Jump to content

deathcat

Members
 View Profile  See their activity

  • Posts

    1,983

  • Joined

  • Last visited

 Content Type 

Blog Entries posted by deathcat

  1. deathcat
    BEST BBQ BEANS… EVAAAAAAR
    • 8 Oz. Hickory Or Applewood Smoked Bacon
    • 1 Lb Flat Iron Steak Or Smoked Brisket Or Beef Stew Meat (Chopped into ½ inch Cubes)
    • 8 Oz. Smoked Pulled Pork
    • 1 Tsp Steak Seasoning
    • 1 Cube Chipotle Seasoning Bullion (Found in the Mexican section in a small reddish box)
    • 8 Oz. Smoked Link Sausage (Diced into ½ inch cubes)
    • 3 Tbs. Bacon Drippings
    • 1 Lg. Sweet Onion Chopped
    • 1 Lg. Chopped Green Bell Pepper
    • 1-2 Jalapeno(s) Fine Diced (Seeded For Less Spicy)
    • 2 ea Cans Bush's Baked Beans (28 Ounce)
    • 1 ea Bottle Baby Ray’s BBQ Sauce (20 Ounce) Or 3 Cups Of Your Favorite/Homemade
    • 1 C. Packed Brown Sugar
    • 1 C. Honey
    • ½ C. Rum
    In a large stock pot, on medium heat, add the Canned Beans, the BBQ Sauce, brown sugar, Chipotle bullion, honey and rum and stir. Meanwhile, fry the bacon in a skillet until fairly crisp, then drain on paper towels while reserving 3 tablespoons of the drippings. Crumble the bacon and add to stock pot. Add the onion, green bell peppers and jalapeno to the bacon grease and sauté for about 7 mins on medium heat until tender. Place sautéed veggies into a stock pot. Sprinkle steak with the seasoning. In the skillet, cook the steak and sausage until done medium, 5 mins on medium heat or until beef is medium rare (it will finish cooking in the stock pot). Add the cooked meat to the stock pot, stir well and reduce heat to low and heat through. If you do this 1 day ahead, refrigerate and reheat, the beans will thicken, and be more flavorful!
    Serving Suggestions: Serve with Pulled Pork Sandwiches, Roaster Chicken, Smoked Brisket, Babyback ribs, Cornbread Muffins, Grilled Corn on the Cob.
    SERVINGS: Approximately 15 1-cup Servings
    HOMEMADE SWEET AND KICKIN’ BBQ SAUCE
    • 2 cups Cider Vinegar
    • 2 C. Packed Brown Sugar
    • 1 C. Ketchup
    • 1 can Root Beer
    • 2 TBS Honey
    • ½ C. Dark Rum
    • 4 oz Mick’s Pomegranate Pepper Jelly
    • 2 TBS. Tiger Sauce (Asian Food Section)
    • 1 ea Minced and seeded Jalapeno Chili
    • ½ C. Minced Sweet Onion
    • 1 ea Clove minced Garlic
    • 1 TBS Olive Oil
    In a large sauce pan, over medium high heat, sauté the Onion and garlic for about 5 min until translucent. Add the remaining ingredients and bring to boil. Reduce heat and simmer for at least 20 mins. If BBQ sauce is too thin, add more sugar and honey, in proportionate amounts (1 cup sugar, 1 TBS Honey). For a bit more kick, don’t seed the chili or add 1 tsp Cayenne chili powder.
    Serving suggestions: Over any BBQ Pork, Beef or Chicken; or add to BBQ Beans.
    Servings: Enough
    PORK BRINE
    • ¼ cups Kosher Salt
    • 1 cup Brown Sugar
    • 1 cup Honey
    • Enough Warm Water to Cover Pork (2-3 Qts)
    • 1 Tbs Black Peppercorns
    • 2 Tbs Minced Garlic
    • 1 can Chipotles in Adobe Sauce (Rough Chopped)
    • 1 Large Sweet Onion, sliced Thick
    • 1 ea Pork Shoulder Roast (5-6 lbs)
    Fill Stock pot about ½ full with warm/med hot water and then add salt and sugar. Stir till dissolved (approx 20 min). Add other ingredients and Pork, cover and place in refrigerator. Leave in brine for at least 8 hours and up to 4 days. Remove from brine 1 hr prior to cooking, pat dry with paper towels and pour out brine and wash stockpot.
    This can be used for Ribs, Pulled Pork, Grilled Pork chops or even a BBQ Pork Tenderloin.
    SMOKED PULLED PORK
    • 1 ea 5-6 pound bone-in pork shoulder roast (Brined is best for moist meat)
    • 1 ea Your favorite Pork Rub (Favorite Premade – Jimbo’s Hickory Flavor)
    • 20 oz. Your Favorite BBQ Sauce or Homemade type BBQ Sauce
    • 1 ea Bag of Apple Wood (chunks are best but chips are fine if you soak them in water for at LEAST 30 mins)
    Take the Pork Roast and place it on a cutting board. Make sure it is dried off sufficiently from the brine. Take several Tbs. of your rub in your palm and start applying it directly to the surface of the meat. Rub it around until the whole thing including ends is covered. Using the indirect grilling method, place meat over no heat and coals or gas burner over another side, and start the wood smoking directly on coals or in a smoker box for gas grills (Add more chips/chunks as the smoke lessens). Use low heat or small amounts of charcoal/briquettes for this method. Cover the lid and let the smoke roll over the meat. Turn the meat every hour for about 6 hours (check with instant read thermometer until meat registers about 175-180⁰) Remove the meat to the cutting board and cover for at least 30 mins to allow the juices to soak back into the meat. When ready, place in a large casserole dish, take 2 forks and use them to pull the meat apart. If cooked long enough, it should fall off the bone, and shred easily. You can eat it like this, or add the BBQ sauce and mix into the meat to make BBQ Pulled Pork.
    *If the meat doesn’t shred easily, you can pressure cook it with 1 cup of beer for 30 min or put in slow cooker with 1 cup of beer and cook for 1-2 more hours on high.
    Serving suggestions: Pulled pork sandwiches (with or w/o BBQ Sauce) or add to BBQ Beans.
    Servings: A lot
  2. deathcat
    BISCUITS AND SAWMILL GRAVY
    Biscuit Ingredients
    • 3 cups all-purpose flour
    • 2 tablespoons sugar
    • 2 1/2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 cup vegetable shortening
    • 1 to 1 1/4 cups milk
    • 1/4 cup melted unsalted butter
    Directions
    1. Preheat the oven to 450° F.
    2. In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Cut in the shortening with a fork until it looks like cornmeal. Add the milk, a little at a time, stirring constantly until well mixed.
    3. Turn the dough out onto a lightly floured surface. Knead lightly two or three times.
    4. Roll out the dough with a floured rolling pin to 1/2-inch thickness. Cut with a 2-inch cutter.
    5. Place the biscuits in a greased iron skillet. Brush the biscuits with half the melted butter. Bake for 12 to 14 minutes, or until golden brown. Brush the hot biscuits with the remaining butter. Slit the biscuits in half and ladle Sawmill Gravy over the hot biscuits.
    Gravy Ingredients
    • 1 pound ground sausage
    • 4 slices thick-cut bacon
    • 1/2 medium onion, diced
    • 2 cloves garlic, minced
    • 3 tablespoons all-purpose flour
    • 1 teaspoon salt
    • 2 teaspoons black pepper
    • 2 cups half-and-half (or heavy cream)
    • 2 tablespoons butter
    Directions
    1. In a large skillet, combine the sausage, bacon, onion, and garlic. Cook over medium heat until the sausage is browned and crumbles.
    2. Stir in the flour, salt, and pepper; cook for 1 minute, stirring constantly.
    3. Gradually stir in the half-and-half. Cook over medium heat, stirring constantly, until the mixture is thickened.
    4. Stir in the butter until well blended.
    POULTRY BRINE
    • 1 LB Kosher salt
    • 2 cups brown sugar
    • Enough warm water to cover turkey
    • 1 tablespoon black peppercorns
    • 1.5 teaspoons allspice berries
    • 5 sprigs rosemary
    • 6 leaves of sage
    • Half onion, sliced
    • 2 oranges quartered
    • 2 large lemons quartered
    • 4 limes quartered
    Ø This is just one turkey brine recipe you can use for your roasted turkey. You make adjustments to it.
    1. Take the turkey and cover with water in LARGE stock pot. Remove turkey (in bag still) and see how much water is in the pot. That is your marker point.
    2. Fill to that point with warm/med hot water and then add salt and sugar. Stir till dissolved (approx 20 min). Add other ingredients and unwrapped turkey (make sure you remove the neck and giblets from inside it and rinse it thoroughly). Cover and place in refrigerator. If you don’t have room, add 2-4 lbs of ice to pot to keep it chilled (outside in garage is ok if you leave off of ground). Leave in brine for up to 4 days.
    3. Remove from bucket and pat dry about 30 min before placing in oven (get to room temp before placing in oven (Turkey bags are great too)
    ROASTED TURKEY
    • 15-18 lb Turkey (giblets and neck removed)
    • ½ stick butter softened to room temp
    • ¼ cup Sage leaves chopped
    • 1 TBS Rosemary leaves
    • 3 stalks celery in 2-3 in pieces
    • 10 baby carrots rough chopped
    • 1 large onion rough chopped
    • Salt
    • Pepper
    • 2 lemons, 2 limes, 2 oranges (From brine is ok otherwise fresh ones)
    • Olive oil
    • 1 can chicken broth or 2 cups turkey stock
    1. Take the turkey and remove from brine. Pat dry with paper towels.
    2. Cover inside and out in pepper and salt (as much as you normally like). Take butter and rub under the skin of the breast, starting at the neck, with your hands. You may need to gently pull the skin away from the breast to get down lower on the breast meat. On the outside, drizzle some olive oil on the skin and rub the spices around the outside of the turkey. Then stuff the cavity with carrots, onion, celery and the citrus fruit wedges.
