Homemade Cheese Sauce

Parmesan Buttered Noodles

Chicken Fingers & Fries

Mini Corn Dog & Fries

Grilled Cheese & Fries

Quart Spicy Cheese

Quart Traditional Cheese

Gourmet Beer Battered Onion Rings

Bacon (3 Slices)

Baked Potato

Garden Herb Rice Blend

Vegetable du Jour

Irish Mashers

Basket of French Fries

Applesauce

Cottage Cheese

Cole Slaw

Cucumber Salad

Small Italian Tossed

Small Caesar Salad

Small Dinner Salad

Special blend of cheeses, scallions, cavatappi pasta, crispy panko crumb topping served with a small salad and garlic bread

Baked Mac N Cheese

Served with lemon and housemade cocktail sauce

Whole Fried Catfish

Spaghetti, D'Arcy's chili, blend of cheeses and diced onion, baked and served with small salad and garlic bread

Baked Chili-Mac

In a medium saucepan, melt 1 tablespoon of unsalted butter over medium heat until it is completely melted and bubbly, but not browned.

Melt the Butter

Add 1 tablespoon of all-purpose flour to the melted butter. Whisk continuously for about 1-2 minutes to form a roux. This will help thicken the sauce.

Make the Roux

Gradually pour in 1 cup of milk while whisking to prevent lumps. Continue to whisk until the mixture is smooth and starts to thicken, about 3-5 minutes.

Add Milk

Once the sauce has thickened, reduce the heat to low. Gradually add 1 cup of shredded cheddar cheese, stirring until melted and smooth.

Incorporate Cheese

Stir in 0.5 teaspoons of salt, 0.25 teaspoons of black pepper, 0.5 teaspoons of garlic powder, and 0.5 teaspoons of mustard powder. Adjust seasoning to taste.

Season the Sauce

Unsalted butter

All-purpose flour

Milk

Cheddar cheese, shredded

Salt

Black pepper

Garlic powder

Mustard powder

In a large pot, bring 4 cups of water to a boil. Add 1 tablespoon of salt. Once boiling, add 8 oz of spaghetti and cook according to package instructions until al dente.

Cook the Spaghetti

Once cooked, drain the spaghetti in a colander and set aside, reserving a little pasta water.

Drain and Set Aside

In the same pot used for the spaghetti, melt 4 tablespoons of unsalted butter over medium heat.

Mince 3 cloves of garlic and add to the melted butter. Sauté for 1-2 minutes until fragrant but not browned.

Add Garlic

Return the drained spaghetti to the pot and add 1 cup of grated Parmesan cheese. Toss to combine, adding a splash of reserved pasta water if needed to loosen the sauce.

Add Spaghetti and Cheese

Add 1 teaspoon of black pepper and 2 tablespoons of chopped parsley. Toss again to combine and serve warm.

Season and Garnish

In a small bowl, mix 1 tablespoon of unsalted butter, 1 teaspoon of garlic powder, and 1 tablespoon of chopped parsley.

Prepare the Garlic Butter

Slice the French bread loaf in half lengthwise. Spread the garlic butter mixture evenly on both halves.

Prepare the Bread

Preheat the oven to 375°F (190°C). Place the bread on a baking sheet and toast in the oven for about 10-12 minutes until golden and crispy.

Toast the Bread

Spaghetti

Water

Unsalted Butter

Garlic

Parmesan Cheese

Black Pepper

Parsley

French Bread

Garlic Powder

Cut the chicken breasts into strips about 1 inch wide.

Prepare the Chicken

In three separate bowls, place the flour, beaten eggs, and breadcrumbs. Mix garlic powder, paprika, salt, and black pepper into the breadcrumbs.

Set Up Your Breading Station

Dredge each chicken strip in flour, shaking off excess. Dip in the egg, then coat thoroughly with the breadcrumb mixture.

Bread the Chicken

Heat oil in a deep skillet over medium-high heat. Once hot, carefully add the breaded chicken strips and fry for about 4-5 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.

Fry the Chicken

Peel the potatoes and cut them into thin strips, about 1/4 inch thick.

Cut the Potatoes

Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch.

Soak the Potatoes

Drain and pat dry the potatoes. Toss them in a bowl with olive oil, salt, and black pepper until evenly coated.

Season the Potatoes

Preheat the oven to 425°F (220°C). Spread the potatoes in a single layer on a baking sheet and bake for 25-30 minutes, flipping halfway through, until crispy and golden.

Bake the Fries

Chicken Breasts

All-Purpose Flour

Eggs

Breadcrumbs

Paprika

Oil for frying

Potatoes

Olive Oil

Insert a wooden skewer into each hot dog, ensuring it's secure and the skewer sticks out about half the length of the hot dog.

Prepare the Hot Dogs

In a mixing bowl, combine cornmeal, flour, baking powder, sugar, and salt. Mix well to combine the dry ingredients.

Make the Batter

In a separate bowl, whisk together the milk and egg. Pour this mixture into the dry ingredients and stir until just combined, making sure not to overmix.

Add Wet Ingredients

In a deep pot, heat vegetable oil to 350°F (175°C). Make sure there's enough oil to fully submerge the corn dogs.

