Serving Size: 4 Preparation Time: 0:30

Categories: Poultry

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8    each chicken thighs

salt and pepper

1    tablespoon rosemary sprigs — finely chopped

4    cloves garlic — finely chopped

2    each bay leaf

2    cups Chianti

½    cup all-purpose flour

¼    cup olive oil

2    medium onions — sliced 1/4-inch thick

3    cans diced tomatoes — drained

16    each black and/or green olives — pitted

2    tablespoons capers — drained and chopped

1    cup chicken stock

2    tablespoons basil leaves — thinly sliced

Season chicken with salt and pepper in a medium bowl. Add rosemary, garlic, bay leaf, and cover with wine. Marinate for 2 - 4 hours or overnight. Preheat oven to 350°F. Drain chicken and reserve marinade. Pat dry the chicken pieces and dust lightly with flour. Heat oil in a large Dutch oven over medium high heat. In batches, add chicken skin side down, cooking about 4 minutes on each side or until golden brown. Transfer to plate and repeat. Add onions, cooking until translucent, about 4 minutes. Reduce heat to medium low. Add tomatoes, olives, capers, chicken stock, chicken pieces, and reserved marinade. Bring to a boil. Bake uncovered in oven for 1 1/2 hours. Transfer chicken to large serving platter, cover with sauce, garnish with basil and serve.

Serving Size: 12 Preparation Time: 0:30

Categories: Rice, Potatoes and Beans

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2 ¼    pounds Idaho potatoes — peeled and sliced 1/8″ thick

1    pint whole milk

1    pint heavy cream

½    teaspoon salt

¼    teaspoon pepper

pinch nutmeg

6    ounces Gruyere cheese — grated

4    ounces Parmesan cheese — grated

4    ounces bread crumbs

3    ounces unsalted butter

In a large sauce pan, add the potatoes to the milk and bring to a boil. Simmer until the potatoes are par cooked. Meanwhile, in a separate sauce pan, heat the heavy cream just to a boil. Add the hot cream to the potato mixture. Season potatoes with salt, pepper, and nutmeg to taste. Butter a large casserole dish. Layer the potatoes, with the sauce, alternating the layers with the grated cheeses. Finish the top layer with the remaining cheese, bread crumbs, and dot remaining butter on top. Bake the gratin at 300 to 350°F, loosely covered, until the potatoes are cooked, about 30 to 45 minutes. Remove the cover and bake until the cheese is browned and a crust has formed.

Serving Size: 15 Preparation Time: 0:15

Categories: Meats

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7    pounds bone-in beef rid roast — external cap of fat removed

3    tablespoons seasoning salt — to taste

2    pounds rock salt — to cover

Before cooking the prime rib, bring the beef to room temperature. Usually 2 -3 hours.

Preheat the oven to 325°F. In a large roasting pan, add the rock salt to cover bottom of pan. Liberally, season the beef and place in the roaster. Cook the prime rib at 325°F for 1 to 1 1/2 hours or until it reaches an internal temperature of 110°F. Remove from the oven, cover lightly with aluminum foil, and allow to stand for 1 hour or until an internal temperature of 130°F.

NOTES: When cooking prime rib, it is important to allow the large piece of beef to rest to the desired internal temperature. The less done the better. For serving, cooking prime rib allows you serve medium well (end cuts), medium, and medium rare (center cuts) servings of prime rib.

Serving Size: 4 Preparation Time: 0:40

Categories: Rice, Potatoes and Beans

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1    tablespoon butter

1    medium onion — chopped

1    cup rice

2    cups chicken stock

10    ounces frozen spinach

In a medium sauce pan, melt butter, add onions, and sauté until tender. Add rice and stir. Add chicken stock and bring to the boil. Cover and simmer for 10 minutes. Add spinach; return to the boil, cover, and simmer until rice is just tender, about 15 minutes. Remove from heat and allow to stand for 5 minutes before serving.

Serving Size: 6 Preparation Time: 0:30

Categories: Rice, Potatoes and Beans

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1    cup rice — Uncle Bens

2    cups water

1    tablespoon butter

1    teaspoon chicken bouillon

3    tablespoons onion — diced small

1    tablespoon red bell pepper — diced

1    tablespoon green bell pepper — diced

dash salt

Add the butter to a medium size sauce pan and melt. When butter is bubbling, add onions and peppers and sauté until onions are translucent. Add rice and combine. Add water, chicken bouillon, salt, and bring to a boil. Cover and simmer for 20 minutes or until rice is done.

Preparation Time: 0:35

Categories: Eggs and Luncheon Dishes

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6    each eggs

Place the eggs in one layer on the bottom of a medium size sauce pan. Add cold water to the pan to cover 1-inch over the eggs. Using medium high heat, bring to the boil. Put the lid on the pan when water is boiling. Move to a cold burner. Set timer for 15-minutes. When time is over, place pan in sink and run cold water until eggs are cool. Refrigerate until ready to use.

Serving Size: 12 Preparation Time: 3:00

Categories: Poultry

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16    pounds whole turkey

6    ounces Lawry’s seasoning salt

Thaw frozen turkey 2 - 3 days prior to cooking in refrigerator. Preheat oven to 325°F. Meanwhile, prepare the turkey by rinsing under cold water and pat dry. Generously rub the seasoning into to skin of the bird. If the turkey does not have a leg clam, tie the legs together with kitchen string. Twist wing tips under. In a shallow roasting pan with rack, place turkey breast side up. Cover turkey loosely with foil. Roast turkey at 325°F until an instant read thermometer registers 180°F in the thigh and the juices run clear; about 3 to 3 ½ hours. Remove turkey from oven, cover with foil and let stand for 20 minutes. Begin craving the turkey and serve.

Serving Size: 12 Preparation Time: 0:45

Categories: Soup

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4    tablespoons butter

1    large onion — diced small

3    stalks celery — diced small

2    medium carrots — diced small

2    medium potatoes — 1/2″ cubes

16    ounces garbanzo beans, canned

16    ounces kidney beans, canned

14 ½    ounces tomato puree

2    quarts water

1    tablespoon salt

1    tablespoon basil

2    tablespoons sugar

2    each beef bouillon cube

2 ½    cups elbow macaroni — cooked

In a medium size stock pot, melt butter over medium high heat. When butter is bubbling add onions, celery, carrots, and potatoes. Cook until tender. About 15 minutes. Add garbanzo, kidney, garlic and tomato puree. Add water and cook over medium heat for 30 minutes. Add cooked pasta and seasonings. Cook until soup thickens. About 10 minutes. Serve hot.

Serving Size: 2 Preparation Time: 0:15

Categories: Appetizer

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3    ounces smoked salmon — thinly sliced

1    tablespoon onions — coarsely chopped

1    tablespoon capers

1    tablespoon hard-boiled egg — diced

4    slices bread — thinly sliced

2    slices lemon — wedges

On a large dinner plate, arrange sliced salmon on top of a piece of Romaine lettuce. Place the remaining condiments besides the smoked salmon. Lightly toast bread and serve with lemon wedges.

Serving Size: 8 Preparation Time: 0:15

Categories: Appetizer

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2    large Avocados

1    each Roma tomato — chopped

2    tablespoons onion — minced

1    tablespoon lime juice

2    tablespoons cilantro — chopped

1    clove garlic — minced

2    teaspoons Jalapeno – minced

salt — to taste

Pit and peel avocados, place in bowl. Add tomatoes, onions, lime juice, cilantro, garlic and jalapenos. With a fork, coarsely mash mixture and salt to taste.