Acorn Squash Soup

Ingredients

• 1 small onion
• 1/4 cup chopped celery
• 2 tablespoons butter or margarine
• 2 tablespoons all-purpose flour
• 1 teaspoon chicken bouillon granules
• 1/2 teaspoon dill weed
• 1/4 teaspoon curry powder
• dash cayenne pepper
• 2 cups chicken broth
• 1 (12 ounce) can evaporated milk
• 3 cups mashed cooked acorn squash
• salt and pepper to taste
• 5 bacon strips, cooked and crumbled

Directions

1. In a large saucepan, saute the onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.
2. In a blender, process the soup in batches until smooth. Pour into bowls; garnish with bacon.

Acorn Squash Slices

Ingredients

• 2 medium acorn squash
• 1/2 teaspoon salt
• 3/4 cup maple syrup
• 2 tablespoons butter or margarine, melted
• 1/3 cup chopped pecans

Directions

1. Wash squash. Cut in half lengthwise; discard seeds and membrane. Cut each half crosswise into 1/2-in. slices; discard the ends. Place slices in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with salt. Combine syrup and butter; pour over squash. Sprinkle with pecans if desired. Cover and bake at 350 degrees F for 40-45 minutes or until tender.

Acorn Squash Gnocchi with Parmesan Sage Beurre Blanc

Ingredients

• 1 acorn squash, halved and seeded
• 2 cloves garlic, pressed
• 1/2 teaspoon salt
• 1 egg
• 1 cup whole wheat flour
• 1 cup white flour
• 7 cups water
• 1 tablespoon salt
• 1 cube chicken bouillon
• 1 cup beer
• 1/3 teaspoon rubbed sage
• 1/4 teaspoon ground black pepper
• 1/4 cup cold unsalted butter, cut into small cubes
• 1/2 cup grated Parmesan cheese

Directions

1. Use a knife to perforate the acorn squash with several slits. Cook in microwave for 10 minutes. Scrape the flesh into a bowl. Stir in the garlic, 1/2 teaspoon salt, egg, and whole wheat flour. Add the white flour in small amounts and mix until you get a sticky dough with a manageable texture. Turn the dough out onto a floured surface and roll into thin ropes. Slice the dough into quarter-sized gnocchi.
2. Bring the water with 1 tablespoon salt to a boil in a large pot; add the gnocchi to the boiling water one at a time, until they are all floating at the top; remove with a slotted spoon to a large bowl; set aside.
3. Discard all but 1 1/2 cups of the water from the pot and return to heat; add the bouillon cube, beer, sage, and pepper and bring to a boil; continue to boil until the mixture reduces to about half its original volume, about 15 minutes; reduce heat to medium. Whisk the butter cubes into the mixture, one at a time, until they are all melted into the liquid; immediately return the gnocchi to the mixture, turn off the heat, and stir in the Parmesan cheese. Cover the pot and allow to sit for 10 minutes before serving.

Acorn Squash Butter

Ingredients

• 3 acorn squash, halved and seeded
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 2 1/4 cups brown sugar
• 1 (12 fluid ounce) can frozen apple juice concentrate, thawed

Directions

1. Preheat an oven to 400 degrees F (200 degrees C).
2. Fill two 9x13-inch baking dishes with 1-inch of water each. Place three acorn squash halves cut-side-down into each baking dish. Bake in the preheated oven until the squash is very tender and the skin begins to separate from the meat, about 1 hour. Remove, discard the water, and set aside until cool enough to handle.
3. Scoop the acorn squash flesh from the skins and into a blender. Add the cinnamon, nutmeg, ginger, and cloves. Puree until thick and smooth. Scrape the squash into a heavy-bottom pot, and stir in the brown sugar and apple juice concentrate. Cook and stir over medium-low heat until thickened, 40 to 45 minutes. Cool completely before packing into freezer-safe containers. Store in the freezer up to 6 months.

Acorn Squash

Ingredients

• 1 medium acorn squash, halved and seeded
• 1 tablespoon butter
• 2 tablespoons brown sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes.
3. Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash wont slide around too much) while baking.
4. Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.

