1 tablespoon olive oil
1 pound ground beef
1 pound ground lamb
1 small diced onion
1 15 oz. can tomato sauce
3/4 cup dry red wine
2 tablespoons chopped parsley
1 teaspoon dried oregano 
1/4 teaspoon ground cinnamon
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups milk
3 large eggs
1 cup grated or shredded Parmesan cheese
1 large eggplant, peeled, sliced into thin rounds 
 
Heat olive oil in heavy large saucepan over medium high heat. Add ground beef and ground lamb and chopped onion and cook until meat is brown, breaking up with fork or wooden spoon, about 15 minutes. 
 
Mix in tomato sauce, red wine, parsley, crumbled oregano and ground cinnamon. Simmer until mixture thickens and is almost dry, stirring occasionally, about 20 minutes. 
 
Preheat oven to 350. 
 
Melt butter in heavy saucepan over medium low heat. Add flour and stir 1 minute. Gradually add milk, whisking until smooth. Boil until thick, stirring constantly, about 2 minutes. Beat eggs in small bowl to blend. Whisk small amount of milk mixture into eggs. 
 
Return mixture to saucepan. Bring to a boil, whisking constantly. 
 
Remove béchamel from heat. Stir in 1/2 cup of Parmesan and season to taste with salt and pepper. 
 
Arrange half of eggplant on bottom of a buttered glass baking dish. Season with salt and pepper. Spread meat mixture over. Top with remaining eggplant. 
 
Pour hot béchamel over eggplant. Sprinkle with remaining 1/2 cup of Parmesan. 
 
Cover loosely with foil and bake for 1 hour.

2 large Russet potatoes
1 large egg, lightly beaten
1 cup all-purpose flour
1/2 cup bread crumbs
1/2 cup butter, divided use
fresh sage leaves
1/2 cup seasoned bread crumbs

• Peel and cube potatoes. Start them in cold water, bring to a boil, then reduce to a simmer and cook until fork tender. 
  
• Mash the potatoes or force them through a ricer.When the potatoes are cool enough to handle, add the beaten egg and about 3/4 cup of flour. 
  
• Mix well until a smooth dough forms. Continue to add flour until the consistency is right.
  
• Take about a 1/3 cup of the dough in your hands and on a floured work surface, form a "snake" or a "dowel" by rolling the dough and gently pushing outward with your hands. When it is about 1/2 to 3/4 inch in diameter, use a table knife to slice off 1-inch pieces. 
  
• Smooth out the ends, then gently roll the pieces across the back of a fork to create ridges that will hold the sauce. 
  
• Reserve the gnocchi on a floured tray and refrigerate uncovered for about an hour.
  
• Drop gnocchi into boiling water. They will sink to the bottom. When they rise to the surface, allow them to cook for about 1 to 2 minutes to ensure they cook through. Remove with a slotted spoon.
  
• To make the brown butter sage sauce, melt 3 tablespoons of butter in a pan and on low heat melt the butter and let the milk solids turn golden. Take the butter off the heat and drop torn pieces of sage leaves into the butter. Mix well and then spoon over hot gnocchi.
  

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• To make the shlishkas, after removing from the boiling water, roll in seasoned bread crumbs, then sauté lightly in butter until golden brown.
  

8 boneless pork chops, at least 1/2-inch thick
1/8 cup, all-purpose flour
1 Tbsp. vegetable oil
1 Tbsp. unsalted butter
1/2 small onion, chopped fine
1 tsp. curry powder (choose mild or hot)
1/2 tsp. ground ginger
1 cup warmed chicken broth
1/2 tsp seasoned salt
1 Tbsp. fresh lemon juice
1/2 cup peach nectar
2 medium peaches, sliced
2 Tbsp. peach jam
2 Tbsp. cold water mixed with 4 tsp. cornstarch

• Season pork chops on both sides with salt and pepper and dredge lightly in flour, shaking off excess.
  
• Melt butter and oil together in a deep skillet and brown pork chops on both sides, removing to a plate and covering with foil to keep warm.Lower heat and add onions, cooking until they are softened. 
• Add curry powder and ground ginger and cook another minute. 
  
• Add the chicken broth, season salt, lemon juice and peach nectar. 
  
• Return pork chops to the pan and bring up to a simmer. Cook covered for about 30 minutes. 
  
• Add sliced peaches and cook, uncovered for another 5 minutes.Remove the pork chops and peach slices to a plate. 
  
