Combine the flour, sugar, baking powder, baking soda, and salt. Make a well in the center; set aside.
Combine the egg, buttermilk, and oil. Add all at once to flour mixture. Stir just until moistened.
Beat egg until fluffy. Beat in remaining ingredients until smooth.
Fry on pre-heated griddle until puffed and dry around the edges.
Put chicken, carrot, onion, bay leaf, salt, and peppercorns into a large pot. Cover with water and bring to a boil, skimming occasionally. Simmer gently for 20 minutes. Allow chicken to cool in stock for one hour. Remove meat from bones and cut into large chunky pieces. Place meat in a pie dish and cover with a little stock to keep the flesh moist. Return bones to stock and boil for 10 to 15 minutes to reduce it.
Strain the stock and leave it to cool. Reserve 1 1/2 c; the rest can be refrigerated or canned.
Melt 1 T butter in a small skillet and saute the mushrooms over high heat. Add the mushrooms to the chicken.
Melt the remaining butter and blend in flour. Add the reserved chicken stock, blending to make a smooth sauce. Stir in cream and season with salt and pepper.
Spoon the sauce over the chicken and mushrooms. Roll out pastry to fit the pie plate. Remaining pastry can be cut into strips and braided around the rim of the pie plate. Brush the top of the pie with beaten egg yolk.
Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 20 minutes more.
Torin nicknamed this "Souper Fire Pie" when he was a toddler.
Butter a 9x13 inch pan. Put rice in the pan.
Mix together the onion soup mix, mushroom soup, and chicken broth. Spread half of the mixture over the rice. Lay chicken on top and cover with the remaining soup mixture.
Cover and bake for two hours at 325 degrees.
Cut a doughnut/muffin from each slice of bread and set them aside. Grease and line the bottom of a 8x8 pan with the bread scraps.
Layer sliced Velveeta on top of bread, then broccoli, then ham, then the bread rounds.
Combine eggs, milk, onion, salt, and dry mustard. Pour over bread. Refrigerate 6 hours or overnight.
Bake uncovered for 45 minutes at 325 degrees. Sprinkle with cheddar cheese, bake for five minutes more, and let stand 10 minutes before serving.
Boil broth. Add carrot and green onion. Bring to a rapid boil. Combine egg and flour. When the broth is boiling rapidly, turn the heat off, swirl the broth, and pour the egg mixture in.
Add cooked shrimp and water chestnuts, season with salt and pepper, and heat through.
Combine meat, bread crumbs, egg, and salt.
Shape into 18 meatballs and brown in oil in a large skillet.
Add water, rice, carrots, and onion. Cover and simmer for 25 minutes.
Add Velveeta; heat until the Velveeta melts.
Cut meat into 6 pieces. Put meat, undrained tomatoes, onion, Chipotle peppers, oregano, cumin, and garlic in slow cooker. Cook on low for 8-10 hours or high for 4-5 hours.
Shred meat and return to liquid. Serve on tortillas with cheddar cheese and sour cream.
Melt butter, stir in flour until smooth, and gradually add milk. Boil and stir 2 minutes until thickened. Add cheese, salt, nutmeg, and pepper. Cook and stir until cheese is melted. Cook sausage. Add beaten egg and thyme; cook and stir until egg is set. Combine with cheese sauce and parsley. Cool completely.
Place one sheet of phyllo dough on waxed paper. Brush with butter and sprinkle with bread crumbs. Fold over lengthwise and brush with butter again. Spread about 2T of the egg mixture along the short side of the dough and roll it up.
Brush each roll with butter and sprinkle with parmesan cheese and parsley.
Bake for 15 minutes at 350 degrees.
Source: https://www.tasteofhome.com/recipes/cheese-and-sausage-strudels/
Cut pancetta or bacon into 1/3 inch cubes. Cook until almost crisp; transfer to paper towels to drain grease.
Cook broccoli about 3 minutes in boiling water. Transfer to a bowl with a slotted spoon, then cook the fettuccine in the same water.
Drain the pasta; return it to the pot, and add the butter, olive oil, lemon juice, and thyme. Add bacon, broccoli, and Parmesan cheese.
Toss to blend. Season with pepper.