Acorn Magic Delights

Ingredients

• 1 cup butter, melted
• 3/4 cup packed brown sugar
• 1 1/2 cups finely chopped pecans
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 cup semisweet chocolate chips
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, beat together butter, brown sugar, 3/4 cup chopped pecans, and vanilla until well blended. Combine flour and baking powder, and stir into the butter mixture. Shape dough into 1 inch balls, and place onto ungreased cookie sheets. Flatten cookies slightly to keep them from rolling off of the pan, and pinch the tops to a point to resemble acorns.
3. Bake for 10 to 12 minutes in the preheated oven, or until firm. Remove from cookie sheet to cool on wire racks.
4. In the top of a double boiler, melt chocolate chips, stirring frequently until smooth. Remove from heat; keep chocolate warm over water in the double boiler. Dip pointy ends of cooled cookies into melted chocolate, then into the remaining 3/4 cup chopped pecans. Allow cookies to set on waxed paper.

Acorn Cookies

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1 egg
• 1/2 cup milk
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup ground pecans

Directions

1. In a large mixing bowl, cream butter and sugar. Beat in the egg, milk and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate for 4 hours or until easy to handle.
2. Divide the dough in half. On a lightly floured surface, roll out each portion to 1/4-in. thickness. Cut with 2-1/2-in. acorn cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 375 degrees F for 8-10 minutes or until edges are firm. Remove to wire racks to cool completely.
3. In a microwave-safe bowl, melt the chocolate chips; stir them until smooth. Spread chocolate over the stem and cap of each acorn, leaving about a 1/4-in. border. Sprinkle pecans over chocolate. Pipe remaining chocolate in a criss-cross pattern over each acorn. Let stand until firm.

Acorn Candy Cookies

Ingredients

• 1 tablespoon prepared chocolate frosting
• 24 milk chocolate candy kisses (such as Hershey's Kisses®), unwrapped
• 24 mini vanilla wafer cookies (such as Nilla®)
• 24 butterscotch chips

Directions

1. Smear a small amount of frosting onto the flat bottom of a candy kiss. Press onto the flat bottom of the vanilla wafer. Smear a little more frosting onto the flat bottom of a butterscotch chip, and press onto the rounded top of the cookie. Repeat with remaining ingredients. Set aside to dry, about 30 minutes.

Acini di Pepe Salad

Ingredients

• 1 cup acini di pepe pasta
• 1 (20 ounce) can crushed pineapple, drained with juice reserved
• 1 (15 ounce) can mandarin oranges, drained with liquid reserved
• 1 (8 ounce) container frozen whipped topping, thawed
• 7 ounces miniature marshmallows
• 1 cup white sugar
• 2 eggs, beaten
• 1/2 teaspoon salt
• 3 tablespoons all-purpose flour
• 1 (10 ounce) jar maraschino cherries, drained (optional)

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
2. In medium saucepan, combine reserved liquids from pineapple and oranges (equals about 1 1/2 cups), sugar, eggs, salt and flour. Cook until thick, stirring constantly. When mixture becomes thick, add cooked pasta and refrigerate overnight.
3. The next day, add pineapple and oranges, whipped topping and marshmallows to taste. Mix together and top with cherries if desired. Keep chilled until served.

Paste Achiote Paste

ngredients

• 5 tablespoons achiote (annatto) seeds
• 2 teaspoons cumin seeds
• 1 tablespoon black peppercorns
• 8 whole allspice berries
• 1/2 teaspoon whole cloves
• 3 habanero peppers, seeded
• 1/2 cup orange juice
• 1/2 cup white vinegar
• 8 cloves garlic
• 2 tablespoons salt
• 5 lemons, juiced
• 1 teaspoon premium tequila

Directions

1. With a spice grinder, grind the annatto seeds, cumin seeds, peppercorns, allspice berries, and cloves to a fine powder.
2. In a blender or food processor, mix the ground spices, habanero peppers, orange juice, vinegar, garlic, and salt. Blend until smooth. Mix in the lemon juice and tequila.

