Recipe Book

Combine flour, brown sugar, and cinnamon in a small mixing bowl.

Cut in butter with a pastry blender until well mixed and crumbly.

Sprinkle over muffins before baking.

Preheat oven to 400 degrees.

In a large mixing bowl, combine the dry ingredients. Make a well in the center and set aside.

In a medium mixing bowl, beat the egg, milk, and oil. Stir in apple.

Add liquid mixture to the well of the dry ingredients, stirring just until moistened. Batter will be slightly lumpy.

Spoon into greased muffin pans or line with muffin papers.

Top each muffin with prepared streusel topping.

Bake for 20 to 25 minutes.

Preheat oven to 375 degrees.

In a large mixing bowl, combine flour, baking soda, allspice, cinnamon, and cloves.

Make a well and set aside.

In an electric mixer bowl, cream together margarine and sugar.

Add egg, vanilla, and applesauce and mix until well combined.

Add butter mixture to the well of the dry ingredients and mix until blended.

Spoon into greased muffin cups, or line with muffin liners, filling about 2/3 full.

Bake for 20 minutes.

Preheat oven to 400 degrees.

In a large mixing bowl, combine the dry ingredients. Make a well in the center and set aside.

In a medium mixing bowl, beat the egg, milk, and oil. Stir in mashed banana and nuts.

Add liquid mixture to the well of the dry ingredients, stirring just until moistened. Batter will be slightly lumpy.

Spoon into greased muffin pans or line with muffin papers.

Top each muffin with streusel topping.

Bake for 20 to 25 minutes.

Combine flour, brown sugar, and cinnamon in a small mixing bowl.

Cut in butter with a pastry blender until well mixed and crumbly.

Sprinkle over muffins before baking.

Preheat oven to 450 degrees.

Stir together flour, baking powder, sugar, cream of tartar, and salt.

Cut in shortening until mixture resembles coarse crumbs.

Make a well in the center and add milk all at once.

Stir just until dough clings together.

Knead gently on a lightly floured cutting board for 10 to 12 strokes.

Roll or pat into 1/2-inch thickness.

Cut with a biscuit cutter.

Transfer to an ungreased baking sheet.

Bake for 10 to 12 minutes, or until golden brown.

Preheat oven to 450 degrees F.

Stir together flour, baking powder, sugar, cream of tartar, and salt.

Cut in shortening until mixture resembles coarse crumbs.

Make a well in the center and add milk all at once. Stir just until dough clings together.

Knead gently on a lightly floured surface for 10 to 12 strokes.

Pat into 1-inch thickness. Cut with a biscuit cutter, dipping in flour between cuts.

Place on an ungreased cookie sheet.

Bake at 450 degrees F for 10 to 12 minutes.

Brown sausage in a skillet.

Remove from heat and add flour, salt, and pepper.

Add milk and return to heat until thick and bubbly.

Serve with biscuits.

Preheat oven to 400 degrees.

In a large mixing bowl, combine the dry ingredients. Make a well in the center and set aside.

In a medium mixing bowl, beat the egg, milk, and oil.

Add liquid mixture to the well of the dry ingredients, stirring just until moistened. Batter will be slightly lumpy.

Rinse blueberries in a colander and drain well.

Fold blueberries into muffin batter.

Spoon into greased muffin pans or line with muffin papers.

Top each muffin with streusel topping.

Bake for 20 to 25 minutes.

Combine flour, brown sugar, and cinnamon in a small mixing bowl.

Cut in butter with a pastry blender until well mixed and crumbly.

Sprinkle over muffins before baking.

Place cinnamon rolls in a baking dish.

Add butter and sprinkle with pudding mix.

Cover and prepare according to the saved method or package directions.

Preheat the oven to 400 degrees F. Line a 12-cup muffin pan with paper liners.

In a large bowl, sift together flour, baking powder, and salt.

In another bowl, combine sugar and orange zest. Work the zest into the sugar with your fingertips until evenly combined and the sugar feels like wet sand.

Whisk in vegetable oil, milk, eggs, orange juice, and vanilla until well combined.

Pour the sugar mixture into the flour mixture and stir just until no streaks of flour remain.

Fold in the cranberries. Divide batter among the paper liners. Sprinkle with more sugar, if desired.

Bake for 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Frozen cranberries may need a few extra minutes.

Let cool for a few minutes in the pan before removing.

Preheat oven to 425 degrees F.

Put butter in a pie plate and place in the oven until the butter is melted.

Combine milk, flour, and eggs with a wire whisk and mix until smooth.

Pour batter into the pie plate with melted butter. Do not mix.

Bake for 15 to 20 minutes. Watch it poof up in the oven.

Serve with syrup and powdered sugar.

Preheat oven to 350 degrees F and lightly grease a 9-by-13-inch baking dish.

In a large bowl, whisk together eggs, milk, cream, maple syrup, brown sugar, cinnamon, vanilla, and salt.

Beat in melted butter and whisk another 2 minutes.

Drop bread cubes into the egg mixture, pressing them down so they are completely coated and absorb all the liquid.

Spread half the bread cubes in an even layer in the baking dish.

Drop half of the cream cheese filling by spoonfuls over the bread cubes.

Top with remaining bread cubes and cream cheese filling.

Cover with foil.

Bake for 35 to 45 minutes, or until cooked through and golden.

Remove from oven and garnish with more maple syrup.

Preheat oven to 350 F.

Combine honey, oats, wheat germ, canola oil, and any desired add-ins.

Spread in a very thin layer on a large cookie sheet.

Bake about 15 to 20 minutes, turning every 5 minutes.

Remove when toasted to your taste.

Preheat oven to 375 F and spray a non-stick 12-cup muffin tin with cooking spray.

In a large mixing bowl, lightly whisk the egg.

Add bananas and mash well.

Add applesauce, maple syrup, oil, vanilla, baking powder, baking soda, and salt. Whisk to combine.

Add flour and gently stir until incorporated. Do not overmix.

Fill each muffin cup almost full.

Bake for 22 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for about 5 minutes, then transfer to a cooling rack.

In a mixing bowl, stir together flour, sugar, baking powder, and salt.

In another mixing bowl, combine egg, milk, and oil. Stir together.

Add egg mixture to flour mixture. Combine just until blended but still slightly lumpy.

Preheat griddle. Test by dropping water drops onto the griddle; they should dance.

Pour 1/4 cup batter onto the hot griddle.

Cook until bubbles form and edges are slightly brown.

Flip one time only. Do not smash with the turner; pancakes should be light and fluffy.

Remove from griddle.

Preheat oven to 350 degrees.

Grease 12 muffin cups or line with paper muffin liners.

In a large bowl, combine flour, whole wheat flour, sugar, baking soda, cinnamon, and salt. Make a well in the center and set aside.

In a separate bowl, beat together eggs, oil, and vanilla.

Stir in carrots, raisins, walnuts, coconut, and apple.

Add liquid mixture to the well of the dry ingredients and stir just until moistened.

Spoon batter into prepared muffin pan.

Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Preheat oven to 375 degrees F and lightly grease a muffin pan. If using paper liners, spray cups lightly with oil.

In a large mixing bowl, add pumpkin, melted butter, whole milk, and brown sugar. Whisk until smooth.

