2007 Recipes | CENTURY 21

2007 Recipes < >

January 2007

Chunky Super Bowl Chili

Ingredients:

3lbs. lean hamburger                                                 3 - 15 oz. cans of diced tomatoes

1 - 15 oz. can of tomato sauce                                1 large onion

1 - 10 oz. package of whole mushrooms                   3 packets of chili seasoning mix

2 - 15.5 oz cans of light red kidney beans                 1 large green or red bell pepper

1 tablespoon of chili powder   

Cut mushrooms into thick slices.  Cut onions into thick slices and then quarter slices.  Cut pepper into chunky bite size pieces.  Brown hamburger and drain.  Place hamburger in large stew pot and mix together canned tomatoes, onion, mushrooms, bell pepper, chili powder and 3 packets of chili seasoning mix.  Mixture will appear thick do not add water.  Cook on low heat for 2 hours until vegetables are tender.  Check often to make sure chili is not sticking or burning.  Add kidney beans, cook until beans are hot.

 

February 2007               

Pecan Encrusted Chicken with Creamy 

Mushroom and Artichoke Sauce 

4 boneless chicken breasts                                         1 1/2 cups finely chopped pecans

2 tablespoons chopped parsley                                   2 egg whites 

1 teaspoon salt

pre-heat oven to 400 degrees.  Spray 8 1/2" x 17" baking sheet with non-stick cooking spray.  Mix pecans, parsley, and salt in small bowl.  Beat egg whites in seperate bowl.  Dip chicken breast in egg whites then roll chicken in pecan mixture and press in so mixture sticks.  Place chicken on baking sheet, sprayed with non-stick cooking spray.  Bake @ 400 degrees for 25 minutes.  

Sauce:

1-10 oz. can cream of mushroom soup 

1-14 oz. can artichoke hearts drained and chopped 

1/2 cup milk 

Mix all 3 ingredients together in a sauce pan.  Heat on medium-low heat until mixture is steaming.  Do not boil.  Stir occasionally to prevent sticking.  Serve over chicken and enjoy.  

 

March 2007

March Madness Munchies 

Sausage Stuffed Jalapenos

1 pound of bulk pork sausage

1-8 oz. package cream cheese softened 

1 cup shredded parmesan cheese

22 jalapeno peppers, halved lengthwise and seeds removed

Cook sausage, drain well.  Combine cream cheese and parmesan cheese together.  Fold in sausage. Spoon into jalapenos and bake uncovered 15-20 minutes in a 415 degree oven.  Serve with ranch dressing. 

Bacon Horseradish Dip  

1 cup of mayonnaise

1 cup sour cream 

1/4 cup bacon bits

1/4 cup prepared horseradish 

Stir all ingredients until well mixed.  Cover and chill.  Serve with your favorite crackers.

 

April 2007    

Heavenly Pineapple Cake   

Cake                                                Frosting 

1 French Vanilla cake mix                  1-15 oz. can of crushed pineapple(drained)

1-3.4 oz.pkg. French Vanilla mix       1-3.4 oz pkg. of French Vanilla pudding mix

                                                         1-8 oz container of Whipped Topping

Mix cake per instructions on the box adding the pudding mix and folding the oil in at the end.  Pour into 3 eight inch round pans.  Bake per instructions on the cake mix box.  Cool completely.  Mix crushed pineapple and pudding mix together.  Let sit for 5 minutes.  Fold in whipped topping.  Frost cake.  Chill 1 hour prior to serving.

 

May 2007

Saucy Chicken

6 - 8 Boneless Chicken Breasts

1 - 8 oz. Bottle of Russian (or Catalina) Dressing

1 -16 oz. Can of Jellied Cranberry Sauce

In a bowl, mix together the dressing and the cranberries.  There will be lumps from the cranberry sauce.  Spray a   9" x 13" pan with cooking spray.  Place breast in pan in a single layer.  Cover with the liquid mixture.  Cook at 350 degrees for 60 minutes.

