• 1 pound ground beef - lean
• ¼ cup chopped onion
• 1 can (14.5oz) crushed tomatoes
• 2 Tbls ketchup
• 1 Tbls brown sugar
• 2 tsp vinegar
• 2 tsp Worcestershire sauce
• ¼ tsp garlic salt
• ¼ tsp ground mustard
• ¼ tsp paprika
• 4 hamburger buns split

Over medium heat cook beef and onions until meat is no longer pink and onions are tender. Drain.

Add next eight ingredients, mix well. Simmer, uncovered for 35-40 minutes, stirring occasionally.

Spoon ½ cup mixture onto each bun half.

We like this one with cole slaw over the top of the sloppy joes as well. Your choice as always!

• 1 Tbls vegetable oil
• 4 skinless, boneless chicken breast halves
• 1 (14.5oz) can diced tomatoes with green chile peppers
• 1 (14.5oz) can black beans, drained and rinsed
• 1 (14.5oz) can whole kernel corn, drained
• 1 Tbls ground cumin

In a large skillet, heat oil over medium high heat. Brown chicken on both sides. Cut into bite size pieces; add tomatoes, beans and corn.

Reduce heat and let simmer for 25 - 30 minutes or until chicken is cooked through. Add cumin, stir and serve over or with corn bread.

• 1 pound hot sausage
• 4 - 5 small cans Van Decamps pork n beans
• 1 onion, diced
• ½ cup brown sugar
• 1 tsp ground mustard
• ½ tsp allspice or nutmeg
• ½ tsp cloves or ginger
• The allspice and cloves are preferred, but the others will work.

Cook sausage and onions over medium heat, crumbling sausage as it cooks.

Once cooked throughout, add all other ingredients, mix well, bring to a simmer for 20 - 25 minutes.

Advice, this will be extremely hot, physically; so, it is better to put in bowls and let cool while waiting on the rest of dinner to finish!

• 1 TBLS Butter
• 3 Cups heavy cream
• One bag semisweet chocolate chips, 16oz
• 8 egg yolks
• 1 cup raw sugar
• 1 cup sweetened whipped cream
• 1 pint fresh raspberries
• 4 - 5 oz of vodka or rum maybe added during cooking

Preheat oven to 275 degrees. Butter 10 (4oz) ramekins. In a saucepan, over medium heat, combine the cream and chocolate.

Whisk until smooth. In a small mixing bowl, whisk egg yolks until smooth. Temper the egg yolks into the hot cream mixture.

Remove from heat and cool. Ladle into the ramekins. Place ramekins in a baking dish. Fill baking dish with water half way up the ramekins.

Place in oven and cook until center is firm, approximately, 45 minutes to 1 hour. Remove from oven and water. Cool completely, refrigerate until serving.

Sprinkle the sugar over the top, shaking off the excess. Using a hand blow torch, caramelize the sugar on top. Garnish with whipped cream and raspberries.

• ¼ (½ stick) c. butter
• ¼ c. olive oil
• 2 cloves garlic, minced
• ½ tsp. thyme
• ½ tsp. rosemary
• 1 ½ to 2 lbs. Alaska King crab legs; thawed if necessary
• Thickly sliced zucchini, red, bell pepper and eggplant

Melt butter with olive oil in a small saucepan over medium heat, then stir in garlic, thyme and rosemary. Remove from heat. Place crab legs shell side down on a well oiled, clean grill over a medium hot fire. Grill about 4 minutes brushing with butter, until crab is heated through thoroughly. Place veggies on grill, brush with butter and cook, turning occasionally, until cooked through. Remaining Provencal butter may be used as dipping sauce.

• 1 cup old-fashioned oats
• 1 cup plain low-fat yogurt
• 1 cup mixed diced dried fruit, such as dates, prunes, figs and apples
• ½ cup chopped toasted hazelnuts or almonds
• 2 tablespoon honey
• 4 ½ teaspoons fresh lemon juice

Combine oats, 1/2 cup yogurt, fried fruits, nuts, honey and lemon juice in medium bowl; stir to blend. Refrigerate at least 1 hour and up to 6 hours. Stir remaining 1/2 cup yogurt into mixture. Serve, passing additional yogurt and honey, if desired.