    3. Let the turkey set to room temperature. If you have an Electric Roaster, set the temp to 375°. Place turkey breast side up in the roaster on its rack. Cover the wing tips with foil. Pour in the stock and cook for about 60 min. Check the temp with an instant read thermometer. Turn Turkey over and finish roasting for another 40 mins. Once the temp is 165°, pull the turkey out and let rest on a carving table covered with foil.
    BEER CAN CHICKEN
    • 1 whole 3.5-5 lb chicken
    • 2 TBS Olive Oil for outside of bird
    • 1 cup Brown sugar
    • ½ cup Paprika
    • 2 TBS Black pepper
    • 1 TBS Cumin
    • 1 TBS Garlic Powder
    • 1 TBS sea salt
    • ½ TBS onion powder
    • ½ TBS hickory powder
    • 1 tsp cayenne pepper
    1. Heat grill up to medium heat on the outside burners. The bird will rest over the unlit burners in the middle (you need 3-4 burner grill at least or a charcoal grill with coals on two sides of the grill only)
    2. Rub oil on the skin. Then sprinkle 1 TBS inside the cavity, 1 tsp inside the neck and 2 TBS on the outside of the bird (more if doing a turkey). Empty ½ of beer can and use can opener to open 2 more holes in the top. Place can inside cavity of seasoned bird so it “sits” on the can. Tuck the wings behind the neck of the bird and place on center of grill. If using a charcoal grill, place an aluminum drip pan under the bird to catch all the juices. If you’ve brined your bird, it will be JUICY and tender.
    3. Grill for 1 hr 20 mins, covered. Check the meat with an instant read thermometer at the thick part of the thigh. Pull off grill when temp hits about 170° and let rest on cookie sheet for about 10 minutes.
    4. Remove can and carve or cut in half and serve.
    SAUSAGE AND MUSHROOM STUFFING
    • 1 pound FARMLAND BACON & PORK SAUSAGE
    • 1 medium sweet onion, chopped
    • 3 stalks of celery, sliced and chopped
    • 3 large stalks green onions, sliced tops only
    • 2 cups chopped mushrooms
    • 3 packages Stove Top chicken Stuffing
    • 1 package Stove Top Turkey Stuffing
    • 3 cans Chicken broth/stock
    • 1.5 sticks of butter (1.5 cups)
    • 1 cup water
    Directions
    1. In a large skillet, cook the sausage, turning until starting to turn brown. Toss in celery and sweet onion and Cook over medium heat until the sausage is browned and onion and celery are semi soft. Use slotted spoon to remove to waiting crockpot.
    2. Pour chicken stock/broth into the grease in pan. Add water and butter. Bring to boil. Add in mushrooms and green onions. Boil for about 5 min.
    3. Gradually stir in the stuffing mixes. Remove from heat and cover for 5+ mins. Turn the mixture several times to combine and fluff the mix.
    4. Pour entire mixture into the crockpot and combine with sausage/veggies. Turn on low and cover until needed.
    EASY ALMOND ROCA
    • 24 squares of unsalted sltines
    • 1 cup of butter (no substitutues please)
    • 1 cup brown sugar
    • ½ tsp. vanilla
    • 1 package of milk chocolate chips
    • ½ cup blanched almonds finely chopped
    • ½ cup chopped walnuts
    Directions
    1. Grease the bottom and sides of a 13" x 9" pan. Arrange crackers in the pan "face" up. Melt butter and sugar over medium heat, bring to a boil and continue to boil for 3 minutes stirring constantly.
    2. Remove from heat and add vanilla. Pour the mixture over the crackers and use a spatula to spread it over all of the crackers. Make sure the crackers are all flat in the pan as they have a tendency to move when the hot mixture is added.
    3. Bake for 5 minutes at 375°. Remove from oven and cool approximately 10 minutes. Then sprinkle with the chocolate chips and let stand until the chocolate chips are almost melted. Spread the chocolate evenly over the top and sprinkle with the chopped almonds.
    Score before the last cooling for easier cutting.
    GORILLA BREAD
    • Flour, for pan
    • 1/2 cup sugar
    • 1 teaspoon ground cinnamon
    • 30 buttermilk canned refrigerator biscuits
    • 1 stick butter, plus more for pan
    • 1/2 cup brown sugar
    • 1 cup walnuts crushed
    • 1 cup pecans crushed
    • 1 bar of cream cheese cut into ½ in pieces (Optional)
    Directions
    1. Butter and flour a bundt pan. Sprinkle a small amount of the nuts into the pan so it coats the sides and set aside. Preheat oven to 350 degrees F.
    2. Combine sugar and cinnamon. Cut refrigerator biscuits in half and toss in cinnamon and sugar mixture. Melt the 1 stick of butter in a saucepan and add brown sugar and bring to a boil; then add nuts. Line the bundt pan with biscuits and pour butter mixture over them.
    3. Bake for about 30 minutes. Remove from the pan when it's still hot to avoid sticking to pan.
    BACON SPINACH QUICHE
    • 1 lbs Thick Hickory Smoke Bacon (fried crisp but not burnt)
    • 2 c. Chopped Spinach Packed down.
    • 1 ½ c. Heavy Whipping Cream
    • 6 Whole Eggs
    • 1/2 tsp ea freshly ground black pepper and Salt
    • 1 ½ cups Mozzarella – Shredded
    • 1 cup Sharp Cheddar – Shredded
    • ½ cup Gorgonzola Cheese – Crumbled
    • ½ tsp Seasoning salt plus more to sprinkle on the bacon
    Ø Excellent for breakfast or even a hardy dinner.
    Start by seasoning and then frying the bacon until crisp over medium heat in a large skillet or on a griddle. Drain onto paper towels and crumble when dried. While bacon is cooking you can roll some fresh pie dough or make your own and line a 9 inch pie plate. Chop the spinach and layer in the bottom of dish evenly. Add the bacon on top. Cover bacon with mozzarella, cheddar and then gorgonzola cheeses. In a blender, put the whole eggs, the cream and the salt/pepper, blend until smooth. Pour mixture into the quiche starting from the center and swirling around until it covers the entire top. Place in preheated oven set at 375° for about 35 min. Pull the quiche out to check for doneness. If the top is done but there is a “jiggle” to the quiche, then it needs to cook longer (5-15 min checking every 5 min). If the quiche crust is brown, then cover the crust edges with aluminum foil until quiche is finished cooking (prevents drying out the crust). Remove, cover with foil and place in Frig to cool for at least 45 mins. Remove from frig and cut and serve. Warm servings in microwave for 30 secs if cold.
    SERVINGS: 5-8
    FRIED RAVIOLI WITH MARINARA SAUCE
    • 4 cups Canola Oil
    • 1 cup grated parmesan cheese
    • 1 package of frozen ravioli pasta (Costco has a great spinach/cheese bag)
    1. Pour oil in medium saucepan and heat over medium high heat. When a drop of water sizzles when dropped in oil the pan is ready.
    2. Carefully add thawed ravioli to the oil one at a time. Check after 60 seconds. Turn each over until they are golden brown. Remove to a thick layer of paper towels to drain excess oil.
    3. Dip ravioli into plate of parmesan cheese till coated. Serve hot with Side of Marinara Sauce (recipe Below)
    MARINARA SAUCE
    • 1 tablespoon good olive oil
    • 1 large chopped sweet onion
    • 1 1/2 teaspoons minced garlic
    • 1/2 cup good red wine, such as Chianti or cabernet merlot
    • 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
    • 6 Roma Tomatoes chopped fine
    • 1 tablespoon chopped fresh flat-leaf parsley
    • 1 1/2 teaspoons kosher salt
    • 1/2 teaspoon freshly ground black pepper
    Directions
    Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on low heat for 15 minutes.
    THE BEST OATMEAL-PECAN APPLE CRISP
    In an 8 x 8 Casserole Dish:
    Filling
    • 5-6 Medium Baking apples (Golden Delicious, Granny Smith, Red Rome, etc)
    • 1 Tbs. Lemon juice (juice from 1/2 small lemon)
    • ¼cup White Sugar
    • ½ tsp. Ground Nutmeg
    • ¼ tsp. Ground Cloves
    • ¼ tsp. Ground Allspice
    • ½ tsp. Ground Cinnamon
    Topping
    • 1.5-2 Sticks Butter at room temp
    • 1 cup Packed brown sugar
    • 1 cup Flour
    • 1 cup Oats
    • ½ cup Chopped Pecans (Walnuts ok)
    • ½ tsp. Cinnamon
    Preheat oven to 350 degrees. Peel, core and slice Apples. Sprinkle with lemon juice. In bowl combine dry ingredients and mix with apples. Put slices into casserole dish. Make the topping by taking that bowl, adding the dry ingredients and with a rubber spatula or hand mixer, cut in butter and mix until well combined. It should have the consistency of thick frosting (if it is too runny, add equal amounts of flour, oats and brown sugar slowly until it is more pliable. Spread mixture over top and spread evenly to form an upper crust. Don’t worry if there is spaces in the mixture, it will come together while baking.
    Note: for larger 9 x 13 casserole dishes, the measurement of ingredients are increased by half again. IE: 1 cup = 1.5 cups or 6 apples = 9 apples
    Put in oven on next to last shelf. Bake for 30 minutes, then turn on broiler and watch until it turns a nice medium brown (about 5 minutes). Remove and let cool for about 10 min. Serve with Vanilla ice cream.
    SERVINGS: 10-15
  3. deathcat
    Hope that any of these are found to be as yummy to you .. as they are to me. This is going to be soooo much easier than updating 19 different alliance threads I've created *can't track em all*
    If you have any questions regarding ideas for cooking or such.. feel free to let me know
    Here is a small sample of my recipes.. I'll post more as time goes on. I'll also do requests and give Ideas "if you're serious" for other dishes.
