Angel Biscuits

Ingredients:

5 cups flour
1/4 cup sugar
3 tsp baking powder
1 tsp salt
1 tsp baking soda
1 cup shortening
1 pkg dry yeast
2 tbs warm water
2 cups buttermilk

Mix first 5 ingredients in large bowl. Add shortening. Use pastry blender or two knives to cut in shortening.

In small cup dissolve yeast in warm water. Add dissolved yeast and buttermilk to flour mixture. Mix Well. Roll dough to 1/4 inch thickness on floured wax paper. Cut biscuits and dip into melted margarine. Fold in half and put into greased pan allowing biscuits to touch each other. Bake in preheated 400F oven for 15 minutes.

Yield: 6 dozen.

Christmas Morning Cinnamon Rolls

Ingredients:
3 1/2- 4 cup all-purpose flour
1 package active dry yeast
1 cup milk
1/3 cup butter
1/3 cup sugar
1/2 tsp salt
1 large egg
2 Tbs butter, softened
3/4 cup packed brown sugar
2 tsp ground cinnamon
1/2 cup raisins
1/2 cup chopped nuts
4 tsp half-and-half or light cream


Combine 1-1/2 cups of the flour and yeast; set aside. In a saucepan heat milk, 1/3 cup butter, sugar, and salt until warm (120 F. to 130 degrees F) and butter is almost melted. Add to flour mixture along with egg. Beat with an electric mixer on low speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl; turn once. Cover and let rise in a warm place until double (1 to 1-1/2 hours).

Punch dough down. Turn out onto a lightly floured surface. Cover; let rest 10 minutes. Grease a 13x9x2-inch baking pan; set aside. Roll dough into 18x10-inch rectangle. Spread with softened butter. Combine brown sugar and cinnamon; sprinkle onto dough. Sprinkle with raisins and nuts. Tightly roll up into a spiral, starting from a long side. Pinch seams to seal.

Cut dough crosswise into 12 even slices. Arrange slices, cut sides down, in the prepared baking pan. Cover and let rise until nearly double (about 30 to 40 minutes).

Brush rolls with half-and-half or light cream. Bake in a 350 degree F oven for 25 to 30 minutes or until golden. Invert rolls onto a wire rack or serving platter. Cool slightly.

Makes 12 rolls.

Chocolate Chip Scones

Ingredients:
2 cups Flour
2 tsp Baking powder
1/2 cup Sugar
1/2 tsp Salt
1/4 cup Butter, cold cubes
2 Eggs
1/2 cup Cream
1 Egg, beaten
1 cup Chocolate Chips

Sift all the flour, baking powder, sugar, and salt into a large bowl. Then cut the cold butter into cubes and mix into the dry ingredients with your hands. Mix until the butter is about pea size balls. Add the eggs one at a time and mix them in thoroughly. Then add the cream and chocolate chips and mix well. The dough will be wet.

Line a baking sheet with parchment paper or spray with cooking spray to make sure the scones will not stick. Form the dough into shapes like triangles or squares. You can shape the dough into a large disc and pat it out to about 1/2 thick and score it into 6 or 8 pieces.

Egg wash over the scones and bake at 375 F for about 35 minutes or until golden brown and baked through. Remove the scones from the oven and let cool. When cool, cut where you scored it serve and enjoy.

Yield: 8 servings

Mixed Berry Parfaits

Ingredients:
1 box (3-oz.) wild strawberry gelatin
1 cup each fresh strawberries, blueberries and raspberries
2 cups prepared vanilla pudding

You'll need five 10-oz. glass or plastic glasses.

Prepare gelatin in a 2 cup glass measure as pkg. directs.

Refrigerate, occasionally stirring gently (try not to create bubbles, 30 minutes or until consistency of egg whites.

Meanwhile, stem and hull 1/2 cup strawberries, cut in small pieces. Combine with 1/2 cup each blueberries and raspberries. Divide fruit mixture among glasses.

Add gelatin and gently stir with a skewer to incorporate berries so some are suspended in the gelatin (don't over stir). Refrigerate 3 hours until set.

Spoon pudding on gelatin. Stem and hull and slice remaining strawberries and mix in a bowl with remaining blueberries and raspberries, spoon over pudding.

