CROCKPOT RECIPE

Potato Stuffed Cabbage

1 head cabbage
5 pounds potatoes, peeled
2 onions
1/2 cup raw rice
1 teaspoon dill, dried
1/4 teaspoon ground black pepper
2 egg whites
1 28 ounce can tomatoes
1 apple, peeled and sliced
1/4 teaspoon ginger, dried, ground

Parboil cabbage and separate the leaves. Slice off part of the heavy stalk of each leaf by slicing parallel to the leaf, do not cut into the leaf. Grate potatoes, small inner leaves of cabbage and one of the onions. Mix together. Add rice, dill and black pepper. Beat egg whites until frothy and add to potato mixture. Set aside two or three of the largest leaves. Fill each remaining cabbage leaf with approximately 2 tablespoons of the potato mixture. Fold up bottom of leaf, then fold in the sides and roll up. Secure with toothpick if necessary. Slice the reserved leaves and line the bottom of crockpot with them. Slice second onion and layer on top of cabbage. Add tomatoes, apple, and ginger. Place rolled stuffed cabbages into pot. Cook on low heat for 4 to 5 hours. Serves 8.

LAYERED SOUTHWESTERN PASTA SALAD

8 ounces medium shells, elbow macaroni or other medium pasta shape, uncooked
2 teaspoons vegetable oil
1/2 teaspoon ground cumin
salt to taste
1 15 ounce can black beans, rinsed and drained
1 11 ounce can whole kernel corn, drained
1 red bell pepper, seeds and ribs removed, cut into strips
3/4 cup sliced green onions
1 2 1/4 ounce can sliced black olives, drained
3/4 cup non fat mayonnaise
1/2 cup non fat sour cream
1/4 cup plus 2 tablespoons hot or mild salsa
2 tablespoons minced fresh cilantro

Prepare pasta according to package directions. Drain and rinse under cold water; drain again. Toss with oil and sprinkle with cumin. Salt to taste. Layer pasta, beans, corn, bell pepper, green onions and olives in a 2 1/2 to 3 quart straight sided glass bowl. In a small bowl combine mayonnaise, sour cream and salsa; mix well. Spread mixture evenly over top of pasta, sealing to edge of bowl. Sprinkle with cilantro. Cover bowl tightly and chill overnight. Serves 6.

SANTA FE SIX SHOOTER SANDWICH

1 cup Dijonnaise, divided
1/2 teaspoon cayenne
1 each green onion, minced
4 each sandwich rolls, split
8 ounces smoked turkey breast, shaved, or sliced thin
4 ounces green chili, mild, chopped 1 can
4 ounces black olives, chopped 1 small can
8 ounces roasted red peppers, 1 jar, drained, chopped
2 cups cheddar cheese, grated

Prepare a medium hot grill. Place rolls, cut side down, on grill or skillet until lightly toasted. Mix half of the Dijonnaise with cayenne pepper and green onions. Spread mixture on toasted side of rolls. Divide turkey into four portions and place on rolls. In a small bowl, combine remaining half cup Dijonnaise with chilies, olives, red peppers and cheddar cheese. Mound mixture on top of turkey. Melt under broiler or in hot oven. Serve open faced immediately. Serves 4.

BRAISED SHRIMP IN GINGER COCONUT SAUCE

2 tablespoons peeled and grated fresh ginger
4 cloves garlic, crushed
1 tablespoon ground turmeric
1 small red chili pepper, seeded and chopped
2 tablespoons white vinegar
2 tablespoons peanut oil
2 onions, chopped
1 pound jumbo shrimp, peeled and deveined, tails intact
2 tomatoes, chopped
3/4 cup coconut milk
2 teaspoons cracked black pepper
2 tablespoons chopped fresh cilantro
1/4 cup small whole cilantro

Place ginger, garlic, turmeric, chili pepper, and vinegar in food processor or blender. Process to form paste. In wok over medium high heat, warm peanut oil. Add onions and spice paste and stir fry until onions soften, 2 to 3 minutes. Add shrimp and stir fry until shrimp change color, 3 to 4 minutes. Stir in tomatoes and cook until soft, about 2 minutes. Add coconut milk, reduce heat to low, cover, and simmer until sauce thickens slightly and shrimp are tender, 6 to 8 minutes. Stir in pepper and chopped cilantro. Serve hot, garnished with cilantro leaves. Serves 4.

