Brown sausage and ground beef and drain off fat.  Add salt, Worcestershire, oregano, and cubed velveta cheese.

While warm spread onto rye bread slices.  Flash freeze on cookie sheet.  When frozen place in ziplock bag.  Keep frozen.  Bake at 400 and heat for 10 minutes when ready to serve.

In flat greased casserole pan, layer bread, sausage & cheese.  Pour egg mixture over and let stand in refrigerator covered overnight.  Bake at 325 for  45-60 minutes.

I got this recipe here.  My changes are below.

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1 pinch white sugar
• 2 teaspoons kosher salt
• 1 tablespoon olive oil
• 3 1/3 cups all-purpose flour
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh basil
• 1/2 cup olive oil
• 1 teaspoon minced garlic
• 1/4 cup tomato sauce
• 1 cup chopped tomatoes
• 1/4 cup sliced black olives
• 1/4 cup roasted red peppers
• 2 cups shredded mozzarella cheese
• 4 tablespoons chopped fresh basil

Ingredients

• 1 pound whole wheat angel hair  pasta
• 1/4 cup olive oil
• 3 shallots, chopped
• 3 cloves garlic, minced
• 3/4 cup chopped sun-dried tomatoes
• 1 1/2 cup Pinot Grigio (or other white wine)
• 1 pound shrimp, peeled and deveined
• 2 pounds mussels, de-bearded and rinsed
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 cups basil

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, heat the olive oil in a large heavy skillet over medium heat. Add the shallots and the garlic and cook for 3 minutes, until tender but not brown. Add the sun-dried tomatoes and cook for another minute. Add the wine, shrimp, and clams. Bring the liquid to a boil. Reduce the heat and simmer, covered, until the shrimp are pink and the clams have opened, about 7 minutes.

Add the spaghetti to the seafood mixture. Add the salt and pepper and stir to combine. Add the arugula. Stir gently and place on a serving platter. Serve immediately.

1 large finely diced scallion
paprika
black pepper
sea salt
sweet basil
parsley
garlic powder or 2 finely minced cloves
dill – just a dash
red pepper flakes
thyme
olive oil

Pork chops – no bone, 1 1/4 – 1 1/2″ thick
1 package of hickory smoked bacon
1 sweet yellow onion
toothpicks

Directions:
Combine all ingredients for rub in a bowl.  Ingredients should be in pretty equal amounts except for those marked. Use just a splash of salt (no more than 1tsp) because bacon will also provide some salt.  Unwrap pork chops and pat each dry with a paper towel.  Add just a dash of olive oil to each pork chop and massage in.  Rub each pork chop with a generous amount of rub on all sides. Set aside

Slice onion into rounds 1/2″ thick each.

Take one pork chop coated in rub, place onion on top.  Using toothpicks to secure, wrap Bacon around the chop to secure the onion on.  It may take more than one piece of bacon to wrap entire chop in a spiral.  Repeat with all chops.

While preheating, set your pork chops in the refrigerator for at least 15 minutes to rest.  Pre-heat oven to 375.  Place pork chops in a glass dish or foil lined pan and place in the oven for bake in oven for 25-30 min.  If using the BBQ Pork chops should be cooked using foil on a grill with medium to medium low heat for 45 min- 1hour or until cooked though. Pork should be at an internal temp of 160 or until pork is the palest white/pink and moist.  Remove toothpicks before serving (bacon will stay put) and allow meat to rest at least 5 minutes before serving to redistribute juices.

For dough

• 1 1/2 cups all-purpose flour
• 2 tablespoon sugar
• 1 teaspoon unsweetened cocoa powder
• 1/2 teaspoon ground cinnamon
• 2 tablespoons chilled unsalted butter, cut into cubes
• 3/4 cup orange juice

For filling

• 1 pound (2 cups) fresh sheep’s- or cow’s-milk ricotta, drained 1 hour in cheesecloth-lined sieve
• 3/4 cup superfine sugar
• 1/3 cup whole chocolate chips blended in the food processor
• 1 teaspoon vanilla extract

To fry and serve

• About 8 cups vegetable oil
• 1 egg white, lightly beaten
• Confectioners’ sugar for dusting (optional)

• Special equipment: deep-fat thermometer, 4-inch diameter round cookie cutter, 6 (roughly 5 5/8-by-5/8-inch) metal cannoli tubes

I found this recipe here in a desperate attempt to make crepes for breakfast. Everything’s the same except I use whole wheat flour and I add a little more milk.

Ingredients

• 1 cup all-purpose whole wheat flour
• 2 eggs
• 3/4 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted

• 3 clove garlic, minced
• 1 stick  butter
• 1 cup Italian seasoned bread crumbs
• 1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester)
• 2 Tbsp chopped fresh parsley
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2×2 inches

1 Preheat oven to 450°F.

2 In a bowl, combine the minced garlic with the butter. Microwave until butter is melted.  In another bowl mix together the bread crumbs, Parmesan, salt, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.

3 Place coated chicken pieces on to a 9×13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.

4. Serve over pasta with sauce or with just the drippings drizzled over.

Black Bean Soup with Chipotle Crema and Tomato SalsaServes 8

- 4 ounce chopped bacon

- 1 onion chopped

- 1 rib of celery chopped

- 4 cloves of chopped garlic

- 3 or 4 cans black beans

- 8 ounces chicken stock

- 1 teaspoon Ezpazote muddled into dust

- 1 teaspoon cumin

- salt and pepper to taste

Render bacon, add celery, onions, and garlic and carmalize. Add black beans, chicken stock, Epazote, and cumin- cook until beans are tender. Puree until smooth and season to taste with pepper and salt. garnish with drizzled Chipotle Crema and a dollop of fresh tomato salsa.

Chipotle Crema

- one 7 ounce can chipotle pepper in adobo sauce

- 1 cup sour cream

Blend chipotle peppers and sour cream in a blender or food processor until smooth.

Tomato Salsa

- 2 vine ripened red tomatoes, seeded and diced to 1/4″

- 1 shallot diced

- 1 jalapeno pepper, seeded, pith removed, diced

- 1/2 clove garlic minced

- 1/2 bunch cilantro chopped

- 1 tablespoon fresh lemon juice

- 1 tablespoon extra virgin olive oil

salt and pepper to taste

Mix all ingredients together and season with salt and pepper.