Season with salt and pepper.
To BROIL, place filets on rack in broiling pan. Set oven at broil; preheat several minutes. Place broiling pan in highest position in broiler; allow 2-3 minutes on each side to sear filets. Lower pan to middle position; broil 2 minutes on each side for rare, 3 minutes 30 seconds for medium, and 4 minutes for well-done.
To GRILL, place grill rack about 4 inches above red-hot coals. Place filets on grill; sear about 2-3 minutes on each side. Cook 2 minutes 30 seconds for medium rare, 3 minutes for medium, and 3 minutes 30 seconds for well-done.
Combine remaining ingredients and saute beans in mixture until coated and heated through.
In a large skillet, fry chicken, garlic and sauce in 2 teaspoons oil. Cook and stir until chicken is lightly browned and juices run clear; remove and keep warm.
In the same pan, stir fry vegetables in remaining oil for 4-5 minutes, or until heated through.
Add chicken and mix well.
Combine corn starch and cold water until smooth; stir into chicken mixture. Bring to a boil, cook and stir for 1 minute, or until thickened.
Serve over rice.
Break vermicelli in small pieces and add to pan and cook until golden brown, stirring constantly.
Add rice and stir until rice is well coated with butter.
Boil broth and add boiling broth to rice mixture. Season to taste. Cook, covered, over low heat until liquid is absorbed, about 25 minutes.
Stir lightly with fork. Let stand in warm place about 10 minutes before serving.
In a small bowl, combine butter, cheese, garlic, and oregano. Brush onto cut surface of bread. Sprinkle with paprika.
Broil 4 inches from heat for 2-3 minutes or until lightly toasted.
Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.
Brown the ground beef; drain.
Stir the spaghetti sauce and water into the ground beef.
Put a little bit of the sauce mixture into the bottom of a 9x13 pan. Then layer noodles, cottage cheese, spaghetti sauce mixture, Parmesan cheese and mozzarella cheese.
Repeat the layers two times.
Bake at 350 for 1 hour or until browned and bubbly.
Cut bread in half but do not cut through the loaf. Spread garlic mixture on both sides.
Wrap loaf in foil. Bake 10 minutes or until heated through, 400°.
NOTE: Bread could also be grilled in foil or cut side down.
Crush the graham crackers.
Layer the crushed grahams, bananas and pudding. Top with whipped topping and any leftover banaanas.
Refrigerate until ready to serve.
Peel and slice potatoes into fries. Wrap slices in a paper towel to remove any excess moisture.
Place potatoes, olive oil, salt and pepper into a ziploc bag and shake.
Spread potatoes in a single layer on a baking sheet and bake for 10 minutes.
Flip the potatoes and bake for another 10-15 minutes, or until golden brown.
Arrange chicken in an oven proof baking dish. Pour butter sauce over chicken. Bake, covered at 350° for 20 minutes.
Uncover and continue baking until done, about 10 minutes longer.
Cut broccoli florets into bite size pieces. Place broccoli in mixing bowl and add remaining ingredients except cheese. Mix well. Spread on a jelly roll pan or cookie sheet and bake for 8-10 minutes.
Remove from oven and toss with the cheese, if desired. Serve immediately.
In a large bowl combine all ingredients except Italian dressing.
Add dressing and cooked pasta; toss well. Serve chilled or at room temperature.