Sift flour, baking powder, salt, and spices over the wet mixture.

Mix gently until just combined; do not overmix.

Fold in optional add-ins if using and fill muffin cups full.

Bake 22 to 25 minutes, until a toothpick inserted in the middle comes out clean.

Mix flour, baking soda, baking powder, salt, and spices in a large bowl.

Beat eggs in another bowl.

Mix shortening, water, buttermilk, and pumpkin into the eggs.

Add flour mixture to egg mixture and blend well.

Heat griddle to the appropriate pancake setting, around 375 F.

Coat griddle with shortening.

Drop spoonfuls of batter onto the griddle.

Turn pancakes after small bubbles appear and edges start to brown.

Remove pancakes when golden brown.

Serve with confectioner's sugar.

Combine first 4 ingredients in a large bowl.

Make a well in the center of mixture.

Combine egg, milk, and oil.

Add liquid mixture to dry ingredients, stirring just until moistened. Batter will be lumpy.

Spoon into greased muffin pans, filling two-thirds full.

Bake at 400 F for 20 to 25 minutes.

Remove from pan immediately.

Preheat oven to 375 degrees F and lightly grease a muffin pan. If using paper liners, spray cups lightly with oil.

In a large mixing bowl, add pumpkin, melted vegan butter or oil, non-dairy milk, and brown sugar. Whisk until smooth.

Sift flour, baking powder, salt, and spices over the wet mixture.

Mix gently until just combined; do not overmix.

Fold in optional add-ins if using and fill muffin cups full.

Bake 22 to 25 minutes, until a toothpick inserted in the middle comes out clean.

Put the beef in a bowl. Add the spring onions, garlic, Parmesan, thyme, and plenty of salt and pepper.

Stir well to combine, then shape the mixture into 12 small firm balls.

Heat the olive oil in a large, heavy frying pan and cook the meatballs for about 5 minutes, turning frequently, until evenly browned all over.

Add the chopped tomatoes, wine, rosemary, sugar, salt, and black pepper to the pan.

Cover and cook gently for about 15 minutes, until the tomato is pulpy and the meatballs are cooked through.

Check the sauce for seasoning and serve the meatballs hot, garnished with thyme.

Heat the oil in a wide flameproof casserole.

Season the chicken pieces with salt and paprika. Fry until nicely browned all over, then reserve on a plate.

Add the onion and garlic to the pan and fry gently until beginning to soften.

Add the chorizo and ham and stir-fry. Add the chopped peppers and cook until they begin to soften.

Sprinkle in the drained rice and cook, stirring, for 1 to 2 minutes.

Add the tomatoes, sherry, chicken stock, and dried herbs. Season well.

Arrange the chicken pieces deep in the mixture and tuck in the bay leaf.

Cover and cook over very low heat for 30 to 40 minutes, until the chicken and rice are done.

Stir, then garnish and serve.

Season chicken thighs and cook thoroughly in a pan with a little oil.

Set chicken aside.

In a pan, combine butter, Better Than Bouillon roasted garlic, soy sauce, hoisin sauce, brown sugar, ground ginger, garlic, and optional bourbon.

Simmer on low and mix until well combined and heated through.

Toss cooked chicken in the bourbon sauce to coat evenly.

Cook 8 to 10 minutes on low, stirring occasionally so it does not stick to the pan.

Garnish with sesame seeds and scallions, if desired.

Serve over jasmine rice with steamed broccoli.

Bring a large pot of lightly salted water to a boil.

Cook bow tie pasta until al dente, then drain.

Heat olive oil in a large skillet over medium heat.

Cook the sausage and red pepper flakes until the sausage is browned and cooked through.

Add onion and garlic, then cook until the onion is tender.

Stir in tomatoes, cream, and salt.

Simmer until the sauce thickens slightly.

Add the cooked pasta to the sauce and toss to coat.

Sprinkle with parsley before serving.

Cut pork into 1-inch pieces.

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.

Add half of pork and saute 10 minutes, or until browned.

Remove from skillet with a slotted spoon and drain on paper towels.

Repeat with remaining oil and pork.

Place pork, bell pepper, and green onions in a 4-quart electric slow cooker coated with cooking spray. Stir well.

Add hoisin sauce and remaining ingredients to slow cooker. Stir well.

Cover and cook on high 1 hour.

Reduce to low and cook 5 to 6 hours.

Fry the bacon until crispy and cooked through. Drain and set aside.

Cut the chicken into strips.

Add butter to the same frying pan with the remaining bacon fat, then saute the chicken and garlic.

Set the chicken aside when thoroughly cooked.

Saute the spinach until it shrinks, but no more. Set aside.

Add cream to the pan and let it boil for a few minutes.

Add Parmesan cheese, bacon, chicken, and spinach.

Season with salt and pepper to taste.

Lower the heat and let the sauce simmer while parboiling the cauliflower.

Divide the cauliflower into small florets, no bigger than walnuts.

Parboil the cauliflower in lightly salted water for a few minutes, then drain thoroughly.

Add the cauliflower to the chicken and sauce. Stir and serve.

Heat oven to 400 F.

Grease a 9-inch pie plate.

Cook beef and onion until beef is brown. Drain.

Stir in salt.

Spread beef mixture in pie plate and sprinkle with cheese.

Stir Bisquick, milk, and eggs with a fork in a separate bowl until blended.

Pour over beef mixture.

Bake for 25 minutes.

Bake biscuits as directed on can.

Meanwhile, melt margarine in a large saucepan. Add flour; blend well. Add broth and milk. Cook, stirring constantly, until mixture boils and thickens.

Add all remaining ingredients; simmer 5 to 10 minutes or until thoroughly heated. Serve hot chicken mixture over split biscuits.

Melt butter in a large nonstick skillet over medium-high heat.

Add chicken and cook 3 to 4 minutes on each side, or until browned.

Remove chicken from skillet.

Cook chopped onion in melted butter in skillet over medium heat 5 minutes, or until tender.

Increase heat to high and add chopped tomatoes. Cook until liquid is almost absorbed.

Add whipping cream and cook until slightly thickened.

Remove sauce from heat and add basil, salt, and pepper.

Place chicken in an 11x7-inch baking dish.

Pour sauce over chicken.

Bake, uncovered, at 450 F for 10 minutes, or until done.

Place chicken in a 3 1/2- to 4-quart slow cooker. Top with onion, olives, and capers. Sprinkle with oregano, salt, rosemary, and garlic powder. Pour tomatoes over chicken.

Cover; cook on low setting for 7 to 10 hours or until chicken is fork-tender, its juices run clear, and onion is tender. Remove chicken and vegetables from slow cooker with a slotted spoon; place on serving platter. Cover to keep warm.

In a small bowl, combine water and cornstarch; blend well. Add to slow cooker. Increase setting to high; cook until thickened. Serve with chicken.

Preheat oven to 450 degrees F.

In a large skillet, saute the diced onion with olive oil over medium-high heat for about 3 minutes.

Add the carrots and cook for another 3 minutes.

Add the chicken and season with salt, pepper, and your favorite chicken seasoning. Cook the chicken for 5 to 7 minutes.

Transfer the chicken mixture to a medium casserole dish.

