Appetizer

Ingredients Ingredients (marinade) 1 loaf italian bread 1/4 cup melted butter 1 cup basil pesto (check for cashews if allergy) 1.5 cups mozzarella cheese Instructions Preheat oven to 375 F Cut 1" diagonal cuts through the bread, leaving the bottom crust intact (but still making deep cuts close to the bottom). Then do the opposite direction, creating a cross hatch pattern. Pour butter into thew cuts and then spoon the pesto in as well. Finally, stuff the cheese into the cuts. Wrap in aluminum voil and place on baking pan, bake for 15 minutes. Open the top of the aluminum foil and bake another 10 minutes. Serve after cooling 5-10 minutes.

Ingredients 2 tbsp oil 1-2 tbsp fresh ginger Optional: 0.5 lb spicy italian sausage cooked and then shredded/diced well 1 small onion diced well, red works best 4 cloves garlic minced 0.5 bell pepper diced 1 jalapeno minced 2 cups shredded red or any color cabbage 1- cups minced carrot or diced really small Salt and pepper to taste Touch of cilantro 1/4 cup soy sauce 1-2 tsp sesame oil ...

Ingredients Ingredients Cheese: ? lb gruyere (grated), ? lb fontina (grated), ? lb gouda (grated) 2 tbsp cornstarch 1 cup white sauvignon blanc wine 3 cloves garlic minced 1 tbsp lemon juice 1 tbsp brandy or whiskey or cooking sherry or whatever 1 tsp mustard (dijon or stone ground) ? tsp nutmeg Ingredients Broth: 4 full heads of garlic 3 tbsp olive oil 1 onion finely chopped 1/2 cup sherry wine (or red wine) 6 cups chicken broth Salt and pepper to taste (a decent amount) Ingredients Chocolate: ...

Ingredients 50-60 frozen meatballs (homestyle seasoning variety work best, don’t buy italian or other flavors) one 20 oz can pineapple chunks (not crushed, not rings, etc.) 2.5 cups decent BBQ sauce, baby rays as an example Instructions Put it all in a pot, bring to simmer, stir well, and let simmer for 20 minutes Notes The frozen meatballs are necessary and don’t bother making nice ones, the sauce and pineapple influence the flavor so much, it doesn’t make a difference Serve over rice to make a main course Spear a meatball and pineapple chunk with toothpicks to make appetizers

Ingredients 1.25 lbs roma tomatoes (5-6) 1 (14.5 oz) can petite diced tomatoes (low salt and maybe fire roasted) 3 green onions, ends trimmed 1/4 red onion 1 jalapeño (up to you on seeded, usually not) Batch cilantro 1 large clove garlic 2 tbsp lime juice 1/2 tsp chili powder 1/4 tsp ground cumin 1 tsp salt or little less Salt and pepper to taste Instructions Combine all ingredients in a food processor (in batches if necessary) and combine. If you have time, allow salsa to refrigerate for a few hours before serving to better blend spices (it is worth it)

Ingredients 2 lb boneless skinless chicken breasts or thighs, cut into 1" pieces 1 cup dill pickle juice 1 large egg 1 cup milk 1 cup flour 1 tbsp confectioners sugar 1 tsp paprika 1 tsp pepper 1 tsp salt Canola oil for frying (or other mild oils work too) Instructions Put chicken in bowl with pickle juice and let sit for a minimum of 1 hour. Overnight is even better Drain out the pickle juice. In a separate bowl, mix milk and egg, and then pour into chicken bowl In a new bowl add all dry spices, mix well. Heat up oil in a deep dish so it doesn’t splatter unduly Grab individual chicken pieces out of chicken bowl and dip well into dry bowl. Then throw in fryer for 3-3.5 minutes. Note the time, too short will be undercooked and too long turns the chicken too dry. You may need to experiment depending on your oil temperature Cook in batches and then serve with dipping sauces

