Description:
This hearty version of Cheesy Burger Fries offers all the tempting tastes of a juicy cheeseburger and fries combo, but you'll need a fork to enjoy them! It's perfect for a party or just for a fun and novel weeknight meal!

Cooking Time: 25 min

Ingredients:
1 (32-ounce) bag frozen French fries
1 pound ground beef
1/2 cup ketchup
1/4 cup yellow mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1 small onion, chopped
1/2 cup sliced dill pickles
3/4 cup cheese sauce, warmed

Directions:
Place frozen French fries on baking sheet and bake according to package directions.

Meanwhile, in a large skillet, cook ground beef over high heat until browned, about 6 to 8 minutes; drain off excess fat.

Stir in ketchup, mustard, salt, and pepper; mix well and cook 2 to 3 minutes, or until heated through.

Place French fries on a large platter, spoon meat mixture over the fries, sprinkle with onion and pickles, and evenly drizzle cheese sauce over everything. Serve immediately.

Description:
Taken from http://www.mrfood.com/Eggs/Coffee-Cup-Scramble#

No need to skip breakfast with this quick and easy recipe for Coffee Cup Scramble. It cooks up fast in the microwave for a healthy way to start your day.

Cooking Time: 1 min

Ingredients:
2 eggs
2 tablespoons milk
2 tablespoons shredded Cheddar cheese
Salt and pepper to taste

Directions:
Coat a 12-ounce microwave-safe coffee mug with cooking spray. Add eggs and milk; beat until blended.

Microwave 45 seconds at high power; stir. Microwave 30 to 45 seconds more, or until eggs are almost set (see Note).

Top with cheese, season with salt and pepper, and serve.

Description:
Taken from http://www.mrfood.com/Misc-Salads/Best-Broccoli-Salad#

Notes:
Make sure to cut the broccoli and cauliflower into very small florets.
This is even better if it's made a few days in advance and allowed to marinate in the fridge.

Ingredients:
1 1/2 cups mayonnaise
1/2 cup sour cream
1/4 cup sugar
1 bunch broccoli, cut into small florets (see Note)
1/2 head cauliflower, cut into small florets (see Note)
1 small red onion, chopped
1 cup shredded sharp Cheddar cheese
1 (3-ounce) container real bacon bits

Directions:
In a large bowl, combine mayonnaise, sour cream, and sugar; mix well.

Add remaining ingredients; mix until well combined. Cover and chill at least 4 hours before serving.

Description:
Gotten from http://www.mrfood.com/Beef/Beef-Stroganoff-642#.

Cooking time: 25 min.

Note:
For a complete stroganoff dinner, serve this over hot cooked egg noodles.

Ingredients:
1/4 cup (1/2 stick) butter
1 1/2 pounds boneless beef top sirloin steak, cut into 1/4-inch strips
1 small onion, finely chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
1/2 teaspoon black pepper
1 (10-3/4-ounce) can condensed cream of mushroom soup
1 (10-3/4-ounce) can condensed cream of chicken soup
1/4 pound fresh mushrooms, sliced
1 cup sour cream

Directions:
In a large skillet, melt butter over medium heat. Add steak strips, onion, and garlic, and cook 5 to 7 minutes, until steak is no longer pink, stirring frequently.

Add flour and pepper; mix well. Add the soups and mushrooms; mix well. Reduce heat to low and simmer 8 to 10 minutes, or until beef is tender.

Just before serving, stir in sour cream, and cook 2 to 4 minutes, or until mixture is heated through. Serve immediately.

Description:
Gotten from: http://www.mrfood.com/Soup-Recipes/Wonton-Soup-With-Pork#

Ever wonder how easy it is to make homemade wontons? Now you'll know, 'cause our easy Wonton Soup includes homemade pork wontons that you can put together in no time.

Ingredients:
1/4 pound ground pork
3 scallions (green onions), thinly sliced, divided
1/4 teaspoon ground ginger
1/8 teaspoon garlic powder
1 dozen wonton skins
1 egg, beaten
5 1/4 cups chicken broth
1 1/2 cups water
1 tablespoon soy sauce
1/4 pound sliced fresh mushrooms

Directions:
In a medium bowl, combine ground pork, one-third of the sliced scallions, the ginger, and garlic powder; mix well.