RASPBERRY CREAM CHEESE STUFFEF FRENCH TOAST

3 large eggs
1 cup whole milk
8 slices of sourdough bread
1/2 cup soft cream cheese
2 tablespoons raspberry jam
1/2 tablespoons powdered sugar

Place the eggs and mild in a shallow bowl and whisk together. Set aside. Place a thin layer of cream cheese and jam on one slice of bread and then cover with a second slice, making a sandwich. Dip the sandwich in the egg milk mixture and then cook in a nonstick pan over medium heat for 2 to 3 minutes on each side, or until golden brown. Remove from heat, sprinkle with powdered sugar, and serve with maple syrup

LOBSTER ALFREDO

1/2 cup lobster fumet
1 teaspoon Dijon mustard
1 cup fresh shucked lobster meat
1/4 teaspoon Tabasco
1 1/4 cups freshly grated parmesan cheese 1/4
1 teaspoon black pepper
1 tablespoon whole butter
2 cups heavy cream
4 each egg yolks
1/4 cup fresh chopped parsley
1 dash Worcestershire sauce
3/4 pound fettucine pasta

Over medium heat, in a medium size sauce pan, melt the whole butter and add the lobster fumet and the heavy cream and turn heat up to medium high. When cream is hot, just before boiling, add the Parmesan cheese and whisk briskly until all the cheese is melted and dissolved into the cream. Add the Worcestershire, Tabasco, black pepper and Dijon and whisk thoroughly again. Reduce heat again to a fast simmer and allow mixture to simmer 20 minutes. While the sauce is simmering, cook pasta to your preference, drain and set onto plates. Cut the lobster meat into small pieces and add to sauce, add the egg yolks and turn heat to medium high. Sauce should be of medium thickness. Ladle sauce over pasta, sprinkle with fresh chopped parsley and serve.

CHILEAN CORN AND MEAT PIE

Meat Mixture

nonstick vegetable oil spray
4 ounces boneless, skinless chicken breast
8 ounces extra lean (5% fat) ground beef
n1 green pepper, seeded and chopped
n¼ teaspoon ground black pepper
½ cup raisins
2 teaspoons olives, chopped

Corn Topping

½ tablespoon canola oil
1/8 teaspoon paprika
1 medium onion, finely chopped
16 ounces corn kernels, thawed
½ cup fat-free milk
¾ teaspoon ground cumin
¼ teaspoon black pepper
1 teaspoon dried basil

Preheat oven to 400 °F.

Spray skillet with vegetable oil spray; place over medium heat until hot.

2. Cook chicken breast 4 minutes on each side. Remove from skillet and shred the chicken with a fork. Set aside. Put beef in same skillet; cook, stirring constantly, until no longer pink.

3. Stir in the green pepper, black pepper, raisins, and olives. Spoon the mixture into an 8" x 8" baking dish.* Arrange the chicken on top of the mixture in the dish. Combine oil and paprika in same skillet; place over medium heat until

4. hot. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes. While onion is cooking, combine thawed corn, milk, cumin, salt, pepper, and basil in blender; puree. Add pureed corn mixture to cooked onion in skillet; mix well. Continue

5. cooking 5 minutes. Spoon the corn mixture over the meat mixture in the baking dish. Bake until bubbly and nicely browned, 35 to 40 minutes.

*If you prefer, divide the mixture into four servings and bake in four small ovenproof bowls.

Yield: 4 servings

STUFFED CABBAGE

Ingredients

12 to 15 large cabbage leaves
1 pound lean ground beef
2 Brats, skin removed and crumbled
1 cup cooked rice
1/2 onion diced
3 or 4 cloves garlic finely chopped
1 lg. container V-8 juice
2 10 oz. cans Rotel
To taste salt
To taste pepper

serves 6

Wash cabbage leaves. Boil 4 cups water. Turn heat off. Soak leaves in water for 5 minutes. Remove, drain, and cool. (soak in water as needed to just make plyable for rolling).

Cook ground beef and brats about halfway just to render grease, drain.

