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Air-fried Okra

This only takes minutes to put together
and takes absolutely no time at all to cook in the oven.
And because you don't have the mess
that you have with frying it's so much easier to clean up.
It is also very tasty and a healthy alternative!!!

Prep Time: 12 minutes
Cook Time: 5 minutes
Makes: 4 Servings

1/2 teaspoon hot sauce
1/2 cup egg substitute
1/2 pound okra, cut into 1-inch lengths
1 cup panko bread crumbs
1 teaspoon salt
1 teaspoon white pepper

Preheat oven to 450 degrees F.

In a small bowl, mix together
the hot sauce and egg substitute.
Roll okra in hot sauce mixture.
In a shallow bowl, mix bread
crumbs with salt and pepper.

Transfer bread crumb mixture to a
1-gallon resealable plastic bag.
Add the okra to the bag and shake until coated.

Place a wire rack on top of a cookie sheet.
Arrange okra on rack and
bake until crisp, about 5 minutes.
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Asparagus Lasagna

This unique, fresh and light, tasty dish is a
surprise treat on the standard lasagna.
One suggestion is that the amount
of sauce to be made needs to be
doubled or even tripled to complete
more than 2 layers of this lasagna.
Also goes great with chicken.

Prep Time: 50 minutes
Cook Time: 45 minutes
Makes: 8 Servings

4 pounds medium asparagus, trimmed
3 tablespoons extra-virgin olive oil
1/4 cup (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1 1/2 cups chicken broth, heated
1/2 cup water, heated
7 ounces mild goat cheese, such as Montrachet
1 teaspoon freshly grated lemon zest, or to taste
6 (7 by 6 1/4-inch) sheets instant (no-boil) lasagna
1 2/3 cups freshly grated Parmesan
1 cup heavy cream

Preheat oven to 500 degrees F.

Cut the tips off each asparagus spear and reserve them. Cut the stalks of asparagus into 1/2-inch lengths. In each of 2 large shallow baking pans toss half the asparagus stalks with half the oil, and salt to taste coating them well, and roast them, shaking the pans every few minutes, until they are crisp-tender, about 5 to 10 minutes. Set them aside. Lower oven temperature to 400 degrees F.

In a saucepan melt the butter, add the flour, and cook the roux over moderately low heat, stirring, for 3 minutes. Add the broth and the water in a stream, whisking, simmer the mixture for 5 minutes, and whisk in the goat cheese, zest, and salt, to taste, whisking until the sauce is smooth.

Arrange 1 sheet of pasta in each of buttered 9 by 13-inch baking dishes, and spread each sheet with 1/4 of the sauce. Top the sauce in each dish with 1/4 of the reserved roasted asparagus, and sprinkle the asparagus with 1/3 cup of the Parmesan. Continue to layer the pasta, sauce, asparagus, and Parmesan in the same manner, ending with a sheet of pasta.

In a bowl beat the cream with a pinch of salt until it holds soft peaks. Arrange the reserved asparagus tips on the pasta, spoon the cream over the pasta and the asparagus tips, spreading it with the back of a spoon, and sprinkle the remaining 1/3 cup Parmesan on top.

Bake the lasagna in the middle of the oven for 30 minutes, or until it is golden and bubbling, and let it stand for 10 minutes before serving.
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Asparagus With Lemon Butter

This is an excellent and simple way to prepare
asparagus it's tangy, easy and delicious.

Prep Time: 5 minutes
Cook Time: 4 minutes
Makes: 4 Servings

24 thin asparagus spears
1 lemon
2 tablespoons butter
Olive oil
Kosher salt

Wash asparagus and line them up on a cutting board
with the tops even. Cut off tough bottom ends.

Bring a skillet or oval casserole filled half full with salted water to boil. Dump in asparagus all at once. When water returns to the boil, cook asparagus
until crisp-tender, about 1 to 3 minutes, depending on size. Drain.

Return asparagus to hot pan, squeeze lemon juice over top.
Add butter and a drizzle of olive oil, tossing to coat.
Add kosher salt, to taste.
Serve immediately.
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Baby Carrots

Prep Time: 5 minutes
Cook Time: 10 minutes
Makes: 4 Servings

1 1/2 pounds baby carrots
3 tablespoons butter, cut into small pats
1 tablespoon sugar
1 teaspoon coarse salt

Place baby carrots in 1/2-inch of water with butter, sugar, and salt. Bring water to a boil, cover pan, and reduce heat to simmer. Cook carrots 7 or 8 minutes, remove lid, and raise heat to medium high. Reduce water until it almost evaporates, a couple of minutes. Turn carrots in sauce and taste to adjust seasonings and serve.
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Baked Beans With Bacon & Red Onions

These quick, easy, delicious beans
are perfect for a summer barbeque.
You can also substitute molasses for the
brown sugar and if you're lucky enough
to have some left over they are divine reheated.

Prep Time: 5 minutes
Cook Time: 16 minutes
Makes: 4 Servings

6 cups prepared barbecued baked beans,
any brand - the large can
3 slices bacon, chopped, 1/2-inch pieces
1 medium red onion, finely chopped
1/4 cup brown sugar, a couple of handfuls
1 teaspoon coarse black pepper
2 tablespoons chopped parsley leaves, optional

Preheat oven to 425 degrees F.

Pour beans into casserole dish and place in oven.

In a small nonstick skillet, cook bacon
over medium high heat 2 to 3 minutes.
Add onions and cook 3 minutes longer.
Slide the beans out of the oven.
Scatter the onions and bacon around the beans.
Sprinkle the brown sugar and black pepper over the onions.

Bake beans with toppings 10 minutes longer.
Garnish the beans with parsley and serve.
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Baked Gigantes Beans

This Greek side dish is quick and easy to make.
Another way to make this is to puree tomatoes,
parsley and garlic, pour in the dish with beans
and a cup of olive oil and bake. YUM!

Prep Time: 5 minutes
Cook Time: 12 minutes
Makes: 4 Servings

2 cans butter beans, drained
1 cup canned tomato sauce
A handful chopped flat leaf parsley
1/2 teaspoon dried oregano
Extra-virgin olive oil, for drizzling
Salt and pepper

Preheat oven to 450 degrees F.