• Bring the sauce to a boil and add the cornstarch slurry and cook until the sauce thickens. 
  
• Pour the sauce over the pork and peaches.
  

1 pkg. egg roll wrappers (usually found in the produce department)
2 bananas, not too ripe
1/2 cup chopped pecan pieces, toasted
1/4 cup sugar
1 tsp. ground cinnamon
1/3 cup chocolate chips
1 stick unsalted butter

• Toast the pecans in a hot dry pan, being careful not to burn them. Set the toasted nuts aside. 
  
• Slice the bananas thinly - about 1/4-inch.
  
• Melt the butter. Mix together the cinnamon and sugar. 
  
• Place one egg roll wrapper with a point toward you. Brush with melted butter and sprinkle with cinnamon sugar. Place a few banana slices just below the center of the egg roll wrapper. Sprinkle with toasted pecan pieces and a few chocolate chips.
  
• Take the bottom point of the wrapper and lift it over the ingredients. Fold in the sides and continue rolling. 
  
• Brush additional butter on the inside top point to help seal the wrapper.Place on a baking tray and brush all of the spring rolls with more melted butter and sprinkle with additional cinnamon sugar.
• Bake in a 350 oven until golden brown, or sauté in a little butter.
  

4 oz. Cheddar cheese, grated
4 large eggs, separated
1 tsp. dry mustard
1 Tbsp. Worcestershire sauce
1/2 tsp. Tabasco sauce
1-1/2 cups broccoli florets
2 English muffins, halved and toasted
salt and pepper to taste

• Preheat oven to 450.
  
• Place the cheese in a bowl and beat in 3 egg yolks, the dry mustard, the Worcestershire and Tabasco. Season with salt and pepper. 
  
• Toast the English muffin halves.Beat the four egg whites until they form stiff peaks. 
  
• Add just a small amount of the cheese mixture to the egg whites, then fold in the egg white mixture with the cheese mixture.
  
• Place the toasted muffin halves in an ovenproof dish or casserole. 
  
• Place the broccoli florets on top, then pout the egg and cheese mixture over the entire dish.
  
• Bake for 8 to 10 minutes until the "soufflé" rises and and browns. Serve immediately.
  

3 Tbsp. vegetable oil
1-1/2 lbs. chicken breast, boneless, skinless, cut into cubes
2 tsp. salt, to taste
1 tsp. black pepper, coarsely ground
1 lb. andouille sausage, cut into 1/2-inch coins
2 cups yellow onions, minced
2 cups green bell peppers, diced
1-1/2 cups celery, diced
2 tsp. garlic, minced
2 Tbsp. sweet paprika
1/2 tsp. cayenne pepper
1/2 tsp. white pepper
1 14-1/2 oz. can diced tomatoes
3 cups chicken broth
1 bay leaf
2 tsp. dried basil
2 tsp. dried thyme
2 tsp. Tabasco sauce
30 medium shrimp, peeled and deveined
4 cups short grain rice, cooked

In a large Dutch oven or stock pot, heat the oil over high heat until it shimmers. Season the chicken with salt and pepper and add to the pot. Cook until nicely browned, about 8 minutes. Remove to a warm plate.Add the sausage to the pot and cook until evenly browned, about 6 minutes. Remove to the warm plate.Add the onions, bell pepper, celery, garlic, paprika, cayenne and white pepper to the pot and cook over medium low heat, stirring until the vegetables start to soften and release their juices, about 10 minutes. Add the tomatoes with their juices and simmer briefly. Add the chicken broth and bay leaf. Cover and simmer for 15 minutes.Return the chicken and sausage to the pot, along with any accumulated juices. Add the shrimp and simmer until they turn opaque pink and are cooked through, about 5 minutes. Remove the bay leaf.Serve over the cooked rice.

3 Tbsp. unsalted butter
1 pound mushrooms, quartered (I like cremini)
1 large garlic clove, minced
2 Tbsp. fresh flat-leaf (Italian) parsley, chopped
4 to 6 veal scallops, about 1/4-inch thick
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. dried thyme, crumbled
1/2 tsp. dried oregano, crumbled
1-1/2 Tbsp. olive oil
1/3 cup all-purpose flour
2/3 cup Marsala wine
1 cup beef stock (reduced by half) or veal demiglace

Heat 2 Tbsp. butter in a heavy skilled over high heat until foam subsides. Sauté mushrooms, stirring frequently, until liquid from mushrooms is almost completely evaporated and mushrooms begin to brown. 