    COWBOY MARINADE
    • 4 lbs Petite sirloin (crosscut)
    • 1 c. A-1 steak sauce
    • 1/4 c. Po’ Hembly mild gourmet sauce [chili sauce or 2 TBSP. horseradish may be substituted]
    • 1/4 c. Hickory smoke barbeque sauce
    • 1 TBSP. Basil
    • 1 TBSP. Lemon pepper
    • 1 tsp Rosemary
    Ø Can be used with crosscut steak, strips or cubes
    Crosscut: Crosscut top and bottom then sprinkle herbs on top and bottom and rub into meat. Place in gallon-size freezer bag. Pour remaining ingredients into bag and seal. Refrigerate from 1-5 days. Remove steaks and reserve marinade. Place on barbeque set at medium-high. Use marinade to brush over cooking steaks. Cook for 5 minutes on each side for medium to medium-well.
    Strips: This variety is best as a kabob or pan-fried to serve over fettuccini.
    Cubes: This variety is great in the crockpot. Double the marinade sauce and this can be an excellent appetizer.
    SERVINGS: 10-15
    MARINATED STEAK WITH MUSHROOM WINE SAUCE
    • 4 lbs. Petite sirloin (crosscut)
    • 1.5 c. Red wine (merlot or chardonnay)
    • 1/4 c. Olive oil
    • ½ c. Teriyaki marinade
    • ½ c. Low-sodium soy sauce
    • 6 Sliced mushrooms
    • 1 Green onion sliced very thin
    • 1/4 c. Golden brown sugar diluted into bouillon
    • ½ Cube of butter or margarine
    • ½ c. Beef bouillon (beef stock or broth can be substituted)
    • Garlic pepper, parsley, basil, oregano and white pepper
    • Adolf’s salt-free tenderizer
    • Corn starch
    Ø This is best when accompanied by Caesar salad, cottage cheese, baked or mashed potatoes and a good merlot or chardonnay.
    Crosscut the steak on top and bottom. Rub in the herbs and the tenderizer on both sides. Place in gallon-size freezer bag. Pour in ½ c. of wine, 1/4 c. of teriyaki, and 1/8 c. of soy. Marinade up to 5 days. In very large skillet pour in oil and add butter. Stir for 30 seconds over medium heat. Add steaks and then pour the wine over the steak. Cook till done as desired. Add mushrooms, onion, bouillon mix, 1 c. wine, 1/4 c. Teriyaki, and 1/8 c. soy. Cook down and add cornstarch to thicken as needed.
    SERVINGS: 10-15
    GROUND BEEF ENCHILADAS
    • 1.5 lbs Ground beef or ground sirloin
    • 1.5 lbs Co-Jack, Cheddar or Monterey jack cheeses or any combination there of
    • 3 TBSP Flour
    • 3 TBSP Oil (any oil will do but I like to use corn with this meal)
    • 4 tsp Chili powder
    • 18 Flour tortillas
    • 1 tsp Salt
    • ½ tsp Garlic salt
    • 1/4 tsp Black pepper
    • 2 15 oz cans Tomato Sauce
    • 1/4 c. Water
    • ½ Onion
    Ø This meal is even better when served as leftovers.
    Preheat oven to 350 °. In a large skillet, brown meat and onion, then drain. Simultaneously, in a second pan, combine flour, chili powder, salt, garlic salt, pepper and oil. Cook over medium heat until browned. Add water and tomato sauce to pan and stir until bubblely. This will make the paste. Spoon some of the paste onto the counter top and spread thickly. Put tortillas in sauce and coat both sides. On top, spread meat then cheese then roll up and place, seam-side down, in a 9 x 9 inch baking dish or a 13 x 9 baking dish (you will need at least one of each). After filling the baking dishes, pour remaining paste over dishes and spread evenly. Then add remaining cheese to the top. Heat until cheese is melted completely and then let cool.
    SERVINGS: 6-8
    CROCKPOT BEANS AND SAUSAGE
    • 1-16 oz. can each Navy beans, chili beans, butter beans, dark red kidney beans
    • 1-28 oz. can B & M baked beans
    • ½ to 3/4 Onion
    • 1 lb. Kielbasa sausage
    • 3/4 c. Light brown sugar
    • 1 TBSP Gourmet spicy mustard (regular mustard is just fine)
    • ½ c. Ketchup
    • 1/4 c. Kraft Hickory smoke barbeque sauce
    Ø This is a good recipe to prepare the night before and cook all day while at work.
    Slice sausage and then cut slices in half. Chop onion into small pieces. Combine all ingredients into crockpot and stir for 2 minutes to insure good mixture. Turn crockpot on low and cook all day.
    SERVINGS: 8-10
    STEAK DIANE
    • 4 Tenderloin steaks
    • 2 TBSP Olive oil
    • ½ -3/4 tsp Minced garlic Demiglaze
    • 4 tsp Dijon mustard
    • 1 TBSP Brandy
    • 1/4 c. Burgundy
    • 1 TBSP Worcester sauce
    • 6 Mushrooms (sliced)
    • 2 stalks Green onions (sliced)
    • 2 c. Bordelaise [this must be made first]
    q The bordelaise is made by first making a brown sauce. To do this you need to melt 2 Tbsp of butter/margarine in a saucepan over med-low heat. Then stir in 2 Tbsp of flour and cook 15 to 20 minutes till brown. Dissolve 1 ½ tsp of beef bouillon in 1 ½ cups hot water then add to flour mixture. Bring to boil for 5 minutes stirring constantly then reduce heat and simmer for 30 minutes. Add 1/4-cup dark brown sugar to pan to make Demiglaze and then add burgundy to make Bordelaise.
    Ø This meal is great with steamed asparagus and steamed baby red potatoes cooked with butter and basil.
    In a large skillet, add olive oil and garlic and heat over medium heat. Add steaks (2 at a time if there is not enough room for 4). Sear on one side for 3 minutes and turn over. Spread ½ tsp of Dijon mustard over seared side of each steak. After the other side has seared for 3 minutes, spread ½ tsp on other side. Add the green onion and the mushrooms now. Cook each side for another 5 minutes on a side until done through. Add the brandy and stir. To make for a good show, move all food to the side of the pan nearest you and pour a quick shot around the rim of the pan. Then heat only the empty part of the pan until you get a flame. At this point, the whole of the brandy in the pan should catch fire for a few seconds. All this is doing is cooking off the alcohol and leaving a great taste behind! Now add the brown sauce and the Worcester and stir. Cook until the sauce is thickened and heated through. Serve straight from the pan with sauce poured lightly over the top and on the side.
    SERVES: 2-3
    GREEN BEAN CASSEROLE (Space Filler)
    • 2 cans Green beans
    • 2 cans Cream of mushroom soup
    • 1 small can Durkee fried onions
    Ø This makes a great side dish or a good main course served with cottage cheese.
    In a 9 x 9 baking dish, combine first two ingredients and ½ of third. Spread evenly in pan and then place in oven preheated to 350°. Cook for 15 minutes and add the rest of the onions for another 5 minutes of cook time.
    SERVES: 4-8
    COLD RICE SALAD (HEART HEALTHY)
    • 1 pkg Rice-a-roni fried rice with almonds
    • 1/4 cup Lemon juice
    • 1/4 cup Canola or Olive oil
    • 1 ½ cups Sliced mushrooms
    • 1 small can Sliced olives
    • 1-2 stalks Sliced green onions
    • ½-1 head Cauliflower cut into ½ inch pieces
    • 1 floret Broccoli cut into ½ inch pieces
    • 1 tsp. White wine vinegar (Optional)
    Ø This is great for a light lunch or as a precursor to a main dish dinner.
    Cook Rice-a-roni according to directions and then cool in a large mixing bowl in refrigerator for 15 minutes. Remove the rice from fridge and stir in the vegetables. Then add the lemon juice and oil to the mixture and stir until evenly coated. Place bowl back into the fridge and cool for 1 hour.
    SERVES: 8-20
    BANANA OR CHOCOLATE LUSH
    • 2 small pkgs Instant pudding (banana or chocolate)
    • 3 cups Cold milk
    • 2 cups Flour
    • 1 cup Butter or margarine
    • 8 oz. Cream cheese
    • 2 cups Cool Whip- divided
    • 1 cup Powdered sugar
    • ½ cup Slivered almonds or crushed walnuts
    Ø This is great after a holiday dinner or anytime you think you deserve a treat. A refrigerated piecrust or pre-made crust can be subbed and the lush can be made into a pie.
    Mix the pudding and milk and place in fridge. Combine the flour and butter and spread in a 13 x 9 inch casserole dish. Bake crust for 20 to 25 mins at 350° until light brown. Mix together the cream cheese, Cool whip and powdered sugar. Spread mixture over crust evenly. Then spread pudding mixture over center mixture. Top with remaining cool whip and walnuts. Place in fridge and cool at least one hour.
    SERVES: 8-12
    CHICKEN STUFFING CASSEROLE
    • 1 lb. Uncooked chicken cut into 1 inch pieces
    • 8 slices Swiss cheese (Monterey jack, American or cheddar can be substituted)
    • 1 can Cream of chicken or mushroom soup
    • 1 can Chicken broth
    • 1 pkg Chicken flavor Stove Top stuffing
    • 1/4 cup Melted butter
    Ø This can be served with a vegetable side. For a different flair add fresh sliced mushrooms or a pkg of frozen peas and carrots can be added for a chicken potpie flavor.
    Make the stuffing first. In a 9 x 9 inch casserole dish place the chicken on the bottom. In a small bowl, add the soup and broth (½ can should be enough though I use the whole can) and mix thoroughly. Spread over chicken and top with the cheese (use as much as you like). Spread the stuffing over the top and bake in preheated oven at 350° for 40 minutes. Pour butter over the top and cook another 10 minutes. Remove and let cool for 15 minutes.