In a small oven safe dish or casserole,
combine beans with tomato sauce, parsley,
and oregano, crushing the oregano in your palm
before you sprinkle it into the beans.
Drizzle beans with a touch of extra-virgin oil
and season with salt and pepper, to taste.
Combine ingredients with a final toss.

Place in oven and bake 12 minutes or until sauce
is bubbling and beans are heated through.
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Baked Polenta

You can also put the polenta in the refrigerator
and let it cool, then cut into rounds and fry in
a little butter. Yummy! And for extra flavor
add your own seasinings to the water like
dried basil, oregano and garlic salt.

Prep Time: 5 minutes
Cook Time: 30 minutes
Makes: 6 Servings

Vegetable oil, for greasing pan
1 (16-ounce) package instant polenta
1/4 cup extra-virgin olive oil
Sea salt

Preheat oven to 350 degrees F.

Grease an 11 by 17-inch baking sheet pan with oil.
Line pan with waxed paper. The oil will secure
the waxed paper onto the pan.

In a large pot bring to a boil 2 quarts of salted water. Stir in extra-virgin olive oil. When water has reached a boil, reduce heat to medium high and slowly add the polenta, whisking constantly for 3 minutes. When polenta is thick and smooth, pour it into the prepared pan. Spread the polenta evenly.

Bake in oven for 15 to 20 minutes. Remove from oven and allow to cool in pan. Note: the polenta will not brown or change in color. When cool enough to handle, cut into any shape you desire. I like to cut out 2-inch circles.
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Baked Potatoes With Roasted Garlic

Roasted garlic is also super to spread on bread
and can be stirred into sauces or vinaigrettes.
Make an extra head or two; it will keep,
tightly wrapped, in the refrigerator
for up to three days.

(Makes: 4 Servings)

4 whole heads garlic
Extra-virgin olive oil
4 Idaho baking potatoes(about 2 1/4 pounds)
Salt and freshly ground black pepper

1. Using a sharp knife, score each head of garlic
1 inch from top, and peel away top inch of skin.
Scrub the potatoes well, dry them, and
prick each several times with a fork.

2. Heat oven to 425 degrees F.

Rub heads of garlic lightly with olive oil, and wrap them loosely in aluminum foil. Bake garlic and potatoes until garlic is very soft and potatoes are tender, about 1 hour. Serve each potato with a head of garlic; let guests squeeze roasted garlic from skin, and mix it into baked potato along with
salt, pepper, and olive oil as desired.
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Baked Potato With Ring Tum Ditty

This is just down right awesome.
It can also be prepared as a main dish
with a green salad for a terrific dinner.

Prep Time: 15 minutes
Cook Time: 1 hour
Makes: 4 to 6 Servings

12 ounces bacon, chopped
2 cups chopped onions
2 (15-ounce) cans whole tomatoes,
drained, juice reserved
1 (16-ounce) can whole kernel corn
Dried thyme
Salt and pepper
3 cups (3/4 pound) grated extra-sharp Cheddar
4 to 6 baking potatoes, baked
Butter, for topping

Saute bacon and onions together in a heavy pot over medium heat until bacon is crisp and onion is translucent. Drain off the fat and discard. Add reserved tomato juice to pot and then squish the tomatoes through your fingers into the pot. Add corn, thyme, and salt and pepper, to taste, and simmer for 10 to 15 minutes or until desired thickness. Add cheese and stir until melted. Halve potatoes lengthwise and then spoon the Ring Tum Ditty over potatoes. Dot with butter, if desired, and wait for the complements.
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Beer Biscuits

These biscuits are so soft and moist
and have an amazing homemade flavor.
For a different tast try out different types of beer.
And be prepared for the wonderful aroma
in the house when baking them. Yum!!!

Prep Time: 5 minutes
Cook Time: 20 minutes
Makes: 12 to 16 Biscuits

4 cups biscuit mix (recommended: Bisquick)
1/4 to 1/2 cup sugar
1 (12-ounce) can of beer
2 tablespoons butter, melted

Preheat oven to 400 degrees F.

Mix all ingredients well, adjusting the sugar
according to how sweet a biscuit you prefer.
Pour into well-greased muffin tins.
Bake for 15 to 20 minutes.
Serve with honey butter.
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Beer Bread

This bread is to easy not to try and so tasty!
The fragrance when the bread is baking
is almost intoxicating!! It smells awesome!
This recipe is great for fall when we get into
the soup mode again and freezes well.
Definitely a keeper!

Prep Time: 20 minutes
Cook Time: 1 hour
Makes: 4 to 6 Servings

3 cups self-rising flour
1/2 cup sugar
12 ounces beer
2 tablespoons melted butter

Preheat the oven to 375 degrees F.

Butter a loaf pan and set aside. In a large bowl,
combine the flour, sugar, and beer and mix well.
The mixture should be sticky.
Pour into the loaf pan and bake for 55 minutes.
At the last 3 minutes of baking, remove from oven,
brush the top of the loaf with butter and return to oven.
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Black Skillet Cornbread

Prep Time: 15 minutes
Cook Time: 25 minutes
Makes: 9 Large Servings

1 cup fine cornmeal
1 cup flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
Dash salt
1 egg lightly beaten
1 cup buttermilk
1/2 cup frozen corn, thawed
1 cup grated orange cheddar
2 pickled jalapenos, minced
4 tablespoons melted butter

Preheat oven to 375 degrees F.

Grease a 9 or10-inch cast
iron skillet or a 9-inch square pan.
In a large bowl combine cornmeal, flour,
sugar, baking powder, baking soda and salt.

In a liquid 2-cup measure or a small bowl,
mix the egg and buttermilk together.
Stir buttermilk mixture into dry ingredients.
Stir in melted butter and mix gently.
Add corn, 2/3 cup cheddar cheese and minced jalapenos.

Pour batter into prepared pan and top
with remaining cheddar cheese.
Bake for 20 to 25 minutes or
until an inserted knife comes out clean.
Let cool for 5 minutes and invert onto a cooling rack.

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Boiled Potatoes With Butter

Prep Time: 3 minutes
Cook Time: 8 minutes
Makes: 4 Servings

1 pound small new potatoes
1 head garlic, halved crosswise
1 bay leaf
1 teaspoon black peppercorns
Kosher salt
2 to 4 tablespoons unsalted butter
Freshly ground black pepper

Put the potatoes, garlic, bay leaf,
and peppercorns in a large saucepan,
add cold water to cover by about an
inch and season generously with salt.
Bring to a boil, lower the heat, and
simmer until potatoes are fork tender,
about 5 to 8 minutes depending on their size.

