Reshmi Kebab

Ingredients

6 almonds

6 jalapeno peppers, seeded and chopped

8 cloves garlic

1 inch piece fresh ginger root, peeled

1 cup chopped fresh cilantro

salt to taste

1 lemon, juiced

1/2 cup heavy cream

2 pounds skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces

2 tablespoons butter

Directions

Place almonds in a small bowl and cover with water. Allow to soak for 15 to 20 minutes; drain. Place
almonds, peppers, garlic, ginger, and cilantro into the bowl of a food processor; blend until smooth.
Season with salt, and blend in lemon juice. Blend in cream.

Transfer mixture to a large, non metallic bowl. Place chicken in bowl, and turn to coat. Cover, and
marinate in refrigerator for 24 hours.

Preheat grill for high heat, and lightly oil grate. Remove meat from marinade, and thread onto skewers.

Brush meat with butter, and arrange skewers on hot grate. Slowly cook the chicken until cooked
through.

Noni Afghani

Ingredients

1 1/2 cups warm water

1 (.25 ounce) envelope active dry yeast

1 tablespoon white sugar

4 cups all-purpose flour

1 1/4 teaspoons salt, or to taste

1/4 cup corn oil

1 egg

1 tablespoon water

1 tablespoon caraway seed (optional)

Directions

In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let
stand for about 10 minutes, until foamy.

Place flour in a large bowl, and stir in salt. Make a well in the center, and pour in the corn oil and yeast
mixture. Add the remaining water in small amounts until you have a soft moist dough that can be
handled. Turn out onto a floured surface, and knead for at least 5 minutes. Return to the bowl, cover
with a towel, and let rise until doubled in size, about 1 1/2 hours.

Preheat the oven to 350 degrees F (175 degrees C). Deflate the risen dough, and divide into 8 pieces.
Roll each piece into a ball.

On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and
1/2 inch thick. Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a
baking sheet. Mix together the egg and remaining tablespoon of water; brush the tops of the loaves
with the mixture. Sprinkle caraway seeds over the tops, if using.

Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.

Kofta Kebabs

Ingredients

4 cloves garlic, minced

1 teaspoon kosher salt

1 pound ground lamb

3 tablespoons grated onion

3 tablespoons chopped fresh parsley

1 tablespoon ground coriander

1 teaspoon ground cumin

1/2 tablespoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon cayenne pepper

1/4 teaspoon ground ginger

1/4 teaspoon ground black pepper

28 bamboo skewers, soaked in water for 30 minutes

Directions

Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on
your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin,
cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the
mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with
the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes,
or up to 12 hours.

Preheat an outdoor grill for medium heat, and lightly oil grate.

Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired
degree of doneness, about 6 minutes for medium.

Mishkaki

Ingredients

2 tablespoons olive oil

5 tablespoons lemon juice, divided

2 cloves garlic, finely chopped

1/2 teaspoon salt

1/4 teaspoon black pepper, freshly ground

1 1/2 pounds leg of lamb, trimmed and cut into 1 1/2-inch cubes

1/3 cup English or hothouse cucumber, diced

1/4 cup Kalamata olives, pitted and finely chopped

3 tablespoons red onion, finely chopped

1 tablespoon fresh oregano, chopped

1 large firm-ripe Chilean Hass avocado, halved, pitted and peeled, cut into 1/4-inch pieces

Directions

In sealable plastic bag, combine olive oil, 2 tablespoons of the lemon juice, garlic, salt and pepper. Add
lamb. Seal bag and turn to coat lamb completely. Refrigerate 1 hour.
For relish, in small bowl stir together cucumbers, olives, onion, the remaining 3 tablespoons lemon juice
and oregano. Stir to mix. Gently stir in avocado pieces. Cover tightly by placing plastic wrap directly on
the surface of the relish.

Remove lamb cubes from marinade and thread 4 cubes onto each of 8 skewers. Grill or broil about 4
minutes per side, or until desired degree of doneness. Serve kabobs with relish.

