Bring steaks to room temperature before cooking.

To make the sherry mushrooms, heat 3 tablespoons olive oil in a large skillet over medium heat. Add green onions and cook until soft. Add 2 cloves minced garlic and cook 1 minute. Add mushrooms and increase heat to medium-high. Cook 5-7 minutes, stirring often, until mushrooms give off most of their liquid. Add sherry and tarragon, cooking until liquid is absorbed and mushrooms begin to brown and caramelize. Add cream into mushrooms and remove from heat and cover.

To cook the steak, heat grill to medium-high heat. Place steak on grill and sear for 1 minute. Flip and sear the other side 1 minute longer. Now turn off burners on one side the grill for indirect cooking. Move steaks to the "cool" side of the grill (the one without any burners running underneath). For medium-rare steaks, grill for 6 minutes, then turn and brush the other side of steak with remaining garlic/olive oil mixture. Grill another 6 minutes, and then remove from grill.

Let rest a few minutes before serving and cover steaks with warm mushroom mixture.

• Preheat oven to 475° F.
• Peel potatoes and cut into large chunks; place in a shallow baking pan in a single layer.
• In a small bowl mix butter, olive oil and remaining ingredients; pour over potatoes and toss until well coated.
• Bake, uncovered, in preheated oven for 30 to 40 minutes turning occasionally to brown all sides.

In a large pot bring salted water to a boil. Add cauliflower and cook until tender, 7-8 minutes; drain and keep warm.

In a saucepan over medium heat, melt 2 Tablespoons butter. Add flour, whisking to blend and cooking for 1 minute. Add milk and cook until thickened, stirring constantly, approximately 8-10 minutes. Remove from heat and stir in nutmeg, 1/2 cup Fontina or Cheddar cheese, Parmesan cheese, chives and pepper.

Pour 1/3 of cheese sauce into casserole dish. Spoon cauliflower into dish, then pour remaining cheese sauce over.

Combine breadcrumbs with remaining cheese. Sprinkle bread crumb mixture over the cauliflower and cheese sauce. Drizzle with remaining 1 Tablespoon melted butter.

Bake until mixture is bubbly and bread crumbs are lightly browned, about 20-25 minutes.

• Tear Romaine lettuce into bite-size pieces and put in a large mixing bowl.
• Add the Parmesan cheese and croutons to the lettuce; toss all ingredients until evenly mixed.
• Serve with your favorite salad dressing.

• Grease a 9 x 13 baking pan and preheat the oven to 350 degrees F.
• Prepare the brownie mix as directed on the box; add the peanut butter chips and stir to distribute evenly.
• Pour into the baking pan and bake for approximately 20 to 25 minutes. Be careful not to over bake the brownies.
• When done remove from the oven and cool on a wire rack. After they are cooled, cut into 1-inch squares.

• Whisk the milk and pudding mixes together for 2 minutes; pudding will be thick.
• Add the peanut butter and vanilla; beat with an electric mixer until well blended.
• Fold in half of the whipped topping (1 1/2 cartons); set remaining whipped topping aside to use as the topping.

• Cut the peanut butter cups in half and set aside a third of them for garnishing the trifle.
• Begin layering the trifle by placing a third of the brownies on the bottom of the bowl.
• Add one third of the peanut butter cups on top of the brownies.
• Then add one third of the peanut butter pudding over the peanut butter cups; spread out evenly.
• Repeat the layers two more times.
• Spread the remaining whipped topping over the top of the last layer of peanut butter pudding.
• Garnish the top with the peanut butter cups that were set aside. Place in the refrigerator until chilled.

Mix the remaining cornstarch with 1/3 cup cold water.

Heat a large nonstick skillet over high heat. Add 1 tablespoon oil. Add the broccoli and carrots. Stir-fry for 2 minutes. Add the remaining garlic and ginger and 2 tablespoons water, season with salt and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.

Heat the skillet to high again. Add remaining 2 tablespoons oil. Add the chicken mixture. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes.

Add the hoisin sauce and broccoli mixture to the pan. Toss to heat through.

Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like.

Serve with rice, if desired.

Add chicken stock and cook over medium-high heat until it boils.

Reduce heat to a simmer. Cover tightly. Cook, without peeking, for 25 minutes.

In a medium frying pan, cook ground pork over medium-high heat until evenly browned and cooked throughout; remove from heat and drain off fat.

In a medium bowl, combine cooked pork, cabbage, carrots, green onions, fresh chopped cilantro, ginger, garlic, sesame oil, oyster sauce and chile sauce. Mix until well combined.

In a small bowl, combine cornstarch and water.

Place about 1/4 cup of the pork mixture in the center of each spring roll wrapper. Roll wrappers around mixture, folding edged in to enclose the filling. Moisten edges of spring roll wrapper with cornstarch mixture to seal.

Place filled spring rolls in a single layer on an ungreased baking sheet. Brush spring rolls with vegetable oil and bake in oven for 20 minutes, until lightly browned.

NOTE: For crispy spring rolls, turn rolls after 10 minutes of baking time.

• 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.

Cut potatoes into wedges.

Combine Parmesan cheese, flour and seasonings in a large zipper bag. Add potatoes and shake a few at a time in mixture until coated.

Place potatoes in single layer in dish. Bake at 375° for 45 minutes, turning once while baking.

• Preheat the oven to 350 degrees F. Grease one baking sheet and line the other with waxed paper.
• Cream the eggs, sugar and oil together in a large mixing bowl.
• Add the salt, baking soda, cocoa, apple sauce, and flour. Beat until well mixed.
• Pour batter into the two cookie sheets, divide evenly between the two.
• Bake in preheated oven for 20 minutes.