Add the rice and chicken broth, then stir well.

Cover the casserole with foil and bake for 40 minutes.

Remove the little fillet from the back of each breast.

If the breast still looks fatter than a finger, flatten it with a rolling pin.

Slice all the chicken meat into strips.

Heat the oil in a large frying pan.

Stir-fry the chicken strips with the shallot, garlic, and paprika over high heat for about 3 minutes, until cooked through.

Add the lemon juice and parsley. Season with salt and pepper.

Serve hot with lemon wedges, garnished with flat-leaf parsley.

Preheat oven to 450 F.

Line a large cookie sheet with heavy duty aluminum foil.

Spray foil with nonstick cooking spray and set aside.

Cut chicken into 1-inch pieces.

Combine rice, seasoning packet, water, and cumin in a large skillet. Add chicken.

Heat until mixture boils, stirring occasionally.

Cover, reduce heat, and simmer 10 minutes.

Let stand covered 10 minutes, or until liquid is absorbed and chicken registers 180 F or juices run clear.

Remove from heat and let stand covered 5 minutes.

Stir in olives.

Place tortillas on foil-lined cookie sheet.

Top one half of each tortilla with one-sixth of the cooked rice mixture and about 3 tablespoons cheese.

Fold tortillas to enclose filling.

Spray tortillas with nonstick cooking spray and cover with foil.

Bake 10 to 15 minutes, or until heated through.

To serve, cut each into wedges and serve with salsa, sour cream, and remaining cheese.

Preheat oven to 400 degrees F.

Lightly coat a 9-by-13-inch baking pan with cooking spray.

Heat oil in a large nonstick skillet over medium-high heat.

Add onion and cook, stirring often, until starting to brown, about 5 minutes.

Stir in zucchini, beans, tomatoes, corn, cumin, and salt. Cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.

Scatter half the tortilla pieces in the prepared pan.

Top with half the vegetable mixture, half the enchilada sauce, and half the cheese.

Repeat with one more layer of tortillas, vegetables, sauce, and cheese.

Cover with foil and bake for 15 minutes.

Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.

Heat the oil in a wide frying pan and put the chorizo slices in a single layer.

Cook the chorizo for 3 to 4 minutes, turning frequently, until it starts to give off its oil.

Tip in the peeled chestnuts and toss until warm and coated with the chorizo oil.

Add the paprika and season with salt and black pepper.

Serve hot with crusty bread.

Season chuck roast with salt, black pepper, and Montreal steak seasoning.

Place seasoned chuck roast in a hot cast-iron skillet with a bit of oil.

Sear 1 to 2 minutes, flip, and sear the next side 1 to 2 minutes.

Remove the chuck roast from the skillet and place in a crockpot.

Place 1/2 stick butter in the skillet.

Add onion and carrots to the skillet.

Pour the jar of pepperoncini peppers with juice into the skillet.

Add beef stew seasoning, au jus gravy seasoning, and ranch seasoning.

Pour in tomato sauce; fill the can halfway with water and pour that in too.

Stir everything together and let simmer about 5 minutes.

Pour all gravy mixture into the crockpot over the chuck roast.

Set crockpot to high and cook for 8 hours.

Place onion in a 4-quart electric slow cooker.

Cut roast in half to ensure even cooking.

Place roast on top of onion.

Combine cola, Worcestershire sauce, cider vinegar, and garlic. Reserve 1/2 cup cola mixture.

Pour remaining cola mixture over roast and onion.

Cover and cook on high 6 hours, or until roast is very tender.

Remove meat and onion to a platter with a slotted spoon. Discard juices.

Add reserved cola mixture and barbecue sauce to slow cooker. Stir well.

Cook, uncovered, on high 10 minutes.

Meanwhile, shred meat with 2 forks.

Return meat and onion to slow cooker until sauce is heated, stirring occasionally.

Spoon barbecue onto buns.

Season the lamb with salt and ground black pepper.

Heat the olive oil in a large frying pan or casserole over high heat and add the meat in handfuls.

Add the onion at the same time and keep pushing the meat around the pan with a spatula.

Add more meat as each batch is sealed. Add the garlic and a little more oil if needed.

When the meat is golden and the onion is soft, sprinkle with paprika and lemon juice.

Cover and simmer for 15 minutes.

Check the seasoning, add a dusting of parsley, and serve.

Heat oil in a large nonstick skillet over medium-high heat.

Add bell pepper and cook, stirring frequently, until tender, about 5 minutes.

Add chicken, cumin, and chili powder and cook until chicken is no longer pink, about 4 to 5 minutes.

Stir in beans, corn, cheese, and salsa. Cook until heated through and cheese melts, about 2 minutes.

Meanwhile, stack tortillas on a microwave-safe plate and microwave until warmed through, 30 to 45 seconds.

To assemble, place chicken mixture down the center of each tortilla.

Wrap burrito-style and serve with sour cream, if desired.

Combine salmon, cheese, some of the breadcrumbs, corn, mayonnaise, and egg in a medium bowl and mix until blended.

Shape mixture into 8 patties and coat with remaining breadcrumbs.

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat.

Add patties and cook until bottoms are golden brown, about 5 minutes.

Add remaining oil to skillet.

Flip patties and cook 4 to 5 minutes, or until bottoms are golden brown.

Cook noodles to desired doneness as directed on package. Drain; cover to keep warm.

Meanwhile, heat oil in a 12-inch nonstick skillet over medium-high heat until hot. Add chicken; cook 2 to 3 minutes or until browned, stirring frequently. Add broccoli; cook 3 to 4 minutes or until hot, stirring occasionally.

Reduce heat to medium-low. Stir in wine. Cover; cook 4 to 5 minutes or until chicken is no longer pink in center and broccoli is tender.

Add cooked noodles, soup, cheese, mustard, and pepper; mix well. Cook until thoroughly heated and cheese is melted.

Generously season all sides of the chuck roast with salt, black pepper, and Montreal steak seasoning.

Heat a skillet with a small amount of oil over high heat.

Sear the roast on both sides until a rich crust forms. Remove the roast from the skillet and set aside.

In the same skillet, melt the butter.

Add the chopped onion and carrots.

Pour in the full jar of pepperoncini peppers, including the juice.

Sprinkle the beef stew seasoning, au jus gravy mix, and ranch seasoning mix over the vegetable mixture.

Pour in the tomato sauce. Fill the empty tomato sauce can halfway with water, swirl to rinse the can, and pour that water into the skillet.

Stir everything together, bring to a simmer, and cook for about 5 minutes.

Place the seared chuck roast into the bottom of a crock pot, including any resting juices from the meat.

Pour the hot gravy and vegetable mixture over the roast.

Cover and cook on High for 8 hours, until the beef is very tender.

Serve over mashed potatoes.

Preheat oven to 375 degrees F.

Chop chicken and olives and place in a large bowl.

Add cheese, green chilies, mayonnaise, sour cream, and seasoning mix.

Add Rotel and 1 teaspoon lime juice to the chicken mixture.

Reserve 2 tablespoons crushed chips. Add remaining chips to the chicken mixture and mix well.

Sprinkle reserved crushed chips over a flat surface. Unroll crescent dough and press the sticky side into the crushed chips.

Separate dough into triangles.

