Ingredients:

• 6 large yellow onions,peeled and thinly sliced
• 4 tablespoons olive oil
• 1 teaspoon granulated sugar
• 2 tablespoons unsalted butter
• kosher salt
• 2 cloves garlic,peeled and minced
• 8 cups (2 L) beef or chicken stock
• 1/2 cup (125 ml) dry vermouth
• 2 bay leaves
• 2 teaspoons dry thyme
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons brandy
• 8 inch-thick (20cm) slices of French bread or baguette.
• 1 1/2 cups (370 g) grated Swiss  Gruyere and Parmesan cheese

Cooking Method:

1. In a large saucepan,heat 3 tablespoons olive oil over medium heat.
2. Add sliced onions and toss well to coat with olive oil.
3. Cook onions,stirring,until softened(for about 15-20 minutes).
4. Increase heat to high.Add remaining olive oil and butter and cook,stirring, for a further 15 minutes or until onions become brown.
5. Sprinkle with sugar and 1 teaspoon kosher salt.Continue to cook until the onions are well browned, about 10 to 15 more minutes.
6. Stir in minced garlic and cook for a further 1 minute.
7. Stir in dry vermouth to the pot and scrape up the browned bits on the bottom and sides of the pot.
8. Stir in stock, bay leaves, and thyme.Reduce heat to low,cover saucepan and simmer for 30 minutes.
9. Season to taste with salt and black pepper,
10. Discard bay leaf.
11. Stir in brandy.
12. While the soup is simmering, line a sheet pan with aluminum foil.
13. Preheat the oven to 450°F(225 C)with a rack in the upper third of the oven.
14. Brush both sides of bread with olive oil.
15. Place in preheated oven and toast until lightly browned, about 5 to 7 minutes.
16. Remove toasted bread from oven.
17. Sprinkle toasted bread with grated cheeses and return to oven.Bake until the cheese is bubbly and lightly browned.
18. Ladle French onion soup into the soup bowls. Top with cheesy toast and serve. More soup recipes>>>>

Ingredients:

• 1/3 cup (80 g) finely chopped salted peanuts
• 1/4 cup (60g) minced fresh parsley
• 6 medium skinless and boneless chicken breasts,halved
• unsalted butter
• 1/2 teaspoon paprika
• 2 tablespoons all-purpose flour
• 1 chicken-flavor bouillon cube
• 1 1/4 cups (310 ml) milk
• fresh chopped parsley for garnish
• salt

Cooking Method:

1. In a small mixing bowl,combine chopped peanuts,minced parsley and 1/2 teaspoon salt.
2. Mix well and set aside.
3. Using a meat mallet,pounds each chicken piece until 1/4-inch thick.
4. To stuff chicken breasts:Overlap two pieces about 1-inch.
5. Sprinkle with 1 tablespoon of peanut mixture to within 1/2 inch of edge;fold two long sides slightly toward the middle;roll chicken breast in the opposite direction,jelly-roll fashion;fasten seam with two toothpicks.
6. Repeat this process with remaining chicken breasts.
7. In baking dish,melt 1/2 cup (125 g) butter in 400 F (200 C).
8. Stir in paprika and 1 teaspoon salt until well mixed.
9. Place stuffed chicken breasts,seam side down,in baking dish.Brush with butter mixture in pan.
10. Bake in preheated oven for 40 minutes or until chicken is fork-tender,basting occasionally with pan drippings.
11. Spoon 3 tablespoons pan drippings into 1-quart (1 L) saucepan.
12. Over medium-heat,into drippings,stir all-purpose flour,bouillon and 1/2 teaspoon salt until well blended.
13. Gradually stir in milk.Cook,stirring,until mixture thickened.
14. Discard toothpicks from baked chicken breasts.Transfer to warm platter.
15. Garnish with finely chopped parsley.
16. Pour homemade creamy gravy into gravy boat;pass separately.More chicken recipes>>>>

Ingredients:

• 1 3/4 cups (430 g) all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/3 cup (80 g) unsalted butter
• 2/3 cup (160 g) granulated sugar
• 2 large eggs,beaten
• 2 tablespoons dark corn syrup
• 3 ripe bananas,peeled and mashed
• 1/2 cup chopped walnuts

Cooking Method:

1. Grease slow cooker with nonstick cooking spray,then flour it.
2. In a mixing bowl,combine all-purpose flour,baking powder,salt and baking soda.Stir well and set aside.
3. Using electric mixer,in a large bowl,cream butter until fluffy.
4. Stir sugar,eggs,corn syrup and mashed bananas.Beat until smooth.
5. Gradually stir in flour mixture to creamed mixture.Add chopped walnuts and mix well.
6. Pour batter into slow cooker.
7. Cover and cook on high-heat setting for 1-1 1/2 hours or until toothpick inserted into center cones out clean.
8. Allow bread to cool,then invert onto serving platter.

Ingredients:

• 6 tablespoons unsalted butter,divided
• 2 tablespoons extra virgin olive oil
• 12 large sea scallops,patted dry
• 1 cup (250 ml) dry white wine
• 2 tablespoons heavy cream
• pinch of saffron threads
• salt and freshly ground black pepper

Cooking Method:

1. In a large nonstick skillet,melt 2 tablespoons unsalted butter and olive oil.
2. Add sea scallops,sprinkle with salt and black pepper,and sear well on both sides,turning once.
3. Remove seared scallops from the skillet and set aside,kipping warm.
4. Add dry white wine to hot pan and de-glaze pan.
5. Reduce heat to low and allow to wine to reduce by half.
6. Stir in heavy cream and remaining butter.Once butter is combined,add saffron threads.
7. Stir well.
8. Return seared scallops to the skillet.Turn well to coat.
9. Remove from the skillet and serve immediately.More scallop recipes>>>>

Ingredients:

• 6 large veal cutlets
• 2 large eggs,beaten
• 1 1/4 teaspoons salt
• 1/2 teaspoon coarsely ground black pepper
• 1/3 cup (80 g) all-purpose flour
• 1 1/2 cups (370g) dried bread crumbs
• 1/2 cup (125 g) unsalted butter,melted
• 2 lemons,cut into wedges

Cooking Method:

1. On cutting board with meat mallet,pound veal cutlets to about 1/8 inch ( 3 mm) thickness,turning once.
2. In a mixing bowl,combine beaten eggs with seasoning.Mix well.
3. On a waxed paper,place all-purpose flour;on another sheet place the bear crumbs.
4. Dip veal in flour,then in eggs,then coat with bread crumbs.
5. Heat 1/4 cup butter in large nonstick skillet.
6. Working in a batches<fry veal cutlets for 3-4 minutes on each side until brown,adding butter as needed.
7. Remove fried Wiener schnitzel from the heat and transfer into serving platter.
8. Garnish with lemon wedges and serve.

Ingredients:

• 1 1/2 pounds (720 g) raw shrimp,peeled and deveined
• 4 large garlic cloves,peeled and crushed
• 1/2 cup (125 g) unsalted butter
• 1 tablespoons freshly squeezed lemon juice
• 1 teaspoon salt
• 1/2 teaspoon fresh oregano leaves,chopped
• 1/8 teaspoon freshly ground black pepper
• lemon wedges for garnish

Cooking Method:

1. Preheat your broiler.
2. Arrange shrimp in a single layer in bottom of broiling pan.
3. In a saucepan,combine remaining ingredients.Stir well.Heat over low heat until butter is melted.
4. Pour butter mixture over shrimp.Stir to shrimp evenly.
5. Broil in preheated broiler for 5-8 minutes or until shrimp are pink.
6. To serve,spoon hot shrimp onto warm serving platter.
7. Sprinkle with fresh chopped parsley and garnish with lemon wedge.More shrimp recipes>>>>

Ingredients:

• 2/3 oz (20 g) unsalted butter,melted
• 3 tablespoons runny honey
• 1 tablespoon Dijon mustard
• zest of half lemon
• salt and freshly ground black pepper
• 1/2 pound (240 g) fresh asparagus,trimmed
• 4 salmon fillets
• lemon wedges

Shrimp-stuffed sole with delicious homemade sauce.
Makes 4 servings

Ingredients:

For Stuffing:

• 2 tablespoons chopped onion
• 2 tablespoons unsalted butter
• 1 cup (250 g) soft bread crumbs
• 1/2 teaspoon salt
• freshly ground black pepper
• dash nutmeg
• 1/2 cup (125 g) peeled and chopped shrimp

For Sauce:

• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 cup (250 ml) milk

• 2 tablespoons unsalted butter
• 1 cup (250 g) soft bread crumbs
• 1/4 teaspoon salt
• 1/4 cup (60 g) grated Parmesan cheese
• lemon and fresh parsley for garnish

Ingredients:

• 1/4 cup (60 g) unsalted butter,melted
• 3 slices bacon,chopped
• 1 carrot,peeled and chopped
• 1 stalk celery,chopped
• 1 yellow onion,peeled and sliced
• 1/2 cup (125 g) all-purpose flour
• 2 1/2 cups (725 ml) beef stock
• 4 mushrooms,washed and sliced
• 1/2 cup (125 g) tomato paste
• 1 bouquet garni
• 1/4 cup (60 ml) sherry
• salt and freshly ground black pepper to taste

Ingredients:

• 5 cups (1.25 L) homemade chicken stock
• 1 boneless and skinless chicken breast,cut into 1-inch (2.5 cm) pieces
• 1/4 cup (60 g) unsalted butter,melted
• 1/2 cup (125 g) all-purpose flour
• 2 1/2 cups (625 g) scalded milk
• 1 small stalk fresh celery,finely chopped
• few drops Tabasco sauce
• 2 egg yolks
• salt and freshly ground black pepper

Ingredients:

• 1 tablespoon unsalted butter
• 1 large yellow onion,peeled and chopped
• 1 pound (480 g) celery,trimmed and diced
• 1/2 cup (125 ml) whiskey
• 1/2 cup (125 ml) dry white wine
• 3 cups (750 ml) vegetable bouillon
• 5 oz (150 g) cream
• 1 teaspoon curry powder
• dash of cayenne pepper
• freshly squeezed lemon juice
• salt and freshly ground black pepper
• 3 1/3 oz (100 g) Stilton cheese
• 8 slices of roasted baguette

Ingredients:

• 2 pounds (960 g) leeks,washed,trimmed and sliced
• 1 oz (30 g) unsalted butter
• 3 pounds (1.4 kg) cooked chicken
• 7 cups (1.7 L) chicken stock
• Bouquet garni
• salt and freshly ground black pepper