Macaroni and Cheese

For those who prefer macaroni and cheese with a greater ratio of crunchy topping to creamy center, we suggest dividing the macaroni and cheese between two 3-quart shallow baking dishes and doubling the topping recipe, dividing it between the baking dishes.

3/4 pound elbow macaroni

For topping

2 tablespoons unsalted butter

2 cups panko* (Japanese bread crumbs) or coarse dry bread crumbs

1 cup coarsely grated extra-sharp Cheddar (about 4 ounces)

For cheese sauce

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1/2 teaspoon dried hot red pepper flakes

2 3/4 cups whole milk

3/4 cups heavy cream

4 cups coarsely grated extra-sharp Cheddar (about 1 pound)2

teaspoons Dijon mustard

1 1/2 teaspoons salt

1/4 teaspoon freshly ground black pepper

Method :

Preheat oven to 400°F. and butter a 3-quart shallow baking dish. Fill a 6-quart kettle three fourths full with salted water and bring to a boil for macaroni.Make topping: Melt butter and in a bowl stir together with panko or regular bread crumbs and Cheddar until combined well. Topping may be made 1 day ahead and chilled, covered.

Make sauce: In a 5-quart heavy saucepan melt butter over moderately low heat and stir in flour and red pepper flakes. Cook roux, stirring, 3 minutes and whisk in milk. Bring sauce to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Stir in cream, Cheddar, mustard, salt, and pepper. Remove pan from heat and cover surface of sauce with wax paper.

Cook macaroni in boiling water until al dente. Reserve 1 cup cooking water and drain macaroni in colander. In a large bowl stir together macaroni, reserved cooking water, and sauce. Transfer mixture to baking dish.

Sprinkle topping evenly over macaroni and bake in middle of oven 20 to 25 minutes, or until golden and bubbling.

*Available at Asian markets and some specialty food shops and supermarkets.

Makes 6 (main course) servings.

From The Baker.

Peanut Butter and Chocolate Chip Rice Krispies Balls

Ingredients :

(1.4 ounce) chocolate-covered toffee candy bars
2 cups Rice Krispies
½ cup chunky peanut butter
16 regular-size marshmallows
¼ cup mini semisweet chocolate chips
canola oil

Method :

1. Leaving candy bars in wrappers, use a rolling pin to pound and crush bars into small pieces. Place Rice Krispies in a large bowl and set aside.

2. Place peanut butter in a medium-size microwave-safe bowl; microwave on high until hot, about 45 seconds. Add marshmallows and microwave on high until softened, bout 30 seconds. (Alternatively, place peanut butter and marshmallows in a heavy saucepan. Stir over low heat until melted, 2 to 3 minutes.)

3. Working quickly, stir to combine mixture with Rice Krispies. Stir until evenly coated. Add crushed candy bars and chocolate chips. Stir until combined. Coat your hands with oil and shape mixture into spheres the size of golf balls, making 16 treats. Pack into decorative tins or arrange on wax-paper lined wrappers and tie ends with ribbons. The balls will keep up to one week at room temperature. Makes 16 balls.

From Oprah Magazine.

Jajang Myun - Black Bean Sauce Noodles

Ingredients

1/4 pound chicken

1/4 pound raw shrimp -- optional

1 tablespoon soy sauce

1 tablespoon rice wine

1 tablespoon chopped ginger

1 teaspoon chopped garlic

3 medium onions -- chopped

2 medium zucchini -- chopped

3/4 cup oyster, shiitake, or straw mushrooms -- chopped

1 cup cha jang (black bean paste, not sauce!)*

oil or shortening

1 cup chicken broth

1 tablespoon corn starch

1 tablespoon waterfresh chinese noodles -- cooked

*Look for this at a Chinese or a Korean Market. No substitutes!

Method

1. Cut the pork into small pieces. Mariate in soy sauce, rice wine, ginger,and garlic. Set aside. If using shrimp, shell, devein and salt lightly. Set aside.

2. In a wok, over high heat, stir fry the onion and zucchini. Depending onthe size of the wok, you might have to do it in batches. Remove and set aside.

3. Heat the shortening or oil in the wok. The amount varies, depending uponthe amount of the black bean paste, but don't be too stingy with the oil.Dump the paste in the wok, stirring quickly to avoid burning. Stir forapproximately 2 -3 minutes.

4. Add the pork and stir fry till it is cooked, approximately 1 - 2 minutes.Add the vegetables and mix.

5. Add the chicken broth. Bringt to a boil.

6. Add the shrimp, if using, and mix.

7. Mix the corn starch and water. Add it to the wok and stir til thickenedand bubbly.

8. Serve immediately over cooked noodles.

From The Baker.

Chicken Shepherd's Pie

"This a fabulous one-pan meal. Serve with a salad and French bread. Just use left over fried, baked, or grilled chicken. You may substitute your family's favorite vegetable in place of corn. Potatoes and roasted garlic can be done 1 to 2 days ahead. If preference is to use dried spices, then use 1/2 teaspoon each of thyme and rosemary. Use any cheese of your choice."

Ingredients :

8 potatoes
1/4 cup butter
2/3 cup milk
1 medium head roasted garlic
1 pound cooked, shredded chicken breast meat
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1/2 cup red bell pepper, diced
1 cup fresh corn kernels
1 cup shredded Cheddar cheese

DIRECTIONS

1. To prepare roasted garlic: Cut head of garlic in half and drizzle with olive oil. Wrap in foil and bake at 400 degrees F (200 degrees C) for 45 minutes.
2. Reduce oven temperature to 350 degrees F (175 degrees C).
3. Peel, chop and boil potatoes until tender. Drain, then mash potatoes. Add butter, milk and roasted garlic and mix in. Set aside.
4. Arrange chicken evenly in the bottom of a casserole dish, then sprinkle with spices, then layer peppers, corn and all but 1/4 cup cheese. Spread mashed potatoes on top, sealing everything in. Sprinkle with remaining cheese.
   Bake at 350 degrees F (175 degrees C) for 25 minutes or until brown around edges.