Kebabs:

2 pounds boned leg of lamb

4 cloves garlic

2 cups tomato juice

1 tablespoon cumin powder

Salt and pepper

2 red peppers

2 green peppers

16 button mushrooms

Kahlua Peanut Sauce:

2 small onions

1 tablespoon olive oil

2 cloves garlic

1/2 teaspoon cayenne pepper

1/2 teaspoon cumin powder

3/4 cup tomato juice

3/4 cup Kahlua

8 ounces crunchy peanut butter

1/2 cup chicken stock

Salt and pepper

Directions
Cut the lamb into 1 inch cubes. Crush the garlic cloves and add to the tomato juice. Season with the salt
and pepper and cumin powder. Marinate the lamb cubes overnight.

Drain lamb cubes and wash and remove the seeds from the pepper and cut into 1 inch squares. Thread
the lamb, green and red peppers and mushrooms alternately onto 8 kebab skewers. Brush with oil and
grill slowly until the lamb is just cooked through.

Prepare the Kahlua Peanut Sauce: Peel and finely chop the onions. Saute in the oil with the crushed
garlic. Add the cayenne pepper and cumin powder and cook gently for 1 to 2 minutes more. Add the
tomato juice, Kahlua, peanut butter and stock. Simmer over a low heat for 10 minutes, stirring from time
to time.

Serve cooked kebabs on a bed of rice with the Kahlua Peanut Sauce.

Ingredients

1/2 cup olive oil

1/2 cup ranch dressing

3 tablespoons Worcestershire sauce

1 tablespoon minced fresh rosemary

2 teaspoons salt

1 teaspoon lemon juice

1 teaspoon white vinegar

1/4 teaspoon ground black pepper, or to taste

1 tablespoon white sugar, or to taste (optional)

5 skinless, boneless chicken breast halves - cut into 1 inch cubes

Directions

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt,
lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and
stir to coat with the marinade. Cover and refrigerate for 30 minutes.

Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.

Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the
center, and the juices run clear.
Ingredients

1/2 cup olive oil

2 tablespoons fresh lemon juice

1 teaspoon dry white wine

1 tablespoon minced garlic

1/8 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon dried oregano

1/8 teaspoon dried rosemary leaves

1 bay leaf

2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes

2 large onions, peeled, cut into 8 wedges each

2 large green bell peppers, cut into 8 wedges each

12 mushrooms, stems removed

2 large tomatoes, cut into 8 wedges

Directions

Stir together olive oil, lemon juice, wine, and garlic; season with salt, pepper, oregano, rosemary, and
bay leaf. Toss lamb with marinade until evenly combined, then pour into a resealable plastic bag, and
marinate in refrigerator at least 24 hours.

Position oven rack to its top setting and set oven to broil.

Remove lamb from marinade and thread onto metal skewers; reserve marinade. Thread onion wedges,
green peppers, and mushrooms onto separate metal skewers. Brush vegetables with reserved marinade.

Broil the skewers on a broiler pan, turning frequently. Cook onions for 12 minutes, lamb for 10 minutes,
green pepper for 7 minutes, and the mushrooms for 3 minutes. Remove from oven, and allow to cool
until cool enough to handle.
Remove skewers from ingredients and set aside. Reassemble skewers, alternating lamb, onions, green
peppers, mushrooms, and tomatoes. Place onto broiler pan and brush again with marinade. Discard
remaining marinade.

Broil skewers again to finish cooking, turning frequently until the lamb is medium-rare and the
vegetables begin to blacken in spots, 5 to 7 minutes.

Ingredients

4 pita bread rounds

1 tablespoon olive oil

4 skinless, boneless chicken breast halves - chopped

2 medium onion, chopped

1 clove garlic, minced

1 (10.75 ounce) can tomato puree

ground cumin to taste

salt to taste

ground black pepper to taste

1/2 cup butter, melted

1 cup Greek yogurt

1/4 cup chopped fresh parsley

Directions

Preheat oven to 350 degrees F (175 degrees C). Arrange pita bread on a baking sheet, and lightly toast in
the oven. Cut pita bread into bite-size pieces, and keep warm.

