Americans

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 tablespoons mayonnaise 1 tablespoon onion juice
• 1 tablespoon grated onion
• 1 (1 pound) loaf white bread, crusts trimmed
• 1 (22 ounce) jar baby dill pickles

Directions

In a medium bowl, mix cream cheese, mayonnaise, onion juice and grated onion.

Spread the mixture thinly on the white bread slices. Roll 1 baby dill pickle in each slice of bread. Place in a medium glass baking dish with the seam side down. Cover and chill in the refrigerator 8 hours, or overnight.

To serve, slice each bread roll into 1 inch slices.

Ingredients

• 2 cups uncooked long grain rice 3 tablespoons canola oil
• 1 medium green pepper, diced 1 small onion, chopped
• 1 celery rib, thinly sliced 2 1/4 cups water
• 1 (14.5 ounce) can chicken broth 1 medium tomato, diced
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground cumin 1/4 teaspoon pepper
• 1 cup cubed cooked pork

Directions

In a large skillet, saute rice in oil until lightly browned. Add the green pepper, onion and celery; saute for 2-3 minutes. Stir in the water, broth, tomato, salt if desired, cumin and pepper. Bring to a boil.

Reduce heat; cover and simmer for 18-20 minutes or until rice is tender. Stir in pork; heat through.

Ingredients

• 2 cups uncooked orecchiette pasta
• 1/3 cup butter
• 1/2 cup chopped shallots 3 cloves garlic, chopped
• 1/4 cup chopped green onion
• 1 1/2 teaspoons Cajun seasoning, or to taste
• 1 teaspoon cracked black pepper 1 cup white wine
• 1 cup diced plum tomatoes
• 1 pound medium shrimp – peeled and deveined
• 1 cup baby spinach

Directions

Bring a large pot of lightly salted water to a boil. Add orecchiette pasta, and cook for 9 to 11 minutes, until almost al dente; drain.

Melt butter in a medium skillet over medium heat. Stir in shallots, garlic, and green onion. Season with Cajun seasoning and pepper, and cook about 2 minutes. Mix in wine, tomatoes, and shrimp.

Continue to cook and stir until shrimp are opaque. Mix in the pasta and spinach, cover, and simmer 3 to 5 minutes, until pasta is al dente and spinach has wilted

Ingredients

• 3 tablespoons butter
• 3 tablespoons all-purpose flour 1 tablespoon vegetable oil
• 1 large onion, chopped
• 1 tablespoon minced garlic 1 large celery stalk, minced Cajun seasoning to taste
• 1 cup chicken broth
• 1/2 cups frozen corn kernels 1 bay leaf
• 1 cup milk
• 2 cups heavy cream
• 1 teaspoon liquid shrimp and crab boil seasoning
• 1 pound fresh lump crabmeat 1/4 cup chopped green onions 1/2 teaspoon Worcestershire sauce
• salt and black pepper to taste Additional chopped green onions

Directions

Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.

Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.

Ingredients

• 6 large green bell peppers 3 tablespoons olive
• 1 onion, diced
• 1 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1 tablespoon Creole seasoning black pepper to taste
• 3/4 pound shrimp, peeled and deveined
• 1 1/2 links of andouille sausage, diced
• 1 cup uncooked long-grain white rice
• 1/2 cups chicken broth
• 1 (8 ounce) can tomato sauce 1 lemon – cut into wedges, for garnish (optional)
• Louisiana-style hot sauce

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease an 8×12 inch baking dish. Bring a large pot of water to a boil. Remove tops and seeds from peppers. Blanch in boiling water 3 minutes. Drain on paper towels.

Heat olive oil in a large, deep skillet over medium heat. Saute onion until translucent. Stir in garlic, and season with oregano, Creole seasoning and black pepper. Stir in shrimp and sausage, and cook until shrimp turns pink, 5 minutes. Stir in rice, and cook 1 minute.

Pour in chicken broth and tomato sauce. Cook until thick, 15 to 20 minutes. Fill peppers with stuffing mixture, and place in baking dish.

