Darbey Bread

You'll Need:

2 (1 pound) loaves frozen bread dough, thawed
1 1/2 cups shredded sharp Cheddar cheese
1 onion, finely diced
1/4 cup olive oil
1 tablespoon Italian seasoning

Procedures : Thaw frozen bread dough loaves until they can be cut into 1 inch cubes.
Toss bread cubes with the grated sharp cheddar cheese, diced onion, olive oil and Italian spices. Place in a 9x9 inch square baking pan. Let sit and rise in a warm place until bread has doubled in size.
Bake bread in a preheated 350 degrees F (175 degrees C) oven for about 20 minutes or until golden brown and all cheese is melted

Gefilte Fish

You'll Need:

1 1/2 pounds salmon fillets
1 1/2 pounds red snapper fillets
1 pound black cod fillets
1 pound ling cod fillets
2 1/2 large onion
4 carrot
5 eggs
1 1/2 tablespoons white sugar
4 teaspoons salt
4 teaspoons ground white pepper
3/4 cup matzo meal
3/4 cup ice water

2 onion
2 carrots
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
1/4 cup white sugar

Procedures : Grind the fish, 2 1/2 onions and 4 carrots together. Place fish mixture in a wooden bowl. Using a hand chopper, add eggs one at a time. Add 1 1/2 tablespoons sugar, 4 teaspoons salt and white pepper and continue to chop until very well blended. Stir in the ice water a little at a time throughout this process. Add matzo meal and chop again. Check to see if mixture is thick enough to bind together to make an oval gefilte fish ball and if not add in more matzo meal.
Meanwhile, fill two large heavy stock pots half full of water . Into each pot slice one raw onion and one sliced carrot. Add fish skins, if desired. Sprinkle in paprika, salt, black pepper and two tablespoons of sugar. Bring to a boil over medium heat and let boil for 10 minutes.
With wet hands shape the fish balls and carefully drop into boiling stock. Cover slightly and cook over medium-low heat for 2 hours. When done, let fish sit in the pot for 10 minutes, then remove pieces carefully to containers and strain remaining stock over fish balls, just barely covering them. Chill and serve. They will now keep in the refrigerator for up to 6 days

Galette des Rois

You'll Need:

1/4 cup almond paste
1/4 cup white sugar
3 tablespoons unsalted butter, softened
1 egg
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons all-purpose flour
1 pinch salt
1 (17.25 ounce) package frozen puff pastry, thawed
1 dry kidney bean
1 egg, beaten
1 tablespoon confectioners' sugar for dusting

Procedures : Place the almond paste into a food processor or blender with about half of the sugar, and process until well blended. Add the butter and remaining sugar using and process until smooth, then blend in 1 egg, vanilla extract, almond extract, flour and salt. Set aside.
Preheat the oven to 425 degrees F (220 degrees C). Butter a baking sheet or line with parchment paper, and set aside.
Roll out one sheet of the puff pastry into an 11 inch square. Keep the pastry cool, do not knead or stretch. Use a large pie plate, cake pan or frying pan to trace an 11 inch circle onto the dough using the tip of a small knife. Place the circle of pastry onto the prepared baking sheet. Repeat with the second sheet of pastry. Refrigerate both sheets.
Mound the almond filling onto the center of the pastry that is on the baking sheet. Leave about 1 1/2 inch margin at the edges. Press the bean or feve down into the filling. Place the second sheet of pastry on top, and press down the edges to seal. Beat the remaining egg with a fork, and lightly brush onto the top of the gallette. Use a knife to make a criss cross pattern in the egg wash, and then prick several small slits in the top to vent steam while baking.
Bake for 15 minutes in the preheated oven. Do not open the oven until the time is up, as the pastry will not fully puff. Remove from the oven, and dust with confectioners' sugar. Return to the oven, and cook for an additional 12 to 15 minutes, or until the top is a deep golden brown. Transfer to a wire rack to cool.
Lay a golden paper crown gently on top of the cake. This will be used to crown the person who finds the bean or feve. Serve warm or cold. Make sure to tell everyone about the bean or feve

Fudge Truffle Cheesecake

You'll Need:

1 1/2 cups vanilla wafer crumbs
1/2 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/3 cup butter, softened
2 cups semi-sweet chocolate chips
3 (8 ounce) packages cream cheese
1 (14 ounce) can sweetened condensed milk
4 eggs
2 teaspoons vanilla extract

Procedures : Preheat oven to 300 degrees F (150 degrees C).
In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter or margarine by hand. Press ingredients into a 9 inch springform pan.
In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.
In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.
Bake at 300 degrees F (150 degrees C) for 55 minutes. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven

