Beef Pot Roast 14.95

3 lb(s) Boneless Chuck Roast
3 Potatoes (Peeled and Cubed)
1 Onion (Chopped)
1 Bag of Baby Carrots
1 Stalk Celery (Chopped)
1 Packet Dry Onion Soup Mix
1 Cup of Water

Mix Water and Soup Mix together in your slow cooker. Then add in Boneless Chuck Roast. Optionally you can sear the outside of the roast on a pan for 5 minutes per side prior to placing in the slow cooker. Add in the onion, carrots, celery and potatoes making sure to place them evenly. Place the cover on the slow cooker and cook on high for 6+ hours depending on disered tenderness. Lasagna 12.95

1 Package of Lasagna Noodles
Ricotta Cheese Mixture
Meat Sauce
Shredded Mozzerella Cheese
Parmesean Cheese

Boil the Lasagna Noodles. Spread a thin layer of pasta sauce in the bottom of the baking dish. Place a layer of cooked lasagna noodles. Next spread a even layer of the ricotta cheese mixture and then an even layer of meat sauce. Repeat these layers 2 times. Then finally top with a final layer of noodles, sauce, mozzarelle and parmesan cheese. Cover the baking dish with aluminum foil. Bake at 350 degrees (f) for 45 Minutes and then remove the foil and cook for an additional 15 minutes. One-Pot Bacon Cheeseburger Pasta 11.95

8 bacon strips, chopped
2 pounds ground beef
1/2 large red onion, chopped
12 ounces uncooked spiral pasta
4 cups chicken broth
2 cans (15 ounces each) crushed tomatoes
1 can (8 ounces) tomato sauce
1 cup water
1/4 cup ketchup
3 tablespoons prepared mustard
2 tablespoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups shredded cheddar cheese, divided
1/3 cup chopped dill pickle

1. In a 6-quart stockpot, cook bacon over medium heat, stirring occasionally, until crisp, 6-8 minutes. Remove with a slotted spoon; drain on paper towels. Discard drippings.
2. In the same pot, cook ground beef and onion over medium heat until meat is no longer pink, breaking into crumbles, 6-8 minutes; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; simmer, covered, until pasta is al dente, stirring occasionally, about 10 minutes.
3. Stir in 1 cup cheese, pickle and bacon; cook and stir until cheese is melted. Serve with remaining cheese and, if desired, tomatoes, lettuce, pickles and red onions. Chicken Parmesan Stuffed Shells 12.95

1 package (12 ounces) uncooked jumbo pasta shells
2 tablespoons olive oil
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1-1/2 teaspoons Italian seasoning
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 tablespoon olive oil
2 tablespoons butter
1/3 cup seasoned bread crumbs
3 cups part-skim ricotta cheese
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup 2% milk
1/4 cup chopped fresh Italian parsley
4 cups meatless pasta sauce
1/4 cup grated Parmesan cheese

Preheat oven to 375°. Cook shells according to package directions for al dente; drain. Toss with oil; spread in an even layer on a baking sheet. For filling, toss chicken with Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high heat; saute chicken just until lightly browned, about 2 minutes. Reduce heat to medium; stir in butter until melted. Stir in bread crumbs; cook until crumbs are slightly toasted, 2-3 minutes, stirring occasionally. Cool slightly. In a large bowl, mix cheeses, milk, parsley and the remaining salt and pepper. Fold in chicken. Spread 2 cups pasta sauce into a greased 13x9-in. baking dish. Fill each shell with 2-1/2 tablespoons ricotta mixture; place over sauce. Top with remaining sauce and cheeses (dish will be full). Cover with greased foil; bake 30 minutes. Uncover; bake until heated through, 10-15 minutes. Carne Asada Tacos 10.95

Flank Steak
Carne Asada Marinade
2 Avocados
3 Tbsp Cotija Cheese
1/3 Cup finely diced Onion
1/2 Cup freshly chopped Cilantro
Tortillas
1 Lime for garnish

Grill the carne asada until it's cooked to your preference. Slice it against the grain, then chop it into small pieces. Use a spoon to mash the avocado, then spread a large spoonful or two onto each tortilla. Top the avocado with chopped carne asada, a sprinkle of cotija cheese, some diced onion and fresh cilantro. Squeeze fresh lime juice on top. Steak Fajitas 18.95

1 Tbsp vegetable oil
1 lb of flank steak, skirt steak or carne asada
1 large yellow onion, peeled and sliced with the grain, not against the grain as one would normally slice an onion. Slice first in half, and then slice off sections a half inch wide at widest point.
2-3 bell peppers of various colors, stemmed, seeded, de-ribbed, sliced lengthwise into strips
Salt

