Other vegetables/beans can be added/substituted per your likes. Add more liquid if the soup gets too thick.

Source:

Ingredients:

• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 lb. ground beef
• 4 carrots, diced
• 3 celery stalks, chopped
• 1-28 oz. diced tomatoes
• 1 can cannellini beans
• 2 potatoes, peeled & diced
• 2 cups water
• 3-10 oz. cans consommé
• 1-10 oz. can tomato soup
• 1 bay leaf
• 1 T. parsley
• Salt & pepper to taste
• 1/2 cup quick-cooking barley

Directions:

1. In a large soup pot, saute onion for 3 minutes; add garlic and saute for 1 more minute. Add ground beef and cook until no longer pink; drain well.

2. Combine all remaining ingredients except barley. Bring to a boil then reduce heat and cook for 1 hour. Add barley and continue cooking for 1/2 hour.

Source:

Ingredients:

• 1 lb boneless beef sirloin roast
• 2 T. sesame oil, divided
• 1 T. soy sauce
• 1/2 T. rice vinegar
• 1 t. maple syrup
• 1 clove garlic, grated
• 1/4 t. sweet paprika
• 1/8 t. hot paprika or cayenne pepper, or to taste
• 3/4 C. beef stock
• 1 T. unsalted butter, room temperature
• 1 t. flour

Directions:

1. Preheat oven to 225°F. In a small bowl, whisk 1 tablespoon sesame oil, soy sauce, rice vinegar, maple syrup, garlic, sweet paprika, hot paprika, 1/4 tsp sea salt, and 1/8 tsp black pepper.

2. Place roast and marinade in a zip-top plastic bag and let it sit at room temperature for at least 30 minutes, rotating the bag every so often.

3. Remove roast from marinade and pat dry with a paper towel, discarding the marinade. Add remaining sesame oil to a medium oven-safe skillet over high heat. Once the oil is hot, add roast and sear on both sides, about 2 minutes per side.

4. Transfer roast to preheated oven in the same frying pan you seared it in. Cook until it reaches your desired level of doneness. For about medium doneness at this temperature, this roast should take 45 to 50 minutes and register about 140°F to 145°F on a digital instant-read thermometer.

5. Transfer meat to a cutting board and let rest 10 to 15 minutes at room temperature, before slicing across the grain.

6. As the meat rests, mix butter and flour in a small bowl and set aside. Using the same pan you cooked the beef in, over medium heat add beef stock and use a wooden spoon to scrape up all the brown bits from the bottom of the pan.

7. owly whisk in the butter and flour mixture, cooking until sauce is reduced by about 2/3. Strain sauce, if desired, then season to taste with salt and pepper. Serve immediately with sauce drizzled over the beef.

Source:

Ingredients:

• 1 T. unsalted butter, room temperature
• 4 T. flour, divided
• 2 chicken breast cutlets, 4 to 6 oz each
• 2 T. olive oil
• 1/3 cup chicken stock
• 1/4 cup dry white wine, or additional stock
• 2 tbsp fresh parsley, minced
• 1 T. capers, rinsed, drained
• 1 T. lemon juice
• Salt and pepper
• 8 oz spaghetti cooked al dente

Directions:

1. *Beurre manié: In a small bowl, combine 1 T. butter with 1 T. flour using a fork; set aside.

2. Season both sides of chicken with salt and pepper. Dredge in remaining 3 T. flour and shake to discard excess. Over medium-high heat, warm olive oil in a medium skillet. Once oil is rippling, add chicken to skillet.

3. Cook until done and golden on both sides, about 3 minutes per side, flipping only once. Transfer chicken to a paper towel-lined plate.

4. pan off the heat, pour wine into skillet to deglaze the pan. Set heat to high and use a wooden spoon to scrape up any brown bits on the bottom. Cook a few minutes, until wine is reduced by at least 2/3. Add chicken stock, reduce heat to medium, and whisk in beurre manié.

5. Cook until thickened slightly, about 2 minutes. Add parsley, capers and lemon juice. Season with salt and pepper, to taste.

