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Ingredients 3 bonless chicken slices of bread shedded cheeses 6 to 8 eggs 1/4 onion 1 vine ripe tomatoe salt and pepper Preparation Bake in 350 oven for 30 mins.

Ingredients Salad: 2 lbs broccoli, cut into bite size pieces 8-oz mozzarella cheese,shredded 1/2 lb bacon,cooked & crumbled 1/2 onion, chopped Dressing: 2 Tbl cider vinegar 1 cup mayonnaise 1/4-1/2 cup sugar Preparation Toss the salad ingredients together in a large bowl. Whisk dressing ingredients together until smooth & toss with salad. Allow to chill at least 1 hour. Toss again before serving. *Jarred bacon bits/pieces can be substituted for bacon....

Ingredients 4 cups no-salt-added homemade or store-bought chicken broth 1 pound asparagus, preferably of equal thinness 1 medium yellow onion 5 tablespoons unsalted butter 1 1/2 cups cooked arborio rice 1/2 cup dry white wine 1/2 teaspoon kosher salt (optional) 1/2 cup freshly grated Parmigiano-Reggiano cheese Pinch freshly ground black pepper Preparation Bring a wide pot of water to a boil over high heat. Heat the broth in a large saucepan over medium heat....

Ingredients For the filling: 4 small apples, peeled and sliced. 2 tablespoons butter 2 tablespoons brown sugar cinnamon to taste Crêpes: 3 eggs 4 tablespoons sifted flour 2 cups milk a pinch of salt a pinch of sugar Preparation Filling: Melt the butter over medium heat, add apples and sprinkle on sugar and cinnamon. Lower the heat to low, and let it slowly simmer, stirring occasionally.(I also made this with Port once, very tasty) For the other filling, use your favorite cheese, I prefer a swiss, but cheddar works well too....

Ingredients 1 8-inch loaf round Italian bread, cut in half crosswise, and cut into 10 slices per side 3 tablespoons extra-virgin olive oil 4 to 6 Roma tomatoes, cut into 1-inch dice (about 3 cups) 1/3 cup fresh basil leaves, cleaned, stacked in a pile, rolled, and cut into a fine julienne 6 cloves garlic, 3 crushed and 3 cut in half lengthwise 2 teaspoons coarse salt Freshly ground black pepper...

Ingredients 1 package (9.1 oz) refrigerated Pillsbury™ Shape™ Bunny Sugar Cookie Dough (20 Count) 3/4 cup vanilla creamy ready-to-spread frosting (from 16-oz container) Candy sprinkles Preparation Heat oven to 350°F. Bake cookies as directed on package. Cool completely, about 15 minutes. For each sandwich cookie, spread 1 tablespoon frosting on bottom of 1 cookie. Top with second cookie, bottom side down; press together gently. Roll edges of sandwich cookies in candy sprinkles....

Ingredients 3 tablespoons unsalted butter 1 onion, diced 1 butternut squash (2 1/2 to 3 pounds), peeled, seeded, and roughly chopped (about 1-inch pieces) 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon cayenne pepper 1 teaspoon ground cumin 1 tablespoon plus 2 1/2 teaspoons coarse salt 1/2 teaspoon freshly ground black pepper 1 cup grated Parmesan cheese 1 cup ricotta cheese 1 pound spinach, Swiss chard, or other greens (about 2 bunches)...

Ingredients any canned fruit of your choice any boxed cake mix Preparation grease or oil the bottom of a 6x9 inch pan. Place 1/2 of any boxed cakemix in the bottom of the pan. Open a large an of peaches, pears, or fruit cocktail. (your choice) Pour the fruit and its juice on top of the dry cake mix until moistened. Add the remaining cake mix on tip. Bake for 35 minitues or until golden brown....

Ingredients 1 head cauliflower cut into 1 inch. florets 2 carrots 4 dried mushrooms (can substitute it with fresh mushroom) 1 T oil 1 cup chicken broth 1 cup water 1/2 t salt dash of black pepper Preparation Soak dried mushroom for at least 2 hour or until the stem becomes soft and can be removed. Cut the mushroom into thin slices. Cut the carrots diagonally into chunky pieces. Heat oil, stir fry dried mushroom until color become light brown....

Ingredients Good-quality olive oil 1 medium onion, coarsely chopped 2 medium cloves garlic, minced 1 tsp cumin seeds ½ tsp ground coriander ¼ tsp ground ginger 1 tsp garam masala 3 cardamom pods, lightly crushed 1 28-ounce can whole peeled tomatoes 1 tsp kosher salt, or to taste 1 Tbs cilantro leaves, roughly torn, plus more for garnish A pinch of cayenne, or to taste 2 15-ounce cans chickpeas, drained and rinsed...

