Pavlova was the  signature dessert of was former Test Kitchen Professional (and mother of current Test Kitchen Professional Marian Cooper Cairns) Jane Cairns. You don't have to be a professional to make it though. Assemble the elegant berry dessert just before serving; you can make the meringue up to two days ahead and store it in an airtight container.

• 5 ounces strip steak, cut into 1/2-inch thinly sliced strips
• 1/2 tablespoon red Thai curry powder
• 1 (7-ounce) package rice stick noodles
• 1/2 cup vegetable oil
• 2 eggs
• 1 teaspoon minced garlic
• 1/2 cup Asian sweet red chili sauce
• 3 tablespoons oyster sauce
• 1 tablespoon tamarind paste
• 1 generous pinch salt
• 1 1/2 tablespoons white sugar
• 4 basil leaves, chopped
• 1/4 cup chopped chives

Wendy’s® makes this classic recipe fresh every day, and you can do the
same. Tomato juice really enhances the flavor of this chili, as does the
chili powder, though you may want to start off with a little less chili
powder. I find that ¼ cup isn’t too hot, but is very flavorful.

Yield: 12 servings.

2 pounds freshly ground beef

4 cups (1 quart) tomato juice

1 (29-ounce) can tomato purée

1 (15-ounce) can red kidney

beans, drained

1 medium onion, chopped

(about 1½ cups)

1/2 cup celery, diced

1/4 cup green bell pepper, diced

1/4 cup chili powder (you may want to use less)

1 teaspoon cumin (if you like real

flavor, add more)

1 1/2 teaspoons garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried oregano

1/2 teaspoon sugar

1/8 teaspoon cayenne pepper

In a frying pan, brown the ground beef, then drain off the fat. Put
the beef and the remaining ingredients into a 6-quart pot. Cover the pot
and let the chili simmer for 1 to 1½ hours, stirring every 15 minutes.

Source:  Copykat Recipes

Lindsay's Chocolate Cafe Chocolate Chip Cookies

* 2-1/2 cups regular rolled oats
* 2 cups all-purpose flour
* 1 tsp. baking powder
* 1 tsp. baking soda
* 1/2 tsp. salt
* 1 cup butter, softened
* 1 cup granulated sugar
* 1 cup packed brown sugar
* 2 eggs
* 1 tsp. vanilla
* 1 12-oz. pkg. (2 cups) semisweet chocolate pieces
* 1-1/2 cups chopped walnuts or pecans
* 4 oz. milk chocolate bar, grated

1. In a medium bowl, combine oats, flour, baking powder, baking soda and salt. Set aside.

2. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat on medium speed until mixture is combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture with a wooden spoon until combined. Stir in chocolate pieces, nuts and grated chocolate.

3. Drop dough from a large cookie scoop (3 tablespoons) 4 inches apart onto ungreased cookie sheets. Bake in a 375 degree F oven for 9 to 10 minutes or until edges are light brown. Cool on cookie sheets 1 minute. Transfer to wire racks and let cool. Makes about 30 cookies.

See the other five recipes here>>>

Source:  Midwest Living

1. Place catfish and buttermilk in a large zip-top plastic freezer bag. Seal and chill 1 hour. Remove catfish from buttermilk, discarding buttermilk.

2. Combine pecans and next 4 ingredients in a shallow bowl. Dip fish in eggs; dredge in pecan mixture, shaking off excess. Arrange on a baking sheet. Pour oil to depth of 1 1/2 inches into a cast-iron Dutch oven or 12-inch (2 1/4-inch-deep) cast-iron skillet; heat to 350°. Fry fish, in batches, 2 to 3 minutes or until golden brown and fish flakes with a fork. Drain on a wire rack over paper towels. Serve with Pickled Okra Salsa.

Note: We tested with Zatarain's Creole Seasoning.

Source:  Southern Living Best of 2010

Bone Suckin' Barbecue Sauce is the best sauce I've ever eaten.  I haven't tried this clone, when I do, I'll report back.  ~ jan

Bone Suckin' Sauce

• 1 cup ketchup
• 3/4 cup water, more if you want to
• 2 Tablespoons apple cider vinegar
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper (more or less to taste)
• 2 teaspoons dry mustard
• 2 Tablespoons light brown sugar
• 2 Tablespoons molasses
• 1 Tablespoon horseradish, more if you really like it tangy and hot
  
• < 1/8 teaspoon liquid smoke

Simmer for 20 to 30 minutes.