOO. - Pat the beef dry, then add it to the pot and cook until browned, crumbling the meat with a wooden spoon. - Add the garlic, bay leaves, chile pepper, onions, cloves, a little salt and lots of pepper. - Cook, stirring frequently, for 10 minutes. - Add the wine and deglaze the pan, scraping up the browned bits from the bottom. - Add the beef stock and tomato paste, then stir in the crushed tomatoes and bacon. - Simmer until thickened. - Bring a large pot of water to a boil for the pasta and season with salt. - Add the pasta and cook until al dente. - Reserve 1 cup of the cooking liquid, then drain the pasta. - Add the cooking liquid and the pasta to the sauce and toss to combine. - Serve the pasta topped with cheese and parsley. - Cook's Note: If you are not serving the sauce immediately, cool and store in the refrigerator. - Reheat over medium heat.

Broken Wheat Pudding ( Lapsi Kheer ) Recipe Ingredients: - 150 gm broken wheat - 300 ml water - 4 Tbsp. jaggery grated - 300 ml coconut lowfat milk - 1 tsp cardamom pwdr Directions: - (To make coconut lowfat milk finely grate a fresh coconut add in 150ml of warm water and squeeze to extract the thick lowfat milk. - You should get roughly 300ml of coconut lowfat milk from a coconut.) - Cook the broken wheat in the water till soft. - Stir in the jaggery and cook till blended. - Add in the coconut lowfat milk and cardamom pwdr. - Bring to the boil once and remove from the heat. - Serve hot. - This is a pudding from south India and is made on festive occasions. - Serves 4

Pan Seared Grouper with Tropical Salsa Ingredients: - 2 cups cubed mango - 2 cups cubed pineapple - 2 cups cubed papaya - 1 cup diced roasted peppers - 1 bunch diced cilantro leaves - 2 limes, juiced - 2 tablespoons diced jalapenos - 2 tablespoons olive oil - 8 to 10 ounces grouper fillet per person - Cajun spice, for coating - Mixed greens, for serving Directions: - To make the tropical salsa: Mix all ingredients except oil, grouper and Cajun spice. - Let sit while you prepare the grouper. - To make the grouper: In a cast iron frying pan, heat olive oil until smoking. - Coat both sides of grouper with Cajun spice. - Place coated grouper in pan. - Cook for 2 to 3 minutes per side (depending on thickness) until done. - Transfer grouper to a serving dish, placing on top of mixed greens. - Spoon Tropical Salsa on top of fish. - * Cook's Note: This recipe also works well with flounder and other types of fish.

Lantern Pasta with Chicken and Asparagus Ingredients: - 1 whole Precooked Chicken Breast - 4 spears Asparagus - 4 whole Garlic Stuffed Olives - 1 can (14.5 Oz. Can) Whole Tomatoes - 2 Tablespoons Olive Oil - 3 cups Lantern Pasta - 1/2 teaspoons Pre-made Pesto - 1/2 teaspoons Salt, Or To Taste - 1/2 teaspoons Chili Flakes, Divided - 1 stick (1 Oz. Stick) White String Cheese, Sliced Into Coins Directions: - Put 8 cups of water on to boil and and salt well. - Heat the olive oil in a nonstick pan on medium heat. - Empty the tomatoes into the pan and mash with a spoon (or use your hands). - Slice the asparagus and the chicken on the bias and slice the olives. - When the water comes to a boil, add the pasta and cook for approximately 10 minutes or until al dente. - Meanwhile, add the chicken, asparagus, olives, half of the chili flakes and pesto to the pan with the tomatoes. - Salt to taste. - Simmer on medium low while pasta is cooking. - When the pasta is done, add it to the sauce and simmer for two more minutes. - Add the cheese, sprinkle with remaining chili flakes, toss and serve!

