For the Love of the Stove

This is one of my favorite recipes and for a long time it was a date-night go to.  The sauce is so good I'd even just serve it on noodles or over rice, but you don't want to miss the salmon on this one.  Even if you aren't a big salmon eater, you might just like this because the sauce is so flavorful and delicious.  I like to serve this over rice sticks, or rice noodles, because they are so quick and easy.  You could also serve it over rice or angel hair pasta. 
From: Backyard Barbecues
Prep: 10 minutes
Marinate: 1 hour
Cook: 10 - 11 minutes
Serves 4
Ingredients
1 T Asian sesame oil
1/4 t crushed hot red pepper flakes
2 T minced fresh giner
1 garlic clove, minced
1 t grated orange peel
3 T hoisin sauce
3 T fresh orange juice
2 T soy sauce
1 T balsamic vinegar
1 t ground coriander
1/2 t Chinese five-spice powder
4 center-cut salmon fillets (about 6 ouces each)
2 scallions, cut in a fine julienne
2 t sesame seeds, toasted
Directions
1. In a small skillet, heat oil and hot pepper over medium heat until hot.  Add ginger, garlic and orange peel and cook until softened, about 2 minutes.  
2. Remove from heat.  Add hoisin, orange juice, soy sauce, balsamic vinegar, coriander and five-spice powder.  Whisk until blended.  
3. Measure 2 T into a small bowl and set aside.  
4. Place salmon fillets in a heavy plastic food storage bag.  Pour remaining marinade over salmon.  Seal bag and refrigerate at least 1 and up to 4 hours.
5. Prepare a medium-hot fire in a covered charcoal or gas grill, or a medium-high grill pan.  Brush grill rack or pan lightly with oil.  Place salmon on rack/pan skin side up and grill for 5 minutes.
6. Carefully turn with spatula and grill for 3 to 4 minutes, or until just opaque throughout but still moist, brushing with marinade.
7. Serve garnished with scallions and sesame seeds.  Serve reserved marinade on the side to drizzle over salmon.
 

This might be the easiest and most delicious recipes ever - thank you Susie!  It's just delicious and will make your mouth water.  My Mom isn't a big fan of salmon, would rather not eat it, but actually likes this recipe.  
Ingredients
1 lb salmon filet, skin on or 4 salmon pieces or steaks 
1 T brown sugar
2 T butter
1 T soy sauce
1 T olive oil
2 t ginger, grated
1 t honey
Directions
1. Preheat oven to 400 degrees.  
2. Place salmon in baking dish, skin side down.
3. Mix remaining ingredients and top the salmon with the marinade.
3. Bake for 20 minutes until fish is opaque and flaky.

The first time I made this recipe I used it to pay my brother back for coming over and playing handyman.  I needed help with a couple of things and used food as payment, and also because I wanted a good critic, and that he is.  So while he slaved away doing some "guy" stuff around my house, I made these manicotti.  He sat at the table and after he consumed 3 manicotti, along with a bunch of moans, he finally spoke up.  He LOVED them!  He ate 3 more, though I'm not sure where he put them.  I sent him home with leftovers and I think my sister-in-law only got one, he hoarded the rest.  It's a family favorite for sure.  Everyone else that has eaten them has a very similar reaction.  Giada sure does know what she's doing.  Fabulous food, every time.
Giada De Laurentiis
Cook Time: 40 min
Level: Intermediate
Yield: 6 servings
Prep 15 min
Cook 40 min
Total: 55 min
Ingredients
4 teaspoons olive oil
1 medium onion, coarsely chopped
1 pound ground beef
Salt and freshly ground black pepper
14 (8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce
2 tablespoons butter, cut into pieces
Directions
1. Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
2. Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
3. Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
4. Preheat the oven to 350 degrees F.
5. Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
6. Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

