Kool-Aid is great for homemade slurpees. I use the Top Secret Recipes 7-Eleven® Cherry Slurpee® recipe as a base, substituting whatever flavour Kool-Aid I happen to have on hand.\n\n2 cups cold club soda\n1/2 cup sugar\n1/4 teaspoon plus 1/8 teaspoon cherry-flavored unsweetened Kool-Aid \n1/2 teaspoon cherry extract (leave it out / substitute another extract if not making a cherry slurpee)\n2 1/2 cups crushed ice\n\nPour 1 cup of the club soda into a blender. Add the sugar, Kool-Aid mix, and cherry extract. Blend this until all of the sugar is dissolved. Add the crushed ice and blend on high speed until the drink is a slushy, smooth consistency, with no remaining chunks of ice. Add the remaining club soda and blend briefly until mixed. You may have to stop the blender and use a long spoon to stir up the contents. If necessary, put the blender into your freezer for 1/2 hour. This will help thicken it up. After 1/2 hour remove blender from freezer and, again, blend briefly to mix. This recipe yields one 32-ounce drink (or two 16-ouncers).\n

Recipe courtesy Pam Anderson\n\nButter, for coating cake pans\n2 cups sugar\n1 3/4 cups cake flour\n2 tablespoons cornstarch\n1 teaspoon baking soda\n3/4 teaspoon salt\n2/3 cup unsweetened cocoa, preferably Dutch process\n1 teaspoon instant coffee\n3/4 cup boiling water\n1/2 cup sour cream\n1 teaspoon vanilla extract\n4 large egg whites, at room temperature (you may want to save yolks to use in the frosting)\n14 tablespoons (1 3/4 sticks) unsalted butter, melted, but not hot\nSoft and Creamy Double Chocolate Frosting, recipe follows\n\nSpecial equipment: 2 (8-inch) cake pans\n\nAdjust oven rack to lower-middle position and heat oven to 350 degrees F. Generously grease the cake pans with butter and dust with flour. \n\nWhisk sugar, flour, cornstarch, baking soda, and salt in a large bowl; set aside. \n\nPlace cocoa and coffee in a medium bowl. Whisk in 3/4 cup boiling water to form a smooth paste. Stir in sour cream and vanilla and set aside. \n\nWith a hand mixer in a medium bowl, beat egg whites to soft peaks. Without cleaning beaters, mix melted butter into dry ingredients until mixture is smooth. Immediately add cocoa mixture, and beat until batter is smooth, 2 to 3 minutes. Carefully fold egg whites into batter until just incorporated. \n\nDivide batter evenly between pans and bake until a skewer inserted into center comes out with wet crumbs, 30 to 35 minutes. Remove from oven, and let cakes sit in pans to cool slightly, about 5 minutes. Invert each cake onto a plate, then onto a cooling rack and split each cake to make 4 layers. Frost with Chocolate Frosting and serve.\n\nSoft and Creamy Double Chocolate Frosting:\n1/2 cup egg substitute, or 4 egg yolks (left over from cake), with enough milk added to equal 1/2 cup, plus additional milk, if necessary\n1/2 cup unsweetened cocoa\n1/2 teaspoon instant coffee\n1 teaspoon vanilla extract\n1/4 teaspoon salt\n8 tablespoons (1 stick) unsalted butter, at room temperature\n4 ounces unsweetened chocolate, melted\n3 cups confectioners' sugar (sifted if it contains hard lumps)\n4 teaspoons light corn syrup\n\nMix egg substitute or yolks, cocoa, coffee, vanilla, and salt in a small bowl with a whisk. \n\nBeat butter in a medium bowl with an electric mixer until light and fluffy. Add melted chocolate and cocoa mixture; continue to beat until smooth. Add confectioners' sugar, 1 cup at a time, beating slowly at first, until sugar has been incorporated into mixture, then at medium speed until frosting is light and fluffy. Add corn syrup, and beat until frosting is smooth and glossy. If frosting is still stiff, add droplets of milk until it is of spreading consistency. (Frosting can be refrigerated for up to 1 week and microwaved for a few seconds until just spreadable). \n\nYield: for 4 layer 8-inch cake\n\n\nYield: 6 servings\nPrep Time: 55 minutes\nCook Time: 35 minutes\nDifficulty: Medium

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Type the text for 'New Tiddler'

Recipe courtesy Emeril Lagasse, 2000\n\n2 tablespoons unsalted butter \n1 large Idaho potatoes, peeled and grated \nSalt \nFreshly ground white pepper \n6 large eggs \n1/2 pound Apple Smoked Bacon, cooked until crispy \n3 ounces White Cheddar cheese, grated \n2 tablespoons chopped fresh chives\n\nPreheat a stovetop or electric griddle, over medium high heat. Using a hand grater, grate the potato onto a clean cloth towel. Squeeze out any liquid into a bowl. Melt the butter on the griddle. Place an even layer of the potatoes over the griddle. Season with salt and pepper. Using a metal spatula, flip the potatoes over occasionally until the potatoes are crispy and golden, about 2 to 3 minutes. Meanwhile, place the eggs, in a blender. Season with salt and pepper. Blend until the eggs are frothy. Pour the eggs over the potatoes. Cook for about 1 minute. Sprinkle the bacon and cheese over the egg potato mixture and continue to cook for about 1 minute. Using the metal spatula, fold the omelet into thirds. Continue to cook for about 30 seconds on both sides. Remove from the griddle. Slice the omelet in half and place on serving plates. Garnish with chives.\n\nYield: 2 servings\n

Recipe courtesy Emeril Lagasse, 2000\n\n1 1/2 cups water \n1 1/2 cups (packed) light brown sugar \n1/2 stick butter, melted \n2 tablespoons plus 1 1/2 cups flour \n1/2 teaspoon salt \n1 1/4 teaspoons cinnamon \n3/4 teaspoon nutmeg \n2 1/2 pounds cooking apples, cored and cut into wedges \n1 1/2 cups oatmeal \n1 stick butter, cut into small pieces and at room temperature \n12 (1 cup) plastic containers with a lids\n\nPreheat the oven to 350 degrees F. In a mixing bowl, combine the water, 3/4 cup brown sugar, melted butter, 2 tablespoons of the flour, salt, 1 teaspoon of cinnamon, and 1/2 teaspoon of grated nutmeg, whisk until smooth. Place the apples in a 9 by 2-inch glass baking dish (10 cup) and pour the liquid sugar mixture over the apples. Mix well. In a mixing bowl, combine the remaining 3/4 cup brown sugar, remaining 1/4 teaspoon cinnamon, remaining 1/4 teaspoon nutmeg, 1 1/2 cups flour, oatmeal, and butter. Using your fingers, work the mixture together until it resembles a coarse crumb-like mixture. Sprinkle the oatmeal topping over the top of the apple mixture. Bake for 1 hour, or until the apples are tender and the crust is golden. Remove from the oven and cool completely. Place a spoonful of the crispy into each serving container and cover tightly with a lid. Pack with the lunch. \n\nYield: 10 to 12 servings\n

Top Secret Recipes\nby Todd Wilbur \n \n\n Menu Description: "A large flour tortilla topped with melted Monterey Jack and cheddar cheeses, grilled chipotle chicken, shredded lettuce and pico de gallo. Rolled, sliced and served with a Mexi-ranch dipping sauce" \n\n Take Applebee's delicious chicken chipotle fajita recipe and wrap it up in a large flour tortilla with lettuce, cheeses and a simple pico de gallo and you've got an awesome meal. The dipping sauce clone here is made with just a little buttermilk, but if you don't want to buy a whole carton of buttermilk just to use a tablespoon of it for this recipe, that's okay. Just substitute the regular milk you've got sitting in the fridge. For the marinade it's best to use the ground chipotle pepper (smoked red jalapeno) made by McCormick. If you can't find it, cut the amount in half and use cayenne pepper. You'll need to half it since cayenne is much hotter than chipotle. For the cheeses, many major brands make a cheddar/monterey blend that will work just fine if you'd rather do that than buy the cheeses separately. \n\nMarinade\n2 cups water\n1/3 cup soy sauce\n3 tablespoons sugar\n2 tablespoons salt\n2 tablespoons white distilled vinegar\n1 tablespoon ground chipotle pepper\n (or 1 1/2 tsp. ground cayenne pepper)\n2 teaspoons hickory smoke flavoring\n2 teaspoons paprika\n2 teaspoon garlic powder\n1 teaspoon onion powder\n1 teaspoon ground black pepper\n\n4 chicken breast fillets\n\nMexi-ranch Dipping Sauce\n1/2 cup mayonnaise \n2 tablespoons minced onion \n2 tablespoons diced tomato \n1 tablespoon buttermilk \n1 tablespoon white distilled vinegar \n2 teaspoons minced fresh cilantro \n1 teaspoon canned green chile pepper \n3/4 teaspoon paprika \n1/2 teaspoon granulated sugar\n1/4 teaspoon salt \npinch dried dill weed \npinch cumin \npinch cayenne pepper \n\nPico de Gallo\n2 medium tomatoes, diced\n1/3 cup diced red onion\n1 jalapeno, seeded and diced\n2 teaspoons lime juice\n2 teaspoons minced fresh cilantro\n1/4 teaspoon salt\n1/4 teaspoon ground black pepper\n\n4 large flour tortillas\n1 cup fancy shredded cheddar cheese\n1 cup fancy shredded monterey jack cheese\n4 cups shredded iceberg lettuce\n\n1. The chicken needs to marinate for 2 hours, so make the marinade first by combining the ingredients in a medium bowl. Stir well until the sugar has dissolved. Add four chicken breasts to the marinade, cover and chill for 2 hours. Don't let the chicken marinate for much more than that or it could get tough.\n2. While the chicken marinates, prepare the dipping sauce by combining the ingredients in a medium bowl. Stir well then cover and chill. This will allow all the flavors to develop nicely while parked in the fridge.\n3. The pico de gallo will also develop nicely in the fridge. Combine all those ingredients, then cover and chill it as well.. \n4. When you're ready to make your roll-ups, preheat your grill to medium/high heat. Grill the chicken breast for 4 to 7 minutes per side or until done. \n5. Build each roll-up by first laying a large flour tortilla in a large skillet over low-heat. Sprinkle about 1/2 cup of the combined cheeses over the surface of the tortilla while it heats up in the pan. When the cheese begins to melt, remove the tortilla from the pan. Sprinkle about 1 cup of shredded lettuce in a strip across the center of the tortilla, followed by about 3 tablespoons of pico de gallo. Slice one grilled chicken breast into bite-size chunks and arrange the chicken on the lettuce. Fold the ends of the tortilla over the filling, then roll the tortilla from the bottom. Make a diagonal cut across the center of the roll-up and serve with a small dish of the dipping sauce on the side. (http://www.topsecretrecipes.com)\n\nServes 4.\n\n

Top Secret Recipes\nby Todd Wilbur \n \nMenu Description: "Flame-grilled Atlantic Salmon with Applebee's Honey Pepper Sauce served with a side of almond rice pilaf, seasoned vegetables and toasted garlic bread." \n\nIt's all about the sauce with this one. This sweet, tangy and slightly spicy sauce goes perfectly with salmon, but can also be used on chicken or ribs. Just be sure to watch the sauce closely as it cooks in case it starts to bubble over. It's gonna get thicker as it cools, so be sure not to overcook it. If it becomes too thick, just add a bit of water to thin it out. And if you want to serve the salmon with an amazing, easy-to-make almond rice pilaf as they do in the restaurant, check in right here next week. \n\nHoney Pepper Sauce\n3/4 cup honey \n1/3 cup soy sauce \n1/4 cup dark brown sugar, packed \n1/4 cup pineapple juice \njuice of 1 lemon (about 2 tablespoons)\n2 tablespoons white distilled vinegar \n2 teaspoons olive oil \n1 teaspoon ground black pepper \n1/2 teaspoon cayenne pepper \n1/2 teaspoon paprika \n1/4 teaspoon garlic powder \n\n4 8-ounce salmon fillets (without skin) \n\n1. Make the sauce by combining all ingredients in a medium saucepan over medium/low heat. Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy. Watch the sauce closely to be sure it doesn't bubble over.\n2. Preheat barbecue grill to medium heat. Rub each salmon filet with vegetable oil, then add a light sprinkling of salt and pepper. Grill the salmon for 4 to 7 minutes per side or until done. Serve salmon with a small cup of the honey pepper sauce on the side. \n\nFrom: http://www.topsecretrecipes.com/ \n\nServes 4. \n\n

Top Secret Recipes\nby Todd Wilbur \n \n\n This signature appetizer from Applebee's is the chain's reaction to overwhelming success of Outback's Bloomin' Onion and Chili's Awesome Blossom. But, while accurate kitchen cloning of a Bloomin' Onion requires this special slicing device and some deep oil, cloning Onion Peels requires only the most basic kitchen prep and tools: Slice the onion, separate the slices, dip the slices in batter and fry. Just remember to make the excellent horseradish dipping sauce in advance so that the flavors can improve as it sits for a bit in the fridge. \n\nCreamy Horseradish Dipping Sauce\n1/2 cup mayonnaise\n1 tablespoon prepared horseradish\n2 teaspoons white distilled vinegar\n1 teaspoon water \n1 teaspoon paprika\n1 teaspoon ketchup \n1/4 teaspoon medium grind black pepper \n1/8 teaspoon dried oregano \n1/8 teaspoon cayenne \ndash garlic powder \ndash onion powder\n\n4 to 6 cups shortening (as required by fryer)\n1 large white onion \n\nBatter \n1/2 cup all-purpose flour \n1/2 cup Progresso plain bread crumbs \n1/2 teaspoon salt \n1/2 teaspoon ground black pepper \n1 1/2 cups milk \n\n1. Make horseradish dipping sauce by combining ingredients in a medium bowl with a whisk. Mix until creamy then cover and chill the sauce.\n2. Heat the shortening to 350 degrees in a deep fryer.\n3. Slice the stem end and the root end off onion, then, with the onion resting on a flat side, cut down through the onion, slicing it in half. Slice each half 4 to 5 more times in a spoke fashion to create wedges of onion. Separate the onion pieces. \n4. Create batter by combining all dry ingredients in a medium bowl. Whisk in milk until batter is smooth then let the batter sit for 5 minutes. It should thicken. Whisk batter again.\n5. When oil is hot dip each onion piece in the batter, let some of the batter drip off then drop the coated onion piece carefully into the hot oil. Repeat, frying 8 to 12 at a time for 1 to 2 minutes or until light brown. Drain on a rack or paper towels. Repeat until the onion is used up, stacking the newer batches on top of the old ones to keep them warm. When they're all done, serve the fried onion slices on a plate or in a paper-lined basket with horseradish dipping sauce on the side. \n\nFrom: http://www.topsecretrecipes.com \n\nServes 4 to 6. \n\n

Top Secret Recipes\nby Todd Wilbur \n \n\n Even though Arby's has diversified its menu with wraps and deli sandwiches on sliced whole wheat bread, it's the thinly-sliced roast beef piled high on hamburger buns that made this chain famous. Since roast beef and horseradish go beautifully together, Arby's created a delicious mayo-based horseradish sauce, which happens to be great on most homemade sandwiches, too. But it just isn't cool to hoard the little blister packs. So, with the help of this secret formula, you can clone as much Horsey sauce as you want. Get out the blender, since you'll need it to puree the horseradish in the mix so that the sauce is smooth like the real deal. \n\n1 tablespoon white vinegar\n4 teaspoons granulated sugar\n1/8 teaspoon salt\n1 cup mayonnaise\n2 tablespoons plus 2 teaspoons prepared horseradish\n\n1. In a small dish, dissolve the sugar and salt in the vinegar.\n2. Measure mayonnaise and horseradish into a blender. Add the vinegar solution, then turn blender on medium speed for about 10 seconds. \n3. Pour sauce into a covered container and chill it for at least a couple hours to let the flavors mingle. \n\nFrom: http://www.topsecretrecipes.com \n\nMakes 1 cup. \n

Type the text for 'New Tiddler'

courtesy Dave Lieberman \n\nI always like to have a few salads at my BBQ to balance out the heavier stuff. Cole slaw is one of the classics and I love it but I like to make it my own by mixing in a few Asian flavors. I use the pre-shredded coleslaw mix that comes in bags at the supermarket or for red and green shredded cabbage packaged separately. And then I dress it up with some other fresh ingredients to make an outstanding and different kind of slaw.\n\n\n1 bunch (6 large) scallions, trimmed and thinly sliced \n2 (16-ounce) bags coleslaw mix or 1 (16-ounce) bag each of shredded green and shredded red cabbage \n1 small red onion, thinly sliced \n1/4 cup soy sauce \n1/4 cup lemon juice \n1/4 cup vegetable oil \n2 tablespoons grated fresh ginger (from about a 1-inch piece) \n2 tablespoons white vinegar \n2 tablespoons dark brown sugar \n2 teaspoons Asian sesame oil \n2 teaspoons sesame seeds, optional \n1 teaspoon salt \n20 grinds black pepper\n\nRough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate. Toss the coleslaw mix or both kinds of cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss. \nStir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour of dressing or the cabbage will get wilty and sad. \n\nRecipe Summary\nDifficulty: Easy \nPrep Time: 10 minutes \nYield: 12 servings \n \n\n\nEpisode#: DA0105\nCopyright © 2003 Television Food Network, G.P., All Rights Reserved\n \n

8 servings\ntime to make 1¾ hours 20 min prep\n\n1 tablespoon butter\n1 medium onion, thinly sliced\n1 tablespoon flour\n2 cups nonfat milk\n2 lbs potatoes, thinly sliced\n1 cup shredded low-fat cheese\n1 teaspoon salt\n1/4 teaspoon black pepper\n\n 1. heat oven to 375 degrees.\n 2. Coat a 2-quart baking dish with cooking spray.\n 3. Melt butter in a large frypan over medium heat; add in onion and cook stirring occasionally until onion begins to brown (about 5 minutes).\n 4. Stir in flour, then slowly add in milk.\n 5. Add in potatoes; stir to mix; bring to a boil.\n 6. Stir in 3/4 cup cheese, salt and black pepper.\n 7. Pour mixture into prepared baking dish then spread out.\n 8. Bake for 1 hour uncovered.\n 9. After 1 hour cooking time cover with foil and continue to bake another 20 minutes more.\n 10. Change oven to broil heat.\n 11. Sprinkle the remaining cheese over potatoes and broil 6-inches from heat until the cheese is golden (about 1-2 minutes).\n 12. Cool 5 minutes before serving.\n\n

4-6 servings\ntime to make 30 min 10 min prep\n\n1 lb ground beef\n1 onion, chopped\n1/2 bell pepper, chopped\n2 garlic cloves, minced\n2 serrano peppers (optional) or jalapeno peppers, minced (optional)\n1 1/4 ounces taco seasoning mix\n4 ounces cream cheese, softened\n2 cups enchilada sauce, divided\n8 ounces monterey jack cheese\n12 flour tortillas, softened (6 inch)\n\n 1. Brown beef, onions, peppers and garlic in large skillet over medium-high heat until browned and veggies are soft.\n 2. Add taco seasoning and 1/2 cup of enchilada sauce, stirring until combined. Turn off heat and add cream cheese. Stir until cream cheese has melted into mixture.\n 3. Spread 1/2 cup of enchilada sauce into the bottom of a greased 13x9 casserole dish. Spoon about 1/4 cup of meat mixture down the center of each warmed tortilla and roll up. Place enchiladas seam side down in dish.\n 4. Top enchiladas with remaining 1 cup of enchilada sauce. Then top with pepper jack cheese.\n 5. Bake for 20 minutes at 350 degrees or until cheese is melted. Serve with rice and beans if you so desire!\n\n© 2007 Recipezaar. All Rights Reserved. http://www.recipezaar.com

courtesy Dave Lieberman \n\n2 racks baby back ribs (about 2 1/2 pounds) \n1 recipe Bourbon Barbecue Sauce, recipe follows\n\nPreheat oven to 350 degrees F. \nCut the racks of ribs in half crosswise. Rub the ribs, paying special attention to the meaty side, with 1/2 cup of the sauce. Lay the rib pieces meat side down in an 11 by 13-inch baking dish. The pieces will overlap slightly. \n\nCover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and the ribs are just tender, about 1 hour. You can bake the ribs up to a day before and keep them refrigerated. Bring refrigerated ribs to room temperature about 1 hour before you grill them. \n\nPreheat an outdoor grill to medium-high heat. Grill the ribs, brushing them with about half the remaining sauce, until they're crispy and heated through, about 10 minutes. Move the ribs around as they grill, the sugar in barbecue sauce makes it easy for them to burn. Let the ribs rest for 5 to 10 minutes before cutting them into 1 or 2-bone pieces. Put out the rest of the sauce for dipping or brush it over the ribs. \n\n\nBourbon Barbeque Sauce: \n1/2 cup steak sauce \n1/2 cup bourbon or good dark beer \n2 tablespoons Worcestershire sauce \n1/4 cup packed dark brown sugar \n1 teaspoon regular or grainy Dijon mustard \n2 pinches red pepper flakes \nKosher salt \nStir all ingredients together in a small bowl until sugar is dissolved. The sauce will keep in the refrigerator for up to 2 weeks. \n\nYield: about 1 1/2 cups\n\nRecipe Summary\nDifficulty: Easy \nPrep Time: 15 minutes \nInactive Prep Time: 10 minutes \nCook Time: 1 hour 15 minutes \nYield: 4 servings \n\n\nEpisode#: DA0105\nCopyright © 2003 Television Food Network, G.P., All Rights Reserved\n \n

8 servings\ntime to make 30 min 10 min prep\n\n1 cup raw bacon, diced\n1 cup onions, diced\n1-2 cup carrots, diced\n1 cup celery, diced\n2 tablespoons flour (optional)\n3-4 cups stock or water\n3 cups potatoes, diced\n2-3 cups milk\n1 cup cream (optional)\n1 tablespoon cajun seasoning (optional)\n salt and pepper\n3 tablespoons chopped parsley\n\n 1. In your soup pot, saute the onion and bacon on medium heat until the onion is soft and the bacon is becoming crispy.\n 2. Drain off excess fat, if necessary, leaving 2 T. behind.\n 3. Add carrots and celery and saute for 2 minutes on medium heat.\n 4. If using, add flour and stir to coat vegetables.\n 5. Turn heat to medium high for 1 minute then add 1 cup of stock, stirring to get brown bits off bottom of pan.\n 6. Add the rest of the stock and potatoes and bring to a boil.\n 7. When potatoes are soft, add milk/cream and heat until the soup is warm again.\n 8. If desired, use a potato masher to break down the potatoes to your desired texture or simply continue to cook until the soup is as thick as you like.\n 9. If using, add cajun seasoning.\n 10. Add salt and pepper to taste.\n 11. Before serving add chopped parsley.\n\n

from Sis and John\n\n\n * 6 boneless, skinless chicken breast halves\n * 8 oz. Cream cheese with onion & chives\n * Margarine\n * 6 bacon strips\n\n \n\nFlatten chicken into ¼ inch thickness\n\nSpread 3 tablespoons cream cheese over each\n\nDot with margarine & a little salt\n\nRoll up and wrap each with a bacon strip\n\nPlace seam side down in 9 x 13 inch baking dish\n\nBake uncovered at 375 degrees for 40-45 minutes or until juices run clear\n\nTo brown, broil 6 inches from heat for 3 minutes or until bacon is crisp

2-3 servings\ntime to make 35 min 10 min prep\n\n3-4 average-sized boneless skinless chicken breasts\n1 (1 ounce) package Hidden Valley Ranch dip\n2 tablespoons extra virgin olive oil\n1 tablespoon vinegar\n6-9 slices bacon or turkey bacon (2-3 pieces per breast)\n1 ziploc bag (gallon size)\n20 toothpicks, soaked in water\n\n 1. In the ziplock bag,combine the Ranch packet, olive oil, and vinegar. Mix well.\n 2. In the bag add the uncooked chicken breast and massage the marinade until chicken is covered, put into the refrigerator and marinade for 1-3 hours.\n 3. Pre-heat your grill to high for 5-10 minutes prior to cooking.\n 4. Soak 10-20 toothpicks in a cup of warm water for about 5 minutes.\n 5. Remove the chicken from the bag and wrap each breast with 2-3 pieces of bacon using two toothpicks to attach to the chicken.\n 6. When the grill is hot, place the chicken on the grill and lower the heat to Medium-High.\n 7. Cook the chicken for 9 minutes per side turning only once.\n 8. When the chicken is fully cooked, plate and serve remembering to remove the toothpicks.\n\n

Recipe courtesy Emeril Lagasse, 2002 \n\n12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed \n6 ounces cream cheese, softened \n1 1/2 cups grated Monterey Jack or mozzarella cheese \n1/2 teaspoon ground cumin \n1/2 teaspoon cayenne, or less, to taste \n2 large eggs \n2 tablespoons milk \n8 teaspoons [[Emeril's Essence]] \n1 cup panko crumbs, or fine dry breadcrumbs \n1/2 cup all-purpose flour\n\nPreheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside. \nIn a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne. \n\nIn a small bowl, beat together the eggs, milk, and 2 teaspoons of the Essence. In a shallow dish, combine the panko crumbs and remaining 4 teaspoons of Essence. In a third dish, combine the flour and remaining 2 teaspoons of Essence. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half. One at a time, dredge in the flour, dip into the egg mixture, then dredge in the panko crumbs, pressing to coat. If necessary, repeat the process. Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes. \n\nRemove from the oven and serve immediately with cold beer.\n\n Recipe Summary \n Prep Time: 30 minutes Cook Time: 30 minutes \n Yield: 2 dozen \n\nEpisode#: EM1F64\n\nCopyright © 2003 Television Food Network, G.P., All Rights Reserved

6-8 servings\ntime to make 1¼ hours 20 min prep\n\n4 large potatoes, baked and mashed\n6 cups skim milk\n2/3 cup flour\n1 cup reduced-fat sour cream\n1 cup reduced-fat cheddar cheese\n green onions, sprinkle on top\n\n 1. Baked potatoes in oven, remove from skins and mash.\n 2. Bring skim milk and 2/3 cup flour to a soft boil.\n 3. Add to mashed potatoes.\n 4. Add reduced fat sour cream and reduced fat cheddar cheese to potato mixture.\n 5. Heat thoroughly on stovetop or slowly in slow cooker.\n 6. Sprinkle with green onions.\n 7. Salt and pepper to taste.\n\n

Copyright 2001 Television Food Network, G.P. All rights reserved\n\n3/4 cup sugar\n1/4 cup cornstarch\n2 1/2 cups milk\n1 tablespoon banana extract\n2 tablespoons unsalted butter, cut in small pieces\n1/4 teaspoon salt \n3 egg yolks\n9-inch pie shell, thawed and baked \n3 bananas, sliced\nChantilly Cream, recipe follows\nCombine the sugar and cornstarch in a 3-quart saucepan and place over medium heat. Gradually stir in the milk and cook until mixture thickens, about 7 to 8 minutes. Be careful not to cook for too long. Cornstarch loses its thickening ability if it is cooked for too long. Remove pan from heat and whisk in the extract, salt and egg yolks until smooth. Place the pan back over heat, bring back to a simmer and stirring constantly with a wooden spoon, cook for 1 more minute. Be sure wooden spoon touches the bottom of the pan when stirring. Remove from heat; stir in butter. \n\nSlice 2 bananas and line the bottom of the prebaked pie shell with 1/2 the slices. Spoon 1/2 the filling on top, smooth with a spatula. Lay down another layer of banana slices, followed by remaining filling. Chill for at least 3 hours. Top with Chantilly Cream, then decorate with remaining banana, sliced. Serve immediately.\n\nChantilly Cream:\n1 cup heavy cream, cold\n2 tablespoons powdered sugar\n1 large marshmallow\n\nChill a mixing bowl and wire whisk in the freezer for 10 minutes before beginning. Beat heavy cream in the chilled bowl until it begins to foam and thicken up. Add the powdered sugar and continue to beat until the cream barely mounds. Do not overwhip. \n\nCut the marshmallow in half and microwave for 10 seconds until soft and almost melted. Now, whip it into the cream to form soft peaks. Aside from adding a hint of vanilla flavor, the gelatin in the marshmallow will stabilize the cream. Refrigerate, covered, until ready to use.\n\n\nYield: 8 servings\nPrep Time: 20 minutes\nCook Time: 12 minutes\n\nEpisode #: FO1B08 \n

(Healthy Living)\n\nPrep Time: 15 min\n Total Time: 33 min\n Serves: 4\n\nIngredients\n\n1/2 lb. boneless skinless chicken breasts, cut into thin strips\n1 medium green pepper, cut into strips\n1/4 cup thin red onion slices\n1 prepared pizza crust (12 inch)\n1/3 cup BULL'S-EYE Original Barbecue Sauce\n2 cups KRAFT FREE Shredded Non-Fat Mozzarella Cheese\n \nPreparation\n\nSPRAY large skillet with no stick cooking spray. Add chicken, green pepper and onion; cook on medium-high heat 4-5 minutes or until chicken is cooked through, stirring occasionally. \n \nPLACE crust on baking sheet; spread with barbecue sauce. Top with chicken mixture; sprinkle with cheese.\n\nBAKE at 400°F for 15-18 minutes or until cheese is melted and crust is golden brown.\n \n \n

1 boneless pork butt, about 4 pounds\n3 tablespoons dark brown sugar\n2 tablespoons [[Emeril's Essence]]\n1 tablespoon salt\n1 tablespoon cumin\n1 tablespoon paprika\n1 tablespoon freshly ground black pepper\n1 tablespoon cayenne\nWet Mop Basting Sauce, recipe follows\nBarbecue Sauce, recipe follows\n8 Hamburger buns\n[[Kicked Up Cole Slaw]]\n\n\nPlace the pork in a baking dish. In a bowl, combine the sugar, Essence, salt, cumin, paprika, pepper, and cayenne. Rub the seasoning evenly over the pork to coat. Cover with plastic and refrigerate at least 4 hours or overnight. \nPreheat an oven or smoker to 225 degrees F. \nBring the pork to room temperature and place in a roasting pan, fat side up. Slow cook in the oven, basting with the wet mop basting sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees F. (The cooking should take about 6 to 7 hours.) Remove from the oven and let rest for 20 to 30 minutes. \nWith a knife and fork or two forks, pull the meat apart into small slices or chunks. Toss with the barbecue sauce, to taste, and divide among the hamburger buns. Top with the coleslaw. Serve with the fried pickles and additional Barbecue Sauce on the side. \n\n!!Wet Mop Basting Sauce:\n1 cup white vinegar\n1 cup apple cider vinegar\n1 tablespoon dark brown sugar\n1 tablespoon red pepper flakes\n1 tablespoon cracked black pepper\n1 tablespoon salt \nThe night before you cook the pork, combine all the ingredients in a large bowl and whisk well. Refrigerate and let the flavors blend overnight. \nYield: 2 1/4 cups \n\n\n!!Barbecue Sauce:\n1 cup apple cider vinegar\n1 cup ketchup\n3 tablespoons packed dark brown sugar\n1 tablespoon yellow mustard\n1 tablespoon molasses\n1 teaspoon salt\n1/2 teaspoon dried crushed red pepper \n\nIn a bowl, combine all the ingredients and whisk well to dissolve the sugar. Place in a squeeze bottle and dress the pulled pork sandwiches to taste. \nYield: about 2 cups \n\n\nYield: 8 servings \nYield: 8 sandwiches\nPrep Time: 30 minutes\nCook Time: 7 hours\nDifficulty: Medium\n

A simple and quick milkcream gravy. Add sausage to make sausage gravy. Add 1 cup shreded cheese (your choice) to make cheese sauce. Add 1/2 tsp cumin with diced green chilis (Finely chopped) and 1/4 cup salsa to cheese sauce, to make a southwestern queso. Great for nachos.\nby Skip Murray\n\n1 servings\ntime to make 10 min 5 min prep\n\n1 cup whole milk\n2 tablespoons margarine or butter\n1/2 teaspoon salt\n1/4 teaspoon black pepper or white pepper\n1/2 cup cold water\n1 tablespoon cornstarch\n\n 1. Place milk, butter, salt and pepper in a small sauce pan , bring to a simmer over medium heat.\n 2. As milk starts to simmer whisk cornstarch and water into a slurry.\n 3. Add this to milk, it should thicken almost immedately.\n 4. Serve over bisquits, fries, or potato pancakes.\n\n

A good tomato sauce is the foundation for so many wonderful dishes - pizza, pasta, chicken, and fish. Here is a recipe for a basic tomato sauce that starts with a soffritto of onions, carrots, and celery cooked in a little olive oil, to which garlic, tomatoes and seasonings are added. Simple and delicious. The sauce can be dressed up with mushrooms, sausage, olives, wine, and all manner of vegetables. For a tantalizing version of a tomato-based sauce check out Sean's sauce over at Hedonia. What's your favorite tomato sauce recipe?\n\n2 Tbsp olive oil\n1/2 medium onion, finely chopped\n1 small carrot or 1/2 large carrot, finely chopped\n1 small stalk of celery, including the green tops, finely chopped\n2 Tbsp chopped fresh parsley\n1 clove garlic, minced\n1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil\n1 28 oz. can whole tomatoes, including the juice, or 1 3/4 pound of fresh tomatoes, peeled, seeded, and chopped\n1 teaspoon tomato paste\nSalt and freshly ground black pepper to taste\n\n1 Heat olive oil in a large wide skillet on medium heat. Add the chopped onion, carrot, celery and parsley. Stir to coat. Reduce the heat to low, cover the skillet and cook for 15 to 20 minutes, stirring occasionally until the vegetables are softened and cooked through.\n\n2 Remove cover and add the minced garlic. Increase the heat to medium high. Cook for garlic for 30 seconds. Add the tomatoes, including the juice and shredding them with your fingers if you are using canned whole tomatoes. Add the tomato paste and the basil. Season with salt and pepper to taste. Bring to a low simmer, reduce the heat to low and cook, uncovered until thickened, about 15 minutes. If you want you can push the sauce through a food mill to give it a smooth consistency.\n\nMakes 2 1/2 cups of sauce.\nSimply Recipes http://www.simplyrecipes.com

Recipe courtesy Tyler Florence \n\n3 pounds beef shoulder, cut in large cubes \nKosher salt and freshly ground black pepper \n2 medium onions, diced \n5 garlic cloves, halved \n3 canned chipotle peppers in adobo, chopped \n1 jalapeno, chopped \n1/2 cup Ancho Chili Powder, recipe follows \n1 (28-ounce) can whole tomatoes \n2 tablespoons tomato paste \n2 (15 1/2-ounce) cans kidney beans, drained and rinsed \n1/4 cup cornmeal \n1 tablespoon grated unsweetened chocolate \n3 cups shredded white Cheddar, for serving \n16 saltine crackers, for serving \n\n\nMaking chili is nothing more than mounting layers of flavor and letting them all simmer together. Get in the habit of tasting recipes in stages; this way if something is not quite right, adjustments can be made on the spot. \nSeason the beef shoulder all over with salt and pepper then put it in a large soup pot. Add enough water to cover by 1 inch, about 3 quarts, and place over medium heat. Bring to a boil and skim off any foam that rises to the surface. Mix in the onions, garlic, chipotles, and jalapeno. Stir in the Ancho Chile Powder. Pour the entire can of tomatoes, with the liquid, into a bowl and hand-crush until chunky; add the crushed tomatoes to the pot along with the tomato paste. Simmer until the meat is fork tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water if necessary. After the chili has cooked a couple of hours, take a wooden spoon and beat it vigorously so the meat shreds apart. \n\nAdd the next layer of flavor by stirring in the beans and cornmeal. Season with salt and pepper and simmer for another hour, stirring occasionally. Partially cover the pot so the steam does not get trapped under the lid and drip down into the chili making it watery. In the last 5 minutes of cooking, stir in the grated chocolate. Garnish each serving with shredded Cheddar and saltine crackers. \n\n\n\nAncho Chili Powder: \n3 ancho chiles, seeded and hand-torn into pieces \n2 tablespoons chili powder \n2 tablespoons ground coriander \n1 tablespoon ground cumin \n1 tablespoon sweet paprika \n1 tablespoon dried oregano \n1 tablespoon garlic powder \n1/4 teaspoon ground cinnamon \n1 teaspoon sugar \n\n\nThis homemade chili powder will add a smoky depth to chili and as a dry rub for steaks. Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in a mini food processor and pulse to a powder. Add the remaining ingredients and buzz again to combine. \nYield: about 1 cup \n\n\n\n \n\n\nEpisode#: FO1D61\nCopyright © 2003 Television Food Network, G.P., All Rights Reserved\n

<html>\n<p><a href="http://www.elise.com/recipes/archives/001976beef_stroganoff.php"><img alt="beef-stroganoff.jpg" src="http://www.elise.com/recipes/photos/beef-stroganoff.jpg" width="360" height="240" /></a></p>\n\n<p>According to the <a href="http://en.wikipedia.org/wiki/Beef_Stroganoff">Wikipedia</a>, Beef Stroganoff was invented by a chef working for a Russian general, Count Pavel Stroganov, in the 1890s. It became popular in the U.S. in the 1950s from servicemen returning from Europe and China after WWII. Beef Stroganoff is basically tender strips of beef and mushrooms cooked in a sour cream sauce and served over noodles or rice. You will want to make this with a tender cut of beef, such as tenderloin or top sirloin. I've also seen recipes for stroganoff using ground beef, which I'm sure will work in a pinch. </p>\n\n<p>Beef tenderloin, butter, mushrooms, shallots, sour cream - this one is my new favorite.</p>\n<a name="more">\n<p><b>Ingredients</b></p>\n\n<p><img alt="beef-stroganoff-1.jpg" src="http://www.elise.com/recipes/photos/beef-stroganoff-1.jpg" width="200" height="133" class="floatimgright" /> </p>\n\n<p>6 Tbsp butter<br />\n1 pound of top sirloin or tenderloin, cut thin into 1-inch wide by 2 1/2-inch long strips<br />\n1/3 cup chopped shallots (can substitute onions)<br />\n1/2 pound cremini mushrooms, sliced<br />\nSalt to taste<br />\nPepper to taste<br />\n1/8 teaspoon nutmeg<br />\n1/2 teaspoon of dry tarragon or 2 teaspoons of chopped fresh tarragon<br />\n1 cup of sour cream at room temperature<br style="clear: both;"/></p>\n\n<p><b>Method</b></p>\n\n<p><img alt="beef-stroganoff-2.jpg" src="http://www.elise.com/recipes/photos/beef-stroganoff-2.jpg" width="200" height="133" /> <img alt="beef-stroganoff-3.jpg" src="http://www.elise.com/recipes/photos/beef-stroganoff-3.jpg" width="200" height="133" /></p>\n\n<p><b>1</b> Melt 3 Tbsp of butter in a large skillet on medium heat. Increase the heat to high/med-high and add the strips of beef. You want to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. You may need to work in batches. While cooking the beef, sprinkle with some salt and pepper. When both sides are browned, remove the beef to a bowl and set aside.</p>\n\n<p><b>2</b> In the same pan, reduce the heat to medium and add the shallots. Cook the shallots for a minute or two, allowing them to soak up any meat drippings. Remove the shallots to the same bowl as the meat and set aside.</p>\n\n<p><img alt="beef-stroganoff-4.jpg" src="http://www.elise.com/recipes/photos/beef-stroganoff-4.jpg" width="200" height="133" /> <img alt="beef-stroganoff-5.jpg" src="http://www.elise.com/recipes/photos/beef-stroganoff-5.jpg" width="200" height="133" /></p>\n\n<p><b>3</b> In the same pan, melt another 3 Tbsp of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg and the tarragon on the mushrooms.</p>\n\n<p><b>4</b> Reduce the heat to low and add the sour cream to the mushrooms. You may want to add a tablespoon or two of water to thin the sauce (or not). Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream will curdle. Stir in the beef and shallots. Add salt and pepper to taste. </p>\n\n<p>Serve immediately over egg noodles, fettucine, or rice.</p>\n\n<p>Serves 4.<br />\n\n</p>\n\n\n<span class="pposted">Simply Recipes http://www.simplyrecipes.com\n<br /></span>\n</html>

Recipe courtesy Emeril Lagasse, 2002\n\n4 cups apple cider\n1 cup packed brown sugar\n1 cup kosher salt\n2 tablespoons black peppercorns\n1 teaspoon juniper berries\n2 bay leaves\n1 cinnamon stick\n1/2 teaspoon whole cloves\n8 cups dark beer \n1 (4 to 5 pound) roasting chicken, well rinsed and patted dry, giblets reserved and chopped\n1 1/2 cups diced yellow onions\n3/4 cup diced celery\n3/4 cup diced carrots\n3 cloves garlic, peeled and smashed\n4 tablespoons unsalted butter\n4 teaspoons [[Emeril's Essence]]\n2 teaspoons olive oil \n4 teaspoons all-purpose flour\n1/4 cup dry white wine\n1 1/2 cups chicken stock, or chicken broth \n1 tablespoon chopped fresh parsley\nCombine the apple cider, brown sugar, salt, peppercorns, juniper berries, bay leaves, cinnamon, and cloves in a large pot or bowl. Stir to dissolve the sugar and salt. \n\nCombine the mixture with the beer in a plastic container. Place the chicken in the brine and, if necessary, weigh down with a heavy dinner plate to completely submerge. Cover with plastic wrap and refrigerate for 24 hours. \n\nPreheat the oven to 425 degrees F. \n\nSpread the onions, celery, carrots, garlic, and chicken neck in the bottom of a roasting pan. Remove the chicken from the brine and rinse well under cold running water. Pat dry with paper towels and place on top of the vegetables in the roasting pan. \n\nIn a small saucepan, melt 3 tablespoons butter and Essence over medium heat. Remove from the heat. With a pastry brush, baste the top and sides of the chicken with half of the butter. Place in the oven and roast breast side up for 30 minutes. \n\nRemove from the oven, turn breast side down, and baste with the remaining seasoned butter. Reduce the oven temperature to 375 degrees F. and roast for 20 minutes. Remove from the oven, place breast side up, and roast until golden and the juices run clear, about 30 minutes. Remove from the oven and transfer to a platter or cutting board. Tent with foil and let rest while making the sauce. \n\nIn a medium, heavy pot, melt the remaining tablespoon of butter and heat the olive oil over medium-high heat. Add the reserved giblets and cook, stirring, until brown, 2 to 3 minutes. Add half of the vegetables from the roasting pan and cook, stirring, for 4 minutes. Add the flour and cook, stirring constantly, for 1 minute. Add the white wine and cook, stirring, to deglaze the pan. Add the chicken stock and any juices accumulated in the roasting pan, and bring to a boil. Reduce the heat, add the sage, and cook at a heavy simmer until reduced by 50 percent in volume, about 10 minutes. Remove from the heat. \n\nWith a hand-held immersion blender or in batches in a food processor, process to a thick liquid. Strain through a fine mesh strainer into a clean bowl, pressing against the solids with a spoon to extract as much liquid as possible. Adjust the seasoning, to taste. \n\nTo serve, carve the chicken and serve with the gravy, garnished with parsley.\n\nYield: 4 servings\nPrep Time: 20 minutes\nCook Time: 1 hour 50 minutes\nDifficulty: Medium\n\n

Recipe courtesy Tyler Florence\n\n2 cups all-purpose flour \n1 tablespoon sugar \n1 teaspoon salt \n2 teaspoons baking powder \n1/2 teaspoon baking soda \n1/2 cup vegetable shortening, chilled, cut into 1/2-inch pieces \n3/4 cup buttermilk\n\nIn a mixing bowl, combine dry ingredients together with a fork. Cut in the shortening using a pastry blender until mixture resembles coarse crumbs. Make a well in the center and add buttermilk. Quickly fold dry ingredients into buttermilk with your hands until a sticky dough forms. \n\nTurn dough out onto floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Roll dough out to 3/4-inch thick. Cut with a 3-inch biscuit cutter. Transfer dough rounds to a sheet pan. Gather scraps and repeat. Make a dimple in the center to help the top rise evenly. Brush with butter.\n\nBake for 15 minutes in a preheated 400 degree oven until golden brown.\n\nYield: 6 to 8 biscuits\n

/***\n|Name|BetterTimelineMacro|\n|Created by|SaqImtiaz|\n|Location|http://lewcid.googlepages.com/lewcid.html#BetterTimelineMacro|\n|Version|0.5 beta|\n|Requires|~TW2.x|\n!!!Description:\nA replacement for the core timeline macro that offers more features:\n*list tiddlers with only specfic tag\n*exclude tiddlers with a particular tag\n*limit entries to any number of days, for example one week\n*specify a start date for the timeline, only tiddlers after that date will be listed.\n\n!!!Installation:\nCopy the contents of this tiddler to your TW, tag with systemConfig, save and reload your TW.\nEdit the ViewTemplate to add the fullscreen command to the toolbar.\n\n!!!Syntax:\n{{{<<timeline better:true>>}}}\n''the param better:true enables the advanced features, without it you will get the old timeline behaviour.''\n\nadditonal params:\n(use only the ones you want)\n{{{<<timeline better:true onlyTag:Tag1 excludeTag:Tag2 sortBy:modified/created firstDay:YYYYMMDD maxDays:7 maxEntries:30>>}}}\n\n''explanation of syntax:''\nonlyTag: only tiddlers with this tag will be listed. Default is to list all tiddlers.\nexcludeTag: tiddlers with this tag will not be listed.\nsortBy: sort tiddlers by date modified or date created. Possible values are modified or created.\nfirstDay: useful for starting timeline from a specific date. Example: 20060701 for 1st of July, 2006\nmaxDays: limits timeline to include only tiddlers from the specified number of days. If you use a value of 7 for example, only tiddlers from the last 7 days will be listed.\nmaxEntries: limit the total number of entries in the timeline.\n\n\n!!!History:\n*28-07-06: ver 0.5 beta, first release\n\n!!!Code\n***/\n//{{{\n// Return the tiddlers as a sorted array\nTiddlyWiki.prototype.getTiddlers = function(field,excludeTag,includeTag)\n{\n var results = [];\n this.forEachTiddler(function(title,tiddler)\n {\n if(excludeTag == undefined || tiddler.tags.find(excludeTag) == null)\n if(includeTag == undefined || tiddler.tags.find(includeTag)!=null)\n results.push(tiddler);\n });\n if(field)\n results.sort(function (a,b) {if(a[field] == b[field]) return(0); else return (a[field] < b[field]) ? -1 : +1; });\n return results;\n}\n\n\n\n//this function by Udo\nfunction getParam(params, name, defaultValue)\n{\n if (!params)\n return defaultValue;\n var p = params[0][name];\n return p ? p[0] : defaultValue;\n}\n\nwindow.old_timeline_handler= config.macros.timeline.handler;\nconfig.macros.timeline.handler = function(place,macroName,params,wikifier,paramString,tiddler)\n{\n var args = paramString.parseParams("list",null,true);\n var betterMode = getParam(args, "better", "false");\n if (betterMode == 'true')\n {\n var sortBy = getParam(args,"sortBy","modified");\n var excludeTag = getParam(args,"excludeTag",undefined);\n var includeTag = getParam(args,"onlyTag",undefined);\n var tiddlers = store.getTiddlers(sortBy,excludeTag,includeTag);\n var firstDayParam = getParam(args,"firstDay",undefined);\n var firstDay = (firstDayParam!=undefined)? firstDayParam: "00010101";\n var lastDay = "";\n var field= sortBy;\n var maxDaysParam = getParam(args,"maxDays",undefined);\n var maxDays = (maxDaysParam!=undefined)? maxDaysParam*24*60*60*1000: (new Date()).getTime() ;\n var maxEntries = getParam(args,"maxEntries",undefined);\n var last = (maxEntries!=undefined) ? tiddlers.length-Math.min(tiddlers.length,parseInt(maxEntries)) : 0;\n for(var t=tiddlers.length-1; t>=last; t--)\n {\n var tiddler = tiddlers[t];\n var theDay = tiddler[field].convertToLocalYYYYMMDDHHMM().substr(0,8);\n if ((theDay>=firstDay)&& (tiddler[field].getTime()> (new Date()).getTime() - maxDays))\n {\n if(theDay != lastDay)\n {\n var theDateList = document.createElement("ul");\n place.appendChild(theDateList);\n createTiddlyElement(theDateList,"li",null,"listTitle",tiddler[field].formatString(this.dateFormat));\n lastDay = theDay;\n }\n var theDateListItem = createTiddlyElement(theDateList,"li",null,"listLink",null);\n theDateListItem.appendChild(createTiddlyLink(place,tiddler.title,true));\n }\n }\n }\n\n else\n {\n window.old_timeline_handler.apply(this,arguments);\n }\n}\n//}}}

BIG BOY CHILI AND BEANS\nRecipe courtesy of Gourmet Magazine \n\n2 tablespoons vegetable oil or bacon fat \n1 1/2 pounds onions, coarsely chopped \n3 large garlic cloves, minced or crushed through a press \n2 pounds lean ground beef, sirloin, or chuck \n2 pounds lean ground pork \n3/4 cup chili powder, preferably a mix of half ancho and half pasilla, but any will do \n3 tablespoons unsweetened cocoa powder \n2 to 3 tablespoons sugar \n1 tablespoons plus 1 teaspoon ground cumin \n1 tablespoon plus 1 teaspoon dried oregano, crumbled \n2 teaspoons fennel seeds (optional) \n2 teaspoons salt \n1/2 teaspoon cayenne pepper (optional) \n3 bay leaves \n1 can (28 ounces) whole tomatoes, undrained and roughly chopped \n1 can (8 ounces) tomato sauce \n3 bottles (12 ounces each) dark or medium beer, such as Mexican Dos Equis, Heineken, or Beck's \nBeans: \n6 slices hickory-smoked bacon, finely chopped \n1 pound dried small pink beans, soaked and still in their soaking liquid \n1 large garlic clove, minced or crushed through a press \n2 teaspoons salt \n\nSpoon the oil into a large, heavy casserole or Dutch oven set over moderate heat. Add the onions and sauté until softened and lightly colored, about 10 minutes. Add the garlic and sauté for 2 minutes. Reserve. \nReturn the pot to moderate heat and crumble in the beef and pork. Increase the heat to high and brown well, without stirring, for 5 minutes. Reduce the heat to moderately high and brown, stirring occasionally, for 15 minutes longer. Return the onions to the pot and stir in 1/2 cup of the chili powder, 2 tablespoons of the cocoa, 2 tablespoons of the sugar, 1 tablespoon of the cumin, 1 tablespoon of the oregano, fennel seeds, salt, cayenne, and bay leaves. Add the tomatoes and their juices, the tomato sauce, 2 bottles of the beer and 4 cups of water. Bring the mixture to a boil over moderate heat. Reduce the heat to low and simmer, uncovered, for 3 hours. Stir gently every 30 minutes, but do not stir during the last 15 to 20 minutes so all of the fat will rise to the top. \n\nMeanwhile, prepare the beans. Put the bacon in a large, heavy saucepan set over moderate heat. Cook, stirring frequently, until crisp and deep golden brown. Spoon off all but 1 tablespoon of the fat. Drain the beans (no matter which soaking technique you have used) and measure the liquid. Add water to make 6 cups. Add the beans and liquid to the bacon in the pan and bring to a boil, stirring frequently, over moderate heat. Reduce the heat to low, partially cover, and simmer for 1 hour. Add the garlic and salt, partially cover, and simmer until the beans are tender, about 1 hour longer. Remove from the heat and set aside. When the chili has cooked for 3 hours, degrease it, skimming off most of the fat. Place a paper towel flat on the surface to soak up any remaining fat repeat, if necessary. Stir in the remaining 1/4 cup chili powder, 1 tablespoon cocoa, 1 teaspoon cumin, and 1 teaspoon oregano. Taste for balance of acidity to sweetness and stir in the remaining 1 tablespoon sugar, if needed. Add the beans and their cooking liquid. Set the chili aside to cool to room temperature. If making ahead, cover and refrigerate overnight. Pre-heat the oven to 300 degrees. Stir the remaining 1 bottle of beer into the chili. Bake, uncovered, for 2 hours, stirring once in a while. Serve hot. \n\nYield: 12 servings (20 cups)\nPrep Time: 20 minutes\nCooking Time: 5 hours 20 minutes\n

WITH RED CURRY PEANUT SAUCE AND PEANUT RELISH\n\nCopyright 1999 Bobby Flay. All rights reserved.\n\n Chicken marinade: \n 1 cup soy sauce \n 2 tablespoons peanut oil \n 2 tablespoons finely chopped fresh ginger \n 4 cloves garlic, finely chopped \n 1 tablespoon coarsely ground black pepper \n 4 boneless chicken breasts \n Salt \n\n Red Curry Peanut Sauce: \n 2 tablespoons peanut oil \n 1 tablespoon red curry paste \n 2 tablespoons soy sauce \n 1 cup coconut milk \n 2 tablespoons fresh lime juice \n 2 tablespoons smooth peanut butter \n Salt and freshly ground pepper \n\n Peanut Relish: \n 1/4 cup chopped peanuts \n 1/4 cup chopped pistachios \n Salt and pepper \n\n Assemble: \n 8 blue corn tortillas, (6-inches each) \n 1/2 cup grated Monterey Jack cheese \n 1/2 cup grated white cheddar cheese \n 1/2 red onion, finely sliced \n 1/4 cup finely chopped cilantro \n Cilantro, for garnish \n\nFor Chicken Marinade: Whisk together soy sauce, oil, ginger, garlic and black pepper in a medium shallow baking dish. Add the chicken breast and turn to coat. Cover and marinate in the refrigerator for at least 4 hours. Heat a large grill pan over high heat until\nsmoking. Remove chicken from marinade and season with salt to taste. Grill for 4 to 5 minutes on each side until just cooked through. Let rest 5 minutes, slice each breast on the bias into 6 slices. \n\nFor the Red Curry Peanut Sauce: Heat peanut oil in a medium saucepan over high heat. Add the curry paste and saute for 3 to 4 minutes. Add the soy sauce, coconut milk and lime juice and bring to a simmer. Whisk in the peanut butter and cook for 5 minutes.\nSeason with salt and pepper to taste. \n\nFor the Peanut Relish: Combine all ingredients in a small bowl and season with salt and pepper. \n\nTo Assemble: Preheat oven to 375 degrees F. Lay tortillas out on a flat surface. Divide both of the cheeses among the tortillas. Top the cheese with 3 slices of the chicken, some of the red onion and cilantro. Fold the tortillas over to form a half moon and brush the tops with peanut oil. Place on a lightly oiled baking sheet and bake for 5 to 7 minutes, until the cheese melts. Serve 2 on a plate, drizzle with the red curry-peanut sauce and sprinkle with peanut relish and cilantro.\n\n Yield: 4 servings\n

Recipe courtesy Dave Lieberman \n\nBBQ season also means fresh blueberry season ? they're at their best and their least expensive! Top them with a buttery, rich, crispy, crumbly topping laced with pecans and I'm in heaven. The tart fruitiness of the berries is the perfect thing to clean your palette after all those bold BBQ flavors. Serve with vanilla ice cream to get the full crumble experience.\n\n\nFor the topping: \n4 ounces pecan pieces (about 1 cup) \n1 cup all-purpose flour \n1 1/4 cups rolled (old-fashioned) oats \n1/2 cup packed dark brown sugar \n1 teaspoon ground cinnamon \nA couple pinches salt \n1 stick (8 tablespoons) butte,r cut into small pieces \nFor the berries: \n2 pints fresh blueberries \n1/2 lemon, juiced \n2 tablespoons all-purpose flour \n3 tablespoons sugar \n\n\n\nPreheat the oven to 350 degrees F. \nFor the topping: Put all topping ingredients in a bowl and rub together with your hands until mixture sticks together in small clumps. \n\nPour the blueberries into a 9 by 13-inch baking dish. Squeeze the lemon juice over the berries, sprinkle the sugar and flour over them and toss until the berries are coated with sugar. \n\nScatter the topping over the berries in an even layer. Bake until the topping is golden brown and the berry juice is bubbling up through the topping, about 45 to 50 minutes.\n\nRecipe Summary\nDifficulty: Easy \nPrep Time: 15 minutes \nCook Time: 50 minutes \nYield: 8 servings \n\nEpisode#: DA0105\nCopyright © 2003 Television Food Network, G.P., All Rights Reserved\n

Recipe courtesy Bobby Flay\n\n Rub: \n 1 cup ancho chile powder \n 1 tablespoon ground cumin \n 1 tablespoon dried coriander \n 1 teaspoon cayenne pepper \n 2 teaspoons dry mustard \n 2 teaspoons dried oregano \n 1 tablespoon salt \n 1 teaspoon freshly ground black pepper \n\nCombine all ingredients in a medium bowl\n\n 4 rib-eye steaks (8 to 10 ounces each) \n 1 cup dry rub \n Olive oil \n 2 cups Mesa BBQ Sauce, or your favorite \n\nHeat grill pan over high heat. Rub each steak on 1 side with the dry rub. Brush with olive oil and grill, rub-side down for 3 to 4 minutes or until golden brown, turn over and continue grilling for 4 to 5 minutes for medium-rare doneness. Turn the steaks over and brush the rub-side with bbq sauce, turn over and grill for 1 minute. Remove from grill and brush with additional \n\n

1 cup tomato sauce\n 1 1/2 tablespoons Kraft original barbecue sauce\n 1 tablespoon granulated sugar\n 1 1/2 pounds ground sirloin (10% fat)\n 6 tablespoons all-purpose flour\n 3/4 teaspoon salt\n 1/2 teaspoon onion powder\n 1/4 teaspoon ground black pepper\n dash garlic powder\n\n1. Preheat oven to 400 degrees.\n2. Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often, then remove it from the heat.\n3. In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat. Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined.\n4. Combine the remaining ingredients with the ground sirloin-- flour, salt, onion powder and ground pepper. Use the wooden spoon or your hands to work the spices and flour into the meat.\n5. Load the meat into a loaf pan (preferably a meatloaf pan with two sections which allows the fat to drain, but if you don't have one of those a regular loaf pan will work). Wrap foil over the pan and place it into the oven for 30 minutes.\n6. After 30 minutes, take the meatloaf from the oven, remove the foil and, if you aren't using a meatloaf pan, drain the fat.\n7. Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan. This will help to cook the center of the meatloaf. Pour the remaining 2 tablespoons of sauce over the top of the meatloaf, in a stream down the center. Don't spread the sauce.\n8. Place the meatloaf back into the oven, uncovered, for 25-30 minutes or until it is done. Remove and allow it to cool for a few minutes before serving. \n\nServes 4.\n

Preparation and cooking: 17 minutes\n\n\n• 1/3 cup all-purpose flour \n• 1 teaspoon dried thyme \n• 1/4 teaspoon salt \n• 1/4 teaspoon freshly ground black pepper \n• 4 4-ounce skinless, boneless chicken breast halves, flattened to 1/2 inch between 2 pieces of plastic wrap \n• 4 teaspoons olive oil, divided \n• 1 tablespoon sugar \n• 6 shallots, thinly sliced \n• 1/2 cup dry white wine or vermouth \n• 1/2 cup reduced-sodium, nonfat chicken broth \n• 1 cup fresh green peas \n \n\nIn a shallow dish, mix together flour, thyme, salt, and pepper. Add chicken, and turn to coat. Set aside. \n\nHeat 2 teaspoons of the olive oil and sugar in a large skillet over medium heat. Add shallots, and saute 4 minutes or until tender and golden brown. Remove shallots from skillet, and set aside. \n\nHeat remaining 2 teaspoons olive oil in the same skillet. Add ?oured chicken and saute 2 minutes per side or until golden. Return shallots to pan; add wine and chicken broth. Simmer 5 minutes or until chicken is cooked through and sauce thickens. Mix in peas, and cook 1 minute or until just tender. Serves 4. \n\n \n\n\nPer serving: Calories 287 (25% from fat), Fat 8 g (2 g saturated), Protein 31 g, Carbohydrate 23 g, Fiber 3 g, Cholesterol 72 mg, Iron 2 mg, Sodium 434 mg, Calcium 32 mg\n\n\n

Recipe #204542\nGreat stew recipe I found in a wonderful cookbook called Tastes and Tales from Texas. Nothing warms you up better on a cold and dreary evening.\nby Legal Lady\n6 servings\ntime to make 3½ hours 30 min prep\n\n3 slices bacon\n1 lb stew meat\n1 (16 ounce) can tomatoes\n2 cups low sodium beef broth\n1 cup water\n2 celery ribs, diced\n2 medium onions, chopped\n2 garlic cloves, minced\n1 ounce worcestershire sauce\n1 teaspoon chili powder\n1 tablespoon flour\n salt and pepper\n4 medium carrots, sliced thick\n4 small potatoes, cut into fourths\n1 (8 ounce) can corn\n\n 1. Fry bacon in a Dutch oven or large stew pot.\n 2. Remove bacon and drain on paper towel.\n 3. Add stew meat to pan and sear.\n 4. Lower heat and add tomatoes, beef broth, water celery, onion, garlic, Worcestershire sauce and chili powder.\n 5. Cover and simmer 2 hours.\n 6. Remove 1/4 cup broth from stew, cool, and mix with flour.\n 7. Add flour mixture to stew.\n 8. Salt and pepper as needed.\n 9. Add carrots and potatoes and cook 30 minutes.\n 10. Add corn and bacon; cook another 5 minutes.\n\n

Type the text for 'Breakfast'

1 teaspoon salt\n5-6 cups fresh broccoli florets (about 1 pound of florets)\n1/2 cup toasted slivered almonds\n1/2 cup cooked, crumbled bacon\n1/4 cup of red onion, chopped\n1 cup of frozen peas, thawed (or fresh peas if you can get them)\n\n1 cup mayonnaise\n2 tablespoons apple cider vinegar\n1/4 cup honey\n\n1 Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1-2 minutes, depending on how crunchy you want the broccoli. 1 minute will turn the broccoli bright green, and leave it still pretty crunchy. 2 minutes will cook the broccoli through, but still firm. Set your timer and do not cook for more than 2 minutes, or the broccoli will get mushy. Drain the broccoli and immediately put into a bowl of ice water to stop the cooking. Let cool and drain.\n\n2 Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl. In a separate bowl, whisk together mayonnaise, cider vinegar and honey. Add dressing to the salad and toss to mix well. Chill thoroughly before serving.\n\nServes 4 to 6.\nSimply Recipes http://www.simplyrecipes.com\n\n

5 cups water\n1 (6 ounce) package uncle ben's original long grain and wild rice blend\n1 (10 ounce) can 98% fat-free cream of chicken soup\n1 1/2 cups nonfat milk\n1 (8 ounce) package fat free cream cheese, cubed\n1/4 teaspoon salt\n1/2 teaspoon pepper\n1 (10 ounce) package frozen broccoli, thawed and chopped small\n1 (14 1/2 ounce) can sliced carrots, drained and chopped small\n\n 1. In a large saucepan, combine the water and rice mix with the contents of the seasoning packet; bring to a boil.\n 2. Reduce heat; cover and simmer for 20 minutes.\n 3. Add the soup, milk, cream cheese, salt and pepper; stir until cheese is melted.\n 4. Add broccoli and carrots; cook over medium-low heat for 5-6 minutes or until broccoli and rice are tender.\n\n

Recipe from: http://www.cookingindex.com\n\nIngredients\n2 lbs. large shrimp, shelled and de-veined \n1/2 cup oil \n1 teaspoon salt \n1/4 cup tequila \n1/4 teaspoon cayenne pepper \n4-6 garlic cloves, minced \n1/2 cup chili sauce \n\nPreparation\nShell & de-vein shrimp; chill. Combine shrimp in remaining ingredients and refrigerate 1-2 hours. Place shrimp on skewers. Grill 2/3 minutes per side.\n

Recipe courtesy Alton Brown, 2005 \n\n\n3 ounces puffed brown rice, approximately 6 cups\n3 tablespoons flax seed oil, plus extra for the pan \n1 tablespoon orange blossom honey\n7 ounces mini marshmallows, approximately 4 cups\n3 ounces toasted slivered almonds, approximately 3/4 cup\n1 1/2 ounces coarsely chopped dried cranberries, approximately 1/3 cup\n1 1/2 ounces coarsely chopped dried cherries, approximately 1/3 cup\n1-ounce dried blueberries, approximately 1/3 cup\n\n\nLightly coat the inside of a 13 by 9 by 2-inch metal pan with oil and set aside. Preheat the oven to 425 degrees F. \n \nSpread the brown puffed rice evenly on a sheet pan. Toast in the oven for 4 minutes, stirring occasionally. While the rice is toasting, prepare the marshmallow mixture.\n \nPlace the oil, honey, and marshmallows in a large mixing bowl set over a pot of gently simmering water. Stir until the marshmallows are melted, approximately 4 to 5 minutes. Once the marshmallows are melted, quickly add the toasted brown rice, almonds, and fruit and stir to combine. Coat your hands or a spatula with oil and spread the mixture evenly into the pan. Once the mixture has cooled completely, cut into squares and store in an airtight container for 1 to 2 days.\n\n\n \n\n\nEpisode#: EA0906\nCopyright © 2003 Television Food Network, G.P., All Rights Reserved\n

Recipe courtesy Guerry Norwood\n\nOne 4-pound Chicken \n3 pounds pork loin \n1-tablespoon salt \n5 ounces Worcestershire sauce \n4 ounces wine vinegar \n4 ounces rice vinegar \n2 large cans whole tomatoes \n1 small red pepper, seeded \n4 large Vidalia onion \n16 ears white corn, shucked, boiled, kernels removed \n2 (10-ounce) packages frozen lima beans \n2 (10-ounce) packages frozen okra \n1 (10-ounce) package frozen black-eyed peas \n6 medium garlic cloves minced \n8 chicken broth bouillon cubes \n1-tablespoon hot pepper sauce \n1 tablespoon prepared mustard \n32 ounces ketchup \n10 ounces steak sauce \n3 large lemons, juiced \n1 dash extra hot pepper sauce\n\nIn a large pot or Dutch oven, over very low heat, cook chicken and pork over very low heat in seasoned water (salt, Worcestershire sauce, wine vinegar, rice vinegar and 1 quart water), covered, overnight. Next day pick meat from bone and pulse in food processor to small pieces. Then add back to the stock. To food processor pulse into small pieces tomatoes, red pepper, onions, corn, lima beans, okra and black eyed peas, and add them along with garlic cloves and bouillon cubes to stock. Then add hot pepper sauce, mustard, ketchup, steak sauce, and lemon juice. \n\nCook slowly on top of the stove, covered, stirring every 30 minutes or so for 8 hours. Stir in the extra hot pepper sauce. Then refrigerate for 24 hours and re-heat before serving.\n

Recipe from: http://www.cookingindex.com\n\n12 chicken wings or so\n3 c oil for deep frying\n1 - 4 oz bottle Tabasco Sauce\n4 oz butter\ncelery sticks\nblue cheese dressing (or ranch)\n\nCut the wings at the joints, discard the wing tips. Fry the wings in the oil until crispy. In a pan large enough to hold the fried chicken wings, melt the butter and add the bottle of Tabasco, mix, then add the pre-fried wings. Stir to coat the wings and serve while still warm.\n\nThe celery and dressing are served on the side.

by Todd Wilbur \n \nIf you're a big fan of onion rings from Burger King you probably already know about the spicy dipping sauce offered from the world's number two burger chain. It’s not necessarily on the menu, and you usually have to request it. The creamy, mayo-based sauce is obviously inspired by the dipping sauce served with Outback's signature Bloomin' Onion appetizer, since both sauces contain similar ingredients, among them horseradish and cayenne pepper. If you're giving the previous clone for Burger King Onion Rings a try, whip up some of this sauce and go for a dip. It's just as good with low-fat mayonnaise if you're into that. And the stuff works real well as a spread for burgers and sandwiches, or for dipping artichokes. \n\n1/2 cup mayonnaise\n1 1/2 teaspoons ketchup \n1 1/2 teaspoons prepared horseradish\n1/2 teaspoon granulated sugar\n1/2 teaspoon lemon juice\n1/4 teaspoon ground cayenne pepper \n\nCombine all ingredients in a small bowl. Cover and chill for at least an hour before using. \n\nFrom: http://www.topsecretrecipes.com \n\nMakes 1/2 cup. \n\n

\n\n2 pounds red bliss potatoes, skin on and boiled \n3 tablespoons butter \n1 cup buttermilk \n4 cloves roasted garlic, smashed to a paste \n1/2 cup cooked bacon, crumbled \nSalt and freshly ground pepper\n\nCombine all ingredients in a medium bowl and smash, don't puree.\n

Recipe courtesy Tanya Holland \n\n1 (3 pound) fryer, cut into pieces \n2 cups buttermilk \n6 cloves garlic, smashed \n1 large onion, sliced \n1 cup chopped mixed fresh herbs (parsley, tarragon, thyme) \n1/2 teaspoon paprika \n1/2 teaspoon cayenne pepper \n2 cups flour \n1/4 teaspoon garlic salt \n1/4 teaspoon onion salt \n1/2 teaspoon cayenne pepper \nSalt and pepper \n3 cups solid vegetable shortening \nSoak chicken in buttermilk with garlic, onions, herbs, paprika, and cayenne pepper. Refrigerate overnight or at least 8 hours. Drain in colander, leaving some herbs on chicken. In a large paper grocery bag, mix flour with seasonings. Meanwhile, heat 3 cups shortening in cast iron pan until 350 degrees. Place chicken pieces in bag with flour and shake, let sit 1 minute, then shake again. Add chicken to hot pan and fry on 1 side for 20 minutes, then turn to finish. \nYield: 4 servings\nPrep Time: 8 hours 10 minutes\nCooking Time: 35 minutes\n

recipe courtesy of Richard Jones\n \n12 large shrimp \nCajun spice \n2 cups canola oil \n1 cup buttermik \n1 cup mik \n2 large eggs \n1/2 pound yellow cornmeal \n1/2 pound all-purpose flour \nPeel shrimp leaving tail and one section of shell on shrimp. de-vein shrimp by slicing them halfway through the back and remove vein. Rinse shrimp after de-veining. Open to form butterfly. Beat eggs and milk together. Add buttermilk. Mix well. combine yellow cornmeal and flour. Coat shrimp with Cajun spice. Dip shrimp in egg and milk mixture. Bread shrimp with cornmeal and flour mixture. Heat canola oil in medium frying pan. When oil reaches 350 degrees, fry shrimp for about 3 to 5 minutes until golden brown. \nYield: 4 servings (3 shrimp per serving) \n

Julie Cinotti - This is a very similar recipe. I omit the onion and you only have to cook it for 30 minutes on my recipe. Mine does not call for tabasco either, might be a little spicy for the kids from the cayenne. \n\nIngredients (serves 4 to 6) \n2 tablespoon olive oil\n1/2 onion, chopped\n1/2 teaspoon thyme\n1/2 teaspoon cayenne pepper\n1/2 teaspoon black pepper\n1/2 teaspoon basil\n1 tablespoon chopped garlic\n1 tablespoon Worcestershire sauce\n1/2 teaspoon Tabasco sauce\n2 cup diced peeled and seeded tomatoes\n2 tablespoon sugar\n1/2 cup green onions, chopped\n3 cup chicken or shrimp stock\n1 pound vermicelli pasta or linguine\n1 pound fresh shrimp, peeled and deviened (can substitute chicken)\n1/2 cup grated parmesan cheese\n\nDirections\nSaute the onion in the olive oil for approximately four minutes. Add the garlic and stir. Add thyme, cayenne and black peppers, and basil and cook at low heat for five more minutes. Add everything else except for the pasta, shrimp, and cheese, and cook over low heat for an hour. Saute the shrimp in some butter and garlic until three-quarters cooked (pink, but not totally opaque). Add the sauce and cook for an additional two minutes. Add the cooked pasta and toss well with the grated cheese. Serve hot.\n \n

