🥩 Meats

Cook broccoli and chicken breast. Chop up chicken and layer in a 13×9 pan. Mix all the other ingredients except cheese and pour over. Sprinkle cheese on top and then cover with Pepperidge Farm dressing.

Bake at 350°F for 20 min., or longer if frozen.

Heat oil in a cast iron skillet. Add flour to a Ziploc bag with seasoning to taste — you should be able to see the pepper once it's mixed. Add the cube steak to the bag and shake. Toss a pinch of flour into the oil; if it crackles it's ready. Add the meat and cook about 5 minutes until one side is browned. Turn the meat and add some onion. When the onion is soft the meat should be ready. Remove and place on a plate with paper towels. Repeat until all meat is cooked.

Gravy: Leave just enough oil and drippings to cover the bottom of the pan. Add flour to absorb most of the liquid. Brown the flour on medium-high heat. Add salt and lots of pepper — if you want good brown gravy the flour will almost smell burnt. Reduce heat to medium-low and add milk. Cook on low heat, stirring constantly, until the gravy bubbles. As Jeff Rousey would say, "You know it's as thick as it's going to get when it bubbles." At that point you can add more milk if it's too thick.

Bread cube steak with House of Audrey chicken breader. Brown on both sides in a cast iron skillet. Brown some onions. Make gravy (see Country Style Steak above for more detail). Put meat and onions in crock pot and cover with gravy. Cook on low heat 6 to 8 hours.

Light the grill. Slice tenderloin into ¾–1 inch steaks. Microwave bacon for 1 minute (it should start to cook but still be fairly raw). Wrap each steak with bacon (secure with a toothpick) and season with garlic salt and pepper. Melt butter and mix with Worcestershire — should be roughly half and half. Cook over indirect heat and baste frequently.

Brine the doves in salt water the night before. Rinse, then place in a Ziploc bag with Italian dressing. Let marinate overnight. Cook bacon. Wrap doves in bacon and grill.

Add enough Italian dressing in a zip-loc bag to cover chicken. Add a swish of white wine and soak for 24 hours. Grill over indirect heat ~10 minutes until juices run clear. Do not overcook.

Slow cook meats 6 hours with salt. Add the remaining flavors and cook for 3 more hours. Mix with an electric blender if necessary to get a good hash consistency. Serve over rice — without BBQ sauce.

To get the right consistency, cover the meat with water and soak in the fridge for about 30 minutes. Take a fork and break up any remaining chunks. Drain the water and proceed to browning. Brown beef, onion, and lard together. Add remaining ingredients. Simmer for 2 hours, adding water if needed. This freezes well.

Bring a large pot of water to a boil. In a large skillet, combine ground beef, sausage, and garlic. Cook until browned. Drain half the fat. Add tomatoes, tomato paste, 2 tablespoons parsley, basil, and 1 tsp salt. Simmer for 45 minutes.

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, remaining parsley, and remaining salt. Stir well. Cook lasagna noodles al dente.

To assemble: Arrange 4 cooked noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles and spread evenly. Cover with a layer of mozzarella. Spoon a little less than half the meat/sauce over the top. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.

Either freeze, refrigerate for up to two days, or bake immediately at 350°F for 20–30 minutes, until top is hot and bubbly.

Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil, and garlic salt; pour over pork. Cover and cook on low for 6–7 hours or until a meat thermometer reads 160°F.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast and serve with gravy.

Cook the sausage at 400°F for 8 minutes. Remove, cool, and slice into 1-inch pieces. Melt butter over medium heat. Add country ham sliced julienne. Cook a few minutes then add onion. Cook a little more. Add flour and cook, stirring constantly. After a few more minutes, add chicken stock. Bring to a boil; reduce heat and simmer, stirring constantly until gravy forms. Add shrimp and cook just a few minutes — they will easily overcook.

Serve over Dad's grits with fresh ground pepper and parsley.

Sprinkle one side of the steak with seasoning salt, garlic powder, and pepper. Pour a few tablespoons of Dale's and poke thoroughly with a fork. Flip and repeat for the remaining side. Refrigerate for at least an hour. Light grill and get a good fire going. Sear steak a few minutes on each side, then cook over indirect heat until desired doneness is achieved.

Spray a 13×9 baking pan. Arrange chicken breasts and top with cheese. Combine soup and milk; stir well. Spoon over cheese; sprinkle with stuffing mix. Drizzle melted butter over stuffing mix. Cook at 325°F for 45 minutes to 1 hour. The slower you cook the better.

Coat the tenderloin heavily with brown sugar and pepper. Place in a Ziploc bag and let sit for a day. Add Italian dressing and Dale's (roughly a 2-to-1 ratio). Let sit for another day. Grill until the thickest part reaches 140°F.