Cut out Sugar Cookies - Christmas

Cut out Sugar Cookies - Christmas INGREDIENTS

• 1 cup butter
• 1 1⁄2 cups sugar
• 2 eggs
• 2 teaspoons vanilla
• 3 1⁄2 cups flour
• 1 teaspoon baking powder
• 1⁄2 teaspoon salt 

• Preheat oven to 375.
• Cream butter and sugar.
• Add eggs and vanilla. Mix well.
• Add flour, baking powder and salt. Mix well.
• Refrigerate for at least 1 hour, to chill dough before rolling.
• Roll dough thickly. (about 1/4"). If you roll them too thin, they are hard to work with.
• Cut shapes, and put on an ungreased baking sheet.
• Bake 10-12 minutes.
• Cool on rack.
• Frost with your favorite frosting, icing, or glaze.

chinese spareribs

chinese spareribs

Ingredients for  Chinese Spareribs

• 3 tablespoons hoisin sauce 
• 1 tablespoon ketchup
•  1 tablespoon honey 
• 1 tablespoon soy sauce
•  1 tablespoon sake 1 teaspoon rice vinegar
•  1 teaspoon lemon juice 
• 1 teaspoon grated fresh ginger 
• 1/2 teaspoon grated fresh garlic
•  1/4 teaspoon Chinese five-spice powder 
• 1 pound pork spareribs

• In  a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.
• Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.
• Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.

knodel

knodel

Ingredients for knodel

• 1 onion, chopped 
• 2 tablespoons chopped fresh parsley
•  2 teaspoons butter
• 1/2 (1 pound) loaf white bread, toasted and cut into cubes 
• 2 eggs, beaten
•  1 cup milk 
• salt and pepper to taste

Thai Chicken Breasts

thai chicken breasts

• 2 1⁄2 tablespoons grated fresh gingerroot 
• 2 tablespoons chopped garlic 
• 1⁄8 teaspoon crushed red pepper flakes 
• 4 boneless skinless chicken breasts, pounded thin 
• 1⁄2 cup flour 
• 2 tablespoons olive oil 
• 4 tablespoons soy sauce 
• 1⁄2 cup brown sugar 
• 1⁄2 cup white wine vinegar 
• 1 teaspoon fish sauce or 1 teaspoon anchovy paste (optional) 
• 1 cup sugar snap pea (mangetout)

• combine the gingerroot, garlic and red pepper flakes in a cup and set aside.
• Mix flour with salt and pepper to taste and dredge chicken pieces in this. 
• Heat the olive oil in a large skillet. 
• Saute the chicken until browned on both sides and cooked through. 
• Remove the chicken and put in a warm dish, set aside in low oven to keep warm. 
• Add the ginger-garlic mixture to the skillet and saute until lightly browned. 
• Add the soy sauce, brown sugar, vinegar and fish sauce (if using). 
• Bring the mixture to a boil. 
• Reduce the heat and simmer, stirring frequently, until the sauce reduces and thickens. 
• Pour the sauce over the chicken pieces in the warm serving dish and keep warm until ready to serve. 
• Trim and shred the sugar snap peas diagonally. 
• Just prior to serving sprinkle the top of the chicken with the shredded snap peas.

Austrian Jam Cookies

Austrian Jam Cookies

Ingredients for  Austrian Jam Cookies

• 1/2 cup butter 
• 1/2 cup white sugar
•  1 teaspoon vanilla extract 
• 1 egg yolk
•  1 1/2 cups all-purpose flour 
• 2/3 cup chopped almonds
•  1 cup raspberry jam

• In a medium bowl, cream together the butter and sugar. Add the vanilla and egg yolk; mix until fluffy. Stir in the flour, and refrigerate dough for 2 hours.
• Preheat oven to 300 degrees F ( 150 degrees C ). Grease cookie sheets.
• Measure out the dough by teaspoonfuls, and roll into balls. Dip the balls into chopped almonds and set on the prepared cookie sheet 1 inch apart. With a finger, make an indention in each cookie, fill the indention up with jam using a teaspoon or a pastry bag. Bake in the preheated oven for 15 to 20 minutes, cookies should be golden brown. Remove from pan after baking to cool on a wire rack.

