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ITALIAN BREAD

ITALIAN BREAD

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ITALIAN BREAD

  • 1 1/2 – 2 CUP WATER
  • 4 1/4 CUP FLOUR
  • 3 TBSP BUTTER MELTED
  • 4 TBSP SUGAR
  • 2 TSP SALT
  • 2 TSP ACTIVE DRY YEAST
  • 2 TBSP VEGETABLE OIL
  • 1 1/2 TSP PARSLEY
  • 1 1/2 TSP BASIL
  • 1 1/2 TSP MARJORAM
  • 1 1/2 TSP THYME
0/5 (0 Votes)

TANGY ORANGE JUICE HONEY CURE

TANGY ORANGE JUICE HONEY CURE

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TANGY CURE FOR HAMS

  • 1 GAL ORANGE JUICE
  • 3 OZ INSTA CURE # 1
  • 1/4 CUP HONEY MOLASSES SWEETNER
  • 2 CUP BROWN SUGAR
  • 2 TBSP GROUND ALL SPICE
  • 3 TBSP BLACK PEPPER
  • 1 TBSP GROUND CLOVES
  • 1 TBSP ONION POWDER
  • 1 TBSP GARLIC POWDER
  • 1/4 CUP GROUND MUSTARD
4.7/5 (3 Votes)

CAJUN SPICE

CAJUN SPICE

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"This is a mildly hot Cajun spice mix you make yourself with common spices from your pantry

  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 1/2 teaspoons paprika
  • 1 teaspoon ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 1/4 teaspoons dried oregano
  • 1 1/4 teaspoons dried thyme
  • 1/2 teaspoon red pepper flakes
0/5 (0 Votes)

MAPLE, PINEAPPLE SUGAR GLAZE

MAPLE, PINEAPPLE SUGAR GLAZE

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DELICIOUS HAM GLAZE

  • 1 CUP MAPLE SYRUP
  • 1 CUP PINEAPPLE ( RAN THROUGH A FOOD PROCESSOR )
  • 1 CUP BROWN SUGAR
  • 1 CUP APPLE JUICE OR APPLE CIDER
  • 1 TBSP BEVER'S DELI MUSTARD
  • 1 TBSP BEVER'S SWEET HOT MUSTARD
  • 1 TSP ALL SPICE
  • 1 TSP SAIGON CINNAMON
0/5 (0 Votes)

Beans - Maple Baked Beans

Beans - Maple Baked Beans

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Full name - Tangy Maple Baked Beans with Applewood Smoked Bacon

  • 4 thick strips applewood smoked bacon, diced
  • 1 tablespoon canola oil
  • 1 red onion, cut into small dice
  • 1 green pepper, diced
  • Kosher salt and freshly cracked black pepper
  • 5 (14 1/2-ounce) cans great Northern beans, drained and rinsed
  • 1 1/2 cups Carolina-style barbecue sauce (Sweet, Spicy & Tangy)
  • 1 cup maple syrup
  • 1/2 cup cider vinegar
  • 4 tablespoons whole grain mustard
  • ______________________
  • SERVES 4-5
  • 2 thick strips applewood smoked bacon, diced
  • 1 1/2 teaspoons canola oil
  • 1/2 red onion, cut into small dice
  • 1/2 green pepper, diced
  • Kosher salt and freshly cracked black pepper
  • 2 1/2 (14 1/2-ounce) cans great Northern beans, drained and rinsed
  • 3/4 cup Carolina-style barbecue sauce (Sweet, Spicy & Tangy)
  • 1/2 cup maple syrup
  • 1/4 cup cider vinegar
  • 2 tablespoons whole grain mustard
0/5 (0 Votes)

Chicken and Black Bean Enchiladas

Chicken and Black Bean Enchiladas

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Easy to make and a definite family pleaser

