French Market Onion Soup
Ingredients:
2 tablespoons butter
2 lbs. yellow onions, halved and sliced 1/2" wide
2 qts. homemade beef stock or 4 cans (14 oz. size) beef broth and 1 can beef consomme (undiluted)		  
1/4 cup freshly
grated Romano cheese
Salt & ground black pepper,
to taste
Method:
Melt the butter in a heavy-bottomed pot and sauté the onions over medium-low heat until they soften and turn golden brown. (Keep stirring and adjust the heat so they don't burn.) Add the beef stock and simmer 10 minutes. Whisk the grated cheese into the soup and season with salt and pepper to taste.

To serve the French Market Onion Soup "au gratin", pour soup into oven-proof soup crocks. Top with toasted, sliced French bread and sliced or grated cheese (Gruyere, Mozzarella, Swiss or Parmesan, or any combination thereof). Broil until the cheese melts, and carefully remove from the oven. Serves 6-8.

Blackened
Chicken Penne
Ingredients:
1 10 oz bag prepped penne
8 oz random chicken breast blackened
1 pinch scallions (green onions diced)
1/2 roasted sweet red pepper (cut in 1" strips)
3 oz white sauce (parmesan cream)
Method:
Dust chicken breast in Cajun spices and grill 3-4 minutes on each side until cooked. In a pasta pan, saute scallions and red pepper briefly, add chicken breast which has been cut in halves and sliced in 1/2 inch strips to pan along with parmesan cream and saute another 20-30 seconds.
To flavor the cream (pinch of Cajun spices may be added directly to cream sauce while heating for additional flavor). Add pasta and toss all until warmed through, another 20-30 seconds. Pour into a pasta bowl, add garlic toasts and sprinkle with fresh chopped basil.

Bread Pudding with Whiskey Sauce
Ingredients for Pudding:
1 Loaf French Bread, cut into 1" cubes
1/2 cup raisins, soaked for 30 minutes in warm water and drained
1 qt. Half 'n Half
4 eggs, beaten		 1/4 cup sugar
2 tsps. vanilla
1 pinch nutmeg
1/4 lb. butter, melted
Method for Pudding:
Fill a 9" x 9" x 2 1/2" baking pan with the bread cubes and sprinkle the raisins on top. (Use enough bread to come to the top of the pan. You might not use the entire loaf.) Whisk the remaining ingredients together to make a batter, pour over the top of the bread, and stir lightly. Allow the bread to soak 1/2 hour. (The pan may be very full. If you have too much batter, discard the excess. If there's not enough, add a little more milk to the pan.) Bake in a 325 degree oven for about 40 minutes, until the pudding is golden brown and puffed up around the edges. The center should be "set" but still a little soft.
You can make the pudding ahead of time, and heat it in the microwave later. 
Ingredients for Sauce:
1/2 lb. butter
2 cups sugar
1/4 cup whiskey
4 eggs, beaten in a small bowl with
the whiskey
Method for Sauce:
Melt butter in a small saucepan over low heat. Add sugar and stir well. Remove from heat, let cool slightly, then whisk in the beaten eggs and whiskey. Put the sauce back on the stove over low heat and whisk constantly until the sauce has thickened slightly. (if it's overcooked, the sauce will curdle.) Keep the sauce warm until serving. Alternatively, you can serve the bread pudding with a sprinkle of powdered sugar and a scoop of your favorite ice cream. NOTE: This sauce contains egg yolks, which can carry Salmonella bacteria if not fully cooked. As with other foods like Beef Tartare, Caesar Salad or eggs cooked "sunny side up", cautioned is advised when eating raw or lightly cooked eggs.
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