2 lbs chuck cut in 1 inch cubes

3 tbl vegetable oil

6 tbl butter

½ lb fresh mushrooms sliced

6 med onions thinly sliced

3 tbl all purpose flour

1 bottle of beer of your choice

2 tsp salt 1 tsp black pepper

Heat oil in a heavy skillet. Brown meat on all sides, adding salt and pepper. Remove and set aside. Add butter to pan, then mushrooms and onions. Sprinkle with flour. Saute until light golden brown. Return meat to pan. Pour in beer, bring to a low simmer and simmer about 5 min or until alcohol in beer boils off. Cook over low heat until tender, about 3 hours. Add salt and pepper, refrigerate overnight tightly covered. To serve re-heat over low heat, serve with rice, noodles or potatoes.

Whole chicken breasts/thighs with skin on

2 tablespoons melted butter

1 cup holland house white cooking wine

Juice of half a lemon

Bunch of green onions finely chopped

Mix wine, butter, lemon and onion together. Place chicken in a baking dish skin side down and pour over chicken. Bake at 350º and bake for half an hour. Flip the chicken so skin is now on top. Allow for skin to brown, about 30 minutes. Serve over cooked rice.

2 medium sized chicken breasts

2-3 servings of minute rice

Chicken broth (enough to cook rice)

Lettuce, washed, dried and torn into individual pieces.

1 clove garlic minced

1-2 tbsp olive oil

Soy sauce

Cook chicken, allow to cool, then cut into cubes. Cook rice with chicken broth, following the directions on the package. In a pan heat oil and add garlic cooking until fragrant, being careful to not brown it. To that add the chicken and rice and mix well. Sprinkle some soy sauce on rice.

10-12 lasagna noodles

2-3 jars Spaghetti sauce with meat

Mozzarella cheese

Ricotta

Parmesan

Boil noodles for 7 minutes, drain and lay flat in a casserole dish. Layer cheese sauce and more noodles until the pan is filled. Sprinkle the top with parmesan and bake at 350º for one hour

1lb sweet italian sausage

2 tsp olive oil

2 cloves garlic

1 large onion, chopped

28oz of chicken broth

½ cup water

8 oz cheese tortellini and

8 oz spaghetti

1 -100g bag fresh spinach chopped.

¼ tsp freshly ground black pepper

⅓ cup heavy cream.

Bake sausages in oven until fully cooked, cut into ½ inch thick slices. In a pot heat olive oil and allow sausage to crips for 3-4 minutes. Then add chopped onion and garlic, cook for 3 minutes. Add broth and water and bring to a boil. Add pasta and cook until al dente, add spinach, cook till wilted. Stir in cream and serve

4 small to medium zucchini, washed.

1 lb pork sausage.

¼ cup cracker crumbs

1 small onion diced

1 egg lightly beaten

Parmesan cheese (optional)

Boil zucchini for 3-5 minutes. Take out of water, cute in half lengthwise and scoop out the center of the zucchini, chop into chunks and drain in a colander. Set hollowed zucchini aside. Brown the sausage and onion until meat is no longer pink. Drain the fat and mix in the zucchini, cracker crumbs, and egg. Fill the hollowed out zucchini with mixture and top with cheese. Bake at 350 for about 1 hour or until the zucchini shell is tender.

½ cup olive oil

½ cup soy sauce

1 tbl grated ginger root

3 cloves mashed garlic

Juice of 1 lemon

Mix ingredients together and in a ziplock bag, place meat and allow to marinate for at least 4 hours ideally overnight. Cook on med-high heat for 5-6 minutes on each side until internal temperature reads to desired doneness. Let rest for at least 5 minutes, cut diagonally against the grain.

4 Green bell peppers

1 lb of ground chuck or sirloin

1 large onion

1 celery rib

1 cup of cooked white rice

1 jar of tomato sauce

½ cup of water

Cut tops of peppers off, clean and seed, boil them for 3 minutes, drain, and set aside. In a pan brown the ground beef, onion and celery. Once brown drain off the excess fat, add the white rice to the beef and salt and pepper to taste. Stuff the peppers with the ground beef rice mixture. Fill the bottom of a casserole dish with tomato sauce, drizzle of olive oil, some water and herbs of your choosing. Place peppers up right in dish, grate fresh parmesan or asiago cheese over pepper then spoon sauce over top of the peppers. Bake peppers at 350º for 45 minutes to an hour.

Drizzle w/olive oil

Coat with pepper and parsley or pickling spice (what Nonna used to do)

Cook in oven at 400º-425º

For 30 minutes