1. Set a large cast iron pan or griddle over high heat and let this heat up for 1-2 minutes. Add the tablespoon of oil to the pan and let this heat up for 1 minute. Add the steak, frying on each side for 3 minutes, or to desired doneness. 3 minutes per side will yield approximately medium rare doneness for an average cut of flank steak. Then remove from pan and let sit, tented with foil, for 5 minutes.
2. Cook the vegetables while the meat is resting. Add a little more oil to the pan if necessary, then add the onions and bell peppers. Let these sear for 1 minute before stirring, then stir every 90 seconds or so as the veggies sear. Cook for 5-6 minutes total.
3. Slice the meat across the grain into thin slices. If you slice the meat at an angle, you will be able to get your slices pretty thin. These cuts of steak are flavorful but can be a little tough, so thin slices will really help make it easier to eat.
4. Serve immediately with shredded cheese, salsa, shredded iceberg lettuce, sour cream, guacamole and warm flour tortillas. (Hint for warming tortillas - put in microwave over a paper towel for 20 seconds on high heat.) Chicken Cacciatore 14.95

1.5 Lbs Boneless Skinless Chicken Breasts. Cut into 1/2" Strips
1 Onion, sliced and separated into Rings
1 Green Pepper
2 Tbs Canola Oil
1 Can Tomato Sauce (15 ounces)
1 Can Stewed Tomatoes
2 Teaspoons Garlic Powder
1/2 Teaspoon Dried Oregano
1/2 Teaspoon of Salt
1/2 Teaspoon of Pepper
Hot Cooked White Rice

In a large skillet, cook the chicken, onion and green pepper in oil until chicken is lightly browned and vegetables are tender. Add tomato sauce, stewed tomatoes and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until no longer pink. Serve with rice. Sweet Chile Roasted Salmon 12.95

1 (2 1/2- to 3-lb.) side skin-on salmon, pin-bones removed

1/4 cup fresh cilantro, chopped

1/4 cup honey

2 tablespoons Asian chile-garlic sauce or sambal oelek (ground fresh chile paste)

2 tablespoons soy sauce

2 tablespoons fresh lime juice

1 Tbsp. lime zest (from 1 lime)

1 tablespoon rice vinegar

1 tablespoon fish sauce

1 tablespoon grated fresh ginger

1 tablespoon lemongrass, minced (optional)

1/4 cup water

Sliced scallions, lime wedges, and red chiles, for garnish

Preheat your oven to 400°F. Line a baking sheet with aluminum foil. Place salmon on prepared baking sheet. Whisk together cilantro, honey, chile-garlic sauce, soy sauce, lime juice, zest, rice vinegar, fish sauce, ginger, and lemongrass in a small bowl. Spoon three-fourths of the sauce over salmon. Cover loosely with plastic wrap, and marinate in refrigerator at least 30 minutes and up to an hour. Add water to baking sheet (not on salmon). Bake salmon in preheated oven until a knife or fork is easily inserted into the thickest portion, 20 to 25 minutes. Serve immediately with remaining sauce, and top with garnishes. Shrimp Verde 12.95

2 tablespoons olive oil
2 cloves garlic, chopped
1/4 cup chopped green onion
1 pound fresh shrimp, peeled and deveined
1/2 cup Italian flat leaf parsley, chopped
1/2 cup freshly grated Parmesan cheese

Heat olive oil in a large skillet. Saute garlic and scallions briefly, but do not brown the garlic. Toss in shrimp and saute until pink and opaque in the center. Stir in parsley and heat through. Remove from heat and pour into a serving dish. Sprinkle with grated Parmesan cheese. Creamy Garlic Mushroom Pork Chops 14.95

2 tablespoons olive oil
2 tablespoons unsalted butter
4 (3/4-inch-thick) boneless pork chops (about 1 3/4 pounds total)
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
1 pound cremini mushrooms, thinly sliced
4 cloves garlic, minced
2 cups low-sodium chicken broth
1 teaspoon chopped fresh thyme leaves
1 tablespoon Dijon mustard
3 tablespoons heavy cream

Heat the oil and butter in a large cast iron skillet or frying pan over medium-high heat until very hot and almost smoking. Meanwhile, pat the pork chops dry with paper towels. Generously season all over with the salt and pepper. Add the pork to the pan and sear until golden-brown, 2 to 3 minutes on each side (the pork chops will not be cooked through). Transfer to a large plate. Add the mushrooms to the pan and cook, stirring every few minutes, until browned and softened, about 6 minutes. Add the garlic and thyme and cook until fragrant, about 30 seconds. Add the chicken broth and use a wooden spoon to scrape up any brown bits from the bottom of the pan. Reduce the heat to medium-low. Return the pork chops and any accumulated juices to the pan, nestling them in the mushrooms. Cover and simmer until the pork chops are cooked through and register 145°F on an instant-read thermometer, 7 to 9 minutes more. Remove from the heat. Stir in the mustard and cream. Taste and season with more salt and pepper as needed. Summertime Beef Meatoaf 10.95

