This collection features 22 Sam's Club-inspired recipes spanning elegant mains like Beef Tenderloin with Herb Butter and Chicken Alfredo Pasta to crowd-pleasing sides and appetizers, offering restaurant-quality results for home entertaining and everyday meals.
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CHICKEN ALFREDO PASTA: Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken slices and cook until golden brown and no longer pink inside, about 5-6 minutes per side.
Lower the heat to medium, add the minced garlic to the skillet, and sauté for about 30 seconds until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, black pepper, and salt until the sauce is smooth and creamy.
Drain the pasta and add it directly to the skillet with the sauce. Toss everything together until the pasta is evenly coated.
Garnish with fresh parsley before serving.
BEEF TENDERLOIN WITH HERB BUTTER: Preheat oven to 425°F (220°C) and let the beef tenderloin sit at room temperature for 30 minutes.
In a small bowl, mix the softened butter, rosemary, thyme, and minced garlic until well combined.
Season the beef tenderloin all over with kosher salt and freshly ground black pepper.
Heat a large oven-proof skillet over medium-high heat and add the olive oil. Once hot, sear the tenderloin on all sides until golden brown, about 2 minutes per side.
Spread the herb butter evenly over the top of the seared tenderloin. Transfer the skillet to the preheated oven.
Roast for about 20-25 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
Remove from the oven and let the beef rest for 10 minutes before slicing.
GOURMET MAC AND CHEESE: Preheat oven to 375°F.
In a large pot, melt the unsalted butter over medium heat until bubbly and fragrant.
Whisk in the all-purpose flour, cooking for 1 minute to create a smooth roux.
Gradually pour in the whole milk, whisking constantly until the mixture thickens, about 5 minutes.
Reduce heat to low, then stir in the sharp cheddar and Gruyère cheeses until melted and creamy.
Season with smoked paprika, cayenne pepper, and salt.
Fold in the cooked elbow macaroni, ensuring every piece is coated with the cheese sauce.
Transfer the mac and cheese to a baking dish, spreading it evenly. Optionally sprinkle breadcrumbs on top.
Bake for 25 minutes, or until the top is golden and the edges are bubbly.
SPINACH AND ARTICHOKE DIP: Preheat oven to 350°F (175°C).
In a large mixing bowl, combine the mayonnaise and sour cream until smooth.
Stir in the Parmesan and mozzarella cheeses until well blended.
Fold in the chopped artichoke hearts and squeezed-dry spinach, mixing gently.
Add the minced garlic and crushed red pepper flakes, stirring to incorporate.
Transfer the mixture to a baking dish, spreading it out evenly with a spatula.
Bake for 25 minutes, or until the top is golden and bubbly.
Let the dip cool for 5 minutes before serving.
CHOCOLATE LAVA CAKE: Preheat oven to 375°F (190°C). Butter four ramekins lightly.
Melt the dark chocolate chips and butter together in a microwave-safe bowl, stirring every 30 seconds until smooth.
Whisk the granulated sugar and eggs in a separate bowl until pale and slightly thickened.
Fold the melted chocolate mixture into the egg mixture gently.
Sift the flour and sea salt into the batter, mixing just until combined.
Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
Bake for exactly 12 minutes, until the edges are set but the center is still soft.
Let the cakes rest for 1 minute before carefully inverting them onto plates. Serve with vanilla ice cream.
Store cooled Chicken Alfredo and Mac and Cheese in airtight containers up to 3 days refrigerated; reheat gently on stovetop over medium-low heat with a splash of cream or milk. Spinach Artichoke Dip keeps 3 days refrigerated and reheats in a 350°F oven for 10-15 minutes covered. Beef Tenderloin is best served fresh but sliced leftovers keep 2 days and can be served cold or reheated gently.
oven-proof skillet (for beef tenderloin) · large pot (for pasta) · whisk (for roux and sauce-making) · baking dishes (for mac and cheese and dip)
Yes. Chicken Alfredo can be assembled and refrigerated up to 2 days ahead; reheat gently on stovetop. Spinach Artichoke Dip can be prepared through step 28 and baked when guests arrive. Gourmet Mac and Cheese is best baked fresh but can be assembled ahead and baked for 30 minutes instead of 25.
135°F (57°C) internal temperature for medium-rare. Let it rest for 10 minutes after roasting to retain juices.
Keep heat at medium or lower once cream is added, avoid boiling, and stir constantly. Add cheese off heat if possible. Ensure chicken is fully cooked before adding sauce to prevent temperature drops.
Sharp cheddar and Gruyère are specified for their melting properties and flavor. Substitute Gruyère with aged Gouda or Emmental, but avoid pre-shredded varieties which contain anti-caking agents and won't melt as smoothly.
Bake at 350°F for 25 minutes until the top is golden and the edges are bubbly. Let it cool for 5 minutes before serving so it sets slightly and is easier to scoop.
