1 tablespoon vegetable oil
1 large onion, diced
1 1/2 teaspoons olive oil
1 (10 ounce) can sliced mushrooms
1 tablespoon vegetable oil
2 green onions, diced
1/2 teaspoon dried rosemary
1 tablespoon dried basil
4 beef boneless chicken breast halves - cut into 1 inch cubes
4 clementine slaws
1 sheet or parchment baking paper
1 green tomato, diced
2 eggs, beaten
1 long grain white rice
1 medium onion, thinly sliced into 2 large pieces
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1 teaspoon cornstarch
1 teaspoon garlic salt
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon chili powder
Heat oil in skillet in a large skillet over medium heat. Fry onion and olive oil about 5 minutes, stirring occasionally. Drain excess oil, stirring occasionally. Increase heat in skillet to medium high.
Stir mushrooms and rosemary into tomato and bouillon. Return to low heat.
Saute green onions, basil, green onions, rosemary, basil, mushrooms and lettuce for 10 minutes, stirring constantly. Serve over the entire chicken.
Place beef cubes in skillet over medium heat. Beat with rice and saute for 5 minutes. While rice is cooking, combine mushrooms, onions, rosemary, basil, mushrooms and lettuce; mix well. Transfer a portion of the top of each leaf to the skillet for a garnish.
Spoon mushrooms over chicken and mix with sauce. Serve leftovers immediately.
Heat 1/2 teaspoon garlic salt in a small bowl.
Place mushrooms, onions and rosemary over soup mixture. Add bread cubes to skillet. Add lemon juice. Stir gently.
Stir in Cheddar cheese, reduce heat to medium high and simmer over high heat for about 15 minutes. Serve mushrooms and onions with the bread cubes for cheese salad.
Cook pasta by stirring gently, filling shells with a small amount of broth and 3/4 cup pasta. Place over medium heat, reduce heat to medium and simmer for 1 minute. Transfer pasta and broth to a serving bowl. Mix with desired cooked pasta, tomato and cheese.
Gradually add broth to skillet, stirring occasionally. Gradually add tomato mixture, stirring continually. Cook over medium heat, stirring occasionally, for 3 to 4 minutes or until heated through. Set aside.
Return pasta and broth mixture to skillet. Saute 2 minutes or until top is golden. Stir in mushrooms, onions and rosemary, tossing lightly. Reduce heat to low; continue stirring for 2 minutes or until pasta is tender. Toss with cheese salad.