Makes 5 servings

Crispy Cheese Twist

ingredients:
1/2 c. parmesan cheese
3/4 tsp. black pepper
1/2 tsp. garlic powder
1 (17.5 oz.) pkg. frozen puff pastry, thawed
1 egg white

Directions:
Combine cheese,garlic and pepper.
Unfold pastry sheets onto cutting board. Brush lightly with egg white;sprinkle each sheet with 1/4 of cheese mixture. Lightly press into pastry,turn over;repeat.Cut each sheet into 12 (1 inch) strips; twist.
Place onto ungreased cookie sheet and bake at 350 degrees for about 15 mins. or until golden brown.

LOW FAT LASAGNA

Ingredients:
1/4 lb. very lean ground beef
1 jar prepared low fat spaghetti sauce
1 (16 oz.) can no salt added tomatoes, undrained
8 uncooked lasagna noodles
1 lb. lowfat (1%) cottage cheese
3/4 c. Mozzarella cheese
2 tbsp. grated Parmesan
1 box frozen chopped spinach, thaw and drain (optional)

In non stick skillet cook beef on medium heat stirring constantly until no longer pink. Pour off any fat, add tomatoes and spaghetti sauce. Spread 1/3 of sauce in a 7 x 11 baking dish. Lay on 4 of the noodles spread 1/2of the cottage cheese over the noodles. Top with the spinach if using then 1/3 of the sauce mixture, remaining noodles and sauce.

Cover with foil and bake at 375 degrees for 55 minutes. Uncover, sprinkle with the two cheeses. Bake uncovered until cheeses melted, about 5 minutes. Let stand about 10 minutes before serving.

Copycat Macaroni Grill Reese’s Peanut Butter Cake

Ingredients:
3/4 cup Unsalted butter
3/4 cup Creamy style peanut butter
2 cups Packed brown sugar
3 Eggs
2 cup Unsifted all purpose flour
1 tablespoon Baking powder
1/2 teaspoon Salt
1 cup Milk
1 teaspoon Vanilla

Peanut Butter Filling:
1 cup Cream cheese, softened
1/2 cup Creamy style peanut butter

Chocolate Glaze:
1/2 cupWater
4 tablespoons Unsalted butter
1/2 cup Cocoa
1 cup Unsifted powdered sugar
1 teaspoon Vanilla
1. Preheat oven to 350 degrees F. Grease and flour two 9″ cake pans.
2. In a large bowl, cream butter and peanut butter until it becomes
fluffy. Mix in brown sugar. Add eggs, one at a time, mixing after
each addition.
3. In a small bowl, combine flour, baking powder and salt. Add flour
mixture to butter mixture with milk and blend. Add vanilla.
4. Pour batter into pans. Bake until cake tests done, about 45 minutes.
Cool on wire rack to room temperature before frosting the cake.
5. Spread 3/4 cup peanut butter filling over tops of each cake. Let chill.
6. Spread half of warm Chocolate Glaze over peanut butter topping
on each cake, using metal spatula dipped in hot water. The glaze will
cool as it thickens.
Peanut Butter Filling: Cream ingredients together until fluffy.
Chocolate Glaze: Place water and butter in small saucepan. Bring to
boil.Add cocoa, sugar and vanilla to water mixture. Mix until
smooth.
Makes 2 Cakes

Venetian Seafood Stew

Ingredients:
8 ounces mussels, beards removed, scrubbed and well rinsed
8 ounces clams, scrubbed and well rinsed
3/4 cup extra virgin olive oil
2 celery stalks, finely chopped
1 carrot, peeled and finely chopped
1/4 onion, finely chopped
2 garlic cloves, crushed
Leaves from 3 sprigs thyme
1 medium tomato, peeled, seeded, and chopped
8 ounces baby calamari, cleaned
(if you can only fine large calamari, cut them in half)
8 ounces medium shrimp, peeled and deveined
3 ounces red mullet fillet, cut into 1-ince pieces
3 ounces sole fillet, cut into 1-ince pieces
3 ounces halibut fillet, cut into 1-inch pieces
3 ounces monkfish fillet, cut into 1-inch pieces
3 large scallops, halved crosswise
1 cup dry white wine
2 quarts simmering Fish Broth

Instructions
Place the mussels and clams in a medium saucepan. Add a cup of
water, cover, and cook over medium-high heat until the shells are
open, about 6 minutes. Discard any unopened shells. Let cool
slightly, then remove the meat from the clams and mussels. Set
aside. Reserve the cooking liquid.