Big, Fat, Chewy Chocolate Chip Cookie

Chocolate Chip Cookie

• 2 cups all-purpose flour 
• 1/2 teaspoon baking soda
•  1/2 teaspoon salt 
• 3/4 cup unsalted butter, melted 
• 1 cup packed brown sugar
•  1/2 cup white sugar
•  1 tablespoon vanilla extract 
• 1 egg 
• 1 egg yolk
•  2 cups semisweet chocolate chips

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
• Sift together the flour, baking soda and salt; set aside.
• In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
• Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Tom and Jerry

tom and jerry recipes

• 12 ounces pasteurized refrigerated egg product
• 3/4 cup confectioners’ (powdered) sugar - divided use
• About 1 cup brandy
• 3 quarts whole milk
• Ground nutmeg or peppermint candy, crushed for garnish

• In a large bowl, beat egg product on high speed 3 minutes or until frothy. Add confectioners’ sugar and 4 tablespoons of the brandy; beat 2 minutes longer. Refrigerate.
• In a large pot, bring milk to a simmer over low heat. Keep hot until ready to serve.
• To serve: Spoon 1 heaping tablespoon of egg mixture into a mug or glass. Add 1 ounce brandy, then 1 cup hot milk. Stir, then add another tablespoon of egg mixture on top. Sprinkle with the nutmeg or peppermint candy.

Boneless Buffalo Wings

Boneless Buffalo Wings

Ingredients for   Boneless Buffalo Wings

• oil for deep frying 
• 1 cup unbleached all-purpose flour 
• 2 teaspoons salt 
• 1/2 teaspoon ground black pepper
•  1/2 teaspoon cayenne pepper
•  1/4 teaspoon garlic powder 
• 1/2 teaspoon paprika 
• 1 egg 
• 1 cup milk
•  3 skinless, boneless chicken breasts, cut into 1/2-inch strips
• 1/4 cup hot pepper sauce 
• 1 tablespoon butter .

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.
• Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.
• Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.

chicken korma

chicken korma

Ingredients for Chicken Korma

• 1/4 cup cashew halves
• 1/4 cup boiling water 
• 3 cloves garlic, peeled
•  1 (1/2 inch) piece fresh ginger root, peeled and chopped 
• 3 tablespoons vegetable oil 
• 2 bay leaves, crumbled 
• 1 large onion, minced 
• 1 teaspoon ground coriander 
• 1 teaspoon garam masala
•  1 teaspoon ground cumin
•  1 teaspoon ground turmeric
•  1 teaspoon chili powder 
• 3 skinless, boneless chicken breast halves - diced.
•  1/4 cup tomato sauce

•  1 cup chicken broth 
• 1/2 cup heavy cream 
• 1/2 cup plain yogurt 
• 1 teaspoon cornstarch, mixed with equal parts water.

• Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside.
• Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder. Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
• Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.
• Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.

Baked Garlic Parmesan Chicken

Baked Garlic Parmesan Chicken

Ingredients for  Baked Garlic Parmesan Chicken

•  2 tablespoons olive oil
•  1 clove garlic, minced 
• 1 cup dry bread crumbs
•  2/3 cup grated Parmesan cheese 
• 1 teaspoon dried basil leaves 

• 1/4 teaspoon ground black pepper 
• 6 skinless, boneless chicken breast halves

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
• Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Holiday Celebration Punch

Holiday Celebration Punch

Holiday Celebration Punch

• This spirited punch is a great choice for fall and winter holiday parties 
• 1/2 cup Ocean Spray® Ruby Red Grapefruit Juice Drink, chilled
• 2 cups Ocean Spray® Cran•Raspberry® Raspberry Cranberry Juice Drink, chilled
• 2 cups red wine
• 1 cup vodka
• 1/4 cup spiced rum
• 1/2 cup green or red grapes, sliced in half
• 1 lemon, sliced
• 1 lime, sliced
• 1 orange, sliced
• 1 apple, sliced
• 1 cup sparkling water or club soda

Directions:

1. Combine first 5 ingredients in a punch bowl. Add fruit.
2. Add the sparkling water just before serving.

Blini (Russian Pancakes)

Blini (Russian Pancakes)

Ingredients for  Blini (Russian Pancakes)