For 20 servings\n\nCajun seasoning: \n• 1-1/2 teaspoons paprika \n• 1 teaspoon dried thyme \n• 1/2 teaspoon garlic powder \n• 1/2 teaspoon onion powder \n• 1/2 teaspoon black pepper \n• 1/4 teaspoon salt \n• 1/4 teaspoon sugar \n• 1/4 teaspoon ground red pepper\n\nChips: \n• 10 (7-inch) flour tortillas, cut into 8 wedges \n• Cooking spray \n \nYou can also make pita chips with this recipe. Start with five pitas, split in half, and cut each half into eight wedges. Then proceed with the recipe below. \n\n1. Preheat oven to 375 degrees. \n\n2. To prepare Cajun seasoning, combine first 8 ingredients in a small bowl. \n\n3. To prepare chips, arrange the tortilla wedges on 2 baking sheets coated with cooking spray. Coat wedges with cooking spray. Sprinkle 2 teaspoons Cajun seasoning over wedges. Bake chips at 375 degrees for 6 minutes or until crisp. Yield: 80 chips (serving size: 4 chips). \n\nNote: Store remaining Cajun seasoning in an airtight container. \n\nCALORIES 63 (20% from fat); FAT 1.4g (sat 0.2g, mono 0.6g, poly 0.5g); PROTEIN 1.7g; CARB 10.8g; FIBER 0.6g; CHOL 0mg; IRON 0.7mg; SODIUM 104mg; CALC 25mg \n\n\n

Recipe courtesy Emeril Lagasse, 2000\n\nFor the Brownies: \n1 teaspoon solid vegetable shortening \n1-cup sugar \n1/2-cup flour \n1/3 cup cocoa powder \n1/2-teaspoon baking powder \n1/4-teaspoon salt \n2 eggs \n1/4-cup water \n1/2 cup vegetable shortening, melted \n1-teaspoon pure vanilla extract \n1-cup semisweet chocolate chips \n\nFor the Pudding: \n4 cups heavy cream \n6 tablespoons cornstarch \n1-cup sugar \n1-cup semisweet chocolate chips \n1-teaspoon pure vanilla extract \n\nTo Assemble: \n1-cup mini marshmallows \n1/2 cup chopped pecan pieces \n1/2-cup mini chocolate chips \n1/4 cup powdered sugar \n1/4 cup cocoa powder \n2 tablespoons milk \n1/2 cup caramel sauce \n2 cups sweetened whipped cream \nShaker powdered sugar \nSprigs of fresh mint\n\nFor the Brownies: Preheat the oven to 350 degrees F. Grease a 10-inch spring-form pan with the teaspoon of shortening. In a mixing bowl, combine all of the ingredients, except for the chocolate chips. Mix well. Fold in the chocolate chips. Pour the batter into the prepared pan and spread the batter evenly over the pan. Place on the middle rack of the oven and bake for 20 minutes. Remove from the oven and cool completely. \n\nFor the Pudding: In a small bowl, combine 6 tablespoons of the cream and cornstarch together and mix to form a paste. In a 2-quart, nonstick saucepan, over medium heat, bring the cream to a simmer. Add the paste and remaining ingredients stirring constantly until the chocolate melts. Continue to cook for 8 minutes, stirring often, until creamy and thick. Remove from the heat and pour into a glass bowl. Cover with plastic wrap, pressing the wrap down on the surface of the pudding to keep a skin from forming. Let cool to room temperature. \n\nTo assemble: Spread the pudding evenly over the brownie. Sprinkle the marshmallows, pecans and mini chocolate chips over the pudding. For the frosting: In a small bowl, combine the powdered sugar, cocoa powder and milk, mix well. Drizzle the chocolate frosting and caramel sauce over the top. Cover the pan with plastic wrap and refrigerate for at least 8 hours. Remove from the refrigerator and slice into individual servings and place on serving plates. Garnish with a dollop of whipped cream, powdered sugar and fresh mint.\n\nYield: 12 servings\n

Recipe courtesy of Brenda Bintner\n\n1 pound bacon\n1 small head of cabbage\n1 pound bowtie noodles\n4 pork chops\n2 eggs\n1/4 cup milk\nSeasoned bread crumbs to coat\nVegetable oil\n\nCook bacon until it is crisp. Set aside to cool. Grate or blend cabbage. Add cabbage to the same pan you fried the bacon in. Leave in the bacon fat. Fry cabbage until golden to dark brown, this takes some time. Be sure to stir occasionally. While the cabbage is frying cook the bowtie noodles. Once the cabbage is completely fried, crumble the bacon into the cabbage and add to the drained noodles. Put in a baking dish and bake at 350 degrees for about 15 to 20 minutes until hot all the way through.. While this is baking take 4 pork chops and dip them in egg and milk then bread the pork chops in seasoned bread crumbs. Fry the pork chops in pan just until all sides are seared. Then place the pork chops in a cast iron pan and place in oven. Bake in a 350 degree oven until done, approximately 20 minutes, based on the size and thickness of the pork chop. In the last 3 minutes sprinkle with Parmesan cheese. \n\nNote: The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network’s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.\n\nYield: 10 to 12 servings\nPrep Time: 10 minutes\nCook Time: 45 minutes\n\n \n \n\n\n\nEpisode #: CA1B08 \n

Top Secret Recipes\nby Todd Wilbur \n \nCarnegie Deli's huge pastrami sandwiches were selected as the best in New York by New York Magazine in 1975, but it's the cheesecakes, which can be shipped anywhere in the country, that really put this famous deli on the map. The secret to cloning a traditional New York cheesecake is in creating the perfect not-too-sweet sugar cookie crust, and varying the cooking temperature so that we get a nicely browned top. This clone for the best New York-style cheesecake around is our special tribute this week to a great American city. \n\nCookie Crust\n1/2 cup butter, softened\n1/4 cup granulated sugar\n1/2 teaspoon vanilla\ndash salt\n1 egg\n1 1/2 cups flour \n\n5 8-ounce packages cream cheese, softened \n1 1/3 cups sugar \n2 teaspoons vanilla extract\n2 teaspoons lemon juice \n1/3 cup sour cream \n2 tablespoons flour \n3 eggs\n\n1. Leave the butter and cream cheese out of the refrigerator for 30 to 60 minutes to soften. Make the crust by creaming together butter, 1/4 cup sugar, 1/2 teaspoon vanilla and salt. Add 1 egg and mix well. Add 1 1/2 cups flour and stir well to combine.\n2. Preheat oven to 375 degrees, then press half of the dough onto the bottom of a 9-inch springform pan. Bake for 5 to 7 minutes or until edge of dough begins to turn light brown. Cool.\n3. When the pan has cooled, take the remaining dough and press it around the inside edge of the pan. Don't go all the way up to the top though. Leave about a 1/2-inch margin from the top of the pan.\n4. Crank oven up to 500 degrees. Combine cream cheese, 1 1/3 cups sugar, 2 teaspoons vanilla and lemon juice with an electric mixer in a large bowl until smooth. Mix in sour cream and 2 tablespoons flour. Add the eggs and mix on slow speed until combined.\n5. Pour cream cheese filing into the pan and bake at 500 degrees for 10 minutes. Reduce heat to 350 and bake for 30 to 35 minutes more, or until the center is firm. Cover and cool in refrigerator for several hours or overnight before serving. \n\nFrom: http://www.topsecretrecipes.com \n\nServes 8. \n\n

4 pounds boned pork shoulder, cut into large cubes (remove as much fat as possible)\n1 quart beef broth\n2 cups chunky tomato salsa either prepared or homemade\nWater\nSalt\n\n2 cups fresh tomato salsa (pico de gallo)\n\n16-24 corn tortillas\n\n1 In a large, heavy saucepan over medium-high heat, combine pork, broth, and salsa. Add enough water to completely cover the meat. Cover and bring to a boil. Reduce heat to low and simmer, covered for 3 to 4 hours (or longer) until meat pulls apart easily. Add salt to taste if needed.\n\n2 Preheat oven to 400 degrees. Remove meat from liquid in pot (discard the liquid) and spread the meat out in a roasting pan. Break the meat into small chunks. Roast meat for 15 to 20 minutes until brown and crispy.\n\n3 If you are using store-bought tortillas, heat the tortillas one-by-one either in a microwave or on a hot skillet. If you heat them on a skillet you may need to use a little butter or oil to help soften them. When air pockets form in the tortillas they are ready. To heat them in a microwave, place a paper towel on the floor of the microwave. Lay one or two tortillas on the paper towel (whatever will fit so there is only one layer). Microwave on high heat for 10 seconds per tortilla (some brands of tortillas require 20 seconds each). Keep warm tortillas wrapped in a clean cloth towel for serving.\n\nTo serve, double up the tortillas and place a few spoonfuls of the carnitas on them. Top with salsa. Serve with grated lettuce (that has been lightly salted and sprinkled with vinegar), beans, avocados, and/or grated cheese.\n\nTo eat, remove half of the carnitas from one tortilla to another. Take one tortilla at a time with the carnitas and salsa, fold it over and enjoy. Or, keep them doubled up. Your choice.\n\nServes 6-8.\nSimply Recipes http://www.simplyrecipes.com

Top Secret Recipes\nby Todd Wilbur \n\nWhen you sit down for the Italian-style grub at one of the more than 100 nationwide Carrabba's restaurants, you're first served a small plate with a little pile of spices in the middle to which the waiter adds olive oil. Now you're set up to dip your sliced bread in the freshly flavored oil. And what a great flavor it must be to draw so many e-mail requests for this new top secret clone. To craft a version of this tasty spice blend at home you'll need a coffee bean grinder or a small food processor to finely chop the ingredients. The recipe works even better if the salt and pepper you use here comes out of salt and pepper grinders. \n\n1 tablespoon minced fresh basil \n1 tablespoon chopped fresh parsley (Italian parsley is best)\n1 tablespoon minced fresh garlic\n1 teaspoon dried thyme \n1 teaspoon dried oregano \n1 teaspoon ground black pepper\n1/2 teaspoon minced fresh rosemary \n1/2 teaspoon kosher salt or ground sea salt\n1/4 teaspoon crushed red pepper \n1/2 teaspoon olive oil\n1/8 teaspoon fresh lemon juice \n\n1. Combine all the ingredients, except oil and lemon juice in a small food processor or coffee bean grinder. Chop briefly until all ingredients are about the same size. \n2. Stir in oil and lemon juice.\n3. To serve, combine about 1 1/2 teaspoons spice blend to 3 to 4 tablespoons olive oil on a small dish. Dip sliced bread in mixture. \n\nFrom: http://www.topsecretrecipes.com \n\nMakes about 1/4 cup spice. \n\n

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Recipe Courtesy of David Rosengarten\n\nCheddar Dough: \n1 1/4 cups unbleached all-purpose flour \n1/4 cup cake flour \n1/4 teaspoon salt \n1 stick unsalted butter, frozen solid, slightly thawed \n2 tablespoons lard or vegetable shortening, frozen solid, slightly thawed \n1 cup grated extra-sharp Cheddar cheese \n2 teaspoons white vinegar mixed with 1/3 cup very cold water \n\nApple Filling: \n6 to 7 large Delicious apples (3 pounds), peeled, cored and sliced thinly into 1/16-inch thick slices \n2 tablespoons freshly-squeezed lemon juice \n1 cup sugar, plus additional for sprinkling \n1/3 cup unbleached all-purpose flour \n3/4 teaspoon cinnamon \n3/8 teaspoon salt \n2 tablespoons unsalted butter, softened \n1 egg beaten with 1 tablespoon cold water, for glaze \n\nMake dough: In work bowl of a food processor fitted with metal blade combine flours and salt. Cut butter and lard into small pieces, add to work bowl and process 5 seconds. Add cheese and pulse on-off 2 times to mix. With motor running, pour in enough vinegar mixture in a slow steady stream for dough to form a ball; process 10 to 15 seconds. Turn dough out onto work surface. If dough appears too dry, work in 1 to 2 more teaspoons water. Specks of butter and cheese will be visible in dough. Shape dough into a disk, wrap in plastic wrap and chill at least 2 hours or overnight before using. \n\nMake filling: Preheat oven to 425 degrees F. As you slice apples, toss them gently with lemon juice. Whisk together sugar, flour, cinnamon and salt, add to apple slices and toss gently to coat evenly. \n\nDivide dough into 2 unequal pieces, making piece for top crust slightly larger. On a lightly-floured work surface roll smaller piece into an 11-inch round. Line pie plate with bottom crust and fill with apples. Using your hands shape them into a firmly-packed mound slightly higher in center than at sides; dot with butter. Trim edges of bottom crust to a 3-inch overhang. Roll out remaining dough to an 11-inch round and arrange over filling. Trim edges of top crust to a :-inch overhang, fold top crust under edge of bottom crust and flute edges decoratively, pressing together with your thumb and forefinger. Cut 3 1 3/4-inch slashes in center of top crust. \n\nBake pie 20 minutes. Reduce oven temperature to 375 degrees F and continue to bake 30 to 40 minutes more, until pastry is golden brown and juices are bubbling. Ten minutes before end of baking, brush top with egg glaze and sprinkle with sugar. Cool on a wire rack before serving slightly warm or at room temperature. \n\nYield: 8 Servings\n

Recipe courtesy Gourmet Magazine\n\n1 cup yellow cornmeal\n1 teaspoon sugar\n1/2 teaspoon baking soda\n1/2 teaspoon salt\n1 cup well-shaken buttermilk\n1 large egg\n4 ounces (about 1 cup) coarsely grated extra-sharp cheddar\n1/4 cup finely chopped scallions (both white and pale green parts) \n1 to 2 tablespoons finely chopped drained pickled jalapenos \n2 tablespoons (1/4 stick) unsalted butter, melted, plus 2 tablespoons (1/4 stick)\n\nSpecial equipment: 2 well-seasoned cast-iron cornstick pans, each with 7 (5- by 1 1/2-inch) molds or a well-seasoned 9-inch cast iron skillet \nPreheat oven to 425 degrees F. Heat pans in middle of oven 10 minutes. \n\nWhisk together cornmeal, sugar, baking soda, and salt in a large bowl. Whisk together buttermilk and egg in another bowl and add cornmeal mixture with cheddar, scallion, jalapenos, and 2 tablespoons butter, stirring, until just combined. \n\nRemove pans from oven and divide remaining 2 tablespoons butter among cornstick molds. Quickly divide batter among molds (about 3 tablespoons each) and bake until a tester comes out clean and tops are golden, 12 to 15 minutes. \n\nCool cornsticks in pans 3 to 5 minutes before removing from molds. Serve warm. \n\nCook's Note: If using a cast iron skillet, pour all of batter into it and bake 15 to 20 minutes. \n\n\nYield: 14 corn sticks\nPrep Time: 10 minutes\nCook Time: 20 minutes\nDifficulty: Medium\n\n

\n\nRecipe courtesy Bobby Flay \n\n8 flour tortillas \n2 cups grated Cheddar cheese \n2 cups grated Jack cheese \nOlive oil\n\nBrush 4 tortillas lightly on one side with the oil. Place 4 tortillas on the grill oiled side down. Top with cheese to taste and another tortilla on each. Turn quesadillas when bottoms are browned and cheese begins to melt. Brown on the other side. Serve hot \n\nYield: 4 servings\nPrep Time: 10 minutes\nCooking Time: 15 minutes\nDifficulty: Easy\n

Recipe courtesy Emeril Lagasse, 2002\n\n1 tablespoon softened butter\n1 cup all-purpose flour\n1 cup yellow or white cornmeal\n4 teaspoons baking powder\n1 tablespoon sugar\n1 teaspoon salt\nPinch cayenne\n2 large eggs, beaten\n1 cup buttermilk\n1/4 cup vegetable oil, or melted butter\n1 cup corn kernels\n1/2 cup cheddar cheese, grated0\n2 tablespoons minced jalapeno peppers, or to taste\nPreheat the oven to 400 degrees F. Butter a 12-cup muffin tin with the softened butter and set aside. \n\nIn a large bowl, combine the flour, cornmeal, baking powder, sugar, salt, and cayenne and mix well. In a separate bowl, beat together the eggs, buttermilk, and oil. Add to the dry ingredients, mixing just until it forms a batter, being careful not to overmix. Fold in the corn, cheese, and jalapenos. \n\nDivide evenly among the 12 muffin cups and bake until golden and a toothpick inserted into the center of the muffins comes out clean, 20 to 25 minutes. Remove from the oven and let sit in the muffin tin for 5 minutes before turning out onto a wire rack. Serve hot or at room temperature.\n\n\nYield: 12 muffins\nPrep Time: 15 minutes\nCook Time: 25 minutes\nDifficulty: Easy\n\n

Recipe #193143\nMake this complete casserole up to a day in advance cover tightly and refrigerate, when ready to bake just pop in the oven and bake for a little longer time than stated. Add in some green onions and cooked crumbled bacon id desired. Use only russet potatoes for this! Prep time includes cooking potatoes. This makes a wonderful side dish! by KITTENCAL\n4-6 servings\ntime to make 50 min 30 min prep \n\n5 medium russet potatoes, peeled and quartered\n1 cup sour cream\n5 tablespoons butter\n4 ounces cream cheese, softened (low-fat is okay)\n1/3 cup 18% table cream (or use half and half cream or milk)\n1 1/4 cups old cheddar cheese, shredded\n2 teaspoons salt (or to taste, I use seasoned salt)\n black pepper\n1/4 cup grated parmesan cheese (or to taste)\n\n 1. Cook the potatoes in boiling salted water until tender (about 20 minutes) drain and transfer to a large bowl.\n 2. Add in sour cream, butter, softened cream cheese and cream; beat until smooth.\n 3. Add in shredded cheddar; mix to combine then season with salt and black pepper to taste.\n 4. Transfer to a 2 or 3-quart casserole dish; sprinkle with grated parmesan cheese.\n 5. At this point you can cover and refrigerate or bake for about 20-22 minutes.

8 servings\ntime to make 1½ hours 15 min prep\n\n1/2 cup onions, chopped fine\n4 tablespoons butter\n4 tablespoons all-purpose flour\n1/2 teaspoon salt\n1/4 teaspoon pepper\n2 1/2 cups milk\n2 cups cheddar cheese, grated\n6 medium potatoes, peeled and thinly sliced, 6c\n\n 1. For sauce; Cook onion in butter until tender. Stir in four, salt and petter. Add milk, all at once. Cook and stir until thickened and bubbly. Stir 1 1/2 cups cheese into sauce until melted. Remove from heat. Place half the potatoes in a greased 1 quart casserole dish. Cover with half the sauce. Repeat layers.\n 2. Bake, covered, in a 350 degree oven for 35 minutes. Uncover bake 30 minutes more or until potatoes are tender. Sprinkle rest of chesse over top. Let stand 5 minutes.\n\n

by Todd Wilbur \n \nThis top secret clone of the cheesy appetizer from this 140-unit Mexican food chain is perfect to whip out for your Cinco de Mayo festivities. This recipe will make enough of the spicy cheese concoction perfect for plenty of party-time double dipping. The Anaheim chile has a mild spiciness, so we'll toss a jalapeno in there for an extra spicy kick. If you can't find an Anaheim pepper, use any mild green chilies that are available, as long as you get about 1/2 cup of diced pepper in the mix. \n\n16-ounce box Velveeta \n3/4 cup whole milk\n1 green Anaheim pepper, seeded and diced (about 1/2 cup)\n1/4 cup diced white onion\n1 jalapeno pepper, seeded and diced \n2 teaspoons minced cilantro\njuice of 1 lime\n1/4 teaspoon dried oregano\n1/4 teaspoon ground black pepper (freshly ground is best)\npinch of salt\npinch of dried thyme \n2 medium tomatoes, seeded and diced (about 2/3 cup) \n\nGarnish\n1/4 cup ranchero cheese, crumbled\n\ntortilla chips for dipping\n\n1. Combine Velveeta and milk in a medium saucepan over medium/low heat. Stir often as cheese melts. Be careful not to burn it.\n2. When cheese is melted add the remaining ingredients, but not the tomatoes. Continue to cook over medium/low heat for 7 minutes, stirring often to prevent burning. Stir in tomatoes and remove queso from heat. \n3. Pour queso into a serving dish, top with crumbled ranchero cheese and serve with tortilla chips for dipping. \n\nFrom: http://www.topsecretrecipes.com \n\nMakes about 2 cups. \n\n

Recipe courtesy Pantry Restaurant at The Lion House \n\n Recipe Summary \n Yield: 8 to 10 servings \n\n\nSoup: \n2 to 3 tablespoons cooking oil \n1 large onion, diced \n2 carrots, diced \n1/2 stalk celery, diced \nMeat from 1 chicken, cooked and shredded \n4 to 6 cups chicken broth \n1 cup fresh cut green beans \n1 cup pearl barley \n1 teaspoon celery salt \n1 tablespoon fresh chopped parsley \n2 bay leaves \nSalt and pepper \nDumplings: \n1 cup milk \n1/2 cup butter \n1/2 teaspoon salt \n1/2 teaspoon nutmeg \n1 cupall-purpose flour \n3 eggs \n\n\nSoup: \nIn a small amount of cooking oil sweat the onion, carrots and celery. Add chicken, broth, green beans, barley, celery salt, parsley and bay leaves. Simmer until the barley is tender, about 30 minutes. \n\nMake dumplings: \nBring the milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour stirring until dough leaves the sides of the pan. Incorporate the eggs, 1 at a time, forming a sticky dough. \n\nSeason the soup, to taste, with salt and pepper. Add spoon sized balls of dumpling dough and simmer until dumplings rise. \n\n\n\n\nEpisode#: BF1D04\n\nCopyright © 2003 Television Food Network, G.P., All Rights Reserved

Prep Time: approx. 30 Minutes. \nCook Time: approx. 30 Minutes. \nReady in: approx. 1 Hour . \nMakes 8 servings. \nPrinted from Allrecipes, Submitted by Emily \n--------------------------------------------------------------------------------\n6 skinless, boneless chicken \n breast halves - cut into cubes\n6 tablespoons butter, divided\n4 cloves garlic, minced, divided\n1 tablespoon Italian seasoning\n1 pound fettuccini pasta\n1 onion, diced\n1 (8 ounce) package sliced mushrooms\n1/3 cup all-purpose flour\n1 tablespoon salt\n3/4 teaspoon ground white pepper\n3 cups milk\n1 cup half-and-half\n3/4 cup grated Parmesan cheese\n8 ounces shredded \n Colby Monterey Jack cheese\n3 roma (plum) tomatoes, diced\n1/2 cup sour cream\n \n\nDirections\n1 In a large skillet over medium heat combine chicken, 2 tablespoons butter, garlic and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.\n\n2 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.\n\n3 Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 tablespoons garlic and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.\n\n

Preparation time: 30 minutes\nChilling time: 30 minutes\nCooking time: 15 minutes\nServes 6 \n\nFried chicken fingers are an American favorite. Here chicken breasts are cut into strips and baked in the oven instead of deep fat frying. The bread crumb topping becomes crisp in the oven. Serve the chicken fingers with a spicy dip made with reduced fat sour cream and mustard. Oven baked potato\nfries can be prepared as a\nside dish. \n\nDIP\n\n1 Make the spicy dip. Blend the sour cream, mustard, and chives. Spoon into a small serving bowl, cover with plastic wrap, and refrigerate. \n \nCHICKEN FINGERS\n\n2 Prepare the chicken. Cut the chicken lengthwise into strips, about 3 inches long and 1 inch wide, and sprinkle all over with all of the salt and half of the pepper \n \n3 Place the flour in a zippered plastic bag. In a pie plate, whisk the eggs and water until frothy. In a large, shallow dish, mix the bread crumbs, mustard, garlic, paprika, and the rest of the pepper until blended. \n \n

Chicken and stock ingredients\n1 (3 1/2 pound) frying chicken\n1 carrot\n1 celery stalk\n1 small onion, halved\n2 teaspoons salt\n\nPie crust ingredients\n1 1/2 cups all-purpose flour\n1/2 teaspoon salt\n1/2 cup (1 stick) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15 minutes before using)\n1/2 cup vegetable shortening, chilled\n3 to 4 Tbsp ice water\n\nFilling ingredients\n6 Tbsp unsalted butter\n1 large onion, diced (about 1 1/4 cups)\n3 carrots, thinly sliced on the diagonal\n3 celery stalks, thinly sliced on the diagonal\n1/2 cup all-purpose flour\n1 1/2 cups milk\n1 teaspoon chopped fresh thyme leaves\n1/4 cup dry sherry\n3/4 cup green peas, frozen or fresh\n2 Tbsp minced fresh parsley\n2 teaspoons salt\n1/2 teaspoon freshly ground black pepper\n\nEgg wash\n1 egg whisked with 1 Tbsp water\n\nSpecial equipment needed\n6 10-ounce ramekins\n\n\n1 Cook the chicken and make the chicken stock. Combine the chicken, carrot, celery, onion and salt into a large stock pot. Add cold water until just covered and bring to a boil over high heat. Reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot. When the chicken has cooled enough to touch, strip away as much of the meat as you can. Place the meat on a dish, set aside. Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to a quart or quart and a half. Set aside 2 1/2 cups of the stock for this recipe. The remaining stock you can refrigerate and store for another purpose.\n\n2 Prepare the pie crust dough. Combine the flour and salt in a food processor. Add the chilled butter cubes and pulse 5 times to combine. And the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter. Slowly stream in ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers. Empty the food processor, placing the dough on a clean surface. Use your hands to mold into a ball, then flatten the ball into a disk. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days, before rolling.\n\n3 Prepare the filling. Preheat oven to 400°F. In a large skillet, melt butter on medium heat. Add the onions, carrots, and celery, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more. Whisk in 2 1/2 cups of the chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often. Add the chicken meat, thyme, sherry, peas, parsley, salt and pepper and stir well. Taste and adjust seasoning if necessary. Divide the warm filling among six 10-ounce ramekins.\n\n\n4 Prepare the crust. Roll out dough on a lightly flour surface to a little less than a quarter-inch thick. Cut into 6 rounds, slightly larger than the circumference of the ramekins. Lay a dough round on each pot pie filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie. Use a pastry brush to apply an egg wash to each pie. Line a baking sheet with foil, place the pies on the baking sheet. Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling. Let cool for at least 5 minutes before serving.\n\nServes 6.\n\n\nhttp://www.elise.com/recipes/archives/004089print-no-photo.php

1 recipe biscuit topping (follow biscuit recipe on Bisquik box)\n1 1/2 lb boneless skinless chicken breasts and thighs\n2 c chicken broth or stock\n3 tbsp vegetable oil\n1 ea medium-large onion -- peeled and cut crosswise 1/4" thick\n2 ea medium carrots -- peeled and cut crosswise 1/4" thick\n2 ea small stalks celery -- cut crosswise 1/4" thick\n8 oz mushrooms -- sliced\n1 1/2 tsp salt\n1 tsp ground black pepper\n5 tbsp butter\n1/2 c flour\n1 1/4 c milk\n1/2 tsp ground thyme\n1/4 c dry sherry or vermouth\n3/4 c frozen peas\n\nHeat oven to 400F and place rack in lower-middle position.\n\nPut chicken broth and chicken in a soup pot over medium heat and bring to a simmer. Cover and simmer gently for 8 to 10 minutes. Transfer chicken to a large bowl and strain and reserve broth.\n\nCool chicken until it can be handled, then shred into small (about 1/2") pieces by hand. Return to bowl.\n\nWipe out pot with a paper towel. Heat 1 1/2 tablespoons of oil over medium heat and add mushrooms. Lightly salt and add thyme. Cook for about 15 minutes, stirring occasionally, until mushrooms are browned and have given up most of their water. Add mushrooms to chicken in bowl.\n\nAdd remaining 1 1/2 tablespoons of oil along with carrots, onions, and celery. Stir to coat with oil and cook until carrots are just tender (about 10 minutes) stirring occasionally. Add vegetables to bowl with chicken. Add peas to bowl and stir to mix ingredients thoroughly.\n\nPut butter in the pot over medium low heat and melt. Add flour and whisk to blend. Cook, stirring, for about 3 minutes. Whisk in chicken stock, milk, salt, and pepper. Increase heat to medium and cook until thick. (Note: the sauce will be quite thick. The juices released from the meat and vegetables during cooking will thin it to the correct consistency.) Taste and adjust seasoning.\n\nStir sauce into bowl with chicken and vegetables, mixing thoroughly. Pour into an 8 x 12 casserole dish.\n\nMake the biscuit topping and drop by spoonfuls onto pie filling.\n\nBake for 20 to 25 minutes until topping is brown and filling is bubbly.\n\nhttp://seriouslygood.kdweeks.com/2005/12/chicken-potpie_19.html

Copyright 2002, Barefoot Contessa Family Style, All rights reserved \n\n\n Recipe Summary \n Prep Time: 30 minutes Cook Time: 45 minutes \n Yield: 8 servings \n3 whole (6 split) chicken breasts, bone in, skin on \n3 tablespoons olive oil \nKosher salt and freshly ground black pepper \n5 cups chicken stock, preferably homemade \n2 chicken bouillon cubes \n12 tablespoons (1 1/2 sticks) unsalted butter \n2 cups chopped yellow onions (2 onions) \n3/4 cup flour \n1/4 cup heavy cream \n2 cups medium-diced carrots (4 carrots), blanched for 2 minutes \n1 10-ounce package frozen peas (2 cups) \n1 1/2 cups frozen small whole onions \n1/2 cup minced fresh parsley \nFor the biscuits: \n2 cups flour \n1 tablespoon baking powder \n1 teaspoon kosher salt \n1 teaspoon sugar \n1/4 pound (1 stick) cold unsalted butter, diced \n3/4 cup half-and-half \n1/2 cup chopped fresh parsley \n1 egg mixed with 1 tablespoon water, for egg wash\n\n\nPreheat the oven to 375 degrees F. \nPlace the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken. \n\nIn a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes. \n\nMeanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter. \n\nRemove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly. \n\nNote: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.\n\n\n\nEpisode#: IG1B05\n\nCopyright © 2003 Television Food Network, G.P., All Rights Reserved

This dish is wonderfully different. Makes 4 servings. \n Printed from Allrecipes, Submitted by Behr Kleine \n--------------------------------------------------------------------------------\n1 (16 ounce) package \n fettuccine pasta\n1/3 cup chopped fresh cilantro\n2 tablespoons minced garlic\n2 tablespoons minced jalapeno peppers\n3 tablespoons butter\n1/2 cup chicken stock\n3 tablespoons tequila\n2 tablespoons fresh lime juice\n 3 tablespoons soy sauce\n1 1/4 pounds skinless, \n boneless chicken breast halves - cubed\n1/4 red onion, sliced\n1 red bell pepper, thinly sliced\n1/2 yellow bell pepper, \n thinly sliced\n1/2 green bell pepper, sliced\n1 1/2 cups heavy whipping cream\n \n\nDirections\n1 In a medium saucepan, saute the cilantro, garlic and \n jalapeno pepper in 2 tablespoons of butter or margarine over \n medium heat for 4 to 5 minutes. Add the stock, tequila and \n lime juice. Bring the mixture to a boil and cook until \n reduced to a paste-like consistency. Set aside.\n2 Pour soy sauce over the chicken and set aside for 5 \n minutes. Meanwhile, In a medium sized skillet, saute the onion \n and the red, green and yellow bell peppers with the \n remaining tablespoon of butter or margarine, stirring occasionally.\n3 Meanwhile, cook fettuccini according to package directions.\n4 When the peppers have wilted, add the chicken and soy \n sauce. Toss and add the reserved tequila/lime paste and \n cream. Bring to a boil. Gently simmer until chicken is cooked \n through and sauce is thick. Toss with well drained fettuccini \n and garnish with cilantro. Serve.\n

Copyright 2001 Television Food Network, G.P. All rights reserved\n\nRoasted Chicken:\n1 (3-pound) whole chicken\nSalt and freshly ground black pepper\n4 ounces unsalted butter, softened\n1 lemon, halved and juiced; halves reserved\n1/4-cup fresh chopped herbs, such as thyme, parsley and rosemary\n1 onion, halved\n4 garlic cloves, smashed\nFresh whole herbs, such as rosemary, thyme and parsley sprigs \nPreheat oven to 375 degrees F. Remove the neck and giblets from the cavity of the chicken and discard. Rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper. \nIn a small bowl, mash together the butter, lemon juice, and chopped herbs. Rub the herbed butter all over the chicken, as well as under the skin. Put the lemon halves, onion, garlic, and whole herbs inside the chicken cavity, for added flavor. Tie the legs together with kitchen twine. Place the chicken, breast side up, in a roasting pan fitted with a rack. Roast for 1 hour until the meat is no longer pink. When cool enough to handle, shred the meat, discarding the skin and set aside. Reserve the bones for chicken stock. \n\nChicken Stock:\n2 tablespoons olive oil\n2 carrots, cut in large chunks\n2 celery stalks, cut in large chunks\n1 onion, halved\n1 garlic bulb, halved\nReserved chicken bones\n2 quarts cold water \n4 sprigs fresh parsley \n4 sprigs fresh thyme \n2 bay leaves \nTo prepare the stock, coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 3 minutes. Add the reserved chicken bones, water, and herbs; simmer for 1 hour. Strain the stock to remove the solids and set aside. \n\nDumplings:\n2 cups flour\n1 tablespoon baking powder\n1 teaspoon salt\n2 eggs \n3/4 to 1 cup buttermilk \nTo prepare the dumplings: sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold. Mix just until the dough comes together, the batter should be thick and cake-like. \n\nSupreme Sauce:\n2 tablespoons butter\n1 tablespoon oil\n1 tablespoon flour\n1/2 cup diced carrot\n1/2 cup diced celery\n3 cloves garlic, minced\n2 bay leaves\n1/4 cup flour\n6 cups chicken stock\n1/4 cup heavy cream\nFreshly ground black pepper, for garnish\nChopped flat-leaf parsley, for garnish \n\nTo prepare Supreme Sauce: In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic, and bay leaves. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition. \nLet sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream. \nFold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Season with freshly cracked black pepper and garnish with chopped parsley before serving. \nYield: 6 servings\nPrep Time: 15 minutes\nCook Time: 3 hours 5 minutes\nDifficulty: Medium\n

Preparation time: 15 minutes,\nCooking time: about 50 minutes\nServes 4 \n\nThe simple, delicious flavors of this soup make it popular with the entire family. Here fat free milk and turkey bacon are used to create a nutritious alternative to the classic version served in pub style restaurants. Prepare the chowder for lunch on the weekend, served with a piece of crusty bread and a fresh fruit salad. \n\n1 Heat a large saucepan, coated with cooking spray, over medium heat. Add the bacon, chicken, and onions, and cook, stirring occasionally, until the chicken is golden, about 8 minutes \n \n2 Add the potatoes and cook for 2 minutes, stirring constantly. Pour in the broth and then add the thyme, salt, and pepper. Bring to a boil. Reduce the heat to low, cover the pan, and simmer for 30 minutes. \n \n3 Stir in the milk and reheat the soup over medium heat without boiling. \n\n4 Ladle the soup into bowls and garnish with chopped parsley. Serve immediately. \n \n\n

Recipe courtesy of Gourmet Magazine\n\n1 cup vegetable oil\n1 cup flour\n1 1/2 cups chopped onion\n1 cup chopped celery\n1 cup chopped bell peppers\n1 pound smoked sausage, such as Andouille or Kielbasa, cut crosswise into 1/2-inch slices\n1 1/2 teaspoons salt\n1/4 teaspoon cayenne\n3 bay leaves\n6 cups water\n1 pound boneless chicken meat, cut into 1-inch chunks\n1 teaspoon Rustic Rub \n2 tablespoons chopped parsley\n1/2 cup chopped green onions\n1 tablespoon file powder\n\nCombine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. \n\nAdd the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the water. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. \n\nSeason the chicken with the rub and add to the pot. Simmer for 2 hours. \n\nSkim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. \n\nRemove the bay leaves and serve in deep bowls. \n\n\nYield: 4 servings\nDifficulty: Easy

For 10 servings\n\n• 2 bacon slices \n• 1 cup chopped carrot \n• 1 cup chopped seeded poblano chiles (about 3 large) \n• 1 cup chopped onion \n• 2 tablespoons minced seeded jalapeno peppers \n• 1/2 teaspoon ground cumin \n• 3 garlic cloves, minced \n• 2 (16-ounce) cans fat-free, less-sodium chicken broth \n• 5 cups diced peeled baking potato (about 1-1/2 pounds) \n• 1/2 teaspoon salt \n• 1/3 cup all-purpose flour \n• 2-1/2 cups 1% low-fat milk \n• 3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeno peppers \n• 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese \n• 2/3 cup sliced green onions \n \nFor a vegetarian soup, substitute 1 tablespoon oil for the bacon drippings and vegetable broth for the chicken broth. Red or green bell peppers can be substituted for the poblano chiles. For optimal creaminess, be sure to add the cheese after removing the soup from the heat; overheated cheese can curdle. \n\n1. Cook the bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Crumble bacon; set aside. \n\n2. Add carrot and the next 5 ingredients (carrot through garlic) to the drippings in pan; saute 10 minutes or until browned. Stir in the broth, scraping pan to loosen browned bits. Add potato and salt. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until potato is tender. \n\n3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a small bowl, stirring with a whisk. Add to pan. Cook over medium heat until thick (about 12 minutes), stirring frequently. Remove from heat. Add cheeses, stirring until cheeses melt. Ladle into soup bowls; top with green onions and crumbled bacon. Yield: 10 servings (serving size: 1 cup soup, about 1 tablespoon green onions, and about 1 teaspoon bacon). \n\n \n\n\nCALORIES 198 (30% from fat); FAT 6.7g (sat 3.9g, mono 2g, poly 0.4g); PROTEIN 9.7g; CARB 25.1g; FIBER 2.5g; CHOL 18mg; IRON 1.4mg; SODIUM 442mg; CALC 202mg \n\n\n

\n1 cup all-purpose flour\n2 teaspoons salt\n1/2 teaspoon black pepper\n1/4 teaspoon cayenne pepper\n1/4 teaspoon paprika\n1 egg\n1 cup milk\n2 chicken breast fillets\n4-6 cups vegetable oil\n1/4 cup Crystal or Frank's Louisiana hot sauce\n1 tablespoon margarine\n\nOn the side\nbleu cheese dressing (for dipping)\ncelery sticks\n1. Combine flour, salt, peppers and paprika in a medium bowl.\n2. In another small bowl, whisk together egg and milk.\n3. Slice each chicken breast into 6 pieces. Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees.\n4. One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.\n5. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.\n6. When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned.\n7. As chicken fries, combine the hot sauce and margarine in a small bowl. Microwave sauce for 20-30 seconds or just until the margarine is melted, then stir to combine. You can also use a small saucepan for this step. Just combine the hot sauce and margarine in the saucepan over low heat and stir until margarine is melted and ingredients are blended.\n8. When chicken pieces are done frying, remove them to a plate lined with a couple paper towels.\n9. Place the chicken pieces into a covered container such as a large jar with a lid. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce. Pour the chicken onto a plate and serve the dish with bleu cheese dressing and sliced celery on the side. \n\nFrom: http://www.topsecretrecipes.com\n\nServes 2-4 as an appetizer.\n

by Todd Wilbur \n Here's a boneless wings variation for any of you who dig the taste of sweet and sour sauce laced generously with fresh ginger. I've also included an easy way to fabricate a carbon copy of Chili's great wasabi-ranch dressing by adding just a few ingredients to Hidden Valley Ranch. There's even a drop of green food coloring in there to give the dressing the exact same green tint of the original. By the way, you can find the dry, powdered form of wasabi horseradish in the supermarket aisle with the other Asian foods. \n\nGinger-citrus sauce\n1 1/4 cups water\n1 tablespoon corn starch\n3/4 cup dark brown sugar\n1/4 cup soy sauce\n2 tablespoons minced fresh ginger\n1 teaspoon minced garlic\n2 tablespoons lime juice\n1 tablespoon lemon juice\n1/4 teaspoon crushed red pepper flakes\n\nWasabi-ranch dressing\n1/2 cup Hidden Valley Ranch bottled salad dressing\n2 tablespoons buttermilk (or whole milk)\n1 teaspoon prepared horseradish\n1/2 teaspoon powdered wasabi \n1 drop green food coloring\n\n1 cup all-purpose flour\n2 teaspoons salt\n1/2 teaspoon ground black pepper\n1/4 teaspoon cayenne pepper\n1/4 teaspoon paprika\n1 egg\n1 cup milk\n2 chicken breast fillets\n4 to 8 cups vegetable oil (as required by fryer)\n\n1. Combine flour, salt, peppers and paprika in a medium bowl.\n2. In another small bowl, whisk together egg and milk.\n3. Slice each chicken breast into 6 pieces. Preheat 4 to 8 cups of canola oil (use the amount required by your fryer) in a deep fryer to 375 degrees.\n4. One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.\n5. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.\n6. As the chicken is resting, make the ginger-citrus sauce by dissolving the corn starch in the water. Pour the water into a medium saucepan along with the rest of the sauce ingredients and bring the mixture to a boil over medium heat. When the sauce begins to bubble, reduce heat and simmer for 10 to 15 minutes or until thick. Remove the sauce from the heat and let it cool a bit. \n7. Make the wasabi-ranch dressing while your ginger-citrus sauce is simmering. Simply whisk together the ranch dressing, buttermilk, prepared horseradish, powdered wasabi, and green food coloring in a small bowl. Cover and chill this until the wings are done.\n8. When the chicken has rested and you're ready to cook, lower the boneless wings into the oil and fry for 5 to 6 minutes or until each piece is browned. Depending on the size of your fryer, you may want to fry the chicken in batches so that the chicken isn't too crowded in there. \n9. When chicken pieces are done frying, remove them to a draining rack or a plate lined with a couple paper towels.\n10. When all the chicken is fried, place the pieces into a covered container such as a large jar with a lid. Pour the ginger-citrus sauce over the chicken in the container, cover it up, and then gently shake everything around until each piece of chicken is coated with sauce. Pour the chicken onto a plate and serve the dish with wasabi-ranch dressing on the side. \n\n\n

by Todd Wilbur \n Whip these out for the Super Bowl party this Sunday and everybody's a winner. The secret to the taste is in the sweet sauce, which you'll duplicate here from scratch. To make the meat juicy and tender like the original we'll call up the same slow-cooking technique sleuthed out a few years back for the clone of Tony Roma's great ribs. \n\nSauce\n1 1/2 cups water \n1 cup white vinegar\n1/2 cup tomato paste\n1 tablespoon yellow mustard \n2/3 cup dark brown sugar, packed \n1 teaspoon liquid smoke hickory flavoring \n1 1/2 teaspoons salt \n1/2 teaspoon onion powder \n1/4 teaspoon garlic powder\n1/4 teaspoon paprika \n4 racks baby back ribs \n\n1. Make the barbecue sauce by combining all of the ingredients for the sauce in a medium saucepan over medium heat. When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick. \n2. When you're ready to make the ribs, preheat the oven to 300 degrees.\n3. Brush sauce over the entire surface of each rack of ribs. Wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up. Bake for 2 to 2 1/2 hours or until the meat on the ribs has pulled back from the cut ends of the bones by about 1/2 inch. When the ribs are just about done, preheat your barbecue grill to medium heat. \n4. Remove the ribs from the foil (careful not to burn yourself -- the liquid inside will be hot!) and grill them on the barbecue for 4 to 8 minutes per side or until the surface of the ribs is beginning to char. Brush sauce on both sides of the ribs a few minutes before you remove them from the grill. Just be sure not to brush on the sauce too soon or it could burn. \n5. Serve the ribs with extra sauce on the side and lots of napkins.\n\n\nFrom: http://www.topsecretrecipes.com \n\n

\nINGREDIENTS\n1 four to six-pound boneless pork shoulder roast \n2-3 tablespoons olive oil \n1 onion, cut in half then thinly sliced \n4 medium tomatoes, seeded and chopped \n4-6 cloves garlic, peeled and chopped \n1/2 teaspoon toasted, crushed cumin (can substitute cumin powder)\n2-4 sprigs fresh oregano \n2 whole cloves \n2 bay leaves \n2 dried chipotle peppers \n1/4-1/2 cup water or meat stock \nSalt and pepper to taste\n\nDIRECTIONS\nGenerously salt and pepper pork shoulder, and let meat come to room temperature (about two hours). Preheat oven to 325 degrees F. Add olive oil to a large, deep pan (large enough to hold all ingredients). Over medium-high heat, sear pork shoulder until very brown on all sides. Place browned pork shoulder on platter. Dump excess oil from pan, leaving a coating of oil. Add onions to pan and sweat over low heat until translucent. Return pork to pan and add remaining ingredients. Cover and place in oven, and cook for two to three hours (internal temperature should be around 140-150 degrees). Or cook covered on stove top for two-three hours over low heat. Remove pork from pan and let rest 10-15 minutes before slicing. Serve with choice of starch, vegetables. Serves 10 to 12. \n \n\n \nRecipe courtesy: Chef Steve Ellis, Chipolte\n \n

INGREDIENTS\n4 –5 lbs pork shoulder \n1 large onion \n1 tablespoon coriander seed \n1 tablespoon cumin seed \n1 tablespoon fresh oregano \n2 bay leaves \n1 tablespoon juniper berries \n2 cloves garlic \n\nDIRECTIONS\nPlace pork, onion, coriander, cumin, oregano, and bay leaves in a large pot. Add enough water to just cover meat. Cover the pan and bring to a boil. Reduce heat and simmer until meat pulls apart easily with a fork (3-4 hours). \n\nPlace pork in a large roasting pan and bake, uncovered, in a 450 degree F oven until sizzling and brown (about 30 minutes). \n \n\n \nRecipe courtesy: Chef Ron Sedillo, Chipolte \n \n

Tostadas are toasted or fried corn tortillas, topped with a layer of refried beans and other things such as cheese, lettuce, and salsa. Growing up, my mother made tostadas or tacos for us at least once a month, the main difference being that tostadas are flat, crispy, and layered with beans, and tacos are folded and usually without beans. This food is kid heaven - messy, choose your own topping, and incredibly tasty. This month we found a recipe in Fine Cooking for Smokey Refried Bean Tostadas. This recipe called for a slightly different approach to the beans - they suggested adding cumin and Chipotle Tabasco sauce. The chipotle added such a terrific smokey chile flavor to the beans, no salsa was needed on the tostadas. I think they are the best refried beans we've ever had. We make our beans from scratch, so I don't know how it would taste with canned beans, but the smokey flavor of the chipotle is wonderful. To cook the tortillas, we love to use grapeseed oil. Grapeseed oil is a very light oil with a high flash or smoke point, which means that you can get it pretty hot before it starts to burn, making it easier to cook with. It is also very healthy, high in many essential fatty acids. It is not widely available, but beginning to get more available in grocery stores. We get ours at the local Raley's grocery store (California chain).\n\n2 Tbsp olive oil or grapeseed oil\n1 medium onion, chopped\n1 teaspoon ground cumin\nAbout 4 cups of cooked pinto beans, drained (either freshly made or 2 15-oz cans)\n4 teaspoons of Chipotle Tabasco Sauce (definitely do not use regular Tabasco sauce, only the Chipotle kind)\nSalt\n1/2 cup high flash-point vegetable oil, such as grapeseed oil, peanut oil, or canola oil\n1 dozen corn tortillas\nSalt\n1 cup of crumbled Cotija Queso Seco (Mexican farmers cheese) or you can use feta cheese\n1 cup finely diced fresh tomato\n1/2 cup thinly sliced red radishes\n1/2 cup loosely packed cilantro leaves\nOptional\nIceberg lettuce, thinly sliced and sprinkled with vinegar and salt\nGuacamole\nSour cream\n\n1 Prepare the beans by sautéing onions in oil until softened in a large, thick-bottomed skillet. Add ground cumin and cook an additional 30 seconds. Add the beans, a teaspoon of salt, and a cup of water. Use a potato masher to mash the beans into the pan, until the consistency of (somewhat lumpy) mashed potatoes. Cook for a few minutes on medium hight heat until water is absorbed. Stir in the Chipotle Tabasco sauce and season to taste with more salt if needed. Remove to a warm burner out of the way, cover.\n\n2 To prepare the tortillas, heat the oven to 200°F. Line a baking pan with paper towels and place next to the stove. Heat 5 Tbsp of oil in a small skillet on medium high heat, until the bubbles form immediately when you insert the edge of a tortilla in it. Using tongs, place a tortilla in the hot oil and let cook until golden brown on both sides, about 30\nseconds per side. You can use a metal spatula to flatten down the tortilla while cooking. Use tongs to lift the cooked\ntortilla out of the pan, allowing the excess oil to drip off of it, back into the pan. Place the cooked tortilla on the paper towels to absorb more of the oil. Sprinkle a little salt onto each warm tortilla. Do each tortilla one at a time this way. As you fill up a baking pan, put the pan in the oven to keep the tortillas warm. Add more oil as needed. Carefully monitor the oil temperature. Don't let it get too hot, or the tortillas will burn, or too cool - they won't fry up crisp enough.\n\n3 To serve, arrange the cheese, cilantro and tomatoes in separate small bowls. Put beans into a serving dish. Bring out the tortillas by batches, keeping the rest warm in the oven. Let people spread beans on to their tortillas and add sprinkle on the cheese, cilantro and tomatoes for each tostada. Optional additions are sliced lettuce, guacamole, sour cream, and salsa (though with the chipotle, you probably don't need any more heat).\n\nServes four.\nRecipe adapted from one in Fine Cooking magazine, merged with our own way of making tostadas.\nSimply Recipes http://www.elise.com/recipes/

Recipe courtesy Denise Sullivan\n\n2 cups heavy whipping cream\n2 cups chocolate milk (recommended: Promised Land)\n1 1/2 cups chocolate syrup\n2 cans evaporated milk\n1 can sweetened condensed milk\n1 cup bittersweet chocolate shavings, chopped fine (optional)\nCombine whipping cream, chocolate milk, syrup, evaporated and sweetened condensed milk in a large bowl. Mix well. Chill for 4 to 6 hours. Pour into ice cream freezer. Follow your freezer directions. When ice cream begins to set, add shavings if desired. Serve immediately.\n\n\nYield: 4 more than generous servings or 8 to 10 normal servings\nPrep Time: 40 minutes\nCook Time: \nDifficulty: Easy\n\n

(Note: T = tablespoon and t = teaspoon\n\n1 lb ground beef\n1 or 2 medium onions chopped (maybe 2 if you want to top off with fresh chopped \nonions)\n2-3 cloves garlic, minced\n1 cup thick barbecue (BBQ) sauce\n1/2 cup water\n1 T chili powder\n1 t ground black pepper\n1+1/2 T cocoa or 1/2 ounce of baker’s unsweetened chocolate\n1/4 t ground cumin\n1/4 t turmeric\n1/4 t allspice\n1/4 t cinnamon\n1/4 t ground cloves\n1/4 t ground coriander\n1/4 t ground cardamom\n1/2 t salt\ntomato juice as needed\n9 oz. spaghetti (angel hair), lightly buttered\n1-16 oz can black beans\n1 lb cheddar cheese finely shredded\noyster crackers as garnish\n\nBrown the meat with half the chopped onion and all the garlic, stirring to keep it loose. (Set the remaining onion aside to top the chili when it's done if you like) Drain any fat from the pan. Add BBQ sauce and water and bring the pan to a boil. Add the spices. Cover the pan and lower the heat. Simmer 30 minutes, stirring occasionally. The chili will thicken as it cooks. Add tomato juice as necessary to create a brew that ladles up easily. Allow the chili to “rest" at least 30 minutes in a covered pan at room temperature. (Chili can be refrigerated and reheated to serve.)\n\nTo serve, use single bowl for each person, place a layer of pasta in their bowl, top with meat sauce, then beans, then fresh chopped onion (if you don't want anyone to kiss you afterward), then shredded sharp cheddar cheese, and oyster crackers on top or on the side. This is often called 5-way chili...some only want pasta/meat sauce/cheese which is 3-way...You want 4-way? Do the math! Enjoy!\n

8 servings\ntime to make 1½ hours 20 min prep\n\n2 large onions\n1 1/2 lbs ground beef\n1 garlic clove, minced\n2 teaspoons chili powder\n1 teaspoon allspice\n1 teaspoon cinnamon\n1/2 teaspoon cumin\n1/4 teaspoon red peppers\n1/2 teaspoon salt\n1 (15 ounce) can tomato sauce\n1 tablespoon worcestershire sauce\n1 tablespoon vinegar\n1 (16 ounce) package spaghetti\n1 (15-19 ounce) can red kidney beans, drained\n1 cup cheddar cheese, shredded\n semisweet chocolate\n\n 1. Reserve half of the diced onion for serving with chili later. In skillet, over high heat, cook beef, garlic, and remaining onion until all pan juices evaporate and meat is well browned, stirring often. Stir in chili powder, allspice, cinnamon, cumin, red pepper, and salt; cook 1 minute. Stir in tomato sauce, Worcestershire, vinegar, and 1/2 cup water; over high heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring occasionally.\n 2. About 25 min before chili is ready, cook pasta as directed, breaking spaghetti in half before cooking. Drain pasta.\n 3. Serve spaghetti in bowls, then top with chili mixture, kidney beans, onion, and finally shredded cheddar.\n\n

Recipe courtesy Laura Jeffries\n\n2 packages yeast, (1/2-ounce or 2 scant talespoons) \n1/2 cup hot water \n1 tablespoon sugar \n\n1/2 cup butter \n3/4 cup milk (warmed) \n1/2 cup sugar \n1 egg \n1 teaspoon salt \n4 1/2 cups flour \n\nDough topping: \n1/2 cup butter \n1 1/4 cups brown sugar \n1/4 cup granular sugar \n2 tablespoons cinnamon \n\nFrosting: \n1 pound powdered sugar \n2 to 3 tablespoons milk \n2 drops butter flavor extract\n\nDissolve 2 packages of yeast in 1/2 cup of hot water (test on wrist to make sure water is not too hot) and 1 tablespoon of sugar. Let sit. \n\nMelt the 1/2-cup of butter and combine with 3/4 cups of warm milk (can be warmed on stove or in microwave, test on wrist to make sure milk is not too hot). Using an electric mixer with a dough hook or a food processor with dough blade, mix dissolved yeast and butter/milk mixture on low. Slowly add 1/2 cup of sugar, then 1 egg. Add salt and 2 cups of flour on low, blend until smooth. Slowly add 1/2 cup at a time, the other 2 to 2 1/2 cups of flour. \n\nPut dough onto floured counter top. Knead dough until it doesn't stick to your hands (don't over kneed or add too much flour). \n\nPlace in a greased bowl. Cover with damp cloth and let rise for 45 minutes to 1 hour, until it doubles in size. (Tip, let it rise in oven where the air and temperature is consistent). \n\nRemove from bowl and place on a floured counter. Roll out in a 12 by 24-inch (approximately) rectangle, not too thin. Spread 1/2-cup butter over dough, sprinkle with 1 1/4 cups of brown sugar (evenly), sprinkle with 1/4 cup of granular sugar (evenly), and sprinkle 2 tablespoons (or as much as you desire) of cinnamon (evenly). \n\nRoll dough into a log. Cut into thumb-width slices or 1 1/2-inch widths. \n\nPlace in round cake pan or foil pan. Put back in oven to rise to desired height. Remove from oven after they have risen. \n\nPreheat oven to 350 degrees. Only bake on one rack, center of oven (4 pans fit nicely). Set timer for 15 minutes, then watch for desired brown-ness. Remove from oven - let cool. \n\nFROSTING: Combine 1 pound of powdered sugar, 2 to 3 tablespoons of milk (this may vary, add or subtract to your desired consistency), and 2 drops of butter flavor extract. Stir with spoon until very smooth and drizzles easily. \n\nDrizzle onto completely cooled cinnamon rolls. Let frosting harden. Serve. \n\nYield: 30 rolls\nPrep Time: 1 hours 45 minutes\nCooking Time: 15 minutes\n

Recipe courtesy Alton Brown\n\n24 large (15 to 20 count) shrimp, peeled, deviened, and butterflied\n1/2 cup cornstarch\n1/4 teaspoon kosher salt\n1/4 teaspoon fresh ground white pepper\n1/4 teaspoon cayenne pepper\n4 egg whites \n2 1/2 cups sweetened shredded coconut, or 2 1/2 cups shredded fresh coconut \nCanola or peanut oil, for frying\nPeanut Sauce, recipe follows \n\nPat the shrimp dry with a paper towel. In a small bowl combine cornstarch, salt, pepper, and cayenne. In a separate bowl, whisk the egg whites until foamy. In another bowl, place the coconut. Coat the shrimp with the cornstarch and shake off any excess. Dip into the egg white and then press into the coconut to get full coverage. Try to keep 1 hand dry, this will keep things a little cleaner. \nIn a large pan, heat the oil to 350 degrees F and gently submerge the shrimp, 6 at a time. Fry for about 3 minutes or until golden brown. Remove them to a rack to drain. Serve with Peanut Sauce. \n\nPeanut Sauce:\n\n1/4 cup chicken stock\n3 ounces unsweetened coconut milk\n1 ounce lime juice\n1 ounce soy sauce\n1 tablespoon fish sauce or 2 to 3 anchovies, ground\n1 tablespoon hot sauce\n2 tablespoons chopped garlic\n1 tablespoon chopped ginger\n1 1/2 cups creamy peanut butter\n1/4 cup chopped cilantro \n\nIn a food processor, puree the chicken stock, coconut milk, lime juice, soy sauce, fish sauce, hot sauce, chopped garlic, and ginger. Add the peanut butter and pulse to combine. Fold in the cilantro and keep refrigerated until ready to serve. \nBring sauce to room temperature and serve with coconut shrimp. \nYield: approximately 2 cups \nYield: 4 to 6 servings\nPrep Time: 25 minutes\nCook Time: 15 minutes\nDifficulty: Medium\n\n

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(Recipe courtesy of Gourmet Magazine) \n\n2 cups all-purpose flour \n2 tablespoons baking powder \n1 teaspoon salt \n2 cups yellow cornmeal \n1/2 cup sugar \n2 cups milk \n2 large eggs \n2 sticks unsalted butter, softened \n\nPreheat oven to 400 degrees and butter two 9 by 5 by 3-inch loaf pans. \n\nIn a large bowl, sift together flour, baking powder, and salt and whisk in cornmeal and sugar until combined well. In a bowl whisk together milk and eggs until just combined. Add butter to flour mixture and with an electric mixer beat until mixture resembles coarse meal. Beat in egg mixture until just combined (batter will be thin). \n\nPour batter into pans and bake in middle of oven until golden and a tester comes out clean, about 50 minutes. Cool cornbread in pans on a rack 10 minutes and turn out onto rack to cool completely. Cornbread may be wrapped in plastic wrap and kept in a cool, dry place 2 days or frozen 2 weeks. \n\nYield: 2 loaves \n\nYield: 12 cups stuffing, enough for a 12 to 14 pound turkey with about 7 cups left over or for two 5 to 7 p\n

Recipe Courtesy of Curtis Aikens\n\n4 cups Mama's Cornbread \n2 cups of toasted bread, cut into 1-inch cubes \n10 saltine crackers, crumbled \n2 cups vegetable stock \n3 celery stalks, diced \n1 medium onion, diced \n2 large eggs \n1/2 stick (2 ounces) butter \n1 teaspoon dried sage \nSalt and freshly ground black pepper to taste \n\nPreheat oven to 350 degrees F and lightly grease an 8 inch baking dish. Combine the corn bread, toasted bread and crackers in a large mixing bowl. Pour the stock into a saucepan and add celery and onion. Bring to a boil and cook for 10 to 15 minutes. Remove the stock mixture from the stove and allow it to cool for about 10 minutes before proceeding. When it has cooled, add the stock mixture to the bread crumb mixture along with the eggs, butter, sage, and salt and pepper. Mix well.\n

1 pound crabmeat\n4 cups cooked rice\n2 tablespoons butter\n2 tablespoons flour\n1 1/3 cups milk\n1/2-teaspoon salt\n1/8-teaspoon white pepper\n1/4 cup shredded mozzarella cheese\n1/4 cup grated Parmesan cheese\n1/4-cup fresh breadcrumbs\n1/4-teaspoon paprika\n\nMelt the butter in a heavy saucepan over low heat. Add the flour, stirring until smooth. Cook for one minute, stirring constantly. Gradually add the milk. Continue cooking over medium heat, stirring constantly, until thickened and bubbly. Stir in the salt, pepper and crabmeat and spoon the mixture into a lightly greased 1 1/2 quart casserole dish. Bake at 350 degrees for 15 minutes. Combine the cheeses; the breadcrumbs and the paprika in a separate mixing bowl, stirring well. Sprinkle it over the crabmeat mixture and bake until the cheeses melt, about three minutes. Serve over rice. Serves four.\n

This is just a great recipe. It's dead simple to make and everyone that I have given it to has loved it. \n\nserves 4 or 5\n\n1/4 cup butter (4 tbs.) \n1 small onion (optional)\n1/4 cup minced shallots (optional) \n4 tbs. flour \n2 cups Clam Juice\n4 cups Heavy Cream \n2 tsp. Worcestershire\n1 tsp. salt \n1/4 tsp. Fresh Ground Black Pepper \n2 Bay Leaves\nDash of Tobasco Sauce or Hot Sauce\n1 lb Crabmeat \n1/4 cup Sherry\n\n\nIn a pot melt the butter and sauté the onion and shallots until tender. (If you don't use the onions or shallots just melt the butter) Whisk in the flour and cook over medium heat, stirring constantly, for about 2 minutes. DO NOT BROWN THE FLOUR. Off the heat whisk in the Clam Juice and cream. Return to medium heat and stir frequently until the mixture thickens. (I love it think so I make sure it gets thick before moving on) Add the Worcestershire sauce, salt, pepper, bayleaves, Tobasco, Crabmeat and sherry.\nSimmer about 20 to 25 minutes.\n

Recipe courtesy Sandra Lee\n\n1 store-bought roasted chicken\n1 cup diced onions\n1 cup diced celery\n1 cup diced carrot\n4 (14-ounce) cans low-sodium chicken broth\n2 (10.75-ounce) cans condensed cream of mushroom soup with roasted garlic\n2 teaspoon fines herbs*\nSalt and pepper\n2 cups egg noodles, cooked\n\nRemove the skin from the chicken and shred the meat from the bone. Put the chicken into a slow cooker along with the onions, celery, and carrots. Stir in broth, mushroom soup, and fines herbs and season with salt and pepper. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.\n\nWhen soup is finished, stir in egg noodles. Adjust seasonings and serve.\n\n*Cook's Note: Fines herbs are a classic blend of herbs that usually consists of chervil, chives, parsley, and tarragon. Fines Herbs can be found pre-blended in the spice section of the grocery store.\n\n \nRecipe Summary\nDifficulty: Easy\nPrep Time: 15 minutes\nCook Time: 9 hours\nYield: 8 servings\nUser Rating: 4 Stars

As published in the winter 2007 edition of Raley's Something Extra magazine. \n\n6 servings\ntime to make 30 min 10 min prep\n\n3 cups cooked chicken meat, shredded\n1 (49 1/2 ounce) can chicken broth\n1 cup carrots, chopped\n1 cup celery, chopped\n1 cup onions, chopped\n2 (12 ounce) jars chicken gravy\n1 tablespoon herbes de provence (rosemary, marjoram, basil, savory, bay leaf and thyme)\n2/3 cup Bisquick\n6 tablespoons water\n\n 1. Combine chicken, broth and vegetables in a large saucepan and bring to boil.\n 2. Reduce heat and simmer, covered, for 10 minutes.\n 3. Stir in gravy and herbs and bring to boil again.\n 4. Stir together Bisquick and water.\n 5. Drop by tiny 1/2 teaspoonful onto soup.\n 6. Cover and cook for 10 minutes more.\n\n

Recipe courtesy Emeril Lagasse, 2002 \n\n8 slices bacon \n6 ounces cream cheese \n1/2 cup sour cream \n1/4 cup plus 1 tablespoon chopped fresh chives \n2 tablespoons prepared horseradish \n1/2 teaspoon fresh lemon juice \n1/4 teaspoon salt \nHot pepper sauce, to taste\n\nPreheat the oven to 350 degrees F. \nArrange the bacon in a layer on a broiler rack set over the broiler pan. Bake until crisp and brown, 15 to 20 minutes. Remove from the oven and drain on paper towels. When cool enough to handle, crumble or chop into small pieces. \n\nIn a bowl, cream together the remaining ingredients. Add the crumbled bacon and mix. Cover and refrigerate until chilled, about 1 hour. \n\nServe with the oven baked potato chips. \n\nYield: about 1 1/2 cups

6-8 servings\ntime to make 1 hour 15 min prep\n\nSOUP\n1 cup diced celery\n1/2 cup water\n8-10 potatoes, peeled and cubed\n1 medium onion, chopped\n2 teaspoons salt\n1/4 teaspoon pepper\n water (just enough to cover potatoes)\n3 cups milk\nDUMPLINGS\n1 cup sifted flour\n1 teaspoon baking powder\n1/2 teaspoon salt\n1/2 teaspoon sugar\n1 teaspoon parsley flakes\n1/2 teaspoon summer savory (optional)\n1 egg\n1/2 cup milk\n\n 1. To make soup: boil celery in the water until just tender, DO NOT DRAIN.\n 2. add all ingredients and cover with remaining water"just enough" to cover veggies.\n 3. boil on med.\n 4. high till tender (approximately 10 minutes).\n 5. mash slightly to eliminate chunks.\n 6. add milk and set aside.\n 7. To Make Dumplings: sift together dry ingredients.\n 8. stir in herbs.\n 9. beat egg and milk together and add to dry ingrediants.\n 10. STIR just intil moistened.\n 11. Then combine: Bring soup back to burner, bring to a boil,turn burner on low.\n 12. drop dumplings by tablespoon-full into liquid.\n 13. Cover tightly and simmer gently for 20-minutes-do not lift lid.\n 14. ENJOY.\n\n

Where I got the recipe

Recipe Courtesy of Cheryl Smith \n4 tablespoons butter unsalted \n4 tablespoons peanut oil \n2 tablespoons chopped garlic \n2 chilies red or green or jalpenenos (chopped) \n2 tablespoons rosemary \n1 tablespoon thyme \n1 tablespoon oregano \n2 tablespoons basil \n1 tablespoon paprika \n1/4 tablespoon cayenne \nSalt and freshly ground pepper \nJuice of 2 lemons \n14 pieces shrimp 16/20 skin on \n\nIn a saute pan, heat up butter and peanut oil. Chop garlic and sauté 1 to 2 minutes. Chop chilies and some of the herbs, chopped and whole, paprika, cayenne all to the pan. Add lemon juice and unpeeled shrimp to the pan. Sauté until shrimp are cooked through \nPrep Time: 15 minutes\nCooking Time: 10 minutes\nDifficulty: Easy\n

6-8 servings\ntime to make 3½ hours 30 min prep\n\n8 ounces elbow macaroni\n15 ounces evaporated milk\n3 eggs\n4 cups shredded sharp cheddar cheese\n1 teaspoon garlic powder\n1 teaspoon salt\n1/2 teaspoon pepper\n\n 1. Boil elbows until done.\n 2. Drain, and rinse.\n 3. Pour 1/2 into 6 quart Crock Pot.\n 4. Add 1/2 of the evaporated milk.\n 5. Add 2 Cups of Shredded Cheese.\n 6. Stir a little.\n 7. Pour remaining elbows.\n 8. Pour in rest of milk.\n 9. Add rest of Shredded cheese.\n 10. Beat eggs, and add in garlic, salt & pepper.\n 11. Pour over noodles and stir.\n 12. Cover, and cook on high for 3-5 hours, stirring occasionally.\n 13. When finished, wait til cooled down and enjoy!\n\n

2 cups whipping cream\n1/4 cup honey\n20 ounces bittersweet chocolate, finely chopped\n2 teaspoons vanilla extract\n\nIn a medium saucepan, scald cream and honey medium heat. Remove from the heat. Place the chocolate in a heatproof bowl. Add the hot cream, let sit for 2 minutes, then whisk until smooth. Whisk in the vanilla. Let stand until cool but still pourable. Serve over Guinness ice cream.