  • 3/4 lb boneless skinless chicken breast half
  • 3 slices bacon
  • 2 garlic cloves, minced
  • 1 1/2 cups picante sauce
  • 1 red bell pepper, chopped
  • 1 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/2 cup green onion, sliced
  • 1 1/2 cups monterey jack cheese, shredded
  • 1 (16 ounce) can black beans
  • 6 large flour tortillas
4.7/5 (7 Votes)

Holiday Ham Cure 40 LBS

Holiday Ham Cure 40 LBS

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good cure for hams makes enough to cure 40 lbs of meat

  • 2 GALLON APPLE JUICE
  • 12 TBSP PRAGUE POWDER #1
  • 4 CUP BROWN SUGAR
  • 1 CUP MAPLE SYRUP
  • 20 OUNCE CAN DOLE CRUSHED PINEAPPLE WITH SYRUP
  • 1/4 TO 1/2 CUP TO TASTE MOLASSES / HONEY MIXTURE
0/5 (0 Votes)

TANGY SANTA MARIA PORK LOIN

TANGY SANTA MARIA PORK LOIN

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SANTA MARIA STYLE TANGY PORK LOIN

  • 3 - 5 LB PORK LOIN
  • TANGY SANTA MARIA RUB
  • 1 TBSP KOSHER SALT
  • 1 TBSP BLACK PEPPER
  • 1 TBSP GROUND MUSTARD
  • 1 TBSP PAPRIKA
  • 1 TBSP GARLIC POWDER
  • 1 TBSP ONION POWDER
  • 1 TBSP BROWN SUGAR
  • 1 TBSP DRIED OREGANO
  • 1 TSP DRY ROSEMARY
  • 1/2 TSP GROUND SAGE
  • 1/2 TSP DILL
4.4/5 (11 Votes)

SANTA MARIA TANGY BEEF LOIN

SANTA MARIA TANGY BEEF LOIN

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SANTA MARIA TANGY BEEF LOIN

  • 5 TO 10 LB BEEF LOIN
  • SANTA MARIA TANGY RUB
  • 1 TBSP KOSHER SALT
  • 1 TBSP BLACK PEPPER
  • 1 TBSP GROUND MUSTARD
  • 1 TBSP PAPRIKA
  • 1 TBSP GARLIC POWDER
  • 1 TBSP ONION POWDER
  • 1 TBSP BROWN SUGAR
  • 1 TBSP DRIED OREGANO
  • 1 TSP DRY ROSEMARY
  • 1/2 TSP DRY SAGE
  • 1/2 TSP DILL
0/5 (0 Votes)

BEEF SHOULDER PASTRAMI

BEEF SHOULDER PASTRAMI

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TENDER DELICIOUS PASTRAMI, BETTER THEN THE TRADITIONAL BRISKET PASTRAMI

  • THE CURE:
  • 15 - 18 LB BEEF SHOULDER CLUD
  • 1 GALLON APPLE CIDER
  • 3.6 OUNCE ( BY WEIGHT ) PRAGUE POWDER OR INSTACURE #1
  • 4 TBSP ONION POWDER
  • 4 TBSP GARLIC POWDER
  • 2 CUP BROWN SUGAR
  • THE PASTRAMI RUB:
  • 4 TBSP PAPRIKA
  • 4 TBSP GROUND MUSTARD
  • 4 TBSP BROWN SUGAR
  • 3 TBSP BLACK PEPPER
  • 3 TBSP CHILI POWDER
  • 3 TBSP MSG
  • 2 TBSP SALT
  • 2 TBSP GARLIC POWDER
  • 2 TBSP ONION POWDER
  • 2 TBSP WYLERS CHICKEN GRANULES
  • 2 TBSP CELERY SALT
  • 1 TBSP CAYENNE POWDER
  • 1 TBSP CHIPOTLE CHILI POWDER
  • 1 TBSP GROUND OREGANO
  • 1 TBSP GROUND THYME
  • 1 TBSP GROUND SAGE
4.1/5 (8 Votes)