Drain and discard the garlic,
bay leaves, and peppercorns.
Halve the potatoes, if large,
toss with the butter and season
with salt, and pepper, to taste.
Keep warm.
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Brandied Steakside Mushrooms

The great thing about this recipe
is that you can use a wide variety
of mushrooms in this dish
and it will still be fabulous.

Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 4 to 6 Servings

3 pounds fresh mushrooms, sliced lengthwise
8 tablespoons butter
Seasoning salt
1/4 cup Worcestershire sauce
1/2 cup brandy

In a large skillet, saute the sliced
mushrooms in the butter until brown.
Sprinkle liberally with seasoning salt.
Add Worcestershire sauce and simmer until
almost all sauce is absorbed by the mushrooms.
Add the brandy and continue to
simmer until mushrooms are tender.
Serve with steak or roast beef.
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Braised & Glazed Carrots

Prep Time: 30 minutes
Cook Time: 20 minutes
Makes: 4 Servings

1 pound carrots, peeled and cut in wedges
1 cup chicken broth, low sodium
3 tablespoons unsalted butter, divided
1 tablespoon brown sugar

Combine the carrots, chicken broth,
and 1 tablespoon of butter.
Simmer, covered, over medium
heat until the carrots are tender
and the liquid is cooked down.
Add the remaining butter and brown sugar.
Rotate the pan around to
coat the carrots with the syrup.
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Broccoli Casserole

2 pk Frozen or cut broccoli
sm Amount grated onion
1 cn Cream of mushroom soup
1 c Italian bread crumbs
1/2 c Mayonnaise
1/3 c Grated sharp cheddar
2 Eggs
Cracker crumbs

Boil broccoli 5 minutes;
drain & cool slightly.
Mix all other ingredients
(wet first, then dry)
& then add broccoli.
Put into buttered baking dish,
sprinkle a small amount of
cracker crumbs on top.

Bake at 325 degrees F for 35 minutes.

This may be frozen before baking.
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Brunch Egg Casserole

You can also add cooked crumbled sausage to this recipe.
And the bread gives this dish a quiche texture which tastes delish!

8 slices of dry bread, crusts removed and sliced
into cubes place in greased 9X13 inch pan.

Mix Together:
8 eggs beaten
1 1/2 tsp salt
1 tsp dry mustard
4 cups of milk
1/2 pound of mild cheddar cheese (shredded)

Pour mixture over bread cubes, cover with foil ,sit overnight, then bake at 450 degrees for 30 minutes (covered with foil) remove foil cook 15 minutes more. Serve with fruit and sausage.
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Brussels Sprouts Lardons

Prep Time: 15 minutes
Cook Time: 20 minutes
Makes: 6 Servings

2 tablespoons good olive oil
6 ounces Italian pancetta or
bacon, 1/4-inch dice
1 1/2 pounds Brussels sprouts
(2 containers), trimmed and cut in 1/2
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup golden raisins
1 3/4 cups Homemade Chicken Stock,
recipe follows, or canned broth

Heat the olive oil in a large (12-inch) saute pan and add the pancetta. Cook over medium heat, stirring often, until the fat is rendered and the pancetta is golden brown and crisp, 5 to 10 minutes. Remove the pancetta to a plate lined with a paper towel.

Add the Brussels sprouts, salt, and pepper to the fat in the pan and saute over medium heat for about 5 minutes, until lightly browned. Add the raisins and chicken stock. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. If the skillet becomes too dry, add a little chicken stock or water. Return the pancetta to the pan, heat through, season to taste, and serve.

Homemade Chicken Stock:

(Makes: 6 Quarts)

3 (5-pound) chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
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Brussels Sprouts With Lemon & Walnuts

(Makes: 8 Servings)

2 pounds brussels sprouts, stem ends
trimmed and scored with an X
3 tablespoons unsalted butter
1 garlic clove, minced
Coarse salt and freshly ground pepper
2 teaspoons fresh lemon juice
1/2 cup walnuts, toasted, coarsely chopped

1. Bring a large pot of water to a boil; insert steamer rack.
Add brussels sprouts; steam until bright green and just
tender, about 7 minutes. Transfer to a plate.

2. Melt butter in a large skillet over medium heat.
Add garlic; cook, stirring, until soft, about 2 minutes.
Stir in brussels sprouts; cook until warmed through,
about 2 minutes. Season with salt and pepper.
Stir in lemon juice and walnuts.
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Buttermilk Mashed Potatoes

This version of mashed potatoes has a nice tang to it,
is creamy and is also similar to the flavor of sour cream.
Definitely a nice variation from typical mashed potatoes

Prep Time: 5 minutes
Cook Time: 20 minutes
Makes: 5 to 6 Servings

Kosher salt
3 pounds boiling potatoes,
such as Yukon gold, peeled
1/2 cup milk
1/4 pound (1 stick) unsalted butter
3/4 to 1 cup buttermilk
1/2 teaspoon freshly ground black pepper

In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil. Meanwhile, cut the potatoes into 1 1/2-inch cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.

As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a heatproof bowl. Process the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and the pepper, to taste, and serve hot.
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Canned Cranberries

This is a great sidedish for Thanksgiving.

Prep Time: 5 minutes
Makes: 6 to 8 Servings

1 (8-ounce) can whole cranberries (not jellied)
1 (6-ounce) can mandarin oranges
1 cup walnuts
1 cup pecans

In a medium size bowl, gently fold together the
cranberries, mandarin oranges, walnuts, and pecans.
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Cashew Rice

1/4 cup margarine or butter
1/3 cup finely chopped onion
1 cup uncooked regular rice
2 cups chicken broth
1/2 to 1 teaspoon salt
1/2 cup cashews, coarsely chopped
1/4 cup chopped fresh parsley

In a large saucepan, melt margarine or butter. Saute onion until soft. Add rice; stir until coated. Stir in broth and salt. Cover and simmer 25 to 30 minutes or until the rice is tender and the liquid is absorbed. Stir in cashews and parsley.
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Cauliflower Puree

Prep Time: 10 minutes
Cook Time: 10 minutes
Makes: 1 Serving

1/2 pound cauliflower florets, chopped (2 2/3 cups)
1 garlic clove, smashed
1/3 cup chicken broth
1/2 teaspoon salt
2 tablespoons heavy cream
1 teaspoon unsalted butter

Simmer cauliflower, garlic, broth, and salt in a small saucepan,
covered, until cauliflower is very tender, about 10 minutes.

