• Place rice and water in a pot and bring to a boil.
• Reduce heat to low, cover, and cook for 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large skillet over medium-high heat and cook until evenly browned.
• Drain, crumble, and set aside.
• Place pork in the skillet and cook until evenly brown.
• Drain and set aside.
• Reduce skillet heat to medium and melt butter.
• Stir in onion and celery, and cook until tender; set aside.
• Mix flour into remaining butter until smooth.
• In a bowl, mix the reserved mushroom liquid and half and half; stir into the skillet and cook until thickened.
• Stir in the soup.
• Mix in 6 cups cooked rice, cooked bacon, cooked pork, mushrooms, almonds, pimento, parsley, salt, and pepper.
• Transfer to a 9×13 inch casserole dish.
• Bake for 40 minutes in the preheated oven.

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion.
• Roll into small meatballs.
• Bake in preheated oven for 20 to 25 minutes, turning once.
• In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice.
• Add meatballs, and simmer for 1 hour before serving.

• Place the potatoes into a large pot, and fill with enough water to cover.
• Add 1 teaspoon of the crushed garlic to the water for flavor.
• Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork.
• Drain the potatoes, and add the butter.
• Mash until the butter is melted.
• Mix in the half-and-half, steak seasoning, garlic powder, sugar, and remaining garlic.
• Mix potatoes with an electric mixer until smooth.

• Preheat oven to 400 degrees F (200 degrees C).
• Spray 12 muffin cups with cooking spray or grease with butter.
• Heat butter in a saucepan over medium heat.
• Cook and stir garlic in the melted butter until fragrant, about 1 minute.
• Add flour to the garlic mixture; cook and stir until the mixture is smooth and thickened, about 2 minutes.
• Slowly pour milk into the flour-butter mixture while continuously stirring with a whisk until the sauce is smooth and thickened, about 5 minutes.
• Remove the saucepan from heat and stir Parmesan cheese into the sauce until the cheese melts from the heat of the sauce; season with salt and pepper.
• Divide the potatoes among the 12 prepared muffin cups and spoon cheese sauce over the potatoes.
• Bake in the preheated oven until potatoes are tender, about 25 minutes.

Step 1

• Pour milk into a large saucepan, and bring to a boil over medium heat.
• In a medium bowl, whisk together the semolina, cornstarch, 1 cup sugar and salt so there are no cornstarch clumps.
• When milk comes to a boil, gradually add the semolina mixture, stirring constantly with a wooden spoon.
• Cook, stirring constantly until the mixture thickens and comes to a full boil.
• Remove from heat, and set aside.
• Keep warm.
• Step 2
• In a large bowl, beat eggs with an electric mixer at high speed.
• Add 1/2 cup of sugar, and whip until thick and pale, about 10 minutes.
• Stir in vanilla.
• Step 3
• Fold the whipped eggs into the hot semolina mixture.
• Partially cover the pan, and set aside to cool.
• Step 4
• Preheat the oven to 350 degrees F (175 degrees C).
• Step 5
• Butter a 9×13 inch baking dish, and layer 7 sheets of phyllo into the pan, brushing each one with butter as you lay it in.
• Pour the custard into the pan over the phyllo, and cover with the remaining 5 sheets of phyllo, brushing each sheet with butter as you lay it down.
• Step 6
• Bake for 40 to 45 minutes in the preheated oven, until the top crust is crisp and the custard filling has set.
• In a small saucepan, stir together the remaining cup of sugar and water.
• Bring to a boil.
• When the Galaktoboureko comes out of the oven, spoon the hot sugar syrup over the top, particularly the edges.
• Cool completely before cutting and serving.
• Store in the refrigerator.

• Beat the 12 eggs, 2 cups sugar, and vanilla extract together in a large bowl.
• Stir in the ricotta cheese and the chocolate chips if using.
• Set aside.
• Combine the flour, baking powder, and 1 cup sugar.
• Cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs.
• Mix in 4 beaten eggs and 1 teaspoon vanilla extract.
• Divide the dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.
• Preheat the oven to 325 degrees F (165 degrees C).
• Grease two deep-dish pie plates.
• Roll out 2 of the balls to fit into the pie pans.
• Do not make the crust too thick, as it will expand during cooking.
• Do not flute the edges of the dough.
• Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. (Alternately, you can use cookie cutters and place the cutouts on the top of the pies. )
• Pour the ricotta filling evenly into the pie crusts.
• Top each pie with 8 narrow strips of dough or cookie cut-outs.
• Brush the top of the pie with milk for shine, if desired.
• Place foil on the edge of the crust.
• Bake in the preheated oven for 20 to 30 minutes; remove foil.
• Rotate pies on the rack so they will bake evenly.
• Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more.
• Cool completely on wire racks.
• Refrigerate until serving.