• Cornish hens (whole)
• Salt
• Cooking pins
• Seasoning (optional)

Soak Cornish hens in salt water overnight. Pat dry, cut off tail, tuck wings under breast, hold legs in place with cooking pins and smoke over coals for 3-5 hours. Leg should twist in socket when finished. Freeze individually in aluminum foil with little water. Put frozen birds in oven at 250 -300 oven for 1 hour. Note: Birds can be halved before smoking.

• Butter Crunch Crust
• ½ c. butter
• ¼ c. brown sugar
• 1 c. flour
• ½ c. chopped nuts

Heat oven to 400 degrees. Mix all ingredients. Spread in oblong pan. Bake 15 minutes. Cool.

• 4- 3oz Portabella mushrooms
• 1- 6oz jar marinated artichokes
• 1 tbsp Extra Virgin olive oil
• 1 small red pepper cut into strips
• 1 small green pepper cut into strips
• 1 medium sweet onion, sliced
• ½ tsp Italian seasoning
• ¼ tsp salt
• Pinch of black pepper
• 4 slices Provolone cheese
• Italian bread

Marinade mushrooms in a large plastic bag with artichoke marinade. Seal bag, toss to coat, and let sit for 30 minutes. Heat oil in large, non-stick skillet over medium-high heat. Add peppers and onion and sauté, stirring occasionally, until tender—about 16 minutes. Stir in Italian seasoning and the reserved artichoke hearts. Cook for 2 minutes or until heated through. Heat grill to medium-hot and place mushrooms on rack with stem-side up and grill, covered, for 3 minutes. Turn mushrooms and grill 3 minutes longer, or until tender. Turn and season with remaining seasoning and melt cheese on top for approximately 1 minute. Top each slice of bread with a mushroom and pepper-onion mixture and serve immediately.

• 2 (6-8 ounce) ahi tuna steaks (¾ of an inch thick)
• 2 Tbsp soy sauce (or 2 teaspoons of wheat-free tamari for gluten-free option)
• 1 Tbsp of grated fresh ginger
• ¼ Cup of Yellow mustard
• 1 Tbsp of dill weed

Mix the soy sauce and ginger together and coat the tuna. Wrap and place in the refrigerator for an hour. Next mix the mustard and dill weed together in a small bowl. Heat a non-stick skillet over medium high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute and a half on each side (rare) or longer for less pink. While searing, brush the mustard glaze on both sides. Remove from pan and garnish (parsley, green onion or a variety of herbs are fine. Can be served with white or wild rice and a vegetable.

• 2 Teaspoons of Olive Oil
• 2 Boneless skinless chicken breasts cut into bite sized pieces
• ½ pound of Andouille or Kielbasa
• 1 pound of small cooked, de-veined, shell off shrimp (to be added toward the end of cooking)
• 1 chopped Green Bell Pepper
• 1 Onion diced (White or Sweet)
• 2 tablespoons minced garlic
• 2 cups uncooked white rice
• 4 cups chicken stock
• 2 cans diced tomatoes w/green chilis
• 1⁄3 cup of Worcestershire sauce
• 1⁄3 cup of your favorite hot sauce (I recommend Franks RedHot!)
• ¼ teaspoon Cajun Seasoning
• ¼ teaspoon Cayenne Pepper
• ½ teaspoon onion powder

Heat the oil in a large pot over medium high heat. Add chicken and sausage. Sautee both until lightly brown. Add onion, pepper, and garlic. Season with Cajun seasoning, cayenne, and onion poweder. Cook until onion is tender and translucent. Add rice, chicken stock and diced tomatoes. Bring this to a boil, then reduce heat, cover, and simmer for roughly 20 minutes or until the rice is tender. During the final 7 minutes, add the shrimp, Worcestershire, and hot sauce. Make sure that you stir occasionally to avoid sticking to the bottom of the pot.