Recipe courtesy Emeril Lagasse, 2001\n\n1 (12-ounce) package vanilla wafers \n1 cup packed light brown sugar plus 2 tablespoons \n1/4 cup all-purpose flour plus 2 tablespoons \n3 cups whole milk\n3 large eggs\n3 tablespoons unsalted butter\n3/4 teaspoon vanilla extract\n3/4 teaspoon banana extract\n1 cup heavy cream\n2 tablespoons confectioners' sugar\n4 teaspoons dark rum\n3 ripe bananas, sliced crosswise\nChocolate Sauce, recipe follows\n1/2 cup chopped walnuts\nLine the bottom and sides of a 9 by 9-inch square baking dish with the vanilla wafers. Set aside. \n\nIn a medium saucepan, combine the sugar and flour. Add the milk, whisk, and bring to a boil over medium-high heat. Lower the heat to medium-low and simmer, whisking constantly, until thick, about 3 to 4 minutes. Remove from the heat. \n\nIn a medium bowl, whisk the eggs. Gradually whisk about 3/4 cup of the hot milk into the egg. Return the egg mixture to the saucepan with the hot milk and bring to a boil. Lower the heat and simmer, whisking constantly, until smooth and thick, about 2 minutes. Remove from the heat and add the butter, vanilla, and banana extract. Whisk until the butter is melted and the mixture is smooth. Transfer to a clean bowl and cool to room temperature. \n\nIn a bowl, whip the cream until soft peaks begin to form. Add the sugar and whip until stiff peaks start to form. Add the rum and whip to incorporate. Set aside. \n\nPour half of the pudding over the vanilla wafers, top with the bananas. Add the remaining pudding, smoothing it over the sliced bananas. Top with the whipped cream, and smooth with the back of a spoon. Drizzle chocolate sauce over the cream and top with walnuts. \n\nCover tightly and chill at least 2 hours before serving. \n\nChocolate Sauce:\n1 cup heavy cream\n8 ounces semisweet chocolate, chopped\n2 teaspoons vanilla extract\n\nIn a small, heavy saucepan, bring the cream to a bare simmer over low heat. Place the chocolate pieces in a medium bowl. Whisk the cream slowly into the chocolate. Add the vanilla and continue whisking until the chocolate melts and the sauce thickens. \n\nLet the sauce cool to room temperature before pouring over the Banana Pudding. \n\nYield: 1 1/2 cups \n\n\nYield: 10 servings\nPrep Time: 45 minutes\nCook Time: 20 minutes\n\n

[[Welcome to Larry's Cookbook]]

by Todd Wilbur \nThis popular breakfast choice at America's number one diner chain takes center stage on the cover of the menu. Three thick slices of bread are dipped in a slightly sweet egg batter, browned to perfection and served up with a dusting of powdered sugar, butter and maple syrup on the side. Find the thick-sliced Texas toast bread in your bakery, or use any white bread that's sliced around 3/4-inch thick. This recipe will make enough for two servings of three slices each, and it's the perfect recipe for waking up a sweetie on Valentine's morn. \n\n4 eggs \n2/3 cup whole milk\n1/3 cup all-purpose flour\n1/3 cup granulated sugar\n1/2 teaspoon vanilla extract \n1/4 teaspoon salt\n1/8 teaspoon ground cinnamon\n6 slices thick bread (such as Texas toast)\n3 tablespoons butter\n\nGarnish \npowdered sugar\nbutter\n\nOn the side\nmaple syrup \n\n1. Whisk together eggs, milk, flour, sugar, vanilla, salt, and cinnamon in a large bowl.\n2. Heat a large cast iron or non-stick skillet over medium/low heat. When the pan is hot, add 1 tablespoon of butter. If butter smokes, your pan is too hot, turn down the heat.\n3. Drop each bread slice into the batter for about 30 seconds per side. Let some of the batter drip off then drop the bread into the buttered pan. Cook each battered bread slice for 1 1/2 to 2 minutes per side or until golden brown. Add more butter to the pan as needed to cook all the french toast.\n4. Serve three slices of french toast per plate. Dust each serving with a little powdered sugar (tap it through a strainer), with some maple syrup on the side. \n\nFrom: http://www.topsecretrecipes.com \n\nMakes 2 servings. \n\n

Recipes Courtesy of Sara Moulton\n\n1 1/2 teaspoons unsalted butter \n7 teaspoons all purpose flour \n1 1/3 cups skim milk, heated \n8 ounces low fat cheddar cheese (2 cups), coarsely grated \n1 box (7 to 8 ounces) dried macaroni \nSalt and pepper to taste \n\nIn a saucepan, melt butter over low heat. Whisk in the flour and cook the mixture, stirring for 3 minutes. Add the milk in a stream, whisking. Bring the mixture to a boil and simmer for 3 minutes. Stir in the cheese and cook until cheese is melted. \n\nCook the macaroni according to package instructions and drain well. Combine with cheese mixture and salt and pepper to taste. \n\nNutritional Value Per Serving: 294 calories, 31% from fat, 10 grams of fat, 314 milligrams of sodium \n\nYield: Serves 4 to 6 \nPrep Time: 10 minutes\nCooking Time: 20 minutes\n

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Recipe courtesy Poolie Edesess\n\n1 tablespoon vegetable oil \n3 cloves garlic about 1 tablespoon minced \n4 tablespoons chopped onions \n1/2 small head cabbage, chopped \n2 cup green beans \n1 large stalk celery, finely chopped \n2 cup carrots \n2 cups cooked, drained ground beef \n1 tablespoon chicken bouillon \n2 teaspoons salt \n1 1/2 tablespoons oyster sauce \n2 tablespoons dark soy sauce \n2 tablespoons brown sugar \n3 tablespoons cornstarch \nBlack pepper \n3/4 cup chopped bean thread noodles, cut to 1 to 2 inches in length \n1 egg, slightly beaten \n20 to 25 egg roll wrappers \n1 cup cooked shrimp, chopped, optional\n\nSaute in vegetable oil, the garlic and onions on low heat. Then, add cabbage, green beans, celery, carrots, and cook on low heat for 2 minutes. Add beef and stir with chicken bouillon, salt, oyster sauce, dark soy sauce, brown sugar, cornstarch, and a sprinkle of black pepper. Stir for another 5 minutes. Turn off stove. Add bean thread noodles. Add shrimp, if using. Stir. Let cool to room temperature. To Assemble: Place the egg roll\nwrapper so that it forms a diamond. Add 2 tablespoons of filling about an inch from the lower corner of the egg wrapper. Fold up the corner of the triangle with the filling and tuck it against the filler so that the wrapper is over the filling. Fold in the sides of the wrapper to the ends of the filling. Dab top corner with a bit of raw egg at the top corner. Roll the filling upwards to the dab of egg and press end to the roll to seal. \n\nPreheat cooking oil to about 350 degrees and fry raw rolls in cooking oil. Cook until golden brown, remove, set on paper towels, allow to cool. \n\nCan be served with sweet and sour sauce, and hot mustard.\n

4-6 servings\ntime to make 5 min 5 min prep\n\n1 cup dry sherry or dry red wine\n1/2 cup soy sauce\n1/4 cup brown sugar\n2 tablespoons cajun seasoning or creole seasoning\n2 tablespoons garlic, minced\n2 tablespoons tomato paste (approximately) or 1/4 cup ketchup (approximately)\n1 teaspoon black pepper\n\n 1. Mix all ingredients and marinade desired meat

Recipes from Emeril

Recipe Courtesy of Emeril Lagasse \n\n2 tablespoons vegetable oil \n2 cups chopped onions \nSalt \nCayenne \n2 pounds stew meat \n1 tablespoon chili powder \n2 teaspoons ground cumin \nCrushed red pepper \n2 teaspoons dried oregano \n2 tablespoons chopped garlic \n3 cups crushed tomatoes \n1/4 cup tomato paste \n2 cups beef stock \n1 cup canned dark red kidney beans \n2 tablespoons masa flour \n4 tablespoons water \n1 bag Tortilla Chips \n1 1/2 cups grated Monterey Jack cheese \n6 tablespoons sour cream \n1 small jar of jalapenos \n\nIn a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and sauté for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, beef stock, and beans. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1 hour, stirring occasionally, or until the beef is tender. Skim off the fat occasionally. Mix the masa and water together. Slowly stir in the masa slurry and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos. \n\nYield: 6 to 8 servings \nPrep Time: 15 minutes\nCooking Time: 2 hours 0 minutes\nDifficulty: Easy\n

2 1/2 tablespoons paprika\n2 tablespoons salt\n2 tablespoons garlic powder\n1 tablespoon black pepper\n1 tablespoon onion powder\n1 tablespoon cayenne pepper\n1 tablespoon dried leaf oregano\n1 tablespoon dried thyme\n\nCombine all ingredients thoroughly and store in an airtight jar or container. \nYield: about 2/3 cup \n\nRecipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

\nRecipe courtesy Emeril Lagasse, 2002\n\n2 tablespoons butter\n1 large onion, chopped\n1 rib celery, finely chopped\n1/2 red bell pepper, finely chopped\n2 teaspoons minced garlic, plus 1 teaspoon\n1 teaspoon chopped thyme leaves\n1 teaspoon chopped rosemary\n1/3 cup chopped fresh parsley\n2 eggs\n1 1/2 teaspoons Dijon mustard\n1/2 cup ketchup, plus 1/4 cup\n2 tablespoons plus 1 teaspoon Worcestershire sauce\n1/2 cup Heavy cream\n2/3 cup Breadcrumbs\n1 pound ground chuck\n1/2 pound pork sausage (such as breakfast sausage)\n1/2 pound ground veal\n1 1/2 teaspoons salt \n2 teaspoons plus 1/4 teaspoon freshly ground black pepper\n4 slices bacon, cut in half\n2 tablespoons white or red wine vinegar\n1/2 cup canned tomatoes, chopped or crushed\nIn a large skillet heat the butter over medium-high heat until melted. Add all but 1/4 cup of the onions, the celery and all but 2 tablespoons of the bell pepper and cook, stirring occasionally, until vegetables are softened and beginning to caramelize around the edges, about 6 minutes. Add 2 teaspoons of the garlic, the thyme, rosemary, and parsley and cook for 2 minutes. Remove from the heat and allow to cool. \n\nPreheat the oven to 350 degrees F. \n\nWhen the vegetable mixture is cooled, transfer to a mixing bowl and add the eggs, mustard, 1/4 cup of the ketchup, 1 teaspoon of the Worcestershire sauce, and heavy cream and mix until thoroughly combined. Add the breadcrumbs, ground chuck, pork sausage, ground veal, 1 teaspoon of the salt and 1/4 teaspoon of the pepper and mix until just combined. Do not overmix. Transfer meat mixture to a 9 by 5 by 3-inch loaf pan and using your hands, form mixture into a loaf shape. Arrange the slices of bacon on the top of the meatloaf and set aside. \n\nIn a small saucepan combine the remaining 1/4 cup of chopped onion, remaining 2 tablespoons of green pepper, remaining teaspoon of garlic, remaining 1/2 cup of ketchup, remaining 2 tablespoons of Worcestershire sauce, remaining 1/2 teaspoon of salt, remaining 2 teaspoons of pepper, vinegar, and canned tomatoes and bring to a boil over medium-high heat. Cook until thickened, about 5 minutes. \n\nPour the sauce over the uncooked meatloaf and bake for 45 minutes to 1 hour, or until the bacon and sauce are slightly caramelized on the top of the meatloaf. Remove from the oven and cover loosely with aluminum foil. Let stand for 10 minutes before serving. Slice and serve along with the Macaroni with 4 Cheeses.\n\n\nYield: 4 to 6 servings\nPrep Time: 25 minutes\nCook Time: 1 hour 15 minutes\nDifficulty: Medium\n\n

2 tablespoons chili powder\n2 teaspoons ground cumin\n2 tablespoons paprika\n1 teaspoon black pepper\n1 tablespoon ground coriander\n1 teaspoon cayenne pepper\n1 tablespoon garlic powder\n1 teaspoon crushed red pepper\n1 tablespoon salt\n1 tablespoon dried oregano\n\nCombine all ingredients thoroughly. Yield: 1/2 cup\n\n

48 servings\ntime to make 25 min 15 min prep\n\n4 cups natural-style peanut butter\n2 cups honey\n2 cups unsalted sunflower seeds\n1 1/3 cups non-fat powdered milk\n8 cups rolled oats\n2 cups chocolate chips\n2 tablespoons margarine, melted\n\n 1. Mix all ingredients in a large bowl at room temperature.\n 2. Use an ice cream scoop to measure out balls and shape into bars.\n 3. Put on an ungreased cookie sheet and bake at 350 for 8-10 minutes. The less time you bake them the better.\n 4. Let cool and store in plastic bags in the refridgerator.\n\n

Recipe courtesy Emeril Lagasse, 2002\n\n2 pounds Idaho potatoes, peeled and cut into 1/2-inch thick slices\n1 3/4 cups all-purpose flour \n1 cup ale or beer \n1 large egg, lightly beaten\n2 tablespoons milk\n2 tablespoons [[Emeril's Essence]], plus 2 teaspoons, plus more for dusting, recipe follows\n1/2 teaspoon baking powder\n1/4 teaspoon salt \n2 pounds cod or pollack fillets, cut into 4-ounce pieces\n6 cups vegetable oil\nMalt vinegar, accompaniment\nHeat the oil in a deep fat fryer or large, heavy pot to 350 degrees F. Preheat the oven to 225 degrees F. \n\nFry the potatoes in the oil until golden brown, turning to cook evenly, 4 to 5 minutes. Remove and drain on paper towels. Season with Essence, to taste, and transfer to a baking sheet. Place in the oven to keep warm until ready to serve. In a bowl, combine 1 cup of the flour, the ale, egg, milk, 1 tablespoon Essence, baking powder, and 1/4 teaspoon salt. Whisk to make a smooth batter the consistency of cream, adding more ale, as needed, to thin. (Use the batter as soon as possible after making.) Place the remaining 3/4 cup flour and 2 teaspoons Essence in a shallow dish. \n\nSeason the fish with the remaining tablespoon of Essence. Dip the fillets first into flour to lightly coat, then into the batter, and back into the flour, shaking to remove any excess. Fry in the oil for until crisp and golden brown, turning, 4 to 5 minutes. Remove and drain on paper towels. Season lightly with salt. Serve immediately with the fried potatoes and malt vinegar.\n\nRecipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.\n\n\nYield: 4 servings\nPrep Time: 15 minutes\nCook Time: 10 minutes\nDifficulty: Medium\n\n

Recipe courtesy Alton Brown\n\n1/2 pound mini carrots \n1 cup water \n1 cup sugar \n1 1/2 cups cider vinegar \n1 teaspoon onion powder \n1/2 teaspoon mustard seeds \n1 1/2 teaspoons kosher salt \n1 teaspoon chili flakes \n2 dried chilies\n\nPlace carrots in a spring-top glass jar. Bring the water, sugar, cider vinegar, onion powder, mustard seeds, salt, and chili flakes to a boil in a non-reactive saucepan. Boil for 4 minutes. \n\nSlowly pour the hot pickling liquid over the carrots, filling the jar to the top. Place the chilies in the jar. Allow the carrots to cool before sealing.\n\nRefrigerate for 2 days up to 1 week.\n\nYield: 4 servings\n

Recipe courtesy Jim Campbell\n\nSauce:\n12 ounces tomato paste\n16 ounces tomato sauce\n1 (24-ounce) can kidney beans, drained\n3 tablespoons garlic powder \n2 tablespoons onion powder\n2 tablespoons cumin \n1/2 cup chili powder\n2 tablespoons parsley\n2 teaspoons oregano\n1 (24-ounce) can pork and beans\n1/2 teaspoon salt\n1/2 teaspoon pepper\n1 (24-ounce) can chili hot beans\n1 tablespoon chipotle powder\n1 teaspoon habenero chile powder \n4 whole red habaneros\n6 jalapenos\n2 New Mexican chiles\n\n1/2 pound elbow macaroni or spaghetti\n1 pound steak, cut of choice\n1 pound ground beef\n1 pound ground pork\n1/2 (12-ounce) can or bottle of beer\n\nServing suggestions: crackers and cheese\nIn a large kettle on low simmer combine tomato paste, tomato sauce, kidney beans, garlic powder, onion powder, cumin, chili powder, parsley, oregano, pork and beans, salt, pepper, chili hot beans, chipotle powder, habenero powder, habaneros, jalapenos, New Mexico chiles, and dry pasta and bring to a simmer. While that is simmering, grill the steak, and brown the pork and beef in a large saute pan. Drain the meat, season to taste, and add to sauce. Add the beer and cook for 30 minutes. Serve with crackers and cheese.\n\n\nYield: 10 to 15 servings\nPrep Time: 5 minutes\nCook Time: 45 minutes\nDifficulty: Medium\n\n

Recipe courtesy Rachael Ray\n\nVegetable oil, for frying\n1 1/2 to 2 pounds fresh cod\nSalt and pepper\n1 /2 cup all-purpose unbleached flour\n2 large eggs\n2 tablespoons cold water, a splash\n2 cups plain bread crumbs\n1/2 teaspoon dried mustard powder\n1/4 teaspoon cayenne pepper, a few pinches\n\nSuggested: 3 disposable pie tins\nWedged lemons and malt vinegar for topping \nPour 2-inches of vegetable oil into a large skillet. Place skillet over large burner and heat oil over medium high heat. To check if the oil is hot enough, drop in 1-inch cube of white bread. The bread should brown in a 40 count. \n\nCut cod into 4 servings, 6 to 8-ounce portions and season with salt and pepper. Place a couple of scoops of flour in a pie tin. Combine egg and water in second tin. Season plain bread crumbs and mustard and cayenne in the third tin. Coat fish in flour, then egg, and then bread crumbs. Gently set coated fish into hot oil and fry 5 minutes on each side until medium golden brown in color. \n\nWhen the fish is evenly golden all over, remove and drain on brown paper sacks. \n\n\nYield: 4 servings \nPrep Time: 10 minutes\nCook Time: 12 minutes\nDifficulty: Easy\n\n

Recipe adapted from Every Day is a Party Cookbook, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999\n\n3 pound new potatoes, quartered, cooked until tender and cooled \n1 cup mayonnaise \n1/4 cup Creole or whole grain mustard \n3 tablespoons fresh lemon juice \nHot Sauce \nSalt \nFreshly ground black pepper \n3/4 cup finely chopped red onions \n1 tablespoon chopped garlic \n6 large hard-boiled eggs, sliced \n1/2 pound cooked crispy bacon, chopped \n1/4 cup chopped green onions, green part only \n\n\n\nIn a large mixing bowl, combine the potatoes, mayonnaise, mustard, and lemon juice. Season with hot sauce, salt and pepper. Mix thoroughly. Add the onions and garlic. Mix thoroughly. Fold in the eggs, bacon and green onions. Mix well. To serve, mound the potato salad in the center of each plate. Garnish with parsley.\n

Recipe courtesy Emeril Lagasse, 2000\n\n1 whole grouper, cleaned \n1 lemon, cut into wedges \n1 lime, cut into wedges \n1 orange, cut into 1/4-inch thick round slices \n1 onion, cut into 1/4-inch thick round slices \nOlive oil \nSalt \nFreshly ground black pepper \n\nPreheat the grill. Lay the grouper on a large piece of aluminum foil. Cover the grouper, inside and out with\nthe lemon and lime wedges, orange and onion slices. Drizzle the fish with olive oil and season with salt and\npepper. Wrap the aluminum foil around the fish. Place the fish on the grill and grill for 10 minutes, flip and\ngrill for another 10 minutes, or until the meat is opaque and cooked through. \n\nYield: 4 servings\n

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'or' means that exactly one of the two alternatives must exist.~~|\n\nSee details see [[ForEachTiddlerMacro]] and [[ForEachTiddlerExamples]].\n\n!Revision history\n* v1.0.5\n** Pass tiddler containing the macro with wikify, context object also holds reference to tiddler containing the macro ("inTiddler"). Thanks to SimonBaird.\n** Support Firefox 1.5.0.1\n** Internal\n*** Make "JSLint" conform\n*** "Only install once"\n* v1.0.4 (2006-01-06)\n** Support TiddlyWiki 2.0\n* v1.0.3 (2005-12-22)\n** Features: \n*** Write output to a file supports multi-byte environments (Thanks to Bram Chen) \n*** Provide API to access the forEachTiddler functionality directly through JavaScript (see getTiddlers and performMacro)\n** Enhancements:\n*** Improved error messages on InternetExplorer.\n* v1.0.2 (2005-12-10)\n** Features: \n*** context object also holds reference to store (TiddlyWiki)\n** Fixed Bugs: \n*** ForEachTiddler 1.0.1 has broken support on win32 Opera 8.51 (Thanks to BrunoSabin for reporting)\n* v1.0.1 (2005-12-08)\n** Features: \n*** Access tiddlers stored in separated TiddlyWikis through the "in" option. I.e. you are no longer limited to only work on the "current TiddlyWiki".\n*** Write output to an external file using the "toFile" option of the "write" action. With this option you may write your customized tiddler exports.\n*** Use the "script" section to define "helper" JavaScript functions etc. to be used in the various JavaScript expressions (whereClause, sortClause, action arguments,...).\n*** Access and store context information for the current forEachTiddler invocation (through the build-in "context" object) .\n*** Improved script evaluation (for where/sort clause and write scripts).\n* v1.0.0 (2005-11-20)\n** initial version\n\n!Code\n***/\n//{{{\n\n \n//============================================================================\n//============================================================================\n// ForEachTiddlerPlugin\n//============================================================================\n//============================================================================\n\n// Only install once\nif (!version.extensions.ForEachTiddlerPlugin) {\n\nversion.extensions.ForEachTiddlerPlugin = {major: 1, minor: 0, revision: 5, date: new Date(2006,2,5), source: "http://tiddlywiki.abego-software.de/#ForEachTiddlergPlugin"};\n\n// For backward compatibility with TW 1.2.x\n//\nif (!TiddlyWiki.prototype.forEachTiddler) {\n TiddlyWiki.prototype.forEachTiddler = function(callback) {\n for(var t in this.tiddlers) {\n callback.call(this,t,this.tiddlers[t]);\n }\n };\n}\n\n//============================================================================\n// forEachTiddler Macro\n//============================================================================\n\nversion.extensions.forEachTiddler = {major: 1, minor: 0, revision: 5, date: new Date(2006,2,5), provider: "http://tiddlywiki.abego-software.de"};\n\n// ---------------------------------------------------------------------------\n// Configurations and constants \n// ---------------------------------------------------------------------------\n\nconfig.macros.forEachTiddler = {\n // Standard Properties\n label: "forEachTiddler",\n prompt: "Perform actions on a (sorted) selection of tiddlers",\n\n // actions\n actions: {\n addToList: {},\n write: {}\n }\n};\n\n// ---------------------------------------------------------------------------\n// The forEachTiddler Macro Handler \n// ---------------------------------------------------------------------------\n\nconfig.macros.forEachTiddler.getContainingTiddler = function(e) {\n while(e && !hasClass(e,"tiddler"))\n e = e.parentNode;\n var title = e ? e.getAttribute("tiddler") : null; \n return title ? store.getTiddler(title) : null;\n};\n\nconfig.macros.forEachTiddler.handler = function(place,macroName,params,wikifier,paramString,tiddler) {\n // config.macros.forEachTiddler.traceMacroCall(place,macroName,params,wikifier,paramString,tiddler);\n\n if (!tiddler) tiddler = config.macros.forEachTiddler.getContainingTiddler(place);\n // --- Parsing ------------------------------------------\n\n var i = 0; // index running over the params\n // Parse the "in" clause\n var tiddlyWikiPath = undefined;\n if ((i < params.length) && params[i] == "in") {\n i++;\n if (i >= params.length) {\n this.handleError(place, "TiddlyWiki path expected behind 'in'.");\n return;\n }\n tiddlyWikiPath = this.paramEncode((i < params.length) ? params[i] : "");\n i++;\n }\n\n // Parse the where clause\n var whereClause ="true";\n if ((i < params.length) && params[i] == "where") {\n i++;\n whereClause = this.paramEncode((i < params.length) ? params[i] : "");\n i++;\n }\n\n // Parse the sort stuff\n var sortClause = null;\n var sortAscending = true; \n if ((i < params.length) && params[i] == "sortBy") {\n i++;\n if (i >= params.length) {\n this.handleError(place, "sortClause missing behind 'sortBy'.");\n return;\n }\n sortClause = this.paramEncode(params[i]);\n i++;\n\n if ((i < params.length) && (params[i] == "ascending" || params[i] == "descending")) {\n sortAscending = params[i] == "ascending";\n i++;\n }\n }\n\n // Parse the script\n var scriptText = null;\n if ((i < params.length) && params[i] == "script") {\n i++;\n scriptText = this.paramEncode((i < params.length) ? params[i] : "");\n i++;\n }\n\n // Parse the action. \n // When we are already at the end use the default action\n var actionName = "addToList";\n if (i < params.length) {\n if (!config.macros.forEachTiddler.actions[params[i]]) {\n this.handleError(place, "Unknown action '"+params[i]+"'.");\n return;\n } else {\n actionName = params[i]; \n i++;\n }\n } \n \n // Get the action parameter\n // (the parsing is done inside the individual action implementation.)\n var actionParameter = params.slice(i);\n\n\n // --- Processing ------------------------------------------\n try {\n this.performMacro({\n place: place, \n inTiddler: tiddler,\n whereClause: whereClause, \n sortClause: sortClause, \n sortAscending: sortAscending, \n actionName: actionName, \n actionParameter: actionParameter, \n scriptText: scriptText, \n tiddlyWikiPath: tiddlyWikiPath});\n\n } catch (e) {\n this.handleError(place, e);\n }\n};\n\n// Returns an object with properties "tiddlers" and "context".\n// tiddlers holds the (sorted) tiddlers selected by the parameter,\n// context the context of the execution of the macro.\n//\n// The action is not yet performed.\n//\n// @parameter see performMacro\n//\nconfig.macros.forEachTiddler.getTiddlersAndContext = function(parameter) {\n\n var context = config.macros.forEachTiddler.createContext(parameter.place, parameter.whereClause, parameter.sortClause, parameter.sortAscending, parameter.actionName, parameter.actionParameter, parameter.scriptText, parameter.tiddlyWikiPath, parameter.inTiddler);\n\n var tiddlyWiki = parameter.tiddlyWikiPath ? this.loadTiddlyWiki(parameter.tiddlyWikiPath) : store;\n context["tiddlyWiki"] = tiddlyWiki;\n \n // Get the tiddlers, as defined by the whereClause\n var tiddlers = this.findTiddlers(parameter.whereClause, context, tiddlyWiki);\n context["tiddlers"] = tiddlers;\n\n // Sort the tiddlers, when sorting is required.\n if (parameter.sortClause) {\n this.sortTiddlers(tiddlers, parameter.sortClause, parameter.sortAscending, context);\n }\n\n return {tiddlers: tiddlers, context: context};\n};\n\n// Returns the (sorted) tiddlers selected by the parameter.\n//\n// The action is not yet performed.\n//\n// @parameter see performMacro\n//\nconfig.macros.forEachTiddler.getTiddlers = function(parameter) {\n return this.getTiddlersAndContext(parameter).tiddlers;\n};\n\n// Performs the macros with the given parameter.\n//\n// @param parameter holds the parameter of the macro as separate properties.\n// The following properties are supported:\n//\n// place\n// whereClause\n// sortClause\n// sortAscending\n// actionName\n// actionParameter\n// scriptText\n// tiddlyWikiPath\n//\n// All properties are optional. \n// For most actions the place property must be defined.\n//\nconfig.macros.forEachTiddler.performMacro = function(parameter) {\n var tiddlersAndContext = this.getTiddlersAndContext(parameter);\n\n // Perform the action\n var actionName = parameter.actionName ? parameter.actionName : "addToList";\n var action = config.macros.forEachTiddler.actions[actionName];\n if (!action) {\n this.handleError(parameter.place, "Unknown action '"+actionName+"'.");\n return;\n }\n\n var actionHandler = action.handler;\n actionHandler(parameter.place, tiddlersAndContext.tiddlers, parameter.actionParameter, tiddlersAndContext.context);\n};\n\n// ---------------------------------------------------------------------------\n// The actions \n// ---------------------------------------------------------------------------\n\n// Internal.\n//\n// --- The addToList Action -----------------------------------------------\n//\nconfig.macros.forEachTiddler.actions.addToList.handler = function(place, tiddlers, parameter, context) {\n // Parse the parameter\n var p = 0;\n\n // Check for extra parameters\n if (parameter.length > p) {\n config.macros.forEachTiddler.createExtraParameterErrorElement(place, "addToList", parameter, p);\n return;\n }\n\n // Perform the action.\n var list = document.createElement("ul");\n place.appendChild(list);\n for (var i = 0; i < tiddlers.length; i++) {\n var tiddler = tiddlers[i];\n var listItem = document.createElement("li");\n list.appendChild(listItem);\n createTiddlyLink(listItem, tiddler.title, true);\n }\n};\n\n// Internal.\n//\n// --- The write Action ---------------------------------------------------\n//\nconfig.macros.forEachTiddler.actions.write.handler = function(place, tiddlers, parameter, context) {\n // Parse the parameter\n var p = 0;\n if (p >= parameter.length) {\n this.handleError(place, "Missing expression behind 'write'.");\n return;\n }\n\n var textExpression = config.macros.forEachTiddler.paramEncode(parameter[p]);\n p++;\n\n // Parse the "toFile" option\n var filename = null;\n var lineSeparator = undefined;\n if ((p < parameter.length) && parameter[p] == "toFile") {\n p++;\n if (p >= parameter.length) {\n this.handleError(place, "Filename expected behind 'toFile' of 'write' action.");\n return;\n }\n \n filename = config.macros.forEachTiddler.getLocalPath(config.macros.forEachTiddler.paramEncode(parameter[p]));\n p++;\n if ((p < parameter.length) && parameter[p] == "withLineSeparator") {\n p++;\n if (p >= parameter.length) {\n this.handleError(place, "Line separator text expected behind 'withLineSeparator' of 'write' action.");\n return;\n }\n lineSeparator = config.macros.forEachTiddler.paramEncode(parameter[p]);\n p++;\n }\n }\n \n // Check for extra parameters\n if (parameter.length > p) {\n config.macros.forEachTiddler.createExtraParameterErrorElement(place, "write", parameter, p);\n return;\n }\n\n // Perform the action.\n var func = config.macros.forEachTiddler.getEvalTiddlerFunction(textExpression, context);\n var count = tiddlers.length;\n var text = "";\n for (var i = 0; i < count; i++) {\n var tiddler = tiddlers[i];\n text += func(tiddler, context, count, i);\n }\n \n if (filename) {\n if (lineSeparator !== undefined) {\n lineSeparator = lineSeparator.replace(/\s\sn/mg, "\sn").replace(/\s\sr/mg, "\sr");\n text = text.replace(/\sn/mg,lineSeparator);\n }\n saveFile(filename, convertUnicodeToUTF8(text));\n } else {\n var wrapper = createTiddlyElement(place, "span");\n wikify(text, wrapper, null/* highlightRegExp */, context.inTiddler);\n }\n};\n\n\n// ---------------------------------------------------------------------------\n// Helpers\n// ---------------------------------------------------------------------------\n\n// Internal.\n//\nconfig.macros.forEachTiddler.createContext = function(placeParam, whereClauseParam, sortClauseParam, sortAscendingParam, actionNameParam, actionParameterParam, scriptText, tiddlyWikiPathParam, inTiddlerParam) {\n return {\n place : placeParam, \n whereClause : whereClauseParam, \n sortClause : sortClauseParam, \n sortAscending : sortAscendingParam, \n script : scriptText,\n actionName : actionNameParam, \n actionParameter : actionParameterParam,\n tiddlyWikiPath : tiddlyWikiPathParam,\n inTiddler : inTiddlerParam\n };\n};\n\n// Internal.\n//\n// Returns a TiddlyWiki with the tiddlers loaded from the TiddlyWiki of \n// the given path.\n//\nconfig.macros.forEachTiddler.loadTiddlyWiki = function(path, idPrefix) {\n if (!idPrefix) {\n idPrefix = "store";\n }\n var lenPrefix = idPrefix.length;\n \n // Read the content of the given file\n var content = loadFile(this.getLocalPath(path));\n if(content === null) {\n throw "TiddlyWiki '"+path+"' not found.";\n }\n \n // Locate the storeArea div's\n var posOpeningDiv = content.indexOf(startSaveArea);\n var posClosingDiv = content.lastIndexOf(endSaveArea);\n if((posOpeningDiv == -1) || (posClosingDiv == -1)) {\n throw "File '"+path+"' is not a TiddlyWiki.";\n }\n var storageText = content.substr(posOpeningDiv + startSaveArea.length, posClosingDiv);\n \n // Create a "div" element that contains the storage text\n var myStorageDiv = document.createElement("div");\n myStorageDiv.innerHTML = storageText;\n myStorageDiv.normalize();\n \n // Create all tiddlers in a new TiddlyWiki\n // (following code is modified copy of TiddlyWiki.prototype.loadFromDiv)\n var tiddlyWiki = new TiddlyWiki();\n var store = myStorageDiv.childNodes;\n for(var t = 0; t < store.length; t++) {\n var e = store[t];\n var title = null;\n if(e.getAttribute)\n title = e.getAttribute("tiddler");\n if(!title && e.id && e.id.substr(0,lenPrefix) == idPrefix)\n title = e.id.substr(lenPrefix);\n if(title && title !== "") {\n var tiddler = tiddlyWiki.createTiddler(title);\n tiddler.loadFromDiv(e,title);\n }\n }\n tiddlyWiki.dirty = false;\n\n return tiddlyWiki;\n};\n\n\n \n// Internal.\n//\n// Returns a function that has a function body returning the given javaScriptExpression.\n// The function has the parameters:\n// \n// (tiddler, context, count, index)\n//\nconfig.macros.forEachTiddler.getEvalTiddlerFunction = function (javaScriptExpression, context) {\n var script = context["script"];\n var functionText = "var theFunction = function(tiddler, context, count, index) { return "+javaScriptExpression+"}";\n var fullText = (script ? script+";" : "")+functionText+";theFunction;";\n return eval(fullText);\n};\n\n// Internal.\n//\nconfig.macros.forEachTiddler.findTiddlers = function(whereClause, context, tiddlyWiki) {\n var result = [];\n var func = config.macros.forEachTiddler.getEvalTiddlerFunction(whereClause, context);\n tiddlyWiki.forEachTiddler(function(title,tiddler) {\n if (func(tiddler, context, undefined, undefined)) {\n result.push(tiddler);\n }\n });\n return result;\n};\n\n// Internal.\n//\nconfig.macros.forEachTiddler.createExtraParameterErrorElement = function(place, actionName, parameter, firstUnusedIndex) {\n var message = "Extra parameter behind '"+actionName+"':";\n for (var i = firstUnusedIndex; i < parameter.length; i++) {\n message += " "+parameter[i];\n }\n this.handleError(place, message);\n};\n\n// Internal.\n//\nconfig.macros.forEachTiddler.sortAscending = function(tiddlerA, tiddlerB) {\n var result = \n (tiddlerA.forEachTiddlerSortValue == tiddlerB.forEachTiddlerSortValue) \n ? 0\n : (tiddlerA.forEachTiddlerSortValue < tiddlerB.forEachTiddlerSortValue)\n ? -1 \n : +1; \n return result;\n};\n\n// Internal.\n//\nconfig.macros.forEachTiddler.sortDescending = function(tiddlerA, tiddlerB) {\n var result = \n (tiddlerA.forEachTiddlerSortValue == tiddlerB.forEachTiddlerSortValue) \n ? 0\n : (tiddlerA.forEachTiddlerSortValue < tiddlerB.forEachTiddlerSortValue)\n ? +1 \n : -1; \n return result;\n};\n\n// Internal.\n//\nconfig.macros.forEachTiddler.sortTiddlers = function(tiddlers, sortClause, ascending, context) {\n // To avoid evaluating the sortClause whenever two items are compared \n // we pre-calculate the sortValue for every item in the array and store it in a \n // temporary property ("forEachTiddlerSortValue") of the tiddlers.\n var func = config.macros.forEachTiddler.getEvalTiddlerFunction(sortClause, context);\n var count = tiddlers.length;\n var i;\n for (i = 0; i < count; i++) {\n var tiddler = tiddlers[i];\n tiddler.forEachTiddlerSortValue = func(tiddler,context, undefined, undefined);\n }\n\n // Do the sorting\n tiddlers.sort(ascending ? this.sortAscending : this.sortDescending);\n\n // Delete the temporary property that holds the sortValue. \n for (i = 0; i < tiddlers.length; i++) {\n delete tiddlers[i].forEachTiddlerSortValue;\n }\n};\n\n\n// Internal.\n//\nconfig.macros.forEachTiddler.trace = function(message) {\n displayMessage(message);\n};\n\n// Internal.\n//\nconfig.macros.forEachTiddler.traceMacroCall = function(place,macroName,params) {\n var message ="<<"+macroName;\n for (var i = 0; i < params.length; i++) {\n message += " "+params[i];\n }\n message += ">>";\n displayMessage(message);\n};\n\n\n// Internal.\n//\n// Creates an element that holds an error message\n// \nconfig.macros.forEachTiddler.createErrorElement = function(place, exception) {\n var message = (exception.description) ? exception.description : exception.toString();\n return createTiddlyElement(place,"span",null,"forEachTiddlerError","<<forEachTiddler ...>>: "+message);\n};\n\n// Internal.\n//\n// @param place [may be null]\n//\nconfig.macros.forEachTiddler.handleError = function(place, exception) {\n if (place) {\n this.createErrorElement(place, exception);\n } else {\n throw exception;\n }\n};\n\n// Internal.\n//\n// Encodes the given string.\n//\n// Replaces \n// "$))" to ">>"\n// "$)" to ">"\n//\nconfig.macros.forEachTiddler.paramEncode = function(s) {\n var reGTGT = new RegExp("\s\s$\s\s)\s\s)","mg");\n var reGT = new RegExp("\s\s$\s\s)","mg");\n return s.replace(reGTGT, ">>").replace(reGT, ">");\n};\n\n// Internal.\n//\n// Returns the given original path (that is a file path, starting with "file:")\n// as a path to a local file, in the systems native file format.\n//\n// Location information in the originalPath (i.e. the "#" and stuff following)\n// is stripped.\n// \nconfig.macros.forEachTiddler.getLocalPath = function(originalPath) {\n // Remove any location part of the URL\n var hashPos = originalPath.indexOf("#");\n if(hashPos != -1)\n originalPath = originalPath.substr(0,hashPos);\n // Convert to a native file format assuming\n // "file:///x:/path/path/path..." - pc local file --> "x:\spath\spath\spath..."\n // "file://///server/share/path/path/path..." - FireFox pc network file --> "\s\sserver\sshare\spath\spath\spath..."\n // "file:///path/path/path..." - mac/unix local file --> "/path/path/path..."\n // "file://server/share/path/path/path..." - pc network file --> "\s\sserver\sshare\spath\spath\spath..."\n var localPath;\n if(originalPath.charAt(9) == ":") // pc local file\n localPath = unescape(originalPath.substr(8)).replace(new RegExp("/","g"),"\s\s");\n else if(originalPath.indexOf("file://///") === 0) // FireFox pc network file\n localPath = "\s\s\s\s" + unescape(originalPath.substr(10)).replace(new RegExp("/","g"),"\s\s");\n else if(originalPath.indexOf("file:///") === 0) // mac/unix local file\n localPath = unescape(originalPath.substr(7));\n else if(originalPath.indexOf("file:/") === 0) // mac/unix local file\n localPath = unescape(originalPath.substr(5));\n else // pc network file\n localPath = "\s\s\s\s" + unescape(originalPath.substr(7)).replace(new RegExp("/","g"),"\s\s"); \n return localPath;\n};\n\n// ---------------------------------------------------------------------------\n// Stylesheet Extensions (may be overridden by local StyleSheet)\n// ---------------------------------------------------------------------------\n//\nsetStylesheet(\n ".forEachTiddlerError{color: #ffffff;background-color: #880000;}",\n "forEachTiddler");\n\n//============================================================================\n// End of forEachTiddler Macro\n//============================================================================\n\n\n//============================================================================\n// String.startsWith Function\n//============================================================================\n//\n// Returns true if the string starts with the given prefix, false otherwise.\n//\nversion.extensions["String.startsWith"] = {major: 1, minor: 0, revision: 0, date: new Date(2005,11,20), provider: "http://tiddlywiki.abego-software.de"};\n//\nString.prototype.startsWith = function(prefix) {\n var n = prefix.length;\n return (this.length >= n) && (this.slice(0, n) == prefix);\n};\n\n\n\n//============================================================================\n// String.endsWith Function\n//============================================================================\n//\n// Returns true if the string ends with the given suffix, false otherwise.\n//\nversion.extensions["String.endsWith"] = {major: 1, minor: 0, revision: 0, date: new Date(2005,11,20), provider: "http://tiddlywiki.abego-software.de"};\n//\nString.prototype.endsWith = function(suffix) {\n var n = suffix.length;\n return (this.length >= n) && (this.right(n) == suffix);\n};\n\n\n//============================================================================\n// String.contains Function\n//============================================================================\n//\n// Returns true when the string contains the given substring, false otherwise.\n//\nversion.extensions["String.contains"] = {major: 1, minor: 0, revision: 0, date: new Date(2005,11,20), provider: "http://tiddlywiki.abego-software.de"};\n//\nString.prototype.contains = function(substring) {\n return this.indexOf(substring) >= 0;\n};\n\n//============================================================================\n// Array.indexOf Function\n//============================================================================\n//\n// Returns the index of the first occurance of the given item in the array or \n// -1 when no such item exists.\n//\n// @param item [may be null]\n//\nversion.extensions["Array.indexOf"] = {major: 1, minor: 0, revision: 0, date: new Date(2005,11,20), provider: "http://tiddlywiki.abego-software.de"};\n//\nArray.prototype.indexOf = function(item) {\n for (var i = 0; i < this.length; i++) {\n if (this[i] == item) {\n return i;\n }\n }\n return -1;\n};\n\n//============================================================================\n// Array.contains Function\n//============================================================================\n//\n// Returns true when the array contains the given item, otherwise false. \n//\n// @param item [may be null]\n//\nversion.extensions["Array.contains"] = {major: 1, minor: 0, revision: 0, date: new Date(2005,11,20), provider: "http://tiddlywiki.abego-software.de"};\n//\nArray.prototype.contains = function(item) {\n return (this.indexOf(item) >= 0);\n};\n\n//============================================================================\n// Array.containsAny Function\n//============================================================================\n//\n// Returns true when the array contains at least one of the elements \n// of the item. Otherwise (or when items contains no elements) false is returned.\n//\nversion.extensions["Array.containsAny"] = {major: 1, minor: 0, revision: 0, date: new Date(2005,11,20), provider: "http://tiddlywiki.abego-software.de"};\n//\nArray.prototype.containsAny = function(items) {\n for(var i = 0; i < items.length; i++) {\n if (this.contains(items[i])) {\n return true;\n }\n }\n return false;\n};\n\n\n//============================================================================\n// Array.containsAll Function\n//============================================================================\n//\n// Returns true when the array contains all the items, otherwise false.\n// \n// When items is null false is returned (even if the array contains a null).\n//\n// @param items [may be null] \n//\nversion.extensions["Array.containsAll"] = {major: 1, minor: 0, revision: 0, date: new Date(2005,11,20), provider: "http://tiddlywiki.abego-software.de"};\n//\nArray.prototype.containsAll = function(items) {\n for(var i = 0; i < items.length; i++) {\n if (!this.contains(items[i])) {\n return false;\n }\n }\n return true;\n};\n\n\n} // of "install only once"\n\n// Used Globals (for JSLint) ==============\n// ... DOM\n/*global document */\n// ... TiddlyWiki Core\n/*global convertUnicodeToUTF8, createTiddlyElement, createTiddlyLink, \n displayMessage, endSaveArea, hasClass, loadFile, saveFile, \n startSaveArea, store, wikify */\n//}}}\n\n\n/***\n!Licence and Copyright\nCopyright (c) abego Software ~GmbH, 2005 ([[www.abego-software.de|http://www.abego-software.de]])\n\nRedistribution and use in source and binary forms, with or without modification,\nare permitted provided that the following conditions are met:\n\nRedistributions of source code must retain the above copyright notice, this\nlist of conditions and the following disclaimer.\n\nRedistributions in binary form must reproduce the above copyright notice, this\nlist of conditions and the following disclaimer in the documentation and/or other\nmaterials provided with the distribution.\n\nNeither the name of abego Software nor the names of its contributors may be\nused to endorse or promote products derived from this software without specific\nprior written permission.\n\nTHIS SOFTWARE IS PROVIDED BY THE COPYRIGHT HOLDERS AND CONTRIBUTORS "AS IS" AND ANY\nEXPRESS OR IMPLIED WARRANTIES, INCLUDING, BUT NOT LIMITED TO, THE IMPLIED WARRANTIES\nOF MERCHANTABILITY AND FITNESS FOR A PARTICULAR PURPOSE ARE DISCLAIMED. IN NO EVENT\nSHALL THE COPYRIGHT OWNER OR CONTRIBUTORS BE LIABLE FOR ANY DIRECT, INDIRECT,\nINCIDENTAL, SPECIAL, EXEMPLARY, OR CONSEQUENTIAL DAMAGES (INCLUDING, BUT NOT LIMITED\nTO, PROCUREMENT OF SUBSTITUTE GOODS OR SERVICES; LOSS OF USE, DATA, OR PROFITS; OR\nBUSINESS INTERRUPTION) HOWEVER CAUSED AND ON ANY THEORY OF LIABILITY, WHETHER IN\nCONTRACT, STRICT LIABILITY, OR TORT (INCLUDING NEGLIGENCE OR OTHERWISE) ARISING IN\nANY WAY OUT OF THE USE OF THIS SOFTWARE, EVEN IF ADVISED OF THE POSSIBILITY OF SUCH\nDAMAGE.\n***/\n\n

submitted by and thanks to Jennifer A. Wickes\n\n2 cups cake flour -- Sifted\n1 1/4 cups sugar\n2 teaspoons baking powder\n1/2 teaspoon salt \n5 eggs -- separated \n1/4 cup grapefruit juice -- Fresh squeezed \n1/3 cup water \n1/3 cup salad oil \n1 tablespoon grapefruit peel -- Fresh grated \n1/4 teaspoon cream of tartar \n\nSift together dry ingredients. In small mixer bowl, combine egg yolks, grapefruit juice, water and oil. Add dry ingredients. Beat at low speed until blended. Then beat at medium speed for one min. *Stir* in grapefruit peel. Beat whites until frothy; add cream of tartar. Continue beating until whites are stiff, BUT NOT DRY. Carefully folk yolk mixture into whites until just blended. Pour into 9-inch layer cake pans lined with oiled waxed paper. Bake at 350 F for 25-30 minutes. Leave in pans 10 minutes. Turn out onto wire rack to cool. Frost.\n\nYields: 8 servings \n\n''Fluffy Pink Grapefruit Frosting''\n\n2 Egg whites \n1 1/2 c Sugar \n1 1/2 ts Light corn syrup \n1/3 c Pink grapefruit cocktail \n2 ts Vanilla \n2 To 3 drops red food coloring \nMakes enough to fill and frost one two layer cake. In the top of a double boiler, combine all the ingredients except vanilla and food coloring. Place over boiling water and beat with an electric mixer about seven minutes or until frosting will stand up in soft peaks. Remove from water and beat in vanilla and food coloring. Use immediately.\n\n\nYields: 8 servings

Recipe courteous Emeril Lagasse, 2000\n\n1 cup water \n1 cup granulated sugar \n1 medium honeydew \nSimple syrup (equal amounts of sugar and water\nsimmered until sugar dissolves) \n1/2 to 1 cup vodka \n \n\nIn a small saucepan, over medium heat, combine the water and sugar. Bring to a boil and cook for 2 minutes. Remove from the heat and cool completely. Using a sharp knife, remove the outer skin of the melon. With a spoon, scrape out the seeds and discard. Dice the melon into small pieces. In the cup of a blender, combine the melon and simple syrup to taste. Process until smooth. Add the vodka and process until smooth. Pour the mixture into nonreactive cake pan and freeze until firm. Remove from the freezer and allow to sit for a couple of minutes. Using a knife, scrape the melon mixture back and forth, spoon the mixture into a plastic container with a lid. (**The consistency of the mixture should be slushy) An electric ice cream machine can also be used. Cover and freeze until ready to use. \n Yield: 4 to 6 servings\n

by Todd Wilbur \n \n\n Recreate the popular bean dip at home in just minutes with a food processor -- just pour all the ingredients in and fire it up. The best part about this recipe is that we can duplicate the taste of the popular dip without any added fat. If you check out the label of the real thing you'll see that there's hydrogenated oil in there. We can avoid this saturated fat without sacrificing flavor with a home clone that's a perfect healthy choice for dipping. \n\n1 15-ounce can pinto beans, drained \n4 bottled jalapeno slices (nacho slices) \n1 tablespoon juice from bottled jalapeno slices \n1/2 teaspoon salt \n1/2 teaspoon sugar \n1/4 teaspoon onion powder \n1/4 teaspoon paprika \n1/8 teaspoon garlic powder \n1/8 teaspoon cayenne pepper \n\nCombine drained pinto beans with the other ingredients in a food processor. Puree ingredients on high speed until smooth. Cover and chill for at least an hour before serving.\n\nFrom: http://www.topsecretrecipes.com \n\nMakes 1 1/4 cup. \n\n

Recipe courtesy Emeril Lagasse, 2002\n\n1 tablespoon unsalted butter, plus 12 tablespoons (3/4 cup)\n1 tablespoon flour, plus 3/4 cup, sifted\n3 (1-ounce) squares unsweetened baking chocolate\n1 1/2 cups granulated sugar\n3 large eggs \n1 cup chopped pecans, lightly toasted\n1 1/2 teaspoons pure vanilla extract\n\nFudge Topping:\n1 stick unsalted butter\n1/4 cup unsweetened cocoa powder\n6 tablespoons buttermilk\n1 pound confectioners' sugar\n1 teaspoon pure vanilla extract\nPreheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon of the butter. Sprinkle 1 tablespoon of flour into the pan to coat the sides and bottom, knocking out any excess. Set aside. \n\nIn the top of a double boiler or in a bowl set over simmering water, combine the remaining 12 tablespoons butter and the chocolate. Cook, stirring, until smooth, about 3 minutes. Add the granulated sugar and whisk until smooth. Add 1/4 cup of the flour and whisk to combine. Alternate adding the remaining flour and eggs, whisking well after each addition. Stir in the toasted nuts and vanilla. \n\nPour into the prepared pan, shifting the pan to create an even layer. Bake until risen and a toothpick inserted in the center comes out clean, about 30 minutes. \n\nFor the Fudge Topping: While the brownies are in the oven, in a medium saucepan, combine the butter, cocoa powder and buttermilk over medium heat. Cook until the butter melts and mixture just comes together. Remove from the heat and whisk until smooth. Sift the confectioners' sugar into a medium bowl. Add the chocolate mixture and vanilla and whisk until smooth. \n\nRemove the brownies from the oven and, with the handle of a wooden spoon, poke holes into the brownies every 1 to 2 inches. Pour the Fudge Topping over the brownies and smooth with a rubber spatula. Let cool on a wire rack for at least 1 hour before cutting. \n\nCut into 2-inch brownies and serve.\n\n\nYield: 2 dozen brownies\nPrep Time: 10 minutes\nCook Time: 40 minutes\nDifficulty: Medium\nEpisode #: EMSP37 \n

\nRecipe courtesy Keith Young\n\n2 pounds shrimp, 16 to 20 count\n1/2 cup teriyaki sauce\n1/2 cup soy sauce\n1/4 cup sesame oil\n12 cloves garlic, minced\n1/2 cup peeled ginger, minced\n2 teaspoons red pepper sauce\nPreheat oven to 400 degrees. \n\nPeel shrimp leaving the final tail section intact. Devein and partially butterfly shrimp (only butterfly the area furthest from the tail, so the shrimp will stand properly in a casserole dish). Set shrimp aside. \n\nPlace all remaining ingredients together in a large mixing bowl. Add shrimp to bowl and marinate for about 1/2 an hour, any longer may toughen the shrimp. Remove shrimp from marinade and stand each one individually in casserole dish, one behind the other, with each tail resting on the shrimp in front of it. Pour marinade into casserole dish covering shrimp approximately 1/2 way. Place shrimp in oven for 12 to 15 minutes.\n\nYield: 4 to 6 servings\nPrep Time: 1 hour\nCook Time: 15 minutes\nEpisode #: CL9632 \n

Recipe courtesy Emeril Lagasse, 2002\n\n1 (4 to 5-pound) sirloin tip roast, netted or tied at 1-inch intervals \n10 cloves garlic, peeled and halved lengthwise, plus 4 to 6 garlic cloves, peeled\n1 tablespoon [[Emeril's Essence]], plus 1 1/2 teaspoons \n1 1/4 teaspoons freshly ground black pepper \n1 1/4 teaspoons salt\n1 cup dry red wine\n3 tablespoons tomato paste\n4 large carrots, scrubbed \n2 stalks celery, trimmed and cut in half crosswise\n2 medium yellow onions, peeled and quartered\n1 pound small new potatoes\n2 tablespoons vegetable oil\n1 cup beef stock, or canned low-sodium beef broth\n2 bay leaves\nWith a small, sharp knife, make 30 (1 1/2-inch deep) slits around the outside of the roast. Insert the half cloves of garlic into the slits. Rub the roast with 1 tablespoon of the Essence, 1 teaspoon of the black pepper, and 1 teaspoon of the salt. \n\nPreheat the oven to 400 degrees F. \n\nHeat the oil in a large, heavy skillet over medium-high heat. Add the roast and sear on all sides, about 4 minutes per side. Remove from the pan. Deglaze the pan with the red wine, scraping up any brown bits on the bottom of the pan with a wooden spoon. In a mixing bowl, whisk together the tomato paste and 1 cup of water. Add the tomato paste mixture to the red wine and cook for 2 minutes. \n\nMeanwhile, in a large roasting pan or Dutch oven, alternate the carrots and celery flat on the bottom of the pot. Place the bay leaves on the vegetables. Scatter the onions, potatoes, and garlic over the bottom. (The vegetables will form a "nest" on which the roast will be placed.) Place the roast on top of the vegetables. Add the red wine mixture and the stock. Cover the roasting pan tightly with aluminum foil and bake for 1 1/2 hours. \n\nUncover the pot roast, baste with the pan juices, and lower the heat to 350 degrees F. Cover the roast and continue cooking until the meat is completely tender and begins to fall apart, 2 to 2 1/2 hours, uncovering and basting each hour. Remove from the oven, uncover, and baste. Let rest for 15 minutes before carving. Serve each portion of the carved roast with onion quarters, new potatoes, 1 carrot, and 1 piece of celery. Spoon the pan juices over the meat and vegetables, and serve.\n\nRecipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.\n\n\nYield: 8 to 10 servings\nPrep Time: 20 minutes\nCook Time: 4 hours\nDifficulty: Easy\n\n

4-5 bowls\ntime to make 20 min 15 min prep\n\n7 cups chicken stock\n1 cup farina\n3 tablespoons farina\n1/2 teaspoon grated nutmeg (fresh is more authentic)\n3 eggs\n2 tablespoons butter or oil\n1 teaspoon salt\n\n 1. In a large pot, bring chicken stock to a rolling boil.\n 2. Combine the farina, nutmeg, eggs, butter and salt in a large bowl and let set for a minute.\n 3. Scoop up small spoonfuls of the batter and scrape them into the boiling stock.\n 4. Stir occasionally to prevent the dumplings from sticking; they will float when they are done!\n\n© 2007 Recipezaar. All Rights Reserved. http://www.recipezaar.com

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Courtesy Gale Gand, “Butter Sugar Flour Eggs” by Gale Gand, Rick Tramonto, Julia Moskin, Clarkson N. Potter Publishers, 1999\n\n8 ounces (2 sticks) unsalted butter, softened at room temperature \n2/3 cup sugar \n1/4 vanilla bean, halved lengthwise, soft insides scraped out \n1/8 teaspoon salt \n2 cups plus 2 tablespoons all-purpose flour \n1/4 cup apricot, raspberry, or another jam of your choice\n\nPreheat the oven to 350 degrees. Butter a baking sheet. \n\nIn a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter and sugar together until fluffy. Add the vanilla scrapings and salt and mix until incorporated. Add the flour and mix at low speed until incorporated. Using your hands, roll the dough into golf-ball-sized balls and arrange them 2 inches apart on the cookie sheet, flattening them out a bit as you go. Using your thumb, press the top of each cookie to make a shallow well. Roll your thumb back and forth to widen the well. Using a small spoon, fill the wells with jam. Bake until very lightly browned around the edges, 25 to 30 minutes. Let cool on the pan. Store in an airtight container.\n\nYield: 18 large cookies\n

2 servings\ntime to make 30 min 10 min prep\n\n4 potatoes\n2 stalks of celery\n carrots\n1/2 (12 ounce) can evaporated milk\n3 tablespoons butter (to taste)\n1 tablespoon flour\n water\n 1 1/2 cups cubed ham\n onions (optional)\n salt (optional) or pepper (optional)\n\n 1. Peel and cut potatoes into the size of your liking and add onion into a large pot.\n 2. Add just enough water to cover your potatoes in your pot, add salt.\n 3. Boil potatoes until soft. Do Not Drain!\n 4. Add the milk, the butter, and the flour to the water.\n 5. Heat stirring continuously until there are no more clumps of flour and butter has melted.\n 6. You may add more salt and pepper.\n 7. Serve and enjoy!\n\n

A great camping snack from the experts at KOA.\nIngredients\n\n * 4 c rolled oats\n * 1 c sliced almonds\n * 1 c chopped pecans\n * 1 c dried fruit (cranberries, blueberries, bananas, raisins, diced apricots\n * 1/3 c safflower oil\n * 1/2 c honey\n * 1 tsp vanilla extract\n * 1 Tbsp ground cinnamon\n\nDirections\n\nStir together oats, nuts and dried fruit in large bowl. In separate smaller bowl mix together the honey, oil, vanilla, and cinnamon. Pour the liquid over the dry ingredients and stir until coated. Bake at 300 degrees for 10 minutes, stir and cook for another 10 minutes. Cool completely and store in sealable container or bag.\n\nCopyright 2006 by Kampgrounds of America, Inc.\nwww.koa.com\n

courtesy Alton Brown, 2005 \n\n8 ounces old-fashioned rolled oats, approximately 2 cups\n1 1/2 ounces raw sunflower seeds, approximately 1/2 cup\n3 ounces sliced almonds, approximately 1 cup\n1 1/2 ounces wheat germ, approximately 1/2 cup\n6 ounces honey, approximately 1/2 cup \n1 3/4 ounces dark brown sugar, approximately 1/4 cup packed\n1-ounce unsalted butter, plus extra for pan\n2 teaspoons vanilla extract\n1/2 teaspoon kosher salt\n6 1/2 ounces chopped dried fruit, any combination of apricots, cherries or blueberries\n \n\n\nButter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F. \n \nSpread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally. \n \nIn the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved. \n \nOnce the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.\n\n\n \nRecipe Summary\nDifficulty: Easy \nPrep Time: 20 minutes \nCook Time: 40 minutes \nYield: 16 (2-inch) squares \n\n\nEpisode#: EA0906\nCopyright © 2003 Television Food Network, G.P., All Rights Reserved\n

Recipe courtesy Emeril Lagasse, 2002\n\n1 1/4 cups self-rising flour\n3/4 cup cake flour\n3/4 teaspoon baking powder\n1/2 teaspoon baking soda\n3 teaspoons sugar\n1/2 teaspoon salt\n4 tablespoons cold unsalted butter, cut into pieces \n1 cup buttermilk\n1/2 cup grated cheddar cheese\n1/2 cup finely chopped green onions\n1/4 cup all-purpose flour, bench flour\n2 tablespoons melted unsalted butter \nPreheat the oven to 475 degrees F. \n\nInto a bowl, sift together the self-rising flour, cake flour, baking powder, baking soda, sugar, and salt. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs. Add the buttermilk, cheese, and green onions and, using your hands or a rubber spatula, stir just until the buttermilk and flour come together to form a dough, being careful not to overmix. \n\nLightly flour a work surface with the all-purpose flour. Turn out the dough onto the surface and press into a disk about 1/2-inch thick and 8 inches in diameter. Using a 3-inch round cutter dusted in flour, cut into rounds. (Be sure to press straight and downward when cutting the dough -- a twisting motion will prevent the dough from rising.) \n\nReform the scraps in order to make 7 biscuits. Place on a small baking sheet and brush the tops with the melted butter. Bake until golden brown, 10 to 12 minutes. \n\nRemove from the oven and serve hot or at room temperature. \n\n\nYield: 7 biscuits\nPrep Time: 25 minutes\nCook Time: 12 minutes\nDifficulty: Medium\n\n

Recipe courtesy of Gourmet Magazine\n\n1/4 cup fresh lemon juice \n1 teaspoon lemon rind \n1/4 cup gin \n2 teaspoons chopped fresh oregano or 1/2 teaspoon\ndried oregano \nSalt and freshly ground black pepper \n1 teaspoon sugar \n1/4 cup vegetable oil \n4 whole skinless boneless chicken breasts \n\nIn a shallow dish whisk together the lemon juice, the gin, the oregano, the salt, the sugar and pepper to taste, add the oil in a stream, whisking, and whisk the marinade until it is emulsified. Add the chicken, coating it well with the marinade, and let it marinate, covered and chilled, for 20 minutes. Grill the chicken, reserving the marinade, on an oiled rack set about 6 inches over glowing coals for 7 minutes on each side, or until it is cooked through.\n\nYield: 4 servings\n

Recipe courtesy Bobby Flay \n\n20 large shrimp, shells removed, deveined \n2 tablespoons olive oil \n1 tablespoon finely chopped garlic \n1 teaspoon finely chopped fresh thyme \nSalt and freshly ground pepper \n\nMarinate shrimp in the olive oil, garlic and thyme for 1 hour. Remove from marinade and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side. Serve with the [[Spicy Tomato Horseradish Dip]].\n

Recipe courtesy Aaron Sanchez\n\n8 (8-inch) long skewers \n1/2 cup fresh orange juice \n1/2 cup extra virgin olive oil, divided into 2 equal parts \n1 tablespoon pickled habanero, without seeds and chopped \n2 teaspoons garlic, finely chopped \n2 tablespoons chopped cilantro \n1 tablespoon Dijon mustard \nSalt and pepper \n8 jumbo shrimps, peeled and deveined\n\nSoak skewers in cold water for 2 hours. In a medium bowl combine orange juice, 1/4 cup olive oil, habanero, 1 teaspoon of garlic, cilantro, mustard and salt and pepper to taste. Mix this mojo well and set aside for later use. In a separate small bowl combine 1/4 cup olive oil and 1 teaspoon garlic and set aside. \n\nSkewer shrimps and brush each on both sides with the garlic and olive oil mixture, then season to taste with salt and pepper. Cook shrimps on a hot grill for 2 minutes on each side, while brushing on the remaining olive oil and garlic mixture. Arrange shrimps on a serving platter and drizzle with the orange mojo.\n\nYield: 4 servings\n

This recipe serves: 4 \n\nPreparation time : 15 minutes \nCooking time : 15 minutes \n\n\nIngredients\n1 1/2 tablespoons olive oil\n1 1/2 tablespoons red wine vinegar\n1 1/2 tablespoons chopped, fresh cilantro\n1 teaspoon cumin\n2 teaspoons chopped garlic\nsalt to taste\nfreshly ground black pepper\n2/3 pound flank or skirt steak\n4 large flour tortillas, warmed\n1/3 cup shredded Monterey jack cheese\n1 cup shredded lettuce\n1 cup chopped fresh tomatoes\n1/4 cup guacamole \n1/2 cup salsa\n1/2 cup fat-free sour cream\n\n\n\nCooking Instructions\n1. In a small bowl, combine the olive oil, red wine vinegar, cilantro, cumin, garlic, salt and pepper. \n\n2. Place the steak in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate, for at least 30 minutes or overnight. \n\n3. Preheat grill to medium high. \n\n4. Place the steak on the hot grill and cook for about 7 minutes on each side for medium doneness. \n\n5. Remove from heat and allow the steak to rest for 5 minutes before slicing it on the bias. \n\n6. Have everyone build their own burrito with the warm tortillas, sliced steak, cheese, lettuce, guacamole, salsa and nonfat sour cream. \n

Recipe courtesy Emeril Lagasse, 2002\n\n12 ounces Guinness stout\n2 cups heavy cream\n2 cups whole milk\n3/4 cup granulated sugar\n1 vanilla bean, split in half lengthwise\n6 egg yolks\n[[Dark Chocolate-Honey Sauce]]\n\nIn a large saucepan, simmer the Guinness until reduced by 3/4 in volume, about 8 minutes. Combine the cream, milk, and sugar in a medium, heavy saucepan. Scrape the seeds from the vanilla bean into the pan and add the vanilla bean halves. Bring to a gentle boil over medium heat. Remove from the heat. \n\nBeat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours. \n\nRemove from refrigerator and add the Guinness reduction, whisking until well blended. Pour into the bowl of an ice cream machine and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.\n\n\nYield: 1 quart\nPrep Time: 10 minutes\nCook Time: 25 minutes\nDifficulty: Medium\n\n

A delicious, hearty bean soup. Very meaty, with a zesty Louisiana spice to it. Serve with a crusty bread or a cheddar \nbeer bread. \n\nPrep Time: approx. 20 Minutes. \nCook Time: approx. 3 Hours 10 Minutes. \nReady in: approx. 3 Hours 30 Minutes. \nMakes 10 servings.\n\nPrinted from Allrecipes, Submitted by Jackie Marsh\n\n\n1 pound Italian sausage\n2 smoked ham hocks\n3 potatoes, peeled and cubed\n3 stalks celery, chopped, with leaves\n2 tablespoons dried parsley\n3 (15 ounce) cans kidney beans\n1 (15 ounce) can tomato sauce\n2 (14.5 ounce) cans stewed tomatoes\n2 teaspoons salt\n1 teaspoon ground black pepper\n1 teaspoon hot pepper sauce\n2 bay leaves\n1 teaspoon Worcestershire sauce\n2 cloves crushed garlic\n\nDirections\nBoil sausage to remove excess fat, and cut into bite-size pieces.\n\nSkin ham hocks, and remove excess fat. In a large pot, brown sausage and ham hocks over medium heat. Drain off excess fat.\n\nAdd potatoes, celery, parsley, beans, tomato sauce, tomatoes, salt, pepper, chili sauce, bay leaves, garlic, and Worcestershire sauce to the meat; add just enough water to cover. Bring to boil, then reduce to simmer. Cover, and continue to cook for 2-3 hours.\n\nRemove ham hocks and cut meat into bite-size pieces. Return meat to pot. Serve.

1 pound ground beef\n1 yellow onion, chopped (or mixed chopped green onion greens and yellow onion)\nOlive oil\n1/2 teaspoon Vegesal or other seasoned salt\nDash crushed red pepper\n1/2 teaspoon celery seed\n1 large can (28 oz) of diced tomatoes\n2 Tbsp Worcestershire sauce\n1/4 cup chopped parsley\n2 cups uncooked macaroni\n\n1 Get a large pot of hot water heating and begin cooking the macaroni as per the directions on the macaroni package.\n\n2 In a skillet, brown the ground beef in a tablespoon of olive oil on high heat. Stir only infrequently so that the ground beef has an opportunity to brown.\n\n3 In a large skillet, sauté chopped onion with a tablespoon of olive oil on medium high heat. Add the ground beef and lower the heat to medium. Add a dash of crushed red pepper. Add Vegesal or other seasoned salt. Add celery seed. Add canned tomatoes. Add Worcestershire sauce. Bring to a simmer and let simmer for 5 minutes. Mix in the drained and cooked macaroni and parsley. Simmer for another 5 minutes.\n\nServes 4.

1 pound chicken breast fillets\n1 pound chicken thigh fillets\nvegetable oil\n2 tablespoons butter\n1 cup chopped onion\n1/2 cup diced celery\n4 cups chicken stock\n2 cups water\n1 cup sliced carrot\n1 teaspoon salt\n1/2 teaspoon cracked black pepper\n1/2 teaspoon minced fresh parsley\n2 cups egg noodles\n\nGarnish\nminced fresh parsley\n\n1. Preheat oven to 375 degrees.\n2. Rub a little vegetable oil over the surface of each piece of chicken and arrange them on a baking sheet. Bake for 25 minutes. Remove the chicken from the oven when it's done and set it aside to cool.\n3. Melt the butter in a large saucepan or dutch oven over medium heat. Sauté the onion and celery in the saucepan for just 4 to 5 minutes. You don't want to brown the veggies.\n4. Dice the chicken and add it to the pot along with the remaining ingredients, except the noodles. \n5. Bring the soup to a boil, reduce the heat and simmer for 30 minutes or until the carrots are soft.\n6. Add the noodles and simmer for an additional 15 minutes, or until the noodles are tender. Serve with a pinch of minced fresh parsley sprinkled on top.\n\n\nMakes 6 servings.\n

by Todd Wilbur \n \nThe world's most famous theme restaurant pays tribute to the birthplace of Elvis Presley with this chicken finger appetizer dish, and two tasty dipping sauces. It's probably best they chose to name the dish after a city, rather than after the King himself. "Elvis Style Chicken" sounds like a concoction that should include bananas, peanut butter and bacon grease. \n\n4 to 6 cups vegetable oil\n\nHoney Mustard Dipping Sauce\n1/4 cup mayonnaise \n1 1/2 teaspoons prepared mustard \n2 teaspoons honey \npinch paprika \n\nApricot Dipping Sauce \n2 tablespoons Grey Poupon Dijon mustard\n1 tablespoon apricot preserves\n2 tablespoons honey\n\n1 cup corn flake crumbs\n2 teaspoons crushed red pepper flakes\n1 1/4 teaspoons cayenne pepper\n1 teaspoon cumin\n1 teaspoon salt\n1/2 teaspoon paprika \n1/4 teaspoon onion powder\ndash garlic \n1 egg\n1 cup milk\n1 cup flour\n1 pound chicken breast fillets\n\n1. Preheat oil in a deep fryer to 350 degrees.\n2. Make the honey mustard dipping sauce by combining the ingredients in a medium bowl. Cover and refrigerate. Make the apricot dipping sauce by combing those ingredients in a medium bowl. Cover and refrigerate this sauce as well, until your chicken is ready.\n3. Prepare the breading by combining the corn flake crumbs, crushed red pepper flakes, cayenne pepper, cumin, salt, paprika, onion powder, and garlic in a medium bowl.\n4. Beat the egg in a medium bowl, add the 1 cup of milk and stir.\n5. Pour the flour into another medium bowl.\n6. Slice each chicken breast lengthwise into strips approximately 1/2-inch wide. \n7. When the oil is hot, bread your chicken by first coating each strip with flour. Dip the chicken into the egg/milk mixture and then back into the flour. Dip each chicken strip back in the egg/milk mixture and then in the corn flake crumb mixture. Be sure to coat each chicken piece thoroughly with the corn flake crumbs.\n8. Fry 6 to 8 coated chicken strips at a time in the oil for 4 to 5 minutes or until the chicken is golden brown. Drain and serve chicken with the dipping sauces on the side. \n\nFrom: http://www.topsecretrecipes.com \n\nServes 6 to 8 as an appetizer. \n\n

from Sis and John \n\n * ½ cup water\n * ½ cup sugar\n * ½ cup ketchup\n * ½ cup vinegar\n * ½ cup Worcestershire sauce\n * 5 or 6 pork chops\n\n \n\nBrown chips in deep skillet. Mix the rest of ingredients and pour over chips. Cover and simmer for 45-60 minutes. – I simmer longer; the sauce thickens and is great.