2 pounds Ground Beef (93% lean or leaner)
2/3 cup seasoned dry bread crumbs
2 large eggs
1-1/2 teaspoons freshly ground black pepper
1 cup savory herb stuffing mix
2 large sliced tomatoes

Preheat oven to 350°F. Line rack on broiler pan with aluminum foil. Combine Ground Beef, bread crumbs, eggs and pepper in medium mixing bowl, mixing gently but thoroughly. Shape half of beef mixture into 8 by 4-1/2-inch loaf on prepared rack. Top beef with stuffing mix and half the tomatoes; gently pressing into beef. Top with remaining beef mixture, pressing to completely cover stuffing and tomatoes. Seal edges of meatloaf. Top meatloaf with remaining tomato slices. Bake uncovered in 350°F oven 1-1/2 hours or until instant-read thermometer inserted into center registers 155°F. Turn broiler to high. Broil meatloaf for 5 minutes or until tomatoes are caramelized and instant-read thermometer registers 160°F. Let stand 10 minutes before cutting. Mini Meatloaf 10.95

1-1/2 pounds Ground Beef (93% lean or leaner)
1/3 cup saltine or butter cracker crumbs or Panko bread crumbs
1/3 cup finely chopped onion
1/3 cup reduced-fat 2% milk
1 egg, lightly beaten
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Toppings: Ketchup or barbecue sauce and shredded Cheddar cheese

Heat oven to 350°F. Combine all ingredients in large bowl, mixing lightly but thoroughly. Shape beef mixture into 12 equal portions. Place into 12-cup standard muffin pan, lightly patting beef mixture to level top. Bake in 350°F oven 19 to 20 minutes, until internal temperature reaches 160°F. Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness. Remove from oven. Garnish with Toppings, as desired. Let stand 5 minutes before serving. Scrum-Delicious Burgers 10.95

1-1/2 pounds ground beef
3 tablespoons finely chopped onion
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese
1/3 cup canned sliced mushrooms
6 bacon strips, cooked and crumbled
1/4 cup mayonnaise
6 hamburger buns, split
Lettuce leaves and tomato slices, optional

In a large bowl, combine the beef, onion, garlic salt and pepper. Shape into six patties, 3/4 in. thick. In a small bowl, combine the cheese, mushrooms, bacon and mayonnaise; chill. Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 160°. During the last 3 minutes, spoon 1/4 cup of the cheese mixture onto each burger. Serve on buns, with lettuce and tomato if desired. Whoopie Pies 7.95

1/2 of an 8-ounce package reduced-fat cream cheese (Neufchatel), softened
1/4 cup butter, softened
1/2 of a 7-ounce jar marshmallow creme
12 soft chocolate cookies or your favorite soft cookies

1. For filling, in a medium mixing bowl beat cream cheese and butter with an electric mixer on medium to high speed until smooth and fluffy. Fold in marshmallow creme. 2. Spread filling on bottoms of half of the cookies. Top with the remaining cookies, bottom sides down. For firmer filling, wrap and chill about 2 hours before serving. Chewy Chocolate Caramel Bars 5.95

1 package 2-layer-size German chocolate cake mix
3/4 cup butter, melted
1 5 - ounce can (2/3 cup) evaporated milk
1 14 - ounce package vanilla caramels, unwrapped
1 cup chopped walnuts
1 cup semisweet chocolate pieces

Preheat oven to 350 degreesF. Grease a 13x9x2-inch baking pan; set aside. In large bowl, combine cake mix, melted butter and 1/3 cup of the evaporated milk. Beat with an electric mixer on medium speed until smooth. Spread half the dough in prepared baking pan; set aside remaining dough. In a heavy large saucepan combine caramels and remaining 1/3 cup evaporated milk. Cook and stir over medium-low heat until melted and smooth. Pour evenly over dough layer in pan. Sprinkle with nuts and chocolate pieces. Crumble remaining dough evenly over nuts and chocolate pieces. Bake for 25 minutes. Cool in pan on a wire rack. Cut into bars. Makes 48 bars. Spicy Italian Sausage 14.95

