This is kind of like saying “Casserole” There are literally thousands of recipes. Here is one of them:

Roma Tomatoes
– canned tomatoes in winter is OK
put a small X on the bottom of the tomato and plunge into boiling water for about 30 seconds
then put into ice water – peel back skin
Toss tomatoes in oil and put onto a tray

Get three yellow bell peppers or Anaheim peppers, halve, and put on tray with the tomatoes

Bake peppers and tomatoes at 350 degrees for about 30 minutes

Put peppers into a plastic bag and let them sweat for a couple of minutes, then peel black skin off of peppers

Cook in separate pans in a bit of oil:
Japanese Eggplant (one inch pieces) Dark purple
Chinese Eggplant (one inch pieces) Light purple – lavender
Squash (one inch pieces)
Zucchini (one inch pieces)
Onion (Sliced thinly)
Salt each of the above ingredients except the onion

Roughly crush the tomatoes
Combine everything into the largest skillet
Add fresh basil chiffonade, kale chiffonade, thyme, pepper

Serve with a French or Italian loaf of bread

http://honest-food.net/2014/06/09/cajun-boudin-sausage-recipe/

Drop potato peels into salted boiling water and cook for 10 minutes
Drain, pat dry, and make crust with potato peels – cut side up
Mix one large cooked beet ( mashed and strained ) with 2 cups mashed potatoes
Spread across bottom
Spread next layer with 2 cups mashed potatoes
Grate one carrot lightly over top
Sprinkle with grated cheese
Bake at 350° 60 minutes

Quick: Caramel syrup
Elegant: Salted caramel

Paint on the bottom of dessert bowl

Quick: Crushed graham crackers or Vanilla Wafers
Elegant: Cocoa nib and carob

Sprinkle on bottom

Quick and Elegant: Cut the top and bottom off of an orange. Set it flat on a cutting board and shave the sides off. Cut into sections and place on top of the sprinkles.

Quick and Elegant: Put a scoop of high quality ice cream on the orange slices.

Quick and Elegant: merest sprinkle of crumbs over the top

Amazing frozen lemons

All it is…..is a frozen lemon

Many professionals in restaurants and eateries are using or consuming
the entire lemon and nothing is wasted. How can you use the whole
lemon without waste?

Simple.. Place the washed lemon in the freezer section of your
refrigerator. Once the lemon is frozen, get your grater, and shred the
whole lemon (no need to peel it) and sprinkle it on top of your foods.

Sprinkle it to your vegetable salad, ice cream, soup, cereals,
noodles, spaghetti sauce, rice, sushi, fish dishes, whisky…. The
list is endless.

All of the foods will unexpectedly have a wonderful taste, something
that you may have never tasted before. Most likely, you only think of
lemon juice and vitamin C. Not anymore.

Now that you’ve learned this lemon secret, you can use lemon even in
instant cup noodles.

What’s the major advantage of using the whole lemon other than
preventing waste and adding new taste to your dishes?

Well, you see lemon peels contain as much as 5 to 10 times more
vitamins than the lemon juice itself. And yes, that’s what you’ve
been wasting.

But from now on, by following this simple procedure of freezing the
whole lemon, then grating it on top of your dishes, you can consume
all of those nutrients and get even healthier.

It’s also good that lemon peels are health rejuvenators in eradicating
toxic elements in the body.

So place your washed lemon in your freezer, and then grate it on your
meal every day. It is a key to make your foods tastier and you get to
live healthier and longer! That’s the lemon secret! Better late than
never, right? The surprising benefits of lemon!

Lemon (Citrus) is a miraculous product to kill cancer cells. It is
10,000 times stronger than chemotherapy.

Why do we not know about that? Because there are laboratories
interested in making a synthetic version that will bring them huge
profits.

You can now help a friend in need by letting him/her know that lemon
juice is beneficial in preventing the disease. Its taste is pleasant
and it does not produce the horrific effects of chemotherapy.

How many people will die while this closely guarded secret is kept, so
as not to jeopardize the beneficial multimillionaires large
corporations?

As you know, the lemon tree is known for its varieties of lemons and limes.

You can eat the fruit in different ways: you can eat the pulp, juice
press, prepare drinks, sorbets, pastries, etc… It is credited with
many virtues, but the most interesting is the effect it produces on
cysts and tumors.