This is a recipe courtesy of my Mom.  I think she got it before I was born, off of the Kellogg's Rice Krispy cereal box.  This is one that my friends from high school, college and after, still request.  It is the one that everyone wants me to bring or asks for the recipe, and couldn't be easier.  This is my kind of rice krispy treat, no marshmallow for me.  
Ingredients
1 c sugar
1 c light karo syrup
1 c peanut butter
6 c Kellogg's Rice Krispy cereal 
1 - 6 oz package of Nestle's semi-sweet chocolate morsels
1 - 6 oz package of Nestle's butterscotch morsels
Directions
1. Combine sugar and syrup in a 3 quart sauce pan.  Cook over moderate heat stirring frequently until mixture begins to bubble.  
2. Remove from heat and stir in peanut butter - mix well.  
3. Add rice krispies and stir until well blended.  
4. Press into buttered 3x9 pan.
5. Melt chocolate and butterscotch together over very low heat stirring until well blended. 
6. Remove from heat and spread evenly over rice krispies mixture.  Cool until firm and cut into bars. 

I'm not a big fan of anything that comes out of a box.  That doesn't mean I don't sometimes take advantage, or use a recipe that calls for something out of a box, it's just not my first choice.  Hamburger Helper will never, ever make an appearance in my kitchen.  A boxed cake would.  I found this recipe so now Pancake Mix will never come out of a box, just my own "box" of Pancake Mix.  Thank you Alton Brown. 
Ingredients
6 c all-purpose flour
1 1/2 t baking soda (check expiration date first)
3 t baking powder
1 T kosher salt
2 T sugar
Combine all of the ingredients in a lidded container.  Shake to mix.  
Use the mix within 3 months.
"Instant" Pancakes
Ingredients
2 eggs, separated
2 c buttermilk
4 T melted butter
2 c "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 c fresh fruit such as blueberries, if desired
Directions
1. Heat an electric griddle or frying pan to 350 degrees.  Heat oven to 200 degrees.
2. Whisk together the egg whites and the buttermilk in a small bowl.  In another bowl, whisk the egg yolks with the melted butter. 
3. Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined.  Pour the liquid ingredients on top of the pancake mix.  Using a whisk, mix the batter just enough to bring it together.  Don't try to work all the lumps out. 
4. Check to see that the griddle is hot by placing a few drops of water onto the griddle.  The griddle is ready if the water dances across the surface. 
5. Lightly butter the griddle.  Wipe off thoroughly with a paper towel. (No butter should be visible.(
6. Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired.  When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes.  Continue to cook 2 to 3 minutes or until the pancake is set. 
7. Serve immediately or remove to a towel-lined baking sheet and cover with a towel.  Hold in the warm oven for 20 to 30 minutes. 
Yield: 12 pancakes

The first time I made this was after work one night and before one of my friends came over for a dance lesson.  It was cooling on top of the stove and the house smelled so good.  He took one look and I swear he started to salivate, so I offered him some.  I filled a bag for him to take with him but he had to have a taste then and there.  He stood there with a spoon, filled his palm and ate it - about 15 spoonfuls later (and I kid you not) he pulled himself away.  The next time I made it the girls were over for GNO and I gave them all bags of granola to take home.....Marie finished hers before she left :) All good signs.  Next up, a friend at work saw me eating it, had to taste it, fell in love and asked for the recipe.  Her husband is addicted and now always asks her to ask me for recipes.  I might have created a monster there.  Great all by itself, in yogurt, over ice cream, with milk, I think you get the point.  Any combination of dried fruits works - I never used dried figs, I just added extra cherries and cranberries.
Inspired by Sarah Chase's Open House Cookbook
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 12 cups
Ingredients
4 c old-fashioned rolled oats
2 c sweetened shredded coconut
2 c sliced almonds
3/4 c vegetable oil
1/2 c good honey
1 1/2 c small diced dried apricots
1 c small diced dried figs
1 c dried cherries
1 c dried cranberries
1 c roasted, unsalted cashews
Directions
1. Preheat the oven to 350 degrees.
2. Toss the oats, coconut, and almonds together in a large bowl.  Whisk together the oil and honey in a small bowl.  Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated.  Pour onto a 13 x 18 x 1 inch sheet pan.  Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 45 minutes.
3. Remove the granola from the oven and allow to cool, stirring occasionally.  Add the apricots, figs, cherries, cranberries and cashews.  Store the cooled granola in an airtight container.