Ace's BBQ Sauce for Grilling

Ingredients

• 1 1/2 cups distilled white vinegar
• 3/4 cup prepared yellow mustard
• 1/4 cup margarine
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 teaspoons crushed red pepper flakes
• 1 clove garlic, minced
• 1 tablespoon white sugar

Directions

1. Stir the vinegar, mustard, margarine, salt, black pepper, red pepper flakes, garlic, and sugar together in a saucepan over medium-high heat until the mixture comes to a boil. Reduce heat to medium-low and simmer until thickened, about 25 minutes.

Accordion Rye Rolls

Ingredients

• 2 (.25 ounce) packages active dry yeast
• 1/2 cup warm water (110 degrees F to 115 degrees F)
• 1 1/2 cups warm milk (110 to 115 degrees F)
• 1/4 cup molasses
• 4 tablespoons butter or margarine, softened, divided
• 1 tablespoon sugar
• 3 1/2 teaspoons salt, divided
• 3 cups all-purpose flour
• 2 1/2 cups rye flour
• vegetable oil
• 1 egg white
• 2 teaspoons caraway seeds

Directions

1. In a mixing bowl, dissolve yeast in water. Add milk, molasses, 2 tablespoons butter, sugar and 1 tablespoon salt. Add 2 cups all-purpose flour; beat until smooth. Add rye flour and enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Let stand for 20 minutes. Divide dough into four portions. On a lightly floured surface, roll each portion into a 14-in. x 6-in. rectangle. Brush with remaining butter. With the blunt edge of a knife, make creases in dough at 2-in. intervals, beginning at a short side. Fold dough accordion-style back and forth along creased lines. Cut folded dough into 1-in. pieces. Place each piece cut side down in a greased muffin cup. Brush with oil. Cover loosely with plastic wrap. Refrigerate for 4-24 hours.
2. When ready to bake, uncover and let stand at room temperature for 10 minutes. In a small mixing bowl, beat egg white until stiff peaks form; brush over dough. Sprinkle with caraway seeds and remaining salt. Bake at 375 degrees F for 20-25 minutes or until lightly browned.

Accordion Bread with Three-Cheese Spread

Ingredients

• 1/2 cup oil-packed sun-dried tomatoes, drained
• 1/2 cup PHILADELPHIA Cream Cheese Spread
• 1/2 cup grated sharp white Cheddar cheese
• 1/4 cup grated Asiago cheese
• 1 baguette

Directions

1. Preheat oven to 350 degrees F.
2. Combine the first 4 ingredients in the bowl of food processor; pulse until well blended, stopping occasionally to scrape the side of the container. Set mixture aside.
3. Cut baguette into 24 slices, each about 3/4-inch-thick and being careful not to cut all the way through to bottom of baguette. (The baguette should stay intact, but the slices will be easy to break off.)
4. Spread a generous amount of the cheese mixture between each of the slices.
5. Place prepared loaf on baking sheet and bake for 5 minutes or until the bread is crisp and warmed, and the cheese is melted.

Accidental Grilled Chicken Salad

Ingredients

• 4 boneless, skinless chicken breast halves
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 teaspoons lemon pepper
• 2 Vidalia onions, thickly sliced
• 4 large mushroom caps, chopped
• 1 cup mayonnaise
• hot sauce to taste
• salt and pepper to taste

Directions

1. Place chicken breast halves in a large resealable plastic bag with lemon juice, olive oil, and lemon pepper. Shake to coat, and marinate in the refrigerator for at least 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Place the Vidalia onions and mushrooms on the grill, and cook until lightly charred on both sides; set aside. Place chicken onto the grill, and discard marinade. Cook for 15 minutes, turning once, or until juices run clear. Remove from heat, cool, and chop.
4. In a large bowl, thoroughly mix the onions, mushrooms, chicken, and mayonnaise. Season with hot sauce, salt, and pepper. Cover, and refrigerate until serving.

Footnotes

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The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.

