Mindblown: a blog about philosophy.

1 egg1/3 cup light cream1 cup fine bread crumbs1 cup grated Parmesan cheese1/4 cup minced fresh parsley1 1/2 pounds boneless venison roastsalt and pepper to taste1/4 cup all-purpose flour for dredging1/4 cup butter1 clove garlic, minced1/2 cup dry sherry or Marsala wine1/2 cup venison broth, beef broth, or water

1 zucchini, thinly sliced1 large tomato, thinly sliced1 onion, thinly sliced1/2 cup unsalted butter1/4 cup red wine vinegar1 teaspoon garlic salt1 teaspoon dried basil1/2 teaspoon dry mustard2 cups grated Parmesan cheese

12 ounces uncooked penne or medium tube pasta1/2 cup chopped green onions5 cloves garlic, minced2 tablespoons butter or margarine2 tablespoons olive or vegetable oil1 (28 ounce) can diced tomatoes, drained1 1/2 cups cubed fully cooked ham1 cup sour cream1/2 cup cubed Cheddar cheese1/2 cup cubed Monterey Jack cheese1/2 cup white wine or tomato juice1 tablespoon…

2 pounds pearl onions1 cup dry sherry1/2 cup raisins1/4 cup honey1/4 cup water2 tablespoons butter1 teaspoon chopped fresh thyme2/3 cup toasted slivered almonds4 teaspoons red wine vinegarsalt to tasteground black pepper to taste