    SERVES: 6-8
    CHICKEN ENCHILADAS
    • 4 Chicken breast halves
    • 2 cups Cream of chicken
    • 16 oz Sour cream
    • 2 cups Monterey jack cheese - shredded
    • 1 pkg. Diane’s taco size flour tortillas or corn tortillas.
    • 2 stalks Sliced green onions
    • 4 Tbsp. Fresh chopped cilantro
    Ø Serve this with a fresh salsa and corn chips or a seven-layer dip.
    Cook the chicken and cut into 3/4 inch pieces. In a medium-size bowl, mix the sour cream and cream of chicken and divide. Place half of the mixture on the bottom of a 13 x 9 inch dish and spread evenly. Put chicken, onions, cilantro and cheese in tortilla and roll up. Place in dish seam-side down. Fill pan and cover with second half of mixture. Top with remaining onions and cilantro. Cover with foil and place 2 small slits in the middle. Bake in preheated oven 20 minutes at 350°.
    If more enchiladas are needed add 2 chicken breasts, 1 cup each sour cream and cream of chicken, 1 stalk green onion, 1-cup cheese, a few more shells, and 2 Tbsp of cilantro. Use this extra to make a 9 x 9 pan. {Only use 3 1/3 cups of the mixture in the first pan and 2 2/3 cups in the second, again divided in half for each pan}.
    SERVES: 6-8
    FRESH TOMATO SALSA (MY VERSION OF VILLASENORS’)
    • 3 cups Diced fresh tomatoes (approximately 10-12 Roma Tomatoes-seeded)
    • 6 Tbsp. Finely diced onion
    • 4 Tbsp. Finely chopped cilantro (take a small bunch, twist real tight and chop)
    • 3-4 Tbsp. Fresh lime juice (1 Whole) or bottled lime juice
    • ½ Tbsp. 1 Clove Pressed (substitute minced garlic from a jar)
    • 1 tsp. Salt
    • ½ Tbsp. ea Fresh ground black and white pepper
    • 3/4 tsp. Pampered Chef Southwestern Seasoning Mix (or Sub Chipolte chili powder)
    • 3 Stalks Fresh Green Onions – Sliced Thin
    • 1 chili Your choice (seeded, w/ membranes removed, and diced) see below for hot chart.
    Ø This salsa is great with low-fat Tostitos or with melted Velveeta or as a topper for potatoes or nachos.
    Combine all the ingredients in a medium sized bowl and refrigerate for ½ hour. Remove and taste test. If you want to add spices to taste, this is where to perfect your own version.
    Hot chart:
    Red or green bell pepper- for wimps
    Anaheim or Banana chilies - mild (not to bad)
    Jalapeno chili - hot (good bite to these)
    Serrano chili - very hot (will stay with you for a few days)
    Habanera chili - off the charts (this one will burn a mustache off a seasoned cowboy)
    SERVES: 1-15
    GRILLED CHICKEN CAESAR SALAD
    • 1 ea. Romaine lettuce (cut and torn into 2 x 2 inch pieces)
    • 2 lbs. Boneless skinless chicken breasts
    • ½ c. ea. Saffola and olive oil
    • 1 Tbsp. Minced garlic
    • 1 Tbsp. White Worcester sauce
    • 1 tsp. Lemon juice
    • 1 tsp. Lemon pepper
    • 1 tsp. ea. Fresh ground black pepper and salt
    • 1 Tbsp. Cardini’s original Caesar dressing and marinade
    Ø This is a great tasting salad for a lunch or dinner. Serve with sliced apples or watermelon.
    Put romaine in bowl filled with water and refrigerate minimum of 30 mins. Remove all fat from chicken and set aside. Put remaining ingredients in a small bowl and mix thoroughly. Dip chicken into marinade and place in gallon freezer bag. Pour remaining marinade over the top and seal. Refrigerate minimum of 30 mins. Remove and barbeque or grill. Use marinade to baste.
    SERVES: 4-6
    BEER & CILANTRO SHRIMP
    • 3 lbs. Medium to Large SHRIMP (peeled and Devined)
    • 4 Tbsp. Cilantro (Chopped fine)
    • 4 oz. Beer (Amber or other Ale)
    • 1 tsp Mixed crushed pepper (white, pink, green)
    • 1 tsp Minced garlic (jarred)
    • ½ tsp Salt
    • 2 tsp Butter
    Ø This is a great appetizer for a barbeque. Also good in a pasta dish with a cream sauce.
    Put butter in a large skillet (10-12 inch) and melt over medium-high heat. Add half of the garlic and pepper in with butter and sauté for 30 seconds. Place half of the shrimp in skillet and stir. Cover with salt and half of cilantro. Pour half of beer over and around shrimp. Cook until pink through out by turning over. Takes about 6 minutes. Remove shrimp to plate and serve. Add remaining shrimp and remaining ingredients to existing sauce and repeat the sauté process.
    SERVES: 4-10
    SHRIMP (or Ham) PASTA SALAD
    • 3 pkgs. Uncle Dan’s Original Dressing
    • 3 cups Mayonnaise
    • 22 oz Dry Pasta (penne, fettuccini, shell)
    • 1-1 ½ lbs. Medium Shrimp (51-60 count) or chopped Hormel Cure 81 Ham
    • 1 small Green Pepper (julienne sliced)
    • 2 -3 stalks Celery (sliced)
    • 2 -3 stalks Green Onions (sliced thin)
    Ø Excellent as a lunch, accompaniment to dinner, or side dish at a barbeque.
    Cook pasta according to package directions. Set aside and cool. Mix dressing and mayo.
    Add dressing mix and remaining ingredients to pasta and stir until coated over pasta. You can and other ingredients to taste (olives, chives, dill etc.) Set in refrigerator and cool. Serves in less than 3 hours.
    SERVES: 4-10
    BEER PORK TENDERLOIN
    • 8 oz Pork tenderloin (sliced thin)
    • 4 oz Beer (Amber or other Ale)
    • ½ tsp Minced garlic (jarred)
    • ½ tsp Salt and Mixed crushed pepper (white, pink, green)
    Ø Yum yum !!
    Sauté pork with beer and garlic. Season with remaining ingredients and cook till juice runs clear from pork. Serve with baked potatoes and Caesar salad.
    SERVES: 2-3
    BREAKFAST CASSEROLE
    • 12 oz Link Sausage (or Jimmy Dean) sliced ½ inch sizes (or Kielbasa)
    • 6-8 slices Bread (white or sourdough)
    • 6-8 Large eggs (1 egg per slice of bread)
    • 1 cup Shredded Cheddar Cheese (if 8 slices then 1 1/3 cups)
    • 2 cups 1% Milk (if 8 eggs then 2 2/3 cups)
    • ½ tsp Dry Mustard
    Ø Excellent for a pre-made breakfast. A quick and easy fix for any weekend morning when McDonald’s just doesn’t cut it.
    Brown sausage in skillet stirring frequently. While browning sausage, tear bread into 1inch squares and place in large mixing bowl. Crack eggs and add other ingredients. Drain sausage and add to mix. Mix well and place in refrigerator overnight.
    In the morning, preheat oven to 350°. Take mix and pour into large casserole dish. Make sure not to fill more than half way, as this casserole will rise. You may need to pour into 2 dishes. Place dish in oven and bake for 35-45 mins. Check for doneness. The outside will start to turn to a light golden brown color. Don’t overcook, as the crust should be very light.
    SERVES: 4-8
    CRANBERRY ORANGE BREAD
    • 2 cups Flour
    • 1 ½ tsp Baking powder
    • ½ tsp Baking soda
    • ½ tsp Salt
    • 1 cup Sugar
    • 2 TBS Butter (softened)
    • 3/4 c. Orange juice
    • 1 peal Rind of orange (grated)
    • 1 large Egg beaten
    • 1cup Cranberries - cut in half
    • ½ c. Chopped Walnuts *optional
    Ø A wonderfully light and delicious bread. Nummy little snack for anytime.
    Preheat oven to 350°.
    Stir the first 5 ingredients in a mixing bowl. Then take the butter and cut it into the dry ingredients with a fork or pastry blender. Then mix the next 3 ingredients and mix into the flour mixture. Finally, fold the remaining ingredients into the mix.
    Pour the mix into a well-greased loaf pan. Place in the oven and bake 1 hour. Remove when toothpick comes out clean (no moisture on stick).
    SERVES: 4-8
    PEPPERJACK GRILLED CHICKEN SOURDOUGH SANDWICH
    • 1 per Boneless skinless chicken breast (trimmed of all white fat)
    • 2 slices Good in-store bakery sourdough bread
    • 2 slices Pepperjack and smoked cheddar cheese
    • 3 slices Roma tomato
    • ½ tsp Minced garlic (jarred) or even better is Karam’s garlic sauce (Costco)
    • 1tsp Ranch sauce
    • ½ tsp Salt
    • 2 tsp Butter
    Ø This sandwich will satisfy your hunger for something new.
    Heat a large skillet (10-12 inch) over medium-high heat. Place the chicken in the skillet and cook till done (if you don’t have the garlic sauce, substitute the minced garlic and add to skillet or if you do don’t use the sauce yet). While chicken is cooking, butter the 2 halves of the bread and put buttered sides together. Place pepperjack cheese on the top of the slices of bread. Put enough to cover the slice. Add the tomato slices. Then put garlic sauce on top. Place the chicken on top when it is cooked. Then add the ranch sauce and the smoked cheddar. Remove the top layer of bread from the bottom and begin to grill. Add bottom slice to the sandwich and cook. Check every 30 seconds so as not to burn the sandwich. Remove from skillet and cut in half.