This plant is a proven remedy against cancers of all types. Some say
it is very useful in all variants of cancer. It is considered also as
an anti microbial spectrum against bacterial infections and fungi,
effective against internal parasites and worms, it regulates blood
pressure which is too high and an antidepressant, combats stress and
nervous disorders.

The source of this information is fascinating: it comes from one of
the largest drug manufacturers in the world, says that after more than
20 laboratory tests since 1970, the extracts revealed that It destroys
the malignant cells in 12 cancers, including colon, breast, prostate,
lung and pancreas…

The compounds of this tree showed 10,000 times better than the product
Adriamycin, a drug normally used chemotherapeutic in the world,
slowing the growth of cancer cells.

And what is even more astonishing: this type of therapy with lemon
extract only destroys malignant cancer cells and it does not affect
healthy cells.

So, give those lemons a good wash, freeze them and grate them. Your
whole body will benefit from it!!!!!
<hr>

Cauliflower can be used to make a Super Food pizza crust, without sacrificing any of the flavor or texture.

Click the image to view a readable sized image of this recipe from Arizona Republic.

Pork Milonaise

Alt: veal

Pound pork chop (or loin) flat and very thin
. Use butterflied, bone in if possible . Elefante
Season with salt and pepper

Dredging mixtures:
First: Flour
Then: Eggs
Finally: Bread crumbs, parmesan cheese, parsley

Hot well-oiled fry pan
Both sides, then the oven @ 375° for six minutes

Caramelized fresh onions pieces
A touch of balsamic in hot skillet
Add figs just to heat, not to cook
Put in arugula just to wilt
Put onto plated pork chop
Top with gorgonzola or bleu cheese
Drizzle with EVOO

Robert@RobertAndrews.NET

Ingredients

• 1 cup pecans, chopped
• 3 tbsp white sugar
• ½ cup butter
• 1 cup flour

• 8oz (225g) package cream cheese
• 1 cup powdered sugar
• 1 cup whipped cream or cool whip

• 1 package of instant vanilla pudding (5.1 oz or 144 g)
• 2 cups milk

• 1 package of instant chocolate pudding (5.1 oz or 144 g)
• 2 cups milk

• 2 cups whipped cream or cool whip

• shaved chocolate

Preparation Instructions

1. Preheat oven to 350° F / 175° C.
2. Oil/spray a 9×13 inch (23x34cm) baking dish.
3. Mix chopped pecans or whatever you want to use, with some sugar, butter and flour then press it into your baking dish.
4. Bake it for about 20 minutes, let it cool down completely before you add the second layer.
5. Prepare your vanilla and chocolate puddings as per instructions on their packages.
6. Mix cream cheese, powdered sugar and whipped cream until light and fluffy.
7. Let them cool for a while then place it evenly over the crust.
8. On with the next layers now, evenly spread vanilla pudding.
9. Add the chocolate pudding layer as well.
10. Fifth layer is whipped cream spread over entire surface.
11. Shave a lot of dark chocolate on top of your cake and enjoy!
12. I would refrigerate over night but two hours might just be enough.

RECIPE FROM AllRecipes.com is below.

Overview

Makes: 4 servings

• Roasted poblano chiles stuffed with loads of cheese, battered with an airy egg coating, and fried until crispy equate to the Mexican version of comfort food. Chiles rellenos fillings can range from ground or stewed meats to a medley of vegetables, but this recipe sticks to classic cheese. Our spicy roasted tomato salsa is the perfect foil to all of the fatty goodness here, but a Smooth Salsa Verde would also be tasty.
• Game plan: Separate the eggs while they’re still cold, which will make them easier to handle; then let them come to room temperature. And make sure there are no traces of yolk in the whites, or the whites will not whip properly.
• Coring and removing the seeds from the peppers is easier before roasting and keeps the peppers from tearing while stuffing in the cheese. Roasting over a gas flame keeps the peppers’ shape and texture intact during frying, but if you don’t have a gas stove, use the broiler in your oven (instructions below).
• This recipe was featured as part of our No-Fail Mexican Favorites for Cinco de Mayo. by Christine Gallary

Instructions
For the salsa:

1. Heat the broiler to high and arrange a rack in the upper third of the oven.
2. Place the tomato halves skin-side up on a baking sheet. Scatter the onion, garlic, and serrano around the tomatoes.
3. Broil until the tomato skins start to blacken and blister, about 7 minutes.
4. Transfer the vegetables to a blender, add the measured lime juice and salt, and blend into a smooth purée.
5. Taste and season with additional salt and lime juice as needed.
6. Transfer to a small saucepan and keep warm over low heat.

