exy Stuffed Mushrooms
Rich, easy and delicious
Ingredients:
Container of whole button mushrooms
Bread Crumbs
1 Teaspoon minced garlic
4 Tablespoons Butter
1/4 cup Parmesan Cheese

Preheat oven to 350F. Then, remove stems from mushrooms and keep caps intact. Saute caps in 2 tablespoons of butter until they soften up some. Take out of pan and place in shallow Pyrex casserole dish open end up. Mince mushroom stems and saute in pan with 2 tablespoons of butter and garlic. Add bread crumbs and mix with mushrooms and butter. Saute until butter has mixed well with mushrooms and bread crumbs. Turn off heat and mix in Parmesan cheese. Spoon mixture into mushroom caps and sprinkle additional Parmesan cheese on top of mushrooms. Bake for 20 minutes until piping hot and cheese has melted.

Main Course:
Exotic Asian Stir-Fried Steak and Noodles
Not too spicy, super-easy and quick
Ingredients:
1 package wide rice noodles
1/4 cup hoisin sauce
3 tablespoons soy sauce
1 teaspoon Asian spice
2 tablespoons onion, chopped
1 (1-pound) flank steak, trimmed and sliced into 1/4-inch strips
2 teaspoons vegetable oil
2 teaspoons minced garlic
2 medium tomatoes, each cut into 6 wedges
2 green onions, cut into 2-inch pieces
1 tablespoon chopped fresh basil
Cook noodles according to package directions.
While noodles cook, combine hoisin sauce, soy sauce, Asian spice and steak in a large bowl. Heat oil in a large nonstick skillet over medium-high heat. Add chopped onions and garlic; saute 30 seconds. Add beef mixture; cook 5 minutes, stirring frequently. Stir in tomato wedges, green onion pieces, and chopped basil; cook 2 minutes, stirring occasionally.

Home-made soups are so good for you - all the nourishing stock and the wedge-block full of vitamins and minerals.But … who on earth could be boiling the bones for hours During the traces of the Spanish summer weather, not to mention preparing the soup, when the stock is made? I do not think that it tickle anyone’s fancy to then have the candy into the piping-hot soup!Thus, the Spanish came to their love, ice-cold soup - gazpacho - beautifully colorful, full of goodness, cheap and easy to manufacture, no cooking and … most tärkeintä, silkkaa nautintoablack.Traditional gazpacho from romantic Andalucia - that large, exotic southerly region in Spain, who lives in suchextensive Arabic influence.Chilled, raw soup was originally made of bread and pounding

garlic and tomatoes, cucumbers and peppers, but nowadays, you electric blender renders this effortless! Olive oil endows it smooth, creamy consistency and vinegar adds a refreshing Tang - just what you need when life gets too hot!Spicy soup is served true Spanish style with small pools accompaniments - finely chopped peppers, cucumber, onion … even hard-boiled eggs and croutons, if you feel up to it! The guests then sprinkle what appeals to the soup.Traditional gazpacho is tomato-based, with most Spanish families who have developed their own, unique recipes. But now You will als0  find gazpacho recipes that are not related tomatoes - white, almond-based gazpachos, fruit-based gazpacho, and so on.