Arrange triangles, chip-side down, on a round baking stone with wide ends overlapping in the center and points toward the outside, leaving about a 5-inch opening in the center.

Scoop chicken mixture evenly onto the widest end of each triangle.

Bring triangle points up over the filling and tuck under the wide ends at the center of the ring.

Bake for 20 to 25 minutes, or until golden brown.

Optional: bake about 22 minutes, remove, add more shredded cheese, and bake about 3 minutes more to melt.

Slice and serve with salsa and sour cream.

Brown pork chops in hot oil in a large nonstick skillet over medium-high heat.

Place pineapple, prunes, and apricots over pork chops.

Pour dressing over fruit.

Bring to a boil.

Cover, reduce heat, and simmer 20 minutes, or until pork chops are done.

Cook pasta as directed on package in a 4-quart casserole. Drain and keep warm.

Heat oil in a wok or skillet over medium-high heat until hot.

Add garlic and chicken.

Stir-fry 5 minutes, or until chicken is no longer pink, turning with a spatula.

Reduce heat to medium.

Add onion, zucchini, bell pepper, peas, seasoning mix, and salt.

Stir-fry 2 minutes, until vegetables are crisp-tender.

Add tomatoes and heat 1 to 2 minutes, stirring gently until heated through.

Remove from heat.

Stir in warm pasta.

Sprinkle Parmesan cheese over pasta and serve immediately.

Combine sour cream, yogurt, soup, and chiles.

Fill tortillas with part of the sauce mixture, cheese, chicken, and onions. Roll up and place in a baking dish.

Top with remaining sauce mixture and bake until hot and bubbly.

Garnish with lettuce, chopped tomatoes, fresh cilantro, and salsa, if desired.

Combine first 8 ingredients in a bowl and mix with hands until well mixed.

Pat into a 9-by-5-inch loaf pan.

Cook in microwave on full power for 6 minutes.

While cooking for the first 6 minutes, combine sauce ingredients in a small bowl and whisk until mixed.

At the end of the first 6 minutes, pour sauce over the loaf and continue cooking for an additional 5 to 7 minutes.

For a firmer loaf, decrease tomato sauce to 6 ounces.

In a small bowl, combine 1/4 cup butter, parsley, and basil.

Blend in cream cheese and pepper.

Stir in boiling water and blend well.

Cook noodles in a large amount of boiling salted water until just tender. Drain.

Cook garlic in 1/4 cup butter for 2 minutes.

Pour garlic butter over noodles and toss lightly and quickly to coat well.

Pour cream cheese mixture over noodles and toss well.

Top with Parmesan cheese.

Place chicken in a large resealable plastic food-storage bag or glass baking dish. Pour 1/2 cup salad dressing over chicken; seal bag or cover dish. Refrigerate 8 hours or overnight to marinate, turning once or twice.

Heat oven to 400 degrees F. Remove chicken from marinade; arrange chicken at one end of an ungreased 15x10x1-inch baking pan. Place potatoes, onion, and corn at the other end in pan.

Bake at 400 degrees F for 20 minutes. Add zucchini and bell pepper. Sprinkle vegetables with salt and pepper. Bake an additional 30 to 40 minutes, or until chicken is fork-tender and juices run clear, stirring vegetables once during baking.

Before serving, drizzle chicken and vegetables with 3 tablespoons dressing.

Saute the chicken in hot oil in a nonstick pan until browned.

Add the tomatoes, green pepper, artichokes, onion, and garlic. Saute, stirring constantly, until the onion is limp, about 5 minutes.

Add the rice and saffron. Stir until the rice is translucent, about 2 minutes.

Combine the chicken-rice mixture with the broth in a steaming pan.

Cover and steam until the rice is almost done, about 15 minutes.

Add the shrimp, peas, salt, and paprika. Stir once.

Cover and steam until the rice is done and the shrimp are pink.

Place pork in a large zip-top freezer bag.

Add taco seasoning mix, seal bag, and shake to coat pork.

Heat oil in a large skillet over medium-high heat.

Add pork and cook, stirring constantly, until browned on all sides.

Stir in preserves and salsa.

Cover, reduce heat, and simmer 15 minutes, stirring occasionally.

Serve over rice and garnish with cilantro, if desired.

Place onion rings in a 4-quart electric slow cooker.

Cut brisket in half to ensure even cooking.

Sprinkle brisket with pepper and place over onion rings in slow cooker.

Combine beer, chili sauce, brown sugar, and garlic. Pour over brisket.

Cover and cook on high 4 to 6 hours, or on high 1 hour and then low 7 to 9 hours.

Remove brisket to a serving platter, reserving juices in slow cooker.

Combine flour and water, stirring well.

Slowly whisk flour mixture into juices in slow cooker.

Cook, uncovered, on high 5 minutes, or until thickened, stirring often.

Serve sauce over brisket.

Rub paprika and salt into the chicken portions.

Heat 2 tablespoons oil in a large frying pan. Put the chicken portions skin side down and fry gently.

Heat the remaining 1 tablespoon oil in a flameproof casserole and add the bacon or pancetta.

When the bacon or pancetta starts to give off fat, add the onion and garlic, frying very gently until soft.

Remove and discard the stalks and seeds from the peppers and roughly chop the flesh.

Spoon off a little fat from the chicken pan and add the peppers, fitting them into the spaces between the chicken portions. Cook gently.

When the onions are soft, stir in the tomatoes and season. Arrange the chicken pieces in the sauce and stir in the cooked peppers.

Cover the casserole tightly and simmer over low heat for 15 minutes.

Check the seasoning, stir in the chopped parsley, and serve with rice if desired.

Preheat oven to 350 degrees F.

Coat a 9-inch square baking dish with cooking spray.

Chop cilantro coarsely and place in a medium bowl.

Chop tomato finely and set aside.

Remove meat from chicken bones, discarding skin and bones. Chop coarsely and add to cilantro.

Stir in beans and 1 can enchilada sauce.

Spoon chicken mixture equally into the center of tortillas.

Roll tortillas around filling and place seam-side down in the baking dish.

Pour remaining can of enchilada sauce over enchiladas.

Sprinkle tomatoes, olives, and cheese evenly over enchiladas.

Cover with foil and bake 15 minutes or until thoroughly heated and cheese is melted.

Boil potatoes in salted water until tender, about 12 minutes.

Drain potatoes and pour them into a bowl.

Combine sour cream, egg yolk, and cream. Add to the potatoes and mash until almost smooth.

While the potatoes boil, preheat a large skillet over medium-high heat. Add oil and the beef or lamb.

Season meat with salt and pepper. Brown and crumble for 3 to 4 minutes. If using lamb and the pan is fatty, spoon away some drippings.

Add carrot and onion to the meat. Cook 5 minutes, stirring frequently.

In a second small skillet over medium heat, cook butter and flour together for 2 minutes.

Whisk in broth and Worcestershire sauce. Thicken gravy for 1 minute.

Add gravy to the meat and vegetables. Stir in peas.

Preheat broiler to high.

Fill a small rectangular casserole with the meat and vegetable mixture. Spoon potatoes evenly over the meat.

Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned.

Top with chopped parsley and serve.

