Closet Cooking

1. Cook the pasta as directed on the package, drain and rinse in cold water until the pasta has cooled.
2. Mix the pasta, corned beef, sauerkraut, Swiss cheese, and dill pickle.
3. Mix the salad and dressing and enjoy!

1. Cook the ground beef in a large pan over medium-high heat, breaking it up as it cooks, before draining any excess grease.
2. Mix the soy sauce, hoisin sauce, brown sugar, chili sauce, garlic, ginger, cornstarch and water, add to the pan along, with the green onions, and cook until the sauce thickens a bit, about a minute.
3. Remove from heat, mix in the sesame oil and sesame seeds.

Option: Add some vegetables to the mix such as broccoli, peas, peppers, etc.

FOR THE SICHUAN DRESSING:

1. Mix everything well.

FOR THE SALAD:

1. Toss everything with the dressing and enjoy!
2. Note: Make you own sichuan chili oil by heating 1/4 cup oil over medium-high heat, turn off the heat, add 2 teaspoons red pepper flakes and 1 teaspoon sichuan peppercorns, let cool and strain the solids from the oil. You can also replace the sichuan chili oil with 1 teaspoon sambal oelek and 1/2 teaspoon ground sichuan peppercorns or you can omit the sichuan pepper altogether.
3. Option: Increase the amount of the sichuan chili oil or add some sambal oelek to make things a little spicier!

1. Roll the pastry out to 1/8 inch thick and cut out 12 4-5 inch circles, pressing them into the holes in a muffin baking pan.
2. Chill the muffin pan in the fridge for at least 30 minutes.
3. Meanwhile, mix the egg, brown sugar, maple syrup, butter, vanilla extract, salt, pecans and chocolate chips and pour the mixture into the tarts.
4. Bake in a preheated 350F/180C oven and bake until set, about 15-25 minutes.

1. Mix the butter and brown sugar followed by the eggs, and vanilla extract.
2. Mix the flour, salt, baking powder, and cinnamon.
3. Mix the dry ingredients into the wet before gently mixing in the apple and toffee chips.
4. Place the batter in a greased (or parchment lined) 9×13 inch baking dish and bake in a preheated 350F/180C oven until the top looks just set, but still jiggles a little, about 20-30 minutes, before pulling out of the oven and letting it cool in the pan for 30 minutes.

Option: Replace the toffee chips with caramel chips, cinnamon chips, chocolate chips, white chocolate chips, etc. or omit them completely.

Instructions

1. Mix the graham cracker crumbs, cocoa powder, sugar, and butter and press into the bottom of a 9 inch spring form pan.
2. Melt the chocolate in the cream in a double boiler.
3. Cream the cream cheese.
4. Mix in the sugar, chocolate, sour cream, eggs, vanilla, and Guinness.
5. Pour the mixture into the spring form pan.
6. Bake in a preheated 350F oven for 60 minutes.
7. Turn off heat and leave cheesecake in the oven with the door slightly ajar for 60 minutes.
8. Let it cool completely.
9. Chill the cheesecake in the fridge overnight.

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