Toasted Omelet Sandwich

Ingredients:

1 slice Cotto Salami
1 egg
2 toast
pepper
1 recipe Hollandaise sauce



Directions:

1. Fry cotto Salami in a small frying pan making sure to allow the salami to grease the entire pan. Flip the salami over on both sides. The salami is done when it starts to curl the edges, and the edge starts to turn dark brown or black.



2. Put toast in toaster. Start it toasting.



3. crack an egg in a small coffee cup , beat with fork, and pepper.



4. Put Egg in frying pan that was used for salami.



5. Allow the egg to sit until the edges start to firm up on the top side of the egg.



6. Being careful to loosen all sides of the egg, flip the top side onto the bottom.



7. toast should be finished now, take out of toaster and put on plate



8. add the salami onto one piece of toast.



9. fold the egg in half in the pan, and slide out onto the salami.



10. cover in hollandaise sauce



11. place second piece of bread on sandwich, and serve.

Butter-Rum Banana Sauce

Ingredients:

2 Bananas
6 tablespoons butter
1/3 cup rum
3/4 cup brown sugar
3 tablespoons water

Directions

1. Mix butter, water, and sugar to a small saucepan on medium heat.
2. Cut 2 bananas into smaller slices, cutting across the width of the banana, and add them to the pan.
3. Allow the ingredients to cook until the liquid starts to thicken.
4. Add Rum to the pan.
5. Allow the rum to reduce until the sauce starts to thicken again.
6. Serve.

Smooth Chicken And Noodles

All flavors in this dish are smooth and subtle. There should be no harsh flavors.

Ingredients:

2 - chicken breast
2 servings - spaghetti noodles
1 tbsp - ginger
1 tbsp -poultry seasoning
1 tbsp - pepper
1 tbsp - garlic salt
1 tbsp - ground sage
3 tbsp - Italian seasoning
2 tbsp - parsley flakes
6 cubes - chicken bouillon
3 tbsp - butter
Charles Shaw Shiraz (red wine)


Directions:

1. Bring pot of water to a boil with 4 cubes of chicken bouillon, and add noodles. Making sure to stir frequently.
2. cook chicken in a fry pan with butter, poultry seasoning, pepper, and garlic salt. Right before chicken is about to be removed from pan, add shiraz and allow to boil down.
3. In a small sauce pan, combine butter, Italian seasoning, parsley flakes, sage, and ginger. Allow the butter to start to brown in the sauce pan.
4. Add enough shiraz to cover the bottom of the sauce pan, and allow it to reduce.
5. stain noodles, and return to pan.
6. add 1 tbsp butter to noodles, and mix well.
7. grind 2 cubes bouillon and add to noodles. Mix well.
8. place a pile of noodles on the plate, with a chicken breast on top of it.
9. lightly pour sauce over both the chicken breast, and the noodles.