In a large saucepan or braising pan, heat the oil over medium-low
heat. Add the celery, carrot, onion, garlic, and thyme and cook,
stirring often, for 10 minutes; do not allow the vegetables to
brown. Add the tomato and cook for another 5 minutes. Remove and
discard the garlic cloves.

Add the baby calamari and cook, stirring here and there, for 2
minutes. Add the shrimp; cook for a minute. Season the red
mullet, sole, halibut, and monkfish with salt. Add them to the pan
along with the scallops. Gently move the fish around the pan to
cook evenly. After 2 to 3 minutes, add the white wine and cook
until it evaporates by half. Add the reserved liquid from the
clams and mussels; leave behind the bottom quarter of liquid, which
will likely contain sand. Using a ladle, spoon in the simmering
fish broth. Immediately remove the pan from the heat. Adjust the
seasoning to taste and serve immediately, or cool quickly in an ice
bath and serve, reheated, the next day.

Grilling Tips For Vegetables

GREEN BEANS OR HARICOTS VERTS:

Trim the ends and toss with olive oil, salt and pepper. Grill over
direct high heat 3 to 5 minutes.

SWEET POTATOES:

Peel and slice into 1/2" thick wedges before tossing with olive
oil, salt and pepper. Grill over direct medium heat, turning often
15 to 20 minutes

SUMMER SQUASH:

Bias slice into 1/2" thick planks, then toss with olive oil, salt
and pepper. Grill over direct high heat 5 to 7 minutes

WHOLE BABY ZUCCHINI:

Toss with olive oil, salt and pepper then grill over direct high
heat 7 to 10 minutes

ASPARAGUS:

Trim off woody ends then toss with olive oil, salt and pepper.
Grill over direct high heat 3 to 5 minutes.

CORN ON THE COB:

Shuck ears, trim ends and halve crosswise. Toss with olive oil,
salt and pepper. Grill over direst high heat 10 to 15 minutes
turning often.

GRILLED BAKED POTATOES:

Wash and dry russet potatoes (8-10 oz. each) then rub with olive
oil, salt and pepper. Grill over indirect heat for 45 minutes to 1
hour.

Red Robin Banzai Burger

Ingredients:
Teriyaki Sauce (use your favorite recipe or bottled sauce -
Yoshida's is great!)
Ground Beef for patties

For each ground beef patty you will need:
2 slices canned pineapple
2 Slices cheddar cheese
1 sesame seed hamburger bun
mayonnaise
2 tomato slices
shredded lettuce

Form beef patties from ground beef, marinate beef in teriyaki sauce
before grilling. Grill beef patty to preferred doneness. Grill
sliced pineapple on both sides. Toast bun, which will prevent a
mushy burger. Top grilled beef patty with grilled pineapple,
cheddar cheese, lettuce, tomato and mayo.

Crab and Green Papaya Salad with Lime and Chili Pepper Dressing

Ingredients:
Dressing:
1 cup lime juice
1/2 cup fish sauce
3 oz. palm sugar
1 lime, zested
1 large fresh red chili pepper, seeded and chopped finely

Salad:
1 medium green papaya
1 cup fresh mint leaves
1-2 large fresh red chili peppers
2/3 cup peanuts, roasted
10 oz. tofu
1 cup peanut (groundnut) oil for cooking tofu
2 cups bean sprouts
15 oz. crab meat

Instructions
The Dressing
Mix the lime juice and fish sauce together. Chop the palm sugar
and add it to the liquid mixture, stirring until it is dissolved.
Add the lime zest and chili pepper. Mix to combine.

To Assemble Salad
Peel and grate (shred) the papaya. Slice the mint leaves very
finely so that you have thin, long shreds. Seed and finely slice
the chili peppers. Roughly chop the roasted peanuts.

Slice the tofu into small batons. Heat the peanut oil in a deep
frying pan (skillet) or a small saucepan over a medium heat. Add
the tofu and shallow-fry until it is lightly coloured and crisp,
about 8 minutes. Remove the tofu from the oil and drain it on
absorbent kitchen paper. Combine the prepared salad ingredients,
along with the bean sprouts and crab meat, and toss in a bowl with
enough salad dressing to coat.

To Serve
Arrange tofu on plates and place the salad on top. Ladle a little
extra dressing over the salad.

Secrets Of A Successful Cake

For best results, have all ingredients at room temperature before
mixing the cake.

Success of a cake depends on the correct blending of ingredients,
the careful creaming of butter and sugar, as well as the gentle
folding of egg whites (if added separately) to maintain maximum
aeration.

