Long Island Iced Tea

Mississippi Mud Cookies

1 . Bring sugar, butter, and milk to a boil in a large saucepan. Boil for 2 minutes and remove from heat.

2 . Stir in cocoa and vanilla. Stir in oats, walnuts, and coconut until well combined.

3 . Drop tablespoonfuls onto waxed paper. Cool for 30 minutes before serving.

Hearty Vegetarian Enchilada Soup

1 . Heat oil in a large stockpot over medium heat; add onion, green bell peppers, and garlic. Cook and stir until onion and bell peppers are tender, 2 to 3 minutes.

2 . Mix hominy, diced tomatoes with green chile peppers, vegetable broth, enchilada sauce, black beans, kidney beans, green chile peppers, and olives into onion mixture; bring to a boil. Reduce heat to medium-low and simmer until flavors combine, about 20 minutes. Season soup with salt.

3 . Place tortilla chips into serving bowls and top with soup. Garnish each bowl with sour cream and Mexican cheese blend.

Never-Ever-Fail Meringue

1 . Blend cornstarch and cold water in a saucepan. Add boiling water, and cook until thick and clear. Cool completely.

2 . Beat egg whites till foamy. Gradually beat in sugar, beating until stiff and glossy. Add salt and vanilla, and slowly beat in cold cornstarch mixture. Beat quickly for several minutes. Spread meringue on filled, cooled 9-inch pie.

3 . Bake pie at 350 degrees F (175 degrees C) for 10 minutes until tips of meringue begin to brown.

Nana's Beef Stroganoff

1 . Shake 1 tablespoon flour with salt in a large, resealable plastic bag until combined; add beef and shake to coat.

2 . Melt 2 tablespoons butter in a skillet over medium-high heat. Brown beef in the hot butter, about 3 minutes per side. Stir mushrooms, onion, and garlic into beef; cook and stir until garlic is fragrant, 3 to 4 minutes. Transfer beef and vegetables to a bowl, leaving drippings in skillet.

3 . Melt 2 more tablespoons butter in skillet over medium heat. Cook and stir 3 tablespoons flour in the hot butter until smooth; stir tomato paste into flour mixture. Whisk beef stock into mixture and cook, stirring constantly, until sauce is thickened and bubbling, about 5 minutes.

4 . Return beef and vegetables to skillet and stir to coat with sauce. Reduce heat to very low and simmer until beef is tender, 2 to 3 hours. The longer it cooks, the more tender the meat will be. Just before serving, stir sour cream and white wine into beef mixture and heat through. Do not boil.

Easy Asian Fusion Burgers

1 . Heat a cast iron pan over medium-high heat.

2 . Combine mayonnaise, cilantro, General Tso sauce, garlic, crushed red pepper, onion powder, 1/8 teaspoon black pepper, and salt in a small mixing bowl; stir well.

3 . Form ground beef into 4 patties; place into the hot pan. Add 3 to 4 drops of soy sauce to each burger; season with additional black pepper to taste. Cook patties until browned and no longer pink in the centers, about 5 minutes per side. An instant-read thermometer inserted into the center of each patty should read at least 160 degrees F (70 degrees C).

4 . Prepare hamburger buns by adding a generous amount of mayonnaise mixture and romaine to each. Add cooked patties to buns and serve.

No-Roll Pie Crust

1 . Preheat the oven to 450 degrees F (230 degrees C).

2 . Sift flour, sugar, and salt into the center of a pie plate. Make a well in the center and pour in oil and milk. Mix with a fork, then press into the bottom and sides of the pie plate.

3 . Bake in the preheated oven for 8 to 10 minutes, or until golden brown.

Chef John's Sourdough Starter

1 . Day 1: Mix 70 grams flour and 70 grams water together in a container with a lid. Container needs to be large enough to accommodate another 70 grams water and flour. Cover loosely so gases can escape. Leave for 24 hours at 70 degrees F.

2 . Day 2: Add 70 grams flour and 70 grams water. Stir. Cover loosely and leave for 24 hours at 70 degrees.

