1-2 chicken breasts, pounded (see cooking  tips) 1 egg   1 T. water  1/2 t. Hot sauce, i.e. Frank's (optional) 1 t. Dijon mustard (optional)  1/4 c. flour  1/2 t. salt  1/4 t. pepper1 1/2 c. seasoned breadcrumbs or Panko 1/4 c. shredded parmesan cheese    1 T. vegetable oil1 T. butter 1-2 basic prepared chicken breasts 2 mushrooms sliced 1 T. butter 2 c. chicken broth 2 T. lemon juice 1 c. marsala wine 2-3 T. brown sugar chopped parsley as a garnish 1-2 chicken breasts pounded 2 T. butter softened 1 clove garlic, finely chopped 3 T. white wine (your favorite drinking wine) 1/4 t. pepper 2 t. Dijon mustard 1/2 t. sugar 1/4 t. salt 1/4 c. bread crumbs, optional (seasoned or unseasoned will work) 2-6 oz flank steak (cut into portions, marinade & freeze prior to cooking. Defrost before cooking) 1/2 scallion minced (part greens and part whites) 1/2 shallot minced 2 oz soy sauce 1 oz honey 1 oz white wine 1 clove garlic, minced 1/4 t. ginger powder 1/4 t. pepper 1 T. sesame oil 2 pieces of bread (egg bread, dark rye...) 2 pieces cheese (American, cheddar, 2 oz goat cheese) 1 T. butter, softened 1/4 t. Dijon mustard Butter or mayonnaise (for the outside of the bread) 2 thin slices of tomato (optional) 3 basil leaves (optional) 1/2 lb stroganoff meat/beef sirloin steak (filet mignon shavings are perfect) 1 T. butter for meat Salt and pepper 1 T. butter for sauce 1 1/2 T. flour 1 c. beef stock 1 t. mustard powder 1 t. onion flakes 1 T. sour cream 1 mini baguette (or 6" of regular baguette, remaining can be frozen) 2 1/2 oz goat cheese (brought to room temperature) 1/2 small zucchini 1/2 red, yellow or orange bell pepper 1 small japanese eggplant 1/2 small sweet onion  2 cloves garlic (remove skin)