Add garlic and parsley and sauté, stirring for another minute. Transfer mixture to a bowl.Pat veal dr, then sprinkle with salt and pepper, thyme and oregano. Heat 1 Tbsp. olive oil with 1 Tbsp. butter over moderately high heat. 

Dredge veal in flour, shake off excess, then sauté until just cooked through, about 1-1/2 minutes on each side. The meat will be slightly pink inside. Transfer to a platter and cover with foil to keep warm. 

Sauté remaining veal.Add Marsala to skillet and legalize by bringing the wine to a boil, scraping up the brown bits from the pan. Reduce the liquid by half. 

Stir in beef stock or demiglace and simmer, stirring occasionally. Stir in mushroom mixture and any veal juices accumulated on platter, then season with salt and pepper to taste. 

Simmer 2 more minutes and spoon the sauce over the veal.

For the crust:

2-1/4 cups all-purpose flour
1/2 tsp. salt
1-1/2 Tbsp. fresh dill, minced
1/2 cup unsalted butter, chilled
8 Tbsp. ice water, as needed
1 egg yolk
2 Tbsp. water

For the filling:

1 14-oz. can chicken broth, heated
4 Tbsp. unsalted butter
1 medium red onion, diced
1/4 cup all-purpose flour
3/4 cup half-and-half, heated
2 tsp. rosemary, minced
1 tsp. dried savory, crumbled (optional)
1/2 tsp. salt
1/2 tsp. white pepper
2 Tbsp. dry sherry
3 celery stalks, diced
2 medium carrots, diced
8 oz. mushrooms, diced
1 cup frozen peas
1-1/2 lbs. cooked chicken, diced

For the crust: In a medium bowl, sift together flour and salt. Stir in fresh dill. Cut in the chilled butter with a pastry cutter or fork. Add ice water a tablespoon at a time to allow sought to form. Cover with plastic wrap and chill until ready to use.

For the filling: Pour chicken stock into a small saucepan and bring to a boil, then lower to a simmer and reduce to 1 cup. Set aside.

Melt unsalted butter in a large skillet over medium heat. Add onion and cook until soft. Whisk in flour and cook, stirring constantly for 2 minutes. Add the reduced chicken north, half and half, rosemary, savory, salt and white pepper and whisk until blended. Stir in sherry, celery, carrots, mushrooms, peas and chicken. Simmer, partially covered, until the vegetables are tender, about 8 minutes. Remove from heat.

Pour mixture into a deep pie plate. Roll out dough and cover the mixture, pressing dough over edge of plate. Mix egg yolk and water and brush crust. With a sharp pairing knife, cut at least 4 slits in the crust to vent steam.

Bake in a preheated 400-degree oven, uncovered for 45 minutes. I suggest placing the plate on a metal baking tray, in case the filling bubbles over. If the crust starts to become too brown, cover with aluminum foil.

For the bottom crust:
1-1/4 cups all-purpose flour
1/4 cup sugar
1/2 tsp. salt
1 tsp. baking powder
1 stick unsalted butter, very cold, cut into small bits
2 egg yolks
2 tsp. half-and-half
1/2 tsp. vanilla extract

3 Granny Smith apples, peeled, cored, cut into slices

For the topping:
1/2 cup all-purpose flour
1/4 cup sugar
1 tsp. ground cinnamon
1/2 stick unsalted butter, very cold, cut into bits

Preheat the oven to 325.

Combine the dry ingredients for the bottom crust and blend the cold butter bits until the mixture resembles cornmeal. Use a pastry cutter or fork. If you are blending with a fork, you might try freezing the butter and using your box grater to add the butter to the flour mixture.

Add the wet ingredients and blend until a dough forms. 

Grease a glass baking dish and press the dough into the baking dish, covering the bottom completely and about 1/4 to 1/2 inch up the sides.

Lay the sliced Granny Smith apples in 3 rows on top of the dough.

Blend the ingredients for the topping and distribute the mixture over the apples.Bake for 35 to 40 minutes until the topping is nicely browned and the apples look glazed. 

Cool on a wire rack.To serve, cut into squares and top with whipped cream or ice cream.

