JB’s Proof Kitchen

 Irish Skillet Sauce 2 cups beef broth 1/2 cup apple juice 4 tablespoons white vinegar 2 tablespoons mustard 2 tablespoons worcestershire sauce 2 teaspoons salt 1 teaspoon pepper Skillet 1 pound lean beef 1 red diced onion 4 bacon slices chopped 1 pound hash browns or raw potatoes 1 small cabbage Instructions 1. In a small sauce pan, put all the sauce ingredients and bring to bowl and put aside. 2. In another pan cook the ground beef. 3. put 1 cup of the sauce in and put all the other ingredients in and cook on medium heat for 5 minutes while occasionally string.  4. Add the rest of the sauce in, stir and pull off heat and serve.

 Buffalo Chicken Pasta Ingredients  1 pound boneless skinless chicken breast, cooked and shredded 16 ounces penne pasta, cooked and drained 1 teaspoon garlic, minced 8 ounces cream cheese, softened 3/4 cup cheese dressing 1 cup chicken broth 3/4 cup buffalo sauce 1 cup mozzarella shredded 1 cup cheddar cheese shredded 2 green onion, sliced 1/4 cup blue cheese, crumbled salt and pepper, to taste Instructions Heat a large pot or saucepan over medium heat. Add the olive oil and garlic. Cook for 1 minute until the garlic is fragrant. Add the softened cream cheese and stir until it is mostly melted. Pour the chicken broth, ranch dressing, and buffalo sauce and whisk into the other ingredients until smooth. Add the shredded cheese and shredded chicken. Stir in until the cheeses melt and the chicken is coated. Stir in the drained pasta and mix until all of the ingredients are incorpated. Season with salt and pepper to taste, and garnish with sliced green onions and crumbled blue chee...

 Cheeseburger Tater Tot Casserole Ingredients 1 pound lean ground beef 1/3 cup diced yellow or sweet onion 2/3 cup ketchup 2 tablespoons yellow mustard 2 tablespoons dill or sweet pickle relish ½ teaspoon salt For the cheese sauce 2 tablespoons butter 2 tablespoons all-purpose flour 1 1/2 cups milk 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 cups shredded cheddar cheese, divided For the topping 1 (32 ounce) bag tater tots Instructions Preheat oven to 350°F. Butter a 2-quart casserole dish, or spray with nonstick cooking spray. In a large skillet over medium heat, cook beef and onion stirring occasionally, until beef is brown; drain. Stir in ketchup, mustard, relish and ½ teaspoon salt. Taste and adjust seasoning as needed. Spoon mixture into prepared casserole dish and smooth into an even layer. In a medium saucepan over medium heat, melt butter completely. Slowly whisk in the flour until smooth. Continue to whisk while cooking the roux until it is golden brown. Sl...

 Ketchup I don't think corn syrup and trying to find ketchup made with sugar is difficult, so I made my own. Ingredients 24 ounces of tomato paste 2 cups water 2/3 cups white vinegar (use apple cider vinegar instead to make more tangy) 2 1/2 tablespoons sugar 2 teaspoons salt 1 teaspoon black pepper 1 teaspoon oregano 1 teaspoon onion powder 1 teaspoon garlic 1 teaspoon celery salt 1 teaspoon ground mustard 1/4 teaspoon cayenne pepper Directions Put everything in a sauce pan, mix well and bring to a light boil, stirring constantly. Pull off heat, cover and let cool for 2 hours.  Can be canned or frozen for future use.   

 Salisbury Steak Ingredients 1 pound lean ground beef 1/2 medium onion, minced 1/2 cup bread crumbs 1/4 cup milk 2 garlic gloves      1 large egg, beaten 2 tablespoons ketchup 1 teaspoon worcestershire sauce 1 teaspoon dijon mustard 1 teaspoon salt 1/2 teaspoon oregano 1/2 teaspoon pepper Directions Not finished...   

 Buffalo Chicken Casserole  Ingredients 4 chicken breasts (cooked and shredded) 16 ounces of softened cream cheese (two 8 ounce packs) 1 cup whole milk 8 ounces of shredded sharp cheddar cheese 2 tablespoons ranch dressing 16 ounces of cooked penne pasta (any pasta will work) 1/2 cup of buffalo sauce 4 stalks cut celery Instructions  1. Boil chicken in large pot for 40 minutes. Boiling works better for shredding! Then cool down with cold water and shredding apart. 3. Put shredded chicken in a bowl with the buffalo sauce and marinade for 1 hour. 4. Cook pasta according to the instructions and drain and put back in pot. 5. In a large bowl mix cream cheese, milk and ranch dressing. 6. Take the mixture of cream cheese and put into the pot with the pasta and mix well. 7. Preheat oven to 350 degrees. 8. In a 16x8 baking dish or one of similars size and pour the pasta cream mixture into the dish, then spread the shredded sharp cheddar cheese all over the top, then spread the shr...