Preheat grill or broiler. Remove stems, membranes and seeds from bell peppers. Cut peppers and onion into 1" chunks. Drain beef. Discard bay leaf and marinade in dish.

Thread beef, mushrooms, bell peppers and onion alternately onto skewers.

Grill or broil kebabs, frequently coating with reserved marinade, for about 15 minutes for medium doneness.

• Peel potatoes and cut into bite-size pieces.
• Preheat oven to 425 degrees F. Place cookie sheet (with sides) or 9x13 pan into oven with butter and oil on the pan. Remove as soon as the butter melts.
• Swirl butter and oil around the pan to coat. Toss garlic in butter/oil mixture. Add potatoes and toss with garlic/butter/oil until well coated.
• Place in preheated oven and roast, turning every few minutes as each side browns. Roast until all sides of potato are golden brown and you can pierce them easily with a fork.

Reduce heat to low. Arrange sprouts cut side down in one layer in skillet. Sprinkle with pine nuts and salt to taste. Cook uncovered, without turning, until crisp-tender and golden brown on cut sides, about 10-15 minutes.

Transfer sprouts to a plate with brown sides up. Leave the pine nuts in the pan.

Add the remaining 1/2 tablespoon butter to the pan and cook nuts over moderate heat, stirring until pale golden, about a minute.

Stir in the garlic from earlier, then spoon over the sprouts. Season with freshly ground pepper.

• In a large serving bowl, combine fruits and stir gently.
• Sprinkle with sugar, if desired.
• In a small bowl, whisk together remaining ingredients.
• Pour dressing mixture over fruit and toss gently to combine. Serve immediately or cover and refrigerate until ready to serve.

• Cut and squeeze 8-10 key limes to obtain 1/3 to 1/2 cup of juice.
• In a medium bowl, mix together the juice, softened cream cheese, and sweetened condensed milk until blended and smooth.
• Pour the mixture into the prepared crust. Cover the pie and refrigerate until set, about 2 to 4 hours.
• When serving, garnish the pie with a small, thin slice of fresh key lime or a dollop of whipped cream on each piece.

• 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.

• 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.

• Put chicken in a bowl and use a fork to shred it up.
• Add the rest of the ingredients. Add additional mayo or seasoning to taste.
• Put on bread and enjoy. This recipe is good as a dip with crackers also.

• Cook pasta according to package directions in a medium sized saucepan.
• Drain and cool the pasta.
• In a small mixing bowl, whisk together the mayonnaise, sugar and vinegar until smooth.
• Place the pasta, cabbage, onions, peppers and cucumber in a serving bowl.
• Pour the dressing over it and stir to combine.
• Salt and pepper to taste.
• Cover and refrigerate for at least two hours for the flavors to blend.

• Preheat oven to 375° F.
• Cream shortening and sugars together.
• Add eggs one at a time until each is incorporated.
• Add vanilla and water and beat until light and fluffy.
• Sift together the flour, baking soda, baking powder and salt. Slowly add this to the batter until combined.
• Mix in the coconut, oatmeal and rice crispies. You may need to use a wooden spoon for this part instead of a mixer because the dough becomes somewhat stiff.
• Mix in the chocolate chips.
• Using a medium (approximatley 2 teaspoon) cookie scoop, drop batter onto prepared cookie sheets and bake in a preheated oven for approximately 10 minutes or until the edges are nicely browned.
• Remove to a cooling rack. Store in an air tight container.

• Salt and pepper each side of the pork chops.
• Brown chops with onions over medium heat in oil for approximately 5 minutes each side.
• Place browned chops in the casserole dish.
• Mix soup, onion, catsup and Worcestershire sauce in medium bowl.
• Pour mixture over chops and bake for 45-60 minutes at 350°.
• Serve over buttered, parsley egg noodles, mashed potatoes or rice.
• The sauce can be doubled if you would like extra gravy.

• Cook broccoli in large pot of boiling water for 3-4 minutes, just until crisp tender.
• Place in an ice water bath to stop cooking.
• Drain.
• In a medium bowl, whisk together the oil, vinegar, Dijon, garlic pepper and lemon zest.
• Pour over broccoli, pepper to taste and toss to combine.
• Squeeze one lemon over all.
• Sprinkle with toasted, sliced almonds.

