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Mustard-Shallot Vinaigrette

Mustard-Shallot Vinaigrette

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In a container with a tight lid, preferably a glass jar, combine shallot, vinegar and mustard

  • 1 shallot, minced
  • 2 tablespoons white wine vinegar
  • 2 heaping teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1 cup extra-virgin olive oil, more to taste
0/5 (0 Votes)

Barbecue Sauces

Barbecue Sauces

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Directions In a medium saucepan, combine all ingredients

  • Preparation:
  • NEELEY’S
  • Ingredients
  • 2 2 2 cups ketchup
  • 1 1 1 cup water
  • 1/2 1/2 1/2 cup apple cider vinegar
  • 5 5 5 tablespoons light brown sugar
  • 5 5 5 tablespoons sugar
  • 1/2 1/2 1/2 tablespoon fresh ground black pepper
  • 1/2 1/2 1/2 tablespoon onion powder
  • 1/2 1/2 1/2 tablespoon ground mustard
  • 1 1 1 tablespoon lemon juice
  • 1 1 1 tablespoon Worcestershire sauce
  • CAROLINA STYLE
  • 1 1 1 cup prepared yellow mustard
  • 1/2 1/2 1/2 cup sugar
  • 1/4 1/4 1/4 cup light brown sugar
  • 3/4 3/4 3/4 cup cider vinegar
  • 1/4 1/4 1/4 cup water
  • 2 2 2 tablespoons chili powder
  • 1 1 1 teaspoon black pepper
  • 1 1 1 teaspoon white pepper
  • 1/4 1/4 1/4 teaspoon cayenne
  • 1/2 1/2 1/2 teaspoon soy sauce
  • 2 2 2 tablespoons butter
  • 1 1 1 tablespoon liquid smoke (hickory flavoring)
  • 30 all except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and simmer.
  • ST. LOUIS
  • Ingredients:
  • 2 2 2 cups ketchup
  • 1/2 1/2 1/2 cup water
  • 1/3 1/3 1/3 cup apple cider vinegar
  • 1/3 1/3 1/3 cup brown sugar
  • 2 2 2 tablespoons yellow mustard
  • 1 1 1 tablespoon onion powder
  • 1 1 1 tablespoon garlic powder
  • 1/2 1/2 1/2 teaspoon cayenne
  • Preparation:
  • 20 to to in a saucepan over a low heat. Stirring occasionally and simmer for 20 minutes. Sauce should be thin, but not watery. Allow to cool. Store in an airtight container and refrigerate. Sauce is better if allow to sit for a day.
  • CLASSIC BBQ RIB SAUCE
  • 2 2 2 cups ketchup
  • 1/3 1/3 1/3 cup brown sugar
  • 1/4 1/4 1/4 cup minced onion
  • 2 2 2 tablespoons olive oil
  • 2 2 2 tablespoons water
  • 3 3 3 cloves garlic crushed
  • 1 1 1 tablespoon apple cider vinegar
  • 1 1 1 tablespoon tomato paste
  • 1 1 1 tablespoon Worcestershire sauce
  • 1 1/2 1 1/2 1/2 teaspoon liquid smoke
  • 1 1 1 teaspoon dry mustard
  • 1/2 1/2 1/2 teaspoon cayenne
  • to ground pepper to taste
  • Preparation:
  • 20 onion and water into a puree. Heat a medium sauce pan over a medium heat. Add olive oil. When oil is warm, pour in onion puree. Simmer until slightly browned. Add remaining ingredients. Mix thoroughly and simmer for about 20 minutes.
