8 chef two Recipes

extra virgin olive oil, green onions, garlic cloves, finely minced, heavy cream, thyme, sweet basil, oregano (dash), salt, cayenne pepper, paprika, romano cheese, grated, angel hair pasta, black olives, sliced for garnish, shrimp, medium. size, peeled, deveined and butterflied, scallop, lump crabmeat , about two cans, french bread (for sopping up sauce)

smoked ham hocks - 6 quarts (6 litre) chicken stock, yukon gold potatoes, boiled and then pureed, shredded two-year-old white cheddar, melted butter - 1/4cup (60 ml) 35% cream, green onions, finely chopped - 11/2 tsp (7 ml) salt, white pepper - 1 tsp (5 ml) fresh ground nutmeg, panko bread crumbs - 1 cup (250 ml) all-purpose flour, eggs, beaten, milk, chive sour cream, sour cream, chives, finely chopped, salt, white pepper, tabasco sauce, worcestershire sauce, amy rosen/national post

head iceberg lettuce, tomato, cubed, hard-boiled eggs, sliced ,i cook earlier and let them cool, green bell pepper, diced to 1/2 inch squares, red bell pepper, diced to 1/2 inch squares, sliced deli ham , cut crossways in 3/8 to 1/2 inch strips, sharp cheddar cheese, paprika

granny smith apples, peeled, cored, and cut in chunks, sugar, fresh lemon juice, salt, flour (not in original recipe from atk(see chef note below), frozen puff pastry, thawed (two sheets), applesauce, cinnamon

dried navy beans (soaked overnight), carrot (diced ), celery rib (diced ), tomato sauce, vegan margarine, bacon (cubed turkey ), dried chili (optional), bay leaf, salt and pepper (to taste)

boneless skinless chicken breasts, margarine (vegan earth balance), olive oil (extra virgin is best), mushrooms (sliced medium), shallots (chopped fine ), marsala wine (this is a sweet wine), stock (chicken or veggie is good), coffee creamer (plain silk soy is the best), salt and pepper (to taste)