Easy and Quick Recipes

Ingredients 1/2 cup butter, divided 6 skinned and boned chicken breasts 3 shallots, chopped 2 garlic cloves, minced 1 pound assorted fresh mushrooms, coarsely chopped 1/4 cup sherry 3 tablespoons all-purpose flour 2 (14-oz.) cans chicken broth 1 (6-oz.) package long-grain and wild rice mix 1/2 cup grated Parmesan cheese 2 tablespoons chopped fresh flat-leaf parsley 1 tablespoon chopped fresh sage 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 cup sliced toasted almonds Garnish: fresh sage leaves Preparation 1. Preheat oven to 375°. Melt 1 Tbsp. butter in a large skillet over medium-high heat; add half of chicken, and cook 3 minutes or until browned; turn and cook 1 minute. Transfer to a plate. (Chicken will not be cooked completely.) Repeat procedure with 1 Tbsp. butter and remaining chicken. Wipe skillet clean. 2. Melt 2 Tbsp. butter in skillet over medium-high heat. Add shallots, and sauté 3 minutes or until translucent. Add garlic, and sauté 30 seconds. Add mus

Ingredients 2 onions, chopped 1 tablespoon olive oil 6 cups chicken broth 6 15 1/2-oz. cans Great Northern beans, drained and rinsed 3 5-oz. cans chicken, drained 2 4-oz. cans diced green chiles 2 teaspoons ground cumin 1 teaspoon garlic powder 1 1/2 teaspoon dried oregano 1/4 teaspoon white pepper 1 12-oz. container sour cream 3 cups shredded Monterey Jack cheese Preparation In a large stockpot over medium heat, sauté onions in oil until tender. Stir in remaining ingredients except sour cream and cheese. Simmer for 30 minutes, stirring frequently, until heated through. Shortly before serving, add sour cream and cheese. Stir until cheese is melted. Yield: Serves 16 to 20

Ingredients 50 large marshmallows 1/3 cup butter or margarine 20 cups freshly popped popcorn 2 cups teddy bear-shaped chocolate graham cracker cookies 2 1/2 cups candy corn Vegetable cooking spray Preparation 1. Combine marshmallows and butter in a Dutch oven. Cook over medium-low heat until melted and smooth, stirring occasionally. Remove from heat. 2. Combine popcorn and graham cracker cookies in a big bowl. Pour marshmallow mixture over popcorn mixture, tossing to coat. Stir in candy corn. Spray hands with cooking spray, and shape popcorn mixture into 3-inch balls, pressing together firmly. Cool on wax paper. Wrap balls in plastic wrap. Store in an airtight container up to 3 days. Yield: Makes 20 popcorn balls (serving size: 1 popcorn ball)

Ingredients 1 env. active dry yeast 1 1/2 cup very warm water 1 tablespoon sugar 2 teaspoons salt 4 cups all-purpose flour 1 egg yolk 1 tablespoon water 1/4 cup coarse salt Preparation In a large bowl, dissolve yeast in warm (110°) water in a large bowl. Stir in sugar and salt until dissolved. Add flour, mix well. Turn onto a floured surface, knead 5 minutes. Divide dough into 16 equal pieces. Roll into thin strips; shape into pretzels. Place on a well-greased baking sheet. Beat egg yolk with water, brush on pretzels. Sprinkle with salt; bake at 425° for 15 to 20 minutes, or until golden. Makes 16 pretzels.

Ingredients : 16 ounces fettuccine pasta 1 cup butter 1 cup whipping cream 1 1/2 cups freshly grated parmesan cheese 1 teaspoon salt pepper parsley (to garnish) (optional) Directions : Cook fettucine as package directs; drain. Heat butter and cream over low heat until butter is melted. Stir in cheese, salt and pepper. Pour sauce over hot fettucini, stirring making sure the noodles are well coated. Garnish with parsley if desired.