Whisk together yogurt, lemon juice, olive oil, garlic, tomato paste, seasonings, salt, and pepper.

Add chicken cubes and coat in marinade.

Cover and marinate in the refrigerator for at least 4 hours, preferably overnight.

Thread chicken on skewers right before grilling. Add onion wedges if desired.

Grill on medium heat for 5 to 8 minutes per side.

Serve with pita bread, lettuce, and garlic sauce if desired.

Heat oil.

Add broccoli and garlic.

Add shrimp, cook, and stir 2 minutes.

Add water and bring to a boil.

Stir in rice, cover, and reduce heat.

Simmer 5 minutes.

Remove from heat and stir in teriyaki sauce.

Season the lamb with cumin, paprika, oil, and black pepper. Toss well to coat.

Leave in a cool place for several hours, or refrigerate overnight.

Spear the lamb cubes on 4 skewers, leaving one end of each skewer free for picking up.

To make the salsa, combine the onion, tomato, vinegar, and basil or mint in a small bowl. Season with salt and pepper.

If cooking on a barbecue, wait until the charcoal is grey with no flames. Alternatively, preheat the grill or broiler with the shelf about 6 inches from the heat source. Brush the grill pan generously with oil.

Season the lamb with salt and cook for 5 to 10 minutes, turning occasionally, until well browned but still slightly pink in the center.

Serve hot with the salsa.

Heat oven to 350 degrees F. In a medium bowl, combine sour cream, yogurt, soup, and chiles; mix well.

Spoon about 3 tablespoons sour cream mixture down the center of each tortilla. Reserve 1/4 cup of the cheese. Sprinkle tortillas with remaining cheese, chicken, and onions. Roll up; place in an ungreased 13x9-inch baking dish. Spoon remaining sour cream mixture over tortillas. Cover with foil.

Bake at 350 degrees F for 30 to 35 minutes or until bubbly. Uncover; sprinkle with reserved cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Garnish with shredded lettuce and chopped tomatoes, if desired.

Preheat grill for medium heat.

Crush garlic with salt.

Mix in cayenne pepper and paprika.

Stir in olive oil and lemon juice to form a paste.

Toss shrimp with garlic paste until evenly coated.

Lightly oil grill grate.

Cook shrimp for 2 to 3 minutes per side, or until opaque.

Garnish with lemon wedges and serve.

Heat oil in a large nonstick skillet over medium-high heat.

Add chicken and cook 5 minutes on each side, or until done.

Add apricot halves and cook, stirring constantly, 1 minute.

Add sweet-and-sour sauce and vinegar.

Cook, stirring constantly, 1 minute, or until mixture thickens.

Sprinkle with green onions.

Serve over hot cooked rice.

Cook tortellini in a Dutch oven according to package directions.

Drain tortellini and set aside.

Cook bacon in the same pan until crisp.

Remove bacon and drain on paper towels, reserving 1 1/2 tablespoons drippings in the pan.

Crumble bacon.

Cook garlic in reserved bacon drippings for 30 seconds.

Return tortellini to the pan.

Add bacon, Parmesan, whipping cream, parsley, and pepper.

Toss gently and serve.

In a skillet over medium heat, heat oil.

Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, about 8 minutes per side. Remove from skillet and set aside.

In the same skillet over medium heat, melt butter.

Stir in garlic and cook until fragrant, about 1 minute.

Add cherry tomatoes and season with salt and pepper. Cook until tomatoes begin to burst.

Add spinach and cook until it begins to wilt.

Stir in heavy cream and Parmesan and bring to a simmer.

Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.

Return chicken to skillet and cook until heated through, 5 to 7 minutes.

Serve with lemon wedges.

Combine garlic salt and pepper and rub over roast.

Brown roast on all sides in hot oil in a large skillet.

Transfer roast to a 4-quart electric slow cooker.

Cut roast in half to ensure even cooking.

Combine cola, chili sauce, Worcestershire sauce, and hot sauce. Pour over roast.

Cover and cook on high 5 to 6 hours, or on high 1 hour and then low 7 to 8 hours.

Remove roast, reserving juices in slow cooker. Keep roast warm.

Combine cornstarch and water, stirring well.

Stir cornstarch mixture into juices in slow cooker.

Cook, uncovered, on high 15 minutes, or until thickened, stirring occasionally.

Serve gravy over roast.

Heat 2 tablespoons olive oil in a large pot over medium heat.

Add celery, onions, bell peppers, and carrots.

Saute until slightly tender.

Stir in garlic and cook until fragrant.

Pour in chicken broth.

Stir in tomatoes and cabbage.

Bring to a boil, then reduce heat to a simmer.

Cook until cabbage is tender.

Stir in oregano, basil, red pepper flakes, black pepper, and salt, if using.

Taste broth and adjust seasoning if needed.

Serve and enjoy.

Add everything to a pot.

Cook until it seems done.

In a Dutch oven or large pot over medium heat, heat oil with curry powder and cumin until aromatic.

Stir in eggplant, jalapenos, potatoes, tomatoes, salt, chili powder, and turmeric.

Cover and cook 20 to 45 minutes, adding water if necessary to maintain a stew-like consistency.

Sprinkle cilantro before serving.

Follow the tortilla mixing, shaping, and cooking method.

Add chili powder and fresh herbs with the dry ingredients.

Brown sausage and chicken and put them on the side.

Cook down yellow onions and garlic, stirring constantly. Add a little water if necessary so the bottom of the pot does not get dry.

Do not burn the onions and garlic.

Once the onion mixture is sauteed way down, add the meat and then the water. Add enough water to cover everything.

Season to taste and cook until meat is good and tender.

About 15 minutes before adding rice, add peppers and green onions.

Add rice and bring to a simmer for about 15 minutes, or until rice looks like it is cooking.

Take a big spoon and turn the rice over once, bringing the bottom to the top.

Leave over low heat until water is gone and rice is tender.

Serve with French bread, white beans, and salad.

Blend onions, garlic, and 1 cup bone broth.

Combine the blended mixture with all other ingredients.

Cook until kale is tender.

Season with turmeric, black pepper, Mrs. Dash Table Blend, onion powder, and granulated garlic or garlic powder.

Saute onions, celery, carrots, salt, pepper, and bay leaves in avocado oil for 15 minutes.

Add tomatoes and cook until boiling.

Remove bay leaves and blend the soup.

Return the blended soup to the same pan and add the bay leaves back in.

Cook ground round in a large Dutch oven over medium heat until browned, stirring to crumble.

Drain meat and set aside.

Wipe drippings from pan.

Return meat to pan.

Add water, cabbage, tomato juice, seasonings, kidney beans, tomatoes, and beef broth. Bring to a boil.

Reduce heat and simmer uncovered for 2 hours, stirring occasionally.

Break pasta in half.

Stir pasta into soup and cook 5 minutes more, or until pasta is done.

Cook and drain ground beef.

Add all other ingredients.

Simmer.

Top with sour cream, cheese, and tortilla chips if desired.

Preheat oven to 375 degrees F.

Cook and brown the turkey sausage in a skillet.

Chop the onion and green pepper. If you do not like the texture of onion and green pepper, use a mini chopper or small blender.

Combine all ingredients in a baking pan.

Cover with foil and bake for 45 minutes.