From AllRecipes.com

Fried Empanadas

Ingredients :

4 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1/2 cup shortening
1 1/4 cups water, or as needed

2 tablespoons olive oil
1 small onion, chopped
1 1/2 pounds ground beef
1 pinch salt
2 tablespoons paprika
1 tablespoon cumin
1/2 teaspoon ground black pepper
1/2 cup raisins
1 tablespoon white vinegar
2 hard-cooked eggs, peeled and chopped
1 quart oil for frying, or as needed

DIRECTIONS

1. In a medium bowl, stir together the flour and salt. Cut in shortening using a pastry blender, or pinching into small pieces using your fingers, until the mixture resembles coarse crumbs. Use a fork to stir in water a few tablespoons at a time, until the mixture forms a ball. Pat into a ball, and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.
2. Heat the oil in a large skillet over medium heat. Add the onion and cook until tender. Crumble in the beef, and season with salt, paprika, cumin and black pepper. Cook, stirring frequently, until beef is browned. Drain excess grease, and stir in the raisins and vinegar. Refrigerate until chilled, then stir in the hard-cooked eggs.
3. Form the dough into 2 inch balls. On a floured surface, roll each ball out into a thin circle. Spoon some of the meat mixture onto the center, then fold into half-moon shapes. Seal edges by pressing with your fingers.
4. Heat oil in a deep-fryer to 365 degrees F (180 degrees C). Place one or two pies into the fryer at a time. Cook for about 5 minutes, turning once to brown on both sides. Drain on paper towels, and serve hot.

From AllRecipes.com

Vegetable Shepherd's Pie

Ingredients :

8 large potatoes, peeled and quartered
2 carrots, sliced
1 (16 ounce) package frozen mixed vegetables, thawed
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
3 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons milk
1 onion, chopped
1 teaspoon vegetable oil
1 (19 ounce) can kidney beans, drained
1 (14.5 ounce) can diced tomatoes, drained
1 (8 ounce) can tomato sauce
1 teaspoon soy sauce
1/2 teaspoon white sugar
1 cup shredded Cheddar cheese
1/2 teaspoon paprika

DIRECTIONS

1. Preheat oven to 375 degrees F (175 degrees C).
2. Cook potatoes, covered, in a small amount of boiling water until tender. Drain and mash.
   While potatoes are cooking, steam or boil carrots and mixed vegetables until near tender. Drain and set aside.
3. In a small saucepan, cook garlic powder, basil and parsley in butter or margarine for about 20 seconds (or microwave for 10 seconds). Stir into mashed potatoes along with salt and pepper. Gradually beat in enough milk to make potatoes light and fluffy, add a little more milk if necessary. Set aside.
4. In a medium saucepan, cook onion in oil until tender but not brown. Stir in kidney beans, tomatoes, tomato sauce, soy sauce, sugar and vegetable/carrot mixture. Heat through until bubbly.
5. Transfer vegetable mixture to a 8x8x2 inch baking dish. Drop mashed potatoes in mounds over the top. Sprinkle with cheese and paprika. Bake, uncovered at 375 degrees F (175 degrees C) for 30 minutes.

From AllRecipes.com

Elegant Turkey Stuffing

Ingredients :

1 cup raisins
1 1/2 cups orange liqueur
1/2 cup unsalted butter
2 cups chopped celery
1 large onion, chopped
1 pound spicy Italian sausage, casing removed
1 (16 ounce) package herb-seasoned dry bread stuffing mix
1 cup chopped pecans
4 Granny Smith apples - peeled, cored and chopped
1/2 cup unsalted butter, melted
2 cups chicken broth
4 teaspoons chopped fresh sage
salt and pepper to taste

DIRECTIONS

1. Place the raisins in a small saucepan, and cover with 1 cup of liqueur. Bring to boil, remove from heat, and set aside.
2. In a large skillet, melt 1/2 cup butter over medium heat. Saute the celery and onion in the butter for 10 minutes. Transfer to a large mixing bowl.
3. In the same skillet, cook the sausage over medium-high heat until crumbled and evenly brown. Drain.
4. Combine the sausage and stuffing mix with the celery and onion mixture. Stir in the raisins and liqueur, pecans, and apples. Mix in melted butter, chicken broth, 1/2 cup orange liqueur; the stuffing should be totally moistened. Season with sage, salt, and pepper.

From AllRecipes.com

Wild Rice Stuffing for Turkey

"If you like wild rice, try this with your turkey! (This recipe will stuff a 12 lb. bird. Can be easily doubled for larger bird. You can stuff it and cook it in the bird, or cook it in a dish as stated below.)"

Ingredients :

2 cups hot water
4 cubes chicken bouillon, crumbled
1 (6 ounce) package wild rice, uncooked
1/2 cup butter
1 cup chopped celery
1/2 cup chopped green bell pepper
1 (5.5 ounce) package seasoned croutons
2 teaspoons poultry seasoning

DIRECTIONS

1. Dissolve 3 cubes bouillon in 1 cup hot water. In a medium saucepan, combine wild rice with bouillon water, then fill with just enough cold water to cover. Bring to a boil. Reduce heat, cover, and simmer 25 minutes, stirring occasionally.
2. Mix remaining 1 cube bouillon in 1 cup hot water. Heat butter in a medium skillet over medium heat. Stir in celery and green pepper; cook until tender. Mix in remaining bouillon water. Pour skillet contents into a large bowl. Stir together cooked rice, croutons, and poultry seasoning.
3. Stuff turkey loosely, and cook turkey as directed. Or put stuffing into a well greased baking dish, cover, and bake 30 minutes in a preheated oven at 325 degrees F (165 degree C).

From AllRecipes.com

Amazingly Easy Irish Soda Bread

Ingredients :

4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine, softened
1 cup buttermilk

1 egg
1/4 cup butter, melted
1/4 cup buttermilk

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
   In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine.
2. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
3. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

From AllRecipes.com

Simmer Turkey Stuffing

Ingredients :

1/2 cup margarine
3 onions, chopped
10 stalks celery, diced
1 (1 pound) loaf day-old bread, torn into small pieces
2 teaspoons poultry seasoning
6 eggs, beaten

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
   Melt margarine in a medium saucepan over medium heat. Place onions and celery in the saucepan. Slowly cook and stir until tender.
2. Place bread in a large bowl. Toss in poultry seasoning. Stir in the onion and celery mixture. Mix in eggs and stir until all ingredients are moist and coated.
3. Transfer mixture to the medium baking dish. Cover and bake in the preheated oven 20 minutes, or until lightly browned.

