Thread shrimp on skewers.

Grill over low flame for 5 minutes on each side, and baste frequently with the leftover marinade.

Toss bread crumbs and butter; sprinkle over top.

Cover and bake at 350° for 30 minutes; uncover and bake 15 minutes longer.

NOTE: 2 cups cooked converted rice can be used instead of the instant rice.

• Place the ramen noodles in a small bowl and cover with warm water. Soak until noodles have softened, approximately 15 minutes.
• Whisk together all the dressing ingredients until well mixed.
• Drain the noodles once they are softened and cut into smaller lengths so it is easier to mix the noodles with the other ingredients.
• Combine the noodles with the rest of the ingredients except for the cashews. Stir to mix ingredients.
• Pour dressing over salad; toss to cover evenly. Place the salad in the refrigerator for 2 to 3 hours before serving so that it is thoroughly chilled.
• Add the cashews just before serving.

Combine cake mix, oil, water and pudding mix; beat 2 minutes.

Add eggs 1 at a time, beating thoroughly.

Pour into prepared pan. Bake 40 minutes.

While cake is still warm, flip onto serving platter and prick entire top with a toothpick.

For the glaze, combine powdered sugar, orange juice, butter and water. Pour glaze over entire cake while warm.

• Mix the garlic and steak seasoning in with the ground beef to distribute evenly.
• Divide ground beef into 8 even sections and shape into quarter-pound patties; set aside. Preheat the grill.
• Clean the peppers and slice as desired.
• Place patties on the preheated grill and season with salt and pepper to taste. Cook on one side until nicely charred. Flip and cook to desired doneness.
• Spread butter on the hamburger buns and toast on the grill or in a pan on the stovetops.
• Place one burger on a toasted bun and add sweet peppers according to taste.
• Add onions, tomatoes, lettuce and other condiments as desired.

• Peel potatoes and cut larger potatoes in half. Skins can be left on, if desired. Place in a saucepan, cover with water, and bring to a boil. Boil for approximately 10 minutes. Do not overcook. When the potatoes are done, drain the water off and set them aside.
• Boil the peas and drain them when finished cooking. Set aside with the potatoes.
• In a saucepan, add the onion and butter. Cook until the onion is tender, but hasn't browned yet. Add flour, salt, and pepper. Stir until mixed and then add in all the milk and stir into flour mixture until all ingredients are well blended.
• Continue to stir and cook until the mixture has thickened and begins to bubble. Cook for 1 more minute.
• Add the potatoes and peas to the cream sauce. Stir until well distributed and thoroughly heated.
• Season to taste and serve while hot.

• In a serving bowl, prepare the jell-o according to the package directions.
• Add sliced bananas so that they are spread out evenly on the top.
• Put the bowl of jell-o and bananas in the refrigerator until the jell-o is firmly set.
• When firm, remove from the refrigerator and spread the whipping topping over the top. Spread an even layer on the jell-o about three quarters of an inch thick, or desired thickness.
• Serve immediately or store in the refrigerator until you are ready to serve it.

Add seasonings, sauce and paste. Simmer for 30 minutes, stirring throughout.

While browning hamburger start water for noodles; boil and drain.

In a large bowl, combine cottage cheese, Parmesan cheese, parsley, eggs, salt and pepper.

Spray a 9x13 pan with cooking spray. Place half of noodles in bottom of pan, 3 across works well. Top with a layer of cheese mix, mozzarella, then meat mixture. Repeat layers one or two more times. Sprinkle mozzarella on top.

Bake at 375 for 45 minutes.

IMPORTANT: Allow to stand 10 minutes before cutting.

NOTES: Freshly grated parmesan and freshly shredded mozzarella are the best way to go, but store bought saves a lot of time.

• Mix together lettuce, cauliflower, onions, bacon bits and cheese in a large bowl.
• Combine dressing ingredients in bowl and mix until blended.
• Pour over lettuce mixture and toss well just before serving.

Lay bread slices flat on a baking sheet. Spread butter and then mayonnaise over bread. Sprinkle with grated Parmesan cheese. Sprinkle each slice with shredded mozzarella and cheddar cheeses. Sprinkle garlic salt evenly over slices of bread.

Place under broiler for 6-8 minutes or until cheese is melted and bread is lightly browned.

Butter a large bowl, and measure out 6 cups of Chex cereal. Set aside.

In a small saucepan, combine the corn syrup and sugar over medium heat and bring to a boil.

Once boiling, immediately remove from heat and stir in peanut butter. Pour over cereal and fold together.

Using a large cookie scoop drop cereal onto wax paper, and use your hands to press together and form them.

For frosting, using a microwave safe dish or a double boiler, melt together chocolate chips, butterscotch chips, peanut butter and vanilla. If microwaving, heat in 10 second intervals, stirring in between to prevent the chocolate from burning. Once smooth, spoon over the piles you have created.

Allow to cool completely at room temperature.

In a medium skillet over medium-high heat, brown the ground beef, stirring often; drain. Remove from pan and set aside.