Puree mixture with cream and butter in a food processor until smooth (use caution when blending hot liquids), or mash with a potato masher or a fork.

This goes well with roasted salmon.
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Cheese Pudding

150g/ 5 1/2oz / 2 1/2 cups fresh white breadcrumbs
100g/ 3 1/2 oz Gruyere Cheese (grated)
150ml/ 1/4 pt/ 2/3 cup tepid milk
125g / 4 1/2 oz / 1/2cup butter melted
2 eggs separated
salt and pepper
2 tbsp chopped fresh parsley

Grease a 2pt / 1 litre / 4 cup ovenproof dish.
Place breadcrumbs and cheese in a bowl and mix.
Pour over milk, stir to mix. Add melted butter,
egg yolks, salt, pepper to taste and parsley.
Whisk egg whites until firm. Fold in cheese mixture.
Pour into dish.
Bake in a pre-heated oven 190c/375f/Gas5 for 45 mins.
(golden, slightly risen)

Serve cheese pudding hot with a green salad.

Any strongly flavoured cheese can be used to make this pudding.
For a slightly healthier alternative make cheese pudding with wholemeal
(whole wheat) breadcrumbs instead of white.
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Cheddar & Onion Mashed Potato Bake

(Makes: 6 Servings)

3 cups mashed potatoes
1 cup sour cream
1/4 cup milk
1/4 tsp. garlic powder
1-1/3 cups French's fried onions
1 cups shredded Cheddar cheese

Combine the first four ingredients.
Spoon 1/2 the mixture into 2 qt casserole.
Sprinkle with 2/3 cup fried onion
rings and 1/2 cup of cheese.
Top with remaining potato mixture.

Bake 30 min. at 350 or until hot.
Top with remaining onions and cheese.
Bake 5 minutes or until onions are golden.
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Cheddar Biscuits

(Makes: 24 Biscuits)

5 cups Buttermilk Biscuit Mix
1 cup shredded Cheddar Cheese
1 Tblsp. Sugar (optional)
1 can 14.5 oz. Chicken Broth
Fat-Free Butter Flavor Cooking Spray
Garlic Powder

Preheat oven to 450 F.
Gently stir together baking mix, cheese,
sugar, and broth to form a soft dough.
Drop by spoonfuls onto ungreased baking sheets.
Spray tops of biscuits with cooking spray
& sprinkle with garlic powder.
Bake for 12 minutes or until browned.
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Cheddar Scallion Biscuits

Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 12 Biscuits

2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons (3/4 stick)
cold unsalted butter,
cut into 1/2-inch cubes
6 ounces cheddar,
coarsely grated (1 1/2 cups)
3 scallions, finely chopped
1 cup well-shaken buttermilk

Preheat oven to 450 degrees F.

Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in butter with your fingertips until mixture resembles coarse meal. Stir in Cheddar and scallions. Add buttermilk and stir until just combined.

Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until golden, 18 to 20 minutes.

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Chile Corn Bread

Prep Time: 15 minutes
Cook Time: 45 minutes
Makes: 8 Servings Per Loaf

2 1/2 cups yellow cornmeal
1/2 cup white flour
1/2 cup whole wheat flour
pinch of baking powder
pinch of baking soda
2 tablespoons sugar
1 tablespoon salt
3 eggs
1 1/2 cups buttermilk
1/2 cup corn oil (or canola oil)
1 (14-ounce) can cream style corn
1 (4-ounce can) chopped green chiles
1/3 cup chopped green onions
2 cups sharp Cheddar, grated
2 or 3 tablespoons sun dried tomatoes, chopped

Pre-heat oven to 425-degrees F
and warm the iron skillets in
the oven as it's preheating.

In a large bowl, combine first 5 ingredients and mix together.
In a separate bowl, beat eggs slightly, and blend into mixture.
Blend in buttermilk and oil. When well blended,
add the remaining ingredients 1 at a time
(the batter will be lumpy).

Grease 2 (9 by 11-inch) pans, or 3 (8 by 10-inch) pans.
Pour batter into pans, distribute evenly.

Bake 30 to 45 minutes.

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Chive & Garlic Mashed Potatoes

Prep Time: 20 minutes
Cook Time: 30 minutes
Makes: 4 to 6 Servings

6 to 8 large Yukon gold potatoes,
peeled and quartered
1 tablespoon salt
4 bay leaves
1 cup heavy cream
1/2 stick (1/4 cup) butter
4 cloves garlic, lightly crushed
3 sprigs fresh thyme
Kosher salt and freshly ground black pepper
2 tablespoons chopped chives

Put the cut potatoes into a large pot, cover them with cold water, and add salt and 2 bay leaves. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well and remove the bay leaves. Meanwhile, in a small pot heat the cream, butter, garlic, thyme, and remaining bay leaves.

While the potatoes are still warm, press them through a potato ricer or food mill into a mixing bowl. Add the warm cream, straining out the solids, a bit at a time until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.

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Collard Greens

Prep Time: 20 minutes
Cook Time: 2 hours
Makes: 4 to 6 Servings

1/2 pound smoked meat (ham hocks,
smoked turkey wings, or smoked neck bones)
1 tablespoon House seasoning, recipe follows
1 tablespoon seasoned salt
1 tablespoon hot red pepper sauce
1 large bunch collard greens
1 tablespoon butter

In a large pot, bring 3 quarts of
water to a boil and add smoked meat,
house seasoning, seasoned salt and hot sauce.
Reduce heat to medium and cook for 1 hour.

Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices.

Place greens in pot with meat and add butter. Cook for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning.

Serve with favorite dish as a side.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an
airtight container for up to 6 months.

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Company Potato Casserole

9 Potatoes boiled and diced
1 pint Sour Cream
1/4 cup Margarine
10 oz Cream of Chicken Soup
1/2 ea Green Onions with tops
1 1/2 cup American Cheese shredded
1 cup Corn Flake Cereal

Heat butter and soup.
Add sour cream, onion and cheese.
Combine with potatoes.
Bake 45 minutes at 350 degrees.
Cover with 2 tablespoons melted butter and corn flakes.
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Cornbread & Andouille Sausage Stuffing

This stuffing is just amazing, especially with gravy.
And could be a meal by itself.
If you cannot find any corn muffins to buy,
use a cornbread mix which you can buy
from your local supermarket as a substitute.
Prepare on Thanksgiving Day,
and cook while the turkey rests.

