1 yellow onion, diced

6 cloves fresh garlic, finely minced

1 tablespoon dried oregano

1 tablespoon dried Italian seasoning

1 tablespoon dried basil

1 teaspoon black pepper

1 teaspoon salt

1/2 cup dry red wine

2 tablespoons sugar

28 oz can crushed tomatoes

28 oz can Italian style diced tomatoes

1 cup water; may also use pasta water or chicken broth

2 bay leaves

1/2 teaspoon red pepper flakes OR a pinch of cayenne pepper

1 teaspoon paprika

Optional: 1 lb. ground beef, pork or Italian sausage, cooked and crumbled. I use ground beef, salted.

If using meat, brown in skillet and drain on paper towel lined plate. Set aside.

In a large skillet, heat olive oil on medium high heat. Add onion and saute for 2-3 minutes until the onion begins to soften. Add garlic and oregano. Saute for an additional 30 seconds to 1 minute, stirring frequently to scrape the bottom of the skillet to ensure the garlic doesn't burn. Add Italian seasoning, basil, black pepper and salt, and saute for an additional 30 seconds or until fragrant. Reduce heat to low.

Add wine and sugar. Stir to combine and allow to simmer for 3-5 minutes to reduce. Add all tomatoes, water or broth, bay leaves, pepper flakes and paprika. Stir to combine, cover and simmer on low for at least an hour, stirring occasionally, until the sauce has reduced to your desired consistency.

Remove the bay leaves. If desired, you may add the sauce to a blender or use an immersion blender if you prefer your sauce to be smooth. This is a personal thing and completely optional. Do not blend if you prefer a chunkier sauce; I don't blend mine. 

If using meat, add cooked meat to the sauce and simmer for 2-3 minutes before serving. Serve hot over pasta. I love this sauce with ground beef over rotini pasta. 

1 small can chicken breast, drained

1/4 cup diced water chestnuts

1/2 cup sweet relish or to taste

1/2 cup chopped walnuts or pecans

4 boiled eggs, diced

1/2 cup dried cranberries

1/2 cup mayonnaise or to taste

Mix all ingredients in a medium sized bowl. Cover and refrigerate for a few hours for best flavor and texture, but it's great immediately. Serve as a sandwich, with crackers, on lettuce cups or on wraps.

2 tablespoons cornstarch

1 1/2 cups chicken broth

1 tablespoon minced garlic (optional)

1 tablespoon minced onion flakes, OR 2 tablespoons diced fresh onion

4 tablespoons soy sauce

2 tablespoons hoisin sauce

4 teaspoons sesame oil

1 tablespoon olive oil preferred, divided, but vegetable oil can be used if needed

2 cups uncooked rice

1 teaspoon sriracha sauce, optional

Prepare rice as directed on package. I used Basmati and added butter. 

While rice is cooking, slice steak into very thin strips. Place steak strips in a large skillet with 1/2 tablespoon of oil and cook thoroughly until browned; remove from skillet and set aside.

While steak is browning, in a medium bowl combine cornstarch and chicken broth, stirring until smooth. Add soy sauce, hoisin sauce and sesame oil. Stir to combine thoroughly. 

After steak has been removed from the skillet, add garlic and onion along with remaining 1/2 tablespoon of oil and cook 1 minute on high until fragrant. Slowly stir in broth mixture. Add sriracha if using and bring to a boil, stirring constantly. Boil for 2 minutes, stirring constantly, then add reserved cooked beef strips to the sauce mixture and stir to combine. Remove from heat. 

Serve Mongolian beef over cooked rice. Serves 4-6.

2 tablespoons of cooking oil, divided

2 cloves garlic, minced

1/4 cup diced onion

1 cup apricot preserves

2 tablespoons soy sauce

2 tablespoons ketchup

1/4 teaspoon red pepper flakes, or sriracha to taste, optional

1-2 teaspoons of sesame seeds, optional

In a skillet, brown chicken in 1 tablespoon of oil and cook until done, stirring constantly. Remove from skillet and set aside. Add remaining tablespoon of oil to skillet along with diced onion and garlic. Cook until barely golden brown. Add apricot preserves, soy sauce, ketchup, red pepper flakes or sriracha if using. Stir and bring back to a bubble over medium heat. Add chicken back to sauce mixture and stir until heated through and sauce thickens to a glaze. Serve over rice if desired, and sprinkle with sesame seeds to garnish.

1 large onion, diced

1 large green bell pepper, diced

1 lb. sausage of your choice*

1/2 cup diced celery

1 cup diced cooked ham

1 cup diced raw chicken or duck breast

1 large can diced tomatoes

1 teaspoon freshly ground pepper or to taste

1 teaspoon seasoned salt, such as Lawry's 

1 teaspoon cayenne pepper or to taste 

1 tablespoon sugar

3 or 4 bay leaves

1 - 2 teaspoons of thyme, or to taste

1 heaping teaspoon minced garlic

1 1/2 cups raw white rice

3 1/2 cups water

1 lb. raw shrimp, thawed if from frozen, and peeled 

*Smoked sausage, Andouille, Boudin or any type you like can be used. Also you can add any type of meat or game that you like.*

Prepare sausage by removing casings if you like, then slice. In a large Dutch oven or pot, place oil, sliced sausage, onion, bell pepper, celery, ham, chicken or duck meat or any other meat or game of your choice. Over medium high heat, stir to combine. Place a lid on the pot and cook, stirring every few minutes, until vegetables are translucent and sausage begins to brown a bit. Don't let the meats get too brown. 

Add remaining ingredients except the shrimp. Stir to combine thoroughly. Cover with the lid and bring to a boil, then reduce heat to low and cook for 15-20 minutes, or until rice is tender. You may need to add a little more water if it starts getting too dry. 

When rice is just done, stir in the raw shrimp and cover. Bring back to a boil and cook for about 5 minutes. Taste and adjust seasonings, adding more seasoned salt, cayenne, black pepper and thyme if desired. 

Serve hot. Recipe may be increased if you have a pot large enough to hold it.

3 tablespoons all purpose flour

3 tablespoons dry onion flakes

1/2 teaspoon black pepper

1 tablespoons sugar

1 tablespoon beef bouillon granules

2 1/2 cups milk

3 -5 medium potatoes

1 small can of mushrooms, optional

1 cup sour cream

Peel potatoes and slice into 1/8 inch rounds. Set aside.

In a large skillet or Dutch oven crumble and cook ground beef over medium high heat until beginning to brown. 

Sprinkle flour, onion flakes, black pepper and sugar over ground beef and stir till well combined. 

Stir in milk and beef bouillon. Stir constantly until mixture comes back to a boil and thickens, then stir in potatoes. 

Cover with a lid and let come back to a boil, then lower heat to medium low. Stir occasionally until potatoes are tender, about 20 minutes or so. Add sour cream and mushrooms if using and combine thoroughly. Remove from heat and serve piping hot.

Boil and shred chicken in advance; set aside. 

In one sauce pan cook spaghetti according to box instructions. 

In another sauce pan melt Velveeta with Rotel and soup, mixing well. 

After spaghetti is al dente, drain and add to the other sauce pan. Stir and add in chicken mixing well. 

Serve and enjoy.

1 lb hamburger

Pepperoni

1 lb. sausage

16 oz. Velveeta cheese