Spiced Carrots Makes: 3 serving Ingredients: 1 pound medium carrots (about 6) 1 tbsp butter 1 tbsp brown sugar 1/4 cup water 1 tsp fresh lemon juice 1/4 tsp salt 1/8 tsp cinnamon to taste cayanne Preparation: 1. Quarter carrots lengthwise, then cut into 2.5 inch pieces 2. Heat butter in heavy skillet until foaming, then saute carrots uncovered for around 5 minutes until slightly softened 3. Add brown sugar, stirring until melted. 4. Add remaining ingredients, simmer until carrots are tender and liquid is a glaze, 8 to 10 minutes.

I really love this one. It's a quesadilla. I use herb fetta, spinach, tomatoes, and tortillas and grilled chicken. You basically pile the ingredients on to a tortilla and top with another tortilla then heat it in a pan or on a grill. Yum-O

The Forty Dollar Sandwich 1 loaf of Parisian French bread 1/2 lb of deli sliced smoked cheddar cheese 1/2 lb of deli sliced provolone cheese 1/2 lb of deli sliced oven roasted turkey 1/2 lb of deli sliced roast beef 1 medium tomato, sliced 1 cup of spinach leaves, washed and dried thoroughly 1/4 cup of mayonnaise blended together with 1 large tablespoon of French's yellow mustard. Good olive oil/ red wine vinegar (optional) Slice the loaf of bread length-wise and take out some of the middle, spread the mayo/mustard mixture on both sides, add spinach leaves, smoked cheddar, turkey, tomato slices, roast beef, and provolone cheese. Drizzle each layer with a splash of olive oil/vinegar if desired. Add top layer of bread and wrap tightly in plastic wrap. Finally, the hardest part. Leave the sandwich in the fridge for at least 2 hours so all the flavors can blend together. Slice and enjoy.

This is my fave recipe called a Coke and a Smile. 1 shot of Wild Turkey or your fave bourbon 1 can of ice cold Coke. Fill a tall glass with ice, and add the shot of bourbon, you can add more to suit your tasts if you wish. Pour the Coke over ice, half way and stir to mix the ingredients, then add the rest of the Coke. Enjoy!

mushroom manchurian: Marinate mushrooms with soy sauce with salt, 1 tsp chilli powder, ajinomotto, soy sauce, vinegar and ginger garlic paste Keep aside for 3-4 hours. Beat an egg, add chillipowder, salt, and corn flour (the mixture should not be too thick…so add flour carefully) and mix well. Put the marinated mushrooms in the egg mixture and mix well until all the mushrooms are well coated. Heat the oil in a pan (high flame), and deep fry the mushrooms. Fry them for one minute. Heat a little oil, add chopped green chillies and garlic for a minute and add the fried mushrooms and fry for another minute. Garnish with chopped green part of spring onions. Goes well with fried rice or as a teatime snack.

Pork Loin with Fig and Port Sauce Sauce: 2 1/2 cups port 1 1/4 cups reduced-sodium chicken broth 8 dried black Mission figs, coarsely chopped 2 sprigs fresh rosemary 2 cinnamon sticks 1 tablespoon honey 3 tablespoons unsalted butter, cut into pieces Salt and freshly ground black pepper Pork: 2 tablespoons olive oil 2 tablespoons chopped fresh rosemary leaves 1 tablespoon salt, plus additional for seasoning 1 1/2 teaspoons freshly ground black pepper, plus additional for seasoning 1 cup canned low-salt chicken broth 1 (4 to 4 1/2-pound) boneless pork loin For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.) For the pork: Preheat the oven to 425 degrees F. Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total. Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste. Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around.

This is one of my new favorite recipes to make. Baked Parmesan Crusted Catfish. It is excellent. http://www.averagejoecooking.com/baked-parmesan-crusted-catfish/

My favorite thing to cook is a pot roast, and if I could find the recipe, I would share it with you!

I call this the "Drunkin Redneck Cake" Simply grab any box of white (or if you want to be fancy yellow)cake mix and make it according to instructions on package but replace all the water that goes into it with Amaretto liqueor (usually one to one and a half cups) makes it taste like you made it from scratch. Be careful the bottom of the cake might scortch but when this happens I just use a peice of thread and cut off the very bottom. Try it it's great!

I make a yummy Chicken Jalfrezi :- Ingredients : 4 skinless chicken breasts olive oil 1 tsp cumin seeds 1 onion finely sliced 1 red pepper finely sliced 1 yellow pepper finely sliced 2 cloves of garlic - crushed 1 tsp of grated or finely chopped ginger 1 tbsp of medium curry powder 1/2 tsp of hot chilli powder 1 tsp ground cumin 1 tsp ground corriander salt & pepper tim of chopped tomatoes corriader leaves Method 1) place chicken breasts between sheets of clingfilm and bash with a rolling pin until flattened, remove from cling film and cut into thin strips 2) Put some oil in a large frying pan, put onto a medium heat and stir fry the cumin seeds for 2 minutes, then add the onions, peppers, garlic and ginger and stirfry for a further 8 minutes. 3) Add the chilli powder and curry powder, ground cumin & ground corriander, add salt and pepper and stir fry for 2 minutes. 4) add the chicken, turn up the heat to high and stir fry for 5 minutes. Add the tinned tomatoes and chopped corriander and 100ml of water. Cover and reduce the heat. Cook for approx 15 minutes. You can add come finely chopped chillis to it if you like it really hot

I enjoy making butternut soup with a bit of a twist 1 Onion chopped up 1 tsp olive oil 1 whole butternut (you can either buy a ready chopped butternut or you can cut it up yourself) 2 Potatoes 1tsp chopped garlic 1Tbl peanut butter 1Tbl Chutney 1/2 cup of fresh cream Salt and Black Pepper to taste Heat the oilve oil in a large saucepan. Add the onions and garlic, saute for a few minutes. Add the butternut and 2 cups of water. Boil untill soft. Add the potatoes gratted( this adds a bit of texture to the soup.) You might have to addd extra water depending on how thick you like your soup) Just before the soup is cooked and the chutney, peanut butter. Just before serving add the salt, pepper and cream. (simmer for a few min) Serve and enjoy

Cool Chicken & Pineapple Salad Boneless Chicken half kg. Fresh Pineapple half/or small tin (cube size pieces) One small Capsicum Yogurt one cup Garlic paste half teaspoon (optional) Sugar 2 Teaspoons Parsley finely chopped Black pepper powder half teaspoon Salt to taste Take one cup yogurt, tie it in some muslin cloth. Hung it for one hour.Rub chicken with lemon and salt. Roast it till it is tender. (You can boil it too, instead of roasting) Make small cube size pieces. Roast capsicum on high flame for one minute and dice. Now put the hung yogurt in a bowl, and mix it with pepper and garlic paste. Add sugar, green bell peppers and pineapple pieces. Now add chicken and refrigerate for half an hour. Add finely chopped parsley or and salt.