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TERIYAKI BURGUNDY

TERIYAKI BURGUNDY

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BURGUNDY WINE TERIYAKI

  • 1/2 CUP SOY SAUCE
  • 1/4 CUP RED WINE VINEGAR
  • 1 CUP BURGUNDY
  • 2 TBSP HONEY
  • 1 TBSP GROUND GINGER
  • 4 TBSP MINCED GARLIC
  • 1/2 TSP RED PEPPER FLAKES
0/5 (0 Votes)

MEMPHIS SMOKED COUNTRY RIBS

MEMPHIS SMOKED COUNTRY RIBS

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MEMPHIS STYLE COUNTRY RIBS

  • 5 - 10 LBS COUNTRY RIBS
  • MEMPHIS RUB
  • 1/2 cup paprika
  • 1/4 cup garlic powder
  • 1/4 cup mild chili powder (use medium or hot to kick up the heat)
  • 3 tablespoons salt
  • 3 tablespoons black pepper
  • 2 tablespoons onion powder
  • 2 tablespoons celery seeds
  • 1 tablespoon brown sugar
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 3 teaspoons cumin
  • 2 teaspoons dry mustard
  • 2 teaspoons ground coriander
  • 2 teaspoons ground allspice
4.4/5 (16 Votes)

GUMPOWDER SMOKED SIRLOIN

GUMPOWDER SMOKED SIRLOIN

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DELICIOUS SMOKED ROAST

  • 10 - 15 LB SIRLOIN ROAST
  • GUN POWDER RUB
  • 3 TBSP PAPRIKA
  • 3 TBSP CHILI POWDER
  • 3 TBSP MSG
  • 2 TBSP SALT
  • 2 TBSP GARLIC POWDER
  • 2 TBSP BLACK PEPPER
  • 2 TBSP WYLERS CHICKEN GRANULES
  • 2 TBSP CELERY SALT
  • 1 TBSP ONION POWDER
  • 1 TBSP CAYENNE PEPPER
  • 1 TBSP CHIPOTLE CHILI POWDER
  • 1 TBSP GROUND OREGANO
  • 1 TBSP GROUND THYME
4.8/5 (5 Votes)

Garlic Beef Enchiladas

Garlic Beef Enchiladas

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Enchiladas with a unique garlic flair, unlike any other enchilada I have ever tasted

  • 1 lb ground beef
  • 1 medium onion, chopped
  • 2 tablespoons flour
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground sage
  • 1 (14 1/2 ounce) can stewed tomatoes
  • 4 -6 cloves garlic, minced
  • 1/3 cup margarine
  • 1/2 cup flour
  • 1 (14 1/2 ounce) can beef broth
  • 1 (15 ounce) can tomato sauce
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon sage
  • 1/2 teaspoon salt
  • 1 dash garlic powder
  • 10 large flour tortillas
  • 2 (8 ounce) cups shredded cheddar cheese or 2 (8 ounce) cups Mexican blend cheese
4.5/5 (15 Votes)

CHICKEN AND DUMPLINGS CASSEROLE

CHICKEN AND DUMPLINGS CASSEROLE

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If you've ever made chicken and dumplings, you know that it's an art to get the dumplings right

  • Directions:
  • 3 3 boneless, skinless chicken breasts, boiled and shredded
  • 2 cups 2 cups chicken stock (from boiling the breasts above)
  • 1 stick 1 stick of butter
  • 2 cups 2 cups Bisquick or self-rising flour
  • 2 cups 2 cups 2% milk (whatever you prefer)
  • 1 can 1 can cream of chicken soup (the herbed cream of chicken soup adds lots more flavor)
  • 3 t. 3 t. Wylers chicken granules or 3 bouillon cubes
  • 1/2 t. 1/2 t. dried sage
  • pepper & salt, as desired
  • Preheat oven to 350 degrees.
  • When building the layered casserole, do not mix the layers.
  • Layer 1 - In 9x13 or larger casserole dish, melt 1 stick of butter. Spread shredded chicken over butter.
  • Sprinkle black pepper and dried sage over this layer.
  • Note: If you want to serve this as a pot pie, add a layer of vegetables now.
  • Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour over chicken.
  • Layer 3 - In medium bowl, whisk together 2 cups of the chicken stock (strained, if needed), chicken granules and
4.3/5 (21 Votes)