For the chiles rellenos:

1. 1. Lay 1 chile on a work surface so that it sits flat naturally without rolling.
   2. Using a paring knife, make two cuts forming a “T” by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about a 1/2 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely).
   3. Carefully open the flaps to expose the interior of the chile and, using the paring knife, carefully cut out and remove the core.
   4. Scrape the inside with a small spoon to remove the seeds, ribs, and any remaining core.
   5. Repeat with the remaining peppers.
   6. Turn 2 gas burners to medium-high heat.
   7. Place 1 chile directly on each burner and roast, turning occasionally with tongs, until blackened and blistered on all sides, about 5 to 7 minutes.
      (Alternatively, heat the broiler to high and arrange a rack in the upper third of the oven.
   8. Place all of the chiles directly on the rack.
   9. Broil, turning occasionally with tongs, until the chiles blacken and blister on all sides, about 8 to 10 minutes.
   10. The chiles will be softer using the broiler rather than a direct flame, so be careful not to tear them while stuffing.)
   11. Remove to a large heatproof bowl; repeat with the remaining 2 chiles.
   12. Cover the bowl tightly with plastic wrap or a baking sheet and let the chiles steam until cool enough to handle, about 15 minutes.
   13. Using a butter knife, scrape away and discard the chile skins, being careful not to tear the chiles; set the chiles aside.
   14. Heat the oven to 250°F and arrange a rack in the middle.
   15. Place a wire rack over a baking sheet and set aside.
   16. Season the inside and outside of the chiles with salt and pepper.
   17. Stuff each chile, being careful not to tear them, with a quarter of the cheese (about a heaping 2/3 cup) and close the flaps over the cheese; set the chiles aside.
   18. Whisk the egg yolks in a medium bowl until lightened in color and frothy, about 2 minutes; set aside.
   19. Place the egg whites and measured salt in the clean, dry bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form, about 1 1/2 minutes.
   20. Remove the bowl from the mixer, add the egg yolks, and fold with a rubber spatula until just combined (do not deflate the egg whites); set aside.
   21. Heat the oil in a large frying pan over medium-high heat until hot, about 4 minutes.
   22. Check to see if the oil is hot by submerging the handle of a wooden spoon or a wooden chopstick until it touches the bottom of the pan—the oil should bubble vigorously.
   23. Working with 1 chile at a time, drop 1/2 cup of the egg batter into the oil and use a rubber spatula to spread it to about the same size as the stuffed chile.
   24. Lay the chile seam-side down on top of the mound of batter.
   25. Drop another 1/2 cup of batter on top of the chile, spreading it with the rubber spatula to cover the sides and encase the chile.
   26. Cook without disturbing until the bottom of the chile relleno is golden brown, about 2 to 3 minutes.
   27. Using a flat spatula and a fork, carefully flip the chile relleno over and cook until the other side is golden brown, about 2 to 3 minutes. (If the sides of the chile are not brown, use a spatula or tongs to turn it onto each side to brown.)
   28. Transfer the chile relleno to the rack set over the baking sheet, season with salt, and place in the oven to keep warm.
   29. Repeat with the remaining stuffed chiles.
   30. To serve, spread 1/3 cup of the roasted tomato salsa on each plate and top with a chile relleno.
   31. Serve immediately, passing the remaining salsa on the side.

From All Recipes

There are a lot of copycat sites out there (this one included) but here is one of my favorites:

http://www.allfreecopycatrecipes.com

Yep, I was sipping the cooking sherry one night, and this InfoMercial came up. It looked GREAT. But wait, there’s more. I received not one, but TWO of this marvelous miniature kitchen food processor/chopper. Too good to be true? No. I’ve worn the first one out, and I am still happy while wearing the second one out. GET IT HERE directly from the manufacturer, or order it from Amazon Either way, it is about $60.

The recipe book IS NOT laid out very well. Many recipes finish on the NEXT page, so be sure to keep that in mind. Also, the blender is powerful, and liquids tend to sneak out the top, so I prefer usually to use it for chopping dry ingredients like cheese, nuts, etc.

Per Philadelphia Cream Cheese
This one is the real deal.