Preheat grill to medium.

Grill shrimp. It only takes about 3-5 minutes a side.

Remove from grill and dip in melted butter with garlic.

• Pour the chicken stock into a medium sized saucepan. Water can be substituted, but chicken stock (or any other type of stock) adds more flavor to the dish.
• Add the olive oil and a pinch of salt to the liquid and bring to a boil.
• Add the couscous to the boiling liquid.
• Remove the pan from the heat, cover, and let it stand for about 6 minutes. Do not lift the lid until the suggested time has expired.
• Fluff the couscous with a fork and serve immediately.
• Note: Serve it as an accompaniment to stews, meats, vegetables, and other savory dishes that include sauces or gravy. Couscous is able to absorb the flavors of the other ingredients that are added to it.
• Variations: An endless variety of other ingredients may be added to the couscous to provide flavor. Chopped dried fruit or chopped nuts are popular additions, as well as various seasonings, such as cinnamon, ginger, cumin, black pepper, garlic, or the zest of citrus fruit.

Then make the dressing; pour over the salad mixture and stir. Best if you let sit after putting on the salad.

Stir together the biscuit mix, cheddar cheese and milk until a soft dough forms. Beat with a wooden spoon for about 30 seconds.

Spoon onto a greased cookie sheet and smooth down tops to prevent hard points from forming. Bake 8-10 minutes, until tops are brown.

While biscuits are baking, melt the butter in a pan and stir in garlic powder.

Once the biscuits are done brush the tops with the butter mixture.

• Remove the ice cream from the freezer. Take it out of the packaging and put in a large bowl; let it set out at room temperature.
• Place 28 of the Oreos in the bottom of the pan and smash by pressing with the bottom of a glass. Keep smashing the Oreos until they are fairly fine crumbs.
• Add the melted margarine and stir into the Oreo crumbs until they are evenly coated; then firmly press into the bottom of the pan, covering the bottom evenly.
• Take the last Oreo and place in a small bowl. Smash and set aside to sprinkle on top of dessert when it is finished.
• When the ice cream is soft enough to begin stirring, add the Creme De Menthe. Stir in as quickly as possible so that the ice cream does not get too melted. It should still be fairly thick when you get done stirring in the Creme De Menthe.
• Pour the ice cream mixture over the Oreo crust and spread out evenly. Sprinkle reserved Oreo crumbs over the top; cover and place in the freezer as quickly as possible.
• Leave in the freezer until frozen solid.
• When ready to serve, allow it to set out at room temperature for about 2 or 3 minutes before cutting. Cut into squares and serve.
• Store leftovers in the freezer.

• In a bowl, mix together chopped eggs, pickle relish, diced celery, chopped onions, parsley, celery seed, and cut up chicken. Blend in mayonnaise until desired consistancy is achieved. Salt and pepper to taste.
• Cover and chill 1 to 2 hours before serving. Spread approximately 1 cup of mixture on 1 slice of bread, garnish with greens if desired, top with another slice of bread and cut in half to serve.

• Preheat oven to 350 degrees.
• Spread pecans out in a single layer on a large baking sheet.
• Toast the pecans in the preheated oven, approximately 10 to 15 minutes, tossing once. Allow to cool.
• In a large bowl, combine mixed greens, mango, craisins, red onion, swiss cheese and pecans.
• Top with balsamic vinaigrette and toss to combine.
• Serve immediately.

• Place 8 teabags in 7 cups boiling water. Remove tea bags.
• Add remaining ingredients. Pour into 1 gallon pitcher.
• Add cold water to fill pitcher, andd then add sliced lemons.  Refrigerate a minimum of 2 hours.

• Preheat oven to 400° F.
• Place the 9" pastry dough in the bottom and up 1" on the sides of the prepared pan, using your fingers to spread it evenly.
• Cover the bottom of the crust with shredded cheese and 2 tablespoons chopped basil. Arrange tomato slices to cover cheese evenly. Salt and pepper tomato slices and drizzle with olive oil.
• Bake 35-40 minutes. Just before serving, garnish with fresh basil leaves. May serve warm or at room temperature.