Bake single layers in center of oven in the middle of the oven
rack. Good circulation is important when baking more than one layer
- stagger pans on oven racks so they do not block heat circulation
from one another.

A cake is done when the sides shrink back slightly from the side of
the pan (except sponge and chiffon cakes, which cling tightly to
the pan), when the top springs back when lightly pressed with
fingertips, or when a cake tester or toothpick inserted in the
center of the cake comes out clean.

TIP: Spray the cooling racks with vegetable-oil cooking spray to
help prevent the cake from sticking to it when cooling.

Pico de Gallo

Ingredients:
8-10 Roma tomatoes (seeded)
1/2-1 red onion (to taste)
1 jalapeno pepper (or more to taste)
2 medium cloves garlic
juice of one lime
1 tablespoon olive oil
4 tablespoons chopped fresh cilantro
1 teaspoon coarse salt
1/2 teaspoon fresh ground black pepper

Seed and dice tomatoes. Chop onion, jalapeno and garlic to a fine consistency. To these ingredients, add the fresh cilantro, salt, pepper, olive oil and lime. Mix well.

Cover and refrigerate for at least 3 hours. Best if served the next day.

Serve with tortilla chips, burritos, tacos or any Mexican dish. Delicious. As with any dish, you may add or delete ingredients to suit your personal taste.

Chicken & Black Bean Soft Tacos

Ingredients:
8-whole wheat tortillas
1-tablespoons extra virgin olive oil
1-pound Chicken breasts, boneless & skinless, cut into 1 inch
pieces 1-medium white Onion, sliced 1-red bell pepper, sliced
2-cloves garlic. minced 1-pasilla chili, sliced
15-ounce can Black beans, drained
1-cup corn cut from a fresh cooked cob
1-cup Pico de Gallo
1-avocado, peeled, seeded, diced and mixed with pico de gallo
4 cups Spring mix or lettuce of your choice

Instructions:
Heat olive oil in a large skillet over high heat; add pepper,
chili, corn and onion; saute for 3 minutes and take off heat. Heat
black beans, cover and set aside. Place skillet back over high heat
and add chicken and garlic; saute for 3 minutes, remove from heat
and cover. Heat tortillas and cover with a towel. Drain beans and
add to chicken mix.

Fill each tortilla with 1/2 cup chicken mixture, 1/2 cup spring mix
1/4 cup avocado-pico de gallo mix 1-tablespoon salsa.

Makes 8 tacos

Cooking Tips

* When a recipe calls for adding oil, garlic, and onions to a pan,
always add garlic last. This keeps it from burning and tasting
bitter.

* Make your own celery flakes. Just cut and wash the leaves from
the celery stalks; place them in the oven on low heat or in the hot
sun until thoroughly dry. Crumble and store in an air-tight
container.

* Put sliced cucumbers, onions, carrots and/or pieces of
cauliflower in leftover pickle juice and in a couple of days they
will be pickled.

* Don't discard the water in which the vegetables are soaked or
cooked. It is more flavorful than plain water so use it in making
soup or gravy.

Bleeding Heart Radish Ravioli With Yellow Tomato Sauce

Ingredients:

Ravioli
40 very thin slices peeled bleeding heart radish, each at least 1
1/2 inches in diameter
2 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
Celtic sea salt
1 1/4 cups Herb Cheese (see below)
2 large very ripe yellow tomatoes, seeded and cut into medium dice
2 1/2 tablespoons chopped fresh chives
1/2 cup extra virgin olive oil
1 teaspoon sherry wine vinegar
Celtic sea salt and freshly ground pepper
2 teaspoons fresh opal bail flowers or micro leaves

Herb Cheese
Yield 1 1/4 cups
1 cup Cashew Cheese (see recipe below)
4 teaspoons filtered water
1 teaspoon minced shallot
1/4 teaspoon freshly squeezed lemon juice
1/2 teaspoon large flake nutritional yeast
1/4 teaspoon Celtic sea salt, or to taste
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme

Instructions:
The Ravioli
Use a 2-inch ring mold to cut each radish slice into a perfect
round. Rub the radish slices with the olive oil and lemon juice and
season with salt. Place 1 tablespoon of the cheese in the center of
half of the radish slice. Carefully place a second radish slice on
top of the spoonful of cheese and gently press the outer edges
together to create a seal. Repeat to make 20 ravioli in all.