Heat the olive oil in a skillet over medium heat. Stir in the chicken, onion, and garlic, and cook until
chicken juices run clear. Mix in tomato puree. Season with cumin, salt, and pepper. Continue cooking 10
minutes.

Arrange pita pieces in a serving dish. Drizzle with butter, and top with the chicken mixture. Garnish with
yogurt and parsley to serve.
Ingredients

1/3 cup lemon juice

2 tablespoons vegetable oil

2 teaspoons Worcestershire sauce

1 teaspoon paprika

1 garlic clove, minced

1/2 teaspoon sugar

1/2 teaspoon salt

1/8 teaspoon hot pepper sauce

3/4 pound beef sirloin steak, cut into 1 inch cubes

8 large fresh whole mushrooms

1 medium onion, cut into chunks

1 medium green pepper, cut into chunks

Directions

In a bowl, combine the first nine ingredients; mix well. Pour 1/4 cup marinade into a large resealable
plastic bag; cover and refrigerate remaining marinade. Add beef to the bag. Seal and turn to coat;
refrigerate for at least 2 hours or overnight, turning occasionally.

Drain and discard marinade. On metal or soaked wooden skewers, alternately thread beef and
vegetables. Grill, uncovered, over medium heat or broil 4 in. from heat for 6-8 minutes on each side or
until beef reaches desired doneness, basting frequently with reserved marinade and turning once.

Mac & cheese

Ingredients

 1 (8 ounce) package elbow macaroni

 1 (8 ounce) package shredded sharp Cheddar cheese
 1 (12 ounce) container small curd cottage cheese
 1 (8 ounce) container sour cream
 1/4 cup grated Parmesan cheese
 salt and pepper to taste
 1 cup dry bread crumbs
 1/4 cup butter, melted
Directions

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to
a boil, add pasta, and cook until done; drain.
2. In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage
cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together
bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
3. Bake 30 to 35 minutes, or until top is golden.

Ingredients

 1 cup graham cracker crumbs

 1/2 cup finely chopped pecans
 3 tablespoons white sugar
 1/2 teaspoon ground cinnamon
 1/4 cup unsalted butter, melted
  
 2 (8 ounce) packages cream cheese, softened
 1/2 cup white sugar
 2 eggs
 1/2 teaspoon vanilla extract
 4 cups apples - peeled, cored and thinly sliced
 1/3 cup white sugar
 1/2 teaspoon ground cinnamon
 1/4 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the graham
cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon
cinnamon and melted butter; press into the bottom of a 9 inch springform pan. Bake in
preheated oven for 10 minutes.
2. In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until
smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla;
pour filling into the baked crust.
3. In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the
cinnamon-sugar with the apples to coat. Spoon apple mixture over cream cheese layer
and sprinkle with 1/4 cup chopped pecans.
4. Bake in preheated oven for 60 to 70 minutes. With a knife, loosen cake from rim of pan.
Let cool, then remove the rim of pan. Chill cake before serving.

Ingredients

 6 eggs
 2 tablespoons mayonnaise
  1 tablespoon spicy brown mustard (such as Gulden's®)
 1 teaspoon hot mustard (such as Sweet Hot Mister Mustard®)
 1 teaspoon white sugar
 salt and pepper to taste
 paprika for garnish (optional)
 6 pimento-stuffed green olives, cut in half

Directions

1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1
inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the
heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under
cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a
bowl. Mash the yolks with a fork.
2. Stir the mayonnaise, spicy brown mustard, hot mustard, sugar, salt, and pepper into the
yolks until well combined. Spoon into a quart-size, resealable plastic bag. Snip a corner
off the plastic bag.
3. Squeeze the yolk mixture into the egg halves, sprinkle each stuffed egg with paprika, and
top with an olive half.