Recipe #193119\nThis is altered from a very popular recipe on allrecipes.com. It came out really well-very, very flavorful. I added lots of herbs and spices, and wine, and way more worcestershire sauce than originally called for. Feel free to add more broth, if you like a thinner stew, or throw in some celery or onions or whatever floats your boat. Whatever you do, you'll end up with a rich, tasty stew, with very little effort.\nby juniperwoman\n4 servings\ntime to make 4½ hours 20 min prep\n\n2 lbs beef stew meat\n1/2 cup all-purpose flour\n1 teaspoon paprika\n\n salt & pepper (seasoned salt is excellent!)\n2 cups beef broth\n1/4 cup red wine\n2 tablespoons worcestershire sauce\n1/8 cup dehydrated onion\n3 carrots, sliced\n1/4 teaspoon celery salt\n1/4 teaspoon garlic salt\n2 garlic cloves, minced\n1 bay leaf\n\n 1. Place beef stew meat into a slow cooker. In a small bowl, mix together flour and paprika, adding pepper and seasoned or plain salt to taste; sprinkle over beef stew meat, stirring to coat.\n 2. Stir in beef broth, wine, worcestershire sauce, dehydrated onions, carrots, celery salt, potatoes, garlic, garlic salt and bay leaf.\n 3. Cover, and cook on high 4-5 hours, or 8 on low, stirring occasionally. Yes, you need to stir! I didn't even though the original recipe called for it, and my first batch of stew burned a tiny bit. Grrr. The next batch was great, though, with the help of a little stirring. :).\n\n

by Todd Wilbur \n\n1/2 cup mayonnaise \n1/2 cup buttermilk \n1/2 teaspoon dried parsley flakes\n1/4 teaspoon ground black pepper \n1/4 teaspoon MSG (Accent brand is good) \n1/4 teaspoon salt \n1/8 teaspoon garlic powder \n1/8 teaspoon onion powder\npinch dried thyme \n\nCombine all ingredients in a medium bowl and whisk until smooth. Cover and chill for several hours before using. \n\nFrom: http://www.topsecretrecipes.com \n\n

Recipe courtesy Emeril Lagasse, 2002 \n\n1/2 cup mayonnaise \n2 tablespoons honey \n2 tablespoons Creole mustard or other hot whole-grain mustard \nPinch salt \nPinch cayenne, or to taste\n\nIn a small bowl, combine all the ingredients and stir well to combine. Cover tightly with plastic wrap and refrigerate until ready to use. (Honey-Mustard Dipping Sauce will keep, refrigerated in a covered non-reactive container, for 2 weeks.) \nYield: approximately 3/4 cup\n

by Todd Wilbur \n\nTSR has discovered that the tender hams are delivered to each of the 300 HoneyBaked outlets already smoked, but without the glaze. It is only when the ham gets to your local HoneyBaked store that a special machine thin-slices the tender meat in a spiral fashion around the bone. One at a time, each ham is then coated with the glaze - a blend that is similar to what might be used to make pumpkin pie. This sweet coating is then caramelized with a blowtorch by hand until the glaze bubbles and melts, turning golden brown. If needed, more of the coating is added, and the blowtorch is fired up until the glaze is just right. It's this careful process that turns the same size ham that costs 20 dollars in a supermarket into one that customers gladly shell out 3 to 4 times as much to share during the holiday season. \nFor this clone recipe, we will re-create the glaze that you can apply to a smoked/cooked bone-in ham of your choice. Look for a ham that is pre-sliced. Otherwise you'll have to slice it yourself with a sharp knife, then the glaze will be applied. To get the coating just right you must use a blowtorch. Get the kind that are used for crème brulee from almost any kitchen supply store. They're usually pretty cheap. And don't worry - I didn't leave out an ingredient. No honey is necessary to re-create this favorite holiday glaze. Happy Holidays!!\n\n1 fully-cooked shank half ham, bone-in\n (pre-sliced is best)\n1 cup sugar\n1/4 teaspoon ground cinnamon\n1/4 teaspoon ground nutmeg\n1/4 teaspoon ground clove\n1/4 teaspoon paprika\ndash ground ginger\ndash ground allspice \n\n1. If you couldn't find a pre-sliced ham, the first thing you must do is slice it. Use a very sharp knife to cut the ham into very thin slices around the bone. Do not cut all the way down to the bone or the meat may not hold together properly as it is being glazed. You want the slices to be quite thin, but not so thin that they fall apart or off the bone. You may wish to turn the ham onto its flat end and cut around it starting at the bottom. You can then spin the ham as you slice around and work your way up.\n2. Mix the remaining ingredients together in a small bowl.\n3. Lay down a couple sheets of wax paper onto a flat surface such as your kitchen counter. Pour the sugar mixture onto wax paper and spread it around evenly.\n4. Pick up the ham and roll it over the sugar mixture so that it is well coated. Do not coat the flat end of the ham, just the outer, pre-sliced surface.\n5. Turn the ham onto its flat end on the plate. Use a blowtorch with a medium-size flame to caramelize the sugar. Wave the torch over the sugar with rapid movement, so that the sugar bubbles and browns, but does not burn. Spin the plate so you can torch the entire surface of the ham. Repeat the coating and caramelizing process until the ham has been well glazed (don't expect to use all of the sugar mixture). Serve the ham cold or reheated, just like the real thing.\n\nFrom: http://www.topsecretrecipes.com\n\n\n

/***\nTo use, add {{{[[HorizontalMainMenuStyles]]}}} to your StyleSheet tiddler, or you can just paste the CSS in directly. See also HorizontalMainMenu and PageTemplate.\n***/\n/*{{{*/\n\n#topMenu br {display:none; }\n#topMenu { background: #39a; }\n#topMenu { padding:2px; }\n#topMenu .button, #topMenu .tiddlyLink {\n margin-left:0.5em; margin-right:0.5em;\n padding-left:3px; padding-right:3px;\n color:white; font-size:115%;\n}\n#topMenu .button:hover, #topMenu .tiddlyLink:hover { background:#178;}\n\n#displayArea { margin: 1em 15.7em 0em 1em; } /* so we use the freed up space */\n\n/* just in case want some QuickOpenTags in your topMenu */\n#topMenu .quickopentag { padding:0px; margin:0px; border:0px; }\n#topMenu .quickopentag .tiddlyLink { padding-right:1px; margin-right:0px; }\n#topMenu .quickopentag .button { padding-left:1px; margin-left:0px; border:0px; }\n\n\n/*}}}*/

One hot summer day in 1946 Dave Barham was inspired to dip a hot dog into his mother's cornbread batter, then deep fry it to a golden brown. You could say that's when the first Hot Dog on a Stick was born, and Dave soon found a quaint Santa Monica, California, location near the beach to offer his new creation with mustard on the side along with a tall glass of ice-cold lemonade. \n The chain uses only turkey dogs for this treat, so we'll do the same. Just be sure you find the shorter dogs, not "bun-length." In this case size does matter. For the stick, simply snag some of the disposable wood chopsticks from a local Chinese or Japanese food restaurant next time you're there and start dipping.\n\n2 cups flour\n3/4 cup cornmeal\n1/2 cup sugar\n1 3/4 teaspoons salt\n1 teaspoon baking soda\n1 3/4 cups fat-free milk\n2 egg yolks, slightly beaten\n8 to 10 turkey hot dogs\n8 to 10 cups vegetable oil\n5 pairs of chopsticks\n\n1. Preheat oil in a deep pan or fryer to 375 degrees.\n2. Combine the flour, cornmeal, sugar, salt, and baking soda in a large bowl.\n3. Add the milk and egg yolks to the dry ingredients and mix with an electric mixer on high speed until batter is smooth.\n4. Dry off the hot dogs with a paper towel. Jab the thin end of a single chopstick about halfway into the end of each hot dog.\n5. When the oil is hot, tip the bowl of batter so that you can completely coat each hot dog. Roll the hot dog in the batter until it is entirely covered.\n6. Hold the hot dog up by the stick and let some of the batter drip off. Quickly submerge the hot dog in the oil and spin it slowly so that the coating cooks evenly. After about 20 seconds you can use a lid to the deep fryer or pan to put weight on the stick, keeping the hot dog fully immersed in the oil. You can cook a couple dogs at a time this way. Cook for 5 to6 minutes or until coating is dark brown. Turn them once or twice as they cook. Drain on paper towels while cooling, and repeat with remaining hot dogs. (www.topsecretrecipes.com)\nMakes 8 to 10 hot dogs. \n\n

by Todd Wilbur\n\n These days just about every casual dining chain has its version of this appetizer: Spinach and artichoke hearts mixed with cheeses and spices, served up hot with chips or crackers for dipping. I've made the rounds and tried most of them, and the recipes are nearly identical. That is, except for this one. Houston's makes their spinach dip special by using a blend of sour cream, monterey jack cheese and Parmegiano Reggiano -- the ultimate parmesan cheese. Parmegiano Reggiano comes from Italy and is usually aged nearly twice as long as other, more common parmesan cheeses. That cheese makes the big difference in this dip. So hunt some down at your well-stocked market or gourmet store, and find out why Houston's spinach dip is one of the most requested recipe clones at TSR. \n\nOne 12-ounce box frozen chopped spinach, thawed\n1/2 cup chopped canned artichoke hearts (not marinated)\n1 tablespoon chopped white onion\n1/4 cup heavy cream\n1/4 cup sour cream\n1 1/4 cups shredded Monterey jack cheese\n1/3 cup grated Parmegiano Reggiano cheese\n1/4 teaspoon garlic salt\n\nOn the side\nCorn tortilla chips \n\n1. Mix together the spinach, chopped artichoke hearts, and onion in a microwave-safe glass or ceramic bowl. Cover bowl with plastic wrap, then cut a small slit in the center of the wrap so that the steam can sneak out. Microwave on high for 4 minutes. Keep spinach covered while you prepare the cream sauce.\n2. Combine cream, sour cream, jack cheese, grated Parmegiano Reggiano cheese, and garlic salt in a medium saucepan over medium/low heat. Heat this up slowly for about 10 minutes or until the sauce reaches a simmer and thickens. Just don't let the mixture boil.\n3. Add the spinach mixture to the sauce and continue to heat over medium/low. Cook for about 10 more minutes or until mixture reaches a thick dip-like consistency. Pour into a bowl and serve with tortilla chips for dipping (or crackers, bread, whatever you want). (http://www.topsecretrecipes.com)\n\nMakes 2 cups.\n\n

Maybe you left work early to catch the very first showing of Matchpoint? Well I was first in line at the Prather Ranch store when they introduced their brand-new veal t-bones (admittedly I was the only person in line). You’re picking Brokeback Mountain for best picture, even though privately you admit Capote was an infinitely better film. I’m picking Marin Sun Farms “velvet steaks” as the best steak available in San Francisco, even though privately I lust after a richly marbled Niman Ranch ribeye (spinalis dorsi and all).\n\nYou may have even seen all the Oscar nominated films, but where does that leave you on the Academy Awards night? Most likely at home, in front of the TV, glass of cheap champagne in one hand, and anxiously munching on a bowl of peanuts.\n\nForget that. Why not upgrade your Oscar meal to an expertly cooked steak that you can gnaw on while John Stewart mercifully skewers another nervous Hollywood star/starlet.\n\nIt’s rather easy actually. Cooking the steak that is (leave the skewering to Mr. Stewart). While most steak aficionados prefer the blast-furnace method of searing meat on a white-hot cast iron pan, I sometimes go with the slow and careful, medium heat method. It’s much kinder to the smoke alarms not to mention your neighbors.\n\nStart out by taking your steak out of the fridge a half an hour before you plan to prepare it. Plunking ice-cold meat onto a hot pan will get you a piece of pot roast rather than a nicely seared sirloin. Generously shower the meat with salt and pepper, shower, not sprinkle being the key word here (come on, you’ve seen chefs do it on the Food Network, so don’t be a spice wimp, really lay it on). Seasoning the steak beforehand means the spices will mingle with the juices of the meat as it cooks, resulting in a much fuller and satisfying flavor, so there is a method to this apparent salt-madness.\n\nPreheat your pan over medium heat. A heavy-gauge pan works best, as the heat will be distributed over the surface evenly, without the hotspots that might scorch your meat. Pat the steak dry with paper towels and rub it all over with olive oil. This accomplishes two things. A steak with surface moisture will simply steam when it’s placed in a hot pan and the oil helps by transferring heat directly from the pan to the meat fibers (oil being a very efficient conductor of heat).\n\nNow here is the part where people are going to look at you funny – start by standing the steak on it’s narrow side. That’s right, you’ll probably have to hold it up with tongs, but this step renders some of the beef fat while crisping it up at the same time. Brown all the fatty sides of the steak before laying it flat. Not only will the finished steak look more appetizing, but it’s now going to cook in its own flavorful fat, a rather perfect synthesis of meat methodology if you ask me.\n\nNow that the steak is laying flat, let it cook on one side for about five minutes before turning it. Remember, you’re using medium heat here and caramelization, not carbonization, is what you are after. Occasionally tilt the pan, spoon up some of the rendered beef fat and baste the meat. After the steak has cooked for a full five minutes on each side, flip it frequently, about every minute, until it’s done to your likeness. Constant turning keeps the juices from congregating on the surface of the meat (juices that evaporate with an agonizing hiss as they hit the pan) and results in a juicer steak.\n\nRemove the steak to a cooling or roasting rack, and poise a plate beneath to catch any juices. Simply plating the meat would result in the bottom steaming in its juices as it cools, and some of that precious caramelization that you’ve taken so many steps to achieve would be lost. Let the steak rest a good ten minutes before serving. Be sure to include any juices you’ve captured, and if deglazing a pan is in your repertoire, don’t forget the pan sauce.

''Letting your rice rest enlarges the window of opportunity for serving perfectly cooked rice''\n\nby Niloufer King\n David Ericson\n \n \n//Perfectly cooked rice is tasty, light, and fluffy. The grains are distinct and tender but not mushy.//\n \nAside from differences in culture, many Americans shy away from rice due to a fear of cooking it. (Hence the popularity of instant rice, which offers "perfect" rice--in exchange for flavor and texture.) While exactly how rice cooks changes from variety to variety, even from batch to batch (brown rice cooks longer than white, for example; old rice absorbs more water than new) getting consistently good results is not impossible. In fact, the method that works best is practically the same as the one on the back of the box. But what the back of the box neglects to mention is the importance of letting the rice rest before serving it.\n\nThese days, most rice comes free of dirt, gravel, and chaff so there's rarely a need to patiently pick through it. Washing rice is another matter. Outside the U.S., talc is still sometimes used as a milling aid and should be rinsed off in a few changes of cold water. Though rice with talc should be labeled as such, I rinse if there's the slightest doubt. Some people also find that rinsing washes off loose starch, making the rice less sticky. (In the U.S., rice is enriched with vitamins, but only a small amount gets washed away if the rice is rinsed.)\nWhether you soak rice depends on time and tradition. Apart from habit, the reasons for soaking rice are to shorten the cooking time and to allow for maximum expansion of long-grain rice, particularly basmati. A soak also makes the grains a little less brittle so they're less likely to break during cooking. If I'm using older basmati, which needs to be treated carefully if it's not to break, I soak it first. (Recipes vary in suggested soaking times, with 30 minutes most common.) But for most everyday meals, I skip this step and still get good results. If you do soak your rice, be sure to drain it thoroughly or you'll be using more water in cooking than you intended.\n\nCooking rice by the absorption method is simple and reliable\nI grew up in a household that only boiled rice and only basmati at that. We'd tip some rice into a large pot of boiling water, adjust the heat to keep the rice just dancing to the surface, and check it now and again by taking a bite. When the rice was resilient without a trace of central hardness, the water got poured off and saved for soup. To make the rice dry and fluffy, we'd tip it back into its pan, cover it, and cook it further over very low heat.\n\nI now prefer the absorption method. In this more streamlined process, the rice is cooked in a measured amount of water so that by the time the rice is cooked, all the water has been absorbed. As the water level drops, trapped steam finishes the cooking.\n\nFor every cup of rice, use 1-1/2 to 2 cups of water (less if the rice is washed first). You'll need to experiment a little to find the amount you like best, but in general, use the larger amount for long-grain rice, the lesser for medium and short. Keep in mind that more water gives you softer, stickier rice--great for stir-fries. Less water will keep the grains more separate and result in firmer rice, a good style for rice salads.\nUse a sturdy pot with a tight-fitting lid\nYou want a pot with a heavy base for the most even cooking, and one that's big enough to provide plenty of room above the rice for steam. A tight lid keeps the steam in. If your lid fits loosely, put a clean kitchen cloth between the lid and the pot. (Be sure to fold it over onto the pot so it doesn't burn.) The cloth also absorbs the water that would normally condense on the inside of the lid and fall back down into the rice, so this is also a good trick to get drier, fluffier rice.\n\n \n''Rinse, strain, boil, and then simmer''\n\n*Be sure to thoroughly strain rinsed or soaked rice. Excess water can make your rice mushy.\n*Combine the rice and water and bring to a boil. Use 1-1/2 to 2 cups of water per cup of rice. If adding salt or fat, swirl the pan to mix them; rough stirring could break the rice.\n*Lower the heat to a simmer -- bubbles gently bursting on the surface -- and cover. Let white rice cook for 12 minutes. Then let the rice rest off the burner, covered, for at least 5 minutes and as long as half an hour.\n*Fluff the rice gently with a fork or chopstick. Gentle handling will keep the individual grains from breaking up into mush.\n \nA bit of butter or olive oil will also help keep the grains from sticking together, while a little salt adds flavor.\n\nOnce all the ingredients are combined, cover the rice and let it simmer. On an electric stove, use two burners: bring the rice to a boil on a hot burner and then immediately slide it to a burner set on low to continue cooking at a slow simmer.\n\nAfter about 12 minutes, the liquid should be absorbed, and the rice still al dente. If you served the rice now, you'd find the top layer drier and fluffier than the bottom, which can be very moist and fragile. Here's where you need patience. Let the rice sit off the heat, undisturbed with the lid on, for at least 5 minutes and for as long as 30. This results in a uniform texture, with the bottom layers as fluffy as the top. That a pot of rice actually improves with a rest also gives you more flexibility for cooking the rest of the meal.\n\n\n''Fixing not-so-perfect rice''\nIf you follow these guidelines, perfectly cooked rice is attainable. But it's an imperfect world, and the telephone has a way of ringing at inopportune moments. So here are ways to fix rice that has turned out less than perfectly:\n\n''Problem:'' The rice is still very chewy or hard in the middle after the allotted time.\n\n''Solution: ''Add just enough water to create a little steam, 1/4 cup or less. Put the lid on and cook the rice on very low heat for another 5 minutes.\n\n''Problem: ''The rice is cooked but too wet.\n\n''Solution:'' Uncover the pot and cook over low heat to evaporate the water. Or gently turn the rice out onto a baking sheet and dry it in a low oven.\n\n''Problem:'' The grains are split and the rice is mushy.\n\n''Solution:'' Use the rice for rice pudding and start over if you have the time.\n\n''Problem:''The bottom layer of rice has burned.\n\n''Solution:'' Run cold water over the outside of the pot's bottom to keep the burnt flavor from permeating the rest of the rice (don't add water to the rice itself).Tip out as much rice as you can salvage.\n\nYou can avoid such problems by breaking the cardinal rule of rice cooking ("never lift the lid") and actually looking to see how it's doing. I for one have done so and lived to tell the tale. A quick peek will tell you if most of the water has been absorbed and that it's time to let the rice sit off the heat. The point is to keep the lid off for just a flash.\n\n

1 servings\ntime to make 2 min 2 min prep\n\n1/2 ounce white rum\n1/2 ounce dark rum (or gold)\n1/2 ounce gin\n1/2 ounce Amaretto\n1/2 ounce pineapple juice\n1/2 ounce orange juice\n1/2 ounce grapefruit juice\n grenadine, to taste\n1 slice oranges\n\n 1. Put ice in a Hurricane glass or a really tall glass.\n 2. Then add the white rum, dark rum and gin.\n 3. Add an equal quantity of pineapple juice, orange juice and grapefruit juice.\n 4. Then you can put the amaretto on top.\n 5. Add grenadine.\n 6. Garnish with a slice of orange.\n\n

Nonstick Spray\n1 1/4 cups all-purpose flour\n1 egg\n1 1/4 cups buttermilk\n1/4 cup granulated sugar\n1 heaping teaspoon baking powder\n1 teaspoon baking soda\n1/4 cup cooking oil\npinch of salt\n1. Preheat a skillet over medium heat. Use a pan with a nonstick surface or apply a little nonstick spray.\n2. In a blender or with a mixer, combine all of the remaining ingredients until smooth.\n3. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.\n4. When the edges appear to harden, flip the pancakes. They should be golden brown.\n5. Cook pancakes on the other side for same amount of time, until golden brown.\n \n\nMakes 8 to 10 pancakes. \n

/***\n''Import Tiddlers Plugin for TiddlyWiki version 1.2.x and 2.0''\n^^author: Eric Shulman - ELS Design Studios\nsource: http://www.TiddlyTools.com/#ImportTiddlersPlugin\nlicense: [[Creative Commons Attribution-ShareAlike 2.5 License|http://creativecommons.org/licenses/by-sa/2.5/]]^^\n\nWhen many people share and edit copies of the same TiddlyWiki document, the ability to quickly collect all these changes back into a single, updated document that can then be redistributed to the entire group is very important. This plugin lets you selectively combine tiddlers from any two TiddlyWiki documents. It can also be very useful when moving your own tiddlers from document to document (e.g., when upgrading to the latest version of TiddlyWiki, or 'pre-loading' your favorite stylesheets into a new 'empty' TiddlyWiki document.)\n\n!!!!!Inline interface (live)\n<<<\n<<importTiddlers inline>>\n<<<\n!!!!!Macro Syntax\n<<<\n{{{<<importTiddlers>>}}}\ncreates "import tiddlers" link. click to show/hide import control panel\n\n{{{<<importTiddlers inline>>}}}\ncreates import control panel directly in tiddler content\n\n{{{<<importTiddlers filter source quiet ask>>}}}\nnon-interactive 'automatic' import.\n''filter'' determines which tiddlers will be automatically selected for importing. Use one of the following keywords:\n>''"new"'' retrieves only tiddlers that are found in the import source document, but do not yet exist in the destination document\n>''"changes"'' retrieves only tiddlers that exist in both documents for which the import source tiddler is newer than the existing tiddler\n>''"updates"'' retrieves both ''new'' and ''changed'' tiddlers (this is the default action when none is specified)\n>''"all"'' retrieves ALL tiddlers from the import source document, even if they have not been changed.\n''source'' is the location of the imported document. It can be either a local document or an URL:\n>filename is any local path/file, in whatever format your system requires\n>URL is any remote web location that starts with "http://" or "https://"\n''"quiet"'' (optional)\n>supresses all status message during the import processing (e.g., "opening local file...", "found NN tiddlers..." etc). Note that if ANY tiddlers are actualy imported, a final information message will still be displayed (along with the ImportedTiddlers report), even when 'quiet' is specified. This ensures that changes to your document cannot occur without any visible indication at all.\n''"ask"'' (optional)\n>adds interactive confirmation. A browser message box (OK/Cancel) is displayed for each tiddler that will be imported, so that you can manually bypass any tiddlers that you do not want to import.\n\n''Special tag values: importReplace and importPublic''\n\nBy adding these special tags to an existing tiddler, you can precisely control whether or not to allow updates to that tiddler as well as decide which tiddlers in your document can be automatically imported by others.\n*''For maximum safety, the default action is to prevent existing tiddlers from being unintentionally overwritten by incoming tiddlers.'' To allow an existing tiddler to be overwritten by an imported tiddler, you must tag the existing tiddler with ''<<tag importReplace>>''\n*''For maximum privacy, the default action for //outgoing// tiddlers is to NOT automatically share your tiddlers with others.'' To allow a tiddler in your document to be shared via auto-import actions by others, you must tag it with ''<<tag importPublic>>''\n//Note: these tags are only applied when using the auto-import processing. When using the interactive control panel, all tiddlers in the imported document are available in the listbox, regardless of their tag values.//\n<<<\n!!!!!Interactive Usage\n<<<\nWhen used interactively, a control panel is displayed consisting of an "import source document" filename input (text field plus a ''[Browse...]'' button), a listbox of available tiddlers, a "differences only" checkbox, an "add tags" input field and four push buttons: ''[open]'', ''[select all]'', ''[import]'' and ''[close]''.\n\nPress ''[browse]'' to select a TiddlyWiki document file to import. You can also type in the path/filename or a remote document URL (starting with http://)and press ''[open]''. //Note: There may be some delay to permit the browser time to access and load the document before updating the listbox with the titles of all tiddlers that are available to be imported.//\n\nSelect one or more titles from the listbox (hold CTRL or SHIFT while clicking to add/remove the highlight from individual list items). You can press ''[select all]'' to quickly highlight all tiddler titles in the list. Use the ''[-]'', ''[+]'', or ''[=]'' links to adjust the listbox size so you can view more (or less) tiddler titles at one time. When you have chosen the tiddlers you want to import and entered any extra tags, press ''[import]'' to begin copying them to the current TiddlyWiki document.\n\n''select: all, new, changes, or differences''\n\nYou can click on ''all'', ''new'', ''changes'', or ''differences'' to automatically select a subset of tiddlers from the list. This makes it very quick and easy to find and import just the updated tiddlers you are interested in:\n>''"all"'' selects ALL tiddlers from the import source document, even if they have not been changed.\n>''"new"'' selects only tiddlers that are found in the import source document, but do not yet exist in the destination document\n>''"changes"'' selects only tiddlers that exist in both documents but that are newer in the source document\n>''"differences"'' selects all new and existing tiddlers that are different from the destination document (even if destination tiddler is newer)\n\n''Import Tagging:''\n\nTiddlers that have been imported can be automatically tagged, so they will be easier to find later on, after they have been added to your document. New tags are entered into the "add tags" input field, and then //added// to the existing tags for each tiddler as it is imported.\n\n''Skip, Rename, Merge, or Replace:''\n\nWhen importing a tiddler whose title is identical to one that already exists, the import process pauses and the tiddler title is displayed in an input field, along with four push buttons: ''[skip]'', ''[rename]'', ''[merge]'' and ''[replace]''.\n\nTo bypass importing this tiddler, press ''[skip]''. To import the tiddler with a different name (so that both the tiddlers will exist when the import is done), enter a new title in the input field and then press ''[rename]''. Press ''[merge]'' to combine the content from both tiddlers into a single tiddler. Press ''[replace]'' to overwrite the existing tiddler with the imported one, discarding the previous tiddler content.\n\n//Note: if both the title ''and'' modification date/////time match, the imported tiddler is assumed to be identical to the existing one, and will be automatically skipped (i.e., not imported) without asking.//\n\n''Import Report History''\n\nWhen tiddlers are imported, a report is generated into ImportedTiddlers, indicating when the latest import was performed, the number of tiddlers successfully imported, from what location, and by whom. It also includes a list with the title, date and author of each tiddler that was imported.\n\nWhen the import process is completed, the ImportedTiddlers report is automatically displayed for your review. If more tiddlers are subsequently imported, a new report is //added// to ImportedTiddlers, above the previous report (i.e., at the top of the tiddler), so that a reverse-chronological history of imports is maintained.\n\nIf a cumulative record is not desired, the ImportedTiddlers report may be deleted at any time. A new ImportedTiddlers report will be created the next time tiddlers are imported.\n\nNote: You can prevent the ImportedTiddlers report from being generated for any given import activity by clearing the "create a report" checkbox before beginning the import processing.\n\n<<<\n!!!!!Installation\n<<<\ncopy/paste the following tiddlers into your document:\n''ImportTiddlersPlugin'' (tagged with <<tag systemConfig>>)\n\ncreate/edit ''SideBarOptions'': (sidebar menu items) \n^^Add "< < ImportTiddlers > >" macro^^\n\n''Quick Installation Tip #1:''\nIf you are using an unmodified version of TiddlyWiki (core release version <<version>>), you can get a new, empty TiddlyWiki with the Import Tiddlers plugin pre-installed (''[[download from here|TW+ImportExport.html]]''), and then simply import all your content from your old document into this new, empty document.\n<<<\n!!!!!Revision History\n<<<\n''2006.02.17 [2.6.0]''\nRemoved "differences only" listbox display mode, replaced with selection filter 'presets': all/new/changes/differences. Also fixed initialization handling for "add new tags" so that checkbox state is correctly tracked when panel is first displayed.\n''2006.02.16 [2.5.4]''\nadded checkbox options to control "import remote tags" and "keep existing tags" behavior, in addition to existing "add new tags" functionality.\n''2006.02.14 [2.5.3]''\nFF1501 corrected unintended global 't' (loop index) in importReport() and autoImportTiddlers()\n''2006.02.10 [2.5.2]''\ncorrected unintended global variable in importReport().\n''2006.02.05 [2.5.1]''\nmoved globals from window.* to config.macros.importTiddlers.* to avoid FireFox 1.5.0.1 crash bug when referencing globals\n''2006.01.18 [2.5.0]''\nadded checkbox for "create a report". Default is to create/update the ImportedTiddlers report. Clear the checkbox to skip this step.\n''2006.01.15 [2.4.1]''\nadded "importPublic" tag and inverted default so that auto sharing is NOT done unless tagged with importPublic\n''2006.01.15 [2.4.0]''\nAdded support for tagging individual tiddlers with importSkip, importReplace, and/or importPrivate to control which tiddlers can be overwritten or shared with others when using auto-import macro syntax. Defaults are to SKIP overwriting existing tiddlers with imported tiddlers, and ALLOW your tiddlers to be auto-imported by others.\n''2006.01.15 [2.3.2]''\nAdded "ask" parameter to confirm each tiddler before importing (for use with auto-importing)\n''2006.01.15 [2.3.1]''\nStrip TW core scripts from import source content and load just the storeArea into the hidden IFRAME. Makes loading more efficient by reducing the document size and by preventing the import document from executing its TW initialization (including plugins). Seems to resolve the "Found 0 tiddlers" problem. Also, when importing local documents, use convertUTF8ToUnicode() to convert the file contents so support international characters sets.\n''2006.01.12 [2.3.0]''\nReorganized code to use callback function for loading import files to support event-driven I/O via an ASYNCHRONOUS XMLHttpRequest. Let's processing continue while waiting for remote hosts to respond to URL requests. Added non-interactive 'batch' macro mode, using parameters to specify which tiddlers to import, and from what document source. Improved error messages and diagnostics, plus an optional 'quiet' switch for batch mode to eliminate //most// feedback.\n''2006.01.11 [2.2.0]''\nAdded "[by tags]" to list of tiddlers, based on code submitted by BradleyMeck\n''2006.01.09 [2.1.1]''\nWhen a URL is typed in, and then the "open" button is pressed, it generates both an onChange event for the file input and a click event for open button. This results in multiple XMLHttpRequest()'s which seem to jam things up quite a bit. I removed the onChange handling for file input field. To open a file (local or URL), you must now explicitly press the "open" button in the control panel.\n''2006.01.08 [2.1.0]''\nIMPORT FROM ANYWHERE!!! re-write getImportedTiddlers() logic to either read a local file (using local I/O), OR... read a remote file, using a combination of XML and an iframe to permit cross-domain reading of DOM elements. Adapted from example code and techniques courtesy of Jonny LeRoy.\n''2006.01.06 [2.0.2]''\nWhen refreshing list contents, fixed check for tiddlerExists() when "show differences only" is selected, so that imported tiddlers that don't exist in the current file will be recognized as differences and included in the list.\n''2006.01.04 [2.0.1]''\nWhen "show differences only" is NOT checked, import all tiddlers that have been selected even when they have a matching title and date.\n''2005.12.27 [2.0.0]''\nUpdate for TW2.0\nDefer initial panel creation and only register a notification function when panel first is created\n''2005.12.22 [1.3.1]''\ntweak formatting in importReport() and add 'discard report' link to output\n''2005.12.03 [1.3.0]''\nDynamically create/remove importPanel as needed to ensure only one instance of interface elements exists, even if there are multiple instances of macro embedding. Also, dynamically create/recreate importFrame each time an external TW document is loaded for importation (reduces DOM overhead and ensures a 'fresh' frame for each document)\n''2005.11.29 [1.2.1]''\nfixed formatting of 'detail info' in importReport()\n''2005.11.11 [1.2.0]''\nadded 'inline' param to embed controls in a tiddler\n''2005.11.09 [1.1.0]''\nonly load HTML and CSS the first time the macro handler is called. Allows for redundant placement of the macro without creating multiple instances of controls with the same ID's.\n''2005.10.25 [1.0.5]''\nfixed typo in importReport() that prevented reports from being generated\n''2005.10.09 [1.0.4]''\ncombined documentation with plugin code instead of using separate tiddlers\n''2005.08.05 [1.0.3]''\nmoved CSS and HTML definitions into plugin code instead of using separate tiddlers\n''2005.07.27 [1.0.2]''\ncore update 1.2.29: custom overlayStyleSheet() replaced with new core setStylesheet()\n''2005.07.23 [1.0.1]''\nadded parameter checks and corrected addNotification() usage\n''2005.07.20 [1.0.0]''\nInitial Release\n<<<\n!!!!!Credits\n<<<\nThis feature was developed by EricShulman from [[ELS Design Studios|http:/www.elsdesign.com]]\n<<<\n!!!!!Code\n***/\n\n// // Version\n//{{{\nversion.extensions.importTiddlers = {major: 2, minor: 6, revision: 0, date: new Date(2006,2,17)};\n//}}}\n\n// // 1.2.x compatibility\n//{{{\nif (!window.story) window.story=window;\nif (!store.getTiddler) store.getTiddler=function(title){return store.tiddlers[title]}\nif (!store.addTiddler) store.addTiddler=function(tiddler){store.tiddlers[tiddler.title]=tiddler}\nif (!store.deleteTiddler) store.deleteTiddler=function(title){delete store.tiddlers[title]}\n//}}}\n\n// // IE needs explicit global scoping for functions/vars called from browser events\n//{{{\nwindow.onClickImportButton=onClickImportButton;\nwindow.loadImportFile=loadImportFile;\nwindow.refreshImportList=refreshImportList;\n//}}}\n\n// // default cookie/option values\n//{{{\nif (!config.options.chkImportReport) config.options.chkImportReport=true;\n//}}}\n\n\n// // ''MACRO DEFINITION''\n\n//{{{\nconfig.macros.importTiddlers = { };\nconfig.macros.importTiddlers = {\n label: "import tiddlers",\n prompt: "Copy tiddlers from another document",\n countMsg: "%0 tiddlers selected for import",\n src: "", // path/filename or URL of document to import\n inbound: null, // hash-indexed array of tiddlers from other document\n newTags: "", // text of tags added to imported tiddlers\n addTags: true, // add new tags to imported tiddlers\n listsize: 8, // # of lines to show in imported tiddler list\n importTags: true, // include tags from remote source document when importing a tiddler\n keepTags: true, // retain existing tags when replacing a tiddler\n index: 0, // current processing index in import list\n sort: "" // sort order for imported tiddler listbox\n};\n\nconfig.macros.importTiddlers.handler = function(place,macroName,params) {\n // LINK WITH FLOATING PANEL\n if (!params[0]) {\n createTiddlyButton(place,this.label,this.prompt,onClickImportMenu);\n return;\n }\n // INLINE TIDDLER CONTENT\n if (params[0]=="inline") {\n createImportPanel(place);\n document.getElementById("importPanel").style.position="static";\n document.getElementById("importPanel").style.display="block";\n return;\n }\n // NON-INTERACTIVE BATCH MODE\n switch (params[0]) {\n case 'all':\n case 'new':\n case 'changes':\n case 'updates':\n var filter=params.shift();\n break;\n default:\n var filter="updates";\n break;\n } \n if (!params[0]||!params[0].length) return; // filename is required\n config.macros.importTiddlers.src=params.shift();\n var quiet=(params[0]=="quiet"); if (quiet) params.shift();\n var ask=(params[0]=="ask"); if (ask) params.shift();\n config.macros.importTiddlers.inbound=null; // clear the imported tiddler buffer\n // load storeArea from a hidden IFRAME, then apply import rules and add/replace tiddlers\n loadImportFile(config.macros.importTiddlers.src,filter,quiet,ask,autoImportTiddlers);\n}\n//}}}\n\n// // ''READ TIDDLERS FROM ANOTHER DOCUMENT''\n\n//{{{\nfunction loadImportFile(src,filter,quiet,ask,callback) {\n if (!quiet) clearMessage();\n // LOCAL FILE\n if ((src.substr(0,7)!="http://")&&(src.substr(0,8)!="https://")) {\n if (!quiet) displayMessage("Opening local document: "+ src);\n var txt=loadFile(src);\n if(!txt) { if (!quiet) displayMessage("Could not open local document: "+src); }\n else {\n var s="<html><body>"+txt.substr(txt.indexOf('<div id="storeArea">'));\n if (!quiet) displayMessage(txt.length+" bytes in document. ("+s.length+" bytes used for tiddler storage)");\n config.macros.importTiddlers.inbound = readImportedTiddlers(convertUTF8ToUnicode(s));\n var count=config.macros.importTiddlers.inbound?config.macros.importTiddlers.inbound.length:0;\n if (!quiet) displayMessage("Found "+count+" tiddlers in "+src);\n if (callback) callback(src,filter,quiet,ask);\n }\n return;\n }\n // REMOTE FILE\n var x; // XML object\n try {x = new XMLHttpRequest()}\n catch(e) {\n try {x = new ActiveXObject("Msxml2.XMLHTTP")}\n catch (e) {\n try {x = new ActiveXObject("Microsoft.XMLHTTP")}\n catch (e) { return }\n }\n }\n x.onreadystatechange = function() {\n if (x.readyState == 4) {\n if (x.status == 200) {\n var sa="<html><body>"+x.responseText.substr(x.responseText.indexOf('<div id="storeArea">'));\n if (!quiet) displayMessage(x.responseText.length+" bytes in document. ("+sa.length+" bytes used for tiddler storage)");\n config.macros.importTiddlers.inbound = readImportedTiddlers(sa);\n var count=config.macros.importTiddlers.inbound?config.macros.importTiddlers.inbound.length:0;\n if (!quiet) displayMessage("Found "+count+" tiddlers in "+src);\n if (callback) callback(src,filter,quiet,ask);\n }\n else\n if (!quiet) displayMessage("Could not open remote document:"+ src+" (error="+x.status+")");\n }\n }\n if (document.location.protocol=="file:") { // UniversalBrowserRead only works from a local file context\n try {netscape.security.PrivilegeManager.enablePrivilege('UniversalBrowserRead')}\n catch (e) { if (!quiet) displayMessage(e.description?e.description:e.toString()); }\n }\n if (!quiet) displayMessage("Opening remote document: "+ src);\n try {\n var url=src+(src.indexOf('?')<0?'?':'&')+'nocache='+Math.random();\n x.open("GET",url,true);\n x.overrideMimeType('text/html');\n x.send(null);\n }\n catch (e) {\n if (!quiet) {\n displayMessage("Could not open remote document: "+src);\n displayMessage(e.description?e.description:e.toString());\n }\n }\n}\n\nfunction readImportedTiddlers(txt)\n{\n var importedTiddlers = [];\n // create frame\n var f=document.getElementById("importFrame");\n if (f) document.body.removeChild(f);\n f=document.createElement("iframe");\n f.id="importFrame";\n f.style.width="0px"; f.style.height="0px"; f.style.border="0px";\n document.body.appendChild(f);\n // get document\n var d=f.document;\n if (f.contentDocument) d=f.contentDocument; // For NS6\n else if (f.contentWindow) d=f.contentWindow.document; // For IE5.5 and IE6\n // load source into document\n d.open(); d.writeln(txt); d.close();\n // read tiddler DIVs from storeArea DOM element \n var importStore = [];\n var importStoreArea = d.getElementById("storeArea");\n if (!importStoreArea || !(importStore=importStoreArea.childNodes) || (importStore.length==0)) { return null; }\n importStoreArea.normalize();\n for(var t = 0; t < importStore.length; t++) {\n var e = importStore[t];\n var title = null;\n if(e.getAttribute)\n title = e.getAttribute("tiddler");\n if(!title && e.id && (e.id.substr(0,5) == "store"))\n title = e.id.substr(5);\n if(title && title != "") {\n var theImported = new Tiddler();\n theImported.loadFromDiv(e,title);\n importedTiddlers.push(theImported);\n }\n }\n return importedTiddlers;\n}\n//}}}\n\n// // ''NON-INTERACTIVE IMPORT''\n\n// // import all/new/changed tiddlers into store, replacing or adding tiddlers as needed\n//{{{\nfunction autoImportTiddlers(src,filter,quiet,ask)\n{\n var count=0;\n if (config.macros.importTiddlers.inbound) for (var t=0;t<config.macros.importTiddlers.inbound.length;t++) {\n var theImported = config.macros.importTiddlers.inbound[t];\n var theExisting = store.getTiddler(theImported.title);\n\n // only import tiddlers if tagged with "importPublic"\n if (theImported.tags && theImported.tags.find("importPublic")==null)\n { config.macros.importTiddlers.inbound[t].status=""; continue; } // status=="" means don't show in report\n\n // never import the "ImportedTiddlers" history from the other document...\n if (theImported.title=='ImportedTiddlers')\n { config.macros.importTiddlers.inbound[t].status=""; continue; } // status=="" means don't show in report\n\n // check existing tiddler for importReplace, or systemConfig tags\n config.macros.importTiddlers.inbound[t].status="added"; // default - add any tiddlers not filtered out\n if (store.tiddlerExists(theImported.title)) {\n config.macros.importTiddlers.inbound[t].status="replaced";\n if (!theExisting.tags||(theExisting.tags.find("importReplace")==null))\n { config.macros.importTiddlers.inbound[t].status="not imported - tiddler already exists (use importReplace to allow changes)"; continue; }\n if ((theExisting.tags.find("systemConfig")!=null)||(theImported.tags.find("systemConfig")!=null))\n config.macros.importTiddlers.inbound[t].status+=" - WARNING: an active systemConfig plugin has been added or updated";\n }\n\n // apply the all/new/changes/updates filter \n if (filter!="all") {\n if ((filter=="new") && store.tiddlerExists(theImported.title))\n { config.macros.importTiddlers.inbound[t].status="not imported - tiddler already exists"; continue; }\n if ((filter=="changes") && !store.tiddlerExists(theImported.title))\n { config.macros.importTiddlers.inbound[t].status="not imported - new tiddler"; continue; }\n if (store.tiddlerExists(theImported.title) && ((theExisting.modified.getTime()-theImported.modified.getTime())>=0))\n { config.macros.importTiddlers.inbound[t].status="not imported - tiddler is unchanged"; continue; }\n }\n\n // get confirmation if required\n if (ask && !confirm("Import "+(theExisting?"updated":"new")+" tiddler '"+theImported.title+"'\snfrom "+src))\n { config.macros.importTiddlers.inbound[t].status="skipped - cancelled by user"; continue; }\n\n // DO THE IMPORT!!\n store.addTiddler(theImported); count++;\n }\n importReport(quiet); // generate a report (as needed) and display it if not 'quiet'\n if (count) store.setDirty(true); \n // always show final message when tiddlers were actually imported\n if (!quiet||count) displayMessage("Imported "+count+" tiddler"+(count!=1?"s":"")+" from "+src);\n}\n//}}}\n\n// // ''REPORT GENERATOR''\n\n//{{{\nfunction importReport(quiet)\n{\n if (!config.macros.importTiddlers.inbound) return;\n // DEBUG alert('importReport: start');\n\n // if import was not completed, the Ask panel will still be open... close it now.\n var askpanel=document.getElementById('importAskPanel'); if (askpanel) askpanel.style.display='none'; \n // get the alphasorted list of tiddlers\n var tiddlers = config.macros.importTiddlers.inbound;\n tiddlers.sort(function (a,b) {if(a['title'] == b['title']) return(0); else return (a['title'] < b['title']) ? -1 : +1; });\n // gather the statistics\n var count=tiddlers.length;\n var added=0; var replaced=0; var renamed=0; var skipped=0; var merged=0;\n for (var t=0; t<count; t++)\n if (tiddlers[t].status)\n {\n if (tiddlers[t].status=='added') added++;\n if (tiddlers[t].status.substr(0,7)=='skipped') skipped++;\n if (tiddlers[t].status.substr(0,6)=='rename') renamed++;\n if (tiddlers[t].status.substr(0,7)=='replace') replaced++;\n if (tiddlers[t].status.substr(0,6)=='merged') merged++;\n }\n var omitted=count-(added+replaced+renamed+skipped+merged);\n // DEBUG alert('stats done: '+count+' total, '+added+' added, '+skipped+' skipped, '+renamed+' renamed, '+replaced+' replaced, '+merged+' merged');\n // skip the report if nothing was imported\n if (added+replaced+renamed+merged==0) return;\n // skip the report if not desired by user\n if (!config.options.chkImportReport) {\n // reset status flags\n for (var t=0; t<count; t++) config.macros.importTiddlers.inbound[t].status="";\n // refresh display since tiddlers have been imported\n store.notifyAll();\n // quick message area summary report\n var msg=(added+replaced+renamed+merged)+' of '+count+' tiddler'+((count!=1)?'s':"");\n msg+=' imported from '+config.macros.importTiddlers.src.replace(/\s\s/g,'/')\n displayMessage(msg);\n return;\n }\n // create the report tiddler (if not already present)\n var tiddler = store.getTiddler('ImportedTiddlers');\n if (!tiddler) // create new report tiddler if it doesn't exist\n {\n tiddler = new Tiddler();\n tiddler.title = 'ImportedTiddlers';\n tiddler.text = "";\n }\n // format the report header\n var now = new Date();\n var newText = "";\n newText += "On "+now.toLocaleString()+", "+config.options.txtUserName+" imported tiddlers from\sn";\n newText += "[["+config.macros.importTiddlers.src+"|"+config.macros.importTiddlers.src+"]]:\sn";\n newText += "<"+"<"+"<\sn";\n newText += "Out of "+count+" tiddler"+((count!=1)?"s ":" ")+" in {{{"+config.macros.importTiddlers.src.replace(/\s\s/g,'/')+"}}}:\sn";\n if (added+renamed>0)\n newText += (added+renamed)+" new tiddler"+(((added+renamed)!=1)?"s were":" was")+" added to your document.\sn";\n if (merged>0)\n newText += merged+" tiddler"+((merged!=1)?"s were":" was")+" merged with "+((merged!=1)?"":"an ")+"existing tiddler"+((merged!=1)?"s":"")+".\sn"; \n if (replaced>0)\n newText += replaced+" existing tiddler"+((replaced!=1)?"s were":" was")+" replaced.\sn"; \n if (skipped>0)\n newText += skipped+" tiddler"+((skipped!=1)?"s were":" was")+" skipped after asking.\sn"; \n if (omitted>0)\n newText += omitted+" tiddler"+((omitted!=1)?"s":"")+((omitted!=1)?" were":" was")+" not imported.\sn";\n if (config.macros.importTiddlers.addTags && config.macros.importTiddlers.newTags.trim().length)\n newText += "imported tiddlers were tagged with: \s""+config.macros.importTiddlers.newTags+"\s"\sn";\n // output the tiddler detail and reset status flags\n for (var t=0; t<count; t++)\n if (tiddlers[t].status!="")\n {\n newText += "#["+"["+tiddlers[t].title+"]"+"]";\n newText += ((tiddlers[t].status!="added")?("^^\sn"+tiddlers[t].status+"^^"):"")+"\sn";\n config.macros.importTiddlers.inbound[t].status="";\n }\n newText += "<"+"<"+"<\sn";\n // output 'discard report' link\n newText += "<html><input type=\s"button\s" href=\s"javascript:;\s" ";\n newText += "onclick=\s"story.closeTiddler('"+tiddler.title+"'); store.deleteTiddler('"+tiddler.title+"');\s" ";\n newText += "value=\s"discard report\s"></html>";\n // update the ImportedTiddlers content and show the tiddler\n tiddler.text = newText+((tiddler.text!="")?'\sn----\sn':"")+tiddler.text;\n tiddler.modifier = config.options.txtUserName;\n tiddler.modified = new Date();\n store.addTiddler(tiddler);\n if (!quiet) story.displayTiddler(null,"ImportedTiddlers",1,null,null,false);\n story.refreshTiddler("ImportedTiddlers",1,true);\n // refresh the display\n store.notifyAll();\n}\n//}}}\n\n// // ''INTERFACE DEFINITION''\n\n// // Handle link click to create/show/hide control panel\n//{{{\nfunction onClickImportMenu(e)\n{\n if (!e) var e = window.event;\n var parent=resolveTarget(e).parentNode;\n var panel = document.getElementById("importPanel");\n if (panel==undefined || panel.parentNode!=parent)\n panel=createImportPanel(parent);\n var isOpen = panel.style.display=="block";\n if(config.options.chkAnimate)\n anim.startAnimating(new Slider(panel,!isOpen,e.shiftKey || e.altKey,"none"));\n else\n panel.style.display = isOpen ? "none" : "block" ;\n e.cancelBubble = true;\n if (e.stopPropagation) e.stopPropagation();\n return(false);\n}\n//}}}\n\n// // Create control panel: HTML, CSS, register for notification\n//{{{\nfunction createImportPanel(place) {\n var panel=document.getElementById("importPanel");\n if (panel) { panel.parentNode.removeChild(panel); }\n setStylesheet(config.macros.importTiddlers.css,"importTiddlers");\n panel=createTiddlyElement(place,"span","importPanel",null,null)\n panel.innerHTML=config.macros.importTiddlers.html;\n store.addNotification(null,refreshImportList); // refresh listbox after every tiddler change\n refreshImportList();\n return panel;\n}\n//}}}\n\n// // CSS\n//{{{\nconfig.macros.importTiddlers.css = '\s\n#importPanel {\s\n display: none; position:absolute; z-index:11; width:35em; right:105%; top:3em;\s\n padding: 0.5em; margin:0em; text-align:left; font-size: 8pt;\s\n background-color: #eee; color:#000000; \s\n border:1px solid black; border-bottom-width: 3px; border-right-width: 3px; -moz-border-radius:1em;\s\n}\s\n#importPanel a { color:#009; }\s\n#importPanel input { width: 98%; margin: 1px; font-size:8pt; }\s\n#importPanel select { width: 98%; margin: 1px; font-size:8pt; }\s\n#importPanel .importButton { padding: 0em; margin: 0px; font-size:8pt; }\s\n#importPanel .importListButton { padding:0em 0.25em 0em 0.25em; color: #000000; display:inline }\s\n#importAskPanel { display:none; margin:0.5em 0em 0em 0em; }\s\n';\n//}}}\n\n// // HTML\n//{{{\nconfig.macros.importTiddlers.html = '\s\n<span style="float:left; padding:1px; white-space:nowrap">\s\n import from source document\s\n</span>\s\n<span style="float:right; padding:1px; white-space:nowrap">\s\n <input type=checkbox id="chkImportReport" checked style="height:1em; width:auto"\s\n onClick="config.options[\s'chkImportReport\s']=this.checked;">create a report\s\n</span>\s\n<input type="file" id="fileImportSource" size=56\s\n onKeyUp="config.macros.importTiddlers.src=this.value"\s\n onChange="config.macros.importTiddlers.src=this.value;">\s\n<span style="float:left; padding:1px; white-space:nowrap">\s\n select:\s\n <a href="JavaScript:;" id="importSelectAll"\s\n onclick="onClickImportButton(this)" title="select all tiddlers">\s\n &nbsp;all&nbsp;</a>\s\n <a href="JavaScript:;" id="importSelectNew"\s\n onclick="onClickImportButton(this)" title="select tiddlers not already in destination document">\s\n &nbsp;added&nbsp;</a> \s\n <a href="JavaScript:;" id="importSelectChanges"\s\n onclick="onClickImportButton(this)" title="select tiddlers that have been updated in source document">\s\n &nbsp;changes&nbsp;</a> \s\n <a href="JavaScript:;" id="importSelectDifferences"\s\n onclick="onClickImportButton(this)" title="select tiddlers that have been added or are different from existing tiddlers">\s\n &nbsp;differences&nbsp;</a> \s\n <a href="JavaScript:;" id="importToggleFilter"\s\n onclick="onClickImportButton(this)" title="show/hide selection filter">\s\n &nbsp;filter&nbsp;</a> \s\n</span>\s\n<span style="float:right; padding:1px; white-space:nowrap">\s\n <a href="JavaScript:;" id="importListSmaller"\s\n onclick="onClickImportButton(this)" title="reduce list size">\s\n &nbsp;&#150;&nbsp;</a>\s\n <a href="JavaScript:;" id="importListLarger"\s\n onclick="onClickImportButton(this)" title="increase list size">\s\n &nbsp;+&nbsp;</a>\s\n <a href="JavaScript:;" id="importListMaximize"\s\n onclick="onClickImportButton(this)" title="maximize/restore list size">\s\n &nbsp;=&nbsp;</a>\s\n</span>\s\n<select id="importList" size=8 multiple\s\n onchange="setTimeout(\s'refreshImportList(\s'+this.selectedIndex+\s')\s',1)">\s\n <!-- NOTE: delay refresh so list is updated AFTER onchange event is handled -->\s\n</select>\s\n<input type=checkbox id="chkAddTags" checked style="height:1em; width:auto"\s\n onClick="config.macros.importTiddlers.addTags=this.checked;">add new tags &nbsp;\s\n<input type=checkbox id="chkImportTags" checked style="height:1em; width:auto"\s\n onClick="config.macros.importTiddlers.importTags=this.checked;">import source tags &nbsp;\s\n<input type=checkbox id="chkKeepTags" checked style="height:1em; width:auto"\s\n onClick="config.macros.importTiddlers.keepTags=this.checked;">keep existing tags\s\n<input type=text id="txtNewTags" size=15 onKeyUp="config.macros.importTiddlers.newTags=this.value" autocomplete=off>\s\n<div align=center>\s\n <input type=button id="importOpen" class="importButton" style="width:32%" value="open"\s\n onclick="onClickImportButton(this)">\s\n <input type=button id="importStart" class="importButton" style="width:32%" value="import"\s\n onclick="onClickImportButton(this)">\s\n <input type=button id="importClose" class="importButton" style="width:32%" value="close"\s\n onclick="onClickImportButton(this)">\s\n</div>\s\n<div id="importAskPanel">\s\n tiddler already exists:\s\n <input type=text id="importNewTitle" size=15 autocomplete=off">\s\n <div align=center>\s\n <input type=button id="importSkip" class="importButton" style="width:23%" value="skip"\s\n onclick="onClickImportButton(this)">\s\n <input type=button id="importRename" class="importButton" style="width:23%" value="rename"\s\n onclick="onClickImportButton(this)">\s\n <input type=button id="importMerge" class="importButton" style="width:23%" value="merge"\s\n onclick="onClickImportButton(this)">\s\n <input type=button id="importReplace" class="importButton" style="width:23%" value="replace"\s\n onclick="onClickImportButton(this)">\s\n </div>\s\n</div>\s\n';\n//}}}\n\n// // refresh listbox\n//{{{\nfunction refreshImportList(selectedIndex)\n{\n var theList = document.getElementById("importList");\n if (!theList) return;\n // if nothing to show, reset list content and size\n if (!config.macros.importTiddlers.inbound) \n {\n while (theList.length > 0) { theList.options[0] = null; }\n theList.options[0]=new Option('please open a document...',"",false,false);\n theList.size=config.macros.importTiddlers.listsize;\n return;\n }\n // get the sort order\n if (!selectedIndex) selectedIndex=0;\n if (selectedIndex==0) config.macros.importTiddlers.sort='title'; // heading\n if (selectedIndex==1) config.macros.importTiddlers.sort='title';\n if (selectedIndex==2) config.macros.importTiddlers.sort='modified';\n if (selectedIndex==3) config.macros.importTiddlers.sort='tags';\n if (selectedIndex>3) {\n // display selected tiddler count\n for (var t=0,count=0; t < theList.options.length; t++) count+=(theList.options[t].selected&&theList.options[t].value!="")?1:0;\n clearMessage(); displayMessage(config.macros.importTiddlers.countMsg.format([count]));\n return; // no refresh needed\n }\n\n // get the alphasorted list of tiddlers (optionally, filter out unchanged tiddlers)\n var tiddlers=config.macros.importTiddlers.inbound;\n tiddlers.sort(function (a,b) {if(a['title'] == b['title']) return(0); else return (a['title'] < b['title']) ? -1 : +1; });\n // clear current list contents\n while (theList.length > 0) { theList.options[0] = null; }\n // add heading and control items to list\n var i=0;\n var indent=String.fromCharCode(160)+String.fromCharCode(160);\n theList.options[i++]=new Option(tiddlers.length+' tiddler'+((tiddlers.length!=1)?'s are':' is')+' in the document',"",false,false);\n theList.options[i++]=new Option(((config.macros.importTiddlers.sort=="title" )?">":indent)+' [by title]',"",false,false);\n theList.options[i++]=new Option(((config.macros.importTiddlers.sort=="modified")?">":indent)+' [by date]',"",false,false);\n theList.options[i++]=new Option(((config.macros.importTiddlers.sort=="tags")?">":indent)+' [by tags]',"",false,false);\n // output the tiddler list\n switch(config.macros.importTiddlers.sort)\n {\n case "title":\n for(var t = 0; t < tiddlers.length; t++)\n theList.options[i++] = new Option(tiddlers[t].title,tiddlers[t].title,false,false);\n break;\n case "modified":\n // sort descending for newest date first\n tiddlers.sort(function (a,b) {if(a['modified'] == b['modified']) return(0); else return (a['modified'] > b['modified']) ? -1 : +1; });\n var lastSection = "";\n for(var t = 0; t < tiddlers.length; t++) {\n var tiddler = tiddlers[t];\n var theSection = tiddler.modified.toLocaleDateString();\n if (theSection != lastSection) {\n theList.options[i++] = new Option(theSection,"",false,false);\n lastSection = theSection;\n }\n theList.options[i++] = new Option(indent+indent+tiddler.title,tiddler.title,false,false);\n }\n break;\n case "tags":\n var theTitles = {}; // all tiddler titles, hash indexed by tag value\n var theTags = new Array();\n for(var t=0; t<tiddlers.length; t++) {\n var title=tiddlers[t].title;\n var tags=tiddlers[t].tags;\n for(var s=0; s<tags.length; s++) {\n if (theTitles[tags[s]]==undefined) { theTags.push(tags[s]); theTitles[tags[s]]=new Array(); }\n theTitles[tags[s]].push(title);\n }\n }\n theTags.sort();\n for(var tagindex=0; tagindex<theTags.length; tagindex++) {\n var theTag=theTags[tagindex];\n theList.options[i++]=new Option(theTag,"",false,false);\n for(var t=0; t<theTitles[theTag].length; t++)\n theList.options[i++]=new Option(indent+indent+theTitles[theTag][t],theTitles[theTag][t],false,false);\n }\n break;\n }\n theList.selectedIndex=selectedIndex; // select current control item\n if (theList.size<config.macros.importTiddlers.listsize) theList.size=config.macros.importTiddlers.listsize;\n if (theList.size>theList.options.length) theList.size=theList.options.length;\n}\n//}}}\n\n// // Control interactions\n//{{{\nfunction onClickImportButton(which)\n{\n // DEBUG alert(which.id);\n var theList = document.getElementById('importList');\n if (!theList) return;\n var thePanel = document.getElementById('importPanel');\n var theAskPanel = document.getElementById('importAskPanel');\n var theNewTitle = document.getElementById('importNewTitle');\n var count=0;\n switch (which.id)\n {\n case 'fileImportSource':\n case 'importOpen': // load import source into hidden frame\n importReport(); // if an import was in progress, generate a report\n config.macros.importTiddlers.inbound=null; // clear the imported tiddler buffer\n refreshImportList(); // reset/resize the listbox\n if (config.macros.importTiddlers.src=="") break;\n // Load document into hidden iframe so we can read it's DOM and fill the list\n loadImportFile(config.macros.importTiddlers.src,"all",null,null,function(src,filter,quiet,ask){window.refreshImportList(0);});\n break;\n case 'importSelectAll': // select all tiddler list items (i.e., not headings)\n importReport(); // if an import was in progress, generate a report\n for (var t=0,count=0; t < theList.options.length; t++) {\n if (theList.options[t].value=="") continue;\n theList.options[t].selected=true;\n count++;\n }\n clearMessage(); displayMessage(config.macros.importTiddlers.countMsg.format([count]));\n break;\n case 'importSelectNew': // select tiddlers not in current document\n importReport(); // if an import was in progress, generate a report\n for (var t=0,count=0; t < theList.options.length; t++) {\n theList.options[t].selected=false;\n if (theList.options[t].value=="") continue;\n theList.options[t].selected=!store.tiddlerExists(theList.options[t].value);\n count+=theList.options[t].selected?1:0;\n }\n clearMessage(); displayMessage(config.macros.importTiddlers.countMsg.format([count]));\n break;\n case 'importSelectChanges': // select tiddlers that are updated from existing tiddlers\n importReport(); // if an import was in progress, generate a report\n for (var t=0,count=0; t < theList.options.length; t++) {\n theList.options[t].selected=false;\n if (theList.options[t].value==""||!store.tiddlerExists(theList.options[t].value)) continue;\n for (var i=0; i<config.macros.importTiddlers.inbound.length; i++) // find matching inbound tiddler\n { var inbound=config.macros.importTiddlers.inbound[i]; if (inbound.title==theList.options[t].value) break; }\n theList.options[t].selected=(inbound.modified-store.getTiddler(theList.options[t].value).modified>0); // updated tiddler\n count+=theList.options[t].selected?1:0;\n }\n clearMessage(); displayMessage(config.macros.importTiddlers.countMsg.format([count]));\n break;\n case 'importSelectDifferences': // select tiddlers that are new or different from existing tiddlers\n importReport(); // if an import was in progress, generate a report\n for (var t=0,count=0; t < theList.options.length; t++) {\n theList.options[t].selected=false;\n if (theList.options[t].value=="") continue;\n if (!store.tiddlerExists(theList.options[t].value)) { theList.options[t].selected=true; count++; continue; }\n for (var i=0; i<config.macros.importTiddlers.inbound.length; i++) // find matching inbound tiddler\n { var inbound=config.macros.importTiddlers.inbound[i]; if (inbound.title==theList.options[t].value) break; }\n theList.options[t].selected=(inbound.modified-store.getTiddler(theList.options[t].value).modified!=0); // changed tiddler\n count+=theList.options[t].selected?1:0;\n }\n clearMessage(); displayMessage(config.macros.importTiddlers.countMsg.format([count]));\n break;\n case 'importToggleFilter': // show/hide filter\n case 'importFilter': // apply filter\n alert("coming soon!");\n break;\n case 'importStart': // initiate the import processing\n importReport(); // if an import was in progress, generate a report\n config.macros.importTiddlers.index=0;\n config.macros.importTiddlers.index=importTiddlers(0);\n importStopped();\n break;\n case 'importClose': // unload imported tiddlers or hide the import control panel\n // if imported tiddlers not loaded, close the import control panel\n if (!config.macros.importTiddlers.inbound) { thePanel.style.display='none'; break; }\n importReport(); // if an import was in progress, generate a report\n config.macros.importTiddlers.inbound=null; // clear the imported tiddler buffer\n refreshImportList(); // reset/resize the listbox\n break;\n case 'importSkip': // don't import the tiddler\n var theItem = theList.options[config.macros.importTiddlers.index];\n for (var j=0;j<config.macros.importTiddlers.inbound.length;j++)\n if (config.macros.importTiddlers.inbound[j].title==theItem.value) break;\n var theImported = config.macros.importTiddlers.inbound[j];\n theImported.status='skipped after asking'; // mark item as skipped\n theAskPanel.style.display='none';\n config.macros.importTiddlers.index=importTiddlers(config.macros.importTiddlers.index+1); // resume with NEXT item\n importStopped();\n break;\n case 'importRename': // change name of imported tiddler\n var theItem = theList.options[config.macros.importTiddlers.index];\n for (var j=0;j<config.macros.importTiddlers.inbound.length;j++)\n if (config.macros.importTiddlers.inbound[j].title==theItem.value) break;\n var theImported = config.macros.importTiddlers.inbound[j];\n theImported.status = 'renamed from '+theImported.title; // mark item as renamed\n theImported.set(theNewTitle.value,null,null,null,null); // change the tiddler title\n theItem.value = theNewTitle.value; // change the listbox item text\n theItem.text = theNewTitle.value; // change the listbox item text\n theAskPanel.style.display='none';\n config.macros.importTiddlers.index=importTiddlers(config.macros.importTiddlers.index); // resume with THIS item\n importStopped();\n break;\n case 'importMerge': // join existing and imported tiddler content\n var theItem = theList.options[config.macros.importTiddlers.index];\n for (var j=0;j<config.macros.importTiddlers.inbound.length;j++)\n if (config.macros.importTiddlers.inbound[j].title==theItem.value) break;\n var theImported = config.macros.importTiddlers.inbound[j];\n var theExisting = store.getTiddler(theItem.value);\n var theText = theExisting.text+'\sn----\sn^^merged from: [['+config.macros.importTiddlers.src+'#'+theItem.value+'|'+config.macros.importTiddlers.src+'#'+theItem.value+']]^^\sn^^'+theImported.modified.toLocaleString()+' by '+theImported.modifier+'^^\sn'+theImported.text;\n var theDate = new Date();\n var theTags = theExisting.getTags()+' '+theImported.getTags();\n theImported.set(null,theText,null,theDate,theTags);\n theImported.status = 'merged with '+theExisting.title; // mark item as merged\n theImported.status += ' - '+theExisting.modified.formatString("MM/DD/YYYY hh:mm:ss");\n theImported.status += ' by '+theExisting.modifier;\n theAskPanel.style.display='none';\n config.macros.importTiddlers.index=importTiddlers(config.macros.importTiddlers.index); // resume with this item\n importStopped();\n break;\n case 'importReplace': // substitute imported tiddler for existing tiddler\n var theItem = theList.options[config.macros.importTiddlers.index];\n for (var j=0;j<config.macros.importTiddlers.inbound.length;j++)\n if (config.macros.importTiddlers.inbound[j].title==theItem.value) break;\n var theImported = config.macros.importTiddlers.inbound[j];\n var theExisting = store.getTiddler(theItem.value);\n theImported.status = 'replaces '+theExisting.title; // mark item for replace\n theImported.status += ' - '+theExisting.modified.formatString("MM/DD/YYYY hh:mm:ss");\n theImported.status += ' by '+theExisting.modifier;\n theAskPanel.style.display='none';\n config.macros.importTiddlers.index=importTiddlers(config.macros.importTiddlers.index); // resume with THIS item\n importStopped();\n break;\n case 'importListSmaller': // decrease current listbox size, minimum=5\n if (theList.options.length==1) break;\n theList.size-=(theList.size>5)?1:0;\n config.macros.importTiddlers.listsize=theList.size;\n break;\n case 'importListLarger': // increase current listbox size, maximum=number of items in list\n if (theList.options.length==1) break;\n theList.size+=(theList.size<theList.options.length)?1:0;\n config.macros.importTiddlers.listsize=theList.size;\n break;\n case 'importListMaximize': // toggle listbox size between current and maximum\n if (theList.options.length==1) break;\n theList.size=(theList.size==theList.options.length)?config.macros.importTiddlers.listsize:theList.options.length;\n break;\n }\n}\n//}}}\n\n// // re-entrant processing for handling import with interactive collision prompting\n//{{{\nfunction importTiddlers(startIndex)\n{\n if (!config.macros.importTiddlers.inbound) return -1;\n\n var theList = document.getElementById('importList');\n if (!theList) return;\n var t;\n // if starting new import, reset import status flags\n if (startIndex==0)\n for (var t=0;t<config.macros.importTiddlers.inbound.length;t++)\n config.macros.importTiddlers.inbound[t].status="";\n for (var i=startIndex; i<theList.options.length; i++)\n {\n // if list item is not selected or is a heading (i.e., has no value), skip it\n if ((!theList.options[i].selected) || ((t=theList.options[i].value)==""))\n continue;\n for (var j=0;j<config.macros.importTiddlers.inbound.length;j++)\n if (config.macros.importTiddlers.inbound[j].title==t) break;\n var theImported = config.macros.importTiddlers.inbound[j];\n var theExisting = store.getTiddler(theImported.title);\n // avoid redundant import for tiddlers that are listed multiple times (when 'by tags')\n if (theImported.status=="added")\n continue;\n // don't import the "ImportedTiddlers" history from the other document...\n if (theImported.title=='ImportedTiddlers')\n continue;\n // if tiddler exists and import not marked for replace or merge, stop importing\n if (theExisting && (theImported.status.substr(0,7)!="replace") && (theImported.status.substr(0,5)!="merge"))\n return i;\n // assemble tags (remote + existing + added)\n var newTags = "";\n if (config.macros.importTiddlers.importTags)\n newTags+=theImported.getTags() // import remote tags\n if (config.macros.importTiddlers.keepTags && theExisting)\n newTags+=" "+theExisting.getTags(); // keep existing tags\n if (config.macros.importTiddlers.addTags && config.macros.importTiddlers.newTags.trim().length)\n newTags+=" "+config.macros.importTiddlers.newTags; // add new tags\n theImported.set(null,null,null,null,newTags.trim());\n // set the status to 'added' (if not already set by the 'ask the user' UI)\n theImported.status=(theImported.status=="")?'added':theImported.status;\n // do the import!\n store.addTiddler(theImported);\n store.setDirty(true);\n }\n return(-1); // signals that we really finished the entire list\n}\n//}}}\n\n//{{{\nfunction importStopped()\n{\n var theList = document.getElementById('importList');\n var theNewTitle = document.getElementById('importNewTitle');\n if (!theList) return;\n if (config.macros.importTiddlers.index==-1)\n importReport(); // import finished... generate the report\n else\n {\n // DEBUG alert('import stopped at: '+config.macros.importTiddlers.index);\n // import collision... show the ask panel and set the title edit field\n document.getElementById('importAskPanel').style.display='block';\n theNewTitle.value=theList.options[config.macros.importTiddlers.index].value;\n }\n}\n//}}}\n