• Tear both types of lettuce into bite size pieces and toss together; set aside.
• Fry bacon until crispy and then crumble into pieces.
• Heat butter in the bottom of a skillet over medium heat and then add the noodles and slivered almonds; cook until lightly browned. Spread the noodles and almonds out on paper towels to drain excess butter.

• Combine all ingredients for dressing in a separate bowl and whisk to mix well. Whisk again just before adding to the salad.
• Just before serving add the bacon, noodles, and almonds to the lettuce.
• Pour some of the dressing (do not use all the dressing) over the salad and then toss to coat evenly. Continue to add more dressing until the salad is coated to your taste.
• Serve immediately.

In a medium bowl, cream together peanut butter and butter.

Gradually blend in the sugars, eggs and vanilla; mix until fluffy.

Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended. Stir in chocolate chips, if desired.

Bake for 30-35 minutes in preheated oven, or until the top springs back when touched.

Cool, and cut into squares.

• Brown the ground beef in a large frying pan. Add the onions to the ground beef as it is cooking; salt and pepper to taste. Drain the grease but leave the meat in the pan that it is browned in.
• Pour the tomato soup into the pan with the ground beef and then add the tomato juice. If all the juice doesn't fit, set it aside to add later. Stir until the soup and juice are well mixed.
• Bring the mixture to a full boil and then turn down to a slow boil (a little more than a simmer). Add the sugar and butter; stir to distribute evenly.
• Continue to cook the sauce. If there was tomato juice left in the can, add this juice as the sauce boils down. Continue to add the juice until you have added the entire can. The sauce is done when you have added all the juice and allowed it to boil slowly for at least 5 minutes. The longer it cooks the thicker it will become.
• Cook the spaghetti while the spaghetti sauce is boiling. When the spaghetti is done the sauce should be ready. Drain the spaghetti but do not rinse. Serve immediately while the spaghetti is hot. If the spaghetti sets for a while it will begin to stick together. If this happens, just rinse it with hot water to loosen it up again.
• We just have everyone fill their plates with spaghetti and add the amount of sauce they desire. We place the Parmesan cheese on the table for the ones who want to add it. The spaghetti and sauce are great served with garlic toast.

• Tear the lettuce into bite size pieces and place in a bowl. Add the onion slices and Parmesan cheese (reserve a little cheese to sprinkle on top); toss to mix in with lettuce.
• Blend the dressing ingredients together; pour over combined lettuce and onion. Top with croutons and reserved Parmesan cheese.

Slice bread into 1 1/2 inch slices, cutting to, but not through to the bottom of the loaf.

Slice bread again into 1 1/2 inch slices in opposite direction in the same manner, forming bread-sticks. Place loaf on prepared foil.

In small saucepan, melt butter over low heat, stir in basil and garlic.

Gently separate the bread with your fingers, then spoon the butter mixture in all of the seams, making sure it is evenly distributed among the whole loaf. Wrap the loaf up in the foil and place on a baking stone or directly on the oven rack and bake for 10 minutes.

Remove from the oven and increase the oven temperature to 425 degrees F.

Open the foil and sprinkle the shredded cheese on top of the bread. There will be a lot of cheese, so try to push down as much as you can in between all of the crevices in the bread. Leave the foil open and return it to the oven. Bake until the cheese is completely melted, bubbling and starting to brown on top, about 15 minutes.

Let stand for 5 minutes before serving. Dig in!

In bowl, combine cornstarch, sherry, water, soy sauce, 1 Tablespoon oil, salt and pepper. Pour over chicken, stir to coat and set aside for 15 minutes.

Heat wok or large skillet over high heat.

Add 2 Tablespoons oil to pan. Add chicken with marinade and stir fry until done, about 3-4 minutes; set chicken aside.

Add 2 Tablespoons oil to wok and add water chesnuts, mushrooms, green onions, garlic and ginger. Stir fry 2 minutes.

Add chicken and cooking sauce with vegetables. Cook until thickened. Serve with lettuce leaves to wrap.

