Yes!

Ingredients / Directions
4 tbsp olive oil
1 small onion chopped
1 fennel bulb
thinly sliced
4 1/2 ouncees potato
diced
1 garlic clove
chopped
4 eggs
1 tbsp chopped fresh parsley
Pinch of chili powder
3 1/2 ounces cooked short pasta
2 tbsp stuffed green olives
halved
Salt and pepper
Fresh majoram sprigs
to garnish
Tomato salad
to serve Heat half the oil in a skillet over a low heat and cook the onion
fennel
and potato
stirring
for 8-10 minutes
until the potato is just tender.
Add the garlic and fry for 1 minute
remove the pan from the heat
transfer the vegetable to a plate and set aside.
Beat the eggs until they are frothy
stir in the parsley and season with salt
pepper
and a pinch of chili powder.
Heat 1 tbsp of the remaining oil in a clean skillet
add half of the egg mixture to the pan
then add the cooked vegetables
pasta
and half of the olives.
Pour in the remaining egg mixture and cook until the sides begin to set. lift up the edges of the omelet with a spatula to allow the uncooked egg to spread underneath. Cook until the underside of the omelet is a light golden brown color. Slide the omelet out of the pan onto a plate. Wipe the pan with paper towels and heat the remaining oil. Invert the omelet into the pan and cook until the other side is golden brown.
Slide the omelet onto a warmed serving dish and garnish with the remaining olives and the majoram.
Serve cut into wedges
with a tomato salad.

Check out the travel channel!

Ingredients / Directions
1 pizza dough
3 oz smoked salmon
1/4 cup(s) extra-virgin olive oil
1/2 med red onion cut julienne strips
1/4 bn fresh dill minced
plush
4 sm dill sprigs for garnish
1/3 cup(s) sour cream or creme fraiche
Freshly-ground black pepper to taste
4 tbsp domestic golden caviar
1 teaspoon black caviar To prepare before you are ready to bake the pizzas
preheat the oven with a pizza stone inside to 500 degrees for 30 minutes.
Cut the salmon into paper-thin slices. Reserve.
Roll or stretch the dough into four 8-inch circles. Place the pizzas on a lightly floured wooden peel. Brush the center of each pizza to within 1-inch of the edge with olive oil and sprinkle it with some of red onion. Slide the pizza onto the stone and bake 8 to 12 minutes or until crust is golden brown.
Mix the dill with the sour cream or creme fraiche and freshly ground pepper to taste. Transfer the pizzas to heated dinner plates and spread them with the sour cream mixture.
Divide the salmon
and arrange decoratively over the cream. Place a spoonful of golden caviar in the center of each pizza
then spoon a little of the black caviar into the center of the golden caviar.

Try this one!

Ingredients / Directions
3 tbsp vegetable oil
1 sm onion
minced
1/2 lb fresh asparagus
sliced 1/2″ thick
1 carrot
cut into thin slices
1 lb skinless boneless chicken
cut in 1/2″ dices
1 tbsp butter
1 cup(s) egg noodles
1 cup(s) chicken broth
1 cup(s) dry sherry
1/4 cup(s) chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper In a wok (or large skillet) heat 1-1/2 tbsp oil over high heat until hot
swirling to coat sides of pan. Add onion
asparagus
and carrot and stir-fry until crisp-tender
about 3 minutes. Remove to a plate.
In the same wok
heat remaining 1-1/2 tbsp oil over high heat. Add chicken and stir-fry until meat is white throughout but still juicy
2 to 3 minutes. Remove to plate with vegetables.
Add butter to wok and heat over medium-high heat until melted. Add uncooked noodles and cook
tossing to coat
1 minute. Return chicken and vegetables to wok.
Add chicken broth
sherry
parsley
salt
and pepper. Bring to a boil.
Reduce heat to medium-low
cover
and cook until noodles are tender and most of liquid is absorbed
10 to 12 minutes.

All good!

