INGREDIENTS 12 eggs 2 Tablespoons milk 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 12 slices cooked bacon, sausage patties, ham, or canadian bacon 12 English muffins 12 slices cheddar cheese , or your favorite cheese INSTRUCTIONS Preheat the oven to 325 degrees. Generously grease a 9x13 inch pan Whisk the eggs, milk, salt and pepper. (I use an electric mixer to make it easier). Pour the egg mixture into the greased pan and bake for 18-22 minutes, or just until the center is set. Don’t over-cook. Remove from oven and allow to cool before cutting into 12 squares. Top each English muffin half with egg, cheese, meat, and the other half of the muffin. If you are consuming right away, heat the sandwiches at 350 degrees for about 5 minutes or until the cheese melts. To Freeze: ...

INGREDIENTS Kosher salt and freshly ground black pepper 1 pound dried spaghetti 1/4 cup olive oil 5 GARLIC cloves, sliced 1 tablespoon crushed red pepper flakes 1/2 cup FRESH FLAT-LEAF PARSLEY leaves, chopped 1/2 cup freshly grated PARMESAN cheese 1 tablespoon UNSALTED BUTTER INSTRUCTIONS In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn’t stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta. Meanwhile, put a large skillet over low heat. Add the olive oil and garlic and cook until the garlic is soft and aromatic, about 3 minutes. Add the red pepper flakes along with the reserved pasta water to the garlic. Increase the heat to medium and bring the mixture to a simmer. Add the cooked pasta to the pan, stirring the noodles into the sauce. Taste and adjust the seasoning, adding salt and black pepper as needed. Remove from the heat and stir in the parsley, Parmesan, and butter. Serve immediately.

INGREDIENTS 1 pound fifteen-bean soup mix 1 large onion, diced One 28-ounce can crushed tomatoes 3 celery stalks, chopped 1 ham hock 1 pound pork shoulder, diced into 1-inch cubes 2 garlic cloves, minced 1 tablespoon chopped fresh parsley 1 bay leaf 1 teaspoon dried rosemary 2 teaspoon kosher salt 1 teaspoon freshly ground black pepper 8 cups chicken stock INSTRUCTIONS Place all of the ingredients into the Instant Pot; secure the lid. Press the Manual button and enter 30 minutes. When the cook time is complete and the pressure has fully released, remove the lid with caution. Remove and discard the ham hock and bay leaf.

INGREDIENTS 1 pound shaved RIB EYE Kosher salt and freshly ground black pepper 4 tablespoons olive oil 2 cups thinly sliced onions (from 1 large yellow) 2 cups thinly sliced button mushrooms (from 8 ounces) 4 slices provolone cheese 4 hoagie rolls, split and toasted INSTRUCTIONS Put a large skillet over high heat. Season the rib eye slices on both sides with salt and pepper. Add 3 tablespoons of the olive oil to the preheated pan and then add the beef. Cook until the meat browns and the edges begin to curl, about 30 seconds. Flip the beef and cook until the meat is fully cooked, another 30 seconds. Remove the beef to a plate. Reduce the heat to medium-high underneath the same skillet and add the remaining 1 tablespoon olive oil and then the onions, mushrooms, and a pinch of salt. Cook until the vegetables soften and begin to caramelize, about 3 minutes. Arrange the vegetables in the skillet into 4 equal piles. Divide the rib eye into 4 equal portions and place one onto each pile of vegetables. Top each pile with a slice of provolone cheese. Reduce the heat to low, add 2 tablespoons water to the pan, cover the pan, and cook until the cheese is fully melted, about 30 seconds. Pack one pile of veggies, meat, and cheese onto each hoagie roll and serve.

INGREDIENTS 2 cup cooked chicken 3 cup spaghetti, uncooked and broken into two-inch pieces 2 cans cream of mushroom soup 2 cup grated sharp cheddar cheese 1/4 cup finely diced green pepper 1/4 cup finely diced onion 1 jar (4-ounce) diced pimentos, drained 2 cup reserved chicken broth from pot 1 tsp. Lawry’s Seasoned Salt 1/8 tsp. (to 1/4 teaspoon) cayenne pepper Salt and pepper, to taste 1 cup additional grated sharp cheddar cheese INSTRUCTIONS Cook 1 cut up fryer chicken and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

INGREDIENTS 2 tablespoons unsalted butter 3 tablespoons all-purpose flour 1 cup 2% or whole milk 1 cup low-sodium chicken or vegetable stock 1 tablespoon Dijon mustard 2 1/2 cups extra-sharp yellow cheddar, shredded INSTRUCTIONS In a large saucepan, melt butter over medium-high heat. Once the butter has melted, whisk in flour and cook until it begins to smell nutty and fragrant, about 45-60 seconds. Whisk in milk and stock, and continue whisking vigorously until flour and butter have dissolved. Bring to sauce to a bubble and thicken, about 3-4 minutes. Once sauce is thick, remove from heat and mix in mustard and cheddar cheese. Stir until cheese is completely melted.