Combine all ingredients except V-8 juice and rotel. Place 2 tablespoons of mixture on each leaf and roll firmly (insert tooth pick to hold together). Stack in Crock-Pot. Pour V-8 juice and Rotel over stuffed cabbage (you can add more V8 or a little water to make sure all is covered.) Cover and cook on Low for 8 t o 10 hours.

CHICKEN BROCCOLI ALFREDO

Ingredients:

8 ounces fettuccine noodles
1 cup broccoli, fresh or frozen
1 pound chicken breast, boneless
2 Tablespoon butter
1/3 cup dry Basic Sauce Mix
1 1/4 cups water
1/2 cup milk, non-fat
1/2 cup grated Parmesan cheese
1/4 teaspoon pepper (optional)

Instructions:

1. Cook fettuccine according to package directions. Add broccoli for the last 4 minutes of cooking time. Drain. Heat butter in skillet.

2. Add chicken and cook until browned, stirring often.

3. Combine sauce mix and water in saucepan. Bring to a boil and cook until thick. Add milk, cheese, pepper and fettuccine mixture and heat through.

4. Serve with additional Parmesan cheese.

TEXAS STYLE OYSTERS TOPPED WITH HOLLANDAISE SAUCE

Americas Most Wanted Recipes
Original Recipes
Ingredients

12 Galveston Bay Oysters
1 cup flour
2 Tbsp. Creole seasoning
1 minced Shallot
1 clove minced Garlic
1 tsp. butter
2 cups fresh chopped Spinach
1 small bunch chopped Cilantro
1/3 cup diced Tasso Ham
1 splash dry white wine
Salt and pepper
Hollandaise Sauce (Recipe Follows)

Clean and shuck the oysters and remove them from the shells. Discard only the top halves of the oyster shells. Any type of live oyster can be substituted, when Galveston bay oysters are not available. Dredge the oysters in a mixture of the flour and Creole seasoning, until well coated. A pre-mixed Creole seasoning can be purchased from most local supermarkets. Fry the oysters in a 375 degree oil, for approximately 2 minutes. Drain the oysters on a paper towel. In a sauté pan, over medium heat, cook the shallot and garlic in the butter. Next, place the tasso, spinach and cilantro into the pan. Then splash in a bit of white wine and cook until the spinach is wilted. Season to taste with salt and pepper. Tasso ham is hard to find outside of Louisiana . Pancetta or Salt pork can be substituted when Tasso is unavailable. Place the cooked oyster and a small scoop of the spinach mixture back into the individual shells and top with Hollandaise sauce.

Hollandaise Sauce

2 Egg Yolks
1 cup unsalted Butter
1/4 tsp. Lemon juice
1/8 tsp. Cayenne pepper
dash Hot sauce
Salt to taste

Start the sauce by clarifying the butter. In a small saucepan, melt the butter slowly to separate the milk solids. Skim any foam from the surface of the butter, then pour off the golden clear part of the butter. Be careful not to use the sediment that has formed at the bottom of the pan. Whisk egg yolks over a double boiler, on low heat. When the yolks have doubled in volume, add remaining ingredients except for the butter. Slowly drizzle the butter in while whisking vigorously. Season to taste with salt. Store sauce in a warm place until ready to use. Do not refrigerate or reheat.

TGI FRIDAY'S FIRE BITES

26 oz Can Sliced Jalapeño Peppers (not pickled, those used for nachos)
2 2/3 C. Crackers Crumbs
2 C. Flour
2 Eggs
1/2 C. Water
Vegetable Oil ( for your favorite deep frying system )

Drain jalapeno peppers and set aside. Mix cracker crumbs and flour together, blend well. In separate bowl beat eggs and add water blend well. Heat oil in fry pan, deep fryer, or fry cooker until temperature is the same degree's that you would fry French fries at. Dip slices of peppers in egg wash and then the flour and cracker crumb mixture, dust off excess dry ingredients and carefully place in hot oil. Place enough of the peppers in your deep frying system so they are not over crowded. Take care, the peppers like to pop a little. Fry until golden brown. Remove peppers and dry on a paper towel.

