Chocolate Truffles Topiary

Sorce	Prestone
Ingridients	Prep Time:1 hr Start to Finish:1 hr Makes:1 centerpiece 1 round florists' foam topiary with dowel and base, 5 inches in diameter Flowerpot to fit topiary base, about 6 inches in diameter Rocks to weight flowerpot Toothpicks 36 to 48 chocolate truffles with firm centers, about 1 1/4 inches in diameter Plastic wrap or aluminum foil 2 to 3 cups fresh raspberries 1 yard 1-inch-wide white and gold ribbon
Instructions	1. Press topiary base securely in flowerpot (glue if necessary). Fill pot 2/3 full with rocks. 2. Insert toothpicks into topiary ball; push truffles onto toothpicks. 3. Line top of pot with plastic wrap; cover with raspberries. Tie ribbon into bow on dowel.

Grilled Mint-Wine Lamb Chops

Sorce	flyingshadow
Caloric	:1 Serving: Calories 210 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3 1/2g, Trans Fat 1g); Cholesterol 65mg; Sodium 210mg; Total Carbohydrate 9g (Dietary Fiber 0g, Sugars 9g); Protein 20g Percent Daily Value*: Vitamin A 0%; Vitami
Ingridients	Prep Time:25 min Start to Finish:25 min Makes:4 servings 8 lamb rib chops or lamb loin chops, about 1 inch thick (about 2 lb) 2 tablespoons dry white wine or apple juice 2 tablespoons honey 1 teaspoon chopped fresh or 1/4 teaspoon dried mint leaves 1/4 teaspoon salt 1/8 teaspoon pepper
Instructions	1. Heat coals or gas grill for direct heat. Remove excess fat from lamb. In small bowl, mix remaining ingredients. 2. Place lamb on grill over medium heat; brush with wine mixture. Cover and grill 9 to 11 minutes for medium doneness, turning once and brushing with wine mixture. Discard any remaining wine mixture.

Grilled Honey-Cumin BBQ Pork Packets

Sorce	Silverdawn
Caloric	:1 Serving: Calories 435 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 3 g); Cholesterol 55 mg; Sodium 960 mg; Total Carbohydrate 72 g (Dietary Fiber 5 g); Protein 24 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 18 %; Calcium
Ingridients	Prep Time:20 min Start to Finish:40 min Makes:4 servings 1/2 cup barbecue sauce 1/4 cup honey 2 teaspoons ground cumin 4 pork boneless rib or loin chops, 3/4 to 1 inch thick (1 1/4 pounds) 2 large ears corn, each cut into 6 pieces 1 cup baby-cut carrots, cut lengthwise in half 2 cups (from 1-pound 4-ounce bag) refrigerated cooked new potato wedges 1 teaspoon salt
Instructions	1. Heat coals or gas grill for direct heat. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray. 2. Mix barbecue sauce, honey and cumin in small bowl. Place 1 pork chop, 3 pieces corn, 1/4 cup carrots and 1/2 cup potato wedges on center of each sprayed foil sheet; sprinkle with 1/4 teaspoon salt. Spoon 3 tablespoons sauce mixture over pork and vegetables on each sheet. 3. Fold foil over pork and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion. 4. Grill packets 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until pork is slightly pink in center. Place packets on plates. Cut large X across top of each packet; fold back foil.

Pork Chop Skillet Dinner

Sorce	DefactO
Caloric	:1 Serving: Calories 320 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 3 g); Cholesterol 65 mg; Sodium 570 mg; Total Carbohydrate 40 g (Dietary Fiber 6 g); Protein 27 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 16 %; Calcium
Ingridients	Prep Time:10 min Start to Finish:50 min Makes:4 servings 4 pork loin or rib chops, 1 inch thick (1 1/2 pounds) 1/4 cup beef broth or Chicken broth 4 medium potatoes, cut into fourths 4 small carrots, cut into 1-inch pieces 4 medium onions, cut into fourths 3/4 teaspoon salt 1/4 teaspoon pepper Chopped fresh parsley, if desired
Instructions	1. Remove fat from pork. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet about 5 minutes, turning once, until brown. 2. Add broth, potatoes, carrots and onions to skillet. Sprinkle with salt and pepper. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables are tender and pork is slightly pink when cut near bone. Sprinkle with parsley.

Veal Chops with Caramelized Onions

Sorce	Amadeus
Caloric	:1 Serving: Calories 230 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 2 g); Cholesterol 90 mg; Sodium 280 mg; Total Carbohydrate 22 g (Dietary Fiber 1 g); Protein 23 g Percent Daily Value*: Vitamin A 0%; Vitamin C 2 %; Calcium 4 %
Ingridients	Prep Time:10 min Start to Finish:1 hr 15 min Makes:6 servings 3 cups sliced red onions (2 medium) 1/4 cup water 1/4 cup packed brown sugar 1/4 cup golden raisins 1/2 cup white wine or apple juice 1/3 cup white wine vinegar or white vinegar 1 teaspoon ground sage 1 teaspoon olive or vegetable oil 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon ground red pepper (cayenne) 6 veal loin or rib chops, 1/2 inch thick (3 lb)
Instructions	1. In 2-quart saucepan, place onions and water. Cover and cook over medium heat 5 minutes. Stir in remaining ingredients except veal chops; reduce heat to medium-low. Cover and cook about 50 minutes, stirring occasionally, until thickened. 2. Set oven control to broil. Spray broiler pan rack with cooking spray. Remove fat from veal. Place veal on rack in broiler pan. Broil with tops 5 to 7 inches from heat 4 minutes; turn. Broil 4 to 6 minutes longer for medium doneness. Spoon onion mixture over veal chops.