    SERVES: Unlimited (hehe)
    NEW ENGLAND CLAM CHOWDER
    • 4 cans Minced clams (whole are fine), drained reserving 2 cups liquid divided
    • 8 slices Cooked Bacon, cut up
    • ½ ea. Onion Diced
    • 2 cans Cream of Potato Soup
    • 8 Small Diced Potatoes
    • 1 tbsp Ground pepper
    • 1 tbsp Salt
    • 2 tsp Butter
    • ½ tsp White Pepper
    • ½ tsp each Dried-Parsley and Thyme
    • 2 ½ cups Milk 2%
    Ø This soup was an instant success. Rich in flavor and texture. For an even richer flavor sub 1-cup whipping cream for 1-cup milk.
    Place onion, bacon and butter in large skillet and sauté for 5 min. Remove ½ of onion mixture. In a large pot or a crockpot, add potato soup, ½ bacon/onion mixture, ½ cup milk and heat through on low for 20 min or so. To the skillet, add potatoes, 1 cup clam juice, spices and 2 cans clams to onion mixture. Cover and cook for 15 min or until potatoes are softened through. Stir in milk and heat through. I then combine the two in the crockpot and stir it together.
    SERVES: 8-10
    BONELESS BEEF RIBS
    • 4 1bs of boneless beef ribs trimmed of most fat about 1 ½ inches thick ea
    • Cajun Blackened Seasoning.
    • Litehouse Jamaican Jerk Sauce
    Ø This rib recipe worked well for a catering of a wedding. A bit spicy for some (cut back on Cajun BS and you will cut the fire down)
    Coat and rub the Cajun spice on all sides of the rib meat. Place the ribs in a plastic Ziploc bag or in a plastic bowl with a lid. Pour the Jerk Sauce over the ribs until covered. Then seal the bag or place lid on the bowl and place in frig. Marinade from 30 min to 7 days. Remove then cook on grill over medium coals/heat until done. Remaining marinade can be poured over rare meat. For added moistness, brush fresh Jerk Sauce onto meat as it cooks or is turned. Turn frequently or just top to bottom as follows: 5 minutes on a side for medium rare, 7 minutes on a side for medium, 10 for medium well to well done.
    Serves: 6-15 (if you don’t pig out on it) J
    YUMMY FRIED RICE
    • 2 c. White rice (steamed)
    • 3 Large white eggs
    • 4-6 oz Hickory Smoked Ham (cubed small ½ inch or smaller)
    • 1-2 stalks Green onions (sliced)
    • 1-2 TBS. Soy sauce (regular or lite)
    • 2 TBS Cooking oil (canola or peanut)
    Ø This rice serves well for main course or as a compliment to a well dished up stir-fry.
    Pour in cooking oil and heat. Pour in rest of ingredients and begin to stir constantly for up to 10 min until rice turns golden brown and egg darkens to rich brown/yellow color. Serve immediately.
    Serves: 4-8
    CREAMY WINE SAUCE
    • 1 ½ TBS. Butter
    • 2 TBS. Flour
    • 1 ¼ cups Chicken Broth
    • ¼ cup Dry White Wine (White Zinfandel)
    • ½ tsp Salt & pinch pepper/nutmeg
    • 2 tsp Fresh Lemon Juice
    • 1/3 cup Heavy Cream
    • 6 TBS Grated Parmesan Cheese
    Melt butter in sauce pan over medium heat. Add flour and whisk until browned. Whisk in broth and wine; stir over medium heat until thickened and simmering, about 5 minutes. Stir in salt, pepper and nutmeg. Remove from heat and stir in lemon juice. In a small bowl, beat cream until semi-stiff peaks form. Fold into sauce along with cheese. Pour over noodles or casseroles. Can be modified to taste: Garlic wine cream sauce, Herbed wine cream sauce, etc.
    Serves: 4-8
    MEXICAN SHRIMP-CRAB SALAD
    • 1.5 lbs Imitation crab meat
    • 1.5 lbs Salad shrimp
    • 4 Tomatoes
    • ¾ Onion
    • ½ cup Ketchup
    • ½ cup Clamato Juice
    • 3 ea Lemons (cut in half) or equivalent in lemon juice
    • 1 ea Lime (cut in half) or equivalent in lemon juice
    • ¾ Bunch of cilantro
    • ½ Jalapeno pepper (seeded and chopped)
    Ø This dish is great with fresh fried tortilla chips or in tortas. Serve it with fajitas or enchiladas or alone.
    Place crab and shrimp in a food processor and chop meat to a shredded look. Remove and place in large mixing bowl. Take lemons and limes and squeeze juice over meat. Chop tomatoes by hand and place in bowl. Take onion and cilantro and chop in food processor then add to mixing bowl. Add jalapeno, clamato juice and ketchup and mix thoroughly. Sprinkle salt at end and mix for last time. Refrigerate and serve in 1 hour or so.
    Serves: 4-8
    CHICKEN PASTA WITH GARLIC-CREAM WINE SAUCE
    • 22 oz. Angel Hair Pasta (cooked and set aside-place a towel over the top to keep it moist)
    • 1 lb. Chicken Thighs or Breasts (cooked and cubed ¾ inch)
    • ¾ cup Heavy Cream
    • ¾ cup White Zinfandel
    • ½ cup Parmesan Cheese
    • ½ cup Romano Cheese
    • 1 tsp ea Oregano/Basil
    • 1 ea Clove Garlic (chopped)
    • 2 tsp Bunch of cilantro
    • 2 tsp Olive Oil – Extra Virgin
    Ø This dish is a new twist to an old favorite of mine, chicken alfredo over fettuccini. I discovered this recipe by experimenting with some of my much-loved ingredients. Serve with Garlic Bread or Baked Potatoes.
    Cook chicken in a 10-12” sauté pan with oil, garlic and sherry. Cube and place back into the pan. Stir in cream and wine. Bring to a rolling boil and immediately reduce to a simmer *warm-low. Add remaining spices and cheese to pan and stir to combine. Simmer for 5 minutes and add to the noodles. Mix to combine and serve immediately
    Serves: 4-8
    JIMMY DEAN SAUSAGE CHEESE BALLS
    • 2 pkgs Jimmy Dean Regular Sausage (uncooked)
    • ¾ cup All-purpose baking/biscuit mix (Bisquick)
    • 8 oz. Sharp Cheddar Cheese (2 cups shredded)
    • ¼ cup Minced Onion (1 inch thick slice in food processor)
    • ¼ cup Minced Celery (1/2 stalk)
    • ¼ tsp Garlic Powder (Garlic dip powder may be substituted)
    Ø This recipe is a perfect holiday or special event appetizer. Chris found it while browsing the pages of a magazine. Since I found a copyright on the page, I will not take any credit for the original recipe. Just the suggestions and substitutes. J
    Preheat oven to 375°. In a food processor, put in celery and pour in 1 inch of tap water. The water will help keep the celery from sticking to the sides of the container. Pour the celery-water into a tight-mesh strainer or cheesecloth. Then place in ¼-cup measuring cup until topped off. Next, repeat the process for the onion. Place all the ingredients into a large mixing bowl. Wet hands and begin to mix thoroughly. Kneed the sausage mix until all the ingredients are integrated. Pinch off small amounts and roll into 1-inch balls in between both hands. Place the sausage balls onto a large, ungreased cookie sheet about 1-inch apart. Then place in oven for 14 minutes. They should be golden brown in color. These can be frozen uncooked. This recipe will make 4-dozen 1-inch balls. If you make larger balls the center may not be cooked fully, so for best results and personal safety stick to small 1-inch balls if possible.
    SERVES: Unlimited -You can double this recipe as many times as necessary to feed your guests
    GRILLED STUFFED MUSHROOM BLUE CHEESE BURGERS
    • ½ lb per Ground Beef (regular or Angus Sirloin)
    • 2 sliced Mushrooms
    • 3 slices Cooked bacon
    • 2 slices Smoked cheddar cheese
    • 2 oz Crumbled Blue cheese
    • 1 clove Garlic - Minced
    • 1 tsp Ranch sauce
    • ½ tsp Mayonnaise
    • 1 TBS Butter or Margarine
    • 1 tsp A-1 Steak Sauce (optional to add to ranch-mayo mix)
    Ø This sandwich will satisfy your hunger for something new.
    Heat butter in a small skillet (6-8 inch) over medium heat. Place the mushrooms in the skillet, mince garlic into mushrooms and cook till done. While mushrooms are sautéing, separate ground beef into ¼ patties. After mushrooms are finished, drain and put half of garlic mushrooms in middle of 1patty. Place 1 slice bacon- crumbled into center and top with 1 oz blue cheese and one slice smoked cheddar. Place other Patty on top of the bottom half and seal around edge. Grill over Medium heat 8 min per side. On final turn, place remain blue cheese, mushrooms, bacon slices and smoked cheddar on top and melt onto burger. In a small bowl, mix together ranch and Mayo. On each side of hamburger bun, spread ranch-mayo mix evenly and place cooked burger on top. Serve immediately. Suggested sides: Sautéed summer squash / zucchini (garlic butter – lemon juice – white zin in light amounts)
    SERVES: Unlimited (hehe)
    CHRISTMAS RIB ROAST
    • 12 lbs. Lion Cut Rib Roast (tied to bone)
    • 1/4 c. Olive oil
    • 8-10 cloves Garlic (Sliced into thick shoots)
    • Kosher Salt
    • Fresh ground pepper Mélange (3-5 types peppercorns: green, black, etc)
    • ½ TBS ea. Dry Ground Thyme & Dry Parsley
    • ½ TBS Old Bay Seasoning
    • ½ tsp Chili Powder (optional)
    Pan Gravy Ingredients and Recipe included at bottom.
    Ø This is best when accompanied by Caesar salad, Oysters Rockefeller, Potatoes: baked, steamed red or garlic-roasted mashed, and a good merlot or chardonnay.
