Let all that you do be done in love.
1 Corinthians 16:14 ESV
2 cup dried elbow macaroni (4 cups cooked)
1/3 cup grated Cheddar
1/3 cup grated Swiss
1/3 cup grated Jack
1/3 cup grated Colby
1/3 cup grated Muenster
1/3 cup grated Gouda
1/2 cup sour cream
4 tablespoon butter, cut into pieces
6 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
Nonstick spray
Preheat oven to 350 degrees F.
3 pounds lean rump roast, chuck pot roast, sirloin tip, top round, or bottom round, cut into 2-inch cubes
1 (750-ml) bottle red wine, preferably Pinot Noir
1 carrot, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1 onion, preferably Vidalia, coarsely chopped
4 slices thick-cut bacon, cut into lardons
2 tablespoons canola oil, plus more if needed
Coarse salt and freshly ground black pepper
1 tablespoon all-purpose flour
1 lb. ground beef
1 large onion, chopped
1 green pepper, chopped
1 (28-oz.) can chopped tomatoes, with juice
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
1 1/2 teaspoons salt
1/2 teaspoon pepper
8 ounces wide egg noodles
Cooking spray
2 cups grated sharp cheddar cheese
1/2 pound (2 sticks) butter
1 onion, chopped
1 green bell pepper, chopped
1 cup diced celery
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 teaspoon Cajun seasoning
1 1/2 cups milk
1 (10.75-ounce) can cream of mushroom soup
8 ounces processed cheese with jalapenos, cubed
2 (16-ounce) packages frozen cooked, peeled, and deveined crawfish tails, thawed
1 (16-ounce) package fettuccini, cooked
Fresh chopped chives, for garnish
1 tablespoon Paula Deen’s House Seasoning
3 tablespoons soy sauce
3 bay leaves
2 tablespoons Italian seasoning
2 (15-ounce) cans diced tomatoes
2 (15-ounce) cans tomato sauce
3 cup water
3 cloves garlic, chopped
2 large onion, chopped
2 lbs lean ground beef
1 orange bell pepper, cut into bite size pieces
1 yellow bell pepper, cut into bite size pieces
½ red onion, thinly sliced
1 English cucumber, cut into spears and then quartered
16 ounces cherry tomatoes, halved
½ cup sliced Kalamata olives, divided
4 ounces feta cheese, crumbled
½ (19 ounce) package tortellini
Greek Salad Dressing
¼ cup extra virgin olive oil
¼ cup red wine vinegar
½ teaspoon dried oregano
½ teaspoon black pepper
1 teaspoon granulated sugar
12 oz bag Barilla Cheese & Spinach Tortelini (find them in the dry pasta aisle)
4 oz bacon or pancetta, (about 4 strips bacon)*
3 cloves garlic, pressed in garlic press or finely minced
2 Tbs flour
2 C milk
¾ tsp kosher salt
⅛ tsp black pepper
1 1/2 tsp dry basil
¼ tsp red pepper flakes (1/2 tsp or more if you like spicy)
1 medium lemon
2 C loosely packed fresh spinach, roughly chopped
¾ C grated mozzarella cheese, divided
¾ C grated Parmesan cheese, divided