Butternut Mash with Orange-Sesame Drizzle Ingredients: - 1 lb. butternut squash, peeled and cut into bite-size pieces (2 cups) - 1 1/4 cups low-sodium vegetable broth - 1 1/2 Tbs. thawed frozen orange juice concentrate - 2 tsp. toasted sesame seeds - 1 tsp. reduced-sodium tamari - 1 tsp. toasted sesame oil - 1/4 tsp. minced fresh ginger - 1 green onion, trimmed and thinly sliced Directions: - Bring squash and broth to a boil in saucepan. - Reduce heat to medium, partially cover, and cook 12 minutes, or until squash is very tender and most of broth has been absorbed. - Mash with potato masher until chunky-smooth. - Transfer to serving bowl. - Whisk together orange juice concentrate, sesame seeds, tamari, sesame oil, and ginger in small bowl. - Drizzle over squash, and garnish with green onion.

Acid Jellies Ingredients: - 1 1/4 cups water - 8 envelopes gelatin - 1/4 cup freshly squeezed lime juice - 1/2 cup freshly squeezed lemon juice - 1 1/4 cups sugar - 2 tablespoons grated lime zest - 2 tablespoons grated lemon zest - Non-stick spray, for greasing pan Directions: - In small saucepan, combine 1/2 cup of water, gelatin, lime juice, and lemon juice. - Set aside. - In heavy small saucepan, place over medium heat, combine remaining 3/4 cup of water and 1 cup sugar and stir until sugar dissolves. - Bring to a boil, cover and cook for 3 minutes. - Remove lid and place candy thermometer on side of pan and cook until it reaches 300 degrees F. Remove from heat, add to gelatin mixture, return pan to low heat and stir constantly in order to dissolve gelatin completely. - Add lemon and lime zest and stir to combine. - Pour mixture into greased 8-inch by 8-inch pan and cool to room temperature. - Do not refrigerate. - Once cooled, cut into cubes and toss to coat in the remaining sugar. - Store in airtight container for up to 4 days.

Amish Banana Bread Ingredients: - 8 oz. cream cheese, softened - 1 cup sugar - 1/4 cup margarine, softened - 5 very ripe bananas, mashed - 2 eggs, beaten - 2-1/4 cup flour - 1-1/2 tsp. baking powder - 1/2 tsp. baking soda - 1 cup chopped nuts (optional) Directions: - Combine cream cheese,sugar,and margarine. - Mix until well blended.Blend in bananas and eggs. - Add dry ingredients, mixing until moistened. - Fold in nuts. - Pour into a greased and floured 9x13-inch loaf pan. - Bake at 350F for 1 hour, or until a toothpick inserted in center comes out clean. - Allow to cool before slicing.

Chocolate and Cheese Tart with Cinnamon Ingredients: - 3 3/4 cups all-purpose flour - 2 1/3 cup sugar - 3/4 cup melted lard or unsalted butter - 5 large eggs, separated - 1 egg yolk for brushing top of tart - 1 teaspoon ground cinnamon - 1 tablespoon cocoa powder - 1/4 cup diced candied citron - 1 pound diced goat cheese - Confectioners sugar Directions: - To make the pastry, combine the flour and 1 cup of the sugar in a large bowl. - Make a well in the center and combine the melted lard or butter and 5 egg yolks in the well. - Mix the ingredients into a dough with a wooden spoon. - Add a little water if dough is too stiff. - Knead the dough on a work surface for 1 minute. - Set aside. - In a small bowl, combine remaining sugar, the cinnamon, and the cocoa. - Set aside. - Preheat the oven to 350 degrees. - Butter the bottom and sides of a 10-inch round baking pan. - Divide the dough in half. - Roll each half of the dough out to a 12-inch circle. - Fit 1 circle of dough into the bottom of the pan, letting it come up the sides about 2 inches. - Let rest. - Beat the egg whites in a bowl until they just begin to stiffen. - Add the sugar mixture a scoop at a time, and continue beating the whites until they are stiff. - Fold in the candied citron and cheese. - Pour the filling into the pastry-lined pan and smooth the top evenly. - Cover the mixture with the remaining circle of pastry. - Crimp the edges of the dough together. - Make a 3/4-inch hole in the center of the top of the tart. - Brush the top with the remaining egg yolk. - Bake the tart on a baking sheet on the center shelf of the oven for 1 hour or until golden brown. - Remove the tart from the oven and let cool on a rack for at least 30 minutes. - Dust the tart with confectioners sugar just before serving.

