Recipes

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Cheeseburger Pie

Ingredient	Quantity	Notes
Crescent rolls	2 tubes
Ground Beef	2 lbs
Tomato Sauce	8 oz
Sloppy Joe Mix	1 envelope
Oregano
Shredded Mozzarella	2 cups
Shredded Cheddar	2 cups

1. Lay one package of crescent roll dough in a 9-by-13 pan.
2. Brown and drain ground beef
3. Add tomato sauce, sloppy joe mix, and oregano to taste. Spread over dough.
4. Cover beef mixture with cheese, and top with second package of crescent roll dough
5. Bake at 350 for 25 minutes. Serves 4

Bean Pie

Ingredient	Quantity	Notes
Ground beef	1 lb
Garlic	2-3 cloves
Condensed bean and bacon soup	12 oz
Picante Sauce	1 cup
Cornstarch	1/4 cup
Chopped parsely	1 tbsp
Salt	1 tsp
Pepper	1/4 tsp
Kidney beans	16 oz	rinsed, drained
Black beans	15 oz	rinsed, drained
Shredded cheddar cheese	2 cups	divided
Green onions	3/4 cup	sliced, divided
Pie pastry	2x 10in
Egg	1	beaten

1. Brown and drain beef and garlic
2. In large bowl, mix soup, picante sauce, cornstarch, and spices
3. Add beans, 1 1/4 cup cheese, 1/2 cup green onions, and beef to bean soup mixture
4. Line deep pie pan with bottom pastry, and fill with bean mixture. Top with remaining pastry
5. Seal and flute edges, and cut slits in top crust.
6. Brush top crust with egg
7. Bake at 425 for 30-35 minutes, or until golden brown. Cool for 5 minutes.
8. Garnish with sour cream, and remaining cheese and onions. Serves 6

French Meat Pie

Ingredient	Quantity	Notes
Ground beef	1 lb
Ground sausage	1 lb
Mashed potatoes	1 cup
Allspice	2 tsp
Salt	1 tsp
Pepper	1/4 tsp
Pie crust	2x 10in
Egg	1	beaten

1. Brown and drain meat
2. Combine meat, potatos, and spices
3. Line pie pan with bottom pastry
4. Fill with meat mixture and top with remaining pastry
5. Seal and flute edges, cut slits in top crust
6. Brush top crust with egg
7. Bake at 375 for 30-35 minutes or until golden brown. Cool for 5 minutes before slicing. Serves 6.

Tamale Pie

Ingredient	Quantity	Notes
Corn muffin mix	1 box
Egg	1
Sour cream	1/2 cup
Creamed Corn	1/2 cup	canned
Ground cumin	1 tsp
chili powder	1 tsp
Garlic	2 cloves	minced
Ground beef	1 lb
Red enchlada sauce	1/3 cup
Shredded cheddar	1 cup
Shredded monterey jack	1 cup

1. In large bowl, mix muffin mix, egg, source cream, and creamed corn.
2. Transfer to greased dish, and back for 20 minutes at 400 degrees or until golden. Let cool
3. Brown and drain beef
4. Poke surface of cornbread with fork, and pour enchilada sauce
5. Add beef, and cover with cheese
6. Cover with foil and back for 20 minutes at 400 degrees, until cheese is melty
7. Switch oven to broil, remove foil, and broil for 15 minutes, until cheese turns golden. Serves 8

Enchilada Sloppy Joe Pie

Ingredient	Quantity	Notes
Ground beef	1 lb
Chopped green chiles	4 oz
Green enchilada sauce	10 oz
Shredded cheddar	1 1/2 cup
Bisquick mix	1 cup
Milk	1/2 cup
Egg	1

1. Brown and drain ground beef. Add to greased pan
2. Stir in green chiles and enchilada sauce. Top with cheese
3. In bowl, combine Bisquick mix, milk, and egg. Pour over cheese
4. Bake at 400 for 30 minutes or until crust is golden brown. Serves 4

Stuffed Hamburger Roll

Ingredient	Quantity	Notes
French bread	1 loaf
Ground beef	1 lb
Cream of chicken/mushroom soup	2 cans
Velveeta cheese	1 cup	cubed

1. Cut bread lengthwise.
2. Scoop out inside of both pieces and break into small pieces
3. Brown and drain ground beef
4. Mix soup, cheese, and bread pieces into the beef
5. Place filling into both sides of the loaf
6. Wrap in tin foil and bake at 350 for 35 minutes

Sausage Bread

Ingredient	Quantity	Notes
Frozen white bread dough	2 loaves
Ground sausage	1 lb
Egg	3	divided
Shredded mozzarella	2 1/2 cup
Dried basil	1 tsp
Parsely flakes	1 tsp
Crushed rosemary	1 tsp
Garlic powder	1 tsp

