• Heat a large sauté pan over medium heat. Add enough oil to coat the pan. When oil shimmers add the onions and cook until softened and translucent, about 15 minutes.
• Remove onions from pan and set aside.
• Wipe out the pan and re-heat over medium-high heat. Add butter and equal amount of olive oil to the skillet. When melted add the mushrooms and thyme. Season with a light sprinkle of salt. Cook until mushrooms are softened and have released water, for about 8-10 minutes.
• Add the balsamic vinegar and reduce the heat to medium-low. Cook for another 5 minutes to slightly thicken the balsamic.
• Remove from heat and combine with the cooked onions. Cool to room temperature before assembling.
• Preheat your oven to 400°F and line a baking sheet with parchment paper.
• Roll pie crust to about a 12” circle on a lightly floured board.
• Spoon the mushroom mixture onto the center of the dough, leaving a 2-inch border all around. Evenly spread the cheese over the filling. Gently fold over the crust, overlapping the edges. Gently press the folds together.
• Brush the folded edges of the crust with an egg wash or milk.
• Bake for 30 minutes or until the crust has become a lovely golden brown and cheese has melted.
• Let cool to room temperature, about 20 minutes before cutting and serving.

• Sterilize a wide mouth quart jar and set aside to cool.
• Cut cheese wheel in to 8 pieces
• Mix chilies, paprika, thyme, peppercorns, and salt in a medium-sized mixing bowl.
• Thinly slice onion and garlic and add to bowl.
• Add cheese and bay leaves and toss carefully to coat.
• Place a sprig of thyme in the bottom of the jar.
• Using tongs carefully place the cheese in to the jar layering with the onions, garlic and thyme. Spoon any remaining spices in to the jar.
• Fill jar with enough oil to completely cover the cheese. Cover jar with a lid and place in the fridge for at least 4 days before serving.

Serve

• When ready to serve, place jar on counter until oil becomes clear and cheese can be easily removed. Serve with dark rye toast and a cold Pilsner.

• Toss together cheese and cornstarch in a medium-sized saucepan until evenly coated.
• Stir in 1 cup evaporated milk, the hot sauce and salt.
• Cook over medium-low heat stirring often, until thickened, smooth, and bubbly.
• Stir in additional evaporated milk if needed until desired consistency is reached.

• Heat oven to 475 degrees F (use convection if you have it).
• Light brush the bottom of a roasting pan with olive oil. Place tomatoes cut side down and brush with oil. Roast for 15 – 20 minutes or until tomatoes take on some roasted color.
• In a second pan prepare onions, peppers, and garlic for roasting in the same manner as the tomatoes, lightly coating with oil. Place in the oven for 15 to 20 minutes. Check the garlic after about 10 minutes and remove if soft and lightly browned. Continue roasting onions and peppers until the skin of the peppers is slightly blistered.
• Set everything aside and allow to cool.
• Place roasted tomatoes, garlic, onions and lime juice in a food processor and pulse until well combined. Cut the tops off of the peppers and peel the skin (you might consider wearing gloves). Cut in half and remove seeds if desired (remember seeds add heat, I kept mine). Rough chop peppers and add to the processor along with the cilantro. Pulse to combine. Add salt to taste.
• Store in a tightly sealed container in the fridge for up to six weeks, or seal in jars and process in a water bath according to safe canning procedures.

• Add roasted eggplant and all ingredients in a food processor and let run for 2-¬3 minutes until you get a paste.

Serve

• Place Baba Ghanoush paste on to a serving plate or bowl. Garnish with olive oil, dusting of chili powder, and fresh parsley or cilantro.
• Serve cold as an appetizer, with a side of Pita bread or chips, and salted pickles and olives.

• In a medium mixing bowl mix together all ingredients.
• Store unused sauce in a sealed container in the fridge.

Serve

• Great as a dipping sauce for onion rings, fries, fried pickles, fried green tomatoes, and shrimp. Also delicious as a burger or sandwich spread.

Stir fry sauce

• Place all ingredients in a small bowl and mix well and set aside.

Chicken filling

• Grill chicken until just done, do not over-cook. Allow to cool and then dice.
• If you are not going to grill the chicken. Dice the meat into small pieces. Heat the oil in wok or skillet, add chicken and stir fry until done. Remove chicken from the pan and set aside. Add an additional tablespoon of oil to the pan and continue with instructions below.
• In a small bowl or ramekin, mix together the stir fry sauce and set aside.
• Prepare all ingredient by chopping and dicing to pea size pieces.
• Heat the oil in a wok or large skillet over medium high heat.
• Add water chestnuts, onion, garlic, and pepper.
• Stir fry until onions are slightly tender about 2 – 3 minutes.
• Add mushrooms and stir fry for another minute.
• Add chicken and herbs, stir to mix well.
• Add stir fry sauce and mix well to coat.
• Remove from heat.

Asian barbecue sauce

• Put all ingredients into a small sauce pan and heat until sauce just begins to boil stirring constantly.
• Reduce heat to a low simmer and cook until sauce has reduced by about half and has thickened to a syrup. Chill before serving.

Serve

• Serve the chicken mixture in lettuce cups with an assortment of condiments such as Asian barbecue sauce, Spicy Thai Peanut Sauce, and Garlic Red Chili Sauce.

• Heat oven to 375°F.
• Prepare a 7″ x 3″ loaf pan with cooking spray.
• In a large mixing bowl sift together all dry ingredients.
• Create a well in the center of the flour mixture, open the beer and pour. Mix the beer into the flour to create a thick batter. Stir only enough to make sure all of the flour is moistened. Over mixing will create a tough bread.
• Spread dough into the prepared pan, and pour the melted butter over the top.
• Bake in the oven for 50 – 60 minutes or until a toothpick comes out clean and the top has formed a golden crust.
• Remove from the oven, and allow bread to stand in the pan for 5 minutes before removing to a wire rack to cool.

• Place all ingredients into a food processor and mix until paste like.

Serve

• Delicious with toasted bread or crackers.

• Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
• Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
• Over medium high heat in a large, heavy saucepan, heat the oil to 375° F.
• In a mixing bowl toss together broccoli and onion. Add the batter and toss to coat.
• Using a Tablespoon drop the broccoli batter carefully into the hot oil
• Fry small batches until golden brown, about 4 to 5 minutes. Turn as needed to avoid burning.
• Drain on a wire rack over a paper bag or newspaper.

Serve

• Pakora is delicious served with mint chutney, riata, or red curry.