MEDITERRANEAN BAKED FISH

Ingredients:

2 tsp olive oil
1 large onion, sliced
1 can (16 oz) whole tomatoes, drained (reserve juice) and coarsely chopped
1 bay leaf
1 clove garlic, minced
1 C dry white wine
1/2 C reserved tomato juice, from canned tomatoes
1/4 C lemon juice
1/4 C orange juice
1 Tbsp fresh grated orange peel
1 tsp fennel seeds, crushed
1/2 tsp dried oregano, crushed
1/2 tsp dried thyme, crushed
1 lb fish fillets (sole, flounder, or sea perch)
1/2 tsp dried basil,
crushed to taste black pepper

Directions:

1. Heat oil in large nonstick skillet. Add onion, and sauté over moderate heat 5 minutes or until soft.

2. Add all remaining ingredients except fish.

3. Stir well and simmer 30 minutes, uncovered.

4. Arrange fish in 10x6-inch baking dish; cover with sauce.

5. Bake, uncovered, at 375º F about 15 minutes or until fish flakes easily.

Yield: 5 servings

GRIILLED LOBSTER AND SCALLIONS

INGREDIENTS

• 2 lobster tails, 10-12 ounces each
• 2 bunches fresh scallions
• 2-3 fresh sprigs each of thyme, rosemary, oregano and dill
• 1 cup extra-virgin olive oil

DIRECTIONS

Tie the sprigs of fresh herbs together with butchers twine to form a small brush. Dip the end of the brush into the cup of olive oil and allow to soak while preparing the other items.

Prepare the lobster tails by cutting them in half lengthwise and removing any veins, then season lightly with salt and pepper

Preheat the grill to high, then use the herb brush to brush an area of the grill bars and place a lobster tail, meat side down, in that spot (this will keep the lobster from sticking to the grill).

Return the brush to the oil and brush another spot on the grill, until each of the tails has been placed face down.

Each time the herbs brush the grill they will get a slightly more intense grilled flavor. Keep placing the herbs back into the bowl of olive oil between each brushing, which will intensify the flavor of the oil.

Grill the tails on the first side for 1-2 minutes, then turn them over and cook until they simmer inside their shells.

Grill the scallions in the same manner, using the herb brush, just until they wilt and lightly darken on each side. Season them lightly with salt and pepper while grilling, then arrange them on a large platter.

Remove the tails from the grill when they are ready, then remove the meat from the shells (if desired).

Place the tails on top of the scallions and drizzle the platter liberally with the herb-infused oil and serve.

THE BARN DOOR VANILLA CHEESECAKE

Plan to make the cake at least a day before serving; it needs time in the refrigerator to chill and set.

Crust
3 cups graham cracker crumbs
1 cup granulated sugar
1/2 cup (1 stick) butter, melted

Filling
24 ounces cream cheese, softened to room temperature
2 cups granulated sugar
4 tablespoons clear vanilla extract
5 eggs

Sour Cream Topping
1/2 cup sour cream
2 tablespoons clear vanilla extract
1/2 cup granulated sugar

Preheat oven to 325 degrees F.

For Crust: Mix graham cracker crumbs, sugar and melted butter in a mixing bowl; pour into a 9-inch springform pan. (Line the pan with a circle of parchment paper if desired.) With a spoon, pat mixture evenly on the bottom and up the sides of the pan.

For Filling: Add softened cream cheese to the bowl of an electric mixer. Beat on low speed, adding sugar gradually. Add vanilla, then add eggs, one at a time, mixing thoroughly with each addition. Pour into crust. Bake in preheated oven for 1 hour. Remove from oven and set on a rack to cool.

For Topping: Mix sour cream, vanilla extract and sugar together until smooth. Pour evenly onto cooled cheesecake. Refrigerate overnight. (Cheesecake will firm up as it chills. Do not attempt to slice it until the following day.)

Makes 12 to 16 servings.

MANDARIN STIR FRY

Preparation Time: 30 minutes
Number of Servings: 4
Ingredients:

8 oz beef top sirloin or top round steak, cut into bite-sized strips
juice from 1 to 2 tangerines (1/4 cup)
2 Tbsp Hoisin or oyster sauce
1 Tbsp lite soy sauce
2 cloves garlic, minced
1/2 cup low sodium chicken or beef broth
1-1/2 cup broccoli flowerets
1/3 cup sliced green onion
4 cups sliced Chinese or Napa cabbage
1 can (8 oz) sliced water chestnuts, drained
2 tangerines, peeled, segmented
hot cooked rice

Directions:

Remove any excess fat from steak strips; place in shallow non-metal dish. In small bowl stir together tangerine juice, Hoisin sauce, soy sauce, and garlic.