From AllRecipes.com

Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy

PREP TIME 30 Min COOK TIME 4 Hrs 30 Min
READY IN 5 Hrs 30 Min

Ingredients :

1 cup apricot nectar
1 cup apricot preserves
2 tablespoons minced fresh ginger root
1 tablespoon honey
3/4 cup unsalted butter, softened
3 tablespoons chopped fresh sage
1 1/2 teaspoons salt
1 teaspoon ground black pepper

2 tablespoons unsalted butter
3 onions, thinly sliced
6 ounces thinly sliced shallots

22 pounds whole turkey
2 cups low-sodium chicken broth
1 teaspoon chopped fresh thyme
1/2 teaspoon dried sage
2 cups low-sodium chicken broth
salt and pepper to taste

DIRECTIONS

1. Combine apricot nectar, preserves, ginger, and honey in a small saucepan and bring to boil. Reduce heat to medium-low, and simmer until thickened and reduced to 1-1/4 cups, about 15 minutes.
2. Blend 3/4 cup unsalted butter at room temperature, 3 tablespoons chopped fresh sage, salt, and pepper in small bowl. Set aside.
3. Melt 2 tablespoons unsalted butter in a large heavy skillet over medium heat. Add onions and shallots; saute until very soft and light brown, about 20 minutes.
4. Position rack in lowest third of oven. Preheat to 400 degrees F (200 degrees C). Season turkey cavity with salt and pepper. Place turkey, breast side up, on a rack in a large roasting pan. Slide hand under skin of turkey breast to loosen skin. Spread half of herb butter over breast under skin. Rub remaining herb butter over outside of turkey. Tie legs together loosely to hold shape of turkey.
5. Roast turkey for 30 minutes in the preheated oven. Reduce oven temperature to 325 degrees F (165 degrees C), and continue roasting 1 hour 30 minutes, basting occasionally with pan drippings. Tent turkey with aluminum foil; roast 45 minutes longer. Add onion mixture, 1 cup broth, thyme, and 1/2 teaspoon chopped fresh sage to the roasting pan.
6. Roast 15 more minutes before brushing 1/2 cup apricot glaze over turkey. Continue to roast turkey uncovered, brushing occasionally with glaze. Add more broth to the pan if necessary. Bake 40 minutes longer for unstuffed turkey, and 1 hour 10 minutes longer for stuffed turkey, or until meat thermometer inserted into thickest part of thigh registers 180 degrees F (80 degrees C). Place turkey on a platter, and tent with foil. Let stand 30 minutes. Reserve mixture in pan for gravy.
7. Pour contents of roasting pan into a strainer set over a large bowl. Skim fat from pan juices using a large spoon. Transfer the onion mixture to a blender. Add 1 cup pan juices, and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency. Transfer sauce to a large saucepan, and bring to a boil. Cook until color deepens, skimming off any foam, about 5 minutes. Season with salt and pepper.

From AllRecipes.com

Simple, Classic Chicken Potpie

Ingredients :

6 cups roasted, shredded rotisserie chicken
1 (15 ounce) package refrigerated pie crusts
2 tablespoons vegetable oil
2 medium onions, chopped
3 small stalks celery, cut crosswise 1/4-inch thick
2 cups chicken broth
1 (12 fluid ounce) can evaporated milk
1/3 cup butter
9 tablespoons all-purpose flour
3/4 teaspoon dried thyme
1/4 cup dry sherry or white wine
Salt and ground pepper
1/4 cup chopped fresh parsley
1 (16 ounce) package frozen peas and carrots, not thawed

DIRECTIONS

1. Adjust oven rack to low-center position; heat oven to 400 degrees. If using whole rotisserie chickens, separate meat from skin and bones, and tear into bite-size pieces. Discard skin and bones. Then remove pie dough from its box and follow directions for bringing to room temperature.
2. Heat oil in Dutch oven over medium-high heat. Add onions and celery; saute until just tender, about 5 minutes. Transfer to a large bowl along with the chicken; set aside.
   Meanwhile, microwave chicken broth and milk in a microwave-safe bowl until steamy, 3 to 4 minutes. Heat butter over medium heat in the empty pan. When foaming subsides, whisk in flour and thyme; cook until golden, about 1 minute. Whisk in hot milk mixture.
3. Bring to simmer, then continue to simmer until sauce fully thickens, about1 minute. Turn off heat, stir in sherry or wine, and season to taste with salt and pepper.
4. Stir chicken mixture, parsley and the peas and carrots into the sauce. Divide mixture between two 9-inch deep-dish pie plates. Top each with pie dough, and flute crust by pinching with your fingers. Set on a baking sheet and bake until pastry is golden brown and filling is bubbly, 30 to 35 minutes. (Optional: Wrap second potpie in freezer wrap and freeze for a later meal. Remove wrapping, place potpie on a baking sheet and bake at 400 degrees until golden and bubbly, about 1 hour.)

From AllRecipes.com

Strawberry-Sauced Crunchy Fruit Salad

Ingredients :

2 1/2 cups crispy rice cereal
1 1/2 cups chopped hazelnuts
3/4 cup packed brown sugar
1/2 cup margarine, melted

1 pound fresh or frozen sliced strawberries
1/3 cup orange juice
2 tablespoons confectioners' sugar
1 tablespoon vanilla sugar

2 Red Delicious apples, cored and diced
2 Golden Delicious apples, cored and diced
2 Granny Smith apples, cored and diced
4 seedless oranges, peeled and diced
1 (20 ounce) can crushed pineapple, drained

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Place the rice cereal and nuts into a baking pan. Stir in the brown sugar and margarine. Bake for 10 to 15 minutes, until toasty. Stir occasionally. Set aside to cool.
2. In the container of a blender or large food processor, combine the strawberries, orange juice, confectioners' sugar and vanilla sugar. Puree into a smooth sauce. Set aside.
3. To make the salad, toss the red, green and yellow apples with oranges and pineapple in a large serving bowl. Sprinkle with the nut crunch and spoon strawberry sauce over the top. Or you can serve the toppings on the side.

FOOTNOTES

Variation
To make a trifle, cut the apples into thin slices. Pour strawberry sauce into the center of a trifle dish or large glass bowl. Layer pineapple, apples and oranges in alternating layers of color. Sprinkle the nut crunch over the top.

From AllRecipes.com

Fruit 'n' Nut Salad

Ingredients :

2 medium apples, chopped
2 oranges - peeled, sectioned, and cut into bite-size pieces
1 cup raisins
1 (10 ounce) jar maraschino cherries, drained and chopped
1 1/2 cups chopped pecans
1 cup mayonnaise
1/2 cup sugar
1 tablespoon lemon juice
2 medium firm bananas. sliced

DIRECTIONS

In a large bowl, combine the apples, oranges, raisins, cherries and pecans. Combine mayonnaise, sugar and lemon juice; mix well. Add to fruit mixture and stir to coat. Chill. Just before serving, stir in bananas.

