Prep: 25 min| Bake: 20 min | Yield: 12 servings (1 cup each)

Ingredients

1 pkg. (16 oz.) elbow macaroni

3 cups (24 oz.) 4% cottage cheese

1/2 cup butter, cubed

1/2 cup all-purpose flour

1 tsp. salt

1/2 tsp white pepper

1/4 tsp garlic salt

3 cups half-and-half cream

1 cup milk

4 cups (16 oz.) shredded cheddar cheese

Topping

1 cup dry bread crumbs

1/4 cup butter, melted

Instructions

1. Cook macaroni according to package directions. Meanwhile, place cottage cheese in a food processor; cover and process until smooth. Set aside
2. In a large saucepan, melt butter. Stir in the flour, salt pepper and garlic salt until smooth. Gradually add cream and milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Prep: 25 min| Bake: 20 min | Yield: 12 servings (1 cup each)

Ingredients

1 pkg. (16 oz.) elbow macaroni

3 cups (24 oz.) 4% cottage cheese

1/2 cup butter, cubed

1/2 cup all-purpose flour

1 tsp. salt

1/2 tsp white pepper

1/4 tsp garlic salt

3 cups half-and-half cream

1 cup milk

4 cups (16 oz.) shredded cheddar cheese

Topping

1 cup dry bread crumbs

1/4 cup butter, melted

Instructions

1. Cook macaroni according to package directions. Meanwhile, place cottage cheese in a food processor; cover and process until smooth. Set aside
2. In a large saucepan, melt butter. Stir in the flour, salt pepper and garlic salt until smooth. Gradually add cream and milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Prep time: 15 minutes | Cook time: 17 minutes | Servings: 4 servings

Ingredients

1 lb. ground beef

1 small onion, diced

1 can diced green chiles, drained

1/2 cup prepared salsa

1/2 cup sour cream

8 flour tortillas

1 can enchilada sauce

1 cup shredded Mexican blend cheese

Instructions

1. Place the ground beef and onion in a large skillet over medium heat.
2. Cook, stirring occasionally to break up the meat, for 6-7 minutes, or until the meat is cooked through. Stir in the diced green chiles.
3. Preheat oven to 350°F.
4. In a medium bowl, stir together the salsa and sour cream.
5. Pour a few tablespoons of enchilada sauce in the bottom of a 9×13″ casserole dish. Swirl until the sauce covers the bottom of the pan.
6. Lay a tortilla on a flat work surface. Spoon 1/2 tbsp of the sour cream mixture on top, and spread it around the tortillas.
7. Spoon 1/2 cup of the beef mixture into the center of the tortilla, and roll it tightly. Place in casserole dish.
8. Repeat with the remaining tortillas.
9. Pour the remaining enchilada sauce over the top of the tortillas. Sprinkle with the cheese.
10. Bake for 10 minutes, or until the cheese is melted.
11. Remove from the oven, optionally sprinkle with cilantro, and serve immediately.

Makes: 9 rolls | Prep time: 1 hr | Cook time: 20 hrs | Total time: 1 hr 20 mins

Ingredients

Ingredients for Perfect Sushi Rice:

2 cups Japanese short or medium grain rice

2 1/2 cups cold water

5 tbsp Sushi Vinegar

Make your own sushi vinegar by combining the following 3 ingredients and dissolving them together over low heat on the stove, then let the mixture cool:

4 tbsp Rice Vinegar

2 tbsp sugar

2 tsp salt, I used sea salt

Ingredients for California Rolls:

1/2 lb. crab meat

1 avocado, ripe but still firm

1/2 medium cucumber

Nori Seaweed

Toasted sesami seeds

A sushi rolling mat, or parchment paper

For dips / sauces:

Soy sauce, or coconut aminos

Wasabi paste or powder

For spicy mayo: Mayonnaise — 1 tbsp and Sriracha hot chili sauce — 1 tsp, or to taste

Instructions

1. How to Cook Perfect Sushi Rice (Rice Maker and Stove-Top Versions) P.S. Do not add salt while cooking rice. Wash the rice with cold water until the water runs clear. Drain well. If you have a rice maker (way easier!), follow the rice maker instructions and cook on the white rice setting then skip to step #4.
2. Put drained rice in a heavy sauce-pan and add 2 cups cold water. Cover tightly and set the pan over high heat and bring to a boil. Once it boils, reduce heat to medium and let cook covered until all the water is absorbed (7-8 minutes). Do not remove the cover to check, but listen for the bubbling to stop.
3. Once you hear a faint hissing sound, reduce the heat to very low and cook another 6 minutes. Remove from the heat and let stand for 15 minutes covered. This is the basic white rice eaten with Japanese meals.
4. Transfer the hot rice to a large bowl and break it up to get rid of all the hot clumps.
5. Let the rice cool down until it is just warm, then stir in your cooled sushi vinegar.
6. Assembling the California Rolls: Wrap your sushi mat in plastic wrap before using (this makes it reusable and you don’t even need to wash it!).
7. Fold the pieces of nori in half to split them.
8. Toast your sesame seeds over medium heat, stirring constantly until golden. Slice up your veggies.
9. Spread a generous handful of sushi rice onto the 1/2 sheet of nori. Use your wet fingertips (keep your hands wet to prevent sticking) to spread the rice evenly over the entire surface of the nori.
10. Flip the rice-covered piece of nori over so the rice is facing down (this way, your rice will be on the outside). Place your fillings across the center of your rice in the middle of the sheet (don’t overfill or the roll won’t seal).
11. Start rolling away from you using your mat to firmly keep the roll in place. Apply some pressure to make a tight roll. If it’s not tight enough, it will be difficult to cut. Once the roll is complete, sprinkle the roll with toasted sesame seeds while it is on the mat so you can turn it easily.
12. Run your sharp knife through a damp paper towel before slicing so the rice won’t stick as much. Cut the roll in half, then line, the two halves up and slice even 1″ rings. I have found that it slices more easily when you slice quickly.

