Serves: 4 Ingredients: 1 chuck roast, 3- to 4-pounds, boneless 1 package (1 ounce) dry au jus gravy mix 1 package (1 ounce) dry Hidden Valley ranch dressing mix 4 tablespoons (½ stick) butter 4-6 Pepperoncini peppers, and a splash of the juice Preparation: Put the chuck roast in the crock pot. Sprinkle it with
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Serves: 6 Ingredients: 2 cups hot water 2 teaspoons Better Than Bouillon, Chicken flavor 1 teaspoon dried basil ½ teaspoon dried oregano ½ teaspoon dried thyme 1 pound Johnsonville’s bulk sweet Italian sausage 1 Tablespoon EVO or vegetable oil 1 medium size sweet onion (about ½ cup when diced) 3 carrots (about 1 cup when
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Serves: 4 Ingredients: 4 each medium size red potatoes, cut into equal pieces 3 each ears of sweet corn on the cob ½ cup butter, melted 1 Tablespoon garlic salt 1 Tablespoon Old Bay seasoning 1 pound rope smoked beef sausage, cut into 1 inch medalions 1 pound large shrimp, raw, tail on ! each
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Serves: 2 Ingredients: 2 boneless skinless chicken breasts 2 teaspoons salt, divided, and as needed for seasoning 1 teaspoon smoked paprika 2-3 quarts water 4 ounces (½ box) fettuccine or 2 large handfuls of penne pasta 1 tablespoon olive oil 2 teaspoons minced garlic 2 Tablespoons butter 1 cup heavy whipping cream 1 cup shredded
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Serves: 4-6 Ingredients: 1 Tablespoon butter ½ small yellow or sweet onion, chopped 1 unbaked 9″ deep dish pie shell 1 – 1½ cups chopped ham (about ½ of a regular ham steak) 3 each large eggs ¾ cup whole milk 1 cup shredded sharp cheddar cheese 6 slices Swiss cheese, cut into small cubes
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Serves: 4 Ingredients: 1-2 pounds cooked prime rib 8 slices bacon 10-12 baby carrots, sliced on the diagonal into halves 1 large sweet onion, such as Vidalia or Mayan, chopped 2 cloves garlic, minced 1 pound mushrooms, washed and quartered 2 cups of your favorite red wine, such as a cabernet or Pinot Noir. 2
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Serves: 4-6 Ingredients:½ pound of your favorite brand of breakfast sausage8 ounces mushrooms, washed and sliced4 green onions, washed and sliced½ cup Swiss cheese (about 8 slices), cut into tiny cubes1 unbaked 9″ deep dish pie crust4 each large eggs1 cup milksalt and pepper to taste Preparation:Preheat oven to 350° Heat large pan over medium
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Serves: 4 Ingredients:Juice from 1 fresh lemon (about 2 Tablespoons)1 Tablespoon vegetable oil2 teaspoons minced garlic½ teaspoon dried thyme4 tuna steaks (about 6 ounces each)Fresh lemon slices or wedges for garnish, if desired Preparation:About 30-35 minutes before serving, prepare the marinade by mixing together the lemon juice, vegetable oil, minced garlic and thyme. Place the
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Serves: 8 – 10 Ingredients: 4 cups uncooked elbow macaroni (a 1 pound box) 1 cup Hellman’s mayonnaise ¼ cup white vinegar ½ cup sugar 2 ½ Tablespoons prepared yellow mustard 1 ½ teaspoons salt ½ teaspoon ground black pepper 2 stalks celery, chopped 6-10 radishes, sliced into thin coins 1 small cucumber, peeled and
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Serves: 8 Ingredients:1 pound smoked sausage, your favorite flavor1 pound bag of Camilla dry red beans, prepared using the “fast soak” method on the label2 ½ cups water2 Tablespoons Better than Bouillon Chicken Flavor1 cup, roughly equal parts, chopped Trinity2 small Bay leaves2 teaspoons Tony Chacherie’s Cajun seasoning – or to taste Rice, prepared as
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