Preheat oven to 325 F.

Line a 13x9x2-inch pan with heavy duty aluminum foil; set aside.

Combine garlic salt, basil, thyme, cayenne pepper, and onion powder; set aside.

If using frozen chicken, remove protective ice glaze by holding under lukewarm running water for 1 to 2 minutes.

Place chicken in foil-lined pan.

Sprinkle and rub reserved spice mixture over chicken, turning to coat evenly.

Arrange chicken in an even layer in pan.

Bake 35 to 40 minutes, or 50 to 55 minutes if using frozen chicken, until an instant-read thermometer in thickest part registers 180 F or juices run clear.

Drain juices from bottom of pan.

Combine rice, tomatoes, water, and onion in a medium saucepan. Bring to a boil.

Reduce heat, cover, and simmer 20 minutes or until liquid is absorbed.

Let stand 5 minutes, then fluff with a fork.

Serve rice with chicken.

Combine all ingredients.

Cook 15 minutes over low to medium heat.

Combine egg, soy sauce, ginger, and pepper.

Heat oil.

Add carrots, peas, and onions. Cook for 2 minutes and stir.

Stir in rice and meat.

Pour in sauce and egg mixture and cook through.

Cook beef broth, smoked turkey wing, and seasonings for 30 minutes.

Add greens and continue to cook until the greens reach the desired texture.

Bring turkey wings and water to a boil over high heat.

Add greens.

Stir in broth, vinegar, sugar, and red pepper flakes.

Bring to a boil.

Reduce heat to medium-low and cook until greens are tender.

Soak rice in cold water for 15 minutes, then drain well.

Heat 1 tablespoon olive oil in a heavy pot.

Cook red onion briefly over medium-high heat.

Add ground meat.

Season with 1 1/4 teaspoons allspice, garlic, 1/2 teaspoon cloves, 1/2 teaspoon cinnamon, salt, and pepper.

Cook until meat is fully browned, 8 to 10 minutes. Drain.

Top meat with rice.

Season rice with salt and the remaining allspice, cloves, and cinnamon.

Add 2 1/2 cups water and 1 tablespoon olive oil.

Bring to a rolling boil until liquid is significantly reduced.

Reduce heat to low, cover, and cook 20 minutes, or until rice is tender.

Rest 10 minutes off heat.

Invert onto a serving platter so the meat layer tops the rice.

Garnish with parsley, pine nuts, almonds, and raisins.

Bring 5 cups water to a boil in a medium saucepan.

Add noodles and cook for 8 to 10 minutes, until tender. Drain.

In another saucepan, slowly heat butter until melted. Remove from heat.

Stir flour and salt thoroughly into the melted butter until smooth.

Slowly add milk, a small amount at a time, stirring constantly to avoid lumps.

Return pan to heat. Cook over medium heat, stirring constantly, until thick.

Add cheese and cook over low heat until melted.

Stir cooked and drained noodles into cheese sauce and serve.

Cut chicken fillets into small bite-size strips.

Heat oil in a large nonstick skillet over medium-high heat until hot. Add chicken; cook and stir 4 to 5 minutes or until browned and no longer pink in center.

Add tomatoes and water; mix well. Bring to a boil. Stir in rice; cover. Remove from heat; let stand 5 minutes or until liquid is absorbed.

Preheat oven to 400 degrees F.

Grease a large baking sheet.

Parboil potatoes in boiling water for 5 to 8 minutes.

Combine olive oil, garlic, salt, herbs, pepper, and Parmesan.

Toss potatoes in the garlic Parmesan mixture.

Arrange potatoes cut-side down in a single layer.

Bake on the bottom rack for 25 minutes, turning after 15 minutes, until browned and crisp.

Melt butter and combine with parsley.

Drizzle potatoes with butter parsley sauce.

Add bacon bits if using, toss, and serve.

Place water or chicken broth in a skillet and turn burner to medium-high.

Add potatoes, peppers, smoked sausage, and onions.

Season to taste.

Cook 15 minutes, or until potatoes are tender.

Trim broccoli and cut into 2 1/2-inch-long pieces.

Arrange broccoli around the outer edge of a 12-inch glass plate.

Cut and trim cauliflower into uniform-size pieces and arrange between pieces of broccoli.

Slice zucchini and mound in center.

Cover with plastic wrap and cook in microwave 8 to 9 minutes, or until vegetables are just barely tender.

Combine butter, garlic salt, and thyme in a dish.

Heat 30 seconds, or until butter is melted.

Remove plastic wrap from plate.

Drain excess liquid, arrange tomato wedges on plate, and drizzle butter mixture over all.

Sprinkle with Parmesan cheese.

Cook in microwave on full power for 1 to 2 minutes, uncovered, until tomatoes are heated.

Make the dressing: Smash the garlic clove, sprinkle with a pinch of salt, and mash with the flat side of a large knife to make a coarse paste.

Whisk the garlic paste, lime juice, salt, and chili powder together in a bowl.

Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.

For the salad: Cook the corn, bell pepper, and onions in the olive oil over medium-high heat in a skillet until beginning to brown.

Toss in the black beans and cook until warm.

Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper.

Remove from heat and gently fold in the tomatoes, avocado, and cilantro. Serve.

In a small bowl, mix the ranch dressing and seasoning mix with the butter until well blended.

Brush the corn with the butter mixture and grill over charcoal with the poblano peppers, turning often, until the corn is golden and the peppers have blackened.

Remove the corn from the grill to cool. Place the peppers in a paper bag to cool.

Once cool enough to handle, peel, seed, and stem the peppers. Chop into 1/4-inch pieces and place in a large mixing bowl.

Scrape the corn into the bowl with the peppers. Add the onion, cherry tomatoes, and feta.

In another bowl, stir olive oil and vinegar together until emulsified. Pour over the salad and toss until well coated.

Chop cilantro coarsely and place in a medium bowl.

Cut jalapeno pepper in half, remove and discard seeds, chop finely, and add to bowl.

Chop tomato and add to bowl.

Stir in onions, salt, pepper, and cumin.

Cut avocados into quarters, then cut into bite-size pieces.

Stir avocado into mixture until blended.

Squeeze juice of one-half lime, about 2 teaspoons, into salad and mix gently.

Serve over shredded lettuce.

Combine salad ingredients.

Whisk dressing ingredients together.

Toss salad with dressing.

Combine beans, tahini, cilantro, garlic, cumin, and lime juice in a food processor.

Process until smooth.

Serve with pita bread and tortilla chips for dipping.

Mix the peanuts with the peanut oil and pour the mixture into the food processor.

Process the mixture until very smooth.

Store smooth peanut butter in a sealed container in the refrigerator. It will be good for 2 weeks.

Take about 1/4 cup out of the 1 1/2 cups peanuts and set them aside.

Mix the rest of the peanuts with the oil and pour the mixture into the food processor.

Process the mixture until it is very smooth, then stir in the peanuts that were set aside.

Process a few seconds more to create the chunks in the chunky peanut butter.

Store chunky peanut butter in a sealed container in the refrigerator. It will be good for 2 weeks.

Puree all ingredients in a blender until smooth.

Preheat oven to 400 F.

Scrub potatoes and remove any blemishes with a paring knife. Pat dry.