Ingredients : 1 cup blanched almond 1 3/4 cups almond paste 1 egg white 1/2 teaspoon baking powder 1 teaspoon almond extract 2 tablespoons grated orange zest (optional) icing sugar, for dusting Directions : Place the blanched almonds into a nut grinder or food processor fitted with a steel blade; process to a fine powder. Transfer to a mixer bowl and mix in the almond paste with an electric mixer. Add the egg white and mix at the lowest speed until thoroughly blended (the dough should be firm). Add the baking powder and the almond extract (and the orange zest if using), and mix until well blended. Use a small cookie scoop to portion the dough into roughly 1-heaping tablespoonful sized balls. Dust your hands with icing sugar and then roll these balls to form little finger sized logs. Place the ricciarelli logs 1 inch apart on parchment-lined baking sheets and then flatten slightly. Let stand uncovered at room temperature at least 1 hour or overnight. When you are read

Ingredients : 1 (1 lb) box pasta, any bite-size shape 1 lb ground beef 1 teaspoon garlic powder (or more if desired) 1 tablespoon italian seasoning 1 (16 ounce) jar spaghetti sauce 8 ounces mozzarella cheese, grated Directions : Cook pasta as directed on box. Meanwhile, brown ground beef with garlic powder and Italian seasoning. Drain grease and add sauce Heat. Drain pasta and add to sauce mixture. Stir in cheese until it just melts. Serve with garlic bread and salad.

Ingredients : 1 lb linguine, cooked ala dente,drain 6 tablespoons butter 10 cloves garlic, minced 6 cups mushrooms, sliced 1 teaspoon dried basil 1/4 teaspoon salt pepper 2 tablespoons olive oil 2 tablespoons fresh parsley, chopped parmesan cheese, grated Directions : In a skillet melt 2 tbsp Butter. Add garlic, allow to brown, then add mushrooms, basil, Salt& Pepper. Cook until the mushrooms are just tender. Add remaining butter and olive oil. Stir and remove from heat. When Pasta is cooked reheat the sauce add parsley. Mix with Pasta and enjoy.

Ingredients : 12 lasagna noodles, cooked, drained 2 cups cottage cheese (or ricotta cheese) 1 1/2 cups mozzarella cheese, shredded 1/2 cup parmesan cheese 2 eggs 2 tablespoons parsley, chopped 1 (32 ounce) jar spaghetti sauce 1 -2 cup mozzarella cheese, shredded, for topping Directions : Mix cottage cheese, 1-1/2 cup mozzarella and parmesan cheese with eggs and parsley. Place one lasagna noodle on work surface. Spread 1/3 cup cheese mixture on noodle evenly. Roll up tightly like a pinwheel. Place seamside down in microwave-safe baking pan, that has 2 cup of spaghetti sauce in bottom. Continue until with remaining ingredients. Cover rolls with remaining sauce and sprinkle with additional mozzarella cheese. Cover with microwave-safe wrap and microcook on high 10-20 minutes, until cheese is melted.

Ingredients : 1 lb elbow macaroni, uncooked 1/4 lb Fontina cheese, shredded 1/4 lb gorgonzola, crumbled 2 tablespoons butter 1/2 cup half-and-half fresh ground black pepper 1/2 cup fresh chives, Chopped Directions : In a medium pot, bring 4 quarts of water to a boil. Add a pinch of salt and the macaroni. Cook until tender, about 8 to 10 minutes. In a colander, drain the macaroni and return it to the pot. Fold in the cheese, butter and half-and-half. Season with the pepper. Warm through. Garnish with chopped chives.

Ingredients : 1 lb potato, peeled 1 large onion, diced 1/4 cup olive oil 5 eggs salt Directions : Slice the potatoes as thin as possible and dry with a paper towel. Sauté potatoes and onions in olive oil over medium heat, turning frequently, until golden brown (about three minutes). Meanwhile, beat the eggs with salt and pepper until foamy, 1-2 minutes. Pour the eggs over the potatoes, cover, lower the heat, and cook for about 5-7 minutes, until the omelette is set and the bottom is golden brown. Slide the omelette onto a plate, cover with the other plate, flip, and slide the omelette back into the pan, so that the cooked side is on top. Cover and cook for about 5 minutes longer. Cut into wedges and serve.

