Ingredients:

• 2 tablespoons unsalted butter,melted
• 2 large skinless and boneless whole chicken breasts
• 1/2 pound (240 g) fresh mushrooms,cleaned and sliced
• 2 cups 950 ml) cheese sauce,heated
• 1/4 cup (60 g) grated mozzarella cheese
• few drops freshly squeezed lemon juice
• salt and freshly ground black pepper
• dash celery seed
• pinch of basil

Ingredients:

• 3 tablespoons unsalted melted butter
• 1 tablespoon chopped onion
• 1 teaspoon chopped fresh parsley
• 4 tablespoons all-purpose flour
• 1 cup (250 ml) hot milk
• 2 large eggs,beaten
• 6 hard-boiled eggs,peeled and chopped
• 1 1/2 cups (370 g) breadcrumbs
• salt and freshly ground black pepper to taste

Cooking Method:

1. Preheat peanut oil in deep-fryer to 350 F (175 C).
2. Heat melted butter in small saucepan.Add chopped onion and parsley and cook,stirring,for 2 minutes.
3. Stir in all-purpose flour.
4. Pour in hot milk,mix well and season with salt and black pepper.
5. Continue cooking 6-7 minutes over low heat,stirring often.
6. Remove saucepan from the heat,set aside and allow to cool.
7. In a large mixing bowl,combine chopped eggs and cooled sauce.Mix well.
8. Form egg mixture into croquettes.
9. Dip each croquette into beaten egg and then dredge with breadcrumbs.
10. Working in a batches,deep-fry 2 minutes.
11. More egg recipes>>>>>

Ingredients:

• 6 large yellow onions,peeled and thinly sliced
• 4 tablespoons olive oil
• 1 teaspoon granulated sugar
• 2 tablespoons unsalted butter
• kosher salt
• 2 cloves garlic,peeled and minced
• 8 cups (2 L) beef or chicken stock
• 1/2 cup (125 ml) dry vermouth
• 2 bay leaves
• 2 teaspoons dry thyme
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons brandy
• 8 inch-thick (20cm) slices of French bread or baguette.
• 1 1/2 cups (370 g) grated Swiss  Gruyere and Parmesan cheese

Cooking Method:

1. In a large saucepan,heat 3 tablespoons olive oil over medium heat.
2. Add sliced onions and toss well to coat with olive oil.
3. Cook onions,stirring,until softened(for about 15-20 minutes).
4. Increase heat to high.Add remaining olive oil and butter and cook,stirring, for a further 15 minutes or until onions become brown.
5. Sprinkle with sugar and 1 teaspoon kosher salt.Continue to cook until the onions are well browned, about 10 to 15 more minutes.
6. Stir in minced garlic and cook for a further 1 minute.
7. Stir in dry vermouth to the pot and scrape up the browned bits on the bottom and sides of the pot.
8. Stir in stock, bay leaves, and thyme.Reduce heat to low,cover saucepan and simmer for 30 minutes.
9. Season to taste with salt and black pepper,
10. Discard bay leaf.
11. Stir in brandy.
12. While the soup is simmering, line a sheet pan with aluminum foil.
13. Preheat the oven to 450°F(225 C)with a rack in the upper third of the oven.
14. Brush both sides of bread with olive oil.
15. Place in preheated oven and toast until lightly browned, about 5 to 7 minutes.
16. Remove toasted bread from oven.
17. Sprinkle toasted bread with grated cheeses and return to oven.Bake until the cheese is bubbly and lightly browned.
18. Ladle French onion soup into the soup bowls. Top with cheesy toast and serve. More soup recipes>>>>

Ingredients:

• 1 ripe pineapple,peeled,cored and chunked
• 1/2 cup (125 ml) dark rum
• 1/2 cup (125 g) granulated sugar
• 3 tablespoons freshly squeezed lime juice
• peel of 2 limes,cut into long strips
• 1 tablespoon cornstarch
• vanilla ice cream
• fresh raspberries and mint leaves

Cooking Method:

