List of ingredients:

3 cans of Maine sardines, (about 4 oz each).
1/2 cup of butter, softened.
2 tablespoons of prepared mustard.
10 slices of sandwich bread.
Pimiento strips.

Method:

Drain the sardines and split in half lengthways.

Combine the butter and mustard.

Spread the butter/mustard mixture on the bread.

Remove the crusts from the bread.

Cut each slice of bread into thirds.

Place a sardine half on each piece of bread.

Garnish with pimento strips.

Source: Sardine Recipes.

List of ingredients required:

6 cups of cabbage, shredded.
¼ cup of green onions, chopped.
1/3 cups of celery, chopped.
1/3 cups of unsalted, roasted peanuts.
2 tablespoons of sugar.
1 ½ teaspoons of salt.
2 tablespoons of red wine vinegar.
2/3 cup of bottled Italian dressing.

Directions:

In a large bowl, combine the cabbage, green onions, celery and peanuts.

Blend the sugar, salt, red wine vinegar and dressing.

Pour over the cabbage mixture and toss thoroughly.

Source:

This recipe came from the best coleslaw recipes collection.

Ingredient list:

1 whole orange.
1/2 cup of orange juice.
1 medium egg.
2 tablespoons of oil.
1/2 teaspoon of vanilla.
2 cups of flour.
2 1/3 cups of sugar.
2 1/2 teaspoon of baking powder.
1/2 teaspoon of baking soda.
1/2 teaspoon of salt.
6 whole prunes.

Method:

Quarter the orange and place pieces in food processor bowl; finely chop.

Add the liquid ingredients, then the dry ingredients.

Place the 6 whole prunes on top.

Pulse to mix.

Pour into a greased loaf pan.

Bake at 350F for one hour.

Source: Prune Recipes.

List of ingredients required:

4 tablespoons of butter.
2 teaspoons of paprika.
1/2 teaspoon of cayenne pepper.
1/2 teaspoon of black pepper.
1/2 teaspoon of dried thyme.
1/2 teaspoon of dried oregano.
1/2 teaspoon of salt.
1 3/4 lb of catfish fillets.

Cooking method:

Heat broiler.

Melt the butter and combine with the paprika, peppers, thyme, oregano and salt.

Coat the catfish with this mixture.

Broil until opaque throughout, about 5 minutes per side.

Source: Fish Recipes.

List of ingredients:

8 tablespoons of unsalted butter.
2 large onions, chopped.
3 medium celery ribs, chopped.
1 medium granny smith apple, chopped.
1/2 cup of chopped fresh parsley.
1 1/2 teaspoons of dried rosemary.
1 1/2 teaspoons of dried thyme.
1 1/2 teaspoons of dried marjoram.
1 1/2 teaspoons of crumbled sage.
1 1/2 teaspoons of salt.
1/2 teaspoon of freshly-ground black pepper.
1 lb of stale Italian or French bread, in 1-inch cubes.
1 1/2 cups of turkey or chicken stock.

Directions:

In a large skillet, melt the butter over medium heat.

Add the chopped onions, chopped celery and chopped apple. Cook, stirring often, until the onions are softened (takes about 10 minutes).

Remove from the heat and stir in the parsley, rosemary, thyme, marjoram, sage, salt and black pepper.

In a large bowl, mix the cubes of bread with the onion mixture. Tossing the bread cubes, add the broth to moisten. Pack the stuffing lightly into a buttered 3½ quart slow cooker.

Cover and slow-cook on high (300F) for 60 minutes. Reduce the heat to low (200F) and slow-cook until heated through (about 3 hours 30 minutes).

Source: Thanksgiving Stuffing recipe on Turkey Recipes.

Required ingredients:

1/3 cup of flour.
1 teaspoon of salt.
1/4 teaspoon of black pepper.
1 chicken, cut in serving pieces.
1/2 cup of vegetable shortening.

Directions:

In a large plastic bag, combine the flour with the salt and black pepper.

Shake the chicken in the bag with mixture.

In a large skillet over medium heat, melt the shortening.

Cook the chicken uncovered, heat for about 25 minutes on each side or until cooked through.

This recipe came from the fried chicken recipes website.