Frosty Strawberry Squares

You'll Need:

1 cup all-purpose flour
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1/2 cup melted butter
2 1/2 cups strawberries, finely chopped
1/2 cup white sugar
1 tablespoon lemon juice
1 (16 ounce) container frozen whipped topping, thawed

Procedures : Preheat oven to 350 degrees F (175 degrees C).
To make the crust: combine flour, nuts, and brown sugar. Add melted butter, tossing to combine the ingredients. Spread the mixture in a 9x13 inch pan.
Bake the crust at 350 degrees F (175 degrees C) for 15 minutes, stirring occasionally until lightly browned. Remove from pan and set aside to cool. Sprinkle 1 1/2 cups crust mixture in a 9x13 inch pan. Reserve the remaining crust mixture.
Filling: In large bowl combine strawberries, sugar and lemon juice. Fold whipped topping into the mixture. Carefully spoon filling over the crust mixture. Sprinkle the remaining crust mixture on top. Cover and freeze for 6 hours or until firm. (You will need the full 6 hours)

French Stuffing

You'll Need:

1 pound lean ground beef
1 pound ground pork
1 onion, chopped
3 potatoes, peeled and diced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon poultry seasoning
1 pinch brown sugar
1/2 cup water
1 tablespoon all-purpose flour
1 tablespoon butter
salt and pepper to taste

Procedures : In a large skillet over medium heat, cook beef and pork until brown. Stir in onion, potatoes, cinnamon, nutmeg, poultry seasoning, brown sugar and water. Cover, reduce heat to low, and simmer 20 minutes. Stir in flour, butter, salt and pepper until thickened, 5 to 10 minutes

Fig Duff

You'll Need:

2 cups bread crumbs
4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup butter
1/4 cup milk
4 eggs, beaten
2/3 cup white sugar
2 pounds dried figs, quartered
1/2 cup chopped pecans

Procedures : In a large bowl, stir together the bread crumbs, baking powder, cinnamon, nutmeg and cloves. Cut the butter into the crumb mixture using a pastry blender or two knives until the mixture is coarse and crumbly. Butter lumps should be no larger than peas. Mix in the milk, eggs and sugar until well blended, then stir in figs and pecans. Cover, and let stand for 30 minutes.
Preheat the oven to 250 degrees F (120 degrees C). Grease a large pudding mold. Give the batter another stir before transferring to the prepared pudding mold. Place the mold into another larger baking dish, place the pudding mold and dish into the oven, then fill the outer dish with at least 1 inch of water.
Steam for 4 hours in the preheated oven, or until the pudding is firm. Cool slightly before removing from the mold. Best served with a lemon hard sauce

Fourth of July Potato Salad

You'll Need:

3 pounds potatoes, peeled and diced
1/3 cup cider vinegar
2 teaspoons white sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup heavy cream
3/4 cup chopped onion
3 hard-cooked eggs, peeled and chopped

Procedures : Bring a large pot of salted water to a boil, add the potatoes and let cook until tender. While the potatoes cook, in a large bowl, whisk together the vinegar, sugar, mustard, salt and pepper. Drain the potatoes, stir them into the vinegar mixture and let them marinate for 30 minutes to absorb the flavors.
In a small bowl, whisk the mayonnaise, sour cream and heavy cream. Fold this creamy mixture into the potato mixture along with the onions and hard-cooked eggs. Cover and chill before serving if you wish. (This salad keeps for up to 3 days in the refrigerator.

Four Seasons Enchiladas

You'll Need:

1 (4 ounce) can chopped green chile peppers, drained
4 ounces cream cheese, softened
1/2 teaspoon ground cumin
2 cups chopped cooked turkey
8 (8 inch) flour tortillas
1 (16 ounce) jar salsa
1 (16 ounce) can chili beans, undrained
1 cup shredded Monterey Jack cheese

Procedures : Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a medium bowl, mix chile peppers, cream cheese, and cumin. Stir in chopped turkey.
Place the tortillas in a microwave oven. Heat for 1 minute, or until the tortillas are softened. Spread about 2 heaping tablespoons of the chile pepper mixture on each tortilla, and roll up. Place the rolled tortillas, seam-side down, in single layer in the prepared baking dish.
In a medium bowl, combine the salsa and beans. Spoon the mixture over the enchiladas. Sprinkle the top with cheese.
Bake 20 minutes in the preheated oven, or until bubbly and lightly browned

Festive Peanut Butter Blossom Cookies (Cookie Mix)

You'll Need:

