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Recipes
Sweets: Old-Fashioned Strawberry Pie
By TNTPayne
On a lightly floured surface, unroll pastry
- 1 sheet refrigerated pie pastry
- 1 package (3 ounces) cook-and-serve vanilla pudding mix
- 1-1/2 cups water
- 1 teaspoon lemon juice
- 1 package (.3 ounce) sugar-free strawberry gelatin
- 1/2 cup boiling water
- 4 cups sliced fresh strawberries
- 3 ounces reduced-fat cream cheese
- 2 cups reduced-fat whipped topping, divided
- 1 teaspoon vanilla extract
- 8 fresh strawberries
Sausage Balls with Cream Cheese
By TNTPayne
Preheat oven to 400F. Mix all ingredients until well combined
- 1 lb hot sausage, uncooked
- 8 oz cream cheese, softened
- 1 1/4 cups Bisquick
- 4 oz cheddar cheese, shredded
Bronco Buster Soup
By TNTPayne
1 Rinse and sort the beans
- 8 ounces dried pinto beans (about 1 1/4 cups)6 cups water
- 1 (1-pound) beef shank
- 1 cup chopped onion
- 2 teaspoons salt
- 1/2 teaspoon dried thyme
- 1/8 teaspoon black pepper
- 2 medium all-purpose potatoes, peeled, chopped (about 2 cups)
- 2 medium carrots, sliced (about 1 cup)
Tempura Batter
By TNTPayne
The tempura batter recipe produces that light, golden, crispy batter you thought you could only experience in Asian...
- Tempura Batter
- 1/2 cup flour
- 1/2 cup cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 egg
- 2/3 cup ice water
- Yellow food coloring (optional)
- Oil for deep frying
- Your choice of dippers; shrimp, scallops, chunky-cut chicken and vegetables are good.
Dip: Buffalo Chicken Dip
By TNTPayne
Preheat the oven to 350 deg
- 1-1/4 lbs boneless, skinless chicken, boiled & shredded
- 1 12oz bottle favorite red pepper hot sauce
- 2 8oz pkgs cream cheese
- 1 16oz bottle ranch dressing
- 1/2 cup chopped celery
- 8 oz Monterey Jack or cheddar cheese, grated
- Thick tortilla chips or celery sticks for dipping
French Dip Crescents
By TNTPayne
Unroll crescents onto a large cookie sheet
- 2 packages crescent rolls, 8 count
- 1 pound deli roast beef, thinly sliced
- 4 ounces Swiss or provolone cheese, cut in 16 equal sized pieces
- optional: Horseradish Sauce
- optional: Au Jus for dipping
Pork: Moo Shu Pork in slow cooker
By TNTPayne
Put pork, 1⁄3 cup hoisin sauce and the ginger in a 3 1⁄2-qt or larger slow-cooker
- 2 pound(s) boneless pork loin roast, fat trimmed, quartered lengthwise
- 1 cup(s) hoisin sauce
- 1 tablespoon(s) freshly grated ginger
- 6 cup(s) shredded Napa cabbage
- 1.5 cup(s) bagged shredded carrots
- 1/4 cup(s) sliced scallions
- 3 tablespoon(s) rice-wine vinegar
- 1.5 tablespoon(s) sugar
- 20 flour tortillas, warmed
- Serve with: hoisin sauce and sliced scallions (optional)
Neely, Pat's Famous Hot Wings
By TNTPayne
Recipe courtesy The Neelys
- 2 teaspoons Neely's Dry Rub
- 2 teaspoons kosher salt
- 1/4 teaspoon cayenne pepper
- Peanut oil, for frying
- 3 pounds chicken wings, cut at joint, washed and dried
- 1 to 2 tablespoons lemon-pepper seasoning
- 4 tablespoons salted butter
- 1 clove minced garlic
- 1/2 cup hot sauce (recommend: Texas Pete's)
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon Worcestershire sauce
- Carrot and Celery Sticks, for serving
Dip: Mississippi Sin
By TNTPayne
In a mixing bowl, combine all ingredients, except French bread; stirring until well blended
- 16 oz sour cream
- 8 oz cream cheese, softened
- 2 cup cheddar cheese, shredded
- 1/2 cup chopped ham
- 1 green onion, chopped
- 1/4 tsp hot sauce
- 1 tsp Worcestershire sauce
- salt
- pepper
- French bread loaf
Garlic Knots
By TNTPayne
Sprinkle the yeast on top of the warm water and allow it to sit for 5 minutes
- Dough
- 3/4 cup warm water (105°F - 115°F)
- 1 package of active yeast
- 1 3/4 cups all-purpose flour
- 1 Tbsp olive oil
- 1 tsp salt
- 1 tsp sugar
- Garlic-Butter Drizzle
- 5 Tbsp butter or margarine
- 4 cloves garlic, minced
- 1/4 cup parsley, finely chopped
- 1 tsp salt