 

June 2007

Pork Chop Surprises

4 1/2 inch thick boneless pork chops

1 - large onion

1 - large tomato

4 - slices of American cheese

8 slices of bacon

Your favorite barbeque sauce

toothpicks

Partially cook the bacon.  Bacon must remain limp to wrap the pork chops.  Start with the pork chop at the base.  Layer with a slice of onion and a slice of tomato.  Wrap 2 slices of bacon around each pork chop bundle and use tooth picks to hold together.

Grill over indirect medium heat for 30 minutes.  While on the grill, 10 minutes before serving, pour barbeque sauce over the pork chops.  Let sauce warm and then cover each with a slice of cheese.  After cheese melts remove from grill and serve.  Serves 4.

 

July 2007

Stuffed Cheeseburgers

2 1/2lbs - ground beef

1 - 2 1/4oz can of sliced black olives

3/4 - cup cheddar cheese finely shredded

salt and pepper

6 - hamburger buns

lettuce, tomato, onion, and other desired condiments

Shape ground beef into 12 thin patties.  Spread 2 tablespoons of cheese and 1 heaping tablespoon of olives on top of six patties.  Top with second patty making 6 large patties.  Seal edges of each large patty to enclose cheese and olives.  Sprinkle with salt and pepper.  Grill patties on covered grill, over medium high heat for 5 or 6 minutes on each side or until done.

Serve cheeseburgers on buns with lettuce, tomato, onion and desired condiments.

Makes 6 servings

 

August 2007

Uncle Yammy's Baby Back Ribs

1 - slab of baby back ribs rinse with cold water and pat dry

Uncle Yammy's Memphis Style Chicken and Rib Rub

Uncle Yammy's Original Recipe Sauce

Apply rub to both sides of ribs.  Place slab in heavy aluminum foil and fold edges to make airtight.  Place slab over low heat grill approximately 200 degrees for 2 hours.  After cooking 2 hours remove ribs from foil and return to grill for 30 minutes and baste generously with Uncle Yammy's Grilling Sauce.

Serve with your favorite fixin's.  I recommend baked beans and potato salad!

 

October 2007

Sweet & Spicy Bat Wings

1/2 - cup water

1 1/2 - cups ketchup

1 - cup light corn syrup

1 - tablespoon crushed red pepper

18-20 - chicken (BAT) wings

Grill wings, covered with grill lid, on medium-high heat (350-400F) for 15 minutes on each side or until done.  Combine ketchup, corn syrup, water, and red pepper in a large sauce pan.  Heat to a low boil.  Dip grilled wings in sauce and return to grill for 3-5 minutes.  Remove wings from grill and place on serving platter.  Serve with "Boo" cheese or Ranch dressing.

 

November 2007

Pecan Pie

1 - cup light corn syrup

3 - eggs

1/2 - cup sugar

2 - tablespoons melted butter

1 - teaspoon vanilla extract

1 1/2 - cups pecans coarsely chopped (6oz)

1 - unbaked 9-inch deep dish pie crust

Stir together the first 5 ingredients with a spoon.  Mix in pecans.  Pour into pie crust.  Bake for 55-60 minutes at 350 degrees.  Cool for 2 hours and serve with whipped topping or ice cream.

 

December 2007

Sausage squares

1lbs - hot sausage

1 - 8oz package of cream cheese

2 - 8oz cans of refrigerated crescent dinner rolls

Cook sausage until brown- drain well.  Mix sausage with cream cheese until cream cheese is smooth.  Unroll one can of dough on a cookie sheet.  Spread sausage and cream cheese mixture evenly on crescent rolls.  Place second can of rolled out crescent rolls on top of mixture.  Pinch edges together to seal.  Bake as directed on crescent roll package.  Cut into squares- serve hot or cold- Best when hot!

 

January 2008

Super Bowl Party Favorite

Bratwurst and Red Sauerkraut Recipe

Red Sauerkraut

2 - cups red wine vinegar

1 - cup water

1/4 - cup sugar

1 - large head red cabbage, thinly shredded

2 - cloves garlic, thinly sliced

1 - teaspoon whole mustard seed

salt and pepper

Combine the vinegar, water, and sugar n a large saucepan (not aluminum or cast - iron), bring to a boil, reduce the heat, and simmer until the sugar had dissolved.  Add the remaining ingredients and simmer until the cabbage is soft, about 20 minutes.  Season with salt and pepper.