Ingredients 5 tablespoons unsalted butter 1 tablespoon flour 1 cup milk 1/4 teaspoon salt Pinch of freshly grated nutmeg 1 cup grated Gruyere cheese 4 slices white bread 2 teaspoons Dijon mustard 3 ounces best-quality deli ham, thinly sliced 2 large eggs Ground pepper to taste Directions Preheat the broiler with the rack in the top position. In small saucepan, melt 2 tablespoons butter over high heat. Whisk in flour and cook until lightly golden. Add milk and salt and whisk constantly until mixture thickens, about 2 minutes. Remove from the heat. Stir into the sauce the nutmeg and half the cheese. Lay the slices of bread on a baking sheet. Divide the Dijon between 2 slices and top with ham. Divide half of the bechamel between the remaining 2 bread slices and top with remaining cheese. Close the sandwiches. Melt 2 tablespoons butter in a large skillet over medium heat. Add sandwiches and cook both sides until bread is golden brown and the cheese is m

Ingredients 1 tablespoon extra-virgin olive oil 1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch pieces Coarse salt and ground pepper 1 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces 1 medium yellow onion, diced small 3 garlic cloves, roughly chopped 1 medium red bell pepper, seeded and diced small 1 can (14.5 ounces) crushed tomatoes 1/4 cup hot-pepper sauce, such as Frank's 3 tablespoons Worcestershire sauce 2 tablespoons yellow mustard 1 tablespoon unsulfured molasses 8 hamburger buns Directions In a large skillet, heat oil over medium-high. Add chicken thighs, season with salt and pepper, and cook, stirring once, until meat is golden brown, 5 minutes. With a slotted spoon, transfer to a slow cooker, leaving as much oil behind as possible. Repeat with chicken breasts. To skillet, add onion, garlic, and bell pepper and cook over medium, stirring constantly, until onion is translucent, 6 minutes. Add 1/4 c

Ingredients Butter 2 slices rye bread (with seeds) 1/2 cup sauerkraut Corned beef, sliced Swiss cheese, sliced Spicy brown mustard Pickles, for serving Directions Preheat oven or toaster oven to 450 degrees. Toast and butter bread. Drain sauerkraut. On a small rimmed baking sheet, pile several slices corned beef on unbuttered side of 1 slice bread and warm in oven, 5 minutes. Remove from oven and top with sauerkraut and a few slices of Swiss cheese. Bake until cheese melts. Spread mustard on other slice bread and place on top of sandwich. Serve with pickles.

Ingredients 2 tablespoons Dijon mustard 1/2 cup oil-packed sun-dried tomatoes, drained, reserving 1 tablespoon oil 1/2 loaf ciabatta bread (about 5 ounces), split horizontally and hollowed out Romaine lettuce leaves 6 ounces fresh mozzarella, sliced 1/2 cup fresh flat-leaf parsley, leaves Coarse salt and ground pepper Directions In a small bowl, whisk together mustard and oil until thick; spread on bread. Layer bottom half of bread with some of the lettuce, then cheese, tomatoes, and parsley. Season with salt and pepper. Top with remaining lettuce and bread. Wrap sandwich tightly in plastic; place on a baking sheet. Top with another sheet, and weight down with canned goods or a heavy skillet. Refrigerate at least 1 hour and up to overnight to meld flavors. Cut in half, and serve.

Ingredients 3 pounds small (2-in.) waxy potatoes, such as Red Bliss or Yukon Gold 4 tablespoons olive oil, divided, plus more for pan About 2 tsp. kosher salt 1 tablespoon plus 2 tsp. chopped fresh thyme leaves 2 tablespoons chopped flat-leaf parsley 1 1/2 tablespoons Meyer or regular (Eureka) lemon zest Freshly ground black pepper Directions 1. Halve potatoes and soak in cold water 15 minutes. Preheat oven to 375°. 2. Drain potatoes and dry with a kitchen towel. Put in a large bowl with 3 tbsp. olive oil, 2 tsp. salt, and 1 tbsp. chopped thyme and mix to coat. Spread potatoes in a single layer on an oiled rimmed baking sheet, flat side down, and roast 25 minutes. Drizzle with remaining 1 tbsp. olive oil and roast 30 more minutes, or until golden underneath. 3. Loosen from pan with a spatula and transfer to a serving platter. Sprinkle with parsley, lemon zest, remaining 2 tsp. thyme, and salt and pepper to taste.

Ingredients 2 graham cracker pie crust, ready made (I do 1 regular and 1 chocolate, a Keebler and an Oreo) 1 3/4 quarts dreyer's grand limited edition peppermint ice cream, softened (1 container) 16 ounces Cool Whip Topping Directions Soften ice cream on counter until "workable" (soft enough to stir in Cool Whip but not too liquid). Mix in full tub of Cool Whip- do not over blend as Cool Whip will become runny. Scoop half of mixture into each of 2 pie crusts. Smooth evenly in crust. Cover with lid, if available, or wrap. Place in freezer for at least 2 hours. (Could be less, I don't know as I always do ahead and leave them overnight). Prior to serving, remove cover and smooth any voids (a slightly warm spoon run under warm water works well). Garnish with crushed candy cane or starlight mints, chocolate curls, peppermint bark crumbles, or crushed Candy Cane Roca. Enjoy!

