Ingredients

• 4 cups all-purpose flour
• 4 tablespoons white sugar
• 1 teaspoon baking soda
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup margarine, softened
• 1 cup buttermilk
• 1 egg
• 1/4 cup butter, melted
• 1/4 cup buttermilk

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
2. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an ‘X’ into the top of the loaf.
3. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

Ingredients

• 2 pounds lean beef stew meat
• 3 tablespoons vegetable oil, divided
• 2 tablespoons all-purpose flour
• freshly ground black pepper to taste
• 1 pinch cayenne pepper
• 2 large onions, chopped
• 1 clove garlic, crushed
• 2 tablespoons tomato paste
• 1 1/2 cups Irish stout beer (e.g., Guinness)
• 2 cups chopped carrot
• 1 sprig fresh thyme
• 1 tablespoon chopped fresh parsley for garnish

Directions

1. Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
2. Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
3. Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.

Ingredients

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 teaspoon dried dill weed
• 1 teaspoon seasoning salt
• 1/4 teaspoon onion salt
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon dried minced onion
• 1 tablespoon dried parsley
• 1/2 teaspoon monosodium glutamate (MSG)
• 1/4 teaspoon hot pepper sauce
• 1 large green bell pepper

Directions

1. In a medium-size mixing bowl, combine mayonnaise, sour cream, dill weed, seasoning salt, onion salt, Worcestershire sauce, onion flakes, parsley flakes, monosodium glutamate, and hot pepper sauce. Cover and chill for at least 2 hours.
2. To serve slice off top of green pepper and gently clean out insides, spoon dip into pepper and sprinkle with dill weed.

Ingredients

• 1/4 cup honey
• 2 tablespoons prepared Dijon-style mustard
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon freshly ground black pepper
• 1 teaspoon lemon zest
• 3 cloves garlic, minced
• 5 pounds whole leg of lamb
• 1 teaspoon coarse sea salt

Directions

1. In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
2. Preheat oven to 450 degrees F (230 degrees C).
3. Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
4. Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

Ingredients

• 1 (18.25 ounce) package chocolate cake mix
• 1 (16 ounce) container prepared chocolate frosting
• 1 (3 ounce) bar chocolate flavored confectioners coating

Directions

1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
2. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
3. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

Ingredients

• 1 (10 ounce) can diced tomatoes and green chilies, undrained
• 1 tablespoon seeded and chopped jalapeno pepper
• 1 tablespoon chopped red onion
• 1 tablespoon minced fresh cilantro
• 1 garlic clove, minced
• 1 tablespoon olive oil
• Dash salt
• Dash pepper
• Tortilla chips

Directions

1. In a small bowl, combine the tomatoes, jalapeno, onion, cilantro, garlic, oil, salt and pepper. Refrigerate until serving. Serve with tortilla chips.

Ingredients

• 2 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 2 eggs
• 1 cup butter
• 1 cup water
• 5 tablespoons unsweetened cocoa powder
• 6 tablespoons milk
• 5 tablespoons unsweetened cocoa powder
• 1/2 cup butter
• 4 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10×15 inch pan.
2. Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the dry ingredients, mixing until blended.
3. Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
4. For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners’ sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.

Ingredients

• 1/3 cup unsweetened cocoa powder
• 3/4 cup white sugar
• 1 pinch salt
• 1/3 cup boiling water
• 3 1/2 cups milk
• 3/4 teaspoon vanilla extract
• 1/2 cup half-and-half cream

Directions

1. Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn’t scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

Ingredients

• 3 tablespoons paprika
• 1 tablespoon onion powder
• 1 pinch garlic powder
• 1 teaspoon ground white pepper
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper, or to taste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon celery seed
• 1 tablespoon kosher salt, or to taste
• 1 pound tilapia fillets
• 1 lemon, cut into wedges
• 4 slices white bread
• 1 tablespoon vegetable oil

Directions

1. In a small bowl or jar with a lid, make the spice blend. Mix together the paprika, onion powder, garlic powder, white pepper, black pepper, cayenne pepper, oregano, thyme, celery seed and kosher salt. Coat the fish fillets with the spice mixture, and allow to sit at room temperature for no longer than 30 minutes.
2. Heat a heavy skillet over high heat. Add oil, and heat until it is almost smoking. Place the fillets in the pan, and cook for about 3 minutes per side, or until fish is opaque and can be flaked with a fork. Remove from the pan, and place onto slices of white bread. Pour pan juices over them and squeeze lemon juice all over. Do not underestimate the white bread. It gets quite tasty soaking up all the juices.

Ingredients:

• 8 ounces penne pasta
• 1/4 cup butter
• 2 tablespoons extra-virgin olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1/2 pound portobello mushrooms, diced
• 1 pound medium shrimp, peeled and deveined
• 1 (16 ounce) jar Alfredo sauce
• 1/2 cup grated Romano cheese
• 1/2 cup cream
• 1 teaspoon cayenne pepper, or more to taste
• Salt and pepper to taste
• 1/4 cup chopped parsley