Ingredients

• 1 lb ground beef
• 1 small onion, diced
• 1 tbsp olive oil
• 3 large russet potatoes, peeled and cubed
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tbsp minced garlic
• 1 tbsp Worcestershire sauce
• 1 (8 oz) can tomato sauce
• ¼ cup ketchup
• 2 tbsp barbecue sauce
• 1 cup shredded cheddar cheese

Instructions

1. Toss cubed potatoes with olive oil, salt, pepper, garlic powder, and paprika. Air fry at 400°F for 20 minutes.
2. Meanwhile, cook ground beef and diced onion in skillet over medium heat until browned.
3. Reduce heat, add garlic, Worcestershire, tomato sauce, ketchup, and BBQ sauce. Stir and simmer until thickened.
4. Fold in cooked potatoes and mix together. Top with cheese and place in oven or under broiler to melt cheese.

Ingredients

• 32 oz frozen meatballs
• 1 (10 oz) can Rotel tomatoes with green chilies
• 16 oz block Velveeta, cubed
• ¾ to 1 cup heavy whipping cream
• 1 packet taco seasoning
• Cooked rice (for serving)
• Chopped green onions (for garnish)

Instructions

1. Add all ingredients to crock pot. Stir after 1 hour.
2. Cook on high 3 hours or low 5 hours, stirring occasionally.
3. Serve over rice, garnish with green onions and optional sour cream.

Ingredients

• 1 lb flank steak, sliced thin
• ½ tsp salt
• ¼ tsp white pepper
• 1 tsp sesame oil
• 1 tbsp soy sauce
• 2 tbsp cornstarch
• ½ tsp baking soda
• ½ onion, sliced
• 3 green onions, chopped (white and green parts separated)
• 4 cloves garlic, minced
• 1 tbsp soy sauce (for sauce)
• 2 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp sugar
• ¼ tsp MSG (optional)
• Vegetable oil (for frying)

Instructions

1. Marinate beef with salt, white pepper, sesame oil, soy sauce, cornstarch, and baking soda for 10 minutes.
2. Heat oil to 350°F and shallow-fry beef until crispy. Remove and drain.
3. Remove most oil, sauté onions, then garlic, then add sauce ingredients and beef.
4. Add green parts of green onions, toss to coat, and serve over rice.

Ingredients

• 2 cups Hungry Jack pancake mix
• 1½ cups water
• 1 lb breakfast sausage, cooked and crumbled
• 1 cup shredded cheddar cheese
• ¼ cup maple syrup

Instructions

1. Preheat oven to 400°F. Grease mini muffin tin.
2. Mix all ingredients in large bowl.
3. Spoon into muffin tin (makes ~48).
4. Bake 15 minutes until golden. Cool and refrigerate or freeze leftovers.

Ingredients

• 3 cups all-purpose flour
• 1 tsp salt
• 1¼ tsp baking powder
• 3 tbsp butter (or bacon fat)
• 1 cup hot water (about 105°F)
• Extra flour (for rolling)

Instructions

1. Mix flour, salt, and baking powder. Cut in butter until crumbly.
2. Stir in hot water and mix until dough forms.
3. Knead 2–3 mins, rest covered 15 mins.
4. Divide into 10–12 balls, roll into 7-inch circles.
5. Cook in dry skillet 30–40 seconds per side until golden. Butter and salt if desired.

Ingredients

• 8 oz steak, cubed
• 2 tbsp vegetable oil
• ½ sweet onion, diced
• 2 cloves garlic, minced
• 2 eggs
• 3 cups day-old rice
• 2 tbsp butter
• 2 tbsp soy sauce
• ¼ tsp white pepper
• Salt to taste

Instructions

1. Heat oil in a hot pan or wok. Sauté onion until soft.
2. Add steak and sear until browned. Add butter and garlic.
3. Push ingredients to the side. Scramble eggs in the pan.
4. Add rice and drizzle soy sauce around edges. Season with pepper and salt.
5. Mix all together and serve hot.

Ingredients

• 3–4 lb chuck roast
• 2 tbsp butter
• 1 large onion, sliced
• 1½ cups beef broth
• 12 oz beer (or additional broth)
• 1 packet au jus mix
• 1 tbsp minced garlic
• 2 tbsp Worcestershire sauce
• 6 sandwich rolls (e.g., Jimmy John’s bread)
• 6 slices provolone cheese

Instructions

1. Season roast with salt, pepper, garlic. Sear in butter until browned.
2. Place in crock pot. Sauté onions in skillet, then add broth, beer, au jus, garlic, and Worcestershire. Simmer and deglaze.
3. Pour over roast. Cook on low for 8 hours.
4. Shred meat, place on rolls with cheese. Air fry to melt cheese.
5. Strain juices for dipping. Serve with au jus.

