Pastry:
Ingredients
1 cup water
1 stick margarine or butter
1 cup sifted all-purpose flour
4 eggs

Filling:
6 tablespoons all-purpose flour
1/4 cup cocoa powder
3/4 cup sugar
1/2 teaspoon salt
3 cups milk
3 eggs, beaten
2 teaspoons vanilla

Icing:
2 (1-ounce) squares chocolate
2 cups sugar
1 cup whipping cream

Preheat the oven to 400 degrees F.

Heat water and margarine or butter to boiling point. Add flour and stir constantly until mixture is smooth and forms a ball. Remove from heat and

1 (12-ounce) can frozen cranberry concentrate
3 1/2 cups fresh orange juice
1 liter lemon-lime soda

Combine all ingredients in a pitcher. Divide into smaller pitchers for easy serving.
Serve over ice.

Recipe from Sandra Lee

1 1/4 pounds package ground beef
1 (10.75-ounce) can cream of onion soup, divided
1 1/2 cups frozen chopped onion, thawed and divided
1 cup plain bread crumbs
1/3 cup plus 1 tablespoon steak sauce, divided, Heinz 57®
1 large egg, lightly beaten
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (8-ounce) package sliced fresh mushrooms
1/2 cup water

In a large bowl, combine ground beef, 3/4 cup soup, 3/4 cup onion, bread crumbs, 1/3 cup steak sauce, egg, Worcestershire, salt, and pepper.

Shape meat into 5 patties.

Ice
1 1/2 ounces tequila
Freshly squeezed orange juice
1/2 ounce homemade pomegranate syrup, recipe follows

Fill a Collins or highball glass with ice. Add the tequila. Add enough orange juice to come almost to the top of the glass; the amount will vary depending on the size of the glass. Gently pour the pomegranate syrup into the glass and serve.
Do not stir.

Pomegranate Syrup or Molasses:
4 cups pomegranate juice
1/2 cup sugar
1 tablespoon freshly squeezed lemon juice

1 bunch broccoli, cut into florets
1 head cauliflower, cut into florets
1/2 pound snow peas
1 pint cherry tomatoes
1/2 cup butter (1 stick) melted
Garlic powder to taste
Salt and pepper

In a large pot fitted with a steamer basket, bring water to a boil and add vegetables successively starting with broccoli and cauliflower, about 3 minutes, then snow peas about 3 more minutes, then cherry tomatoes, until all vegetables are fork tender (a fork can easily be poked through).

1/4 cup bacon grease, vegetable oil or shortening
2 cups cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups buttermilk
1 large egg, lightly beaten
5 tablespoons melted unsalted butter

Preheat the oven to 450 degree F.

Place the bacon grease in a 10-inch black cast iron skillet and swirl to coat the sides and bottom evenly.

Place skillet in the oven to heat.

6 jumbo eggs, beaten
1/4 cup heavy cream
2 tablespoons vanilla extract
2 tablespoons ground cinnamon, plus more for topping
Salt
1/4 cup sugar
12 slices brioche bread, about 1/2-inch thick
6 ounces apple pie filling
6 ounces cherry pie filling
Cooking spray
Powdered sugar, for topping

Preheat indoor grill or griddle.

In a medium bowl, whisk together eggs, cream, vanilla, cinnamon, pinch of salt and sugar until well combined.

Lay 6 slices of bread out and lightly brush egg mixture around edges.

6 pounds Prime Rib with bone, remove excess fat
2 tablespoons fennel seed
2 tablespoons whole coriander seed
2 tablespoons granulated garlic
1 tablespoons caraway seed
1 tablespoon black peppercorns
1/4 cup coarse sea salt
1/4 cup grapeseed oil
Horseradish sauce, recipe follows

Preheat oven to 325 degrees F.

In a coffee grinder, pulse spices until well combined and slightly coarse; add sea salt. Rub prime rib thoroughly with spices, coating entirely.

3 pounds red bliss potatoes, quartered and boiled fork tender
1 quart heavy cream
2 sticks butter
6 cloves garlic smashed
8 ounces shredded Cheddar
2 teaspoons peppercorns
1 1/2 tablespoons salt
Chives, for garnish

Boil potatoes off in a large pot of salted water until tender. Drain the water and place potatoes back in pan.

In a large saucepan, heat heavy cream, butter and garlic to a light simmer. Once cream starts to simmer, turn off the heat and add to the potatoes. Mash together. Add peppercorns and salt.

Season with salt and pepper.

