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Ingredients Cheddar pastry: 2 cups all purpose white flour 1/2 tsp salt 1/2 cup cold butter, diced 1 cup chilled, grated sharp cheddar cheese (buy a bag of shredded cheese) 4-5 tbsp ice water Vegetable filling: 1 tbsp vegetable oil 4 cups chopped leeks (use only white and light green parts of 2 medium leeks) 2 bay leaves 1 tsp dried thyme 1 tsp dried sage (or 1 tbsp fresh) 1/2 tsp salt 2 cups green beans (cut into 1 in. lengths) 3/4 cup vegetable stock 3 cups chopped green cabbage 3 cups cubed butternut squash 3 cups sliced mushrooms Cheese Sauce: ...

Ingredients 1 pound ground beef (leave out if making vegetarian) 1 russet potato diced small 2 cloves garlic 1 bell pepper diced small 1 poblano diced small 1-3 jalapeno diced small (vary # on heat desired), use seeds if desired but recommended 1 yellow onion diced small 1 tbsp vegetable oil 2 tbsp chili powder 2 tbsp cumin 2 tbsp black pepper 1 tbsp garlic salt One 20 oz can of sliced pineapple, only using the juice 1 can black beans, drained and rinsed well 1 can white beans, drained and rinsed well 1 can dark red beans, drained and rinsed well 1 can corn One 28 oz can whole peeled tomatoes Saltines, shredded cheese, and sour cream for serving Instructions In large pot, use oil and cook the ground beef over medium high heat. When about halfway (few minutes), add the potatoes, garlic, and jalapenos. When beef is nearly done (another 5 minutes or so), add the veggies and all the seasoning. Cook another couple minutes constantly stirring. Note: veggies do not need to be fully cooked at this point. Add juice from pineapple jar, but not the pineapple itself. (slices of pineapple are cook’s appetizer) Simmer 1 minute or so. Add rest of the cans, make sure to rinse the beans well. Bring to simmer, stir once and cook for 30 minutes. Serve with shredded cheese, saltines, and sour cream if you have them.

Ingredients ? cup spicy ketchup with a little sriracha added in 2 tbsp brown sugar 2 tsp white vinegar 2 tsp Vegetable oil 1 med onion diced 3 garlic cloves minced 2 large eggs 1 tsp dried thyme 3 tsp salt 2 tsp black pepper 2 tsp garlic salt 2 tsp dijon mustard 2 tsp worcester sauce 1/2 tsp hot red pepper sauce (like sriracha or hotter) 1/2 cup milk 2 pounds ground meat (half beef and half pork (can be italian sausage too)) ? cup crushed saltine crackers ? cup minced parsley Package of thick cut bacon Instructions Mix glaze (first three ingredients) and set aside Cook onion and garlic until transparent. Mix rest of ingredients (except the bacon) in bowl well using your hands. Form that onto a greased baking sheet to a meatloaf shape. Cover with and wrap with bacon. Cover that with glaze mixture. Add more spicy ketchup as needed, Preheat and bake at 350 for 75 minutes or until cooked through completely. Serve. Serving side suggestions: mashed potatoes, greens (brussels, carrots, etc.), rice, gravy, etc.

