Top 12 recipes of 1985:

1/2 cup plus 2 tablespoons unsalted butter 1 cup sugar 1/2 cup cocoa powder 1/2 cup water 1/2 cup plus 2 tablespoons flour 1/2 teaspoon salt 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 4 eggs Orange-flavored liqueur Ganache Cream together butter and sugar until light and creamy.

3/4 teaspoon rock salt 1 ounce pine nuts 1 ounce garlic 3 ounces small basil leaves 3/4 ounce grated Pecorino cheese 1 1/4 ounces grated Parmigiano Reggiano (Parmesan) cheese 1/2 cup extra virgin olive oil Using marble mortar and wooden pestal, mash together rock salt, pine nuts and garlic.

1 cup rolled oats 1 cup buttermilk 1 cup sifted flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1 1/2 teaspoons baking powder 1/2 cup melted shortening or oil 1/2 cup brown sugar, packed 1 egg 3/4 cup shredded coconut Strawberry preserves Combine oats and buttermilk in bowl.

6 cloves garlic, minced 1 to 2 tablespoons fennel seeds 1 teaspoon coarse salt Freshly ground pepper 1 (7-pound) boneless pork rib roast Fruity olive oil Make paste of minced garlic, fennel seeds, salt and pepper to taste with mortar and pestle or mash with side of chef’s knife.

4 corn tortillas Oil for deep-frying 1/2 cup refried beans 1 1/2 cups shredded Chihuahua or Jack cheese Guacamole Sour cream 1 small tomato, seeded and diced Green Sauce Red Sauce Cut each tortilla into 6 wedges.

2 1/4 cups flour 1 cup brown sugar, packed 3/4 cup granulated sugar 2 teaspoons ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground ginger 3/4 cup corn oil 1 cup sliced almonds 1 teaspoon baking powder 1 teaspoon baking soda 1 egg 1 cup buttermilk Mix flour, brown sugar, granulated sugar, 1 teaspoon cinnamon, salt and ginger.

1 whole turkey breast, boned 3 cloves garlic, cut in halves Salt, pepper 6 slices prosciutto or cooked ham 4 eggs 2 tablespoons chopped parsley Butter or margarine 6 slices mortadella Fresh rosemary sprigs or dried rosemary leaves 1/2 cup olive oil 1/2 cup wine 1 onion, sliced 1 shallot, sliced Have butcher remove all turkey bones.

1/2 cup dry kidney beans 1/4 cup bulgur 1/2 cup olive oil 1 small red onion, cubed 1 small sweet white onion, cubed 1 1/2 tablespoons minced garlic 1/2 cup cubed celery 1/2 cup cubed carrots 2 tablespoons chili powder 2 tablespoons cumin 1/2 teaspoon cayenne pepper 4 teaspoons chopped fresh basil 1 tablespoon chopped fresh oregano 1 yellow squash, cubed 1 zucchini, cubed 1 green pepper, cubed 1 sweet red pepper, cubed 1 cup mushrooms 1/2 cup cubed tomatoes 1/2 cup tomato paste 3/4 cup white wine Salt, pepper Soak beans in cold water to cover overnight.

2 cups chopped pecans 1/4 cup unsalted butter 1/4 cup sugar 2 tablespoons water 14 ounces semisweet chocolate 2 tablespoons oil 2 cups whipping cream Whipped cream, optional Whole pecan halves, optional Toffee Sauce Grind pecans in food processor until fine.

1 to 1 1/4 pounds skirt steak or rib eye steak 1 (8-ounce) bottle Italian dressing 4 slices bacon, cut into 1-inch squares Oil 2 teaspoons Worcestershire sauce 1/2 teaspoon garlic salt 2 poblano chiles, cut into strips 1 onion, cut into 1/4-inch slices 5 plum tomatoes, quartered 4 yellow chiles 4 green onions 1/2 small lemon Tortillas Salsa Marinate steak overnight in dressing.

2 cups rice wine vinegar 2 cups light brown sugar, packed 1/2 cup granulated sugar 1/4 cup chili sauce 1 1/2 tablespoons hot pepper sauce 1 1/2 tablespoons liquid smoke 2 dozen chicken wings, or more Combine rice vinegar, brown sugar and granulated sugar in saucepan.

1 rabbit, cut up Salt, pepper Flour 2 tablespoons butter or margarine Oil 1 clove garlic, crushed 1 cup minced onions 1/2 cup minced celery 1/2 cup minced carrots 1 (14 1/2-ounce) can chicken broth 1/2 cup white wine 1 small bay leaf 1 1/2 teaspoons baking powder 2 eggs 1/2 cup milk 1 teaspoon fresh thyme Chopped parsley Sprinkle rabbit pieces with salt and pepper to taste.