1. In a slow cooker,combine pineapple chunks,rum,lime juice,lime peel and cornstarch.
2. Stir well.
3. Cover slow cooker and cook on high-heat setting for 3-4 hours.
4. Remove pineapple mixture from slow cooker.
5. Pour into vanilla ice cream.
6. Garnish with fresh raspberries and mint leaves.More dessert recipes>>>>

Ingredients:

• 1/2 cup (125 ml) plain yogurt
• 2 tablespoons minced fresh ginger
• 2 tablespoons white wine vinegar
• 2 teaspoons salt
• 2 teaspoons ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon granulated sugar
• 1/2 teaspoon crushed red pepper
• 2 medium tomatoes,cut up
• 2 large garlic cloves,peeled
• 1/3 cup (80 ml) vegetable oil
• 2 16 oz (480 g each) packages frozen shrimp,shelled and deveined,thawed and drained
• 1 cup (250 g) minced onion
• hot cooked rice for 8 servings
• fresh parsley for garnish

Cooking Method:

1. In a blender,combine yogurt,ginger,vinegar,salt,turmeric,cumin,sugar,red pepper,tomatoes and garlic.
2. Blend until smooth.
3. Heat vegetable oil in a large nonstick skillet.Add shrimp and cook until tender,stirring constantly.
4. Using a slotted spoon,remove cooked shrimp,reserving cooking oil, and set aside.
5. In a reserved oil,cook onion until tender (about 5 minutes). Stir in yogurt mixture,bring to a boil.
6. Reduce heat to low and simmer 5 minutes or until mixture is lightly thickened,stirring.
7. Return shrimp to skillet.Cook until heated,about 3 minutes.
8. Remove from the skillet.Serve over cooked rice.More shrimp recipes>>>>

Ingredients:

• spaghetti sauce
• 1/2 16 oz (480 g) package lasagna noodles
• 1 cup (250 g) dried bread crumbs
• 1/8 teaspoon freshly ground black pepper
• salt
• 2 large eggs,beaten
• 2 tablespoons water
• 1 medium eggplant,cut into 1/2 -inch (1.25 cm) slices
• vegetable oil
• 16 oz (480 g) package mozzarella cheese,thinly sliced
• 1/4 cup (60 g) grated Parmesan cheese

Cooking Method:

1. Cook lasagna noodles,according packing instructions.Drain and set aside.
2. On waxed paper,combine bread crumbs,black pepper and 1/2 teaspoon salt.Mix well.
3. Pour beaten eggs in a small bowl.
4. Dip eggplant into egg mixture,then bread crumb mixture.
5. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat.Working in a batches,add eggplants and until tender,adding more oil when necessary.
6. Pat dry cooked eggplant on paper towel.
7. Preheat oven to 350 F (175 C).
8. In a 13" by 9" baking pan,layer half off cooked noodles,eggplant slices,mozzarella and spaghetti sauce;repeat.
9. Sprinkle with grated Parmesan cheese.
10. Bake in preheated oven for 30 minutes. More Italian recipes>>>>>

Ingredients:

• 6 hard boiled eggs,peeled and halved lengthwise
• 1/4 cup (60 ml) mayonnaise
• 1 tablespoon plus 1 teaspoon hot sauce
• 2 tablespoons blue cheese,crumbled
• 1 tablespoon plus 1 teaspoon finely diced fresh celery
• kosher salt and freshly ground black pepper
• picked celery leaves for garnish

Cooking Method:

1. Place all egg yolks in a medium bowl.
2. Add mayonnaise,hot sauce,crumbled blue cheese and celery.Whisk until well combined.Season with salt and black pepper to taste.
3. Transfer yolk filling to zipper-lock bag. Refrigerate overnight.
4. Set aside 8 egg white halves,reserving remaining egg whites for another use.
5. Remove yolk filling from refrigerator.
6. Cut off corner of zipper-lock bag and pipe filling mixture into egg white halves, overstuffing each hole.
7. Garnish stuffed eggs with extra hot sauce, blue cheese, celery, and celery leaves.
8. Transfer to serving platter and serve immediately. More appetizers>>>>>