Ingredients 4 whole graham crackers 2 cups marshmallow cream 1 pint chocolate ice cream, softened** 1 pint vanilla ice cream, softened** 2 cups hot fudge Directions Line a 9 by 5-inch loaf pan with plastic wrap, letting the ends of the plastic wrap overhang the pan by 6 inches. Break one of the crackers into 4 pieces along the dotted lines. Spread one side of 1 whole graham cracker and 1 graham piece with 1/2 cup of the marshmallow cream and lay in the loaf pan, cream side up. Spoon the softened chocolate ice cream over the crackers and smooth the top. Coat both sides of another whole cracker and 1 piece using 1 more cup marshmallow cream and lay over the chocolate ice cream. Spoon the softened vanilla ice cream over the crackers and smooth the top. Spread the remaining whole cracker and 1 more piece with the remaining 1/2 cup marshmallow cream. Lay the crackers over the vanilla ice cream, marshmallow side down. Wrap the pan tightly with plastic wrap and freeze unti

Ingredients 1 stick plus 3 tablespoons unsalted butter, softened, plus melted butter for brushing 1 pound challah bread, cut into 1-inch cubes 1 butternut squash 1 1/4 cups sugar, plus more for sprinkling 4 (large) eggs 3 cups whole milk 1 can (14 ounces) pure pumpkin puree 1 1/2 teaspoons ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves 1/2 kosher salt 2 cups confectioners' sugar 2 tablespoons bourbon 1/2 cup toasted pecans, chopped Directions Preheat the oven to 375°. Butter two 9-inch, deep-dish glass or ceramic pie plates. Spread the challah on a large baking sheet and toast for about 5 minutes, until lightly golden. Cut the neck from the butternut squash. Peel it and cut it lengthwise into two 3/4-inch-thick slabs. Very thinly slice the slabs into long, thin strips on a mandoline. Peel, seed and cut all of the remaining squash into 1/2-inch dice. In a very large nonstick skillet, melt 3 tablespoons of the butter. Add the

Ingredients 1 pound lean ground beef 4 cups tomato-basil pasta sauce 6 uncooked lasagna noodles 1 (15-ounce) container ricotta cheese 2 1/2 cups (10 ounces) shredded mozzarella cheese 1/4 cup hot water Directions Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce. Spread one-third of meat sauce in a lightly greased 11- x 7-inch baking dish; layer with 3 noodles and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil. Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before serving.

Ingredients 2 pounds ground beef 1 onion, chopped 2 (16-oz.) cans spicy chili beans 16-oz. pkg. frozen corn kernels, thawed 15-oz. can tomato sauce 1 1/4-oz. pkg. taco seasoning mix 3 cups finely shredded Cheddar Jack cheese, divided 3 cups nacho-flavored tortilla chips, crushed and divided Garnish: chopped tomatoes and green onions Directions Cook ground beef and onion in a Dutch oven over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Add beans, corn, tomato sauce and seasoning mix; stir until blended. Simmer over medium heat 10 minutes. Pour half of beef mixture into a lightly greased 13"x9" baking pan. Top with 1 1/2 cups each of cheese and crushed chips; top with remaining beef mixture and remaining 1 1/2 cups each of cheese and chips. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until bubbly and golden. Sprinkle with chopped tomatoes and green onions, if desired.

Ingredients 1/2 teaspoon fennel seeds 1 1/2 teaspoons caraway seeds 1 teaspoon coarse kosher salt 1/2 teaspoon freshly ground black pepper 4 bone-in center-cut pork chops, each about 1 in. thick (about 2 1/4 lbs. total) 1/4 pound thick-cut bacon, cut crosswise into 1/4-in. slices 2 cups shredded green cabbage 2 cups shredded red cabbage 1 tablespoon sherry vinegar or cider vinegar Directions 1. Combine fennel seeds, 1 tsp. caraway seeds, salt, and pepper in a mortar (see Notes) and coarsely crush with pestle. Sprinkle mixture over pork chops and set chops aside. 2. In a large frying pan over medium-high heat, cook bacon until browned and crisp, about 7 minutes. With a slotted spoon, transfer bacon to paper towels to drain. 3. Add pork chops to pan and cook, turning once, until browned on both sides and cooked through (cut into center to check), about 8 minutes total. Transfer pork chops to a rimmed plate and tent with foil to keep warm. 4. Add cabbage to pan and c