1 1/2 lbs. top sirloin, thinly sliced
6 Tbsp. butter
1 small onion, diced
1 1/2 cups mushrooms, sliced
3 Tbsp. flour
2 beef bouillon cubes
2 cups hot water 
1 Tbsp. ketchup
1/2 tsp. paprika 
1/2 tsp. dried basil 
1/4 tsp. nutmeg 
3 Tbsp. sherry 
8 oz. sour cream 
1 8 oz. pkg. egg noodles
 
Heat saute pan over medium high heat. Saute half of beef in 1 Tbsp. butter briefly to brown. Remove beef and any juices from pan into a bowl. Repeat with second half of beef.
In same pan, without washing, add 1 more Tbsp. butter and saute the onions and mushrooms until soft. Remove to bowl with beef.
Melt remaining 3 Tbsp. butter. Whisk in flour and cook, stirring for 2 minutes. Dissolve beef bouillon cubes in hot water and whisk into butter-flour mixture, slowly to prevent lumping. Add ketchup, paprika, basil and nutmeg. Bring to a boil, reduce heat and simmer for 10 minutes.

Add meat and mushrooms with onions to sauce and continue to simmer for 10 minutes more. Remove from heat and stir in sherry.

To serve, boil egg noodles according to package directions. Serve Beef Stroganoff over noodles, with a dollop of sour cream on top.

Preheat oven to 425. Reconstitute the sun-dried tomatoes in hot water.

Wash the filets and set aside. Take a piece of parchment paper and fold in half and cut with a scissors so that when you open up the paper it is heart-shaped. Spread a little oil on one side near the crease in a spot big enough to cover the fish. Place on fillet on this spot of oil.

Chop up the scallions and garlic very fine and put about a tablespoon on each filet. Coarsely chop the reconstituted sun-dried tomatoes and place on top of filet. Then sprinkle minced ginger on top. Sprinkle the whole prepared fish with salt and pepper.

Now close the parchment one half over the other and begin to fold the edge around the fish, about 1/2 to 3/4 of an inch at a time. When you get to the last fold, fold it under the paper and place on a cookie sheet or baking pan.

Place in the oven and cook for about 10 to 12 minutes, or until the parchment is golden brown. Open the paper very carefully by placing a paring knife in the center. Remember, there will be a lot of steam built up inside, so watch your hands and face!

2 Tbsp. vegetable oil
1 cup all-purpose flour
1/4 cup cornstarch
2 tsp. grated lemon zest
2 Tbsp. fresh lemon juice
1 tsp. salt
3 large eggs
1 1/4 cups milk
1 Tbsp. unsalted butter, melted
1 tsp. vanilla extract
3 Tbsp. confectioner's sugar

Heat the oven to 450. Oil the skillet completely, including the sides. Place the skillet in the oven on the middle rack and heat until the oil shimmers.

Combine the flour, cornstarch, lemon zest and salt in a large bowl. In another bowl, whisk eggs until frothy and light. Whisk in milk, melted butter and vanilla until incorporated. Pour one third of the wet ingredients into the dry ingredients and mix until there are no lumps. Slowly whisk in the remaining wet ingredients.

Carefully pour the batter into the hot pan and bake until the edges are deep golden brown, about 20 minutes. Transfer skillet to a wire rack to cool and sprinkle with lemon juice, confectioner's sugar and berries. Cut into wedges and serve.

(You may have to adjust the ingredients for higher altitudes. This usually involves slightly increasing dry ingredients and slightly decreasing wet ingredients.)

1/2 cup sun-dried tomatoes
12 ounces Italian sausage (hot or mild)
3-1/2 cups milk
8 large eggs
2 tsp. dried thyme
1-1/2 tsp. salt
1/2 tsp. black pepper
11 bread slices, cut into 1-inch cubes
1-1/2 cup diced onions
1/2 cup shredded Parmesan cheese
1 cup shredded Mozzarella cheese
1/4 cup crumbled goat cheese
2 Tbsp. fresh parsley, minced
 
Reconstitute the sun-dried tomatoes in hot water for 15 minutes and drain.
 
Saute the sausage, breaking up the meat with the back of a wooden spoon. When the sausage has browned, drain on paper towels.
 
Butter a 13x9x2 glass baking dish. Whisk together eggs, milk, thyme, salt and pepper. Add the drained sun-dried tomatoes, sausage, bread cubes, onions, and Parmesan cheese. Mix gently and pour into the buttered baking dish. Cover and refrigerate overnight.
 
Preheat oven to 375. Remove strata from refrigerator and bring to room temperature while oven is heating. Bake uncovered until puffed and golden, about 45 minutes. Sprinkle with Mozzarella and goat cheese and bake until cheeses melt, about another 5 minutes.
 
Transfer baking dish to a rack to cool slightly. Sprinkle with minced parsley, cut into squares and serve.