Super easy to make!

(Makes: 1 1/2 Cups)

1 tablespoon olive oil
1/4 cup chopped yellow onions
1/2 cup chopped andouille sausage (12 ounces)
1/4 cup green onions
2 tablespoons chopped celery
2 tablespoons chopped green bell peppers
1 tablespoon finely chopped fresh garlic
1 cup coarsely crumbled corn muffins
1/2 cup chicken stock
1 teaspoon creole seasoning
salt and freshly ground black pepper

Heat oil in a large skillet over high heat.
Add yellow onions and sausage and saute 1 minute.
Add green onions, celery, bell peppers and garlic and stir fry 1 minute.
Stir in the corn muffins, stock and Creole seasoning, season to taste with salt and pepper and cook, stirring and shaking the skillet about 2 minutes.
Remove from heat and serve with roast chicken, turkey, or pork.
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Corn Casserole

If you love corn and cornbread, you will absolutely love this dish! And as you will see is very versatile. This delicious, tasty, moist, rich, sweet & salty casserole is easy to make and is a perfect side dish for a busy weeknight. It also makes a great side dish for a Holiday Buffet or Potluck Dinner. Goes great with meatloaf, pork chops, etc. Reheats well, but the cheese gets tough. You could make it a day ahead and not put the cheese on until time to serve or leave the cheese out. Another alternative is to add the cheese in with the other ingredients. You can also use different cheeses such as swiss cheese, Chedder/Jack cheese or mozzarella. For an extra kick add a few dashes of Tabasco to the mix. Or for something more savoury add a few fresh cloves of garlic or onion powder and some pepper. For more spicy add diced onions and diced green and red peppers and a little red pepper. To make this a great one-dish meal just add cubed ham (10 ounces). Try adding 1/2 cup of diced green chilies or 1 cup of diced cooked shrimp or cubed and rendered slab bacon to the batter prior to baking...Awesome! Also tastes better the next day.

Prep Time: 8 minutes
Cook Time: 55 minutes
Makes: 6 to 8 Servings

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream or light sour cream
1/2 cup or 4 ounces (1 stick) butter or margarine, melted. For less greasy 3/4 a stick or 1/2 cube of butter
1 to 1 1/2 cups shredded Cheddar

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
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Corn Chive Pudding

Prep Time: 15 minutes
Cook Time: 45 minutes
Makrs: 8 Servings

2 (10-ounce packages)
frozen corn kernels, thawed
1/4 cup sugar
1 1/4 teaspoons salt
2 cups milk
4 large eggs
1/2 vanilla bean, split lengthwise
and seeds scraped,
reserving pod for another use,
or 1/2 teaspoon vanilla extract
1/4 cup (1/2 stick) unsalted butter,
melted and cooled, plus more to coat casserole
3 tablespoons all-purpose flour
1/4 cup chopped fresh chives,
plus 3 tablespoons chopped, as a garnish
Pinch freshly grated nutmeg

Preheat oven to 350 degrees F.

Butter a 1 1/2-quart casserole dish,
pie plate, or quiche dish.

In a food processor, pulse half of corn until coarsely chopped.
In a bowl, stir together chopped corn and remaining corn kernels
and sprinkle with sugar and salt, stirring until combined well.

In another bowl whisk together milk, eggs, vanilla seeds, butter, flour, and chives and stir into corn until combined well. Pour pudding into the buttered dish and sprinkle with nutmeg. Bake pudding in middle of oven until center is just set, about 45 minutes. Garnish pudding with chives.
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Corn On The Cob


Peel back the green husks from the corn.
Remove the silks from the corn.
Carefully pull the husks back up on ear of corn.
Soak the ears of corn in a pan of water
for at least 2 hours before cooking.
Place the ears of corn directly on the grill grate.
Roast for 30 minutes.
Turn frequently.
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Corn Pudding

This is sweet enough to be a dessert,
but its really a delicious side dish.

2 cups corn, cut from fresh corn,
or use canned or frozen corn.
2 tsp. sugar
1 1/2 tsp. salt
1/8 tsp. pepper
3 eggs - lightly beaten
2 cups milk
2 T. butter

Mix all ingredients together except milk & butter. Add butter to milk and heat until butter melts. Add to corn mixture. Pour into a greased 1 quart casserole. Bake one hour or until a knife inserted in the center comes out clean.
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Corny Cornbread

Prep Time: 5 minutes
Cook Time: 30 minutes
Makes: 8 Servings

1/2 cup vegetable oil, plus
1/4 cup for greasing pan
1 cup self-rising cornmeal
3/4 cup self-rising flour
1 cup cream-style corn, see Note*
2 eggs
1 cup sour cream
1 cup grated sharp cheddar, optional
1/2 teaspoon cayenne pepper, optional

Preheat oven to 375 degrees F.

Generously season a cast iron skillet with up to 1/4 cup vegetable oil.
Preheat the pan either in the oven or on the stove over medium-high heat.

Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbreads in smaller pans,
they will require a shorter cooking time.

Frozen creamed corn is sold in the frozen
vegetables section of most grocery stores.
It is much better than using canned corn.

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Cottage Potatoes

This easy, flavourful, "comfort" food dish is rich and creamy and a great change from the typical mashed potatoes. You can also top this dish off with a handful of sharp cheddar cheese and sauted green onions and add some bacon bits for a twist. And if you don't like crunchy onions, saute them first to soften. Is great for potluck parties and the holidays and even better for leftovers and on a sandwich.

Prep Time: 15 minutes
Cook Time: 30 minutes
Makes: 4 Servings

3 large Idaho potatoes
1/4 cup (1/2 stick) butter
1 cup cottage cheese
1/2 onion, diced
Salt and pepper

Preheat the oven to 350 degrees F.

