How to Make It
- In a large skillet, brown ground beef with onion, seasoned with salt & pepper. Drain any excess grease.
- Add to the skillet the rest of the ingredients (except cheese) Cover and simmer until rice is cooked, about 20 minutes or so, stirring occasionally. Top with cheese if desired. When it's melted, serve right out of the skillet.
How to Make It
- Add butter to large skillet over medium high heat. When melted toss in mushrooms and cook until light golden brown; approximately 8 minutes. Add onions and continue cooking for 2-3 minutes or until onions start to soften and mushrooms turn golden brown. Reduce heat to low and add garlic; cook for 30 seconds. Remove from pan and plate.
- In large ziploc bag add flour, steak bites, salt and pepper. Shake to coat. Add olive oil to skillet over medium high heat. Add steak and cook just until browned. Remove to plate.
- Add red wine to skillet and deglaze the pan; scraping up the brown bits from the bottom. Pour 1/2 cup of beef broth in bowl and set aside. Add REMAINING beef broth and Worcestershire Sauce. Simmer for 5 minutes; stirring a couple of times.
- In small bowl whisk together beef broth and 1/4 cup flour. Whisk flour mixture into skillet with beef broth mixture. Cook until slightly thickened; approximately 2 minutes. Add mushroom mixture and beef back to pan; simmer for 15 minutes. Salt & pepper to taste. Serve over egg noodles, rice or mashed potatoes.>
How to Make It
- Take your chicken and place between plastic wrap, use a meat mallet to pound it out to about 1/4 thickness.
- Cut into 3 'tender size' pieces per breast.
- dredge the chicken pieces in flour, set aside.
- In a large deep skillet, heat butter with only one of the TBs of olive oil, then add the dredged chicken & saute until golden brown on each side, roughly 4 minutes per side. Remove & set aside.
- In the same hot skillet, add the olive oil, onion powder, mushrooms and garlic & saute until mushrooms begin to brown.
- Add the white wine to skillet, scraping up all the browned bits that are at the bottom of the pan, then add the chicken back & sprinkle with the parsley.
- Bring to a boil, reduce heat, cover and simmer for about 15 minutes.
- Remove chicken from pan once again and set to the side.
- Add the cream to the skillet and heat through.
- While mixing, add in the asiago cheese
- Stirring constantly over a low heat until cheese completely melts.
- Continue cooking until sauce is thickened
- Add chicken back and heat through.
- ENJOY!
How to Make It
- Start by adding the beef broth, tomato sauce, wine, salt, pepper, rosemary, thyme, Worcestershire sauce and garlic to the slow cooker. Stir until combined.
- On the stove-top, place a skillet over medium-high heat, when the pan is hot, add enough cooking oil to coat the bottom of the pan. Brown the Brisket on both sides.
- Add the brisket into the sauce in the slow cooker.
- Sprinkle over the onions, and carrots.
- Cover and cook on HIGH for 5 hours. Add one more hour if you want the meat to shred, not slice.
- When the cooking time is done. Remove the brisket on to a cutting board, slice or shred. Before adding the meat back to the slow cooker, degrease the sauce. I do this by laying paper towels on the top of the sauce, then quickly pulling up. Discard paper towels, add the meat back to the sauce.
- Serve the beef, carrots and sauce over mashed potatoes.
How to Make It
- • Cook ground beef in pan, drain, then return cooked ground beef to the same pan.
- • Add 1 jar (16 ounces) salsa to cooked ground beef. Heat on a low burner until completely warmed through.
- • In a separate pot (or microwave), warm cheese sauce until smooth.
- • On a plate, layer a handful (or more) tortilla chips, ladle salsa mixture on top of chips, layer nacho sauce on top, top with sour cream.
- • Serve hot.
How to Make It
- Preheat oven to 350
- Cut the tray of buns horizontally
- Fit the bottom buns (still attached to eachother) onto, or into a baking sheet or pan
- Spread with the mustard
- Begin layering the pieces of mortadella, then slices of cheese, then the salami, then the cheese, etc.
- When all layers are done, replace the top layer of the buns.
- Melt the butter and add the garlic and parsley. Brush onto the top of the buns
- Bake in the oven for approximately 12 - 15 minutes or until the cheese has melted and the tops of the buns are browned.
- Remove and let rest for 10 minutes, then cut and serve!
- Enjoy!
How to Make It
To make mini donuts:
- Preheat oven to 325 degree. Lightly oil mini donut pan and set aside
- In a medium bowl mix together the butter and sugar until fluffy
- Add eggs, milk, baking powder and vanilla, salt and mix until just combined
- Stir in flour and mix until just incorporated
- Fill the donuts pan about ½ of the way
- Bake for 8-10 minutes
- Remove from oven, let cool for 5 minutes and remove donuts from pan
- Repeat with remaining batter
To make chocolate buttercream:
- In a medium bowl combine butter, powdered sugar, cocoa, vanilla, heavy cream and salt, beat for 5-7 minutes until light and fluffy
- Add more powdered sugar to thicken and stiffen or more cream to thin frosting if you want
- To assemble the cake:
- Arrange a ring of mini donuts around the edge of the 8-inch springform pan and fill in the center with more donuts
- Top this layer of donuts with a thick layer of chocolate buttercream, spreading it out almost to the edge of the cake
- Add another layer of donuts and repeat to alternate layers of chocolate buttercream and donuts until you have three layers of donuts
- Frost the top of the cake with remaining chocolate buttercream
- Place the cake in the refrigerator for at least one hour
- When the topping is set, run a thin knife around the sides and remove the springform pan sides
To make chocolate topping:
- In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth
- Cool and pour over the cake then sprinkle with sprinkles or any other garnishes if desired
- Serve