Acapulco Margarita Grouper

Ingredients

• 4 boneless, skinless chicken breast halves
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 teaspoons lemon pepper
• 2 Vidalia onions, thickly sliced
• 4 large mushroom caps, chopped
• 1 cup mayonnaise
• hot sauce to taste
• salt and pepper to taste

Directions

1. Place chicken breast halves in a large resealable plastic bag with lemon juice, olive oil, and lemon pepper. Shake to coat, and marinate in the refrigerator for at least 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Place the Vidalia onions and mushrooms on the grill, and cook until lightly charred on both sides; set aside. Place chicken onto the grill, and discard marinade. Cook for 15 minutes, turning once, or until juices run clear. Remove from heat, cool, and chop.
4. In a large bowl, thoroughly mix the onions, mushrooms, chicken, and mayonnaise. Season with hot sauce, salt, and pepper. Cover, and refrigerate until serving.

Footnotes

• 
  

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.

Academy Award Scallops

Ingredients

• 2 tablespoons olive oil
• 2 pounds sea scallops
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 3 tablespoons butter
• 3 green onions, chopped
• 2 tablespoons grated orange zest
• 1/2 cup dry white wine
• 1 cup heavy cream

Directions

1. Heat the olive oil in a large skillet over medium heat until very hot. Season the scallops with the salt, pepper, and garlic powder. Cook the scallops in the hot oil until evenly browned, about 2 minutes per side. Remove the scallops and set aside.
2. Melt the butter in a clean skillet over medium heat. Cook the green onions and orange zest in the butter for 1 minute. Stir in the wine and then the cream; bring to a boil while stirring and continue cooking until the sauce thickens, 4 to 5 minutes. Add the scallops to the sauce, reduce heat to medium-low, and simmer together until the scallops are heated through, about 5 minutes.

Abstinence on the Beach

Ingredients

• 1 (12 fluid ounce) can frozen concentrated grapefruit juice
• 1 (12 fluid ounce) can frozen cranberry juice concentrate
• 1/4 cup coconut milk
• 9 cups cold water

Directions

1. In a 6 quart container combine concentrated grapefruit juice, concentrated cranberry juice and water. Put about 1 cup of juice and coconut milk in food processor or blender. Blend until smooth and pour back into main juice mixture. Stir to incorporate.
2. Chill at least 2 hours. Serve in punch bowl or pitcher.

Absolutely Ultimate Marinade

Ingredients

• 2 tablespoons sesame seeds
• 1 bunch green onions, chopped
• 8 cloves garlic, minced
• 2 tablespoons tahini
• 1/2 cup soy sauce
• 1/2 cup white sugar
• 1/4 cup red wine vinegar
• 1/2 teaspoon freshly ground black pepper

Directions

1. Place the sesame seeds in a dry skillet over medium heat. Cook and stir for 5 minutes, or until golden brown and fragrant.
2. In a medium bowl, mix toasted sesame seeds, green onions, garlic, tahini, soy sauce, white sugar, red wine vinegar, and pepper. Place desired meat in the mixture, cover, and marinate as long as you like, but overnight is best. Grill as desired.

Absolutely The Best Shrimp Scampi

Ingredients

• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 1/2 pounds fresh shrimp, shelled and deveined without tails
• 1/2 cup olive oil
• 4 cloves garlic, minced
• 1 shallot, chopped
• 1/2 cup fresh parsley, minced
• 1/2 teaspoon dried oregano, crushed
• 2 tablespoons white wine
• 2 tablespoons brandy

Directions

1. In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture.
2. In a large skillet, saute dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan.
3. In the same pan, saute the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat.
4. Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp.
5. Place the serving dish of shrimp in a preheated broiler for about 2 minutes.

Photo of: Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever! Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!

Ingredients

• 2 1/2 ounces blue cheese
• 3 tablespoons buttermilk
• 3 tablespoons sour cream
• 2 tablespoons mayonnaise
• 2 teaspoons white wine vinegar
• 1/4 teaspoon sugar
• 1/8 teaspoon garlic powder
• salt and freshly ground black pepper

Directions

1. In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper.

Footnotes

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FOOTNOTE

Whole milk may be used in place of buttermilk for a milder flavor. Dressing may be refrigerated in an air-tight container for up to two weeks.