Chocolate Strawberry Ice Cream Sandwiches Ingredients: - 100 g butter, chopped - 1 teaspoon vanilla essence - 14 cup powdered sugar icing - 1 egg - 12 cup almond meal - 34 cup flour - 14 cup cocoa powder - 1 liter strawberry ice cream Directions: - Beat the butter, essence, icing sugar and egg in a small bowl with an electric mixer until mixture is light and fluffy. - Mix together the almond meal, flour and cocoa powder and stir into the butter mixture until well combined and a soft dough has formed. - Wrap dough in plastic wrap and refrigerate for 1 hour. - Roll out dough between 2 pieces of baking paper until 3mm thick. - Place paper and dough on a tray and freeze for 10 minutes. - Cut shapes in dough with a cookie cutter. - You can use any shape you like, as long as you can sandwich some ice-cream between it. - Try heart shapes for a romantic occasion, rounds, stars or whatever! - You need 12 cookies to make 6 sandwiches. - Place shapes onto a greased oven tray and bake at 180 degree C for about 12 minutes. - Remove from oven and leave cookies on tray for 5 minutes to firm up then transfer them carefully to a wire rack to cool completely. - To serve, sandwich the cookies together with scoops of strawberry ice-cream (or another flavour if you prefer). - Decorate with a dusting of extra cocoa powder and some fresh strawberries.

Marvelous Marinated Steak Recipe Ingredients: - 1/3 c. lemon juice - 1 env. Good Seasons Italian salad dressing mix - 1/3 c. salad oil - 3 lbs. chuck or possibly flank steak, cut in 1/2 inch strips Directions: - Shake juice and Good Seasons mix together. - Add in oil and shake again. - Pour over meat, chill covered at least 3 hrs. - Broil, basting occasionally, about 15 min on each side.

Potato and Leek Pancakes Ingredients: - 550 g floury potatoes, such as russett, peeled and cut into chunks - 100 g leeks, cut into 5mm dice - 280 g self-raising flour - 2 teaspoons baking soda - 280 ml buttermilk - 30 g unsalted butter, for frying - 2 teaspoons oil - 4 slices streaky bacon, rashers each rasher cut into 4 - 3 fresh sage leaves, coarsely shredded - 2 teaspoons lemon juice - 25 g unsalted butter Directions: - For the pancakes: put the potatoes in a pan and cover with cold water. - Add a pinch of salt, cover and bring to the boil. - Cook for 15-20 minutes until cooked. - Drain the potatoes well. - Mash half of them and coarsely grate the remainder. - Put the leeks in a pan and cover with plenty of lightly salted water. - Cover and cook for 3-5 minutes until tender. - Drain well then press with kitchen paper to extract as much moisture as possible. - Sift the dry ingredients into a bowl, and mix in the mashed and grated potatoes and the leeks. - Stir in enough buttermilk to make a thick batter. - Heat the butter in a non-stick frying pan. - Spoon in some of the batter and cook for about 2 minutes or until the top of the pancake is silky and bubbly. - Turn over and cook for a few more minutes until golden and puffy. - Repeat with the remaining batter. - Keep the pancakes warm. - For the topping: heat the oil in a separate pan and cook the bacon until golden and crisp. - Add the butter, sage and lemon juice. - To serve: put the pancakes on serving plates and spoon the bacon mixture over the top.

