Brush the chicken with softened butter. Sprinkle generously with salt and pepper.

In a large bowl combine the carrots, zucchini, mushrooms and potatoes. Add the melted butter and toss to coat. Add salt and pepper to taste.

Put the chicken in a roasting pan and scatter the vegetables around the chicken. Pour in stock and top with herb sprigs. Roast the chicken for 1 1/2 to 2 hours. Turning the vegetables a few times to evenly brown.

NOTE: If you used a whole chicken, you will need to cut the chicken into serving size pieces and serve with the vegetables.

Add carrots. Cover and heat to boiling; cook until tender about 25 minutes. Drain.

In large skillet, cook and stir brown sugar, salt, orange peel and butter until bubbly.

Add carrots; cook over low heat; stirring occasionally about 5 minutes or until carrots are glazed and heated through.

Toss lettuce with oranges and cooled almonds.

For the dressing, mix all ingredients and shake or stir well.

Add dressing to salad, to taste, and toss. Serve immediately.

• Dissolve yeast in one cup of warm water. Let sit until proofed (foamy), about 10 minutes.
• Add dry ingredients to the workbowl of food processor. Pulse a few times to blend.
• Add honey and oil to proofed yeast. Pour into food processor and pulse with dry ingredients until dough makes a rough ball. Dough should be somewhat sticky. If it seems dry, add a tablespoon of water and pulse briefly.
• Scrape dough out onto a lightly floured work surface and knead a few times, adding flour 1 tablespoon at a time if dough is too sticky to work with.
• For the first rising: Put dough in greased bowl twice as big as dough ball (to accomodate risen dough), cover with a damp cloth, and let rise in a warm draft-free place until about doubled in size, about 1 hour. (To make a suitable place, microwave  1 glass of water 2 minutes on high and put the dough in the microwave with the heated water.)
• For the second rising: When dough has about doubled, deflate it by pushing with your fist, fold it over on itself a few times, and allow to rise again for about 1/2 hour.
• To shape loaves: Return dough to work surface and flatten with hands or rolling pin to remove any air bubbles. For a large loaf, shape the dough into an oblong. To make small loaves, divide dough in half and shape each half into a round or oblong loaf. On a baking sheet, sprinkle areas of cornmeal somewhat larger than the loaves. Center the loaves on the cornmeal areas, cover loosely with damp cloth, and let rise until about double. Preheat oven to 375° F.
• Using a very sharp knife, razor etc., carefully (so loaf doesn't deflate and collapse) slash loaf tops with parallel or criss-cross lines. (This allows expansion as the bread bakes. You can skip this step; the bread will still bake just fine, but there may be irregular bulges in the crust.)
• Bake in preheated oven until loaves sound hollow when tapped on the bottom, about 40 minutes. Cool on a rack before slicing.

To Make Chocolate Cream:
• In a medium sized bowl, beat the cream with an electric mixer or whisk until it begins to hold a loose peak. Sift the sugar into the cream. Continue beating until the cream holds a firm but soft peak. Set aside in refrigerator.
• Place the chocolate in a medium sized, microwaveable bowl. Melt the chocolate in microwave, at half power, using 30 second intervals until softened and warm (the chocolate can also be melted in a double boiler, if desired). Whisk until smooth.
• Fold approximately 1/2 cup of whipped cream into the warm chocolate to lighten it. Add lightened chocolate mixture back into the remaining whipped cream, folding until completely smooth.
• Store in an airtight container until ready to use.

  To Make Puff Pastry:

• Preheat oven to 400º F.
• Boil water and butter in a small sauce pan. Add flour and stir briskly over low flame until a ball forms.
• Remove mixture from heat and beat in eggs, with a wooden spoon, one at a time in order to keep batter smooth. Continue to beat with wooden spoon until smooth.
• With a table spoon, drop dough onto ungreased pan 3-inches apart.
• Bake 40 to 45 minutes until lightly browned in order to open up the inner texture. Cooking for less time results in a sticky inner dough and more of a closed texture. Remove from oven, set aside to cool.
• When cool, cut pastries almost in half leaving approximately 1/4 inch attached to hold the pastry together.
• Fill the center with chocolate whipped cream as you would a sandwich. Can drizzle with extra melted chocolate, if desired.

• In small bowl combine soy sauce, vinegar and sugar.
• In large skillet heat olive oil over medium heat. Add cabbage, carrots, garlic and ginger. Season with salt and pepper; cook, tossing vegetables until tender (about 3 5 minutes).
• Raise heat to high, add pork and soy mixture. Cook until pork is no longer pink, 7-10 minutes.
• Remove from heat, transfer to bowl to cool.
• Lay wrappers flat on work surface and assemble one at a time.

