Ingredients:

• 1 yellow onion
• 1 red bell pepper
• 1 green pepper
• 1 orange pepper
• 1 yellow pepper
• 1 Poblano pepper
• 1 Jalapeño pepper
• 1 sweet banana pepper
• 4 stalks Celery
• 4 Roma tomatoes
• 6 garlic cloves, minced
• 1 cup chopped fresh cilantro
• 3 6-ounce cans tomato paste
• 1 pound ground Italian sausage
• 1 pound ground beef
• 1 pound steak
• 1 tablespoon bacon bits
• 4 cubes beef bouillon
• 1 cup red wine
• 2 tablespoons chili powder
• 1 tablespoon dried oregano
• 2 teaspoons kosher salt
• 1 teaspoon cayenne pepper
• 2 teaspoons ground cumin
• 1 teaspoon ground black pepper
• 2 teaspoons Tabasco sauce
• 1 tablespoon Worcestershire sauce L&P
• 1 teaspoon dried basil
• 1 teaspoon paprika
• 1 teaspoon sugar
• 2 tbs olive oil
• Grated cheddar cheese
• Jalapeno bread

Directions:

1. Cook in crockpot on low for 8-12 hours.

Ingredients:

• Chicken breasts pounded & folded over
• Mozzarella cheese
• Salami
• Pepperoni
• Ham
• Italian seasoning, salt
• Drizzle olive oil on top of chicken

Directions:

1. Cook at 375 for 40 min, flipping every 10.
2. Sprinkle mozzarella on top, pinch of Italian seasoning, broil for 3 minutes.

Ingredients:

Any of the white fishes work well–cod, roughy, tilapia, haddock, etc.

• 3⁄4 cup gluten free flour
• 2 tablespoons cornstarch
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon baking powder
• 1⁄4 teaspoon salt
• 3⁄4 cup water
• Canola oil
• 2 eggs

Directions:

1. Sift dry ingredients.
2. Dip fish/chicken filets in egg.
3. Dip in flour mix.
4. Fill Dutch oven 1/2 full with canola oil.
5. Bring the heat up slowly to 350 degrees.
6. Fry until golden brown.

By Hill Family on February 10, 2007

• Prep Time: 30 mins
• Total Time: 6 hrs 30 mins
• Servings: 10-12

“This can be served as a main dish but is great on Italian bread or toasted hoagies. Oh, and here’s a tip — make sure you DON’T drain the meat before placing it on the rolls — the liquid has an AWESOME taste, so make sure you get plenty of it on your sandwich for the best flavor. In Chicago they say “the wetter, the better” when it comes to Italian Beef Sandwiches!!”

Ingredients:

• 1 teaspoon salt
• 1 teaspoon black pepper, ground
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon onion salt
• 2 -3 cups water or 2 -3 cups broth
• 1 teaspoon parsley
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 (2/3 ounce) package dried Italian salad dressing mix
• 5 lbs rump roast or 5 lbs chuck roast
• 3 beef bouillon cubes (optional)
• 1 green pepper, sliced (optional)

Directions:

1. In a medium saucepan over medium heat. Combine the salt, pepper, oregano, basil, onion salt, water, parsley, garlic powder, water, bay leaf and salad dressing mix. Stir well and bring just to a boil.
2. Place roast in a slow cooker and pour mixture over the roast. cover and cook on low setting for 10-12 hrs on low or high for 4-5 hours.
3. The best thing to do is to have it cook in the slow cooker until it is cooked through, remove the bay leaf, then shred it and return it to the juice for about an hour.
4. Optional – Last 45 minutes add bouillon cubes and green pepper. If you use broth instead of water don’t add the bouillon cubes.
5. Serve on Italian bread.

Ingredients:

• 1 (1.5 pound) skinless center-cut salmon fillet, cut into 4 pieces
• 1/4 cup fine bread crumbs
• 2 tablespoons grated fresh Parmesan cheese
• 1 tbs fresh chopped thyme
• 1 tbs fresh chopped chives
• 1 egg
• 1/4 cup butter, melted
• 1 tablespoon prepared yellow mustard
• 1 tablespoon honey

Directions:

1. Preheat an oven to 375. Prepare a baking sheet with cooking spray.
2. Stir the bread crumbs, thyme, chives, and Parmesan cheese together in a wide, deep bowl. Beat the egg in a separate bowl until frothy. Dip each fillet into the beaten egg and then gently press into the bread crumb mixture to coat.
3. Bake in the preheated oven about 15 minutes. Broil for 2 minutes to crisp breading.
4. While the salmon bakes, stir the butter, mustard, and honey together in a bowl; drizzle over the baked salmon to serve.