6. Serve over pasta, and top with sauce. Garnish with freshly chopped parsley, if desired.

Source:

Ingredients:

• 3 T. olive oil
• 1/2 C. onion, finely chopped
• 8 large cloves garlic, minced & divided
• 1/4 C. finely grated carrot
• 2 28-oz. cans crushed tomatoes
• 2 T. basil
• 1 bay leaf
• 1 t. oregano
• 1/2 t. black pepper
• 1 t. salt
• 2 C. water
• 6 oz tomato paste
• 3/4 C. pecorino cheese, shredded & divided
• 2 lb. flank steak
• 1/2 C. Parmesan cheese, shredded
• 2 T. fresh parsley, chopped
• 1/2 C. bread crumbs
• Olive oil
• Salt and pepper
• 1 cup red wine

Directions:

1. **For the ragout sauce, heat olive oil in a medium sauce pan over medium heat. Add onion and cook until translucent, about 3 to 5 minutes. Add carrot, celery and garlic, and cook 1 minute. Add crushed tomatoes, basil, oregano, bay leaf, pepper and salt.

2. Add water and tomato paste, stirring to combine, then add 1/4 C. pecorino. Once the sauce bubbles, reduce heat and simmer uncovered while you work on the meat.

3. **Rinse steak and pat dry with paper towel. Use a meat tenderizer to pound the steak, reducing thickness by a third. Sprinkle salt and pepper on both sides of meat, and rub garlic onto one side. Sprinkle 1/2 C. pecorino and Parmesan cheeses, parsley and breadcrumbs evenly over the steak. Roll steak and secure the roll with string or toothpicks.

4. In a large saucepot, heat olive oil to brown the meat. Add the meat and brown on all sides, then remove to a plate. Add 1 cup red wine to deglaze the pan, scraping to remove the brown bits from the bottom. Cook until wine reduces by half, then return meat to the pan.

5. Pour the ragout over the meat, making sure meat is submerged. Simmer, partially covered, for 2 to 3 hours. Test for doneness by putting a fork into the meat and turning it; the meat should come apart and loosen easily.

6. Remove meat and untie the string or remove toothpicks. Slice into individual portions and serve covered in sauce with pasta of choice.

Source:

Ingredients:

• 1 T. olive oil
• 1 T. butter
• 2 leeks
• 1 C. Arborio rice
• 1/4 C. dry white wine
• 3-4 C. vegetable stock
• 1 medium butternut squash
• 1/2 C. Parmesan cheese

Directions:

1. Preheat oven to 425°F.

2. Cut squash in half, brush both sides with olive oil, and sprinkle with salt and pepper. Place cut side up on a baking tray and roast 45 to 55 minutes, until squash is tender.

3. Remove from oven and let cool. Scoop out squash into a large bowl and mash until smooth, or process in a food processor.

4. In a medium pot, heat stock to a simmer. In another pan, melt butter with olive oil. Dice leeks, then soak in cold water to remove dirt; dry well. Add leeks to pan and sauté until tender.

5. Stir in rice and mix well. Once rice has cooked for 1 to 2 minutes, add wine and continue stirring until absorbed. Once wine is absorbed, add 2 ladles of stock and stir to absorb. Continue adding and absorbing stock until rice is tender with just a little bite.

6. When risotto is nearly done, stir in butternut squash purée and Parmesan cheese, salt and pepper to taste.

Source:

Ingredients:

• 1 small cauliflower
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/2 cup Parmesan cheese
• Salt and pepper, to taste

Directions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.

2. Cut cauliflower into medium-small pieces. Toss with olive oil, garlic, and Parmesan, adding salt and pepper to taste. Spread on the baking sheet.

3. Bake 15 minutes; stir and continue to bake an additional 10 to 15 minutes, or until cauliflower is lightly browned. Serve immediately.

A Dale Earnhardt Jr. Family Favorite

Source: Hellmann’s Website

Ingredients:

• 1 C. mushrooms, sliced
• 1/4 C. chopped red bell pepper
• 1/4 C. chopped onion
• 1 T. butter
• 1 C. Hellmann's Mayonnaise
• 1 can cream of chicken soup
• 1/4 C. chopped pimientos
• 1-1/2 C. finely chopped cooked chicken
• 2 C. grated Parmesan cheese
• 4 oz. elbow macaroni, cooked and drained
• 1/2 C. Ritz cracker crumbs

Directions:

1. Preheat oven to 375°. Spray 9X12 baking dish with cooking spray.

2. Sauté mushrooms, pepper and onion in butter until soft.

3. Combine mayonnaise, soup, pimentos, mushroom mixture, chicken, Parmesan and macaroni in large bowl. Pour into prepared baking dish, and evenly top with cracker crumbs.