Ingredients 2 pkg cream cheese (softened) 2 med cans chili 16 ounce shredded Cheddar cheese or Velveeta Preparation Spread cream cheese into a 9x13 baking dish. Pour the chili over the cream cheese and cover with shredded cheddar cheese or sliced Velveeta. Microwave in 1 minute bursts until bubbly

Ingredients 1 loaf of Round bread 1 cup sour cream 8 oz. cream cheese 3 cups grated cheddar cheese 1 lb ham - cut into cubes 2 - 4/12 ounce cans of chopped green chilles 1 bunch green onions chopped 1 teaspoon worchester sauce Preparation Cut the top off the round bread and take out the bread inside to make a bowl. Set bread aside. keep all the bread removed from the inside....

Ingredients 2lb Frozen Hash Browns,Thawed 1 teaspoon Salt 1/2 teasoopn Pepper 1/4 Cup Chopped Onion 2 Cans Condensed Cream Chicken Soup (10 3/4 oz each) 1 Pint Sour Cream 2 Cups Shredded Chedder Cheese Topping 2 Cups Crushed Corn Flakes 1/4 Cup Melted Butter or 2 Cups of Crushed Salted Lays Potato Chips Preparation Pre-Heat Over 350 Grease 9x13-inch baking dish. Mix the hash browns, salt, pepper, onion, soup, sour cream and shredded cheese....

Ingredients 1 (3-pound) chicken Brioche Stuffing Course salt and freshly ground pepper 5 sprigs fresh rosemary 2 cloves garlic, peeled 1 lemon Preparation Starting from the neck end of the chicken, carefully run your finger under the skin to separate from the meat, leaving it attached in the center to the sternum. Do not tear the skin. Evenly pipe stuffing under the skin of the legs and breasts. Season inside of chicken with salt; place rosemary and garlic in cavity of bird....

Ingredients 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box 1 cup chopped plum (Roma) tomatoes (3 medium) 1/3 cup chopped fresh basil leaves 2 teaspoons olive oil 1 clove garlic, finely chopped or 1/4 teaspoon garlic powder 1/2 cup shredded Parmesan cheese (2 oz) Preparation Heat oven to 425°F. Remove pie crust from pouch; unroll on ungreased cookie sheet. Bake 6 to 8 minutes or until light golden brown....

Ingredients 2 teaspoons olive oil 6 cups finely chopped cabbage 1 cup diced onion 3 cups water 1 cup chopped tomatoes 2 tablespoons brown sugar 2 tablespoons cider vinegar 1/4 teaspoon salt 1 cup uncooked white basmati rice 1/4 cup currants Preparation Preheat oven to 350°. Heat oil in a large nonstick skillet over medium heat. Add cabbage and onion; sauté 1 minute. Add water and next 4 ingredients (water through salt); bring to boil....

Ingredients 1 1/2 tbl soy sauce 2 tsp toasted sesame oil, divided 2 lrg cloves garlic, minced 2 tsp minced gingerroot 3 tsp Tabasco pepper sauce, divided 1/2 lbs peeled crawfish tails and/or shrimp 3 eggs 1 1/4 tsp salt, divided 3 tbl peanut oil, divided 1 small onion, quartered and thinly sliced 3 cups cold cooked rice 1 1/2 cups bean sprouts 3/4 cup frozen green peas Black pepper to taste...

Ingredients 1 box Cake Mix 1/2 c. store-bought or homemade frosting Preparation Bake cake according to instructions, cool, and crumble into small pieces Mix cake crumbles with 1/2 c. frosting Refrigerate for 10-15 minutes Roll into small balls and place on cookie sheet Dip sucker sticks in melted chocolate and insert into cake balls Refrigerate or freeze for 10 minutes Dip in chocolate sauce and dip off excess chocolate Garnish or prepare presentation as desired

Ingredients One 1/4-ounce package unflavored gelatin 1 1/4 cups heavy cream 1/3 cup sugar Pinch each ground cardamom and kosher salt 2 1/2 cups low-fat buttermilk 1/4 cup pomegranate seeds 3 small seedless mandarin oranges, thinly sliced 1/4 cup toasted coconut flakes Preparation In a small saucepan, soften gelatin in 1/4 cup water for 5 minutes. Add cream, sugar, cardamom, and salt; heat over medium, stirring, until sugar and gelatin dissolve....

Ingredients 6 douzaines d’escargots en boite 1/2 lb de champignons de Paris 1/2 lb de cèpes 2 c. à soupe de vinaigre de vin 2.4 tasses de chablis 2.4 tasses de bouillon de volaille 3 échalote françaises 2 gousses d’ail 1/2 oz de beurre 3 c. à soupe de persil haché 5 c. à soupe de crème à fouetter épaisse sel, poivre Preparation Épluchez et hachez finement les échalote françaises. Épluchez et pressez les gousses d’ail....