Mindblown: a blog about philosophy.

1 (4 pound) chicken, cut into piecessalt and pepper to taste1/4 cup olive oil2 onions, thinly sliced1/2 cup fresh sliced mushrooms1 (14.5 ounce) can stewed tomatoes1 (10.75 ounce) can condensed cream of mushroom soup1 cup white wine1/4 cup pitted green olives1/4 cup black olives2 tablespoons capers8 ounces pepperoni sausage, sliced

1/2 pound peppered bacon, diced1 onion, chopped2 pounds collard greens – rinsed, stemmed and torn into 3×6 inch pieces1 cup chicken stock1 teaspoon cayenne pepper2 tablespoons red wine vinegar

1 pint cherry tomatoes1 (6 ounce) can crabmeat – drained, flaked and cartilage removed1/2 cup diced green pepper2 green onions, diced2 tablespoons Italian-seasoned bread crumbs1 teaspoon cider or white wine vinegar1/2 teaspoon dried parsley flakes1/4 teaspoon dill weed1/8 teaspoon salt

1 (8 ounce) package fresh fettuccine4 tablespoons butter3 cloves garlic, crushed1 (8 ounce) package sliced mushrooms1/2 medium onion, chopped10 ounces marinated artichoke hearts2/3 (8 ounce) jar sun-dried tomatoes, packed in oil1 (2 ounce) can sliced black olives, drained1 teaspoon black pepper1 ripe tomato, chopped2 tablespoons lemon juice1 cup dry white wine1 cup Parmesan cheese