2 cups chocolate wafer cookies, finely ground
1/2 tsp. ground cinnamon
1/2 cup unsalted butter, melted
2 8-oz. packages cream cheese, softened
8 oz. sour cream
1 cup sugar3 large eggs
1 tsp. vanilla extract
1/2 cup semi-sweet chocolate chips
1/2 cup cream

To prepare the crust: Crush the cookies in your food processor using on and off pulses. Add the ground cinnamon and pulse once more. With the processor running, pour the melted butter through the feed tube until the mixture comes together.Scrape the mixture into a greased spring form pan and spread the cookie mixture evenly across the bottom of the pan and about 1 inch up the sides. Use the bottom of a glass or a metal measuring cup to help you do this.Refrigerate the crust while you are preparing the filling.To prepare the filling: Heat the cream until steam rises, then remove from the stove and add the chocolate chips, whisking until they are melted and fully incorporated with the cream.

Preheat your oven to 325.

In a stand mixer, start by adding the sour cream to coat the sides of the bowl. Then add the softened cream cheese a little at a time, then the sugar and then the eggs, one at a time. Add the vanilla. Beat until the mixture is smooth and has no lumps, scraping down the sides as necessary.

Pour about half the cream cheese mixture into the spring form pan. Then pour the melted chocolate carefully over the batter. Finish filling the pan with the rest of the batter.Using great care, take a sharp knife and swirl it through the mixture to distribute the chocolate through the batter. You should see these swirls near the surface of the batter. Be careful not to pierce the bottom crust.Wrap the pan tightly in aluminum foil and place in a roasting pan. 

Place on a rack in the center position, then carefully pour hot water into the roasting pan. Bake undisturbed for 50 to 60 minutes until the cake is set. Turn off the heat, but DO NOT OPEN THE OVEN until it cools down completely. That should take an additional 45 minutes.

Carefully remove the pan from the roasting pan and unwrap the foil. Let cool completely on a rack, then run a sharp knife around the inside of the pan and release the sides of the spring form pan. Refrigerate the cheese cake until ready to serve.

This cheesecake can be frozen for up to one month.

Recipe: 

1/2 cup (1 stick) unsalted butter, softened
14 bread slices, crusts trimmed
1/2 cup dark raisins
1/2 cup golden raisins
1/2 Tbsp. cinnamon
6 large eggs
3 cups whole milk
1 cup heavy cream
1/2 cup sugar
a few grinds of fresh nutmeg

 Preheat oven to 350.

 Rub 2 Tbsp. of soften butter over bottom and sides of standard glass baking dish, making sure all surfaces have been buttered. Spread remaining butter over both sides of bread. Fit enough bread slices in prepared dish to cover the bottom, trimming bread if necessary.

 Toss raisins and cinnamon together. Sprinkle half of the mixture over the first layer of bread. Cover with another layer of buttered bread slices, trimming to fit, and top that with remaining raisin mixture.

 Whisk together eggs, milk, cream, sugar and nutmeg. Pour evenly over bread and raisins.

 Let stand at room temperature at least 30 minutes, pressing down occasionally with a spatula to submerge bread slices in liquid.

 Bake 40 minutes or until the custard is set and the top is golden brown. Serve hot or warm.
 
BONUS RECIPE: WHISKY SAUCE FOR BREAD PUDDING
 
1-1/2 cups heavy cream
2 tsp. cornstarch
2 Tbsp. cold water
1/3 cup sugar
1/3 cup bourbon
 
To make the sauce, bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly. Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture. Add the sugar and bourbon, and stir. Let cool to room temperature.  

8 cups vegetable broth, divided use
1 medium yellow onion, chopped
1 large red bell pepper, chopped
5 cloves garlic, minced
4 tsp. red chili powder
16 oz. dried brown lentils
2 14-1/2 oz. can diced tomatoes
1/4 cup cilantro, chopped


Bring 3/4 cup broth to a simmer in a large pot over medium high heat. Add onion, bell pepper and garlic and cook about 8 minutes or until onion is translucent and pepper is tender.

Stir in chili powder and cook another minutes, stirring continuously. Add lentils, tomatoes and remaining broth. Bring to a boil, reduce heat to medium low and simmer, partially covered for 30 minutes or until lentils are al dente to tender.

Uncover and cook an additional 10 minutes. Stir in cilantro and serve.