4. Bake 30 minutes or until bubbling.

Source:

Ingredients:

• 1-3 lb. beef chuck roast
• 1 jar whole roasted red peppers
• 1 can artichoke hearts, drained
• 1 large onion, peeled and quartered
• 28 ounces beef stock
• 1 T. parsley
• 3-4 cloves garlic, smashed
• 1/2 C. wine
• 1 T. flour
• Salt & pepper, to taste
• 12 oz. egg noodles, cooked according to directions

Directions:

1. Place chuck roast in a large crockpot. Pour on the roasted red peppers and the drained artichoke hearts. Add onions, garlic cloves and beef broth. Cover and cook on low for 8 hours.

2. Remove the meat and veggies from the pot; cover with foil and set in 275°oven to keep warm.

3. Pour the cooking broth into a sauce pan and let it cool in the refrigerator for a few minutes. Carefully skim off the solidified fat from the top of the liquid and discard. Mix flour with 1/2 cup of the cooking liquid and set aside.

4. Add wine to the cooking liquid then bring it to a boil over high heat. Boil the liquid for several minutes, until it reduces by at least half. Whisk in a tablespoon or so of the flour paste. Check thickness: if it’s too liquid, continue to boil for another minute or two. If it’s too thick, add some more broth or water. You want to wind up with a rich, thick liquid/gravy. Adjust seasoning.

5. Put meat and vegetables back in gravy and mix well. Serve over noodles.

Source:

Ingredients:

• 1 can hearts of palm, drained
• 2 small avocados, diced
• 3 T fresh squeezed lime juice, divided
• 1 C. grape tomatoes, cut in half
• 1/4 C. thinly sliced green onion
• Sea salt to taste

Directions:

1. Put palm hearts into a colander and let them drain.

2. Dice avocados, put them in a bowl large enough to hold all the ingredients. Toss with 2 T of lime juice.

3. Slice the hearts of palm and separate into rings (or cut in half if they don’t separate easily.) Cut the grape tomatoes in half. Slice the green onions.

4. Toss the hearts of palm, tomatoes, and green onions with the avocado/lime juice mixture. Add another tablespoon lime juice to taste.

5. Season the salad generously with sea salt and pepper, if desired.

Source:

Ingredients:

• 1 t. oil
• 1 lb. ground beef
• 2 T. butter
• 8-oz mushrooms, sliced
• 1 medium onion, chopped
• 1-2 cloves garlic, minced
• 2 T. flour
• 1 C. beef broth
• 1-1/2 T. tomato paste
• Salt & pepper
• 3/4 C. sour cream
• 1-2 T. dry sherry
• 8 oz. wide egg noodles

Directions:

1. Heat oil in a large skillet over medium-high heat. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Remove from pan and set aside. Wipe out excess oil.

2. Melt butter in skillet; add mushrooms and brown. Add the onion and garlic; sauté 4 minutes or until onions are translucent. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in broth; bring to a boil. Reduce heat, and simmer 1 minute or until slightly thick. Stir in tomato paste. Add meat back to the pan. Salt & pepper to taste.

3. Meanwhile, cook noodles according to package directions in salted water; drain. Put noodles back into pot and add some butter to keep from sticking.

4. Stir sour cream and sherry into meat and mushroom mixture. Continue cooking until blended and heated through.

5. Serve over noodles.

This is a large recipe, but it’s excellent left over and freezes well.

Source:

Ingredients:

• 1 lb. ground beef
• 1 large onion, chopped
• 4 carrots, diced
• 3 celery stalks, chopped
• 3 garlic cloves, minced
• 1-28 oz. diced tomatoes
• 1 can cannellini beans
• 2 potatoes, peeled & diced
• 2 cups water
• 3-10 oz. cans consommé
• 1-10 oz. can tomato soup
• 1 bay leaf
• 1 T. parsley
• Salt & pepper to taste
• 1/2 cup quick-cooking barley

Directions:

1. Brown meat; drain well.

2. Combine all ingredients except barley in crockpot. Cook on low for 3 hours.

3. Add barley and continue cooking for 3-4 more hours.

Source:

Ingredients:

• 1/2 lb. elbow pasta
• 11/2 lb. ground beef
• 1 can diced tomatoes with onion and garlic
• 1 C. frozen chopped sweet green pepper
• 1 t. ground cinnamon
• 1 t. salt
• 1/4 t. black pepper
• 5 eggs
• 2 jars bottled Alfredo sauce
• 1/4 t. ground nutmeg
• 1/2 C. Parmesan

Directions:

1. Preheat oven to 375°. Spray 9X12 casserole with cooking spray.

2. Cook pasta in salted water until al dente, 6 to 8 minutes. Drain.

3. While pasta is cooking, heat 12-inch skillet over high heat. Add beef; cook, breaking up with spoon, until no longer pink, about 3 minutes. Drain off any excess fat from skillet. Add tomatoes, green pepper, cinnamon, salt and pepper; cook, uncovered, 5 minutes, until liquid has evaporated. Remove from heat.