Bake in preheated oven for 15 to 20 minutes, or until heated through. Serve with lemon wedges and hot sauce

Ingredients

• 2 1/2 pounds boneless pork shoulder, cubed
• 1 pound pork liver, cut into pieces 4 cups water
• 1 cup uncooked white rice 4 cups water
• 1 1/4 cups green onions, chopped 1 cup chopped onion
• 1/2 cup minced celery
• 1 red bell pepper, chopped 1 cup chopped fresh parsley
• 1 tablespoon finely chopped cilantro
• 1 teaspoon minced garlic 4 teaspoons salt
• 1/2 teaspoons cayenne pepper 1 1/2 teaspoons ground black pepper
• 1/2 teaspoon red pepper flakes
• 4 feet 1 1/2 inch diameter hog casings

Directions

Combine the pork shoulder, liver, and 4 cups of water in a large saucepan. Bring to a boil; reduce heat to medium-low, cover, and simmer until the pork cubes are tender, about 1 1/2 hours.

Bring the rice and 4 cups of water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Set aside.

Once the pork is tender, remove from the saucepan with a slotted spoon and allow to cool a bit. While the pork is cooling, stir the green onion, chopped onion, celery, bell pepper, parsley, cilantro, and garlic into the simmering pork broth. Season with salt, cayenne pepper, black pepper, and red pepper flakes. Cook until the onion is tender. Meanwhile, grind the meat using the coarse plate of a meat grinder. Stir the ground meat into the vegetable mixture, and cook, stirring frequently until the water has nearly evaporated, about 10 minutes. Stir in the cooked rice, and set aside to  cool.

While the meat mixture is cooling, rinse the sausage casings inside and out with plenty of warm water. Keep the casings in a bowl of warm water until ready to stuff. Once the sausage mixture is cool enough to handle, stuff into the prepared casings using a sausage stuffer. Prick the sausage with a needle every 4 to 6 inches.

Bring a large pot of salted water to a boil over high heat. Reduce   the heat to keep the water at a very gentle simmer. Add the sausage and cook gently until the sausage is hot on the inside, firm to the touch, and has plumped, about 5 minutes. Serve  immediately.

Ingredients

• 1 pound lean ground beef
• 1 (11 ounce) can whole kernel corn
• 1 (10.75 ounce) can condensed tomato soup
• 1 (8 ounce) package wide egg noodles
• 1/4 cup grated Parmesan cheese

Directions

In a large skillet, cook and stir ground meat until browned. Drain off excess fat.

Stir in corn and tomato soup. Simmer while the noodles are cooking, about 10 minutes.

Cook pasta in a large pot of boiling water until al dente. Drain.

Stir noodles into ground beef mixture, and sprinkle parmesan cheese on top. Serve immediately.

Ingredients

• 8 ounces spiral pasta
• 1/3 cup minced fresh basil 1/4 cup minced fresh parsley
• 1/4 cup grated Parmesan cheese 1/2 teaspoon salt
• 1 garlic clove, quartered
• 1/8 teaspoon ground nutmeg 1/3 cup olive or vegetable oil

Directions

Cook pasta according to package directions. Meanwhile, in a blender or food processor, place the basil, parsley, Parmesan cheese, salt, garlic and nutmeg. Cover and process on low for 1 minute or until very finely chopped.

While processing, gradually add the oil in a steady stream. Drain pasta; top with the pesto and toss to coat.

Ingredients

• 1 pound lean ground beef
• 1 (1 ounce) package dry onion soup mix
• 1 teaspoon dried oregano
• 1 (28 ounce) can whole peeled tomatoes, undrained and chopped 2 cups water
• 1 cup macaroni
• 1/3 cup grated Parmesan cheese 1/2 cup shredded mozzarella cheese

Directions

In a skillet over medium heat, brown the ground beef until no pink shows; drain.

Stir in onion soup mix, oregano, tomatoes and water. Bring to boil; stir in macaroni. Simmer covered, stirring occasionally for 20 minutes or until macaroni is tender. Sprinkle in Parmesan cheese and top with Mozzarella cheese.

Ingredients

• 2 tablespoons olive oil
• 1/4 red onion, finely chopped 3/4 cup canned evaporated milk 3/4 cup milk
• 1 teaspoon grated lemon zest 1/2 cup thinly sliced prosciutto 10 fresh basil leaves, chopped 1/4 cup chopped fresh parsley 4 fresh mint leaves, finely chopped
• 1 (16 ounce) package linguine pasta
• 1 cup grated Parmesan cheese 1 teaspoon salt
• freshly ground black pepper to taste

Directions

Heat the olive oil in a large skillet over medium heat. Add the onion; cook and stir until tender, about 5 minutes. Stir in the evaporated milk, milk and lemon zest. Cook and stir for 1 minute, then remove from the heat.