Pumpkin Whole Grain Muffins Ingredients: - 1 cup fresh applesauce - 34 cup canned solid-pack pumpkin - 14 cup non-fat Greek yogurt - 1 large egg, plus one egg white - 2 tablespoons unsulphured molasses - 1 teaspoon vanilla - 34 cup agave nectar (or honey) - 1 14 cups whole wheat flour - 34 cup whole oats - 1 12 teaspoons baking powder - 1 teaspoon ground cinnamon - 12 teaspoon ground ginger - 14 teaspoon ground cloves - 18 teaspoon nutmeg - 12 teaspoon salt - 14 teaspoon baking soda - 34 cup finely chopped walnuts (or pecans, about 3 ounces) Directions: - Preheat oven to 400F and grease 18 1/2-cup muffin cups. - In a bowl whisk together applesauce, pumpkin, greek yogurt, eggs, molasses, honey (or agave) and vanilla. - Into a large bowl sift together flour and oats, baking powder, spices, salt, and baking soda. - Make a well in center of flour mixture and add pumpkin mixture, stirring just until combined. - Stir in nuts and divide batter among cups. - Bake muffins in middle of oven 20 to 25 minutes, or until puffed and a tester comes out clean. - Cool muffins in cups 5 minutes and turn out onto a rack. - Serve muffins warm or at room temperature.

Broccoli Salad Ingredients: - 4 heads broccoli - 1 red onion, chopped - 12 lb bacon, crumbled - 1 cup mayonnaise - 14 cup brown sugar - 1 tablespoon lemon juice - shredded cheddar cheese Directions: - Cut broccoli into pieces, (I use most of the broccoli, even some of the stem), add chopped red onion and bacon. - In a small bowl, mix together mayo, brown sugar and lemon juice, refrigerate for a couple of hours for better flavour. - Just before serving add dressing to broccoli, onion and bacon, top with cheddar cheese. - (It is best to add the dressing just before serving to keep the broccoli and bacon crispy) Enjoy.

Boysenberry Tiramisu Recipe Ingredients: - 1 pkt Frzn red Boysenberries in, light syrup (10 ounce) - 2 sqr semisweet chocolate, (1 ounce) - 1 ct whipped cream, cheese (8 ounce) - 3 Tbsp. Coffee-flavor liqueur - 1 Tbsp. Lowfat milk - 1 tsp Vanilla extract - 1 1/2 c. Heavy or possibly whipping cream - 2/3 c. Vanilla wafers, coarsely Crumble (about 40 cookies) Fresh Boysenberries, garnish Directions: - About 3 hrs before serving or possibly early in day: Thaw frzn Boysenberries as label directs. - Meanwhile, grate semi-sweet chocolate. - Reserve 1/4 c. grated chocolate for garnish. - In large bowl, with wire whisk or possibly fork, beat cream cheese, coffee flavor liqueur, lowfat milk, vanilla extract, and remaining grated chocolate till well blended. - In small bowl, with mixer at medium speed, beat heavy or possibly whipping cream and confectioners' sugar till stiff peaks forms. - Reserve 2 c. mix for topping. - With rubber spatula or possibly wire whisk, fold remaining 1 c. whipped cream mix. - Into 8 dessert glasses, place half of crumbled vanilla wafers; top with half of cream mix. - Spoon half of thawed Boysenberries with their syrup over cheese mix; top with remaining vanilla wafers, remaining thawed raspberies, then with remaining cheese mix. - Spoon reserved whipped cream mix into decorating bag with small rosette tube. - Pipe whipped cream around edge of each dessert glass. - Sprinkle reserved grated chocolate in center of each dessert. - Garnish with fresh raspberies. - Chill at least 2 hrs to blend flavor. - Makes 8 servings.

