Place chicken on prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Cook until no longer pink, 15-20 minutes; dice chicken up.
In a stock pot, melt butter. Saute onion, celery and carrots until softened, approximately 5 minutes.
Add broth, noodles, seasonings and diced chicken to mixture. Bring to a boil.
Reduce heat to a simmer and cover. Simmer for 20-30 minutes until noodles are cooked.
Remove bay leaf before serving.
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.
Place 1 tablespoon oil in wok, scramble egg, remove and set aside.
Add oil, garlic and onion. Stir fry for 1 minute. Stir in meat and water chestnuts. Cook about 4 minutes. Stir in cold rice and soy sauce until mixed, then add peas and chopped egg. Stir until hot.
In a medium bowl, mix crab meat, cream cheese, onions, mayonnaise and soy sauce.
Gently place 1 wonton wrapper in each prepared muffin cup, allowing edges of wrappers to extend above the sides of the cups. Fill evenly with crab meat mixture.
Bake for 18-20 minutes or until edges are golden brown and filling is heated through. Serve warm.
Garnish with chopped green onions, if desired.
Saute onion in reserved hot drippings over medium heat for 10 minutes or until tender and lightly browned. Remove from heat; cool.
Process onion, buttermilk, sour cream, ranch dressing mix, basil and garlic cloves in food processor until smooth, stopping to scrape down sides.
Top each lettuce wedge with dressing; sprinkle with bacon. Top with additional shredded basil if desired.
NOTE: You can make the dressing ahead of time and store in refrigerator. This recipe take more time to make the dressing from scratch, but it's well worth it.
Cut bread in half. Spread garlic mixture on both sides. Wrap loaf in foil.
Bake 10 minutes or until heated through at 400 degrees F.
Melt butter in baking dish. Stir in soups, onion and rice. Mix together.
Put pork chops on top, sprinkle with salt and pepper.
Cook 1 hour at 350° F.
On a rimmed baking sheet, toss the cauliflower with the garlic, 3 tablespoons olive oil, 2 teaspoons salt and black pepper. Spread into a single layer and roast, stirring twice, until the cauliflower is tender and the garlic is lightly browned, 20-25 minutes.
Transfer the cauliflower to a large bowl. Add the remaining olive oil, lemon juice and pine nuts, if desired. Sprinkle with 1/2 teaspoon salt, toss well and serve hot or warm.
For dressing, mix the dressing ingredients together in a jar.
Just before serving, drizzle the sald with the poppyseed dressing.