3 . Day 3: Remove half (140 grams) of the starter. Add 70 grams flour and 70 grams water. Stir. Cover loosely and leave for 24 hours at 70 degrees.

4 . Day 4 through about Day 10: Repeat Step 3 each day until starter smells fruity, yeasty, and is beautifully fermented. You can test this by seeing if the mixture doubles within 2 to 3 hours of feeding.

5 . Refrigerate until needed. Most people recommend you feed the starter once a month or so (Step 3).

6 . To make bread using a refrigerated starter: feed it at room temperature for two days. Use your refreshed starter to make bread on the third day. Remember to set aside 140 grams of starter and feed it again before returning it to the fridge.

Gluten-Free Red Velvet Cake

1 . Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch springform pan, using gluten-free flour. In a bowl, sift together the gluten-free baking flour, cornstarch, cocoa powder, and baking powder. If mixture seems clumpy, sift again.

2 . Place the butter, avocado, applesauce, sugar, vinegar, buttermilk, and vanilla extract into the work bowl of a food processor, and pulse several times; process until well blended. Mix in the egg yolks, and process again. Scrape the mixture into a large bowl.

3 . In a separate mixing bowl, beat the egg whites with cream of tartar using an electric mixer until the whites form stiff peaks. Gently fold the egg whites into the avocado mixture, then fold in the flour mixture, being careful to retain as much fluffiness in the batter as you can. Gently mix in red food coloring. Pour the batter into the prepared springform pan.

4 . Bake in the preheated oven until the center is set and a toothpick inserted into the cake comes out clean, about 1 1/2 hours. Allow to cool. Since the cake is gluten-free, it may sink a little while cooling. When cool, remove from springform pan for decorating.

Key Lime Pie IV

1 . Combine milk, lime juice, lemon juice, and food coloring. This mixture will thicken.

2 . Whip the cream until stiff. Fold into lime mixture. Pour into pie shell. Chill.

Dry Spice Rub for Lamb or Beef

1 . Mix together the paprika, thyme, basil, cumin, and curry powder, if desired, in a small bowl. When ready to use, evenly sprinkle a light coating onto lamb or beef and pat into surface of the meat. For the most flavorful results, season meat and place in a resealable plastic bag; refrigerate 2 hours before cooking.

Instant Pot Lamb Shoulder Chops

1 . Turn on a multi-functional pressure cooker (such as Instant Pot), select Saute function, and let pot heat up. Meanwhile, season pork chops with salt and pepper.

2 . Add oil to hot pot. Brown chops 1 to 2 minutes per side and set aside on a plate. Add onion and garlic to the drippings in the pot and cook until tender, about 3 minutes. Pour in red wine and cook, scraping bits from the bottom of the pot, until most of the alcohol has cooked off, about 5 minutes. Pour in beef consomme. Add rosemary and stir around. Return browned chops to the pot.

3 . Close and lock the lid. Set vent to sealing and select high pressure according to manufacturer's instructions. Set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.

4 . Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

5 . Transfer chops to a plate. Choose Saute function on the pot and bring liquid to a boil. Combine cornstarch and water in a bowl to create a slurry and add to the pot. Cook and stir until thickened, about 5 minutes.

6 . Return chops to the pot and stir to coat.

Lactation Cookies

1 . Preheat the oven to 350 degrees F (175 degrees C).

2 . Mix flaxseed meal with water in a small bowl and let soak for 5 minutes.

3 . Beat butter, white sugar, and brown sugar together in a large mixing bowl until creamy. Add egg yolks and vanilla extract; beat to incorporate. Stir in flaxseed mixture.

4 . Mix flour, brewer's yeast, wheat germ, baking soda, salt, and cream of tartar, in a separate bowl.

5 . Add dry ingredients to the wet ingredients and stir until just combined. Fold in oats and chocolate chips.

6 . Roll dough into walnut-sized balls and place 2 inches apart onto a baking sheet.

7 . Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.