Ingredients

Glaze

1/2 cup ketchup or chili sauce

4 tbsp brown sugar

4 tsp cider or white vinegar

—————————————

2 tsp vegetable oil

1 medium onion, chopped

2 medium garlic cloves, minced

2 large eggs

1/2 tsp dried thyme

1 tsp salt

1/2 tsp black pepper

2 tsp Dijon mustard

2 tsp Worcestershire sauce

1/4 tsp hot pepper sauce

1/2 cup whole milk or plain yogurt

1 lb. ground beef

1 lb. ground pork

16 saltines or 1/3 cup breadcrumbs

1/3 cup minced fresh parsley

8-12 slices bacon

Instructions

1. Mix all glaze ingredients in small pan. Set aside. Heat oven to 350°F. Heat oil in a medium skillet. Add onion and garlic, sauté until soft. Cool. Mixx eggs with thyme, salt and pepper, mustard, Worcestershire, pepper sauce and milk / yogurt. Add egg mixture to meat in large bowl along with crackers, parsley and onion and garlic mixture. Mix with a fork until evenly blended and mixture no longer sticks to bowl. (add milk or yogurt as needed until mixture no longer sticks). Turn onto work surface. With wet hands, pat into 9×5″ loaf. Cover with half of glaze and bacon, place on a foil-lined shallow baking pan. Bake until bacon is crisp and loaf registers 160°, about 1 hour. Cool 20 minutes. Simmer remaining glaze until thickened. Serve alongside meatloaf.

Ingredients

1 lb. round steak, pounded to 1/4″

1/4 cup all-purpose flour

2 tbsp dry bread crumbs

1/4 tsp paprika

1/4 tsp garlic powder

1/2 tsp salt

1/8 tsp pepper

1/4 cup vegetable oil

1 large onion, sliced

2/3 cup water

1/2 tsp beef bullion (instant)

2/3 cup milk

2 tbsp flour

Salt and pepper

Instructions

1. Cut steak into 4 servings. Coat generously with mixture of 1/4 cup flour, bread crumbs, paprika, garlic powder, 1/2 tsp salt and 1/8 tsp pepper. Heat frying pan at 300°. Add oil and steak. Cook until well browned, about 2 mins each side. Remove steaks. Add onion; cook, covered at 225°F until tender about 5 minutes, stirring occasionally. Remove onions.
2. Stir in water and bullion, scraping drippings. Shake milk and 2 tbsp water in covered jar. Stir mixture into fry pan; cook at 400°F until mixture boils and thickens, stirring occasionally. Add meat and onion, coating with gravy. Cook at Warm, covered, until heated through, about 5 minutes.

Serves 6-8

Ingredients

1 tbsp brown sugar

1 tbsp honey

2 tsp unsalted butter

2 tbsp Dijon mustard

1 tbsp soy sauce

1 tbsp olive oil

2 tbsp grated ginger

1 whole salmon filet, skin on, 2 1/2 lbs. and 3/4-1″ thick

Instructions

1. In a small sauté pan over medium heat, melt the brown sugar with the honey and butter. Remove from heat and whisk in the mustard, soy sauce, olive oil, and ginger. Allow to cool.
2. Place salmon, skin down, on a large sheet of foil. Trim foil to 1/4-1/2″ around salmon. Coat flesh with the sauce.
3. Grill salmon indirectly over medium heat until the edges begin to brown and the inside is opaque (25-30 minutes). Serve immediately.
4. Wine Note: A ripe Pinot Noir gives an impression of sweetness to compliment the glaze, yet it will standup to the rich fish and spicy mustard.

Ingredients

1 1/2 lb. ground beef

1 yellow onion, chopped

3 tbsp oil

3-4 cloves garlic, minced

2 1/4 tsp ground cumin

3 tbsp oregano

1 can tomato sauce

1 1/2 tsp salt

Enchilada sauce

corn tortillas (10-12)

cheddar cheese

yellow onion, finely chopped

Instructions

1. In a large frying pan over medium heat, sauté onion in oil for 3-4 minutes. Add garlic and cook additional 3 minutes. Add ground beef and salt. Cook until almost done. Add cumin and tomato sauce. Add oregano and cook 10 minutes. Lower heat and simmer 10 minutes. Spoon some enchilada sauce into bottom of oven-proof dish. Add a scoop of hot beef mixture to corn tortilla and roll up. Place seam side down in baking dish. Cover enchiladas with enough sauce to run over and pool in baking dish. Cover with lots of cheese and finely chopped onion. Bake at 350°F for about 20 minutes, or until hot and bubbly.

Yield: 12 servings (1-1/3 cups each)

Ingredients

3 cups water

4 cans (8 ounces each) tomato sauce

2 cans (16 ounces each) kidney beans, rinsed and drained

2 cans (14-1/2 ounces each) chicken broth

2 cups frozen corn

2 cups salsa

2 cups tsp dried minced onion

1 to 2 tsp dried basil

2 cups (8 ounces) shredded cheddar cheese

tortilla chips, optional

Instructions

1. In a dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.
2. Sprinkle individual servings with cheese. Serve with tortilla chips if desired.