•  4 1/4 cups milk
•  5 eggs 
• 1/3 teaspoon salt
•  2 tablespoons white sugar 
• 1/2 teaspoon baking soda 
• 1/8 teaspoon citric acid powder 
• 4 cups all-purpose flour
•  3 tablespoons vegetable oil 
• 1 cup boiling water 
• 2/3 cup butter, divided 

• Beat together the milk and the eggs. Stir in the salt and the sugar and mix well. Add the baking soda and citric acid.
• Blend in the flour. Add the vegetable oil and pour in the boiling water, stirring constantly. The batter should be very thin, almost watery. Set the bowl aside and let it rest for 20 minutes.
• Melt a tablespoon of butter in a small frying pan over medium-high heat. Pick the pan up off the heat. Pour in a ladleful of batter while you rotate your wrist, tilting the pan so the batter makes a circle and coats the bottom. The blini should be very thin.
• Return the pan to the heat. Cook the blini for 90 seconds. Carefully lift up an edge of the blini to see if it's fully cooked: the edges will be golden and it should have brown spots on the surface. Flip the blini over and cook the other side for 1 minute.
• Transfer the blini to a plate lined with a clean kitchen towel. Continue cooking the blini, adding an additional tablespoon of butter to the pan after each 4 blini. Stack them on top of each other and cover with the kitchen towel to keep warm.
• Spread your favorite filling in the center of the blini, and fold three times to make a triangle shape. You can also fold up all 4 sides, like a small burrito.

Beef Goulash with Dumplings Recipe

Beef Goulash with Dumplings Recipe

• 2 Tbsp olive oil
• 2 large onions, thinly sliced (about 4 cups sliced onions)
• 1 Tbsp sugar
• 3 garlic cloves, minced (about 1 Tbsp)
• 1 Tbsp caraway seeds, toasted and ground
• 1 1/2 tablespoons sweet Hungarian paprika
• 1 teaspoon spicy Hungarian paprika
• 2 Tbsp minced fresh marjoram or oregano (or 1 Tbsp of dried)
• 1 teaspoon minced fresh thyme (or 1/2 teaspoon dried)
• 1 bay leaf
• 3 Tbsp tomato paste
• 2 Tbsp balsamic vinegar
• 4 cups chicken stock
• 2 1/2 pounds chuck roast, cut into 2-inch cubes (trimmed of excess fat)
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Dumplings

• 2 cups cake flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup milk
• 2 Tbsp melted butter

\

Method

•  Heat olive oil in a large sauté pan on medium high heat. Add the onions, sprinkle with sugar, and cook, stirring often, until the onions are browned and caramelized, about 20 minutes. If the onions at any point look like they are drying out in the pan, lower the heat. Add the minced garlic and ground toasted caraway seeds and cook a minute more.
• Sprinkle with the sweet and spicy paprikas and toss to coat. Stir in the marjoram, thyme, and bay leaf. Cook for another minute, until fragrant.

•  Stir in the tomato paste. Add the vinegar and stock and deglaze the pan, scraping up any browned bits from the bottom of the pan. Add the cubed beef and sprinkle with salt and pepper. Bring the whole mixture to a boil on high heat, then lower the heat to low to maintain a simmer. Cover and cook until the beef is falling apart tender, about 1 1/2 hours, stirring occasionally. Add more salt and pepper to taste.
•  To prepare the dumplings, sift together the cake flour, baking powder and salt. Combine with the milk and melted butter, mixing lightly. After the stew has cooked until tender in step 3, drop the dumpling batter by (heaping) teaspoonfuls into the simmering stew.
•  Cover and cook for 15 minutes.Once you have covered the pan, do not uncover while the dumplings are cooking!In order for them to be light and fluffy, they must steam. If you uncover the pan, the steam will escape and the dumplings will boil instead. 
• After 15 minutes, test the dumplings with a toothpick. If the toothpick comes out clean, the dumplings are done.

Carrot and Orange Juice

Carrot and Orange Juice

• 2 pounds organic carrots, trimmed and scrubbed 8 organic oranges, peeled

• Oranges Navel 

Apple Frappé - Spirited Version

Apple Frappé - Spirited Version

Ingredients for Apple Frappé - Spirited Version

• 3 Golden Delicious apples (or any variety of your choice)

• 1 (12-ounce) can evaporated milk
• 1 (14-ounce) can sweetened condensed milk

• 3 ounces rum, brandy, hard cider (or use regular apple cider or juice for nonalcoholic version)

• Vanilla ice cream, as needed

• Maraschino cherries for garnish (optional)

• Mint leaves for garnish (optional)

• Optional Apple Cups:

• 4 large apples

• Wash, peel, core and cut the apples into quarters.