Pour mixture over meat; toss to coat. Cover and chill 30 minutes to several hours. Drain meat, reserving marinade.

In a wok or large skillet over high heat, place 3 Tbsps broth. Stir-fry broccoli 3 minutes. Remove from wok.

Add more broth if needed; stir-fry onion and cabbage for 2 minutes. Remove from wok. Add more broth if needed; stir-fry water chestnuts and tangerines for 1 minute.

Add meat and cooked vegetables back to wok, along with reserved marinade. Toss well; cover and heat 1 minute. Serve with hot rice, cooked in unsalted water.

MESQUITE CHICKEN

4 boneless chicken breasts, flattened
1 large can pineapple chunks
1 jar broiled mushroom pieces or fresh mushrooms
sliced and saut ed in butter
1 pound deli sliced honey ham
4 thick slices Monterey jack cheese
12 ounces mesquite cooking sauce and marinade

In a large skillet pour in the jar of pineapples with juices and add chicken breasts. Cook over medium high heat until the breasts are no longer pink in the middle. Remove meat from skillet and discard juices.

Arrange breasts in a large casserole. Pour mesquite marinade over all the breasts. Evenly divide first mushrooms and then ham onto the top of each breast. Top each breast with a thick slice of Monterey jack cheese. Bake at 350 degrees F for about 10 minutes or until cheese is melted. (You can also do this step in the microwave. It takes about 2 minutes on HIGH.)

BARBEQUE SHRIMP ORLEANS

BBQ Butter

1 pound butter
Scant 2 teaspoons black pepper
Scant 1/4 teaspoon cayenne pepper
1 1/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon whole dried rosemary leaves
(measured, then finely chopped)
2 ounces (1/4 cup) garlic, finely chopped
2 teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce
1 1/2 teaspoons water

Shrimp

1 tablespoon plus 1 teaspoon olive oil
1 pound (16-20 count), cleaned, peeled and deveined shrimp
1/4 cup chopped green onions
1/2 cup dry white wine
Sourdough bread, for serving

For Barbecue Butter

Soften butter at room temperature to 70-80 degrees F. Place butter in mixing bowl; add pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco, and water. Whip on high speed 3 minutes or until thoroughly blended. Refrigerate to 40 degrees F. Makes about 2 1/2 cups.

For Shrimp

Pour olive oil in a hot saut? pan. Add shrimp to the saut? pan and cook on one side for 1 to 2 minutes. (Don't crowd; if necessary, use 2 pans. A 12-inch pan will accommodate 1 pound of shrimp.) Reduce heat to medium, turn shrimp, and add the chopped green onion. Cook for an additional 1 to 2 minutes.

Add white wine and cook until reduced to 1/4 cup. Stir in 1 cup cold Barbecue Butter (reserve the remainder for another use), reduce heat to low and cook and stir frequently until shrimp are just done (white throughout, moist and tender), approximately 1 1/2 minutes. Take care not to overcook the shrimp.

Serve immediately in a bowl preheated to 160 degrees F.

CAJUN CAFE' BOURBON CHICKEN

1/2 C. soy sauce
1/2 C. brown sugar
1/2 t. garlic powder
1 t. powdered ginger
2 T. dried minced onion
1/2 C. bourbon whiskey
1 lb. boneless chicken leg or thigh meat cut into bite size chunks
2 T. white wine

Cooked white rice, optional

In a large bowl, combine soy sauce, brown sugar, garlic powder, ginger, onion and bourbon; stir until sugar has dissolved. Add chicken and stir to coat. Cover and refrigerate for several hours or overnight.

Place chicken and the marinade in an 8 x 8 inch glass baking dish and bake in a preheated 350°F. oven for 45 minutes, basting every 10 minutes with pan juices. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat over medium heat and add white wine. Stir and add chicken. Serve immediately with pan juices over cooked rice.

Serves 4.

