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/