1. Melt the butter in a large pot over medium heat.
2. Add onion and garlic mix and stir until softened. Then sprinkle in the flour and whisk continuously until the flour turns golden.
3. Slowly pour in the milk, whisking continuously.
4. Add the broth, broccoli, and carrot, and stir to combine.
5. Simmer for 15 to 20 minutes, or until the broccoli is tender.
6. Gradually add the cheese, stirring after each addition, until all the cheese is melted and the soup is creamy.
7. Season with the Gourmet Pantry Seasoning mix
8. Enjoy!

1. Boil your noodles in a pot until al-dente 
2.  On a separate pan add olive oil until hot. Add your chicken to the pan and cook until internal temp of 150 degrees then place aside. When cooled, slice chicken.
3. In the same pan, add butter, onion and garlic mix and stir until softened. Add in your Alfredo sauce and mix.
4. Add the broccoli, and seasoning mix and let simmer for 5 minutes.
5. Add in chicken and noodles to the sauce and mix.
6. Place the meal into a baking pan and add cheese topping.
7. Bake the meal at 420 degrees fahrenheight for 15 minutes or until cheese melts.
8. Enjoy!

1. In a pot insert 3 cups of water and set on stove on medium heat

2. Add in your water inclusions and let boil for about 10 minutes.

3. Add in your chicken and boil until chicken is cooked it for 35 minutes whichever comes first.

4. When your chicken is cooked, place it in a bowl and shred with your hands or two forks.

5. Place your inclusions in a blender with half a cup of the boiled broth and blend.

6. Add in your blended mix into the remaking broth and add in your second seasoning packet.

7. Add in your shredded chicken and let it warm up on low for about 5 minutes.

8. In a separate pan, on medium heat add in oil.

9. When the pan is hot, quickly dip your corn tortilla into the broth and place on the hot pan.

10. Add in your chicken, cheese, and topping mix, fold and flip over.

11. Serve with broth to enhance flavor and enjoy!

This is instructions for a serving of 4. Split in half if serving for 2 etc..

1. In a pot of hot olive oil, sear your seasoned chicken breast each side and let rest. Upon cooling cut into bite size pieces.
2. In the same pot, add in your bacon and let it cook for about 5 minutes on medium heat.
3. When bacon is cooked, add in potatoes and half of the seasoning mix and let cook for 5 minutes.
4. Next, Add in your onion and garlic mix and stir until softened.
5. Then, add in your celery and carrots. Cook until veggies begin to soften or for 3 minutes.
6. In the same pot, add 2 tablespoons of butter and when it melts, sprinkle in 2 tablespoons of flour and mix in.
7. Slowly pour in the heavy whipping cream and broth while mixing.
8. Once the sauce comes to a low boil, add in herb mix, the rest of your seasoning, parsley, and peas.
9. Let all contents simmer for 10 minutes.
10. In your baking tray, line the bottom with pie crust and add the contents to your pie. Once all contents are in, place the second crust on the top sealing the contents in. Place two cuts in the center of your crust in order to allow air flow.
11. In a small bowl mix 2 eggs and with a brush coat the top crust with the eggs.
12. Cook in the oven at 400 degrees until the top crust is golden brown.
13. Enjoy!

1. In a hot pan add your onion and garlic mix.
2.  Add your meat and seasoning and cook to instructed temperature.
3. Warm up your tortilla in a separate pan or microwave.
4. Add in your tortilla; lettuce, tomatoes, cheese, onions, carrots, sauce, and cooked meat .
5. Wrap up your full tortilla
6. Enjoy!

1. Boil your potatoes in a pot
2. Once your potatoes are tender, mash and add in Sweet potato sweet mix.
3. Base the top of your chicken with Dijon Mustard
4. Add in your crunchy onion and mozzarella mix
5. Bake your chicken at 420 degrees until inside is at 165 degrees fahrenheight. 
6. Steam your Brussel sprouts for 5 minutes ( or 3 minutes in microwave on high)
7. Add Brussel Sprout seasoning mix and balsamic vinegar 
8. On a preheated baking sheet, add in olive oil and face your Brussel sprouts face down, bake until crispy.
9. Enjoy!