1. Cover dough, and let rise in warm place until doubled in size
2. Flatten each loaf into a 16-by-12 rectangle
3. Brown and drain sausage
4. Stir in two eggs, cheese, seasonings
5. Spread mixutre over both dough sheets, leaving a 1 inch gap around the edges
6. Start with short side and roll up the dough sheets
7. Pinch seams and place on greased baking sheet
8. Whisk remaining egg, and brush over top of loaves
9. Bake at 350 for 24-30 minutes, or until golden brown

Sausage and Spinach Pizza Bread

Ingredient	Quantity	Notes
Ground sausage	1 lb	add pepperoni or other pizza-compatible meats
Spinach leaves	2 cups	chopped
Pizza sauce	1/2 cup
Pillsbury dough	1 tube
Shredded mozzarella	1 cup
Butter	1 tbsp
Italian seasoning	1/4 tsp

1. Brown and drain sausage
2. Stir in spinach leaves and cook until just starting to wilt. Remove from heat
3. Mix in pizza sauce
4. Unroll dough onto greased baking sheet into a 13-by-8 rectangle
5. Sprinkle half the cheese in a 4 inch strip down the middle
6. Top with sausage mixture and cover with remaining cheese
7. Make cuts 1 inch apart on each side of rectangle just to edge of filling
8. Alternating from side to side, fold strips across filling, slightly overlapping the ends
9. Melt butter and seasoning. Brush onto dough
10. Bake at 375 for 20-25 minutes or until deep golden brown

Lasagna

Ingredient	Quantity	Notes
Ground beef and sausage	3 lbs	any more won't fit in a 3-by-13 pan
Tomato sauce	15 oz
Water	1/2 cup
Brown sugar	2 tsp
Salt	1 1/2 tsp
Oregano	1 tsp
Garlic powder	1/2 tsp
Pepper	1/4 tsp
Lasagna noodles	8 oz
Cottage cheese	32 oz	can't straight substitute ricotta
Shredded mozzarella	4 cups

1. Brown and drain ground beef, sausage
2. Add tomato sauce, water, and spices to meat. Simmer for 30 minutes, stirring often
3. Cook noodles as directed. Drain
4. Beat egg and combine with cottage cheese
5. Place half of noodles in 9-by-13 pan
6. Cover with half of the meat sauce
7. Spoon half of the cottage cheese mixture, and follow with half of the mozzarella
8. Repeat
9. Bake at 375 for 45 minutes. Let sit for 10 minutes before serving

Carbonara

Ingredient	Quantity	Notes
Egg	2
Egg yolk	2
Pasta water	small bit
Pepper
Fried pancetta cubes	Some
Pasta	Enough
Parmesan		the real stuff you heathen

1. Whisk eggs, yolks, paster water, and pepper together to form sauce
2. Mix sauce with paster, and stir until thickened
3. Top with parmesan

Italian Bean and Sausage Pasta

Ingredient	Quantity	Notes
Olive oil	1 tbsp
Italian sausage links	16 oz	what kind of sausage makes a difference
Pasta	8 oz
Chicken broth	2 cups
Tomato paste	2 tbsp
Salt	1/2 tsp
Cannellini beans	1 large can
Parmesan	1/2 cup	the real stuff you heathen

1. Head oil over medium heat. Brown sausages
2. Add uncooked pasta to broth, sauce, and salt. Heat to boiling, cover, and reduce heat. Cook for 9 to 11 minutes, stirring occasionally
3. Add beans, and cook for 3 to 4 more minutes
4. Stir in parmesan cheese and serve

Sausage and Penne Casserole

Ingredient	Quantity	Notes
Pasta	8 oz
Andouille sausage	16 oz	thinly sliced
Butter	2 tbsp
Flour	2 tbsp
Milk	1 1/2 cup
Creole seasoning	1 tsp
Shredded cheddar	2 cups
Fine bread crumbs	1 cup	tossed with 2 tsp melted butter

1. Cook and drain pasta
2. Cook sausage, set aside
3. In same skillet over medium heat, melt mitter and mix with flour. Gradually add milk and Creole seasoning. Cook until thickened, stirring constantly
4. Add cheese, and stir until melted
5. Add pasta and sausage
6. Mix and add to greased pan
7. Bake at 350 for 30 minutes

Andouille Mac & Cheese

Ingredient	Quantity	Notes
Pasta	8 oz
Olive oil	1 tbsp
Andouille sausage	16 oz	thinly sliced
Green onions	6	thinly sliced
Garlic	2 cloves	minced
Butter	4 tbsp
Flour	1/4 cup
Cajun seasoning	1 tsp	can be liberally applied
Pepper	1 tsp
Milk	2 1/3 cup
Shredded cheddar	3 cups	divided