• 2 bottles of a sweet red wine
• 1 bottle of white wine
• 1 750 ml bottle of un-spiced rum
• 1 package of sugar cubes (250 g)
• 1 sort of grate or grill that can be laid across the punch bowl
• 1 punch bowl
• 1 grill lighter

In a large pot, heat red and white wine over low to medium heat until warm Stir regularly. Place grill, grate or some sort of device, that will hold the sugar cubes, over the pot and place the cubes on the grill. Pour some rum over the cubes until saturated. (I soaked them in a small dish of rum before placing them on the grate, but if you do this, be sure to place them on the grate immediately after wetting them, as they will begin to dissolve quickly.) Light the sugar cubes - let burn. They will burn and dissolve, dropping into pot. As sugar cubes burn, pour the remaining rum over them. Blue flames will occur. CAUTION: Flames my rise and you will need to carefully blow them out. When all cubes have fallen into the wine, stir to dissolve the remaining sugar. Pour heated mix into the punch bowl or serve from pot. Serve warm. Note: Can also be served on ice.

• 8 oz. apple, cherry or hickory chips soaked in water
• 4 slabs baby back ribs, 1 ½ lbs., down
• 16 oz. Sweet Baby Ray's BBQ Sauce
• Salt
• Fresh ground pepper
• Onion salt

Pile coals in center of grill and burn for 30 minutes. Then place additional coals on each side and a grease pan in middle of grill basin. Season both sides of skinned ribs generously with salt, pepper and onion salt. Stand ribs on rib rack in center of grill and cook for 30 minutes. After 30 minutes, rotate ribs, inside to outside, and from top to bottom. Add soaked wood chips and six charcoal briquettes to each side of coals. After 30 minutes, rotate ribs again. Check ribs every 15 minutes and rotate when necessary. Ribs are cooked when you can penetrate them easily with a fork (about 2 hours). When ribs are tender, remove them from rack and place the ribs upside down in center of grill. Generously brush Sweet Baby Ray's BBQ Sauce on ribs and place ribs side by side, 2 high, in center of grill. Cover and cook for 10 minutes. Turn ribs over, apply sauce to top of ribs and cook another 10 minutes. Then serve and enjoy!

• 4 tablespoons unsalted butter, room temperature, plus more for muffin tins
• 1/3 cup granulated sugar, plus more for muffin tins
• 3 large eggs
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 8 ounces bittersweet chocolate, melted
• Confectioners' sugar, for dusting
• Whipped Cream, for serving

Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups. Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes. To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with whipped cream, if desired.

• ¼ cup mayonnaise
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/8 cup olive oil
• 1 cup sliced red bell peppers
• 1 small zucchini, sliced
• 1 red onion, sliced
• 1 small yellow squash, sliced
• 2 (4-x6-inch) focaccia bread pieces, split horizontally
• ½ cup crumbled feta cheese

In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator. Preheat the grill for high heat. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables.

• 6 to 7 ounces elbow macaroni (about 2 cups)
• 2 tablespoons grated onion
• 1 teaspoon salt
• ¼ teaspoon pepper
• 3 cups shredded sharp cheddar cheese
• 2 cups thin white sauce (see below)
• 1 tablespoon butter or margarine

Heat oven to 375° . Cook macaroni as directed. Place half the macaroni in ungreased 2 quart casserole. Sprinkle with half the onion, salt, pepper and cheese; repeat. Pour white sauce over casserole. Dot with butter. Cover; bake 30 minutes. Uncover; bake 15 minutes longer.

• 2 tablespoons butter or margarine
• 2 tablespoons flour
• ¼ teaspoon salt
• 1/8 teaspoon pepper
• 1 cup milk

Melt butter in saucepan over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat boiling, stirring constantly. Boil and stir 1 minute.

• 1 bag hash browns (cubed)
• 1 stick margarine (melted)
• 12 oz. sour cream
• 1 can cream of mushroom soup
• 1 cup onion (diced)
• 1-2 cups potato chips (crushed)
• 12-16 oz. shredded cheddar cheese

Mix all ingredients (except potato chips) together in bowl. Place all ingredients (except potato chips) in a 9” x 13” dish. Sprinkle with potato chips on top. Bake in a preheated 375 degree oven for approximately one hour.