DEEP FRYING:
• Heat 6 cups of vegetable oil until it reaches 250° F. Cook in batches of 4, fry until golden brown, turning accasionally. Drain on paper towels. Serve with sauce.

BAKING:
• Preheat oven to 400° F, lightly oil a baking sheet, place egg rolls on sheet and brush with oil. Bake until golden brown (about 15 minutes). Serve with sauce.

FREEZING:
• Prepare egg rolls as directed above. Freeze in a single layer until firm. Transfer to freezer bags. Can be frozen for up to 3 months. No need to thaw before baking or frying.

Beat egg with 2 teaspoons of water.

Heat a large, nonstick pan or wok on medium-high. Spray with oil. Pour egg in a thin layer. Cook, stirring to scramble the egg. Remove the egg from the pan and set aside.

Spray pan again and reduce heat to medium. Put sesame oil, 1 tablespoon soy sauce and rice in the pan. Stir to incorporate the sauce. Let the rice sit for a few minutes and then stir it. Continue until the rice is dry and less clumpy.

Stir in scallions, vegetables and eggs. Add the remaining soy sauce and stir together. Serve immediately.

• Place a tablespoon of lemon curd filling (which is readily available in food stores) in each pre-baked tartlet shell. Refrigerate until serving.
• If desired, the curd filling can be garnished with a fresh whole berry placed on top.

Combine mayonnaise, salad dressing, lemon juice, mustard and salt and pepper; mixing well until blended; add to pasta.

Add chicken and remaining ingredients; chill at least 2 hours.

Stir well before serving.

Place bread pieces in buttered 9x13 inch baking dish.

Cover and let rise until doubles, approximately 1 hour.

Bake 30 minutes at 350 degrees F.

• Put the French vanilla ice cream in 3 glasses.
• Carefully top with root beer soda.

• Combine the beef and salt and pepper in a bowl. Using your hands, mix well. Form into 6 patties. Refrigerate until ready to grill.
• Prepare a charcoal or gas grill: Lightly spray the grill rack with vegetable oil cooking spray. Light the coals or heating elements, and let them burn or heat until hot.
• For medium-rare, grill the burgers for 3- minutes on each side.
• After turning burgers, place cheese on top; grill for the remaining 3-4 minutes.
• Toast the bun if you prefer and assemble the burger with your favorite toppings, like bacon, mushrooms, tomatoes, lettuce and cheese, to name a few.

• Chop vegetables into coarsely cut pieces of a desired size. Saute in 10 inch skillet until slightly softened. Season to taste with salt and pepper.
• Crack egg into mixing bowl and beat until smooth.
• Add frozen potatoes and mix egg into frozen potatoes. Season lightly with salt and pepper.
• On stovetop, add 1 tablespoon of oil to a 10 inch non-stick skillet to be warmed on medium heat setting.
• Add frozen potato mixture to a non-stick skillet, using a spatula to level the potatoes evenly across the pan. Since the potato mixture does not firm up after cooking only one side, the non-stick skillet will assist with the ease of turning the pizza over when the first side is finished cooking. Cover pan and cook for 6 to 8 minutes or until golden brown on bottom surface of potatoes. Remove cover and cook an additional 5 to 6 minutes.
• Lightly coat flat baking sheet with oil or cooking spray.
• Remove skillet from stovetop. Using protective mitts or hotpads, place a flat baking sheet over the skillet. Hold baking sheet against skillet and turn skillet over so pizza drops out of skillet onto baking sheet.
• Remove bits of potato from skillet and place it back onto burner, adding remaining 1 tablespoon of oil.
• Slide potato pizza off baking sheet and into skillet, allowing uncooked surface to begin cooking.
• Sprinkle sauteed vegetables over top of potato pizza and cover with cheese.
• Cook second side in covered skillet for 5 minutes, until golden brown and then cook uncovered for 3 to 4 minutes. When finished cooking, tilt skillet and allow potato pizza to slide out of skillet onto serving plate. Cut into 4 pie-shaped pieces and serve warm.
• Note: Meat can be added to this recipe. Simply use ground meat such as sausage or pieces of pepperoni. Add 2/3 cup of meat to mixture when adding other ingredients. Retain 3 tablespoons for use to be sprinkled over surface when the remaining cheese is added.

