What are some delicious intermediate level recipes to follow?

Check out Williams Sonoma. Their recipes are a little more difficult %26amp; involved, but are well worth the preparation! If you enjoy cooking, you will love this site.





http://www.williams-sonoma.com/recipe/in鈥?/a>What are some delicious intermediate level recipes to follow?
Olive Garden Eggplant Parmigiana


Author/Submitted by: Gloria Pitzer


Servings: 4


Categories: Vegetables


Ingredients:


1 Eggplant, peeled, sliced 1/4';


Flour


Oil


Seasoned salt


1 pound Spaghetti sauce, meat flavored


1/4 cup Grape jelly


1 14 ounces Can Stewed tomatoes, sliced


4 slices mozzarella cheese


Directions:


1. Moisten eggplant and coat lightly in flour. Quickly brown slices in hot oil, dusting each side generously with seasoned salt. When fork tender and golden brown transfer to jelly roll pan. Cover loosely with foil and bake at 375~ about 20 to 25 minutes or until tender. Use 8 slices for this amount of sauce.


2. SAUCE-Combine sauce, jelly and tomatoes that have been broken up with a fork. Heat on medium until piping hot. Do not boil Be sure jelly is melted. Arrange 2 sl eggplant on each of 4 plates. Cover each with 1 sl of mozzarella. Ladle sauce over all, not to cover completely. Place plates in 375~ oven just to melt cheese and serve promptly.What are some delicious intermediate level recipes to follow?
recipezaar.com has some great recipes at all levels of experience





my sister makes this, it is very tasty!





CHICKEN CORDON BLEU鈥擳HE BEST!


6 Chicken breasts, boneless, skinless


8 oz Swiss cheese, sliced


8 oz Boiled ham, sliced


3 Tbsp Flour


1 tsp Paprika


6 Tbsp Butter


1 cup Dry White Wine


1 Chicken Bouillon Cube


1 Tbsp Corn starch


1 cup Heavy cream (whipping cream)


1. Flatten chicken in plastic wrap with mallet


2. Place 1 slice cheese and 1 slice ham on each breast


3. Roll chicken and secure with toothpicks


4. Combine flour and paprika in plastic bag


5. Shake each piece of chicken in bag to coat


6. Melt butter in hot skillet and brown chicken pieces on all sides


7. Combine wine and bouillon and pour slowly into skillet


8. Reduce heat, cover and simmer for 30 mins on low heat


9. In bowl combine corn starch and cream until smooth


10. Slowly add to skillet stirring slowly until mixture thickens


11. Let simmer a few minutes ensuring chicken is coated