KFC EXTRA CRISPY

Ingredients

1 whole frying chicken, cut up and marinated (see below)
6-8 cups shortening (for cooking)
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon msg
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon baking powder

Directions

1 Trim any excess skin and fat from the chicken pieces.

2 Preheat the shortening in a deep-fryer to 350 degrees.

3 Combine the beaten egg and milk in a medium bowl.

4 In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG).

5 When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off.

6 Working with one piece at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour.

7 Be sure that each piece is coated very generously.

8 Stack the chicken on a plate or cookie sheet until each piece has been coated.

9 Drop the chicken, one piece at a time into the hot shortening.

10 Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown.

11 You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly.

12 Remove the chicken to a rack or towels to drain for about 5 minutes before eating.

Kentucky Fried Chicken Marinade

Ingredients

2 tablespoons potassium chloride
2 tablespoons kosher salt
4 tablespoons msg
1/8 tablespoon garlic powder
1/3 cup bottled chicken base
5 cups water

Directions

1 Mix above marinate and soak the chicken in it for 24 hours under refrigeration.

2 The Original Recipe is not packaged in three different places.

3 The way it is cooked and the process makes it taste like it has eleven herbs and spices when in reality there is not.

4 The way it is done in the restaurant is using dried eggs and milk in the flour along with box of breading, salt and the seasoning bag and a bag of breading flour.

KFC 11 SECRET HERBS AND SPICES

Ingredients

2 tablespoons paprika
1 tablespoon onion salt
1 teaspoon celery salt
1 teaspoon rubbed sage
1 teaspoon garlic powder
1 teaspoon ground allspice
1 teaspoon ground oregano
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon basil leaves, crushed
1 teaspoon marjoram leaves, crushed finely

Directions

1 Combine all ingredients as listed in a small jar with a tight fitting lid (baby food jars work good). Shake mixture to combine. Stores for months. Keep out of direct sunlight, heat and humidity.

2 (makes about 1/3 cup)

3 To Use:

4 Mix together 4 teaspoons mixture, 1 cup flour, 2 Tbls. packed light brown sugar and 1 teaspoons salt. Place in a doubled plastic food add chicken to coat. Fry, drain on paper towels, serve!

MARINATED AND GLAZED SWORDFISH

Serves 4
4 slices swordfish, 6 ounces each, about 1-inch thick
Extra-virgin olive oil, for brushing fish and grill
freshly ground black pepper

Marinade:

2 tablespoons orange or mandarin marmalade
1 teaspoon minced fresh ginger
1 teaspoon minced garlic (1 clove)
1/2 teaspoon freshly ground white pepper
Salt
1/4 cup fresh lemon juice
1/4 cup white wine vinegar
1/4 cup fresh orange juice
1/4 cup extra-virgin olive oil or hazelnut oil

1. Brush the swordfish with a little extra virgin olive oil and grind a little pepper over the slices. Refrigerate until ready to use.

2. Prepare the marinade: Combine all of the marinade ingredients, except the oil, in a non-reactive saucepan. Bring to a boil and reduce to 1/2 cup. Remove from the heat and let cool. Whisk in the oil. Store in the refrigerator until ready to use.

3. Before you are ready to cook the fish, heat a grill, then brush it with extra virgin olive oil to prevent the fish from sticking. 4. Warm the marinade slightly.

5. Brush the swordfish with a little of the marinade, then grill about 4 minutes on each side, until it feels springy to the touch.

Place the swordfish on warm plates and serve with a nice assortment of mixed greens.

Note: Make sure to get the charcoal very hot and let it get coated with grey ash before grilling the fish. If you are using a gas or electric grill get it very hot, too, then turn the heat down to medium to cook the fish.

DENNY'S CHICKEN FAJITA BREAKFAST SKILLET

2 Boneless Skinless Chicken Breast Halves
2 cups Home Fries or Hash browns
1 teaspoon Fajita Seasoning
1 Small Bell Pepper
1 Small Onion
4 Eggs
1/4 cup Half and Half
1/2 cup Shredded Cheese
1/2 cup Sour Cream (optional)
1/2 cup Guacamole (optional)
Salt and Pepper
Salsa (optional)

Directions:

Rub chicken breast with fajita seasoning and let marinade for 1/2 hour. Slice marinated chicken into strips. Use cooking spray and braise chicken in a hot skillet until done. Add onion and bell pepper to skillet fry and stir on high so as to cook quickly. Remove all from heat and set aside. Brown left over cooked potatoes or use frozen hash browns, cooked until desired crispness. Salt and pepper to you taste. Divide in half and place on serving platters. Mix egg with half and half, salt and pepper to taste. Cook egg mixture into two separate omelets.