Ingredients Marinade 2 cups soy sauce 1 cup water 1/2 cup light brown sugar, packed 1 tablespoon dark molasses 1 teaspoon salt 5 lbs meaty pork ribs Barbecue Sauce 1/3 cup water 1 (14 ounce) bottle ketchup 1 (12 ounce) bottle chili sauce 1/2 cup light brown sugar, packed 1 teaspoon dry mustard Directions : In a medium saucepan, combine the soy sauce, water, 1/2 cup brown sugar, molasses, and salt. Bring the marinade to a boil and set aside to cool. Put the ribs in a large, turkey-size oven baking bag or sealable plastic bag. Support the bag in a 12 x 14 inch baking pan. Pour the marinade over the ribs and seal the bag. Marinate the ribs in the refrigerator overnight, turning the bag occasionally to thoroughly coat the meat. The next day, preheat the oven to 375ºF. Drain and discard the marinade from the bag. Cut 4 slits in the top of the baking bag if you are using one. Otherwise, drain the marinade, transfer the ribs to the baking pan, and cover th

Ingredients 2 flank steaks (3 1/2 to 4 pounds total) 2 tablespoons plus 2/3 cup extra-virgin olive oil, divided Coarse salt and freshly ground pepper 6 ounces mixed pitted brine-cured olives, chopped (1 1/2 cups) 1/2 cup chopped peperoncini, plus 1/3 cup reserved juice 2/3 cup chopped fresh flat-leaf parsley leaves, plus 3 tablespoons finely chopped parsley stems (from 1 small bunch) Directions Let steaks sit at room temperature 1 hour. Heat grill to medium-high. Pat steaks dry. Brush with 2 tablespoons oil, and season liberally with salt and pepper. Grill 7 to 8 minutes per side (or until internal temperature reaches 135 degrees) for medium-rare. Let steaks rest, loosely tented with foil, 10 minutes. Meanwhile, mix together olives, peperoncini and their juice, parsley leaves and stems, oregano, and remaining 2/3 cup oil. Sauce can be made 1 day in advance and refrigerated; bring to room temperature before serving. Thinly slice steaks against the grain; arran

Ingredients 4 cups all-purpose flour, plus more for kneading 4 teaspoons baking powder 1 tablespoon sugar 1 heaping teaspoon coarse salt 1 teaspoon baking soda 1 cup (2 sticks) unsalted butter, cut into 1/2-inch pieces, chilled 4 tablespoons mixed chopped fresh herbs, such as dill, rosemary, and/or chives (optional) 1 1/2 cups buttermilk, well shaken, plus more for brushing tops Directions Preheat oven to 450 degrees with racks set in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside. In a large bowl, whisk together flour, baking powder, sugar, salt, and baking soda. Transfer half of the dry ingredients to the bowl of a food processor. Add butter and pulse until the mixture resembles coarse crumbs, with some larger pieces still remaining. Return this mixture back to the bowl with the rest of the dry ingredients. Add herbs, if using, and stir to combine. Make a well in the center and gradually add buttermilk, st

Ingredients 1 quart buttermilk 2 teaspoons cayenne pepper Two 2 1/2-pound fryer chickens, cut into 8 pieces 2 cups all-purpose flour Coarse salt and freshly ground pepper Vegetable oil, for frying Directions Stir together buttermilk and 1 teaspoon cayenne pepper in a large bowl; add chicken, turning to coat. Cover with plastic wrap, and refrigerate at least 6 hours or up to overnight. In a large brown paper bag, combine flour with remaining 1 teaspoon cayenne, 1 teaspoon salt, and 1 tablespoon pepper; shake to combine. One at a time, place chicken pieces in the bag; shake to coat. Place coated pieces on a clean plate or tray. In a large skillet, heat 2 inches oil to 350 degrees.using tongs, add chicken one piece at a time, being careful to not overcrowd pan. Fry, turning every 3 to 4 minutes, until deep mahogany in color, about 18 minutes. Remove chicken from skillet, and drain on a brown paper bag. Serve hot, warm, or cold.