  • MEMPHIS
  • Ingredients:
  • 1 1 1 cup apple cider vinegar
  • 1 1 1 cup ketchup
  • 1/2 1/2 1/2 cup water
  • 1/4 1/4 1/4 cup finely chopped onion
  • 2 2 2 tablespoons minced garlic
  • 2 2 2 tablespoons butter
  • 2 2 2 tablespoons molasses
  • 2 2 2 tablespoons prepared mustard
  • 2 2 2 tablespoons brown sugar
  • 1 1 1 tablespoon Worcestershire sauce
  • 1 1 1 tablespoon paprika
  • 1 1 1 tablespoon mild chili powder
  • 2 2 2 teaspoons dried oregano
  • 2 2 2 teaspoons dried thyme
  • 1 1 1 teaspoon salt
  • 1 1 1 teaspoon black pepper
  • 1 1 1 teaspoon cayenne (optional)
  • Preparation:
  • MUSTARD BBQ SAUCE
  • Ingredients:
  • 1 1 1 cup prepared yellow mustard
  • 1/2 1/2 1/2 cup balsamic vinegar
  • 1/3 1/3 1/3 cup brown sugar
  • 2 2 2 tablespoons butter
  • 1 1 1 tablespoon Worcestershire sauce
  • 1 1 1 tablespoon lemon juice
  • 1 1 1 teaspoon cayenne
  • Preparation:
  • 30 8. ingredients together and simmer over a low heat for 30 minutes. If your making this sauce for a whole hog multiple the ingredients by about 8.
  • JACK DANIEL’S RIB GLAZE
  • 1 1 1 cup Jack Daniel's Whiskey
  • 1 1 1 cup ketchup
  • 1/2 1/2 1/2 cup dark brown sugar
  • 1/4 1/4 1/4 cup vinegar
  • 1 1 1 tablespoon lemon juice
  • 2 2 2 teaspoons Worcestershire sauce
  • 3 3 3 cloves garlic, minced
  • 1/2 1/2 1/2 teaspoon dry mustard
  • to and pepper to taste
  • Preparation:
  • 20 to to a saucepan and mix well. Simmer for 20 minutes then allow to cool. Store in an airtight container in the refrigerator. If you make it a few days in advance the flavors will have more time to blend together.
  • NEELEY’S
  • Ingredients
  • 2 2 2 cups ketchup
  • 1 1 1 cup water
  • 1/2 1/2 1/2 cup apple cider vinegar
  • 5 5 5 tablespoons light brown sugar
  • 5 5 5 tablespoons sugar
  • 1/2 1/2 1/2 tablespoon fresh ground black pepper
  • 1/2 1/2 1/2 tablespoon onion powder
  • 1/2 1/2 1/2 tablespoon ground mustard
  • 1 1 1 tablespoon lemon juice
  • 1 1 1 tablespoon Worcestershire sauce
  • Directions
  • to to 1 15 combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
  • CAROLINA STYLE
  • 1 1 1 cup prepared yellow mustard
  • 1/2 1/2 1/2 cup sugar
  • 1/4 1/4 1/4 cup light brown sugar
  • 3/4 3/4 3/4 cup cider vinegar
  • 1/4 1/4 1/4 cup water
  • 2 2 2 tablespoons chili powder
  • 1 1 1 teaspoon black pepper
  • 1 1 1 teaspoon white pepper
  • 1/4 1/4 1/4 teaspoon cayenne
  • 1/2 1/2 1/2 teaspoon soy sauce
  • 2 2 2 tablespoons butter
  • 1 1 1 tablespoon liquid smoke (hickory flavoring)
  • Preparation:
  • 30 all except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and simmer.
  • ST. LOUIS
  • Ingredients:
  • 2 2 2 cups ketchup
  • 1/2 1/2 1/2 cup water
  • 1/3 1/3 1/3 cup apple cider vinegar