• Preheat the oven to 350°F.
• In a large mixing bowl combine the oil, honey, and beaten eggs; stir until well mixed.
• Add the zucchini, carrots, and vanilla; stir until evenly distributed.
• In a separate bowl combine the flour, brown sugar, baking powder, baking soda, ginger, nutmeg, and cinnamon.
• Pour these ingredients into the egg mixture; and then stir the combination until well mixed.
• Add the raisins and walnuts to the batter and stir until evenly distributed.
• Pour the batter into an ungreased 13x9x2 baking dish and spread out evenly. Place the bars in the oven and bake for approximately 25 minutes or until a toothpick poked in the center comes out clean.
• Remove from the oven and allow the bars to cool until just warm. Spread glazed topping over the top of the bars while the bars are still slightly warm.
• Spread the glaze topping over the bars as indicated below.

• Combine all the ingredients in a mixing bowl and whisk until the glaze is a consistency that can be drizzled.
• Drizzle the glaze over the warm bars; then spread it out so the bars are evenly coated.

• Combine onions, broth, honey and thyme in large skillet. Bring to a boil.
• Reduce heat to medium-low and simmer uncovered until broth is almost absorbed, stirring occasionally, about 1 hour.
• Stir in vinegar, simmer 10 more minutes.
• Add a little water if jam becomes dry. Onions will be a little crunchy.
• Season to taste with salt and pepper.
• *Can be made 1 day in advance. Store in refrigerator.
• Warm just before serving.

• Preheat grill to medium.
• Lay beef fillet directly on grill.
• Grill approximately 7 minutes each side for medium rare, longer for more doneness.
• Remove from grill and slice thinly.

• Stir together in small bowl: sour cream, horseradish, white wine vinegar, salt and pepper.
• *Can be prepared 1 day in advance.

• Warm tortillas in microwave on high for 20 seconds or place in tinfoil and heat in 350 degree oven for about 15 minutes.
• Divide sliced meat among warm tortillas.
• Top with warm onion jam and a spoonful of horseradish cream.

• Blend cilantro, green chilis and garlic in blender.
• Bring water to a boil and add the rice, the blended ingredients, and all other ingredients.
• Simmer covered for 30 minutes (or until rice is soft.)

Melt the butter in a casserole dish.

Beat the remaining ingredients with a hand mixer, pour them in the casserole dish, add some black pepper on top. Bake for 45-55 minutes, until center is set.

• To brine the chicken, put 1 quart water and 1/4 cup salt (with molasses or brown sugar, if using) in a bowl or zip-top bag. Stir to dissolve and add chicken pieces. Refrigerate for 1-2 hours.
• When ready to cook, preheat grill to high.  Make herb mixture: whisk together olive oil, lemon juice, and chopped herbs. Remove chicken from brine and pat dry. Salt and pepper both sides.
• Oil grill grates and brush chicken with herb mixture. Grill first side about 5 minutes. Brush top (ungrilled) side with herb mixture, turn the chicken and brush top (grilled) side with herb mixture. Cook until meat is opaque and no pink shows when you cut into the thickest part, another 4-6 minutes, depending on thickness. Brush both sides again and turn, about 30 seconds per side.
• Serve immediately.

• In 2-quart saucepan, heat all ingredients to boiling; reduce heat.
• Simmer uncovered 10 minutes, stirring occasionally.
• Serve warm sauce with grilled chicken, pork or beef.

• Preheat oven to 350°.
• Cook cauliflower in large pot until tender about 8 minutes, drain and rinse in cold water.
• In same pot, melt cream cheese over low heat. Stir in heavy cream and add 3/4 of the bag of shredded cheese. When melted, about 4 minutes, take off heat and stir in sour cream. Add salt and pepper to taste.
• In a baking dish, place cauliflower, pour cream cheese mixture over cauliflower and stir slightly, making sure all pieces are covered.
• Top with remaining shredded cheese and bacon. Bake at 350° for about 20 minutes until browned on top.

• Mix pretzels, melted butter and 1/2 cup sugar.
• Press into the bottom of a 9x13x2 baking pan and place in a 350° F. preheated oven. Bake for 10 minutes.
• Mix cream cheese and remaining 1/2 cup sugar. Fold in whipped topping.
• Spread on top of pretzel crust. Refrigerate.
• Combine Jello with hot water. Stir until dissolved.
• Fold in frozen raspberries.
• Pour over cooled cream cheese mixture.
• Refrigerate until ready to serve..