Finally the Right Recipe!

This is the shrimp sauce found in Japanese steakhouses. It is sweet and pinkish-orange in color. Ingredients 1 cup mayonnaise 3 tablespoons white sugar 3 tablespoons rice vinegar 2 tablespoons melted butter 3/4 teaspoon paprika 3/8 teaspoon garlic powder Directions 1 In a small bowl, combine mayonnaise, white sugar, rice vinegar, melted butter, paprika and garlic powder. Mix well, cover and refrigerate. There are many variations, but this is more or less the gist of what constitutes the sauce.

OREO DESSERT - by Jo Ann Sikes 24-28 Oreo Cookies,crushed in food processor or any way you can 1/4-1/3 c. butter, melted 1/2 gallon ice cream, soft (your choice of flavor, I use Chocolate Chip Mint) 1 large Cool Whip 1 jar chocolate fudge sauce Grated chocolate for garnish Day before: Blend crushed Oreos with melted butter. Press into 9 x 12" pan. Place in freezer for 30 minutes. Remove and spread ice cream over cookie crust. Freeze again until firm. Remove, pour chocolate sauce ( I microwave it to soften) over ice cream. Return to freezer until sauce freezes firm. Spread Cool Whip on top of fudge, sprinkle with grated chocolate. Freeze overnight. Enjoy!

2 to 2 1/2 pounds pork tenderloin 2 tsp kosher salt 1 tsp black pepper 2 tsps ground cumin 1/2 cup apricot jam or preserves 2 jalapenos, sliced into rings and seeded 1 red onion, roughly chopped 8 small flour or corn tortillas, warmed 1 cup fresh cilantro leaves 1 lime, cut into wedges Heat oven to 300 deg F. Place 2 large sheets of aluminum foil on a work surface, one atop the other. Place the pork in the center of the foil and season on all sides with the salt, pepper, and cumin. Spoon the jam over the pork, turning to coat. Scatter the jalapenos and onion around the pork. Fold the double layer of foil around the pork and crimp the edges to seal tightly. Place in a baking dish. Roast until fork-tender, about 4 hours; let cool. Unwrap the pork, reserving the juices and discarding the foil. Use a fork to shred the pork. Transfer to a bowl. Pour the cooking juices, onion, and jalapenos over the pork and toss. Serve with tortillas, cilantro and lime wedges.

For those of you who know, I love horseradish and steak! So this is one of my favorites. Prep: 4 minutes Cook: 9 minutes 1 lb boneless sirloin steak, trimmed 3 garlic cloves, divided Cooking spray 1/2 tsp salt, divided 1/8 tsp coarsely ground black pepper 1/3 cup fat-free sour cream 1 1/2 Tbls light mayo 1 Tbls prepared horseradish 1/4 tsp coarsely ground black pepper 1. Cut steak into 4 equal pieces. Cut 2 garlic cloves in half, and rub both sides of each steak with cut sides of garlic. Discard halved garlic cloves. 2. Coat a large nonstick skillet or grill pan with cooking spray; place over high heat until hot. Add steaks; cook 4 minutes. Turn steaks; cook 3 minutes. Reduce heat to medium; sprinkle steaks with 1/4 tsp salt and 1/8 tsp pepper. Cook 2 minutes or until desired degree of doneness. 3. Mince remaining garlic clove. Combine garlic, remaining 1/4 tsp salt, sour cream, and next 3 ingredients in a bowl; stir well. Serve steaks with sauce. Yield: 4 servings (S

Prep: 5 minutes 1 (5-oz) package gourmet salad greens (about 6 cups) 1 red pear, thinly sliced 1/4 cup (1 oz) crumbled blue cheese 3 TBLS fat-free raspberry vinaigrette 2 TBLS chopped walnuts 1. Combine first 3 ingredients in a large bowl. 2. Add vinaigrette and walnuts; toss gently. Yield: 4 servings (serving size: 1 1/2 cups)

From reading about pork and how it is supposed to be cooked, I found the right way to cook a pork tenderloin and have it be juicy and delicious every time with very little seasonings. 2 Pork Tenderloins (usually come in a package together) Kosher Salt Heat a large skillet on high heat. (In the meantime, heat up your outdoor grill) Sprinkle kosher salt evenly over skillet to cover bottom. Place tenderloin on skillet and seer the entire outside. This keeps the moistness in the meat. After seering, taking outside to the grill and place on medium heat. Cook for approx. 20 minutes. Turn a few times to keep even. (If you have a meat thermometer cook to 155 deg. - pork will continue to cook after you take it off the grill, but if you are worried about it being done you can cook it to 160 deg...anymore and it will dry out) When finished, cover in foil to keep warm till you sit down to eat or eat immediately. Tastes good all by itself or with sweet chili sauce for dipping.

Start to Finish: 35 minutes 6 oz angel hair spaghetti or vermicelli 1/4 cup soy sauce 1/4 cup chicken or vegetable broth 2 TBLS peanut butter 1 TBLS fresh lime juice 2 cloves garlic, minced 1 tsp grated fresh ginger or 1/2 tsp ground ginger 1/2 tsp crushed red pepper (my kids would have liked it more if I had left this out) 1 1/2 cups shredded or chopped rotisserie chicken 1 red sweet pepper, cut into thin bite-size pieces 3 green onions, bias-sliced into 1/2 inch pieces Lime wedges 2 TBLS finely chopped peanuts (optional) 1. Cook pasta according to the package directions; drain. 2. Meanwhile, in a saucepan, combine soy sauce, broth, peanut butter, lime juice, garlic, ginger, and crushed red pepper. Cook and stir over low heat until peanut butter melts. Add cooked pasta, tossing to coat. 3. Add chicken, sweet pepper, and green onions; mix well. Serve warm or let stand at room temperature for, up to 30 minutes. Serve with lime wedges. If desired, garnish with peanuts

My mom makes this and it is absolutely awesome and fairly easy! Love it! Peach Betty Serves 6-8 people 6 peaches peeled and diced 1 cup brown sugar 1 cup flour 1/8 tsp nutmeg ¼ tsp cinnamon 1/2 cup butter Grease Pan: Put in peaches. Mix dry ingredients. Cut in butter. Put on top of peaches. Bake at 350 deg for 40 minutes.

Peanut Butter Clusters 2 cups sugar 1/2 cup milk 1/2 cup butter 1/8 tsp salt Boil for one minute Remove from heat Add: 1 tsp vanilla 1 cup peanut butter 3 cups rolled oats Mix well. Drop on wax paper by tsp full. Makes: Approximately 2 1/2 dozen.

I serve this over iceberg lettuce. It is so good and easy to make! Regal Chicken Salad 2 cups diced, cooked chicken 1/2 cup sliced seedless white/green grapes 1/2 cup finely chopped celery 1/2 cup finely chopped walnuts 1/2 cup heavy cream, whipped 1/2 cup mayonnaise Combine chicken, grapes, celery and walnuts. Taste and add a little salt, if needed. Whip the heavy cream and then carefully fold whipped cream into mayonnaise. Toss with chicken mixture. Chill at least 1 hour. Yield: 4 servings. You can serve without the walnuts and it is just as good.

Basic Waffles Preheat your waffle iron. Whisk together in a large bowl: 1 3/4 cups all-purpose flour 1 TBLS baking powder 1 TBLS sugar 1/2 tsp salt Whisk together in another bowl: 3 large egs, well beaten 8 TBLS butter, melted 1 1/2 cups milk Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently whisk them together with a few strokes. My family likes to add chocolate chips to the batter. Makes them REALLY sweet, but yum :)