Wrap potatoes individually in aluminum foil and bake for 60 minutes.

Remove from oven and unwrap carefully. Let stand 5 to 10 minutes.

Cut each potato in half lengthwise and let cool a few minutes before handling.

Gently scrape the insides out, but not all the way to the skin. Leave some white flesh next to the skin.

Refrigerate potato scoopings for use in another recipe.

Spray a large pan with cooking spray and place skins in the pan, white sides up.

Sprinkle skins with pepper and seasoned salt, then top with green onion.

Lightly spray skins with cooking spray so they brown nicely.

Place under broiler until golden brown.

Serve warm, topped with light sour cream.

Bring first 7 ingredients to a boil and reduce until the stock has evaporated.

Blend smooth, adding sesame oil and fish sauce while blending.

Add cilantro and cool.

Mix the first 5 ingredients.

Add pretzels.

Toss every 10 minutes, three times.

Enjoy.

Slice apples.

Grease a 9x13 pan.

Put apples in the pan.

In a bowl, combine brown sugar, flour, oats, and cinnamon.

Cut margarine into the flour mixture.

Sprinkle topping over apples.

Bake at 375 F for 30 minutes.

Make the pudding: mix together the eggs, sugar, evaporated milk, water, and flour. Cook in a double boiler until thick, stirring continuously.

Layer the pudding: in a baking dish, layer vanilla wafers, sliced bananas, and more vanilla wafers. Repeat layers if needed.

Add the filling: pour hot pudding over the layers.

Make the topping: melt 1/2 stick margarine and pour over the top.

Bake at 400 degrees F for 20 minutes.

Preheat the oven to 425 degrees F.

For the blueberries: Place the blueberries in a large bowl and sprinkle in the sugar and lemon juice. Add the flour and stir to combine.

For the dough: In a separate bowl, combine the flour, sugar, baking powder, and salt. Stir, then add the cold butter and use a pastry blender to cut the butter into the dry ingredients.

Whisk together the milk and egg in a small bowl. Drizzle it into the flour-butter mixture and stir until the dough just comes together. It should be lumpy and clumpy.

Pour the blueberries into a 9-by-13-inch baking dish and dot with the butter. Tear off pinches of dough and dot them all over the top. Sprinkle with extra sugar.

Cover lightly with foil and bake for 20 minutes. Remove the foil and bake until lightly browned, about 25 more minutes.

Serve warm or at room temperature with vanilla ice cream.

Pre-make pie crust and refrigerate it for 1 hour before using. Roll the first disk into a 13-inch circle and transfer it to a 9-inch wide, deep pie pan.

Roll the second crust into a 12-inch circle and slice into ten 1-inch strips.

In a large mixing bowl, combine blueberries, lemon zest, lemon juice, sugar, flour, and cinnamon. Toss to combine.

Transfer blueberries into the dough-lined pie pan, mounding slightly in the center and keeping the edges clean of blueberry juice.

Create a lattice crust over the top with the dough strips. Pinch the edges to seal, then crimp for a fluted pattern.

Beat together the egg and water. Brush egg wash over the lattice crust and edges.

Bake in the center of the oven at 375 degrees F for 50 to 60 minutes, or until the crust is golden and blueberry juice is bubbling at the edges.

Sift flour, salt, and sugar onto a piece of baking parchment.

Bring water and olive oil to a boil in a pan.

Tip flour mixture into the pan and beat with a wooden spoon until mixture forms a stiff paste.

Cool for 2 minutes.

Gradually beat in egg to make a smooth dough.

Oil a large baking sheet.

Mix sugar and cinnamon on a plate.

Spoon dough into a large piping bag fitted with a 1/2-inch plain piping nozzle.

Pipe little coils or S shapes onto the baking sheet.

Heat 2 inches of oil in a large pan to 336 F, or until a little piece of dough dropped into the oil sizzles on the surface.

Using an oiled metal spatula, lower several piped shapes into the oil.

Fry about 2 minutes, until light golden.

Drain churros on kitchen paper.

Dip into cinnamon-sugar mixture to coat.

Cook remaining churros the same way and serve immediately.

Adjust oven rack to middle position and heat oven to 375 F. Line 2 rimmed baking sheets with parchment paper.

Whisk flour, salt, and baking soda together in a medium bowl; set aside.

Melt butter in an 8-inch skillet over medium-high heat, swirling pan occasionally, until foaming subsides.

Continue to cook, stirring and scraping bottom of pan, until milk solids are dark golden brown and butter has a nutty aroma, 1 to 2 minutes.

Immediately transfer browned butter to a large heatproof bowl, scraping skillet with a spatula. Stir in cinnamon.

Add brown sugar, granulated sugar, and oil to bowl with butter and whisk until combined.

Add egg, yolk, and vanilla and whisk until mixture is smooth.

Stir in flour mixture until fully combined, about 1 minute.

Add oats and raisins, if using, and stir until evenly distributed. Mixture will be stiff.

Divide dough into 20 portions, each about 3 tablespoons. Arrange dough balls 2 inches apart on prepared sheets, 10 per sheet.

With a damp hand, press each ball into a 2 1/2-inch disk.

Bake 1 sheet at a time until cookie edges are set and lightly browned and centers are still soft but not wet, 8 to 10 minutes, rotating sheet halfway through baking.

Let cookies cool on sheet on wire rack for 5 minutes, then transfer to wire rack to cool completely.

Preheat oven to 325 F.

Beat butter and cream cheese at medium speed with an electric mixer about 2 minutes, or until creamy.

Gradually add sugar, beating 5 to 7 minutes.

Add eggs one at a time, beating just until yellow disappears.

Gradually add flour and salt, mixing at low speed just until blended.

Stir in vanilla.

Pour into a greased and floured 10-inch tube pan.

Bake at 325 F for 1 1/2 hours, or until a wooden pick inserted in the center comes out clean.

Cool in pan 10 minutes.

Remove from pan and cool completely on a wire rack.

Spray crock pot with cooking spray.

Layer ingredients as listed in the crock pot.

Cook on low for 3 hours.

Put lid on crock pot and do not stir until 3 hours have passed.

After 3 hours, stir well and drop by spoonfuls onto wax paper in small pieces.

Makes about 3 cookie sheets full.

Let cool and enjoy.

In a medium mixing bowl, beat eggs with a wire whisk.

Add milk and water; mix well.

In a small bowl, combine flour and sugar.

Add flour mixture to egg mixture and beat with a wire whisk until smooth.

Add melted butter.

Pour all batter into a liquid measuring cup.

Preheat a non-stick saute pan over medium-high heat.

Pour about 2 tablespoons batter into the pan, swirling pan to coat. Crepes will be thin.

Once batter has lost its gloss, use a turner to loosen and flip over.

Cook crepes until golden brown.

Stack cooked crepes until all batter is used.

Fill crepes with pudding or ice cream.

Combine the dry ingredients.

Add egg and milk.

Mix until smooth.

Heat 1 inch of oil in an electric skillet to 400 degrees F.

Hold a finger over the bottom of a funnel.

Pour in some batter.

Remove finger and let batter drop in a spiral motion.

Fry until golden brown, turning once.

Remove and drain on paper towel.