/***\n|''Name:''|~IntelliTaggerPlugin|\n|''Version:''|1.0.0 (2006-04-26)|\n|''Type:''|plugin|\n|''Source:''|http://tiddlywiki.abego-software.de/#IntelliTaggerPlugin|\n|''Author:''|Udo Borkowski (ub [at] abego-software [dot] de)|\n|''Documentation:''|[[IntelliTaggerPlugin Documentation]]|\n|''Source Code:''|[[IntelliTaggerPlugin SourceCode]]|\n|''Licence:''|[[BSD open source license (abego Software)]]|\n|''~TiddlyWiki:''|Version 2.0.8 or better|\n|''Browser:''|Firefox 1.5.0.2 or better|\n\n***/\n// /%\nif(!version.extensions.IntelliTaggerPlugin){if(!window.abego){window.abego={};}if(!abego.internal){abego.internal={};}abego.alertAndThrow=function(s){alert(s);throw s;};if(version.major<2){abego.alertAndThrow("Use TiddlyWiki 2.0.8 or better to run the IntelliTagger Plugin.");}version.extensions.IntelliTaggerPlugin={major:1,minor:0,revision:0,date:new Date(2006,3,26),type:"plugin",source:"http://tiddlywiki.abego-software.de/#IntelliTaggerPlugin",documentation:"[[IntelliTaggerPlugin Documentation]]",sourcecode:"[[IntelliTaggerPlugin SourceCode]]",author:"Udo Borkowski (ub [at] abego-software [dot] de)",licence:"[[BSD open source license (abego Software)]]",tiddlywiki:"Version 2.0.8 or better",browser:"Firefox 1.5.0.2 or better"};abego.isPopupOpen=function(_2){return _2&&_2.parentNode==document.body;};abego.openAsPopup=function(_3){if(_3.parentNode!=document.body){document.body.appendChild(_3);}};abego.closePopup=function(_4){if(abego.isPopupOpen(_4)){document.body.removeChild(_4);}};abego.getWindowRect=function(){return {left:findScrollX(),top:findScrollY(),height:findWindowHeight(),width:findWindowWidth()};};abego.moveElement=function(_5,_6,_7){_5.style.left=_6+"px";_5.style.top=_7+"px";};abego.centerOnWindow=function(_8){if(_8.style.position!="absolute"){throw "abego.centerOnWindow: element must have absolute position";}var 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_83=function(tag,_85,_86){if(_7b(_85)){_85.value=_78(_85.value);}story.setTiddlerTag(_86.title,tag,0);_7f(_85);abego.IntelliTagger.assistTagging(_85,_86);};var _87=function(n){if(_74){if(_74.length>n){return _74[n];}n-=_74.length;}return (_72&&_72.length>n)?_72[n]:null;};var _89=function(n,_8b,_8c){var _8d=_87(n);if(_8d){_83(_8d,_8b,_8c);}};var _8e=function(_8f){var pos=_8f.value.lastIndexOf(" ");var _91=(pos>=0)?_8f.value.substr(++pos,_8f.value.length):_8f.value;return new RegExp(_91.escapeRegExp(),"i");};var _92=function(_93,_94){var _95=0;for(var i=0;i<_93.length;i++){if(_94[_93[i]]){_95++;}}return _95;};var _97=function(_98,_99,_9a){var _9b=1;var c=_98[_99];for(var i=_99+1;i<_98.length;i++){if(_98[i][1].count==c){if(_98[i][0].match(_9a)){_9b++;}}else{break;}}return _9b;};var _9e=function(_9f,_a0){var _a1=abego.internal.getTagManager().getSortedTagInfos();var _a2=[];var _a3=0;for(var i=0;i<_a1.length;i++){var c=_a1[i][1].count;if(c!=_a3){if(_a0&&(_a2.length+_97(_a1,i,_9f)>_a0)){break;}_a3=c;}if(c==1){break;}var s=_a1[i][0];if(s.match(_9f)){_a2.push(s);}}return _a2;};var _a7=function(_a8,_a9){return abego.filterStrings(abego.internal.getTagManager().getAllTags(_a9),_a8);};var _aa=function(){if(!_6f){return;}var _ab=store.getTiddlerText("IntelliTaggerMainTemplate");if(!_ab){_ab="<b>Tiddler IntelliTaggerMainTemplate not found</b>";}_6f.innerHTML=_ab;applyHtmlMacros(_6f,null);refreshElements(_6f,null);};var _ac=function(e){if(!e){var e=window.event;}var tag=this.getAttribute("tag");if(_71){_71.call(this,tag,e);}return false;};var _af=function(_b0,_b1,_b2,_b3){if(!_b1){return;}var _b4=_b3?abego.toSet(_b3):{};var n=_b1.length;for(var i=0;i<n;i++){var tag=_b1[i];if(_b4[tag]){continue;}if(i>0){createTiddlyElement(_b0,"span",null,"tagSeparator"," | ");}var _b8="";var _b9=_b0;if(_b2<10){_b9=createTiddlyElement(_b0,"span",null,"numberedSuggestion");_b2++;var key=_b2<10?""+(_b2):"0";createTiddlyElement(_b9,"span",null,"suggestionNumber",key+") ");var _bb=_b2==1?"Ctrl-Space or ":"";_b8=" (Shortcut: %1Alt-%0)".format([key,_bb]);}var _bc=config.views.wikified.tag.tooltip.format([tag]);var _bd=(_76(tag)?"Remove tag '%0'%1":"Add tag '%0'%1").format([tag,_b8]);var _be="%0; Shift-Click: %1".format([_bd,_bc]);var btn=createTiddlyButton(_b9,tag,_be,_ac,_76(tag)?"currentTag":null);btn.setAttribute("tag",tag);}};var _c0=function(){if(_6f){window.scrollTo(0,ensureVisible(_6f));}if(_75()){window.scrollTo(0,ensureVisible(_75()));}};var _c1=function(e){if(!e){var e=window.event;}if(!_6f){return;}var _c3=resolveTarget(e);if(_c3==_75()){return;}if(abego.isDescendantOrSelf(_6f,_c3)){return;}abego.IntelliTagger.close();};addEvent(document,"click",_c1);var _c4=Story.prototype.gatherSaveFields;Story.prototype.gatherSaveFields=function(e,_c6){_c4.apply(this,arguments);var _c7=_c6.tags;if(_c7){_c6.tags=_c7.trim();}};var _c8=function(_c9){story.focusTiddler(_c9,"tags");var _ca=abego.getTiddlerField(story,_c9,"tags");if(_ca){var len=_ca.value.length;abego.setRange(_ca,len,len);window.scrollTo(0,ensureVisible(_ca));}};var _cc=config.macros.edit.handler;config.macros.edit.handler=function(_cd,_ce,_cf,_d0,_d1,_d2){_cc.apply(this,arguments);var _d3=_cf[0];if((_d2 instanceof Tiddler)&&_d3=="tags"){var _d4=_cd.lastChild;_d4.onfocus=function(e){abego.IntelliTagger.assistTagging(_d4,_d2);setTimeout(function(){_c8(_d2.title);},100);};_d4.onkeyup=function(e){if(!e){var e=window.event;}if(e.altKey&&!e.ctrlKey&&!e.metaKey&&(e.keyCode>=48&&e.keyCode<=57)){_89(e.keyCode==48?9:e.keyCode-49,_d4,_d2);}else{if(e.ctrlKey&&e.keyCode==32){_89(0,_d4,_d2);}}setTimeout(function(){abego.IntelliTagger.assistTagging(_d4,_d2);},100);return false;};_7f(_d4);}};var _d7=function(e){if(!e){var e=window.event;}var _d9=resolveTarget(e);var _da=_d9.getAttribute("tiddler");if(_da){story.displayTiddler(_d9,_da,"IntelliTaggerEditTagsTemplate",false);_c8(_da);}return false;};var _db=config.macros.tags.handler;config.macros.tags.handler=function(_dc,_dd,_de,_df,_e0,_e1){_db.apply(this,arguments);abego.IntelliTagger.createEditTagsButton(_e1,createTiddlyElement(_dc.lastChild,"li"));};var _e2=function(){if(_6f&&_70&&!abego.isDescendantOrSelf(document,_70)){abego.IntelliTagger.close();}};setInterval(_e2,100);abego.IntelliTagger.displayTagSuggestions=function(_e3,_e4,_e5,_e6,_e7){_72=_e3;_73=abego.toSet(_e4);_74=_e5;_70=_e6;_71=_e7;if(!_6f){_6f=createTiddlyElement(document.body,"div",null,"intelliTaggerSuggestions");_6f.style.position="absolute";}_aa();abego.openAsPopup(_6f);if(_75()){var w=_75().offsetWidth;if(_6f.offsetWidth<w){_6f.style.width=(w-2*(_6c+_6d))+"px";}abego.moveBelowAndClip(_6f,_75());}else{abego.centerOnWindow(_6f);}_c0();};abego.IntelliTagger.assistTagging=function(_e9,_ea){var _eb=_8e(_e9);var s=_e9.value;if(_7b(_e9)){s=_78(s);}var _ed=s.readBracketedList();var _ee=_ed.length>0?abego.filterStrings(abego.internal.getTagManager().getPartnerRankedTags(_ed),_eb,_6e):_9e(_eb,_6e);abego.IntelliTagger.displayTagSuggestions(_a7(_eb,_ed),_ed,_ee,_e9,function(tag,e){if(e.shiftKey){onClickTag.call(this,e);}else{_83(tag,_e9,_ea);}});};abego.IntelliTagger.close=function(){abego.closePopup(_6f);_6f=null;return false;};abego.IntelliTagger.createEditTagsButton=function(_f1,_f2,_f3,_f4,_f5,id,_f7){if(!_f3){_f3="[edit]";}if(!_f4){_f4="Edit the tags";}if(!_f5){_f5="editTags";}var _f8=createTiddlyButton(_f2,_f3,_f4,_d7,_f5,id,_f7);_f8.setAttribute("tiddler",(_f1 instanceof Tiddler)?_f1.title:String(_f1));return _f8;};config.macros.intelliTagger={label:"intelliTagger",handler:function(_f9,_fa,_fb,_fc,_fd,_fe){var _ff=_fd.parseParams("list",null,true);var _100=_ff[0]["action"];for(var i=0;_100&&i<_100.length;i++){var _102=_100[i];var _103=config.macros.intelliTagger.subhandlers[_102];if(!_103){abego.alertAndThrow("Unsupported action '%0'".format([_102]));}_103(_f9,_fa,_fb,_fc,_fd,_fe);}},subhandlers:{showTags:function(_104,_105,_106,_107,_108,_109){_af(_104,_72,_74?_74.length:0,_74);},showFavorites:function(_10a,_10b,_10c,_10d,_10e,_10f){_af(_10a,_74,0);},closeButton:function(_110,_111,_112,_113,_114,_115){var _116=createTiddlyButton(_110,"close","Close the suggestions",abego.IntelliTagger.close);},version:function(_117){var t="IntelliTagger %0.%1.%2".format([version.extensions.IntelliTaggerPlugin.major,version.extensions.IntelliTaggerPlugin.minor,version.extensions.IntelliTaggerPlugin.revision]);var e=createTiddlyElement(_117,"a");e.setAttribute("href","http://tiddlywiki.abego-software.de/#IntelliTaggerPlugin");e.innerHTML="<font color=\s"black\s" face=\s"Arial, Helvetica, sans-serif\s">"+t+"<font>";},copyright:function(_11a){var e=createTiddlyElement(_11a,"a");e.setAttribute("href","http://tiddlywiki.abego-software.de");e.innerHTML="<font color=\s"black\s" face=\s"Arial, Helvetica, sans-serif\s">&copy; 2006 <b><font color=\s"red\s">abego</font></b> Software<font>";}}};})();config.shadowTiddlers["IntelliTaggerStyleSheet"]="/***\sn"+"!~IntelliTagger Stylesheet\sn"+"***/\sn"+"/*{{{*/\sn"+".intelliTaggerSuggestions {\sn"+"\stposition: absolute;\sn"+"\stwidth: 600px;\sn"+"\sn"+"\stpadding: 2px;\sn"+"\stlist-style: none;\sn"+"\stmargin: 0;\sn"+"\sn"+"\stbackground: #eeeeee;\sn"+"\stborder: 1px solid DarkGray;\sn"+"}\sn"+"\sn"+".intelliTaggerSuggestions .currentTag {\sn"+"\stfont-weight: bold;\sn"+"}\sn"+"\sn"+".intelliTaggerSuggestions .suggestionNumber {\sn"+"\stcolor: #808080;\sn"+"}\sn"+"\sn"+".intelliTaggerSuggestions .numberedSuggestion{\sn"+"\stwhite-space: nowrap;\sn"+"}\sn"+"\sn"+".intelliTaggerSuggestions .intelliTaggerFooter {\sn"+"\stmargin-top: 4px;\sn"+"\stborder-top-width: thin;\sn"+"\stborder-top-style: solid;\sn"+"\stborder-top-color: #999999;\sn"+"}\sn"+".intelliTaggerSuggestions .favorites {\sn"+"\stborder-bottom-width: thin;\sn"+"\stborder-bottom-style: solid;\sn"+"\stborder-bottom-color: #999999;\sn"+"\stpadding-bottom: 2px;\sn"+"}\sn"+"\sn"+".intelliTaggerSuggestions .normalTags {\sn"+"\stpadding-top: 2px;\sn"+"}\sn"+"\sn"+".intelliTaggerSuggestions .intelliTaggerFooter .button {\sn"+"\stfont-size: 10px;\sn"+"\sn"+"\stpadding-left: 0.3em;\sn"+"\stpadding-right: 0.3em;\sn"+"}\sn"+"\sn"+"/*}}}*/\sn";config.shadowTiddlers["IntelliTaggerMainTemplate"]="<!--\sn"+"{{{\sn"+"-->\sn"+"<div class=\s"favorites\s" macro=\s"intelliTagger action: showFavorites\s"></div>\sn"+"<div class=\s"normalTags\s" macro=\s"intelliTagger action: showTags\s"></div>\sn"+"<!-- The Footer (with the Navigation) ============================================ -->\sn"+"<table class=\s"intelliTaggerFooter\s" border=\s"0\s" width=\s"100%\s" cellspacing=\s"0\s" cellpadding=\s"0\s"><tbody>\sn"+" <tr>\sn"+"\st<td align=\s"left\s">\sn"+"\st\st<span macro=\s"intelliTagger action: closeButton\s"></span>\sn"+"\st</td>\sn"+"\st<td align=\s"right\s">\sn"+"\st\st<span macro=\s"intelliTagger action: version\s"></span>, <span macro=\s"intelliTagger action: copyright \s"></span>\sn"+"\st</td>\sn"+" </tr>\sn"+"</tbody></table>\sn"+"<!--\sn"+"}}}\sn"+"-->\sn";config.shadowTiddlers["IntelliTaggerEditTagsTemplate"]="<!--\sn"+"{{{\sn"+"-->\sn"+"<div class='toolbar' macro='toolbar +saveTiddler -cancelTiddler'></div>\sn"+"<div class='title' macro='view title'></div>\sn"+"<div class='tagged' macro='tags'></div>\sn"+"<div class='viewer' macro='view text wikified'></div>\sn"+"<div class='toolbar' macro='toolbar +saveTiddler -cancelTiddler'></div>\sn"+"<div class='editor' macro='edit tags'></div><div class='editorFooter'><span macro='message views.editor.tagPrompt'></span><span macro='tagChooser'></span></div>\sn"+"<!--\sn"+"}}}\sn"+"-->\sn";config.shadowTiddlers["BSD open source license (abego Software)"]="See [[Licence|http://tiddlywiki.abego-software.de/#%5B%5BBSD%20open%20source%20license%5D%5D]].";config.shadowTiddlers["IntelliTaggerPlugin Documentation"]="[[Documentation on abego Software website|http://tiddlywiki.abego-software.de/doc/IntelliTagger.pdf]].";config.shadowTiddlers["IntelliTaggerPlugin SourceCode"]="[[Plugin source code on abego Software website|http://tiddlywiki.abego-software.de/src/Plugin-IntelliTagger-src.js]]";setStylesheet(store.getTiddlerText("IntelliTaggerStyleSheet"),"intelliTagger");}\n//%/\n

Recipe courtesy Emeril Lagasse, 2001\n12 chicken thighs \nSalt\nFreshly ground black pepper\nCayenne\n4 heads garlic, cloves separated and peeled \n2 cups olive oil\n2 cups white wine\n3 lemons, quartered\n1 1/2 teaspoons dried basil\n1 teaspoon dried oregano\n2 bay leaves\n1/2 cup chopped parsley\nSpaghetti Bordelaise, recipe follows \nPreheat the oven to 350 degrees F. \nPlace the chicken in a large bowl and lightly coat with salt, pepper, and cayenne. \nCrush half of the garlic cloves with the back of a heavy knife. Leave the remaining cloves whole. \nHeat 1/2 cup of the oil in a roasting pan large enough to hold the chicken in 1 layer, over 2 burners over medium-high heat. Add the chicken and sear on both sides. Add the crushed garlic and cook, stirring, until fragrant, about 1 minute. Remove from the heat and add the remaining ingredients, stirring well to evenly distribute. Cover the pan tightly and roast for 1 hour. Uncover and roast until the chicken is brown and tender, and the garlic is caramelized, about 30 minutes, basting occasionally. \nRemove from the oven. Transfer the chicken to a platter and sprinkle with the parsley. Spoon the pan juices over the chicken, or serve on the side. \nServe with [[Spaghetti Bordelaise]]\n\nYield: 8 to 10 servings \nYield: 6 to 10 servings\nPrep Time: 30 minutes\nCook Time: 1 hour 30 minutes\nDifficulty: Medium\n

Copyright 2000 Television Food Network, G.P. All rights reserved\n\n1 cup yellow cornmeal\n1 cup all-purpose flour\n2 teaspoons baking powder\n1/2 teaspoon baking soda\n2 tablespoons sugar \n1 teaspoon salt\n1 cup buttermilk\n2 eggs, lightly beaten\n1/4 cup melted unsalted butter\n1 cup shredded Jack \n2 jalapeno peppers, diced\n1 jalapeno pepper, cut in 12 slices \n\nPreheat the oven to 400 degrees F. Spray muffin tin with non-stick spray. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, sugar and salt. In another bowl, whisk together the buttermilk, eggs, butter, cheese and diced jalapeno peppers. Add the wet ingredients to the dry ingredients and stir the batter until all ingredients are thoroughly incorporated. Divide the batter into the prepared muffin pan, filling 2/3 of the way full. Place a jalapeno slice on top of each muffin. Bake until golden, about 25 minutes. \n\nYield: 12 muffins\nPrep Time: 15 minutes\nCook Time: 25 minutes\n

10 servings\ntime to make 15 min 15 min prep\n\n6 scallions, greens only, thinly sliced\n2 large shallots, finely minced\n2 large garlic cloves, finely minced\n1 tablespoon fresh ginger, finely minced\n1 tablespoon scotch bonnet peppers, seeded ribbed and finely minced\n1 tablespoon ground allspice (I use whole allspice berries, lightly toasted in a skillet, then ground fine)\n1 teaspoon ground black pepper\n1/4 teaspoon cayenne pepper\n1 teaspoon ground cinnamon\n1/2 teaspoon ground nutmeg\n1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme\n1 tablespoon dark brown sugar\n1/2 cup fresh orange juice\n1 lime, juice of\n1/4 cup red wine vinegar\n1/4 cup soy sauce\n1/4 cup olive oil\n\n 1. In a bowl, combine scallion greens, shallots, garlic, ginger, and Scotch Bonnet pepper. In another bowl, combine allspice, black pepper, cayenne, cinnamon, nutmeg, thyme, dark-brown sugar, salt and pepper. Mix thoroughly. Whisk in orange juice, vinegar, lime juice, and soy sauce. Slowly drizzle in oil, whisking constantly. Add the reserved scallion mixture; stir to combine. Let rest at least one hour.\n 2. Wash chicken, pork, or fish well, pat dry and place in a bowl. Add sauce; rub in well. Cover and refrigerate overnight. Before cooking, scrape paste off of the meat.\n 3. Grill over charcoal. You may add water-soaked allspice berries to the coals for smoke and additional flavor. Serve with Jamaican "rice and peas".\n\n

Recipe courtesy Bob Marley’s Restaurant, in Orlando, Fl., 2000\n\nFor the Jerk Marinade: \n1 onion, finely chopped \n1/2 cup finely chopped scallion \n2 teaspoons fresh thyme leaves \n1 teaspoon salt \n2 teaspoons sugar \n1 teaspoon ground Jamaican pimento (allspice) \n1/2 teaspoon ground nutmeg \n1/2 teaspoon ground cinnamon \n1 hot pepper, finely ground (or 2 Scotch bonnet peppers) \n1 teaspoon ground black pepper \n3 tablespoons soy sauce \n1 tablespoon cooking oil \n1 tablespoon cider or white vinegar \n\n2 pounds chicken breast, dice 1/2-inch thick \n12 wooden skewers, soaked in water for 2 hours \nGreen tai leaves \n2 pounds fresh Yucca, peeled, cut into fries \n1 recipe cucumber sauce, recipe follows \nFresh pineapple wedges\n\nFor the marinade: mix together onion, scallion, thyme, salt, sugar, allspice, nutmeg, cinnamon, hot pepper, black pepper, soy sauce, oil and vinegar. These ingredients can also be combined in a food processor. Preheat the fryer. Skewer 2 1/2 ounces of chicken onto each skewer. Place the skewers in a shallow baking dish and cover with the marinade. Marinate in the refrigerator overnight. Place the skewers onto a hot grill and grill until done, about 2 to 3 minutes per side. Place the Yucca fries in the fryer and fry the fries until golden brown. Remove and drain on paper towels. Season with salt. \n\nCUCUMBER DIPPING SAUCE: \n25 ounces cucumber \n7 ounces sour cream \n7 ounces mayonnaise \n1-ounce cider vinegar \n1/2-ounce salt \nPinch cayenne pepper \n1/2-ounce Dijon mustard \n1/2-ounce chopped garlic\n\nPeel and seed cucumbers and roughly chop. Add sour cream and mayonnaise. Add rest of ingredients and puree in a blender. Yield: about 1 1/2 quarts\n\nYield: 4 servings\n

\nFrom Mrs. J. Schank, Chicago\n\nMakes 10 servings\n\n2 tablespoons olive oil\n2 cups chopped celery\n1 cup chopped onion\n2 green bell peppers, cored, seeded and chopped\n1 pound ground beef\n1 pound mild or hot Italian sausage\n1 (10-ounce) can condensed tomato soup, undiluted\n1 (6-ounce) can tomato paste\n1 (8-ounce) can tomato sauce\n2 teaspoons salt\n1/4 teaspoon ground black pepper\n1 (7-ounce) can mushrooms, drained\n1/2 pound macaroni, cooked and drained\n2 cups grated sharp Cheddar cheese\n\n1. Heat oil in a dutch oven over medium heat. Add celery, onion and green peppers, saute until vegetables are tender and onion is translucent, about 10 minutes.\n\n2. Remove vegetables from pan. Cook beef and sausage in pan until browned, about 10 minutes, stirring and breaking them up with the back of a spoon. Pour off fat and discard.\n\n3. Return vegetables to pan. Pour soup, tomato paste, tomato sauce and 1 cup of water over meat-mixture. Add salt, pepper and simmer, uncovered, over medium-low heat for 30 minutes.\n\n4. Add mushrooms and macaroni, mix well. Spoon mixture into a 9-by-13-inch casserole dish. Cover with cheese. Bake in a preheated 350-degree oven for 20 minutes.\n\nNutrition Information (per serving)\n\nCalories: 495 From fat: 263\nPercentages of daily value based on 2,000-calorie diet.\n\nTotal Fat 29g 45%\nSaturated Fat 10g 51%\nCholesterol 81mg 27%\nSodium 1667mg 69%\n \n

Recipe courtesy Lynn and Richard Kancel\n\nBARBECUE RUB: \n2 cups sugar \n1/4 cup paprika \n2 teaspoons chili seasoning \n1/2 teaspoon cayenne pepper \n1/2 cup salt \n2 teaspoon black pepper \n1 teaspoon garlic powder\n\nCombine all ingredients in shaker and use as “rub” on the following meats.\n\nBABY BACK RIBS: \n1 rack Baby Back Ribs \nBarbecue Rub \nApple juice in a spritzer \n2 cups BBQ sauce, your favorite\n\nPeel membrane off the back of each slab. Then rinse the slab off to get rid of bone dust. Dry with cotton towel.\nTake shaker of “rub” and lightly coat both sides of meat. \n\nPreparing smoker: Put charcoal in chimney with paper underneath and light. (Do not use charcoal lighter—it will taint the flavor of the meat.) Let coals get hot, about 30 minutes. Transfer coals into smoker, and add 1 hickory log per hour on top of charcoal if smoker is big. (Adjust if using small smoker.) Wait until temperature of smoker reaches 220 degrees. Leave damper open so you don’t trap stale smoke in chamber. Over course of cooking, maintain heat with additional coal and wood, as needed. After placing ribs inside smoker, spritz with apple juice once an hour. After about 3 hours, when meat is nice dark color, spritz one last time and wrap in foil. Let ribs cook in foil for another 2 hours, giving you a total cook time of 5 hours. You can feel when the ribs are tender rather than rubbery (they bend rather than bounce back). Unwrap them (carefully), lift them out of juice and place on cutting board, brush on room temperature BBQ Sauce. Slice into individual ribs and serve.\n

3/4 cup mayonnaise\n1/4 cup Dijon mustard\n1/4 cup packed light brown sugar\n3 tablespoons apple cider vinegar\n2 tablespoons buttermilk\n4 teaspoons celery seeds\n1 teaspoon salt\n1/4 teaspoon freshly ground black pepper\n1/8 teaspoon cayenne\n3 cups shredded green cabbage (about 1/2 head cabbage)\n3 cups shredded red cabbage (about 1/2 head cabbage)\n1 green bell pepper, finely diced\n1 large carrot, peeled and shredded\n1/2 cup grated yellow onion\n1/4 cup minced fresh parsley \n\nIn a bowl, combine the mayonnaise, mustard, sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne, and whisk well to dissolve the sugar. \nIn a large bowl, combine the remaining ingredients. Toss with the dressing until evenly coated. Adjust seasoning, to taste. Place in the refrigerator, covered, to chill slightly before serving. \n

Recipe courtesy Emeril Lagasse, 2000\n\n1/3 cup peanut oil \n1 tablespoon sesame oil \n2 teaspoons chopped garlic \n2 teaspoons grated ginger \n1/2 cup chopped green onions \n1 teaspoon red pepper flakes \n½ cup minced yellow onion \n½ cup finely chopped carrots \n½ cup chopped smoked tasso \n24 shrimp, (21 to 25 count), peeled and deveined, each cut into 2 pieces, seasoned with 2 tablespoons Creole seasoning, recipe follows \n8 cups cooked white rice \n3 tablespoons soy sauce \n1 tablespoon sugar \n2 teaspoon black pepper \n3 eggs, scrambled firm, cooled and chopped up \n1 pound jumbo lump crab, picked of shells\n\nHeat a large wok or large non-stick skillet to high heat. Add peanut and sesame oil. Immediately add garlic, ginger, 2 tablespoons of the green onions, and red pepper flake, stirring continuously so it does not burn. Add onion, carrot, tasso and shrimp and continue to stir-fry. When shrimp begin to turn pink, after about 30 seconds, add the rice and mix thoroughly. Add the soy sauce, sugar and black pepper and mix well. Cook for 1 to 2 minutes. Gently fold in the crabmeat and the cooked egg and allow to heat through. Garnish with remaining green onion. \n\n\nYield: 6 servings\n

Recipe courtesy Emeril Lagasse, 2000\n\n2 teaspoons butter \n2 eggs \n2 cups whole milk \nSalt and white pepper \n2 cups grated Cheddar cheese \n2 cups grated White Cheddar cheese \n1 cup ham, diced \n2 pound bag tater tots, thawed\n\nPreheat the oven to 350 degrees F. Grease a 9 by 9 by 2-inch square baking dish with the butter. In a mixing bowl, whisk the eggs and milk together. Season the mixture with salt and pepper. Add 1 cup of the Cheddar cheese, 1 cup of the White Cheddar cheese, the ham and the tater tots. Mix the mixture thoroughly. Pour the mixture into the prepared pan and sprinkle the top with the remaining cheese. Place in the oven and bake for 40 to 45 minutes or until the top is golden brown.\n\nYield: 4 to 6 servings\n

Recipe courtesy Emeril Lagasse, 2000\n\n1/4 cup olive oil \n1 pound medium shrimp, peeled and deveined \n[[Emeril's Essence]]\n1 chicken, cut into 8 pieces \n1 1/2 pounds andouille sausage, cut into 1/2-inch cubes \n2 cups chopped onion \n1 cup chopped celery \n1 cup chopped bell pepper \n2 tablespoons minced garlic \n3 bay leaves \n1/4 teaspoon cayenne pepper \n1 1/2 tablespoons chopped thyme leaves \n1 cup chopped tomatoes \n6 cups water \n2 cups rice \nSalt and pepper \n1 cup chopped green onions \n1/2 cup chopped parsley\n\nIn a large Dutch oven, heat 2 tablespoons of the olive oil over medium high heat. Season shrimp with Creole seasoning and sauté until almost cooked through, about 4 minutes. Using a slotted spoon, remove shrimp and set aside until later. Season chicken pieces with Creole seasoning. Add remaining olive oil to Dutch oven and when hot, add chicken pieces and sauté until browned on both sides, about 8 minutes. Remove and set aside. Add sausage and cook until browned. Add onion, celery, bell pepper, garlic, bay leaves, cayenne and thyme and cook until vegetables are wilted, about 6 minutes. Add tomatoes and water and return chicken pieces to pot. Season with salt and pepper and simmer, covered, for 20 minutes. Add rice to pot, stir well and return to a boil. Reduce heat to low, cover pot, and cook for 15 minutes. Add shrimp, green onions and parsley to Dutch oven, mixing carefully, and continue to cook, covered, for another 10 minutes. Remove from heat and let sit 10 minutes before serving.\n\n\nYield: 8 servings\n

Recipe courtesy Willie Marino\n\n5 pounds top or bottom round beef, cut into 1-inch cubes\n12 ounces imported beer\n1 cup red wine\n3 large yellow bell pepper, seeded and cut into 2-inch squares\n3 large red bell peppers, seeded and cut into 2-inch squares\n1 large Bermuda onion, cut into 2-inch squares\n24 large mushrooms, stems removed\n12 metal or wood skewers \n\nIn a large shallow storage container or plastic bag, combine beef, beer, and wine. Cover or secure tightly and refrigerate overnight. Prepare vegetables and place in storage container or plastic bags. Cover or secure tightly. \n\nPreheat grill. On each skewer place mushroom cap, beef, yellow pepper, beef, red pepper, beef, onion, beef. Repeat until skewer is full, ending with a mushroom cap. Grill 15 minutes or until desired doneness, brushing with remaining marinade and turning occasionally to brown all sides. \n\nYield: 8 to 10 servings\nPrep Time: 20 minutes\nCook Time: 15 minutes\n\n

by Todd Wilbur \n\nMarinade \n1 cup water\n1 cup apple juice\n1 cup V-8 juice\n1 tablespoon lemon juice\n1/2 cup pineapple juice\n1 cup chopped onion\n2 teaspoons salt\n2 teaspoons ground black pepper\n\n1 whole chicken, skinned and cut into 8 pieces (legs, thighs, breasts, and wings\n\nBaste \n2 tablespoons plus 1 teaspoon vegetable oil\n1/2 cup thinly sliced onions\n1 10-ounce can tomato puree \n1/4 cup water \n1 tablespoon white vinegar\n1 tablespoon lemon juice\n1/4 teaspoon salt\ndash ground black pepper\ndash garlic powder \n\n1. Combine all of the ingredients for the marinade in a medium bowl. Mix well. \n2. Add chicken to the marinade and leave it for at least 24 hours. It's even better if you let the chicken marinate longer, for as much as 48 to 72 hours.\n3. Sometime before the chicken is done marinating, prepare the basting sauce by heating 1 teaspoon of the oil in a medium skillet. Sauté the sliced onions until they begin to blacken a bit. Pour the onions into a medium saucepan with the other baste ingredients. Bring mixture to a full boil, then reduce heat and simmer for 5 to 7 minutes. Remove from heat. When cool, cover the baste and chill until it's needed.\n4. When you are ready to cook the chicken, fire up your grill to medium heat. Grill the chicken for 5 to 6 minutes, then turn it over and grill for another 5 to 6 minutes. Turn chicken over once more and brush the top with the baste. Grill for another 5 to 6 minutes, then turn the chicken over again, baste the other side, and cook it until it's done -- around 20 to 24 minutes total cooking time that will vary from piece to piece. You should see a few charred black spots on the surface of the chicken, but don't let it burn. \n\nFrom: http://www.topsecretrecipes.com \n\nServes 4.\n

These are the ones that I made my own.

Still working on getting this right. \n\n1 store-bought roasted chicken\n1 cup diced celery\n1 cup baby carrots\n2 (14-ounce) cans low-sodium chicken broth\n2 (10.75-ounce) jars Chicken gravy\nTyme\nHot sauce \n2 tsp. Worcestershire\npepper\n2 cups egg noodles, cooked\n\nRemove the skin from the chicken and shred the meat from the bone. Put the chicken into a slow cooker along with the celery, and carrots. Stir in broth, gravy and herbs and season with salt and pepper. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.\n\nWhen soup is finished, serve over a bowl full of noodles with a nice crusty bread. And of course a cold beer.\n\n

2 tablespoons olive oil\n2 carrots, cut in large chunks\n2 celery stalks, cut in large chunks\n1 onion, halved\n1 garlic bulb, halved\nReserved chicken bones\n2 quarts cold water \n4 sprigs fresh parsley \n4 sprigs fresh thyme \n2 bay leaves \nTo prepare the stock, coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 3 minutes. Add the reserved chicken bones, water, and herbs; simmer for 1 hour. Strain the stock to remove the solids and set aside.

Recipe courtesy Sonoma Jack\n\n1 large bag nacho chips\n2 cups shredded hot pepper jack cheese\n2 cups shredded salsa jack cheese\n2 cups shredded traditional Sonoma jack cheese\n1/2 cup chopped green onions\n1 cup diced tomatoes\n1 cup black beans, drained and rinsed\n1/2 cup chopped cilantro\nGrilled chicken strips or steak, optional toppings\nPreheat the oven to 350 degrees F. \n\nPut half the nacho chips on an ovenproof platter and sprinkle with half of each cheese followed by a portion of the remaining ingredients. Top with the remaining chips and toppings ending with a layer of the remaining cheeses. Bake until the cheeses have melted. Serve with salsa and sour cream.\n\n\nYield: 2 to 4 servings\nPrep Time: 15 minutes\nCook Time: 5 minutes\nDifficulty: Easy\n\nEpisode #: CUSP02 \n

Courtesy Gale Gand, “Butter Sugar Flour Eggs” by Gale Gand, Rick Tramonto, Julia Moskin, Clarkson N. Potter Publishers, 1999\n\n2 cups all-purpose flour \n1/4 teaspoon salt \n1 cup (2 sticks) cold unsalted butter, cut into pieces \n1/2 cup sour cream \n1 egg yolk \n8 ounces cream cheese, at room temperature \n1 egg \n1/2 cup sugar \n1 teaspoon pure vanilla extract \n1 teaspoon freshly grated lemon zest \nConfectioners’ sugar\n\nIn a mixer fitted with a paddle attachment, or using your fingers, combine the flour and salt in a large bowl. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. In a mixer fitted with a paddle attachment (or using a hand mixer), mix the sour cream and egg yolk until very smooth. Add the flour mixture and mix until the dough comes together. The dough may feel a little dry. Form into a disk, wrap it in plastic wrap and chill at least 4 hours or overnight. In a bowl, mix the cream cheese, egg, sugar, vanilla and lemon zest. On a work surface thickly dusted with confectioners’ sugar, roll out the pastry to a squarish or rectangular shape, 1/8-inch thick. Using the tip of a sharp knife or a pizza cutter, cut into 3 by 3-inch squares. Place a\nteaspoon of filling in the center of each square. Lift up one square, gathering the center of the square around the filling into a cup. Hold it in the fingers of one hand. Use the fingers of your other hand to gently push the midpoints of the sides inward, so that the 4 corners become the points of the petals. The cookie will look like a flower that is opening. Place the cookie in a mini muffin cup.\n\nRepeat with the remaining squares and refrigerate 30 minutes. \n\nPreheat the oven to 375 degrees. Bake until light golden brown, 25 to 30 minutes. Let cool in the pan on a wire rack. \n\nYield: About 24 cookies\nPrep Time: 5 minutes\nCooking Time: 45 minutes\n

Recipe courtesy Rachael Ray \n\nRecipe Summary \nPrep Time: 10 minutes Cook Time: 12 minutes \nYield: 20 pieces, 8 to 10 appetizer s \n\n1 1/2 pounds chicken breast tenders, 20 pieces \n20 (6-inch) bamboo party skewers \n2 lemons, juiced and zested \n1/4 cup extra-virgin olive oil, eyeball it \nCoarse black pepper \nCoarse salt\n\nHeat the grill over medium high heat. Skewer chicken. In a shallow dish, combine lemon zest and juice with extra-virgin olive oil. Reserve 1/4 of the marinade. Coat chicken tenders in marinade and season generously on both sides with coarse black pepper. Season chicken tenders lightly with salt. Cook tenders in 2 or 3 batches, a single layer, in a very hot grill. Chicken tenders will cook 3 minutes on each side. Transfer to a serving platter and brush with the reserved marinade.\n\n\nEpisode#: TM1B48\n\nCopyright © 2003 Television Food Network, G.P., All Rights Reserved

15 servings\ntime to make 50 min 15 min prep\n\n!!CRUST\n1/4 cup sugar\n20 g light margarine, softened\n1 cup unbleached flour\n!!TOPPING\n3 eggs\n3/4 cup sugar\n2 teaspoons lemon peel, grated\n195 ml lemon juice\n60 g unbleached flour\n1/2 teaspoon baking powder\n1 pinch salt\n!!FOR DECORATION\n1 tablespoon icing sugar\n\n 1. Preheat oven 180°C Prepare trays with cooking spray or baking paper.\n 2. Crust: Combine ingradients, mix until crumbly. Press into trays, bake 15 minutes.\n 3. Topping: Meanwhile, beat eggs until foamy. Add remaining ingredients, mix well. Pour onto baked layer. Bake another 20 mins or until set.\n 4. Sift powdered sugar over top.\n\n

Prep Time: 15 min \nTotal Time: 4 hr 15 min \nServes: 8 \n\nIngredients \n1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened\n1 tsp. CRYSTAL LIGHT Lemonade Flavor Low Calorie Soft Drink Mix\n1/4 cup cold fat free milk\n1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed\n1 ready-to-use reduced fat graham cracker crumb crust (6 oz. or 9 inch)\n \nPreparation \nBEAT cream cheese and drink mix in large bowl with electric mixer on medium speed until well blended and smooth. Gradually add milk, mixing until well blended. Gently stir in whipped topping. Spoon into crust.\n\nREFRIGERATE 4 hours or until firm. Garnish with fruit, if desired.\n\nNote: Place remaining drink mix in glass or plastic pitcher. Add 5 cups cold water; stir to dissolve. Serve over ice.\n\n

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by Todd Wilbur \n\nIt saddles on up next to your entree at this huge steakhouse chain, but it's not what it claims to be. Sure, the menu says "baked sweet potato," but you're actually getting a sweet and tender red-skinned yam underneath all that yummy melted butter and cinnamon/sugar. And don't just get any yam for this top secret clone. You want to use garnet yams, if you have a choice. Then be sure to cook them long enough that the sugar in the yams begins to squirt out and burn in a couple of spots. Each yam should be tender, but not mushy. The skin on the outside will turn from red to greyish-brown, and inside it will be a hearty shade of black. \n4 garnet yams\n3 tablespoons granulated sugar \n1 1/2 teaspoons cinnamon \n1/2 cup whipped butter \n1. Preheat oven to 400 degrees. Bake yams for 1 1/2 to 2 hours. When they are done, they will be very soft in the center, and you will see liquid from the potato oozing out and charring. When the potato is sliced open, the inside of the skin will be charred black from the caramelizing sugar in the potato. This is a perfectly cooked potato.\n2. Combine the cinnamon and sugar in a small bowl. \n3. To serve, slice a potato down the center. Add two tablespoons of whipped butter, then sprinkle some cinnamon/sugar over the top. \n\nFrom: http://www.topsecretrecipes.com\n\nMakes 4 servings. \n

by Todd Wilbur \n\nWhen the weather gets cold it's time to fire up the stovetop. This chain makes a tasty chili that warms the bones on a nippy fall day. This clone recipe is easy-to-make, low-fat and delicious. And if it's super brisk outside, you might want to add an additional tablespoon of diced jalapeno to aggressively stoke those internal flames. \n1 pound ground beef\n1 diced onion \n1 tablespoon diced fresh jalapeno pepper \n1 15-ounce can kidney beans with liquid\n1 14.5-ounce can peeled diced tomatoes\n1 8-ounce can tomato sauce\n1 cup water\n1 tablespoon white vinegar\n1 teaspoon salt\n1 teaspoon chili powder\n1/4 teaspoon garlic powder\n1 bay leaf\n\nGarnish\ngrated cheddar cheese\ndiced onion\ncanned whole jalapeno chili peppers \n1. Brown ground beef in a large saucepan over medium heat. Drain fat. \n2. Add onion and pepper and sauté for about two minutes.\n3. Add remaining ingredients and simmer for 1 hour, stirring occasionally. Serve one cup in a bowl with the optional cheese, diced onion and whole jalapeno garnish on top.\n\nFrom: http://www.topsecretrecipes.com\n\nMakes 4 servings. \n

Recipe courtesy Tyler Florence\n\n1 pound dried small red beans, picked over and rinsed\n2 large smoked ham hocks\n1 large yellow onion, chopped\n2 celery stalks, chopped\n1 large green bell pepper, chopped\n1 teaspoon cayenne\n1/4 bunch fresh flat-leaf parsley, chopped\n2 sprigs fresh thyme\n3 bay leaves\n4 garlic cloves, chopped\n2 green onions, green part only, chopped, plus more for garnish\nRed pepper sauce\n2 andouille sausages, cut into 3-inch chunks\n4 cups cooked white rice\n\n\nPlace the dried beans in a large bowl and cover with cold water. Soak the beans overnight in the refrigerator.\nDrain the beans and put them in a large heavy pot with the ham hocks, adding just enough cold water to cover (about 2 quarts). Add the onion, celery, green pepper, cayenne, parsley, thyme, bay leaves, garlic, green onions, and several shakes of red pepper sauce; give everything a good stir to combine. Simmer, uncovered, until the beans are tender and starting to thicken, about 21/2 hours. You want the beans to be almost overcooked, like they are getting ready to burst. Stir the beans occasionally to prevent scorching on the bottom of the pot. Add about 1 cup of water toward the end of cooking if the mixture appears too thick or dry.\n\nMash about 1 cup of the cooked beans against the side of the pot with a wooden spoon, this makes the broth thick and creamy. Toss in the sausages and cook for another 30 minutes to heat them through. Adjust the seasoning, if needed. Serve the red beans in a wide bowl over some steamed white rice and garnished with chopped green onion.\n\nYield: 6 servings\n\nEpisode#: FO1D05

Recipe courtesy of Carlita Domingo\n\n2 tbsp vegetable oil \n1 lb lean ground pork \n2 cloves garlic, minced \n1 onion, sliced \n1/2 lb green beans, julienned \n2 carrots, julienned \n1 tbsp soy sauce (optional) \n1 cup bean sprouts (optional) \n15 lumpia wrappers, square or round \nSalt to taste \n\nHeat oil in skillet and saute garlic and onions until tender. Add pork and saute until browned. Add vegetables and cook until tender, yet crisp, about 5-10 minutes. Remove from heat. Season with soy sauce. When mixture is cool, add bean sprouts. Salt to taste. \n\nTo assemble lumpia: Carefully separate wrappers. To prevent them from drying out, cover unused wrappers with moist paper towel. Lay one wrapper on clean surface. Place about 2-3 tablespoons of the filling near the edge closest to you. Roll edge towards the middle. Fold in both sides and continue rolling. Moisten opposite edge with water to seal. Repeat with other wrappers. Lumpia can be frozen until ready to use. \n\nDeep fry at 350 degrees until golden brown, about 3-5 minutes on each side. Drain on paper towels. Serve with sweet sour or vinegar and garlic dipping sauce (recipes below). \n\nVinegar Dipping Sauce \n\n1/2 cup white vinegar \n3 garlic cloves, crushed \nSalt and cracked black pepper to taste \n\nMix together all ingredients. \n\nMakes 1/2 cup\n\nSweet and Sour Sauce \n\n1/4 cup white vinegar \n1/4 cup soy sauce \n1/4 cup ketchup \n1/2 cup water \n2 tbsp sugar \nsalt to taste \n1 tbsp cornstarch dissolved in 2 tbsp water \n\nIn a small pan combine vinegar, soy sauce, ketchup, water, sugar and salt, and boil for 2 minutes. Thicken with cornstarch mixture. Makes 1 1/4 cup \n\nYield: 15 lumpia\n

Recipe courtesy Rachael Ray \n\n2 tablespoons extra-virgin olive oil \n1 pound chicken breast tenders, chopped \nSalt and pepper \n1 small onion, chopped \n1 pound macaroni elbows or cavatappi corkscrew shaped pasta twists \n2 1/2 cups raw broccoli florets, available packaged in produce department \n3 tablespoons butter \n3 tablespoons all-purpose flour \n1/2 teaspoon cayenne pepper \n1 teaspoon paprika \n3 cups whole milk \n1 cup chicken stock \n3 cups yellow sharp Cheddar \n1 tablespoon prepared Dijon mustard\n\nPlace a pot of water on to boil for macaroni. \nHeat a medium pan over medium to medium-high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve. \n\nTo boiling pasta water, add pasta and salt to season the cooking water. Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender. \n\nWhile pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat to bring the sauce to a quick boil. Simmer until the sauce thickens about 5 minutes. \n\nDrain macaroni or pasta and broccoli florets. Add back to the pot and add chicken to the pasta and broccoli. \n\nAdd cheese to milk sauce and stir to melt it in, a minute or so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Adjust seasonings and transfer to a large serving platter and serve.\n\nRecipe Summary\nDifficulty: Medium \nPrep Time: 10 minutes \nCook Time: 25 minutes \nYield: 6 servings \n

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Copyright 2000 Television Food Network, G.P. All rights reserved\n\n1 pound elbow macaroni\n2 tablespoons butter\n2 tablespoons flour\n2 cups milk \nSalt and pepper, to taste\n2 cups plus 1/2 cup shredded sharp Cheddar\n\nCook the macaroni in boiling water for about 10 minutes until tender but still firm. Drain well and set aside. \n\nIn a deep skillet, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, to remove any lumps. Pour in the milk and cook until the mixture is thick and smooth. Season with salt and pepper. Stir in 2 cups Cheddar and continue to cook until melted. Add the cooked macaroni and stir. Transfer the mixture to a 2-quart casserole dish. Bake in a preheated 350-degree F oven for 20 minutes. Remove the casserole from oven, top with remaining 1/2-cup cheese. Bake for an additional 5 minutes until hot and bubbly. \n\n\nYield: 6 to 8 servings\nPrep Time: 5 minutes\nCook Time: 40 minutes\n\n

MANDARIN PORK ROAST\n4 lbs. boneless pork loin (cut off fat)\n<<<\nSprinkle with salt, pepper and garlic powder.\nSpread 2 tablespoons Dijon mustard on the roast. \nCover and bake at 325 degrees for 2 1/2 hours\n<<<\nIngredients for Sauce\nOne (1) 11 ounce can of mandarin oranges \n1/4 cup light brown sugar \n1/4 cup vinegar (any kind) \n1 chicken bouillon cube\n1 tablespoon soy sauce\n2 tablespoons corn starch \n1/2 cup water\n1 medium onion (chopped) \n1/3 cup chopped green pepper\n\nDrain liquid from oranges into a pan. Set oranges aside and put all other ingredients (except onion and pepper) in pan with liquid. Cook and stir over medium heat until smooth and thick. Remove from heat and add onions, green peppers and oranges.\nPour all water and juice roast and spoon sauce over roast. Bake uncovered at 400 degrees (basting) for 1/2 hour more. \nServe with rice (or whatever).\n

Recipe courtesy Emeril Lagasse, 2002\n\n3 cups grated, cooked potato or frozen hash brown potatoes, thawed and squeezed dry in towels\n1 tablespoon melted butter\n1 tablespoon [[Emeril's Essence]]\n1/4 cup finely grated Parmesan\n8 ounces hot Italian sausage, removed from casings, crumbled and cooked\n1 cup thinly sliced onions\n1 tablespoon minced garlic\n4 ounces green chiles, roasted, skins and seeds removed, and chopped\n3 large eggs\n1 cup milk\n1/2 cup heavy cream \n1/2 teaspoon hot pepper sauce\n1/2 teaspoon salt\n1/4 teaspoon ground black pepper\n1 cup grated smoked Gouda\n1/2 cup grated Cheddar\n1/2 red bell pepper, ribs and seeds removed, and cut into thin rings\n \nPreheat the oven to 425 degrees F. \nIn a bowl, combine the potatoes, melted butter and Essence, and toss to combine. Add the cheese and toss to combine. Press the potato mixture into a 9-inch round glass pan, spreading to evenly cover the bottom and sides. Bake until the potatoes are golden brown, about 25 minutes. \nRemove from the oven and let cool on a wire rack. \nReduce the oven to 350 degrees F. \nIn a large skillet, cook the sausage over medium-high heat, stirring with a spoon to break up the meat, until browned, about 4 minutes. Remove with a slotted spoon and drain on paper towels. Drain off all but 1 tablespoon of the fat. To the fat, add the onions and cook, stirring, until caramelized, 10 to 12 minutes. Add the garlic and cook for 30 seconds. Add the chiles and cook, stirring, for 1 minute. Remove from the heat and let cool. \nIn a bowl, whisk the eggs. Add the milk, cream, hot sauce, salt, and pepper, and whisk until creamy. Add the cheeses and whisk to combine. \nSpread the sausage mixture evenly across the potato crust. Pour the egg-cheese mixture over the filling. Arrange the bell pepper rings across the top. Bake until the custard is set, puffed and golden brown, 25 to 30 minutes. \nRemove from the oven and let cool for 15 minutes before serving. Cut into even slices and serve.\n

by Todd Wilbur \n \nOooooh wings. You gotta love those flavorful little non-functioning chicken parts. When they're good, they're real good. And these little guys from Jimmy Buffet's chain of island-themed restaurants rock my tiny inflatable boat. The preparation is no big secret: fry the wings, add the sauce. But it's that habanero honey sauce recipe that makes these suckers so addicting. Add to that an easy-to-make mango ranch dipping sauce and you're off on a non-stop cruise to chicken wing heaven. The restaurant serving size is for 10 wings, but these top secret sauces will be enough for 30 wings, and you'll need it! If I have one word of caution it's to be very careful mincing that habanero. Use rubber gloves or avoid touching it at all. This is the hottest pepper in the world folks, so if you do touch it while mincing, and then proceed to touch a crucial and sensitive body part, you'll discover the big "mistaica" real fast. \n\nHabanero Honey Sauce\n1 cup water\n1 6-ounce can tomato paste\n1/2 cup Worcestershire sauce\n1/4 cup honey\n1/4 cup molasses\n1 teaspoon minced habanero pepper (1 pepper)\n1 teaspoon crushed red pepper flakes\n1 teaspoon ground black pepper\n1/2 teaspoon onion powder\n1/2 teaspoon chili powder\n1/2 teaspoon dried minced onion \n1/2 teaspoon dried parsley\n1/4 teaspoon garlic powder\n1/8 teaspoon hickory smoke flavoring\n1/3 cup white vinegar\n\nMango Ranch Dipping Sauce\n1 8-ounce bottle Hidden Valley Ranch dressing\n1/4 cup mango juice (Kern's is good)\n1/2 jalapeno, minced\n\n4 to 8 cups vegetable oil (as required by fryer)\n10 chicken wings\nsalt\npepper \n\n1. Prepare habanero honey sauce by combining all ingredients except the vinegar in a large saucepan. Bring mixture to a boil, then reduce heat and simmer sauce for 1 hour uncovered, or until sauce reduces to about half of its original volume and thickens. Remove sauce from heat, mix in 1/3 cup white vinegar and cover.\n2. Make the mango ranch dipping sauce by combining the ingredients in a small bowl. Cover and chill sauce until needed.\n3. In your deep fryer, bring 4 to 8 cups of vegetable oil (or whatever is required by your fryer) to 375 degrees.\n4. Drop in the wings and fry for 8 to 12 minutes or until the wings become golden brown. Drain wings for a few minutes on paper towels. Sprinkle with salt and pepper.\n5. Put wings in a large metal or glass bowl, add 1/2 cup of the habanero honey sauce and toss the wings until they are all well-coated. Serve with dipping sauce on the side. \n\nFrom: http://www.topsecretrecipes.com \n\nMakes 10 wings (plus sauce for 20 more). \n\n

by Todd Wilbur \n\nMost of the key lime pie recipes circulating, including the recipe found on bottles of key lime juice, have a glaring error: They don't make enough filling to fit properly into a standard 9-inch graham crust pie shell. That's probably because most of the recipes are designed around one 14-ounce can of sweetened condensed milk. But come on, if we're going to make a beautifully thick key lime pie like the one served at Jimmy Buffet's Margaritaville restaurants we need to use something like 1 1/2 cans of sweetened condensed milk, or more accurately, two cups of the stuff. The clone recipe for the pie is a simple one that's for sure, with only four ingredients including the pie shell. But don't stop there. I'm also including a special way to make mango sauce by simply reducing a couple cans of Kern's mango juice. And there's a raspberry sauce recipe here that's made easily with frozen raspberries. These two sauces are used to jazz up the plate at the restaurant and are certainly optional for your clone version, even though I've made them as easy as, uh, you know. \n\n2 cups sweetened condensed milk\n6 egg yolks\n2/3 cup key lime juice\n1 graham cracker pie shell\n\nMango Sauce\n2 11.5-ounce cans Kern's mango juice\n\nRaspberry Sauce\n1 1/2 cups water\n2 cups frozen raspberries\n1/2 cup granulated sugar\n\nGarnish\ncanned whipped cream\n4 thin lime slices, halved\n\n1. Pre-heat oven to 325 degrees.\n2. Use an electric mixer on medium speed to combine sweetened condensed milk, egg yolks, and lime juice. Mix just until ingredients are well-combined. \n3. Pour filling into graham pie shell and bake on middle rack for 20 minutes or until filling jiggles only slightly when shaken. Cool. Cover pie and chill in refrigerator for a couple hours before serving.\n4. Make mango sauce by bringing two cans of Kern's mango juice to a boil in a medium saucepan over medium heat. Reduce heat and simmer for 30 minutes or until sauce thickens. Cover and chill.\n5. Make raspberry sauce by combining water and raspberries in a medium saucepan over medium heat. Bring to a boil then reduce heat and simmer raspberries for 10 minutes. Use a potato masher or a large spoon to crush the raspberries as they boil. Strain raspberry seeds from water, then put the liquid back into the saucepan and add the sugar. Bring mixture back to a boil, reduce heat and simmer for 15 to 20 minutes or until the sauce thickens. Cover and cool sauce until you are ready to serve the pie.\n6. Prepare dessert by dribbling some mango sauce and some raspberry sauce onto a small plate (you can use spoons or squirt bottles for this). Place a slice of pie onto the sauce, add a dollop of whipped cream to the top of the pie slice with one half of a thin lime slice on top of the whipped cream. \n\nFrom: http://www.topsecretrecipes.com \n\nMakes 8 servings. \n\n

by Todd Wilbur \n\nThe vittles from Marie Callender's have made an impression beyond the chain's west coast roots with home style packaged entrees and side dishes available in frozen food sections of supermarkets across the country. But pie-making is where the chain excels. A fresh slice of Marie Callender's is a close as you'll get to homemade heaven this side of grandma's porch window. This clone was an obvious selection, since the restaurant sells more pumpkin pies than any other, even in non-holiday months. \n\n1/4 cup butter, softened\n1/4 cup shortening \n1 1/4 cups all-purpose flour \n1 tablespoon granulated sugar \n1/4 teaspoon salt \n1 egg yolk \n2 tablespoons ice water \n\nFilling \n2 eggs \n1 15-ounce can pumpkin \n1/2 cup granulated sugar \n1/4 cup packed brown sugar \n1 teaspoon ground cinnamon \n1/2 teaspoon ground ginger\n1/4 teaspoon plus 1/8 teaspoon ground cloves \n3/4 cup whole milk \n\n1. Prepare the crust by beating together the butter and shortening until smooth and creamy. Chill until firm.\n2. Sift together the flour, sugar and salt in a medium bowl.\n3. Using a fork, cut the chilled butter and shortening into the dry ingredients, until the mixture has a consistent texture. Mix egg yolk and ice water into the dough then form it into a ball. \n4. Roll dough flat on a floured surface and line a 9-inch pie pan.\n5. Prepare filling by beating two eggs. Add pumpkin and stir well to combine. \n6. Combine sugars, cinnamon, ginger and cloves in a small bowl. Stir spice mixture into the pumpkin.\n7. Stir in milk until well blended. \n8. Pour filling into pie shell. Bake in a preheated 425 degree oven for 15 minutes. Reduce heat to 350 degrees and bake for another 45 to 55 minutes or until the edge of the pie and the crust is turning light brown. Slice into 6 pieces to serve restaurant-size portions. \n\nFrom: http://www.topsecretrecipes.com \n\nMakes 6 servings. \n\n

Recipe courtesy of Tyler Florence\n\n2 tablespoons olive oil\n1 medium onion, chopped\n2 teaspoons minced garlic\n1 (28-ounce) can crushed tomatoes\n1 teaspoon oregano, dried\n1 teaspoons basil, dried\n1 whole bay leaves \n1/2 teaspoon sugar\nSalt and pepper, to taste \nOver medium heat, heat oil in a large pot until hot. Add onion and garlic, saute for 3 to 5 minutes until the onions begin to appear translucent. Add the tomatoes, stir to mingle the flavors. Add in the herbs and bay leaves. Sprinkle in sugar, salt and pepper. Lower the heat and continue to simmer for 30 minutes, uncovered. Stir occasionally. \n\nYield: 4 servings\n\nEpisode #: FO1A01 \n

Serves 4 \n\n A true Maryland crab cake puts a premium on purity, meaning that as few fillers are put to use as possible and only the freshest crabmeat goes into the mix. \n\n5 saltine crackers, crushed to fine crumbs \n1 pound lump crabmeat, picked over for cartiledge \n1 large egg \n2 1/2 tablespoons Homemade Mayonnaise , or prepared \n2 teaspoons fresh lemon juice \n1 1/2 teaspoons Worcestershire sauce \nDash hot sauce, such as Tabasco \nSalt and freshly ground black pepper \n3 tablespoons peanut oil \nHorseradish Tartar Sauce \n\n1. In a large bowl, gently mix together all of the ingredients except the oil. The mixture will be wet. Form about 1/4 of the crab mixture for each cake. \n\n2. Heat peanut oil in a large nonstick skillet over medium heat. Gently slide the cakes off a spatula into the oil. Sauté until the crab cakes are golden brown and cooked through, about 5 minutes on each side. Remove from skillet, and drain on paper towels. Serve hot with tartar sauce.

MASTER BBQ SAUCE FOR RIBS, CHICKEN AND SHRIMP \n\nCopyright, 1999, Ming Tsai, All Rights Reserved\n\nBBQ SAUCE: \n2 tablespoons chopped garlic \n2 tablespoons chopped ginger \n2 serrano chiles, de-stemmed, minced \n2 tablespoons, rinsed fermented black beans \n2 medium red onions, roughly chopped \n1 tablespoon sambal \n2 cups chopped fresh tomatoes (3 medium tomatoes) or drained whole roma tomatoes \n1/4 cup rice wine vinegar \n1/2 cup sweet soy (kechap manis) or 1/4 cup soy with 1/4 cup sugar \nCanola oil to cook \nSalt and black pepper to taste\n\nIn a skillet coated with oil, saute the garlic, ginger, chile, fermented beans and onions until brown, about 8 minutes. Add the sambal and tomatoes and stir. Deglaze with vinegar and add the soy. Simmer on very low heat for 15 minutes. Season and check. Using a hand blender or a food processor, blend thoroughly and re-check for seasoning. Chill.\n\n1 Pork loin, back ribs (at least 8 ribs, 3 to 5 pounds) \n1 free range chicken, broken down on the bone \n12 large shrimp, de-veined, peeled with tail on \nBBQ sauce\n\nFor the ribs, cut in half if necessary to fit steamer. Season ribs with salt and pepper and steam for 45 to 60 minutes. The ribs should be fully cooked and softened. Prepare a medium-hot oiled grill. Season the ribs, chicken and shrimp then dip in the BBQ sauce and place on grill. Watch carefully and have a spray bottle of water handy to squelch flare ups. Rotate and turn the proteins often and brush with additional BBQ sauce. The shrimp will take only 8 minutes, the ribs and chicken about 15 minutes.\n\n

Recipe courtesy of Bobby Flay\n\n2 tablespoons (1/4 stick) butter \n1/2 medium red onion, finely diced \n3 garlic cloves, minced \n6 plum tomatoes, coarsely diced \n1/4 cup ketchup \n3 tablespoons dark molasses \n2 tablespoons Dijon mustard \n2 tablespoons dark brown sugar \n1 tablespoon honey \n1 teaspoon cayenne \n1 tablespoon ancho chile powder (available at Hispanic or specialty markets) \n1 tablespoon paprika \n1 tablespoon Worcestershire sauce \n\nIn a large saucepan over medium heat, melt the butter and sweat the onion and garlic until translucent, about 3 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes. \n\nPuree the mixture in a food processor, pour into a bowl, and let cool at room temperature. May be refrigerated up to 1 week or frozen.\n\n Yield: 1 1/2 cups\n

Recipe courtesy Rachael Ray \n\n\nRecipe Summary \nPrep Time: 5 minutes \nCook Time: 10 minutes \nYield: 4 BIG sundaes \n\n8 ounces store bought caramel sauce for ice cream \n1/4 teaspoon ground cayenne pepper \n1 teaspoon cinnamon (1/2 teaspoon for sauce, 1/2 teaspoon for tortillas) \n4 (8--inch) flour tortillas \n2 tablespoons melted butter \n4 teaspoons sugar \n2 pints Dulce de Leche caramel ice cream or caramel swirl ice cream \n1 canister real whipped cream, from dairy aisle \n4 ounces, 1/2 cup, Spanish peanuts\n\nPreheat oven to 400 degrees F. \nIn a small saucepan, warm caramel sauce over low heat and season with cayenne pepper and 1/2 teaspoon of cinnamon. Place tortillas on a cookie sheet and brush liberally with melted butter. Sprinkle each tortilla with sugar and a pinch of cinnamon and bake until crispy and sugar has melted on the tortillas, 5 minutes. Remove tortillas from oven, let cool to harden and break into large, uneven pieces. Arrange the pieces of 1 tortilla in a sundae dish or on a dessert plate. Top with 2 large scoops ice cream. Drizzle the warm caramel sauce over each sundae using a spatula or wooden spoon. Top each sundae with whipped cream swirls and Spanish peanuts.\n\n\n\nEpisode#: TM1C48\n\nCopyright © 2003 Television Food Network, G.P., All Rights Reserved

Recipe courtesy of Gourmet magazine \n\n1 small honeydew melon \n1 cup [[Minted Simple Syrup]] \n1/4 cup packed fresh mint leaves \n1 tablespoon fresh lemon juice \n\nRemove and discard rind and seeds from melon and cut enough fruit into 1/2-inch cubes to measure 2 1/2 cups. In a blender puree all ingredients until smooth. Chill puree, covered, until cold, at least 1 hour, and up to 6. Freeze puree in an ice-cream maker. Transfer sorbet to an airtight container and put in freezer to harden. \n\nYield: about 3 1/2 cups\n

1 1/2 cups packed fresh mint leaves \n1 cup sugar \n1 cup water\n\nChop mint. In a saucepan bring sugar, water and mint to a boil, stirring until sugar is dissolved. Simmer syrup, undisturbed, 2 minutes. Pour syrup\nthrough a fine sieve, pressing hard on solids, and cool. Syrup keeps, covered and chilled, 2 weeks. \n\nYields: about 1 1/2 cups.

4 servings\ntime to make 15 min 5 min prep\n\n4 center-cut pork loin chops\n4 tablespoons Italian dressing\n1 tablespoon Dale's Steak Seasoning\n1 teaspoon garlic salt\n1 teaspoon creole seasoning\n salt and black pepper, to taste\n\n 1. Rub pork tenderloins with garlic salt, Tony's Creole Seasoning, salt, and black pepper.\n 2. In a skillet on med-high heat place pork tenderloins and cover with italian dressing and Dale's seasoning.\n 3. Cook about 5 minute on each side.\n 4. Serve with mashed potatoes or starch of your choice.\n\n

1 chicken breast per person\nMrs. Dash’s Garlic & Herb \nMustard – assume Grey Poupon \n1-2 lemons (depending on the number of breasts covered with Mrs. Dash)\n\nSauté chicken breast coasted with one capful of Mrs. Dash’s Garlic & Herb until fully cooked. Set aside, and then combine mustard and lemon juice to the remaining spices in skillet, stirring until hot. Serve over chicken to make a simply mouth-watering, yet better for you meal. \n

by Todd Wilbur \n \n\n Entrepreneur Dave Barham opened the first Hot Dog on a Stick location in Santa Monica, California near famed Muscle Beach. That was in 1946, and today the chain has blossomed into a total of more than 100 outlets in shopping malls across America. You've probably seen the bright red, white, blue and yellow go-go outfits and those trippy fez-style bucket hats on the girls behind the counter.\n In giant clear plastic vats at the front of each store floats ice, fresh lemon rinds and what is probably the world's most thirst-quenching substance -- Muscle Beach Lemonade. It's a simple concoction really. Only three ingredients. And with this TSR formula, you'll have your own version of the lemonade in the comfort of your own home at a fraction of the price. Check back next week and we'll have the secret formula for a taste-alike version of the cornbread coated hot dog -- stick and all. \n\n1 cup fresh-squeezed lemon juice (about 6 lemons)\n7 cups water\n1 cup granulated sugar\n\n1. Combine the lemon juice with the water and sugar in an 2-quart pitcher. Stir or shake vigorously until all the sugar is dissolved.\n2. Slice two of the remaining lemon rind halves into fourths for a total of eight pieces, then add the rinds to the pitcher. Add ice to the top of the pitcher and chill. \n3. Serve the lemonade over ice in 12-ounce glass and add a lemon rind slice to each glass. \n\nFrom: http://www.topsecretrecipes.com\n\nMakes 2 quarts, or 8 servings. \n\n

Recipe courtesy Rachael Ray \n\n8 slices beef braciole, beef very thinly sliced \nCoarse salt and black pepper \n8 slices prosciutto di Parma \n1 1/2 cups plain bread crumbs, eyeball it \n1/2 cup milk, eyeball it \n2/3 cup Parmigiano/Reggiano, 3 handfuls \n1 small onion, finely chopped \n1/2 cup flat-leaf parsley leaves, a couple of handfuls, chopped \n1 cup chopped arugula \nPlain round toothpicks \n2 tablespoon extra-virgin olive oil, 2 turns of the pan \n2 cloves garlic, cracked away from skin \n2 tablespoons butter \n12 crimini mushrooms, finely chopped \n2 tablespoons flour \n1 cup dry white wine \n1 cup beef broth \n1 rounded tablespoon tomato paste\n\nSeason meat with salt and pepper. Top each slice of meat with a slice of prosciutto. In a medium bowl, moisten bread crumbs with milk. Add grated cheese, onion, parsley, arugula, salt and pepper to the crumbs and combine well. Spread a thin layer of stuffing down the center of each beef slice and roll tightly. Fasten rolled meat with plain toothpicks. \nHeat a large nonstick skillet over medium high heat. Add oil to a hot pan along with garlic. Set meat into pan and brown on all sides, 6 minutes. Remove the meat from the pan. Add butter to the pan. Add mushrooms to the melted butter. Saute mushrooms 5 minutes. Add flour to the pan and cook 2 minutes. Whisk wine into the flour and mushrooms and scrape up pan drippings. Reduce wine 1 minute, then whisk in beef broth and tomato paste. Set meat back into sauce and reduce heat to medium low. Partially cover pan with a cover left ajar an inch. Simmer meat in sauce 10 to 15 minutes. Transfer beef rolls to a platter, removing toothpicks. Pour pan gravy down over the beef rolls and serve.\n\n\n \n\n\nEpisode#: TM1B69\nCopyright © 2003 Television Food Network, G.P., All Rights Reserved\n

/***\n\n|Name|NavigationMacro|\n|Created by|SaqImtiaz|\n|Location|http://lewcid.googlepages.com/lewcid.html#NavigationMacro|\n|Version|0.3 |\n|Requires|~TW2.08+|\n!Description:\n*Creates Next and Prev buttons on tiddlers, to cycle through tiddlers in order.\n**you can create next and previous buttons to navigate through your journals, or the tiddlers of a tutorial.\n*You can exclude certain tiddlers, or navigate through tiddlers with a specific tag only.\n*The tiddlers can be sorted by modified or created.\n*Custom ordering will be available after the release of TW 2.1\n*Needs to be added to the ViewTemplate\n*Buttons are updated dynamically and are hidden if there is no next or previous tiddler.\n\n!Usage\n{{{<<navigation>>}}}\nor for more options:\n{{{<<navigation sort exclude tag labelPrevious labelNext >>}}}\nwhere sort is ''created'' (default) or ''modified''\nexlcude is the tag to exclude.\ntag is the tag to navigate through.\nlabelPrevious is the label for the previous button.\nlabelNext is the label for the next button. \n\nI recommend adding it to the ViewTemplate in the viewer div:\n{{{<div class='viewer'>\n<span macro='view text wikified'></span>\n<span macro='navigation "" "" plugin'></span></div>}}}\n\n\n\n!Example:\nThe next and previous buttons at the bottom of this tiddler will cycle through all of my extensions for TW.\n!History\n* 25-06-06 : version 0.3, first release\n\n!Code\n***/\n//{{{\nwindow.refreshNavLink = function (e) {\n var title = e.getAttribute("here");\n var sort = e.getAttribute("sort");\n var exclude = e.getAttribute("exclude");\n if (e.getAttribute("tag")!=undefined) var tag = e.getAttribute("tag");\n var navtype = e.getAttribute("navtype");\n if (tag) {var tiddlers = store.getTaggedTiddlers(tag,sort);}\n else {var tiddlers = store.getTiddlers(sort,exclude);}\n for (var g=0; g<tiddlers.length; g++)\n {if (title==tiddlers[g].title)\n {if(navtype=="next" && !tiddlers[g+1]) \n e.className += " navNonExisting"\n else if (navtype=="prev" && !tiddlers[g-1])\n e.className += " navNonExisting"\n else e.className = "button";}\n }\n}\n\n\nconfig.refreshers.navLink = function(e,changeList){ \n refreshNavLink(e);\n} \n\n\n\nconfig.macros.navigation={};\nconfig.macros.navigation.handler = function(place,macroName,params,wikifier,paramString,tiddler){\n\n var sort = (params[0] && params[0]!=".")? params[0]: "created";\n var exclude =(params[1] && params[1]!=".")? params[1]: undefined;\n if (params[2])\n {var tag= params[2];\n if(tiddler.tags.contains(tag)==false)\n return false;\n }\n var labelPrev = params[3] ? params[3] : "Previous";\n var labelNext = params[4] ? params[4] : "Next";\n\n var next = function(e){\n if (!e) var e=window.event;\n var theTarget = resolveTarget(e);\n var navtype = theTarget.getAttribute("navtype");\n if (tag) {var tiddlers = store.getTaggedTiddlers(tag,sort);}\n else {var tiddlers = store.getTiddlers(sort,exclude);}\n for (var g=0; g<tiddlers.length; g++)\n {if (tiddler.title==tiddlers[g].title)\n {if (navtype == "next")\n story.displayTiddler(theTarget,tiddlers[g+1].title)\n else if (navtype == "prev")\n story.displayTiddler(theTarget,tiddlers[g-1].title)}\n }\n }\n\n var createNavBtn = function(text,theId,mode){\n var nextBtn = createTiddlyButton(place,text,text,next,null,theId);\n nextBtn.setAttribute("refresh","navLink");\n nextBtn.setAttribute("here",tiddler.title);\n nextBtn.setAttribute("sort",sort);\n nextBtn.setAttribute("exclude",exclude);\n nextBtn.setAttribute("navtype",mode);\n if (tag) nextBtn.setAttribute("tag",tag);\n refreshNavLink(nextBtn);\n }\n createNavBtn(labelNext+" ►","NavNext","next");\n createNavBtn("◄ "+labelPrev,"NavPrevious","prev");\n\n}\n\nsetStylesheet(\n"#NavNext {float:right;}\sn"+\n"#NavPrevious {float:left;}\sn"+\n".navNonExisting {display:none;}\sn"+\n "",\n"NavMacroStyles");\n//}}}

Recipe courtesy Stacey Bradbury\n\n1/2 cup coined carrots\n1/2 cup diced celery\n1/2 cup broccoli buds\n1/2 cup diced onion\n1/4 cup paste style chicken base\n2 cups water\n1 cup cheese sauce\n2 cups milk\n1 cup cooked wild rice\n1 tablespoon butter\n1 tablespoon flour\n1 pound cooked cubed chicken\n\nIn a soup pot, combine carrots, celery, broccoli, onion, chicken base, and water, and bring to a boil. Add cheese sauce, milk, and wild rice. Return to a boil. Combine butter and flour in a saucepan and cook until mixture bubbles. Remove from heat and cool. Add the roux to the soup to thicken to desired consistency. Stir in chicken. Simmer until incorporated.\n\n\n \nRecipe Summary\nDifficulty: Easy\nPrep Time: 20 minutes\nCook Time: 30 minutes\nYield: 4 servings\nUser Rating: 5 Stars\n \n

Recipe from New New Orleans Cooking by Emeril Lagasse with Jessie Tirsch, published by William Morrow, 1993\n\n3 pounds large Gulf shrimp, in their shells \n2 tablespoons [[Emeril's Essence]] \nCracked black pepper \n2 tablespoons olive oil, in all \n1/4 cup chopped onions \n2 tablespoons minced garlic \n3 bay leaves \n3 lemons, peeled and sectioned \n2 cups water \n1/2 cup Worcestershire sauce \n1/4 cup dry white wine \n1/4 teaspoon salt \n2 cups heavy cream \n2 tablespoons butter \nTraditional southern Biscuits, recipe follows \n1 tablespoon chopped chives\n\nPeel the shrimp, leaving only their tails attached. Reserve the shells and set aside. Sprinkle the shrimp with 1 tablespoon Creole seasoning and fresh cracked black pepper. Use you hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base. \n\nHeat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and sauté for 1 minute. Add the reserved shrimp shells, the remaining Creole seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes. Strain into a small saucepan. There should be about 1 1/2 cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and sauté them, occasionally shaking the skillet, for 2 minutes. Add the cream and all of the barbecue base. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate. Arrange the biscuits around the shrimp. Garnish with chopped chives.\n

8 servings\ntime to make 40 min 10 min prep\n\n10 lbs large unpeeled shrimp\n750 ml dry white wine\n4 tablespoons black pepper\n3 tablespoons oregano\n2 tablespoons Worcestershire sauce\n1/2 teaspoon Tabasco sauce\n3 lemons, thinly sliced\n6 minced fresh garlic cloves\n3 bay leaves\n2 1/2 lbs butter\n\n 1. Melt Butter\n 2. Pour melted butter in Large roasting pan.\n 3. Add all ingredients (except shrimp & wine), mix well.\n 4. Add Shrimp, and 2 cups wine (add more if you would like more dipping sauce).\n 5. Marinate Shrimp in sauce for minimum 2 hrs before cooking (overnight in refridgerator is better).\n 6. Bake in preheated 350 degree oven for 30 minutes.\n 7. Stir and baste every 10 minutes.\n 8. Serve in deep, large soup plates with hot French Bread for dipping.\n\n

/***\n|Name|NewHereCommand|\n|Source|http://simonbaird.com/mptw/#NewHereCommand|\n|Version|1.0|\n\nCode originally by ArphenLin. Small tweak by SimonBaird\nhttp://aiddlywiki.sourceforge.net/NewHere_demo.html#NewHereCommand\nTo use this you must edit your ViewTemplate and add newHere to the toolbar div, eg\n{{{<div class='toolbar' macro='toolbar ... newHere'></div>}}}\n***/\n\n//{{{\n\nconfig.commands.newHere = {\n text: 'new here',\n tooltip: 'Create a new tiddler tagged as this tiddler',\n handler: function(e,src,title) {\n if (!readOnly) {\n clearMessage();\n var t=document.getElementById('tiddler'+title);\n story.displayTiddler(t,config.macros.newTiddler.title,DEFAULT_EDIT_TEMPLATE);\n story.setTiddlerTag(config.macros.newTiddler.title, title, 0);\n story.focusTiddler(config.macros.newTiddler.title,"title");\n return false;\n }\n }\n};\n\n//}}}