Absolutely the Best Nacho Dip Ever

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup cocktail sauce
• 1 cup mild salsa
• 3/4 cup diced green onion
• 3/4 cup diced red bell pepper
• 3/4 cup diced green bell pepper
• 2 cups shredded Cheddar cheese
• 2 cups shredded lettuce
• 1 cucumber, thinly sliced

Directions

1. In a blender or food processor, thoroughly mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish.
2. In individual layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded Cheddar cheese and shredded lettuce.
3. Arrange cucumber slices around the edge of the serving dish. Chill in the refrigerator at least 2 hours before serving.

Absolutely the Best Chocolate Chip Cookies

Ingredients

• 1 cup butter flavored shortening
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 2 eggs
• 2 teaspoons Mexican vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups milk chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla .Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Footnotes

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• Editor's Note
• Mexican vanilla extract can be found in Mexican grocery stores. If you can't find it, feel free to substitute regular vanilla extract.

Absolutely Sinful Chocolate Chocolate Chip Cookies

• 2 1/2 (1 ounce) squares unsweetened chocolate
• 1/2 cup butter
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/4 cups white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2/3 cup sour cream
• 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 375 degrees F (190 degrees C). In the microwave or over a double boiler, melt unsweetened chocolate and butter together, stirring occasionally until smooth. Sift together flour, baking soda, baking powder, and salt; set aside.
2. In a medium bowl, beat sugar, eggs, and vanilla until light. Mix in the chocolate mixture until well blended. Stir in the sifted ingredients alternately with sour cream, then mix in chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

Absolutely Perfect Palak Paneer

Ingredients

• 6 tablespoons olive oil
• 2 cloves garlic, chopped
• 1 tablespoon grated fresh ginger root
• 2 dried red chile peppers
• 1/2 cup finely chopped onion
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 3/4 cup sour cream
• 3 pounds fresh spinach, torn
• 1 large tomato, quartered
• 4 sprigs fresh cilantro leaves
• 8 ounces ricotta cheese
• coarse sea salt to taste

Directions

1. In a large saucepan heat 3 tablespoons of olive oil and saute garlic, 1/2 tablespoon of ginger, red chilies (optional ingredient) and onion until brown. Mix in the cumin, coriander, turmeric and sour cream (add more or less to achieve desired creaminess). Add the spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly.
2. Pour spinach mixture into a blender or food processor and add the tomato, the remaining 1/2 tablespoon of ginger, and cilantro (add more or less according to taste). Blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.
3. In a medium frying pan heat 3 tablespoons of olive oil over medium heat, and fry cheese until browned; drain and add to spinach. Cook for 10 minutes on low heat. Season with salt to taste.

Photo of: Absolutely Fabulous Portobello Mushroom Tortellini Absolutely Fabulous Portobello Mushroom Tortellini

Ingredients

• 1 pound cheese tortellini
• 2 large portobello mushrooms
• 1/4 cup white wine
• 1 tablespoon chopped fresh parsley
• 2 cloves garlic, minced
• 8 ounces Alfredo-style pasta sauce
• salt and pepper to taste
• 1/3 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems.
3. In a medium skillet over low heat, combine wine, parsley, garlic and mushrooms; stirring frequently, saute for approximately 5 minutes or until mushrooms are cooked through.
4. Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste.
5. Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately.

Absolutely Fabulous Greek/House Dressing

Ingredients

• 1 1/2 quarts olive oil
• 1/3 cup garlic powder
• 1/3 cup dried oregano
• 1/3 cup dried basil
• 1/4 cup pepper
• 1/4 cup salt
• 1/4 cup onion powder
• 1/4 cup Dijon-style mustard
• 2 quarts red wine vinegar

Directions

1. In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.

Absolutely Excellent Oatmeal Cookies

Ingredients

• 1 cup shortening
• 2 cups brown sugar
• 3 eggs
• 1 cup sour milk
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 cups rolled oats
• 1 cup chopped walnuts
• 1 cup raisins
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla and sour milk. Combine the flour, baking powder, baking soda, salt and cinnamon, gradually stir into the creamed mixture. Finally, stir in the rolled oats, and your choice of additions. Drop by rounded spoonfuls onto the prepared cookie sheets.
3. Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutritional Information