    Preheat oven to 450°. Peel and slice lengthwise the garlic cloves into thick shoots. With a sharp paring knife, make 5-6 rows of deep piercings and slip a shoot of garlic completely inside of slit. Pour Olive Oil over the top of the roast and rub to coat all sides but the bottom. Season Roast with spices: first rub the outside with Kosher salt, then the fresh cracked pepper mélange, chili powder, Old Bay Seasoning, thyme and parsley. Place in a roasting pan, ribs down, fat side up. Roast for 30 minutes and reduce heat to 350°. Continue to roast for 2 ½ more hours. Check every 20 minutes with meat thermometer until it registers 140-142° internally. Cut strings that hold roast to ribs. Transfer to platter and let rest 20-30 mins (Internal temp will continue to rise for a few & will take it to 145-150° for a perfect roast). The crust will be a very dark brown to near black.
    For a great pan gravy:
    • Fat-Skimmed pan drippings (add 2 cups beef stock/broth)
    • ½ tsp dried thyme
    • Wondra (fine powdered flour)
    • Worcestershire, salt and pepper to taste
    Add Stock/Broth and Thyme to roasting pan. Bring pan to boil on stovetop, stirring to dissolve blackened bits and then reduce heat to simmer for 10 minutes. To thicken, use Wondra 1 tsp at a time mixed with ¼ cup cold water (Whisk till smooth and then pour slowly into gravy and whisk till smooth. Season with Salt, Pepper and Worcestershire. Transfer to sauceboat and serve immediately. (to increase: add 2 packets of gravy prepared)
    SERVINGS: 10-15
    BREAKFAST PIZZA
    • 2 pkgs Crescent rolls (butter flake is my favorite)
    • 1/4 c. Margarine (soft tub)
    • 12 oz. Jimmy Dean Sausage (Reduced Fat is great)
    • 2 small Potatoes (Peeled, cubed small)
    • 4 Whole Eggs (beaten)
    • 4 TBS Milk (Fat Free)
    • 1 tsp Fresh ground pepper
    • ½ tsp Salt
    • 1 Green Onion Stalk (sliced thin)
    • 4-6 oz Co-Jack or Mozzarella or Sharp Cheddar Cheese (Shredded)
    • 1/2 c. Shredded Parmesan
    Ø This is a new twist for breakfast. A pizza designed specifically for the morning. Beats leftovers.
    Preheat oven to 375°. Brown Sausage lightly in large skillet over medium high heat, separating into small chunks. After browned add a ¼ cup of water to pan and continue cooking until water is cooked down. Set aside. Next, remove the rolls from their tubes, unroll and separate into triangles, reserving 1 square (½ pkg) (This can be skipped if you have a rectangular stone/bar pan or metal pan with a raised edge. If you do, just unroll and lay both whole pieces side by side in the pan sealing both pieces together and then rolling out to the edge). Otherwise, lay triangles with long points to the middle around a pizza pan or round stone. Seal the edges together and roll smooth out to the edge. Take remaining ½ pkg, lay flat and cut into 5 strips. Place strips around outside to form a raised wall about ½ in tall. Spread margarine around the top of the dough. Spread sausage around the dough uniformly. In sauce pan, add 8 cups water and bring to boil. Add potatoes and boil 15 min. Pour ¼ cup olive or canola oil in skillet and heat over medium high heat. Drain potatoes and add to the skillet, stirring occasionally and flipping to brown. When done, add potatoes to pizza evenly. In mixing bowl, beat eggs with milk, salt and pepper added. Pour over the pizza evenly along with the shredded cheeses. Sprinkle sliced green onion over top. Bake 20 min on center rack. Remove and let cool 10-15 mins then serve immediately.
    SERVINGS: 8-12
    ZUPPA TOSCANA SOUP – LIKE OLIVE GARDEN’S
    § 1 lb Johnsonville Ground Italian Sausage – Browned and crumbled Pinch of Crushed Red Pepper
    § ½ lb Smoked Bacon – cooked and chopped
    § 2 Tbs Butter
    § 1 qt Water + (2) 14.5 oz cans of Chicken Broth
    § 2 ea Russet Potatoes and Yukon Gold – Sliced fairly thin (about 1/8 in)
    § 3 ea Garlic Cloves - Minced
    § 1 ea Med Sweet Onion - Chopped
    § 2 c Chopped Kale – pull leafs off stems
    § 1 pt Heavy Whipping Cream
    § Salt and pepper to taste
    After cooking Sausage and Bacon, put them in a bowl in the fridge. Put onions and garlic in the pan with bacon grease and butter and sauté them over medium heat for about 15 min or until onions are soft (make sure the onions have enough fat so they don’t burn). Pour onion mix into a large pot. Add water and broth and bring to a boil over medium-high to high heat. Add potatoes, sausage and bacon and boil until tender, about 10 min. Add cream and kale to pot and heat through. Serve hot.
    SERVINGS: 8-12
    SOUTH-OF-THE-BORDER STEAKHOUSE CHILI IN A CROCK
    • 1 lb per Steak (Rib Eye or Sirloin) – Trimmed of fat and chopped into ½ cubes
    • 1 ½ cup ea Red and Sweet Onion – Medium (chopped)
    • ½ cup Mix of Mexican fine cornmeal and all-purpose flour
    • 2 cans Black Beans (Drained and Rinsed)
    • 2 cans Refried Beans
    • 1 can Vegetarian Chili (99% fat free)
    • 1 can Beef broth
    • 4 cloves Garlic - Minced
    • 1 tsp Southwestern Seasoning Mix
    • 1 tsp Cumin
    • 1 TBS Canola Oil
    • 1 each Fresh lime juice from medium lime
    • 3 oz Salsa Verde
    • 3 each Chipolte chilies in Ancho Sauce (Chopped fine)
    • 3 each Jalapenos (chopped fine – seeds and ribs removed for less heat)
    • 2 TBS Cilantro (Fresh chopped)
    • 8 oz Queso Fresca (Mexican Cheese) or Shredded Mozzarella
    Ø This is a great, spiced Chili. For less heat, omit the chipolte and Jalapeno chilies
    Heat oil in a Large skillet (12-14 inch) over medium heat. Add Cumin and Southwestern Seasoning Mix to the Flour/Cornmeal mix, blend together in a large bowl. Toss the steak with the dry ingredient mix. Place the steak in the skillet and mince garlic into skillet, add chopped onions, squeeze juice over steak and cook till browned lightly. After browning, pour skillet mix into crock. Then add Chipolte, Salsa Verde and all canned beans, chili and broth into skillet and bring to boil. Add into mix the fresh cilantro and stir. Cook on high (or bake at 350°) for 2 ½ hours. Add chopped jalapenos as desired to each individual bowl. Top with 1-2 oz of cheese. Serve immediately. Suggested sides: Fresh made tortilla chips with fresh Salsa and an amber style beer or 2 J (Milk is a great way to cool the heat off for the weak of tongue) and Hawaiian Sweet Cornbread.
    SERVES: 10-15
    SOUTHWESTERN SNACK SQUARES (Pampered Chef Snack)
    2 packages refrigerated crescent rolls 2 Roma tomatoes & 2 green onions sliced
    2 cloves of fresh garlic minced 1 can (16 ounces) refried beans
    ½ cup pitted ripe olives, sliced 2 Tablespoons Southwestern or Taco Seasoning
    6 ounces Shredded Sharp Cheddar Cheese 1 cup Salsa & Sour Cream (optional)
    Ø This is a yummy appetizer that goes well with any Mexican or Southwestern meals. For a twist, add chopped chipolte or jalapeno chilis over the top.
    Spread crescent rolls in bottom of an Edged Cookie Sheet and roll flat with small rolling pin. Bake 12-14 minutes at 350 degrees or until golden brown. Mix refried beans, garlic and Southwestern Seasoning, in Large Batter Bowl using a spatula/scraper. Spread bean mixture over top of cooled crust. Slice tomatoes using sharp knife and spread over beans. Sprinkle green onions, cheese and olives and over top. Cut using a pizza cutter and serve.
    SERVES: 10-15
    TACO SOUP
    • 1 can ea Black Beans / Pinto Beans - Undrained
    • 2 lbs Ground Beef
    • 1 ea Onion Chopped Fine
    • 1 pkg Mild Taco Seasoning (more spice? – Sub 2 pkgs Reg Taco Seasoning)
    • 1 pkg Uncle Dan’s Original Dressing
    • 28 oz Can Diced Tomatoes – Undrained
    • 1 can Mild Rotel
    • 16 oz Fat Free Sour Cream
    • 1/4 cup Shredded cheese – Your choice to top each bowl
    Ø This soup is terrific. Serve with tortilla chips and/or sliced avocado.
    Place onion and ground beef in large skillet and sauté for 10 min. Drain mixture. In a crock-pot, add beef/onion mixture and all but the final 2 ingredients. Cover and cook for 6 hours on low. Stir in Sour Cream and heat through. Serve in bowls and top with choice of shredded cheese.
    SERVES: 8-10
    MINESTRONI SOUP
    • 2 can Great Northern Beans - Undrained
    • 1 lbs Sweet Italian Sausage (Johnsonville’s Sweet Italian)
    • 1 ea Large Onion Chopped Fine or diced frozen (1 Cup)
    • 1 cup Diced Carrot
    • 1 clove Garlic - Minced
    • 2 Small Zucchini - Sliced
    • 2 cans 10oz beef consommé (2 14oz cans of beef broth will substitute)
    • 28 oz Can Diced Tomatoes – Undrained
    • 2 cups Shredded Cabbage
    • 1 tsp Basil dry (or 2 tsp fresh)
    Ø This soup is terrific. Garlic Parmesan cheese bread, Caesar salad or grilled panini sandwiches are a great accompaniment to this soup.
    Place onion and sausage in large skillet and sauté for 10 min. Remove mixture to crock-pot without draining. Add carrots, garlic, basil and zucchini to skillet and drippings. Sauté till slightly tender and remove to crock-pot with drippings. Add remaining ingredients, cover and cook for 8-10 hours on low. The cabbage should be added to it in the last hour of cooking. If you use Fresh Basil, now is the time to add it too.
