In a medium sized bowl, mix up the eggs.

Add the oil to the eggs and mix well.

Add the matzo mix from the box along with the baking powder, chopped green onion and 1/2 of the chopped green chile then mix well.

Refrigerate the mix and let it rest for 15 minutes.

Bring 2 quarts of water to a rolling boil in a large pot over high heat and add the soup mix from the package, stir well.

Add the other half of green chile (and carrots if using).

Remove the matzo from the refrigerator, dampen your hands with water to keep the matzo from sticking to your hands and roll the matzo into 1″ balls (about the size of a walnut). You should end up with about 9 matzo balls.
Don’t worry, they don’t have be perfect!

Gently drop the matzo balls into the soup, cover with a tight lid and reduce the heat to medium low and let simmer for 20 minutes.

Add 2-3 matzo balls per person to a bowl with broth, serve and enjoy!

Season the chicken and flour with Essence. Dredge the chicken in the seasoned flour, coating completely.

Heat a large dutch oven over med-high heat, add the oil. When the oil is hot, add the chicken and brown for 2-3 minutes on each side. Remove the chicken and set it aside.

Add the onions, season with salt and pepper, then saute for 2 minutes. Add the garlic and mushrooms, season with a little more salt and pepper and continue to saute for about 2 minutes stirring occasionally so the garlic doesn’t burn.

Stir in the wine, scrapping any bits that may have stuck to the bottom of the pan, then add the tomaotes, tomato sauce and chicken stock.

Bring the mixture to a boil, stir in the red pepper, pay leaf, thyme and basil. Add the chicken back to the mixture coating it with the sauce. Reduce heat to medium and cover. Simmer for 1 hour or until the chicken is tender and cooked through.

Serve over pasta and garnish with cheese and parsley.

Brown the ground beef in a large pot over medium heat, then drain most of the fat.

Combine the beef along with all the remaining ingredients and bring to a low boil, then lower the heat and simmer for 2-3 hours, stirring about every 15 to 30 mins.

Heat large pot over med heat for about 5-7 minutes until it’s hot, then add 1 tbs olive oil.

While the pot is heating up, pat the meat dry with a paper towel and season with salt and pepper on all sides.

Add ribs to pot in batches and brown on all sides. Resist the urge to overcrowd them! When the meat is completely browned on all sides, remove from pan and turn the heat down to med low.

Add carrots and onions and cook until soft stirring occasionally. Add garlic and continue cooking for about another minute or so until the garlic is soft/browned.

Add 3 oz or about half of a 6oz can of the tomato paste (can use more or less or even all if you want). Cook for about 5 minutes.

Add 2 cups red wine and simmer for about a minute.

Add the can of tomatoes to a bowl and hand crush the tomatoes, then add to pot.

Add the whole Parmigiano Reggiano rind to pot

Add 2 bay leaves and the bunch of fresh thyme, stems and all. The thyme leaves will come off the stems as it cooks.

Add ribs back to the pot, bone side up.

Cover and cook in the oven at 300° for 1 hour.

After 1 hour, turn the ribs over and cook for another hour.

After 2 hours, open the lid on the pot about 1/2″ so it’s mostly but not completely covered.

After 3 hours, remove from oven. Remove meat from pot to a cutting board. The ribs are very tender, so remove any bones that may have come out from the pot. Remove the part of the meat that was surrounding the bone and remove the tissue connecting the meat to the bone as it’s inedible.

Remove the thyme stems and bay leaves. Shred the meat, add back to the pot and mix together. Taste the Ragu to see if it needs more salt.

Bring water to a boil water in large pot with about 2tbs salt. Add pappardelle to the water and stir it for about a minute so it doesn’t stick. Cook for about 15 minutes or until al dente.

Heat a large pan on medium low, add sauce a bit at a time (a few very large scoops!). You will have some left over rago to use for another meal. Add some of the pasta water so it doesn’t come out too thick. Use your own judgement for what kind of constancy you like. Remember, you can always add more water but you can’t remove it.

Add the pasta to the pan when it’s al dente and gently fold it in so it absorbs the sauce. Add more of the ragu to the pan if needed, but it shouldn’t be too saucy.

Remove the mixture to a serving platter and top with some grated parmigiano reggiano cheese.
Serve and enjoy!

Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.

Add onion, carrot, celery and garlic and sauté for 10 minutes.

Add remaining ingredients, except pasta, and simmer for 1 hour.

