Steam potatoes in a steaming basket in a pot until they are easily pierced with a fork, about 8 minutes.
Pour olive oil and seasonings in a large baking pan. Add steamed potatoes, and gently toss them until they are completely coated with the oil mixture. Bake for 12 minutes in a 450° oven or until the outsides of the potatoes are crusty. Stir potatoes occasionally to bake evenly.
For the cake, mix all ingredients and pour into a prepared pan. Bake for 28-32 minutes or until done; cool.
For the frosting, mix all ingredients together and frost on the cooled cake.
Melt butter in microwave and add the minced garlic.
Using a basting brush coat both sides of the bread with the butter/garlic mixture and then lightly salt both sides.
Broil in oven, toaster oven or grill it. Watch closely and flip when browned.
Add water and seasoning mix. Stir to loosen browned bits from pan. Transfer meat and drippings to a 3-quart slow cooker.
SautÃƒÂ© mushrooms and onion in butter until tender. Combine the wine, mustard and sugar, stir into mushroom mixture. Add to slow cooker. Cover and cook on low for 6-8 hours or until meat is tender.
Stir in sour cream. Serve with noodles. Sprinkle with parsley if desired.
In separate bowl, beat wet ingredients together.
Mix wet and dry ingredients just until moistened.
Bake at 350 degrees F in a greased 9x13-inch pan for 45-50 minutes.
Add the rice until lightly browned.
Add bell pepper, if desired, and cook 5 minutes.
Add hot broth, salt, chili powder and diced tomatoes; bring to a low boil. Cover and cook 30 minutes.
30 minutes before serving, add mushrooms and wine or broth.
Add the remaining ingredients to potatoes. Beat with a mixer until smooth.
Pour into a large casserole dish and bake at 375 until bubbly, approximately 15 minutes.