Ingredients:   ¾ cups of non-fat milk 3 tbsp of flour 4 ozs of sharp white cheddar cheese (grated) ½ cup of mayonnaise 2 tbsp of prepared horseradish (not creamy) 2 tbsp of Dijon mustard 3 Brioche buns 1 tomato thinly sliced 1 lb. of deli-sliced, low-sodium ham 1 delicious red apple cored and grated 6 pieces of romaine lettuce (large sections only) Directions: Pre-heat oven to 350 degrees. In a small saucepan, whisk milk and flour over med-low heat until thickened. Add the ch

Serves 8-10 People Ingredients: 1 cup of flour 1 tbsp of dried thyme 1 tsp of ground allspice 2 tsp of salt ½ tsp of black pepper 3 lbs. of beef stewing cubes 3 lbs. of parsnips sliced on an angel 36 ozs of carrots sliced on an angel 24 ozs of sliced mushrooms 2 sweet onions chopped 42 ozs of petite diced tomatoes 4 cups of beef broth 1 cup of red wine Directions: In a bowl, combine the flour, thyme, allspice, salt and pepper. Add the beef to the flour mixture and coat all th

Ingredients : 8 slices of marbled rye bread 1 lb. sliced Montreal smoked meat or pastrami 1 to 1 ½ cups of drained sauerkraut 8 slices of Swiss cheese 4 tbsp of thousand island dressing Directions: If using Monreal smoked meat, boil the package in water for 5 to 10 minutes; otherwise ensure the pastrami is at room temperature. Spread the dressing on one side of each bread slice. Add the meat, cheese and sauerkraut to the other slice of each piece of bread. Cover with the dres

Ingredients: 2 cups frozen shredded   hash browns thawed 1 cup shredded Cheese 6 large  eggs 2 tbsps. melted butter Salt and pepper to taste 1 sliced avocado  Directions: Thaw hash browns completely and squeeze out moisture using a cheesecloth. Removing all moisture is essential to achieving a crispy texture. Pre-heat oven to 400 degrees. Spray the muffin tin with an oil spray.  Add the hash brown mixture into the six middle cups and press down and up the sides to form a nest

Marinara sauce Ingredients: 2 28 ozs can of crushed tomatoes 2 whole carrots 3/4 tsp of each: parsley, basil, salt, pepper 1 tbsp olive oil A pinch of crushed chili pepper Remaining Ingredients: 16 ounces of rotini pasta 1 pound ground beef 1 teaspoon salt 1/4 teaspoon black pepper 8 ounces cream cheese,  cut into 1/2-inch chunks 1/2 cup of Parmesan cheese,  grated 1½ cups mozzarella cheese,  shredded (divided) Directions: Add all the sauce ingredients to a small saucepan.  B

Marinara sauce Ingredients: 1 15 ozs can of tomato puree 1 whole carrot 1/8 tsp of each: parsley, basil, salt, pepper 1 tsp olive oil A pinch of crushed chili pepper Breaded Chicken Ingredients: 1 lb. of skinless, boneless chicken breasts butterflied 3 large eggs beaten 1 1/2 cups of seasoned breadcrumbs 1 cup of flour 1/4 cup olive oil Salt and pepper to taste 4 ounces of mozzarella (about 2 cups) 1 cups of freshly grated parmesan   Directions: Add all the sauce ingredients

Ingredients: 3 lb. chuck roast Salt & pepper to taste 2 tbsp of butter 1 large sprig of rosemary 1 large sprig of thyme 1 cup of dry red cooking wine 1 12 oz jar of roasted red peppers 1 12 oz jar of Giardiniera in Oil (1/4 cup per sub) 12 slices of provolone cheese (1/4 cup per sub) Oregano for taste   Directions: Remove roast from the fridge 1 hour prior to cooking.  Salt & pepper roast to taste. Pre-heat a slow cooker on high. Place the roast topped with butter in the slow

In our family, we call these After School Specials since when we had night classes at the local university, this is what we typically made. Ingredients: 2 six-inch sub buns (see recipe in the bread section for homemade buns) 8 thinly sliced eye of the round or to your liking. 4 ozs of beef gravy (McCormick) Salt & Pepper to taste Olive oil to brush on insides of buns 4 slices of provolone cheese cut in half 6 slices of tomato 2 cups of shredded romaine lettuce Dried Oregano f

Ingredients: 2 tablespoons active dry yeast 1 ½ cup warm water, divided 2 tablespoons sugar 4 cups flour 3 tablespoons butter, cold, plus a little more for topping, cold ½ tablespoon salt Directions: In the bowl of a stand mixer fitted with a dough hook, combine yeast, ½ cup of warm water, and sugar. Stir until well combined. Let stand for about 10 minutes or until nice and foamy. In a separate mixing bowl add the flour and set aside. Add the remaining 1 cup warm water to the

Ingredients :                                                                                           ½ tsp of powdered onion 1 tbsp of olive oil 2 frozen 10oz packages of sweet peas 2 10.5 oz can of crushed tomatoes 2 cups of small pasta squares or shells   4 cups of water 1/8 cup of red wine Salt & Pepper to taste Directions :  Add tomatoes, onion powder, peas, olive oil, red wine and water.  Bring it to a boil and cook for 2 hours. Add in the pasta and cook for 10 minute