• Put all the ingredients into a blender and blend with enough ice cream for desired thickness.

• Pour into Apple Cups (or regular cups) and garnish with maraschino cherries and mint leaves, if desired. Serve immediately.

• For Apple Cups: Cut the tops off of apples. Hollow out the inside, leaving a 1/2 inch thick shell. 
• Brush the inside with lemon juice to prevent browning. Fill with the frappé and serve immediately.

Italian Meatballs

italian meatballs

• 3 pounds lean ground beef
•  5 tablespoons ground oregano 
• 5 tablespoons dried parsley, crushed 1 clove garlic, chopped 1 (1 ounce) package dry onion soup mix 2 cups Italian-style dry bread crumbs 3 (28 ounce) jars spaghetti sauce

• Prep 1 h 15 m  Cook 4 h Ready In 5 h 15 m
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jelly-roll pan.
• In a large mixing bowl, combine ground beef, oregano, parsley and garlic. Mix in onion soup mix and seasoned bread crumbs. Mix thoroughly.
• Using a 1 ounce scoop, scoop and shape the meat mixture into balls. Place in the prepared pan and bake in a preheated oven for 1 hour or until meatballs are browned and cooked through.
• In a large pot over high heat, bring the spaghetti sauce to a boil and add cooked meatballs. Reduce heat and simmer for 4 hours.

CHINESE BUFFET STYLE DONUTS

CHINESE BUFFET STYLE DONUTS

• 1 (10 count) can refrigerated biscuits
• 1⁄3 cup sugar
• oil, to deep fry in

• Use either a deep fryer, or a large deep skillet.
• Be sure to add enough of oil to line the bottom of the pan a couple of inches deep.
• Heat oil to 350 degrees.
• Remove biscuits from can and fry a few at a time in the fryer.
• When browned on one side, turn over.
• When golden brown on both sides remove from oil, and drain on paper towels.
• Pour sugar into a small container, and once the doughnuts have cooled slightly toss the doughnut into the sugar, and coat on both sides.
• Be sure to fry only a couple at a time.
• 
  

Bourbon Chicken Recipe

Bourbon Chicken Recipe

• 2 lbs boneless chicken breasts, cut into bite-size pieces
• 1 -2 tablespoon olive oil
• 1 garlic clove, crushed
• 1⁄4 teaspoon ginger
• 3⁄4 teaspoon crushed red pepper flakes
• 1⁄4 cup apple juice
• 1⁄3 cup light brown sugar
• 2 tablespoons ketchup
• 1 tablespoon cider vinegar
• 1⁄2 cup water
• 1⁄3 cup soy sauce

• Heat oil in a large skillet.
• Add chicken pieces and cook until lightly browned.
• Remove chicken.
• Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
• Add chicken and bring to a hard boil.
• Reduce heat and simmer for 20 minutes.

Chinese Fried Rice

Chinese Fried rice Ingredients for chinese fried rice

• 3⁄4 cup finely chopped onion
• 2 1⁄2 tablespoon oil
• 1 egg, lightly beaten (or more eggs if you like)

• 3 drops soy sauce

• 3 drops sesame oil

• 8 ounces cooked lean boneless pork or 8 ounces chicken, chopped

• 1⁄2 cup finely chopped carrot (very small)

• 1⁄2 cup frozen peas, thawed

• 4 cups cold cooked rice, grains separated (preferably medium grain
• 4 green onions, chopped

• 2 cups bean sprouts
• 2 tablespoons light soy sauce (add more if you like

• Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.

• Allow wok to cool slightly.

• Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.

• Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.

• Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.

• Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.

• Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.

• Set out additional soy sauce on the table, if desired.