Tarte Aux Fraises Ingredients: - 1 cup milk - 1 vanilla bean, halved lengthwise - 3 egg yolks - 1/4 cup sugar - 1 1/4 cups plus 2 tablespoons flour - 2 ounces cold butter, cut into pieces - 1 tablespoon confectioners' sugar, plus more for garnish - 2 to 3 tablespoons ice water - 2 pints strawberries, hulled and slice Directions: - In a small, heavy-bottomed saucepan, scald the milk with half the vanilla bean over medium-high heat. - Remove from heat, cover the pan and let infuse 10 to 15 minutes. - In a bowl, whisk together 2 of the egg yolks with the sugar. - Whisk in the 2 tablespoons of flour. - Remove the vanilla bean from the milk and slowly whisk the milk into the yolk mixture. - Return the mixture to the pan and bring to a boil, whisking continuously. - Lower the heat and continue to cook, whisking, for about 2 minutes or until the mixture has thickened. - Pour into a bowl and place a piece of plastic wrap directly on the mixture. - Let cool. - Preheat the oven to 400 degrees. - In a food processor fitted with a steel blade, process the 1 1/4 cups flour, butter and 1 tablespoon confectioners' sugar until combined. - Add the remaining egg yolk and, with the processor still running, add the water slowly until the dough begins to hold together and pull away from the sides of the processor bowl. - Form the dough into a ball and flatten into a disk. - Place the dough between 2 sheets of wax paper or plastic wrap to facilitate the rolling and roll out to a thickness of 1/8 inch. - Line 16 3-inch tartlet molds with the pastry. - Prick the dough all over with a fork. - Place the molds on a baking sheet and bake for 12 to 15 minutes, or until slightly browned. - Remove the shells from the molds and allow to cool completely. - To assemble the tartlets, fill each shell with a heaping teaspoon of the pastry cream, top with the sliced strawberries and dust generously with confectioners' sugar.

Chopped Salad to Go Ingredients: - 2 Tbsp. KRAFT Lite House Italian Dressing - 1 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise - 2 cups chopped lettuce - 1/4 cup chopped tomatoes - 1 Tbsp. chopped red onions - 3 slices OSCAR MAYER Deli Fresh Smoked Turkey Breast, chopped - 1 slice OSCAR MAYER Bacon, cooked, chopped Directions: - Mix dressing and mayo in 3-cup resealable container; top with remaining ingredients. - Seal container. - Refrigerate up to 24 hours. - Shake container to evenly coat salad with dressing just before serving.

Caramelized Diver Scallops Recipe Ingredients: - 2 Tbsp. Extra virgin olive oil divided - 1 c. Fresh corn kernels - 1/3 c. Finely-minced onions - 1 tsp Chopped garlic - 1/4 c. Small-diced red peppers - 1 head Frisee - 2 Tbsp. Minced parsley - 1/4 c. Water - 12 x Diver scallops removed from shell (use very large scallops if divers are not available) Salt to taste Freshly-grnd black pepper to taste - 1 c. Sugar (in a pie tin) - 1 c. Pureed truffle cream of corn warm (cook 1 c. of fresh corn down with cream, salt and pepper, puree and finish with truffle oil) - 1 x Black truffle shaved - 3 x Chives, long - 2 Tbsp. Minced chives see * Note Directions: - In a saute/fry pan, heat the extra virgin olive oil. - When the oil is warm, saute/fry the corn, onions, garlic, and peppers for 3 min. - Season with salt and pepper. - Add in the frisee, parsley and water. - Cook to wilt the frisee, about 2 min. - Remove from the heat. - Season the scallops with salt and pepper. - Dredge the scallops in the sugar. - In a saute/fry pan, heat the remaining 1 Tbsp. - of extra virgin olive oil. - When the pan is smoking warm, caramelize the scallops for 2 to 3 min on each side. - Remove from the heat. - Spoon the sauce on the bottom of the plate. - Mound the salad in the center of the sauce. - Arrange the scallops around the salad. - Garnish with shaved truffle, long chives, minced chives and Emeril's Essence. - This recipe yields 4 appetizer servings.

Konnyaku Okonomiyaki Ingredients: - 1/2 Konnyaku - 1/4 Cabbage - 3 tbsp Flour () - 1/2 tbsp Dashi stock () - 1 Egg - 3 tbsp Water - 1 Bonito flakes - 1 Aonori - 1 Okonomiyaki sauce Directions: - Cut the konnyaku into 3 mm thick slices, then cut into half horizontally (but as long as they're bite-sized pieces, any cutting method is fine). - Mince the cabbage. - Add Steps 1 and 2 to a bowl. - Add the flour, dashi stock, egg, and water and mix well. - Pour Step 3 into a lightly oiled frying pan in two parts (to make 2 okonomiyaki patties). - Cook on low heat until both sides have browned. - Transfer to a serving plate and top with your desired amount of sauce, bonito flakes, and aonori.

