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Blueberry Maple Crisp

Blueberry Maple Crisp

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Source: "Blueberries" 1

  • 3/4 c Brown sugar
  • 1 ts Cinnamon
  • 1/4 c Cornstarch
  • 1/2 c Butter; softened
  • 1 ts Almond extract
  • 1 1/4 c Flour
  • 4 c Fresh blueberries
  • 1/2 c Maple syrup
4/5 (3 Votes)

HONEY MOLASSES CURED BACON

HONEY MOLASSES CURED BACON

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HONEY MOLASSES CURED BACON

  • 5 LB PORK BELLY, SKIN REMOVED
  • 2 TSP INSTA CURE #1
  • 1/4 - 1/2 CUP OF MOLASSES HONEY MIXTURE
  • 2 TBSP KOSHER SALT
  • 1/2 BROWN SUGAR
  • 2 TBSP GROUND MUSTARD
  • HONEY MOLASSES MIXTURE
  • 1 - 12 OUNCE JAR OF GRANDMAS MOLASSES
  • 1 - 24 OUNCE CONTAINER OF ORANGE BLOSSOM HONEY
  • MIX THE TWO TOGETHER SIMMER FOR 30 TO 45 MINUTES LET COOL AND PLACE INTO AIR TIGHT CONTAINER. USE WHEN NEEDED.
3.8/5 (25 Votes)

HERB RIB EYE

HERB RIB EYE

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DELICIOUS HERB RIB EYE ROAST

  • 3 TO 5 LB RIB EYE ROAST
  • GUNPOWDER RUB
  • 1/4 CUP GARLIC POWDER
  • 1/4 CUP ONION POWDER
  • 1/4 CUP PAPRIKA
  • 1/4 CUP GROUND MUSTARD
  • 1/4 CUP MSG
  • 1/4 CUP SEASONED SALT
  • 1/4 CUP BLACK PEPPER
  • 1 CUP BROWN SUGAR
  • 1 TBSP CELERY SEED
  • 1 TBSP ANCHO CHILI PEPPER
  • 1 TBSP CALIF. CHILE PEPPER
  • 1 TBSP CHIPOTLE CHILI POWDER
  • 1 TBSP ALLSPICE
  • 1 TBSP GROUND CORIANDER
  • 1 TBSP PARSLEY FLAKES
  • 1 TBSP GROUND THYME
  • 1 TBSP GROUND TURMERIC
  • 1 TBSP GROUND MARJORAM
  • 1 TBSP GROUND GINGER
  • 1 TBSP GROUND NUTMEG
  • 1 TBSP GROUND SAGE
  • 1 TBSP WHOLE DILL WEED
0/5 (0 Votes)

Chicken Cordon Bleu I

Chicken Cordon Bleu I

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Preheat oven to 350 degrees F (175 degrees C)

  • 4 skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 6 slices Swiss cheese
  • 4 slices cooked ham
  • 1/2 cup seasoned bread crumbs
4.6/5 (14 Votes)

FRENCH ONION SOUP

FRENCH ONION SOUP

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GOOD AS IT GETS FRENCH ONION SOUP

  • 4 TBSP BUTTER
  • 1 TSP SALT
  • 2 LARGE RED ONIONS DICED
  • 2 LARGE SWEET ONIONS DICED
  • 48 OUNCE CHICKEN BROTH
  • 14 OUNCE BEEF BROTH
  • 1/2 CUP RED WINE
  • 1 TBSP WORCESTERSHIRE SAUCE
  • 2 SPRIGS FRESH PARSLEY
  • 1 SPRIG FRESH THYME
  • 1 BAY LEAF
  • 1 TBSP BALSAMIC VINEGAR
  • SALT AND PEPPER TO TASTE
  • 4 SLICES SWISS CHEESE AT ROOM TEMP
  • 1/2 CUP SHREDDED CHEESE
  • 4 PINCHES PAPRIKA
0/5 (0 Votes)

Chorizo Sausage

Chorizo Sausage

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Chorizo is a chile-garlic flavored sausage much loved in Mexico and the American Southwest, but most of the commerc...

  • 2 lbs ground pork
  • 3 large dried New Mexico chiles (Chile Colorin) or 3 large mild red chilies (about 3.5-inches)
  • 4 small dried chile de arbol (Chile deArbol) or 4 small chilies, according to how hot spicy you want your chorizo
  • 1/4 cup boiling water
  • 8 cloves garlic, minced
  • 2 tablespoons dry oregano leaves
  • 2 teaspoons ground cumin
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon dark brown sugar
  • 4 tablespoons cider vinegar
  • 2 tablespoons tequila
  • 3 1/2 teaspoons salt
4.3/5 (3 Votes)

Bacon Risotto

Bacon Risotto

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THIS SET OF DIRECTIONS IS FOR THE AROMA RICE COOKER: Preheat your rice cooker on Sauté-Then-Simmer for 5 minutes

  • 1/2 pound bacon, cooked and diced
  • 5 cups chicken stock
  • 2 tablespoons butter
  • 1/2 onion, diced
  • 4 cloves garlic, minced
  • 2 cups Arborio rice
  • 2 tablespoons butter
  • 1/4 cup grated Parmesan cheese
  • salt and black pepper to taste
4.3/5 (3 Votes)

KANSAS CITY PULLED SIRLOIN ROAST

KANSAS CITY PULLED SIRLOIN ROAST

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KANSAS CITY PULLED SIRLOIN ROAST

  • 10 - 15 LB SIRLOIN ROAST
  • KANSAS CITY RUB
  • 1/2 cup brown sugar
  • 1/4 cup paprika
  • 1 tablespoon black pepper
  • 1 tablespoon salt
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne
4.3/5 (3 Votes)

SWEET AND TANGY RIBS

SWEET AND TANGY RIBS

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TRIM EXCESS FAT OFF OF RIBS, MIX RUB IN BOWL, PLACE IN AIR TIGHT CONTAINER TILL READY TO USE

  • 5 LB COUNTRY STYLE RIBS
  • SWEET RUB
  • 1 CUP BROWN SUGAR
  • 1 1/2 TBSP BLACK PEPPER
  • 1 1/2 TBSP PAPRIKA
  • 1 1/2 TBSP GROUND MUSTARD
  • 1 TBSP ONION POWDER
  • 1 TBSP GARLIC POWDER
  • YOUR FAVOURITE BBQ SAUCE
4.5/5 (14 Votes)

HONEY MUSTARD MARINADE II

HONEY MUSTARD MARINADE II

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TANGY MUSTARD MARINADE

  • 1/2 CUP SWEET HOT MUSTARD
  • 1/4 CUP HONEY
  • 1/4 CUP EXTRA V. OLIVE OIL
  • 2 TSP LEMON ZEST
  • 1 TBSP GARLIC POWDER
  • 1/2 TBSP KOSHER SALT
  • 1/2 TBSP CAYENNE PEPPER
  • 1/2 TBSP BLACK PEPPER
  • 1/2 CUP WHITE WINE
5/5 (1 Votes)