• Beat all the ingredients together until smooth and fluffy.
• Spread the filling evenly on the layer of brownies without the waxed paper.
• Lift the second brownie from the cookie sheet using the waxed paper, carefully flip it over and place it on top of the filling layer.
• Press this layer down slightly so that the filling spreads out to the edges.

• Melt the butter, remove from the heat, and add the chocolate chips. Stir until chips are all melted.
Spread topping evenly over the top of the layered brownies.
• Chill the brownies in the refrigerator; cut into 2 x 3 bars (can cut smaller if desired).

• Layer mixed greens, tomatoes, cheese, bacon, dressing and croutons.
• Toss just before serving.
• Can also serve dressing on the side.

Pull off pieces of thawed bread dough and form into balls.

Combine butter and egg in a small mixing bowl; mix in cheese, garlic powder, salt and parsley.

Dip dough balls into mixture and layer in the prepared pan. Cover and let rise until doubled in volume, about 45 minutes.

Bake in preheated oven until golden brown, about 25-30 minutes.

• Pour boiling water over tea bags in large heatproof pitcher. Steep for 10 min; remove and discard tea bags.
• Add sugar, drink mix and lemonade concentrate. Mix until dissolved. Stir in cold water.
• Chill before serving.

• Preheat oven to 350 degrees F.
• In a large bowl, combine the ground beef, eggs, crushed crackers, onions, salt, and pepper.
• Mix these ingredients together using your hands. Knead until all ingredients are evenly mixed.
• Place the hamburger mixture into a loaf pan and pat down firmly and evenly.
• Using your finger, poke 1 inch deep holes into the top of the meat loaf, placing them about 1 inch apart.
• Pour the ketchup on top of the meat loaf and spread out evenly.
• Sprinkle the brown sugar out evenly over the ketchup.
• Place in the preheated oven and bake for approximately 75 minutes.
• Remove the meat loaf from the pan and place it on a platter. Be careful when removing the meat loaf from the baking pan. Use a fork to loosen it from the bottom of the pan if the meat loaf sticks. Use two forks to lift it from the pan.
• Slice the meat loaf to the desired thickness and serve.

• Place potatoes in a large pot of salted water. Bring to a boil. Cook until tender, 20-25 minutes.
• Drain and mash. Beat in cream cheese, sour cream, milk and seasonings.
• Transfer to a serving dish.

Spread 1 tablespoon on each ear of corn; wrap individually in heavy-duty foil. Grill over glowing coals 15-20 minutes or until tender, turning occasionally.

• Crush the Oreos cookies, leaving them fairly chunky. If they are crushed too fine the salad will become mushy. Set cookies aside.
• Mix the pudding with the milk. Whisk until mixture thickens.
• Fold in the Cool Whip and then add the crushed Oreos. Stir just enough to distribute cookies evenly.
• Crush a couple of more Oreo cookies and sprinkle them over the top.

Add peas, thyme and water. Cook until peas are tender.

In a large saucepan, mix together sugar, cornstarch, salt, orange juice, and water. Stirring constantly. Bring to a boil and cook an additional minute. Let mixture cool.

Toss with fruit and refrigerate.

Melt 2 Tablespoons butter in a large skillet over medium-high heat. Add shrimp and cook until no longer pink and cooked through, approximately 2-3 minutes.

Remove shrimp from skillet.

In same skillet, sauté garlic for 1 minute.

Add chicken broth and lemon juice; reduce by half.

Reduce heat and add remaining butter. Stir until butter is melted. Add shrimp back in.

Serve over pasta if desired.

Cut broccoli florets into bite size pieces. Place broccoli in mixing bowl and add remaining ingredients except cheese. Mix well. Spread on a jelly roll pan or cookie sheet and bake for 8-10 minutes.

Remove from oven and toss with the cheese, if desired. Serve immediately.

Cut romaine lettuce lengthwise through the center of the rib and then into 1 1/2 inch pieces.

With wire whisk, mix together the egg substitute, garlic olive oil less 1 tablespoon, Worcestershire sauce, lemon juice, salt and pepper.

In medium size skillet, on medium high heat, add the 1 tablespoon garlic olive oil. Add the cubed bread and toss until cubes are crisp.

To the prepared romaine pieces, add the dressing mixture and toss. Add the Parmesan cheese and toss together with fresh hot crusty croutons.

• Separate the egg whites from the yolks. Set whites aside to be used for the meringue.
• Add yolks, pineapple, sugar, cornstarch, and salt in a medium saucepan. Cook over medium heat until mixture begins to boil or until thick. Stir constantly to prevent it from burning on the bottom.
• Remove from the heat and stir in the vanilla until well blended.
• Pour into a pre-baked pie crust.
• Begin making the meringue topping by placing the egg whites in a mixing bowl. Beat until whites form a soft peak
• Add the salt and then begin adding the sugar one or two tablespoons at a time, beating after each addition until all the sugar has been added.
• When all the sugar has been added, continue to beat the meringue until it forms stiff peaks.
• Pour the meringue over warm pie filling and spread out evenly, making sure the meringue touches the crust all around the edges so that there is not any gaps between it and the crust.
• Form peaks on the meringue and then place it on the bottom rack in an oven preheated to 400° F. Bake for 4 or 5 minutes or until the meringue is lightly browned. Watch it carefully because it will brown quickly.
• Remove from the oven and allow the pie to cool completely before serving so that the filling has time to thicken properly.