Absolutely Delicious Stuffed Calamari

Ingredients

• 12 calamari tubes
• 2 green onions, finely chopped
• 6 cloves garlic, minced
• 1/2 pound chopped cooked shrimp meat
• 1/2 pound cooked crabmeat, diced
• 1 tablespoon lemon juice
• 3/4 cup butter
• 12 ounces cream cheese, cut into cubes
• 2 cloves garlic, minced
• 3 cups milk
• 10 ounces freshly grated Parmesan cheese
• 1 pinch ground black pepper
• 3/4 cup freshly grated Romano cheese
• 1 (8 ounce) package linguine pasta

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Rinse the calamari tubes and pat dry.
2. In a large bowl, stir together the onions, 6 cloves of the garlic, shrimp, crabmeat and lemon juice. Spoon some of this mixture into each squid tube and seal the ends by 'sewing' with a toothpick. Arrange in a single layer in the bottom of a 9x13 inch baking dish. Set aside.
3. Melt the butter in a saucepan over medium heat. Stir in cream cheese and 2 cloves of garlic. Cook and stir until cream cheese has melted. Gradually whisk in the milk. Cook until heated through and then remove from the heat and stir in the Parmesan cheese and pepper. Pour over all of the calamari tubes in the baking dish. Sprinkle about 2 tablespoons of Romano cheese on top of each one.
4. Bake uncovered until the cheese is browned and sauce is bubbly. While the calamari is baking, Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until al dente, about 8 minutes. Drain. Serve the stuffed calamari and sauce over a bed of linguine.

Absolutely Delicious 'Scratch' Cake!

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• 4 cups ricotta cheese
• 4 eggs
• 4 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1 (16 ounce) package frozen whipped topping, thawed

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan.
2. Make cake batter as directed on box. Pour into prepared pan.
3. Mix together ricotta, eggs, vanilla, and cinnamon or lemon juice. Pour mixture over cake batter, but do not mix it in.
4. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Absolutely Delicious Green Bean Casserole from Scratch

Ingredients

• 2 (12 ounce) packages frozen French cut green beans
• 8 ounces crimini mushrooms, quartered
• 3 tablespoons butter
• 1 small onion, halved and thinly sliced
• 1 tablespoon chopped fresh parsley
• 2 tablespoons all-purpose flour
• 1/2 teaspoon lemon zest
• 1/2 teaspoon salt
• 1 pinch ground black pepper
• 1/2 cup milk
• 1 cup sour cream
• 1/2 cup shredded Cheddar cheese
• 1 (2.8 ounce) can canned French fried onions

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place green beans into a saucepan and fill with about 1/2 inch of water. Bring to a boil and steam until beans are tender but still bright green, about 5 minutes. Drain and toss with the mushrooms. Set aside.
3. Melt the butter in a large skillet over medium heat. Add the onion and parsley; cook and stir until onion is tender. Whisk in flour until blended, then mix in the lemon zest, salt, and pepper. Gradually whisk in milk, stirring constantly, so that no lumps form and then stir in sour cream. Warm over medium heat until the sauce begins to bubble. Dump in the green beans and mushrooms, stirring to coat.
4. Remove from the heat and toss briefly with some of the Cheddar cheese and French fried onions, saving some of each to sprinkle over the top. Spoon into a 1 1/2 quart casserole dish and top with the reserved onions and cheese.
5. Bake in the preheated oven until the cheese melts, about 15 minutes.