Scrub the potatoes, slice them, and put in a pot with water to cover. Boil the potatoes until tender, then drain and mash them with 2 tablespoons of the butter. Add the cottage cheese, onion, and salt and pepper to taste. Stir the mixture gently, and then put in a greased casserole. Dot with the remaining 2 tablespoons of butter and sprinkle with paprika. Bake, uncovered, for 30 minutes.
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Couscous With Apricots

This dish is full of flavor and tastes great.

Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 4 to 6 Servings

1 1/2 cups couscous
2 cups hot chicken stock
10 dried apricots, chopped
2 scallions, sliced thin, green parts only
1 orange, juiced
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley leaves, for garnish

Put the couscous in a medium bowl; pour the hot stock over it and stir to combine. Cover and let sit for 10 to 15 minutes. Uncover and fluff with a fork. Add the apricots, scallions, and orange juice; drizzle with olive oil and season with salt and pepper. Toss gently to combine. Garnish with chopped parsley.
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Cowboy Potatoes

Fry bacon - 2 pieces per serving.
Wash and cut potatoes
into small cubes - do not peel.
Fry potatoes in bacon grease in
electric skillet or cast iron skillet.
Salt and pepper to taste.

When potatoes are nearly ready,
add diced onions and continue cooking
until potatoes and onions are done.
Crumble bacon into potatoes, stir and serve.
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Creamed Baby Spinach

Prep Time: 15 minutes
Cook Time: 20 minutes
Makes: 4 Servings

1 1/2 pound baby spinach
1/2 small onion, finely chopped
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup plus 2 tablespoons warm milk
2 tablespoons freshly grated Parmesan
1/2 teaspoon salt
Pinch of freshly grated nutmeg

Cook spinach in 1 inch of boiling salted water in a large pot, covered, stirring once or twice, until wilted, 1 to 2 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze small handfuls of spinach to remove as much moisture as possible, then coarsely chop.

Cook onion in butter in a small heavy saucepan over moderately low heat, stirring, until softened, about 4 minutes. Whisk in flour and cook, stirring, 2 minutes. Add warm milk and simmer, whisking, 3 to 4 minutes. Whisk in Parmesan, salt, nutmeg, and pepper to taste. Add spinach and cook, stirring, until heated through.
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Creamed Corn

This dish is simple and so fresh tasting.

Prep Time: 25 minutes
Cook Time: 10 minutes
Makes: 4 Servings

12 ears fresh corn, shucked
8 tablespoons butter
Salt and pepper

Remove corn from cob using a corn grater or knife, and mash the whole kernels a little. Place corn in a glass dish and add the butter on top. Cook in the microwave on high for 7 to 10 minutes, stopping to turn and stir a couple of times. Be careful not to over cook the corn. If corn seems too dry, add a little milk or water. Season with salt and pepper, to taste. Serve as a side dish with favorite meal.
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Crusty Garlic & Herb Bread

The herbs give this bread an extra boost
in flavor that is simply wonderful.
You can make this recipe
with or without the cheese.
Either way its a keeper!

Prep Time: 5 minutes
Cook Time: 8 minutes
Makes: 4 Servings

1/2 cup softened unsalted butter
6 garlic cloves, peeled and minced
1 tablespoon freshly grated Parmesan
1 teaspoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1 loaf sourdough country white bread

Preheat oven to 450 degrees F.

Oil the inside of the bowl of a mini food processor.
Add the softened butter, garlic, cheese and herbs.
Pulse until well combined.
Slice the bread into 1-inch thick slices.
You will need 12 to 16 slices.

Spread the butter mixture onto 1 side of each bread slice.
Arrange slices, butter side up and bake in the oven
until lightly toasted, about 5 to 8 minutes.
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Easy Fettucini

(Makes: 4 Servings)

1 pkg Cream of Chicken Soup
3/4 cup Milk
1/2 cup Parmesan Cheese
3 cup Fettuccine
4 tbsp Margarine

In large saucepan, stir soup until smooth.
Blend in milk and cheese.
Heat, stirring occasionally.
Just before serving, toss hot noodles
with butter and combine with soup mix.
Serve with additional cheese.
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Egg Casserole 1

This cheesy, flavourful, wonderful dish is just the
best and is great for easter morning with steak,
bacon, sausages, fried tomatoes and toast.

Prep Time: 30 minutes
Cook Time: 40 minutes
Makes: 4 Servings

8 hard boiled eggs
1/4 cup margarine
1/4 cup all-purpose flour
2 cups half-and-half
1 teaspoon House seasoning,
(recipe follows)
1/4 teaspoon dry mustard
1 cup freshly grated Gruyere
1/2 cup freshly grated Parmesan

Preheat oven to 350 degrees F.

Gently remove the shell from the hard-boiled
eggs and cut in 1/2. Place cut side down in a
baking dish greased with margarine.

In a saucepan, melt the margarine, add the flour, and cook, stirring for 2 to 3 minutes. Add the half-and-half gradually and stir until mixture thickens and season with house seasoning. Add the dry mustard and the Gruyere and stir until melted. Pour the sauce over the eggs and sprinkle top with Parmesan. Bake for approximately 20 to 30 minutes until bubbling and top is golden brown.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in
an airtight container for up to 6 months.

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Egg Casserole 2


5 cup Hash Brown Potatoes
1 1/2 cup Colby Cheese grated
1 1/2 cup Monterey Jack Cheese
1 lb Sausage cooked and drained
5 Eggs beaten

Combine hash browns,
cheese and sausage.
Pour beaten eggs over top.
Use a greased 9 x 13 pan.
Bake at 350 degrees for 1/2 hour
covered and 1/2 hour uncovered.
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Fast Corn On The Cob

Just put corn (husk and all) in the microwave for 3 minutes on high
...wait for "beep"... Done!
Fried Crab Rice

This dish has wonderful flavor and texture.
It's easy to prepare, even better
the next day and freezes well.
Try adding some fresh sauteed
mushrooms and peas. Yum!

Prep Time: 10 minutes
Cook Time: 1 hour
Makes: About 4 to 6 Servings

1 1/2 cups uncooked rice
2 1/4 cups warm water
Pinch salt
2 strips bacon
1/4 cup vegetable oil
1 stalk celery, chopped
1 medium green bell pepper, chopped
1 medium onion, chopped
1 1/2 to 2 pounds crabmeat (lump or claw)
1 tablespoon garlic powder
Salt and black pepper

Measure the dry rice;
then rinse and drain it several times.

