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Ingredients 3 links hot Italian turkey sausage (from 19.5-oz package) 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust 3/4 cup pizza sauce 1 cup torn fresh basil leaves 2 cups shredded reduced-fat mozzarella cheese (8 oz) 1 large red bell pepper, thinly sliced and cut into bite-size pieces (1 cup) Preparation Heat gas or charcoal grill. Place sausages on grill over medium heat. Cover grill; cook 18 to 20 minutes, turning occasionally, until no longer pink in center....

Ingredients 3/4 Cup Sugar 2 Cups Rolled Oats 2 Cups Flour 1 tsp Baking Powder 1 1/4 tsp Salt 1 Cup Shortening 1/2 tsp Baking Soda 1/2 Cup Boiling Water 2 Cups Bran Flakes Preparation Add soda to boiling water and let stand until cool. Mix together, flour, baking powder, salt, bran flakes, rolled oats and sugar, cut in shortening, add water and soda; roll out thin on a floured board....

Ingredients 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box 1 cup diced cooked ham 1 cup shredded cheddar cheese (4 oz) 4 eggs 1 cup half-and-half 1 1/2 teaspoons chopped fresh thyme leaves 1/4 teaspoon salt 1/8 teaspoon pepper Preparation Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Do not prick crust....

Ingredients 1 Cup Mayonnaise; 1 Cup sour cream; 2 Tbsps. Onion Flakes; 2 Tbsps. Parsley Flakes; 2 tsp. Dill Weed; 1 tsp. garlic salt. Preparation In a quart bowl, mix all ingredients well. Spoon into a serving bowl & cover with plastic wrap, refrigerating for 30 min. to several hours. Place on serving platter and surround with fresh vegetables for dipping. (Carrots, celery, jicama, etc.)

Ingredients 2 handfuls of spinach, stems removed 2 eggs 3 cloves of garlic 1/4 cup red onion olive oil basil leaves black pepper tomato slices for garnish salt Preparation clean and remove stems from spinach and basil. chop corsely, finely mince onions and garlic. heat 3 tablespoons of olive oil in cast iron pan over medium heat. Beat 2 eggs in a bowl with salt pepper and basil Add onions stir for 2 minutes, add garlic, stir until slightly translucent, Add Spinach and cook down mostly....

Ingredients 1 1/2- 2 lbs. chicken breast (pounded evenly) 4 teaspoons each fresh thyme, rosemary, & oregano 3-4 garlic cloves 2 Tbsp. olive oil 1 Tbsp. fresh lemon juice 1 Tbsp. fesh grated lemon rind salt & pepper Preparation put all the fresh herbs, garlic, olive oil, lemon juice & zest in a food processor. Put paste on pounded chicken breasts, wrap in plastic wrap, put in baking dish and marinade for 1-2 hrs....

Ingredients For the peanut butter and jam: -1 cup peanuts -1 teaspoon salt -1 teaspoon sugar -1 cup fresh strawberries -2 tablespoons sugar -juice of half a lemon -pinch of salt For the sandwich: -2 tablespoons peanut butter -1 tablespoon strawberry jam -2 slices bread Preparation -To make the peanut butter: in the bowl of a food processor, combine the peanuts, salt and sugar on high speed. Pulse for 10-15 seconds until desired smoothness is reached....

Ingredients 28 ounce can tomatoes (either puree or crushed) 1 teaspoon minced garlic 1 teaspoon dried oregano 1 teaspoon dried basil salt and pepper to taste Preparation Combine tomatoes, garlic, oregano, basil slat and pepper in a medium saucepan. Bring to a boil, lower heat and simmer for 30 minutes. Makes 3 1/2 cups. May be frozen

Ingredients med size velveeta cheese 1 tin jalepeno peppers 1 tin chili peppers 1 tin diced tomatoes Preparation melt and serve with corn chips and veggies.

Ingredients 1 pint (2 cups) fresh strawberries, quartered 1/4 cup granulated sugar 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box 1 tablespoon powdered sugar 1 cup vanilla ice cream Preparation Heat oven to 450°F. In medium bowl, gently mix strawberries and granulated sugar. Let stand at room temperature 30 minutes to sweeten strawberries. Remove pie crust from pouch; unroll onto cutting board....

Ingredients 3 Pounds Stewing Beef 1 Pound Lamb (ground or tips whatever you can find) 1 Pound Hot Country Sausage 1 Large White onion Chopped 1 Head Garlic, finely chopped 1 Red Bell Pepper 1 Yellow Bell Pepper 1 Green Bell Pepper 2 Anaheim Chiles 2 Poblano Chiles 3 Jalapeno Chiles 4 Serrano Chiles 4 Guajillo Chiles 4 New Mexico Chiles 6 Japones Chiles 6 Arbol Chiles 2 Bhut Jolokia (if you don’t have these you can use Habaneros, or Scotch Bonnets, or something similarly scorching whatever is available to you)...