Bratwurst

3 - large onions, thinly sliced

3lbs - precooked bratwurst, poked with a fork

6 - 12oz bottles of beer

2 - cups water

buns & mustard

Arrange the onion slices on the bottom of a medium stockpot.  Place the bratwurst on top and add beer and water.  Bring to a simmer and cook for about 10 minutes.  Remove from the heat and set aside for at least 10 minutes and up to 1 hour.

When ready to serve, heat your grill to high.  Lift the sausages out of the pot.  Remove the onions with a slotted spoon and place in a serving bowl.  Discard the remaining liquid.  Grill the sausages until crisp and golden brown on all sides, about 10 minutes total.  Serve the bratwurst on the buns with sauerkraut, onions, and mustard.

 

April 2008

Tammy's Bavarian Cream Delight

1 - box Graham Crakers

2 - boxes instant vanilla pudding (3.4oz)

1 - container whipped topping (8oz)

8oz sour cream

3 - cups milk

1 - can milk chocolate frosting (16oz)

 

In the bottom of a 9" x 13" pan, place a layer of graham crackers.  Mix pudding, whipped topping, sour cream and milk for 2 minutes on medium speed.  Pour pudding mix over graham crackers.  Place a layer of graham crackers on top of the mixture.  Heat frosting in microwave for 1 minute at 50 power or until a thick liquid.  Pour over top of graham crackers and smooth with knife.  Refrigerate for a minimum of 1 hour before serving.

 

May 2008

Red Pozole

Soup

1lb - Lean pork roast

1lb- Boneless Chicken Breast

1/2 - White onion

3 - Garlic cloves

2 - Bay Leaves

Salt to taste

6 - Dried Mexican Peppers (seeded and veined )

2 - Chile Pasilla ( Seeded )

4 - cubes of Chicken Bouillon ( Knorr Caldo con sbor de pollo)

3 - Tomatoes

1 - 29oz can of Mexican Style Hominy (drained )

Pinch of Oregano

Salsa

4 - Fresh Serrano Peppers

Juice of 4 Limes

Salt to taste

6 - Radishes

1 - Small cucumber (seeded)

1 - Head of Iceberg Lettuce

Corn Tostadas

Soup:  In a large soup pot boil pork, chicken, onion, bay leaves, 2 cloves of garlic and salt.  Boil for 1 hour or until tender.  Remove and discard onion, bay leaves, and garlic from liquid.  Remove meat and shred.  Reserve liquid as the broth for the soup.  In a 2 quart pot, cover tomatoes, Mexican peppers, and chile pasilla with water.  Bring to a boil for 10 minutes.  Let sit for 10 minutes. Drain.  Remove tomato skin.  Place in blender with 1/4 onion.  1 clove of garlic and 1/2 cup of reserved liquid.  Blend on high speed until smooth.  Add blended liquid and shredded meat to reserved liquid.  Add hominy.  Bring to boil and simmer for 5 minutes.

Salsa:  Blend 4 Serrano peppers with lime juice and salt.  Thin slice radishes and cucumber.  Pour blended peppers over radish and cucumber. Refrigerate for 30 minutes.  Slice lettuce into 1/2 inch strips.  Serve soup in bowl, cover with lettuce and salsa.

 

July 2008

 

Patriot Twinkie Pie

8 Hostess Twinkies, cut in to 1" pieces

1 pint fresh blueberries

1lb fresh strawberries, sliced

6 cups milk

1 container (12oz) frozen nondairy whipped topping, thawed

3 boxes (3.4oz) instant vanilla pudding mix

Place half the Twinkie pieces in a 6- quart glass trifle bowl.  In a separate bowl, combine the pudding mix and milk and stir according to the package instructions.  Spoon half of the pudding over the Twinkies.  Spread the blueberries over the pudding.  Top with the remaining Twinkie pieces.  Spoon the remaining pudding over the Twinkies spreading evenly.  Spread the sliced strawberries over the pudding.  Cover and refrigerate for several hours or overnight, until completely chilled and set.  Top with whipped topping just before serving.

Makes 16 Servings

Note: Frozen blueberries and strawberries may be used instead of fresh.