    SERVES: 8-10
    CREAMY CLAM CHOWDER- MY BEST VERSION
    • 1 can 51oz. Chopped sea clams (liquid poured into large container and set aside)
    • 2 lbs Diced unpeeled red potatoes (plain diced hash browns is ok)
    • 1 TBS Clam Base
    • ½ tsp Schilling’s Season All (Seasoning Salt like Johnny’s Ok)
    • ¼ tsp White Pepper
    • 1/8 tsp. Ground thyme
    • 1 qt.(2 pts) Half and half
    • 1 cup Cream (Light or Heavy)
    • ½ each Large Sweet Onion Chopped fine
    • 12 ounces Chopped Uncooked Bacon
    • 12 ounces Chopped Smoked ham (Hormel’s Cure 81)
    • 4 TBS Butter
    Optional Ingredients – Add or remove whatever you want to customize these to your own taste – Substitute Shrimp or Lobster meat if you want .
    • 3 Tops Green Onion Stalks (sliced thin) – (Optional)
    Ø Awesome for anyone who loves Seafood. Can be frozen up to 6 months at a time.
    Prep all the ingredients and then melt the butter over medium heat in a large skillet. Place the bacon and then the ham in and stir frequently to avoid burning. Cook the potatoes in bowling water over medium high heat for about 10 min. When the bacon/ham mixture is brown but not crisp, remove the meat from the pan with a slotted spoon and put into crockpot. Pour the clam juice, spices, and onion into the pan and mix with the drippings. Remove potatoes from water and place in skillet too. Bring skillet to boil and reduce heat to a simmer for about 10 mins. Then pour the pan mixture, the clams and the cream and Half & Half in crockpot and turn on low for about 5 hours. If the mixture is a bit runny, you can remove some of the chowder liquid and mix in ½ cup of sifted flour with a whisk until well blended. Serve this in a Sour Dough bread bowl or place small torn pieces of sourdough into the soup at time of serving for a very good presentation and added flavor enhancer.
    Serve with Baked Halibut Hollandaise, Garlic Mashed Potatoes, Roasted Garlic butter flat bread, and/or Beer Battered Halibut & Chips.
    SERVINGS: 6-12 individual servings (depending on your appetite)
    CRAB TARTLET APPETIZERS
    • 2 pkgs Refrigerated Pie Crusts
    • 1 Sweet Onion (chopped fine)
    • 2 Cloves Garlic (minced)
    • ¼ c. Chardonnay
    • 2 Whole Eggs (beaten)
    • 2/3 c. Cream (Light or Heavy)
    • 1 lb. Canned Lump Crabmeat (drained)
    • 4 oz Shredded Parmesan
    • 4-6 oz Mozzarella or Sharp Cheddar Cheese (Shredded)
    • 1 pkg Softened Cream Cheese (light or regular)
    • 2 TBS Chopped Fresh Flatleaf Parsley
    • 1 tsp Fresh ground pepper
    • ½ tsp Salt
    • ½ tsp Old Bay Seasoning or Large Pinch of Nutmeg
    Optional Ingredients – Add or remove whatever you want to customize these to your own taste – Substitute Shrimp or Lobster meat if you want.
    • 3 Tops Green Onion Stalks (sliced thin) – (Optional)
    • 1 tsp Dill (Optional)
    • 1 can Chopped Black Olives
    • ½ cup Chopped and Sautéed !@#$ake Mushrooms
    Ø Awesome for anyone who loves Seafood. Can be frozen up to 6 months at a time.
    Preheat oven to 375°. Heat olive oil in large skillet over medium heat. Add onion and sauté for 5 minutes carefully keeping from burning or browning onion. Add the garlic and sauté for an additional minute. Add wine and stir until wine is nearly evaporated. Remove from heat.
    Wisk eggs in a large mixing bowl. Add cream, crabmeat, cheeses, parsley and onion mix. Blend together and add any optional ingredients at this time. Season mixture with nutmeg, salt and pepper. Set aside.
    You need to get out your mini muffin or mini quiche pan. Spray with non-stick if surface isn’t Non-stick. Next, remove the pastry dough from their tubes and unroll onto a lightly floured surface. Cut each pastry into circles using a 2 ½ inch round cutter. Roll remaining dough back into a thin round and cut and repeat until dough is all used and cut. Press each round into tart/muffin pan. Spoon 1 teaspoon of mixture into each pan. Careful not to overfill as mixture will puff up slightly.
    Bake 25 min on center rack. Remove tarts from pan and put on pastry cooling rack and let cool 10-15 mins. Reload pan with pastry and mixture and repeat until all pastry or crab mix is used.
    Serve with Baked Halibut Hollandaise, Garlic Mashed Potatoes & Brandied Carrots w/ Brown Sugar.
    SERVINGS: 48-60 individual servings
    STUFFED MUSHROOM CAPS
    • ½ ea Sweet Onion (chopped fine)
    • 2 Cloves Garlic (minced)
    • 1 stalk Celery (minced)
    • 1 lb. Mild Sausage (Pilgrim Pride from Rosauers is very good)
    • 1 pkg Softened Cream Cheese (light or regular)
    • 2 dozen Large White Mushrooms (stems - removed and chopped)
    • 4 oz Shredded Parmesan
    Optional Ingredients – Add or remove whatever you want to customize these to your own taste – Substitute Shrimp, Crab or Lobster meat if you want.
    Ø Easy and quick
    Preheat oven to Broil. Heat some butter and olive oil in large skillet over medium heat. Add onion, celery and garlic and sauté for 5 minutes carefully keeping from burning or browning onion. Add Sausage, breaking into small chunks and cook till lightly browned. Remove from heat.
    In a food processor, add cream cheese to the sausage mix and puree into a paste. Set aside.
    Take a large spoon and fill each mushroom cap to ½ inch above the top. Set on a cookie sheet face up and continue until all are filled. Top each with a sprinkle of Parmesan cheese. Put under broiler (approximately 5 inches or so from heat) and broil for about 5 min or until mixture turns light golden brown
    SERVINGS: 24 individual servings
    WILD RICE & CHICKEN SOUP
    • ½ cup Sweet Onion (chopped fine)
    • ½ cup Diced Canned or Fresh Tomatoes
    • 1 stalk Celery (minced)
    • 1 cup Cooked Chicken or Turkey Meat (cubed)
    • 2 cups Cooked Wild Rice
    • 2 quarts Chicken or Turkey Stock/Broth
    • 2 cups Heavy Whipping Cream
    • 1 dozen Large White Mushrooms (chopped)
    • 4 oz each Butter and Flour
    • 2 oz Canola Oil
    • 2 Bay Leaves
    Ø Got this one from a friend. It’s a great comfort soup for cold winter nights.
    Melt butter in sauté pan & whisk in flour until it forms a roux. Cook roux til golden brown and set aside. In large Stockpot, heat canola oil. Add onion, celery, bay leaves and sauté until translucent. Add stock, meat, diced tomatoes, chopped mushrooms & cooked wild rice. Bring to boil. Add heavy cream and reduce to simmer & add roux to pot. Stir until smooth and blended thoroughly then season with salt and pepper.
    SERVES: 8-12
    ITALIAN SAUSAGE, PEPPERONI & 3 CHEESE LASAGNA
    • 2 lbs Italian Sausage Bulk or with casings removed from links
    • 1 lbs Lasagna Noodles (13-14 noodles)
    • 2 oz Extra Virgin Olive Oil
    • 1 Sweet Onion (chopped fine)
    • 1.5 TBS Minced Garlic
    • 28 oz Diced Canned of Fresh Tomatoes
    • 14.5 oz Can of Tomato Sauce
    • 1.5 TBS ea Dried Basil, Oregano, Parsley
    • ½ TBS ea Salt and Fresh Ground Pepper
    • 8 oz Sliced Pepperoni
    • 1 lb Ricotta Cheese, Goat Cheese or Crumbled Blue Cheese
    • 1 lbs ea Shredded Mozzarella Cheese and Smoked Cheddar Cheese
    • 1-5oz tub Shredded Parmesan or 4 Cheese Blend
    Ø Yummy! Double or triple and cook. Then freeze for a quick dinner anytime you are in a hurry.
    Cook the sausage in a large skillet till done, remove from pan and set aside. Add the EVOO and the onion and cook over Med heat till softened then add the garlic and cook till it starts to brown. Add in the tomatoes & sauce and spices. Cover and reduce heat to Med Low for about 30-45 min. This is the Lasagna Sauce.
    In a large stockpot, boil 6-8 quarts of water and add the noodles. Cook for about 13-14 mins, stirring often to keep noodles from sticking. When done, put noodles in a large ice bath to stop the cooking process or run cold water over them in a strainer.
    In another large skillet, add the pepperoni and cook till crispy, about 5 min, turning once to cook both sides. Remove and drain on about 10 paper towels (very greasy).
    Take a 13 x 9 casserole dish. Ladle some of the lasagna sauce around the bottom and the sides to prevent sticky noodles. Layer the first set of noodles (make sure they aren’t dripping with water) overlapping the middle by about a ½ inch. Add 1/3 of the Ricotta cheese on top of the noodles, then 1/3 of the Mozz/Smoked Cheddar on top of that, 1/3 of the sausage, 1/3 of the Parmesan Cheese, and ½ cup of the Lasagna sauce and then spread a layer of pepperoni over the top of that. Repeat until you have 3 layers done.
    Cook in the oven at 375° for 45 min. Remove and set aside for 15 min. Cut into 3 rows of 4 slices ea.
    SERVES: 12
    CHEESE TORTELLINI PASTA SALAD
    • 1 pkg (20 oz) Cheese Tortellini (Any kind of filled pasta will do, Tort is just best sizewise)
    • 2/3 c Mayo
    • 1/2 c Basil Pesto (jarred/or homemade)
    • 2 Cloves Garlic (minced or pressed)
    • 1 sm jar/can Artichoke Hearts (rough chopped)
    • 1/2 c Pine Nuts or Chopped Walnuts (roasted)
    Ø Excellent side dish for summer parties or as a main course comfort food lunch/dinner.