1 4-lb. skinless, boneless pork shoulder (Boston butt), cut into 1–2" pieces
30 grams kosher salt*
1 tablespoon fennel seeds, toasted
1 teaspoon freshly ground black pepper, plus more to tasted
1 freshly ground black pepper
2 teaspoons cayenne pepper
2 teaspoons paprika
1 teaspoon smoked paprika
1 teaspoon crushed red pepper flakes
2 teaspoons finely grated garlic
3 tablespoons dry red wine
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
2 29–32-mm-diameter natural hog casings, preferably pretubed or preloaded

Chill all grinder parts, including die with ¼" holes, in freezer until very cold, about 1 hour. Chill a large stainless-steel bowl in refrigerator until cold. Place pork in a single layer on 2 plastic wrap–lined baking sheets; cover and freeze until meat is very firm but not frozen, about 1 hour. Combine salt, fennel seeds, black pepper, cayenne, paprika, smoked paprika, and red pepper flakes in a small bowl; set aside. Grind pork on high speed, 3–4 pieces at a time, into chilled bowl (keep second baking sheet in freezer until ready to use). If grinder clogs (meat will look pink, not red and white), clean die and cutter before continuing. Add garlic and mix gently with your hands just to begin to distribute, about 20 seconds. Sprinkle reserved spice mixture evenly over pork and knead, rotating bowl, until spice mixture is evenly distributed and a light film has formed on the side of the bowl, about 1 minute. Add wine; knead until mixture holds together and is very stiff (it will spring back when pressed), about 1 minute. (Don’t overmix or sausage will be crumbly.) Form ¼ cup sausage mixture into a 3"-diameter patty; press into palm. Extend hand with meat, palm facing down. If meat sticks for at least 5 seconds, it is sufficiently mixed. If not, continue to knead in 15-second intervals until it passes the palm test. Wrap patty in a small sheet of foil to form a flat packet. Cover and chill remaining mixture. Cook foil-wrapped patty in a small skillet (not nonstick) over medium-low heat until meat is cooked through, about 4 minutes per side. Let rest 2 minutes. Unwrap patty and cut in half; it should hold together. If not, save for another use—like pasta sauce!—and try again. Place casings in a large bowl under cold running water and let sit, allowing water to overflow and flushing water through casings (take care not to tangle!) until softened, about 2 minutes. Slide 1 casing onto stuffer nozzle, leaving a 6" overhang (do not tie). If casing is too long or tangles, cut in half and work with 1 piece at a time. Pack a handful of sausage mixture very lightly into stuffer. Working with a partner and with stuffer on high speed, use plunger to push meat through, gradually filling casing; gently slide filled casing off nozzle onto a baking sheet as you go. Fill casing firmly but don’t overstuff (mixture will tighten when links are twisted, and overfilled casings will burst when cooked). As casing fills, lightly prick air bubbles with sausage pricker. Leave at least 6" of empty casing at the end. Repeat with remaining casing and sausage mixture. Tie off 1 end of casing, making knot flush with meat. Starting 6" from knot, pinch off a 6" length, squeezing on both sides. Twist link toward you 2 rotations. Starting 6" from link, pinch off another 6" length, squeezing on both sides, and twist link away from you 2 rotations. Repeat, alternating direction of twists, until you can’t make another 6" sausage. Squeeze out extra meat; tie off casing. Spaghetti Cacio e Pepe 14.95

1 pound spaghetti
6 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons ground black pepper
1 3/4 cups grated Pecorino Romano cheese

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Scoop out some of the cooking water and reserve. Drain spaghetti. Heat oil in a large skillet over medium heat. Add garlic and pepper; cook and stir until fragrant, 1 to 2 minutes. Add spaghetti and Pecorino Romano cheese. Ladle in 1/2 cup of reserved cooking water; stir until cheese is melted, about 1 minute. Add more cooking water until sauce coats spaghetti, about 1 minute more. Jays Signature Pizza Crust 19.95

2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour

In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes. Easy Pizza Sauce III 0

1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon ground oregano
1 1/2 teaspoons dried minced garlic
1 teaspoon ground paprika

In a medium bowl, Mix together tomato sauce and tomato paste until smooth. Stir in oregano, garlic and paprika. Chef John's Lemon Ice 8.95

4 cups cold water
7/8 cup white sugar
2 tablespoons lemon zest
1 cup freshly squeezed lemon juice
1 teaspoon lemon extract

Dissolve sugar in water in a pot over medium heat, whisking while water heats up. As soon as sugar dissolves and water is clear, remove pan from heat. While water is still warm, add lemon zest. Allow to cool to room temperature before adding lemon juice. Whisk in lemon juice and lemon extract. Pour into a baking pan about 9x13 inches. Place in freezer until ice starts to form around the edges, about 40 to 45 minutes. Use a fork to stir up ice. Do this every 20 to 30 minutes until lemon ice reaches your preferred texture, 2 1/2 to 3 hours.