1. In a pot boil your noodles with a tablespoon of jerk seasoning

2. In a pan, add in 2 tablespoons of olive oil and wait for it to get hot. 
3. When hot, add in your seasoned chicken. Let cook for about 10 minutes flipping halfway thought (you want the chicken almost cooked not fully cooked it too raw)

4. Remove chicken and set aside. When it’s cooled cut into bite sized pieces. 
5. In the same pan add in your garlic and onion mix and asparagus. Stir until all are mixed in.

5. Add in your chicken and mix. 

6. Once your chicken is fully cooked add in your white jerk Alfredo sauce and seasoning mix.

7. Add your noodles in and mozzarella cheese and mix.

7. Let simmer on low heat for 5 minutes. Then Enjoy! 

1. In a pan insert olive oil, and your garlic and onion mix

2. Add in your meat and spices when the pan is hot.

3. When it’s cooked, add it on your rinsed lettuce along with your toppings.
4.Enjoy!

1. In a pot, add in 4 cups of water with onion, garlic, seasoning packet, and lobster shells.

2. When it boils add in your noodles. Cook until Al dente.

3. In a pan, add in 1 tablespoons of olive oil, when hot add in your garlic onion mix.
4. When that cooks add your chopped lobster.

5. Add in 2 tablespoons of butter and when it melts add in 2 teaspoons of flour.

5. Mix until flour melts into a paste and slowly add in your heavy whipping cream and half and half mix while stirring.

6. When your sauce thickens, slowly add in your cheese while mixing. Once your sauce is a cheesy consistency add in your seasoning packet.

7. Strain your cooked noodles and put then in a large bowl, in the bowl add in your cheese sauce gradually while mixing and adding shredded cheese. When mixed add into a baking dish.

8. Add panko crumb topping.

9. Bake at 420 degrees Fahrenheit for 20 minutes

9. Let rest for 10 minutes then serve, and enjoy!

1. In a pot, add in 4 cups of water with salt and 2 tablespoon of butter.

2. When it boils add in your noodles. Cook until Al dente.

4. In a pan, add in your ground beef and cook thoroughly then strain.

4. In the same pan, add in olive oil and your onion and garlic mix and let simmer for about 5 minutes continuously stirring.

5. Add in your strained ground beef and add in your pasta sauce and seasoning mix. Cook to a boil and shut off stove.

6. In a baking dish, add a layer of sauce to the bottom. Top with noodles, then spread a layer of the ricotta mixture on top ( Insert stuffing inside noodles for a razzle dazzle). Repeat with another layer of sauce, noodles, ricotta, noodles, meat then top with mozzarella mix.

5. In a preheated oven, bake at 375 degrees fahrenheight for about 25 minutes or until cheese melts on top whichever comes first.

6. Let sit for 15 minutes, then Enjoy!

1. Start by filling a large pot or pasta pot with water and a dash of salt; then bring to a boil over high heat.

2. While the pasta is cooking, heat the oil in a large skillet over medium high heat; then add the onions. Sauté for 1-2 minutes; then add the garlic and cook for another 30 seconds. 

3. Next, add the flour, mix; then add white wine, parmesan cheese, herb mix, lemon seasoning packet.

4. Add the shrimp, muscles, scallops, lobster and crab then cook over medium heat for 5-7 minutes until the seafood is cooked through. The shrimp will turn pink; the scallops and crabmeat will turn white. 

5. Add the cooked strained linguine in the seafood mixture and toss to evenly coat; then add to a pasta serving bowl. Garnish with herb mix or extra Parmesan cheese. 