Ingredients Cheese sauce: 1/2 cup butter 1/2 cup all purpose flour 1 quart milk, warm 1/4 tsp ground nutmeg 1 tbsp dijon or other fancy mustard 1 tsp salt or more to taste 1 tsp black pepper or more to taste 2 cups shredded parmesan cheese (the good stuff NOT the powder) Vegetables and Pasta: 2 tbsp olive oil 2 cups chopped onions 5 garlic cloves, minced 2 tbsp white wine 1 medium head cauliflower, cut into florets 1 tsp salt or more to taste 3 cups chopped tomatoes 1/2 cup fresh basil (or more if you have it) 3 tbsp lemon juice 1 pound chunky pasta (penne is the easy choice) 2 cups shredded mozzarella cheese Instructions Cheese sauce: melt butter in a heavy saucepan on medium heat. Whisk in flour and cook, stirring constantly, for a couple minutes. Stir in warmed milk, whisking constantly for some time until sauce thickens. Stir in rest of the sauce ingredients and remove from heat. Set aside. Cook pasta according to package ingredients. Set aside, after draining in pot. Keep it in the pot; that will be used to mix things at the end. In a large pot on medium heat, add onions, garlic and cook covered, stirring often, until the onions are translucent. Add wine, cauliflower, and salt, cover and cook, stirring often, until cauliflower is tender. Stir in tomatoes, basil, and lemon juice and remove from heat. Preheat oven to 375 F. Oil a 13x9x2 in. pan (or deeper pan). In large pasta pot, combine everything except only half of mozzarella. Add salt and pepper to taste. Put this in pan and then top with rest of mozzarella. Bake, covered, for 20 minutes. Bake uncovered for 20-25 minutes, until bubbling and golden on top.

Ingredients 1 cup sugar (white is fine) 1/2 cup all purpose flour 1/2 tsp salt 2 cups milk (whole preferred) 1 tsp vanilla extract 1 tbsp butter 4 large egg yolks Box of vanilla wafers 4-5 ripe bananas 4 egg whites, at room temp 5 tbsp sugar 1/4 tsp cream of tartar 1/2 tsp vanilla extract Instructions Preheat the oven to 375°F and line the bottom of a 9x9 in. baking pan with vanilla wafers Peel and slice the bananas into 0.5 in. rounds. Cover banana slices with plastic wrap to keep from darkening and quickly make pudding Combine sugar, flour and salt in a bowl and stir well. Mash out any lumps In a heavy saucepan, beat egg yolks well. Make medium heat, slowly add flour, milk and vanilla mixture to the egg yolks, stirring constantly. Bring to a gentle boil and when it begins to thicken add the butter, continuing to stir. Keep boiling and stirring until the mixture reaches a nice pudding consistency (be careful to barely have enough heat to boil but not scorch the bottom) Remove from heat Place a layer of banana slices on top of vanilla wafers. Pour half the pudding over it. Put down another layer of vanilla wafers with another following layer of banana slices and cover with remaining pudding Beat the egg whites at high speed (use electric stirrer) until they form soft peaks. Add cream of tartar. At high speed, gradually add the sugar, a tbsp at a time and beat until stiff peaks form. Fold the vanilla into the meringue and spread the meringue over the pudding, sealing it at the sides of the dish Bake for 12-15 minutes until meringue browns

Ingredients 1 package beer brauts (1 lb or more) 4 tbsp butter 1 med yellow onion, thinly sliced 4 tsp flour 1 bottle guinness (11 0z) 1 can beef broth (or any broth) 1 tbsp dijon mustard 1 tbsp worcestershire sauce 2 tbsp brown sugar 1 tsp salt Ground pepper to taste Mashed potatoes from 1-2 pounds of taters Dealers choice on your recipe here. Use butter! Instructions Cook sausage as you want. Recommended to do on grill or frying pan covered. Gravy: in large skillet, over medium high heat, cook and stir onions in butter for about 20 minutes until carmelized. Add flour, cook and stir for a few minutes until golden brown. Add guinness, broth, dijon, worcester, sugar, salt, and pepper. Reduce heat and simmer for 15-20 minutes until thickened. Assemble: bangers + mash + gravy Optional, cook chicken thighs or legs same way as brauts and it becomes bangers, flappers and mash

