Heart & Soul Cooking And Crafting

4 tuna fillets ( fresh or frozen) 2 - 4 tbsp Extra Virgin Olive Oil  4 tbsp balsamic vinegar (2 for basting 2 for dipping sauce) 2 tbsp low sodium soy sauce (1 for basting 1 for dipping sauce) 2 - 4 cups sushi rice  I package seaweed sheets  Shredded carrots  Cooked asparagus  1) cook sushi rice according to package directions And set aside. 2) mix 2 tbsp balsamic vinegar, 1 tbsp low sodium soy sauce and 2 tbsp extra virgin olive oil and heat your grill. 3) baste the tuna on both sides and grill very lightly on both sides. 4) slice the tuna into 1/4 " slices. 5) spread rice onto the seaweed sheets and top with tuna, carrots, asparagus and anything else you want to add. 6) roll tight and wrap in plastic wrap and slice to desired size. I usually do 1" slices. 7) mix 2 tbsp balsamic vinegar, 2 tbsp low sodium soy sauce and 2 tbsp extra virgin olive oil and serve along side of sushi. Enjoy 

Crust 2 sleeves gram crackers crushed 1 stick sweet cream salted butter melted 1/4 cup sugar  Mix and bake at 350 until golden brown and set aside  Lemon filling  1 box Jell-O cook and serve lemon 3 egg yolks beaten 3/4 cup sugar 3 cups water Cook until thick put on top of the baked crust and set aside. Cheesecake Filling  2 block Philadelphia cream cheese softened  1/4 cup sugar 1 small container of heavy whipping cream  1 cap vanilla  Mix together until smooth and put on top of lemon layer. Bake at 325 until lite golden brown and toothpick inserted in center comes out clean. Cool completely before cutting into bars. Left over cheesecake filling and crust crumbs Put in mini cupcake papers and bake at 325 until toothpick inserted in center comes out clean. Enjoy

2 packages beef or turkey or chicken hotdogs chopped can use sausage also 2 large yellow onions chopped 6 - 8 ribs celery chopped  I small carton whipped cream  2 mall cartons half n half 4 - 6 medium size potatoes chopped  2 tbsp complete seasoning  6 - 8 cups chicken or vegetable stock low sodium  2 tbsp Worcestershire sauce  1tbsp dales seasoning Roux 1 stick unsalted sweet cream butter  1/4 cup flour all-purpose or rice flour or potato starch  Sautee the onions, celery and potatoes until onions are soft. Add the butter and the flour or starch  Add the rest of the ingredients and bring to a boil. Reduce heat to simmer and cook until potatoes are tender  Serve with a nice salad  Enjoy