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Recipe: Chicken cutlets serves 4 2 eggs 2 tablespoons of water 1 cup of dry seasoned bread crumbs 1 cup of flour 1 1/2 pounds of thin sliced boneless chicken breasts 3 tablespoons of vegetable oil Mix eggs and water together. Dredge chicken in flour. Dip chicken into egg wash.Coat chicken with bread crumbs. Fry chicken in oil 1.5 - 2 minutes on each side depending on thickness.

Recipe: French onion soup serves 4 1 1/2 pounds of onions - thinly sliced3 tablespoons of unsalted butter 3 tablespoons of olive oil 1/2 teaspoon of sugar 6 cups of beef stock (or vegetable stock)4 tablespoons of brandy 1/2 teaspoon of dijon mustard 1 teaspoon of salt 1/2 teaspoon of black pepper 1 French bread 12 slices of Swiss cheese In a Dutch oven heat butter with oil and sugar until the butter and sugar have melted.Add the onions and cook over moderately low heat for 15-20 minutes, stirring to brown them evenly.When onions have turned soft and golden brown, gradually stir in beef stock. Bring to a boil; lower heat and simmer gently, covered, for 1 hour. Toast rounds of French bread.When soup is cooked, stir in the brandy and the Dijon mustard, and taste for seasoning, adding salt or freshly ground black pepper if necessary.Place ovenproof soup bowls or crocks on a baking sheet with sides. Ladle the hot soup into the bowls and top each serving with 1-2 slices of toasted French bread (or croutons).Lay 1-3 thin slices of Swiss cheese on top of the bread.Under broiler, melt cheese until golden brown and bubbly. Serve immediately.Adapted from: The Robert Carrier Cookery Course (1974)

Recipe: Microwave salmon steaks serves 2 1 pinch of dill 1 pinch of black pepper 1 pinch of salt 1 tablespoon of lemon juice 2 salmon steaks Put salmon steak in microwave-safe dish.Pour with lemon juice over the fish.Sprinkle with salt, pepper and a small amount of dill. Cover loosely with wax paper.Microwave on high 3-5 minutes depending on the thickness of the salmon steak. Recipe: Baked cod serves 4 3 tablespoons of butter 1 cup of seasoned bread crumbs 2 tablespoons of lime or lemon juice 2 pounds of captain cut cod fillets 1 pinch of black pepper 1 pinch of salt Grease baking pan with 1 teaspoon of butter. Lay fish in baking dish. Pour lemon juice over fish. Spread 2 teaspoons of butter on the fish. Sprinkle with salt and pepper. In a small bowl mix together the remaining butter with the bread crumbs. Sprinkle over the fish. Bake fish for approximately 25 minutes or until tender and flakey.

Have you ever wondered how to cut an avocado? Watch this tips and techniques video to find out how to best cut an avocado so you can begin work on your favorite recipe. Enjoy!

Recipe: Lasagna serves 8 2 extra-large eggs (lightly beaten)15 ounces of ricotta cheese 10 ounces of frozen spinach - defrost and squeeze dry 3/4 cup of grated parmesan cheese - divided1 teaspoon of salt 1/3 teaspoon of ground pepper 1 teaspoon of oregano 26 ounces of spaghetti sauce 10 sheets of no-boil lasagna noodles 1 pound of shredded mozzarella cheese - divided Preheat the oven to 400 degrees F.Ricotta Mixture:In a medium bowl combine eggs, ricotta cheese, spinach, 1/2 cup of the parmesan cheese, oregano, salt and pepper.Layer the ingredients in a 9 x 13 x 1 inch pan, in the following order:Layer one 3/4 cup of the Sauce 3 Sheets of pasta 3/4 cup of the Sauce 1/2 of Ricotta Mixture 1 and 1/3 cups of the MozzarellaLayer two 3 sheets of Pasta 3/4 cup of the Sauce 1/2 of Ricotta Mixture 1 and 1/3 cups of the MozzarellaLayer three 4 Sheets of pasta 3/4 cup of the Sauce 1 and 1/3 cups of the Mozzarella 1/4 cup Parmesan CheeseBake for 30 minutes, until the sauce is bubbling.Let sit for 10-15 minutes before cutting.