set oven to 325f', 'prepare two round cake pans', 'in a food processor blend the first 4 dry ingredients', 'add in the cold butter pieces , and blend for about 30 seconds or more to combine', 'mix in the chopped maraschino cherries or cranberries', 'divide the mixture evenly between the two pans , then press the dough in firmly', 'bake for about 30-35 minutes or until baked through and pale golden', 'cool the baked dough in pans for 10 minutes', 'while the baked dough is still warm cut into small squares then cool completely', 'using a spatula transfer to a plate', 'sprinkle lightly with powdered sugar if desired', 'delicious !'

generously grease a 13 x 9-inch baking pan with melted butter', 'set aside', 'in a heavy-duty stand mixer fitted with a dough hook , add in 4 cups flour', 'set aside', 'in a small saucepan heat the 1 cup full-fat milk with 1 / 4 cup butter , salt and 3 tablespoons sugar until the butter starts to melt , stirring with a spoon set aside until warm and not hot , to speed things up place in the fridge for about 20 minutes this will cool it down faster , the mixture should be warm but not hot', 'when the milk mixture is warm , proof 1 tablespoon and 1 teaspoon yeast in 1 / 2 cup warm water with 1 teaspoon sugar', 'let sit for 10 minutes or until foamy', 'add the yeast and the warm milk / butter mixture and the egg to the bowl with the flour in it', 'start mixing , adding more flour only if needed to create a soft semi sticky dough that holds around the kneader blade', 'keep adding more flour 1 tablespoon at a time as needed and knead the dough for 8-10 minutes until the dough is smooth', 'remove the dough from the mixing bowl , and let sit covered with a clean tea towel on the counter for 10 minutes', 'after 10 minutes , knead the dough gently for about 15 seconds into a ball', 'place in an oiled bowl', 'cover and let rise about 1 hour or until doubled in size', 'punch down dough', 'divide dough into 12 pieces , and shape into round balls', 'place the dough balls into the prepared baking dish', 'if desired , brush the dough balls with melted butter , this is only optioanl', 'cover with a clean tea towel , and let rise for about 30-40 minutes , or until almost double in size)', 'set oven to 375 degrees', 'bake for 22-25 minutes , or until dark golden brown on top'

cook the egg noodles according to package directions', 'drain then place back in the pot', 'add in 2 tablespoons butter to the noodles to prevent sticking', 'set aside', 'heat 1 / 2 cup butter in a large skillet over medium heat', 'add in onion , sugar and crushed chili flakes , cook stirring until just lightly browned', 'add in shredded cabbage', 'cook stirring until tender or to desired doneness', 'add in the cooked noodles with parmesan cheese', 'toss to combine', 'season with salt and black pepper', 'delicious !'

set oven to 350 degrees', 'grease a large baking dish', 'in a frypan brown bacon until crisp', 'drain fat', 'to the same skillet in the ground beef with onion , garlic , green pepper and dried chili flakes cook until meat is browned', 'add in parmesan cheese , salt and pepper', 'add uncooked rice to hamburger mixture', 'mix well', 'mix soup , pasta sauce and water until combined', 'cook stirring until bubbly', 'spread the shredded cabbage in the baking dish', 'spread the hot ground beef mixture over the cabbage', 'bake covered for 45 minutes', 'uncover and cook until the cabbage is soft and the rice is cooked', 'sprinkle the shredded cheese on top of casserole the last 5 mins of baking'

set oven to 350 degrees f', 'grease a 13 x 9-inch baking pan or use a larger pan', 'make certain that the cabbage heads are completely thawed before using for this', 'using a small sharp knife carefully remove the hard core / stem from the center of the head , then remove the leaves from the cabbage', 'to speed up cooking time you may want to cook the leaves in boiling salted water for about 8-10 minutes this will give the cabbage rolls a head start and reduce cooking time slightly', 'using your hands gently squeeze out 2 to 3 leaves at a time to remove excess water , then place the leaves in a large bowl', 'set aside', 'for meat filling', 'using clean hands mix all ingredients together for the meat filling in large bowl until thoroughly combined', 'for sauce', 'in another bowl combine all sauce ingredients together until blended', 'line the bottom of the pan with cabbage leaves', 'using a large spoon or a ladle drizzle half of the sauce over the leaves then spread out to cover the leaves', 'stuff the cabbage leaves tightly but carefully with the meat mixture', 'roll up tightly and place the rolls in a single layer on top of the cabbage leaves and sauce in the baking dish', 'drizzle the remaining sauce over the rolls', 'sprinkle about 1 / 2 cup or a little more sauerkraut over the sauce', 'at this point you may cover the rolls with more leaves if desired', 'cover tightly with foil', 'important', 'if you are using a 13 x 9-inch dish it will be very full so place on a large jelly-roll pan to catch any spills', 'cook at 350 degrees f for about 2-1 / 2 to 3 hours or until the cabbage is very tender , the cooking time will vary depending on how thick the cabbage leaves are and if you have pre-boiled the leaves firstly , i usually check after about 2 hours)'

in a large glass bowl combine the coleslaw mix with olives and red onion', 'toss to combine', 'add in caesar dressing , mix well to combine', 'season with black pepper and salt', 'cover and refrigerate 6 hours or overnight', 'before serving toss in croutons', 'sprinkle parmesan cheese on top'