Steak Sandwich Sauce

1/3 cup Mayonnaise

1 tbsp. A1 Sauce

1 tbsp. Fresh Grated Horseradish

Slow Cooker Italian Beef Sandwiches

3 lbs chuck roast, trim off excess fat

Kosher salt and black pepper

1 tablespoon olive oil

2 teaspoons dried basil

1 teaspoon dried oregano

1 teaspoon dried parsley

1 teaspoon dried thyme

1 teaspoon onion powder

1/8 teaspoon of crushed red pepper flakes

14.5 ounces can beef broth

8 ounces of sliced pepperoncini

1/3 cup of liquid from pepperoncini

1/2 yellow onion, thinly sliced

1/2 red bell pepper, thinly sliced

3 cloves garlic, minced

Hoagie buns or rolls, for serving

Softened butter, for buttering buns or rolls

Provolone cheese slices, for serving

8 ounces giardiniera, mild or spicy, for serving, optional

Season the chuck roast with salt and black pepper.

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. When the pan is hot, place the meat in the pan and sear on all sides until golden brown, a few minutes per side. Transfer the meat to a slow cooker.

In a small bowl, combine the basil, oregano, parsley, thyme, onion powder, and red pepper flakes. Sprinkle the mixture over the beef.

Add the beef broth, sliced pepperoncini, pepperoncini liquid, onion, bell pepper, and garlic. Give the mixture a little stir.

Put the lid on the slow cooker and cook on LOW for 8 hours or on HIGH for 3 to 4 hours, or until meat is cooked and tender.

Remove the beef and shred with a fork. Place the shredded beef back into the slow cooker with the juices, onion, peppers, and pepperoncini.

Preheat the broiler. Split the buns or rolls in half and butter the insides. Place the buns or rolls butter side up on a baking sheet. Place under the broiler until lightly toasted. Don’t walk away, they will toast quickly.

Use a slotted spoon to drain off some of the liquid so the sandwich doesn't get soggy. Place the shredded meat mixture on top of the toasted buns or rolls. Add provolone cheese slices. The cheese should melt because the beef will be hot. If you want, you can place the sandwiches under the broiler for a few seconds to quickly melt the cheese. Top the sandwiches with Giardiniera, if desired. Serve immediately.

Homemade Hamburger Helper

1/4 cup neutral oil, such as canola or

vegetable

1 large yellow onion, diced into 1/2-

inch pieces

Kosher salt and black pepper

3 garlic cloves, minced

5 strips uncooked smoked bacon,

finely chopped

1 pound ground beef

1 cup dry white wine

3 cups chicken stock or water

¾ cup heavy cream

¼ to ⅓ cup hot sauce

2 teaspoons hot smoked paprika

1 bay leaf

8 ounces elbow pasta

5 slices American cheese, ripped

into small pieces

1 ½ cups grated Cheddar

½ cup finely chopped chives

Step 1

Heat a large (12-inch) sauté pan or Dutch oven over medium-low heat,

and add oil and onion; season lightly with salt and pepper. (The hot

sauce added in Step 6 will add a lot of flavor, so be careful not to

overseason here.) Let cook until the onions turn light beige in color

and begin to caramelize, 20 to 25 minutes.

Step 2

Add garlic, and cook until fragrant and starting to brown ever so

slightly, about 2 minutes.

Step 3

Increase heat to medium-high and add bacon and ground beef, using

the back of a large spoon to break up the meat into smaller pieces.

Continue to cook until the liquid has mostly evaporated and the meat

starts to sear and develop a crust on the bottom of the pan, 12 to 15

minutes.

Step 4

Remove pan from the heat and carefully drain off most of the fat,

leaving a little in the pan to keep the meat moist.

Step 5

Return pan to the medium-high heat and add white wine, allowing it

to reduce until the mixture is almost dry, about 10 minutes.

Step 6

Add the chicken stock, heavy cream, hot sauce, paprika and bay leaf to

the pan. Mix until combined and bring to a boil over medium-high.

Step 7

Once the mixture is boiling, add the pasta and cook until al dente,

stirring often, about 9 minutes.