4. Spread half the pasta over bottom of prepared casserole. Spoon meat mixture evenly over the pasta. Add the remaining pasta.

5. Whisk eggs in a medium-size bowl until blended. Stir in Alfredo sauce and nutmeg until well blended. Slowly pour mixture evenly over the pasta in the casserole. Sprinkle the top evenly with the grated Parmesan cheese.

6. Bake the casserole for 30-40 minutes or until the mixture is bubbly and the top is golden brown. Let casserole stand 10 minutes.

I compiled several recipes to create this one.

Source:

Ingredients:

• 1 8 oz. package herb-seasoned stuffing mix
• 1 onion, chopped
• 2 celery ribs, chopped
• 1-2 C. chicken broth
• 3 T. butter, melted
• 1 4 lb. boneless turkey breast
• 1/4 t. salt
• 1/2 t. pepper
• 1/4 t. dried thyme
• Turkey gravy (see note)

Directions:

1. Spray inside of a large slow cooker with cooking spray.

2. Mix stuffing mix with onion, celery, melted butter and enough broth to moisten well. Place stuffing in prepared pot.

3. Rinse turkey breast; place in slow cooker on top of stuffing. Combine salt, pepper, and thyme; sprinkle over turkey.

4. Cover and cook on LOW 8 hours or until a meat thermometer inserted in turkey registers 170°.

5. Remove turkey to a serving platter. Stir stuffing gently in slow cooker; cover and let stand 3 to 4 minutes. Spoon stuffing around turkey on platter.

6. For the gravy, you can use a gravy mix, canned gravy or make your own.

7. Note: Some turkey breasts come with a gravy packet; some don’t. We liked the flavor and color of gravy using a package of French’s turkey gravy mix.

Traditional guacamole doesn’t use sour cream, but I like the creamier texture.

Source: Jamie Dean

Ingredients:

• 4 ripe avocadoes
• Juice of 3 limes
• 1/4 cup chopped white onion
• 1/4 cup sour cream
• Kosher salt and freshly ground black pepper
• 2 plum tomatoes, chopped

Directions:

Pit and peel the avocados. Place the avocados in a bowl and mash with the lime juice, onions, sour cream and a big pinch of salt and pepper. Fold in the tomatoes and serve.

Non-baked cheesy potatoes

Source:

Ingredients:

• 3 lb. potatoes peeled and cut into1/2” cubes
• 4 T. butter
• 4 T. flour
• 2 1/2 C. milk
• 1/2 C. heavy cream
• 2 C. shredded cheddar cheese
• Salt & pepper to taste
• 2 T. chopped chives or parsley, optional

Directions:

1. Place potatoes in a large pot of heavily salted water. Bring to a boil, then simmer until tender, about 15 minutes. Drain and return to pot.

2. In a medium pan, melt butter over medium-high heat. Add flour and make a roux by whisking rapidly. Once the butter and flour are combined, add milk in a slow stream, whisking constantly. Simmer, stirring, until mixture begins to thicken, 4-5 minutes. Add cream and continue to stir until the sauce thickens a bit more, add the cheese and stir until it melts. Remove from heat and season with salt to taste.

3. Pour sauce over potatoes and stir gently to coat potatoes in sauce. Garnish each serving, if desired, with chives or parsley.

I’ve been making this for breakfast for about 45 years. The recipe can be adjusted for however many people you are serving.

Source: Sally

Ingredients:

• 6 eggs
• 2 T. butter
• 2 T. all-purpose flour
• 2 C. milk
• 1 T. dried chives
• Salt & pepper to taste
• 4 slices toast

Directions:

1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10-12 minutes. Run cold water over eggs until they are cool enough to peel and chop.