/***\n|''Name:''|NewerTiddlerPlugin|\n|''Version:''|1.0.2 |\n|''Source:''|http://thepettersons.org/PaulsNotepad.html#NewerTiddlerPlugin |\n|''Author:''|[[PaulPetterson]] |\n|''Type:''|Macro Extension |\n|''Requires:''|TiddlyWiki 1.2.33 or higher |\n!Description\nCreate a 'new tiddler' button with lots more options! Specify the text to show on the button, the name of the new tiddler (with date macro expansion), one or more tags for the new tiddlers, and what text if any to include in the new tiddler body! Uses a named parameter format, simalar to the reminder plugin.\n\nAlso - if the tiddler already exists it won't replace any of it's existing data (like tags).\n\n!Syntax\n* {{{<<newerTiddler button:"Inbox" name:"Inbox YYYY/MM/DD" tags:"Journal, inbox" text:"New stuff for today:">>}}}\n* {{{<<newerTiddler button:"@Action" name:"Action: what" tags:"@Action" text:"Add project and describe action">>}}}\n* {{{<<newerTiddler button:"New Project" name:"Project Name?" tags:"My Projects, My Inbox, Journal" template:"MyTemplate">>}}}\n!!Parameters\n* name:"Name of Tiddler"\n* tags:"Tag1, Tag2, Tag3" - tags for new tiddler, comma seperated //don't use square brackets //({{{[[}}})// for tags!//\n* button:"name for button" - the name to display instead of "new tiddler"\n* body:"what to put in the tiddler body"\n* template:"Name of a tiddler containing the text to use as the body of the new tiddler"\n\n''Note:'' if you sepecify both body and template parameters, then template parameter will be used and the body parameter overridden.\n\n!Sample Output\n* <<newerTiddler button:"Inbox" name:"Inbox YYYY/MM/DD" tags:"Journal, inbox" text:"New stuff for today:">>\n* <<newerTiddler button:"@Action" name:"Action: what" tags:"@Action" text:"Add project and describe action">>\n* <<newerTiddler button:"New Project" name:"Project Name?" tags:"My Projects, My Inbox, Journal" template:"MyTemplate">>\n\n!Todo\n<<projectTemplate>>\n\n!Known issues\n* Must use double quotes (") around parameter values if they contain a space, can't use single quotes (').\n* can't use standard bracketted style tags, ust type in the tags space and all and put a comma between them. For example tags:"one big tag, another big tag" uses 2 tags ''one big tag'' and ''another big tag''.\n\n!Notes\n* It works fine, and I use it daily, however I haven't really tested edge cases or multiple platforms. If you run into bugs or problems, let me know!\n\n!Requests\n* Have delta-date specifiers on the name: name:"Inbox YYY/MM/DD+1" ( ceruleat@gmail.com )\n* Option to just open the tiddler instead of immediately edit it ( ceruleat@gmail.com )\n* Have date formatters in tags as well as in name (me)\n\n!Revision history\nv0.7 Initial public preview\nv0.8 October 10th - Feature complete... \nv1.0 October 11th - Initial public release\nv1.0.1 October 13th - fixed a bug occurring only in FF\nv1.0.2 (not released yet) - fixed small documentation issues.\n\n!Code\n***/\n//{{{\n// Newer Tiddler...\nconfig.macros.newerTiddler = { \nname:"New(er) Tiddler",\ntags:"",\ntext:"Type Tiddler Contents Here.",\nbutton:"new(er) tiddler",\nreparse: function( params ) {\n// var s = "", sep = "";\n// for( var i = 0; i<params.length; i++ ) {\n// s = s + sep + params[i] ;\n// sep = " " ;\n// }\n var s = params.join(" ");\n \n var re = /([^:\ss]*):["]([^"]*)["]/g ;\n var ret = new Array() ;\n var m ;\n while( (m = re.exec( s )) != null ) ret[ m[1] ] = m[2] ;\n \n return ret ;\n},\nmakeTags: function( tags ) {\n var ret = "", sep = "" ;\n var csvRegex=/([^,]*),?/g ;\n var match = csvRegex.exec( tags );\n while( match ) {\n ret = ret + sep + String.encodeTiddlyLink( match[1].trim() ) ;\n sep = " " ;\n match = csvRegex.exec( tags );\n // looks like a bug - mozilla docs say exec() should return null if no match is found, \n // instead it's returning an empty string...\n if ( match[1].length == 0 ) match = null ;\n }\n return ret ;\n},\n\n// Added by Rich Carrillo for 2.0.2 compatibility 20060113\ngetTiddlerEditField: function(title,field)\n{\n var tiddler = document.getElementById("tiddler" + title);\n if(tiddler != null)\n {\n var children = tiddler.getElementsByTagName("*")\n var e = null;\n for (var t=0; t<children.length; t++)\n {\n var c = children[t];\n if(c.tagName.toLowerCase() == "input" || c.tagName.toLowerCase() == "textarea")\n {\n if(!e)\n e = c;\n if(c.getAttribute("edit") == field)\n e = c;\n }\n }\n if(e)\n {\n return e;\n }\n }\n},\n\nhandler: function(place,macroName,params) {\n if ( readOnly ) return ;\n \n var input = this.reparse( params ) ;\n var tiddlerName = input["name"]?input["name"].trim():config.macros.newerTiddler.name ;\n var tiddlerTags = input["tags"]?this.makeTags( input["tags"] ):config.macros.newerTiddler.tags ;\n var tiddlerBody = input["text"]?input["text"]:config.macros.newerTiddler.text ;\n var buttonText = input["button"]?input["button"]:config.macros.newerTiddler.button ;\n var template = input["template"]?input["template"]:null;\n \n // if there is a template, use it - otherwise use the tiddlerBody text\n if ( template ) {\n tiddlerBody = store.getTiddlerText( template );\n }\n \n var now = new Date() ;\n tiddlerName = now.formatString( tiddlerName ) ;\n \n createTiddlyButton( place, buttonText, "", function() {\n displayTiddler(null,tiddlerName,2,null,null,false,false);\n \n// Changed by Rich Carrillo 20060113 - I had to disable this bit of error checking for 2.0.2 compatibility. I dont have time to look up the new function that should be used\n//if ( store.tiddlers[tiddlerName] != null ) return ;\n \n// Changed by Rich Carrillo 20060113\n//var tagsBox = document.getElementById("editorTags" + tiddlerName);\nvar tagsBox = config.macros.newerTiddler.getTiddlerEditField(tiddlerName,"tags");\n\n if(tagsBox && tiddlerTags ) tagsBox.value = tiddlerTags.readBracketedList();\n\n// Changed by Rich Carrillo 20060113\n// var editBox = document.getElementById("editorBody" + tiddlerName);\nvar editBox = config.macros.newerTiddler.getTiddlerEditField(tiddlerName,"text");\n \nif(editBox && tiddlerBody ) editBox.value = tiddlerBody ;\n } );\n}}\n//}}}\n/***\nThis plugin is released under the [[Creative Commons Attribution 2.5 License|http://creativecommons.org/licenses/by/2.5/]]\n***/\n\n

Recipe courtesy Alton Brown\n\nLeftover baked macaroni and cheese, refrigerated for at least overnight\n1 cup all-purpose flour\n1 teaspoon salt \n1 teaspoon pepper \n1 teaspoon cayenne\n1 egg beaten with 2 ounces water\n1 cup panko bread crumbs\nOil for deep frying, preheated to 375 degrees\nCut refrigerated macaroni and cheese into slices or bite size pieces. \n\nSeason the flour with salt, pepper and cayenne. Dredge each piece through the flour and gently tap off excess. Dip in the egg wash and then coat with the bread crumbs. Allow them to rest for 5 minutes so the crust can set. Very carefully drop into the oil and fry until golden brown. Remove to a baking sheet fitted with a rack and rest for 2 minutes before serving.\n\n\nYield: varies according to amount of leftovers\nPrep Time: 20 minutes\nCook Time: 5 minutes\nDifficulty: Easy\n\n

Recipe courtesy Emeril Lagasse, 2001\n\n1 cup graham cracker crumbs\n2 1/2 tablespoons unsalted butter\n1 1/2 tablespoons sugar, plus 1 1/2 cups \n2 1/2 pounds cream cheese, softened\n1 lemon, zested \n1 orange, zested\n1/2 teaspoon vanilla extract\n3 tablespoons all-purpose flour\n5 eggs\n2 egg yolks\n1/2 cup sour cream\n1 vanilla bean, seeds scraped from inside of pod and reserved\n1 teaspoon bourbon\nRaspberry Coulis, recipe follows\nPreheat oven to 375 degrees F. Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter, and 1 1/2 tablespoons sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan. \n\nLower oven temperature to 350 degrees F. \n\nIn a large mixing bowl with an electric mixer, combine cream cheese, 1 1/2 cups sugar, zests, and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream, vanilla bean seeds, and bourbon and mix until smooth. Pour mixture into prepared pan. Wrap the pan in foil and place in a roasting pan. Fill the roasting with enough hot water to come half way up the sides of the pan. Bake for 1 1/2 hours. \n\nTransfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving. Serve with raspberry coulis.\n\nFor the coulis:\n2 pints fresh raspberries (may substitute blackberries)\n1/2 cup sugar \n1 cup water\n1 teaspoon orange zest\n2 tablespoons Grand Marnier\nFew drops lemon juice\n\nCombine raspberries, sugar, water, and orange zest and cook until berries are soft and liquid is syrupy, about 10 minutes. Let cool slightly then puree in a blender. Strain through a fine sieve, transfer to a bowl, and refrigerate, covered, until completely chilled. Stir in Grand Marnier and lemon juice.\n\nYield: 8 to 10 servings\nPrep Time: 30 minutes\nCook Time: 2 hours\n\nEpisode #: EE2A07 \n

<<closeAll>>\n<<permaview>>\n<<newTiddler>>\n<<saveChanges>>\n<<upload http://tiddlyspot.com/CookBook/store.php index.html . . CookBook>>\nUpload Password: <<option pasUploadPassword>>\n[[Download|http://tiddlyspot.com/?action=download&site=CookBook]]\n----\nThese InterfaceOptions for customising TiddlyWiki are saved in your browser\n\nYour username for signing your edits. Write it as a WikiWord (eg JoeBloggs)\n\n<<option txtUserName>>\n<<option chkSaveBackups>> SaveBackups\n<<option chkAutoSave>> AutoSave\n<<option chkRegExpSearch>> RegExpSearch\n<<option chkCaseSensitiveSearch>> CaseSensitiveSearch\n<<option chkAnimate>> EnableAnimations\n\nSee AdvancedOptions

Recipe courtesy Emeril Lagasse, 2002 \n\n Recipe Summary \n Prep Time: 20 minutes Cook Time: 20 minutes \n Yield: 4 servings \n\n\n1 cup pecan pieces \n1/2 cup bread crumbs \n1 tablespoon plus 2 teaspoons [[Emeril's Essence]] \n2 large eggs \n1/4 cup olive oil \n2 pounds boneless, skinless chicken breasts, cut lengthwise into strips \nChopped parsley, garnish \n[[Honey Mustard Dipping Sauce]]\n\nPreheat the oven to 375 degrees F. Lightly grease a large baking sheet. \nIn the bowl of a food processor, combine the pecan pieces, bread crumbs, and Essence. Pulse for 1 minute to combine. Pour into a shallow dish. \n\nIn a bowl, beat together the eggs, olive oil and remaining 2 teaspoons of Essence. One at a time, dip the chicken into the egg mixture then dredge in the pecan mixture, shaking to remove any excess. Transfer to the baking sheet and bake, turning once, until the chicken is cooked through and the crust is golden, 15 to 20 minutes. \n\nRemove the chicken from the oven and transfer to 4 plates. Garnish with parsley and serve with the Honey Mustard Dipping sauce on the side.\n\nEpisode#: EM1F64\n\nCopyright © 2003 Television Food Network, G.P., All Rights Reserved

Recipe courtesy Pam Anderson\n\n2 large eggs, beaten lightly\n1 tablespoon Dijon mustard\n1 teaspoon dried thyme\n3/4 teaspoon salt\n1/2 teaspoon freshly ground black pepper\n1 package (5 1/4 ounces) plain Melba toast, pulsed to sand and pebble texture\n4 drumsticks and 4 thighs, skin removed\nSpray bottle filled with vegetable oil or vegetable oil cooking spray\nAdjust rack to upper-middle position and heat oven to 400 degrees F. \n\nMix eggs, mustard, thyme, salt, and pepper in a shallow dish. Put Melba toast crumbs in another shallow dish. Set a large wire rack over an 18 by 12-inch foil-lined jellyroll pan. \n\nUsing 1 hand for dry ingredients and the other for wet, lay chicken pieces, 4 at a time, in egg mixture, roll to coat. Then lay 1 piece at a time in Melba crumbs. Press a mix of crumbs into top of chicken. Turn piece over and repeat, pressing crumbs into other side. Gently shake off excess. \n\nSet chicken on rack. Spray top portion of chicken pieces evenly with oil. Bake until chicken is nutty brown and juices run clear, 30 minutes for drumsticks and 35 minutes for thighs. Serve immediately.\n\n\nYield: 4 servings\nPrep Time: 15 minutes\nCook Time: 35 minutes\nDifficulty: Easy\n\n

Recipe courtesy Emeril Lagasse, 2002 \n\n Recipe Summary \n Prep Time: 20 minutes Cook Time: 30 minutes \n Inactive Prep Time: 1 minute Yield: about 4 to 6 servings \n\n\n1/4 cup olive oil \n1 (6 to 8-ounce)medium Idaho potato \n1 (6 to 8-ounce) medium sweet potato, peeled \n1 teaspoon kosher salt \n1 teaspoon finely chopped rosemary \n1 teaspoon very finely grated lemon zest \n1/2 teaspoon freshly ground black pepper \n1/4 teaspoon ground cinnamon \n1 teaspoon very finely grated orange zest \n1 teaspoon sugar \n1/8 teaspoon grated nutmeg \n1/8 teaspoon ground ginger \n[[Creamy Oven-Cooked Bacon Dip]]\n\nPreheat the oven to 400 degrees F. Using a pastry brush, lightly grease 2 large baking sheets with 1 teaspoon of oil each and set aside. \nUsing a mandoline slicer, or heavy, sharp knife, cut the potatoes and sweet potatoes as thinly as possible. On 1 baking sheet, arrange the cut potatoes in 1 layer. On the second sheet, arrange the cut sweet potatoes in 1 layer. With a pastry brush, lightly coat the top side of both potatoes with the olive oil. Bake until golden and crisp, rotating the pans halfway through the cooking time, about 10 minutes. Remove from the oven. \n\nWhile the potatoes are cooking, In a small bowl, combine the salt, rosemary, lemon zest, and black pepper. \n\nIn another bowl, combine the cinnamon, orange zest, sugar, nutmeg, and ginger. \n\nRemove the potatoes from the oven and transfer to paper towels. While still warm, sprinkle the potatoes with the lemon salt mixture, and the sweet potatoes with the cinnamon mixture. Serve warm or at room temperature with the Creamy Oven Cooked Bacon Dip.\n\nEpisode#: EM1F64\n\nCopyright © 2003 Television Food Network, G.P., All Rights Reserved

by Todd Wilbur \n \nMenu Description: "Lightly-dusted, stir fried in a sweet Szechwan sauce (Our version of General Chu's)." \n\nThe sweet and spicy zing in the secret sauce sets this recipe apart as one of P. F. Chang's top picks. And it's not hard to clone if you're looking for something to do with those chicken breasts sitting in the fridge. If you can't find straight chili sauce for this recipe, the more common chili sauce with garlic in it will work just as well.\n\nSauce\n2 teaspoons vegetable oil\n2 tablespoons chopped garlic (3 to 4 cloves)\n3 tablespoons chopped green onions (about 3 onions) \n1 cup pineapple juice \n2 tablespoons chili sauce \n2 tablespoons white distilled vinegar \n4 teaspoons granulated sugar \n1 teaspoon soy sauce \n2 tablespoons water \n1/2 teaspoon cornstarch \n\n1 cup vegetable oil\n2 chicken breast fillets \n1/3 cup cornstarch \n\n1. Make the sauce by heating 2 teaspoons vegetable oil in medium saucepan. Sauté the garlic and onion in the oil for just a few seconds, not allowing the ingredients to burn, then quickly add the pineapple juice, followed by chili sauce, vinegar, sugar, and soy sauce.\n2. Dissolve cornstarch in 2 tablespoons water and add it to the other ingredients in the saucepan. Bring mixture to a boil and continue to simmer on medium/high heat for 3 to 5 minutes or until thick and syrupy.\n3. Heat 1 cup vegetable oil in a wok or a medium saucepan over medium heat. \n4. While oil heats up, chop chicken breast fillets into bite-size pieces. In a medium bowl, toss chicken pieces with cornstarch until well-dusted.\n5. Sauté coated chicken in the hot oil, stirring occasionally, until light brown. Remove chicken to a rack or paper towels to drain for a moment. Pour chicken into a medium bowl, add sauce and toss well to coat chicken. Serve immediately with rice on the side. \n\nFrom: http://www.topsecretrecipes.com \n\nServes 2. \n\n

by Todd Wilbur \n \nChefs at P. F. Chang's China Bistro cook most dishes in heavy woks over extremely high heat with sparks flying and flames nipping at their noses. The special stove is designed so that the fires work at the back end of the wok, away from the chef. The well-ventilated stove is built with a steady stream of running water nearby to thin sauces and rinse the woks after each dish is prepared. We don't have a stove like this at home, so this recipe is designed for a standard kitchen. Using a gas stove and a wok over the heat will get you the best clone, but this recipe can be duplicated to satisfaction with a large skillet if that's all you've got. Things are moving fast back in those kitchens at the restaurant. The chefs are well-trained, but they eyeball measurements for sauces with a ladle, so each wok-prepared dish is going to come out a little different. Considering this I figured the best way to get a good clone would be to taste the dish several times. I averaged the flavors by combining several orders of sauces (requesting extra on the side) in one large vessel, and used that mixture to create the recipe. This technique works great for recipes such as this one where the sauce is key. The shrimp is merely breaded -- they use potato starch, but cornstarch is a good substitute -- and flash fried in oil. Strain the shrimp from the oil, add it back to the pan with the sauce and you're well on your way to lemony shrimp heaven. \n\nSauce\n1 tablespoon vegetable oil \n2 tablespoons chopped garlic \n1/2 teaspoon minced ginger \n1/3 cup soy sauce\n3/4 cup water\n2 teaspoons cornstarch\n1/4 cup dark brown sugar\n2 teaspoons lemon juice\n2 teaspoons coarse grind black pepper\n\n1 pound medium raw shrimp (31/40 count), shelled and deveined\n1/2 cup cornstarch\n1 cup vegetable oil\n4 thin lemon slices, each cut into quarters\n\nGarnish\n1 teaspoon vegetable oil\n2 large green onions\n1 cup bean sprouts \n\n1. Make sauce by heating 1 tablespoon oil in a wok or large saucepan over medium heat. Sauté garlic and ginger in the hot oil for about 15 seconds being careful not to burn the garlic. Add the soy sauce, then dissolve the cornstarch in the water and add the mixture to the pan. Add brown sugar, lemon juice and black pepper and bring mixture to a boil. Simmer for two minutes then remove it from the heat.\n2. Coat all the shrimp generously with cornstarch. Let the shrimp sit for about five minutes so that the cornstarch will adhere better.\n3. Heat a cup of oil in a wok or large skillet over medium heat. Add the shrimp to the pan and sauté for 3 to 4 minutes or until the shrimp starts to turn light brown. Strain the shrimp out of the oil with a slotted spoon or spider and dump oil. Replace shrimp back in the wok along with the lemon slices, sauté for a minute, then add the sauce to the pan. Toss everything around to coat the shrimp thoroughly. Cook for another minute or so until the sauce thickens on the shrimp. \n4. As the shrimp cooks, heat up 1 teaspoon of oil in a separate medium saucepan. Cut the green part of the green onions into 3-inch lengths. Add those green onion slices and bean sprouts to hot oil along with a dash of salt and pepper. Sauté for a couple minutes until green onions begin to soften.\n5. Build the dish by pouring the green onions and sprouts onto a serving plate. Dump the shrimp over the veggies and serve. \n\nFrom: http://www.topsecretrecipes.com/ \n\nServes 2. \n\n

by Todd Wilbur \n\nBeef lovers go crazy over this one at the restaurant. Flank steak is cut into bite-sized chunks against the grain, then it's lightly dusted with potato starch (in our case we'll use cornstarch), flash-fried in oil, and doused with an amazing sweet soy garlic sauce. The beef comes out tender as can be, and the flavors rock your taste buds. I designed this recipe to use a wok, but if you don't have one a skillet will suffice (you may need to add more oil to the pan to cover the beef in the flash-frying step). P. F. Chang's secret sauce is what makes this dish so good, and it's versatile. If you don't dig beef, you can substitute with chicken. Or you can even brush it on grilled salmon. \n\nSauce\n2 teaspoons vegetable oil \n1/2 teaspoon minced ginger\n1 tablespoon chopped garlic \n1/2 cup soy sauce \n1/2 cup water \n3/4 cup dark brown sugar\n\n1 cup vegetable oil\n1 pound flank steak\n1/4 cup cornstarch\n2 large green onions \n\n1. Make the sauce by heating 2 teaspoons of vegetable in a medium saucepan over med/low heat. Don't get the oil too hot or you'll get a major spatter when adding the other liquids. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2 to 3 minutes or until the sauce thickens. Remove it from the heat. \n2. Slice the flank steak against the grain into 1/4-inch thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts. \n3. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.\n4. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. You don't need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon or a spider to take the meat out and onto paper towels, then pour the oil out of the wok or skillet. Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for one minute while stirring, then add all the green onions. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate. Leave the excess sauce behind in the pan. \n\nFrom: http://www.topsecretrecipes.com \n\nServes 2. \n\n

by Todd Wilbur\n1 10.75-ounce can tomato puree\n1 can full of water (1 1/3 cups)\n1/3 cup chopped Spanish onion\nfresh jalapeno peppers, with seeds \n<<<\nFor the mild version, 2 rounded tablespoons (2-3 jalapenos)\nFor the mild version, 1/4 cup (3-4 peppers)\nFor the hot version, 1/3 cup (4-5 jalapenos). \n<<<\n2 tablespoons white vinegar\nrounded 1/4 teaspoon salt\n1/4 teaspoon dried minced onion\n1/4 teaspoon dried minced garlic\n\n1. Combine all ingredients in a saucepan over medium/high heat.\n2. Bring to a boil then reduce heat and simmer for 30 minutes or until thick.\n3. When cool, bottle in 16-ounce jar and refrigerate overnight.\n\n\n\nFrom: http://www.topsecretrecipes.com \nMakes 2 cups (16 oz.).

<!---\nI've just tweaked my gradient colours and the topMenu bit. See HorizontalMainMenu.\n--->\n<!--{{{-->\n<div id='topMenu' refresh='content' tiddler='MainMenu'></div>\n</div>\n<div id='sidebar'>\n<div id='sidebarTabs' refresh='content' force='true' tiddler='SideBarTabs'></div>\n<div id='sidebarOptions' refresh='content' tiddler='SideBarOptions'></div>\n</div>\n<div id='displayArea'>\n<div id='messageArea'></div>\n<div id='tiddlerDisplay'></div>\n</div>\n<!--}}}-->\n

Recipe courtesy Alton Brown\n\n1 boneless rib eye steak, 1 1/2-inch thick\nCanola oil to coat\nKosher salt and ground black pepper\nPlace 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature. \n\nWhen oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste. \n\nImmediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.) \n\nRemove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.\n\nYield: 1 to 2 servings\nPrep Time: 10 minutes\nCook Time: 5 minutes\nDifficulty: Easy\n\nEpisode #: EA1A01 \n

Recipe Courtesy of Cathy Lowe\n\n3 cups sliced peaches \n6 table spoon butter \n1 lemon \n1/2 cup flour \n1 cup brown sugar \n1 table spoon cinnamon \n\nPreheat oven to 350 degrees. In bowl combine peaches and juice of lemon. Toss to coat. With zester or fine grater, grate lemon rind to yield 1 teaspoon of zest and add to peaches. Sprinkle 1/2 cup brown sugar over peaches. Pour into buttered deep dish pie plate. In separate bowl combine with a fork butter, flour, remaining brown sugar and cinnamon. Blend with fork into course pieces. Sprinkle over fruit. Bake for 30 minutes. Serve warm\n

Recipe Courtesy of Gourmet Magazine\n\n1 1/2 pounds peaches, peeled, pitted, and sliced \n1 cup sugar \n2 tablespoons fresh lemon juice \n1/4 cup water plus 1/2 cup boiling water \n1 cup crumbled amaretti, Italian almond macaroon cookies \n3 tablespoons Amaretto \n6 egg yolks \n2 teaspoons vanilla \n2 cups well chilled heavy cream \n\nIn a bowl toss the peaches with 1/4 cup of the sugar and the lemon juice and let the mixture stand for 30 minutes. Drain the peaches and puree them in the food processor. In a heavy saucepan combine the remaining 3/4 cup sugar with 1/4 cup water, bring the mixture to a boil over moderate heat, washing down any sugar crystals clinging to the sides of the pan with the brush dipped in cold water, and simmer the syrup until it is pale golden caramel.\nAdd the 1/2 cup boiling water carefully ( the mixture will bubble up) and simmer the syrup, stirring, until the caramel is dissolved. \n\nIn a small bowl sprinkle the cookies with the Amaretto and let stand for 5 minutes. In the large mixer bowl beat the egg yolks until they are thick and pale, add the syrup in a stream, beating, and beat the mixture until cool. Stir in the vanilla, peach puree, cookie mixture and cream. Freeze mixture in the ice cream freezer according to the manufacturer's instructions.\n

Recipe courtesy of Richard Jones, Chef/ Owner\nRichard’s Place, St. Alban’s Queens\n\n6 cups sliced peaches, peeled and pitted (about 6 medium peaches) \n1/2 cup light brown sugar \n3/4 cup granulated sugar \n1/2 cup all purpose flour \n1 teaspoon ground cinnamon \n1/4 teaspoon fresh grated nutmeg \n2 tablespoons sweet butter cut into small pieces \n\nPie Crust: \n2 cups all purpose flour \n1 teaspoon salt \n1 teaspoon sugar \n3/4 cup shortening \n6 tablespoons ice water (some brands of flour may require more water) \nEgg wash (beaten egg mixed with a small amount of water) \n\nIn a small bowl combine the sliced peaches with sugars, cinnamon, nutmeg and flour. Toss peaches making certain to thoroughly coat the peaches. Set pie filling aside. \n\nFor the Pie Crust:\nIn a bowl, mix together flour, salt and sugar. Add in shortening using a pastry blender or a fork until flour forms small chunks. Sprinkle cold water into the mixture 1 tablespoon at a time. Toss mixture lightly with a fork until dough forms a ball. Divide dough into 2 equal parts and form a ball. Wrap each dough ball in clear cellophane wrap. Allow dough to rest in refrigerator about 20 minutes. Lightly flour rolling surface and roiling pin. Take 1 dough ball and roll crust into a circle. Trim 1-inch larger than upside down pie- plate. Loosen dough carefully. Fold dough into quarters. Place folded dough into center of pie pan. Unfold each quarter and press into pie pan. Trim edge even with pie pan. Crust is now ready for pie filling. Preheat oven to 350 degrees. Roll out the second dough ball into a circle. This dough is the top crust. Using another pie plate as a guide, cut the dough as a disk. The disk should extend slightly beyond the diameter of the rim of the pie pan. Moisten the edges of the pie shell that contains the peach filling with the beaten egg wash. Cut the top crust into wedges. Position the wedges slightly overlapping the top and bottom crust together. Cut off any excess dough. Brush the pastry with the egg wash. Sprinkle with sugar. Bake for approximately 40 to 50 minutes.\n\nYield: 8 servings\n

Recipe courtesy of Bobby Flay\n\n6 ounces white tequila \n12 ounces pineapple juice \n2 ounces lime juice \n2 teaspoons grenadine \nCracked ice \nPineapple slices for garnish \n\nCombine liquid (in two batches) in a cocktail shaker with cracked ice and shake well. Strain into glasses and garnish with pineapple.\n

1 cup wrist-temperature water\n1 package (2 teaspoons) active dry yeast\nA pinch of sugar\n1 teaspoon of salt\n1 tablespoon of olive oil (plus extra for the bowl)\n3 cups unbleached white flour (1/4 cup may be wholewheat or rye)\nExtra flour for kneading\nCornmeal for the baking tray\nToppings\n\nPlace the water in a medium-large bowl. Sprinkle in the yeast and sugar, and stir to dissolve. Let it stand 5 minutes, or until the mixture begins to bubble. \n\nStir in 1 cup of flour, the salt, and 1 tablespoon olive oil. Beat for several minutes with a wooden spoon. \n\nAdd the remaining flour 1/2 cup at a time, mixing after each addition. The dough will be soft but should not be sticky. \n\nTurn out onto a floured surface, and knead for several minutes. Place in an oiled bowl, cover with plastic wrap, and let the dough rise until doubled in bulk. This will take about 1 hour. \n\nPunch down the dough, and return it to the floured surface. (This is the point at which you can freeze the dough for future use.) \n\nTo make pizzettas, divide the dough into six equal parts, knead each piece for a few minutes, then let the balls of dough rest for about 10 minutes. (This allows the gluten to relax, so the dough will easily stretch into shape.) \n\nPreheat oven to 500°F. Stretch each ball of dough into a 6-inch circle. Sprinkle two thin, noninsulated baking trays with cornmeal, and place two circles on each. Sparingly top each pizzetta with whatever topping your heart desires. \n\nBake one tray at a time in the lower half of the oven for 10 to 12 minutes, or until the edges are crispy and brown. (If you are not sure whether it's baked through, you can take one pizzetta out of the oven and cut it in half. If it is still a little doughy on the inside, return it to the baking pan and bake a few minutes longer.) Serve hot, warm, or at room temperature. \n\nMakes six 6-inch pizzas.\n \n

Deep-dish pizzas are filling, but are so heavy on the dough that the toppings get overwhelmed. Pizza purists usually prefer thin-crust pizzas, which offer a more balanced blend of toppings with a crispy, delicate wafer of crust. You can approximate this brick-oven finish at home, but you must have three things: a pizza stone or unglazed quarry tiles, a pizza peel (like a giant wooden spatula--if you don't have one, try a flat, edgeless cookie sheet) and the courage to turn up the heat.\n\nPlace the baking stones in your oven and preheat to 500 degrees F half an hour before you plan to bake. Press the dough into a circle on a well-floured surface, flipping it so it doesn't stick. When you have pressed it into a disk 8 inches wide, drape it over the back of your left hand if you're right-handed, and vice versa.\nWith the knuckles of your right hand, work the dough from the underside, gently but steadily pulling and turning. Lay the disk down on the floured surface and finish stretching to about 16 inches across.\n\nSprinkle the peel generously with cornmeal and flip your dough onto the peel. Working quickly to prevent sticking, brush the dough with olive oil. Ladle on some sauce. Add meat and vegetables, followed by toppings such as olives or anchovies. Don't add cheese, fresh herbs or shellfish now.\n\nOpen the oven and sprinkle cornmeal on the baking stones. In one quick motion, push the peel in over the baking stones, propelling the crust off. Once the edge of the dough touches the baking stones, it will catch slightly and you can jerk the peel out. After 10 minutes, add the more delicate toppings, such as shrimp or fresh herbs, and spread on about 1 cup of cheese. Bake for 10 more minutes, until the cheese bubbles. Remove with the peel to a serving platter. Cut into wedges with a pizza cutter and serve immediately.\n

Recipe courtesy Willie Marino\n\n1 cup plus 2 tablespoons all-purpose flour\n1 teaspoon baking soda\n1/2 teaspoon salt\n1/2 cup firmly packed light brown sugar\n6 tablespoons sugar\n1/ cup (1 stick) lightly salted butter or margarine, softened\n1 egg, beaten\n1 teaspoon vanilla extract\n1 package (6 ounces) semisweet chocolate chips\n1 cup chopped walnuts \n\nPreheat oven to 375 degrees. In a medium bowl combine flour, baking soda, and salt. In a mixer bowl beat sugars and butter on medium speed until light and fluffy. Beat in egg and vanilla. Stir in flour mixture. Stir in chips and walnuts. On ungreased baking sheets, drop by rounded teaspoonfuls about 2 inches apart. Bake 10 to 15 minutes or until lightly browned. Let stand 1 minute. Remove and cool on racks. \n\nYield: 4 dozen cookies\nPrep Time: 15 minutes\nCook Time: 16 minutes

Recipe courtesy Janet Higgins\n\n1 1/2 pounds ground beef \n1 teaspoon onion powder \n1 egg \n1 cup panko bread crumbs (Japanese bread crumbs) \n1 1/2 teaspoons freshly chopped garlic \n1 teaspoon Worcestershire sauce \nSalt and pepper, to taste \nItalian seasoning (marjoram, thyme, rosemary, savory, sage, oregano, and basil) \n8 ounces mozzarella cheese, cut into 1/4-inch cubes \n\nSauce: \n2 or 3 (15-ounce) cans tomato sauce \n1 (15-ounce) can crushed tomatoes \nItalian seasoning, to taste \n1 chopped medium onion \n1 1/2 teaspoons fresh chopped garlic\n\nPreheat oven to 350 degrees. Line a flat baking sheet with parchment paper. In a large bowl add ground beef, onion powder, egg, panko crumbs, garlic, Worcestershire, salt, pepper, couple dashes of Italian seasoning. Mix thoroughly. Shape into 1-inch balls. Push in to the mixture a cube of cheese. Reshape the meatball. Place on lined baking sheet. Do this until all of the meatballs have been formed. Bake in the oven until browned, about 15 to 20 minutes. If the cheese cube that was used is too big it will melt out of the meatball. \n\nIn a crock pot, on medium heat add the tomato sauce, crushed tomatoes, Italian seasonings (to taste) onion, and garlic. Keep hot while the meatballs cook. Add the meatballs once they are done cooking. Serve with toothpicks. The sauce can be heated on stove top.\n

by Todd Wilbur \n \nThis year the number one Cajun-style restaurant celebrates its 30th birthday with 1,620 stores worldwide. But Popeye's didn't start out with the name that most people associate with a certain spinach-eating cartoon character. When Al Copeland opened his first Southern-fried chicken stand in New Orleans in 1972, it was called Chicken On The Run. The name was later changed to "Popeyes" after Gene Hackman's character in the movie "The French Connection." In addition to great spicy fried chicken, Popeyes serves up wonderful biscuits that we can now easily duplicate at home. The secret is to cut cold butter into the mix with a pastry knife so that the biscuits turn out flaky and tender like the real deal. \n\n2 cups all-purpose flour \n1 tablespoon sugar \n1 1/2 teaspoons salt \n1 1/2 teaspoons baking powder \n1/2 teaspoon baking soda \n1/2 cup butter, cold (1 stick) \n1/2 cup buttermilk \n1/4 cup milk\n\nTo brush on top\n2 tablespoons butter, melted \n\n1. Preheat oven to 400 degrees. \n2. Mix together flour, sugar, salt, baking powder, and baking soda in a medium bowl.\n3. Slice cold butter into cubes and use a pastry knife or potato masher to cut butter into dry mixture until no large chunks of butter remain.\n4. Add buttermilk and milk and stir with a spoon until dough forms. Roll out to 1/2-inch thick on a floured surface.\n5. Cut biscuits with a 3-inch biscuit cutter and arrange on a lightly-greased or parchment paper-lined baking sheet. Bake for 22 to 24 minutes or until tops begin to turn light brown. Remove biscuits from the oven and cool for a couple of minutes, then brush each biscuit top with melted butter. \n\nFrom: http://www.topsecretrecipes.com \n\nMakes 10 biscuits. \n\n

Beans \n2 pounds smoked ham hocks \n2 15-ounce cans red beans \n1/2 cup water\n1/2 teaspoon brown sugar \n1/8 teaspoon salt \ndash garlic powder \ndash onion powder \n\nRice\n2 1/4 cups water\n1/4 cup butter \n1/4 teaspoon salt\n1 cup converted rice \n1. First you must render the fat from the smoked ham hocks. Preheat oven to 375 degrees and place the ham hocks in a deep pan. Cover pan with foil and bake for 4 to 5 hours or until 1/4 cup of fat has rendered from the hocks. \n2. Combine 1/4 cup pork fat with one 15-ounce can red beans plus liquid in a medium saucepan. Add 1/2 cup water, brown sugar, 1/8 teaspoon salt, garlic powder, and onion powder. Bring mixture to a boil, then reduce heat and simmer for 20 minutes. Use a potato masher to smash beans into a paste-like consistency. Add entire contents of remaining can of beans to the mixture and cook for an additional 10 minutes. \n3. Prepare rice for 4 servings. For Uncle Ben's converted rice you bring 2 1/4 cups water to a boil. Add 1/4 cup butter and 1/4 teaspoon salt. Add 1 cup of rice, reduce heat to low and simmer rice for 20 minutes or until tender. \n4. To prepare each serving scoop 1 cup of beans into a bowl. Add 1 cup of rice on top of the beans and serve. \nFrom: http://www.topsecretrecipes.com \nMakes 2 large servings. \n

Recipe courtesy Emeril Lagasse, 2002\n\n2 slabs pork spare ribs, about 3 pounds each\n2 tablespoons liquid crab boil\n2 teaspoons, plus 1 tablespoon salt\n3 bay leaves\n2 tablespoons dark brown sugar \n2 tablespoons paprika\n1 tablespoon chili powder \n1 tablespoon ground black pepper \n1 teaspoon cayenne\n[[Southwestern Barbecue Sauce]]\n\nPlace the ribs in a large Dutch oven or stockpot. Cover with water and add the crab boil, 2 teaspoons of the salt, and the bay leaves. Bring to a boil. Reduce the heat and simmer for 15 minutes. Remove from the heat and drain. \n\nIn a bowl, combine the sugar, paprika, chili powder, black pepper, remaining tablespoon of salt, and cayenne. Pat the ribs dry and rub well with the spice mixture. \n\nLightly oil the grill rack on a barbecue grill, and preheat to medium-low (about 250 to 275 degrees F). Arrange the ribs on the rack and cover (with foil or upside down hotel pan). Cook, turning every 20 minutes, until tender, about 2 hours, replenishing charcoal as needed. During the last 20 minutes of cooking time, baste the ribs with the sauce, turning twice. Remove the ribs from the grill and serve the ribs with remaining sauce and fried pork rinds.\n\nPrep Time: 20 minutes\nCook Time: 2 hours 45 minutes\nDifficulty: Medium\n\nEpisode #: EM1F47 \n

Recipe courtesy Alton Brown \n\n\nRecipe Summary \nPrep Time: 30 minutes \nCook Time: 4 hours \nYield: 3 to 6 servings \n\n\n1 (2-pound) blade cut chuck roast \n2 teaspoons kosher salt \n2 teaspoons cumin \nVegetable oil \n1 medium onion, chopped \n5 to 6 cloves garlic, smashed \n1 cup tomato juice \n1/3 cup balsamic vinegar \n1 cup cocktail olives, drained and broken \n1/2 cup dark raisins\n\nPreheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.\n\n\nEpisode#: EA1D12\n\nCopyright © 2003 Television Food Network, G.P., All Rights Reserved

4 servings\ntime to make 40 min\n\n6-8 medium potatoes\n1/4 cup butter\n1/2 cup flour\n6 cups milk\n2 teaspoons chicken bouillon\n1/2 teaspoon salt\n1/4 teaspoon pepper\n1/2 lb cheddar cheese\n\n 1. Peel, cube, boil, drain and "mush" potatoes to the consistency you like.\n 2. In separate pan, melt butter, add flour and cook while stirring for about a minute or so.\n 3. Add half the milk and stir until lumps are out of flour mixture.\n 4. Add remaining milk and on med-high heat, heat to a boil.\n 5. Stir almost constantly or it will scorch.\n 6. After boiling, turn heat off and add remaining ingredients.\n\n© 2007 Recipezaar. All Rights Reserved. http://www.recipezaar.com

courtesy Alton Brown, 2005 \n\n4 ounces soy protein powder, approximately 1 cup\n2 1/4 ounces oat bran, approximately 1/2 cup\n2 3/4 ounces whole-wheat flour, approximately 1/2 cup\n3/4-ounce wheat germ, approximately 1/4 cup\n1/2 teaspoon kosher salt\n3 ounces raisins, approximately 1/2 cup\n2 1/2 ounces dried cherries, approximately 1/2 cup\n3 ounces dried blueberries, approximately 1/2 cup\n2 1/2 ounces dried apricots, approximately 1/2 cup\n1 (12.3-ounce) package soft silken tofu\n1/2 cup unfiltered apple juice\n4 ounces dark brown sugar, approximately 1/2 cup packed\n2 large whole eggs, beaten\n2/3 cup natural peanut butter\nCanola oil, for pan\n\n\nLine the bottom of a 13 by 9-inch glass baking dish with parchment paper and lightly coat with canola oil. Set aside. Preheat the oven to 350 degrees F. \n \nIn a large mixing bowl, combine the protein powder, oat bran, wheat flour, wheat germ, and salt. Set aside.\n \nCoarsely chop the raisins, dried cherries, blueberries and apricots and place in a small bowl and set aside.\n\nIn a third mixing bowl, whisk the tofu until smooth. Add the apple juice, brown sugar, eggs, and peanut butter, 1 at a time, and whisk to combine after each addition. Add this to the protein powder mixture and stir well to combine. Fold in the dried fruit. Spread evenly in the prepared baking dish and bake in the oven for 35 minutes or until the internal temperature reaches 205 degrees F. Remove from the oven and cool completely before cutting into squares. Cut into squares and store in an airtight container for up to a week.\n\n\nRecipe Summary\nDifficulty: Easy \nPrep Time: 25 minutes \nCook Time: 35 minutes \nYield: 24 (2-inch) squares \n\nEpisode#: EA0906\nCopyright © 2003 Television Food Network, G.P., All Rights Reserved\n \n

Recipe courtesy Gale Gand and Elsie Grossman\n\nFor the cake:\n1 1/2 cups flour\n2 1/4 teaspoons baking powder\n1/2 cup sugar\n1/2 teaspoon salt\n1/2 teaspoon cinnamon\n1 egg\n1/2 cup milk\n1/4 cup vegetable shortening, melted\n1 1/2 cups chopped Granny Smith apples (2 to 3 apples)\n\nStreusel Topping:\n1/2 cup sugar\n1/4 cup flour\n2 tablespoons butter\n1/2 teaspoon cinnamon\n\nAccompaniment: vanilla ice cream\nSift flour and measure then sift together with the other dry ingredients. Beat eggs then add the milk and melted shortening. Pour the wet into the dry then add the raw apples and mix well. Pour into a well greased 8-inch square pan. Mix together the streusel ingredients and sprinkle over the top of the batter. Bake at 400 about 25 to 30 minutes or until a toothpick inserted comes out clean.\n\n\nYield: 8 servings\nPrep Time: 15 minutes\nCook Time: 30 minutes\nDifficulty: Easy\n\n

Recipe courtesy Rachael Ray \n\nRecipe Summary \nPrep Time: 15 minutes Cook Time: 15 minutes \nYield: 2 quarts of soup, 4 big bowls \n \n2 tablespoons (2 turns around the pan) extra-virgin olive oil \n2 medium carrots, peeled and chopped \n1 parsnip, peeled and chopped \n1 medium onion, chopped \n2 ribs celery, chopped \n2 bay leaves, fresh or dried \nSalt and pepper \n6 cups good quality chicken stock \n1 pound (the average weight of 1 package) chicken breast tenders, diced \n1/2 pound wide egg noodles \nA handful fresh parsley, chopped \nA handful fresh dill, chopped\n\nPlace a large pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables to the pot as you chop, in the order they are listed. \nAdd bay leaves and season vegetables with salt and pepper, to taste. Add stock to the pot and raise flame to bring liquid to a boil. Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate. Cook chicken 2 minutes and add noodles. Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat. \n\nStir in parsley and dill, remove bay leaves and serve. This is a thick soup. Add up to 2 cups of water if you like chicken soup with lots of broth.\n\n\n\nEpisode#: TM1B35\n\nCopyright © 2003 Television Food Network, G.P., All Rights Reserved

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\n\n 1 pound red kidney beans, dry \n 1 large onion, chopped \n 1 bell pepper, chopped \n 5 ribs celery, chopped \n As much garlic as you like, minced (I like lots, 5 or 6 cloves) \n 1 large smoked ham hock or 3/4 lb. smoked ham, diced, for seasoning \n 1 to 1-1/2 pounds mild or hot smoked sausage sliced on the bias \n 1/2 to 1 tsp. dried thyme leaves, crushed \n 1 or 2 bay leaves \n As many dashes Crystal hot sauce or Tabasco as you like, to taste \n A few dashes Worcestershire sauce \n Creole seasoning blend, to taste; OR, \n red pepper and black pepper to taste \n Salt to taste \n Fresh Creole hot sausage or chaurice, links or patties, grilled or pan-fried, one link or patty\n per person (optional) \n \n\nSoak the beans overnight, if possible. The next day, drain and put fresh water in the pot. (This helps reduce the, um, flatulence factor.) Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 – 60 minutes, until the beans are tender but not falling apart. Drain.\n\nWhile the beans are boiling, sauté the Trinity (onions, celery, bell pepper) until the onions turn translucent. Add the garlic and sauté for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the ham hock (or ham or pickle meat), smoked sausage, seasonings, and just enough water to cover.\n\nBring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot. (If the beans are old -- say, older than six months to a year -- they won't get creamy. Make sure the beans are reasonably fresh. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir.)\n\nIf you can ... let the beans cool, stick them in the fridge, and reheat and serve for dinner the next day. They'll taste a LOT better. When you do this, you'll need to add a little water to get them to the right consistency.\n\nServe generous ladles-ful over hot white long-grain rice, with good French bread and good beer. \n\nVegetarian Red Beans and Rice \n\n Follow the same instructions as above, except:\n\n Omit the ham hock (or ham or pickle meat), and the smoked sausage.\n Add 2 tablespoons vegetable oil along with the seasonings.\n Add 1 teaspoon (or enough as you like, to taste) of liquid smoke seasoning.\n\nYIELD: 8 servings\nhttp://www.gumbopages.com/food/red-beans.html\n

Submitted by Chrissy LeMaire\nKaplan, LA\nMakes: 8 servings\nPrep Time: 25 minutes\nCook Time: 2 hours, 0 minutes\nReady In: 2 hours, 25 minutes\nSo traditional and tasty.\n \nIngredients\n1 pound red kidney beans \n1 large onion chopped\n1 bell pepper chopped \n1 garlic clove minced\n1 pound smoked sausage cut in 1/2 inch pieces \n1 hambone with some meat on it Optional but wonderful to use\n1 bay leaf \nred pepper to taste\nsalt and black pepper to taste \nwater to cover beans\n \nDirections\nWash beans. In a large Dutch oven or cast iron pot, cover in cold water and soak overnight. When ready to cook, add the onion, bell pepper, garlic, bay leaf and hambone. Add enough additional water to cover the beans at least 3 inches above their marker. Cook slowly stirring occasionally until beans are tender. Time will vary from 1 1/2 to 2 hours.\n\nIn the last 30 minutes of cooking mash some of the beans to thicken the gravy. Add the smoked sausage and season to taste with salt and pepper. The heat may be increased to evaporate excess water if the beans have a too watery gravy or water added to make more gravy. Do stir to prevent sticking. Serve over steamed rice.

by Todd Wilbur \n \nThe smoke's in your eyes, the hair on your forearm is singed, and the sunburn is somewhere near 2nd degree; but you don't care, because Memorial Day weekend and you get Monday off to heal. So whip out some chicken and get out the mallet -- it's time to pound the flesh for this sweet chicken sandwich. With the kitchen mallet, not only will you have an opportunity for further heroic injury, but you'll also be able to pound the chicken breast to a uniform thickness that works best when building sandwiches. The sweet and salty flavors of the custom secret teriyaki marinade go perfectly with the grilled pineapple and Swiss cheese (this recipe is for one sandwich but you'll have enough teriyaki marinade to make several sandwiches). Just be sure to watch the pineapple and chicken carefully while over the flames, since the teriyaki marinade has sugar in it and could cause charring from nasty flare-ups. These small fires, while exciting, are not good for your food. \n\nTeriyaki Marinade\n1 3/4 cups water\n1 cup soy sauce\n1 cup light brown sugar\n1/2 teaspoon onion powder\n1/2 teaspoon garlic powder\n\n1 5-ounce chicken breast fillet\n2 canned pineapple slices\n2 slices Swiss cheese\n1 sesame seed hamburger bun\n4 teaspoons mayonnaise\n2 tomato slices\n1/3 cup shredded iceberg lettuce \n\n1. Make teriyaki marinade by combining all the ingredients in a small saucepan over medium/high heat. Bring mixture to a boil then reduce heat and simmer for 10 minutes or until sauce thickens. Cover and chill marinade in the refrigerator for at least 30 minutes. \n2. Cover the chicken breast fillet with plastic wrap and pound on it with a kitchen mallet so that it is about 1/2-inch thick. The fillet should be a little larger than the diameter of your sesame seed bun. Pour a little of the teriyaki glaze into a plastic container with a lid (such as Tupperware), then drop the chicken in. Add enough teriyaki glaze to cover the chicken, but make sure you save some to marinate the pineapple slices. Seal up the container and pop it into the fridge for at least 4 hours, but no more than 12 hours. Put the two pineapple slices into another container with a lid, add the remaining teriyaki glaze, cover the container and chill it in the refrigerator for the same time as the chicken.\n3. When you are ready to make your sandwich, preheat the barbecue or indoor grill to medium heat.\n4. Start grilling the chicken breast first. Cook the chicken for 4 to 6 minutes per side or until it's done. When you flip the chicken add the pineapple slices to the grill. The pineapple will take less time to cook -- about 3 or 4 minutes. You'll know the pineapple slices are done when they have some nice grill marks on each side. Be careful not to burn the chicken or the pineapple. The teriyaki contains sugar, which may char if grilled too long. About 1 minute before the chicken is done place 2 slices of Swiss cheese on top of the fillet to melt.\n5. As the chicken is grilling toast the face of the top and bottom sesame seed bun on an indoor griddle or skillet over medium heat.\n6. Build your sandwich by first spreading approximately 2 teaspoons of the mayo on each of the toasted faces of the top and bottom bun.\n7. Stack the chicken breast on the bottom bun.\n8. Arrange the tomato slices on the chicken.\n9. Stack the grilled pineapple on top of the tomato slices.\n10. Add about 1/3 cup of shredded lettuce on next, then finish the sandwich off with the top bun. \n\nFrom: http://www.topsecretrecipes.com \n\nMakes 1 sandwich. \n\n

/***\n| Name:|RenameTagsPlugin|\n| Purpose:|Allows you to easily rename tags|\n| Creator:|SimonBaird|\n| Source:|http://simonbaird.com/mptw/#RenameTagsPlugin|\n| Version:|1.0.1 (5-Mar-06)|\n\n!Description\nIf you rename a tiddler/tag that is tagging other tiddlers this plugin will ask you if you want to rename the tag in each tiddler where it is used. This is essential if you use tags and ever want to rename them. To use it, open the tag you want to rename as a tiddler (it's the last option in the tag popup menu), edit it, rename it and click done. You will asked if you want to rename the tag. Click OK to rename the tag in the tiddlers that use it. Click Cancel to not rename the tag.\n\n!Example\nTry renaming [[Plugins]] or [[CSS]] on this site.\n\n!History\n* 1.0.1 (5-Mar-06) - Added feature to allow renaming of tags without side-effect of creating a tiddler\n* 1.0.0 (5-Mar-06) - First working version\n\n!Code\n***/\n//{{{\n\nversion.extensions.RenameTagsPlugin = {\n major: 1, minor: 0, revision: 0,\n date: new Date(2006,3,5),\n source: "http://simonbaird.com/mptw/#RenameTagsPlugin"\n};\n\nconfig.macros.RenameTagsPlugin = {};\nconfig.macros.RenameTagsPlugin.prompt = "Rename the tag '%0' to '%1' in %2 tidder%3?";\n\n// these are very useful, perhaps they should be in the core\nif (!store.addTag) {\n store.addTag = function(title,tag) {\n var t=this.getTiddler(title); if (!t || !t.tags) return;\n t.tags.push(tag);\n };\n};\n\nif (!store.removeTag) {\n store.removeTag = function(title,tag) {\n var t=this.getTiddler(title); if (!t || !t.tags) return;\n if (t.tags.find(tag)!=null) t.tags.splice(t.tags.find(tag),1);\n };\n};\n\nstore.saveTiddler_orig_tagrename = store.saveTiddler;\nstore.saveTiddler = function(title,newTitle,newBody,modifier,modified,tags) {\n if (title != newTitle && this.getTaggedTiddlers(title).length > 0) {\n // then we are renaming a tag\n var tagged = this.getTaggedTiddlers(title);\n if (confirm(config.macros.RenameTagsPlugin.prompt.format([title,newTitle,tagged.length,tagged.length>1?"s":""]))) {\n for (var i=0;i<tagged.length;i++) {\n store.removeTag(tagged[i].title,title);\n store.addTag(tagged[i].title,newTitle);\n // if tiddler is visible refresh it to show updated tag\n story.refreshTiddler(tagged[i].title,false,true);\n }\n }\n if (!this.tiddlerExists(title) && newBody == "") {\n // dont create unwanted tiddler\n return null;\n }\n }\n return this.saveTiddler_orig_tagrename(title,newTitle,newBody,modifier,modified,tags);\n}\n\n//}}}\n\n

Recipe courtesy David Walzog\n\n4 skinless chicken breasts \nOlive oil, for sauteing \n4 (8-inch) flour tortillas \n8 ounces grated cheddar cheese \n4 tablespoons sliced pickled jalapenos \n1 can cooked black beans \n3 tablespoons pickled jalapenos \n2 plum tomatoes canned \n2 teaspoons ground cumin \nSalt and pepper \nWater, to cover \n1 tablespoon chopped garlic \n\nSaute chicken in olive oil over medium high heat for 3 to 5 minutes on each side. Lay tortilla's flat on a clean dry surface. Add 2 ounces of cheddar and 1 tablespoon of jalapeno to each tortilla. Fold to form and 1/2 moon and heat griddle until crisp in a non stick pan. \n\nIn a sauce pot add the black beans, pickled jalapenos, tomatoes, cumin, salt and pepper, water and garlic. Bring to a boil and allow to simmer for 3 to 5 minutes. Pour into a blender and process until smooth. Serve hot. \n\nTo serve cut the tortilla in half and place in the center of the serving plates. Add a spoonful of black beans and the sliced chicken breast on top.\n\nYield: 2 servings\n

The trick to this tender, succulent roast chicken is the overnight brining. We usually roast chickens breast side down to ensure tender breast meat. But with the overnight brining in a roasted garlic and lemon juice marinade, the breast meat was perfectly moist, even cooked breast up. The garlic flavor is subtle, not strong or overwhelming, due to roasting the garlic first.\n\n1/2 cup roasted garlic cloves\n2 cups water\n1 Tbsp salt\n1/2 teaspoon freshly ground black pepper\n1 Tbsp olive oil\n1/2 lemon, cut into 4 wedges\n2 bay leaves\n1 (3-4 pound) whole roasting chicken\n\n1 Prepare the brine by combining garlic, water, salt, pepper and olive oil in a blender. Squeeze the juice from the lemons into the brine, blend. Stir in the bay leaves.\n\n2 Place chicken in a large, resealable plastic bag, or in a large non-reactive bowl. Pour the brine all over the chicken in the bag, or in the bowl. Add the lemon wedges. Squeeze out all the air from the bag and seal, or place plastic wrap over the chicken in the bowl. Refrigerate overnight - 12 to 24 hours.\n\n3 Preheat the oven to 375°F. Remove the chicken from the brine. Sprinkle salt and pepper all over the chicken. Place the chicken on a rack, in a roasting pan, breast side up. Roast for about an hour, until the juices run clear from the thigh when pierced with a fork. (Breast meat should have an internal temperature of 165°F, thigh meat should have an internal temperature of 175°F.)\n\nLet the chicken rest for 10 minutes before carving and serving.\n\nRecipe adapted from The Marshall Field's Cookbook 2006.\nSimply Recipes http://www.elise.com/recipes/archives/004104roasted_garlic_chicken.php

Recipe courtesy of Emeril Lagasse\n\n3 heads garlic, split in half \n3 tablespoon olive oil \n2 pounds potatoes, peeled and diced \n1 stick butter, cubed \n1/2 to 3/4 cup heavy cream \nSalt and white pepper\n\nPreheat the oven to 450 degrees F. Place the garlic on a pie pan and drizzle with olive oil. Season with salt and pepper. Place in the oven and roast for 35 to 40 minutes, or until tender and golden brown. Remove from the oven and cool. Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth. Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes. Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add the garlic and butter. Using a hand-held masher, mash the butter and garlic into the potatoes. Add enough cream until desired texture is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper. \n\nYield: 6 to 8 servings\n

Recipe courtesy Alex Garcia\n\n2 cups rum \n1/2 cup molasses \nRind of 1/2 a lemon \n1 cinnamon stick \n24 star anise \n4 peppercorns \n12 jumbo shrimps \nExtra virgin olive oil \n2 garlic cloves, crushed \nSalt and pepper\n\nIn a saucepan combine rum, molasses, lemon rind, cinnamon, anise and peppercorns. Reduce until it becomes a glaze and set aside for later use. Brush the shrimps with olive oil on both sides. Then rub and season with garlic and salt and pepper to taste and grill. Arrange shrimps on a serving platter and drizzle with the rum glaze.\n\nYield: 4 servings\n

8 tablespoons paprika\n3 tablespoons cayenne\n5 tablespoons freshly ground black pepper\n6 tablespoons garlic powder\n3 tablespoons onion powder\n6 tablespoons salt\n2 1/2 tablespoons dried oregano\n2 1/2 tablespoons dried thyme\n\nCombine all ingredients and store in an air-tight container

Recipe courtesy Emeril Lagasse, 2002\n\n1 tablespoon vegetable oil\n2 pounds Andouille, or other spicy, smoked link sausage, cut into 1/2-inch pieces\n2 cups chopped yellow onions\n1 tablespoon minced garlic\n2 tablespoons chili powder\n1 tablespoon [[Emeril's Essence]]\n2 teaspoons ground cumin\n1 (12-ounce) bottle dark beer\n1 (28-ounce) can whole tomatoes, crushed, and their juices\n3 tablespoons tomato paste\n1 teaspoon sugar\n6 cups cooked red kidney beans, drained and rinsed\nSalt and freshly ground black pepper\n1 cup grated cheddar cheese, garnish\n1 cup finely chopped green onions, garnish\n\nIn a large heavy pot, heat the oil over medium-high heat. Add the sausage and brown on all sides, about 5 minutes. Add the onions, garlic, chili powder, Essence, and cumin and cook, stirring often, until soft, about 4 minutes. Deglaze the pan with the beer and cook until the foam subsides, about 1 minute. \n\nAdd the tomatoes, tomato paste, sugar, and kidney beans to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Season with salt and freshly ground black pepper, to taste. \n\nRemove from the heat and transfer to a thermos. To serve, ladle into bowls or thick cups. Sprinkle each serving with grated cheese and green onions, and serve hot.\n\n\nYield: 6 to 8 servings\nPrep Time: 30 minutes\nCook Time: 45 minutes\nDifficulty: Medium\n\nEpisode #: EMSP37 \n

From Food Network Kitchens \n\nRecipe Summary \nPrep Time: 25 minutes \nCook Time: 25 minutes \nYield: 4 servings \n\n4 boneless chicken breast halves, with skin (about 1 1/4 pounds) \nKosher salt and freshly ground black pepper \nFlour, for dredging \n2 tablespoons olive oil \n1 to 4 tablespoons unsalted butter optional \n1/2 cup white wine or dry white vermouth \n1 1/2 cups white or brown chicken broth, homemade or low-sodium canned \n8 medium whole fresh sage leaves, plus more for garnish \n1 1/2 tablespoons whole grain mustard\n\nPreheat a large skillet over medium-heat, for about 1 minute or until the surface of the pan is uniformly hot. While the pan heats pat the chicken dry, and season the skin-side with salt and pepper. Spread flour onto a plate and lightly dredge the chicken in the flour to coat. Shake off the excess flour. Add the oil to the pan. Lay the chicken skin side down into the pan and saute over high heat for 1 minute. Lower the heat to medium-high and cook the chicken until browned, about 3 minutes. Add 1 tablespoon butter to the pan. Turn the breasts over and cook for another 5 to 8 minutes, or until firm to the touch. Remove chicken from the pan to a plate and keep warm while you make the sauce. \nAdd the white wine or the vermouth to the pan, and with a wooden spoon, scrape up the browned bits that have collected on the pan. (This is called deglazing the pan.) Cook the wine until syrupy over high heat, about 3 minutes. Add the chicken broth, the sage, and reduce the sauce by 1/4 or until thickened. Off the heat, whisk in 1 to 3 tablespoons butter and the mustard, to enrich, flavor, and thicken the sauce. Season the sauce to taste with salt and pepper. Pour the sauce onto a serving platter or divide among 4 plates, put chicken on the sauce, and serve. \n\nCook's Note: For a cream sauce add 2 to 4 tablespoons cream to the sauce after the broth has reduced.\n\n\nEpisode#: BW2A10\n\nCopyright © 2003 Television Food Network, G.P., All Rights Reserved

Ingredients:\n \n1 lb peeled and deveined large shrimp\n2 tablespoons of olive oil (I use more if I am going to put it over pasta)\n1 tablespoon of minced garlic (I use more)\nKosher salt\nFreshly ground pepper\nOld Bay Seasoning\n4 tablespoons freshly squeezed lemon juice\n1/4 cup panko ( Japanese bread crumbs or you can use plain bread crumbs)\n2 tablespoons chopped fresh parsley\n \nHeat the broiler and position the rack to about 5 inches below the heat source. Drizzle the oil and scatter the garlic over the shrimp and season with salt, pepper, and Old Bay, and toss to coat the shrimp evenly. Arrange shrimp in broiler pan so there is no overlapping. Put the pan under the broiler for about 2 minutes, until the shrimp begin to turn pink. Stir in lemon juice, add the panko and parsley, and toss to coat the shrimp evenly. Return to the broiler and cook until the bread crumbs are evenly brown. Serve immediately.\n\nFrom Alton Brown's book "I'm Just Here for the Food."

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/***\n''Single Page Mode Plugin for TiddlyWiki version 2.0 or above''\n^^author: Eric Shulman - ELS Design Studios\nsource: http://www.TiddlyTools.com/#SinglePageModePlugin\nlicense: [[Creative Commons Attribution-ShareAlike 2.5 License|http://creativecommons.org/licenses/by-sa/2.5/]]^^\n\nNormally, as you click on the links in TiddlyWiki, more and more tiddlers are displayed on the page. The order of this tiddler display depends upon when and where you have clicked. Some people like this non-linear method of reading the document, while others have reported that when many tiddlers have been opened, it can get somewhat confusing.\n\n!!!!!Usage\n<<<\nSinglePageMode allows you to configure TiddlyWiki to navigate more like a traditional multipage web site with only one item displayed at a time. When SinglePageMode is enabled, the title of the current tiddler is automatically displayed in the browser window's titlebar and the browser's location URL is updated with a 'permalink' for the current tiddler so that it is easier to create a browser 'bookmark' for the current tiddler.\n\nEven when SinglePageMode is disabled (i.e., displaying multiple tiddlers is permitted), you can reduce the potential for confusion by enable TopOfPageMode, which forces tiddlers to always open at the top of the page instead of being displayed following the tiddler containing the link that was clicked.\n<<<\n!!!!!Configuration\n<<<\nWhen installed, this plugin automatically adds checkboxes in the AdvancedOptions tiddler so you can enable/disable the plugin behavior. 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Based on code added by Clint Checketts\n''2005.10.14 [1.1.1]'' permalink creation now calls encodeTiddlyLink() to handle tiddler titles with spaces in them\n''2005.10.14 [1.1.0]'' added automatic setting of window title and location bar ('auto-permalink'). feature suggestion by David Dickens.\n''2005.10.09 [1.0.1]'' combined documentation and code in a single tiddler\n''2005.08.15 [1.0.0]'' Initial Release\n<<<\n!!!!!Credits\n<<<\nThis feature was developed by EricShulman from [[ELS Design Studios|http:/www.elsdesign.com]].\nSupport for BACK/FORWARD buttons adapted from code developed by Clint Checketts\n<<<\n!!!!!Code\n***/\n//{{{\nversion.extensions.SinglePageMode= {major: 2, minor: 2, revision: 1, date: new Date(2006,7,3)};\n\nif (config.options.chkSinglePageMode==undefined) config.options.chkSinglePageMode=false;\nconfig.shadowTiddlers.AdvancedOptions += "\sn<<option chkSinglePageMode>> Display one tiddler at a time";\n\nif (config.options.chkTopOfPageMode==undefined) config.options.chkTopOfPageMode=false;\nconfig.shadowTiddlers.AdvancedOptions += "\sn<<option chkTopOfPageMode>> Always open tiddlers at the top of the page";\n\nconfig.SPMTimer = 0;\nconfig.lastURL = window.location.hash;\nfunction checkLastURL()\n{\n if (!config.options.chkSinglePageMode)\n { window.clearInterval(config.SPMTimer); config.SPMTimer=0; return; }\n if (config.lastURL == window.location.hash)\n return;\n var tiddlerName = convertUTF8ToUnicode(decodeURI(window.location.hash.substr(1)));\n tiddlerName=tiddlerName.replace(/\s[\s[/,"").replace(/\s]\s]/,""); // strip any [[ ]] bracketing\n if (tiddlerName.length) story.displayTiddler(null,tiddlerName,1,null,null);\n}\n\nif (Story.prototype.SPM_coreDisplayTiddler==undefined) Story.prototype.SPM_coreDisplayTiddler=Story.prototype.displayTiddler;\nStory.prototype.displayTiddler = function(srcElement,title,template,animate,slowly)\n{\n if (config.options.chkSinglePageMode) {\n window.location.hash = encodeURIComponent(String.encodeTiddlyLink(title));\n config.lastURL = window.location.hash;\n document.title = wikifyPlain("SiteTitle") + " - " + title;\n story.closeAllTiddlers();\n if (!config.SPMTimer) config.SPMTimer=window.setInterval(function() {checkLastURL();},1000);\n }\n if (config.options.chkTopOfPageMode) { story.closeTiddler(title); window.scrollTo(0,0); srcElement=null; }\n this.SPM_coreDisplayTiddler(srcElement,title,template,animate,slowly)\n}\n\nif (Story.prototype.SPM_coreDisplayTiddlers==undefined) Story.prototype.SPM_coreDisplayTiddlers=Story.prototype.displayTiddlers;\nStory.prototype.displayTiddlers = function(srcElement,titles,template,unused1,unused2,animate,slowly)\n{\n // suspend single-page mode when displaying multiple tiddlers\n var saveSPM=config.options.chkSinglePageMode; config.options.chkSinglePageMode=false;\n var saveTPM=config.options.chkTopOfPageMode; config.options.chkTopOfPageMode=false;\n this.SPM_coreDisplayTiddlers(srcElement,titles,template,unused1,unused2,animate,slowly);\n config.options.chkSinglePageMode=saveSPM; config.options.chkTopOfPageMode=saveTPM;\n}\n//}}}

[[Larry's Cookbook|Welcome to Larry's Cookbook]]

by Todd Wilbur \n\nNope, there's no chocolate in it. Or coffee. Or ~Coca-Cola. The ingredient rumors for Skyline Chili are plentiful on the Internet, but anyone can purchase cans of Skyline chili from the company and find the ingredients listed right on the label: beef, water, tomato paste, dried torula yeast, salt, spices, corn starch, and natural flavors. You can trust that if chocolate were included in the secret recipe, the label would reflect it -- that's something that comes in handy for those with a chocolate allergy. So go ahead and eat your chocolate bar then wash it down with ~Coca-Cola, since all it takes to recreate the unique flavor of Skyline is a special blend of easy-to-find spices plus some beef broth. Let the chili simmer for an hour or so, then serve it up on its own or in one of the traditional Cincinnati-style serving suggestions (the "ways" they call 'em) with the chili poured over spaghetti noodles, topped with grated cheddar cheese and other good stuff: \n \n 3-Way: Pour chili over cooked spaghetti noodles and top with grated cheddar cheese. \n 4-Way: Add a couple teaspoons of grated onion before adding the cheese. \n 5-Way: Add cooked red beans over the onions before adding the cheese. \n\n1 pound ground beef \n2 14.5-ounce cans Swanson beef broth\n1/2 cup water\n6-ounce can tomato paste \n2 tablespoons corn starch \n4 teaspoons chili powder\n1 tablespoon white distilled vinegar \n1 1/4 teaspoons salt\n1 teaspoon cardamom\n1 teaspoon nutmeg\n1/4 teaspoon allspice \n1/4 teaspoon cayenne pepper\n1/4 teaspoon coriander\n1/4 teaspoon garlic powder\n1/8 teaspoon ground black pepper \n\n1. Brown ground beef in a large saucepan over medium heat. Do not drain. Use a potato masher to mash the ground beef into very small pieces that are about the size of uncooked rice.\n2. Turn off the heat then add the rest of the ingredients to the pan. Whisk the ingredients so that the tomato paste and corn starch is mixed in. Crank heat back up to medium and bring mixture to a boil. Reduce heat and simmer for 60 to 75 minutes or until thick. \n\nFrom: http://www.topsecretrecipes.com \n\nMakes 5 cups. \n\n

6 servings\ntime to make 15 min 15 min prep\n\n1 (10 ounce) can cream of mushroom soup, undiluted\n1 (10 ounce) can low sodium beef broth\n1 (1 ounce) package dry onion soup mix (use the onion-mushroom flavor for this)\n1-2 tablespoon fresh minced garlic\n1 tablespoon worcestershire sauce\n1 (3-4 lb) eye of round roast\n1/4 cup flour\n1 teaspoon black pepper\n3-4 tablespoons oil\n\n1. In a bowl stir together the mushroom soup with beef broth, dry onion soup mix, garlic and Worcestershire sauce until blended; place into a 5-6-quart crockpot.\n\n2. In a small bowl mix together flour with black pepper.\n\n3. Dredge the roast in the flour/black pepper mixture.\n\n4. Heat oil in a skillet over medium heat; add in the roast and lightly brown on all sides.\n\n5. Transfer the roast to the slowcooker and generously spoon the broth mixture on top of the roast.\n\n6. Cover and cook on LOW for 8 hours or until the roast is tender.\n\n7. For a thicker gravy, after cooking remove gravy to saucepan and thicken with water/ cornstarch mixture.\n\n

"This stew is hearty and makes a great brown gravy. It is my family's favorite! Serve over garlic mash potatoes or egg noodles. We like to spice the potatoes up with a little hot sauce."\n\nINGREDIENTS:\n1 (10.75 ounce) can condensed cream of mushroom soup\n1 (10.75 ounce) can condensed Cheddar cheese soup\n1 (1.25 ounce) package beef with onion soup mix\n3 pounds beef stew meat\n\nDIRECTIONS:\nPour the cream of mushroom soup, cheese soup and onion soup mix into a slow cooker, and mix well. Add beef, cover and cook on Low for 8 hours, or on High for 4 to 5 hours.\n\nPrep Time: 10 Minutes\nCook Time: 8 Hours \nReady In: 8 Hours 10 Minutes\nYields: 12 servings\nhttp://beef.allrecipes.com/az/SlwCkrMnlyStw.asp?rss=3

from Sis and John\n\n * 2 lbs ground beef\n * 2 eggs\n * 2/3-cup quick oats\n * 1 pkgs. Dry onion soup mix\n * ½ t liquid smoke\n * 1 t ground mustard\n * ½ cup ketchup, divided\n\n \n\nCombine ground beef, eggs, dry oats, dry soup mix, liquid smoke, ground mustard and all but 2 T ketchup.\n\nShape into loaf and place into slow cooker\n\nTop with remaining ketchup\n\nCover; cook on low 8-10 hours or on high 4-6 hours

1 tablespoon (1 turn around the pan) extra-virgin olive oil \n1 medium onion, finely chopped\n1 medium green bell pepper, seeded and finely chopped \n2 cloves garlic, minced\n1 teaspoon (1/3 palmful) ground cumin\nSalt and pepper\n1 (15-ounce) can chunky-style crushed tomatoes \nHeat a small saucepan over moderate heat and add oil, onions, peppers, and garlic. Season vegetables with cumin, salt, and pepper and cook for 5 minutes, until vegetables are just tender. \nRemove the pan from heat and add canned tomatoes. Stir salsa to combine and transfer to a small serving bowl. Serve salsa at room temperature or chilled with veggies and assorted corn tortillas for dipping. \nYield: 2 cups salsa \n

Recipe courtesy Paula Deen \n\n1 cup self-rising cornmeal \n1/2 cup self-rising flour \n3/4 cup buttermilk \n2 eggs \n2 tablespoons vegetable oil\n\nPreheat oven to 350 degrees F. \nCombine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool. \nTo serve, cut into desired squares and serve with butter. \nYield: 6 to 8 servings\n

Southern Cornbread Stuffing Recipe courtesy Paula Deen \n\nRecipe Summary\nDifficulty: Easy \nPrep Time: 30 minutes \nCook Time: 1 hour 20 minutes \nYield: 6 to 8 servings \nUser Rating: \n \n[[Southern Cornbread]] \n7 slices oven-dried white bread \n1 sleeve saltine crackers \n8 tablespoons butter \n2 cups celery, chopped \n1 large onion, chopped \n7 cups chicken stock \n1 teaspoon salt \nFreshly ground black pepper \n1 teaspoon sage (optional) \n1 tablespoon poultry seasoning (optional) \n5 eggs, beaten\n\nPreheat oven to 350 degrees F. \nIn a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside. \nMelt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.\n\n\nEpisode#: PA1A01\nCopyright © 2003 Television Food Network, G.P., All Rights Reserved\n

Recipe courtesy Emeril Lagasse, 2002\n\n2 tablespoons olive oil\n1 cup chopped yellow onions\n1 tablespoon minced garlic\n3 tablespoons chopped chipotle chiles in adobo, with adobo sauce\n1/2 cup red wine vinegar\n2 tablespoons fresh lime juice\n4 cups tomato sauce\n1/2 cup molasses\n2 teaspoons dry mustard\n2 bay leaves\n1/2 teaspoon salt\n\nIn a medium saucepan, heat the oil over medium-high heat. Add the onions and cook until the onions are lightly caramelized, 4 to 5 minutes. Add the garlic and chiles, and cook for 1 minute. Deglaze the pan with the vinegar and lime juice and cook until the liquid is reduced by half, 1 to 2 minutes. Add the adobo sauce, tomato sauce, molasses, mustard, bay leaves and salt. Bring to a simmer and cook until thick, stirring occasionally, 15 to 20 minutes. Remove from the heat and strain. \n\nYield: 4 cups

Recipes courtesy Cooking Live \n\n2 large onions, chopped \n2 green bell peppers, cored, seeded and chopped \n2 tablespoons minced (3 large cloves) garlic \n3 tablespoons vegetable oil \n1/4 cup chili powder, or to taste \n1 tablespoon ground cumin \n1 tablespoon dried oregano \n2 tablespoons tomato paste (recommend getting tube) \n3 pounds boneless beef chuck, ground coarse \n1 (28-ounce) can whole tomatoes, including liquid \n1 to 1 1/2 cups beef broth \n4 tablespoons cider vinegar \n1-ounce unsweetened chocolate, chopped \n1 (19-ounce) can kidney beans, rinsed and drained \nRice, as an accompaniment \n\nToppings: Tortilla chips; sour cream; grated cheddar; chopped red onions; chopped jalapenos; diced avocado; minced cilantro; etc. \n\nIn a casserole cook the onions, peppers and garlic in the oil over moderate heat, stirring occasionally, for 5 minutes. Add the chili powder, cumin and oregano and cook, stirring, for 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes more. Add the beef and cook, stirring occasionally, until no longer pink. Add the tomatoes, 1 cup of the broth, the vinegar and chocolate and bring the mixture to a boil, crushing the tomatoes with the back of a spoon. Simmer the chili, covered, for 1 hour, adding additional broth, if necessary. Add the kidney beans and simmer, uncovered, for 15 minutes more. Ladle into bowls and serve with rice and desired toppings. \n\nYield: 6 servings\nPrep Time: 5 minutes\nCooking Time: 1 hours 30 minutes\nDifficulty: Easy\n

Recipe courtesy [[Emeril Lagasse]], 2001\n\n2 pounds dried spaghetti\n1/2 cup olive oil\n8 cloves garlic, minced\n1/2 cup green onions\n2 tablespoons white wine \n3/4 teaspoon dried basil\n1/2 teaspoon dried oregano\n1/2 teaspoon dried thyme\n1/2 teaspoon salt\n1/4 teaspoon freshly ground black pepper\n3 tablespoons melted unsalted butter\n1/2 cup chopped fresh parsley\n1 cup finely grated Parmesan\nBring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes. Drain in a colander. \nMeanwhile, in a medium pot, heat the oil over medium heat. Add the garlic and green onions and cook, stirring, until fragrant and starting to turn golden, about 2 minutes. Add the wine, basil, oregano, thyme, salt, and pepper, and cook for 2 minutes. Add the butter and parsley and cook for 2 minutes. \nReturn the drained spaghetti to the pot. Add the sauce, to taste, and toss well to coat. Place in a large serving bowl and coat with the Parmesan.

