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Regardless of whether you're a fanatic of breakfast in the AM or breakfast for supper, this is one dinner we'll never become ill of. This rings particularly evident with regards to breakfast sandwiches, which are grand little pieces that we certainly have the right to enjoy every so often .  1. Ham and Cheese Croissants with Honey Mustard Glaze   Up the game on your next cheddar and ham croissant with a remarkable nectar mustard coat. Complete it with a Dijon, nectar, and earthy colored sugar coat that is brushed on finish and polished off with poppy seeds.  2. Monte Cristo Sandwich   A Monte Cristo sandwich is consistently the appropriate response – it's essentially exquisite French toast loaded down with ham and cheddar, so where would you be able to turn out badly? Make it veggie lover with a soy substitute. In fact, this is an egg and cheddar – the egg is exactly what your bread is soaked into to make a fresh pocket for such cheddar and meat.  3. Apple and C...

Ingredients For the salad: 2 cups (8 oz. or 225g) dry elbow macaroni 1 cup cooked shredded chicken 1/4 cup grated carrots 1/4 cup finely chopped chives 1/3 cup diced dill pickles 1/4 cup finely diced red bell pepper 1/3 cup finely diced celery 1/3 cup finely chopped black olives For the dressing: 1/2 cup mayonnaise 5 tablespoons milk 1 tablespoon white wine vinegar 1 teaspoon Dijon mustard 2 teaspoons sugar salt and freshly ground black pepper , to taste Instructions In a large pot of boiling lightly salted water, cook macaroni according to package instructions. Drain and rinse under cold water to cool. Set aside. In a small bowl, combine mayonnaise, milk, vinegar, mustard, sugar, salt and pepper, and whisk until smooth. Place cooled macaroni in a large mixing bowl, pour dressing and toss. Stir in chicken, carrots, chives, pickles, bell pepper, celery and olives (you can always add more of any ingredient if you feel it's needed). Serve immediately or refrigerate until serving. Enjo...

This is the kind of food everyone salivates over as soon as you take it to the table; it is so dark and glossy and smells great. You can get guava jelly in large supermarkets and ethnic shops but, if you don’t want to buy it, use quince (or even apple) jelly. It would be a shame not to cook this because you can’t find it. Ideally, use bitter Seville oranges but, when they’re not in season, use half orange and half lime juice. SERVES 6 INGREDIENTS FOR THE MARINADE 35g (1¼oz) dry ancho chillies 35g (1¼oz) dry guajillo chillies 6 large garlic cloves, chopped 1 red chilli, deseeded, chopped 2 tsp ground cumin 1 tsp dried oregano ½ tsp smoked paprika ¼ tsp fennel seeds, crushed 150ml (5fl oz) Seville orange juice 1 tbsp sherry vinegar 1½ tbsp guava jelly 1 tbsp muscovado sugar ½ tsp salt and pepper 175ml (6fl oz) dry sherry FOR THE CHICKEN 1.8kg (4lb) chicken 500g (1lb 2oz) sweet potatoes, peeled and cut into chunks 400g (14oz) waxy potatoes, peeled and cut into chunks 1 large red onion, in...

I only call this soup a chowder because it has a light, thin broth similar to clam chowder. Whatever you decide to call it: it's DELICIOUS. Besides, "Hamburger Veggie Soup" just doesn't sound as good. ;) You can make this with breakfast sausage or hamburger. We've made it both ways and our family seems to like hamburger better. We've also found we really like red potatoes in it. Brown russet potatoes work well, too. It's just a feel good soup in which we never have any leftovers. [Read all of recipe before beginning ;)] Ingredients: 5 cups chicken broth (see note) 2 cups carrots, diced small 1 celery rib, diced very small 5 red or brown potatoes, diced small 1/2 cup finely chopped onions 3-4 cloves garlic, pressed in garlic press 1 lb hamburger (or sausage or half a pound of each, we prefer hamburger but both are great) 1 12oz can evaporated milk 2 Tbsp broth (from soup -see instructions) 1 Tbsp cornstarch Note about broth: I've found we really like th...