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Room temp Eggs.
In a large pan (big enough to fit the amount of eggs) bring salted water to a boil. Place room temp. eggs in boiling water. Continue to boil for 10 to 12 min (depending on altitude). Remove eggs from boiling water, crack the shell, and place in ice water until cool. For best results place eggs in ziplock bag and let rest over night in the refrigerator. Enjoy!
Place whole pumpkin on a cookie sheet and bake in oven at 350 until fork tender (about 30 min.). remove and let cool. Cut your pumpkin in half and remove seeds (save seeds and wash for baked pumpkin seeds, it is a great treat). Peel skin away from pulp and process in a mixer on puree until the desired consistency. Use in the same manor as you would store bought puree. Did you know that most pumpkin puree in the store is really a blend of squash and not pumpkin at all.
1 pound Italian sausage
½ cup chopped onion
1 garlic clove, minced
1 Lb butter beans, rinsed and drained
1 Lb black beans, rinsed and drained
1 Lb diced fresh tomatoes, undrained
1 jar chicken broth
1 TBSP fresh Basil
2 TBSP shredded parmesan cheese
Directions:In a large saucepan cook sausage, garlic & onion until cooked; drain. Add rest of ingredients (except parmesan). Simmer for 30 minutes. Sprinkle with parmesan; serve.
5 cups water
5 cups chicken stock
1 teaspoon salt
1 1⁄2 teaspoons red pepper flakes
2 teaspoons garlic
1 lb potatoes, peeled and sliced (Or cubed. About 3 large)
1 lb ground sausage
1 large white onion, diced
1 bunch fresh kale, torn in small pieces. Discard stems.
1 cup heavy cream
6 tablespoons diced, cooked bacon
In a large stockpot, put water, stock, salt, red pepper flakes, and potatoes. Cook on medium heat, stirring occasionally.
Sauté the sausage, onion, and bacon in a skillet, until the sausage is brown and bacon is cooked, then add it to the stockpot, along with the Kale. Simmer for 20 - 30 minutes, or until Kale and potatoes are tender.
Add the cream and simmer for about 10 minutes.
2 TBSP onion
2 Tbsp. Butter
1 can cream of mushroom soup
1 cup chicken broth
½ cup shredded cheese
1 cup cooked chicken (directions are for whole chicken)
6 oz. spaghetti cooked and drained
Seasoned bread crumbs
Directions:Cook chicken in slow cooker over night or in a pressure cooker for 30 min. Remove chicken and let cool. Strain and reserve chicken broth. Cook onion in butter. Blend in soup, broth and cheese until cheese is melted. After chicken has cooled a bit pull meat from bone. Add meat and spaghetti noodles. Pour into 1 ½ qt. casserole dish. Cover top with bread crumbs. Bake at 350 for 20 minutes. You should have chicken and broth left over for use in a different meal.
6 TBSP butter, divided
¼ cup all-purpose flour
2 cups milk
1 cup chicken broth
3 eggs, beaten
¾ cup grated parmesan cheese, divided
1 tsp salt, divided
Pinch ground nutmeg
Pinch cayenne pepper
1 cup chopped onion
1 garlic clove, minced
2 cups cooked shreded chicken
8 ounces fresh spinach, chopped
½ cup shredded carrot
¼ cup minced fresh parsley
¼ tsp pepper
15 lasagna noodles, cooked and drained
4 cups shredded mozzarella Cheese
Directions:Cook chicken in slow cooker over night or in a pressure cooker for 30 min. Remove chicken and let cool. Strain and reserve chicken broth. In a saucepan, melt 4 TBSP butter; stir in flour until smooth. Gradually add milk and broth; bring to a boil. Boil and stir for 2 minutes. Whisk ½ mixture into eggs to temper. Return all egg mixture to pan. Cook and stir over low heat for about 1 minute or until mixture reaches 160. Remove from heat; add ½ cup Parmesan cheese, ½ tsp salt, nutmeg and cayenne. Set aside. In skillet sauté onion and garlic in remaining butter until tender. Add chicken, spinach, carrot, parsley, pepper and remaining salt; cook for 3 minutes. Spread ½ Parmesan custard into bottom of un-greased 9 X 13 pan. Layer with 1/3 of noodles, half of chicken mixture, ½ of Parmesan custard, 1/3 of mozzarella cheese and 1 Tbsp. Parmesan cheese. Repeat layers, top with remaining noodles, Parmesan custard and mozzarella. Sprinkle with Parmesan cheese. Bake uncovered at 350 for 40-45 minutes or until bubbly. Let stand 10 minutes before serving.