Bring a large pot of lightly salted water to a boil. Add the linguine and cook until just tender, about 8 minutes. Drain.

When the pasta is almost done, return the skillet to medium heat. When the pasta has been drained, stir it into the sauce along with the prosciutto, basil, parsley, mint and Parmesan cheese; season with salt and pepper. Toss pasta in the sauce until the cheese has melted and a light sauce is covering the noodles. Serve immediately in warm bowls.

Ingredients

• 1 (16 ounce) package spaghetti 1 tablespoon olive oil
• 1/2 onion, chopped
• 1 (15 ounce) can black beans, drained
• 1 (11 ounce) can sweet corn, drained
• 1 tablespoon ground cumin salt and pepper to taste
• 2 dashes hot sauce
• 1 tablespoon grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes, until al dente, and drain.

Heat the oil in a skillet over medium heat. Stir in the onion, beans, and corn. Season with cumin, salt, and pepper, and sprinkle with hot sauce. Cook and stir until onion is tender. Toss with cooked spaghetti and sprinkle with Parmesan cheese to serve.

Ingredients

• 3/4 cup bow tie (farfalle) pasta 1 medium eggplant, peeled and cubed
• 4 tablespoons olive oil
• 4 cloves garlic, finely chopped 1 tablespoon butter
• 3 cups fresh spinach, chopped 3 tablespoons fresh lemon juice salt and pepper
• 3/4 cup grated Parmesan cheese, divided
• cracked black pepper to taste

Directions

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. Keep warm.

Meanwhile, heat the olive oil and butter in a skillet over medium heat. Add the garlic; cook and stir until softened. Mix in the eggplant. Let the eggplant cook for 5 minutes without stirring. Then stir and cook until tender, about 5 more minutes.

Mix in the spinach and season with salt, and pepper. Cook, stirring occasionally, for 3 minutes. Stir in the drained pasta and lemon juice along with 1/2 cup Parmesan cheese. Transfer to a serving dish and top with remaining cheese and cracked black pepper.

Ingredients

1 (750 milliliter) bottle vodka

2 vanilla beans

Directions

Submerge vanilla beans in vodka and store in a cool, dark place for several weeks, shaking occasionally

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 sugar
• 1 tablespoon salt
• 3 eggs, beaten
• 1/4 cup butter, softened 7 cups all-purpose flour 1 egg yolk
• 2 tablespoons water Sesame seeds

Directions

Dissolve yeast in water. Add milk, sugar, salt, eggs, butter and 3-1/2 cups flour; mix well. Stir in enough remaining flour to form a soft dough. On a floured surface, knead until smooth and elastic, 6-8 minutes. Place in greased bowl; turn once to grease top. Cover and let rise in warm place until doubled, 1-1/2 to 2 hours. Punch down. Cover and let rise until almost doubled, about 30 minutes. Divide into six portions. On a floured surface, shape each into a 14-in.-long rope. For each loaf, braid three ropes together on greased baking sheet; pinch ends to seal. Cover and let rise until doubled, about 50 to 60 minutes. Beat egg yolk and water; brush over loaves. Sprinkle with sesame seeds. Bake at 375 degrees F for 30-35 minutes

Ingredients

• 2 (14 ounce) cans chicken brot
• 1 cups water
• 1 carrots, chopped
• 3 stalks celery, chopped
• 1 pinch ground black pepper 3 slices fresh ginger root
• 1 tablespoon vegetable oil
• 1/2 cup chopped cooked chicken breast meat
• 1/2 cup egg noodles

Directions

In a large pot over medium heat combine the broth, water, carrots, celery and ground black pepper and allow to cook. In a medium skillet over medium high heat, combine the ginger, oil and chicken. Saute for about 5 minutes and remove the sliced ginger

Add the chicken to the broth mixture, bring to a boil and then add the egg noodles. Continue to cook over medium heat for about 15 minutes until noodles and vegetables are tender.