From AllRecipes.com

Meatloaf

Ingredients :

2 slices whole wheat bread
2 pounds ground beef
1 green onion, chopped
2 tablespoons chopped onion
1 cup medium salsa
2 tablespoons whole grain Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons minced garlic
salt and pepper to taste
1 tablespoon barbeque sauce

DIRECTIONS

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Soak the bread in warm water in a small bowl. Place the beef in a large bowl. Drain bread and add to beef along with green onion, onion, salsa, Dijon mustard, Worcestershire sauce, garlic, salt and pepper. Mix by hand until well blended. Form into a loaf and place in a greased loaf pan.
3. Bake for 1 hour in the preheated oven. Drain off excess fat and top with barbeque (Diana) sauce. Return to the oven and bake for an additional 15 minutes.

From AllRecipes.com

Sour Cream Broccoli Casserole

Prep Time: 5 Minutes Cook Time: 1 Hour
Ready In: 1 Hour 5 Minutes
Servings: 8

"Chicken and broccoli with a tangy sour cream sauce."

Ingredients:

2 (10.75 ounce) cans condensed cream of chicken soup
1 1/4 cups water
2 tablespoons sour cream
3 skinless, boneless chicken halves - cooked
1 (16 ounce) package frozen broccoli florets
1 cup dry bread crumbs for topping

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the soup, water and sour cream. Mix together. Pour mixture into a 9x13 inch baking dish. Add the chicken and broccoli and cover top completely with bread crumbs.
3. Bake uncovered in the preheated oven for 30 minutes. Remove cover and bake for 30 minutes more.

From AllRecipes.com

Refreshing Fruit Salad

Ingredients :

1 (11 ounce) can mandarin oranges, drained
1 (8 ounce) can pineapple chunks, drained
1 medium ripe banana, sliced
1/2 cup halved seedless grapes
3 tablespoons mayonnaise
3 tablespoons sour cream
1 tablespoon honey
1/4 cup chopped walnuts
1/4 cup flaked coconut

DIRECTIONS

In a bowl, combine the fruit. In another bowl, combine the mayonnaise, sour cream and honey. Pour over fruit and toss to coat. Cover and refrigerate. Just before serving, stir in walnuts and coconut if desired.

From AllRecipes.com

Roasted Garlic Potato Soup

Prep Time: 15 Minutes Cook Time: 50 Minutes
Ready In: 1 Hour 5 Minutes Servings: 6


"This is one of those soups you can't get enough of. Potatoes are roasted and pureed with chicken broth, onions, garlic and milk for a hearty, creamy soup."

Ingredients:

6 potatoes, peeled and cut into 1 inch pieces
2 tablespoons olive oil, divided
1/2 teaspoon ground black pepper
1 onion, chopped
6 cloves garlic, peeled
3 cups chicken broth
1 cup water
1 cup whole milk
salt to taste

Directions:

1. Preheat oven to 425 degrees F (220 degrees C).
2. Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with pepper; stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.
3. In a 3 quart saucepan heat remaining oil; saute onions for 5 minutes. Add potatoes and garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.
4. Spoon half of broth mixture into a blender; blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk and season with salt to taste. Ladle into bowls and top with reserved roasted potatoes.

From AllRecipes.com

Sparkling Fruit Salad

"Pineapple chunks, mandarin oranges, strawberries and grapes are treated to a dressing of wine and sparkling club soda in this delightful salad. Serve in dessert dishes or set the whole bowl on the table for a fetching presentation."

Ingredients:

1 fresh pineapple, cut into chunks
1 (11 ounce) can mandarin oranges, drained
1 cup halved fresh strawberries
1 cup halved green grapes
1 cup white wine or white grape juice
1/2 cup chilled club soda

DIRECTIONS

In a large serving bowl, combine the pineapple, oranges, strawberries and grapes. Combine wine or grape juice and club soda; pour over fruit. Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon.

From AllRecipes.com

Mozechilli Casserole

"Simple layers of cooked ground beef, ready-made spaghetti sauce, rotini pasta and mozzarella cheese bake into a quick and easy meal."

Ingredients:

1 pound lean ground beef
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) package rotini pasta
2 cups mozzarella cheese, shredded

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. Preheat oven to 350 degrees F (175 degrees C).
2. In a skillet, cook beef until brown over medium heat. Drain excess fat from meat.
3. Add spaghetti sauce and rotini pasta to browned beef. In a three quart casserole dish layer meat mixture, followed with the mozzarella cheese, repeat.
4. Bake in preheated oven for 25 minutes.

From AllRecipes.com

Squid Salad

"Squid simmered in wine and tossed with a tangy vinaigrette. Perfect antipasti. Don't forget the crusty Italian bread and fruity extra virgin olive oil for dipping."

Ingredients :

1 onion, chopped
1 clove crushed garlic
1 pinch salt
1 cup white wine
1/2 cup water
2 pounds squid
2 tablespoons minced shallots
2 cloves crushed garlic
1/2 cup extra virgin olive oil
2 teaspoons lemon zest
1/2 cup fresh lemon juice
salt and pepper to taste

DIRECTIONS

1. Prepare squid by pulling off the tentacles and head. Reach into the body and pull out the hard quill and discard. Peel the colored skin off from the body. Rinse under cold water and cut the body into rings. Cut the tentacles from the head and discard the head.
2. Place the onion, garlic, wine and water in a medium saute pan. Bring to liquid to a boil. Add the prepared squid. Turn heat down to low. Cover and simmer for 1 hour.
3. While squid is cooking prepare the dressing. In small bowl stir together the shallot, 2 garlic cloves, olive oil, lemon zest, lemon juice and salt an pepper to taste.
4. Drain the cooked squid and let cool slightly. In a medium bowl toss the squid with the dressing cover and let marinate for at least 15 minutes and serve.

From AllRecipes.com

Florentine Stuffed Chicken

Prep Time: 5 Minutes Cook Time: 40 Minutes
Ready In: 45 Minutes Servings: 4

"Bone-in chicken breasts stuffed with spinach, cheese and onion and baked until tender. This is a simple recipe that I cooked up myself. It is, however, based on some pretty standard Greek/Italian dishes. Everyone loves this and it can be wonderful for company - even people who don't usually like spinach find that they like this dish! Serve with your favorite shaped pasta, if desired."