Place wonton skins on a work surface then place 1 teaspoon pork mixture in center of each. Brush beaten egg around edges of a wonton skin then fold in half diagonally to make a triangle.

Fold 2 opposite points up to top point and seal with a dab of beaten egg; fold down top edge toward you and secure with another dab of beaten egg. Repeat with each remaining wonton.

Meanwhile, in a soup pot, combine chicken broth, water, soy sauce, and mushrooms; bring to a boil over medium-high heat. Carefully drop wontons into soup along with remaining sliced scallions; cook 10 to 12 minutes, or until wontons are tender.

Description:
Gotten from:http://www.mrfood.com/Potatoes-Rice/Skillet-Potatoes

Have you ever thought about how the simplest foods taste the best? This classic recipe for easy Skillet Potatoes may have traveled through time from the fifties, but it still works today!

Got leftover baked potatoes? If so - skip step one, slice the potatoes and proceed from there. Serve these on a platter sprinkled with a little paprika for a fancy finishing touch.

Ingredients:
6 medium potatoes, washed and thinly sliced
1/2 cup vegetable oil
1 large onion, thinly sliced
1 teaspoon salt
1 teaspoon black pepper

Directions:
Fill a medium saucepan three-quarters full with water and bring to a boil over high heat. Add the potatoes and cook for 10 to 12 minutes, or until fork-tender; drain and set aside.

In a large skillet, heat the oil over medium-high heat. Add the sliced onions and saute for 5 to 6 minutes, or until they start to brown.

Add the potatoes, salt, and pepper to the skillet; mix well and cook for 15 to 17 minutes, or until potatoes are golden, turning occasionally.

Description:
Gotten from: http://www.mrfood.com/Chicken/Skillet-Shepherds-Pie

This delicious old-fashioned-tasting recipe for Shepherd's Pie is made in a snap in a skillet, using today's shortcuts. The result? The "stick-to-their ribs" heartiness they're expecting, without a lot of work for us!

Make it even easier by using packaged pre-cooked sliced chicken and instant mashed potatoes.

Cooking Time: 5 min


Ingredients:
2 cups cubed cooked chicken (see below)
1 (16-ounce) package frozen mixed vegetables, thawed and drained
1 (10-3/4-ounce) can condensed cream of mushroom soup
1/2 cup milk
1/4 teaspoon onion powder
1/4 teaspoon black pepper
4 cups hot mashed potatoes (see below)

Directions:
In a large skillet, combine all the ingredients except the potatoes over high heat; mix well.

Cook for 5 to 8 minutes, or until heated through, stirring frequently. Remove from the heat and dollop with the potatoes. Serve immediately.

Description:
Gotten from: http://southernfood.about.com/od/chickenwings/r/bl21220c.htm

Ingredients:
4 pounds chicken wings
salt and pepper
oil for deep frying
1/4 cup butter
1/4 cup hot pepper sauce
1 tablespoon white vinegar

Blue Cheese Dip

3/4 cup mayonnaise
1 clove garlic, minced
2 tablespoons finely chopped fresh parsley
1/2 cup sour cream
1 tablespoon fresh lemon juice
1 tablespoon white vinegar
1/2 cup crumbled blue cheese
salt and pepper

Directions:
Instructions for Buffalo wings.
Sprinkle chicken wings with salt and pepper. Heat oil in deep fryer to 370°. Fry wings in batches until crispy and cooked, about 10 minutes. Transfer to paper towels to drain; keep warm. In a small saucepan, melt butter; stir in hot sauce and vinegar. Pour over wings and toss to coat wings thoroughly. Serve Buffalo wings with the Blue Cheese Dip.

Instructions fro Blue Cheese Dip
Combine all ingredients; chill for an hour or two. Serve as a dip for the Buffalo wings. Makes about 1 1/2 cups of blue cheese dip.

Description:
From www.mrfood.com

We'd be lying if we called these "quick & easy." Homemade potato pancakes take more time than other recipes, but they're not hard, and they're worth the extra effort! Make 'em for Hanukkah or a special side dish or appetizer. They'll taste the love!