INGREDIENTS 1 pound dried black beans 1 tablespoon olive oil 1 cup chopped yellow onion (about 1 medium) 1 cup chopped red bell pepper, (about 1 medium, 7 oz.) 1 medium jalapeno pepper, seeded and finely chopped, (about 2 Tbsp.) 3 medium garlic cloves, finely chopped (about 1 Tbsp.) 1 1/4 teaspoons kosher salt 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 bay leaves 3 cups unsalted chicken stock 1 1/2 cups halved cherry tomatoes 1/2 cup chopped cilantro leaves INSTRUCTIONS Rinse, drain, and sort black beans, picking out any stones or broken beans. Set aside. Set a programmable electric pressure cooker (such as an Instant Pot) to SAUTE. Allow to heat for 3 minutes. Add olive oil, onion, peppers, garlic, salt, cumin, coriander, and oregano. Cook stirring often, until vegetables are slightly tender, about 5 minutes. Add bay leaves, stock, and beans. Stir to blend. Cover Instant Pot, and fasten lid. Lock and seal steam valve. Set to HIGH pressure for 37 minutes. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.) When the cook time has ended, allow Instant Pot to naturally release pressure for 20 minutes. (Steam is fully released when pressure valve drops.) Uncover and turn off Instant Pot. To serve, spoon beans and cooking liquid into bowls and top evenly with tomatoes and cilantro.

INGREDIENTS 6 hard-boiled eggs 1 tablespoon mayonnaise 1 teaspoon Dijon mustard Pink salt, to taste Black pepper, to taste Garlic powder, to taste Crushed red pepper, to taste Everything bagel seasoning, to taste Bread or bagels INSTRUCTIONS Peel the eggs and separate the whites and yolks. Chop the egg whites and add to a bowl. Combine one egg yolk, mayonnaise, and Dijon mustard in a small bowl. Season the chopped egg whites with salt, black pepper, garlic powder, crushed red pepper, and everything bagel seasoning. Add in the mayonnaise mixture to the egg whites. Stir until well combined. Toast the bread and then top with the egg salad.

INGREDIENTS Kosher salt and freshly ground black pepper 1 pound dried angel hair pasta 2 tablespoons olive oil 1 cup diced bacon 3 garlic cloves, sliced 3 cups medium-diced tomatoes 1 1/2 cup freshly grated parmesan cheese 1/2 cup torn fresh basil leaves 2 tablespoons extra-virgin olive oil INSTRUCTIONS In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn’t stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta. Meanwhile, put a large skillet over medium heat. Add the olive oil and bacon and cook until almost crisp, about 3 minutes. Don’t drain off the bacon fat. Add the garlic and cook for about 30 seconds, making sure it doesn’t get too brown. Add the tomatoes and increase the heat to medium-high. Add the pasta and reserved pasta water to the pan, stirring the noodles into the sauce. Remove from the heat and stir in the Parmesan, basil, and extra-virgin olive oil. Taste and adjust the seasoning, adding salt and pepper as needed. Serve immediately.

INGREDIENTS 2 1/2 to 3 pounds spareribs, separated into ribs, or short ribs 1/3 cup olive oil, plus extra for tossing 2 onions, minced 12 clove garlic, smashed 1 recipe Braciole, recipe follows 1 pound Italian sausage (optional) 4 (28-ounce cans) peeled plum tomatoes, including the liquid 1/4 cup minced fresh oregano leaves; or 2 teaspoons dried, crumbled 1/4 cup minced fresh parsley leaves; or 3 teaspoons dried, crumbled 2 bay leaves 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 recipe Meatballs, recipe follows 1 pound pasta, such as spaghetti, penne, or rigatoni, per 2 cups of sauce Braciole 1 1/2 pounds flank steak, cut and pounded into thin slices about 4 inches wide by 6 inches long Salt and freshly ground pepper 1/2 cup freshly grated Parmesan cheese, plus extra for serving 4 cloves garlic, minced Parsley Meatballs 1 cup cubed stale bread (Italian bread) Milk for soaking the bread 1 pound lean ground beef, such as sirloin 3 cloves garlic, minced 1/2 cup minced fresh parsley leaves 1/2 cup freshly grated Romano cheese 2 large eggs Salt and freshly ground pepper 3 tablespoons olive oil INSTRUCTIONS Braciole: Season the meat on both sides with salt and pepper to taste. In a bowl, combine the 1/2 cup Parmesan, garlic, and parsley. Divide the mixture among the meat slices, spreading it into an even layer, and roll up each slice to enclose the filling. Secure each roll with string or toothpicks. Meatballs: In a small bowl, combine the bread with enough milk to just cover and let the bread soak for 10 minutes. Squeeze dry and chop fine. In a bowl, combine the bread with the meat, garlic, parsley, Romano cheese, eggs, and salt and pepper to taste. Form into 12 to 14 meatballs, about 2 1/2 inches in diameter, and chill until ready to cook. In a large saucepan or casserole set over moderate, heat the oil until hot. Add the meatballs and cook them until they’re browned on all sides, 5 to 7 minutes. In a casserole or stockpot, combine the ribs with enough cold water to cover by 2 inches. Bring to a boil and simmer for 20 minutes. Drain. In a 10- quart casserole set over moderate heat, warm the oil and cook the onions and garlic, stirring frequently, for 5 minutes. Add the ribs, braciole, and sausage and cook until they’re browned, 6 to 8 minutes. Add the tomatoes, herbs, and salt and pepper. Bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, for 1 hour. Add the meatballs and cook for 1 to 1 1/2 hours more. The longer the cooking time, the more concentrated the gravy will be. When the gravy is almost done, cook the pasta according to the package directions, until al dente. Drain. Remove all of the meat from the sauce and put on a platter. Pour some of the sauce into a gravy boat to serve on the side. Add the pasta to the remaining sauce and toss with a little oil.