Ingredients 3/4 ouncedried porcini mushrooms 2 cups water 1 poundspinach leaves 2 eggs 3 egg whites 3 tablespoons grated Parmesan cheese – divided 2 tablespoons Chablis or other dry white wine 1 tablespoongreen onions – thinly sliced 1/4 teaspoon black pepper 1/8 teaspoon salt 1/8 teaspoon ground nutmeg 1 teaspoon ground red pepper Vegetable cooking spray 1 cup onion – finely chopped 1 largegarlic clove 1/2 teaspoon dried basil 1/4 teaspoon dried oregano How to prepare Combine dried mushrooms and 2 cups of water in a saucepan, and bring to a boil; remove from heat.... 

Ingredients Barbecued Pork Filling 1 tablespoon hoisin sauce 1 tablespoon dark soy sauce 2 teaspoons oyster sauce 1/2 cup (4 fl oz/125 ml) water 2 teaspoons cornstarch (cornflour) 1 teaspoon sugar 1 tablespoon peanut oil or corn oil 1 small yellow onion, diced 2 green (spring) onions, chopped 1 teaspoon grated fresh ginger 1 lb (500 g) Cantonese barbecued pork, diced 1 teaspoon Asian sesame oil Bread Dough 1 package (2 1/2 teaspoons) active dry yeast 3 tablespoons sugar 1/4 cup (2 fl oz/60 ml) warm water (110 Share/Bookmark 

Ingredients 1 Can Crescent Rolls 1 Pound Sausage – cooked and drained Fresh Mushrooms – sliced 3/4 Pound Monterey Jack Cheese – grated 6 Eggs – beaten 1 Can Cream Of Onion Soup How to prepare Line a 13×9 inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese. Mix eggs with soup and pour over casserole. Sprinkle remaining cheese on top. Chill overnight. Bake at 350 for 1 hour. Note: For variation, you can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage. Share/Bookmark