Recipe courtesy of Food Network \n\n1 pound coarsely ground beef chuck \n1 teaspoon dried thyme leaves \n1/2 teaspoon dried sage leaves \n1 clove garlic, minced \n\n2 tablespoons olive oil \n1 medium yellow onion, chopped \n2 cloves garlic, chopped \n1/2 shallot, chopped \n1 red bell pepper, seeded, chopped \n1/2 jalapeno pepper, halved, seeded chopped \n1 tablespoon chili powder \n1/4 teaspoon cayenne pepper, or to taste \n1/2 teaspoon ground chipotle pepper, or to taste \nSalt, to taste \n1 cup Gallo burgundy wine \n1 (16 ounce) can crushed tomatoes \n1 (16 ounce) cans black beans, drained and rinsed \n1 (16 ounce) bag corn chips \n\nIn a medium, hot soup pot brown the chuck with the thyme, sage and garlic. When browned remove and drain beef. Set aside. In the same pot heat the oil and add the onion, garlic, shallot, red bell pepper and jalapeno. Saute until vegetables begin to brown, about 7 to 10 minutes. Add chili powder, cayenne pepper, chipotle pepper, salt and cook, stirring, until spices begin to stick to the pan. Add Gallo burgundy and cook until liquid is reduced by 1 half. Add tomatoes and bring to a boil. Stir in beans and reserved beef and simmer, partially covered, over medium low heat for 1 hour. Serve with corn chips. Chili may be made, up to 2 days in advance and kept covered and refrigerated. \n\nReheat to serve. \nYield: 4 to 6 servings\n

1/2 CUP OLIVE OIL\n1/4 CUP MINCED GARLIC\n1/2 CUP ~FRESHED-SQUEEZED ORANGE JUICE\n1/4 CUP ~FRESHED-SQUEEZED LIME JUICE\n1/4 CUP TABASCO BRAND CHIPOTLE PEPPER SAUCE\n1 TEASPOON SALT\n1 TEASPOON GROUND CUMIN\n\nHeat oil in a small saucepan over medium-low heat; stir in garlic and cook 15 seconds or until garlic releases its fragrance. Remove from heat to cool slightly, then stir in remaining ingredients and bring to a boil. Remove from heat and cool to room temperature. Set aside ½ cup to serve at the table, use remainder to marinate poultry, meat or seafood before grilling. Discard used marinade. Makes 1-1/2 cups.\n

6 plum tomatoes, cut in half, seeds removed and grilled \n2 tablespoons of prepared ketchup \n1/4 cup fresh horseradish \n2 tablespoon fresh lime juice \n2 tablespoon fresh lemon juice \nDash of hot pepper sauce \n2 dashes of Worcestershire sauce \nSalt and freshly pepper \n\nPlace all ingredients in the bowl of a food processor and process until almost smooth. Season with salt and pepper to taste.\n

Recipe courtesy Bob Blumer \n\nRecipe Summary \nPrep Time: 20 minutes \nCook Time: 10 minutes \nYield: 4 servings\n \nArgentinian Chimichurri Sauce: \n1 cup lightly packed chopped parsley (ideally, flat leaf "Italian" parsley) \n3 to 5 cloves garlic, minced \n1 teaspoon salt \n1/2 teaspoon freshly ground pepper \n1/2 teaspoon chili pepper flakes \n2 tablespoons fresh oregano leaves (optional) \n2 tablespoons shallot or onion, minced \n3/4 cup vegetable or olive oil \n3 tablespoons sherry wine vinegar, or red wine vinegar \n3 tablespoons lemon juice \n\nSteak: \n1 tablespoon cayenne pepper \n3 tablespoons salt \n2 1/2 pounds rib-eye, New York strip, or sirloin steak, 1 1/2 inches thick \n2 baguettes, sliced into 1/4-inch-thick slices\n\nPreheat a grill. \nPlace all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve. \nDissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container. \n\nPlace the steak directly over a hot grill, baste with the chimichurri grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness. Remove the steak from the grill and slice long strips from the outer edges of the steak. Instruct guests to pick up a steak slice from the cutting board with their fingers, place it on a slice of baguette, and enjoy. Return the remaining steak to the grill, baste, and grill until more of the steak is cooked. Remove and repeat the slicing and serving procedure until steak is consumed. For extra spicy steak, baste 2 or 3 additional times with the cayenne pepper mixture during grilling process. Spoon chimichurri sauce over steak. (Also brilliant on any grilled fish or chicken) \n\nRecommended beverage: Argentinian Malbec (red)\n\nEpisode#: SG2004\n\nCopyright © 2003 Television Food Network, G.P., All Rights Reserved

Do not skip the fish sauce in this recipe it adds lots of flavor. Thai basil (available in Asian markets) is more fragrant than Italian.\n \n1 3/4 pounds skinless, boneless chicken breast halves, cut into 2 x 1-inch pieces\n2 tablespoons Asian fish sauce (nam pla or nuoc mam, available in Asian grocery stores or ethnicgrocer.com)\n1 tablespoons soy sauce\n1 tablespoon water\n1 packet sugar substitute \n2 tablespoons canola oil\n3 green onions, thinly sliced\n3 garlic cloves, finely chopped\n1/4 teaspoon crushed red pepper flakes\n1 cups lightly packed small basil leaves, preferably Asian variety\n \n1.Combine chicken, fish sauce, soy sauce, water and sugar substitute in a bowl and let stand 30 minutes. \n2.Heat a large skillet over medium-high heat and add oil. Heat until hot but not smoking. Add green onion and stir-fry 2 minutes, until softened. Add garlic and pepper flakes and stir-fry 30 seconds. \n3.Remove chicken from marinade with a slotted spoon and add to onion mixture. Stir-fry until chicken is almost cooked through, about 3 minutes. Add the marinade and stir-fry mixture 30 seconds, until liquid boils. Remove from heat and stir in 1 cup basil. Transfer to serving bowl and sprinkle with remaining basil.\n\n

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The chipotle in the recipe can be adjusted according to taste.\n1 cup mayonnaise\n1/2 ounce Dijon mustard\n1/2 ounce freshly squeezed lime juice\n1 ounce chipotle chiles in adobo, pureed\n1/4 ounce fresh garlic, minced\nsalt, to taste\n\n1. Combine mayonnaise, mustard, lime juice, chipotle and garlic.\n2. Add salt to taste.\n3. Cover and chill before sandwich preparation, or before using as a salad dressing.\n\n\n10 minutes 10 mins prep\nhttp://www.recipezaar.com/82591\n

Recipe courtesy Frank Pellegrino \n \nRecipe Summary\nDifficulty: Medium \nPrep Time: 15 minutes \nCook Time: 3 hours 30 minutes \nYield: 8 to 10 servings \n\nBeef or Pork Braciola: \n1 pound beef bottom round, cut 1/4-inch thick or 1 pound lean pork, cut 1/4-inch thick pieces \n1 garlic clove, peeled \n1 tablespoon freshly grated Pecorino Romano \n1 tablespoon chopped Italian parsley \nSalt and pepper \n1 cup olive oil \n\nMeatballs: \n1 pound ground lean beef \n1/2 pound ground veal \n1/2 pound ground pork \n2 eggs \n1 cup freshly grated Pecorino Romano \n1 1/2 tablespoons chopped Italian parsley \n1/2 garlic clove, minced, optional \nSalt and pepper \n2 cups bread crumbs \n2 cups lukewarm water \n1 cup olive oil \n\nSunday Gravy: \n1 pound piece lean beef \n1 pound piece lean pork \n1 pound hot or sweet Italian sausage \n1/2 cup olive oil \n4 garlic cloves, peeled \n3 tablespoons tomato paste \n1/4 cup water \n3 (35-ounce) cans San Marzano plum tomatoes \nSalt and pepper \nBeef or pork braciola \nMeatballs\n\n\nBraciola: With meat cleaver or any heavy kitchen utensil, pound the meat slices between 2 sheets of waxed paper. Rub each piece of meat with the garlic clove. Sprinkle each slice of meat with and equal amount of cheese and parsley. Add salt and pepper, to taste. \nRoll the meat up tightly like a cigar, and tie with butcher's twine to keep meat rolled while cooking. Heat oil in a large saucepan over high heat. Add the meat rolls and fry for about 6 minutes or until evenly browned. Reserve meat for gravy. \n\nMeatballs: Combine beef, veal, and pork in a large bowl. Add eggs, cheese, parsley, garlic, and salt and pepper to taste. Using your hands, blend ingredients. Add bread crumbs to mixture. Slowly add water, 1 cup at a time, until mixture is moist. \n\nShape meat mixture into balls, approximately 2 1/2 to 3-inch balls. \n\nIn a large skillet, heat oil. The oil should be very hot, but not smoking. Place the meatballs in pan, and fry in batches. When the bottom half of meatball is browned and slightly crispy, turn over and cook top half. Remove from pan and drain on paper towel. \n\nSunday Gravy: In a large saucepan, heat oil over medium heat. Add the garlic and toss to coat with oil. Cook meat a few pieces at a time, about 5 minutes, until nicely browned on all sides. Remove meat from pan and set aside. When garlic cloves have browned, remove and discard them. \n\nCombine tomato paste and water and stir into oil. Stirring constantly, cook for 2 to 3 minutes. Add the tomatoes and juice, raise heat, and bring to a boil. Using a tomato can, measure 2 cans of cold water, add to pan, and return to a boil. \n\nReturn beef and pork to the sauce, and add salt and pepper, to taste. Bring to a boil and allow to boil for 5 minutes. Lower heat and partially cover pan. Cook for approximately 2 hours stirring occasionally until meat is almost falling apart and sauce is thick. \n\nOne hour before sauce is ready, add the beef or pork braciola and sausage. Add the meatballs at the same time. \n\nTo serve: Remove meat from sauce. Serve sauce over pasta, and the meats on a separate platter.\n\nThis recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.\n\nEpisode#: FW1A04\nCopyright © 2003 Television Food Network, G.P., All Rights Reserved\n

Recipe courtesy Rachael Ray \n\n\n Recipe Summary \n Prep Time: 15 minutes Cook Time: 15 minutes \n Yield: 4 entree servings \n2 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 -- pick 2 favorites \nPico de Gallo Salsa: \n4 vine ripe tomatoes, seeded and chopped \n1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level \n1 small white onion, chopped \n1/4 cup, 2 handfuls, cilantro leaves, finely chopped -- substitute parsley if cilantro is not to your liking \nSalt \n\nBeef and Beans Topping: \n1 tablespoon extra-virgin olive oil \n1 pound ground sirloin \n2 cloves garlic, chopped \n1 small onion, chopped \n1 jalapeno pepper, seeded and chopped \n1 teaspoon salt \n1 1/2 teaspoons dark chili powder \n1 1/2 ground cumin, half a palmful \n2 teaspoons to 1 tablespoon cayenne pepper sauce, giving you medium to hot heat level \n1 can black beans, 15 ounces, drained \n\nCheese Sauce: \n2 tablespoons butter \n2 tablespoons all-purpose flour \n2 cups milk \n3/4 pound pepper jack cheese, shredded, about 2 1/2 cups \n\nAdditional toppings to choose from, optional: \nSour cream \nChopped scallions \nChopped black olives \nDiced pimento \nSliced avocado, dressed with lemon juice \nHot pepper sauces \n\n\nArrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter. \nCombine salsa ingredients in a bowl and set aside for flavors to marry. \n\nHeat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 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. \n\nIn 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. \n\nPour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.\n\n\n\nEpisode#: TM1C48\n\nCopyright © 2003 Television Food Network, G.P., All Rights Reserved

Recipe courtesy Alton Brown\n\n2/3 cup soy sauce\n2 teaspoons minced garlic\n1 tablespoon minced ginger\n1/4 cup flour, plus seasoned flour for dredging\n1/4 cup cornstarch\n1 pound pork butt, cut into 1-inch cubes\nKosher salt and pepper\nVegetable oil, for frying\n1 cup ketchup\n1/4 cup sugar\n1/4 cup red wine vinegar\n1 ounce honey\n1 tablespoon vegetable oil\n1/2 tablespoon sesame oil\n1/3 cup large diced Vidalia onion \n1/3 cup large diced celery\n1/3 cup carrots sliced 1/4-inch thick, on a bias\n1/3 cup large diced red bell pepper\n1/3 cup large diced green bell pepper \n1 cup fresh pineapple, cut into 1-inch cubes \n\nIn a large non-reactive bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover. Marinate in the refrigerator overnight. \nDrain off any excess marinade and dredge the pork in flour seasoned with salt and pepper. In a large frying pan heat 1-inch of oil to 350 degrees F. Fry the pork in batches, until golden brown. Drain on paper towels. Reserve on a warm plate. \nIn a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend. \nIn a small roasting pan heat the canola and sesame oils. Place the pork and vegetables into the pan and cover with the ketchup mixture. Bring to a simmer and cook until the pork is tender. \n\nYield: 4 to 6 servings\nPrep Time: 30 minutes\nCook Time: 30 minutes\nDifficulty: Medium\n

Recipe courtesy George Swick\n\nFirst group:\n2 tablespoons vegetable oil \n2 3/4 pounds tri-tip sirloin, cut into 1/4-inch cubes \n1 tablespoon chili powder\n3/4 cup finely chopped onion\n5 medium cloves garlic, pressed into a paste\n1 (14 1/2-ounce) can chicken broth\n\nSecond group:\n2 canned whole green chiles, seeded and finely chopped\n1 cup beef broth\n1/2 cup prepared Mexican-style tomato sauce\n1/2 cup prepared tomato sauce\n1 teaspoon hot sauce\n\nThird group:\n1/2 cup California-style chili powder\n2 1/4 tablespoons New Mexico-style chili powder\n1 1/4 tablespoons ground cumin\n1 teaspoon salt\n\nFourth group:\n1/2 teaspoon arbol chili powder\n1/2 teaspoon New Mexico-style chili powder\n1/4 teaspoon monosodium glutamate \nPinch brown sugar\nPinch jalapeno powder\nStart the first group of ingredients: Heat the oil in a large skillet over medium-high heat. Working in 2 batches, add the beef and chili powder and cook, stirring occasionally, until well browned. Drain the beef. \n\nTransfer the beef to a large soup pot with the onion, garlic, and broth. Bring to a boil, lower the heat, and simmer, stirring occasionally, for 1 hour. \n\nAdd the second group of ingredients, return to a simmer, and cook, stirring occasionally, and for 1 hour. \n\nAdd the third group of ingredients, return to a simmer, and cook, stirring occasionally, for 45 minutes. \n\nAdd the fourth group of ingredients and simmer 15 minutes more. Divide among bowls and serve.\n\n\nYield: 4 to 6 servings\nPrep Time: 15 minutes\nCook Time: 3 hours 15 minutes\nDifficulty: Medium

\n1 head of garlic\n1 tablespoon olive oil\n2/3 cup water\n1 cup pineapple juice\n1/4 cup teriyaki sauce\n1 tablespoon soy sauce\n1 1/3 cups dark brown sugar\n3 tablespoons lemon juice\n3 tablespoons minced white onion\n1 tablespoon Jack Daniels Whiskey\n1 tablespoon crushed pineapple\n1/4 teaspoon cayenne pepper\n\n1. Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a preheated 325° oven for 1 hour. Remove garlic and let it cool until you can handle it.\n2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering.\n3. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons into the saucepan and whisk to combine. Add remaining ingredients to the pan and stir.\n4. Let mixture simmer for 40-50 minutes or until sauce has reduced by about 1/2 and is thick and syrupy.\nMake sure it doesn't boil over.\n\nMakes 1 cup of glaze.\n\nIf you're grilling, be sure to use the sauce just before taking the meat off the flame, since it is very sweet and will quickly burn. Serve extra on the side.\n

by Todd Wilbur \n\nIf you start making black bean soup in the morning using most of the recipes floating around out there, you'll be lucky to slurp some soup by lunchtime. That's because most recipes require dry beans which have to re-hydrate for at least a couple hours, and many recipes say "overnight." But, you know, tomorrow's just too far away when you're craving soup right now. So, for this often requested clone recipe, I sped up the process by including canned black beans, rather than the dry ones. That way, once you get all the veggies chopped, you'll be souped up in less than an hour. Fridays' version of this soup has a slightly smoky flavor that's easily duplicated here with just a little bit of concentrated liquid smoke flavoring found in most markets. Just be sure to get the stuff that's hickory flavored. \n\n2 tablespoons vegetable oil\n3/4 cup diced white onion\n3/4 cup diced celery\n1/2 cup diced carrot\n1/4 cup diced green bell pepper\n2 tablespoons minced garlic\n4 15-ounce cans black beans\n4 cups chicken stock\n1 tablespoon apple cider vinegar\n2 teaspoons chili powder\n1/2 teaspoon cayenne pepper\n1/2 teaspoon cumin\n1/2 teaspoon salt\n1/4 teaspoon concentrated liquid smoke (hickory)\n\nGarnish\nshredded cheddar/monterey jack cheese blend\nchopped green onion\n\n1. Heat 2 tablespoons of oil in a large saucepan over medium/low heat. Add onion, celery, carrot, bell pepper, and garlic to the oil and simmer slowly (or "sweat" as it's called), for 15 minutes or until the onions are practically clear. Keep the heat low enough that the veggies don't brown.\n2. While you cook the veggies, pour the canned beans into a strainer and rinse them under cold water.\n3. Measure 3 cups of the drained and strained beans into a food processor with 1 cup of chicken stock. Puree on high speed until smooth. \n4. When the veggies are ready, pour the pureed beans, the whole beans, the rest of the chicken stock, and every other ingredient in the list (down to liquid smoke), to the pot. Bring mixture to a boil, then reduce heat and simmer uncovered for 50 to 60 minutes or until soup has thickened and all the ingredients are tender. Serve the soup topped with a couple tablespoons of the cheese blend and a teaspoon or so of chopped green onion. \n\nFrom: http://www.topsecretrecipes.com \n\nMakes six 1-cup servings. \n\n

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Click on 'OK' to reload the document",\n errNoHttp: "Unable to allocate an HTTP request object for the update",\n progressLoading: "Getting update from TiddlyWiki.com...",\n progressLoadSuccess: "File successfully loaded",\n progressLoadFailure: "File was not loaded successfully (%0)",\n progressMerging: "Merging with existing document..."\n }\n}\n\nconfig.macros.twupdate.handler = function(place)\n{\n if(!readOnly)\n createTiddlyButton(place, this.label, this.prompt, this.onClick, null, null, null);\n}\n\nconfig.macros.twupdate.onClick = function(e)\n{\n if (!confirm(config.macros.twupdate.lingo.warning)) return;\n\n try {\n // force a save with backup\n var saveBackups = config.options.chkSaveBackups;\n config.options.chkSaveBackups = true;\n saveChanges();\n config.options.chkSaveBackups = saveBackups;\n \n var ajax = new AjaxHelper();\n displayMessage(config.macros.twupdate.lingo.progressLoading);\n ajax.getText(config.macros.twupdate.sourceUrl, config.macros.twupdate.performUpdate); \n }\n catch (e) {\n alert(e);\n }\n\n return false;\n}\n\nconfig.macros.twupdate.performUpdate = function(emptyHtml, status, statusText)\n{\n // note that this is begin called from a callback from an event handler, so\n // "this" is most definitely not defined!\n \n if (status == 200)\n displayMessage(config.macros.twupdate.lingo.progressLoadSuccess);\n else {\n displayMessage(config.macros.twupdate.lingo.progressLoadFailure.format([statusText]));\n return;\n }\n displayMessage(config.macros.twupdate.lingo.progressMerging);\n \n // the bulk of this is cribbed from saveChanges()...\n var originalPath = document.location.toString();\n // Check we were loaded from a file URL\n if (originalPath.substr(0,5) != "file:") {\n alert(config.messages.notFileUrlError);\n if (store.tiddlerExists(config.messages.saveInstructions))\n displayTiddler(null,config.messages.saveInstructions);\n return;\n }\n var localPath = getLocalPath(originalPath);\n\n // Locate the storeArea div's\n var posOpeningDiv = emptyHtml.indexOf(startSaveArea);\n var posClosingDiv = emptyHtml.lastIndexOf(endSaveArea);\n if ((posOpeningDiv == -1) || (posClosingDiv == -1)) {\n alert(config.messages.invalidFileError.format(['empty.html']));\n return;\n }\n\n // Save new file\n var revised = emptyHtml.substr(0,posOpeningDiv + startSaveArea.length) + \n convertUnicodeToUTF8(allTiddlersAsHtml()) + "\sn\st\st" +\n emptyHtml.substr(posClosingDiv);\n var newSiteTitle = convertUnicodeToUTF8((wikifyPlain("SiteTitle") + " - " + wikifyPlain("SiteSubtitle")).htmlEncode());\n revised = revised.replaceChunk("<title"+">","</title"+">"," " + newSiteTitle + " ");\n revised = revised.replaceChunk("<!--PRE-HEAD-START--"+">","<!--PRE-HEAD-END--"+">","\sn" + store.getTiddlerText("MarkupPreHead","") + "\sn");\n revised = revised.replaceChunk("<!--POST-HEAD-START--"+">","<!--POST-HEAD-END--"+">","\sn" + store.getTiddlerText("MarkupPostHead","") + "\sn");\n revised = revised.replaceChunk("<!--PRE-BODY-START--"+">","<!--PRE-BODY-END--"+">","\sn" + store.getTiddlerText("MarkupPreBody","") + "\sn");\n revised = revised.replaceChunk("<!--POST-BODY-START--"+">","<!--POST-BODY-END--"+">","\sn" + store.getTiddlerText("MarkupPostBody","") + "\sn");\n var save = saveFile(localPath, revised);\n if (save) {\n displayMessage(config.messages.mainSaved, "file://" + localPath);\n store.setDirty(false);\n alert(config.macros.twupdate.lingo.success);\n document.location.reload();\n }\n else\n alert(config.messages.mainFailed);\n}\n\nfunction AjaxHelper()\n{\n this.http = null;\n \n try\n {\n this.http = new XMLHttpRequest()\n }\n \n catch(e)\n {\n // if we don't get an internal object, try allocating it using ActiveX, with successive\n // fallbacks to earlier MSXML versions as necessary\n try\n {\n this.http = new ActiveXObject("Msxml2.XMLHTTP.4.0")\n } \n catch(e) \n {\n try\n {\n this.http = new ActiveXObject("MSXML2.XMLHTTP")\n } \n catch(e) \n {\n try\n {\n this.http = new ActiveXObject("Microsoft.XMLHTTP")\n } \n catch(e) \n {\n this.http = null\n }\n }\n }\n }\n \n if (!this.http) throw 'Unable to allocate an HTTP request object';\n}\n\nAjaxHelper.prototype.getText = function(url, callback, async, force)\n{\n if (!this.http) return;\n if (async == undefined) async = true;\n if (force == undefined) force = false;\n // ??? right now, we are not handling "forced" requests\n this._request("GET", url, callback, async, true, false);\n}\n\nAjaxHelper.prototype.getXML = function(url, callback, async, force)\n{\n if (!this.http) return;\n if (async == undefined) async = true;\n if (force == undefined) force = false;\n // ??? right now, we are not handling "forced" requests\n this._request("GET", url, callback, async, true, true);\n}\n\nAjaxHelper.prototype.getHead = function(url, callback, async, force)\n{\n if (!this.http) return;\n if (async == undefined) async = true;\n if (force == undefined) force = false;\n // ??? right now, we are not handling "forced" requests\n this._request("HEAD", url, callback, async, false, false);\n}\n\nAjaxHelper.prototype.abort = function()\n{\n if (this.http) this.http.abort();\n}\n\nAjaxHelper.prototype.setRequestHeader = function(name, value)\n{\n if (this.http) this.http.setRequestHeader(name, value);\n}\n\nAjaxHelper.prototype._request = function(method, url, callback, async, hasResponse, hasResponseXML)\n{\n if (!this.http) return;\n \n // get reference to request object so we can use it in closure\n var xmlHttp = this.http, helper = this;\n xmlHttp.onreadystatechange = function()\n {\n if (!async) return;\n if (xmlHttp.readyState == 4)\n callback((hasResponse ? (hasResponseXML ? xmlHttp.responseXML : xmlHttp.responseText) : null), xmlHttp.status, xmlHttp.statusText, helper._parsedResponseHeaders());\n }\n \n try {\n // need some cross-domain privileges for Firefox\n try {\n netscape.security.PrivilegeManager.enablePrivilege("UniversalBrowserRead");\n } \n catch (e) \n {\n }\n \n xmlHttp.open(method, url, async);\n xmlHttp.send(null);\n if (!async) callback((hasResponse ? (hasResponseXML ? xmlHttp.responseXML : xmlHttp.responseText) : null), xmlHttp.status, xmlHttp.statusText, this._parsedResponseHeaders());\n }\n \n catch (e)\n {\n alert(e);\n }\n}\n\nAjaxHelper.prototype._parsedResponseHeaders = function()\n{\n if (this.http) {\n var headersArray = new Array();\n var headers = this.http.getAllResponseHeaders().split("\sn");\n for (var i = 0; i < headers.length; i++) {\n var h = headers[i].trim();\n if (h.length == 0) continue;\n // value can have ':' so do not use split here!\n var sep = h.indexOf(':');\n headersArray[h.substring(0, sep).trim()] = h.substr(sep + 1).trim();\n }\n return headersArray;\n }\n else\n return null;\n}\n\n//}}}\n

<<timeline better:true excludeTag:excludeLists maxEntries:30>>

by Todd Wilbur \n \n\n Taco Bell takes the fast food quesadilla into new territory with three different cheeses and a creamy jalapeno sauce, all of which you can now cheerfully recreate in the comfort of your warm kitchen. Gather up the crew, since this recipe will make four of the tasty tortilla treats. \n\nCreamy Jalapeno Sauce\n1/4 cup mayonnaise\n2 teaspoons minced jalapeno slices (nacho slices) \n2 teaspoons juice from jalapeno slices (nacho slices) \n3/4 teaspoon sugar\n1/2 teaspoon paprika \n1/2 teaspoon cumin \n1/8 teaspoon cayenne pepper \n1/8 teaspoon garlic powder \ndash salt \n\n4 chicken breast tenderloins\n4 large flour tortillas (10-inch)\n1 cup shredded cheddar cheese\n1 cup shredded monterey jack cheese\n\n2 slices American cheese \n\n1. Prepare creamy jalapeno sauce by combining all ingredients in a small bowl. Cover and chill so that flavors develop. Stir occasionally.\n2. Preheat your barbecue grill to medium heat.\n3. Rub chicken tenderloins with vegetable oil. Salt and pepper each side of each tenderloin. Grill for 3 to 5 minutes per side. When chicken is done, slice it very thin.\n4. When you are ready to build your quesadillas, preheat a 12-inch skillet over medium low heat. \n5. When the pan is hot lay one tortilla in the pan. Arrange about 1/4 cup of shredded cheddar cheese and 1/4 cup of shredded jack cheese on half of the tortilla. Tear up half a slice of American cheese and arrange it on the other cheeses. \n6. Arrange about 1/4 cup of sliced chicken over the cheese.\n7. Spread about 1 tablespoon of jalapeno sauce over the tortilla on the half with no ingredients on it.\n8. Fold the sauced-covered half of the tortilla over onto the ingredients on the other half and press down with a spatula. Cook for about 1 minute, then turn the quesadilla over and cook for a couple more minutes or until the cheese inside is melted. Slice into four pieces and serve hot. Repeat with the remaining ingredients. \n\n\nFrom: http://www.topsecretrecipes.com \n\nMakes 4 quesadillas. \n\n

Recipe courtesy Rachael Ray \n1 1/3 pounds ground sirloin or ground turkey breast\n1 small onion, finely chopped\n2 cloves garlic, chopped\n1 tablespoon (a palmful) ground cumin\n1 tablespoon, (a palmful) dark chili powder\n1 teaspoon cayenne pepper sauce\n1 teaspoon (1/3 palmful) coarse salt, \n1 tablespoon (1 turn around the pan) vegetable oil, \n4(12-inch diameter) soft flour tortillas\n1 cup mild taco sauce\n1 heart of romaine lettuce, shredded\n2 small plum tomatoes, seeded and chopped\n2 cups shredded monterey jack\n\nAccompaniments: \nCut fresh seasonal vegetable pieces and strips \nAssorted organic tortillas like blue corn, red corn or black bean\nPrepared mild salsa, for dipping chips and vegetables, recipe follows \nCombine ground meat with onion, garlic, spices, and salt and form 4 patties. Pan fry patties in 1 tablespoon oil over medium high heat for 7 minutes on each side. \nTo make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side. Place tortilla on dinner plate and spread surface with 1 /4 cup mild taco sauce. Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla. Top veggies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides. Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos. \nServe taco pockets with cut fresh seasonal veggies, assorted tortilla chips and [[So Mild Salsa]] for dipping. \n

/***\n| Name:|TagBasedTemplates|\n| Source:|http://simonbaird.com/mptw/#TagBasedTemplates|\n| Version:|1.0.2 (3-Sep-2006)|\n| Usage:|See [[FlipMeOver!]] for an example|\n\n!Notes\nIf there is more than one match the first one wins...\n\n!History\n* 1.0.2 (3-Sep-2006)\n** fix hijacking of chooseTemplateForTiddler to play nice with other plugins\n* 1.0.1 (8-Mar-2006)\n** added format string\n* 1.0.0 (8-Mar-2006)\n** simplified to just look for existence of "~TagNameViewTemplate" as suggested by tomo on TiddlyWikiDev\n* Prototype (12-Jan-2006)\n\n***/\n//{{{\n\nversion.extensions.TagBasedTemplates = { major: 1, minor: 0, revision: 1, date: new Date(2006,3,8),\n source: "http://simonbaird.com/mptw/#TagBasedTemplates"\n};\n\nconfig.TagBasedTemplates = { templateFormat: "%0ViewTemplate" }; // in case you want to tweak it\n\nStory.prototype.chooseTemplateForTiddler_orig_tbt = Story.prototype.chooseTemplateForTiddler;\n\nStory.prototype.chooseTemplateForTiddler = function(title,template) {\n if (!template) {\n var tiddler = store.getTiddler(title);\n if (tiddler)\n for (var j=0; j<tiddler.tags.length; j++) {\n var lookFor = config.TagBasedTemplates.templateFormat.format([tiddler.tags[j]]);\n if (store.tiddlerExists(lookFor))\n return lookFor;\n }\n }\n return this.chooseTemplateForTiddler_orig_tbt(title,template);\n};\n\n//}}}\n

/***\n|''Name:''|~TaggerPlugin|\n|''Version:''|1.0.1 (2006-06-01)|\n|''Source:''|http://lewcid.googlepages.com/lewcid.html/#TaggerPlugin|\n|''Author:''|SaqImtiaz|\n|''Description:''|Provides a drop down listing current tiddler tags, and allowing toggling of tags.|\n|''Documentation:''|[[TaggerPluginDocumentation]]|\n|''Source Code:''|[[TaggerPluginSource]]|\n|''~TiddlyWiki:''|Version 2.0.8 or better|\n***/\n// /%\nconfig.tagger={defaults:{label:"Tags: ",tooltip:"Manage tiddler tags",taglist:"true",excludeTags:"Borrowed Category Config systemTiddlers systemConfig excludeMissing Plugins Plugin excludeLists review systemTiddler TagglyTagging Upload excludeSearch",notags:"tiddler has no tags",aretags:"current tiddler tags:",toggletext:"add tags:"}};config.macros.tagger={};config.macros.tagger.arrow=(document.all?"▼":"▾");config.macros.tagger.handler=function(_1,_2,_3,_4,_5,_6){var _7=config.tagger.defaults;var _8=_5.parseParams("tagman",null,true);var _9=((_8[0].label)&&(_8[0].label[0])!=".")?_8[0].label[0]+this.arrow:_7.label+this.arrow;var _a=((_8[0].tooltip)&&(_8[0].tooltip[0])!=".")?_8[0].tooltip[0]:_7.tooltip;var _b=((_8[0].taglist)&&(_8[0].taglist[0])!=".")?_8[0].taglist[0]:_7.taglist;var _c=((_8[0].exclude)&&(_8[0].exclude[0])!=".")?(_8[0].exclude[0]).readBracketedList():_7.excludeTags.readBracketedList();if((_8[0].source)&&(_8[0].source[0])!="."){var _d=_8[0].source[0];}if(_d&&!store.getTiddler(_d)){return false;}var _e=function(e){if(!e){var e=window.event;}var _11=Popup.create(this);var _12=store.getTags();var _13=new Array();for(var i=0;i<_12.length;i++){_13.push(_12[i][0]);}if(_d){var _15=store.getTiddler(_d);_13=_15.tags.sort();}var _16=_6.tags.sort();var _17=function(_18,_19,_1a){var sp=createTiddlyElement(createTiddlyElement(_11,"li"),"span",null,"tagger");var _1c=createTiddlyButton(sp,_18,_1a+" '"+_19+"'",taggerOnToggle,"button","toggleButton");_1c.setAttribute("tiddler",_6.title);_1c.setAttribute("tag",_19);insertSpacer(sp);if(window.createTagButton_orig_mptw){createTagButton_orig_mptw(sp,_19)}else{createTagButton(sp,_19);}};createTiddlyElement(_11,"li",null,"listTitle",(_6.tags.length==0?_7.notags:_7.aretags));for(var t=0;t<_16.length;t++){_17("[x]",_16[t],"remove tag ");}createTiddlyElement(createTiddlyElement(_11,"li"),"hr");if(_b!="false"){createTiddlyElement(_11,"li",null,"listTitle",_7.toggletext);for(var i=0;i<_13.length;i++){if(!_6.tags.contains(_13[i])&&!_c.contains(_13[i])){_17("[ ]",_13[i],"add tag ");}}createTiddlyElement(createTiddlyElement(_11,"li"),"hr");}var _1f=createTiddlyButton(createTiddlyElement(_11,"li"),("Create new tag"),null,taggerOnToggle);_1f.setAttribute("tiddler",_6.title);if(_d){_1f.setAttribute("source",_d);}Popup.show(_11,false);e.cancelBubble=true;if(e.stopPropagation){e.stopPropagation();}return (false);};createTiddlyButton(_1,_9,_a,_e,"button","taggerDrpBtn");};window.taggerOnToggle=function(e){var tag=this.getAttribute("tag");var _22=this.getAttribute("tiddler");var _23=store.getTiddler(_22);if(!tag){var _24=prompt("Enter new tag:","");if(_24!=""&&_24!=null){var tag=_24;if(this.getAttribute("source")){var _26=store.getTiddler(this.getAttribute("source"));_26.tags.pushUnique(_24);}}else{return false;}}if(!_23||!_23.tags){store.saveTiddler(_22,_22,"",config.options.txtUserName,new Date(),tag);}else{if(_23.tags.find(tag)==null){_23.tags.push(tag);}else{if(!_24){_23.tags.splice(_23.tags.find(tag),1);}}store.saveTiddler(_23.title,_23.title,_23.text,_23.modifier,_23.modified,_23.tags);}story.refreshTiddler(_22,null,true);if(config.options.chkAutoSave){saveChanges();}return false;};setStylesheet(".tagger a.button {font-weight: bold;display:inline; padding:0px;}\sn"+".tagger #toggleButton {padding-left:2px; padding-right:2px; margin-right:1px; font-size:110%;}\sn"+"#nestedtagger {background:#2E5ADF; border: 1px solid #0331BF;}\sn"+".popup .listTitle {color:#000;}\sn"+"","TaggerStyles");window.lewcidTiddlerSwapTag=function(_27,_28,_29){for(var i=0;i<_27.tags.length;i++){if(_27.tags[i]==_28){_27.tags[i]=_29;return true;}}return false;};window.lewcidRenameTag=function(e){var tag=this.getAttribute("tag");var _2d=prompt("Rename tag '"+tag+"' to:",tag);if((_2d==tag)||(_2d==null)){return false;}if(store.tiddlerExists(_2d)){if(confirm(config.messages.overwriteWarning.format([_2d.toString()]))){story.closeTiddler(_2d,false,false);}else{return null;}}tagged=store.getTaggedTiddlers(tag);if(tagged.length!=0){for(var j=0;j<tagged.length;j++){lewcidTiddlerSwapTag(tagged[j],tag,_2d);}}if(store.tiddlerExists(tag)){store.saveTiddler(tag,_2d);}if(document.getElementById("tiddler"+tag)){var _2f=document.getElementById(story.idPrefix+tag);var _30=story.positionTiddler(_2f);var _31=document.getElementById(story.container);story.closeTiddler(tag,false,false);story.createTiddler(_31,_30,_2d,null);story.saveTiddler(_2d);}if(config.options.chkAutoSave){saveChanges();}return false;};window.onClickTag=function(e){if(!e){var e=window.event;}var _34=resolveTarget(e);var _35=(!isNested(_34));if((Popup.stack.length>1)&&(_35==true)){Popup.removeFrom(1);}else{if(Popup.stack.length>0&&_35==false){Popup.removeFrom(0);}}var _36=(_35==false)?"popup":"nestedtagger";var _37=createTiddlyElement(document.body,"ol",_36,"popup",null);Popup.stack.push({root:this,popup:_37});var tag=this.getAttribute("tag");var _39=this.getAttribute("tiddler");if(_37&&tag){var _3a=store.getTaggedTiddlers(tag);var _3b=[];var li,r;for(r=0;r<_3a.length;r++){if(_3a[r].title!=_39){_3b.push(_3a[r].title);}}var _3d=config.views.wikified.tag;if(_3b.length>0){var _3e=createTiddlyButton(createTiddlyElement(_37,"li"),_3d.openAllText.format([tag]),_3d.openAllTooltip,onClickTagOpenAll);_3e.setAttribute("tag",tag);createTiddlyElement(createTiddlyElement(_37,"li"),"hr");for(r=0;r<_3b.length;r++){createTiddlyLink(createTiddlyElement(_37,"li"),_3b[r],true);}}else{createTiddlyText(createTiddlyElement(_37,"li",null,"disabled"),_3d.popupNone.format([tag]));}createTiddlyElement(createTiddlyElement(_37,"li"),"hr");var h=createTiddlyLink(createTiddlyElement(_37,"li"),tag,false);createTiddlyText(h,_3d.openTag.format([tag]));createTiddlyElement(createTiddlyElement(_37,"li"),"hr");var _40=createTiddlyButton(createTiddlyElement(_37,"li"),("Rename tag '"+tag+"'"),null,lewcidRenameTag);_40.setAttribute("tag",tag);}Popup.show(_37,false);e.cancelBubble=true;if(e.stopPropagation){e.stopPropagation();}return (false);};if(!window.isNested){window.isNested=function(e){while(e!=null){var _42=document.getElementById("contentWrapper");if(_42==e){return true;}e=e.parentNode;}return false;};}config.shadowTiddlers.TaggerPluginDocumentation="The documentation is available [[here.|http://lewcid.googlepages.com/lewcid.html#TaggerPluginDocumentation]]";config.shadowTiddlers.TaggerPluginSource="The uncompressed source code is available [[here.|http://lewcid.googlepages.com/lewcid.html#TaggerPluginSource]]";\n// %/

/***\n|Name|TagglyListPlugin|\n|Created by|SimonBaird|\n|Location|http://simonbaird.com/mptw/#TagglyListPlugin|\n|Version|1.1.2 25-Apr-06|\n|Requires|See TagglyTagging|\n\n!History\n* 1.1.2 (25-Apr-2006) embedded TagglyTaggingStyles. No longer need separated tiddler for styles.\n* 1.1.1 (6-Mar-2006) fixed bug with refreshAllVisible closing tiddlers being edited. Thanks Luke Blanshard.\n\n***/\n\n/***\n!Setup and config\n***/\n//{{{\n\nversion.extensions.TagglyListPlugin = {\n major: 1, minor: 1, revision: 2,\n date: new Date(2006,4,25),\n source: "http://simonbaird.com/mptw/#TagglyListPlugin"\n};\n\nconfig.macros.tagglyList = {};\nconfig.macros.tagglyListByTag = {};\nconfig.macros.tagglyListControl = {};\nconfig.macros.tagglyListWithSort = {};\nconfig.macros.hideSomeTags = {};\n\n// change this to your preference\nconfig.macros.tagglyListWithSort.maxCols = 6;\n\nconfig.macros.tagglyList.label = "Tagged as %0:";\n\n// the default sort options. set these to your preference\nconfig.macros.tagglyListWithSort.defaults = {\n sortBy:"title", // title|created|modified\n sortOrder: "asc", // asc|desc\n hideState: "show", // show|hide\n groupState: "nogroup", // nogroup|group\n numCols: 1\n};\n\n// these tags will be ignored by the grouped view\nconfig.macros.tagglyListByTag.excludeTheseTags = [\n "systemConfig",\n "TiddlerTemplates"\n];\n\nconfig.macros.tagglyListControl.tags = {\n title:"sortByTitle", \n modified: "sortByModified", \n created: "sortByCreated",\n asc:"sortAsc", \n desc:"sortDesc",\n hide:"hideTagged", \n show:"showTagged",\n nogroup:"noGroupByTag",\n group:"groupByTag",\n cols1:"list1Cols",\n cols2:"list2Cols",\n cols3:"list3Cols",\n cols4:"list4Cols",\n cols5:"list5Cols",\n cols6:"list6Cols",\n cols7:"list7Cols",\n cols8:"list8Cols",\n cols9:"list9Cols" \n}\n\n// note: should match config.macros.tagglyListControl.tags\nconfig.macros.hideSomeTags.tagsToHide = [\n "sortByTitle",\n "sortByCreated",\n "sortByModified",\n "sortDesc",\n "sortAsc",\n "hideTagged",\n "showTagged",\n "noGroupByTag",\n "groupByTag",\n "list1Cols",\n "list2Cols",\n "list3Cols",\n "list4Cols",\n "list5Cols",\n "list6Cols",\n "list7Cols",\n "list8Cols",\n "list9Cols"\n];\n\n\n//}}}\n/***\n\n!Utils\n***/\n//{{{\n// from Eric\nfunction isTagged(title,tag) {\n var t=store.getTiddler(title); if (!t) return false;\n return (t.tags.find(tag)!=null);\n}\n\n// from Eric\nfunction toggleTag(title,tag) {\n var t=store.getTiddler(title); if (!t || !t.tags) return;\n if (t.tags.find(tag)==null) t.tags.push(tag);\n else t.tags.splice(t.tags.find(tag),1);\n}\n\nfunction addTag(title,tag) {\n var t=store.getTiddler(title); if (!t || !t.tags) return;\n t.tags.push(tag);\n}\n\nfunction removeTag(title,tag) {\n var t=store.getTiddler(title); if (!t || !t.tags) return;\n if (t.tags.find(tag)!=null) t.tags.splice(t.tags.find(tag),1);\n}\n\n// from Udo\nArray.prototype.indexOf = function(item) {\n for (var i = 0; i < this.length; i++) {\n if (this[i] == item) {\n return i;\n }\n }\n return -1;\n};\nArray.prototype.contains = function(item) {\n return (this.indexOf(item) >= 0);\n}\n//}}}\n/***\n\n!tagglyList\ndisplays a list of tagged tiddlers. \nparameters are sortField and sortOrder\n***/\n//{{{\n\n// not used at the moment...\nfunction sortedListOfOtherTags(tiddler,thisTag) {\n var list = tiddler.tags.concat(); // so we are working on a clone..\n for (var i=0;i<config.macros.hideSomeTags.tagsToHide.length;i++) {\n if (list.find(config.macros.hideSomeTags.tagsToHide[i]) != null)\n list.splice(list.find(config.macros.hideSomeTags.tagsToHide[i]),1); // remove hidden ones\n }\n for (var i=0;i<config.macros.tagglyListByTag.excludeTheseTags.length;i++) {\n if (list.find(config.macros.tagglyListByTag.excludeTheseTags[i]) != null)\n list.splice(list.find(config.macros.tagglyListByTag.excludeTheseTags[i]),1); // remove excluded ones\n }\n list.splice(list.find(thisTag),1); // remove thisTag\n return '[[' + list.sort().join("]] [[") + ']]';\n}\n\nfunction sortHelper(a,b) {\n if (a == b) return 0;\n else if (a < b) return -1;\n else return +1;\n}\n\nconfig.macros.tagglyListByTag.handler = function (place,macroName,params,wikifier,paramString,tiddler) {\n\n var sortBy = params[0] ? params[0] : "title"; \n var sortOrder = params[1] ? params[1] : "asc";\n\n var result = store.getTaggedTiddlers(tiddler.title,sortBy);\n\n if (sortOrder == "desc")\n result = result.reverse();\n\n var leftOvers = []\n for (var i=0;i<result.length;i++) {\n leftOvers.push(result[i].title);\n }\n\n var allTagsHolder = {};\n for (var i=0;i<result.length;i++) {\n for (var j=0;j<result[i].tags.length;j++) {\n\n if ( \n result[i].tags[j] != tiddler.title // not this tiddler\n && config.macros.hideSomeTags.tagsToHide.find(result[i].tags[j]) == null // not a hidden one\n && config.macros.tagglyListByTag.excludeTheseTags.find(result[i].tags[j]) == null // not excluded\n ) {\n if (!allTagsHolder[result[i].tags[j]])\n allTagsHolder[result[i].tags[j]] = "";\n allTagsHolder[result[i].tags[j]] += "**[["+result[i].title+"]]\sn";\n\n if (leftOvers.find(result[i].title) != null)\n leftOvers.splice(leftOvers.find(result[i].title),1); // remove from leftovers. at the end it will contain the leftovers...\n }\n }\n }\n\n\n var allTags = [];\n for (var t in allTagsHolder)\n allTags.push(t);\n\n allTags.sort(function(a,b) {\n var tidA = store.getTiddler(a);\n var tidB = store.getTiddler(b);\n if (sortBy == "title") return sortHelper(a,b);\n else if (!tidA && !tidB) return 0;\n else if (!tidA) return -1;\n else if (!tidB) return +1;\n else return sortHelper(tidA[sortBy],tidB[sortBy]);\n });\n\n var markup = "";\n\n if (sortOrder == "desc") {\n allTags.reverse();\n }\n else {\n // leftovers first...\n for (var i=0;i<leftOvers.length;i++)\n markup += "*[["+leftOvers[i]+"]]\sn";\n } \n\n for (var i=0;i<allTags.length;i++)\n markup += "*[["+allTags[i]+"]]\sn" + allTagsHolder[allTags[i]];\n\n if (sortOrder == "desc") {\n // leftovers last...\n for (var i=0;i<leftOvers.length;i++)\n markup += "*[["+leftOvers[i]+"]]\sn";\n }\n\n wikify(markup,place);\n}\n\nconfig.macros.tagglyList.handler = function (place,macroName,params,wikifier,paramString,tiddler) {\n var sortBy = params[0] ? params[0] : "title"; \n var sortOrder = params[1] ? params[1] : "asc";\n var numCols = params[2] ? params[2] : 1;\n\n var result = store.getTaggedTiddlers(tiddler.title,sortBy);\n if (sortOrder == "desc")\n result = result.reverse();\n\n var listSize = result.length;\n var colSize = listSize/numCols;\n var remainder = listSize % numCols;\n\n var upperColsize;\n var lowerColsize;\n if (colSize != Math.floor(colSize)) {\n // it's not an exact fit so..\n lowerColsize = Math.floor(colSize);\n upperColsize = Math.floor(colSize) + 1;\n }\n else {\n lowerColsize = colSize;\n upperColsize = colSize;\n }\n\n var markup = "";\n var c=0;\n\n var newTaggedTable = createTiddlyElement(place,"table");\n var newTaggedBody = createTiddlyElement(newTaggedTable,"tbody");\n var newTaggedTr = createTiddlyElement(newTaggedBody,"tr");\n\n for (var j=0;j<numCols;j++) {\n var foo = "";\n var thisSize;\n\n if (j<remainder)\n thisSize = upperColsize;\n else\n thisSize = lowerColsize;\n\n for (var i=0;i<thisSize;i++) \n foo += ( "*[[" + result[c++].title + "]]\sn"); // was using splitList.shift() but didn't work in IE;\n\n var newTd = createTiddlyElement(newTaggedTr,"td",null,"tagglyTagging");\n wikify(foo,newTd);\n\n }\n\n};\n\n/* snip for later.....\n //var groupBy = params[3] ? params[3] : "t.title.substr(0,1)";\n //var groupBy = params[3] ? params[3] : "sortedListOfOtherTags(t,tiddler.title)";\n //var groupBy = params[3] ? params[3] : "t.modified";\n var groupBy = null; // for now. groupBy here is working but disabled for now.\n\n var prevGroup = "";\n var thisGroup = "";\n\n if (groupBy) {\n result.sort(function(a,b) {\n var t = a; var aSortVal = eval(groupBy); var aSortVal2 = eval("t".sortBy);\n var t = b; var bSortVal = eval(groupBy); var bSortVal2 = eval("t".sortBy);\n var t = b; var bSortVal2 = eval(groupBy);\n return (aSortVal == bSortVal ?\n (aSortVal2 == bSortVal2 ? 0 : (aSortVal2 < bSortVal2 ? -1 : +1)) // yuck\n : (aSortVal < bSortVal ? -1 : +1));\n });\n }\n\n if (groupBy) {\n thisGroup = eval(groupBy);\n if (thisGroup != prevGroup)\n markup += "*[["+thisGroup+']]\sn';\n markup += "**[["+t.title+']]\sn';\n prevGroup = thisGroup;\n }\n\n\n\n*/\n\n\n//}}}\n\n/***\n\n!tagglyListControl\nUse to make the sort control buttons\n***/\n//{{{\n\nfunction getSortBy(title) {\n var tiddler = store.getTiddler(title);\n var defaultVal = config.macros.tagglyListWithSort.defaults.sortBy;\n if (!tiddler) return defaultVal;\n var usetags = config.macros.tagglyListControl.tags;\n if (tiddler.tags.contains(usetags["title"])) return "title";\n else if (tiddler.tags.contains(usetags["modified"])) return "modified";\n else if (tiddler.tags.contains(usetags["created"])) return "created";\n else return defaultVal;\n}\n\nfunction getSortOrder(title) {\n var tiddler = store.getTiddler(title);\n var defaultVal = config.macros.tagglyListWithSort.defaults.sortOrder;\n if (!tiddler) return defaultVal;\n var usetags = config.macros.tagglyListControl.tags;\n if (tiddler.tags.contains(usetags["asc"])) return "asc";\n else if (tiddler.tags.contains(usetags["desc"])) return "desc";\n else return defaultVal;\n}\n\nfunction getHideState(title) {\n var tiddler = store.getTiddler(title);\n var defaultVal = config.macros.tagglyListWithSort.defaults.hideState;\n if (!tiddler) return defaultVal;\n var usetags = config.macros.tagglyListControl.tags;\n if (tiddler.tags.contains(usetags["hide"])) return "hide";\n else if (tiddler.tags.contains(usetags["show"])) return "show";\n else return defaultVal;\n}\n\nfunction getGroupState(title) {\n var tiddler = store.getTiddler(title);\n var defaultVal = config.macros.tagglyListWithSort.defaults.groupState;\n if (!tiddler) return defaultVal;\n var usetags = config.macros.tagglyListControl.tags;\n if (tiddler.tags.contains(usetags["group"])) return "group";\n else if (tiddler.tags.contains(usetags["nogroup"])) return "nogroup";\n else return defaultVal;\n}\n\nfunction getNumCols(title) {\n var tiddler = store.getTiddler(title);\n var defaultVal = config.macros.tagglyListWithSort.defaults.numCols; // an int\n if (!tiddler) return defaultVal;\n var usetags = config.macros.tagglyListControl.tags;\n for (var i=1;i<=config.macros.tagglyListWithSort.maxCols;i++)\n if (tiddler.tags.contains(usetags["cols"+i])) return i;\n return defaultVal;\n}\n\n\nfunction getSortLabel(title,which) {\n // TODO. the strings here should be definable in config\n var by = getSortBy(title);\n var order = getSortOrder(title);\n var hide = getHideState(title);\n var group = getGroupState(title);\n if (which == "hide") return (hide == "show" ? "−" : "+"); // 0x25b8;\n else if (which == "group") return (group == "group" ? "normal" : "grouped");\n else if (which == "cols") return "cols±"; // &plusmn;\n else if (by == which) return which + (order == "asc" ? "↓" : "↑"); // &uarr; &darr;\n else return which;\n}\n\nfunction handleSortClick(title,which) {\n var currentSortBy = getSortBy(title);\n var currentSortOrder = getSortOrder(title);\n var currentHideState = getHideState(title);\n var currentGroupState = getGroupState(title);\n var currentNumCols = getNumCols(title);\n\n var tags = config.macros.tagglyListControl.tags;\n\n // if it doesn't exist, lets create it..\n if (!store.getTiddler(title))\n store.saveTiddler(title,title,"",config.options.txtUserName,new Date(),null);\n\n if (which == "hide") {\n // toggle hide state\n var newHideState = (currentHideState == "hide" ? "show" : "hide");\n removeTag(title,tags[currentHideState]);\n if (newHideState != config.macros.tagglyListWithSort.defaults.hideState)\n toggleTag(title,tags[newHideState]);\n }\n else if (which == "group") {\n // toggle hide state\n var newGroupState = (currentGroupState == "group" ? "nogroup" : "group");\n removeTag(title,tags[currentGroupState]);\n if (newGroupState != config.macros.tagglyListWithSort.defaults.groupState)\n toggleTag(title,tags[newGroupState]);\n }\n else if (which == "cols") {\n // toggle num cols\n var newNumCols = currentNumCols + 1; // confusing. currentNumCols is an int\n if (newNumCols > config.macros.tagglyListWithSort.maxCols || newNumCols > store.getTaggedTiddlers(title).length)\n newNumCols = 1;\n removeTag(title,tags["cols"+currentNumCols]);\n if (("cols"+newNumCols) != config.macros.tagglyListWithSort.defaults.groupState)\n toggleTag(title,tags["cols"+newNumCols]);\n }\n else if (currentSortBy == which) {\n // toggle sort order\n var newSortOrder = (currentSortOrder == "asc" ? "desc" : "asc");\n removeTag(title,tags[currentSortOrder]);\n if (newSortOrder != config.macros.tagglyListWithSort.defaults.sortOrder)\n toggleTag(title,tags[newSortOrder]);\n }\n else {\n // change sortBy only\n removeTag(title,tags["title"]);\n removeTag(title,tags["created"]);\n removeTag(title,tags["modified"]);\n\n if (which != config.macros.tagglyListWithSort.defaults.sortBy)\n toggleTag(title,tags[which]);\n }\n\n store.setDirty(true); // save is required now.\n story.refreshTiddler(title,false,true); // force=true\n}\n\nconfig.macros.tagglyListControl.handler = function (place,macroName,params,wikifier,paramString,tiddler) {\n var onclick = function(e) {\n if (!e) var e = window.event;\n handleSortClick(tiddler.title,params[0]);\n e.cancelBubble = true;\n if (e.stopPropagation) e.stopPropagation();\n return false;\n };\n createTiddlyButton(place,getSortLabel(tiddler.title,params[0]),"Click to change sort options",onclick,params[0]=="hide"?"hidebutton":"button");\n}\n//}}}\n/***\n\n!tagglyListWithSort\nput it all together..\n***/\n//{{{\nconfig.macros.tagglyListWithSort.handler = function (place,macroName,params,wikifier,paramString,tiddler) {\n if (tiddler && store.getTaggedTiddlers(tiddler.title).length > 0)\n // todo make this readable\n wikify(\n "<<tagglyListControl hide>>"+\n (getHideState(tiddler.title) != "hide" ? \n '<html><span class="tagglyLabel">'+config.macros.tagglyList.label.format([tiddler.title])+' </span></html>'+\n "<<tagglyListControl title>><<tagglyListControl modified>><<tagglyListControl created>><<tagglyListControl group>>"+(getGroupState(tiddler.title)=="group"?"":"<<tagglyListControl cols>>")+"\sn" + \n "<<tagglyList" + (getGroupState(tiddler.title)=="group"?"ByTag ":" ") + getSortBy(tiddler.title)+" "+getSortOrder(tiddler.title)+" "+getNumCols(tiddler.title)+">>" // hacky\n // + \sn----\sn" +\n //"<<tagglyList "+getSortBy(tiddler.title)+" "+getSortOrder(tiddler.title)+">>"\n : ""),\n place,null,tiddler);\n}\n\nconfig.macros.tagglyTagging = { handler: config.macros.tagglyListWithSort.handler };\n\n\n//}}}\n/***\n\n!hideSomeTags\nSo we don't see the sort tags.\n(note, they are still there when you edit. Will that be too annoying?\n***/\n//{{{\n\n// based on tags.handler\nconfig.macros.hideSomeTags.handler = function(place,macroName,params,wikifier,paramString,tiddler) {\n var theList = createTiddlyElement(place,"ul");\n if(params[0] && store.tiddlerExists[params[0]])\n tiddler = store.getTiddler(params[0]);\n var lingo = config.views.wikified.tag;\n var prompt = tiddler.tags.length == 0 ? lingo.labelNoTags : lingo.labelTags;\n createTiddlyElement(theList,"li",null,"listTitle",prompt.format([tiddler.title]));\n for(var t=0; t<tiddler.tags.length; t++)\n if (!this.tagsToHide.contains(tiddler.tags[t])) // this is the only difference from tags.handler...\n createTagButton(createTiddlyElement(theList,"li"),tiddler.tags[t],tiddler.title);\n\n}\n\n//}}}\n/***\n\n!Refresh everything when we save a tiddler. So the tagged lists never get stale. Is this too slow???\n***/\n//{{{\n\nfunction refreshAllVisible() {\n story.forEachTiddler(function(title,element) {\n if (element.getAttribute("dirty") != "true") \n story.refreshTiddler(title,false,true);\n });\n}\n\nstory.saveTiddler_orig_mptw = story.saveTiddler;\nstory.saveTiddler = function(title,minorUpdate) {\n var result = this.saveTiddler_orig_mptw(title,minorUpdate);\n refreshAllVisible();\n return result;\n}\n\nstore.removeTiddler_orig_mptw = store.removeTiddler;\nstore.removeTiddler = function(title) {\n this.removeTiddler_orig_mptw(title);\n refreshAllVisible();\n}\n\nconfig.shadowTiddlers.TagglyTaggingStyles = "/***\snTo use, add {{{[[TagglyTaggingStyles]]}}} to your StyleSheet tiddler, or you can just paste the CSS in directly. See also ViewTemplate, EditTemplate and TagglyTagging.\sn***/\sn/*{{{*/\sn.tagglyTagged li.listTitle { display:none;}\sn.tagglyTagged li { display: inline; font-size:90%; }\sn.tagglyTagged ul { margin:0px; padding:0px; }\sn.tagglyTagging { padding-top:0.5em; }\sn.tagglyTagging li.listTitle { display:none;}\sn.tagglyTagging ul { margin-top:0px; padding-top:0.5em; padding-left:2em; margin-bottom:0px; padding-bottom:0px; }\sn\sn/* .tagglyTagging .tghide { display:inline; } */\sn\sn.tagglyTagging { vertical-align: top; margin:0px; padding:0px; }\sn.tagglyTagging table { margin:0px; padding:0px; }\sn\sn\sn.tagglyTagging .button { display:none; margin-left:3px; margin-right:3px; }\sn.tagglyTagging .button, .tagglyTagging .hidebutton { color:#aaa; font-size:90%; border:0px; padding-left:0.3em;padding-right:0.3em;}\sn.tagglyTagging .button:hover, .hidebutton:hover { background:#eee; color:#888; }\sn.selected .tagglyTagging .button { display:inline; }\sn\sn.tagglyTagging .hidebutton { color:white; } /* has to be there so it takes up space. tweak if you're not using a white tiddler bg */\sn.selected .tagglyTagging .hidebutton { color:#aaa }\sn\sn.tagglyLabel { color:#aaa; font-size:90%; }\sn\sn.tagglyTagging ul {padding-top:0px; padding-bottom:0.5em; margin-left:1em; }\sn.tagglyTagging ul ul {list-style-type:disc; margin-left:-1em;}\sn.tagglyTagging ul ul li {margin-left:0.5em; }\sn\sn.editLabel { font-size:90%; padding-top:0.5em; }\sn/*}}}*/\sn";\n\nrefreshStyles("TagglyTaggingStyles");\n\n\n//}}}\n\n// // <html>&#x25b8;&#x25be;&minus;&plusmn;</html>

4 servings\ntime to make 25 min 15 min prep\n\n1/4 cup vegetable oil or olive oil\n1 tablespoon minced garlic\n1 tablespoon fresh thyme\n1 tablespoon chopped cilantro leaves, plus more cilantro leaves, for garnish\n1 jalapeno, seeded and minced\n1 teaspoon paprika\n1 teaspoon salt\n1 teaspoon light brown sugar or honey\n1 teaspoon ground cumin\n1/2 teaspoon worcestershire sauce\n1/2 teaspoon cayenne pepper\n1/2 teaspoon red pepper flakes\n1 lime, juice of\n2 lbs large shrimp, peeled\n Mexican rice\n\n 1. In a large bowl, combine all ingredients except the shrimp and the relish mix well to combine. Add the shrimp to the seasoning paste, and toss to thoroughly coat with the seasoning mixture. Let the shrimp sit in the seasoning mixture while you prepare the grill.\n 2. Prepare a grill and thread the shrimp onto 4 or 6 metal skewers (depending on their size)*. Place shrimp skewers on the grill and cook for about 3 minutes on each side, or until the shrimp turn pink and are lightly charred on both sides. Do not overcook!\n 3. Serve with rice in a flour torilla.\n\n

3 pounds chuck beef stew meat, fat trimmed\n1 tablespoon minced garlic\n1/4 cup chili powder\n1 teaspoon red pepper flakes (add more if you want it spicier)\n2 tablespoons quick-cooking tapioca\n1 tablespoon oregano\n1 teaspoon cumin\n2 cubs beef bouillon\n1 teaspoon black pepper\n1 14.5 ounce can beef broth\n½ medium onion, finely chopped\nOptional garnishes: sour cream, lime wedges, shredded sharp cheese\n\nAdd all ingredients to slow cooker crock and mix well. Cover and cook on low for eight hours. Stir chili well before serving, and offer with sour cream and a wedge of lime for a traditional Texas garnish. Makes six servings.\n\nNet carbs 5.5g; protein 61g; fat 23g; cholesterol 192 mg; sodium 1,193mg; calories 487\n\nTip: To make authentic Texas chili, use chuck beef. If you can’t find it, ask the butcher to cut up a check shoulder roast for you.\n

http://www.beergeek.com/?p=61\n\nTo toast and grind dried chiles: Place chiles on baking sheet in 350-degree oven until fragrant and puffed, about 6 minutes. Put smaller chiles (De Arbol) in for no more than 2 minutes. Cool, stem, and seed, tearing pods into pieces. Place pieces of the pods in a spice grinder and process until powdery, 30 to 45 seconds.\n\nServe the chili with any of the following side dishes: warm pinto or kidney beans, corn bread or chips, corn tortillas or tamales, rice, biscuits, or just plain crackers. Top with any of the following garnishes: chopped fresh cilantro leaves, minced white onion, diced avocado, shredded cheddar or Jack cheese, or sour cream.\n\n 5 medium Ancho Chile pods (about ½ ounce), toasted and ground (see note)\n 5 medium New Mexico Chile pods (about ¾ ounce), toasted and ground\n 5 Chile De Arbol pods, toasted and ground\n 1 can (12 oz.) Chipotle Chiles in Adobo (puree w/ 1/2 cup water)\n 3 tablespoons cumin seeds, toasted in dry skillet over medium heat until fragrant, about 4 minutes, and ground\n 3 teaspoons dried oregano, preferably Mexican\n 5-6 pounds beef chuck roast, trimmed of all excess fat and cut into 1-inch cubes\n Kosher Salt\n 10-12 slices bacon (about 12-16 ounces), cut into 1/4 -inch strips\n 1 medium onion, minced\n 5 medium garlic cloves, minced (about 5 teaspoons)\n 3 medium jalapeño chile peppers, stemmed, seeded, and minced\n 1 can canned plain tomato sauce (8-12 oz.)\n Juice of 1 lime (about 6 Tbsp)\n 5 tablespoons masa harina or 3 tablespoons cornstarch\n Ground black pepper\n\n 1. Mix chili powders, cumin, and oregano in small bowl and stir in ½ cup water to form thick paste; set aside. Toss beef cubes with 2 teaspoons salt in large bowl; set aside.\n\n 2. Fry bacon in large Dutch oven over medium-low heat until fat renders and bacon crisps, about 10 minutes. Remove bacon with slotted spoon to paper towel–lined plate; pour all but 2 teaspoons fat from pot into small bowl; set aside. Increase heat to medium-high; sauté meat in four batches until well-browned on all sides, about 5 minutes per batch, adding 2 teaspoons bacon fat to pot each time as necessary. Set browned meat aside in large bowl.\n\n 3. Reduce heat to medium and add 3 tablespoons bacon fat to now-empty pan. Add onion and sauté until softened, 5 to 6 minutes. Add garlic and jalapeños and sauté until fragrant, about 1 minute. Add chili powder mixture and sauté until fragrant, 2 to 3 minutes. Add reserved bacon and browned beef, crushed tomatoes or tomato sauce, lime juice, Chipotle puree, and 7 cups water. Bring to simmer. Continue to cook at steady simmer (lowering heat as necessary) until meat is tender and juices are dark, rich, and starting to thicken, about 2 hours.\n\n 4. Mix masa harina with 2/3 cup water (or cornstarch with 3 tablespoons water) in small bowl to form smooth paste. Increase heat to medium, stir in paste, and simmer until thickened, 5 to 10 minutes. Adjust seasonings generously with salt and ground black pepper to taste. Serve immediately or, for best flavor, cool slightly, cover, and refrigerate overnight or for up to 5 days. Reheat before serving.