Combine the tomatoes, chives, olive oil, and vinegar in a bowl and
mix gently. Season to taste with salt and pepper.

The Herb Cheese
Combine the Cashew Cheese, water, shallot, lemon juice, yeast, and
1/4 teaspoon salt in a bowl and stir until thoroughly mixed. Stir
in the basil and thyme until evenly distributed. Taste and adjust
with additional salt, if needed. Use immediately, or store in a
covered container in the refrigerator for up to 3 days.

To Serve
Using a slotted spoon, spoon one-fourth of the tomato mixture into
the center of each plate. Arrange 5 ravioli over the tomatoes,
overlapping them slightly. Spoon some of the juices from the
tomatoes on top. Sprinkle with the basil flowers.
Servings: 4

Outback Steakhouse Steak Marinade

Ingredients:
1 cup Scottish Ale
2 teaspoons brown sugar
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1/4 teaspoon monosodium glutamate

Place any cut of steak in a shallow pan (a pie plate works great).
Pour the ale over the steak and cover the pan. Place it in the
refrigerator for 1 hour to marinate. Turn the steak occasionally to
ensure both sides get soaked.

After 1 hour, remove the steak from the refrigerator. In another
shallow pan, combine the remaining ingredients. Stir the dry
ingredients until they are completely blended.

Remove the steak from ale and dip it into the dry ingredients. Turn
the steak to mix and coat it with the ingredients. Rub the mixture
generously over all sides. Leave the steak in the dish with the dry
mixture, and cover it with plastic wrap.

Place it in the refrigerator, turning occasionally, for 30 minutes.

When the 30 minutes are almost up, preheat a skillet or grill to
med high heat. Add a bit of butter and heat until it begins to
bubble. Then remove he steak from the refrigerator.

Add the steak to the hot skillet or grill and cook it to
perfection. Cook steak as desired and serve immediately. Makes
enough marinade for 1 1/2 pounds of beef.

Frosty Orange Dream Squares

Ingredients:
40 vanilla wafers, finely crushed
1/4 cup butter, melted
2 cups cold milk
2 pkg (4-serving size each) vanilla instant pudding and pie filling
1 tub (8-oz.) whipped topping, thawed, divided
2 cups orange sherbet, softened

Lind a 13x9" pan with non stick foil extending over the sides of
pan. Mix wafer crumbs and butter. Press firmly onto bottom of
prepared pan, set aside until ready to use.

Add milk to dry pudding mixes in medium bowl. Beat with wire whisk
2 minutes or until well blended. Gently stir in half of the whipped
topping. Spoon evenly over crust. Refrigerate for 10 minutes. Add
remaining whipped topping to sherbet, stir with wire whisk until
well blended. Spoon evenly over pudding layer, cover.

Freeze at least 3 hours or overnight (best). Use foil handles to
remove dessert form pan before cutting into squares to serve. Store
leftover dessert in freezer.

Makes 24 servings ( 1 square each)

Copycat Shoney’s Broccoli Casserole

Ingredients:
6 cups broccoli florets, coarsely chopped
1 1/4 lbs. Velveeta cheese
2 eggs
3 Cups cooked rice
3 Cups half and half
1 Cup Ritz crackers, crushed
1 Cup shredded cheddar cheese
1/2 Teaspoon salt
1/2 Teaspoon black pepper
Cooking spray

Lightly beat the eggs in a bowl for about 20 seconds. Add broccoli florets, cooked rice, salt and pepper. Mix the ingredients together until evenly combined. Dice the Velveeta into 1/4−inch pieces. Place the cheese and half−and−half in a microwave safe container. Cover and microwave for 2 minutes on medium power or until cheese is melted. Add to ingredients in the bowl and mix together. Spray 9−inch pan with cooking spray. Pour casserole mixture into pan. Place in a 350 degrees F preheated oven and bake for 30 minutes. Top the casserole with the crushed Ritz crackers and shredded cheddar cheese and cook for about 5 minutes more, or until the cheese melts and the crackers brown.

Preserving Herbs

Drying - Bay, marjoram, mint, oregano, rosemary, sage, and thyme
retain much of their aromatic quality when dried. Chives will not
retain their flavor particularly well. Chervil may be dried but is
much better used fresh. You can dry your own store-bought or
garden-grown herbs in a dry, well-ventilated space away from direct
sunlight or a heat source.