Ingredients:

1/2 lb of beef boneless sirloin or round steak.
1 lb broccoli, cut into florets and 1 * 1/2-inch pieces (4 cups).
2 cups of hot cooked rice.
1 tablespoon of finely chopped garlic (6 cloves).
1/4 teaspoon of salt.
Dash of white pepper.
1 teaspoon of cornstarch.
1 teaspoon of soy sauce.
1 teaspoon of sesame oil.
1/4 cup of chicken broth.
1 teaspoon of vegetable oil.
1 teaspoon of finely chopped ginger root.
2 tablespoons of brown bean paste.
1 (8 oz) can of sliced bamboo shoots, drained.

Preparation Instructions:

Trim the fat from beef.

Cut the beef lengthwise into 2-inch strips.

Cut the strips crosswise into 1/8 inch slices. Toss the beef with salt and white pepper.

Place the broccoli in 1 inch of boiling water; heat to boiling. Cover
and cook for 2 minutes.

Immediately rinse with cold water and drain.

Mix cornstarch and soy sauce; stir in sesame oil and broth.

Spray non-stick wok or 12-inch skillet with non-stick cooking spray; heat over medium-high heat until cooking spray starts to bubble.

Add beef; stir-fry for about 2 minutes or until brown.

Remove beef from wok.

Cool wok slightly.

Wipe clean and respray.

Add oil and rotate wok to coat sides.

Heat over medium-high heat.

Add garlic, ginger root and bean paste and stir-fry for 30 seconds.

Add bamboo shoots and stir-fry for 20 seconds.

Stir in the beef and the broccoli.

Stir in the cornstarch mixture; cook and stir about 30 seconds or until thickened.

Serve over rice.

Source: http://www.broccolirecipes.net/beef-and-broccoli-with-garlic-sauce.html

Ingredients:

2 ¼ cup Flour.
½ cup Cocoa.
1 tspn Baking powder.
3 cups Sugar.
1 cup Butter.
1 tblspn Vanilla.
6 Eggs.
1 cup Semisweet chocolate chips.
1 cup White chocolate chips.
1 cup chopped walnuts.

Preparation Instructions:

In a bowl, cream the butter and sugar.

Add eggs and vanilla and mix well, adding a little flour if necessary.

Combine the flour, cocoa and baking powder.

Stir the flour mixture into creamed butter mixture well.

Pour into a greased tin 15x10x1 inch and spread evenly.

Sprinkle the top of the mixture with chips and nuts.

Bake at 350° for 30-35 minutes.

Source: http://www.brownierecipes.net/chocolate-chip-brownies.html

1 baked pastry shell.
5 medium egg yolks, beaten slightly.
5 medium egg whites.
2 cups of water.
1 ½ cups of sugar.
½ cup of cornstarch.
½ cup of sugar.
½ cup of lemon juice.
2 tablespoons of butter.
1 tablespoon of grated lemon peel.
½ teaspoon of cream of tartar.
Pinch of salt.

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In a suitably sized saucepan, blend the cornstarch, sugar and salt; then gradually stir in the water.

Cook over medium heat, stirring frequently. Bring to the boil and boil for 60 seconds.

Gently stir half of the mixture into the egg yolks; then stir the yolk mixture into the saucepan.

Cook over a low heat, constantly stirring, for another 2 minutes.

Remove from the heat and add the butter, lemon juice and grated lemon rind.

Allow to cool slightly, then pour into the baked pastry shell.

Heat your oven to 350°F (175°C).

Beat the egg whites and cream of tartar until they turn foamy.

Gradually add half a cup of sugar.

Continue to beat until the meringue forms hard, glossy peaks.

Swirl the meringue onto the pie filling with a starsol spoon.

Bake for 20 minutes.

2 cups of boiled potatoes.
1 tablespoon of mustard oil.
1 teaspoon of rice wine vinegar.
1 teaspoon of mustard.
½ teaspoon of salt.
½ teaspoon of wasabi.
½ cup of crayfish tails.

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With a fork, mash the boiled potatoes with a fork.

Add the mustard oil, vinegar, mustard, salt and wasabi.

Set aside and allow to cool.

Roll out the potatoes into appropriately sized pieces; placing a craytish tail on top of each piece.

Serve warm.

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Source: http://www.sushirecipes.org/crayfish-sushi.html