1. Cook and drain pasta
2. Heat oil, and brown sausage with green onions and garlic. Set aside
3. Make a light roux. Melt butter in same skillet, add flour and stir until smooth. Cook for 2 minutes, continually stirring
4. Add seasoning, gradually add milk. Cook until thickened, continually stirring
5. Add 2 cups of the cheese, stirring until melted.
6. Add pasta to greased pan, and mix in sauce
7. Top with remaining cheese
8. Bake at 350 for 20-25 minutes. Serves 4

Mac & Cheese

Ingredient	Quantity	Notes
Bacon		thick, cooked, chunked
Onion	1 medium	minced
Bay leaves	2
Paprika	1 tbsp
Cayenne	1/2 tsp
Flour	1/3 cup
Milk	6 cups
Patsta	1 lb	undercooked
Shredded cheddar	5 cups	divided

1. Cook onion and bay leaves until softened.
2. Add paprika and cayenne, and cook until fragrant
3. Stir in flour until smooth
4. Gradually add milk and whisk until smooth
5. Bring to boil and cook until thickened
6. Simmer for 30 minutes, wisking frequently
7. Discard the bay leaves
8. Stir in 4 cups of cheddar, and add cooked bacon chunks
9. Mix pasta and sauce, and add to greased 9-by-13 baking dish
10. Top with remaining cheese
11. Bake at 350 for 30 minutes, until golden brown and bubbling
12. Let stand for 10 minutes

Slow Cooker BBQ Pork Mac & Cheese

The pulled pork doesn't taste like root beer until you drink the rest of the 12-pack afterwards.

Ingredient	Quantity	Notes
Pork tenderloin, butt, or shoulder	2 lbs	more also works
Root beer	1 can	add more if adding more pork
BBQ sauce	3/4 cup
Evaporated milk	24 oz
Condensed cheddar soup	22 oz
Water	2 1/2 cup
Dry mustard	1 tsp
Cayenne	1/2 tsp
Shredded cheddar	4 cups
Pasta	1 lb

1. Cook pork in crock pot with root beer until shreddable. Roughly 4 hours on high, or 6-7 on low
2. Shred pork and drain slow cooker
3. Mix pork with BBQ sauce
4. Heat evaporated milk, soup, water, and spices to a simmer
5. Add shredded cheese and stir until melted
6. Add uncooked pasta to crock pot, and stir in sauce
7. Top with pulled pork
8. Cook on high for 1 1/2 hours

Baked Spaghetti

Ingredient	Quantity	Notes
Spaghetti	1 lb	cooked
Ground beef or sausage	1 lb
Onion	1	minced
Spaghetti sauce	32 oz
Salt	1/2 tsp
Egg	2
Parmesan	1/3 cup	the real stuff you heathen
Butter	5 tbsp	melted
Cottage cheese	2 cups	divided
Shredded mozzarella	4 cups	divided

1. Brown meat and onion
2. Add spaghetti sauce and salt
3. Whisk eggs, parmesan, and butter
4. Add cooked spaghetti and toss to coat
5. Spoon half of the spaghetti into greased 9-by-13 pan
6. Top with half the cottage cheese, mozzarella and meat sauce
7. Repeat and cover with foil
8. Bake at 350 for 40 minutes
9. Remove foil and bake 20-25 minutes longer, until cheese is melted and lightly browned

Chorizo Tomato Rotini

Ingredient	Quantity	Notes
Olive oil	1 tbsp
Chorizo	4 oz
Onion	1/2	minced
Ground beef	1 lb
Salt	2 tsp
Pepper	2 tsp
Tomato sauce	3 cups
Pasta	1 1/4 cup	cooked
Parmesan	1/2 cup	the real stuff you heathen
Fresh basil	1/2 cup	chopped

1. Heat oil on pan, and cook chorizo until slightly crispy
2. Add onions and cook until translucent
3. Add beef, salt, and pepper, cook until done
4. Add tomato sauce, and cook until thickened
5. Add cooked pasta, parmesane, and basil

Baked Ziti

Ingredient	Quantity	Notes
Pasta	1 lb	ziti, penne
Olive oil
Italian sausage	1 lb
Yello onion	1	minced
Garlic	3-4 cloves	minced
Rosemary	1 tbsp	fresh, mined. Can substitute basil
Italian seasoning	1 tbsp
Red pepper flakes	1/2 tsp
Marinara sauce	32 oz
Shredded mozzarella	1/2 lb
Ricotta cheese	1 heaping cup
Parmesan	1 cup	the real stuff you heathen

