QUICK EASY FRIED MUSHROOMS

8 oz’s mushrooms
2 crushed garlic cloves
 3 tbsp’s Worcestershire sauce
salt and pepper
3 tbsp’s butter

Method

1. First , chop the. mushrooms
2. Melt the butter in a skillet on a medium heat, add the garlic and Worcestershire sauce.
3. Add the mushrooms to the pan and cook on a low to medium heat for 10 – 13 minutes. This recipe is perfect for a side dish.Or .a nice little snack.

QUICK EASY OMELETTE RECIPE

2 large fresh eggs
1 tablespoon of milk
  salt and pepper
  butter

how to:

1. Crack the eggs into a jug and mix together with a fork. Add salt, pepper, milk and beat again.
2. Put a little butter in small frying pan over a medium heat. When the butter starts to melt pour the egg mixture into the center of the pan and cook for approx 1-2 minutes until egg mixture is set.
3. Cook the omelette for approx 1 futher minute then loosen the edges of the egg using a spatula. Lift and fold the omelette in half. Tilt the pan and slide the omelette off onto a plate.

BACON AND EGG OMELETTE

2 slices of bacon
2 large fresh eggs
1 tablespoon milk
pinch of salt and pepper
 butter
how to:
1. First grill the bacon until cooked, then chop the slices into small pieces. In a bowl beat eggs with salt, pepper and milk.

2. Place a  little butter in a skillet over medium heat. When butter is melted, pour the egg mixture into the center of the pieces of bacon in the skillet and place as well. Mix two times and then cook for 3-5 minutes until the egg mixture bacon / set.

3. Loosen the edges of the egg with your spatula, lift and fold it in half and slide out  on a plate. 

QUICK EASY POTATO WEDGES

2 pounds potatoes 2 tablespoons olive oil 3 cloves fresh garlic, minced 2 tablespoons chopped rosemary HOW TO: 1. Preheat oven to 200. 2. Cut the potatoes into chunks and place in bowl. 3. Add remaining ingredients in a bowl and mix well. 4. Place potatoes in a baking tray and bake in middle rack until golden brown and cooked. Serve and enjoy.

QUICK EASY CUMIN POTATOES

4 tablespoons oil
1 teaspoon mustard seeds
3 teaspoons cumin seeds
80-10 curry leaves
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
(1 lb) potatoes, cooked and cut into 1 "cubes
4 tablespoons chopped cilantro
squeeze lemon juice
salt
how to:
1. Heat  oil in large skillet. Add cumin seeds, mustard seeds and curry leaves. heat for about 2 minutes, then add the ground spices and potatoes. Season and cook over high heat for 5 minutes.

2. Remove pan from heat, add fresh cilantro and squeeze more lemon juice to taste.

CHICKEN AND CHEESE

	4 chicken breasts boneless and skinless 4 slices American or cheddar cheese 1 can cream of chicken soup 1.4 Water soup 2 cups cooked rice filling Top Getting There: 1. Place chicken in baking dish. Layer cheese on top. 2. Soup mix and water, place on top of cheese. 3. Place filling on top. Bake uncovered at 350 degrees for 45 minutes or until chicken is done.

PORTABELLO CHICKEN

Ingredients:
3 Tablespoons Olive oil
1 cup sliced Portabello mushrooms
2 garlic cloves, minced
4 boneless, skinless chicken breasts
1 32 ounce jar spaghetti sauce


Directions:

1. Brown mushrooms, garlic, and chicken in olive oil.
2. Add spaghetti sauce and cook until the chicken is tender.
3. Serve over any type of pasta.