Ingredients Potatoes (whole, unpeeled or peeled your choice) 8 cloves garlic, split usage Olive oil or any oil Butter Salt Garlic salt Black pepper Directions Get a decent sized pan with enough depth and line the bottom with potatoes (make sure only one layer and DO NOT stack). Fill the pan such that the water is just barely covering the potatoes. Add 4 cloves garlic whole minus shell of course. Add oil, salt, pepper (quantities here don’t matter much and can just be a little). Bring to simmer, cover and simmer for 40 minutes or until easily cut with knife while in water. Potatoes should be relatively soft for good mash. DO NOT DRAIN THE WATER!!!!! Using a skimmer remove the potatoes and place in large bowl. MAsh using fork and knife as you see fit. Then add a few tbsp butter, 4 minced garlic cloves, <1 tbsp garlic salt (depends on quantity of recipe), salt, black pepper and a quarter cup or less of water. Note: the water is the one thing you cannot take away or make up for if you add too much. Add it slowly and carefully along with other ingredients tasting it as you go until you get good consistency and flavor. Serve.

Ingredients Pigs n blanket basic: One 8 oz tube crescent rolls 1 12 oz (all beef) package mini cocktail wieners (little smokies work) (optional) 4 tbsp unsalted butter to drizzle over top before oven Chicago variant: Chopped dill pickles Toothpicks Chicago style relish Sport peppers Tomato, deseeded, diced Mustard Poppy seeds Instructions Preheat oven to 375°F (can use toaster oven if easier). Take a tiny sliver of crescent roll and wrap around each mini weiner. Arrange on baking tray and (optional) drizzle a bit of butter and salt. 12-15 min If just doing wieners, serve with spicy mustard dipping sauce For chicago variant, have all ingredients ready and arrange to each hot dog using toothpick to spear ingredients. Then top with relish, mustard and poppy seeds. Enjoy

Ingredients 3 pounds gold potatoes 4 hard boiled eggs 1 cup mayonnaise 1/4 cup buttermilk (or just milk in a pinch) 2 tbsp yellow mustard 2 dill pickles diced well Salt and pepper to taste 2 ribs celery sliced relatively small 1/4 cup red onion diced small Instructions Simmer potatoes for 20 minutes. Note: if you have potatoes that aren’t small or med, chop them in half before adding to pot. Large ones can take longer to boil Remove water from pan and return to stove under same simmer settings for 10-15 minutes to steam them (add a splash of water if they dry out completely) Optionally peel potatoes. I do not Make dressing: remove the yolk from the hard boiled eggs and mash in large bowl. Then chop the whites and add on top of them (do not mash the whites). Add rest of ingredients and stir well. Add a splash of pickle juice and stir well Chop the potatoes when done and add to the bowl you just made Let chill in the fridge. You can serve whenever but it is best if you let it chill and the flavors meld in the fridge for at least a couple hours or better overnight

Ingredients 2 tbsp olive oil, divided 1 onion, diced well 1 lb ground beef 1 lb pork or sausage 1/2 cup panko breadcrumbs 2 large egg yolks 1/4 tsp allspice 1/4 tsp nutmeg Salt and pepper to taste 1/4 cup butter 1/3 cup flour 4 cups beef broth (kitchen basics preferred) 3/4 cup sour cream Salt and pepper to taste 2 tbsp chopped parsley Instructions Heat some oil in large, deep skillet over medium heat and saute onion until translucent (2-3 minutes) In large mixing bowl, combine meats, panko, egg, spices, AND cooked onion. Season with salt and pepper to taste. Mix well, make meatballs ~1.5" diameter meatballs and spread back on skillet with some more oil (should be ~24 of them) Saute meatballs until browned, 4-5 minutes. Transfer to paper towel lined plate In same skillet, melt butter and whisk in flour until slightly browned, about 1 minute. Whisk in beef broth and cook, stirring constantly, until slightly thickened, 1-2 minutes. Stir in sour cream and season with salt/pepper to taste Stir in meatballs and cook, stirring occasionally, until heated though and thickened, about 8-10 minutes Serve immediately Notes Leftovers go well mixed with beef stew Serve with something green by golly. Sauteed asparagus and a salad is nice