Ingredients

 1 cup diced fresh mango

 1/2 cup diced fresh pineapple
 1/2 cup diced papaya
 1 fresh jalapeno pepper, seeded and minced
 1/2 medium red onion, finely diced
 3 tablespoons lime juice
 1 tablespoon olive oil
 1 teaspoon salt, or to taste
 1 tablespoon chopped fresh mint

Directions

1. Toss together the mango, pineapple, papaya, jalapeno pepper, and red onion in a bowl.
Pour in the lime juice and olive oil. Season to taste with salt, and stir to combine.
Sprinkle with chopped mint leaves before serving.

Ingredients

 2 kiwis, peeled and diced

 2 Golden Delicious apples - peeled, cored and diced
 8 ounces raspberries
 1 pound strawberries
 2 tablespoons white sugar
  1 tablespoon brown sugar
 3 tablespoons fruit preserves, any flavor
  
 10 (10 inch) flour tortillas
 butter flavored cooking spray
 2 cups cinnamon sugar

Directions

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries,
white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least
15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges
and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired
amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges.
Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Ingredients

 1 mango - peeled, seeded and diced

 1 avocado - peeled, pitted, and diced
 4 medium tomatoes, diced
 1 jalapeno pepper, seeded and minced
 1/2 cup chopped fresh cilantro
 3 cloves garlic, minced
 1 teaspoon salt
 2 tablespoons fresh lime juice
 1/4 cup chopped red onion
 3 tablespoons olive oil

Directions

1. In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic.
Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for
about 30 minutes before serving.

Making Corn Tortillas

Even though they're such a simple item, it takes years of practice before cooks can effortlessly
make a perfect tortilla. (A tortilla press makes flattening the rounds much easier.) For corn
tortillas, divide the dough into small balls--about the size of a walnut. Keep the dough wrapped
in plastic while you work with one piece at a time.
The best way to bake the tortillas is to use a cast iron griddle--the kind that stretches across two
burners of your stove. Two cast iron skillets will work, as well.

 Heat one burner to medium-high and one to medium. There's no need to add oil to the pans:
you aren't frying the tortillas, just heating them until the dough is cooked but they're still pliable,
not crisp.
 If you have a tortilla press, flatten the dough and begin baking. If you're using your hands, the
easiest way to flatten the masa balls is to use a gallon-sized plastic freezer bag to prevent the
dough from sticking to the counter.
 Flatten the dough in between the sheets of plastic into a round as thin as you can make it
without tearing. Peel it from the plastic and transfer it to the hottest griddle.
 To lay the tortillas in the pan, your knuckles will be close to the heat source, but don't panic:
working from left to right, lay the left-hand edge of the tortilla onto the griddle, and gently
sweep your hand away--don't jerk it. The edge of the tortilla will stick to the griddle, so as you
move your hand, the tortilla will fall into place in the pan.
 After about a minute on the hot griddle, flip the tortilla over into the cooler skillet.
 Using tongs--or your fingers, if you're brave and heat-tolerant--gently touch the center of the
tortilla until it starts to puff slightly.
 The tortilla should be done, developing brown spots, after 30 seconds to a minute.
 Wrap the hot tortillas in a clean kitchen towel while you shape and bake the rest of the dough.

Ingredients

 1 pound spaghetti
 4 tablespoons olive oil
 3 cloves garlic, crushed
 1 (2 ounce) can anchovy fillets, chopped
 1 cup fine bread crumbs
 1 cup chopped fresh parsley
 ground black pepper to taste
 4 tablespoons freshly grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes
or until al dente; drain.
2. Meanwhile, in a medium skillet, heat olive oil over medium heat and add garlic and
anchovies to cook for about 2 minutes; stir constantly.
3. Stir in breadcrumbs and turn off heat. Add parsley and black ground pepper; mix
together.
4. Toss anchovy sauce with hot pasta and sprinkle with cheese; serve.