  • 1/3 1/3 1/3 cup brown sugar
  • 2 2 2 tablespoons yellow mustard
  • 1 1 1 tablespoon onion powder
  • 1 1 1 tablespoon garlic powder
  • 1/2 1/2 1/2 teaspoon cayenne
  • Preparation:
  • 20 to to in a saucepan over a low heat. Stirring occasionally and simmer for 20 minutes. Sauce should be thin, but not watery. Allow to cool. Store in an airtight container and refrigerate. Sauce is better if allow to sit for a day.
  • CLASSIC BBQ RIB SAUCE
  • 2 2 2 cups ketchup
  • 1/3 1/3 1/3 cup brown sugar
  • 1/4 1/4 1/4 cup minced onion
  • 2 2 2 tablespoons olive oil
  • 2 2 2 tablespoons water
  • 3 3 3 cloves garlic crushed
  • 1 1 1 tablespoon apple cider vinegar
  • 1 1 1 tablespoon tomato paste
  • 1 1 1 tablespoon Worcestershire sauce
  • 1 1/2 1 1/2 1/2 teaspoon liquid smoke
  • 1 1 1 teaspoon dry mustard
  • 1/2 1/2 1/2 teaspoon cayenne
  • to ground pepper to taste
  • Preparation:
  • 20 onion and water into a puree. Heat a medium sauce pan over a medium heat. Add olive oil. When oil is warm, pour in onion puree. Simmer until slightly browned. Add remaining ingredients. Mix thoroughly and simmer for about 20 minutes.
  • MEMPHIS
  • Ingredients:
  • 1 1 1 cup apple cider vinegar
  • 1 1 1 cup ketchup
  • 1/2 1/2 1/2 cup water
  • 1/4 1/4 1/4 cup finely chopped onion
  • 2 2 2 tablespoons minced garlic
  • 2 2 2 tablespoons butter
  • 2 2 2 tablespoons molasses
  • 2 2 2 tablespoons prepared mustard
  • 2 2 2 tablespoons brown sugar
  • 1 1 1 tablespoon Worcestershire sauce
  • 1 1 1 tablespoon paprika
  • 1 1 1 tablespoon mild chili powder
  • 2 2 2 teaspoons dried oregano
  • 2 2 2 teaspoons dried thyme
  • 1 1 1 teaspoon salt
  • 1 1 1 teaspoon black pepper
  • 1 1 1 teaspoon cayenne (optional)
  • Preparation:
  • MUSTARD BBQ SAUCE
  • Ingredients:
  • 1 1 1 cup prepared yellow mustard
  • 1/2 1/2 1/2 cup balsamic vinegar
  • 1/3 1/3 1/3 cup brown sugar
  • 2 2 2 tablespoons butter
  • 1 1 1 tablespoon Worcestershire sauce
  • 1 1 1 tablespoon lemon juice
  • 1 1 1 teaspoon cayenne
  • Preparation:
  • 30 8. ingredients together and simmer over a low heat for 30 minutes. If your making this sauce for a whole hog multiple the ingredients by about 8.
  • JACK DANIEL’S RIB GLAZE
  • 1 1 1 cup Jack Daniel's Whiskey
  • 1 1 1 cup ketchup
  • 1/2 1/2 1/2 cup dark brown sugar
  • 1/4 1/4 1/4 cup vinegar
  • 1 1 1 tablespoon lemon juice
  • 2 2 2 teaspoons Worcestershire sauce
  • 3 3 3 cloves garlic, minced
  • 1/2 1/2 1/2 teaspoon dry mustard
  • to and pepper to taste
  • Preparation:
  • 20 to to a saucepan and mix well. Simmer for 20 minutes then allow to cool. Store in an airtight container in the refrigerator. If you make it a few days in advance the flavors will have more time to blend together.
0/5 (0 Votes)

