• Preheat the oven to 400 degrees F (200 degrees C).
• Rinse and dry potatoes with a paper towel and transfer to a large bowl.
• Add olive oil, seasoned salt, salt, and black pepper; mix well.
• Spread potatoes on a baking sheet.
• Bake in the preheated oven for 30 minutes, turning potatoes occasionally.
• Continue baking until potatoes are tender and golden brown, about 30 minutes more.

• Place the broccoli into a large pot with about 1 inch of water in the bottom.
• Bring to a boil, and cook for 7 minutes, or until tender but still crisp.
• Drain, and arrange broccoli on a serving platter.
• While the broccoli is cooking, melt the butter in a small skillet over medium heat.
• Mix in the brown sugar, soy sauce, vinegar, pepper, and garlic.
• Bring to a boil, then remove from the heat.
• Mix in the cashews, and pour the sauce over the broccoli.
• Serve immediately.

• Mix flour and salt together until blended.
• Make a well in the flour, add the milk, and whisk until consistent.
• Beat the eggs into the batter.
• Add water and beat again until the mixture is light and frothy.
• Set aside for an hour (or, if it’s the day before, cover in the fridge overnight).
• If the batter has been refrigerated, allow it to come up to room temperature before using.
• When the roast beef is ready to come out of the oven, ready the mixture.
• Preheat the oven to 400 degrees F (205 degrees C).
• Pour off drippings from roast beef and measure out the desired amount (about 1/2 cup should do).
• Pour drippings into a 9×12 inch baking dish and place into the oven until the drippings sizzle.
• Pour the batter over the drippings and bake for 30 minutes (or until the sides have risen and are golden brown).
• Cut into eight portions and serve immediately.

• Preheat the oven to 300 degrees F.
• Grease cookie sheets.
• Separate the egg, reserving the egg white.
• Cream butter or margarine, sugar, and egg yolk.
• Add vanilla, flour, and salt, mixing well.
• Shape the dough into balls.
• Roll in egg white, then walnuts.
• Place on cookie sheets about 2 inches apart.
• Bake for 5 minutes.
• Remove cookies from the oven.
• With your thumb, dent each cookie.
• Put jelly or preserves in each thumbprint.
• Bake for another 8 minutes.

• 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.