Using a mandoline or a sharp knife, slice potatoes into desired thickness. Arrange potato slices vertically and loosely in prepared dish or skillet.
Sprinkle garlic and Italian seasoning on top of potatoes. Season with salt and pepper to taste. Dot potatoes with butter.
Cover dish with foil and bake for about 1 hour or until potatoes are tender.
Remove foil, sprinkle with Parmesan cheese and bake for another 15 minutes or until crisp.
Stir together egg substitute, sweetener, cornstarch and brandy or Grand Marnier in a small mixing bowl. Add to chocolate mixture. Stir constantly. Cook over medium heat while stirring constantly, until mixture begins to thicken, approximately 3-4 minutes.
Remove from heat and pour into the bowl of a blender or food processor. Blend or process briefly, 10-20 seconds, to make a more creamy texture. Pour into medium bowl and cover. Refrigerate chocolate mixture approximately 2-3 hours or until cool.
Whip cream until stiff and fold into chocolate. Refrigerate overnight to set. Will keep refrigerated for 3 days. To serve, layer strawberries and mousse in wine glasses. Top with additional whipped cream and chocolate shavings, if desired.
Brown meatballs and drain on paper towel.
In saucepan bring spaghetti sauce to a boil; gently drop in meatballs. Reduce heat to low and simmer covered until meatballs are done. Place meatballs and sauce to each sub roll, top with cheese, if desired.
Mix flour, sugar, cocoa and salt. Add eggs, oil, vanilla and buttermilk. Beat.
Dissolve baking soda in hot water. Stir into batter. Spoon into prepared pans. Bake for 15-20 minutes. Cool before filling.
For filling, cream butter and sugar. Stir in vanilla. Add cream gradually until filling is of desired consistency. Use decorator bag and tip. Fill bag with filling. Insert tip into cupcake and squeeze to fill.
Combine all ingredients simmer over low heat, stirring frequently. The longer it simmers, the better.
To searve, place 1/2 cup meat onto the bottom of a plain hamburger bun or Kaiser roll. Replace bun tops and heat in the microwave for 10-15 seconds to warm the bun, if desired. Serve with a spoon. Offer dill pickles as a garnish.
Place cream in a shallow bowl.
In a large resealable plastic bag, combine the bread crumbs, toasted sesame seeds, paprika and salt.
Dip chicken in cream, then place in the bag and shake to coat evenly.
Pour butter into a 9x13" baking dish. Add chicken, turning to coat. Bake uncovered at 375Â° for 40-45 minutes or until juices run clear, turning every 10 minutes.
Scramble the eggs in a small pan over medium heat, creating small bits of egg.
In large bowl, carefully toss peas, grated carrot, scrambled egg, diced onion and cooled rice together.
Melt margarine in a large frying pan over medium-high heat. Dump the bowl of rice/vegetables/egg into the pan, then add the soy sauce. Cook for 6-8 minutes, stirring often. Salt and pepper to taste.
As a variation, may sauté bite size chicken (or pork or beef) pieces first, then proceed with recipe and add meat to frying pan with rice mixture to create a meal.
In a small bowl, combine mustard and cayenne pepper. Evenly season pork chops.
In a small bowl, stir together sugar and broth.
Heat oil in a large skillet over medium-high heat. Sear pork chops in batches until browned, approximately 2 minutes per side.
Remove chops from pan and lower heat. Add broth mixture, scraping up browned bits and cook for 30 seconds. Return chops to the pan and cook until chops are warmed through, flipping to completely glaze both sides.
Wash and dry sweet potatoes. Peeling is optional. Cut into fairly thick slices.
Toss potatoes in olive oil to coat.
Bake until brown on one side, approximately 10 minutes.
Turn and bake until brown and crispy on other side, approximately 10 minutes more.
Salt and pepper to taste.