FYI! Serve this Seafood Linguine with a garden salad and crusty Italian bread to sop up the sauce!

STEAK

Grill:

1. Heat your grill to high. Brush the steaks on both sides with oil and season with steak seasoning mix or your own mix.

2. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).

3. Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

Stove:

1. Pat the steak dry with paper towels. Season the steaks generously with steak seasoning mix or your own mix.

2. Turn on your exhaust fan and heat a heavy pan over medium-high heat until it’s VERY hot. The best pans for pan-searing are stainless steel or cast-iron since they can withstand high temperatures.

3.Carefully set the steak in the pan, releasing it away from you so the oil doesn’t splatter in your direction (It should sizzle).

4.Flip the steaks when they release easily and the bottom is a deep-brown color (usually about 3 minutes). Continue to cook the steaks for another 3 to 4 minutes on the bottom side for rare or medium-rare.

5. During the last minute of cooking, add 1 tablespoon of butter (and a few sprigs of fresh thyme if you have any) to the pan with the steaks.

6. If serving steaks unsliced, transfer them to plates and serve hot. If you plan to slice the steaks, transfer them to a cutting board and let rest, covered with aluminum foil, for 5 to 10 minutes; then slice thinly against the grain.

Smashed Potatoes

1. Bring a pot of water to the boil, add 1 tbsp salt. Cook potatoes until soft

2.Drain the potatoes and let them dry for 5 minutes or so.

3.Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper. Thicker = fluffier insides

4.Drizzle with butter, then olive oil. Sprinkle with salt and pepper

5. Bake in 390 degrees fahrenheight oven for 45 minutes (small potatoes) to 55 minutes (medium) or until deep golden and crispy. Do not flip!

Broccolini

1. First, trim the broccolini. Cut off and discard the dried ends of the stems. If the stalks are very thick, halve them lengthwise. Leave any smaller, slender stalks intact.
2. Next, heat olive oil in a large skillet over medium heat.  Add garlic and onion mix and cook for 30 seconds to infuse the oil with flavor.
3. Then, add the broccolini and broccolini season mix. Cook, tossing occasionally, for 2 minutes.
4. At this point, you’ll need to create steam in the pan to help the broccolini stems soften. Add a couple tablespoons of water and cover the pan. If you don’t have a lid that fits your pan, a large baking sheet will do the trick.
5. Reduce the heat to medium-low, and cook, covered, for 3 to 5 minutes, or until the veggies are tender and bright green.
6. Serve and Enjoy!

1. Place each salmon fillet on a flat surface.

2. Cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way.

3.Fill salmon 'pockets' with 1-2 tablespoons of the cream cheese stuffing, spreading evenly with the back of with a spoon.

6. Preheat oven to 350°F. Place stuffed salmon fillets in a shallow lightly greased baking pan. Bake for 10-15 minutes or until salmon is cooked through, in center and flakes easily with fork.

PASTA

1. Boil your noodles in a pot until al-dente.
2. On a separate pan add olive oil until hot. Sear your shrimp on the pan. Then place aside.
3. In the same pan, add butter, onion and garlic mix and stir until softened.
   
4. Pour in your Alfredo sauce and seasoning mix and stir until it all blends in.
   
5. Add in shrimp, and noodles and mix.
6. Serve and enjoy!

1. In a baking dish add in tomatoes, red bell peppers, onions, garlic and herbs with 2 tablespoons of olive oil and 1 seasoning mix
2. Roast at 425 degrees for about 25 minutes, or until you see a bit of char.
3. Blend all the items from the dish, with half a cup of heavy cream and broth until smooth & creamy.
4. Add the contents into a pot with 2 table spoons of butter and let it come to a boil. Add 1 season mix, and 1 herb mix and stir.
5. Let it come to a boil and Serve in a bowl and Enjoy!

FYI! The classic way to serve tomato soup is with toasted bread or slices of grilled cheese to dunk into the bowl.