Ingredients: 1 Cup Diced Onion 1 Cup Diced Celery 1 Cup Diced Carrots 2/3 Tbsp Butter 1 Tsp Salt 1/4 Tsp Black Pepper 1/2 Cup Flour 1 Cup Heavy Cream 2 Cups Chicken Stock 1 Tsp Dried Thyme 1/2 Tsp Dried Rosemary 4 Cups Cooked Shredded Chicken 1 Cup Frozen Peas 2 Cups Bisquick 3/4
Ingredients: 4 Cloves of Garlic, Minced 4 Tbsp Butter 1 Pound Shrimp, Peeled and De-Veined 1 Tsp Salt 1/2 Tsp Black Pepper 1 Cup White Cooking Wine 1 Pint Cherry Tomatoes Juice From One Lemon Additional 2 Tbsp Butter 1/4 Cup Shredded Parmesean 1 Tbsp Fresh Chopped Basil 1 Pound Cooked Linguine Method: In a
1 Yellow Onion, Sliced Thin 8oz Fresh Mushrooms, Sliced 3 Garlic Cloves, Minced 1 Tbsp Butter 1 Tbsp Olive Oil 1 1/2 Pounds Beef Sirloin, cut into thin strips 1/4 Cup Red Cooking Wine (optional) 4 Cups Beef Stock 1 Tsp salt 1/2
Ingredients: Olive Oil 1 1/2 Pounds Boneless Chicken Thighs Salt and Pepper 1 Green Pepper, Diced Large 1 Large Yellow Onion, Diced Large 3-4 Garlic Cloves, Smashed 1 Cup White Cooking Wine (Optional) 4 Cups Chicken Stock 2 Tbsp Tomato Paste 1 15oz Can Fire Roasted Diced Tomatoes 1/2 Pound Sliced Mushrooms 1 Tsp Dried
Ingredients: 1/3 Cup Canola Oil 4 Tbsp Butter 3/4 Cup Flour 4 Garlic Cloves, Minced 1 Cup Diced Onion 1 Cup Diced Green Pepper 1 Cup Diced Celery 4 Cups Chicken Stock 12-16oz Andouille Sausage, Sliced 1 Pound Shrimp, Peeled and Deveined, raw 1 Tbsp Cajun Seasoning 1/2 Tsp Garlic Powder 2 Tbsp Tomato Paste
Ingredients: 1 Yellow Onion, Diced 1 Bell Pepper, Diced 1 Jalapeno, Seeded and Diced 2 Ribs of Celery, Diced 1 Carrot, Diced 4 Garlic Cloves, Minced 1 1/4 Pounds Fresh Chicken Tenderloins 1 6oz Can Tomato Paste 4 Cups Chicken Stock 2 14.5oz Cans Fire Roasted Diced Tomatoes 1 Tsp Salt 1 Tsp Black Pepper