Sweet Spiders Ingredients: - 1 cup royal icing - 8 -10 drops black food coloring Directions: - Beat the food coloring into the icing. - Line a cookie sheet with wax paper. - Put the icing in a plastic bag or piping bag with a very small openning. - Pipe spider shapes on the wax paper. - Keep the icing cool by putting it in the refrigerator from time to time while you work. - After the spiders have dried store in a dry place.

Cornmeal-Buttermilk Blueberry Biscuits Ingredients: - 23 cup fresh blueberries, picked over - 1 34 cups flour - 2 teaspoons baking powder - 12 teaspoon baking soda - 14 teaspoon cream of tartar - 14 teaspoon salt - 2 tablespoons sugar - 14 cup yellow cornmeal - 8 tablespoons unsalted butter, cut into chunks - 34 cup thick buttermilk - extra flour (for sprinkling) Directions: - In a small baking pan, place the blueberries in one layer. - Freeze them for 30 to 45 minutes or until firm. - Set the oven at 400 degrees. - Have on hand a large, heavy baking sheet. - In a mixing bowl, sift the flour, baking powder, baking soda, cream of tartar, salt, and sugar. - Whisk in the cornmeal. - Scatter the chunks of butter over the mixture. - Using a pastry blender or two round-bladed table knives, cut the fat into the flour until it is reduced to the size of large peas. - Pour the buttermilk over the flour mixture, scatter over the blueberries, and use a spatula to stir lightly but thoroughly to form a dough. - Bring the dough clumps together with your fingertips. - The dough will be moderately moist but workable. - Turn the dough out onto a lightly floured counter. - With a rolling pin, roll it into a 3/4-inch-thick slab, keeping a square shape. - With a straight-edged chef's knife, cut the dough into 12 rectangles that are about 1 3/4-inches long. - Place them 1-inch apart on the baking sheet (if you prefer firmer sides), or 1/2-inch apart (for softer sides). - Bake the biscuits for 15 to 18 minutes, or until set and golden. - Transfer to a wire rack to cool slightly.

Barbecue Beef for Sandwiches Ingredients: - 4 pounds boneless chuck roast - 1 onion, chopped - 2 tablespoons butter - 3 tablespoons distilled white vinegar - 12 ounces chile sauce - 2 tablespoons brown sugar - 1 teaspoon mustard powder - 2 tablespoons Worcestershire sauce - 1/2 teaspoon freshly ground black pepper - 1 teaspoon salt - 1/8 teaspoon ground cayenne pepper - 3 cloves garlic, minced Directions: - Place roast in a large covered pan. - Roast at 325 degrees F (165 degrees C) for 2 hours, or until the meat falls apart and shreds easily. - In a large skillet, melt butter over medium heat. - Add onions, and saute until onions become translucent. - Stir in vinegar and chili sauce. - Fill empty chili sauce bottle with water, shake, and pour liquid into skillet. - Mix in brown sugar, mustard, Worcestershire sauce, black pepper, salt, cayenne pepper, and garlic. - Cook sauce over low heat, stirring often, until thickened. - With two forks, shred roasted beef. - Stir meat into the sauce in the skillet, and simmer for 30 minutes.

Spinach and Feta Quiche Ingredients: - 1 frozen pie shell - 10 ounces Baby Spinach, rinsed - 3 large shallots, finely chopped - 1 -1 12 cup feta cheese - 4 large eggs - half-and-half cream (about 3/4 cup) - salt and pepper - swiss cheese and nutmeg (optional) Directions: - Let the frozen pie shell sit out a few minute until you can easily prick it with a fork and then prick the heck out of its sides and bottom. - Prebake the pie shell per the packages instuctions until the sides are lightly browned, set aside. - Saute the shallots in olive oil until tender then incorporate the rinsed spinach by the handful until it's all cooked down. - Mix in some of the feta. - Sprinkle with salt & pepper. - Set aside. - Mix the four eggs in a 2-cup measuring cup and add half & half to reach 1-1/2 cups. - Season with salt and pepper. - (Nutmeg if desired). - Layer the bottom of the cooled pie shell with feta cheese. - Pour the semi cooled spinach mixture over the cheese. - Slowly pour the egg mixture over the pie, letting it seep in and filling it almost to the rim. - Sprinkle a little swiss cheese on top, if desired. - Bake in oven at 375 to 400 until set and browned, 25 to 30 minutes.

