Illinois Italian beef sandwich Watermelon green onion mint salad *5 cups ¾-to 1-inch cubed

     Now first things first. You need to go to the store for a few ingredients, because I’m sure you don’t just keep okra around for the sake of it. What you will need for the seasoning mix is: 1 tablespoon sweet paprika, 1 tablespoon dry mustard, 2 ½ teaspoons dried sweet basil leaves, 2 teaspoons of salt,

Add cucumber, beansprouts, snow pea sprouts and sesame seeds. Drizzle with dressing just before serving. Toss to combine. Serve.

Before you begin, always wash your hands. First we begin by blending with the wooden spoon, in one of the large bowls the brown sugar and the one-cup white sugar. Soften the margarine or butter in the microwavable bowl in the microwave for fifteen seconds. After you add the margarine to the sugar, mix them together. Add the peanut butter to the batter then mix again. In the small cup crack each egg separately, and add the yolk part to the batter and stir. Set the mixture aside for the time being. In the other large bowl measure out and sift the flour, baking soda, and salt. Once sifted together, carefully add to the sugar and butter mixture. Blend together carefully. It may take a little elbow grease. Once completely blended, add the vanilla and stir till it is mixed on. The hard part is now over. Make sure that there are no lumps of sugar, pieces of eggshell, and clumps of baking soda. Nobody wants to bite into those! From the batter, scoop out a teaspoon size amount out and roll in your hands until it looks like a sphere. Roll it again, but this time, roll it around in 1/2 cup of white sugar until completely coated. Once achieved, place on the baking sheet. Continue this process of shaping the cookie until twelve and been formed and are two inches apart from each other on the cookie sheet. Take the fork and gently press two fork prints on each cookie, one

Preheat the oven to 275F. In a large bowl toss the cornflakes with the milk powder, sugar, salt and butter and spread the mixture on a lined baking sheet. Baking until golden and fragrant, about 20 minutes. Let cool .1 ½ cups flour ½ teaspoon baking powder ¼ teaspoon baking soda 1 teaspoon kosher salt 1 ½ sticks unsalted butter, room temperature 1 ¼ cups granulated sugar ½ cup light brown sugar1 teaspoon vanilla extract1 egg1 batch cornflake crunch½ cup mini chocolate chips1 cup candy corn1. In a small bowl whisk together the first four ingredients and set aside.2. In a stand mixer beat the butter and sugar until light and fluffy. Beat in the egg and vanilla, then turn the mixer to low and beat in the dry ingredients. At very low speed stir in the cornflake crunch, chocolate chips and candy corn.3. Wrap the dough in plastic wrap and chill for at least 4 hours. *Another way to do this is chill or freeze the dough in individual 1/4 cup balls before baking.4. Preheat the oven to 375F. Scoop the dough into ¼ cup mounds on a line cookie about 4 inches apart. Bake for about 15 minutes, or until browned but slightly pale in the center. Allow to cool.

Add meat and vegetables with Creole seasoning, sea salt, Worcestershire sauce, Liquid Smoke and ground chipotle. Stir to combine thoroughly.

Place on a wire rack and spread caramel sauce evenly over hot brownies. Place 35-40 mini pretzels evenly over caramel and sprinkle with remaining 1/4 cups of chocolate chips, caramel bits and chopped pecans. Place brownies in the refrigerator for at least an hour and the caramel will set. Otherwise, serve warm or at room temperature for a gooey caramel topping. Lift brownies out of dish with parchment paper. Cut into squares. Try not to eat them all at once.We love a good burger, but sometimes it's good to mix it up. If you're in the mood for a meaty sandwich try this Korean slider recipe from foodnetwork.com. Create the marinade by combining 1/2 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon of grated ginger, 1 tablespoon of mirin, and one table spoon of sesame oil, and four chopped garlic cloves and four scallions. Marinate 1 pound of skirt steak for two hours. Sear in a hot buttered skillet, then thinly slice. Serve on 12 mini buns with mayonnaise and spicy kimchi, if desired.By themselves, cheese, potatoes and beer are fan favorites. Put them together in a soup and you have a definite crowd

Melt butter in a pan. Stir fry lettuce leaves and season with salt and pepper.

Sauté peppers and onions in olive oil until tender. Add veggie crumbles and spices. Continue to cook until heated through.

Sprinkle with paprika and bake on cookie sheet for about 25-30 minutes (bake until the cheese is melted and the tops begin to

Place olive oil into a large pan and set over medium heat. Once the oil is hot, add carrot, celery, onion, and salt until the onions appear to be translucent which would take 6 to 7 minutes. Add the lentils, broth, tomatoes, cumin, coriander, and grains of paradise and

This is ideal as a filling lunch. Take ½ cup low-fat mayonnaise, 1/3 cup fat-free plain yoghurt and 1/3 cup of Buitoni pesto. Whisk them all together in a bowl. Add salt and pepper to taste. Add to it roasted and cubed skinless, boneless chicken breasts. Next add diced celery. Mix them well and keep aside. Take 1 pound focaccia bread, cut it into two halves horizontally and then slice it accordingly. Take the salad mixture and place 1 tablespoon on one slice of bread. Top it up with some bell peppers and Romaine lettuce. Place the second slice to cover the sandwich. A healthy and sumptuous lunch is ready.

few tablespoons of water, and then cover with a plastic wrap. Let this heat for

In a medium sized saucepan combine and stir the butter, brown sugar and salt together until the sugar dissolves into the melted butter.

Mix together one quarter cup of flax seed, one tablespoon of honey, two-thirds of a cup of peanut butter and one scoop of chocolate protein powder. Add two tablespoons of dark chocolate chips and mix with your hands. Create small balls with the mixture, and place each ball on plate or small cookie sheet. The balls should each be about one inch in diameter, and they should be placed far enough away from each other on the plate to avoid them sticking together. Place the plate in the fridge until they are

2. To make the soup: pour oil and ginger in a large saucepan set over high heat. Stir fry the ginger until aromatic (about a minute) before adding in the red pepper flakes, soy sauce, vegetable broth, vinegar, and water.