Heat the Oil

Dip each skewered hot dog into the batter, making sure it is fully coated.

Coat the Hot Dogs

Carefully place the battered hot dogs in the hot oil, a few at a time, and fry until golden brown, about 3-4 minutes. Remove and drain on paper towels.

Fry the Corn Dogs

Wash and peel the potatoes. Cut them into thin strips to form fries.

Prepare the Potatoes

Soak the cut fries in cold water for at least 30 minutes to remove excess starch, which helps them become crispier.

Soak the Fries

In a separate pot, heat vegetable oil to 350°F (175°C) for frying the fries.

Carefully add the soaked fries to the hot oil in batches, frying until golden and crispy, about 3-5 minutes. Remove and drain on paper towels.

Fry the Fries

Immediately sprinkle the fries with salt and pepper while they are still hot.

Season the Fries

hot dogs

cornmeal

all-purpose flour

baking powder

sugar

salt

milk

vegetable oil

wooden skewers

potatoes

pepper

Take 2 slices of bread and spread 1 tablespoon of butter on one side of each slice.

Place one slice of bread, buttered side down, in a skillet over medium heat. Add 2 slices of cheddar cheese on top and cover with the second slice of bread, buttered side up.

Assemble the Sandwich

Cook for about 3-4 minutes or until the bottom slice is golden brown. Carefully flip the sandwich and grill the other side for another 3-4 minutes until the cheese is melted and the bread is golden brown.

Grill the Sandwich

Remove the grilled cheese from the skillet, slice it in half, and set aside.

Slice and Serve

Wash and peel the potatoes. Cut them into thin strips to make fries.

In a deep fryer or a large pot, heat the vegetable oil to 350°F (175°C).

Carefully add the potato strips to the hot oil in small batches. Fry for about 5-7 minutes or until they are golden and crispy.

Fry the Potatoes

Remove the fries with a slotted spoon and place them on paper towels to drain excess oil. Sprinkle with salt to taste while they are still hot.

Drain and Season

Plate the fries alongside the grilled cheese sandwich. Enjoy your delicious meal!

Serve with Grilled Cheese

Bread

Cheddar Cheese

Butter

Vegetable Oil

In a large mixing bowl, combine the cream cheese and sharp cheddar cheese. Use an electric mixer or a spatula to blend until smooth and well combined.

Mix Cream Cheese and Cheddar

Fold in the pepper jack cheese until evenly distributed throughout the mixture.

Add Pepper Jack Cheese

Add the sour cream to the cheese mixture and mix until fully incorporated and creamy.

Incorporate Sour Cream

Sprinkle the chili powder, garlic powder, onion powder, cayenne pepper, salt, and black pepper into the cheese mixture. Stir well to ensure that all spices are evenly mixed in.

Season the Mixture

Gently fold in the diced jalapeños, sliced green onions, and chopped cilantro into the cheese mixture until evenly distributed.

Fold in Vegetables

Transfer the spicy cheese mixture into a quart-sized serving dish, smoothing the top with a spatula.

Transfer to Serving Dish

Serve the quart spicy cheese with a bag of tortilla chips on the side for dipping.

Serve with Tortilla Chips

Cream Cheese

Sharp Cheddar Cheese

Pepper Jack Cheese

Sour Cream

Chili Powder

Onion Powder

Cayenne Pepper

Jalapeños (diced)

Green Onions (sliced)

Fresh Cilantro (chopped)

Tortilla Chips (for serving)

In a large pot, combine the whole milk and heavy cream. Heat over medium heat until it reaches 190°F (88°C), stirring occasionally to prevent scorching.

Heat the Milk and Cream

Once the milk mixture has reached the desired temperature, remove it from heat. Slowly add the white vinegar while gently stirring. You will notice the mixture curdling.

Add Vinegar

Allow the mixture to sit undisturbed for about 10 minutes. This will help the curds separate from the whey.

Let It Sit

Line a colander with cheesecloth and place it over a large bowl. Carefully pour the curdled mixture into the colander, allowing the whey to drain out. Gather the cheesecloth and gently squeeze to remove excess whey.

Strain the Curds

Transfer the curds to a mixing bowl. Sprinkle the salt over the curds and mix gently with a spatula to combine.

Add Salt

Scoop the mixture into a mold or shape into a ball. If desired, wrap it tightly in the cheesecloth and place a weight on top to help it firm up. Let it sit at room temperature for about 1 hour.

Shape the Cheese

Once the cheese has set, transfer it to the refrigerator to chill for at least 4 hours before serving.

Refrigerate

Whole Milk

Heavy Cream

White Vinegar

Large Pot

Thermometer

Cheesecloth

Colander

Large Bowl

In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, and paprika. Whisk together until well combined.

Mix Dry Ingredients

Create a well in the center of the dry ingredients and add the beer and the egg. Whisk until the batter is smooth and free of lumps. Let the batter rest for about 15 minutes.

Peel the large onions and slice them into 1/4 inch thick rings. Separate the rings and set them aside.

Slice the Onions

In a large, heavy-bottomed pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Dip each onion ring into the batter, ensuring it's fully coated. Allow excess batter to drip off.