2. Melt butter in saucepan over medium heat. Add flour and whisk for 1 minute to cook flour. Slowly whisk in the milk. Add the chives, salt & pepper and whisk until the sauce comes to a boil and becomes thick.

3. Add chopped eggs to the sauce; stir until heated through. Serve over toast.

4. Add-ins: Shredded cheese, diced chipped beef, sautéed mushrooms

Source:

Ingredients:

• 4 T. butter
• 1 onion, chopped
• 2 red bell peppers, finely diced
• 2 C. frozen corn, thawed
• 1/4 C. flour
• 3 C. chicken broth
• 2 C. half-and-half
• 1 C Monterey Jack, grated
• 1 C. sharp cheddar, grated
• 1/2 C. sliced green onions

Directions:

1. In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute.

2. Sprinkle flour over the top and whisk to combine. Pour in broth and whisk well. Allow this to thicken for 3-4 minutes, then reduce heat to low and allow to simmer/thicken for 15 minutes or so. Stir in half-and-half, and heat through.

3. Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Serve immediately.

Source:

Ingredients:

• 2 C. 1/2” butternut squash cubes
• 2 t. olive oil
• 1/4 t. salt
• 1/2 lb. elbow macaroni
• 2 T. butter
• 2 T. flour
• 1-1/2 C. milk
• 1-3/4 C. shredded white Cheddar cheese, divided

Directions:

1. Pre-heat oven to 350°. Spray 9X12 baking dish with cooking spray.

2. Toss squash with oil and salt on a foil-lined baking tray. Bake for 20 minutes or until tender; set aside.

3. Cook pasta for 2 minutes less than package directions call for. Drain and place in a bowl with squash.

4. Melt butter over low heat. Whisk in flour; cook for 2 minutes. Slowly whisk in milk. Bring mixture to a boil, then simmer. Cook 3 minutes, stirring occasionally. Add 1-1/2 cups cheese; stir until melted. Add salt & pepper to taste.

5. Stir cheese sauce into pasta and squash. Spoon into prepared baking dish.. Sprinkle on remaining cheese. Bake 30 minutes.

Recipe By: Executive Chef Benjamin McCallum
Three Sons Signature Cuisine

Source:

Ingredients:

• 1 T. oil
• 1 T. butter, unsalted
• 1/2 C. onion, diced
• 1/2 C. celery, diced
• 1/2 C. carrots, diced
• 4 C. butternut squash, peeled and cubed
• 3 C. chicken stock
• 1 C. heavy cream
• Pinch ground nutmeg
• Salt & pepper to taste
• Maple Cream: 1/2 C. sour cream, 1/4 C. pure maple syrup, salt & pepper to taste

Directions:

1. Heat the oil and butter in a large heavy bottomed sauce pot over medium heat. Sauté the onion under tender. Add the carrots, celery and squash and continue to cook until all ingredients have softened. Pour in chicken stock, and bring to a boil, add salt and pepper and reduce heat; simmer until vegetables are tender, 20-30 minutes.

2. In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Adjust the seasoning adding salt and pepper to taste.

3. Serve warm with Maple Cream and a dash of nutmeg.

4. Maple Cream: Combine the sour cream and maple syrup in a small bowl. Season the mix with salt and pepper to taste. Keep in refrigerator until ready for use.

Source:

Ingredients:

• 2 T. of oil or butter
• 1 medium onion, diced
• 2 stalks celery, diced
• 1 large carrot, diced
• 1 jalapeno pepper, diced (see note)
• 2 cloves garlic, chopped
• 1/4 C. flour
• 2 C. chicken or vegetable broth
• 1 bottle beer (or another cup of broth)
• 1 pinch nutmeg
• 1 1/2 C. elbow macaroni
• 1/2 C. heavy cream
• 1 t. Dijon mustard
• 3 C. cheddar cheese, shredded
• Cayenne to taste
• Salt and pepper to taste

Directions:

1. Put oil or butter in a soup pot over medium heat. Add the onion, celery, carrot and jalapeno and cook until tender, about 10 minutes. Add the garlic and cook until fragrant, about a minute.

2. Whisk in the flour and let it cook for 2 minutes. Add the broth, beer, nutmeg and macaroni and let cook until the macaroni is al-dente, about 7-8 minutes.

3. Add the cream, mustard and cheese and cook until the cheese has melted, but do not bring it back to a boil.

4. Season with cayenne, salt and pepper to taste.

5. NOTE: A can of mild diced chilis can be used instead.