For the Scones: 
2 cups all-purpose flour
3-1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup sugar
3/4 cup raisins, half golden, half dark
1-1/4 cups heavy cream
1 tsp. ground cinnamon

For the Glaze:
3 Tbsp. melted butter (unsalted)
2 Tbsp. sugar
2 tsp. ground cinnamon

Preheat oven to 425. 

Mix flour, baking powder, salt, sugar and cinnamon in a bowl. Add the raisins, incorporating all ingredients.Stir in the cream and mix until the dough holds together in a rough mass. It will be quite sticky.Lightly flour a board and transfer the dough. Knead the dough 8 or 9 times. Form into a circle about 9 or 10 inches around.Make the glaze by combining the melted butter, sugar and cinnamon. 

Brush over the top of the dough.Then cut the circle into 8 wedges and place each wedge on an ungreased baking sheet, spacing them at least an inch apart.Bake for 15 minutes or until golden brown. 

Serve warm.

2 pounds orange sweet potatoes or yams
2 pounds Russet potatoes
8 ounces softened cream cheese, divided use
4 ounces unsalted butter, divided use; additional for baking
freshly ground black pepper to taste

• Bring cream cheese to room temperature and separate into 4 two-ounce pieces.
  
• Cut potatoes into cubes and boil in separate pots. The sweet potatoes or yams will cook a little faster than the Russets. When potatoes are fork tender, drain and save about 1/3 cup of the boiling water from each pot.

• Mash each batch of potatoes separately with 2 ounces of butter and two 2-ounce blocks of cream cheese. Add some of the cooking water to achieve a very smooth consistency.
• Using a large spoon or an ice cream scoop, layer alternating dollops of each type of mashed potato in a glass baking dish. When you've filled the dish, take a paring knife and swirl it around the mounds of potatoes to create a marbling effect.
• Bake, dotted with butter on top of potatoes, in a preheated 350 oven for 20 minutes until hot throughout. If you like, you can also top the mixture with breadcrumbs or your favorite grated cheese, melting it during the last 5 minutes of baking.
  

Recipe for Asian Herbed Omelet Wraps:
6 large eggs
6 green onions, trimmed and finely sliced
2 Tbsp. cilantro, chopped plus 1/3 cup loose leaves
1 small red chili, seeded, finely chopped or 1/2 tsp. red pepper flakes
2 tsp. black bean garlic sauce or tamarind paste
2 Tbsp. coconut milk
1/2 tsp. brown sugar
1 pinch salt
6 tsp. vegetable oil
1 oz. rice noodles (vermicelli)
6 Tbsp. hoisin sauce
1 supermarket-cooked rotisserie chicken, shredded
1/2 large cucumber, seeded and julienned
 1/3 cup mint leaves, shredded

Combine eggs and green onions, 2 Tbsp. cilantro, chili (or red pepper flakes), black bean garlic sauce (or tamarind paste), brown sugar and salt and beat lightly.

Place a 6-inch skillet over medium low heat and add 1 tsp. oil. Using a small ladle, add about a sixth of the egg mixture, swirling it quickly around the pan, as if making a crepe, to thinly cover the bottom of the pan. When the underside is golden and the top looks set, about 2 to 3 minutes, turn it onto a plate or your work surface and repeat with the remaining egg mixture to make 5 more "omelet crepes."

Pour boiling water over the rice noodles and soak until soft,  5 to 10 minutes, then pour cool water over them, drain and cut into shorter lengths with kitchen scissors.

Lay one omelet, golden side down, and spread a tablespoon of hoisin sauce over it. In a line, just off center, lay about a tablespoon of the cut rice noodles, a little chicken, cucumber, some cilantro and mint.

Roll up as firmly as possible, from the edge nearest the filling. Cut in half through the middle on the diagonal and repeat with the remaining omelets and filling. 

The main page will guide you to my weekly video presentation – The Tastiest Two Minutes in Television – made suitable for internet viewing, as well as my weekly blog, published in my free weekly e-mail newsletter.

Delve further into the site and you’ll find my "Holiday Resuce Menu" page, filled with great side dishes and desserts for your upcoming holiday meals. 

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Thanks again for visiting the Kitchen Guy web site. I hope I’ll be seeing you here again soon!

The Chef Behind Kitchen Guy

Chef Jim Gray is a skilled chef, caterer, consultant and culinary instructor based in Western Montana. He was the American Culinary Federation's Montana Chef of the Year in 2005. An accredited personal chef, he owns and operates Kitchen Guy Chef Services, providing a range of meals from elegant food for special occasions to "comfort food" for everyday meals at home.