Ingredients

• 4 cups dry bread crumbs 1/3 cup vegetable oil
• 1 tablespoon salt
• 1 tablespoon paprika
• 1 tablespoon celery salt
• 1 teaspoon ground black pepper 1/2 teaspoon garlic salt
• 1/2 teaspoon minced garlic 1/4 teaspoon minced onion 1 pinch dried basil leaves
• 1 pinch dried parsley 1 pinch dried oregano

Directions

In a large resealable plastic bag combine the crumbs, oil, salt, paprika, celery salt, pepper, garlic salt, minced garlic, minced onion, basil, parsley and oregano. Seal bag and shake all ingredients together.

Ingredients

• 4 tablespoons vegetable oil 1 large onion, chopped
• (28 ounce) can crushed tomatoes
• 1 cup water
• (6 ounce) can tomato paste 3 leaves fresh basil leaves
• 1 cloves garlic, crushed 1 teaspoon salt
• 1 teaspoon ground black pepper

Directions

In a large saucepan over medium-high heat, saute onions in the oil until golden brown. Add crushed tomatoes, water, tomato paste, basil, garlic, salt and pepper. Let the sauce come to a boil, lower heat to low and stir occasionally until desired thickness. Sauce is ready when oil rises to the top. Skim off oil.

Ingredients

• 2 tablespoons peanut oil
• 2 pounds honey roasted peanuts

Directions

Pour the peanut oil into the bowl of a food processor. Turn the processor on. As the blade is spinning, gradually add the peanuts. Process until smooth, scraping down the sides of the bowl as needed, about 2 minutes. Store refrigerated in an airtight container. If Peanut butter appears oily, turn it upside down in the refrigerator.

Ingredients

• 4 medium eggplants
• 1 large red bell pepper, halved and seeded
• 4 large tomatoes, seeded and diced
• 1 clove chopped fresh garlic 1 lime, juiced
• salt and pepper to taste
• 1/4 cup chopped fresh cilantro 1/4 cup olive oil
• 1 (10 ounce) package pita bread rounds
• 1/4 cup butter, melted

Directions

Preheat the oven to 400 degrees F (200 degrees C). Slice the tops off of the eggplants, and place on a baking sheet with the red pepper halves. Drizzle with olive oil to lightly coat.

Bake for about 40 minutes in the preheated oven, until eggplant is tender. Remove from the oven, and place the eggplant and peppers into a large resealable bag. Seal, and let sit for 15 minutes to loosen the skin. Remove from the bag, peel off the skins, and dice the eggplants and pepper. Transfer to a large bowl.

Place the tomatoes, and garlic in to the bowl with the roasted vegetables, and season with salt, pepper and cilantro. Mix until well blended. Set aside.

Set the oven to 300 degrees F (150 degrees C).

Peel apart the pita breads into two thin circles. You may cut off the edges to make it easier. Brush melted butter onto what used to be the inside, and stack together. Cut into strips, then cut across at a diagonal to make diamond shapes. If you have kitchen scissors, it will be easy. Place them on a baking sheet

Ingredients

• 2 bacon strips, diced 1/2 cup chopped onion
• 1 (16 ounce) can pork and beans 2 tablespoons brown sugar
• 1 1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon ground mustard

Directions

In a skillet, cook bacon until crisp. Add onion; cook until tender. Add remaining ingredients. Reduce heat; simmer for 10-15 minutes or until heated through, stirring frequently

Ingredients

• 3/4 cup shredded Cheddar cheese
• 1/4 cup buttermilk
• 1 tablespoon finely chopped onion 2 teaspoons rubbed sage
• 3/4 teaspoon  salt 3/4 teaspoon pepper
• 1/8 teaspoon garlic powder 1/8 teaspoon dried oregano 1 pound ground pork

Directions

In a bowl, combine the first eight ingredients. Crumble pork over mixture and mix well. Shape into eight 1/2-in. patties. Refrigerate for 1 hour. In a nonstick skillet over medium heat, fry patties for 6-8 minutes on each side or until meat is no longer pink.

• Ingredients
• 8 ounces fettuccini pasta 2 tablespoons butter
• 3 skinless, boneless chicken breast halves – cut into chunks 8 ounces mushrooms, sliced
• 1 teaspoon garlic salt
• 1/8 teaspoon ground black pepper
• 1 1/2 cups heavy cream
• 1/4 cup grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.

In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over noodles