Ingredients 1/2 cup whole raw almonds 1 cup all-purpose flour 1 cup plus 2 tablespoons sugar 1 1/2 teaspoons baking powder Salt Pinch of freshly grated nutmeg 6 tablespoon unsalted butter, melted 1/2 cup whole milk, room temperature 1 large egg, room temperature 2 tablespoons almond-flavored liqueur, such as Amaretto 1 1/2 pounds apricots, halved lengthwise, pitted, and cut into 3/4-inch-thick wedges 1 tablespoon freshly squeezed lemon juice Directions Preheat oven to 375 degrees. Toast almonds on a rimmed baking sheet in oven, stirring occasionally, until fragrant and golden brown, about 10 minutes. Let cool completely. Finely grind almonds in a food processor; transfer to a medium bowl. Whisk in flour, 3/4 cup sugar, the baking powder, 3/4 teaspoon salt, and the nutmeg; set aside. Brush a 10-inch cast iron skillet with 2 tablespoons butter. Whisk together remaining 4 tablespoons butter, the milk, egg, and liqueur in a medium bowl. Stir butter mix

Ingredients 1 can (28 ounces) whole tomatoes in puree 1 jalapeno chile (ribs and seeds removed, for less heat), minced 2 small onions, chopped 3 garlic cloves (2 whole, 1 minced) coarse salt and ground pepper 1 can (19 ounces) black beans, rinsed and drained 1/2 cup yellow cornmeal 1 cup shredded pepper Jack cheese 1 teaspoon ground cumin 4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed Directions Preheat oven to 425. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside. In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup water; season with salt and pepper. Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum

Ingredients : 12 egg roll wraps 1/2-1 lb ground pork (or chicken or beef) 2 teaspoons chopped fresh ginger 2 garlic cloves, minced 1 teaspoon salt 1 teaspoon sugar 1/4 cup soy sauce 1 teaspoon sesame oil 1 (16 ounce) bag shredded cabbage and carrot coleslaw mix (not quite the whole bag) 4 green onions, sliced 1 egg, beaten with 1 teaspoon water oil (for frying) Directions : Brown pork with ginger and garlic in pan; drain any grease. Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well. In large bowl combine cabbage mix and green onions. Pour hot meat over vegetables and stir well. Let cool slightly. Lay wrap in front of you so that it looks like a diamond. Place 3 tablespoons pork filling in center of egg roll wrapper. Fold bottom point up over filling and roll once. Fold in right and left points. Brush beaten egg on top point. Finish rolling. Set aside and repeat with remaining filling. Heat 2-3 inches oil in large frying pan to very

Ingredients : 2 cups cabbage, finely chopped 1 teaspoon salt 1/2 lb shrimp, peeled, deveined and finely chopped 1 lb lean pork, ground 2 tablespoons light soy sauce 2 tablespoons rice wine, sherry or 2 tablespoons white wine 1 tablespoon green onion, chopped 1 tablespoon sesame oil 2 teaspoons fresh ginger, chopped 2 garlic cloves, minced 64 wonton wrappers (usually 1 pkg) 1/4 cup vegetable oil 1 cup chicken stock DIPPING SAUCE 2 tablespoons light soy sauce 1 tablespoon rice vinegar 1 teaspoon fresh ginger, minced Directions : Sprinkle salt over the shredded cabbage and let stand for 5 minutes, then squeeze out liquid. Squeeze out any liquid from the shrimp. Mix cabbage, shrimp, pork, soy, wine, onion, oil, ginger and garlic (filling can be mixed and refrigerated for up to 6 hours in advance). On each wrapper (keep them covered with a damp cloth so they do no dry out) place about 2 tsp of the mix and seal the edges, use a bit of water on the edge, tr

Ingredients : For the topping 2 medium onions, thinly sliced 1/4 cup all-purpose flour 2 tablespoons panko 1 teaspoon kosher salt nonstick cooking spray For beans and sauce 2 tablespoons kosher salt, divided 1 teaspoon kosher salt, divided 1 lb fresh green beans, rinsed, trimmed and halved 2 tablespoons unsalted butter 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces 1/2 teaspoon fresh ground black pepper 2 garlic cloves, minced 1/4 teaspoon ground nutmeg 2 tablespoons all-purpose flour 1 cup chicken broth 1 cup half-and-half Directions : Preheat the oven to 475 degrees F. Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready t