Ingredients:

• 2 tablespoons unsalted butter
• 1 large yellow onion,peeled and thinly sliced
• 1 tablespoon fresh chopped parsley
• 5 large potatoes,peeled and thinly sliced
• 2 cups (500 ml) hot chicken stock
• 1 tablespoon unsalted melted butter
• salt and freshly ground black pepper to taste

Cooking Method:

1. Preheat oven to 400 F (200 C).
2. In frying pan,heat 2 tablespoons butter.Add sliced onion and chopped parsley.Season with salt and black pepper.Cook,stirring,6-7 minutes over medium-low heat.
3. Add sliced potatoes,reserving 20 slices,season with more salt and pepper and mix well.
4. Cook for a further 2 minutes.
5. Arrange cooked potatoes in ovenproof casserole.Top with reserved potatoes.Pour in chicken stock to cover.Season generously with salt and black pepper.
6. Cook in preheated oven for 20 minutes.
7. Using a spatula,press potatoes down.Reduce heat to 350 F (180 C) and cook liquid is absorbed and potatoes are very soft.
8. 5 minutes before potatoes are cook,brush with melted butter.
9. Sprinkle with more parsley and serve immediately.

Ingredients:

• 2 pounds (960 g) jumbo shrimp,peeled and deveined
• 2 tablespoons freshly ground black pepper
• 1 tablespoon unsalted butter,melted
• 2 cups (500 ml) cold water
• 2 tablespoons paprika
• freshly squeezed juice of 1 lemon

Ingredients:

• 1 1/2 tablespoons vegetable oil
• 4 pounds (1.8kg) beef short ribs,fat trimmed
• 2 red onions,peeled and diced
• 2 garlic cloves,peeled and chopped
• 28 oz (840 ml) can tomatoes
• 1/2 cup (125 g) brown sauce,heated
• 1 bay leaf
• 1/2 teaspoon fresh chopped basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon celery seeds
• 3 carrots,pared and cut into large pieces
• 1 turnip,peeled and cut into large pieces
• salt and freshly ground black pepper to taste

Cooking Method:

1. Heat vegetable oil in a large ovenproof casserole.
2. Add beef short ribs and sear 6-7 minutes over medium-high heat.
3. Turn pieces over and season with salt and black pepper.Cook for a further 5-6 minutes.
4. Stir in red onion and garlic,cook for additional 6-7 minutes.
5. Pour in tomatoes with juice,brown sauce and herbs.Season with salt and black pepper.
6. Increase heat to high and bring to a boil.
7. Preheat oven to 350 F (175 C).
8. Cover casserole and cook in preheated oven for 2 hours.
9. Add vegetables to pan and finish cooking 1 hour in oven.
10. Serve braised short ribs in hot sauce over mashed potatoes.More beef rib recipes>>>>>

Ingredients:

• 2 pounds (960 g) sliced bacon
• 24 large sea scallops
• chopped fresh green onion

Cooking Method:

1. Preheat oven to 350 F (175 C).
2. Place bacon slices on sheet pan and bake until half-way cooked(for about 15 minutes).
3. Wrap each scallop with cooked bacon.Secure with toothpick.
4. Line baking sheet with aluminum foil.Arrange wrapped scallops on it.Set under the broiler.
5. Cook in preheated oven until bacon is crispy and the scallops opaque(for about 2-3 minutes per side).
6. Remove baked bacon wrapped scallops form the oven.
7. Transfer to serving platter.Sprinkle with chopped green onion and serve.
8. More scallop recipes>>>>>

Ingredients:

• 2 tablespoons unsalted butter,melted
• 2 large skinless and boneless whole chicken breasts
• 1/2 pound (240 g) fresh mushrooms,cleaned and sliced
• 2 cups 950 ml) cheese sauce,heated
• 1/4 cup (60 g) grated mozzarella cheese
• few drops freshly squeezed lemon juice
• salt and freshly ground black pepper
• dash celery seed
• pinch of basil

Ingredients:

• 3 tablespoons unsalted melted butter
• 1 tablespoon chopped onion
• 1 teaspoon chopped fresh parsley
• 4 tablespoons all-purpose flour
• 1 cup (250 ml) hot milk
• 2 large eggs,beaten
• 6 hard-boiled eggs,peeled and chopped
• 1 1/2 cups (370 g) breadcrumbs
• salt and freshly ground black pepper to taste

Cooking Method:

1. Preheat peanut oil in deep-fryer to 350 F (175 C).
2. Heat melted butter in small saucepan.Add chopped onion and parsley and cook,stirring,for 2 minutes.
3. Stir in all-purpose flour.
4. Pour in hot milk,mix well and season with salt and black pepper.
5. Continue cooking 6-7 minutes over low heat,stirring often.
6. Remove saucepan from the heat,set aside and allow to cool.
7. In a large mixing bowl,combine chopped eggs and cooled sauce.Mix well.
8. Form egg mixture into croquettes.
9. Dip each croquette into beaten egg and then dredge with breadcrumbs.
10. Working in a batches,deep-fry 2 minutes.
11. More egg recipes>>>>>

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>>>>