Whisk together olive oil, lime juice, vinegar and cumin.

Add green onion, bell pepper, cilantro, corn, and black beans. Mix well. Cover, refrigerate.

Boil chicken broth in the microwave. Stir in couscous. Cover, let stand 5 minutes. Fluff with fork. Allow to cool to room temperature.

Combine cooked couscous with dressing and vegetable mixture. Salt and pepper to taste.

Pour couscous into a 2 quart casserole dish.

In a medium kettle, heat chicken stock, curry powder, garam masala, salt, pepper, olive oil and raisins to boiling.

Remove from heat and pour over couscous.

Cover with plastic wrap and then lid. Let sit for 10 minutes.

Remove plastic wrap, fluff with fork.

Garnish with cilantro and slivered almonds.

Cook pasta in boiling salted water according to package instructions. Add 1 Tablespoon of salt to 4 quarts of boiling water to season. Drain pasta. Cool. Set aside.

Cook bacon in frying pan or oven until crispy. Cool. Crumble.

In a large bowl, combine Miracle Whip, lemon juice, hot sauce, sugar, chicken bouillon, black pepper and onion. Stir to combine.

Fold cooked pasta and bacon into sauce mixture. Chill for at least 2 hours.

Right before serving, fold in sliced romaine and tomatoes.

Preheat oven to 375 F.

In a medium frying pan over medium high heat, melt butter and sauté onions for 5-10 minutes…until onions are translucent.

In a large mixing bowl, combine sautéed onions with steamed rice, sour cream, cottage cheese, salt and pepper.

Spray a 2 quart casserole dish with nonstick cooking spray.

Layer rice, chilies, and cheese twice (like a lasagna)

Bake uncovered 25 minutes.

A food processor provides an easy solution for chopping onions. Since we’ll use the food processor for our sauce, I take advantage of having it out and use it to chop my onion first. After the onion is chopped, rinse out the processor and we’ll get started.

Place the cans of stewed tomatoes, tomato paste, pesto or fresh parsley, peeled garlic cloves, oregano, salt and pepper in the food processor. Pulse until the mixture is smooth (less than 1 minute).

Heat olive oil in a large skillet over medium heat. Add onions and sauté for about 2 minutes. Add Chardonnay and simmer for another minute. Add blended tomato sauce.

Simmer on low for 30 minutes, stirring occasionally.

Boil 3 large potatoes and egg until done (potatoes should be easily pierced with fork)

Pour out hot water and let stand or place in refrigerator to cool.

Cut cooled potatoes into bite size pieces and place in large mixing bowl.

Grate entire cooked egg into bowl.

Mix remaining ingredients with potatoes. For a lumpier potato salad, use a spatula to fold ingredients together. For a smoother consistency, use a spoon to stir.

Rinse and drain chick peas.

In a medium bowl, combine all ingredients and toss.

Cover and refrigerate at least three hours to let the flavors combine.

Before serving, taste the salad. Sprinkle with a little kosher salt if needed. If the salad is dry, drizzle with a little extra virgin olive oil. Toss before serving.

Wash and boil potatoes until tender, drain and cool. Peel and cube potatoes.

Sauté chopped celery and onions in butter with a pinch of white pepper and a pinch of Tony’s seasoning for 1-2 minutes.

In a large bowl mix potatoes, sugar, Tony’s seasoning, white pepper, and smoky paprika. Stir in mayonnaise, mustard, sweet relish, chopped eggs without yolks, celery and onion sauté.

Fold in drained pimentos.

Garnish with sliced egg and a sprinkle of smoky paprika.

Chill in the refrigerator for at last 2 hours or overnight.

Cut red potatoes into quarters (or smaller depending on size and personal preference). Bring water to a boil, and boil potatoes 10-15 minutes. Drain and let cool in the refrigerator.

Peel the shell from the eggs. Separate the egg yolk from the whites. Chop all of the egg whites, and only 2-3 yolk.

Chop the onions, celery, green onions, and pickles.

In a bowl, mix the mayo, red wine vinegar, sugar, salt, pepper, and mustard. Add the potatoes, egg, onion, celery, green onion, pickles, and pimentos. Mix well.

Cover the potato salad and refrigerate at least 3 hours. Before serving sprinkle fresh parsley or bacon crumbles on top.

Boil cubed potatoes in water with 2 tsp Kosher salt until soft, but still a little firm. Drain.

In a medium bowl, combine sour cream, mayonnaise, pepper and Tony’s seasoning.

In a larger mixing bowl, combine potatoes with bacon bits, onions, and cheddar cheese. Reserve some of the bacon, onion and cheese for the topping.

Fold the sour cream mixture into the potatoes.

Pour into a baking dish. Top with the reserved bacon, onions, and shredded cheese.

Before serving, bake in a preheated 350 F oven for 15 minutes or until the cheese melts.

This dish can be made ahead and refrigerated before baking.

Combine all of the ingredients in a large bowl

Chill

In warm soapy water, wash and dry your glass jars and lids. You can use any size jars that you have handy as long as they have a tight fitting lid.

