Simple Delicious Pasta Salad

An easy weeknight side dish perfect for warm weather days, or picnics. This recipe is good for picky eaters too, as there are no tomatoes or olives present in the salad, and it's not too salty or vinegary.

1. Boil pasta according to the package instructions. It's best to use minimal additional salt as the dressing already contains the perfect amount. When the pasta has finished boiling, drain the remaining water and set it aside.
2. Meanwhile, whisk or stir together mayonnaise, mustard, sugar, vinegar, black pepper, cayenne, and garlic powder; taste before adding salt, then taste again. The dressing should taste just a little bit too salty, since it needs to provide flavor for an entire pound of pasta. Once the dressing is seasoned to your preferences, set it aside.
3. Use a food processor to mince the onion, pepper, and celery until fine. It's best to mince each vegetable individually to avoid over-encumbering the food processor. Place your minced vegetables in a large salad bowl.
4. Add the drained pasta to your salad bowl followed by dressing,  gently stir until everything is thoroughly combined. Taste for salt and pepper.
5. Serve and enjoy! Feeds a lot, and even better the next day.

Simple Hearty Omellete

Ingredients

4 eggs, cracked open and lightly beaten
half small onion chopped fine
1/4 bell pepper chopped fine
1/4 cup tomato diced (optional)
1/4 cup diced ham
1/2 cup cheddar cheese (or whatever cheese you love)
a dash of salt and pepper
1 tbsp butter

Combine all ingredients except butter and cheese.
Melt the butter in a small frying pan under medium heat.
Pour egg mixutre into the frying pan.
For the first 30 seconds likely stir contents of the pan while the eggs are still wet.
Sprinkle cheese all over omellete.
Let egg cooks till cheese is melted and egg seems 90% cooked.
Use a spatula to carefully fold omellete in half.
Transfer to a  plate.

Eat and enjoy!

American Style Bacon

Bacon and eggs are the classic American breakfast. First you make this, then you make our recipe for perfect scrambled eggs. Put those two together and the result is a very satisfied tummy.  That little teaspoon of oil is the difference between uneven amateur bacon, and perfect restaurant style American bacon. While bacon is usually made from side and back cuts of pork, in the United States, it is almost always prepared from the belly of the pig ( and is thus referred to as "streaky", "fatty", or "American style" outside of the US and Canada).

Ingredients

1/4 lb bacon
1 teaspoon oil

Put the teaspoon of oil in a spacious frying pan and set the heat to medium high.

Lay your bacon out flat. Now cut it in half for easier handling in the hot pan.

When oil is HOT add in bacon one piece at a time, be sure to not overcrowd the pan, there should be one layer of bacon in the pan. Overlapping pieces make for chewy uncooked sections of fat in the bacon.

As bacon sizzles, flip over pieces as the underside gets brown and crispy.

When bacon is a lovely brown all over, remove from oil and place on paper towels to drain.

Serve warm, feeds two people but I could easily eat all that bacon myself.

A popular quote on the mania around American bacon follows:

"There is: bacon ice cream; bacon-infused vodka; deep-fried bacon; chocolate-dipped bacon; bacon-wrapped hot dogs filled with cheese; brioche bread pudding smothered in bacon sauce; hard-boiled eggs coated in mayonnaise encased in bacon — called, appropriately, the 'heart attack snack'; bacon salt; bacon doughnuts, cupcakes and cookies; bacon mints; 'baconnaise', which Jon Stewart described as 'for people who want to get heart disease but are too lazy to actually make bacon'; Wendy's 'Baconnator' — six strips of bacon mounded atop a half-pound cheeseburger — which sold 25 million in its first eight weeks; and the outlandish 'bacon explosion' — a barbecued meat brick composed of 2 pounds of bacon wrapped around 2 pounds of sausage."

— Arun Gupta

Deli Bodega Style Bagel

If you want a soft yet crispy toasted bagel like the kind they sell at the expensive New York City delis try this.

Ingredients

2 bagels
Filling of choice, I like cream cheese

Cut good quality bagel in half.

Place on pan or aluminum foil and place in oven.

Set oven to 375, when oven is done preheating, check bagels.
If your bagels are not as toasty as you would like cook for another 3 minutes.
Remove from oven and spread with cream cheese, or whatever you love to eat between two pieces of bread.

Enjoy! Makes 2 bagels

**Alternative Cooking Method**

Place bagels in cold oven. Set oven to broil and check every 2 minutes until bagels are brown and toasty. Continue on as above with spreading the filling