In a pot, bring water to a boil and cook pasta according to manufacturer's instructions. Drain and place in a large bowl.
Chop ½ yellow onion and 8 button mushrooms.
In a large skillet, heat 2 tbsp (30 ml) olive oil over medium-high heat and cook ½ chopped yellow onion, 8 chopped button mushrooms and 450 g (1 lb) fondue beef for 5 minutes or until beef is cooked through.
Add 1 tbsp (15 ml) Worcestershire sauce and ¼ cup (60 ml) cream cheese. Cook for another minute. At this point, the adventurous can add 2 tbsp (30 ml) ketchup. Top the burger buns with this mixture. Enjoy hot or cold.
Chop ½ cup (125 ml) sun-dried tomatoes, 2 green onions and 1 red pepper. Add to the bowl with the orzo.
Slice 3 tbsp (45 ml) Kalamata olives and coarsely crumble ½ cup (125 ml) feta cheese. Add to the bowl with the orzo.
Stir in ¼ cup (60 ml) olive oil and salt and pepper to taste. Mix well and store in the refrigerator. At this stage, the adventurous can add ½ cup (125 ml) chopped marinated artichokes to the salad.
Place a French shallot in a food processor and chop finely.
Add to the food processor, 2 cups (500 ml) of leftover cooked meat, ½ cup (125 ml) of cream cheese, ¼ cup (60 ml) of 15% cooking cream, 2 tbsp (30 ml) of Dijon mustard, salt and pepper to taste. Blend until smooth. Enjoy in a sandwich or with crackers. This is where the adventurous can add 3 tbsp (45 ml) of their favorite pesto.
1 cutting board
1 chef's knife
1 paring knife
Measuring spoons
Measuring cups
Mixing bowls
1 food processor
1 large non-stick frying pan
1 cauldron
Empty containers (storage or freezing)
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