Place on top of browned potatoes. Place one half of cooked fajita meat and cooked onions and peppers on top of omelet. Sprinkle with 1/4 cup cheese on each platter of fajita platter. Servewith sour cream, guacamole, and salsa if you like.

serves/makes 4

COWBOY STEAK WITH TOMATO RELISH

For the spice mix:
2 tablespoons coarse sea salt
1 teaspoon coarsely ground coriander seed
1 teaspoon coarsely ground coffee beans
1 teaspoon coarsely ground black peppercorns
For the steak:
1 bone-in rib-eye steak (approximately 36 ounces), frenched
2 tablespoons olive oil, divided

For the tomato relish:
2 pints assorted baby tomatoes (pear tomatoes, cherry tomatoes)
1 jalapeno, seeded and finely diced
2 medium shallots, finely diced
2 tablespoons balsamic vinegar
1/2 cup extra-virgin olive oil
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh cilantro leaves
Salt and freshly ground black pepper

For the spice mix:

Mix the ingredients for the spice mix together.

For the steak:

Remove the steak from refrigeration 1 hour before cooking to allow steak to come to room
temperature. Rub the steak with 1 tablespoon olive oil, then rub the spice mix on to the steak.

Set aside.

For the tomato relish:

Remove stems from tomatoes and cut the larger ones in half. In a bowl, combine the tomatoes, jalapeno, shallots, balsamic vinegar, olive oil, parsley, cilantro and salt and pepper.

Preheat oven to 450 degrees F.

In a large cast iron skillet or saute pan, heat 1 tablespoon olive oil. When smoking hot sear the steak on all sides and place in the preheated oven. Allow the steak to roast until its internal temperature is 100 to 105 degrees F on a meat thermometer. Remove it from the oven and place steak on a cooling rack. Allow the steak to rest on the rack for 10 minutes.

Remove the steak to a cutting board and slice 4 to 5 slices out of the eye of the steak, leaving some meat on the bone. Spoon the tomato relish over the top of the steak where the bone meets the slices.

Cook's Note: All of the above can be done as much as 6 hours prior to dining. (Reserve the steak and tomato relish in refrigerator until ready to cook.)

This dish is great with medium to heavy red wine or with a medium to intense beer

WHITE DOG CAFE'S PHILLY CHEESE STEAK

2 tablespoons olive oil
2 large yellow onions, thinly sliced (about 4 cups)
2 large portobello mushroom caps,
thinly sliced (about 3 cups)
11/2 teaspoons salt
1 pound trimmed flank steak, sliced as thinly
as possible (preferably on a slicer)
1/2 teaspoon freshly ground black pepper
1 1/2 cups grated Pepper-Jack cheese
2 soft-crusted long baguettes, or
4 Italian-style hoagie rolls

1. Preheat the oven to 400 degrees F.

2. Heat the oil in a large nonreactive sauté pan set over medium-high heat until it ripples. Add the onions and cook until soft, about 5 minutes. Add the mushrooms and 1 teaspoon of the salt and sauté until tender, about 5 minutes. Add the flank steak, the remaining 1/2 teaspoon salt, and the pepper and sauté until the meat is cooked through, about 5 minutes more.

3. Remove the pan from the heat. Sprinkle the cheese over the top, cover the pan, and set aside until the cheese melts, about 5 minutes.

4. Meanwhile, slice the baguettes lengthwise. Place, cut sides up, on a baking sheet, and toast in the oven until crisp, 4 to 5 minutes.