The best method is to dry the leaves on a screen, but herb bundles
can also be wrapped in a paper bag and hung until brittle. This
will take about three to five days (or longer), depending upon the
weather and humidity. Stem the dried leaves and store them in
covered glass jars for up to a year.

Freezing - More tender herbs, including basil, chives, cilantro,
dill, parsley, and tarragon are best preserved by freezing. Some,
like basil, will turn black, and all will lose their texture, but
frozen herbs keep their fresh flavor for using in cooked dishes.
They will last for up to six months using any of these three
techniques:

Whole herbs: Pack sprigs of clean, dry herbs in airtight containers
or food storage bags and freeze. Run basil leaves with olive oil
before freezing.

Chopped herbs: Roughly chop the herbs, pack them into ice cube
trays, fill the trays with water, and freeze. When frozen, put the
cubes into food storage bags and label with date and contents.

Herb puree: Puree herbs in a blender or food processor with just
enough vegetable or olive oil to make a thick paste. Freeze in
ice-cube trays or in small portions in food storage bags. When
frozen, put the cubes into food storage bags and label with date
and contents.

Herb Butter - Frozen herb butters will keep for up to three months
so you can slice off a piece to top a pan-seared fish fillet or a
steak, finish a butter sauce, or bring it to room temperature to
spread on bread.

Mix one stick softened unsalted butter with ¼ cup packed coarsely
chopped herbs or more to taste. Roll into a cylinder, wrap in
plastic, and freeze.

Herb Vinegar - Herb vinegars have a long shelf life. Tarragon is
the standard, but basil, chive, and chive blossoms, dill, or
rosemary infuse their flavors into milk white vinegar. Use herb
vinegars in vinaigrettes and marinades or to add zest to cooked
vegetables.

Fill a glass jar with washed leaves or whole sprigs. Pour in
white-wine, rice-wine, or Champagne vinegar to cover. Set the jar
in the sun for a week or until fully flavored. Strain into a clean
bottle and seal. It will keep indefinitely.

Olive Garden Tortelloni Bolognese

Ingredients:
2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely chopped
1/2 lb ground beef
6 oz Italian sausage, skinned
1 cup red wine
18 oz can crushed tomatoes, chopped
1 tsp fresh rosemary, chopped (1/4 tsp dry)
1 tsp fresh sage, chopped (1/4 tsp dry)
Salt to taste
Pepper to taste
2 lbs Tortelloni
Parmesan cheese, freshly grate

Heat oil in a large pan. Add celery, carrot, onion, garlic and
cook about 5 minutes. Add meat and cook 10 minutes over medium
heat, stirring occasionally.

Deglaze the pan with wine; let reduce. Add tomatoes and remaining
ingredients and stir. Simmer for about 1 hour more.

Toss the hot, drained pasta with the sauce. Top with parmesan
cheese.

Serve immediately.

Mercadito Cantina's Baja-Style Fish Tacos

Ingredients:
For batter:
3/4 cup Mexican beer
¾ cup water
¾ cup flour
½ cup fine bread crumbs
1 quart canola oil

For mayonnaise:
1 medium ripe avocado, peeled and pitted
½ cup water
4 teaspoons lemon juice
2 teaspoons salt
2 teaspoons honey
1 large serrano pepper (or 2 if you like it spicier)
½ cup store bought mayonnaise

For fish:
1 pound mahi-mahi, cut into 3-inch pieces
Flour
1 package corn tortillas
Coleslaw (toss napa cabbage and savoy cabbage with spicy
mayonnaise, lemon juice and honey)

Method:
Combine beer and water in a medium bowl. Whisk in flour and bread
crumbs. In heavy large pot, heat oil over medium heat. This takes
about 15 minutes. Meanwhile, combine all mayonnaise ingredients
except mayo in a blender and blend to a puree. Combine it with the
mayo in a small bowl. When oil is hot, place mahi-mahi into a bowl
and dust with flour. Dip fish into beer batter and then place in
hot oil. Fry in batches for 4 to 5 minutes or until done. Drain on
paper towels. Slice up the fish into smaller pieces. Wrap tortillas
in damp cloth and heat in microwave for 30 seconds. Once tortillas
are hot, divide fish among tortillas. Prepare coleslaw. Top each
taco with coleslaw.