Serving Tips
Make these small if you want to serve them as appetizers. Serve with the traditional fixin's of applesauce and sour cream.


Ingredients:
4 pounds baking potatoes, peeled and chunked
1 large onion, quartered
1/2 cup all-purpose flour
1/4 cup plain bread crumbs
1 teaspoon baking powder
2 teaspoons salt
1 teaspoon black pepper
2 eggs, beaten
1/2 cup vegetable oil

Directions:
1.In a food processor, process the potatoes and onions, in batches, until finely chopped. Empty each batch into a strainer and, using a spoon, press down on the mixture to remove as much water as possible.

2.In a large bowl, combine the drained potato-onion mixture, the flour, bread crumbs, baking powder, salt, pepper, and eggs; mix well.

3.Heat the oil in a large skillet over medium heat.

4.Using a serving spoon, spoon about 1/4 cup batter for each pancake into the hot oil, flattening into a pancake shape. Cook for 2 to 3 minutes per side, until golden on both sides.

5.Drain on a paper towel-lined platter and serve warm.

Description:
This lighter version of rich and creamy mushroom soup doesn't sacrifice on taste. It's a quick and easy homemade soup that anyone can enjoy!


Nutritional Information
Courtesy of the American Diabetes Association: Exchange: 1 carbohydrate. Per serving: 89 calories, 9 calories from fat, 1g total fat, 0g saturated fat, 2mg cholesterol, 413mg sodium, 14g carbohydrate, 1g dietary fiber, 4g sugars, 7g protein


Ingredients:
1 pound fresh sliced mushrooms
2 (14-ounce) cans ready-to-use reduced-sodium chicken broth
1/2 teaspoon onion powder
1/8 teaspoon black pepper
1 cup low-fat milk
5 tablespoons all-purpose flour
1/4 teaspoon browning and seasoning sauce

Directions:
1.Coat a soup pot with nonstick cooking spray. Add the mushrooms and sauté over high heat for 4 to 5 minutes, or until soft, stirring frequently.

2.Add the chicken broth, onion powder, and pepper; bring to a boil, then reduce the heat to medium-low.

3.In a small bowl, mix the milk and flour until smooth. Gradually add to the soup, stirring constantly. Stir in the browning and seasoning sauce and simmer for 5 more minutes, or until thickened.

Description:
There's nothing more down-home than country-style ribs made on the grill, and if you’re looking for some stick-to-your-ribs satisfaction, these saucy ribs are for you.

Cooking Time: 15 min

Ingredients:
1/4 cup Dijon-style mustard
1/4 cup mayonnaise
1/4 cup balsamic vinegar
1/2 teaspoon garlic powder
1 tablespoon light brown sugar
2-1/2 to 3 pounds country-style pork ribs

Directions:
1.Preheat grill to medium-high heat.

2.In a small bowl, combine all ingredients, except ribs, to make a glaze.

3.Grill ribs 15 to 20 minutes, basting occasionally with glaze during the first 10 minutes of cooking, and turning ribs over occasionally.

Description:
Store bought marinades can be okay, but why not make your own in minutes for a fraction of the cost? These Asian-marinated pork chops will melt in your mouth, and each bite is packed with great taste!

Ingredients:
1/2 cup soy sauce
1/2 cup lemon juice
2 tablespoons minced garlic
4 (3/4-inch) pork loin chops (1-1/2 to 2 pounds total)
3 tablespoons butter


Directions:
1.In a small bowl, combine all ingredients except pork chops and butter; mix well.

2.Place chops in a 9" x 13" baking dish and pour soy sauce mixture over the top, turning chops to coat thoroughly. Cover and chill for 2 hours, turning after 1 hour. Remove chops from marinade and discard marinade.

3.In a large skillet, melt butter over medium heat and cook chops 5 to 7 minutes per side, or until cooked through. Serve immediately.

