Rich chocolate cake topped with chocolate frosting.

Chocolate Cake

Slow-cooked beef served on Italian bread.

Italian Beef Sandwich

A true Chicago classic with all the toppings.

Chicago Style Hot Dog

Lemonade

Choice of Coke, Diet Coke, Sprite or Fanta.

Soda

All-beef hot dog, char-grilled and served with traditional toppings.

Char-Grilled Chicago Dog

Slow-cooked beef, served on a fresh Italian roll.

Italian Beef

Crispy chicken tenders tossed in buffalo sauce.

Buffalo Chicken Tenders

Cheesy Garlic Bread

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat the Oven

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Mix Dry Ingredients

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.

Add Wet Ingredients

Stir in the boiling water (the batter will be thin).

Add Boiling Water

Pour the batter evenly into the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Bake the Cakes

Remove from the oven and allow the cakes to cool in the pans for 10 minutes. Then, remove from the pans and cool completely on wire racks.

Cool the Cakes

In a medium bowl, beat the softened butter and cocoa powder until well blended.

Beat Butter and Cocoa

Gradually add the confectioners' sugar and milk, beating to a spreading consistency. Add vanilla extract.

Add Sugar and Milk

Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top and frost the top and sides of the cake.

Frost the Cakes

all-purpose flour

granulated sugar

unsweetened cocoa powder

baking powder

baking soda

salt

large eggs

whole milk

vegetable oil

vanilla extract

boiling water

unsalted butter

confectioners' sugar

In a large slow cooker, place the beef chuck roast.

Prepare the Beef

Sprinkle the Italian seasoning, garlic powder, onion powder, red pepper flakes, salt, and black pepper over the beef.

Add Seasonings

Pour the beef broth over the seasoned beef.

Add Broth

Cover and cook on low for 8-10 hours or until the meat is tender and shreds easily with a fork.

Cook the Beef

Once cooked, remove the beef from the slow cooker and shred it with two forks. Return the shredded beef to the cooker and mix it with the juices.

Shred the Beef

Slice the Italian bread or hoagie rolls in half lengthwise.

Prepare the Bread

Place a slice of provolone cheese on the bottom half of each bread.

Add Cheese

Spoon a generous amount of the shredded beef mixture onto the cheese.

Add Shredded Beef

If desired, add sweet peppers and pickles on top of the beef.

Add Optional Toppings

Place the top half of the bread over the filling to close the sandwich.

Close the Sandwich

Serve the sandwiches warm, with extra beef broth on the side for dipping.

Serve

beef chuck roast

beef broth

Italian seasoning

garlic powder

onion powder

red pepper flakes

black pepper

Italian bread or hoagie rolls

provolone cheese

sweet peppers (optional)

pickles (optional)

In a large pot of boiling water, add the all-beef hot dogs and boil for about 5-7 minutes until heated through. Alternatively, you can grill the hot dogs for enhanced flavor and char.

Boil or Grill the Hot Dogs

While the hot dogs are cooking, you can warm the poppy seed hot dog buns. You can do this by placing them on the grill for a minute or two until slightly toasted or wrapping them in foil and placing them in the oven at 350°F (175°C) for about 5 minutes.

Warm the Buns

Once the hot dogs are cooked and the buns are warm, place each hot dog into a bun.

Build the Hot Dog

Start by adding 1 tablespoon of yellow mustard on top of each hot dog. Follow with 2 tablespoons of sweet pickle relish, 1 tablespoon of chopped onions, and then top with 2 tomato wedges per hot dog.

Add Toppings

Add a pickle spear on the side of each hot dog and a couple of sport peppers. Finally, sprinkle 1 teaspoon of celery salt over the entire hot dog for that authentic Chicago flavor.

Finish with Pickles and Spices

All-beef hot dogs

Poppy seed hot dog buns

Yellow mustard

Sweet pickle relish

Chopped onions

Tomato wedges

Pickle spear

Sport peppers

Celery salt

Roll the lemons on a clean surface to soften them, then cut them in half. Using a citrus juicer or your hands, squeeze the juice from each half into a bowl, removing any seeds.

Juicing the Lemons

In a pitcher, combine the freshly squeezed lemon juice with 1 cup of granulated sugar. Stir well until the sugar is completely dissolved.

Mixing the Ingredients

Pour 4 cups of cold water into the pitcher with the lemon juice and sugar mixture. Stir thoroughly to combine all the ingredients.

Adding Water

Add 2 cups of ice cubes to the pitcher to chill the lemonade. Alternatively, refrigerate the lemonade for about 30 minutes before serving.