Ingredients 2 pound stew meat 2 tbsp vegetable oil 2 tbsp black ground pepper 2 tbsp garlic salt 3 tbsp Worchester sauce 2 cups water 2 large russet potato diced small 3 cloves garlic minced 1 bell pepper diced small 1 poblano diced small 1-2 jalapeno diced small (vary # on heat desired), use seeds if desired but recommended 2 yellow onion diced small 1 container of sliced mushrooms 1 stalk of celery, diced 3-5 cups water (dependent on soupiness desired) 1 can corn 1 can okra Saltines and shredded cheese for serving Instructions In large pot, use oil and cook the beef over medium high heat. Add Worchester, pepper, garlic salt and minced garlic. After seared, add a few cups of water and bring to simmer. Lower heat to low, cook with lid on for 1 hour. Check occasionally and add more water if it has boiled off. Add all the veggies. Add more pepper and salt to taste. Add water as needed (depending on soupiness desired) and all canned ingredients. Bring to simmer, set to medium low heat, stir once and cook for 45 minutes. Serve with shredded cheese and saltines if you have them. Notes Ground beef can be substituted for stew meat. Dramatically lowers the needed cook time and frankly tastes just as good.

Ingredients Leftover birria broth (think 2 cups per serving) Any birria meat Optional additions: diced onion, green onion sliced, boiled eggs, other typical ramen ingredients. Noodles (rice noodles, ramen noodles, other asian noodles) Instructions Heat broth up in appropriately sized pan for how many servings you are making. Add noodles and cook to package directions. Add meat if using. Serve and place other toppings in bowls at table. Note: it only works to add things at table if the broth is very hot and doesn’t have any issue handling room temperature things being thrown in. Thus, serve immediately after noodles finish.

Ingredients Burger: 1/3 cup quinoa (cook according to package instructions) 1 can black beans (drained and rinsed well) 1/2 cup bread crumbs Half bell pepper (any color) 1 large egg 1/4 onion (yellow or red) 1-2 large cloves garlic, minced 1 jalapeno (optional) 1.5 tsp cumin 1 tsp salt (or more to taste) 1 teaspoon cholula or hot sauce 3 tablespoons olive oil Toppings: Typical lettuce (or spinach), sliced tomatoes, thin sliced red onion, ketchup, mustard, sliced jalapenos (highly recommended), etc. Air fried onion rings are a nice touch and adds crunch Instructions Cook Quinoa according to package instructions Use food processor (or mince really well) bell pepper, jalapeno, and onion After steps 1 and 2, mix all burger ingredients together. Should holdl together in your hand and be moist. Only add minimal water if it feels too dry. Use a fork and smash all the beans to make them more paste like. Then, mix and mash everything together with your hands and make 4 burgers (aim to have the thickness even throughout, as they cook better). Prep skillet with olive oil and heat up. Reduce heat to medium or medium low and lay 4 patties. Cook on one side until patties are somewhat firmer together (~10 minutes or so). Be patient and if you flip too early you will have crumbles!!! If you wait long enough, use spatula carefully and flip on other side to cook another 10 minutes or so. After cooking both sides should be very brown/black and stay together reasonably well.

Ingredients 1 loaf stale french bread (doesn’t have to be stale) 1 quart (4 cups) milk 10 tbsp sweet butter, softened to room temp 4 eggs 1.5 cups granulated sugar 2 tbsp vanilla 1 cup raisins 1 cup confectioners sugar (this is powdered sugar with starch added, but buy it proper) 4 tbsp whiskey or more if you want Instructions Crumble bread into a large bowl and pour milk over it. Let stand for 1 hour Preheat oven to 325°F and grease 9x12x2 in. baking pan with 1-2 tbsp butter (use this much not less) In another bowl, beat together 3 eggs, all granulated sugar and vanilla extract. Stir this into the bread mixture and add raisins Pour into prepared baking pan, place on center rack and bake until browned (approx 70 minutes). Remove and cool to room temp Sauce: stir 8 tbsp butter and confectioners sugar together in a double broiler over simmering water until sugar is dissolved and mixture is very hot. Remove from heat. Beat the remaining egg well and whisk into the sugar mixture. Remove pan from base and continue beating sauce until it is at room temp. Add whiskey to taste (doubling is fine) Cut into squares and spoon a little sauce over each. Heat in the microwave to serve until sauce is bubbling