Ingredients

 1 (8 ounce) package cream cheese

 1 egg
  1 teaspoon vanilla extract
 3 tablespoons brown sugar
  
 4 1/2 tablespoons all-purpose flour
 5 tablespoons white sugar
 3/4 teaspoon ground cinnamon
 3 tablespoons butter
 3 tablespoons chopped pecans
  
 2 1/2 cups all-purpose flour
 2 cups white sugar
 2 teaspoons baking powder
 2 teaspoons ground cinnamon
 1/2 teaspoon salt
 2 eggs
 1 1/3 cups canned pumpkin
 1/3 cup olive oil
 2 teaspoons vanilla extract

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use
paper liners.
2. To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and
brown sugar. Beat until smooth, then set aside.
3. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add
butter and cut it in with a fork until crumbly. Set aside.
4. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon
and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and
vanilla. Beat together until smooth.
5. Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the
cream cheese mixture right in the middle of the batter. Try to keep cream cheese from
touching the paper cup. Sprinkle on the streusel topping.
6. Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

Ingredients

 1 egg
 1 tablespoon water
 1 tablespoon butter
 1 tablespoon vegetable oil
 1 onion, chopped
 2 cups cooked white rice, cold
 2 tablespoons soy sauce
  1 teaspoon ground black pepper
 1 cup cooked, chopped chicken meat

Directions

1. In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat.
Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
2. Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper
and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

Ingredients

 1 1/2 cups buttermilk

 1 1/2 tablespoons butter, melted
 2 tablespoons white sugar
 3/4 teaspoon salt
 3 cups all-purpose flour
 1/3 cup whole wheat flour
 1 1/2 teaspoons active dry yeast

Directions

1. Place all ingredients into a bread machine in the order recommended by the
manufacturer. Select the Basic White Bread setting, then press Start. If the ingredients do
not form a ball after a few minutes, add a splash more buttermilk, or a handful of flour if
it is too loose.

Ingredients

 4 boneless, skinless chicken breast halves

 1/2 teaspoon Cajun seasoning
 1 tablespoon vegetable oil
 4 slices Swiss cheese
 1/4 cup creamy Parmesan salad dressing
 4 sandwich rolls, split and toasted
 8 slices tomato
 8 bacon strips, cooked

Directions

1. Flatten the chicken to 3/8-in. thickness; sprinkle with Cajun seasoning.

2. In a skillet, cook chicken in oil for 5 minutes on each side or until juices run clear. Place
cheese over chicken. Remove from the heat; cover and let stand for 1 minute or until
cheese begins to melt.
 3. Spread dressing over both halves of rolls. Layer bottom halves with two slices of tomato,
chicken and two strips of bacon; replace tops.

Ingredients

 3 roma (plum) tomatoes, chopped

 1/2 onion, chopped
 1 (2.25 ounce) can sliced black olives, drained
 1 (6 ounce) can marinated artichoke hearts, drained and chopped
 2 tablespoons lemon juice
 2 cloves garlic, minced
 3 tablespoons chopped fresh basil
 1/4 teaspoon crushed red pepper flakes
 1/4 teaspoon Italian seasoning
 1/4 teaspoon ground cumin
 3 tablespoons chopped fresh cilantro
 1/4 teaspoon salt
 1/8 teaspoon ground black pepper

Directions

1. Gently stir the tomatoes, onion, olives, and artichoke hearts in a bowl; set aside. Whisk
together the lemon juice, garlic, basil, red pepper flakes, Italian seasoning, cumin,
cilantro, salt, and pepper in a separate bowl. Fold the dressing into the tomato mixture.

Ingredients

 6 ounces linguine pasta

 1 tablespoon olive oil
 3 cloves garlic, minced
 1 (14.5 ounce) can fire-roasted diced tomatoes, with juice
 1 (9 ounce) box frozen creamed spinach, thawed
 salt and pepper to taste

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once
the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered,
stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about
11 minutes. Drain well in a colander set in the sink.
2. Meanwhile, heat the olive oil in a large saucepan over medium heat. Stir in the garlic, and
cook until softened, about 3 minutes. Stir in the fire-roasted tomatoes and bring to a
simmer. Cook 1 minute before adding the creamed spinach. Cook and stir 5 minutes;
season to taste with salt and pepper. Stir the drained linguine into the tomato sauce before
serving.
Ingredients