Ingredients:

1 (10 ounce) package frozen chopped
spinach, thawed and drained
1/4 cup grated Parmesan cheese
1/2 cup chopped onion
4 bone-in chicken breast halves, with skin
2 cups spaghetti sauce
1/4 cup shredded mozzarella cheese

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine the spinach, Parmesan cheese and onion and mix thoroughly. Stuff the cavity of each chicken breast with 1/4 of the mixture. (NOTE: Bone-in split breasts usually have a little cavity; if one is not naturally present, use a sharp knife to make a slit in the side of the breast.)
3. Lay stuffed breasts in a 9x13 inch baking dish, and cover with the sauce.
4. Bake at 350 degrees F (175 degrees C) for about 35 minutes, or until chicken is cooked through and tender; sprinkle with mozzarella cheese and bake another 5 minutes, until cheese is melted.

From AllRecipes.com

Santiago's Stuffed Squid

"This recipe originates from Spain. It's tender and moist, not a typical chewy squid dish. It's simple to prepare, rich, scrumptious and definitely a favorite in our home! You may use butter instead of olive oil and black pepper instead of paprika if you prefer."

Ingredients :

1 pound squid
8 ounces shrimp, peeled and deveined
8 ounces orange roughy fillets
1 tomato, seeded and chopped
1 small onion, quartered
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon paprika
3 tablespoons dry white wine
1 slice white bread
4 slices lemon, for garnish

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Clean squid, removing tentacles, spine and outer skin. Rinse well in cold water and let drain on paper towels.
   Coarsely chop shrimp. Flake orange roughy fillets and combine with shrimp, sprinkle with 1/4 teaspoon salt.
2. Blot squid with paper towel to remove any excess water. Use a small spoon to pack each squid with fish/shrimp mixture leaving 1 inch unfilled at bottom. Secure open end with a toothpick and place in glass baking dish. Repeat until filling is gone. Any extra squid can be cut into rings and scattered over the stuffed squid.
3. Place tomato, onion, olive oil, 1/4 teaspoon salt, paprika, wine and bread in a blender or food processor and puree. Pour mixture over stuffed squid.
4. Cover dish with aluminum foil and bake in preheated oven for 1 hour. Remove foil and bake for another 30 minutes. Serve warm, garnished with lemon wedges.

From AllRecipes.com

Spinach-Cheese Swirls

Prep Time: 1 Hour Cook Time: 15 Minutes
Ready In: 1 Hour 15 Minutes Servings: 20

"Savory spinach, onion and tangy cheese filling is rolled up in flaky puff pastry for tempting appetizer pinwheels."

Ingredients:

1 sheet Pepperidge Farm® Puff Pastry
1 egg
1 tablespoon water
1/2 cup shredded Muenster cheese or
Monterey Jack cheese
1/4 cup grated Parmesan cheese
1 green onion, chopped
1/8 teaspoon garlic powder
1 (10 ounce) package frozen chopped
spinach, thawed and well drained

Directions:

1. Thaw pastry sheet at room temperature 40 minutes. Preheat oven to 400 degrees F. Mix egg and water. Set aside. Mix Muenster cheese, Parmesan cheese, onion and garlic powder.
2. Unfold pastry on lightly floured surface. Brush with egg mixture. Top with cheese mixture and spinach. Starting at short side, roll up like a jelly roll. Cut into 20 (1/2 inch) slices. Place on baking sheet. Brush with egg mixture.
3. Bake 15 minutes or until golden. Serve warm or at room temperature. Makes 20 appetizers.

From AllRecipes.com

Campbell's® Quick and Easy Chicken, Broccoli and Brown Rice Dinner

Prep Time: 5 Minutes Cook Time: 20 Minutes
Ready In: 25 Minutes Servings: 4

"This easy skillet supper features chicken, broccoli and brown rice simmering in a creamy gravy made with Campbell's® Condensed Cream of Chicken Soup"

Ingredients:

1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can Campbell's®
Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
1 1/2 cups water
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
1 1/2 cups uncooked instant brown rice*
2 cups fresh or frozen broccoli flowerets

Directions:

1. Heat oil in 10-inch skillet over medium-high heat. Add chicken and cook until well browned on both sides. Remove chicken from skillet.
2. Stir soup, water, paprika and black pepper in skillet. Heat to a boil.
3. Stir rice and broccoli in skillet. Reduce heat to low. Return chicken to skillet. Sprinkle additional paprika and black pepper over chicken. Cover and cook 5 minutes. or until chicken is cooked through and rice is tender.

From AllRecipes.com

Broiler Casserole

Prep Time: 10 Minutes Cook Time: 10 Minutes
Ready In: 20 Minutes Servings: 4

"Broiled onion, bell pepper and tomatoes joined by spaghetti sauce and chicken breast under the broiler for a quick casserole."

Ingredients:

2 onions, thinly sliced
1 red bell pepper, thinly sliced
2 large tomatoes, thinly sliced
1 1/4 pounds skinless, boneless chicken
breast meat - cut into strips
1 (16 ounce) jar spaghetti sauce
water as needed

Directions:

Preheat oven to Broil/Grill.
Place onions, bell pepper and tomatoes in a broiler pan. Broil until softened and starting to brown.
Add chicken, sauce and water as needed for desired consistency. Mix all together. Broil for about 10 minutes, until chicken is cooked through (no longer pink) and sauce is piping hot.

From AllRecipes.com

Campbell's Kitchen Beef Stroganoff

Cook Time: 25 Minutes Ready In: 25 Minutes
Servings: 4

"Always a family favorite, this classic dish of quickly sauteed beef and onion in a creamy mushroom sauce is perfect over hot cooked noodles. Garnish with fresh parsley for a colorful table presence and serve with a family favorite green vegetable."

Ingredients:

1 pound boneless beef sirloin steak or beef
top round steak
2 tablespoons vegetable oil
1 medium onion, chopped
1 (10.75 ounce) can Campbell's®
Condensed Cream of Mushroom Soup or
Campbell's® Condensed 98% Fat Free
Cream of Mushroom Soup
1/2 teaspoon paprika
1/2 cup sour cream or yogurt
4 cups hot cooked medium egg noodles
Chopped fresh parsley

Directions:

1. Slice beef into very thin strips.
2. Heat half the oil in skillet over medium-high heat. Cook beef until browned, stirring often. Set beef aside.
3. Add remaining oil. Add onion and cook over medium heat until tender. Pour off fat.
4. Add soup and paprika. Heat to a boil. Stir in sour cream and return beef to skillet. Heat through. Serve over noodles. Sprinkle with parsley.

From AllRecipes.com

Tasty 2-Step Chicken

Cook Time: 20 Minutes Ready In: 20 Minutes
Servings: 4

"Golden chicken breasts simmer in a creamy mushroom sauce."