Lawry's Taco Seasoning

Ingredients:
1 1/4 Teaspoon Chili powder
1 Teaspoon Paprika
1 Teaspoon Salt
3/4 Teaspoon minced onion
1/2 Teaspoon Cumin
1/4 Teaspoon Cayenne pepper
1/4 Teaspoon Garlic powder
1/4 Teaspoon Sugar
1/8 Teaspoon Ground oregano
1 Tablespoon Flour

Combine all of these dry ingredients in a small bowl. Store in an
air tight container.

To prepare the meat filling for tacos preheat a large skillet.
Brown 1 pound ground beef; drain the fat. Add your Taco Seasoning
that you prepared previously and 2/3 cup water to the beef; mix
thoroughly. Bring to a boil, then reduce heat to low and cook,
uncovered, about 10 minutes, stirring occasionally.

Serve taco filling with warmed taco shells or tortillas. Top with
shredded lettuce, grated cheddar cheese and chopped tomato or fresh
salsa.

This recipe makes enough meat filling for 12 tacos.

Copycat Chicken Madras from Bombay Palace

Ingredients:
For dry masala:
1/2 teaspoon ground turmeric
1/2 teaspoon red chili powder
1 teaspoon ground coriander
1 teaspoon ground fennel
1/2 teaspoon ground cumin
1 tablespoon dry coconut
1 teaspoon salt

For chicken:
3 tablespoons vegetable oil
2 teaspoons mustard seeds
4 whole cloves
4 pieces green cardamon
10 curry leaves
1 large onion, finely chopped
1 tablespoon chopped garlic
1 teaspoon chopped ginger
2 tablespoons tomato paste
2 pounds boneless chicken breast, cut into bite-sized pieces
1/4 cup coconut milk
2 tablespoons lemon juice

Method:

In small bowl, stir together all dry masala ingredients. Set aside.
In a wok, heat the oil. Add mustard seeds, whole cloves and green
cardamom. Stir, then add curry leaves, chopped onion, garlic and
ginger. Cook until golden. Add tomato paste and enough water to
make a thick sauce. Cook, stirring, for 1 minute. Add chicken and
the dry masala. Simmer, stirring occasionally, for 20 minutes or
until chicken is done. Stir in coconut milk and lemon juice. Taste
and add extra salt if necessary.

Serves 4

Copycat Mrs. Fields Peanut Butter Cookies

Indgredients:

1/4 Teaspoon salt
1/2 Teaspoon baking soda
2 Cups flour
2 Teaspoons vanilla extract
1 Cup creamy peanut butter
3 Eggs
1 Cup softened butter
1 1/4 Cup granulated sugar
1 1/4 Cup dark brown sugar

Preheat your oven to 300 degrees F.
In a medium sized bowl, combine the flour, baking soda, and salt. Mix together with a wire whisk. In a large bowl, blend the sugars using an electric mixer at medium speed. Add butter and mix until it forms paste. Next, add the eggs, peanut butter, and vanilla extract. Mix at medium speed until the batter becomes light and fluffy. Add the flour mixture and change the mixer to low speed. Continue until just mixed.
Drop by tablespoons onto an ungreased cookie sheet, 1 1/2 inches apart. With a fork, gently press a crisscross pattern on top of each cookies. Bake for 10-20 minutes until cookies are slightly brown along the edges. Transfer cookies from the pan immediately with a spatula and allow them to cool.

TGI Friday's Spicy Cajun Pasta

Ingredients:
10 ounces cooked fettuccine
1 cup Spicy Cajun Pasta Sauce (see following recipe)
1 tablespoon Parmesan cheese
1 boneless chicken breast, cooked and sliced in strips
1 teaspoon chopped parsley

Place pasta and sauce in pan and heat until hot. Arrange in serving dish and top with chicken breast. Garnish with Parmesan cheese and parsley.

Spicy Cajun Pasta Sauce:
2 ounces olive oil
1 tablespoon fresh chopped garlic
1/2 cup onion, cut in large chunks
1/2 cup green peppers, diced in large pieces
1/2 cup red peppers, diced in large pieces
1/8 teaspoon cayenne pepper
1 cup chicken stock
1 cup V-8 juice
Cornstarch (mix about a tablespoon with a couple tablespoons cold water to form a slurry)
Salt and pepper to taste

Heat oil in saute pan. Add garlic and saute for 30 seconds. Add onions, saute one minute, then add peppers and continue to saute another minute. Deglaze with chicken stock, reducing by half. Add V-8 juice and cayenne pepper. Bring to a boil and simmer for 10 minutes.

Thicken with cornstarch to desired consistency. Season with salt and pepper.

Serves three to four.