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.

INGREDIENTS 1 (10 ounce) can enchilada sauce 10-12 corn tortillas 2 1/2 cups shredded Mexican cheese, divided 8 ounces Oaxaca cheese, crumbled 1 (15 ounces) can black beans, drained and rinsed (optional) 1 small white onion, finely diced 1/4 cup sour cream 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1/4 teaspoon ground cumin fresh cilantro, for garnish INSTRUCTIONS Preheat the oven to 350°F. Spread about 1/3 of the enchilada sauce in the bottom of a 9×13-inch baking dish. Set aside. Wrap the tortillas in a damp paper towel and microwave for 20–30 seconds until soft and pliable. Set aside. In a large bowl, mix 2 cups of shredded Mexican cheese, Oaxaca cheese, black beans (if using), diced onion, sour cream, salt, pepper, garlic powder, and cumin. Stir until well combined. Fill the tortillas with a few tablespoons of the cheese filling. Roll them up and nestle them in the baking dish. Pour the remaining enchilada sauce evenly over the top and sprinkle the rest of the shredded cheese over the sauce. Cover the dish with foil and bake for 15 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese on top is melted and bubbly. Let the dish cool for 10 minutes before serving with fresh cilantro. Enjoy!

INGREDIENTS 1 cup water 2 pounds boneless skinless chicken thighs/breasts (or a combination of the two) 1 tsp seasoned salt 1/4 cup mustard 1/4 cup honey 1/2 cup mayonnaise 1 tsp black pepper Salt to taste Buns and sliced pickles for serving INSTRUCTIONS Pour water into the Instant Pot. Place trivet in the pot. Place the chicken on top of the trivet. Sprinkle the chicken with the seasoned salt. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes (thawed chicken) or 20 minutes (frozen chicken). When the time is up let the pot sit for 10 minutes and then move the valve to venting. In a bowl stir together the mustard, honey, mayonnaise and pepper. Use tongs to place the chicken into the bowl. Shred up the chicken and coat it with the sauce. Salt to taste. Serve chicken hot or cold on top of buns with sliced pickles.

INGREDIENTS Kosher salt 1 pound dried angel hair pasta 3 tablespoons olive oil 3 GARLIC cloves, sliced 1 (28-ounce) can crushed San Marzano tomatoes with juices 1 tablespoon crushed red pepper flakes 1 tablespoon UNSALTED BUTTER 1/4 cup FRESH FLAT-LEAF PARSLEY leaves, chopped 1/2 cup freshly grated PARMESAN cheese 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, garlic, and a pinch of salt. Cook until the garlic becomes aromatic, about 1 minute. Add the tomatoes with juices and red pepper flakes, increase the heat to medium-high, and cook for 2 minutes. Add the cooked pasta to the pan, stirring the noodles into the sauce. Add a splash or two of the pasta water if the sauce looks too dry. Remove from the heat and stir in the butter, parsley, and parmesan. Serve immediately.

INGREDIENTS 1 (1 ounce) packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix 6 pork loin rib chops, about 1 inch thick 1 dash paprika (Optional) Salt to taste Fresh cracked black pepper to taste INSTRUCTIONS Preheat the oven to 450 degrees F. In a small bowl, add the Seasoning mix, together with the salt, pepper, and paprika and mix well. Liberally sprinkle the pork chops on both sides with the seasoning mixture. Arrange the chops on a baking sheet or try with a rack. Bake the pork chops for 20 minutes, turning once until browned or an internal temperature of 160 degrees F is reached. Serve immediately.

INGREDIENTS 1 lb. 90% lean ground beef 1 cup Panko crumbs 1/2 cup diced yellow onion 1/2 cup milk 1 large egg beaten 2 tbsp. ketchup 1 tbsp. Worcestershire sauce 1 tsp. dried parsley leaves 3/4 tsp. salt 1/2 tsp. garlic powder 1/4 tsp. ground black pepper 1/4 tsp. fresh dill 2 sticks celery, chopped For the Topping: 1/4 cup ketchup 2 tbsp. packed light brown sugar 1 tbsp. apple cider vinegar INSTRUCTIONS Preheat oven to 350 F In a large bowl, add the beef, bread crumbs, onion, milk, egg, 2 tablespoons ketchup, worcestershire sauce, parsley, salt, garlic powder, and pepper. Use your hands to mush and mix these ingredients together until well combined.* Add the meat mixture to a loaf pan with parchment paper. Pat the meat down into an even layer. In a small bowl, add 1/4 cup ketchup, the brown sugar, and vinegar. Stir to combine. Pour the sauce on top of the meatloaf and spread it into an even layer. Bake uncovered until internal temp reads 150-155°, about 25 minutes. Increase temp to 425, continue cooking until carmelized, about 15 mins. Let the meatloaf rest for 8-10 minutes before serving (or it may break apart). NOTES *Be sure to mix the meat really well. This is a very moist meatloaf recipe so under mixing can cause the meatloaf to be too soft/mushy. ...

INGREDIENTS 1 pound tri-colored spiral pasta 6 tablespoons salad seasoning mix 1 (16 ounce) bottle Italian-style salad dressing 2 cups cherry tomatoes, diced 1 green bell pepper, chopped 1 red bell pepper, diced 1/2 yellow bell pepper, chopped 1 (2.25 ounce) can black olives, chopped INSTRUCTIONS In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. Whisk together the salad spice mix and Italian dressing. In a salad bowl, combine the pasta, cherry tomatoes, bell peppers and olives. Pour dressing over salad; toss and refrigerate overnight.

INGREDIENTS 1 (16 ounce) package farfalle (bow tie) pasta 1 tablespoon olive oil 1 pound bulk Italian sausage 2 cloves garlic, minced 2 1/2 cups chicken broth 1/8 teaspoon crushed red pepper flakes 1 bunch broccoli rabe, trimmed 1/4 cup butter 1 1/2 cups grated Parmesan cheese 1/4 teaspoon salt 1/4 teaspoon black pepper INSTRUCTIONS Bring a large pot of lightly salted water to a boil over high heat. Add the farfalle pasta, and cook until al dente, 8 to 10 minutes; drain. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Stir in the Italian sausage until crumbly and no longer pink, about 5 minutes. Stir in the garlic, and continue cooking until the sausage begins to brown, about 5 minutes more. Pour off the excess grease, then pour in the chicken broth and red pepper flakes. Bring to a boil over high heat, then add the broccoli rabe, and cover. Cook until the broccoli rabe is tender, about 4 minutes. When the broccoli rabe is done, stir in the butter, Parmesan cheese, salt, and pepper until the meat sauce has thickened. Toss with the farfalle and serve. Nutrition Facts Per Serving: 393 calories; protein 18.6g; carbohydrates 35.9g; fat 19.8g; cholesterol 43.3mg; sodium 707.4mg. ...