1 (1 pound 1.5 ounce) pouch Betty Crocker? Peanut Butter Cookie mix
1 tablespoon water
3 tablespoons vegetable oil
1 egg
Sugar
36 Kisses? milk chocolates, unwrapped
Betty Crocker? white decorating gel
Assorted holiday candy sprinkles
Betty Crocker? red decorating icing

Procedures : Heat oven to 375 degrees F. In medium bowl, stir cookie mix, water, oil and egg until dough forms.
Shape dough into thirty-six 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
Bake 10 to 12 minutes or until light golden brown. Immediately press 1 chocolate in center of each cookie. Remove from cookie sheets. Cool completely, about 20 minutes. Decorate as desired using remaining ingredients

Fereni Starch Pudding

You'll Need:

2/3 cup cornstarch
2 cups milk
6 whole cardamom seeds
1/2 cup ground almonds
rosewater to taste
1/4 cup blanched slivered almonds
1/4 cup white sugar

Procedures : Dissolve corn starch in 1 cup of cold milk.
Bring remaining milk to boil with cardamom and ground almonds. Then add corn starch mixture and stir continuously with a whisk. Add sugar and rosewater to taste. Allow the mixture to boil for about 3 more minutes on medium heat. Remove cardamom seeds from the mixture and pour it into serving dishes. Garnish with slivered almonds and serve warm or cold. Enjoy

Favorite Ambrosia

You'll Need:

3 oranges
2 grapefruit
1 large banana, sliced
1/2 cup coarsely chopped maraschino cherries
2 tablespoons mayonnaise
1 tablespoon powdered sugar
1/4 teaspoon grated orange rind
3/4 cup frozen whipped topping, thawed
1/4 cup flaked coconut, toasted
Garnish: maraschino cherries with stems

Procedures : PEEL and section oranges and grapefruit, catching juice in a bowl. Toss banana slices in fruit juice, and remove with a slotted spoon.
LAYER grapefruit sections, orange sections, chopped cherries, and banana slices into individual bowls. Pour juice over layered fruit.
STIR together mayonnaise, sugar, and orange rind; fold in whipped topping. Spoon over fruit; sprinkle with coconut. Garnish, if desired

Fat Tuesday Salmon

You'll Need:

1 potato, peeled
2 (14.75 ounce) cans salmon, drained
1/2 cup diced onion
1/2 cup diced green bell pepper
1 jalapeno pepper, seeded and minced
1 egg, beaten
1 teaspoon ground black pepper
1/2 cup cracker crumbs
2 tablespoons vegetable oil

Procedures : Bring a saucepan of water to a boil. Add potato and cook until tender but still firm, about 15 minutes. Drain, cool and mash.
In a large bowl, combine salmon, onion, green bell pepper, potato, jalapeno, egg and ground black pepper; mix well.
Shape mixture into 4 patties and coat with cracker crumbs.
In a large skillet over medium heat, warm oil and cook patties until browned on each side; serve

Fantasy Fudge in a Cloud

You'll Need:

1 (8 inch) prepared yellow cake, cut into cubes
1 (3.3 ounce) package instant white chocolate pudding mix
1 cup milk
8 ounces cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
3 ripe bananas
1 cup toasted, chopped pecans
1 1/4 cups chocolate fudge sauce
1 (21 ounce) can cherry pie filling

Procedures : In a medium bowl, combine pudding mix and milk; beat until creamy. Add cream cheese and beat until fluffy; fold in 1/2 whipped topping and set aside.
In a large punch bowl, layer 1/3 of cake cubes; spread 1/3 of pudding mixture on top. Continue layering with 1/3 of bananas, 1/3 of pecans and 1/3 cup fudge sauce.
Repeat layering with 1/3 of cake and 1/3 of pudding mixture; add 1/2 of cherries, 1/3 of bananas, 1/3 of pecans and 1/3 cup fudge sauce.
Repeat layers for a final time with remaining cake, pudding mixture, cherries, bananas and fudge sauce, reserving 1/3 of pecans for garnish.
Top with remaining whipped topping, drizzle with remaining 1/4 cup fudge sauce, and garnish with reserved pecans. Refrigerate 4 hours; serve

Bubba's Beer Bread

You'll Need:

3 cups self-rising flour
3 tablespoons white sugar
1 teaspoon onion powder
1 teaspoon dried dill, or to taste
1 teaspoon salt
1 (12 fluid ounce) can beer, room temperature
4 ounces cubed cheddar cheese, or to taste

Procedures : Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9 or 10 inch cast iron skillet.
In a large bowl, stir together the self-rising flour, sugar, onion powder, dill weed and salt. Pour in the beer, and stir until all of the dry is incorporated. Stir as lightly as possible so as not to deflate the beer. Fold in cheese cubes.
Bake for 45 to 60 minutes, or until the top springs back when lightly touched. The bread should rise way above the edge of the pan

