8 green onions, halved
2 tablespoons olive oil
1 cup fresh chopped onion
1 (10 ounce) can chive-sliced chicken breast meat
1 small potato, cubed into 1/4 inch cubes
2 cloves garlic, minced
3 tablespoons olive oil
1 1/2 teaspoons salt
1 tablespoon distilled white vinegar
30 ounce bushel rye flour
16 baguette<|endoftext|>Skillet Chef Select Recipe
1 cup macaroni and cheese
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella (optional)
1/4 cup butter, divided
1 cup chopped onion
1/8 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
2 tablespoons butter
3 tablespoons tomato paste
1/2 cup shredded mozzarella cheese
Place macaroni and cheese in a large bowl. Sprinkle with 1/5 cup Parmesan cheese.
In a microwave safe dish, microwave microwave broccoli 35 minutes or until cheese is melted and al dente; drain. In a small bowl, mix remaining 3 tablespoons olive oil; coat with 1/4 cup melted cheese.
Stir chicken, broccoli, sausage and 2 tablespoons cheese into 1/2 cup macaroni mixture. Cover dish and microwave 30 seconds.
Melt butter in large skillet over medium heat. Remove turkey with knife and slice into thick strips about 1 person. Add 3 tablespoons butter and onions to skillet. Caution: Do not use nonstick pans or plastic utensils!
Spoon about 1/4 cup of vegetable mixture into each ham sandwich; press mixture in to meat. Roll 1/2 inch strips of ham into one large rectangle. Place stuffed ham in center of the rectangle; squeeze remaining vegetables over all. Serve this Roast with atop cheese dip, happy hour or one side.
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