Ingredients 1/4 cup butter 1 1/2 medium onions, chopped 3 garlic cloves, minced 4 cups vegetable stock 2 baking potatoes, peeled and diced 1 1/2 cups chopped roasted mild green chile, preferable New Mexican or Anaheim, fresh or frozen 1 teaspoon dried oregano, preferable Mexican 1 teaspoon salt 1/2 cup half-and-half 4 ounces Monterey jack cheese, grated Minced fresh cilantro, for garnish (optional) Toasted thin corn tortilla strips, for garnish (optional)...

Ingredients 2 cups chopped celery (4 stalks) 1 lemon, peeled, halved, and seeded 1 cup halved green grapes 1 chopped Persian (mini) cucumber Pinch of sea salt Preparation Blend celery, lemon, grapes, cucumber, and sea salt with 1 cup cold water until smooth. Strain through a fine-mesh sieve; refrigerate about 1 hour. Serve chilled.

Ingredients 4 (6- to 8-ounce) arctic char fillets, skin-on Fine sea salt Freshly ground pepper 1 tablespoon olive oil Maldon sea salt 1 lemon, cut into wedges, for serving Preparation Preheat a grill pan over medium heat. Using a sharp knife, make two vertical slices through the skin of fish fillets, taking care not to cut the flesh; season with sea salt and pepper. Place fillets on grill, skin-side down, and grill until skin is crisp and fish is almost cooked through, about 3 minutes....

Ingredients 4 Florida Grouper Fillets 1" thick 4 Tbsp. butter 1 baguette coleslaw or tartar sauce 2 Tbsp. sweet paprika 4 tsp. kosher salt 2 tsp. EACH of garlic powder and onion powder 1/8 tsp. cayenne pepper 1/2 tsp. EACH of red pepper flakes and cumin 1/2 tsp. EACH of white and black pepper 1 tsp. EACH of dried oregano and thyme Preparation Heat grill. Place spices in a bowl and mix well....

Ingredients Citrus Vinaigrette 1/2 cup extra virgin olive oil, divided 1 shallot, peeled and chopped 1 cup orange juice 1/3 cup white balsamic vinegar 1/4 cup lemon juice 2 tablespoons lime juice Zest of 1 orange Salt and Pepper to taste Chorizo Stuffed Olives 16 jumbo California ripe olives 1/2 link Spanish chorizo, finely minced 1/4 cup flour 1 egg, beaten 1/2 cup panko bread crumbs 1 cup canola oil...

Ingredients 1/4 C plus 2 tbsp vegetable oil, divided 3 cloves garlic, halved 2 sm serrano chile peppers or 1 sm jalapeno, halved 1/2 C loosely packed cilantro 1/3 C freshly squeezed lime juice (about 2 limes) 1 tsp salt, divided 1/4 tsp freshly ground black pepper 4 boneless, skinless chicken breast halves (about 1 1/4 lb) 1 lg white onion, sliced 1/4" thick 2 ripe hass avocados 12 corn tortillas (6" size)...

Ingredients Kosher salt and freshly ground pepper 1 chicken (4 pounds), cut into 10 pieces (breasts halved crosswise) 1 cup packed cilantro leaves 1 chopped serrano chile 2 chopped scallions Finely grated zest of 1 lime, plus 2 tablespoons fresh lime juice 1/4 cup extra-virgin olive oil, plus more for coating Preparation Combine 1 tablespoon salt and 1/2 teaspoon pepper. Sprinkle mixture evenly on chicken, then set chicken on a rimmed baking sheet....

Ingredients 2 (4-pound) chickens, cut up 1 bunch scallions, minced 6 garlic cloves, peeled and finely chopped 2 cups orange juice 1/4 cup cider vinegar 2 teaspoons dried oregano 2 teaspoons kosher salt 1/2 teaspoon crushed red pepper flakes Preparation Place the chicken pieces in 1 or 2 large resealable plastic bags and add the rest of the ingredients. Shake to mix. Refrigerate at least 1 hour or overnight.Fire up a grill to medium heat or until the coals are lightly covered with ash....

Ingredients 2 pork tenderloins 1/2 cup lime juice 3 Tbsp. olive oil 1 generous Tbsp. fresh ginger root 2 cloves minced garlic 1 lime rind, grated, optional 1/2 tsp salt 1 generous grind black pepper Preparation Tenderize pork with a mallet. Combine other ingredients to make marinade. Marinate pork 12 hours or overnight, turning occasionally. Grill 5 minutes per side or until done, basting with marinade.