Thinly slice the cucumbers and onion using the slicing attachment from a food processor. You may cut the vegetables by hand, but be sure to get them very thin with a uniform consistency. If they are different thicknesses, they will absorb unequal amounts of the seasonings.

Layer the cucumber, onion, garlic and green pepper (optional sliced jalapeno) in your jar; making three layers, ending with the cucumber as the top layer. Firmly press the layers into the jar to pack in as much as possible. Leave 1“space (headroom) at the top of the jar.

In a medium sauce pan, whisk together the vinegar, sugar, salts, peppers and mustard seed (optional). Cook over medium high heat, stirring occasionally until the sugar is dissolved into the brine. Remove from heat.

Slowly and carefully pour the warm liquid into the jar, allowing it to be absorbed in the spaces and by the veggies until the jar is full. Tighten the lid. Refrigerate overnight to allow the flavors to mix.

Find a kettle that has a lid and can go from the stove top to the oven.

Preheat oven to 350 F

Place the rice in a fine mesh strainer and rinse over cool water under water runs clear.

On the stove top over medium high heat, bring the liquid to a boil.

Turn off heat and add the rice.

Put the lid on, place the kettle in the oven and cook for exactly 17 minutes.

That’s it. Your rice is done. Perfect every time! You can remove it from the oven and leave the lid on to serve when you’re ready.

By the way, cooked rice freezes very well. Place individual servings in sealed sandwich bags and freeze. Microwave each serving for about 1 minute when you are ready to enjoy it.

Wash cucumbers. Trim ends and roughly chop (do not peel).

In food processor, add cucumber, garlic cloves, mint and dill.

Drizzle with olive oil (optional).

Pulse on low until cucumber mixture is pureed.

In a medium bowl, gently combine the cucumber puree, salt and pepper into the yogurt.

Cover tightly and refrigerate overnight to allow the flavors to mix.

Preheat oven to 440 F (I know, it’s a little odd, but it’s the perfect temp).

Choose a baking pan with sides so that the liquid does not roll off the pan during baking. A cookie sheet does not work for this recipe.

Spray the pan with cooking spray.

Put all of the ingredients in a large bowl. Generously season with salt and pepper. Toss to evenly distribute. Pour into baking pan.

Bake for 40 minutes. When the top has formed a golden brown crust, stir the potatoes to bring the white underside to the top.

If all of the liquids have been absorbed and pan is looking dry, add ½ c water.

Return to the oven for another 40 minutes. Don’t be afraid of overcooking these- it may seem like a long time, but they are delicious and the cooking time is correct.

Boil the potatoes in water seasoned with 1 T salt. Boil until the potatoes are just tender enough to pierce with a fork. You don’t want to overcook the potatoes or they will be mushy.

Drain the potatoes and allow to cool. At this point you can either wrap them and place in the fridge for later use or slice to prepare now. Do not slice the potatoes and then refrigerate or they will become dry. When ready to prepare the dish, slice the potatoes into 1/8” (.25-.3 cm) slices and then slice into quarters. Set aside.

In a small bowl, add eggs, kosher salt, prepared mustard, sugar, vinegar and cayenne pepper. Whisk together until well mixed.

Peel the onion, cut it in half, and then cut thin slices (thinner then than the potato slices) from each half. Set aside.

Heat your skillet over medium/medium high heat while you dice the bacon. Add the bacon to the heated skillet and cook until the pieces are evenly browned and crispy, being careful to stir often as not to burn the pieces.

When the bacon pieces are fully cooked, add the egg mixture into the hot pan with the bacon and bacon grease, continuing to cook and stir until the mixture is thickened like a salad dressing.

Add in the cooked potatoes and sliced onions. Gently mix.

Serve hot.

Rinse the uncooked rice well in a colander. Allow to drain well.

Place all ingredients in the rice tray insert of your vegetable steamer.

Stir to combine. The mixture should look like a cream soup if mixed well.

Steam for 50 minutes. Fluff with fork.

In a large kettle, bring 4 quarts water and 2 T salt to a rolling boil. Add macaroni and continue to boil, stirring occasionally, for 9 minutes. Drain pasta but do not rinse.

In the same kettle, melt butter over med-hi heat. Whisk in flour, ½ tsp kosher salt, black pepper, cayenne, garlic salt and vanilla. Continue to cook, continually whisking, for 2 minutes or until the mixture is smooth.

Slowly pour in the milk and half & half. Cook, whisking continually for 8-10 minutes until the mixture is thickened. You may need to reduce the heat to med after 4 minutes of cooking if the mixture is at a hard boil. You want to allow it to reach a gentle, slow boil. Continual whisking is important to eliminate lumps.

Remove from heat. Stir in 2 (8 oz pkg) shredded medium cheddar. Continue stirring until cheese is melted.

Mix the cooked pasta, cheese sauce nd raw broccoli florets together. Pour into a 13x9 casserole dish that has been sprayed with Pam.

Top with 1 (8 oz) pkg shredded sharp cheddar and ¼ c breadcrumbs.

Bake in preheated 350 oven for 25 minutes. Cool 5 minutes before serving.