5. Fill the baguettes with the meat and cheese. Cut each into 2 portions. Serve immediately

TONY ROMA'S BABY BACK RIBS

Ingredients
1 cup ketchup
1 cup vinegar
1/2 cup dark corn syrup
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon Tabasco sauce
4 lbs baby back ribs

Directions

1 Combine all but ribs. Heat over high heat until boiling. Reduce heat, simmer 30-40 minutes until thick.

2 Coat 4 pounds of baby back pork ribs, front and back, with BBQ sauce.

3 Wrap ribs in aluminum foil. Bake at 300° for 2 - 2 1/2 hours.

4 Remove ribs from foil and smother with more sauce.

APPLEBEE'S SPINACH PIZZA APPETIZER

Pita Bread (2 or 3 whole)
1 - 10 oz. pkg frozen spinach
1/3 cup nutritional yeast
1 med. onion
5 or 6 plum tomatoes
8 Ounce pkg fresh mushrooms
3-4 cloves garlic
1 Teaspoon of each of the following spices:
basil, parsley, cayenne pepper
1/2 to 1 cup rice milk
4 Tablespoon flour

Thaw spinach completely, press out all water.

Heat milk in saucepan, when hot but not boiling stir in flour. Stir until sauce begins to thicken, turn heat down. Add nutritional yeast and spinach. Stir constantly until thick and gooey, only about 3-4 min.

In separate pan, saute onion, garlic, until onion is tender. Stir in tomatoes, mushrooms, and spices. Saute until just done.

Preheat oven to 425.

Using a very sharp bread knife, split each pita bread so that you have two round flat pieces instead of one thick one. Place each piece of bread on a cookie sheet or pizza pan. Spread spinach sauce over each. Top with tomato mixture, being careful to avoid the juice.

Bake for 5 to 7 min. Watch closely so that the edges of the pita do not burn.

BOSTON MARKET MACARONI & CHEESE

4 oz dry macaroni
1/2 stick of butter
1/4 cup flour
1/4 teaspoon dry mustard
1 teaspoon salt
1 dash pepper
2 cup milk
1 tablespoon minced onion
1 cup american cheese (velveeta)

Cook pasta according to instructions, drain and set aside. To make cheese sauce, melt butter in a saucepan add onion and flour. Allow this to thicken and slowly add the milk. When all milk is added add the cheese. Add the salt, pepper and dry mustard. When the sauce is thickened, add pasta. Lightly butter a casserole dish, and add pasta mixture to casserole dish. Bake at 400~ for 20 mins.

HOOTER'S BUFFALO CHICKEN WINGS

Vegetable oil (for frying )
1/4 cup butter
1/3 cup Crystal Louisiana Hot Sauce
1/4 teaspoon ground pepper
1/2 teaspoon garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/3 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wing pieces

On the side
Bleu cheese dressing
Celery sticks
Heat oil in a deep fryer to 375 degrees F. You want just enough oil to cover the wings entirely - an inch or so deep at least.

Combine the butter, hot sauce, ground pepper and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients well-blended.

Combine the flour, paprika, cayenne pepper and salt in a small bowl.

If the wings are frozen, be sure to defrost and dry them. Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.)

Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown.

Remove the wings from the oil to a paper towel to drain. But don't let them sit too long, because you want to serve the wings hot.

Quickly put the wings into a large bowl. Add the hot sauce and stir, coating all of the wings evenly. You could also use a large plastic container with a lid for this. Put all the wings inside the container, add the sauce, put on the lid, then shake. Serve with bleu cheese dressing and celery sticks on the side.

RANCH CHEDDAR CHICKEN

1/2 cup Hidden Valley Original Ranch Dressing
1 tablespoon All-purpose flour
4 (about 1 pound) Boneless, skinless chicken breast halves
1/4 cup Shredded sharp Cheddar cheese
1/4 cup Grated Parmesan cheese

Combine dressing with flour in a shallow bowl. Coat each chicken breast with dressing mixture. Place on ungreased baking pan. Combine Cheddar and Parmesan cheeses; sprinkle on chicken. Bake at 375°F. for 25 minutes or until chicken is no longer pink in center and juices run clear.

Makes 4 servings.

RUTH'S CHRIS SPECIAL SWEET POTATO CASSEROLE

CRUST

1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/3 stick butter -- melted

SWEET POTATO MIXTURE

3 cups mashed sweet potatoes
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs -- well beaten
1 stick butter -- ( 1/2 cup) melted

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Preheat oven to 350 degrees. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture. Bake for 30 minutes. Allow to set at least 30 minutes before serving.