Beat egg until fluffy. Beat in remaining ingredients until smooth.
Fry on pre-heated griddle until puffed and dry around the edges.
Cook beans, if fresh or frozen.
Cook onion in butter until tender.
Stir together sour cream, flour, lemon peel, and pepper; stir in beans and onion.
Transfer to a two - quart baking dish. Top with cheese. Combine bread crumbs and melted butter and sprinkle on top.
Bake for 30 minutes at 350 degrees.
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.
For the Cake: Butter 8 six-ounce ceramic ramekins and dust with flour.
In a bowl over a double-boiler melt the butter and chocolate, set aside and let cool.
In a mixing bowl, use electric mixer to combine eggs and sugar until pale yellow butter holds shape and forms ribbon on beaters. Blend flour into egg-sugar mixture with the mixer for 3 minutes. Add chocolate mixture, being careful to incorporate everything; mix for 2 more minutes.
Pour about 6 ounces of batter into each ramekin and refrigerate for 1 hour.
In a preheated 475°F (245°C) oven, bake ramekins on a cookie sheet for 10 to 12 minutes or until they are puffed up and don't jiggle when moved.
Remove from oven and serve immediately.
For the Walnuts: Cook sugar until melted and slightly amber colored. Mix walnuts, sugar and salt together; being sure to coat the nuts. Cool on a non-stick surface such as a Silpat or bakers paper.
Can be served with chocolate sauce or whipped cream.
Saute onion in butter until tender. Add soup and cheese; stir until smooth.
Drain carrots and combine with cheese mixture in a 1-quart baking dish.
Cover and bake at 350 degrees for 15 to 20 minutes or until heated through.
For date filling, boil together until thick: dates, sugar, water, and quick tapioca.
Mix brown sugar, white sugar, and butter. Add vanilla and soda to the milk. Add milk and flour alternately to the sugar mixture. Add oats. Refrigerate overnight.
Roll our a small amount of dough 1/8 inch thick. Cut with a four-inch cookie cutter. Spread filling on half the round, fold the other half over, and press the edges together.
Bake on ungreased cookie sheets at 325 degrees for 10 minutes.
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.
In a large bowl, mix together the dry pudding mixes and buttermilk.
Fold in the Cool-Whip.
Stir in the pineapple and mandarin oranges until incorporated.
Break cookies into bite-size pieces and gently fold into salad mixture.
Serve immediately. If preparing ahead of time, add cookies right before serving.
Source: https://www.sixsistersstuff.com/recipe/mandarin-orange-cookie-dessert-salad/
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.