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Saute garlic in oil in medium sauce-pan for 1 minute, watch that garlic doesn't burn.

Add remaining ingredients and cook over low heat for 2-3 minutes stirring occasionally.

Cool to room temperature.

Preheat oven to 350°.

Spray or grease a two-quart casserole dish with cooking oil.
Beat eggs, yogurt, and salt together.

Melt butter and lightly sauté onion. Add thawed potatoes. Stir to mix.

Pour in egg mixture and lightly stir to blend ingredients.

Pour into casserole dish. Sprinkle grated cheese over casserole.

Bake at 350° for approximately 25 minutes or until knife comes out clean when inserted.

Cut into 8 squares.

Preheat oven to 350

Mix ingredients and pour into a pie crust

Bake at 350 for 40 minutes

Let cool and serve

First get the rice started in a rice cooker (just follow the directions on the bag of rice); Then start browning the ground turkey meat in a bigger sauce pan (as later you'll be adding all the rice, etc.). Season the meat as you like it. While the meat is browning, start chopping the dill pickles into small bite-size (1/2 inch or so) pieces. When the rice and the meat are done, combine the rice, meat and pickles into the pan, pour some sesame oil into the pan and start "stir-frying" all the ingredients together while adding salt and pepper.

Heat oven to 425*. Divide the butter between two 8-inch round cake pans and put in the oven to melt. Meanwhile, mix eggs, milk, and flour in a blender or by hand until batter is smooth. Remove pans from oven and pour half the batter into each pan. Return pans to oven and bake for 15-20 minutes, until pancakes are very puffy, firm and golden brown on edges. Remove from oven, squeeze lemon over pancakes, sprinkle with powdered sugar and serve warm.

Place each chicken breast half in between 2 heavy duty sheets of plastic wrap, pound to 1/4 inch thickness using a meat mallet or rolling pin. Top each breast half with 1 tablespoon cheese, 1 tablespoon picante sauce and 1 cilantro sprig. Roll up jelly roll style then dredge in breadcrumbs. Place seam down on baking sheet sprayed with cooking spray. Lightly coat chicken with cooking spray. Bake for 25-35 minutes until chicken is cooked through.

Preheat oven to 350*.
Cream together sugar and eggs.
Sift dry ingredients (flour, salt, baking soda, baking powder and cinnamon) in seperate bowl
Alternate adding oil and dry ingredients with creamed mixture.
Add vanilla, apples and chopped nuts.
Pour into greased/floured bundt or angel food pan.
Bake for 1 hour 10 minutes in 350* oven.

In a large skillet, carefully brown the rice in hot oil, stirring constantly until rice is yellow, not dark brown and scortched. Brown ground beef in seperate pan. Add beef, tomatoes, peppers, onions, salt and chili powder to rice. Add hot water to cover. Cover pan and simmer gently until tender, approx. 45-50 minutes. Remove cover and let stand until rice dries.

Cookies:
Cream the butter and sugar together. Add eggs and vanilla extract. Beat with electric mixer until light & fluffy. Sift flour, salt, baking powder and baking soda in seperate bowl. Add dry ingredients to wet ingredients then add sour cream. Stir in nuts. Chill for 30 minutes. Drop by Tablespoonfulls onto ungreased cookie sheet, 2 inches apart. Flatten slightly with the back of a spoon. Bake 10-12 minutes in 350* oven. Cool before frosting.
For frosting:
Brown butter over low heat, add all ingredients and mix well.

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar and lemon juice until blended. Cook, stirring constantly (to prevent curdling) until the mixture becomes thick (like sour cream or hollandaise sauce) - approx. 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into mixture until well blended. Add the lemon zest and let cool (it will continue to thicken as it cools).