Ingredients

• 1 box cheesy Mexican rice (e.g., Old El Paso)
• 1 lb ground beef
• 1 packet taco seasoning
• ½ cup water
• 1 can evaporated milk
• 16 oz Velveeta cheese
• 7 oz canned diced green chilies
• 8 oz shredded pepper jack
• 1 cup shredded sharp cheddar
• 1 cup sour cream
• Spicy ranchero sauce (Taco Bell)
• 4 large burrito-size flour tortillas

Instructions

1. Prepare rice as directed. Brown beef, drain, add seasoning and water, simmer.
2. Make cheese sauce with evaporated milk, Velveeta, chilies, and pepper jack. Stir over low heat until smooth.
3. Heat skillet, add cheddar and a tortilla. Melt, then top with another tortilla and flip.
4. Assemble with sour cream, ranchero, beef, cheese sauce, and rice. Roll into burrito. Serve warm.

Ingredients

Major Ingredients

• Pasta (approx. 12 oz)
• Sausages (12–16 oz, caramelized red onion or your favorite)
• Mushrooms (8 oz, sliced)
• White wine (½ cup)
• Chicken or vegetable stock (1 to 1½ cups)
• Heavy cream (1 cup)
• Parmesan cheese (½ cup, grated)
• Spinach (1–2 cups)
• Fresh parsley (chopped)

Minor Ingredients

• Garlic (2–3 cloves, minced)
• Olive oil or butter (1–2 tablespoons)
• Salt and pepper (to taste)

Instructions

1. Heat olive oil or butter in a pot. Cook mushrooms until browned, then remove.
2. Brown sausage in the same pot. Add garlic and sauté briefly.
3. Deglaze with white wine, scraping up browned bits.
4. Add stock and cream, bring to a simmer.
5. Return mushrooms to the pot. Add pasta and cook until tender.
6. Stir in Parmesan, parsley, and spinach. Cook until spinach wilts.
7. Season to taste with salt and pepper. Serve warm.

Notes

Assumed ingredient quantities based on standard one-pot pasta methods. Wine can be substituted with extra stock.

Ingredients

Major Ingredients

• ¾ cup long grain white rice
• ⅓ cup tomato sauce
• 1½ cups water (approx.)

Minor Ingredients

• 1 tablespoon oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Pinch of oregano
• ½ teaspoon cumin
• 1 tablespoon chicken bouillon (Maggi brand preferred)
• 1 teaspoon salt (adjust to taste)

Instructions

1. Heat oil in a Dutch oven over medium heat. Add rice and toast until lightly golden.
2. Add tomato sauce and sauté for a minute.
3. Stir in seasonings and chicken bouillon until rice is evenly coated.
4. Add water and stir. Cover and simmer until rice is cooked through and fluffy.
5. Fluff with a fork and serve hot.

Notes

Family recipe traditionally cooked in a well-loved Dutch oven. Adjust liquid and salt as needed based on bouillon and rice type.

Ingredients

Major Ingredients

• 1 lb shrimp, peeled, deveined, and chopped
• Juice of 2 limes
• Juice of 1 lemon
• 2 Roma tomatoes, diced
• ½–1 cucumber, diced
• 3 jalapeños, finely chopped
• ½ red onion, finely diced
• ¼ cup fresh cilantro, chopped (or parsley)

Minor Ingredients

• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• Black pepper (to taste)
• Salt (to taste)

Instructions

1. Chop shrimp and submerge in lime and lemon juice. Refrigerate for 1½ hours until opaque.
2. Dice and mix vegetables in a bowl.
3. Drain shrimp (optional) and add to vegetables.
4. Drizzle with olive oil and season with garlic powder, salt, and pepper.
5. Mix well and chill or serve immediately with chips or tostadas.

Notes

Be sure to use safe shrimp and fresh citrus. Season to your preference. Parsley can be used if cilantro isn’t your thing.

Ingredients

Major Ingredients

• 1.5 lbs chicken thighs, bite-sized
• ½ cup flour
• ½ cup cornstarch
• 1 egg
• Water (as needed)
• Neutral oil (for frying)

Minor Ingredients

• Salt and pepper (to taste)
• Dash of sesame oil

Instructions

1. Mix batter ingredients. Coat chicken pieces.
2. Fry chicken in hot oil until golden. Set aside. Optional: double-fry.
3. Make sauce in same pan. Simmer and thicken with slurry.
4. Toss chicken in sauce. Garnish and serve.

Notes

Double-frying boosts crispiness. Use fresh citrus for best flavor. Sauce quantities are flexible.