Ingredients:

• 4 oz fettuccine pasta
• ¾ lb raw shrimp, peeled, deveined and tails removed
• 1 tsp kosher salt
• 1 tsp freshly ground pepper
• 2 tbsp flour
• 1 tbsp olive oil
• 1 tbsp butter
• 1¼ cups low-sodium chicken broth
• ½ cup whipping cream
• ½ tsp cajun seasoning

Directions:

1. Cook pasta according to package directions. Sprinkle shrimp with salt, pepper, and toss to combine. Sprinkle 1 tbsp flour over the shrimp, and toss to coat the shrimp. Sprinkle 1 more tbsp flour and toss to evenly coat the shrimp.
2. Melt butter and olive oil in a large skillet over medium high heat. When hot, add the shrimp in a single layer and cook on each side, flipping once, until golden brown, approximately 2-3 minutes per side. Remove to plate.
3. Pour the chicken broth into the skillet and cook for about 5 minutes, whisking the bottom of the pan to deglaze. Reduce heat to medium and pour in cream, whisking constantly. Cook sauce over medium heat until bubbly and the cream starts to thicken the mixture, about 5 minutes.
4. Taste the sauce and add seasonings as desired (salt, pepper, cajun seasonings, etc.) Add the drained pasta and shrimp to the sauce, and stir to combine.

Ingredients:

• 4 cube steaks pounded thin
• 1 1/2 cup gluten free flour
• 4 tablespoons cornstarch
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1 tbs Slap Ya Momma seasoning
• Canola oil
• 3 eggs

Directions:

1. Pat steak dry.
2. Sift dry ingredients.
3. Dredge steak in plain flour and let sit in refrigerator 30-60 minutes. The flour should look thick and pasty.
4. Dip steak in egg.
5. Dip in flour mix.
6. Fill Dutch oven a few inches with canola oil.
7. Bring the heat up slowly to 350 degrees.
8. Fry until golden brown, flipping once.

White Gravy
Ingredients:

• 2 tablespoons butter
• 2 tablespoons gluten free flour
• 1 cup milk
• Salt & pepper

Directions:

1. In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency.
2. Salt & pepper to taste.

Ingredients:

• 1 whole pork shoulder 10 lbs
• 2 chopped unions
• 1 orange
• 3 bay leaves
• 4 garlic cloves
• 3 jalapeños
• Salt and pepper
• 1tbs olive oil
• 2 tsp oregano
• 1 tsp cumin seed
• 1 tsp chili powder
• 1 tsp ancho chili pepper
• 1/2 chopped cinnamon stick
• 1/2 cup red wine or dr pepper

Directions:

1. Cook on high in crockpot 6 hours.
2. Remove when you can shred meat with forks.
3. Heat olive oil in sauté pan.
4. Put meat in pan and fry until one side is crisp.

Ingredients:

• 6 slices day old white bread
• 2 tablespoons melted butter or margarine
• 2 tablespoons plus 1/2 cup sugar
• 1 teaspoon cinnamon
• 1/2 cup seedless raisins – (or cherry craisins)
• 4 eggs
• 2 cups milk
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350. Grease a 1 1/2 quart baking dish.
2. Melt butter.
3. Brush bread with melted butter; sprinkle with 2 tablespoons sugar and cinnamon.
4. Cut each slice into quarters. arrange in layers in prepared baking dish, sprinkle each layer with raisins.
5. Beat eggs just enough to blend thoroughly, stir in remaining 1/2 cup sugar, milk and vanilla. Continue stirring until sugar dissolves. Pour over bread and raisins.
6. Set baking dish in pan containing 1 inch of hot water, bake 55 to 60 minutes.
7. Serve warm.

Ingredients

• 2 tablespoons extra- virgin olive oil, 2 turns of the pan
• 1 large onion, chopped
• 3 ribs celery with greens, chopped
• 4 cloves garlic, chopped
• 1 jalapeno pepper, seeded and chopped
• 1 fresh bay leaf or 1 large dried bay leaf
• 1 red bell pepper, seeded and chopped
• 3 (15-ounce) cans black beans
• 2 tablespoons ground cumin, a couple of palm fulls
• 1 1/2 teaspoons ground coriander, 1/3 palm full
• Salt and pepper
• 3 tablespoons hot sauce
• 1 quart chicken or vegetable stock
• 1 (15-ounce) can diced tomatoes
• 1 Lime

Directions:

1. Heat a medium soup pot over medium high heat.
2. Add 2 tablespoons extra-virgin olive oil to the hot pot, then onion, celery, garlic, jalapeno, and bay leaf.
3. Cook 3 to 4 minutes, then add red peppers and continue to cook.
4. Drain 2 cans of beans and add them. Use a fork to mash up the beans in the remaining can.
5. Stir the mashed beans into the pot and season with cumin, coriander, salt and pepper and 2 to 3 tablespoons hot sauce.
6. Add stock and tomatoes to the stoup and bring to a bubble.
7. Reduce heat and simmer 15 minutes over low heat.
8. Add the lime juice.
9. Remove and discard the bay leaf.