artichoke & Spinach Dip Restaurant Style

artichoke & Spinach Dip Restaurant Style

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TASTY DIP

  • 4 cloves garlic
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1 (10 ounce) container Alfredo-style pasta sauce
  • 1 cup shredded mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 1/2 (8 ounce) package cream cheese, softened
4/5 (2 Votes)

CAJUN CHICKEN PASTA

CAJUN CHICKEN PASTA

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DARING CAJUN PASTA

  • 4 OUNCE LINGUINE PASTA
  • 2 BONELESS CHICKEN BREASTS SLICED INTO STRIPS
  • 2 TSP CAJUN SEASONING
  • 2 TBSP BUTTER
  • 1 GREEN BELL PEPPER DICED
  • 1/2 RED BELL PEPPER DICED
  • 4 FRESH MUSHROOMS
  • 1 GREEN ONION MINCED
  • 1 1/2 CUP HEAVY CREAM
  • 1/4 TSP BASIL
  • 1/4 TSP LEMON PEPPER
  • 1/4 TSP SALT
  • 1/8 GARLIC POWDER
  • 1/8 GROUND BLACK PEPPER
  • 2 TBSP PARMESAN CHEESE
5/5 (1 Votes)

RAGIN CAJUN SMOKED PORK LOIN

RAGIN CAJUN SMOKED PORK LOIN

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CAJUN SMOKED PORK LOIN

  • 10 - 15 LB PORK LOIN
  • RAJUN CAJUN RUB
  • 1/2 CUP DARK BROWN SUGAR
  • 1/4 CUP CAJUN SPICE
  • 1/2 CUP CANE SUGAR
  • 1/2 CUP SEASONED SALT
  • 1/2 CUP PAPRIKA
  • 2 TBSP GARLIC SALT
  • 2 TBSP CHILI POWDER
  • 2 TBSP BLACK PEPPER
  • 2 TBSP GROUND MUSTARD
  • 1 TBSP ONION SALT
  • 1 TBSP CELERY SALT
  • 1 TBSP CAYENNE
  • 1 TSP GARLIC POWDER
  • 1 TSP GROUND MARJORAM
  • 1 TSP GROUND THYME
  • 1 TSP GROUND CUMIN
  • 1 TSP GROUND ALLSPICE
4.5/5 (15 Votes)

PASTRAMI INSTA CURE I

PASTRAMI INSTA CURE I

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INSTA CURE # 1

  • 1 TSP/5LB INSTA CURE # 1
  • 3/4 TBSP/ LB PAPRIKA
  • 1 TSP / LB BROWN SUGAR
  • 1 TSP / LB GARLIC POWDER
  • 1 TSP / LB ONION POWDER
5/5 (1 Votes)

Manhattan Clam Chowder

Manhattan Clam Chowder

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In a large stockpot bring 2 cups of water to a boil

  • 8 pounds quahog or large cherrystone clams, scrubbed and rinsed, opened clams discarded
  • 4 slices bacon, cut into 1/2-inch lengths
  • 2 cups finely chopped onion
  • 1 cup finely chopped celery
  • 1/2 cup chopped bell pepper
  • 3/4 cup diced carrot
  • 1 1/2 tablespoons minced garlic
  • 3 bay leaves
  • 1 1/2 teaspoons dried oregano leaves
  • 4 sprigs fresh thyme
  • 1/2 teaspoon crushed red pepper
  • 1 1/4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
  • 1 cup chicken stock
  • 3 cups peeled, seeded and chopped tomatoes or 1 (28-ounce) can whole tomatoes, chopped and juices reserved
  • 1/4 cup chopped parsley leaves
  • Freshly ground black pepper
  • Salt
0/5 (0 Votes)