Chilling the Lemonade

Pour the lemonade into glasses filled with remaining ice cubes. Garnish each glass with a slice of lemon and a few fresh mint leaves for a refreshing touch.

Garnishing

Serve immediately and enjoy your freshly squeezed lemonade!

Enjoy!

Fresh lemons

Granulated sugar

Water

Ice cubes

Lemon slices

Fresh mint leaves

Select one of the available soda options from the choices: Coke, Diet Coke, Sprite, or Fanta.

Choose Your Soda

Open the selected soda bottle or can and pour it into a glass. You can also serve it directly from the bottle if preferred.

Pour the Soda

If desired, add ice cubes to the glass before or after pouring the soda to chill it.

Add Ice (Optional)

For added flavor, you can garnish the drink with a slice of lemon or lime, if desired.

Garnish (Optional)

Coke

Diet Coke

Sprite

Fanta

Preheat your grill to medium-high heat. Ensure the grates are clean and lightly oiled to prevent sticking.

Prepare the Grill

Chop the onions, cut the tomato into wedges, and gather the rest of the toppings (mustard, relish, pickle spear, sport peppers, and celery salt).

Prepare the Toppings

Place the all-beef hot dogs on the preheated grill. Cook for about 5-7 minutes, turning occasionally until they are nicely charred and heated through.

Grill the Hot Dogs

During the last 2 minutes of grilling the hot dogs, place the poppy seed buns on the grill to toast lightly.

Toast the Buns

Place a grilled hot dog in each toasted bun. Top with yellow mustard, sweet pickle relish, chopped onions, tomato wedges, a pickle spear, and sport peppers. Sprinkle with celery salt to finish.

Assemble the Chicago Dog

Season the chuck roast with salt, black pepper, Italian seasoning, garlic powder, onion powder, and red pepper flakes on all sides.

Place the seasoned chuck roast in a slow cooker and pour the beef broth over it. Cover and cook on low for 8 hours or until the beef is tender and shreds easily.

Slow Cook the Beef

Once cooked, remove the beef from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker and mix it with the juices.

While the beef is cooking, slice the Italian rolls in half lengthwise.

Prepare the Rolls

Place a generous portion of the shredded beef onto the bottom half of each Italian roll. Top with a slice of provolone cheese and giardiniera, if desired.

Assemble the Sandwiches

Close the sandwiches with the top half of the rolls and serve warm. Enjoy your Italian beef sandwiches!

Chuck roast

Beef broth

Garlic powder

Onion powder

Red pepper flakes

Salt

Black pepper

Italian rolls

Provolone cheese

Giardiniera

Cut the chicken breasts into strips, about 1 inch wide.

Prepare the Chicken

In three separate bowls, set up your breading station: one with flour, one with beaten eggs, and one with bread crumbs mixed with salt, black pepper, garlic powder, and onion powder.

Set Up Breading Station

Dredge each chicken strip in flour, shaking off the excess. Dip it into the beaten egg, then coat it with the breadcrumb mixture. Ensure each piece is well-coated.

Bread the Chicken

In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until shimmering.

Heat the Oil

Carefully add the breaded chicken tenders to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 4-5 minutes on each side until golden brown and cooked through. Use a slotted spoon to transfer them to a paper towel-lined plate.

Fry the Chicken

In a small saucepan, melt the unsalted butter over low heat.

Melt the Butter

Once melted, add the hot sauce, garlic powder, vinegar, and salt to the butter. Stir until well combined and heated through.

Combine Ingredients

In a large bowl, add the fried chicken tenders and pour the buffalo sauce over them. Toss gently until all the tenders are well-coated in sauce.

Toss the Chicken

chicken breast

bread crumbs

hot sauce (e.g., Frank's RedHot)

vinegar

In a medium bowl, let the unsalted butter sit at room temperature until softened (about 30 minutes).

Soften the Butter

While the butter softens, peel and mince the garlic cloves.

Mince the Garlic

Add the minced garlic, chopped parsley, and salt to the softened butter. Mix until well combined.

Mix the Garlic Butter

Preheat your oven to 375°F (190°C). Cut the French baguette in half lengthwise.

Slice the Baguette

Spread the prepared garlic butter mixture evenly over the cut sides of the baguette.

Spread the Garlic Butter

Sprinkle the shredded mozzarella cheese and the grated Parmesan cheese evenly over the garlic buttered side of the baguette.

Top with Cheese

Place the baguette halves on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly, and the edges of the bread are golden brown.

Bake the Bread

Remove from the oven, let cool for a minute, then slice into pieces. Serve warm.