Ingredients:
1 tablespoon vegetable oil
4 skinless, boneless chicken breasts
1 (10.75 ounce) can Campbell's®
Condensed Cream of Mushroom Soup or
Campbell's® Condensed 98% Fat Free
Cream of Mushroom Soup
1/2 cup water

Directions:

1. Heat oil in skillet over medium-high heat. Cook chicken 10 minutes or until browned. Set aside. Pour off fat.
2. Add soup and water. Heat to a boil. Return chicken to pan. Cover and cook over low heat 5 minutes or until chicken is done.

From AllRecipes.com

Spanish Potato Salad

Ingredients :

1 1/2 pounds potatoes
8 slices bacon, cooked and crumbled
1 small apple
1 (2 ounce) can chopped black olives
1/4 cup diced red onion
1/3 cup white wine vinegar
3 tablespoons olive oil
2 cloves garlic, minced
salt to taste
1/2 teaspoon ground black pepper

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and cool. Cut each potato lengthwise into 1 inch spears. Place spears in 9x13 inch baking dish.
2. Prepare the marinade by whisking together the white wine vinegar, olive oil, garlic, salt and pepper. Reserve 1 tablespoon and pour the remainder over the potatoes and turn gently to coat. Cover and refrigerate until chilled.
3. Remove potatoes from refrigerator and bring to room temperature. Arrange potato spears on serving platter.
4. Core apple and finely chop; add to reserved marinade. Stir in bacon (or ham), olives and onion. Spoon over potatoes and serve.

Sirloin Steak with Garlic Butter

Prep Time: 20 Minutes Cook Time: 10 Minutes
Ready In: 30 Minutes Servings: 8

"What's better than a sirloin steak cooked to perfection on the grill? A sirloin steak cooked to perfection on the grill and then brushed with this yummy butter sauce laced with lots of garlic!"

Ingredients:

1/2 cup butter
2 teaspoons garlic powder
4 cloves garlic, minced
4 pounds beef top sirloin steaks
salt and pepper to taste

Directions:

1. Preheat an outdoor grill for high heat.
2. In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
3. Sprinkle both sides of each steak with salt and pepper.
4. Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.

From AllRecipes.com

German Potato Salad

Ingredients :

4 potatoes
4 slices bacon
1 tablespoon all-purpose flour
2 tablespoons white sugar
1/3 cup water
1/4 cup white wine vinegar
1/2 cup chopped green onions
salt and pepper to taste

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat.
3. Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick.
4. Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.

From AllRecipes.com

Caribbean Sweet Potato Salad

Ingredients :

1 large russet potato, peeled and quartered
1 large sweet potato, peeled and quartered
1 cup corn
1 teaspoon prepared Dijon-style mustard
2 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro
1 clove garlic, minced
3 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cucumber, halved lengthwise and chopped
1/2 red onion, thinly sliced
1/4 cup finely chopped peanuts

DIRECTIONS

1. Place the Russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add the sweet potato, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it is cooked enough. Once the potatoes are tender, add corn kernels; cook another 30 seconds.
2. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
3. In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
4. Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving.

From AllRecipes.com

Caramel Bars

Ingredients :

32 individually wrapped caramels, unwrapped
5 tablespoons heavy cream
1 cup all-purpose flour
1 cup rolled oats
3/4 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, melted
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.
2. In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press Half of the mixture into the bottom of a 9x13 inch baking pan. Reserve the rest.
3. Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with chocolate chips and walnuts. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything.
4. Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Cut into squares while it is still warm.

From AllRecipes.com

Dressing for Potato Salad

Ingredients :

1/2 cup mayonnaise
1/2 cup sour cream
2 teaspoons prepared mustard
1 tablespoon ketchup
1 1/2 teaspoons Worcestershire sauce
1/2 cup diced onion (optional)
salt and pepper to taste

DIRECTIONS

Mix together the mayonnaise, sour cream, mustard, ketchup, Worcestershire sauce, onion and salt and pepper. Refrigerate until ready to toss with potatoes.

From AllRecipes.com

Double Chocolate Brownie Cake - Yummyyyy

Ingredients :

1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
2 cups semisweet chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Have all ingredients at room temperature.
2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.
3. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

From AllRecipes.com

Asian Ginger Dressing

Ingredients :

3 cloves garlic, minced
2 tablespoons minced fresh ginger root
3/4 cup olive oil
1/3 cup rice vinegar
1/2 cup soy sauce
3 tablespoons honey
1/4 cup water

DIRECTIONS

In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator

From AllRecipes.com

Creamy Garlic Salad Dressing

Ingredients :

2 cups sour cream
1 cup mayonnaise
1 teaspoon steak sauce
3/4 teaspoon lemon juice
3/4 teaspoon white wine vinegar
3/4 teaspoon vegetable oil
1 teaspoon monosodium glutamate (MSG)
2 teaspoons garlic powder
1 teaspoon mustard seed

DIRECTIONS

Whisk together the sour cream, mayonnaise, steak sauce, lemon juice, vinegar, oil, monosodium glutamate, garlic powder and mustard seed. Refrigerate until chilled.

From AllRecipes.com

Ranch-Style Salad Dressing

Ingredients :

3/4 cup sour cream
3/4 cup mayonnaise
1/2 cup buttermilk
1 tablespoon fresh lemon juice
2 tablespoons red wine vinegar
1 clove garlic, crushed
2 1/4 teaspoons Worcestershire sauce
1 1/2 teaspoons chopped fresh chives
1 1/2 teaspoons minced shallot
1 1/2 teaspoons Dijon-style prepared mustard
1/2 teaspoon celery seed

DIRECTIONS

In a medium bowl, whisk together the sour cream, mayonnaise, buttermilk, lemon juice, red wine vinegar, garlic, Worcestershire sauce, chives, shallot, mustard and celery seed. Refrigerate for one hour to allow the flavors to blend.

From AllRecipes.com

Slow Cooker Pot Roast

Ingredients :

4 pounds chuck roast
salt and pepper to taste
1 packet dry onion soup mix
1 cup water
3 carrots, chopped
1 onion, chopped
3 potatoes, peeled and cubed
1 stalk celery, chopped

DIRECTIONS

Take the chuck roast and season with salt and pepper to taste. Brown on all sides in a large skillet over high heat.
Place in the slow cooker and add the soup mix, water, carrots, onion, potatoes and celery.
Cover and cook on low setting for 8 to 10 hours.

From AllRecipes.com

Simple Sicilian Salad Dressing

Ingredients :

3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon dried oregano
salt and pepper to taste

DIRECTIONS

Mix together olive oil, balsamic vinegar, oregano, salt and pepper.