Big Bobs Competition Sweet Sauce Ingredients: - 1 1/4 cups Big Bob Gibson Championship red sauce (available at retail outlets) - 1/3 cup honey - 1/4 cup Big Bob Gibson Habanero red sauce - 2 tablespoons Blackberry Jam Directions: - Combine the ingredients in a small bowl and blend well. - Make at least 24 hours prior to usage for best flavor. - Store the sauce in a tightly covered jar for up to 2 weeks in the refrigerator.

How Cheesy Do You Want 'em Ingredients: - 1 loaf frozen bread dough, thawed - 14 cup melted butter - 1 cup cheddar cheese Directions: - Thaw dough for 2 hours. - Cut loaf in 10-12 slices. - Dip tops in butter then into cheese. - Use either Pam or Crisco to grease pan well. - Arrange in pan or bundt pan. - Let rise 3-4 hours. - Bake at 375 for 20 minutes.

Black Bean Chilaquiles Recipe Ingredients: - 12 x Corn Tortillas - 1 x Onion minced - 10 ounce chicken Stock or possibly any stock - 3 x cloves garlic crushed - 1/2 tsp Cayenne pepper - 1/2 tsp Grnd cumin - 1/2 tsp Chili pwdr - 2 lb Cooked black beans or possibly 3 (14 ounce each) cans kidney beans liquid removed beans liquid removed - 15 ounce Tomato sauce flavoured with healthy pinch cayenne and healthy pinch cumin - 8 ounce mozzarella cheese finely shredded - 6 Tbsp. Parmesan cheese Minced fresh coriander Lime wedges Directions: - 1. - Pre-heat oven to 300 degrees F, 150 degrees C, gas mark - 2. - 2. - Bake the tortillas directly on the oven shelf for 15 to 20 min, turning once till crisp right through. - They will break with a clean snap. - Break into coarse pcs and set aside. - 3. - Spread onion pcs out in a heavy frying pan. - Cook over moderate heat without stirring till the onions are sizzling and beginning to stickto the pan. - Stir in the stock and let it bubble up, stirring up the browned deposits in the pan as it bubbles. - Stir in the garlic and the spices. - Turn the heat down and simmer, stirring frequently till the mix is thick, not at all soupy, and the onions and spices are frying in their own juices. - Do not rush this step. - It is essential which the spices shouldn't have a harsh raw taste. - 4. - Stir in the black beans and heat gently. - Mash roughly while still inthe pan, with a potato masher. - You want a rough lumpy mix, not a smooth puree. - Set aside. - 5. - In a gratin dish spread a layer of a third of the tortilla pcs. - Spread a layer of the black beans over the tortillas and spread a third ofthe tomato sauce over the black beans. - Sprinkle with one third of the cheeses. - Repeat this, ending with a layer of the beans, sauce and cheeses. - 6. - Bake for 30 min covered. - Uncover, and bake for 5 - 10 min more. - Serve garnished with lime wedges.

Bacon-Jalapeno Puffs Ingredients: - 6 slices OSCAR MAYER Bacon Rite Aid 2 For $7.00 thru 02/06 - 1 jalapeno pepper, finely chopped - 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened - 1 cup KRAFT Finely Shredded Cheddar Cheese - 1/4 tsp. ground red pepper (cayenne) - 36 RITZ Crackers Directions: - Heat oven to 350 degrees F. - Cook bacon in medium skillet until crisp. - Remove bacon from skillet, reserving drippings in skillet. - Add peppers to skillet; cook 2 to 3 min. - or until crisp-tender. - Remove peppers from skillet; drain on paper towels. - Crumble bacon. - Combine all ingredients except crackers; roll into 36 balls. - Place crackers in single layer on baking sheet; top with cheese balls. - Bake 5 min. - or until heated through.