Put it the rice, water, and salt in a medium pot.
Cover, bring to a boil, and simmer until
the rice is done and the water is absorbed,
about 20 minutes or more.

Fry the bacon until crispy in a 12-inch skillet;
when the bacon is done, remove it from the pan,
set aside, and crumble when cool.

Add the oil to the bacon fat in the skillet and heat.
Add the celery, bell pepper, and onion.
Stir-fry until the onions are clear;
then add the crab and cook until the crab
begins to brown, another 5 to 10 minutes.

Add the crumbled bacon, cooked rice, and garlic powder,
along with salt and pepper to taste,
and stir constantly until evenly combined.
Cover the mixture and simmer for at least 10 minutes.
(If you'd like a meatier mixture, just use more crab and less rice.)
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Fried Spicy Cabbage

2 lbs cabbage , finely diced
1 lb bacon , finely chopped
1 medium onion
2 tablespoons red pepper flakes
1/2 teaspoon salt (optional)
1/2 teaspoon black pepper

1. Fry bacon until crisp and well browned.
2. Add chopped onion and stir until limp.
3. Add pepper flakes, cabbage, salt & pepper.
4. Stirring well so that all the cabbage is coated.
5. Cover and cook over low heat until cabbage is limp and tender.

This can be served with pork chops and fresh hot applesauce....
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Fried Biscuits

These fried biscuits are always
a hit and so easy to prepare.
To keep the biscuits from being to greasy,
make sure that your oil is hot and ready
to use so that the biscuits don't just "sit"
in it and wait for the right tempreture.

Cook Time: 5 minutes
Makes: 10 Biscuits

1 (12-ounce) can biscuits
3 to 4 cups vegetable oil, for deep frying

Drop biscuits in hot oil for 2 to 3 minutes per side until golden brown.
Drain on paper towels. Serve with honey butter (recipe follows)
or dip them in Cane Patch Syrup.

Easy Squeeze Honey Butter

1 bottle of squeeze margarine
1/4 cup honey, or to taste

Open squeeze bottle and pour out about 1/4 of the butter and store for later use. Add honey and stir with a long teaspoon or a wooden skewer.
Squeeze onto hot biscuits.
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Garlic & Herb Broiled Tomatoes

Prep Time: 5 minutes
Cook Time: 5 minutes
Makes: 4 Servings

4 plum tomatoes
1 cup plain bread crumbs
1/3 cup grated Parmigiano-Reggiano
1 teaspoon chopped fresh thyme leaves
1 clove garlic, finely minced
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Preheat broiler to medium high.
Cut plum tomatoes in 1/2 lengthwise. Squeeze or scoop out most of the pulp and seeds. Place the tomatoes flesh side up in a heat safe dish and season them with salt and pepper. In a bowl combine the bread crumbs, Parmigiano, thyme, garlic and olive oil. Season mixture with pepper and sprinkle over the tomatoes.

Place tomatoes under the broiler for
5 minutes or until golden brown.
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Garlic Bread 1

An excellent twist on a family favorite
and with the pesto...Fantastic!

Prep Time: 15 minutes
Cook Time: 7 minutes
Makes: 6 to 8 Servings

10 to 15 cloves garlic, peeled and roughly chopped
1/2 cup basil leaves, roughly chopped
1 small sprig rosemary,
leaves stripped and roughly chopped
2 medium sage leaves, roughly chopped
Pinch chili flakes
3/4 cup extra-virgin olive oil
1 loaf french bread
Grated Parmesan or Asiago, optional
Mozzarella cheese, optional

Preheat the oven to 500 degrees F.

In a blender, combine the garlic, basil, rosemary,
sage, chili flakes, and a pinch of salt and puree.
With the blender running, slowly drizzle in the olive oil.

Slice the bread into 1/2-inch thick slices and place on a cookie sheet.
Brush with the garlic pesto. Sprinkle with Parmesan and mozzarella, if desired.
Bake on the upper rack until golden brown and bubbly, about 5 to 7 minutes.

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Garlic Bread 2

Prep Time: 15 minutes
Cook Time: 20 minutes
Makes: 6 to 12 Servings

1 loaf French or Italian bread,
about 22-inches in length
12 tablespoons (1 1/2 sticks)
unsalted butter, softened
2 tablespoons extra-virgin olive oil
1/2 cup grated Parmesan
3/4 teaspoon Essence, recipe follows
2 teaspoons minced garlic
1 teaspoon dried parsley
1/2 teaspoon salt

Preheat the oven to 350 degrees F.

Line a large baking sheet with aluminum foil.
Split the French bread in half lengthwise.
Lay the bread, crust side down,
on the lined baking sheet.

Place the butter in a medium bowl.
Add the remaining ingredients, and stir together
with a rubber spatula. Spread the butter mixture
evenly onto the bread.

Bake until golden brown and bubbly,
15 to 18 minutes.

Remove from the oven.
Carefully slice diagonally
and serve immediately.

Essence - (Emeril's Creole Seasoning):

(Makes: About 2/3 Cup)

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly
and store in an airtight jar or container.
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Garlic Bread 3

Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 4 to 6 Servings

2 teaspoons finely chopped garlic
1/4 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, softened
1 tablespoon extra-virgin olive oil
2 tablespoons finely chopped fresh flat-leaf parsley
1 (15 by 3 1/2-inch) loaf Italian bread

Preheat oven to 350 degrees F.

Mince and mash garlic to a paste with salt using rounded end of a heavy knife. Stir together butter, oil, and garlic paste in a bowl until smooth, then stir in parsley.

Without cutting completely through bottom, cut bread diagonally into 1-inch thick slices with a serrated knife, then spread garlic butter between slices, Wrap loaf in foil and bake in middle of oven 15 minutes. Open foil and bake 5 minutes more.

Note: Bread can be spread with garlic butter 8 hours ahead and chilled, wrapped in foil. Let stand at room temperature 30 minutes before baking. For a brighter flavor, you can substitute 1 tablespoon finely chopped fresh basil for 1 tablespoon of parsley.
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Garlic Bread 4

This recipe for garlic bread is wonderful and the cream cheese
adds a really nice richness to the garlic bread - yum!