    Put nuts on cookie sheet in single layer. Cover lightly in 1 TBSP olive oil. Toss to coat and sprinkle lightly with salt. Roast in oven at 350 for 7-10 min. Take out when browning and let cool.
    Cook tortellini according to package and drain under cold water or place in a strainer in an ice bath to stop cooking.
    In a medium sized bowl, put the remaining ingredients in and stir to mix. Add in cooled tortellini and nuts, stir till coated and place lid or Saran wrap over top of bowl. Set in frig for min of one hour and serve when ready.
    SERVINGS: 10-15 (Makes about 12 1-cup servings)
    GARLIC-RANCH PARTY SNACK MIX
    • 1 c. (2 sticks) Butter (Room Temp)
    • 2 tsp Chili Powder
    • 1 tsp Garlic Salt
    • 1 tsp Garlic Powder
    • 1 tsp Onion Powder
    • 1 pkg Uncle Dan’s Original Dressing (Ranch – Not Southern Ranch)
    • 1 tsp Salt
    • 5 c. Crispix Cereal
    • 3 c. Bugles snacks
    • 3 c. Corn Chips
    • 3 c. Cheese Nips
    • 15 oz Parmesan Goldfish Crackers
    • 2 c. Pretzels
    • 1 can Mixed nuts
    • ¼ c. Kraft Grated Parmesan Cheese
    Ø Great little snack between meals or for parties.
    Preheat oven to 250°. In a large roasting pan, melt ½ the butter, remove and stir in the seasonings. Add the remaining ingredients except the parmesan and stir to mix and coat. In a microwaveable bowl, melt the other stick of butter 3 min on Power Level 3. Add 30 secs to it till melted. Bake in oven for 15 min. Remove and sprinkle on the parmesan, stir and replace in oven. Bake 15 min, stir and bake for 15 more. Remove from oven and then let cool.
    SERVINGS: up to 30 people (Makes about 15 cups)
    TENDER BEEF STROGANOFF
    • 2 lbs. Thin Sliced Chuck Beef Shoulder, removing all gristle (Carne Asada)
    • 1/2 c. (1 stick) Butter (Room Temp)
    • ½ - ¾ lb Fresh Mushrooms (sliced thin and rough chopped a few times)
    • 1 small can Tomato Juice (5.5 oz Campbells)
    • 1 TBS Minced Garlic
    • 2 tsps Salt
    • ¼ tsp Ground Pepper
    • 1 can Cream of Mushroom Soup
    • 1 c. Sour Cream
    • 12 oz Pkg of NoYolk Egg Noodles
    Ø Best version I’ve ever made.
    In a large skillet, melt ½ the butter over Med-High heat, then stir in the mushrooms and cook for about 5 min, stirring occasionally to coat with butter. Remove the mushrooms to a side bowl. Add remaining butter, melt and add beef. Stir and cook for about 4-5 min. Add in the tomato juice and garlic. Reduce heat to med-low, cover and simmer for about 40 min to tenderize the meat (Braising). Stir after first 25 mins and if low on moisture, add ½ cup water to the meat and recover. Add mushrooms and remaining ingredients to the pan and heat through. Cook noodles according to directions. Serve the noodles and top with desired amount of beef mixture.
    SERVINGS: up to 10 people
    SAVORY CABERNET-PEPPERCORN STEAK SAUCE
    • 3 TBS Butter
    • 1.5 c. Sliced Mushrooms
    • 2 Cloves Minced Garlic
    • 2 Tbs. Flour
    • 1 c. Beef Consommé (Substitute beef broth if you can’t find it)
    • ½ c. Cabernet Sauvignon or Cab-Merlot
    • 2 Tbs. A-1 steak sauce
    • 1 to 1.5 tsp Crushed Peppercorns (course fresh ground is ok too)
    Ø Can be used with prepared tri tip, tenderloin or flat iron for tender cuts of meat.
    In a medium saucepan, melt butter over medium-high heat. Add mushrooms and sauté for 3 minutes. Stir in the garlic and flour (this helps make a rue to thicken it later) and stir until the flour is absorbed. Reduce heat to medium and then stir in the consommé and wine and bring to a boil, stirring occasionally for 5 min. Stir in the steak sauce and peppercorns. If sauce is too thick, add a small amount of wine at a time to thin it again.
    Note: For larger dinners, just double all ingredients to suit the number of guests.
    SERVINGS: 4-6 (makes about 1.5 cups)
    BLACK BEAN, SMOKED SAUSAGE & WILD RICE SKILLET
    • 1 lb Smoked Sausage or Kielbasa (thin sliced and halved)
    • ½ ea Chopped Red and Sweet Onions
    • 2-4 Cloves Minced Garlic
    • 1 ea Chipolte Boullion cube
    • 1 ea Can of Chopped Tomatoes undrained
    • 2 ea Cans of Black Beans undrained
    • 2 ea Uncle Ben's Wild Rice Microwave packets (or 2 cups reg brown grain rice cooked per instructions)
    • 1 tsp ea Crushed Oregano (1 TBS fresh Minced), Seasoning salt, Paprika (or Old Bay or Cajun Blackening Spices)
    • 1 to 1.5 tsp Chili Powder
    • Optional Shredded Parmesean Cheese topping and Smoked
    Ø Simple meal for quick dinner needs
    In a Large Skillet, add a few tablespoons of oil to the pan. Heat over medium high and add sliced sausage. Cook for about 5 mins, stirring as needed. Add chopped Onions, the garlic and crushed boullion cube and sauté for 3 minutes. Stir in seasonings, cooked rice, tomatoes and beans. Reduce heat to medium-low and cover, cooking for approximately 20 min, lower heat to simmer, remove cover and stir. Continue to simmer for 5-10 min. Serve in bowls with topped Parmesean Cheese.
    SERVINGS: 6-10 (makes about 7 - 1.5 cup servings)
    POTATO SKIN ROLLUPS
    • 3 cups Shredded or Diced Hashbrowns
    • 2 cups Cheddar Cheese - Shredded
    • 16 oz. Sour Cream - Divided in 1/2 (1 cup - 1 cup)
    • 3/4 cup Cooked bacon pieces
    • 1/3 cup Sliced green onions
    • 2 TBS Melted Butter (Microwave 1 min power level 2 - if frozen 3 min power level 2)
    • 14 ea Salt and Pepper to taste
    • 14 ea Flour Tortillas - 8" or so
    Ø Change of Pace for Appetizer and easy to make
    Preheat oven to 350°. In a Large Skillet, cook bacon until crisp. Remove bacon and crumble. Over medium high heat, add hashbrowns to bacon grease and cook per instructions. In a medium size bowl, stir together cooked potatoes, cheese, 1-cup of sour cream, bacon, onions, salt and pepper. Warm the tortillas in the microwave (whole package unopened 1 min @ 50% power). Spoon the mixture into the center of each tortilla and wrap burrito style (Fold in the ends and then roll). Place seam down in baking pan and then brush with butter. Bake for about 15 min or until golden brown. Remove and let cool for 5 min. Cut in half diagonally and serve with the remaining cup of sour cream.
    SERVINGS: 7-14 (makes about 28 individual Poppers)
    3-CHEESE GARLIC ALFREDO LINGUINI WITH CHICKEN
    • 1/2 cup sweet butter (1 stick)
    • 2 Garlic Cloves - minced (pre-chopped is fine)
    • 2 cups Heavy Cream (1 Pint)
    • 1/4 teaspoon white pepper
    • 1/2 cup grated parmesan cheese
    • 3/4 cup mozzarella cheese - Shredded
    • ½ cup Monterrey Jack cheese - Shredded
    • 1 package of fresh linguini pasta (or 12 oz dry linguini cooked per instructions on package)
    • Chicken – sprinkle with garlic powder and grill/cook for about 4 minutes per side (till no longer pink) then cut into strips 2x1/2 inch.
    1. Melt butter in medium saucepan over medium/low heat
    2. Add the garlic, cream, white pepper and bring mixture to a simmer
    3. Stir often.
    4. Add the Parmesan cheese and simmer sauce on medium low for 8-10 minutes or until sauce has thickened and is smooth.
    5. When sauce has thickened, add the Mozzarella and Jack cheese and stir until smooth. STIR FREQUENTLY.
    6. While the sauce cooks, boil noodles for 3-5 minutes in a high sided skillet.
    7. Drain pasta, put back in skillet and pour Alfredo over the noodles. Add Cooked Chicken and Toss to coat.
    Serves: 8-10 ppl
    BED & BREAKFAST CASSEROLE
    • 1 pound sliced hickory smoked bacon, processed in food processor
    • ½ pound of fresh pork sausage
    • 1 medium sweet onion, chopped
    • 9 eggs, lightly beaten
    • 6 cups frozen shredded hash brown potatoes, thawed
    • 2 cups shredded Sharp Cheddar cheese
    • 2 cups shredded Monterrey Jack cheese
    • 1 1/4 cups shredded Swiss cheese
    • 1 1/2 cups small curd cottage cheese
    • 1 cup sour cream
    • 1 TBS Fajita seasoning (El Guapo if available) or (1 tsp each of Johnny’s Seasoning Salt, garlic powder, pepper and masa flour)
    1. In a large skillet, cook ½ of bacon, sausage and onion over medium high heat until meat is lightly browned; remove and cook 2nd ½ of meat mixture and remove when done. Place in fridge to cool.
    2. In a bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
    3. Bake, uncovered, at 350 degrees F for 50-60 minutes or until set and bubbly. Let stand for 10 minutes before cutting.
    Serves: 12-15 ppl
×
×
  • Create New...