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Recipes
Emeril Lagasse's Barbecued Pulled Pork Sandwiches
By cwagner
1. Wet Mop Basting Sauce: The night before you cook the pork combine all the ingredients in a large bowl and whisk ...
- 1 boneless pork butt, about 4 lbs.
- 1 1/2 T dark brown sugar
- 1 T Emerils Original Essense
- 1 1/2 t salt
- 1 1/2 t cumin
- 1 1/2 t paprika
- 1 1/2 t black pepper
- 1 1/2 t cayenne
- 8 hamburger buns
- coleslaw
- Wet Mop Basting Sauce
- 1 c white vinegar
- 1 c apple cider vinegar
- 1 T dark brown sugar
- 1 T red pepper flakes
- 1 T cracked black pepper
- Barbecue Sauce
- 1 c cider vinegar
- 1 c ketchup
- 3 T dark brown sugar
- 1 T mustard
- 1 T molasses
- 1 t salt
- 1/2 crushed red pepper flakes
Hot Ham & Cheese Sandwiches
By cwagner
Spread mayonnaise over rolls
- Mayo
- Pretzel Rolls
- Cheddar Cheese Slices
- Bacon
- Mozzarella Slices
- Deli Ham
Irish Ham and Potato Soup
By cwagner
Melt margarine and sauté onions, leeks, and celery
- 1/2 butter
- 3/4 c. flour
- 3/4 c. celery, diced
- 1 1/2 c. onion, diced
- 1 3/4 c. leeks, chopped
- 4 1/2 c. cabbage, chopped
- 5 1/2 c. milk
- 2 T. chicken base
- 2 T. ham base
- 2 1/2 c. potatoes, cubed
- 2 c. Monterey jack cheese, shredded
- 1 lb. ham, cubed
- 1/8 t. black pepper
- Fresh parsley for garnishing
Firehouse BBQ Chicken Sauce
By cwagner
Place all ingredients into saucepan and bring to a boil until butter is melted
- 2 c. Water
- 1 c. vinegar
- 1/4 c. butter
- 1/4 c. salt
Fruity Curry Chicken Salad
By cwagner
Combine all ingredients and serve
- 4 rotisserie chicken, picked and chopped
- 1 stalk celery, diced
- 4 green onions, chopped
- 1 golden delicious apple, peeled and chopped
- 1/3 c. golden raisins
- 1/3 c. seedless grapes, halved
- 1/2 c. toasted chopped pecans
- 1/8 t. black pepper
- 1/2 t. curry powder
- 3/4 c. mayonnaise
BAKED SPAGHETTI
By cwagner
Baked Spaghetti
- 2 cans (14.5 oz.) diced tomatoes with garlic, onion and oregano
- 2 cans (15 oz.) tomato sauce
- 1 c. water
- 1/2 c. diced onion
- 2 cloves chopped garlic
- 1/4 c. chopped fresh parsley
- 1 1/2 t. italian seasoning
- 1 1/2 t. house seasoning (1 c. salt/ 1/4 c. pepper)
- 1 1/2 t. seasoning salt
- 1 1/2 lb. ground beef
- 1 1/2 t. sugar
- 2 pkgs. fresh spaghetti pasta
- 1 c. grated cheddar cheese
- 1 c. grated monterey jack cheese
SPAGHETTI WITH PANCETTA AND CHICKPEAS
By cwagner
SPAGHETTI WITH PANCETTA AND CHICKPEAS
- 12 oz. spaghetti
- 3 oz. pancetta, diced
- 1/4 c. EVOO, plus more for drizzling
- 5 cloves garlic, thinly sliced
- 1 red jalapeño pepper, seeded and thinly sliced
- 1 15 oz. can pick peas, drained and rinsed
- 1 bunch parsley, chopped (about one cup loosely packed)
- ground pepper
- 1/2 c. grated parmesan cheese, plus more for topping
GREEK BRUSCHETTA
By cwagner
GREEK BRUSCHETTA
- 1- 4oz. 1- 4oz. 4oz. pkg. crumbled feta cheese with lemon, garlic, and oregano
- 1/2 1/2 1/2 c. chopped black olives
- 1/2 1/2 1/2 c. red onion
- 1/2 1/2 1/2 c. roasted red peppers
- 1/2 1/2 1/2 c. greek vinaigrette dressing
- 2 2 2 T grated lemon zest
- 1 1 1 french bread baguette
- 2 2 2 T chopped Italian parsley
Tater Tot Casserole
By cwagner
Brown the beef and add to casserole dish
- 1.5 lbs ground beef
- 16 oz. frozen mixed vegetables
- 2.8 oz. fried onions
- 1/4 c. butter
- 1 can cream of celery soup
- 1 can cream of chicken soup
- 1/2 c. milk
- Tater tots
Cream of Chicken Soup
By cwagner
Melt the butter in a large soup pot over medium heat
- 1/2 c. butter
- 1 onion, chopped
- 2 stalks celery, chopped
- 3 med. carrots, chopped
- 1/2 c. plus 1 T. flour
- 7 c. chicken broth
- 3 sprigs parsley
- 3 sprigs fresh thyme
- 1 bay leaf
- 2 3/4 c. cooked chicken
- 1/2 c. heavy cream
- 1 t. salt
- Fresh ground black pepper to taste
- 2 t. parsley