1. Mix water, soy sauce and seasonings in small bowl. Stir in cornstarch until smooth. Set aside.

2. Heat 1 tablespoon of the oil in wok or large deep skillet on medium-high heat. Add onion and carrots; stir fry 2 minutes. Add remaining 1 tablespoon oil and remaining vegetables; stir fry 5 to 7 minutes or until vegetables are tender-crisp.

3. Stir soy sauce mixture. Add to skillet. Stirring constantly, bring to boil on medium heat and boil 1 minute. Sprinkle with sesame seed before serving. Serve over rice, if desired.

How to toast sesame seed: Heat a small skillet on medium heat. Add sesame seed; cook and stir about 2 minutes or until fragrant and golden brown. Immediately pour out of hot pan to avoid over-toasting.

Variation: Use McCormick° Gourmet Collection Black Sesame Seed or a combination of both sesame seeds.

• Grease sides and bottom of two 8 or 9 inch round cake pans or a 9 x 13 cake pan. Preheat oven to 350 degrees F.
• Mix all ingredients together in the order listed.
• Use a fork to mix; batter is thicker and moister if you do not use an electric mixer.
• Pour batter into two round cake pans or a 9 x 13 pan.
• Bake for 30 minutes. Check doneness by poking a toothpick in the middle of the cake. If it comes out clean the cake is done. Do not over bake.
• Allow the cake to completely cool and then frost or dust as desired.

Note: This cake recipe does not contain any eggs.

• Begin with three slices of bread and spread butter on the outside bottom of the first slice. Place a piece of ham and a piece of turkey on the face of this bread slice and cover with the second slice of bread, which is also buttered. Spread mustard or any desired sauce on the top of the second slice and then lay a piece of ham or turkey topped with one or two slices of cheese. Spread butter over the top of the third slice of bread and place this slice on top of the cheese.
• Trim off the crusts around the edges to form the sandwich into a square shape. Then cut the bread diagonally to create two triangles. A toothpick pressed through all three pieces of bread will help to hold the triangular slices together during grilling and can be removed when serving.
• Prepare an egg batter, which will be used to coat the outside of the bread, by beating the eggs and milk together while adding the salt as the mixture is beaten.
• Place a non-stick pan on medium heat and melt the butter to coat the bottom of the pan. The sandwich triangles can then be dipped into the batter to coat both sides. Allow excess batter to drip off and place sandwich into the hot skillet, turning sandwich once until cheese is melted and sides are golden brown.
• Continue to add butter as needed to the skillet to keep sandwiches from sticking. As an option, powdered sugar can be sprinkled over the top of each sandwich and a small serving of jam can be provided as a sweet garnish for dipping or spreading on the sandwich.

• Preheat oven to 350 degrees
• Spray a 7 x 11 baking dish with nonstick cooking spray. Purée corn briefly in a food processor. Combine puréed corn, stock, masa harina, creamed corn, baking powder and butter in a bowl, set aside.
• Combine black beans, cumin, chili powder, garlic powder, cayenne, oregano, tomato purée and green chilies in a large bowl.
• Spread 2/3 of masa corn mixture in bottom of prepared baking dish.
• Layer bean mixture and then cheese. Top with remaining masa corn mixture.
• Bake for 1 hour. Serve with Salsa.

Pour into greased or sprayed 9" iron skillet, casserole dish or spring-form pan. Sprinkle additional shredded cheese and sugar, if desired.

Bake at 350 degrees F for 45 minutes.

Add juice from half of the lime and rice, fry while stirring for 1-2 minutes.

Add water and bring to a boil.

Reduce heat, cover, and cook until water is fully absorbed.

Add juice from the other half of lime and more water if needed. Carefully stir and fluff the rice.

Add cilantro as desired and served warm.

• 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.

• Heat grill to medium.
• In a small bowl, mix together the mayo, parmesan cheese and mustard.
• Mix in 1 teaspoon garlic and set aside.
• In another small bowl, whisk the olive oil, vinegar and 2 teaspoons of garlic.
• Brush oil mixture over both sides of the mushrooms.
• Sprinkle with salt and pepper.
• Place the gill side of the mushrooms down on the grill for 3 to 5 minutes.
• Turn and grill another 3-5 minutes more.
• Reduce the grill heat to low.
• Turn mushrooms so the caps are up and top each with cheese.
• Place sliced rolls or burger buns, cut side down, on the grill.
• Close the grill and cook until the rolls are crisp and the cheese has melted on the mushrooms, approximately 5 minutes.
• Place the bottoms of the rolls on a platter, top each with a mushroom.
• Place a few leaves of basil on top of the mushrooms, then a slice of tomato, then a slice of red pepper.
• Spread mayo mixture on the top half of the roll and cap the sandwiches.
• Serve warm.

Preheat oven to 350 degrees F.

Heat milk in a large saucepan over medium heat to almost boiling.

Reduce heat to low and gradually add cheeses, stirring constantly for about 5 minutes until all cheese is melted.

Place cooked macaroni in a 4 quart casserole dish or individual ovenproof dishes. Pour cheese sauce over pasta and stir until well blended. Top with bread crumbs.

Bake for 50-60 minutes or until browned and bubbly.

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.

In a medium skillet over medium-high heat, brown the ground beef, stirring often; drain. Remove from pan and set aside.

Cook the onion in the same pan, stirring frequently, until soft and tender.

Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions; stir.

Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.

Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center.

To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

• Pour the boiling water or stock into a baking dish or casserole dish.
• Add the olive oil and the salt.
• Add the rice to the dish of hot liquid.
• Cover tightly with aluminum foil or a casserole lid.
• Bake the rice at 350° F for about 30 minutes.
• Fluff the rice with a fork prior to serving.
• Option: use chicken or vegetable stock rather than water to add flavor to the rice. Finely chopped fresh herbs or your favorite spices can also be added.

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.

1. Bring water, cinnamon stick and cloves to boil in 2-quart saucepan. Reduce heat to low; cover and simmer 10 minutes.

2. Stir in milk and sugar. Return mixture to a simmer. Add tea bags; cover and remove from heat. Allow to steep 2 minutes. Strain tea mixture before serving.

3. Serve immediately or refrigerate to serve cold.

Prepare sauce in a bowl and set aside.

Combine meatloaf ingredients with hands until evenly mixed. Work in half of the sauce with the meatloaf.

Place the meatloaf on a loaf pan and shape it. Pour the remaining sauce on top and bake for 50 minutes or until center is no longer pink.

NOTE: For those who prefer a kick, try adding another tablespoon of mustard and a dash of cayenne pepper.

Place each potato on a square of foil that will cover entire potato. Stuff some onion in between the slices and a clove of garlic, if desired. Place a pat of butter and seasonings on each potato. Wrap tin foil around entire potato.

Bake for 40-45 minutes. Great on the grill, too.

• Drain the pineapple as much as possible; set aside.
• Mix the gelatin and cottage cheese. Allow to set for several minutes; blend in drained pineapple.
• Fold in the cool whip. Chill before serving.
• You can use any flavor of gelatin to make this salad.

Melt butter in saucepan; stir in sugar. Cook over medium-low heat, stirring constantly, until sugar is dissolved.

Add carrots; cook, stirring gently, until carrots are well coated and thoroughly heated.

• Mix all ingredients and sprinkle with garlic powder.

Cut the bread into 1 inch slices. Place slices on a large baking sheet.

In a bowl, combine butter, oil, garlic, and seasonings. Spread one side of each piece of bread with butter mixture. Broil for 5 minutes or until golden brown, checking often.

Top with cheese and return to broiler for 2-3 minutes, or until cheese has melted.