Prep Time: 8 minutes
Cook Time: 2 minutes
Makes: 8 Servings

1 loaf French or Italian bread, cut lengthwise
2 ounces cream cheese
1 clove garlic, minced
3 tablespoons finely grated Parmesan

Preheat oven broiler to high. In a small bowl, whip together cream cheese and garlic. Spread evenly over cut surface of bread. Sprinkle Parmesan cheese evenly over bread. Put on a cookie sheet, place under broiler and cook until golden and bubbly, about 1 to 2 minutes. Serve immediately.
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Garlic Cheese Bread

Prep Time: 10 minutes
Cook Time: 10 minutes
Makes: 15 Servings

20 ounces grated Pecorino Romano
2 cups mayonnaise
2 tablespoons chopped parsley
2 1/2 tablespoons minced garlic
2 1/2 tablespoons lemon juice
Pinch cayenne pepper
Dash hot red pepper sauce
3 long loaves Italian bread, split lengthwise

Mix all ingredients, except the bread,
together in a large bowl.
Spread on bread and toast.
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Garlic Mashed Potatoes 1

This recipe is for all the garlic lovers out there and is
great with Turkey and Cornbread/Andouille Sausage Stuffing.

(Makes: 6 to 8 Servings)

3 heads garlic, split in half
3 tablespoons olive oil
2 pounds potatoes, peeled and sliced
1 stick butter, cubed
1/2 to 3/4 cup heavy cream
Salt and White Pepper

Preheat the oven to 450 degrees F.

Place the garlic on a pie pan and drizzle with olive oil.
Season with salt and pepper.
Place in the oven and roast for 35 to 40 minutes,
or until tender and golden brown.
Remove from the oven and cool.

Squeeze or remove the garlic cloves
from the head and place in a small bowl.
Using a fork, mash the garlic until smooth.

Place the potatoes in a pot of salted water and bring to a boil.
Reduce the heat to a simmer and cook the
potatoes until fork tender, about 15 to 20 minutes.
Remove the pan from the heat and drain.

Place the potatoes back in the pot and return to the heat.
Add the garlic and butter.
Using a hand held masher, mash the
butter and garlic into the potatoes.
Add enough cream until desired texture is achieved.
The ptoatoes should still be sort of lumpy.
Season the potatoes with salt and pepper.
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Garlic Mashed Potatoes 2

Roasting the garlic gives this recipe
just the right amount of garlic
flavor without being overpowerful.
For a variation add shredded
mozzarella cheese or parmesan.

Prep Time: 30 minutes
Cook Time: 40 minutes
Makes: 4 Servings

1 head garlic, top sliced off
2 tablespoons olive oil
6 to 8 large Yukon gold potatoes,
peeled and quartered
1 tablespoon salt
1 cup milk, warm
1/2 stick butter, softened
Salt and black pepper, to taste

Preheat oven to 400 degrees F.

Place the cut garlic bulb on a piece of aluminum foil and drizzle with olive oil. Close the packet and bake in the oven for 40 minutes until softened.
Put the cut potatoes in a large stockpot, cover with cold water, and add salt. Bring to a boil, then simmer until the potatoes are fork tender,
about 20 to 30 minutes.

Drain well in a colander. While the potatoes are still warm, press them through a potato ricer or food mill and into a mixing bowl. Whip in the warm milk and softened butter until incorporated and the potatoes are fluffy.

Squeeze the roasted garlic cloves out of the skins. Add the garlic pulp to the potatoes. Beat again; season with salt and pepper.
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Gator Taters

Prep Time: 30 minutes
Cook Time: 45 minutes
Makes: 4 Servings

Baked Grilled Potatoes:
4 potatoes
1/2 pound butter

Potato Sauce:
1 sweet onion, chopped
1 cup mayonnaise
1/4 cup sour cream
Salt and pepper

Fried Gator:
2 pounds gator tail
cut into chunks
Salt and pepper
16 ounces vegetable oil

1 cup grated cheddar cheese
1 cup grated Monterey jack cheese
Sliced green onions, to garnish

Wash and coat potatoes with a little bit of oil. Pierce each potato with a fork, wrap in tin foil, place directly on hot coals, and cook for approximately
45 minutes. Use tongs to turn potatoes often.

In a bowl, combine all of the ingredients
to make the potato sauce, and mix well.

In a large bowl, toss the gator chunks into the buttermilk, and dredge with flour that has been seasoned with salt and pepper. Using a large skillet, heat oil to 350 degrees F. Fry gator chunks until golden brown, approximately 4 to 5 minutes. Split potatoes and top with butter and potato sauce.
Top potatoes with 2 pieces of fried gator chunks on top and
sprinkle with cheese and green onions.

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Green Bean Casserole

This green bean casserole is richer and has extra special flavor. This is not the ordinary "canned" casserole flavor that has become so boring when one thinks of a green bean casserole. The sauteed fresh mushrooms, heavy cream, and white cheddar cheese gives this version a great new twist to the old standard.

Prep Time: 10 minutes
Cook Time: 45 minutes
Makes: 6 Servings

1 large bag of frozen green beans,
cut or french style, thawed
2 tablespoons butter
1/2 cup chopped onion
2 cups sliced mushrooms
1 can cream of mushroom soup
1 cup heavy cream
1 cup white Cheddar cheese or garlic herb cheddar
1 can fried onion rings(Durkees Onions)

Preheat the oven to 350 degrees F.

In a skillet, melt butter and cook onions for 2 minutes. Add mushrooms and cook until golden. Stir in soup and cream. Bring to a simmer. Stir in the cheddar cheese. Season with salt and pepper. Stir in green beans and toss to coat. Transfer to a buttered casserole. Top with fried onions and bake for 30-35 minutes or until bubbly.
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Green Beans With Onion

The chicken broth and blend of olive oil
and butter give this recipe a wonderful flavor.
Try shallots instead of onion for a milder taste.
And add mushrooms instead of onions for a different twist.
You can also use canned green beans to save time.

Prep Time: 2 minutes
Cook Time: 8 minutes
Makes: 4 Servings

1 tablespoon extra-virgin olive oil, eyeball it
1 tablespoon butter
1 small onion, chopped
1 cup chicken broth
1 to 1 1/4 pounds trimmed green beans

Many markets have trimmed raw beans in packages
in the fresh produce department in 1 pound packages

To a medium pan over medium heat
add extra-virgin olive oil and butter and onion.
Saute onion 3 minutes, add broth and bring to a boil.
Add beans, season with salt and cover pan
and simmer 8 minutes, or until tender.
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