About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just
until pasta is al dente, or slightly tough. Drain.

Add the pasta to the large pot of soup. Simmer for 5-10 minutes
and serve.

Brown meat in a large pot over medium to medium high heat

Add the diced onions, the drained cans of hominy and the green chile

Add the water, chicken bouillon, oregano, salt and pepper

Stir the pot and mix all the ingredients together well. Bring to a boil, then lower heat to simmer. Cover and cook for 1 hour, stirring occasionally.

Serve with flour tortillas
Add some shredded Mexican Cheese Blend to the bowl like my kids do

In a large pot, cook the bacon on medium heat until crispy. Remove bacon and set aside, leaving the grease behind.

Add the butter to the grease and when it melts, add the onion, celery and leeks. Cook for about 2 minutes or until they are soft, stirring gently. Add the flour and mix well to make a roux.

Add the milk, then open the canned clam containers and drain the clam juice into the soup reserving the clams until later. Bring to a slow boil.

Add the salt, white pepper, thyme and potatoes. Cook on medium low until the potatoes are done, stirring occasionally.

The chowder is done when the potatoes are easily pierced with a fork. When this occurs, add the heavy cream and mix well to thicken the soup a bit more. Remove from heat.

Add the clams and crispy bacon from earlier. Let sit 1-2 minutes before serving to allow the clams to cook through. Note that I do it this way to keep the clams from being over-cooked. They cook quite quickly and when over-cooked, they can turn rubbery.

• For an authentic San Francisco style, serve inside sourdough bread bowls or serve with sourdough bread on the side.
• Try adding tobasco sauce to the chowder. You’ll be amazed at the flavor!

Place the beans, bacon (or hock), onion, Rotel, and all the spices in the pot or crock pot.

Pour the bottle of beer over the beans. Fill the bottle with water and add to the pot two times. (That’s 24 ounces total for the water.)

In the slow cooker, cook on Low 8 hours or on High 5 hours until the beans are tender. (my crock pot required more time, like 6-7 hours on high)

Just before serving, shred any meat off the ham hock, return it to the beans and discard the skin and bones

Chop bacon and add to a 3qt pot. Cook over medium heat. Meanwhile, chop the rest of the ingredients.

When the bacon is fully cooked, add the ground beef and steak. Cook until no longer pink, breaking up the clumps of ground beef. Take meat out of pot and set aside.

Add the diced peppers, onions, garlic and serrano to the pot and cook until softened.

Add the meat back to the pot and and all the rest of the ingredients. Still well, cover and cook on low for 2 hours stirring occasionally (and trying not to keep tasting it, because it’s going to smell REALLY good!). Optionally, you can put all the ingredients into a crock pot and cook on low.

Serve with shredded cheese and tortillas, or better yet, cornbread!

Cut the top off the chile pods and remove the seeds and stems. Rinse the chiles in a large mixing bowl and drain. Cover the rinsed chile pods with very hot water and let sit for 20 minutes to soften.

Place the softened chiles on baking sheet and toast in a 300 degree the oven for 5 minutes. They don’t need to be completely dried out, just toasted enough to bring out the flavor of the roasted chile. Remove from oven and let cool for about 5 minutes.

Heat the vegetable oil in a large sauce pan over medium high heat. Add the garlic and onion and saute until the garlic is just browned. Don’t let it go too long or it’ll burn and taste bitter.

Add half the chiles to a blender or food processor and puree along with 2 cups warm water and 1 tsp of salt until smooth. Add them to the sauce pan with the garlic and onion. Repeat with the other half of the chiles and the chile pequin (if using).

Bring the sauce to a boil on a medium-high heat and continue cooking for about 30 minutes, stirring occasionally. The sauce will thicken a bit but should remain fairly thin. Remove from heat and let cool until room temperature.

Remove the the larger pieces of fat from the pork and cut the pork into 3/4 inch to 1 inch cubes. Stir the pork into the chile sauce. Transfer to a large enough bowl, cover and let marinate overnight in the refrigerator.

The next day, preheat your oven to 300 degrees. Use a non-stick cooking spray and coat a large baking dish to prevent sticking.

Add the marinated carne adovada with sauce to the baking dish. Cover tightly with foil and bake for 3 hours, stirring once at 90 minutes into baking. Remove foil (to thicken sauce) at 2 and a half hours.

When 3 hours is up, it’s time to eat. I recommend serving it with hot flour tortillas along with refried beans and my homemade Spanish rice.