Cranberry Barbecued Ribs

Sorce	Sulaco
Caloric	:1 Serving: Calories 80 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 2 g); Cholesterol 20 mg; Sodium 85 mg; Total Carbohydrate 4 g (Dietary Fiber 0g); Protein 5 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron
Ingridients	Prep Time:15 min Start to Finish:1 hr 25 min Makes:40 appetizers 3 pounds fresh pork riblets or 1 rack (3 pounds) pork back ribs, cut lengthwise across bones in half 1 cup whole berry cranberry sauce 1/2 cup hoisin sauce 1/2 teaspoon onion powder 1/4 teaspoon salt 1/8 teaspoon pepper
Instructions	1. Heat oven to 375ºF. Grease broiler pan rack. Trim fat and remove membranes from pork riblets. (For ribs, cut between bones into serving pieces.) 2. Place pork, meaty sides up, in single layer on rack in broiler pan. Cover with aluminum foil and bake 50 minutes. 3. Mix remaining ingredients. Brush pork with half of the cranberry mixture. Bake uncovered 10 to 20 minutes longer or until pork is tender. (If using Do-Ahead Tip, stop here.) 4. Heat remaining cranberry mixture to boiling in 1-quart saucepan. Serve with pork.

Tony Roma's Baby Back Ribs

Sorce

stormmoon

Ingridients

Combine: 1 cup ketchup 1 cup vinegar 1/2 cup dark corn syrup 2 teaspoons sugar 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon tabasco pepper sauce | Heat over high heat until boiling. Reduce heat, simmer 30-40 minutes until thick. Coat 4 pounds of baby back pork ribs, front and back, with BBQ sauce. Wrap ribs in aluminum foil. Bake at 300 degrees for 2 - 2 1/2 hours. Remove ribs from foil and smother with more sauce. Grill on hot barbecue for 2-4 minutes per side.

Shoney's Beef Cabbage Soup

Sorce

pop_bytes_uk

Ingridients

1 lb lean ground beef 1/2 head medium cabbage shredded/chopped 2 ribs of celery sliced 1 small bell pepper (cut up into small pieces) 1 medium onion diced 1 16 Ounce can kidney beans 1 28 oz. can tomatoes (chop the tomatoes if whole) 4 beef bullion cubes 1/4 tsp. garlic power 1/4 tsp. garlic salt salt and pepper to taste|Brown ground beef and drain. Add to ground beef remaining ingredients adding 28 oz. of water using the 28 oz. tomato can. Bring to boil and simmer for at least one hour or until veggies are tender.

Herbal Bath Salts

Sorce

ShadyXplicit Lyrikz

Ingridients

Epsom Salts Sea Salt zip-type bags to mix the salts and oils in Essential oil (not flavoring oils -- but "real" essential oil) Potpourri herbs of choice Food coloring (optional) Glycerin (optional) Pretty bottles (optional) 1 Rib bon to decorate bottles (optional) |Using approx. 2-to-1 proportions Epsom Salt and sea salt, mix in a big pan. This is your bath salt "base". Measure about 1 cup of the salt mixture int o each zippy bag. Place about 4 drops of essential oil into the salt mixture in each bag. Zip the bag closed and mix the salt and oil. Tear potpourri herbs into tiny pieces and add to the bags (We used lemon verbena, rose petals, lavender. I don' t know why we tore them except that they did look nicer all mixed with the salts. And, obviously, we didn' t tear the lavender; because it's already tiny! I suppose that larger pieces could clog up your bath drain, too.) Zip the bag closed and mix until you are happy with the proportions. Here is where I stopped adding things ... but others added a drop or two of glycerin to the salts to soften your skin. However, we were told that anyone who might be using the salts with a Jacuzzi should not use glycerin in the mixture because it would be bad for the Jacuzzi. Others added the food coloring to the salts and they turned out pretty, too. I didn't care for the red colored salts, personally, because the color didn't come out quite pink or red either. The glycerin and the food coloring will also give the salts a "wet look." We were told to keep the salt mixture in the zippy bag and to mix it around once a day for 2 weeks. Then, we could pour it into the decorated bottles!

Acapulco Baked Eggs

Sorce

pcplayground

Ingridients

8 large eggs 2 tablespoons butter or margarine 6 tablespoons milk 3/4 teaspoon salt 1/4 teaspoon pepper 2/3 cup extra-sharp cheddar -- shred 1 4 ounces can green chiles -- chopped tomato sauce, ketchup chili or taco sauce -- optional tomatoes; sliced -- garnish | Put butter in 8" square baking pan. Set in 350~ oven to melt. Shake pan to distribute butter evenly. Slightly beat eggs, milk, salt and pepper. Pour into pan. Bake at 350 for 10 minutes or until eggs begin to set. Sprinkle with cheese and chiles. Draw a wide metal spatula across bottom of pan several times to break up mixture. Bake, breaking up mixture again several times, for 5 more minutes or until of desired doneness. Serve with tomato sauce, ketchup or chili sauce, if used. Garnish with sliced tomatoes.