Cook the onion in the same pan, stirring frequently, until soft and tender.

Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions; stir.

Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.

Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center.

To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

• Pour the boiling water or stock into a baking dish or casserole dish.
• Add the olive oil and the salt.
• Add the rice to the dish of hot liquid.
• Cover tightly with aluminum foil or a casserole lid.
• Bake the rice at 350° F for about 30 minutes.
• Fluff the rice with a fork prior to serving.
• Option: use chicken or vegetable stock rather than water to add flavor to the rice. Finely chopped fresh herbs or your favorite spices can also be added.

Stir fry vegetables, garlic and ginger with sesame oil just until tender. Remove from heat and add pork sausage and soy sauce.

In a small bowl, combine water and cornstarch. Mix well.

Lay out one egg roll wrap with a corner pointed toward you. Place about 1/4 cup of filling on egg roll wrap and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of cornstarch mixture on the final corner to help seal the egg roll. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack, then they are ready to enjoy!

NOTE: These egg rolls could also be baked in a 450 degree F oven for 20 minutes. Spray with cooking spray before putting in the oven fro a crispy wrapper.

• Place the chicken in the bottom of the crock, spread soup over the top, add dabs of butter evenly over the soup, and pour the broth over the top.
• Cover and cook on low for 6 hours.
• Remove the chicken and shred into pieces; then add back into the crock.
• Add the noodles and cook on low for another 2 hours; stir a few times while noodles are cooking.

In a large skillet, sauté garlic in butter until lightly browned, about 1 minute.

Add beans, salt and pepper; heat through.

Cream together butter, sugar and egg.

Add bananas and mix well.

Add remaining dry ingredients and stir until completely mixed.

Spoon batter into prepared muffin tins and bake 25-30 minutes.

NOTE: Some optional ingredients to stir in with the bananas are walnuts or chocolate chips.

• Chill the punch and Sprite separately.
• Mix together, half punch and half Sprite, just before serving.

• Grill brats as per package instructions.
• While brats are cooking, grill the onion in a small aluminum pan with a little butter. Grill until they are slightly charred.
• Add the grilled onions to the brats when serving.

• Cook the potatoes; then cool, peel, and dice.
• Hard boil the eggs; then cool, peel, and chop.
• Peel the onions and grate or chop fine.
• Dice the celery fine.
• Add the chopped potatoes, eggs, onions, and celery to a serving bowl, cover, and refrigerate while preparing the rest of the ingredients for the dressing.
• Blend together the salad dressing, vinegar, pickle relish, pimento, mustard, celery salt, and sugar; then pour this sauce over the potato mixture and toss.
• Cover the salad and refrigerate it for at least 1-2 hours for the flavors to blend properly. You may garnish the potato salad with olives and fresh sprigs of parsley for added flavor and color.

• Mix all the ingredients together and pour into a casserole or slow cooker.
• Bake at 325 degrees F., covered, for 2-1/2 hours. Stir every hour. Or, pour into a slow cooker and cook on low for 5 to 6 hours.

Cook pasta according to package directions until al dente, trying not to overcook; drain.

In a saucepan over medium heat, melt the butter.

Add the flour and cook, stirring frequently, about 3 minutes.

Whisk in the milk and cook, stirring frequently, until thickened, about 5 minutes.

Add 1 1/2 cups of each cheese and stir until melted. Season with sea salt, black pepper and parika.

In a large bowl, combine the lobster meat, pasta and the cheese sauce, then pour into the prepared baking dish. Top with the remaining cheeses.

Bake until the cheese is golden and bubbly, about 20 minutes.

Let stand for 10 minutes before serving.

• Drain 3 cans regular corn; mix in with the creamed corn.
• Lightly beat 2 eggs in a bowl; add to corn mixture.
• Scrunch up 1 sleeve saltine crackers; add to mixture.
• Cut butter into thin slices and place on top of corn.
• Bake 1 hr. 30 minutes at 350 degrees F.

Toss lettuce with oranges and cooled almonds.

For the dressing, mix all ingredients and shake or stir well.

Add dressing to salad, to taste, and toss. Serve immediately.

• Preheat oven to 400 degrees F.
>li>Combine Bisquick & butter in medium bowl using a pastry cutter or large fork. Don't mix too thoroughly. (There should be small chunks of butter in there that are about the size of peas).
• Add cheddar cheese, milk, and 1/4 tsp. garlic. Mix by hand until combined, don't over mix.
• Drop approximately 1/4 cup portions of dough on an ungreased cookie sheet using an ice cream scoop.
• Bake for 15-17 minutes or until the tops of the biscuits begin to turn light brown.
• When you take the biscuits out of the oven, melt 2 tbsp. butter in a small bowl in the microwave. Stir in 1/2 tsp. garlic powder and the dried parsley flakes.
• Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter.
• Makes 1 dozen biscuits.

• Blend first 5 ingredients and cook over medium heat until thickened.
• Add strawberry jello; stir to blend.
• Put strawberries into cool pie shells.
• Pour mixture over strawberries.
• Chill until thick.
• Top with Cool Whip.