Season shrimp with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated.
Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
Heat grill to medium; lightly oil grill grate.
Thread shrimp on skewers; pierce once near head and once near tail. Place shrimp on preheated grill.
Cook 2-3 minutes per side or until opaque.
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.
Grill for 30-45 minutes for bone-in pieces or 20-25 minutes for boneless or until juices run clear, turning and squeezing lemons over each piece frequently.
Mix remaining ingredients and heat in slow cooker until heated through, at least 2 hours.
Note:These beans can be mixed up and refrigerated a day or two ahead of time. The day they are to be served, cook as directed above. Keep in mind that you may have to add a little more to the slow cooking time because the beans would be cold.
Mix all ingredients with the pasta. Refrigerate serveral hours or overnight.
Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with salt and pepper. Roast for 20-25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, lemon zest, lemon juice, Parmesan cheese, basil and pine nuts, if desired. Serve hot.
Chop cabbage and spread onto bottom of prepared pan.
Brown meat and onions in skillet until no longer pink; drain.
Stir in rice, salt and pepper. Add tomatoes, soup and water. Simmer over low heat for 15 minutes.
Spoon mixture over cabbage and spread evenly. Sprinkle with cheese; cover tightly with foil. Bake approximately 1 1/2 hours.
Combine the seasonings in a small bowl, mix well. Divide evenly into 3 small zipper bags. Place one seasoning packet into each of the containers of rice and noodle mixture.
TO PREPARE: In a saucepan, heat 2 tablespoons butter over medium-high heat. Add one rice and noodle mixture; stir until lightly browned, 4-5 minutes. Stir in 2 1/2 cups water and one seasoning packet and bring to a boil. Reduce heat to medium-low, cover and cook for 20 minutes or until liquid is absorbed.
NOTE: Use within 6-8 months.
Add carrots. Cover and heat to boiling; cook until tender about 25 minutes. Drain.
In large skillet, cook and stir brown sugar, salt, orange peel and butter until bubbly.
Add carrots; cook over low heat; stirring occasionally about 5 minutes or until carrots are glazed and heated through.
Cook pasta according to package directions; drain.
Melt butter over low heat. Mix in flour and stir until smooth; remove from heat.
Add milk slowly. Return to heat and cook, stirring constantly until mixture comes to a boil and thickens, approximately 5 minutes.
Remove from heat and add mustard and cheese, reserving 1/4 cup of the Cheddar. Stir until cheese is melted.
Season with salt and pepper.
Mix in cooked macaroni. Pour into prepared dish. Top with reserved cheese.
Bake at 350 for 20-30 minutes.
Drain any liquid off green beans.
Wipe skillet and place over medium-high heat. Place beans in dry skillet. This will dry the beans before seasoning.
Once dry, add olive oil and garlic; cook, stirring 1 minute.
Remove from heat and season with salt and pepper. Stir in almonds, if desired.
Add turkey tenderloins and turn to coat both sides. Cover and marinate for several hours or overnight in the refrigerator, turning occasionally.
Grill tenderloins over a hot grill 10-12 minutes per side, depending on thickness. Turkey is done when the meat is 170°.
Peel potatoes and cut in small pieces. Put in a large pot of salted water. Cook about 20 minutes or until done.
Separate garlic cloves, but do not peel them. Place in a bowl, add olive oil and toss to coat. Place on baking sheet and roast in oven until soft, about 10 minutes. Cool slightly.
Drain and mash potatoes slightly. Add sour cream and butter. Squeeze pulp from garlic into potatoes. Mash potatoes until smooth, season as needed. Put into a serving bowl.
Sprinkle with chives, if desired.
Stir in frozen berries, pineapple and bananas. Pour half the jello mixture in serving bowl. Chill until setup.
Top with sour cream and pour remaining jello mixture to top. Refrigerate for several hours.