• Preheat the oven to 350°F.
• Cut 2 sheets of puff pastry in half so that you have 4 rectangles.
• Place the pastry on a foil lined baking sheet and bake for 8-10 minutes or until puffed and golden brown.
• In a small mixing bowl, stir together the mayonnaise, basil, shallot, lemon zest, and juice.
• Place the salmon fillets on plate or a baking sheet, drizzle with olive oil, sprinkle with dill, and place 2 thin lemon slices on each.
• Transfer to a cedar plank or place directly on the grill.
• Grill over medium heat for 10-15 minutes.
• When the puff pastry has cooled, spread each with the mayo mixture; then top with the cooked salmon fillets.
• Garnish each with basil and lemon slices if desired.

• 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.

• In a saucepan,  bring 1 quart water and 2 teaspoons salt to a boil.
• While water heats, prepare broccoli: trim off tough stalks (see TIP). Slice broccoli heads and any attached stem lengthwise into strips. Drop broccoli into boiling water and cook, without covering pan, until just tender, 3 to 5 minutes, depending on size of pieces. Drain broccoli and toss with lemon juice and olive oil in a bowl. Add salt and pepper to taste. Scatter olives and pieces of feta, if using, over broccoli and serve.
• TIP: Broccoli stems are delicious when peeled to remove tough, fiberous skin and can be used raw or cooked.

• Mix cracker crumbs, butter or margarine and sugar together in a medium mixing bowl.
• Reserve 1/4 cup for the topping. Spread the rest in a 9x13 pan and pat it down into the bottom and slightly up the sides.
• In a large bowl, mix together the whipped topping, sweetened condensed milk, orange juice and drained oranges.
• Spoon this over the crust.
• Sprinkle with the reserved crumbs on the top.
• Garnish with slices of mandarine orange and mint leaves if desired.

• Combine the brown sugar, salt, pepper, allspice and thyme leaves in a small bowl. Rub both sides of pork chops with herb mixture. Let stand 15 to 30 minutes. Discard any remaining herb mixture.
• Prepare a medium-hot fire in grill. Pat pork chops dry while being careful not to remove the rub. Grill chops, over direct heat, turning once, to medium doneness or until the internal temperature reaches 155 degrees F., about 3 to 4 minutes per side.

• Calories: 160 calories
• Protein: 16 grams
• Fat: 9 grams
• Sodium: 770 milligrams
• Cholesterol: 55 milligrams
• Saturated Fat: 3 grams
• Carbohydrates: 3 grams
• Fiber: 0 grams

• You will first need 6 foil sheets approximately 10 inches long. Spray each sheet of foil with cooking spray.
• On each sheet put approximately 1 cup potatoes. Sprinkle potatoes with parsley, garlic powder, chopped onions, salt and pepper. Top with pats of butter.
• Fold over ends of foil and seal; place on indirect heat on grill.
• Potatoes should take approximately 40 minutes on a grill at 350 degrees.

• Preheat the grill to medium high heat.
• In a small bowl, whisk together the lime juice, lemon juice, butter, cheese, parsley, and salt.
• Husk the corn and remove all silk.
• Brush the corn with the butter mixture and grill, turning occasionally, for 10-12 minutes.
• Continue to brush on the butter while grilling.
• Drizzle the remaining butter onto the corn when grilling is complete.

• In a medium size bowl, juice oranges and lemon.  Add sugar and stir until dissolved.  Add orange zest and egg, stirring until combined.  Gradually add half and half, whisking to combine
• Place in a metal pan and then in the freezer; stir every 2 hours.
• Freeze 4 to 6 hours or overnight.

*Pasturized egg required because the mixture is not cooked.;

• 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.

Mix all ingredients with the pasta. Refrigerate serveral hours or overnight.

• Hull strawberries.
• Wash strawberries, raspberries and blueberries under cool running water.
• Combine all ingredients in a blender, and blend until smooth.
• Pour into a decorative glass and garnish with fresh berries.

Cut broccoli into bite size pieces. Place broccoli in a mixing bowl and toss with olive oil, garlic, salt and pepper. Set aside.

Spread Panko bread crumbs into 9x13" metal cake pan. Place in oven for 2 minutes or until lightly toasted.

Remove crumbs from oven and add to broccoli mixture. Toss to combine. Return mixture to cake pan and place in oven, roasting until broccoli is tender, approximately 8-10 minutes.

Remove from heat, toss with cheese and serve.

Melt butter and stir in dressing mix. Spread onto bread slices.

Broil until golden or heat in oven at 350° for 15-20 minutes.

While still warm, sprinkle with parmesan cheese and paprika, if desired.

Dissolve gelatine in boiling water; add cold water.

Whip cream until soft peaks form; fold in raspberries. Add to slightly set gelatin mixture. Pour raspberry mixture over cake and put in refrigerator.

NOTE: This dessert may be used in a couple hours but is best if it stands overnight.

• Brown hamburger, draining off excess fat.
• Add taco seasoning to the browned meat. Reserve 1 Tbsp for the salad dressing.
• In a large bowl, add the torn lettuce first, then layer the hamburger, cheddar cheese, kidney beans, onion, and tomatoes.
• To make the dressing, mix thousand island dressing with the sugar, taco seasoning and taco sauce, until blended. Pour over top of layered salad.
• Cover with plastic wrap and refrigerate until ready to serve. Just before serving crush the chips and add them to top of the salad.