 1/2 pound linguine pasta

 1 tablespoon olive oil
 3 cloves garlic, minced
 12 medium shrimp, peeled and deveined
 1 (14.5 ounce) can fire roasted tomatoes
 1 tablespoon chopped fresh basil
 salt and pepper to taste
 1/2 cup crumbled feta cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes
or until al dente; drain.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the
garlic; cook and stir until fragrant, about 1 minute. Add the shrimp, and cook until
opaque, about 3 to 5 minutes. Pour in the tomatoes and heat through. Season with basil,
salt and pepper.
3. Toss the cooked pasta in the sauce, and sprinkle with crumbled feta to serve.

Ingredients

 7 cups vegetable or chicken stock

 1 tablespoon butter
 1 medium onion, chopped
 2 cups Arborio rice, uncooked
 1/2 medium zucchini, thinly sliced with a vegetable peeler
 10 sun-dried tomatoes, softened and chopped
 1 teaspoon dried thyme, crushed
 6 tablespoons freshly grated Parmesan (or mozzarella) cheese
 1 tablespoon chopped fresh basil leaves, or to taste (optional)
 freshly ground black pepper to taste

Directions

1. Bring vegetable or chicken stock to a boil in a medium stock pot, then reduce heat to a
low simmer.
2. Melt butter in a large, heavy bottomed stock pot over medium heat. Stir in onions and
cook for 2 minutes, or until softened. Add the rice and cook for another 2 minutes,
stirring constantly, until lightly toasted. Gradually ladle in simmering vegetable stock,
stirring continuously. Risotto will become "creamy" and slightly sticky, yet still firm in
the center, or al dente.
3. When almost finished, stir in the zucchini, sun-dried tomatoes, and thyme, adding stock
as needed and stirring continuously. Stir in basil and 3 tablespoons cheese just before
 serving. Divide risotto among 6 bowls, sprinkle with remaining cheese, and season with
pepper to taste.

Ingredients

 3 tablespoons butter
 3 tablespoons all-purpose flour
 1 teaspoon salt
 1/2 teaspoon seasoned pepper
 1/4 teaspoon celery seed
 1 1/2 cups milk
 4 medium potatoes, peeled and cubed
 1 cup chopped onion
 1/2 cup chopped green bell pepper
 1/4 teaspoon paprika

Directions

1. Preheat an outdoor grill for medium-high heat.

2. Melt the butter in a saucepan over medium-low heat. Whisk in the flour, salt, seasoned
pepper, and celery seed; cook and stir for 1 minute. Gradually whisk the milk into the
flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is
thick and bubbly, 5 to 10 minutes.
3. Stir in the potatoes, onion, and green bell pepper. Pour the potato mixture onto a large
sheet of heavy duty foil. Sprinkle with paprika. Fold the foil loosely around the potato
mixture and seal tightly. Grill on covered grill, turning the packets every 15 minutes,
until the potatoes are tender, about 45 to 50 minutes.

Ingredients

 2 eggs, beaten
 1/2 cup white sugar
 1 large onion, diced
 1 cup self-rising flour
 1 cup self-rising cornmeal
 1 quart oil for frying

Directions

1. In a medium bowl, mix together eggs, sugar, and onion. Blend in flour and cornmeal.
2. Heat 2 inches of oil to 365 degrees F (185 degrees C). Drop batter by rounded
teaspoonfuls in hot oil, and fry until golden brown. Cook in small batches to maintain oil
temperature. Drain briefly on paper towels. Serve hot.