Absolutely Delicious Baked Root Vegetables

Ingredients

• 1 pound new potatoes, halved
• 1/2 large rutabaga, peeled and cubed
• 1 large sweet potato, peeled and cubed
• 2 large parsnips, peeled and cubed
• 2 large carrots, peeled and cubed
• 3 tablespoons olive oil
• 3 tablespoons sweet red chili sauce
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons garlic powder
• 1 tablespoon steak seasoning
• 1 teaspoon ground black pepper

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Toss potatoes, rutabaga, sweet potato, parsnips, and carrots with olive oil and chili sauce in a large bowl until coated. Season with onion powder, garlic powder, grill seasoning, and pepper. Toss again until evenly coated, then spread vegetables into a 9x13 inch roasting pan.
3. Roast vegetables in preheated oven for 20 minutes, then stir, return to oven, and continue cooking until the vegetables are tender, about 20 minutes more.

Absolutely Best Brownies

Ingredients

• 1/2 cup butter, melted
• 1 cup white sugar
• 2 eggs
• 1/2 cup self-rising flour
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 or 9x9 inch baking pan.
2. In a medium bowl, beat together the butter and sugar. Add eggs, and mix well. Combine the flour, cocoa and salt; stir into the sugar mixture. Mix in the vanilla and stir in walnuts if desired. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, or until edges are firm. Cool before cutting into squares.

Absolutely Awesome BBQ Sauce

Ingredients

• 1 cup brown sugar
• 1/2 cup chile sauce
• 1/2 cup rum
• 1/4 cup soy sauce
• 1/4 cup ketchup
• 1/4 cup Worcestershire sauce
• 2 cloves garlic, crushed
• 1 teaspoon ground dry mustard
• ground black pepper to taste

Directions

1. In a saucepan over low heat, mix the brown sugar, chile sauce, rum, soy sauce, ketchup, Worcestershire sauce, garlic, dry mustard, and pepper. Simmer 30 minutes, stirring occasionally. Cool, and refrigerate until ready to use.

Absolutely Amazing Ahi

Ingredients

• 3/4 pound sashimi grade tuna steak, diced
• 1/2 cup diced cucumber
• 1 avocados - peeled, pitted and diced
• 1/4 cup chopped green onion
• 1 1/2 teaspoons red pepper flakes
• 1 tablespoon toasted sesame seeds
• 1 1/2 teaspoons lemon juice
• 2 teaspoons sesame oil
• 1/2 cup soy sauce

Directions

1. In a medium bowl, combine the tuna, cucumber, avocado, green onion, red pepper flakes and sesame seeds. Pour in the lemon juice, sesame oil and soy sauce, and stir carefully to blend so as not to mash the avocado. Place this bowl into a larger bowl that has been filled with ice. Chill in the refrigerator for 15 minutes, but no longer - the terrific freshness of the fish will be lost.
2. Once chilled, remove the bowl from the ice, and invert onto a serving plate. Serve with toasted bread or your favorite crackers.

Absolute Stress

Ingredients

• 1 fluid ounce vodka
• 1 fluid ounce dark rum
• 1 fluid ounce peach schnapps
• 1 fluid ounce orange juice
• 1 fluid ounce cranberry juice

Directions

1. In a cocktail shaker, combine vodka, rum, peach liqueur, orange juice and cranberry juice. Shake well.
2. Pour over ice in a tall glass and garnish with a slice of orange and a cherry.

Absolute Mexican Cornbread

Ingredients

• 1 cup butter, melted
• 1 cup white sugar
• 4 eggs
• 1 (15 ounce) can cream-style corn
• 1/2 (4 ounce) can chopped green chile peppers, drained
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup shredded Cheddar cheese
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 4 teaspoons baking powder
• 1/4 teaspoon salt

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
3. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
4. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

Absolute Best Potato Casserole

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
2. To prepare the cheese sauce, melt butter in a medium saucepan over medium heat. Whisk in flour, garlic powder, salt, and pepper. Mix in milk, and stir constantly until thickened. Mix in Cheddar cheese and Swiss cheese, and continue to stir until smooth. Reduce heat to low.
3. Layer potatoes in the bottom of the prepared baking dish. Layer onion and ham over potatoes. Top with cauliflower. Cover with the cheese sauce.
4. Bake covered 1 hour in the preheated oven. Remove cover, sprinkle with crushed cornflakes, and continue baking 10 minutes, until vegetables are tender and surface is bubbly and lightly browned. Allow to cool about 10 minutes before serving.