• Place all ingredients in a microwaveable dish.
• Microwave on high for 4 minutes or until the cheese is melted, stirring part way through.
• Serve with tortilla chips or baguette slices.

Velveeta® is a registered trademark of KF Holdings.

• Preheat oven to 400 degrees F.
• Lightly spray or grease the bottom and sides of a springform pan.
• In a skillet over medium heat, add olive oil, onion, cumin and red pepper flakes, season with salt and pepper.
• Cook until onion has softened, 3-5 minutes.
• Stir in tomato paste.
• Add hamburger and garlic, crumble hamburger as it cooks until no longer pink.
• Add corn, spinach, diced tomatoes and garbonzo beans (chickpeas).
• Stir and cook until spinach has wilted, approximately 2 minutes.
• Place 1 tortilla in the bottom of the springform pan.
• Spread approximately 1 1/2 cup of the beef mixture evenly on top.
• Then sprinkle on 1/2 cup cheese.
• Repeat with 2 more layers and top with the last tortilla.
• Sprinkle with the remaining 1/2 cup of cheese.
• Set springform pan on a baking sheet or on top of foil to catch any drippings while being baked.
• Bake pie until slightly browned, 15-20 minutes.
• Run a knife around the edge of the pan and remove the sides.
• Allow to cool slightly.
• Using 2 wide spatulas, lift the pie from the bottom of the pan and transfer it to a serving platter or cutting board.
• Cut into wedges.
• Serve with cilantro, sour cream, and salsa if desired.

• Slice avocados in half, remove the pit, and scoop out the green insides into a medium bowl.
• Mash the avocado with a fork to break it apart.
• Add the remaining ingredients and stir to combine.
• If you like a creamier guacamole, beat with a hand mixer. For a chunkier texture, continue to combine with a fork until you reach the desired consistency.
• Serve with chips as an appetizer or with Mexican foods as a condiment.

• Pre-heat oven to 350°. Trim excess fat from the meat, sprinkle with salt and pepper - about 1 teaspoon salt, 1/2 teaspoon pepper.  
• Add 2 tablespoons of cooking oil to a heavy bottomed pot over medium-high heat When the oil is hot, brown the ribs in batches (to avoid crowding), then set browned ribs aside.
• Pour or spoon off accumulated fat but leave any browned bits in the pan.  Chop the bacon into 1 inch pieces, add to the pan and cook until browned, about 5 minutes.  Add the onions, coarsely chopped, stir and cook until golden, another 5 minutes or so.  Add the tomato paste, stock or water, beer and bay leaf and bring to a boil, stirring to mix well.
• Add the browned ribs. Cover the pan with a snug-fitting lid or foil, put in the oven, and bake until the meat is fork-tender, about 2 hours. Although it is not essential, it is a good idea to uncover the pan after about an hour and turn the rib pieces over in the braising liquid. Recover and return to oven.
• When the meat is tender, remove it to a warm place (such as the turned-off oven), tip the pan and skim off any fat on the surface. On the stovetop, boil the braising liquid to reduce it to the consistency you prefer for a pour-over sauce. (If it's thick enough when you take it out of the oven, skip this step. If it's too thick, add a little water, cooking and stirring to blend.)
• Remove bay leaf and add salt if necessary.  Serve the ribs with sauce drizzled over them; pass any remaining sauce to be added to taste.

• Boil pasta according to package directions. Reserve 1 cup pasta water. Drain pasta, set aside.
• Preheat oven to 400°.
• Spread cauliflower pieces out on baking sheet.
• Sprinkle olive oil all over pieces, season with rosemary, salt and pepper. Toss cauliflower pieces to coat then spread back out on pan.
• Bake in oven 20 minutes or until tender and browned, stirring occasionally.
• Meanwhile heat 2 tablespoons olive oil in medium skillet.
• Add shallots, garlic and saute 2 minutes. Add white vinegar, honey and stir to combine.
• Add roasted cauliflower. Toss to coat all pieces. Shut off heat.
• Place cooked pasta in large bowl; pour in cauliflower with seasoning. Toss to combine. May need to add 1/2-1 cup of reserved pasta water it's to dry.
• Add slivered almonds, parsley, and grated cheese. Toss and serve warm.

• Mix pudding and buttermilk; fold in cool whip.
• Add the bananas, pineapple, mandarin oranges, strawberries, and marshmallows.
• Refrigerate to cool.

• Preheat oven to 350º F. Do not grease the tube pan.
• Sift flour and 3/4 cup of sugar together, set aside in a small bowl.
• In a large bowl, beat together egg whites, cream of tartar, and salt until the mixture becomes foamy. Gradually add 3/4 cup of sugar in small amounts while continuing to beat the egg whites until they form soft peaks. Add the vanilla and almond extract and continue beating until the meringue holds stiff peaks. Gently fold in the flour and sugar combination until just combined.
• Pour batter into ungreased tube pan. Gently run a spatula through the batter to prevent large air pockets from forming.
• Bake 35 to 40 minutes. Remove from oven and immediately invert pan on a rack or a bottle for 1 to 1-1/2 hours to cool completely. Cut carefully around the sides of the cake to remove. Garnish as desired.