• Place kosher salt, brown sugar, pickling spice, and pink salt in a container large enough to hold the brine and the ham.
• Bring 2 quarts of water to a boil and pour over the brine ingredients; whisk to dissolve.
• Pour in 1 gallon fresh cold water to cool down the mixture.
• Score the skin side of the pork roast with a sharp knife.
• Cut into the fat beneath the skin but not into the meat.
• Score about 1 inch apart, then score in the opposite direction to get the classic diamond-shaped pattern.
• Lower scored roast into the cooled brine, skin side up.
• Use a plate to weigh down the roast so that it cures fully submerged in the liquid.
• Refrigerate for 1 day for every 2 pounds of pork (for a 7 pound roast, cure for at least 2 1/2 days).
• Turn the roast over halfway through the brining process.
• Remove roast from brining liquid.
• Discard the brining liquid and transfer the roast back to the brining container.
• Cover the roast with fresh cold water to rinse off some of the salt.
• Depending on how salty you want your ham, you can soak it for just a few minutes or overnight.
• Remove roast from the water and blot dry with paper towels.
• Preheat oven to 325 degrees F.
• Add a cup of water to a roasting pan with 2 whole star anise.
• Place roast on a rack in the roasting pan.
• Roast until ham reaches an internal temperature of 130 to 135 degrees F, about 2 hours.
• Ham will not be fully cooked at this point.
• If water has nearly evaporated, add a splash more.
• Increase oven temperature to 425 degrees F.
• Continue to roast until skin is browned and crispy and ham reaches an internal temperature of 145 to 150 degrees F.
• To make the optional glaze, mix the mustard, maple syrup, cayenne pepper, and salt together in a bowl.
• Brush glaze on the ham at this point, not before.
• Return roast to the oven for about 5 minutes to crisp it even further.

• Place the turkey tenderloins in a sealable plastic bag and set aside.
• In a small bowl, combine the soy sauce, mustard, and rosemary.
• Pour over turkey, seal the bag, and shake to coat.
• Marinate in the refrigerator for 1 to 4 hours, shaking once or twice.
• Preheat the oven on the broiler setting.
• Remove the turkey from the marinade and place it on the rack in the broiler pan.
• Broil 4 inches from the heat, turning once, for 20 to 22 minutes or until the meat is cooked through, and when pierced with a fork, the juices run clear.
• Slice and serve with Cranberry Chutney.

• Warm the milk in a small saucepan until it bubbles, then remove from heat.
• Let cool until lukewarm.
• In a small bowl, dissolve yeast in warm water.
• Let stand until creamy, about 10 minutes.
• In a large bowl, combine yeast mixture, milk, sugar, oil, baking powder, salt, egg, and 3 cups flour.
• Beat until smooth.
• Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
• When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil.
• Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Heat brown sugar and 1/2 cup butter until melted.
• Remove from heat; stir in corn syrup.
• Divide the mixture between two 9×13 inch baking pans.
• Sprinkle 1/2 cup pecans in each pan.
• When the dough has doubled in size, punch down and turn out onto a lightly floured surface.
• Roll out into a large rectangle and spread with butter.
• Sprinkle with sugar and cinnamon.
• Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls.
• Place the rolls slightly apart in pans.
• Wrap pans with aluminum foil and refrigerate at least 12 hours but no longer than 48.
• Remove rolls from the refrigerator and let stand in a warm place until doubled in size, about 30 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake uncovered in the preheated oven until golden, 30 to 35 minutes.
• Immediately invert the pan on a heatproof serving plate.
• Wait for 1 or 2 minutes before removing the pan, so that caramel drizzles over rolls.

• Spread a thin layer of barbecue sauce on the bottom of a slow cooker.
• Alternately layer pork chops with barbecue sauce, pouring the remainder of the bottle over the top of the final layer of chops.
• Cook on HIGH setting for 3 to 4 hours, or all day on LOW setting.