Ingredients
  1 pound uncooked medium shrimp, peeled and deveined
 1 (1.6 oz) package buffalo wing seasoning mix (such as McCormick® Original Buffalo
Wings Seasoning Mix)
 5 tablespoons unsalted butter
 2 teaspoons bottled minced garlic
 1/4 teaspoon crushed red pepper flakes
 1/4 cup coarsely chopped fresh cilantro
 2 teaspoons lime juice
 4 lime wedges, for garnish (optional)

Directions

1. Rinse the shrimp with cold water and pat dry with paper towls. Add the shrimp and
seasoning mix to a plastic bag and shake to coat.
2. Heat the butter, garlic, and red pepper flakes in a large skillet over medium heat until the
butter has melted. Raise the heat to medium-high; when the butter begins to pop and
sizzle add the shrimp to the pan. Cook and stir the shrimp until they are bright pink on the
outside and the meat is no longer transparent in the center, about 4 to 5 minutes. Do not
overcook.
3. Remove the pan from the heat and stir in the cilantro and lime juice. Garnish with lime
wedges and serve hot.

Ingredients

 1 pound sweet Italian sausage

 3/4 pound lean ground beef
 1/2 cup minced onion
 2 cloves garlic, crushed
 1 (28 ounce) can crushed tomatoes
 2 (6 ounce) cans tomato paste
 2 (6.5 ounce) cans canned tomato sauce
 1/2 cup water
 2 tablespoons white sugar
 1 1/2 teaspoons dried basil leaves
 1/2 teaspoon fennel seeds
 1 teaspoon Italian seasoning
 1 tablespoon salt
 1/4 teaspoon ground black pepper
 4 tablespoons chopped fresh parsley
 12 lasagna noodles
 16 ounces ricotta cheese
 1 egg
 1/2 teaspoon salt
 3/4 pound mozzarella cheese, sliced
  3/4 cup grated Parmesan cheese

Directions

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until
well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season
with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2
tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water
for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine
ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish.
Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese
mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over
mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with
remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either
spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes.
Cool for 15 minutes before serving.

Ingredients

 18 whole chicken wings, split

 1/4 cup honey
 2 tablespoons fresh lime juice
 1 tablespoon grated lime zest
 1 clove garlic, minced
 1/4 teaspoon salt
 1/4 teaspoon ground black pepper
 1/2 cup all-purpose flour
 2 quarts vegetable oil for frying

Directions

1. In a large bowl, mix together the honey, lime juice, lime peel, garlic, salt and ground
black pepper.
2. Place the flour in a plastic bag and shake the chicken wings in the flour to coat.
3. In a large skillet, fry the chicken wings in hot, 1 inch deep oil until cooked through. Place
the cooked wings in the honey/lime mixture and toss to coat well. Serve immediately.

Ingredients

 12 eggs
 1/3 cup Ranch-style salad dressing
  1/2 (8 ounce) package cream cheese, softened
 1/2 cup chopped onion
 1 dill pickle, finely chopped

Directions

1. Place eggs in a large saucepan and cover with cold water. Bring water to a boil and
immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12
minutes. Remove from hot water, cool and peel.
2. Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl. Mash
together with ranch-style salad dressing. Mix in the cream cheese, then the onion and dill
pickle.
3. Fill the hollowed egg whites generously with the egg yolk mixture. Chill in the
refrigerator until serving.

How to Make Scrambled Eggs

The secret to making moist, fluffy scrambled eggs is all in the scrambling.

You'll need low, gentle heat and patience to make perfect scrambled eggs.

1. To make breakfast for two, we used six eggs, six tablespoons of milk, salt and pepper to taste,
and two teaspoons of chopped fresh parsley.

 Plan on using three eggs per person for a good-sized serving.

 If you're counting calories, you can substitute egg whites for one or two of the whole eggs.

 Scrambled Egg Recipes

2. Crack the eggs into a bowl that's deep enough to support vigorous whisking.

3. Thin the egg mixture with milk, cream, or even water: this will make gently cooked scrambled
eggs more tender (note: if the heat is too high, the liquid can separate from the cooked eggs). Use
approximately one tablespoon of milk per egg.

4. Whisk the mixture until well combined. Don't add salt yet, as it can make the eggs tough.

5. Heat a skillet over medium heat. We melted a pat of butter in the pan to add its rich flavor to
the eggs, but you can use cooking spray or use a nonstick pan if you prefer.

