• In a plastic bag or shallow bowl, toss together pork cubes with seasoning until pork is evenly coated. Thread pork cubes, alternating with pepper and onion pieces, onto skewers*. Grill over medium-hot fire, turning occasionally, until pork is nicely browned, about 10 minutes.

• Calories: 170 calories
• Protein: 23 grams
• Fat: 6 grams
• Sodium: 280 milligrams
• Cholesterol: 55 milligrams
• Saturated Fat: 2 grams
• Carbohydrates: 5 grams
• Fiber: 0 grams

• In a small bowl, whisk together butter, orange juice, chiles and molasses.
• Husk corn and remove all silks.
• Heat grill to medium high heat.
• Brush glaze on corn and grill for 10-12 minutes.
• Apply glaze once more during grilling.
• Remove corn from grill.
• Drizzle with remaining glaze and serve.

• Preheat oven 425º F.
• In an 8 cup bowl, combine corn meal, flour, baking powder, salt, black pepper, and cayenne pepper.
• In a medium bowl, beat eggs. Add milk, butter, and honey.
• Add egg mixture to bowl with flour mixture, stir just until blended.   Add onions, garlic, corn, tomatoes, jalapeño pepper, and cheese. Blend well.
• Pour into prepared pan and bake for 20-25 minutes. Serve warm with butter.

• Heat large skillet over medium heat, heat the butter and oil.
• Season the chicken with salt and pepper and add to the skillet.
• Cook until browned on all sides, approximately 4 minutes each side depending on how thick, or until no longer pink in the middle.
• Transfer to a dish to keep warm in the oven while making sauce.

• In the same skillet, add the onion and cook until tender, approximately 5 minutes.
• Add garlic and cook one more minute.
• Add nectar, chicken stock, jam and dried apricots.
• Bring to a boil and cook down until reduced by half, approximately 10 mintues.
• Add chipotle and stir to combine.
• Reduce the heat and add butter.
• Return the chicken to the skillet with the juices.
• Turn chicken pieces to coat with sauce and cook until done.
• Serve the chicken on a bed of basmati rice and wild rice. Spoon the sauce over the top.

• Rinse 1-1/2 cups long-grain white rice in cold water; then soak the rice in cold water for 30 minutes and drain well.
• In a large saucepan or covered skillet, heat 2 to 3 tablespoons olive oil over medium-high heat. Add 1/4 cup finely chopped white or yellow onions to the pan and saute quickly (1 to 2 minutes).
• To the onions, add 2 cloves of minced garlic and cook for an additional 30 seconds.
• Add the 1-1/2 cups of soaked and drained long-grain white rice and stir-fry for about 3 minutes.
• Pour in 2-1/2 cups water or vegetable stock and bring to a boil.
• Reduce the heat to low, cover the pan, and simmer for 15 to 18 minutes or until the rice has absorbed the liquid. Do not stir the rice during the cooking time. Leave the pan covered and do not check the rice until the suggested cooking time has elapsed.
• Serve the rice immediately. Use the rice pilaf as a side dish; as a bed for grilled chicken, turkey, or fish; or as an accompaniment for stir-fried beef or pork dishes.

• Preheat oven to 450°.
• Toss sprouts, onions and sausage in a bowl with the oil, salt and pepper.
• Spreading them out in a single layer on a baking sheet and roast for 20 minutes or until Brussels sprouts are lightly browned and tender yet crisp. Stir occasionally through the 20 minute period.
• Simmer milk, mustard, honey and vienter in a small suacepan over medium low heat for 10 minutes. It will slightly thicken, stir often.
• Place sprouts in a serving dish and spoon sauce over them evenly.

• Chill a bowl and beater for whipping the cream. Cut the watermelon into 1 inch slices and remove the rind; cut into bite-size chunks. Reserve 2 tablespoons amaretto and pour the rest over the watermelon. Set aside.
• Beat the cream to soft peaks. Add the sugar and remaining amaretto, and beat to firm peaks.
• Divide the watermelon cubes and juices into 4 small bowls or stemmed glasses. Sprinkle on most of the almonds. Spoon the whipped cream over, add the remaining almonds, and serve.

• Place cheese slice and hot dog corner-wise on piece of buttered bread. Fold corners of bread over hot dog. Hold together with toothpick.
• Bake in 350 degree oven until golden brown, approximately 15 minutes. Makes 1 serving.

• Cook pasta according to directions on the package.
• In a large saucepan, melt the butter and then add the minced garlic; cook until tender.
• Add the flour, salt, and pepper; stir until well blended.
• Continue to cook this mixture until lightly browned; stir constantly.
• Gradually add the milk, whisking mixture until smooth.
• Continue to cook unit it comes to a boil; allow to boil until it thickens, approximately 2 minutes.
• Remove the boiled mixture from the heat and add all of the cheese except for 1 cup of the cheddar cheese. Stir until it is all melted.
• Add the cooked pasta and stir until well mixed.
• Grease a 9 x 13 baking dish and the pour the pasta and cheese into the dish.
• Sprinkle the top with the remaining cup of cheddar cheese. Bake uncovered in an oven preheated to 350 degrees F. Bake for 40 minutes or until the top is lightly browned.
• Allow to stand for 5 - 10 minutes before serving.

• 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.

• Preheat oven to 425 degrees F.
• In a small saucepan, combine cornstarch and cold water. Add brown sugar, soy sauce, vinegar, garlic and seasonings. Stir until combine. Simmer over medium heat until the mixture thickens.
• Line a rimmed baking sheet with tin foil. Spray with non-stick cooking spray. Place chicken on sheet. Brush both sides of chicken with sauce.
• Bake for 45 minutes, turning halfway through. Brush sauce on chicken every 15 minutes.
• Serve with rice.

