Prep 20 m Cook 1 h Ready In 1 h 20 m Spray a large non-stick skillet with cooking spray. Saute chicken over medium heat for about 15 minutes, or until lightly browned on both sides. Add the mushrooms, carrot, wine, onions, bacon bits, parsley, garlic, marjoram, thyme, bouillon, pepper and bay leaf. Bring to a boil, then reduce heat to low; cover and simmer for 25 minutes, or until chicken is cooked through and no longer pink inside. Using a slotted spoon, transfer chicken, mushrooms, carrot, and onions to a platter, discarding bay leaf; cover to keep warm and set aside. In a small bowl combine flour and water and whisk together. Stir mixture into skillet and cook until thick and bubbly, 5 to 10 minutes. Cook and stir 1 minute more and pour mixture over chicken and veggies. Serve warm

Cook 20 m Ready In 20 m In a saucepan bring water to a boil. Add rice and bouillon and stir. Reduce heat, cover and simmer for 20 minutes. Mix well before serving

Prep 15 m Cook 45 m Ready In 1 h Preheat the oven to 350 degrees F (175 degrees C). Place the flour, ginger, salt and pepper into a paper or plastic bag. Put the chops in the bag, and shake to coat. Heat oil in a frying pan over medium-high heat. Brown pork chops in the hot oil on both sides. Transfer the chops to a casserole dish. Place the onion in the hot frying pan, and cook until limp. Pour the brandy into the pan, and stir to incorporate any bits of food that may be stuck to the pan. Pour the onion and juices over the pork chops in the dish. Pour the orange juice into the casserole as well. Cover and bake for 45 minutes, or until chops are no longer pink. Serve with the orange sauce from the dish

In a large pot, place cranberry beans and water. Bring to a boil. Cover pot and turn heat off. Allow to stand for one hour on burner. Drain beans and return to large cooking pot. Add wine, beef broth, and chicken broth. Bring to boil, cover and simmer for 30 minutes. Puree half of the beans. Return to the pot. Add the garlic, tomato paste, parsley, and farfalle pasta. Simmer gently, uncovered, for 25 to 30 minutes, or until pasta is tender and soup is thick. Stir in the grated Parmesan cheese. Garnish with drizzled olive oil, and additional grated Parmesan cheese

Prep 1 h 30 m Cook 10 m Ready In 1 h 40 m Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper, and set aside. Place a baking rack into a baking dish, and lay the bacon slices out flat onto the rack. Cover the bacon with another flat baking dish or other flat, heavy heatproof surface such as a baking sheet. Bake the bacon in the preheated oven until golden brown, 25 to 30 minutes; retain 1/4 cup of the drippings. Allow bacon to cool, then chop finely. In a bowl, thoroughly mix the chopped bacon with ricotta, mozzarella, and 1/3 of the Parmesan cheese. Place 1 rounded teaspoon of filling into the center of a wonton wrapper on a work surface; dip your finger in a little water, and moisten the edge of the wrapper. Fold the wrapper over the filling, matching points to make a triangular ravioli, and gently squeeze any air out of the little package. Press the edges down to seal the ravioli, and lay the finished ravioli onto the prepared baking sheet. Store finished ravioli in freezer after you make them, to prevent bottoms from becoming soggy. Bring a large pot of salted water to a boil, and add the ravioli, a few at a time, stirring to prevent sticking. Gently boil the ravioli until they float to the top and become tender, 3 to 5 minutes; remove to a serving dish with a slotted spoon and keep warm. While ravioli are cooking, melt butter and bacon drippings together in a saucepan over medium heat, and whisk in cream cheese until smooth. Whisk in the milk, a little at a time, the remaining 2/3 of the package of shredded Parmesan cheese, garlic powder, and black pepper. Bring the mixture to a bare simmer, and cook gently until the cheese has melted and the sauce is smooth, whisking constantly. Whisk in about 1/3 cup of the pasta water, or to desired consistency. Serve the ravioli topped with the sauce

Prep 15 m Cook 15 m Ready In 30 m Preheat grill for medium heat. In a small bowl, mix together soup, sugar, lemon juice, oil, Worcestershire, garlic powder, and thyme. Place steak on lightly oiled grill rack over medium hot heat. Grill for 6 to 10 minutes, uncovered, turning once. Brush often with soup mixture. When done, allow to rest a few moments off the heat. Transfer any remaining sauce to a small saucepan, and heat to boiling. Serve with steak