6. When the butter starts to bubble or a drop of water added to the pan sizzles, pour in the egg
mixture. Immediately reduce the heat to medium-low. Sprinkle the egg mixture with salt and
pepper to taste (about ¼ tsp. salt to start). Don't stir the pan: you want to let the eggs begin to set
before you start scrambling them.
7. This is the time to add minced herbs, shredded cheese, chopped scallions, sautéed mushrooms,
chopped tomato, or anything else you like.

8. With a wooden spoon, start to scrape the eggs from the edge of the pan to the center, forming
large soft curds.

9. Continue scraping your spoon along the bottom of the pan to redistribute the eggs as they
cook.

10. You should start to see the bottom of the pan as your spoon scrapes a trail through the eggs.

11. When the eggs look wet but are no longer liquid, gently mound the eggs into the center of the
pan.

12. Turn off the heat but leave the skillet on the burner. The scrambled eggs will continue to
cook from the heat of the pan and from the residual heat in the eggs. Now's the time to put toast
in the toaster and grab a pair of plates.

13. Divide your light, fluffy eggs between the two plates. Sneak a taste and add more salt or
pepper before serving, or season the eggs at the table.

Ingredients

 8 large eggs
 1/3 cup Hellmann's® or Best Foods® Real Mayonnaise
 1 green onion, finely chopped
 2 tablespoons finely chopped pickled jalapeno pepper OR dill pickle
 2 tablespoons chopped fresh cilantro
 2 teaspoons hot pepper sauce
 1 1/2 teaspoons ancho chile powder

Directions

1. Arrange eggs in 2-quart saucepan and cover with cold water. Bring to a boil over high
heat. Remove from heat and let stand covered 15 minutes; drain. Cover eggs with cold
water and let stand an additional 5 minutes; drain.
2. Meanwhile, combine remaining ingredients in medium bowl with wire whisk. Season, if
desired, with salt and black pepper.
3. Peel eggs. Slice eggs in half lengthwise and carefully remove yolks. Mash yolks with
mayonnaise mixture until smooth.
4. Spoon mixture into egg whites. Sprinkle, if desired, with additional chili powder and top
with cilantro.

Ingredients
  12 eggs
 2 teaspoons butter
 1 cup small salad shrimp
 1 green onion, chopped
 1 pinch garlic powder
 1/2 cup mayonnaise, or to taste
 1 teaspoon mustard
 1/4 cup sweet pickle relish, drained
 1 dash hot pepper sauce (optional)
 1 tablespoon chopped fresh parsley, or as needed

Directions

1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1
inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the
heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under
cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a
bowl. Gently mash the yolks with a fork.
2. Melt butter in a skillet over medium heat; cook and stir the shrimp, green onion, and
garlic powder in the melted butter until, about 4 minutes. Transfer the shrimp to a cutting
board and mince. Stir 3/4 cup of the minced shrimp and any remaining liquid from the
skillet into the egg yolks; reserve remaining shrimp for garnish. Add the mayonnaise,
mustard, pickle relish, and hot sauce; mix well. Scoop the mixture into a resealable
plastic bag, seal the bag, and snip a corner off the bag with scissors to make a piping bag.
3. Gently squeeze about 1 1/2 tablespoon of filling into each egg white half. Garnish each
deviled egg with a few pieces of the reserved chopped shrimp and a pinch of the chopped
parsley; chill for at least 30 minutes in refrigerator before serving.

Ingredients

 6 eggs
 1/4 cup mayonnaise
 2 tablespoons finely chopped onion
 3 tablespoons sweet pickle relish
 1 tablespoon prepared horseradish
 1 tablespoon prepared mustard
 paprika, for garnish
 salt and pepper to taste

Directions

1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and
immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12
minutes. Remove from hot water, cool, peel and cut lengthwise.
2. Remove yolks from eggs. In a medium bowl, mash the yolks and mix together with
mayonnaise, onion, sweet pickle relish, horseradish and mustard.
3. With a fork or pastry bag, fill the egg halves with the yolk mixture. Garnish with paprika,
salt and pepper. Chill until serving.