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Recipes
Mom's Favorite Bourbon BBQ Sauce Pot Roast
By lovemygolden
Mix first 11 ingredients together
- 1/2 cup dark molasses
- 1/2 cup pure maple syrup
- 1/2 cup orange juice
- 1/2 cup good cider vinegar
- 1 cup good bourbon plus one good drink for the cook
- 3/4 cup catsup
- 2 tbs. fresh minced garlic
- 1/4 cup dark brown sugar
- 2 tbs. Worcestershire sauce
- 1/2 cup soy sauce
- 1 tbs. ginger
- 2 yellow onions
- bag of baby carrots
- beef rump roast
Twice Baked Potatoes with Fresh Horseradish
By lovemygolden
Position a rack in the center of the oven and heat the oven to 400°F
- russet potatoes horseradish pecorino butter sour cream half-and-half chives kosher salt black peppercorns
- 4 medium russet potatoes (about 7 oz. each), scrubbed and dried
- 5 Tbs. unsalted butter, softened
- 1/2 cup plus 2 Tbs. finely grated Pecorino Romano (3/4 oz.)
- 1/2 cup sour cream, at room temperature
- 1/4 cup half-and-half, at room temperature
- 2 Tbs. plus 2 tsp. finely grated fresh horseradish
- 1 Tbs. thinly sliced chives; more for garnish
- Kosher salt and freshly ground black pepper
Slow-Cooked Coffee Pot Roast Recipe
By lovemygolden
My family raves about my gravy when I prepare this recipe
- 2 medium onions, thinly sliced
- 2 garlic cloves, minced
- 1 boneless beef chuck roast (3-1/2 to 4 pounds), quartered
- 1 cup brewed coffee
- 1/4 cup soy sauce
- 1/4 cup cornstarch
- 6 tablespoons cold water
Honey Roasted Carrots
By lovemygolden
Substitute apple juice for bourbon, if you prefer
- 2 pounds baby carrots with tops
- 2 teaspoons olive oil
- 3 tablespoons butter, divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 shallot, finely chopped
- 2 tablespoons bourbon
- 2 tablespoons honey
- 1 tablespoon chicken broth or water
- 1/2 teaspoon chopped fresh thyme
Posole Tomatillo Chicken and Hominy Soup
By lovemygolden
This Mexican soup was rated 5 stars because it's quick and packed with flavor
- 1 pound tomatillos
- 6 cups Brown Chicken Stock
- 2 cups chopped onion
- 3 pounds chicken breast halves, skinned
- 4 garlic cloves, chopped
- 2 jalapeño peppers, seeded and quartered
- 1 (30-ounce) can white hominy, drained
- 1 teaspoon salt
- 1/2 cup chopped fresh cilantro
- 1/4 cup reduced-fat sour cream
- 8 lime wedges
Paula Deen's Fool Proof Standing Rib Roast
By lovemygolden
Place roast in 375 degree oven for 1 hour
- Seasoning Mix:
- Allow roast to stand for 1 hour at room temperature before cooking.
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
- seasoning mix can be used for other meats.
Hoppin’ John Soup
By lovemygolden
THIS GOOD LUCK SOUP recipe is adapted from a Junior League of Women cookbook, vintage 1991 Jackson, Mississippi
- 1 pound dried black-eyed peas (they don’t need to be soaked)
- 8 cups (2 quarts) Chicken Stock
- 1 ham hock
- 1/3 pound smoked ham, cut into 1/2-inch cubes
- 2 medium yellow onions, chopped
- 1 green bell pepper, seeded and chopped
- 1 celery stalk with leaves, chopped
- 2 garlic cloves, minced
- 3 dried whole chile peppers, or 1/2 teaspoon cayenne pepper
- 2 cups sliced fresh okra, or one 10-ounce package of frozen sliced okra, thawed
- Salt to taste
King Ranch Chicken Mac and Cheese
By lovemygolden
Preheat oven to 350°. Prepare pasta according to package directions
- 1/2 (16-oz.) package cellentani pasta
- 2 tablespoons butter
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 (10-oz.) can diced tomatoes and green chiles
- 1 (8-oz.) package pasteurized prepared cheese product, cubed
- 3 cups chopped cooked chicken
- 1 (10 3/4-oz.) can cream of chicken soup
- 1/2 cup sour cream
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 1/2 cups (6 oz.) shredded Cheddar cheese
Chicken Thighs with Creole Mustard-Orange Sauce
By lovemygolden
At Brigtsen's in New Orleans, chef Frank Brigtsen makes a version of this dish with duck, accompanied by corn bread...
- 4 small skinless boneless chicken thighs (about 12 ounces)
- 1 1/2 tablespoons olive oil
- 3/4 cup orange juice
- 3/4 cup canned low-salt chicken broth
- 1/4 cup Creole or whole-grain Dijon mustard
- 1 tablespoon honey
- 1 teaspoon hot pepper sauce
Carrot Soup with Tomatillo Relish
By lovemygolden
In a 5- to 6-quart pan over medium heat, stir onions often in olive oil until limp, about 10 minutes
- 1 1/2 cups chopped onions
- 3 tablespoons olive oil
- 6 cups thinly sliced peeled carrots (about 10; 1 3/4 lb. total)
- 2 Yukon Gold potatoes (12 oz. total), peeled and cut into 1/2-inch chunks
- 1 1/2 quarts fat-skimmed low-sodium chicken broth
- Salt
- Roasted tomatillo relish