Step 8

Reduce the heat to low and stir in both types of cheese, stirring until

completely melted and sauce is thickened.

Step 9

Remove the pan from heat, stir in chives and season to taste with salt

and pepper. Serve immediately. From NY Times.

Corn Casserole

1 reg can corn-(do not drain)

1 can creamed corn

8 oz. sour cream

1 stick of butter melted

1 box jiffy cornbread mix

1 tsp diced jalapeños from jar including juice. (or more depending on how hot you want it)

 Mix everything together and bake at 350 for one hour! 

This makes a square dish so if you want a 13x9 pan then double the ingredients 

Instant Pot Tom Kha Gai Soup

 Ingredients

1 lb of thinly sliced chicken breasts/cutlets, about 1/8″ thick and cut into 1″ square-ish slices

2 cups of chicken broth (I used 2 tsp of Chicken Better Than Bouillon + 2 cups of water)

2 13.5-14oz cans of coconut milk (unsweetened and do use canned, not the kind in a carton)

1 lime, juiced

2 tbsp of fish sauce

1 tbsp of sesame oil

1 tbsp of crushed ginger

1/2 tbsp of sugar

1/4 tsp of crushed red pepper flakes

1 tbsp of dried sweet basil

1 bunch of scallions, sliced

8oz of Baby Bella (Crimini) mushrooms, sliced

2 stalks of lemongrass, sliced and cut into thin 1.5″ strands (use the bottom-third of the stalk and the 4-5 closest inner layers from each. If you cannot find lemongrass, use the zest of 1 lemon + 1 tbsp of its juice)

2 bay leaves

1/4 cup of Pad Thai sauce  (See recipe below)

1 tbsp of hot sauce

2-4 tbsp of fresh cilantro, chopped (with more for garnish)

Add the chicken broth, coconut milk, ginger, lime juice, fish sauce, sesame oil, dried basil, red pepper flakes, sugar, chicken, scallions, lemongrass, mushrooms and bay leaves to the Instant Pot. Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 6 minutes. Quick release when done

Remove the bay leaves and add in the hot sauce, Pad Thai sauce and fresh cilantro. Stir well and ladle into bowls.

From: https://pressureluckcooking.com/instant-pot-tom-kha-gai-soup/

Pad Thai sauce:

3 Tablespoons fish sauce

1 Tablespoon low-sodium soy sauce

5 Tablespoons light brown sugar

2 Tablespoons rice vinegar * see note

1 Tablespoon Sriracha hot sauce , or more, to taste

2 Tablespoons creamy peanut butter , optional

**Fish Sauce Substitutes:

Soy sauce

Aminos

FIREBALL WHISKEY CHEESECAKE SHOTS

Crust:

3/4 Cups Graham Crackers

1/6 Cups Brown Sugar

1/6 Cups Melted Butter

Filling:

8 oz. Packages Cream Cheese

Splash Lemon Juice

1 Cup  Heavy Cream

1/6 Cups White Sugar

1/4 Cups Fireball Whiskey

Topping:

Cherry Pie Filling

1/4 Cups Fireball Whiskey

PREPARATION 

1. Combine the ingredients in each layer and layer in order. 

Custard Pie and Pie Crust

Custard Pie

4 eggs
½ cup Sugar
½ tsp Salt
2 ½ cups Scalded Milk
1 tsp Vanilla
¼ tsp Nutmeg

Directions:
Beat eggs slightly; add sugar and salt. Slowly stir in scalded milk; add the vanilla and mix. Pour in unbaked pie crust and then sprinkle with nutmeg. Bake @ 425, for 25 to 30 minutes or until custard is firm. 

Pie Crust

1 cup All-Purpose Flour

½ tsp Salt

1/3 cup (2 tbsp + 2 tsp) Crisco Shortening Butter-Flavored 

Mix ingredients and then roll out on a floured surface.

**Use this recipe**

1 ½ cup Flour

¾ tsp Salt

1/3 cup, plus 1 TBSP and 1 tsp Crisco Shortening Butter-Flavored