From AllRecipes.com

Potato and Bacon Salad

Ingredients:

5 eggs
4 slices bacon
2 tablespoons Dijon mustard, or to taste
1 cup mayonnaise
3 stalks celery, minced
2 pounds small potatoes
2 tablespoons chopped fresh parsley
salt and pepper to taste

DIRECTIONS

1. Place the potatoes in a pot with enough water to cover, and bring to a boil. Cook for about 20 minutes, or until tender. Drain and cool.
2. Meanwhile, place eggs in a 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, and place in a bowl of cold water to cool.
3. Peel the eggs, and place 3 of them into a large bowl. Reserve the rest for later. Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, celery, salt and pepper. Set aside.
4. Cook bacon slices in the microwave for about 4 minutes, until crisp, or fry in a skillet over medium-high heat. Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish.
5. Peel and chop the potatoes, and stir into the bowl until evenly coated. Slice the 2 remaining eggs, and place on top of the salad. Crumble the remaining bacon over the eggs, then sprinkle parsley over the top.

From AllRecipes.com

Texas Coleslaw

Ingredients :

1 cup mayonnaise
1 tablespoon lime juice
1 tablespoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon ground black pepper
1 medium head green cabbage, rinsed and very thinly sliced
1 large carrot, shredded
2 green onions, sliced
2 radishes, sliced

DIRECTIONS

In a large bowl, whisk together the mayonnaise, lime juice, cumin, salt and pepper. Add the cabbage, carrot, green onions and radishes and stir until well-combined. Chill at least an hour before serving.

From AllRecipes.com

Egg Noodle Lasagna

Ingredients :

6 1/2 cups uncooked wide egg noodles
3 tablespoons butter
1 1/2 pounds ground beef
2 1/4 cups spaghetti sauce
6 ounces process cheese (eg. Velveeta), cubed
3 cups shredded mozzarella cheese

DIRECTIONS

1. Cook noodles according to package directions; drain. Add butter; toss to coat.
2. In a large skillet, cook beef over medium heat until no longer pink; drain. Spread a fourth of the spaghetti sauce into an ungreased 5-qt. slow cooker. Layer with a third of the noodles, a third of the beef, a third of the remaining sauce and a third of the cheeses. Repeat layers twice.
3. Cover and cook on low for 4 hours or until cheese is melted and lasagna is heated through.

From AllRecipes.com

Meal in Foil - For Campers !!!

Ingredients :

1/3 pound ground beef chuck
1 potato, sliced
1 carrot, sliced
1 sweet onion, sliced
1 tablespoon butter
salt and pepper to taste

DIRECTIONS

1. Preheat an outdoor grill for high heat. Lightly grease one side of a large piece of heavy foil.
   Form ground beef chuck into a patty, and place in the center of the foil's prepared side. Arrange potato, carrot and sweet onion around the beef. Top with butter. Salt and pepper to taste. Tightly seal the foil around the beef and vegetables.
2. Place the sealed foil packet on the prepared grill. Turning frequently, cook approximately 30 minutes, or to desired doneness.

From AllRecipes.com

Southern Style Beef Stew

Ingredients :

1 tablespoon butter
1 1/2 pounds beef stew meat, cut into 1/2 inch pieces
1 (10 ounce) can diced tomatoes and green chiles
3 (14.5 ounce) cans stewed, diced tomatoes
1 (10 ounce) package frozen cut okra
1 (10 ounce) package frozen baby lima beans
1 (10 ounce) package frozen corn kernels
4 medium potatoes, peeled and diced

DIRECTIONS

1. Melt butter in a Dutch oven over medium-high heat. Add beef, and quickly brown on all sides. Pour in the diced tomatoes with green chilies, and stewed tomatoes. Add the okra, lima beans and corn. Bring to a boil, and reduce heat to medium.
2. Simmer for about 1 hour. Add potatoes, and continue to simmer for another 30 minutes, or until meat is very tender.

FOOTNOTE

If you can find a frozen vegetable Gumbo mix, you may substitute that for the vegetables.

From AllRecipes.com

Beef Jerky - Sweet, Hot and Spicy

Ingredients :

1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons cracked black pepper, or to taste
1 pound lean beef sirloin tip, sliced into 1/8 inch strips
1/2 cup brown sugar
2/3 cup soy sauce
1/4 cup teriyaki sauce
1/4 cup Worcestershire sauce
1/3 cup balsamic vinegar
5 tablespoons liquid smoke flavoring
1/2 cup pineapple juice
1 teaspoon red pepper flakes, or to taste (optional)

DIRECTIONS

1. In a small bowl or cup, mix together the onion powder, garlic powder, and some cracked black pepper. Season the meat lightly, using only part of the mixture. Reserve the remaining spices. Place into an airtight plastic container or bowl, and refrigerate.
2. In a saucepan over medium heat, mix together the brown sugar, soy sauce, teriyaki sauce, Worcestershire sauce, balsamic vinegar, liquid smoke flavoring and pineapple juice. Heat until the brown sugar has completely dissolved. Pour over the meat, and mix by hand to coat really well. Seal the bowl, and refrigerate for at least 3 hours to marinate.
3. Arrange the beef strips on the rack of a dehydrator, and sprinkle with a little bit more of the spice mixture and red pepper flakes if using. Dry for 5 hours, or to your desired dryness.

From AllRecipes.com

Special Irish Beef Stew

Ingredients :

2 teaspoons vegetable oil
1 pound lean beef stew meat
2 tablespoons all-purpose flour
1 small onion, chopped
2 cups sliced fresh mushrooms
6 cloves garlic, minced
1 (6 ounce) can tomato paste
2 cups beef broth
1 (12 fluid ounce) can or bottle Irish stout beer
4 cups sliced carrot
2 large potatoes, peeled and diced
1 tablespoon cornstarch
1 tablespoon cold water
1/4 cup chopped fresh parsley

DIRECTIONS

1. Heat oil in a Dutch oven or large pot over medium-high heat. Coat beef cubes with flour, shaking off the excess. Fry beef cubes until browned on all sides. Remove from the pot. Add the onion and mushrooms to the pot, and cook stirring constantly until onion is tender, about 3 minutes.
2. Return beef to the pot, and stir in tomato paste, beef broth, and beer. Add potatoes and carrots, cover, and simmer over low heat for about 1 hour. Mix together the cornstarch and cold water. Stir into the stew, and simmer until thickened. Sprinkle with parsley and serve.