Ingredients:
5 cups water
1/4 kg kasim, sliced
1/4 kg pork liver, sliced
2 pcs Knorr Pork Broth Cubes
1 kg La Paz batchoy noodles, cooked
1/4 kg shrimp, cooked and peeled
2 pc hard boiled eggs, peeled and cliced
1 tbsp fried garlic
1 tbsp spring onions, chopped
1/2 cup chicharon, crushed

Directions:
Boil pork and liver slices until tender with Knorr Pork Broth Cubes. Set aside. Arrange cooked egg noodles in serving bowls. Top with pork strips, liver and shrimp. Pour in flavorful broth. Garnish with eggs, garlic, spring onions and chicharon.

Description:
Shrimp scampi is a richly flavored dish featuring buttery sauteed shrimp punched up with generous amounts of fresh garlic. Shallots and white wine bring an elegance to the flavor, while lemon juice and fresh herbs add brightness. This would be a lovely first course for your next dinner party.

source; BHG.com

Ingredients:
24 large shrimp (about 1-1/2 pounds total)
1/2 teaspoon salt
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
3 tablespoons minced garlic
1/3 cup minced shallots
2 cups dry white wine
3 tablespoons lemon juice
1/2 teaspoon salt
1 tablespoon finely chopped Italian (flat-leaf) parsley
2 teaspoons snipped fresh thyme

Directions:
Peel and devein shrimp, leaving tails intact; sprinkle with 1/2 teaspoon salt. Set aside.
In a large skillet, combine butter and olive oil. Heat over medium heat. Add garlic; cook and stir for 1 minute. Add shallots; cook and stir until tender, about 3 minutes. Add shrimp, wine, lemon juice, and 1/2 teaspoon salt; bring to boiling. Reduce heat and simmer, uncovered, for 2 to 3 minutes or until shrimp turn opaque, stirring occasionally. Remove shrimp with a slotted spoon; cover and keep warm.
Continue to gently boil liquid in skillet, uncovered, about 15 minutes or until liquid is slightly thickened and reduced to about 1 cup. Stir in parsley and thyme.
Return shrimp to skillet and toss gently to coat with liquid in skillet. Transfer to a serving dish; serve warm.

Ingredients:
1 lb beef tenderloin, cubed
2 teaspoons worcestershire sauce
6 teaspoons liquid seasoning
1 teaspoon sugar
1 teaspoon freshly ground pepper
1/4 teaspoon paprika (optional)
salt to taste
1 teaspoon onion
2 tablespoons olive oil
6 cloves garlic, minced

Directions:
1) Combine worcestershire sauce, liquid seasoning, garlic, sugar, paprika and black pepper in a bowl. Add a small amount of oil.

2) Pour liquid mixture over beef cubes, rub until marinade is completely absorbed and keep refrigerated for about 2 hours.

3) Using the rest of the oil and the onion, saute beef chunks until evenly browned. Add the remaining liquid mixture from the marinade and a tbsp of butter.

4) Serve over garlic fried rice and sprinkle with chopped parsley and fried garlic.

Ingredients:
Ingredients for bagoong:

* 2 tablespoons olive oil
* 2 tablespoons Thai shrimp paste
* 4 cups cooked rice
* 4 cloves garlic, minced
* 1 small piece ginger, minced
* 2 tablespoons vinegar
* 1 tablespoon sugar

Ingredients for sweet pork:

* 250 grams pork, cubed
* 120 ml soy sauce
* 2 tablespoons sugar
* 1 small piece ginger, grated
* 2 cloves garlic, chopped

* Marinate pork for at least an hour then quickly sautè with some olive oil. Set aside.

Ingredients for toppings:

* 1/4 cup toasted peanuts
* 1/2 piece green mango, julienned
* 2 pieces red chili, sliced
* 1 egg, cooked as omelet then cut into thin strips


Directions:
Procedure:

1) In a saucepan, sautè garlic and ginger with olive oil over medium heat. Add Thai shrimp paste.

2) Add vinegar and simmer for a few minutes or until reduced. Add sugar.

3) Add cooked rice and mix until well-blended.

4) Arrange cooked bagoong rice in a plate then add all the topping on the side. Serve immediately.

Description:
From Nestle.

