Tarte a l’Oignon (French Onion Pie)
A traditional side dish from the Alsace region of France, in the country’s northeast corner near the German border, this rich onion tart pairs bacon and caramelized onions in a creamy sauce baked in a pie shell.

Set oven to 400 degrees Fahrenheit (200 degrees C).

In a skillet over medium heat, cook the bacon until it is browned.

Drain the bacon on paper towels after removing it from the skillet, reserving 4 tablespoons of bacon fat.

In the same skillet with the bacon fat, add the onions and cook for 8 minutes, stirring occasionally, until evenly browned.

Add salt and pepper to taste.

In a bowl, mix the milk and cream.

Onions are covered with flour; stir to combine.

Add the milk mixture and stir.

Until the mixture thickens, cook and stir the mixture over medium heat.

Stir in the bacon after turning the heat off, then leave it for 10 minutes to cool.

Philly Cheese Steak Soup
This simple recipe transforms the traditional Philly cheese steak sandwich—which includes roast beef, provolone cheese, bell pepper, onion, and mushrooms—into a creamy, warming soup.

Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat; cook and stir mushrooms onion and bell pepper in the hot pot until tender about 5 minutes.

Add flour and continue to cook and stir until flour is golden about 5 minutes more.

Gradually whisk milk into vegetable mixture and bring to a simmer.

Cook until thickened stirring often about 5 minutes.

Reduce heat to medium-low.

Add beef consomme; season soup with salt and pepper.

Slowly stir provolone cheese into soup until cheese is melted 3 to 5 minutes.

Remove from heat and stir in roast beef.

Cornbread Pancakes
My family frequently requests these cornbread pancakes for breakfast. The dish comes together quickly and tastes delicious!

Whisk flour cornmeal sugar baking powder baking soda and salt in a large bowl.

Whisk buttermilk eggs and butter in a separate large bowl.

Stir the liquid mixture into the dry mixture until blended and smooth.

Heat a lightly oiled griddle or skillet over medium-high heat.

For each pancake pour 1/4 cup batter on griddle and cook until browned about 1 1/2 minutes.

Flip and cook until browned on the other side about 1 minute.

Continue with remaining batter.

Aunt Ruth’s Crab Cakes
Claw meat is used in this traditional crab cake recipe, which is heavy on the crab and light on the filler.

Stir together crushed crackers and water in a large bowl.

Let stand until softened about 1 minute.

Fold in crabmeat egg mayonnaise and mustard.

Add seafood seasoning Worcestershire sauce salt and pepper; stir gently until evenly mixed.

Form crab mixture into 3/4-inch-thick patties and place on a tray.

Heat vegetable oil in a large skillet over medium heat.

Cook patties in hot oil until golden brown and hot in the center about 2 minutes per side.

Drain on a paper towel-lined plate before serving.

Instant Pot Lentil and Ham Soup
The Instant Pot® greatly expedites the process when you don’t have time to make lentil and ham soup in the slow cooker.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function.

Add oil and warm for a few minutes.

Add onion and celery; saute for 2 minutes.

Add carrots; saute for 4 minutes.

Add garlic and cook for 2 minutes.

Stir in ham lentils basil oregano and thyme.

Add chicken broth tomato sauce and water.

Stir in bay leaf.

Close and lock the lid.

Select high pressure according to manufacturer’s instructions; set timer for 8 minutes.

Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer’s instructions 10 to 40 minutes.

Remove lid carefully.

Discard bay leaf.

Stir salt lemon juice and pepper into the soup.

Authentic Louisiana Red Beans and Rice
This easy authentic Louisiana red beans and rice recipe features Cajun seasoning and andouille sausage for hearty, comforting flavor.

After washing the beans, soak them overnight in a big pot of water.

In a skillet, heat the oil over medium heat.

For three to four minutes, sauté the garlic, onion, bell pepper, and celery in olive oil.

After rinsing, add the beans to a big pot with 6 cups of water.

Beans and cooked vegetables are combined.

Garnish with bay leaves, parsley, and thyme sage and cayenne pepper used in cajun seasoning.

After bringing to a boil, turn down the heat to medium-low.

for 2 1/2 hours, simmer.

Add sausage to the beans, then simmer for another 30 minutes.

Cheddar-Beer Fondue
Cheddar and beer fondue is easy to prepare and is perfect for dipping bread, vegetables, or apples at your next dinner party or special occasion.

In a bowl, combine flour and cheddar cheese.

In a fondue pot, gently boil the beer while stirring in the mustard powder, garlic sauce, and Worcestershire sauce.

Stir the cheese mixture into the beer mixture gradually.

Reduce heat to low; cook and stir mixture for about five minutes, or until cheese melts.

Reuben Soup
Individual servings of this Reuben soup recipe are topped with a slice of pumpernickel bread and Swiss cheese, then broiled to form a crust on this corned beef and sauerkraut soup.

Cook onion and celery in butter in a large saucepan over medium-high heat until tender; stir in flour until smooth.

Gradually stir in water and bouillon; bring to a boil.

Reduce heat to low and simmer for 5 minutes.

Stir in corned beef sauerkraut cream and 1 cup cheese.

Cook and stir until slightly thickened about 30 minutes.

Preheat the broiler.

Ladle soup into 8 oven-proof bowls.

Top each serving with a slice of bread; sprinkle 1/4 cup cheese on top of each slice of bread.

Place in the oven under broiler until cheese melts and lightly browns.

Brennan’s Irish Soda Bread
Real Irish soda bread was and still is a straightforward loaf that is quickly assembled, baked, and made with only a few ingredients. An old family recipe is provided here for your St. Patrick’s Day celebrations.

It takes about 10 minutes for the milk and vinegar to start curdling after you’ve combined them.

Set oven to 400 degrees Fahrenheit (200 degrees C).

Cooking sheet greased.

Combine the flour, sugar, baking soda, and salt in a bowl.

Turn the dough out onto a surface that has been dusted with flour after incorporating the soured milk gradually into the flour mixture until the dough just comes together.

Shape into a circle after a few rounds of kneading.

The dough should be placed on the prepared baking sheet.

To release steam and aid in the bread maintaining its round shape, cut an X into the top of the dough with a sharp knife.

Bake for about 45 minutes in a preheated oven until golden brown.

Peanut Butter Protein Balls
These quick-to-make protein balls require no baking and have a ton of healthy, sweet flavor.

Combine milk peanut butter oats chocolate chips protein powder and cinnamon in a medium mixing bowl and mix.

Scoop and shape into balls using a spoon.

Place into a freezer bag and store in the freezer.