Italian Easter Pie /Pizza Rustica

Italian Easter Pie /Pizza Rustica

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There are as many variations of this traditional dish as there are names for it (Pizza Rustica, Carnival Pie, Easte...

  • 1 pastry for double-crust pie, 10 inch (or you can make the "yeast dough pie crust ")
  • 3 1/4 cups flour
  • 1 1/2 tablespoons leaves lard or 1 1/2 tablespoons butter
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 (1/4 ounce) envelope yeast
  • 1 cup water
  • 2 lbs sweet Italian sausage links
  • 1/4 lb prosciutto, chopped
  • 1/2 lb cooked ham, diced
  • 2 lbs ricotta cheese
  • 12 ounces mozzarella cheese, diced
  • 5 eggs
  • 1 tablespoon chopped fresh Italian parsley (flat leaf)
  • 1/4 cup freshly grated romano cheese or 1/4 cup parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
0/5 (0 Votes)

Favorite Loaded Breakfast Potatoes Recipe

Favorite Loaded Breakfast Potatoes Recipe

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Preheat oven to 375°. Scrub and pierce potatoes with a fork; place on a microwave-safe plate

  • 6 medium baking potatoes (about 3 pounds)
  • 1 tablespoon butter
  • 1 each small sweet red, orange and green pepper, finely chopped
  • 1 cup finely chopped fresh mushrooms
  • 1/4 cup finely chopped red onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 large eggs, beaten
  • 1-1/4 cups shredded cheddar cheese, divided
  • 1/4 cup plus 6 tablespoons sour cream, divided
  • 6 bacon strips, cooked and crumbled or 1/3 cup bacon bits
  • 3 green onions, chopped
0/5 (0 Votes)

Chicken Parm Strips

Chicken Parm Strips

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Preheat oven to 325°F/190°C

  • 2 boneless skinless chicken breasts
  • 1/2 cup bread crumbs
  • 1/2 cup grated parmesan
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 eggs
  • 1/2 cup mozzarella, shredded
  • Marinara, for dipping
0/5 (0 Votes)

7 Minute Icing - Mom's

7 Minute Icing - Mom's

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Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler

  • INGREDIENTS
  • 1 1/2 cups sugar(My Mom used Brown Sugar)
  • 1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
  • 1/8 teaspoon salt
  • 1/3 cup water
  • 2 egg whites
  • 1 1/2 teaspoons pure vanilla extract
  • DIRECTIONS
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Copycat Cinnabon Frosting

Copycat Cinnabon Frosting

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Beat cream cheese and butter together in a bowl with a mixer

  • 1 pound butter (softened)
  • 1 pound cream cheese (softened)
  • 2 pounds powdered sugar
  • 2 teaspoons lemon juice
  • 2 teaspoons vanilla extract
0/5 (0 Votes)

Oreo/M&M Popcorn

Oreo/M&M Popcorn

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Directions: 1. In a microwave safe bowl, combine 2 cups of white chocolate chips with 2 tablespoons of coconut oil

  • 1 bag unseasoned popcorn, popped
  • 2 cups wh. choc. chips or mini marshmallows
  • 2 cups mini M&M's
  • 2 tablespoons coconut oil
  • 10 Oreos, crushed
  • 1 sheet parchment paper
0/5 (0 Votes)

NYT Fried Chicken

NYT Fried Chicken

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Place chicken pieces in a bowl and toss them with buttermilk, 2 tablespoons salt and a healthy grind of black peppe...

  • 1 chicken, approximately 3 to 3 1/2 pounds, cut into 10 pieces (or use a mix of thighs and drumsticks)
  • 3 to 4 cups buttermilk
  • 3 tablespoons kosher salt, more as needed
  • 2 teaspoons ground black pepper, more as needed
  • 1 1/2 cups all-purpose flour
  • 3 cups peanut oil, lard or a neutral oil like canola, more as needed
0/5 (0 Votes)

Chocolate-Filled Angel Food Cake Recipe

Chocolate-Filled Angel Food Cake Recipe

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Place egg whites in a large bowl; let stand at room temperature 30 minutes

  • FILLING:
  • 12 large egg whites (about 1-2/3 cups)
  • 1 cup cake flour
  • 1-1/2 cups sugar, divided
  • 1 vanilla bean (see Editor's Note) or 1 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 cup (6 ounces) 60% cacao bittersweet chocolate baking chips
  • 1 cup heavy whipping cream, divided
  • 1 tablespoon Amaretto
  • 1 tablespoon sugar
  • GLAZE:
  • 1 cup (6 ounces) 60% cacao bittersweet chocolate baking chips
  • 1/2 cup heavy whipping cream
  • 1 tablespoon sugar
  • 2 tablespoons Grand Marnier
  • 1/4 cup sliced almonds, toasted
0/5 (0 Votes)