Cut potatoes and carrots and add to slow cooker. Then, pour one can Guinness over ingredients, cover and cook on low for 8 hours.

One half hour before corned beef is ready, cut cabbage into wedges and add to large pot of water, bring to boil and cook for 10 minutes; drain cabbage.

In a large deep fry pan, melt butter. Add cabbage to butter and pour your second can of Guinness on top. Cook until most of liquid has cooked off, stirring frequently so as not to burn cabbage.

Once corned beef is cooked, remove from slow cooker and place onto cutting board. The beef should fall apart and not need to be sliced. Then add your cabbage, with the butter/beer liquid to Slow Cooker mixing with potatoes and carrots. Dish out beef into bowls and cover with cabbage potatoes and carrots.

• 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.

Add eggs and vanilla.

Add dry ingredients. Stir in cereal and coconut.

Drop by spoonfuls onto cookie sheet. Place a pecan on each cookie, if desired. Bake at 375° for 10 minutes.

• Cook shells; rinse in cold water and set aside.
• Cook ground beef until no longer pink.
• Add 1/2 taco sauce, cream cheese, chili powder, and 3/4 cup Mexican cheese.
• Stuff shells with mixture and place in a greased 9 x 13 baking pan.
• Drizzle remaining half taco sauce on top.
• Bake at 350° for 35 minutes. Uncover, spread 3/4 of remaining cheese over top and then bake for 10 more minutes.
• Sprinkle last bits of cheese over final dish. Serve immediately.

• Preheat oven to 425 degrees F.
• In a Dutch oven, add the water, rice, chicken base, vegetables, seasonings and butter, except the salt and lime juice. Bring the water to a boil stirring very little.
• Cover the pan and place it in the preheated oven for 15-20 minutes, or until almost all of the water is absorbed.
• Remove the pan from the oven but leave it covered and sitting for 5 minutes.
• In a small bowl, combine the salt and lime juice.
• Remove the lid long enough to stir in the salt and lime juice; recover the pan and let sit another 5 minutes.
• Serve and enjoy.

• Preheat oven to 400 degrees F.
• Melt butter and brush on the front and back of each tortilla.
• Combine the sugar and cinnamon; stir to mix thoroughly. Sprinkle the sugar and cinnamon on top of all the tortillas.
• Cut each tortilla into 8 wedges to create the chips. Place the chips on a baking sheet. Bake for 8 to 10 minutes or until crisp.
• While the wedges are baking, combine the dip ingredients together and beat until smooth.
• Serve chips and dip together.

• Remove most of the excess fat from the tenderized round steak and cut the steak into serving size pieces. If using round steak that is not tenderized, pound it with a tenderizing mallet.
• Mix the flour, salt, and pepper together in a shallow bowl.
• Heat about a tablespoon of the margarine in the skillet over medium to medium-high heat until sizzling.
• Dredge the steak pieces in the flour and place in the skillet. Only add enough pieces to cover the bottom without crowding.
• Cook until nicely browned on both sides. Remove from the skillet and place on a plate. Set them aside and fill the skillet with more steak pieces. Continue this process until all the pieces have been browned. You will have to add more margarine in between each batch and maybe a little just before turning each batch. You may end up needing a little more than a 1/4 cup of margarine.
• Once all the pieces have been browned, place all the browned steak pieces back in the skillet. Pieces will have to be layered.
• Spread the can of cream of mushroom soup over the top of the steak, cover, and heat until soup is bubbling around the edges. Then turn the heat down to a simmer and allow it to cook, covered, for 45 to 60 minutes.
• Once the steak is done, remove it from the pan, scraping off some of the soup from its surface back into the pan. Place the steak on a serving platter.
• Once the steak has been removed, add a little water (or milk) to the skillet, being careful not to add too much or it will thin the gravy too much. Mix it into the soup, scraping the sides and bottom to blend the flavorful piece into the gravy. Bring to a boil and then remove from the heat and pour into a serving bowl.
• Serve the gravy over mashed potatoes (homemade or instant), along with the tenderized round steak.

• Peel and slice potatoes; cut into cubes. Put potatoes in saucepan, and pour in enough water to barely cover them. Bring to a boil, and turn heat down to medium. When potatoes are tender, drain well and put them back into the saucepan.
• Add the butter and warm half and half. Mix with potato masher or electric mixer until smooth and creamy. Salt to taste.

• Preheat oven to 400 degrees F.
• Cut broccoli into bite size pieces. Spray large casserole dish with cooking spray.
• Dice onion and garlic. Place broccoli, onion, and garlic into casserole dish.
• Drizzle olive oil (or butter) over the top. Sprinkle with salt and pepper and red pepper flakes.
• Bake in preheated oven for 25 minutes.

Add bread crumbs to pie plate and shake to spread around.

Cook pasta according to package until tender; drain.

Stir in spaghetti sauce, cheese and pepperoni to pasta. Mix well.

Add beaten eggs. Spread into pie plate.

Bake for 30-35 minutes.

Sprinkle with Parmesan cheese and bake for 5 minutes more.

Add rest of ingredients; toss well.

For the dressing, combine oil, lemon juice, garlic, salt and pepper. Mix well, refrigerate until ready to use.

Add dressing to the salad just before serving.