by Todd Wilbur \n\nMenu Description: "A spicy Thai dish with the flavors of curry, peanut, chile, and coconut. Sauteed with vegetables and served over rice." \n\nThis one ranks very high among the most frequent entree clone requests from this growing chain's huge menu, and when you taste it you'll know why. For our top secret clone of The Cheesecake Factory's ~Bang-Bang Chicken & Shrimp we make the lip-smacking, creamy curry sauce from scratch. The recipe also shows you how to recreate the tasty peanut sauce from scratch as well; although, since the sauce is only drizzled over the top of the dish, you can save a little time by snagging one of the bottled peanut sauces found in the Asian food section of your supermarket . This recipe makes two dinner-size portions, but, if you've ever dined at The Cheesecake Factory, you know the portion are gigantic. This recipe will work just as well if you decide to split the portions into four smaller entrees.\n\nCurry Sauce\n2 teaspoons chili oil\n1/4 cup minced onion \n2 tablespoons minced garlic \n2 teaspoons minced ginger \n1 cup chicken broth \n1/2 teaspoon ground cumin \n1/2 teaspoon ground coriander \n1/2 teaspoon paprika \n1/4 teaspoon salt \n1/4 teaspoon ground black pepper \n1/4 teaspoon ground mace\n1/4 teaspoon turmeric \n3 cups coconut milk\n\n2 medium carrots, julienned \n1 small zucchini, julienned \n1/2 cup frozen peas \n\nPeanut Sauce\n1/4 cup creamy peanut butter\n2 tablespoons water\n4 teaspoons sugar\n1 tablespoon soy sauce\n1 teaspoon rice vinegar\n1 teaspoon lime juice\n1/2 teaspoon chili oil \n\n2 chicken breast fillets\n16 large raw shrimp, shelled\n1/4 cup corn starch\n1/2 cup vegetable oil\n\n4 cups cooked white rice \n\nGarnish \n1 1/2 cups flaked coconut\n1/2 teaspoon dried parsley, crumbled\n2 tablespoons chopped peanuts \n2 green onions, julienned\n\n1. Make the curry sauce by heating the chili oil in a large saucepan over medium heat. When the oil is hot add the onion, garlic, and ginger. Sauté for about about 30 seconds then add the chicken broth. Add the spices (cumin, coriander, paprika, salt, black pepper, and turmeric) and stir well. Simmer for 5 minutes then add the coconut milk. Bring mixture back up to a boil, then reduce heat and simmer for 20 minutes or until sauce begins to thicken. Add the julienned carrots and zucchini, and the frozen peas. Simmer mixture for 10 minutes or until carrots become tender.\n2. Make peanut sauce by combining peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan over medium heat. Heat just until mixture begins to bubble, then cover the pan and remove it from the heat.\n3. Toast the flaked coconut by preheating your oven to 300 degrees. Spread coconut on a baking sheet and toast it in the oven. Stir the coconut around every 10 minutes or so that it browns evenly, but watch it closely in the last 5 minutes so it doesn't get too dark. After 25 to 30 minutes the coconut should be light brown. Take it out of the oven and let it cool. \n4. Cut the chicken breasts into bite-size pieces. Coat the chicken and shrimp with corn starch. Heat the vegetable oil in a wok or large skillet over medium heat. Add the coated chicken to the pan and sauté it for a couple minutes, turning as it cooks. Add the shrimp to the pan. Cook the shrimp and chicken for a couple minutes, until it's done, then remove everything to a rack or towel to drain. \n5. Build the two plates (or you can divide the meal into four portions) by filling a soup bowl with 2 cups of white rice. Press down on the rice. Invert the bowl onto the center of a plate, tap it a bit, then lift off the bowl leaving a formed pile of rice in the center of each plate. Arrange an equal portion of chicken and shrimp around the rice. Spoon the curry sauce and vegetables over the chicken and shrimp, being careful not to get any sauce on top of the rice. \n6. Drizzle peanut sauce over the dish concentrating most of it on the rice. Sprinkle 1/2 teaspoon of crumbled, dried parsley over the center of the rice. Add a tablespoon of chopped peanuts on the parsley, then place a pile of julienned green onions on top. Sprinkle 1/2 cup to 3/4 cup of toasted coconut over the chicken and shrimp and serve it up. \n\nFrom: http://www.topsecretrecipes.com/ \n\nMakes 2 large entrees. \n\n

by Todd Wilbur \n\nIn late September 1997, the Harley Davidson Cafe celebrated its grand opening in Las Vegas. This is the second Harley Davidson Cafe, with the first one located in New York City, just a short walk from the first Planet Hollywood. Both locations serve up some delicious "road food" amongst the awesome collection of vintage Harley's and Harley Davidson paraphernalia. I think this sandwich is one of their best, and this recipe comes right from the source. The Pork Producers Council got the recipe from the cafe's chef, and featured it in a promotional pull-out that ran in a restaurant trade magazine in 1995. Now the secret can be shared with you.\n\n6 to 8 lb. boneless pork butt, tied\n\nRub\n1 cup Kosher salt\n1 cup course ground black pepper\n1 cup paprika (sweet Hungarian is best)\n2 cups hickory wood chips\n1 cup apple wood chips\n\nHog Sauce\n2 large onions, chopped\n3 tablespoons vegetable oil\n1 tablespoon paprika\n1 tablespoons chili powder\n1 tablespoon red pepper flakes\n1/2 teaspoon cayenne pepper\n1/2 teaspoon ground cumin\n5 1/4 cups (42 ounces) canned tomatoes, with juice\n3 cups cider vinegar\n1 3/4 cups ketchup\n1/2 cup orange juice\n1/4 cup dark brown sugar, packed\n1/4 cup brown mustard\n1 tablespoon salt\n1 tablespoon coarse black pepper\n\n12 large round rolls\n\n1. Combine all of the rub ingredients. Coat the pork butt evenly with mixture, shaking off any excess.\n2. Soak wood chips in water 30 minutes. Place pork butt in a smoker on rack at 220 degrees for 8 hours, with smoke going for 2 hours. Let it cool slightly. Break the meat apart with your hands.\n3. Sauté' onions in oil in heavy saucepan until translucent. Add the remaining ingredients and cook until mixture is thick and coats the back of a spoon. Puree the sauce and let it cool. (Sauce can be made 2 to 3 days in advance and refrigerated.)\n4. Combine the pork and the sauce (to taste) in a heavy saucepan. Cook until it is heated through.\n5. To serve: Pile the pork on the rolls. Serve with french fries and cole slaw if desired.\n\nFrom: http://www.topsecretrecipes.com \n\nYields 12 servings. \n\nTodd's Tidbits\n\nYou can also smoke your pork in a charcoal barbecue, such as a round Weber Grill. Just arrange the charcoal around the edge of the inside of the grill. When the coals are hot, place the soaked wood chips on them, and then place the pork on the center of the rack above the coals. Cover. Cook the meat for 2-4 hours or until the internal temperature comes to 150°-165°. \n\n

|'Review:' | It was good, but it was more like a chicken vegtable than a chili, but I will <html><br></html>make it again. It was tasty, but not what I thought it was going to be.|\n\nby Todd Wilbur \n\nIn the most recent edition of Zagat's New York City Restaurant Survey, Le Cirque 2000, one of the city's most upscale restaurants, received a 25 rating out of a possible 30. In the same guide, Al "The Soup Nazi" Yeganeh's International Soup Kitchen scored a whopping 27. That puts the Soup Nazi's eatery in 14th place among the city's best restaurants! \n\nIt's common to see lines stretching around the corner and down the block as hungry patrons wait for their cup of one of five daily hot soup selections. Most of the selections change every day, but of the three days that I was there last week, the Mexican Chicken Chili was always on the menu. The first two days it was sold out before I got to the front of the line. But on the last day, I got lucky, "One extra large Mexican Chicken Chili, please." Hand over money, move to the extreme left. \n\nSo here now is a clone for what has apparently become one of the Soup Nazi's most popular culinary masterpieces. The secret to this soup, as with many of his creations, seems to be the long simmering time. If you like, you can substitute turkey breast for the chicken to make turkey chili, which was the soup George Costanza ordered on the show. \n\n\n1 pound chicken breast fillets (4 fillets)\n1 tablespoon olive oil\n10 cups water\n2 cups chicken stock\n1/2 cup tomato sauce\n1 potato, peeled & chopped\n1 small onion, diced\n1 cup frozen yellow corn\n1/2 carrot, sliced\n1 celery stalk, diced\n1 cup canned diced tomatoes\n1 15-ounce can red kidney beans, plus liquid\n1/4 cup diced canned pimento\n1 jalapeno, diced\n1/4 cup chopped Italian parsley\n1 clove garlic, minced\n1 1/2 teaspoons chili powder \n1 teaspoon cumin\n1/4 teaspoon salt\ndash cayenne pepper\ndash basil\ndash oregano\n\nOn the side\nSour cream\nPinch chopped Italian parsley\n\n1. Sauté the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both side until done -- about 7-10 minutes per side. Cool the chicken until it can be handled. Do not rinse the pot.\n2. Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.\n3. Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours. Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.\n4. Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired. \nFrom: http://www.topsecretrecipes.com \nMakes 4-6 servings. \n\n

Baked beans are just the thing for a blustery day. My father pulled this recipe out of Bon Appétit magazine years ago and we've been enjoying its tangy, rich flavor ever since. A great side dish to pork or steak.\n\n5 bacon slices\n1 large onion, coarsely chopped\n1 Tbsp dry mustard\n1 1/2 teaspoons dried thyme\n3/4 cup ketchup\n1/2 cup apple cider vinegar\n1/3 cup dark molasses\n1/3 cup (or more) water\n1 bay leaf\n1 15- to 16-ounce can red kidney beans, rinsed, drained\n1 15- to 16-ounce can black beans, rinsed, drained\n1 15-ounce can cannellini (white kidney beans), rinsed, drained\n1 teaspoon hot pepper sauce (such as Tabasco)\n\n\n1 Preheat oven to 350°F. Cook bacon in heavy large ovenproof pot over medium heat until crisp. Using tongs, transfer to paper towels to drain. Crumble bacon and reserve.\n\n2 Add onion to drippings in pot and sauté until almost tender, about 5 minutes.\n\n3 Add dry mustard and thyme and stir 1 minute. Mix in ketchup, vinegar, molasses, 1/3 cup water, bay leaf and all beans. Season with salt and pepper.\n\n4 Cover pot and bake bean mixture 45 minutes, stirring occasionally and adding more water if mixture seems dry. Mix bacon into beans. Bake 15 minutes longer. Discard bay leaf. Mix in hot pepper sauce and serve.\n\nServes 4 to 6.\n\nRecipe adapted from Bon Appetit magazine.\nSimply Recipes http://www.simplyrecipes.com

For 2 servings\n\n• 1 teaspoon olive oil, divided \n• 1 clove garlic, thinly sliced \n• 2 cups bay leaf spinach (about 2 ounces) \n• 2 slices whole grain bread \n• 2 teaspoons grainy mustard (such as West brae) \n• 4 ounces thinly sliced Black forest or deli ham \n• 4 1/4-inch thick slices tomato \n• 2 thin slices cheddar cheese, about 11/2 ounces \n\n1. Preheat broiler. \n\n2. Heat 1/2 teaspoon oil in a large nonstick ovenproof skillet over medium heat. Add garlic and cook one minute. Stir in spinach and cook until spinach wilts, about 2 minutes. Remove spinach to plate. \n\n3. Add remaining 1/2 teaspoon of oil to skillet. Spread 1 teaspoon mustard onto each bread slice (one side only) and place bread, mustard side up, in skillet. Cook until bread is lightly browned on the bottom, about 1-2 minutes. Remove skillet from heat and divide spinach mixture between bread slices. Pile ham onto bread and top with thinly sliced tomato and cheddar cheese. Place skillet under broiler, about 4-6 inches from heat source, and broil until cheese melts and begins to brown, about 1 minute. Serve immediately. Yield: 2 servings \n\nCook Time: 8 minutes Prep Time: 5 minutes \n\nhttp://my.webmd.com/content/pages/20/104480.htm

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Recipes from [[Top Secret Recipes|http://www.topsecretrecipes.com]]

Recipe courtesy Emeril Lagasse, 1999\n\n2 cups all-purpose flour \n1 1/2 teaspoons baking powder \n1 1/2 teaspoons salt \n2 tablespoons butter, cold \n1/2 cup solid vegetable shortening, cold \n1 cup milk\n\nPreheat the oven to 400 degrees F. In a large mixing bowl, combine the flour, baking powder and salt. Mix well. Add 1 tablespoon of the cold butter and the cold shortening and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Stir in the milk. The dough will be sticky. \n\nDust your work surface with some flour. Turn the dough onto the floured surface. Gently fold each side toward the center. Pick up the dough and dust the work surface with additional flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and press it out to 1-inch thickness. \n\nCut the biscuits, straight down, do not twist the cutter, with a 2 1/4-inch round cookie cutter. Melt the remaining tablespoon of butter and add to a 10-inch round cake pan. Place the biscuits in the pan, turning once (to coat both sides with butter), about 1/4-inch apart. Let the biscuits rest for 15 minutes before baking. Bake until golden brown, about 15 minutes.\n

Recipe courtesy Sarah Benner\n\n1 1/4 cups graham cracker crumbs\n1/4 cup sugar\n1/3 cup melted butter\n1 cup milk chocolate chips\n1 cup white chocolate chips\n1 cup dark chocolate chips\n1 1/2 cups sweetened condensed milk\n1 1/2 teaspoons vanilla extract\n1 1/2 cups miniature marshmallows\nFor the crust: Preheat the oven to 375 degrees F. Spray the inside of a 9-inch pie pan with non-stick cooking spray. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into sprayed pie pan, covering bottom and sides. Bake for 6 to 8 minutes. Set aside to cool. \n\nFor filling: In a microwave safe bowl, combine milk chocolate chips, 1/2 cup condensed milk, and 1/2 teaspoon vanilla. Microwave for 2 minutes on medium (50 percent) power. Alternately, combine all ingredients and melt in a double boiler. Stir until all chips are melted and pour into bottom of cooled crust. Set in refrigerator while preparing second layer. \n\nFor second layer, repeat above process using the vanilla chips. Pour over milk chocolate layer. Set in refrigerator while preparing third layer. For third layer repeat above process using the dark chocolate chips. Pour over white chocolate layer. \n\nPreheat the broiler. Evenly cover top with miniature marshmallows. Place under broiler for a few minutes just until marshmallows are lightly browned. Refrigerate at least 1 hour.\n\n\nYield: 16 slices as small pieces are sufficient for even the most devoted chocoholics\nPrep Time: 5 minutes\nCook Time: 20 minutes\nDifficulty: Easy\n\n

Recipe courtesy Bobby Flay\n\n1 boneless turkey breast, about 2 pounds \n4 cups chicken stock \n4 parsley sprigs \n1 bay leaf \n3 thyme sprigs \n3 black peppercorns \n2 large carrots, peeled and cut into 1/2-inch pieces \n1/2 pound turnips, peeled and cut into 1/2-inch pieces \n1/2 cup frozen peas, thawed \n3 tablespoons unsalted butter \n1 large leek, white and pale green part, sliced thinly \n1 large shallot, finely sliced \n5 tablespoons all-purpose flour \n1/2 cup dry white wine \n1 cup heavy cream \nSalt and pepper \n1/4 cup coarsely chopped parsley \n2 tablespoons fresh sage chiffonade \n\nCrust: \n2 1/2 cups all-purpose flour \n2 tablespoons chopped fresh parsley \n1 tablespoon chopped sage \n1 tablespoon chopped rosemary \n1 tablespoon chopped thyme \n1 teaspoon salt \n1/2 cup chilled unsalted butter, cut into 1/2-inch pieces \n1/2 cup chilled solid vegetable shortening \n1/2 cup ice water\n\nButter a 4 quart baking dish. Place turkey breast in a medium saucepan, cover with stock and add parsley, bay leaf, thyme and peppercorns. Bring stock to a boil, reduce heat to low. Cover pot and simmer until turkey is just cooked through, about 20 minutes. Transfer turkey to a plate, remove herbs and peppercorns with a slotted spoon. When turkey is cool enough to handle, cut into 1/2-inch thick pieces and transfer to the buttered baking dish. Add carrots and turnips to the broth and cook until just tender, about 10 minutes. Transfer carrots, turnips and thawed peas to the buttered baking dish. Strain broth into a bowl. Melt butter in the same pot over medium heat. Add leeks and shallots and cook until soft. Add flour and stir for 2 minutes. Stir in broth and white wine. Increase heat to high and bring to a boil, stirring constantly. Cook until reduced slightly. Add cream and cook until sauce thickens enough to coat a spoon. Season with salt and pepper and add the parsley and sage. Pour the sauce over the turkey and vegetables in the baking dish. \n\nFor the Crust:\nPlace flour, herbs and salt in a food processor and process until herbs are finely chopped. Add butter and shortening and process until mixture resembles coarse meal. Add a few tablespoons of the cold water at a time and pulse until the mixture just comes together. Gather dough into ball and chill for 30 minutes. Preheat oven to 400 degrees F. Roll dough into a 15 by 10 1/2-inch rectangle and place dough over onto filling. Trim overhang, tuck dough edge inside dish. Bake until crust is golden and gravy is bubbling, about 1 hour. Let stand 10 minutes before cutting. \n\nYield: 4 servings\n

Recipes by Tyler Florence

Recipe courtesy Tyler Florence \n\nRecipe Summary \nPrep Time: 30 minutes \nCook Time: 3 hours \nInactive Prep Time: 4 hours \nYield: 6 servings \n\n\n2 to 3 pounds beef shoulder, cut into 2-inch pieces \n8 fresh thyme sprigs, plus 4 sprigs \n2 carrots, cut into 1/4-inch slices \n6 garlic cloves, smashed \n2 cups blanched and peeled red pearl onions \n1 orange, peel cut in large strips \nCloves, a few \n1 teaspoon whole black peppercorns \n2 bay leaves \n1 bottle good quality dry red wine (recommended: Burgundy) \n1/4 cup extra-virgin olive oil, for frying, plus more to drizzle \n3 tablespoons butter \nSea salt and freshly ground black pepper \nBouquet Garni \n2 1/2 cups beef stock \n1/2 pound baby carrots \n1/2 pound garden peas \n1 pound white mushrooms, cut in half \nPinch sugar \nFresh flat-leaf parsley, chopped, as garnish \nChives, finely chopped, as garnish \nGarlic puree, recipe follows \nCroutons, recipe follows \nServing suggestion: buttery mashed potatoes with chives and warm croutons with garlic puree\n\n\nTo make the marinade, place the beef in a large glass or plastic container. Add 8 sprigs of thyme, carrots, garlic, red onions, orange peel, cloves, peppercorns, bay leaves, and the wine. Mix well to coat, then cover and refrigerate for 4 hours. \nRemove beef from the marinade and blot dry on paper towels. Heat the oil and butter and the remaining 4 sprigs thyme in a heavy-bottomed saucepan on a high heat. When the oil begins to smoke, remove the thyme. Add the beef and brown evenly on all sides. Season with salt and freshly ground black pepper. Strain the marinade into the beef and stir with a wooden spoon, scraping up the flavorful bits in the bottom of the pot. Add bouquet garni and beef stock. Bring to a simmer and cook, uncovered, until the liquid starts to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 hours. \n\nAfter about 2 hours add the baby carrots, garden peas, and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Season with salt and pepper. \nGarnish with chopped parsley and chives. Squeeze some of the roasted garlic onto the croutons, drizzle with extra-virgin olive oil and serve with the stew.\n\n\nGarlic puree: \n2 heads garlic, cut in half horizontally \n2 tablespoons olive oil \n1 sprig thyme \nSalt and pepper \n\n\nPreheat oven to 350 degrees F. \nPut garlic on a sheet of aluminum foil. Drizzle with olive oil, and season with salt and freshly ground black pepper. Add a sprig of thyme and fold the foil around the garlic. Cook for 30 to 40 minutes or until garlic is tender and golden brown. \n\n\n\nCroutons: \nOlive oil, for frying \n6 slices bread \n\n\nHeat about 1/4-inch of the olive oil in a frying pan. When the oil is hot, add the bread in batches and fry until golden on both sides, about 1 minute per side. Remove from pan and dry on paper towels.\n\n\nEpisode#: TU1A01\n\nCopyright © 2003 Television Food Network, G.P., All Rights ReservedThe Ultimate Beef Stew\nRecipe courtesy Tyler Florence \n\n\n Recipe Summary \n Prep Time: 30 minutes Cook Time: 3 hours \n Inactive Prep Time: 4 hours Yield: 6 servings \n\n\n2 to 3 pounds beef shoulder, cut into 2-inch pieces \n8 fresh thyme sprigs, plus 4 sprigs \n2 carrots, cut into 1/4-inch slices \n6 garlic cloves, smashed \n2 cups blanched and peeled red pearl onions \n1 orange, peel cut in large strips \nCloves, a few \n1 teaspoon whole black peppercorns \n2 bay leaves \n1 bottle good quality dry red wine (recommended: Burgundy) \n1/4 cup extra-virgin olive oil, for frying, plus more to drizzle \n3 tablespoons butter \nSea salt and freshly ground black pepper \nBouquet Garni \n2 1/2 cups beef stock \n1/2 pound baby carrots \n1/2 pound garden peas \n1 pound white mushrooms, cut in half \nPinch sugar \nFresh flat-leaf parsley, chopped, as garnish \nChives, finely chopped, as garnish \nGarlic puree, recipe follows \nCroutons, recipe follows \nServing suggestion: buttery mashed potatoes with chives and warm croutons with garlic puree\n\n\nTo make the marinade, place the beef in a large glass or plastic container. Add 8 sprigs of thyme, carrots, garlic, red onions, orange peel, cloves, peppercorns, bay leaves, and the wine. Mix well to coat, then cover and refrigerate for 4 hours. \nRemove beef from the marinade and blot dry on paper towels. Heat the oil and butter and the remaining 4 sprigs thyme in a heavy-bottomed saucepan on a high heat. When the oil begins to smoke, remove the thyme. Add the beef and brown evenly on all sides. Season with salt and freshly ground black pepper. Strain the marinade into the beef and stir with a wooden spoon, scraping up the flavorful bits in the bottom of the pot. Add bouquet garni and beef stock. Bring to a simmer and cook, uncovered, until the liquid starts to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 hours. \n\nAfter about 2 hours add the baby carrots, garden peas, and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Season with salt and pepper. \nGarnish with chopped parsley and chives. Squeeze some of the roasted garlic onto the croutons, drizzle with extra-virgin olive oil and serve with the stew.\n\n\nGarlic puree: \n2 heads garlic, cut in half horizontally \n2 tablespoons olive oil \n1 sprig thyme \nSalt and pepper \n\n\nPreheat oven to 350 degrees F. \nPut garlic on a sheet of aluminum foil. Drizzle with olive oil, and season with salt and freshly ground black pepper. Add a sprig of thyme and fold the foil around the garlic. Cook for 30 to 40 minutes or until garlic is tender and golden brown. \n\n\n\nCroutons: \nOlive oil, for frying \n6 slices bread \n\n\nHeat about 1/4-inch of the olive oil in a frying pan. When the oil is hot, add the bread in batches and fry until golden on both sides, about 1 minute per side. Remove from pan and dry on paper towels.\n\n\nEpisode#: TU1A01\n\nCopyright © 2003 Television Food Network, G.P., All Rights Reserved

| !date | !user | !location | !storeUrl | !uploadDir | !toFilename | !backupdir | !origin |\n| 27/6/2006 10:43:21 | LarryRussell | [[recipes.html|file:///P:/Programs/GTD/recipes.html]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |\n| 27/6/2006 12:29:1 | LarryRussell | [[index.html|http://tiddlyspot.com/CookBook/index.html]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |\n| 27/6/2006 12:30:9 | LarryRussell | [[index.html|http://tiddlyspot.com/CookBook/index.html]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . | Ok |\n| 27/6/2006 12:34:14 | LarryRussell | [[index.html|http://tiddlyspot.com/CookBook/index.html]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |\n| 27/6/2006 12:37:12 | LarryRussell | [[index.html|http://tiddlyspot.com/CookBook/index.html]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |\n| 30/6/2006 8:47:39 | LarryRussell | [[/|http://tiddlyspot.com/CookBook/]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . | Ok |\n| 30/6/2006 8:47:50 | LarryRussell | [[/|http://tiddlyspot.com/CookBook/]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |\n| 3/7/2006 17:47:49 | LarryRussell | [[/|http://tiddlyspot.com/CookBook/]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |\n| 3/7/2006 17:49:5 | LarryRussell | [[/|http://tiddlyspot.com/CookBook/]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . | Ok |\n| 3/7/2006 17:50:18 | LarryRussell | [[/|http://tiddlyspot.com/CookBook/]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |\n| 3/7/2006 17:53:6 | LarryRussell | [[/|http://tiddlyspot.com/CookBook/]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . | Ok |\n| 3/7/2006 17:57:20 | LarryRussell | [[/|http://tiddlyspot.com/CookBook/]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |\n| 19/7/2006 23:51:28 | LarryRussell | [[/|http://tiddlyspot.com/CookBook/]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |\n| 20/7/2006 15:36:36 | LarryRussell | [[/|http://tiddlyspot.com/CookBook/]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . | Ok |\n| 20/7/2006 15:37:4 | LarryRussell | [[/|http://tiddlyspot.com/CookBook/]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |\n| 20/7/2006 15:52:35 | LarryRussell | [[/|http://tiddlyspot.com/CookBook/]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . | Ok |\n| 20/7/2006 15:53:12 | LarryRussell | [[/|http://tiddlyspot.com/CookBook/]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . | Ok |\n| 20/7/2006 15:54:17 | LarryRussell | [[/|http://tiddlyspot.com/CookBook/]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |\n| 20/7/2006 15:55:42 | LarryRussell | [[/|http://tiddlyspot.com/CookBook/]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . | Ok |\n| 20/7/2006 15:56:12 | LarryRussell | [[/|http://tiddlyspot.com/CookBook/]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . | Ok |\n| 20/7/2006 16:8:38 | LarryRussell | [[/|http://tiddlyspot.com/CookBook/]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |\n| 23/7/2006 22:24:44 | LarryRussell | [[/|http://tiddlyspot.com/CookBook/]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |\n| 27/7/2006 9:2:14 | LarryRussell | [[/|http://tiddlyspot.com/CookBook/]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . | Ok |\n| 27/7/2006 9:5:4 | LarryRussell | [[/|http://tiddlyspot.com/CookBook/]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . | Ok |\n| 27/7/2006 9:53:55 | LarryRussell | [[/|http://tiddlyspot.com/CookBook/]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |\n| 27/7/2006 10:4:21 | LarryRussell | [[/|http://tiddlyspot.com/CookBook/]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |\n| 27/7/2006 15:12:29 | LarryRussell | [[/|http://tiddlyspot.com/CookBook/]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |\n| 28/7/2006 9:18:16 | LarryRussell | [[/|http://tiddlyspot.com/CookBook/]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |\n| 31/7/2006 13:43:44 | LarryRussell | [[/|http://tiddlyspot.com/CookBook/]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |\n| 1/8/2006 7:41:6 | LarryRussell | [[/|http://tiddlyspot.com/CookBook/]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |\n| 1/8/2006 7:47:57 | LarryRussell | [[/|http://tiddlyspot.com/CookBook/]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |\n| 1/8/2006 7:49:6 | LarryRussell | [[/|http://tiddlyspot.com/CookBook/]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |\n| 1/8/2006 8:38:48 | LarryRussell | [[/|http://tiddlyspot.com/CookBook/]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . | Ok |\n| 1/8/2006 8:48:20 | LarryRussell | [[/|http://tiddlyspot.com/CookBook/]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |\n| 1/8/2006 9:30:14 | LarryRussell | [[/|http://tiddlyspot.com/CookBook/]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |\n| 8/8/2006 8:56:45 | LarryRussell | [[/|http://tiddlyspot.com/CookBook/]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |\n| 8/8/2006 9:1:41 | LarryRussell | [[index.html|http://tiddlyspot.com/CookBook/index.html]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |\n| 8/8/2006 12:31:24 | LarryRussell | [[/|http://tiddlyspot.com/CookBook/]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |\n| 8/8/2006 12:33:48 | LarryRussell | [[/|http://tiddlyspot.com/CookBook/]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |\n| 7/9/2006 7:57:24 | LarryRussell | [[CookBook.html|file:///K:/GTD/CookBook.html]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |\n| 8/9/2006 18:3:35 | LarryRussell | [[CookBook.html|file:///K:/GTD/CookBook.html]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |\n| 26/9/2006 11:53:32 | LarryRussell | [[CookBook.html|file:///K:/GTD/CookBook.html]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |\n| 12/10/2006 8:51:45 | LarryRussell | [[CookBook.html|file:///K:/GTD/CookBook.html]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |\n| 31/10/2006 11:26:3 | LarryRussell | [[CookBook.html|file:///K:/GTD/CookBook.html]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |\n| 2/11/2006 8:3:50 | LarryRussell | [[CookBook.html|file:///K:/GTD/CookBook.html]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |\n| 3/11/2006 14:58:32 | LarryRussell | [[CookBook.html|file:///F:/GTD/CookBook.html]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . | Ok |\n| 3/11/2006 15:0:59 | LarryRussell | [[CookBook.html|file:///F:/GTD/CookBook.html]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |\n| 9/11/2006 8:34:19 | YourName | [[CookBook.html|file:///K:/GTD/CookBook.html]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |\n| 7/12/2006 8:23:32 | LarryRussell | [[CookBook.html|file:///K:/GTD/CookBook.html]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |\n| 9/12/2006 12:16:46 | LarryRussell | [[CookBook.html|file:///K:/GTD/CookBook.html]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . | Ok |\n| 9/12/2006 17:30:55 | LarryRussell | [[CookBook.html|file:///K:/GTD/CookBook.html]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . | Ok |\n| 10/12/2006 18:38:41 | LarryRussell | [[CookBook.html|file:///K:/GTD/CookBook.html]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |\n| 22/12/2006 22:54:33 | LarryRussell | [[CookBook.html|file:///K:/GTD/CookBook.html]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |\n| 7/1/2007 13:34:31 | LarryRussell | [[CookBook.html|file:///K:/GTD/CookBook.html]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |\n| 8/1/2007 20:56:51 | LarryRussell | [[CookBook.html|file:///K:/GTD/CookBook.html]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . | Ok |\n| 8/1/2007 21:4:44 | LarryRussell | [[CookBook.html|file:///K:/GTD/CookBook.html]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |\n| 13/1/2007 11:27:57 | LarryRussell | [[CookBook.html|file:///K:/GTD/CookBook.html]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |\n| 22/1/2007 19:56:4 | LarryRussell | [[CookBook.html|file:///K:/GTD/CookBook.html]] | [[store.php|http://tiddlyspot.com/CookBook/store.php]] | . | index.html | . |

/***\n<<tiddler UploadPluginDoc>>\n!Code\n***/\n//{{{\nversion.extensions.UploadPlugin = {\n major: 3, minor: 3, revision: 1, \n date: new Date(2006,3,30),\n type: 'macro',\n source: 'http://tiddlywiki.bidix.info/#UploadPlugin',\n docs: 'http://tiddlywiki.bidix.info/#UploadPluginDoc'\n};\n//}}}\n\n////+++!![config.lib.file]\n\n//{{{\nif (!config.lib) config.lib = {};\nif (!config.lib.file) config.lib.file= {\n author: 'BidiX',\n version: {major: 0, minor: 1, revision: 0}, \n date: new Date(2006,3,9)\n};\nconfig.lib.file.dirname = function (filePath) {\n var lastpos;\n if ((lastpos = filePath.lastIndexOf("/")) != -1) {\n return filePath.substring(0, lastpos);\n } else {\n return filePath.substring(0, filePath.lastIndexOf("\s\s"));\n }\n};\nconfig.lib.file.basename = function (filePath) {\n var lastpos;\n if ((lastpos = filePath.lastIndexOf("#")) != -1) \n filePath = filePath.substring(0, lastpos);\n if ((lastpos = filePath.lastIndexOf("/")) != -1) {\n return filePath.substring(lastpos + 1);\n } else\n return filePath.substring(filePath.lastIndexOf("\s\s")+1);\n};\nwindow.basename = function() {return "@@deprecated@@";};\n//}}}\n////===\n\n////+++!![config.lib.log]\n\n//{{{\nif (!config.lib) config.lib = {};\nif (!config.lib.log) config.lib.log= {\n author: 'BidiX',\n version: {major: 0, minor: 1, revision: 0}, \n date: new Date(2006,3,9)\n};\nconfig.lib.Log = function(tiddlerTitle, logHeader) {\n if (version.major < 2)\n this.tiddler = store.tiddlers[tiddlerTitle];\n else\n this.tiddler = store.getTiddler(tiddlerTitle);\n if (!this.tiddler) {\n this.tiddler = new Tiddler();\n this.tiddler.title = tiddlerTitle;\n this.tiddler.text = "| !date | !user | !location |" + logHeader;\n this.tiddler.created = new Date();\n this.tiddler.modifier = config.options.txtUserName;\n this.tiddler.modified = new Date();\n if (version.major < 2)\n store.tiddlers[tiddlerTitle] = this.tiddler;\n else\n store.addTiddler(this.tiddler);\n }\n return this;\n};\n\nconfig.lib.Log.prototype.newLine = function (line) {\n var now = new Date();\n var newText = "| ";\n newText += now.getDate()+"/"+(now.getMonth()+1)+"/"+now.getFullYear() + " ";\n newText += now.getHours()+":"+now.getMinutes()+":"+now.getSeconds()+" | ";\n newText += config.options.txtUserName + " | ";\n var location = document.location.toString();\n var filename = config.lib.file.basename(location);\n if (!filename) filename = '/';\n newText += "[["+filename+"|"+location + "]] |";\n this.tiddler.text = this.tiddler.text + "\sn" + newText;\n this.addToLine(line);\n};\n\nconfig.lib.Log.prototype.addToLine = function (text) {\n this.tiddler.text = this.tiddler.text + text;\n this.tiddler.modifier = config.options.txtUserName;\n this.tiddler.modified = new Date();\n if (version.major < 2)\n store.tiddlers[this.tiddler.tittle] = this.tiddler;\n else {\n store.addTiddler(this.tiddler);\n story.refreshTiddler(this.tiddler.title);\n store.notify(this.tiddler.title, true);\n }\n if (version.major < 2)\n store.notifyAll(); \n};\n//}}}\n////===\n\n////+++!![config.lib.options]\n\n//{{{\nif (!config.lib) config.lib = {};\nif (!config.lib.options) config.lib.options = {\n author: 'BidiX',\n version: {major: 0, minor: 1, revision: 0}, \n date: new Date(2006,3,9)\n};\n\nconfig.lib.options.init = function (name, defaultValue) {\n if (!config.options[name]) {\n config.options[name] = defaultValue;\n saveOptionCookie(name);\n }\n};\n//}}}\n////===\n\n////+++!![PasswordTweak]\n\n//{{{\nversion.extensions.PasswordTweak = {\n major: 1, minor: 0, revision: 2, date: new Date(2006,3,11),\n type: 'tweak',\n source: 'http://tiddlywiki.bidix.info/#PasswordTweak'\n};\n//}}}\n/***\n!!config.macros.option\n***/\n//{{{\nconfig.macros.option.passwordCheckboxLabel = "Save this password on this computer";\nconfig.macros.option.passwordType = "password"; // password | text\n\nconfig.macros.option.onChangeOption = function(e)\n{\n var opt = this.getAttribute("option");\n var elementType,valueField;\n if(opt) {\n switch(opt.substr(0,3)) {\n case "txt":\n elementType = "input";\n valueField = "value";\n break;\n case "pas":\n elementType = "input";\n valueField = "value";\n break;\n case "chk":\n elementType = "input";\n valueField = "checked";\n break;\n }\n config.options[opt] = this[valueField];\n saveOptionCookie(opt);\n var nodes = document.getElementsByTagName(elementType);\n for(var t=0; t<nodes.length; t++) {\n var optNode = nodes[t].getAttribute("option");\n if (opt == optNode) \n nodes[t][valueField] = this[valueField];\n }\n }\n return(true);\n};\n\nconfig.macros.option.handler = function(place,macroName,params)\n{\n var opt = params[0];\n var size = 15;\n if (params[1])\n size = params[1];\n if(config.options[opt] === undefined) {\n return;}\n var c;\n switch(opt.substr(0,3)) {\n case "txt":\n c = document.createElement("input");\n c.onkeyup = this.onChangeOption;\n c.setAttribute ("option",opt);\n c.size = size;\n c.value = config.options[opt];\n place.appendChild(c);\n break;\n case "pas":\n // input password\n c = document.createElement ("input");\n c.setAttribute("type",config.macros.option.passwordType);\n c.onkeyup = this.onChangeOption;\n c.setAttribute("option",opt);\n c.size = size;\n c.value = config.options[opt];\n place.appendChild(c);\n // checkbox link with this password "save this password on this computer"\n c = document.createElement("input");\n c.setAttribute("type","checkbox");\n c.onclick = this.onChangeOption;\n c.setAttribute("option","chk"+opt);\n place.appendChild(c);\n c.checked = config.options["chk"+opt];\n // text savePasswordCheckboxLabel\n place.appendChild(document.createTextNode(config.macros.option.passwordCheckboxLabel));\n break;\n case "chk":\n c = document.createElement("input");\n c.setAttribute("type","checkbox");\n c.onclick = this.onChangeOption;\n c.setAttribute("option",opt);\n place.appendChild(c);\n c.checked = config.options[opt];\n break;\n }\n};\n//}}}\n/***\n!! Option cookie stuff\n***/\n//{{{\nwindow.loadOptionsCookie_orig_PasswordTweak = window.loadOptionsCookie;\nwindow.loadOptionsCookie = function()\n{\n var cookies = document.cookie.split(";");\n for(var c=0; c<cookies.length; c++) {\n var p = cookies[c].indexOf("=");\n if(p != -1) {\n var name = cookies[c].substr(0,p).trim();\n var value = cookies[c].substr(p+1).trim();\n switch(name.substr(0,3)) {\n case "txt":\n config.options[name] = unescape(value);\n break;\n case "pas":\n config.options[name] = unescape(value);\n break;\n case "chk":\n config.options[name] = value == "true";\n break;\n }\n }\n }\n};\n\nwindow.saveOptionCookie_orig_PasswordTweak = window.saveOptionCookie;\nwindow.saveOptionCookie = function(name)\n{\n var c = name + "=";\n switch(name.substr(0,3)) {\n case "txt":\n c += escape(config.options[name].toString());\n break;\n case "chk":\n c += config.options[name] ? "true" : "false";\n // is there an option link with this chk ?\n if (config.options[name.substr(3)]) {\n saveOptionCookie(name.substr(3));\n }\n break;\n case "pas":\n if (config.options["chk"+name]) {\n c += escape(config.options[name].toString());\n } else {\n c += "";\n }\n break;\n }\n c += "; expires=Fri, 1 Jan 2038 12:00:00 UTC; path=/";\n document.cookie = c;\n};\n//}}}\n/***\n!! Initializations\n***/\n//{{{\n// define config.options.pasPassword\nif (!config.options.pasPassword) {\n config.options.pasPassword = 'defaultPassword';\n window.saveOptionCookie('pasPassword');\n}\n// since loadCookies is first called befor password definition\n// we need to reload cookies\nwindow.loadOptionsCookie();\n//}}}\n////===\n\n////+++!![config.macros.upload]\n\n//{{{\nconfig.macros.upload = {\n accessKey: "U",\n formName: "UploadPlugin",\n contentType: "text/html;charset=UTF-8",\n defaultStoreScript: "store.php"\n};\n\n// only this two configs need to be translated\nconfig.macros.upload.messages = {\n aboutToUpload: "About to upload TiddlyWiki to %0",\n errorDownloading: "Error downloading",\n errorUploadingContent: "Error uploading content",\n fileNotFound: "file to upload not found",\n fileNotUploaded: "File %0 NOT uploaded",\n mainFileUploaded: "Main TiddlyWiki file uploaded to %0",\n urlParamMissing: "url param missing",\n rssFileNotUploaded: "RssFile %0 NOT uploaded",\n rssFileUploaded: "Rss File uploaded to %0"\n};\n\nconfig.macros.upload.label = {\n promptOption: "Save and Upload this TiddlyWiki with UploadOptions",\n promptParamMacro: "Save and Upload this TiddlyWiki in %0",\n saveLabel: "save to web", \n saveToDisk: "save to disk",\n uploadLabel: "upload" \n};\n\nconfig.macros.upload.handler = function(place,macroName,params){\n // parameters initialization\n var storeUrl = params[0];\n var toFilename = params[1];\n var backupDir = params[2];\n var uploadDir = params[3];\n var username = params[4];\n var password; // for security reason no password as macro parameter\n var label;\n if (document.location.toString().substr(0,4) == "http")\n label = this.label.saveLabel;\n else\n label = this.label.uploadLabel;\n var prompt;\n if (storeUrl) {\n prompt = this.label.promptParamMacro.toString().format([this.dirname(storeUrl)]);\n }\n else {\n prompt = this.label.promptOption;\n }\n createTiddlyButton(place, label, prompt, \n function () {\n config.macros.upload.upload(storeUrl, toFilename, uploadDir, backupDir, username, password); \n return false;}, \n null, null, this.accessKey);\n};\nconfig.macros.upload.UploadLog = function() {\n return new config.lib.Log('UploadLog', " !storeUrl | !uploadDir | !toFilename | !backupdir | !origin |" );\n};\nconfig.macros.upload.UploadLog.prototype = config.lib.Log.prototype;\nconfig.macros.upload.UploadLog.prototype.startUpload = function(storeUrl, toFilename, uploadDir, backupDir) {\n var line = " [[" + config.lib.file.basename(storeUrl) + "|" + storeUrl + "]] | ";\n line += uploadDir + " | " + toFilename + " | " + backupDir + " |";\n this.newLine(line);\n};\nconfig.macros.upload.UploadLog.prototype.endUpload = function() {\n this.addToLine(" Ok |");\n};\nconfig.macros.upload.basename = config.lib.file.basename;\nconfig.macros.upload.dirname = config.lib.file.dirname;\nconfig.macros.upload.upload = function(storeUrl, toFilename, uploadDir, backupDir, username, password)\n{\n // parameters initialization\n storeUrl = (storeUrl ? storeUrl : config.options.txtUploadStoreUrl);\n toFilename = (toFilename ? toFilename : config.options.txtUploadFilename);\n if (toFilename === '') {\n toFilename = config.lib.file.basename(document.location.toString());\n }\n backupDir = (backupDir ? backupDir : config.options.txtUploadBackupDir);\n uploadDir = (uploadDir ? uploadDir : config.options.txtUploadDir);\n username = (username ? username : config.options.txtUploadUserName);\n password = config.options.pasUploadPassword; // for security reason no password as macro parameter\n\n clearMessage();\n // only for forcing the message to display\n if (version.major < 2)\n store.notifyAll();\n if (!storeUrl) {\n alert(config.macros.upload.messages.urlParamMissing);\n return;\n }\n \n var log = new this.UploadLog();\n log.startUpload(storeUrl, toFilename, uploadDir, backupDir);\n if (document.location.toString().substr(0,5) == "file:") {\n saveChanges();\n }\n displayMessage(config.macros.upload.messages.aboutToUpload.format([this.dirname(storeUrl)]), this.dirname(storeUrl));\n this.uploadChanges(storeUrl, toFilename, uploadDir, backupDir, username, password);\n if(config.options.chkGenerateAnRssFeed) {\n //var rssContent = convertUnicodeToUTF8(generateRss());\n var rssContent = generateRss();\n var rssPath = toFilename.substr(0,toFilename.lastIndexOf(".")) + ".xml";\n this.uploadContent(rssContent, storeUrl, rssPath, uploadDir, '', username, password, \n function (responseText) {\n if (responseText.substring(0,1) != '0') {\n displayMessage(config.macros.upload.messages.rssFileNotUploaded.format([rssPath]));\n }\n else {\n if (uploadDir) {\n rssPath = uploadDir + "/" + config.macros.upload.basename(rssPath);\n } else {\n rssPath = config.macros.upload.basename(rssPath);\n }\n displayMessage(config.macros.upload.messages.rssFileUploaded.format(\n [config.macros.upload.dirname(storeUrl)+"/"+rssPath]), config.macros.upload.dirname(storeUrl)+"/"+rssPath);\n }\n // for debugging store.php uncomment last line\n //DEBUG alert(responseText);\n });\n }\n return;\n};\n\nconfig.macros.upload.uploadChanges = function(storeUrl, toFilename, uploadDir, backupDir, \n username, password) {\n var original;\n if (document.location.toString().substr(0,4) == "http") {\n original = this.download(storeUrl, toFilename, uploadDir, backupDir, username, password);\n return;\n }\n else {\n // standard way : Local file\n \n original = loadFile(getLocalPath(document.location.toString()));\n if(window.Components) {\n // it's a mozilla browser\n try {\n netscape.security.PrivilegeManager.enablePrivilege("UniversalXPConnect");\n var converter = Components.classes["@mozilla.org/intl/scriptableunicodeconverter"]\n .createInstance(Components.interfaces.nsIScriptableUnicodeConverter);\n converter.charset = "UTF-8";\n original = converter.ConvertToUnicode(original);\n }\n catch(e) {\n }\n }\n }\n //DEBUG alert(original);\n this.uploadChangesFrom(original, storeUrl, toFilename, uploadDir, backupDir, \n username, password);\n};\n\nconfig.macros.upload.uploadChangesFrom = function(original, storeUrl, toFilename, uploadDir, backupDir, \n username, password) {\n var startSaveArea = '<div id="' + 'storeArea">'; // Split up into two so that indexOf() of this source doesn't find it\n var endSaveArea = '</d' + 'iv>';\n // Locate the storeArea div's\n var posOpeningDiv = original.indexOf(startSaveArea);\n var posClosingDiv = original.lastIndexOf(endSaveArea);\n if((posOpeningDiv == -1) || (posClosingDiv == -1))\n {\n alert(config.messages.invalidFileError.format([document.location.toString()]));\n return;\n }\n var revised = original.substr(0,posOpeningDiv + startSaveArea.length) + \n allTiddlersAsHtml() + "\sn\st\st" +\n original.substr(posClosingDiv);\n var newSiteTitle;\n if(version.major < 2){\n newSiteTitle = (getElementText("siteTitle") + " - " + getElementText("siteSubtitle")).htmlEncode();\n } else {\n newSiteTitle = (wikifyPlain ("SiteTitle") + " - " + wikifyPlain ("SiteSubtitle")).htmlEncode();\n }\n revised = revised.replace(new RegExp("<title>[^<]*</title>", "im"),"<title>"+ newSiteTitle +"</title>");\n var response = this.uploadContent(revised, storeUrl, toFilename, uploadDir, backupDir, \n username, password, function (responseText) {\n if (responseText.substring(0,1) != '0') {\n alert(responseText);\n displayMessage(config.macros.upload.messages.fileNotUploaded.format([getLocalPath(document.location.toString())]));\n }\n else {\n if (uploadDir !== '') {\n toFilename = uploadDir + "/" + config.macros.upload.basename(toFilename);\n } else {\n toFilename = config.macros.upload.basename(toFilename);\n }\n displayMessage(config.macros.upload.messages.mainFileUploaded.format(\n [config.macros.upload.dirname(storeUrl)+"/"+toFilename]), config.macros.upload.dirname(storeUrl)+"/"+toFilename);\n var log = new config.macros.upload.UploadLog();\n log.endUpload();\n store.setDirty(false);\n }\n // for debugging store.php uncomment last line\n //DEBUG alert(responseText);\n }\n );\n};\n\nconfig.macros.upload.uploadContent = function(content, storeUrl, toFilename, uploadDir, backupDir, \n username, password, callbackFn) {\n var boundary = "---------------------------"+"AaB03x"; \n var request;\n try {\n request = new XMLHttpRequest();\n } \n catch (e) { \n request = new ActiveXObject("Msxml2.XMLHTTP"); \n }\n if (window.netscape){\n try {\n if (document.location.toString().substr(0,4) != "http") {\n netscape.security.PrivilegeManager.enablePrivilege('UniversalBrowserRead');}\n }\n catch (e) { }\n } \n //DEBUG alert("user["+config.options.txtUploadUserName+"] password[" + config.options.pasUploadPassword + "]");\n // compose headers data\n var sheader = "\sr\sn";\n sheader += "--" + boundary + "\sr\snContent-disposition: form-data;name=\s"";\n sheader += config.macros.upload.formName +"\s"\sr\sn\sr\sn";\n sheader += "backupDir="+backupDir\n +";user=" + username \n +";password=" + password\n +";uploaddir=" + uploadDir\n + ";;\sr\sn"; \n sheader += "\sr\sn" + "--" + boundary + "\sr\sn";\n sheader += "Content-disposition: form-data;name=\s"userfile\s";filename=\s""+toFilename+"\s"\sr\sn";\n sheader += "Content-Type: " + config.macros.upload.contentType + "\sr\sn";\n sheader += "Content-Length: " + content.length + "\sr\sn\sr\sn";\n // compose trailer data\n var strailer = new String();\n strailer = "\sr\sn--" + boundary + "--\sr\sn";\n var data;\n data = sheader + content + strailer;\n //request.open("POST", storeUrl, true, username, password);\n request.open("POST", storeUrl, true);\n request.onreadystatechange = function () {\n if (request.readyState == 4) {\n if (request.status == 200)\n callbackFn(request.responseText);\n else\n alert(config.macros.upload.messages.errorUploadingContent);\n }\n };\n request.setRequestHeader("Content-Length",data.length);\n request.setRequestHeader("Content-Type","multipart/form-data; boundary="+boundary);\n request.send(data); \n};\n\n\nconfig.macros.upload.download = function(uploadUrl, uploadToFilename, uploadDir, uploadBackupDir, \n username, password) {\n var request;\n try {\n request = new XMLHttpRequest();\n } \n catch (e) { \n request = new ActiveXObject("Msxml2.XMLHTTP"); \n }\n try {\n if (uploadUrl.substr(0,4) == "http") {\n netscape.security.PrivilegeManager.enablePrivilege("UniversalBrowserRead");\n }\n else {\n netscape.security.PrivilegeManager.enablePrivilege("UniversalXPConnect");\n }\n } catch (e) { }\n //request.open("GET", document.location.toString(), true, username, password);\n request.open("GET", document.location.toString(), true);\n request.onreadystatechange = function () {\n if (request.readyState == 4) {\n if(request.status == 200) {\n config.macros.upload.uploadChangesFrom(request.responseText, uploadUrl, \n uploadToFilename, uploadDir, uploadBackupDir, username, password);\n }\n else\n alert(config.macros.upload.messages.errorDownloading.format(\n [document.location.toString()]));\n }\n };\n request.send(null);\n};\n\n//}}}\n////===\n\n////+++!![Initializations]\n\n//{{{\nconfig.lib.options.init('txtUploadStoreUrl','store.php');\nconfig.lib.options.init('txtUploadFilename','');\nconfig.lib.options.init('txtUploadDir','');\nconfig.lib.options.init('txtUploadBackupDir','');\nconfig.lib.options.init('txtUploadUserName',config.options.txtUserName);\nconfig.lib.options.init('pasUploadPassword','');\nconfig.shadowTiddlers.UploadPluginDoc = "[[Full Documentation|http://tiddlywiki.bidix.info/l#UploadPluginDoc ]]\sn"; \n\n\n//}}}\n////===\n\n////+++!![Core Hijacking]\n\n//{{{\nconfig.macros.saveChanges.label_orig_UploadPlugin = config.macros.saveChanges.label;\nconfig.macros.saveChanges.label = config.macros.upload.label.saveToDisk;\n//}}}\n////===

Recipe courtesy Emeril Lagasse, 2000\n\n4 cups half-and-half \n1 cup granulated sugar \n1/2 vanilla bean, split in half and scraped \n6 egg yolks \n\nIn a saucepan, over medium heat, combine the half-and-half, sugar, and vanilla bean with pulp. Bring to a simmer. In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks and whisk until smooth. Add the yolk mixture to\nthe saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for 4 to 6 minutes or until the mixture coats the back of a spoon. Pour the mixture into a glass bowl and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling. Cool the mixture completely. Process the mixture according the ice cream machines instructions. \n\nYield: about 1 quart ice cream\n

Recipe courtesy Rachael Ray \n\n2 tablespoons (2 turns around the pan) olive or vegetable oil\n1 medium yellow skinned onion, chopped\n1 large bell pepper, red or green, seeded and chopped\n1 large jalapeno pepper, seeded and chopped\n4 cloves garlic, crushed and chopped\n1 cup pale beer or vegetable stock/broth\n1 (32- ounce) can crushed tomatoes \n1 (14-ounce) can black beans, rinsed and drained\n1 (14-ounce) can dark red kidney beans, rinsed and drained\n1 tablespoon ground cumin\n2 tablespoons chili powder\n1 tablespoon cayenne hot pepper sauce, several drops\n1 teaspoon coarse salt\n1 cup spicy vegetarian refried beans\n\nToppings:\n8 ounces (2 cups shredded) spicy monterey jack or smoked cheddar \nChopped scallions, whites and greens\nDiced fresh seeded plum tomato\nBlue and red corn tortilla chips or black bean tortilla chips, for dipping\n\nOver moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine. \n\nSeason chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips.\n\nYield: 4 servings\nPrep Time: 10 minutes\nCook Time: 15 minutes\nDifficulty: Easy\n\nEpisode #: TM1A27 \n

<!---\n| Name:|~TagglyTaggingViewTemplate |\n| Version:|1.2 (16-Jan-2006)|\n| Source:|http://simonbaird.com/mptw/#TagglyTaggingViewTemplate|\n| Purpose:|See TagglyTagging for more info|\n| Requires:|You need the CSS in TagglyTaggingStyles to make it look right|\n!History\n* 16-Jan-06, version 1.2, added tagglyListWithSort\n* 12-Jan-06, version 1.1, first version\n!Notes\nRemove the miniTag if you don't like it or you don't use QuickOpenTagPlugin\n--->\n<!--{{{-->\n<div class='toolbar' >\n<span style="padding-right:2.45em;" macro='monkeyTagger Credit'></span>\n<span style="padding-right:2.45em;" macro='monkeyTagger Category'></span>\n<span macro="toolbar -closeTiddler closeOthers +editTiddler permalink references jump newHere"></div><div class="toolbar" macro="toggleTag Active"></div>\n<div class="tagglyTagged" macro="hideSomeTags"></div>\n<div><span class="title" macro="view title"></span><span class="miniTag" macro="miniTag"></span></div>\n<div class='subtitle'>Updated <span macro='view modified date [[DD MMM, YYYY]]'></span></div>\n<div class="viewer" macro="view text wikified"></div>\n<div class="tagglyTagging" macro="tagglyListWithSort"></div>\n<!--}}}-->\n

2-3 servings\ntime to make ½ day 10 min prep\n\n6 skinless chicken thighs\n10 ounces chicken broth\n1 medium onion, diced\n3 garlic cloves\n3 tablespoons tomato paste\n1 cup frozen peas\n1-2 potato, diced\n1 tablespoon parsley\n1/2 teaspoon oregano\n1 tablespoon chicken bouillon\n2 bay leaves\n salt and pepper\n\n 1. Prepare ingedients the night before. Dice the onions and potatoes. Take thighs out of freezer and put in fridge.\n 2. The thighs should be partially defrosted by the morning.\n 3. Mix chicken broth, tomato paste, parsley, oregano, and chicken boullion together.\n 4. Put thighs in the bottom of the crockpot and pour liquid mixture over the thighs.\n 5. Add remaining ingredients to the crockpot. Cook on low for 8-9 hours. Serve with rice.\n\n

I love to cook and being the geek that I am I have to have my recipes online. Most of these recipes I have found on the internet, a few have come from family and friends and a couple I have made my own or modified to make my own. I haven't tried all of the recipes here yet but I am working on it. \n\nHere are the latest updates:\n<<forEachTiddler where \n'tiddler.created' sortBy 'tiddler.created' descending write '(index < 5) ? "[["+tiddler.title+"]]\sn" : ""' \n>>\n\nThese are the ones that I plan on making soon or working to make them my own:\n<<forEachTiddler\n where 'tiddler.tags.containsAll(["Active"])'\n write\n '" [["+tiddler.title+"]] |- | -| "'>>\n\nThese are the ones that I really recommend:\n<<forEachTiddler\n where 'tiddler.tags.containsAll(["Recommend"])'\n write\n '"[["+tiddler.title+"]] | "'>>\n\nIf you would like to have a local copy, [[download (go offline)|http://tiddlyspot.com/download/CookBook/]] a copy and save it so you can use it when your not on the internet. Just remember that if you just use the local copy you won't get any updates that I add.

<!--{{{-->\n<div class='toolbar' >\n<span macro="toolbar -closeTiddler closeOthers +editTiddler"></div>\n<div><span class="title" macro="view title"></span></span></div>\n<div class="viewer" macro="view text wikified"></div>\n<!--}}}-->\n

Recipe courtesy Alton Brown\n\n2 whole slabs pork baby back ribs \n\nDry Rub: \n8 tablespoons light brown sugar, tightly packed \n3 tablespoons kosher salt \n1 tablespoon chili powder \n1/2 teaspoon ground black pepper \n1/2 teaspoon cayenne pepper \n1/2 teaspoon jalapeno seasoning \n1/2 teaspoon Old Bay Seasoning \n1/2 teaspoon rubbed thyme \n1/2 teaspoon onion powder \n\nBraising Liquid: \n1 cup white wine \n2 tablespoons white wine vinegar \n2 tablespoons Worcestershire sauce \n1 tablespoon honey \n2 cloves garlic, chopped\n\nPreheat oven to 250 degrees. \n\nIn a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Cook for 1 minute. \n\nPlace the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours. \n\nTransfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze. \n\n*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.\n\nYield: 2 slabs ribs\n

Recipe adapted from Every Day is a Party Cookbook, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999\n\n2 whole fryer chickens (about 4 1/2 pounds) \nSalt \nFreshly ground black pepper \n2 cups hot sauce \n2 cups buttermilk \n3 cups all-purpose flour \n[[Emeril's Essence]]\nPeanut oil, for frying \n\nSeason the both chickens with salt and pepper. Place each chicken in a large zip-lock bag. Add 1 cup of the hot sauce and buttermilk to each bag. Seal each bag and shake several times to incorporate all of the ingredients. Place in the refrigerator and marinate overnight. Remove the chicken from each bag and pour the marinade in a large mixing bowl. In another large mixing bowl, add the flour and season with Creole seasoning. Mix well. Dredge each chicken in the seasoned flour, coating completely. Dip each chicken in the reserved marinade, letting the excess drip off. Dredge the chicken for a second time in the seasoned flour, coating completely. Shake off any excess. \n\nAssemble the frying rig according to manufacture’s directions. To fry each chicken, fill the pot three quarters of the way full with the peanut oil and heat the oil to between 350 degrees and 360 degrees F. Place one chicken in the basket insert and carefully and slowly lower it into the hot oil. Turn the chicken every 5 minutes, using long-handled forks. A whole chicken will take 3 to 5 minutes per pound to cook. It is done when the internal temperature reaches 170 degrees to 180 degrees F on an instant read meat thermometer. Carefully lift the basket out of the hot oil. This can be done by inserting a broomstick through the handles and having 2 strong people lift the basket out of the pot. Using the long-handled forks, transfer the chicken to a large brown paper bag and let stand for about 15 minutes before removing to carve. Repeat the procedure for the second chicken. Carve the chickens into individual pieces. \n

Recipe Courtesy of Curtis Aikens\n\n1 package dry yeast \n1 1/4 cups lukewarm water \n1 1/2 cups whole wheat flour \n2 cups all-purpose flour \n1 tablespoon olive oil \n1 tablespoon honey \n1/2 teaspoon salt \n\nProof yeast in a measuring cup with lukewarm water. \n\nIn a food processor add whole wheat and all purpose flours, proofed yeast, oil mixed with honey and salt. Pulse processor to combine all ingredients. Then process until the dough forms a ball on the blade. Remove dough to a large oiled bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for 45 minutes or until dough has doubled in bulk. \n\nPunch down dough and transfer to a floured board and knead briefly. Divide dough into 4 equal portions and roll each piece into a ball. Place the balls of dough, covered, in the refrigerator for at least 2 hours or overnight. Bring the dough to room temperature before proceeding. \n\nOn a floured board roll and stretch each piece of dough into a 7 to 8-inch circle. Place each circle on a wooden pizza peel or pizza pan and top as desired. \n\nToppings for Pizza: \nGrated mozzarella cheese \nGrated Parmesan cheese \nRicotta cheese \nSliced tomatoes \nSliced onions \nSliced mushrooms (chanterelles) \nRoasted red bell peppers, peeled, seeded, sliced \nCalamata olives, pitted and sliced \nJapanese eggplant, sliced thin \nLeeks, washed well, outer leaves trimmed, sliced into "rings" \nBroccoli florets \nSpinach leaves\n

2 poblano chiles, roasted, peeled, seeded and diced \n6 cloves garlic, finely chopped \n2 pounds Yukon gold potatoes, peeled and cut into\n1/8-inch slices \n1/2 cup coarsely chopped fresh cilantro \n1 cup chicken stock (if canned, low sodium) \n1 cup heavy cream \n1 cup Monterey Jack cheese \n1/2 cup queso anejo cheese \nFresh cilantro \n\nPreheat oven to 400 degrees F. Butter a 9-inch square pan and sprinkle garlic over bottom of pan. \n\nArrange 1/4 of the potatoes in the dish. Sprinkle with salt and pepper, then 1/3 of chilies and 1/3 of cilantro. Repeat layer of potatoes, chiles and cilantro 2 more times, seasoning potatoes with salt and pepper. Top with potatoes. Pour broth over, then cream. Sprinkle with salt and pepper. Cover pan with foil. Bake until potatoes are tender, about 1 hour 15 minutes. Uncover and sprinkle cheeses over potatoes. Bake until liquid thickens, about 15 minutes. Cool. Sprinkle \n\nYield: 4 servings\nPrep Time: 20 minutes\nCooking Time: 30 minutes\n\n

Adapted from "Martin Yan's Chinatown Cooking"\n\n6 to 8 tablespoons mild-flavored honey\n5 tablespoons lemon juice\n2 tablespoons grated lemon zest\n2 teaspoon lemon pulp \n2 tablespoons plum sauce\n1 egg, lightly beaten\n1/2 teaspoon salt\n1/4 teaspoon white pepper\n3/4 pound boneless, skinless chicken breast, butterflied\n1/4 cup cornstarch\n1/3 cup cooking oil\n1/2 teaspoons cornstarch dissolved in 1 tablespoon water\n1 teaspoon toasted sesame seeds\nMake the sauce by whisking the honey, lemon juice, zest and pulp together in a small bowl until blended. Stir in the plum sauce, pour into a small saucepan; set aside. \n\nIn a small bowl, combine egg with the salt and white pepper. Lightly coat the chicken with the cornstarch; dip into the egg mixture and coat in the cornstarch again. Let it stand for 5 minutes. Shake off the excess cornstarch prior to cooking. \n\nIn a wok, heat the oil until hot. Cook the chicken, a couple pieces at a time, turning occasionally, until golden brown, about 3 minutes on each side. Remove with a slotted spoon and drain on paper towels. \n\nBring the sauce to a boil over medium heat; add the cornstarch solution and cook, stirring, until the sauce boils and thickens. \n\nCut the chicken across the grain into 1/2-inch slices. Place the chicken on a serving plate. Pour the sauce on top and sprinkle with the sesame seeds.\n\n\nYield: 4 servings\nPrep Time: 20 minutes\nCook Time: 10 minutes\nDifficulty: Easy\n\nEpisode #: EM1F42 \n

Recipe courtesy Emeril Lagasse, 2000\n\n1/4 cup butter, at room temperature \n1/4 cup vegetable oil \n1 cup light brown sugar \n1 1/2 cups all-purpose flour \n1 teaspoon ground cinnamon \nPinch nutmeg \n1/2 teaspoon baking soda \n1 teaspoon baking powder \n1/2 teaspoon salt \n1 egg \n1 cup finely shredded unpeeled zucchini \n1/2 cup toasted walnut pieces \n1/2 teaspoon lemon zest, finely chopped\n\nPreheat the oven to 350 degrees Grease an 8 by 4 by 2-inch loaf pan with 1 teaspoon of the butter. \n\nIn the bowl of an electric mixer, combine the butter, oil, and sugar. Cream the mixture until smooth. Sift the flour, spices, baking soda, baking powder, and salt and set aside. Add the egg to the creamed mixture and mix until incorporated. Add the sifted flour mixture, about 1/2 cup at a time until all is incorporated, and the batter is smooth. \n\nSqueeze and drain the shredded zucchini. Fold zucchini, walnuts, and lemon zest into batter. \n\nPour batter into the prepared pan and bake for 55 to 60 minutes until golden brown or when skewer inserted in the center comes out clean. \n\nRemove from the oven and cool for 10 minutes before serving. Serve the bread, warm, with butter. \n\nYield: 1 loaf\n

\n//Macro: allTagsExcept\n//Author: Clint Checketts\n//Version: 1.0 Sept 8, 2005\n\nversion.extensions.allTagsExcept = {major: 0, minor: 1, revision: 0, date: new Date(2005,8,15)};\nconfig.macros.allTagsExcept = {tooltip: "Show tiddlers tagged with '%0'",noTags: "There are no tags to display"};\n\n//usage: < < allTagsExcept systemConfig systemTiddlers > > This will show all tags but those listed (e.g. systemConfig and systemTiddlers\n\nconfig.macros.allTagsExcept.handler = function(place,macroName,params)\n{\nvar tags = store.getTags();\nvar theTagList = createTiddlyElement(place,"ul",null,null,null);\nif(tags.length == 0)\ncreateTiddlyElement(theTagList,"li",null,"listTitle",this.noTags);\nfor (var t=0; t<tags.length; t++) {\nvar includeTag = true;\nfor (var p=0;p<params.length; p++) if (tags[t][0] == params[p]) includeTag = false;\nif (includeTag){\nvar theListItem =createTiddlyElement(theTagList,"li",null,null,null);\nvar theTag = createTiddlyButton(theListItem,tags[t][0] + " (" + tags[t][1] + ")",this.tooltip.format([tags[t][0]]),onClickTag);\ntheTag.setAttribute("tag",tags[t][0]);\n}\n}\n}

/***\n| Name:|''monkeyTagger''|\n| Created by:|SaqImtiaz|\n| Location:|http://lewcid.googlepages.com/lewcid.html|\n| Version:|0.9 (08-Apr-2006)|\n| Requires:|~TW2.07|\n\n!About:\n*an adaptation of TagAdderMacro for monkeyGTD and tagglytagging user, but could be useful to just about anyone!\n*{{{<<monkeyTagger Project>>}}} gives a drop down list of all tags, tagged with Project.\n*The list allows toggling of tags on the current tiddler.\n*logging options for task management.\n\n!Demo:\n<<monkeyTagger Status>>\n\n!Installation:\n*Copy this tiddler to your TW with the systemConfig tag\n*either copy the following to your ViewTemplate:\n{{{<div class='tagged' macro='monkeyTagger tagToTrack'></div>}}}\nor\n*better yet, define your own toolbar class and add as many as you need to create a nice toolbar.\nEg:\n{{{<div class='toolbar' >\n<span style="padding-right:0.15em;" macro='monkeyTagger Project'></span>\n<span style="padding-right:0.15em;" macro='monkeyTagger Status'></span>\n<span macro='toolbar -closeTiddler closeOthers +editTiddler permalink references jump'></span>\n</div>}}}\n (adjust padding to taste)\n\n!Usage:\n\n''Syntax:''\n|>|{{{<<monkeyTagger source:"sourcetag" label:"customlabel" logging:"true/false" anchor:"anchortext" arrow:"true/false">>}}}|\n|label:|quoted text to use as a customlabel|\n|arrow:|add arrow to custom label, values are "true" or "false"|\n|anchor:|quoted text to specify where to add logging text|\n|logging:|enable logging of tags added (for task management), values are "true" or "false"|\n\nthe only parameter you ''have'' to pass is the source. When passing only one parameter, you can write either something like:\n{{{<<monkeyTagger "Project">>}}} or {{{<<monkeyTagger source:"Project">>}}} for <<monkeyTagger Project>>\nAll other parameters are optional, and can be written in any order.\n\n''Defaults:''\n|label:|default label if not specified = source tag + arrow|\n|arrow:|true |\n|logging:|false |\n|anchor:|none used by default, logging text added to end of tiddler |\n\n''Examples:''\n|custom label| {{{<<monkeyTagger source:"Project" label:"customlabel">>}}} |<<monkeyTagger source:"Project" label:"customlabel">>|\n|custom label without arrow| {{{<<monkeyTagger source:"Project" label:"customlabel" arrow:"false">>}}} |<<monkeyTagger source:"Project" label:"customlabel" arrow:"false">>|\n|logging enabled| {{{<<monkeyTagger source:"Project" logging:"true"}}} |<<monkeyTagger source:"Project" logging:"true">>|\n|logging enabled with anchor text|{{{<<monkeyTagger source:"Project" logging:"true" anchor:"anchortext"}}} |<<monkeyTagger source:"Project" logging:"true" anchor:"anchortext">>|\n\n''Tips:''\n*Make sure your anchor text doesn't occur more than once in every tiddler, as the first instance will be used.\n*I recommend using something like {{{/%StatusLog%/}}} as an invisible anchor.\n*Use a tag based template, and add monkeyTagger macro's with logging enabled to the toolbar in just your taskmanagement templates.\n\n!To Do:\n*add sorting options if requested.\n*''add exclude tag feature''!\n\n!History\n*Version 0.9: \n**changed to named parameters to make it more user friendly\n**added option to disable/enable dropdown arrow in custom labels\n**added logging option with anchor text.\n\n!CODE\n***/\n//{{{\n\nconfig.macros.monkeyTagger= {};\n//config.macros.monkeyTagger.dropdownchar = (document.all?"▼":"▾"); // the fat one is the only one that works in IE\nconfig.macros.monkeyTagger.dropdownchar = "▼"; // uncomment previous line and comment this for smaller version in FF\nconfig.macros.monkeyTagger.handler = function(place,macroName,params,wikifier,paramString,tiddler)\n{\n var nAV = paramString.parseParams('test', null, true);\n\n if ((nAV[0].arrow)&&(nAV[0].arrow[0])=='false')\n var arrow=': ';\n else\n var arrow=': '+ config.macros.monkeyTagger.dropdownchar;\n\n if((nAV[0].source)&&(nAV[0].source[0])!='.')\n {var tagToTrack = nAV[0].source[0]}\n else if(params[0]&&(params[0]!='.'))\n {var tagToTrack = params[0]}\n else\n {return false;};\n var monkeylabel = ((nAV[0].label)&&(nAV[0].label[0])!='.')?nAV[0].label[0]+arrow: tagToTrack+arrow;\n var logmode = ((nAV[0].logging)&&(nAV[0].logging[0])!='.')?nAV[0].logging[0]: "false";\n if ((nAV[0].anchor)&&(nAV[0].anchor[0])!='.')\n var anchor = nAV[0].anchor[0];\n var monkeytooltip=tagToTrack + ' :';\n\n\n if(tiddler instanceof Tiddler)\n {var title = tiddler.title;\n \n var addcomment = function(tiddler,newTag){\n var now = new Date();\n var timeFormat= 'DD/0MM/YY 0hh:0mm';\n var formattednow= now.formatString(timeFormat);\n var txt="\sn*''"+tagToTrack+"'' set as ''"+newTag+"'' on "+formattednow;\n if (anchor && anchor!='.')\n {var pos=tiddler.text.indexOf(anchor);\n if (pos!=-1) {pos=pos + anchor.length}\n else if (pos==-1) {pos=tiddler.text.length}}\n else if (!anchor){var pos = tiddler.text.length;};\n\n tiddler.set(null,tiddler.text.substr(0,pos)+txt+tiddler.text.substr(pos));\n story.refreshTiddler(tiddler.title,null,true);\n return false;\n}\n\n var ontagclick = function(e) {\n if (!e) var e = window.event;\n var tag = this.getAttribute("tag");\n var t=store.getTiddler(title);\n if (!t || !t.tags) return;\n if (t.tags.find(tag)==null)\n {t.tags.push(tag)\n if (logmode=="true"){addcomment(t,tag);}}\n else\n {t.tags.splice(t.tags.find(tag),1)};\n story.saveTiddler(title);\n story.refreshTiddler(title,null,true);\n return false;\n };\n var onclick = function(e) {\n if (!e) var e = window.event;\n var popup = Popup.create(this);\n var thistiddler=store.getTiddler(title);\n\n var taggedarray = new Array();\n var tagslabel = new Array();\n\n var taggedtiddlers = store.getTaggedTiddlers(tagToTrack);\n for (var t=0; t<taggedtiddlers.length; t++){\n var taggedtitle= ((taggedtiddlers[t]).title);\n taggedarray.push(taggedtitle);}\n\n for (var t=0; t<taggedarray.length; t++){\n var temptag = taggedarray[t];\n if (thistiddler.tags.find(temptag)==null)\n {var temptag='[ ] '+ temptag;\n tagslabel.push(temptag);}\n else\n {var temptag ='[x] '+ temptag;\n tagslabel.push(temptag);}\n }\n\n if(tagslabel.length == 0)\n createTiddlyText(createTiddlyElement(popup,"li"),('no '+tagToTrack));\n for (var t=0; t<tagslabel.length; t++)\n {\n var theTag = createTiddlyButton(createTiddlyElement(popup,"li"),tagslabel[t],("toggle '"+ ([taggedarray[t]]))+"'",ontagclick);\n theTag.setAttribute("tag",taggedarray[t]);\n }\n Popup.show(popup,false);\n e.cancelBubble = true;\n if (e.stopPropagation) e.stopPropagation();\n return(false);\n};\n //createTiddlyButton(place,monkeylabel,monkeylabel,onclick);\n\nvar createdropperButton = function(place){\nvar sp = createTiddlyElement(place,"span",null,"monkeytaggerbutton");\nvar theDropDownBtn = createTiddlyButton(sp,monkeylabel,monkeytooltip,onclick);\n};\n\ncreatedropperButton(place);\n }\n};\nsetStylesheet(\n ".toolbar .monkeytaggerbutton {margin-right:0em; border:0px solid #fff; padding:0px; padding-right:0px; padding-left:0px;}\sn"+\n ".monkeytaggerbutton a.button {padding:2px; padding-left:2px; padding-right:2px;}\sn"+\n// ".monkeytaggerbutton {font-size:130%;}\sn"+\n//".monkeytaggerbutton .button {color:#703;}\sn"+\n "",\n"MonkeyTaggerStyles");\n\n//}}}