I mixed about cup of softened butter with a little olive oil, then stirred in a handful of fresh chopped garlic, basil, parsley and a little oregano. I also sprinkled in some Hawaiian sea salt and fresh ground black pepper. I sliced the Italian loaf into 2 inch thick slices and spread the butter mixture generously on both sides. I shredded some fresh mozzarella cheese which I sprinkled on top right before placing the bread into the oven. I baked the bread for about 6 to 8 minutes, checking it often, until the cheese was nicely melted and I could smell the garlic. The addition of melted mozzarella was delicious and cheese- y!

The flavor was seasoned just right and went perfectly with our meals tonight. I served this with, “ Jenn' s Out Of This World Spaghetti and Meatballs, ” also from this website.

Preheat oven to 350 degrees F. In small bowl, cut peanut butter into confectioners' sugar until crumbly; sprinkle into pie crust. In large saucepan, mix sweetened condensed milk, egg yolks, water and pudding mix; cook and stir until thickened. Cool slightly; stir in sour cream. Spoon into prepared pie crust.

In small bowl, beat egg whites with cream of tartar with electric mixer until soft peaks form.

Gradually beat in sugar, 1 tablespoon at a time; beat 4 minutes longer or until sugar is dissolved and stiff glossy peaks form. Spread on pie, sealing carefully to edge of crust to prevent meringue from shrinking. Bake for 15 minutes or until golden brown. Cool. Chill. Store leftovers covered in refrigerator.

Cut the chicken into bite- sized pieces.

Combine the vinegar, tamarind juice, 1/ 4 cup curry powder, salt, and pepper in a bowl. Add chicken and toss to coat. Heat the coconut oil in a wok or frying pan over medium heat. Cook the sliced onion, green chiles, cardamom pods, cloves, curry leaves, ginger, and cinnamon stick until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium- low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.

Stir in the garlic and cook for an additional minute.

Add the chicken mixture, water, and tomato paste. Stir and simmer until the chicken is cooked through, about 10 minutes. Add the roasted curry powder and stir until evenly dispersed. Gradually stir in the coconut milk and simmer for 2- 3 more minutes. ( Do not overheat or the coconut milk may curdle. )