Crock Pot Roast

Crock Pot Roast

Kusherie (Egyptian Rice and Lentils)

Kusherie (Egyptian Rice and Lentils)

• 2tablespoons oil
• 1 1⁄4cups lentils
• 3cups boiling water (or stock)
• 1teaspoon salt
• 1dash pepper
• 1 1⁄2cups rice
• 1cup boiling water (or stock)

Egyptian Red Lentil Soup

Egyptian Red Lentil Soup

Spicy Watermelon Tomato Salad

Spicy Watermelon Tomato Salad

• 2 cups cubed, seeded watermelon
• 1 large yellow tomato, cut into cubes
• 1 large red tomato, cut into cubes
• 1/4 cup rice wine vinegar
• 1/4 cup olive oil
• 2 tablespoons chile-garlic sauce (such as Sriracha®)
• 2 teaspoons honey
• 1 tablespoon chopped fresh lemon basil, or to taste
• salt and ground black pepper to taste

• Spread watermelon, yellow tomato, and red tomato onto paper towels to drain some of the moisture; transfer to a large bowl.
• Whisk vinegar, olive oil, chile-garlic sauce, and honey together in a small bowl until the olive oil and vinegar have combined; pour over the watermelon mixture. Season with lemon basil, salt, and black pepper; toss gently to coat.

Easy Fish Cakes

Easy Fish Cakes

Easy Fish Cakes

Ingredients 

• 2 large potatoes, peeled and halved
• 500g trevally fillets, cubed (or any fish)
• 1 tablespoon butter
• 1 tablespoon grated onion
• 1 tablespoon chopped fresh parsley
• 1 egg
• 3 tablespoons oil for frying

Directions

• Preparation:15min  ›  Cook:30min  ›  Ready in:45min 
• Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender.
• Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
• Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Shape the mixture into patties.
• Heat oil in a large frypan over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.
• Leftover or Tinned Fish

Sweet Chilli Fish Cakes

Sweet Chilli Fish Cakes

Fish Curry

Fish curry

Ingredients  for Fish Curry

• 2 tablespoons vegetable oil 
• 1 medium onion, diced 
• 1 clove garlic, minced 
• 2cm root ginger, grated 
• 2 teaspoons ground cumin 
• 2 teaspoons ground coriander 
• 1 teaspoon cardamom 
• 1/2 teaspoon turmeric 
• 1/2 teaspoon salt 
• 2 fresh green chillies, seeded and diced 
• handful chopped fresh coriander 
• 1 tablespoon lemon juice 
• 2 (400g) tins diced tomatoes 
• 500g firm white fish fillets (e.g. cod), cut into chunks 

Directions

• Preparation:15min › Cook:55min › Ready in:1hour10min 
• Heat the oil in a frying pan over medium heat. Place onion in the frying pan. Reduce heat to low and cook, stirring often, 15 minutes or until soft and brown. 
• Mix the garlic and ginger into the frying pan. Cook 1 minute. Mix in cumin, coriander, cardamom, turmeric and salt. Stir in the green chillies, fresh coriander, lemon juice and tomatoes with juice, scraping up any brown bits from the bottom of the frying pan. Bring to a boil. Reduce heat to low then cover and simmer 20 minutes. If you like, the sauce may be set aside for a few hours at this point to allow the flavours to blend. 
• Return the sauce to a boil and place the fish in the frying pan. Reduce heat to low and cook 15 minutes, or until fish flakes easily with a fork.

Pecan Crusted Baked Salmon

Pecan Crusted Baked Salmon

Breaded Parmesan chicken

Breaded Parmesan chicken

Chicken Pasta in Sun-dried Tomato and Basil Cream

Chicken Pasta in Sun-dried Tomato and Basil Cream

Basil chicken with vermicelli

Basil chicken with vermicelli

Chicken cacciatore casserole

Chicken cacciatore casserole

Greek Style Garlic Chicken Breast

Greek Style Garlic Chicken Breast

Caesar Salad Supreme

Caesar Salad Supreme

• 6 cloves garlic, peeled 
• 3/4 cup mayonnaise 
• 5 anchovy fillets, minced 
• 6 tablespoons grated Parmesan cheese, divided 
• 1 teaspoon Worcestershire sauce 
• 1 teaspoon Dijon mustard 
• 1 tablespoon lemon juice 
• salt to taste 
• ground black pepper to taste 
• 1/4 cup olive oil 
• 4 cups day-old bread, cubed 
• 1 head romaine lettuce, torn into bite-size pieces 
• Add all ingredients to list 

• Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use. 
• Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper. 
• Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.

Balsamic-Glazed Salmon Fillets

Balsamic-Glazed Salmon Fillets