Ingredients:
8 oz. bittersweet chocolate, melted
2 pieces medium-size ripe mango, peeled
1 tbsp lime juice
1 250 ml Nestle All Purpose Cream
2 tbsp unflavored gelatin
2 tbsp cold water
1/4 cup hot water

Directions:
1. Line macaroon tins with paper cups. Spoon 1 tbsp melted chocolate around base and sides of paper cups. Set aside to set in the refrigerator.
2. Puree mangoes. Add lime juice and Nestle All Purpose Cream.
3. Sprinkle gelatin in cold water to bloom, then dissolve in hot water.
4. Whisk prepared gelatin into the mango mixture. Spoon into set chocolate cups. Chill for at least 2 hours or until firm.

Description:
Recipe from Del Monte. Preparation and cooking time: 20 minutes

Ingredients:
1-1/2 cups of milk
1 can (14-3/4 oz.) Del Monte Cream Style Golden Sweet Corn
6 oz. (about 1 cup) cubed cooked ham or smoked sausage, halved lengthwise and thinly sliced
1 can (14-1/2 oz.) Del Monte Whole New Potatoes, drained and coarsely chopped
1 can (15-1/4 oz.) Del Monte Whole Kernel Golden Sweet Corn, drained
1 cup (4 oz.) shredded smoked cheddar, Swiss or gouda cheese
Green onion slivers (optional)

Directions:
1. Stir milk into cream corn in large saucepan. Add ham or sausage, potatoes and whole kernel corn.
2. Heat through, stirring occasionally. Remove from heat. Stir in cheese until melted. Garnish with onion slivers, if desired.

Ingredients:
1 kg Spaghetti, cooked according to package direction
1 cup Olive oil
12 pcs Anchovy fillets, crushed
1/2 cup Garlic, chopped
1/2 cup Capers, chopped
1/4 cup Black olives, sliced
1 pack Hunt's Spaghetti Sauce Tomato Pesto and Cheese
4-185g cans Tuna chunks in oil
2 tsps Salt to taste
Parmesan cheese, grated (optional)

Directions:
Cook spaghetti according to package directions. Heat olive oil in a skillet. Saute anchovies, garlic, capers and black olives. Add Hunt's Spaghetti Sauce Tomato Pesto and Cheese and tuna. Let sauce simmer for three to five minutes to let flavors blend or until heated through. Adjust taste with salt if necessary. Drain spaghetti from pasta pot and arrange on a platter. Remove sauce from heat and pour over pasta. Serve with Parmesan cheese if liked.

Description:
Wondered what to do with the Tilapia fish, other than the usual frying or steaming. Found this on www.bigoven.com. It was good, I normally don't like celery, but I got to eat it with this recipe.

Ingredients:
1 medium Onion - Diced
1/2 Green Bell Pepper - Diced
1/2 Red Bell Pepper - Diced
2 stalks Celery - Diced
3 Yukon Gold Potatoes - Bite Size Cubes
3 fillets or Loins - Bite Size
1 box Frozen Corn Kernals
3 slices of Turkey Bacon
4 cups Low Sodium Chicken Broth
1 cup Heavy Cream
1 tablespoon Lemon Juice
1 Salt & Pepper to Taste
1 Crushed Red Pepper Flakes to Taste (Optional)
2 tablespoons Olive Oil
1 tablespoon Butter

Directions:
Chop Bacon and Cook in a Large Dutch Oven Over Medium Heat Until Crispy, 3 to 4 Minutes; Drain on Paper Towels.

Add Olive Oil & Butter to the Pan.

Add Onions, Bell Peppers, Celery, Salt, Black Pepper, Crushed Red Pepper Flakes(if using) and Cook Until the Vegetables Just Begin to Soften.

Add Broth, Potatoes and Bring to Gentle Simmer.

Cook Until the Potatoes Are Just Tender About 10-12 minutes. (Depending on the Size of the Potatoes)

Add Corn.

Stir in Tilapia; Return to a Gentle Simmer.

Cook Until the Tilapia is Cooked Through, About 5 Minutes More.

Remove from Heat.

Stir in Heavy Cream, Lemon Juice and the Reserved Bacon.