3 to 4 liters canola oil, or as needed to deep fry
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon black pepper
24 bone-in chicken wings and/or thighs, rinsed and patted dry with paper towels
1 to 2 cups buttermilk as need to moisten chicken

Heat oil in deep-fryer to 375 degrees F or as instructed in the manufacturer's instructions for similar foods.

Preheat oven to 350 degrees F.

2 cups strawberries, stemmed and sliced, plus slices for garnish
4 limes, quartered
1/2 cup mint leaves
1/2 cup strawberry syrup
1 bottle Champagne

Special equipment: mortar and pestle

Add strawberries and limes into a large mortar or bowl. Crush together to extract juices.

Add mint and crush to incorporate the flavors. Add strawberry syrup and pour into a pitcher.

Add Champagne and stir.

Serve in ice filled glasses and garnish with strawberry slices.

4 to 6 servings

Recipe courtesy The Neelys

Show: Down Home with the Neelys

1/4 cup finely chopped onion
4 tablespoons butter
1 to 1 1/3 pounds cooked lobster meat, cut into 1/2-inch chunks
1/4 cup sherry wine, preferably medium-dry, preferably amontillado
1/4 cup lobster stock, optional, but desirable
1 1/4 cups light cream or half-and-half
1/4 teaspoon paprika
Salt and freshly ground black pepper
4 teaspoons minced fresh chives

In a medium-size deep skillet or heavy saucepan, cook the onion in the butter over medium heat until softened and translucent, about 3 minutes.

4 medium-sized croissants
2 plum tomatoes, thinly sliced
4 eggs
1 tablespoon milk
Salt to taste
Pepper to taste
1 1/2 teaspoons butter
4 slices Havarti cheese, cut in half diagonally

Preheat oven to 350 degrees F. Cut croissants in half lengthwise and place bottom halves on a baking sheet. Place 2 plum tomato slices evenly on each croissant bottom.

In a medium bowl, combine eggs, milk, salt, and pepper; mix well.

In a medium skillet, melt butter over medium heat; add egg mixture and scramble until firm but not browned.

All-purpose flour, for dusting
1 pound pizza dough
1 tablespoon extra-virgin olive oil plus extra, for drizzling
1 large (8 ounce) zucchini, trimmed and cut into 1/8-inch slices
2 tablespoons chopped fresh oregano leaves, divided
1 1/2 cups (4 ounces) shredded mozzarella
1 cup (2 1/2 ounces) grated Pecorino Romano
1/2 cup pitted sliced black olives

Place an oven rack in the lower third of the oven. Preheat the oven to 450
degrees F.

On a lightly floured work surface, roll out the dough into a 12-inch circle.

2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon table salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 sticks unsalted butter (1/2 pound), room temperature
1 3/4 cups packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups old-fashioned oats
1 cup milk chocolate chips
3/4 cup toasted flaked unsweetened coconut
3/4 cup finely chopped toasted pecans

Directions
Heat the oven to 350 degrees F and arrange a rack in the middle. Place flour, baking powder salt, cinnamon, and nutmeg in a medium bowl and whisk to combine; set aside.

1 teaspoon salt
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon garlic salt
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 tablespoons brown sugar
1 whole chicken, halved
Applewood chips for smoking, as needed

Directions
In a medium size bowl, mix together the dry ingredients. Rub the seasoning over the both halves of the chicken. Cover the chicken with plastic wrap and place in the refrigerator for 1 hour.

6 strips bacon
3 lbs. new red potatoes, scrubbed, rinsed and cut into quarters
Salt and Freshly Ground Pepper
1/2 cup Paula Deen Collection Honey mustard Glaze
1/2 cup Mayonnaise
2 tablespoon dill pickle relish
3 large eggs, hard boiled and chopped
Chives

Directions
In a large skillet or saute pan cook bacon until crisp. Remove from pan and allow to cool before rough chopping. Cook the potatoes in the rendered bacon fat until tender and golden. Salt and pepper to taste.
Remove, and allow to drain on paper towels.

Ingredients
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons (1 stick) butter, melted
Mint leaves, for garnish
Whipped cream, for garnish
1 (8-ounce) package cream cheese, softened
3 eggs
1 teaspoon vanilla
1/2 cup peanut butter
1 whole banana
8 tablespoons (1 stick) butter
1 (16-ounce) box powdered sugar

 
Procedure
Preheat the oven to 350 degrees F.

Combine the cake mix, egg, and butter together and mix well. Pat into a lightly greased glass 13 by9-inch baking pan. Prepare the filling.