• 2 (15 ounce) cans black beans, rinsed and drained
• 2 (15 ounce) cans dark red kidney beans
• 1 (15 ounce) can light red kidney beans
• 1 (29 ounce) can diced tomatoes
• 1 (12 fluid ounce) can tomato juice
• 5 onions, chopped
• 3 tablespoons chili powder
• 1 ½ tablespoons ground cumin
• 1 tablespoon garlic powder
• 2 bay leaves
• salt and pepper to taste

In a large pot, combine meat substitute, black beans, kidney beans, diced tomatoes, tomato juice, onions, chili powder, cumin, garlic powder, bay leaves, salt and pepper. Bring to a simmer and cover. Let the chili simmer for at least 1 hour before serving.

• 1lb Velveeta Cheese
• 1 tbsp milk
• 1 large tomato, blanched and cubed
• 1 large onion, chopped
• 1 large green pepper, chopped
• 1 lb hot sausage
• Jalapeno peppers (to taste)

Add milk and cubed Velveeta cheese in crock pot and melt on high heat, stirring from time to time to prevent burning. Brown sausage, drain excess fat, and add green pepper, Jalapeno peppers (to taste) and onion. Sauté peppers and onion with the meat until browned on the edges. Boil small pot of water to blanch the tomato. Peel tomato skin, cut into cubes and add to the melting cheese. Once cheese has a runny consistency, add sausage, onion, and peppers to the crock pot, stir well and let dip sit at low heat for approximately 30 minutes. Great with vegetables or tortilla chips!

• 2 tablespoons white-wine vinegar
• 1 teaspoon sugar
• ¼ teaspoon salt
• 2 tablespoons extra-virgin olive oil
• ½ lb pickled herring, drained
• 1 (1-lb) jar sliced pickled beets, drained
• 1 (6-oz) bunch watercress, coarse stems discarded (4 cups sprigs)
• 2 medium Belgian endives, cut crosswise into ½-inch-thick slices and cores discarded

Whisk together vinegar, sugar, and salt until sugar is dissolved, then add oil in a slow stream, whisking. Arrange herring and beets on a platter and drizzle with half of vinaigrette. Toss watercress and endives with remaining vinaigrette, then mound over herring and beets.

• 2 bags corn tortilla chips in 2 colors or different flavors, such as blue corn, red corn, yellow corn, lime flavored, chili flavored or black bean chips

• 4 vine ripe tomatoes, seeded and chopped
• 1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level
• 1 small white onion, chopped
• ¼ cup (2 handfuls) cilantro leaves, finely chopped – can substitute parsley
• Salt

• 1 tablespoon extra-virgin olive oil
• 1 pound ground sirloin
• 2 cloves garlic, chopped
• 1 small onion, chopped
• 1 jalapeno pepper, seeded and chopped
• 1 teaspoon salt
• 1 ½ teaspoons dark chili powder
• 1 ½ teaspoons (half a palmful) ground cumin
• 2 teaspoons to 1 tablespoon cayenne pepper sauce, giving you medium to hot heat level
• 1 can black beans, 15 ounces, drained

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• ¾ pound pepper jack cheese, shredded, about 2 ½ cups

• Sour cream
• Chopped scallions
• Chopped black olives
• Diced pimento
• Sliced avocado, dressed with lemon juice
• Hot pepper sauces

Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter. Combine salsa ingredients in a bowl and set aside for flavors to marry.

Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and sauté 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low. In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat. Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. ÜBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.

• 1 lb hot dogs
• sliced cheese, cut in strips
• 10 slices bacon, cut in half crosswise
• toothpicks
• split hot dog buns, toasted

Split hot dogs lengthwise, not cutting through, and fill with strips of cheese. Wrap 2 strips of bacon around each hot dog and secure with toothpicks. Grill or cook over campfire, cheese side up. Remove toothpicks and serve in toasted split buns.