Mix butter, cheeses, mayonnaise, green onion and garlic in a small bowl, blending well. Spread mix on bread. Bake at 350 degrees for 7 minutes. Then place in boiler about 3 minutes.

Cut into slices and serve.

• Place stick of butter in crock pot.
• Place pork roast on top of butter.
• Sprinkle onions over entire roast.
• Pour honey over onions.
• Set crock pot on low and allow to cook for approx. 6-8 hours, until pork is cooked through and the roast falls apart when you stick a fork in it.

• Cook macaroni, rinse with cold water, drain, and set aside.
• In a large bowl, add the salad dressing, milk, onion salt, pepper, and sugar; stir together until well mixed.
• Add the drained macaroni to the dressing mixture; stir to evenly coat the macaroni.
• Add the ham, celery, and cheese; stir to evenly distribute. Taste test and add more onion salt, pepper, or sugar as needed.
• Note: Add or substitute desired ingredients. You could substitute chicken, crab, or shrimp in place of the ham. If desired, you could add other vegetables, such as peppers, carrots, and cucumbers. If you add other ingredients you may need to add a little more salad dressing so that the salad does not get too dry.

• Place a can of evaporated milk in the freezer until ice cold, approximately 1 hour.
• Dissolve the gelatin in hot water.
• Chill until partially set, approximately 1 1/2 hours.
• Remove from the refrigerator and whip with an electric mixer until fluffy, this usually takes 7-10 minutes to get it fluffy.
• Stir in the lemon juice and sugar.
• In a separate bowl, whip the milk for 5-7 minutes.
• Fold it into the gelatin.
• Between waxed paper or in a large plastic bag, crush chocolate crackers or cookies with a rolling pin until nicely crumbled. This can also be done in a food processor.
• Combine the crumbs with the melted butter and press it into the bottom of a 13x9x2 pan.
• Pour the gelatin mixture over the crumbs and top with shaved bits of chocolate or chocolate cookie crumbs.
• Chill until firm and cut into squares for serving.

• Prepare pot roast vegetables: cut potatoes in half (or into quarters if large), onions into 1/2-inch wedges, and carrots and celery into 2-inch pieces; set aside.
• Combine gravy mixes, flour, salt and pepper in large bowl. Add vegetables to bowl; toss to coat well. Remove vegetables from flour mixture and place in 5 to 6-quart slow cooker. Add beef roast to bowl, turning to coat evenly with flour mixture. Remove roast and place in slow cooker in center of vegetables.
• Whisk beer into remaining flour mixture until smooth; add to slow cooker. Cover and cook on LOW 10 to 11 hours, or on HIGH 6 to 7 hours, or until beef and vegetables are fork-tender. (No stirring is necessary during cooking.)
• Remove roast and vegetables. Skim fat from gravy. Carve roast into thin slices. Serve with vegetables and gravy. Sprinkle with parsley, if desired.

• Preheat oven to 350º F.
• In a large bowl, mix together baking soda, salt, and baking powder.
• In a small bowl, whisk together milk, butter, honey and egg. Stir liquid ingredients into flour mixture until thoroughly combined. Dough should hold a formed shape--if not, gradually add a little flour until you can shape the dough into a mound 6" around.
• Place dough on baking sheet that has been covered with parchment paper. Spray parchment paper with cooking oil. Take a sharp knife and make an X on the top of dough.
• Bake 45 minutes, or until the bottom sounds hollow when thumped.
• Cool slightly before serving.

• In a mixer bowl, cream the butter and sugar.
• Add the egg, milk, and vanilla. Mix well.
• Combine the flour, cocoa, baking powder and salt in a medium bowl. Gradually add this the the creamed mixture, just until blended.
• Divide the dough in half, wrap each in plastic wrap and refrigerate for 1 hour or until firm.
• On a lightly floured surface, roll out dough to 1/8-1/4 inch thickness.
• Cut with desired shamrock cookie cutters.
• Place two inches apart on a parchment paper lined cookie sheet or silpat lined sheet.
• Prick each cookie with a fork if desired.
• Bake at 350° for 10 minutes or until set.
• Cool for 2 minutes before removing from the cookie sheet, then remove to a wire rack to cool completely.
• Spread 1/4 to 1/3 cup of ice cream over bottoms of 6 cookies.
• Top with remaining 6 cookies.
• Wrap individually in plastic wrap and freeze.
• May be frozen for up to 2 months.
• This recipe can easily be doubled.

Stir in spaghetti sauce and water; bring to a boil.

Add the ravioli. Reduce heat, cover and simmer for 7-9 minutes or until ravioli is tender, stirring once.

Sprinkle with cheese. Simmer uncovered for 1-2 minutes longer or until cheese is melted.

Drain anchovies, reserving oil from the can. Mince and combine anchovies and garlic in a large bowl, mash with the back of the wooden spoon, stir in Worcestershire sauce and the juice of one lemon. Add olive oil to reserved anchovy oil to make 1/3 cup combined oil; whisk into anchovy-garlic-lemon mixture. Toss with Romaine lettuce.

Toast croutons just before tossing with salad and just before serving. Serve with freshly shaved Parmesan cheese and plenty of ground black pepper.

In bowl, combine butter, spices, and cheese. Spread mixture on each half of French bread. Wrap halves in foil. Bake 30 minutes.

Cut into wide slices.