1. Cook pasta al dente, drain, and toss with olive oil
2. Brown sausage
3. Add onions and saute until beginning to brown
4. Add spices, add tomato sauce, and simmer
5. Spread thin layer of sauce in 9-by-13 pan, and dot with half the ricotta cheese
6. Ladle a spoonful of sauce into the pasta, stir, and add pasta to dish
7. Top with rest of sauce
8. Dot with remaining ricotta, and top with mozzarella and parmesan
9. Bake at 350 for 20-25 minutes, until lightly browned and cheese melted

Southwest Casserole

Ingredient	Quantity	Notes
Ground beef	1 lb
Cream of chicken soup	11 oz
Milk	1/2 cup
Green chiles	4 oz
Small flour tortillas	12	cut into 2 inch strips
Green enchilada sauce	20 oz
Shredded cheddar	1 cup

1. Brown and drain ground beef
2. Add soup, milk, and green chiles. Simmer for 3 minutes
3. Arrange half the tortilla strips in the bottom of a greased 9-by-13 pan
4. Cover with half of the enchilada sauce and half of the beef mixture
5. Repeat layer and cover with cheese
6. Bake at 375 for 25 minutes

Effie Chicken

Ingredient	Quantity	Notes
Chicken	3 cups	chopped, cooked
Cream of chicken soup	11 oz
Sour cream	16 oz
Poppy seeds	3 tsp
Lemon juice		discovery requires experimentation
Ritz crackers	1 tube	crushed
Butter	1/4 cup	melted

1. Combine chicken, soup, sour cream, poppy seeds, and lemon juice
2. Spread mixture into lightly greased 11-by-7 pan
3. Mix crumbs and butter. Spread over chicken mixture
4. Bake at 350 for 35 to 40 minutes, or until bubbly

Ham and Potato Chowder

Ingredient	Quantity	Notes
Bacon		thick, cooked, chunked
Yellow onion	1	minced
Carrot	2 medium	peeled and thinly sliced
Flour	3 tbsp
Milk	3 cups
Water	1 1/2 cups
Better than Bouillon	2 tsp
Pepper	1/2 tsp
Garlic powder	1/2 tsp
Potatoes	3 medium	diced
Ham	2 cups	diced
Shredded cheddar	2 cups

1. Cook onion and carrots in backon grease until soft
2. Add flour, stir, and cook for 1 minute
3. Gradually stir in milk and water
4. Add potatoes and spices and bring to a simmer for 15-20 minutes or until potatoes are soft
5. Add ham and cheese. Stir until cheese is melted. Sprinkle bacon

Pollo Chico

Ingredient	Quantity	Notes
Vegetable oil	1 qt
Green chiles	4 oz
Chicken	3 breasts
Tortillas	1 package
Cream cheese	2 packages
Shredded cheddar	2 cups
Rice	1 cup
Chicken broth	enough?	optional
Black beans	1 can
Rotella	1 can
Cilantro	1 bunch

1. Cook chicken with salsa and rotella in crock pot on high, until shreddable (1/2 day)
2. Cook black beans and rice, optionally in chicken broth
3. Soften cream cheese
4. Soften tortillas by microwaving 2-to-3 at a time for 15-20 seconds
5. Add equal parts rice and chicken to tortilla
6. Add cheese
7. Roll and wrap
8. Heat oil. To test, drop small piece of tortilla. If it bubbles, it's ready
9. Place burrito into oil, and fry until golden brown. Turn
10. Drain oil from burrito and place on baking sheet
11. Spread with cream cheese and sprinkle with shredded cheese
12. Bake at 350 until cheese is melted

Chicken Tortilla Soup

Ingredient	Quantity	Notes
Vegetable oil	2 tbsp
Onion	1 small	minced
Garlic	3 cloves	minced
Jalepenos	2	finely diced
Chicken Broth	6 cups
Fire roasted diced tomatoes	14.5oz can
Black beans	1 can
Corn	1 can
Chicken	3 breats
Lime	2+	2 juiced, more for garnish
salt and pepper
Cilantro	1 cup	roughly chopped
Tortilla	4	grilled or browed in additional vegetable oil
Avacado	1	sliced
Monterrey Cheese	1 cup

1. Heat vegatable oil in skillet
2. Cook onions until translucent
3. Add garlic and jalepenos. Cook another minute
4. Add chicken broth, tomatoes, beans to pot and bring to boil
5. Once boiling, reduce heat, add chicken, and simmer for 20-25 minutes
6. Shred chicken when finished
7. Add lime juice and cilantro to broth
8. Serve shredded chicken and ladle soup over top
9. Garnish with tortilla strips, avacado, lime, and cheese