• In a large skillet or wok, heat 3 tablespoons of olive oil over medium-high heat. While the oil is heating, lightly beat 2 large eggs in a small bowl. Set aside.
• To the hot pan of oil, add 1/2 cup of chopped carrots and stir-fry for 2 to 3 minutes.
• Add 4 chopped green onions and 2 minced garlic cloves and continue to stir-fry for another minute.
• Pour in the beaten eggs and scramble for 30 to 45 seconds.
• Add 3 cups of well-chilled, previously cooked, long-grain brown rice and stir-fry for several minutes. Make sure the rice is well incorporated with the egg and the other ingredients.
• Season the rice with the soy sauce, salt, and pepper and continue heating until the rice is hot.
• Serve the rice immediately. Use the fried rice as a main meal or a side dish; as a bed for grilled chicken, turkey, or fish; or as an accompaniment for stir-fried beef or pork dishes.

In a medium bowl, mix crab meat, cream cheese, onions, mayonnaise and soy sauce.

Gently place 1 wonton wrapper in each prepared muffin cup, allowing edges of wrappers to extend above the sides of the cups. Fill evenly with crab meat mixture.

Bake for 18-20 minutes or until edges are golden brown and filling is heated through. Serve warm.

Garnish with chopped green onions, if desired.

• In a small sauce pan, combine first 6 ingredients. Bring to boil.
• Reduce heat. Cover and simmer for 5 minutes.
• Stir in milk. Return to a boil. Boil for 1 minute then remove tea bags and strain.
• Stir in sugar until dissolved.
• Pour into mugs. Top with whipped cream, cinnamon, and cinnamon stick, if desired.

• Place sausage in a large skillet. Cook over medium-high heat until evenly brown.
• Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted.
• Add flour and stir until smooth. Reduce heat to medium and cook until lightly browned.
• Gradually whisk in whole milk and cook until thickened.
• Season with salt and pepper to taste and stir in cooked ground sausage. Reduce heat and simmer for 12-15 minutes.

• Mix together flour, baking powder, sugar, cream of tartar, and salt in large bowl.
• Add shortening, cut in with pastry blender. Mix in milk, knead gently.
• Drop by spoonfuls on greased cookie sheet or roll out on floured surface and cut out biscuits with cookie cutter.
• Bake 450 degrees F. for 10-12 minutes.

• Bring the water to a boil in a large saucepan and add the fresh beans. Cover and simmer for about 5 minutes or just until the beans are a crisp-tender. Drain and set aside.
• Melt the butter in the large skillet over medium heat. Saute the garlic in the butter until lightly browned.
• Add the green beans and season with the salt and pepper. Saute for about 1 or 2 minutes or just until the beans are heated all the way through. The beans should be just slightly browned.
• Serve immediately while hot.

• Cook macaroni according to package directions; drain and rinse with cold water.
• In a large bowl, combine cabbage, cucumber, onion and green pepper.
• For dressing, combine mayonnaise, sugar, vinegar and salt.
• Pour dressing over macaroni-cabbage mixture. Mix well.

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°.

Reduce heat to medium-low; cover loosely and boil gently 15-20 minutes or until potatoes break apart easily when pierced with a fork. Drain well.

Mash potatoes and garlic until no lumps remain. Add salt, pepper, milk and sour cream. Continue mashing until potatoes are smooth.

• Combine the first 7 ingredients and whisk until well blended.
• Cut up all the vegetables so they are similar in size; place in a large sealable bag.
• Pour the combined ingredients in the bag with the vegetables and seal the bag securely.
• Place the sealed bag in a pan with sides to guard against any leakage and place the vegetables in the refrigerator to marinate for at least 30 minutes or up to 2 hours if desired.
• Remove from the refrigerator and drain the marinade off the vegetables. Place the vegetables in a grill basket.
• The grill should be preheated to approximately 400 degrees. Place the vegetables on the grill and close the cover.
• Grill until the vegetables are crisp-tender and slightly charred.
• Serve immediately.

• In a large bowl, mix together the pudding mix and the buttermilk. Fold in the whipped topping.
• Gently add the fruit except for the bananas. Chill in refrigerator at least 2 hours.
• Slice the bananas and crush cookies; stir in just before serving.