Buffalo Chicken Stuffed Shells Ingredients The Filling 3 Pounds Chicken Breast 1 Pound Cream Cheese, Softened 1 Cup Shredded White Cheddar 1 Cup Shredded Mozzarella 1/4 Cup Hot Sauce 1 Packet Ranch Seasoning The Pasta 12 oz Box Jumbo Shells 1/2 Cup Butter 1/4 Cup Flour 2 Cups Heavy Cream 5oz Crumbled Blue Cheese 1
Baked Sausage and Tortellini Ingredients 1 – 1 1/2 Pounds Mild Italian Sausage Links 1 Tbsp Olive Oil 3 Cloves of Garlic, Minced 16 oz Bag of Frozen Peppers and Onions 1 Tbsp Italian Seasoning 2 Jars Pasta Sauce 2 12 oz Bags Cheese Tortellini 1 Cup Shredded Parmesan Method- In a large skillet, brown
Braised Beef and Noodles Ingredients 2.5 Pound Chuck Roast Salt and Pepper 2 tbsp Olive Oil 1 Yellow Onion, Diced 6-8 Garlic Cloves, Minced 2 Tbsp Tomato Paste 2 Tbsp Balsamic Vinegar 2 Cups Beef Broth 1 28oz can Crushed Tomatoes 1 14oz can Diced Tomatoes Rind of Parmesean 2 Sprigs Fresh Thyme, stem removed
Spinach and Ricotta Baked Pasta Ingredients 6 Cloves of Garlic, Minced About 4 cups Fresh Baby Spinach Olive Oil Salt and Pepper 1 cup Chopped Fresh Basil 1 29oz Can Tomato Sauce 1 Pound Box Rigatoni 15oz Whole Milk Ricotta 2 Cups Shredded Mozzarella, Divided 1 Cup Grated Parmesan, Divided Method- In a medium sauce
Eggs Benedict Ingredients 2 Sticks of Unsalted Butter 2 Egg Yolks Pinch Salt 1 Tsp Fresh Lemon Juice 2 English Muffins, Split 4 Slices of Canadian Bacon 4 Eggs 1 Tbsp White Vinegar Chives Method: Melt the butter and allow to cool. Skim off the white floating part and refrigerate the butter. Once set, remove
Mexican Baked Eggs Ingredients 1 Large Jalapeño, Seeded and Minced 1 Medium Yellow Onion, Diced 2 Tbsp Olive Oil 1 Tsp Cumin 1 Tsp Chili Powder 1 Tsp Garlic Powder 1 15.5 oz Can Black Beans, Rinsed 1 14.5 oz Roasted Diced Tomatoes 6 Eggs 1/2 Cup Shredded Colby Jack Cheese Method- Sautee the jalapeño,