GIGANTIC BREAKFAST MAPLE SAUSAGE DEEP DISH Ingredients: 1 deep-dish crust or biscuit base 1 lb maple sausage, cooked & sliced 4 eggs, beaten 1 ½ cups shredded cheddar cheese 1 cup cooked diced potatoes or hash browns ½ cup diced onions 2 tbsp maple syrup Salt & pepper to taste Instructions: 1⃣ Pre-bake crust 5 min at 375°F (190°C). 2⃣ Layer sausage, potatoes, and onions evenly. 3⃣ Pour beaten eggs over layers, sprinkle cheese on top. 4⃣ Bake 25-30 min until eggs set and cheese melts. 5⃣ Drizzle maple syrup before serving for sweet-savory bliss. Prep: 15 min | Cook: 30 min | Total: 45 min | Serves: 4

New Jersey Beef and Sausage Ragu Pasta Hearty New Jersey-Style Beef & Italian Sausage Ragu with Rigatoni Ingredients: 1 lb ground beef 1/2 lb sweet Italian sausage, casings removed 2 tbsp olive oil 1 small yellow onion, finely chopped 4 cloves garlic, minced 1/4 tsp crushed red pepper flakes (optional) 1 (28 oz) can crushed tomatoes 1 (14 oz) can tomato sauce 2 tbsp tomato paste 1/2 tsp sugar 1 tsp dried oregano 1 tsp dried basil Salt and black pepper, to taste 1/4 cup fresh parsley, chopped 12 oz rigatoni or ziti pasta Freshly grated Parmesan, for serving Fresh basil leaves, for garnish Directions: In a large Dutch oven or deep skillet, heat olive oil over medium heat. Add onion and cook until softened, about 3–4 minutes. Stir in garlic and red pepper flakes, cook for 1 minute. Add ground beef and sausage. Cook until browned, breaking it up with a spoon, about 8–10 minutes. Drain excess fat if needed. Stir in crushed tomatoes, tomato sauce, and tomato paste. Add sugar, oregano, basil, salt, and pepper. Reduce heat to low, cover, and let simmer for 25–30 minutes, stirring occasionally. Meanwhile, cook rigatoni according to package directions. Reserve 1/2 cup pasta water before draining. Stir fresh parsley into the ragu. Add pasta to the sauce, tossing to coat. Use reserved pasta water if needed to loosen the sauce. Serve topped with grated Parmesan and fresh basil. Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes Kcal: 640 kcal | Servings: 4–6 servings #newjerseyragu #beefandsausagepasta #comfortfoodclassic #homemaderagu #italianamericanrecipe #rigatonirecipe #pastanight #sundaydinner #heartymeal #raguinspired #meatsauceperfection #familydinnerideas #pastaeats #italiandinner #saucygoodness #jerseykitchen #easyitalianmeals #meatloverpasta #redgravyrecipe #pastaloversdelight Nothing says cozy New Jersey dinner like this rich Beef & Sausage Ragu Pasta A meaty, bold red sauce hugging every bite of rigatoni—seriously comforting!

Chilean Curanto – Mixed Seafood and Meat Stew A traditional dish from Chile’s Chiloé archipelago, Curanto is a hearty stew of shellfish, meats, potatoes, and vegetables traditionally cooked underground but can be made in a pot. Ingredients (Serves 6): * 500g mussels * 500g clams * 400g pork ribs * 400g chicken pieces * 4 large potatoes, peeled and sliced * 2 onions, sliced * 2 carrots, sliced * 1 cup smoked sausage (optional) * Bay leaves, salt, pepper, olive oil Instructions: 1. Layer pork ribs, chicken, potatoes, onions, carrots, and sausage in a large pot. 2. Add shellfish on top. Season with bay leaves, salt, and pepper. 3. Drizzle with olive oil and add water to cover halfway. 4. Cover tightly and simmer gently for 2–3 hours until everything is tender. 5. Serve hot with crusty bread. Chilean Tip: Traditionally cooked over hot stones underground, but a slow cooker or heavy pot works well.

BEHEMOTH CARNIVORE’S DEEP DISH CARNAGE Ingredients: 1 deep-dish pizza crust 1 cup marinara sauce 1 cup pepperoni slices 1 cup cooked sausage 1/2 cup bacon bits 1/2 lb ground beef, cooked 1/2 cup ham cubes 2 cups four-cheese blend Instructions: 1⃣ Pre-bake crust 5 min at 375°F (190°C). 2⃣ Spread marinara on crust. 3⃣ Layer pepperoni, sausage, bacon, beef, ham evenly. 4⃣ Top with four-cheese blend. 5⃣ Bake 20-25 min till cheese is melted & bubbly. 6⃣ Slice and enjoy carnivore heaven! Prep: 15 min | Cook: 30 min | Total: 45 min | Serves: 4

Looking for a crowd-pleasing appetizer? These stuffed mushrooms pack a punch with creamy goodness and savory Italian sausage! Ingredients: - 1 package of Philly cream cheese, softened - 1 tsp Italian seasoning - 1 tsp garlic powder - Salt and pepper, to taste - ½ cup grated Parmesan cheese - 1 lb hot Italian sausage, precooked and drained - 6 large portobello mushrooms, cleaned and stems removed - 1 cup mozzarella cheese, for topping Directions: 1. Preheat your oven to 325°F (165°C). 2. In a mixing bowl, combine the softened cream cheese, Italian seasoning, garlic powder, salt, pepper, and grated Parmesan cheese. 3. Stir in the cooked Italian sausage until everything is well blended. 4. Generously stuff the mixture into each cleaned portobello mushroom, making sure to fill them up nicely. 5. Top each stuffed mushroom with a sprinkle of mozzarella cheese. 6. Place the mushrooms on a baking sheet and pop them in the oven. Bake for about 30 minutes, or until they’re heated through and the tops are beautifully golden. Nutritional Values (per stuffed mushroom): - Serving Size: 1 mushroom - Calories: 220 - Protein: 12g - Carbohydrates: 5g - Total Fat: 17g - Fiber: 1g These stuffed mushrooms are the perfect blend of creamy, cheesy, and savory goodness. Enjoy each bite! #StuffedMushrooms #EasyAppetizers #ItalianFlavors #Foodie #Yum