Broiled Mochi with Nori Seaweed

You'll Need:

8 frozen mochi squares
1/2 cup soy sauce
1 sheet nori (dry seaweed)

Procedures : Preheat oven to 450 degrees F (275 degrees C).
Dip mochi into soy sauce, then place on a baking sheet. Let bake for about 5 minutes, or until heated through.
While mochi is cooking, cut the dried seaweed into 8 strips. Place these strips in a large frying pan over medium heat. When they are warmed, after approximately 1 to 2 minutes, remove them from the heat.
Wrap each mochi cake in seaweed; serve warm

Broiled & Slow-Roasted Butterflied Leg of Lamb With Cumin and Garlic

You'll Need:

1/4 cup olive oil
8 cloves garlic, minced
2 1/2 teaspoons salt
1 teaspoon pepper
2 tablespoons ground cumin
1 tablespoon dried oregano
1 (8 pound) leg of lamb, boned and butterflied to a more or less even thickness, 4 3/4 to 5 1/2 pounds trimmed weight, fell and most fat removed
juice of 1 lemon (optional)
Minced fresh parsley, cilantro or mint (optional)

Procedures : Mix oil, garlic, salt, pepper, cumin and oregano; spread paste on both sides of the lamb and let stand for an hour until meat comes to room temperature.
Adjust oven rack to upper or upper-middle position (depending on lamb's thickness) and preheat broiler on high for at least 10 minutes.
Place lamb, cut side up, on a large wire rack set over a foil-lined roasting pan. Broil, moving pan so entire surface browns evenly, about 8 minutes. Turn lamb over; continue to broil until well browned on the other side, about 8 minutes longer. Turn off broiler, remove lamb from oven and let rest for 10 minutes.
Heat oven to 325 degrees. Stick a meat thermometer into the thickest portion of the lamb; return it to the oven. Roast for a total of 50 minutes to 1 hour, until thermometer registers a rosy-pink 140 degrees. Check lamb several times after 30 minutes. If lamb gets done sooner, simply turn down oven to 170 degrees until ready to serve.
As soon as lamb comes out of the oven, squeeze on lemon juice and sprinkle with fresh herbs. Carve, slicing across the grain when possible. Arrange on a platter, drizzle with accumulated juices, and serve

Broccoli and Onion Casserole

You'll Need:

3 heads broccoli, cut into florets
4 onions, quartered
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
1 (8 ounce) package cream cheese
8 ounces shredded Cheddar cheese
1/4 cup Italian seasoned bread crumbs

Procedures : Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Place a steamer basket in a pot over boiling water, and steam the broccoli about 5 minutes, until tender. Place the onions in a separate pot with enough water to cover. Bring to a boil, and cook until tender. Arrange the broccoli and onions in the prepared dish.
Melt the butter in a saucepan over medium heat, and stir in the flour until smooth. Blend in the milk until thickened. Blend in the cream cheese until melted. Pour the mixture over the broccoli and onions. Sprinkle with Cheddar cheese, and top with bread crumbs.
Bake covered in the preheated oven 30 minutes. Remove cover, and continue baking 30 minutes, until lightly browned

Brandy or Rum Balls

You'll Need:

1 (5 ounce) can evaporated milk
1 cup semisweet chocolate chips
1/2 cup brandy
1 (16 ounce) package vanilla wafers, crushed very fine
2 cups finely chopped walnuts
1 cup confectioners' sugar for rolling

Procedures : In the microwave or in a metal bowl over a pan of simmering water, melt evaporated milk and chocolate chips, stirring frequently until smooth. Remove from heat and stir in the crushed vanilla wafers and brandy until well blended. Roll the dough into small balls and roll the balls in chopped walnuts, then in confectioners' sugar. Store covered in the refrigerator

Braised Lamb with a Sour Orange Marinade

You'll Need:

6 pounds deboned leg of lamb
1 tablespoon dried oregano
4 cloves garlic, minced
1 large onion, thinly sliced
2 bay leaves
4 sour oranges
1 cup white wine
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
2 tablespoons vegetable oil

Procedures : Juice the sour oranges, and combine with the garlic, onion, oregano, bay leaf, and white wine in a large bowl. Place meat into the marinade, cover, and refrigerate for 2 to 4 hours.
In a large pot, heat oil over medium high heat. Place meat into the pan, and sear on all sides. Decrease heat to low. Pour marinade over meat in the pan, and cover. Cook until the meat is fork tender, about 3 hours; add water to the pot if necessary to keep the meat from scorching