Juice of one lemon
Juice of one lime
3 tablespoons Vegetable oil
1/4 cup Dry white wine
1/4 teaspoon Ground cumin
1/4 teaspoon Chili powder
1/4 teaspoon Onion powder
1/4 teaspoon Ground coriander
1/8 teaspoon Garlic powder
1/8 teaspoon Ground oregano
1/8 teaspoon Cayenne pepper
Pinch Salt
1 1/2 pounds Large fresh sea scallops
1 cup Prepared tomatillo sauce
1/3 cup Chilled butter -- cut into three or four pieces
1/2 cup Diced tomato (any variety)



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1 each red, yellow and green bell pepper, cut into thin rings
1/4 cup olive oil
2 cloves garlic, minced
1 cup chunky-style salsa
1 lb. bay scallops, rinsed and drained
1 Tbsp. grated lemon rind
6 oz Sargento Fancy Monterey Jack Shredded Cheese
Lemon slices and fresh cilantro sprigs, for garnish

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1 cup butter or margarine, divided
1/4 cup minced shallots
2 (8-ounce) packages fresh mushrooms, sliced
1 tablespoon lemon juice
1 1/2 pounds unpeeled, large fresh shrimp
1 1/2 pounds sea scallops
2 1/2 cups half-and-half
1/3 cup all-purpose flour
2/3 cup grated Parmesan cheese
3 tablespoons dry sherry
1 teaspoon Dijon mustard
Pinch of ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2/3 cup shredded Swiss cheese

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1 small onion, diced
2 garlic cloves, minced
1/2 cup olive oil
1/2 teaspoon sugar
1/2 teaspoon ground red pepper
1/4 teaspoon dried oregano
2 pounds sea scallops
12 bacon slices, cut in half

Orange-Honey Sauce:
1 tablespoon cornstarch
3/4 cup chicken broth
1/3 cup orange juice concentrate
1/4 cup honey
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon dried tarragon


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2 vanilla beans
3 cups heavy cream
1 cup whole milk
1 1/2 cups sugar
3 large eggs

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3 oz cream cheese
6 T butter or margarine
3/4 c sugar
3 eggs
1/2 c flour
1 T flour
1 2/3 c flaked coconut
1 c whole blanched almonds
6 oz semisweet chocolate
1/2 ts vanilla
1/2 ts baking powder
1/4 ts salt

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CHINESE MUSTARD VINAIGRETTE:
2 tsp dry Chinese or English (Coleman's) mustard
1/4 cup rice wine vinegar
1 tsp soy sauce
2 Tbs light sesame oil
2 Tbs peanut oil - (to 3)
Salt, to taste
Freshly-ground black pepper, to taste

CHICKEN SALAD:
1 chicken - (about 3 lbs), cavity filled with finely-diced celery, carrot, onion, garlic, bay leaf, thyme, salt and pepper

2 oz unsalted butter, melted
2 small Napa cabbage heads - (or 1 medium)
1 cup romaine lettuce in 1/4" julienne strips

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1/4 cup Olive oil, plus
2 Tbs Olive oil
2 Tbs Balsamic vinegar
1 lb Boneless skinless chicken breast, poached, diced
1 cup Fresh corn kernels
1 1/2 cups Peeled, seeded diced ripe tomatoes
1/2 cup Diced green bell pepper
1 Garlic clove, minced
2 Scallions, thinly sliced
10 Basil leaves, thinly sliced
Salt, to taste
Freshly-ground black pepper, to taste
1 pinch Cayenne pepper
2 Avocados (preferably Haas or California)
2 Lemons, halved crosswise


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3 whole Chicken breasts - (about 1 lb each)
2 Tart green apples, cored, peeled, and cut into 1/2" slices
2 Tbs Fresh lemon juice
2/3 cup Chopped pitted dates
1 cup Finely chopped celery, (use inner stalks)
Salt, to taste
Black pepper, freshly ground, to taste
1/2 cup Chopped toasted walnuts

POACHING LIQUID:
4 cups Basic Chicken Stock
1 Celery leaf
1 Parsley sprig
1 pinch Salt
1 Tbs Fresh lemon juice

DRESSING:
1/3 cup Sour cream
1/3 cup Mayonnaise
2 Tbs Fr

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3/4 lb boneless skinless fresh chicken breast
Chipotle Rub from specialty store, to taste
1 oz vegetable oil
1 lb chopped salad greens, washed (Romaine, Iceberg, ect.)
2 oz red bell pepper, cut 1/4" dice
2 oz green bell pepper, cut 1/4" dice
2 oz red onions, cut 1/4" dice
2 oz corn kernels fresh or thawed frozen
2 oz celery, cut 1/4" dice
2 oz black beans, drained, rinsed (1/8 of a 15-oz can)
2 cups tri-color corn tortilla strips (or crushed chips)


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2 cups red delicious apples, diced, unpeeled
1 cup celery, thinly sliced
1/2 cup chopped walnuts
1/2 cup seedless golden raisins
1/2 cup pineapple, diced
1 1/2 tablespoons chopped parsley
2 cups cooked chicken, diced
1/4 teaspoon curry powder
1/2 cup Lemon Dressing (recipe follows)
salt and pepper to taste

Lemon Dressing:
1 cup lemon juice
1 cup vegetable oil
1 tablespoon salt
1 teaspoon pepper
1/2 cup sugar
4 tablespoons honey

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1 small bag Oreo cookies
1/4 cup butter
1 small can chocolate syrup
1/2 gallon vanilla ice cream
1 container cool whip, thawed

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1 angel food cake (8 inches)
1/2 gallon vanilla ice cream, slightly softened
2 qt fresh strawberries
sugar to taste


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1 angel food cake (10 in.)
1 pkg lime jello
1 pkg frozen strawberries, partially thawed.
1 can mandarin oranges
1 pkg strawberry jello
1 pkg orange-pineapple jello
1/2 gallon vanilla ice cream, softened.
1 can crushed pineapple, drained

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Crust:
1/2 cup (1 stick) unsalted butter
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/2 9-ounce packages chocolate wafer cookies (about 61 cookies)

Glaze:
1/2 cup whipping cream
1/4 cup light corn syrup
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Filling:
7 cups premium vanilla ice cream, slightly softened
1 1/4 cups coarsely crushed red-and-white-striped hard peppermint
candies (about 10 oz. )
2 teaspoons peppermint extract

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