Put a ring on it chicken Ingredients: 4 boneless, skinless chicken breasts ½ tsp of crushed rosemary ½ tsp of salt ¼ tsp of black pepper 2 tbsp olive oil ½ cup of chicken broth ½ cup of heavy cream 1/3 cup of sundried tomatoes made into a pesto Ingredients for Pesto: (Freeze remaining pesto) 8 ozs of sun-dried tomatoes packed in olive oil (include all of the oil) ½ cup of fresh basil ½ cup of freshly grated parmesan cheese ¼ cup of pine nuts ¼ tsp of black pepper Directions f

Ingredients: 9 large eggs 2 tbsp of butter 1 sliced avocado 5 slices of cooked, chopped bacon 4 ozs of crumbled goat cheese 2 tbsp of dried chives Salt and pepper to taste Directions: Melt butter on low in a skillet that has a cover. While the butter is melting, beat the eggs on high for 5 minutes.  Turn the heat up to medium and add in the beaten eggs.  Cover the skillet and cook until the eggs are partly cooked. Sprinkle the goat cheese over the eggs and in 1 ½ tbsp of the

Ingredients: 20 ozs of boneless, skinless chicken breasts ¾ tsp of salt 2 tbsp of unsalted butter 3 strips of orange zest – 1/8 inch wide and 7 inches long ¾ cup of orange juice 5 sprigs of fresh thyme ¾ tsp of whole grain mustard Directions: Using a skillet that has a cover, melt the butter and add in the chicken breasts.  Salt the chicken and brown on both sides. Place the orange zest and thyme on top of the chicken breasts and then pour the orange juice over them. Reduce t

Ingredients: 3 tbsp of butter 1 large, sweet onion chopped 1 ½ pounds of stewing beef 16 oz jar of Mezzetta roasted red bell peppers chopped 3 plum tomatoes chopped ¼ cup of sweet paprika ¼ tsp of powdered thyme Salt & pepper to taste 4 cups of beef broth 3 carrots chopped 3 Yukon gold potatoes cut into bite size pieces Directions: Pre-heat the slow cooker on high. Melt the butter in the slow cooker.  Add the onion and stewing beef.  Place the cover on the slow cooker and coo

Ingredients: 1 pkg of orange supreme cake mix ½ cup of vegetable oil 2 large eggs 3 tbsp of chopped candied orange peel (King Arthur Baking Company makes a good one) Directions: Pre-heat oven to 350 degrees.  Prepare a large cookie sheet with parchment paper. In a standing mixer with a paddle attachment, stir together cake mix, oil, and eggs until well combined. Roll the dough into 1-inch balls. Place on the prepared cooking sheet 2 inches apart from each other. Bake until ed

Ingredients: 5 ozs of graham cracker crumbs ¾ cups of all-purpose flour 1 ¼ tsp of salt ½ cup of light brown sugar ½ cup of unsalted butter at room temperature ½ tsp of vanilla extract ¼ cup of white sugar   Directions: Place the oven rack a third up from the bottom of the oven.  Pre-heat to 350 degrees.  Prepare a large cookie sheet with parchment paper. In a medium bowl, mix the graham crumbs, flour, and salt.  Set aside. In a food mixer with a paddle attachment, mix brown

Stuffing Ingredients: 4 measuring cups of grated mozzarella cheese 1 5oz package of fresh Spinach 2 lbs. of ricotta cheese 6 large eggs 2 cups of freshly grated parmesan cheese 1 tsp each of salt & pepper Stuffing Directions: Cook the spinach in a double boiler for 10 minutes.  Using a large spoon squeeze out excess water. Place all the above ingredients in food processor and blend until completely combined. Place stuffing in a large bowl. Cover and place in the fridge overni

Ingredients Sauce ¼ cup Mayonnaise 1 ½ teaspoons ketchup 1 tsp of chives 2 tsp dill pickle relish 1/4 tsp sugar 1/4 tsp white vinegar 1/8 teaspoon yellow mustard 1/8 teaspoon paprika Burgers ½ pound ground beef 2 Brioche hamburger buns 4 slices of real American cheese ½ large white onion 2 large tomato slices 2 small handfuls of tender green lettuce Salt & pepper to taste Directions Spread: Combine all ingredients in a small bowl. Refrigerate until required. Burger: Make 2 pa

Ingredients : 2 tbsp of butter ¼ cup of orzo 1 ¼ of rice 6 cups of chicken stock 1/3 cup of olive oil 4 cups of carrots, cleaned and cut into cubes (you may even find them in the frozen section of your local grocery store) 2 large leeks sliced length wise and thinly sliced.  Ensure all dirt has been rinsed off. 2 cups of frozen peas. Ingredients for pesto:  With a food processor mix with the ingredients below adding a bit of extra olive oil as needed. 1 cup of Italian parsley

Ingredients: 3 lb. chuck roast Salt & pepper to taste 2 tbsp of butter 1 large sprig of rosemary 1 large sprig of thyme 1 cup of dry red cooking wine 2 lbs. Gourmet carrots 1 lb. small potatoes Direction: Remove roast from the fridge 1 hour prior to cooking.  Salt & pepper roast to taste. Pre-heat the slow cooker on high. Place the roast topped with butter in the slow cooker; cover and let it heat through (about 30 minutes).  Add wine, rosemary and thyme. 2 hours after cookin