1. Mix water, soy sauce and seasonings in small bowl. Stir in cornstarch until smooth. Set aside.

2. Heat 1 tablespoon of the oil in wok or large deep skillet on medium-high heat. Add onion and carrots; stir fry 2 minutes. Add remaining 1 tablespoon oil and remaining vegetables; stir fry 5 to 7 minutes or until vegetables are tender-crisp.

3. Stir soy sauce mixture. Add to skillet. Stirring constantly, bring to boil on medium heat and boil 1 minute. Sprinkle with sesame seed before serving. Serve over rice, if desired.

How to toast sesame seed: Heat a small skillet on medium heat. Add sesame seed; cook and stir about 2 minutes or until fragrant and golden brown. Immediately pour out of hot pan to avoid over-toasting.

Variation: Use McCormick° Gourmet Collection Black Sesame Seed or a combination of both sesame seeds.

• 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.

• Soak cellophane noodles in hot water for 10 minutes, drain.
• Heat oil in a large skillet over medium heat.
• Add garlic and ginger and cook for 1 minute.
• Add chicken, carrots, cabbage and teriyake sauce and cook for 5 minutes.
• Add the noodles and green onions, stir to combine.
• Take the egg roll wrapers one at a time and top with the chicken mixture down the center.
• Lay the wrapper with a point towards you, fill from point to point going across the wrapper. Roll up the bottom point over the top of the filling. Fold in the sides and continue to wrap up to the other point.
• You can either steam them in the top of a steamer basket or fry them in 1 cup of canola oil until nicely browned, flip and brown the other side for approximatley 3-5 minutes each side. If you are going to steam them, lay lettuce leaves out to cover the bottom on the steamer so the rolls won't stick.

In a zipper bag, combine the olive oil, white wine vinegar, lemon juice, garlic and herb seasoning, ground black pepper and dill. Add chicken and seal. Stir to coat chicken breasts completely. Let stand for 10 minutes.

Remove chicken breasts from marinade, discard marinade, and grill chicken for 8-10 minutes on each side, or until juices run clear and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F.

Remove from grill; let stand for 5 minutes.

To assemble sandwiches, spread mayonnaise on cut sides of bun; top with lettuce, tomato, salt and ground black pepper to taste, and chicken breast.

• Cook macaroni and rinse in cold water. Drain and place in large bowl.
• Add chopped bell pepper, cucumber, celery, eggs and cheese.
• Mix dressing separately. Add to salad just before serving.

• Cream the shortening, brown sugar, sugar, eggs, and vanilla together in a large mixing bowl.
• Add the flour, soda, and salt. Beat until well mixed.
• Add the oatmeal and coconut and stir until evenly distributed.
• Drop by rounded teaspoons on to an ungreased cookie sheet.
• Place in an oven preheated to 350° F and bake for 10 minutes.
• Remove from the oven and place on a cool rack. Allow the cookies to cool completely before storing.

• Divide the ground beef into 6 even portions. Form into 6 rectangle-shaped steaks.
• Sprinkle on side with your favorite steak seasoning. Salt and pepper to taste.
• Place on a preheated grill or in a preheated frying pan. Cook until nicely browned on one side. Flip over and cook on the other side until the steak is to your desired doneness.
• Remove from the heat and serve with a side salad and a fresh vegetable for simple meal that is full of flavor.

Slice each zucchini in half lengthwise and then each half into 2 pieces widthwise. Next slice each zucchini chunk into 4 fries.

In a zipper bag, mix together Italian seasoning, flour and salt. Add zucchini and shake to coat.

Place bread crumbs in another small bowl.

Dip zucchini into egg whites; dredge in bread crumbs. Place coated zucchini on prepared baking sheet and repeat with remaining ingredients.

Roast, turning once, until desired crispness, about 12 minutes

• Toss lettuce, cauliflower, and bacon together.
• Just before serving, mix with dressing. In several intervals, add a small portion of the dressing with the salad. Determine if more dressing is needed. Do not add too much dressing at once. Stir in dressing to your taste. Too much dressing can cause salad to be soggy.

• Peel and chop or slice potatoes.
• Cook in enough water to cover for 3 minutes, then drain.
• Add remaining ingredients, mix well. Spoon into crock pot and cook on high 3 hours or 1 hour on high plus 4 hours on low.

To grill, preheat grill to medium-high heat and poke holes in bottom of disposable aluminum foil pan.

Toss vegetables with dressing and season with pepper. Place in prepared pan and cook until vegetables are crisp tender, approximately 15 minutes.

• Butter the bottom and sides of a pie plate; set aside.
• Melt the butter and chocolate together in a saucepan large enough to hold the Rice Krispies when added. Heat the butter and chocolate to a boil and then add the sugar.
• Remove from the heat and add the Rice Krispies; stir until evenly coated.
• Reserve 1/2 cup of the Rice Krispie mixture for the top and then pour the remaining into the buttered pie plate; pat firmly into the bottom and on the sides.
• Place the Rice Krispie lined pie plate into the freezer until frozen.
• Once the crust is frozen, allow the ice cream to thaw slightly so that it is soft enough to spread out. When it has thawed enough, remove the crust from the freezer, add the ice cream, and spread it out evenly into the crust.
• Sprinkle the reserved Rice Krispie mixture evenly over the top of the pie. Place the pie into the freezer until it is firm.
• To serve, remove from the freezer a few minutes before serving so it is easier to cut.