• Remove the wilted, discolored and thick outer leaves of the cabbage and cut the remaining head into quarters. Remove the hard inner core from each quarter.
• Thinly shred the cabbage to produce approximately 8 cups. Shred carrots and set shredded cabbage and carrots aside.
• Combine sour cream, mayonnaise, vinegar, sugar, salt, and pepper in a large bowl and whisk until well blended.
• Add shredded cabbage and carrots. Toss until cabbage and carrots are evenly coated.
• Let the coleslaw stand at room temperature, uncovered, until cabbage is wilted, approximately 25 to 30 minutes. Toss 1 or 2 times while it is standing.
• After it is wilted, place in the refrigerator to chill.
• The coleslaw can be made the day before and refrigerated until ready to use.(A sprinkle of paprika perks up the appearance of the slaw.)

• In a bowl, combine the rice, water, onion, seasonings and ground beef. Shape into 1-inch balls.
• In a large skillet, heat vegetable oil over medium-high heat. Brown meatballs; drain.
• For the sauce, combine tomato sauce, water, brown sugar and Worcestershire sauce. Pour over meatballs. Reduce heat, cover and simmer for 1 hour.

In a large bowl, combine lettuces, cucumber, green onions, carrots and tomato. Drizzle with dressing and gently toss to coat the leaves.

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.

• Preheat oven to 325 degrees F. Grease a 10x15x1 cookie sheet.
• Combine the sugar, oil, and eggs together in a large mixing bowl. Beat until well blended.
• Add the flour, soda, cinnamon, and salt; beat until well mixed. Beat in carrot baby food until evenly mixed.
• Pour into the greased cookie sheet and bake for 25 to 30 minutes.
• Remove from the oven and allow to cool completely before frosting with the cream cheese frosting.

• Blend the cream cheese and butter together until smooth.
• Add the powdered sugar and vanilla; beat until smooth and creamy. If frosting is too thin, add more powdered sugar a tablespoon at a time until it reaches the desired consistency.
• Spread evenly over the carrot bars. Refrigerate to store.

• Preheat oven to 375 degrees.
• Separate crescent dough into eight triangles; place on a lightly greased pizza pan with points toward the center. Press dough onto the bottom and seal perforations. Bake for 12-15 minutes or until golden brown. Cool completely.
• In a small bowl, combine the mayonnaise, cream cheese and mustard; spread over crust. Sprinkle with lettuce, bacon, tomato and onions.

• Preheat oven to 425°. Lightly grease large baking sheet.
• Unroll pizza dough and transfer to prepared baking sheet. Press dough into a 12x9 rectangle.
• Brush dough with melted butter.
• In small bowl, mix cheese, Italian seasoning, garlic powder and sprinkle over dough.
• Using a sharp knife, cut dough crosswise into 12 1 inch strips. Then cut lengthwise to make 24 strips. Bake at 425° for 10-15 minutes.

Combine sugar, flour and cinnamon in a bowl. Add apples and toss. Arrange the apples to cover the pastry, leaving 1/2 inch around the edge.

For the topping, combine the flour, brown sugar, oatmeal, cinnamon and butter. Using a fork, combine to form a coarse crumb. Sprinkle over apples.

Bake at 375° for 35-40 minutes or until apples are tender and crust is golden brown. Remove from the oven and immediately drizzle with the caramel topping.

Serve warm with ice cream if desired.

Season shrimp with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated.

Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.

Heat grill to medium; lightly oil grill grate.

Thread shrimp on skewers; pierce once near head and once near tail. Place shrimp on preheated grill.

Cook 2-3 minutes per side or until opaque.

• Cook rice according to package directions.
• In a large saucepan, simmer broccoli and cauliflower in boiling water for 8-10 minutes, or until softened but still crunchy. Drain and set aside.
• Preheat oven to 350 degrees.
• In a large saucepan, melt butter and saute onion until softened, about 5 minutes. Stir in cauliflower, broccoli and rice until combined. Add in the cheese, chicken soup and milk. Transfer the entire mixture to a 9x13 inch baking dish and sprinkle the crackers on top.
• Bake for 30 minutes.

• Combine the egg, sugar, flour and pineapple juice in a small saucepan; bring to a boil, stirring constantly until thick.
• All dressing to cool completely.
• Mix together the pineapple chunks, oranges, sliced banana and marshmallows in a medium bowl.
• Pour cooled dressing over fruit mixture and stir to coat evenly.
• Chill for at least 1 hour before serving.

• Blend mousse according to package directions
• Using individual serving cups or glasses. Fill 1/2 full with mousse. Put layer of crushed cookies then another layer of mousse.
• Top with whip cream, sprinkle with crushed cookies.