Ingredients / Directions
Butter
for greasing
14 ounces dried penne
1 tbsp olive oil
2 eggs
beaten
1 1/2 cup(s)s ricotta cheese
4 fresh basil sprigs
1 cup(s) grated mozzarella
4 tbsp fresly grated Parmesan cheese
salt and pepper
Fresh basil leaves
to garnish Lightly grease an ovenproof dish.
Bring a large pan of lightly salted water to a boil. Add the penne and olive oil and cook until just tender
but still firm to the bite. Drain the pasta
set aside and keep warm.
Beat the eggs into the ricotta cheese and season to taste with salt and pepper.
Spoon half of the penne into the base the dish and cover with half of the basil leaves.
Spoon over half of the ricotta cheese mixture
sprinkle with the mozzarella cheese and then top with the remaining basil leaves. Cover with the remaining penne and then spoon over the remaining ricotta cheese mixture. Lightly sprinkle with the grated Parmesan cheese.
Bake in a preheated oven at 375 F for 30-40 minutes
until golden brown and the cheese topping is bubbling.
Garnish with basil leaves
if desired and serve hot.

Um! Yummy!

Ingredients / Directions
2 cup(s)s macaroni
uncooked
1 1/2 cup(s)s milk
3 tablespoons light cream
2 tablespoons butter
2 tablespoons flour
2 cup(s)s Cheddar cheese
shredded
1 cup(s) tomatoes
chopped
3 tablespoons diced green chile
1/2 teaspoon cayenne pepper
Salt
to taste Cook the macaroni according to package directions; drain well.

Meanwhile
warm the milk and cream in a small saucepan over medium heat
or in a glass measuring cup(s) in a microwave oven for about 2 minutes. Do not boil.

In another saucepan
melt the butter and add flour
stirring until a paste forms. Pour the warmed milk into the butter mixture and cook
stirring constantly
until thick and creamy. Add cheese a little at a time
stirring until melted. Stir in tomatoes
chile and seasonings.

Combine the hot macaroni and the sauce
blending well. Pour into a buttered
2-quart casserole dish. Bake uncovered at 400 degrees F for 35 to 40 minutes
or until top is nicely browned.

Just do it!

Ingredients / Directions
10 servings

12 lasagna noodles
uncooked
Vegetable oil cooking spray
1 pound skinless
boneless chicken breasts
diced
4 cup(s)s low-sodium spaghetti sauce
1 1/2 cup(s)s water
2 to 3 tablespoons hot sauce
2 tablespoons vinegar
1 teaspoon garlic salt
1 (15 ounce) container part-skim ricotta cheese
1/2 cup(s) egg substitute
3/4 cup(s) crumbled blue cheese Spray a large skillet with cooking spray; place over medium-high heat until hot. Add chicken; saut� 4 minutes. Drain well. Stir in spaghetti sauce
water
hot sauce
vinegar and garlic salt.

In a small bowl
combine ricotta cheese and egg substitute. Set aside.

Spray a 9 x 13-inch baking pan with cooking spray. Spread 1 cup(s) of the sauce over the bottom of the pan. Arrange 4 lasagna noodles (3 lengthwise
1 widthwise) over the sauce. Cover with 1 1/2 cup(s)s of the sauce. Spread half the ricotta mixture on top. Arrange another 4 lasagna noodles over ricotta
and top with another 1 1/2 cup(s)s of sauce. Spread remaining ricotta mixture on top. Arrange remaining 4 lasagna noodles over ricotta mixture and cover with remaining sauce.

Preheat oven to 350 degrees F.

Cover lasagna with foil and bake for 1 hour(s) 10 minutes. Uncover lasagna
sprinkle blue cheese on top and bake an additional 5 minutes uncovered. Cover and let stand 15 minutes before serving.

No other!

