Amaretto Cheesecake I recipe.

Ingredients
1 cup graham cracker crumbs
3 tablespoons white sugar
3 tablespoons butter
2 (8 ounce) packages cream cheese
1 1/4 cups white sugar
3 tablespoons cornstarch
1 (16 ounce) container sour cream
1 1/2 teaspoons vanilla extract
5 tablespoons amaretto liqueur
1/2 teaspoon salt
4 eggs

Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix together the graham cracker crumbs and the 3 tablespoons white sugar. Add the melted butter and mix well. Press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes, set aside.
In a large bowl, combine cream cheese, sugar, and cornstarch, and mix until smooth. Add sour cream, vanilla, amaretto liqueur, and salt. Mix until well blended. On low speed of an electric mixer, add eggs one at a time, mixing well after each addition. Pour batter over crust.
Bake in preheated oven for 60 minutes. Remove from oven. Loosen around the edges with a knife and cool on a wire rack while still in pan. Refrigerate, remove from pan when completely chilled.

Bratwurst Potato Skillet recipe.

Ingredients
2 tablespoons vegetable oil
2 medium red potatoes, cut into 1/4 inch slices
2 fully cooked bratwurst, cut into 1 inch pieces
1 small onion, chopped
1/3 cup chopped green pepper
2 tablespoons soy sauce
1 tablespoon orange juice
1/2 teaspoon dried basil
1/4 teaspoon salt
Dash pepper

Directions
In a heavy skillet, heat oil over medium-high heat. Add the potatoes; cover and cook for 6 minutes or until browned and crisp-tender, stirring occasionally.
Add bratwurst, onion and green pepper. Cook and stir for 5 minutes or until meat is heated through and vegetables are crisp-tender.
Combine the soy sauce, orange juice, basil, salt and pepper; add to the skillet. Cook and stir 1-2 minutes longer or until meat and vegetables are evenly coated.

Argentinean Chimichurri recipe.

Ingredients
1/2 cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon minced garlic
1/3 cup minced shallot
1/3 cup minced fresh parsley
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
Salt and ground black pepper to taste

Directions
Stir olive oil and lemon juice together with garlic, shallot, parsley, basil, thyme, and oregano; season to taste with salt and pepper. Allow to stand for 2 hours at room temperature before serving; store remaining chimichurri in refrigerator.

Beet Salad with Almonds and Chives recipe.

Ingredients
1 1/2 pounds beets - red, yellow, the candy-striped Chioggia, or a mixture
1/4 cup slivered almonds, roasted
2 tablespoons extra-virgin olive oil
1 tablespoon minced fresh chives
1 teaspoon fresh lemon juice
1/8 teaspoon kosher salt or sea salt
2 ounces feta cheese, crumbled
A few whole chives for garnish

Directions
Place beets in a medium pot and cover with water. Cover, bring to a boil, and cook 15 to 25 minutes, until a beet is easily pierced with a fork. Drain, let cool, and use a paring knife and fingers to slide off skins.
Cut beets into bite-sized pieces and place in a large salad bowl. Add almonds, olive oil, chives, lemon juice and salt, and toss gently. Sprinkle with feta, lay whole chives across salad as garnish, and serve.