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Recipes
Bainbridge Chicken BBQ Sauce- Large Batch
By KennyB07
blend all the dry ingrediants in a bowl, then put a small amount (of the dry mix) in a blender with a couple eggs a...
- 2 Gallons Vinegar
- 24 X-Large Eggs
- 4 Boxes Bell Poultry seasoning (1 3/4 cups)
- 1 level TBS Paprika
- 3 TBS accent seasoning
- 1 Gallon of Vegetable Oil
- 3 cups of Salt
- 10 tsp Pepper, 3tbs + 1 tsp
- 1 Tbs Groud Bay Leaf
Carbonara Burgers
By KennyB07
Heat olive oil over medium-high heat in a medium-size skillet
- Ingredients
- 2 tablespoons olive oil, plus a drizzle
- 1/4 pound meaty pancetta, finely chopped
- 1 teaspoon coarse black pepper
- 4 cloves garlic, chopped
- 1 1/2 cups loosely packed leftover cooked bucatini pasta, chopped
- 1 1/2 pounds ground sirloin
- Salt
- A small handful flat-leaf parsley, finely chopped
- 1/4 cup (a handful) each grated Parm and grated Pecorino cheese
- Olive oil, for drizzling
- 1 tablespoon butter
- 4 eggs
- 4 Brioche burger rolls, split and toasted or sandwich-size English muffins, toasted
- 1 cup giardiniera, drained and finely chopped in a food processor into relish
- Gem leaf lettuce
Bacon-Wrapped Gulf Shrimp with Blue Cheese Butter and Port Reduction
By KennyB07
In a small sauce pan, place all port reduction ingredients and bring to a boil
- Port Reduction
- 1 1/2 cups sweet red port wine
- 1/3 cup granulated sugar
- 1 teaspoon whole peppercorns
- 2 medium sprigs fresh rosemary
- Blue Cheese Butter
- 4 tablespoons butter, softened
- 1/4 cup blue cheese, crumbled (or use Stilton as used in the original recipe if available)
- 2 teaspoons fresh rosemary, chopped very fine
- 1 tablespoon bacon fat
- Wrapped Shrimp
- 1 pound thin cut bacon (16 slices per pound or one ounce each slice)
- 2 pounds 16-20 count Gulf shrimp, peeled, deveined and with tail left on
- 2 tablespoon extra virgin olive oil
Garlicky Shrimp Dip
By KennyB07
Preheat oven to 350º. In a large skillet over medium heat, heat olive oil
- 2 tbsp. extra-virgin olive oil
- 1 lb. shrimp, peeled and deveined
- 3 cloves garlic, minced
- kosher salt
- Freshly ground black pepper
- Juice and zest of 1 lemon
- 8 oz. cream cheese, softened
- 1/4 c. mayonnaise
- 3/4 c. shredded mozzarella
- 1/4 c. grated Parmesan
- 3 tbsp. fresh parsley, divided
- Pita chips, for serving
Italian Meatloaf
By KennyB07
In a small skillet, heat the olive oil over med
- 1 lb. ground beef
- 1/2 lb. ground mild Italian sausage
- 1 small onion, finely chopped
- 1/2 C. chopped bell pepper (I used orange, it was all I had in the freezer)
- 1 tsp. olive oil
- 1 tsp. Worcestershire sauce
- 1 clove garlic, minced
- 1/2 tsp. oregano
- 1/2 tsp. basil
- 1/2 tsp. parsley
- 1 egg, beaten
- 3/4 C. Italian bread crumbs
- 2 slices white bread, crumbled
- 1 T. milk
- 8 oz. shredded mozzarella cheese, reserve 3/4 C. for topping
- 1/4 C. parmesan cheese
- 1 C. marinara sauce, plus 1/2 -3/4 C. more for topping
TED’S HOT DOG SAUCE
By KennyB07
Heat the oil in a large saucepan over medium heat
- 1 1/2 teaspoons olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 4 cups water
- 1 tablespoon tomato paste
- 2 teaspoons corn syrup
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1 teaspoon crushed red pepper
- 1 tablespoon Chile powder
- 1 teaspoon paprika
- 1/4 cup vinegar
- 1 10-oz jar sweet pickle relish
Witches Brew
By KennyB07
Directions To make the frozen hand: Wash and rinse the outside of a rubber glove
- 1 (10 ounce) package frozen raspberries, thawed
- 2 1/2 cups cranberry juice
- 2 envelopes unflavored gelatin
- 2 liters ginger ale
- 2 liters sparkling apple cider (non-alcoholic)
- 6 gummi snakes candy
Blackening Seasoning Mix Paul Prudhomme
By KennyB07
Directions Combine all ingredients
- 1 tablespoon sweet paprika
- 2 1⁄2 teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cayenne
- 3 ⁄4 teaspoon white pepper
- 3 ⁄4 teaspoon black pepper
- 1 ⁄2 teaspoon dried thyme leaves
- 1 ⁄2 teaspoon dried oregano leaves
Spooky Calzone Snake
By KennyB07
Directions Dissolve the sugar in the warm water in the bowl of a stand mixer fitted with a dough hook
- Dough:
- 1 teaspoon white sugar
- 1 cup warm water (110 degrees F/45 degrees C)
- 1 (.25 ounce) package active dry yeast
- 2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 3 cups all-purpose flour, divided
- Filling:
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese, or to taste
- 1 (4 ounce) package sliced pepperoni
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon Italian seasoning
- 1/2 cup sliced black olives (optional)
- 1/2 green bell pepper, cut into strips (optional)
- 1/2 cup sliced fresh mushrooms (optional)
- 1 egg
- 1 tablespoon water
Blackened Chicken
By KennyB07
Preheat oven to 350 degrees F (175 degrees C)
- 1/2 teaspoon paprika
- 1/8 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried thyme
- 1/8 teaspoon ground white pepper
- 1/8 teaspoon onion powder
- 2 skinless, boneless chicken breast halves