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.

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.

Bring a large pot of salted water to a boil over high heat. Add pasta and cook until tender but firm to the bite, stirring pasta occasionally. Cook times will vary from 8-12 minutes depending on the type of pasta you are cooking.

Drain pasta into a large bowl.

Place the almonds or other nuts in a food processor and pulse until they become the texture of breadcrumbs.

Add the breadcrumbs and processed almonds to the hot pasta.

Heat olive oil over med high heat in skillet. Sauté garlic and leek for 3-4 minutes. Add peas. Sauté for an additional 2-3 minutes. Pour over pasta and breadcrumbs.

Toss ingredients lightly to combine. Season with salt and freshly ground pepper and serve. Lightly drizzle extra virgin olive over the top if desired.

Mixing the ingredients on a warmed platter will help them melt quickly to make a satiny sauce. For the best results, use dried pasta, which doesn't break as easily during tossing as fresh egg pasta does.

Bring a 6-qt. pot of salted water to a boil. Add fettuccine and cook, stirring occasionally, until pasta is al dente, about 8 minutes.

Meanwhile, cut butter into thin pats and transfer to a large, warmed platter. Drain pasta, reserving 3/4 cup pasta water, and place the pasta over the butter on the platter.

Sprinkle grated parmesan over the pasta and drizzle with 1/4 cup of the reserved pasta water.

Using a large spoon and fork, gently toss the pasta with the butter and cheese, lifting and swirling the noodles and adding more pasta water as necessary. (The pasta water will help create a smooth sauce.) Work in any melted butter and cheese that pools around the edges of the platter. Continue to mix the pasta until the cheese and butter have fully melted and the noodles are coated, about 3 minutes. (For a quicker preparation, bring the reserved 3/4 cup pasta water and the butter to a boil in a 12" skillet; then add the pasta, sprinkle with the cheese, and toss with tongs over medium-low heat until the pasta is creamy and coated, about 2 minutes.)

Serve the fettuccine immediately on warmed plates.

Brown meat in large skillet over med high heat.

Add chopped onions, green bell pepper, celery and mushrooms. Simmer for 15 minutes.

Add in tomatoes, tomato sauce, sweet pickle juice, Worcestershire sauce, salt and pepper.

Cook over medium heat in skillet for one hour.

In large casserole dish layer cooked noodles, cream of mushroom soup, simmered meat sauce and shredded cheese.

Either freeze at this point or bake in a preheated 350 oven for 40 minutes.

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.