Western Recipes	Indian Recipes
Chinese Recipes	American Recipes

1 7 ounce can of mushrooms, drained 1 10 ounce package broccoli 2 eggs beaten 1/2 cup Dukes mayonnaise 1 cup shredded cheddar cheese, salt and pepper to taste

1 lb. (4-6)skinless, boneless breast 3 to 4 Tablespoons All purpose flour 3 Tablespoons Butter 1 cup sliced fresh Mushrooms 1/2 cup dry Marsala Wine (cooking kind, usually with vinegars) 1/3 cup chicken broth 1/3 cup shredded mozzarella 1/2 cup grated Parmesan 1/4 cup thinly sliced green onions

2 tbsp butter 1/4 c crushed pork rinds (you can sub bake mix or soy flour) 4 or 5 chicken breasts 2 or three stalks broccoli 1 tbsp olive oil 8 oz cream cheese 5 eggs 1/2 c sour cream 1/2 c cream about 2 cups of cheese 1/4 c parmesan garlic powder black pepper

½ cup walden farms ketchup ½ cup oil(canola or vegetable) ¼ cup white vinegar 1 packet equal 1 teaspoon lemon juice dash of pepper

1-loaf pan 1-lb ground beef (or turkey or chicken) 1-med onion (chopped finely) 12-mushrooms (or around that; chopped finely, like onion/NOT sliced)) 3-5 cloves of garlic (or less, if you're a wimp! crushed/chopped finely ) 2-3 TBS chopped parlsey 1-egg 1/2 cup chicken broth (or water) 1-cup bread crumbs (or substitute; I use Keto Crumbs but you could also just use less broth and more mushrooms/onion) 1/2-cup olive oil (you can use more if you'd like) 1-tsp salt (or 1-TBS soy sauce) 1/2-tsp black pepper

1lb bag frozen cauliflower 1/2 cup diced onion 1 cup diced mushrooms 2T butter 1/4 cup cream 1/4 cup mayo 1/2 cup cheddar cheese

1 ounce unsweetened baking chocolate – or semisweet 2 ounces Unsalted Butter 4 tablespoons Peanut Butter 1 tablespoon heavy cream -- to taste, optional Splenda to taste (optional if using semisweetened) 4 ounces nuts -- ground or finely chopped in grinder

For rice 1 cup jasmine rice 1 3/4 cups water 1/4 teaspoon salt For dressing 1/2 cup seasoned rice vinegar 1/2 cup vegetable oil 6 tablespoons mayonnaise 1/4 cup soy sauce 1/4 cup finely chopped peeled fresh ginger (from a 2- by 3-inch piece) 2 garlic cloves, chopped 1/2 teaspoon Asian sesame oil For wraps 2 grilled chicken breast halves, shredded (2 cups) 1/3 cup lime vinaigrette (reserved from preceding recipe) 3/4 lb Boston or Bibb lettuce, leaves separated 1/2 seedless cucumber (usually plastic-wrapped), halved lengthwise, cored, and cut into 1/8-inch-thick matchsticks 3 scallions, cut into 3-inch-long thin strips 1 (1-lb) firm-ripe mango, peeled, pitted, and cut into 1/8-inch-thick matchsticks 1/2 cup chopped fresh cilantro

1 3/4 cups reduced-sodium chicken broth (14 fl oz) 2 tablespoons finely chopped shallot 5 tablespoons unsalted butter 10 oz mushrooms, trimmed and thinly sliced 1 1/2 teaspoons finely chopped fresh sage 1/4 teaspoon salt 1/8 teaspoon black pepper 1 cup all-purpose flour 4 skinless boneless chicken breast halves (2 lb total) 2 tablespoons extra-virgin olive oil 1/2 cup plus 2 tablespoons dry Marsala wine 2/3 cup heavy cream 1 teaspoon fresh lemon juice

8 cups (2 quarts) chicken broth 1 tsp lemon zest 2 bay leaves 1/2 medium onion, grated 1 whole boneless, skinless chicken breast (about 8 oz), halved 1 head escarole (about 3 cups), rinsed and cut into 1-inch squares 6 tbsp freshly grated Parmesan