round steak, cut into strips 1 envelope dry onion soup 1 can cream of mushroom soup 1/2 soup can of water Salt and pepper
1 bag egg noodles 1 pint sour cream
For the tuna tartare: Combine ingredients in a non-reactive bowl and mix well; season with salt and pepper
For Chicken, season chicken pieces with salt and pepper
Add duck, season with salt and pepper
and brown on all sides.
To roast potatoes, spread potato chunks (use small red or Yukon golds and leave the skins on) on a rimmed baking sheet, drizzle with olive oil, sprinkle with salt and pepper
and roll around until well coated.
Season scallops with salt and pepper
and dip one end into egg wash then into grits.
Add basil and onion, then sprinkle with salt and pepper
Add vinegar and slowly whisk in olive oil, adding salt and pepper
In a bowl, combine black beans, cumin, garlic, white onion, 2 tablespoons lime juice, 2 tablespoons cilantro, bacon and salt and pepper
to taste, mixing well.
In a bowl, mix the tomatoes with the olive oil, garlic, rosemary, thyme, and sugar, salt and pepper
Remove mixture from heat; add rosemary, lime juice and salt and pepper
To serve, set a Vidalia onion slice in the center of a plate and place a sturgeon fillet on top and sprinkle with salt and pepper
Place salmon in a shallow baking dish, rub all over with olive oil and season lightly with salt and pepper
Add red onions, garlic, red pepper flakes, cumin, salt and pepper
Slice top off head of garlic and drizzle with olive oil; sprinkle with salt and pepper