Sprinkle with powdered sugar or cinnamon sugar.

Break apart crackers and cover the bottom of an 11x15 pan.

Melt butter and sugar. Mix well, bring to a boil, and boil for 2 minutes.

Pour mixture over crackers.

Sprinkle with pecans.

Bake at 350 F for 10 to 12 minutes.

Remove from oven and put two chocolate wafers on each cracker.

When heat from cracker has melted wafers, spread with a spatula.

Remove from pan and place on a cooling rack to cool.

Whisk sugar, cocoa powder, cornstarch, and salt together in a medium saucepan.

Place saucepan over medium heat. While whisking, slowly pour in milk and whisk until combined.

Bring mixture to a boil, whisking occasionally. This takes about 10 minutes.

Once bubbling in the center, whisk constantly and boil for 1 minute. Pudding should coat the back of a spoon or spatula without dripping off.

Remove from heat and whisk in butter and vanilla.

Pour into a heatproof bowl and let sit for 5 minutes.

Place plastic wrap directly on the surface of the pudding and refrigerate for 1 hour.

Crush Oreos in a food processor or blender.

Layer Oreo crumbs, pudding, Oreo crumbs, more pudding, and a final Oreo layer in individual cups, a trifle dish, or a 9-inch baking pan.

Add gummy worms to the top Oreo layer.

Refrigerate uncovered for 3 more hours and up to 48 hours.

Preheat oven to 425 F.

Spray four custard cups with baking spray and place on a baking sheet.

Microwave butter, bittersweet chocolate, and semisweet chocolate in a large bowl on high until butter is melted, about 1 minute.

Whisk until chocolate is melted.

Stir in powdered sugar until well blended.

Whisk in eggs and egg yolks, then add vanilla.

Stir in flour.

Divide mixture among custard cups.

Bake until sides are firm and centers are soft, about 13 minutes.

Let stand 1 minute.

Invert on individual plates while warm and serve with vanilla ice cream.

Mix cake mix, lemon pudding mix, water, oil, and eggs together by hand, about 250 to 300 stirs.

Pour into pan.

Bake at 350 F until done, usually about 30 minutes.

Mix powdered sugar and lemon juice until the sugar dissolves and the glaze looks liquid.

Glaze cake.

Preheat oven to 350 F.

In an electric mixer, combine shortening, sugar, egg, and molasses.

In another bowl, combine ginger, cinnamon, cloves, baking soda, and flour.

Slowly add the dry mixture to the wet mixture and mix until combined.

Roll into 1-inch balls.

Roll balls in sugar and place on a cookie sheet lightly sprayed with cooking spray.

Flatten before baking.

Bake 8 to 10 minutes.

Preheat oven to 375 F.

Measure oatmeal and blend in a blender to a fine powder.

Keep wet ingredients separate from dry ingredients.

In a separate bowl, cream butter and both sugars.

Add eggs and vanilla.

Mix dry ingredients: flour, oatmeal, salt, baking powder, and baking soda.

Add dry ingredients to wet ingredients and mix together.

Add chocolate chips, grated chocolate, and nuts.

Roll into balls and place 2 inches apart on a cookie sheet.

Bake for 10 minutes at 375 F.

Preheat oven to 375 F.

Sift flour onto a sheet of baking parchment.

Heat oil in a small pan with crushed aniseed until aniseed releases its aroma.

Strain oil into a larger pan and add sugar, water, and anisette.

Heat to a rolling boil.

Remove pan from heat and add sifted flour all at once.

Beat vigorously with a wooden spoon until mixture leaves the sides of the pan clean.

Let cool.

Lightly beat eggs.

Gradually incorporate egg into dough, beating hard. You may not need all the egg; paste should be soft but not sloppy. Reserve any remaining beaten egg.

Grease and flour two baking sheets.

Fit a plain nozzle to a piping bag and pipe small rounds of dough about 1 inch across onto sheets, spacing them about 1 inch apart.

Brush with remaining beaten egg.

Bake about 30 minutes, or until lightly brown and even-textured all the way through.

Melt honey in a small pan and stir in anisette.

Just before serving, use a slotted spoon to dunk pestinos into the syrup.

Place premade chocolate chip cookie dough in a mini muffin pan.

Bake for less time than package instructions, possibly about 6 minutes.

Press a mini Reese's cup into each cookie cup.

Put back in oven briefly.

Let cool and remove Reese's cups from pan.

Preheat oven to 400 F.

Combine 1 1/2 cups white sugar, butter, vanilla, and eggs. Mix well.

Stir in flour, cream of tartar, baking soda, and salt. Blend well.

Shape dough into 1-inch balls.

Combine 2 teaspoons cinnamon and 2 tablespoons sugar.

Roll dough in cinnamon-sugar mixture and place 2 inches apart on ungreased baking sheets.

Bake 8 to 10 minutes, or until set.

Immediately remove from cookie sheets.

Heat oven to 350 degrees F.

Coat a deep-sided 9-by-13-inch pan with cooking spray.

Bring a large pot of water to a boil.

Add salt and cook macaroni according to package directions until tender.

Drain and transfer macaroni to the baking pan.

While macaroni cooks, combine milks and eggs in a large bowl.

Add butter, cheeses, sour cream, salt, pepper, and sugar. Stir to combine.

Pour mixture over macaroni and stir to combine.

Top with grated mild Cheddar cheese.

Bake 30 to 45 minutes, or until top is lightly golden brown.

Pour the wine into a shallow dish and dip the bread rounds into it.

Beat the eggs together in another shallow dish. Dip half the bread rounds into the beaten egg on each side so they are completely covered.

Heat 4 tablespoons oil in a pan until very hot. Fry the bread rounds for about 1 minute on each side, until crisp and golden.

Reserve on kitchen paper, then dip and fry the rest, adding more oil if needed.

Serve hot, sprinkled with cinnamon and sugar.

Preheat oven to 400 F.

Combine first 5 ingredients in a large mixing bowl; set aside.

Cream together sugars, oil, and egg in an electric mixer.

Gradually add dry ingredients to the sugar mixture and blend until well combined.

Use 2 spoons and place uniform pieces of dough onto a lightly greased cookie sheet.

Optional: line cookie sheet with parchment paper.

Bake at 400 F for 8 to 10 minutes.

Place on cooling rack.

Heat oven to 400 F.

Grease an 8-inch or 9-inch square pan.

Mix oil, egg, and milk.

Add dry ingredients and mix until dry ingredients are moistened.

Pour batter into prepared pan.

Bake 20 to 25 minutes, or until light golden brown and a tester inserted into the center comes out clean.

Place flour, sugar, and salt into the bowl of a food processor and pulse a few times to combine. You can also use a pastry blender.

Add cold diced butter and pulse until coarse crumbs form with some pea-sized pieces. Stop while the mixture is still dry and powdery.

Add 7 tablespoons ice water and pulse just until moist clumps or small balls form. Press a piece of dough between your fingers; if it sticks together, you have enough water. If not, add more water a teaspoon at a time.

Transfer dough to a clean work surface and gather into a ball. Fold or knead just enough for it to hold together. Do not overmix.

Divide dough in half and flatten into 2 disks. Cover with plastic wrap and refrigerate for 1 hour before using.