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Recipes
Hunter's Stew (Wilford Tite)
By LADONMANK
Mix flour and 1 Tbs. Smoky BBQ Rub
- 3 Tbs. Garlic Infused Olive Oil
- 2 lbs. venison stew meat (pork tenderloin can also be used)
- 1/4 cup flour
- 2 Tbs Smoky BBQ Rub
- 2 cups diced onion
- 2 cups chopped carrots
- 2 cups diced celery
- 3 cloves garlic, minced
- 1 cup red wine
- 2 - 14.5 oz. can chopped tomatoes, drained
- 4 cups beef stock
- 2 Tbs. cornstarch
Pumpkin Pie Martini (Sherry McNeal)a
By LADONMANK
Mix all ingredients in a Martini shaker with ice
- 2 oz. Hiram Walker Pumpkin Spice Liqueur
- 1 oz. Butterscotch Schnaaps
- 1 oz. Kahlua
- 1 oz. Half & Half
- Whip Cream
- Pumpkin Pie Spice
Sweet & Savory Tailgating Rub (John Tite)
By LADONMANK
In a medium size bowl, mix together all ingredients
- 1/2 cup Domino Dark Brown Sugar
- 2 Tbsp. Paprika
- 1 Tbsp. Black Pepper
- 1 Tbsp. Chili Powder
- 1 Tbsp. Salt
- 1 Tbsp. Onion Powder
- 1 Tbsp. Garlic Powder
Layered Strawberry Cheesecake Bowl (Cindy Pollard)
By LADONMANK
COMBINE berries and sugar
- 3 cups sliced fresh strawberries
- 3 Tbsp. sugar
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1-1/2 cups cold milk
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding 2 cups thawed COOL WHIP LITE Whipped Topping, divided
- 2 cups frozen pound cake cubes (1 inch)
- 1 square BAKER'S Semi-Sweet Chocolate
Teriyaki Pork Kabobs (Jason Pollard)
By LADONMANK
Stir the cornstarch, broth, soy sauce, brown sugar, garlic powder and ginger in a 2-quart saucepan until the mixtur...
- 2 tablespoons cornstarch
- 1 3/4 cups Swanson® Beef Broth or Swanson® Beef Stock
- 2 tablespoons soy sauce
- 1 tablespoon packed brown sugar
- 1/2 teaspoon garlic powder or 2 cloves garlic, minced
- 1/4 teaspoon ground ginger
- 1 pound boneless pork loin, cut into 1-inch cubes
- 12 medium mushrooms
- 1 large red onion, cut into 12 wedges
- 4 cherry tomatoes
- 1 cup regular long-grain white rice, cooked according to package directions (about 3 cups)
Short Rib Bourguignonne
By LADONMANK
Preheat oven to 350 to 375 degrees F
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 to 4 pounds beef short ribs, cut into thirds
- 3 to 4 tablespoons unsalted butter
- 1/2 cup bacon lardoons, diced
- 2 large white onions, sliced
- 4 shallots, quartered
- 1 pound mushrooms
- 1 cup celery, diced
- 1/2 cup carrots, diced
- 2 cups red wine or half bottle
- 4 cups beef stock or to cover
QUICK FUDGE ( Glenda Tite Flowers )
By LADONMANK
In saucepan, melt chips with milk and salt
- 3 cups chocolate chips Edit Delete
- 2 ) 1 cup chopped pecans Edit Delete
- 3 ) dash of salt Edit Delete
- 4 ) 1 can Eagle Brand sweetened condensed milk Edit Delete
- 5 ) 1 teaspoon vanilla
Vanilla Ice Cream (Kathy Little)
By LADONMANK
Beat eggs and gradually add sugar until smooth and thick
- 8 Eggs
- 4 cups Sugar
- 5 cups Milk
- 2 cups half & half Cream
- 4-1/2 tablespoons Vanilla
- 2 cans sweetened condensed milk
Russ's "Open Jar" Pickles
By LADONMANK
Directions Cut cucumbers into bite-size pieces (may be peeled)
- 12 fresh cucumbers (enough to fill a one gallon jar)
- 2 lg. onions
- 6 dill heads (or 3 tsp. dill seeds)
- 3 C. sugar
- 4 C. cider vinegar
- 4 C. water
- 1/2 C. canning salt
Lit'l Smokies® Macaroni and Cheese (Kayden Lee Frankford)
By LADONMANK
1. Preheat oven to 350°F
- 1 pkg. Hillshire Farm® Lit’l Smokies®
- 1 pkg. (7.25 ounces) macaroni and cheese mix
- 1/2 cup milk
- 1/4 cup butter or margarine
- 1 can (10 3/4 ounces) condensed cream of mushroom or cream of celery soup
- 1 tablespoon finely chopped parsley
- 1 cup (4 ounces) shredded Cheddar cheese