From AllRecipes.com

Roomali Roti

Ingredients :

2 cups bread flour
1 teaspoon salt
2 tablespoons vegetable oil
2/3 cup water

DIRECTIONS

1. In a large bowl, sift together flour and salt. Add oil and mix in with a fork until flour is crumbly. Mix in water until the dough pulls together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover and set aside for 45 minutes.
2. Knead dough again until smooth; divide into six equal parts. Form each part into a round. Roll out each round as thinly as possible; dust with flour to keep from sticking.
3. Invert a heavy cast iron pan over burner and heat. Spread roti over pan and cook. Roti will cook in 40 to 50 seconds. Tiny black spots will appear when it is finished. Fold Roti and serve hot.

From AllRecipes.com

Naan

Ingredients :

1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted

DIRECTIONS

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.


2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.


3. During the second rising, preheat grill to high heat.


4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

From AllRecipes.com

Indian Sweet Bread

Ingredients :

2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup water
1/4 cup white sugar
1 tablespoon vegetable oil

DIRECTIONS

1. In a large bowl, stir together flour, salt and water until a soft dough is formed. Turn dough out onto a lightly floured surface and knead briefly. Divide dough into golf ball size pieces and cover with a damp cloth or plastic wrap.
2. Select a ball of dough and roll out until very thin but not torn. Sprinkle lightly and evenly with sugar. Fold up dough into a small square and roll out again until thin.
3. Heat a lightly oiled griddle over medium heat. Place the rolled dough onto the pan and cook for 1/2 to 1 minute on each side until golden. Serve immediately. Repeat until all dough balls have been rolled and cooked.

From AllRecipes.com

Irish Bannock

Ingredients:-

2 cups all-purpose flour
2 tablespoons white sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter
1 cup buttermilk
1/2 cup dried currants

DIRECTIONS

Combine flour, sugar, baking soda, baking powder, and salt. Cut butter into flour mixture with pastry cutter. Add buttermilk until dough is soft. Stir in currants.
Turn dough out onto a lightly floured surface. Knead for 5 minutes, or until smooth. Form dough into a 7 inch round. Place on a lightly oiled cake pan or cookie sheet. Cut 1/2 inch deep cross side to side. Score with cross 1/2 inch deep on the top.
Bake in a preheated 375 degrees F (190 degrees C) oven for 40 minutes.

From AllRecipes.com

Ginger Veggie Stir-Fry

Ingredients :

1 tablespoon cornstarch
1 1/2 cloves garlic, crushed
2 teaspoons chopped fresh ginger root, divided
1/4 cup vegetable oil, divided
1 small head broccoli, cut into florets
1/2 cup snow peas
3/4 cup julienned carrots
1/2 cup halved green beans
2 tablespoons soy sauce
2 1/2 tablespoons water
1/4 cup chopped onion
1/2 tablespoon salt

DIRECTIONS

In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.

From AllRecipes.com

Barbeque Beef Casserole

2 pounds ground beef
1 large onion, diced
1 green bell pepper, seeded and diced
1 (10 ounce) can whole kernel corn, drained
1/2 cup barbeque sauce
1 (14.5 ounce) can diced tomatoes, drained
3 (8.5 ounce) packages corn bread mix

DIRECTIONS

Preheat the oven to 400 degrees F (200 degrees C).
Crumble the ground beef into a large skillet over medium-high heat. Cook until evenly browned. Add the onion, bell pepper, corn and tomatoes. Cook and stir until vegetables are tender. Drain excess grease, and stir in the barbeque sauce. Spread the beef mixture in an even layer in a 9x13 inch baking dish.
Prepare the cornbread batter mixes according to package directions. Spread the batter over the top of the beef mixture.
Bake for 20 to 25 minutes in the preheated oven, until the top is golden brown, and a knife inserted into the center of the cornbread layer comes out clean.

From AllRecipes.com

Curried Chicken Tea Sandwiches

Ingredients :

2 cups cubed, cooked chicken
1 medium unpeeled red apple, chopped
3/4 cup dried cranberries
1/2 cup thinly sliced celery
1/4 cup chopped pecans
2 tablespoons thinly sliced green onions
3/4 cup mayonnaise or salad dressing
2 teaspoons lime juice
1/2 teaspoon curry powder
12 slices bread
Lettuce Leaves

DIRECTIONS

In a bowl, combine the first six ingredients. Combine mayonnaise, lime juice and curry powder; add to chicken mixture and stir to coat. Cover and refrigerate until ready to serve. Cut each slice of bread with a 3-in. heart-shaped cookie cutter. Top with lettuce and chicken salad.

From AllRecipes.com

3 Easy to Make Sandwiches

Ham & Cheese Sandwiches

2 slices ham

2 slices low-fat cheese

low-fat mayonnaise to spread

4 slices white bread, toasted

* Spread bread thinly with mayonnaise. top one slice with ham and cheese. Cover with another slice and cur triangles.

***
Tuna Sandwiches

1 can white tuna chuncks, drained
1 tbsp low-fat mayonnaise
1/2 medium-sized onion, chopped
low-fat mayonnaise to spread
4 slices white bread, toasted

Mix tuna, 1 tbsp mayonnaise, onions, and salt and pepper to taste.
Spread mayonnaise and tuna mix over one slice. Cover with another slice and cut into triangles.

***
Egg & Mayo Sandwiches

2 hard-boiled eggs
1 tbsp low-fat mayonnaise
low-fat mayonnaise to spread
4 slices white bread, toasted

Mash eggs and mix with 1 tbsp mayonnaise, add salt and pepper.
Spread mayonnaise on bread. Spread egg mix over one slice. Cover with another slice and cut into triangles.

From Expatriate Magazine.

Corned Beef and Cabbage

PREP TIME 20 Min
COOK TIME 3 Hrs
READY IN 3 Hrs 20 Min

4 1/2 pounds corned beef brisket
5 black peppercorns
1/2 teaspoon garlic powder
1 onion, peeled and left whole
2 bay leaves
1 pinch salt
1 small head cabbage, cored and cut into wedges
6 large potatoes, quartered
4 large carrots, peeled and sliced
1/4 cup chopped fresh parsley
2 tablespoons butter

DIRECTIONS

1. In a 6 quart Dutch oven, Place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt. Fill pan with water to cover everything plus one inch. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.
2. Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid. Simmer for an additional 15 minutes or until the potatoes are tender. Skim off any oil that comes to the surface. Stir in the butter and parsley. Remove the pot from the heat.
3. Remove meat from the pot and place onto a serving dish and let rest for 15 minutes. Also remove vegetables to a bowl and keep warm. Slice meat on the diagonal against the grain. Serve meat on a platter and spoon juices over meat and vegetables.

From AllRecipes.com