• 2 large eggs, lightly beaten
• ¼ cup plain mayonnaise
• ¼ cup minced green onion With some tops
• ½ teaspoon Worcestershire sauce
• 1 teaspoon WEBER ROASTED GARLIC AND HERB
• ¼ teaspoon Tabasco
• 1 pound lump crabmeat, picked over
• ¼ cup finely crushed Ritz crackers
• 8 very thin slices prosciutto halved lengthwise
• 4 tablespoons unsalted butter, melted

Prepare a grill for barbecuing. In a medium bowl, combine the eggs, mayonnaise, green onion Worcestershire sauce, Weber Roasted garlic and herb and Tabasco. Fold in the crabmeat and the cracker crumbs. Shape the mixture into 8 cakes about 1-inch thick. Wrap a half-slice of the prosciutto around the diameter of a crab cake as if, on a clock, from 12 to six o’clock; wrap another half-slice around the crab cake from three to nine o’clock. Repeat with remaining crab cakes and prosciutto. Place cakes on a foil-lined baking sheet, wrap with plastic wrap, and refrigerate at least 15 minutes. (Cakes may be made up hours in advance of cooking.)

Oil the grill rack. Brush the top of the crab cakes with butter. Place buttered side down on the grill and cook over medium-high heat 3-4 minutes, until the prosciutto is crisped. Brush the remaining butter over the cakes and gently turn over. Cook 3-4 minutes, until the prosciutto is crisped and the cakes are hot. Remove to a platter and serve.

• 1 cup white distilled vinegar
• WEBER SWEET’N TANGY BBQ
• 4 pounds of Country Style pork ribs (Boneless)

Place ribs in a large glass bowl. Pour vinegar over the ribs toss and let sit for 1 minute. This will tenderize the ribs. Drain and discard the vinegar. Place ribs on a large sheet pan coat each rib with Weber Sweet’n Tangy BBQ rubbing into each rib. Let stand for 10 minutes. Cover with heavy duty foil. Place into a preheated oven set at 250 degrees bake for 1 hour and 45 minutes.

Remove ribs from oven drain off fat, then place each rib on a grill set on medium and grill for 10 minutes take off grill and place on platter let stand 5 minutes and serve with favorite BBQ Sauce.

• 4 ears of corn, shucked
• ½ cup freshly grated Romano cheese
• Lime wedges for serving

Heat oven to 375° . Cook macaroni as directed. Place half the macaroni in ungreased 2 quart casserole. Sprinkle with half the onion, salt, pepper and cheese; repeat. Pour white sauce over casserole. Dot with butter. Cover; bake 30 minutes. Uncover; bake 15 minutes longer.

• 1 teaspoon ancho chile powder
• 3 teaspoon WEBER ROASTED GARLIC & HERB
• 1 stick (4 ounces) unsalted butter, softened

Soak the corn in a pot of cold water at least 20 minutes or overnight, in the refrigerator, About 20 minutes before cooking, prepare a grill for barbecuing.

Place into a food processor the ancho chile powder, Weber Roasted Garlic & Herb, and butter. Process until smooth and scrape out into a serving bowl.

Drain the corn and grill over high heat 6 to 8 minutes, turning every 2 minutes to brown it evenly. Remove the corn to plates. To serve, slather corn with ancho butter and sprinkle with cheese. Pass lime wedges for squeezing onto the corn as desired.

• 1 pound ground beef - lean
• ¼ cup chopped onion
• 1 can (14.5oz) crushed tomatoes
• 2 Tbls ketchup
• 1 Tbls brown sugar
• 2 tsp vinegar
• 2 tsp Worcestershire sauce
• ¼ tsp garlic salt
• ¼ tsp ground mustard
• ¼ tsp paprika
• 4 hamburger buns split

Over medium heat cook beef and onions until meat is no longer pink and onions are tender. Drain.

Add next eight ingredients, mix well. Simmer, uncovered for 35-40 minutes, stirring occasionally.

Spoon ½ cup mixture onto each bun half.

We like this one with cole slaw over the top of the sloppy joes as well. Your choice as always!

• 1 Tbls vegetable oil
• 4 skinless, boneless chicken breast halves
• 1 (14.5oz) can diced tomatoes with green chile peppers
• 1 (14.5oz) can black beans, drained and rinsed
• 1 (14.5oz) can whole kernel corn, drained
• 1 Tbls ground cumin

In a large skillet, heat oil over medium high heat. Brown chicken on both sides. Cut into bite size pieces; add tomatoes, beans and corn.

Reduce heat and let simmer for 25 - 30 minutes or until chicken is cooked through. Add cumin, stir and serve over or with corn bread.