Ingredients / Directions
10 to 12 chicken breasts
4 to 6 chicken thighs
Salt and pepper
to taste
3 quarts chicken broth
2 large green bell peppers
chopped
2 large onions
chopped
1/4 cup(s) butter
1 pound vermicelli
3 pounds processed cheese
1 (10 ounce) can Ro-Tel Tomatoes and Green Chiles
2 tablespoons Worcestershire sauce
1 (6 ounce) can sliced mushrooms
drained
1 (17 ounce) can English peas
drained In a large pot
boil chicken pieces until tender. Salt and pepper to taste. Cool meat in broth; reserve broth. Supplement reserved broth with canned broth to make 3 quarts. Remove skin and bones and cut chicken into bite-size pieces.

In a medium skillet
saut� peppers and onions in butter or margarine until soft.

In a very large pot
bring broth to a boil and cook vermicelli in broth until tender. Do not overcook. Leave vermicelli in broth. Add cheese cut in chunks. Stir until melted. Add Ro-Tel
Worcestershire
mushrooms
peas
onion mixture and chicken. Pour into 1 large or several small casserole dishes. Bake at 350 degrees F for 45 minutes or until bubbly.

Yields 16 servings.

Try this one!

Ingredients / Directions
12 to 15 slices of bacon
1/2 cup(s) sliced fresh mushrooms
2 garlic cloves minced
16 ounces cooked and drained penne pasta
1 cup(s) grated parmesan cheese
2 cup(s)s heavy cream
1/2 teaspoon pepper
1/2 cup(s) sliced green onions Cook bacon until crisp
remove and drain on paper towels and crumble.

Reserve 2 tablespoons bacon drippings in same skillet
add mushrooms and garlic and cook until tender. Stir in cooked pasta and the next three ingredients. Simmer over medium to low heat stirring often until sauce is thickened. Stir in bacon and green onions
mixing to incorporate.

Serve hot.

Unbelievable!

Ingredients / Directions
1/4 cup(s) parsley
chopped and firmly packed
1/4 pound butter
softened
1 teaspoon salt
1 cup(s) Parmesan cheese
freshly grated
1/2 cup(s) pine nuts or pecans
chopped
1/2 cup(s) olive oil
1/2 cup(s) cream
5 to 6 cloves garlic
minced
1/2 teaspoon ground pepper
1/2 cup(s) fresh basil
chopped
2 tablespoons boiling water
1 1/2 pounds fettuccine
cooked Place all ingredients except fettuccine in a saucepan
adding the water last. Simmer for 10 minutes
stirring frequently. Keep sauce warm.

Cook the fettuccine according to package directions; drain.

Toss the sauce lightly with fettuccine and serve immediately.

Serves 8.

It’s ok!

Ingredients / Directions
2 (10 ounce) packages frozen spinach
1 cup(s) ricotta cheese
2 large eggs
2/3 cup(s) freshly-grated Parmesan
1 cup(s) plus 3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
Boiling salted water
3 tablespoons butter Cook spinach according to package directions. Drain well; let cool.

Squeeze spinach very dry. Chop spinach very fine; place in medium bowl. stir in ricotta cheese. Add eggs; mix well. Add 1/3 cup(s) of the Parmesan cheese
3 tablespoons of the flour
the salt
pepper and nutmeg; stir to mix very well. Refrigerate covered 1 hour(s).

Spread remaining 1 cup(s) flour in shallow baking pan. Press a heaping tablespoonful of spinach mixture between spoon and hand to form oval gnocchi; place on flour. Repeat until all spinach mixture is used. Roll gnocchi lightly in flour to coat evenly. Discard excess flour. Slip 8 to 12 gnocchi into large kettle of boiling salted water; reduce heat to medium. Cook uncovered until gnocchi are slightly puffed and medium-firm to the touch
about 5 minutes.

Remove gnocchi with slotted spoon to paper towel-lined plate; then transfer immediately to greased flameproof shallow baking dish. Reheat water to boiling. Continue cooking and draining gnocchi in batches until all have been cooked. arrange gnocchi so that they are in single layer in baking dish.

Heat broiler.

Melt butter in small saucepan. Spoon butter over gnocchi; sprinkle with remaining 1/3 cup(s) Parmesan cheese. Broil gnocchi 5 inches from heat source
until cheese topping is light brown
2 to 3 minutes.

Serve at once.

Makes 24 gnocchi.