 

September 2008

Uncle Yammy's Pork Loin in a Crock Pot

1 Pork loin (approximately 4 pounds)

1 bottle of Uncle Yammy's Original Barbecue Sauce

1 bottle of Uncle Yammy's Southern Style Sauce

Cut away all visible fat on the pork loin.  Cut pork loin into thirds and place in crock pot.  Pour 1/2 cup water into crock pot.  Cook on high for 4 hours.  Remove meat and pour the liquid out of the crock pot.  Put the meat back into the crock pot and pour both bottles of Uncle Yammy's sauces into the crock pot and cook on low for 4 hours.  Meat will break away and make the best barbecue you have ever tasted.

 

October 2008

Jean's Pamilco Crab Cakes

1 pound Lump Crab Meat

1 cup Stove Top Dressing- chicken flavor

1/2 cup mayonnaise

1 egg

1 small onion

1 teaspoon Old Bay Seasoning

Place crabmeat on a paper towel to remove moisture.  Place crab in a mixing bowl.  Add all ingredients and mix.  When all ingredients are blended let sit for 5 minutes.  Divide mixture into approximately six 3" cakes and bake at 400 degrees for approximately 20 minutes or until firm.  Serve with your favorite cocktail sauce and enjoy!

 

November 2008

Uncle David's Chocolate Pecan Icing Recipe

1 yellow cake mix                                                   

2 1/2 cups sugar

2 heaping Tablespoons cocoa

1 Tablespoon of dark karo syrup

1 cup milk

1 stick butter ( 1/2 cup)

1 1/2 cup chopped pecans

1 teaspoon vanilla

Prepare cake per the mix instructions cooking in 2 round pans (8" or 9").  Cool completely and cut each cake in half forming 4 layers.

Mix sugar, cocoa, and syrup in a saucepan. Add milk.  Bring to a boil on medium heat stirring occasionally.  Cook for 7-10 minutes until icing forms a very soft ball in a cup of cold water(230 degree -240 degree).

Remove from heat.  Add butter and vanilla.  Allow butter to melt and stir until mixture begins to thicken slightly.  The frosting needs to flow easily when you begin to frost the cake.

Add 1/3 chopped pecans to the frosting and spread on first two layers of cake.  Add second 1/3 of chopped pecans and spread on third and fourth layer.  Add last of chopped pecans and spread remaining icing on cake.

Give Thanks!

 

December 2008

Christmas Coconut Cake

Coconut Filling

2/3 cup milk

1/3 cup sugar

12oz frozen or fresh coconut grated (save 1/4 cup to put on top of finished cake)

Mix milk and sugar, cook in sauce pan on low heat about 5 minutes; stirring so it will not stick. Add coconut to milk and sugar and cook 3 minutes. Remove from heat to cool.

Seven Minute Icing

1/3 cup sugar

1/2 cup white karo syrup

2 egg whites

1/2 teaspoon vanilla

Mix sugar, syrup, and egg whites well in top of double boiler.  Cook over hot water continually beating until stiff.  Remove from heat and beat in vanilla.  Spread on cake while icing is warm if possible.

Use your favorite yellow cake recipe or you may use a yellow cake mix.  Cook three 9 inch layers.  Put 1/2 of your coconut filling on first and them a small amount of seven minute icing next on the first two layers.  On the third layer ice the top and the sides with your seven minute icing; then sprinkle the 1/4 cup of saved coconut on top of icing.

 

February 2009

 

   Spicy Twice Baked Potatoes

2 potatoes

1 boneless chicken breast

5 T Buffalo wing sauce

3 T Butter

2/3 cup sour cream

1 cup cheddar cheese (grated)

1.  Preheat oven to 350 degrees.

2.  Bake potatoes in preheated oven for 1 hour

3.  Bake or grill chicken breast for 30 minutes or until cooked. Cut into bite size pieces.

4.  Place chicken pieces in a bowl and pour wing sauce over chicken and let soak.

5.  When potatoes are done allow them to cool for 10 minutes.  Slice potatoes in half lengthwise and scoop the potato out of the skin creating a bowl with the skin, save the scooped out portion in a large bowl.

6.  Add to potato in bowl, butter, sour cream, and 1/3 of the cheese.  Mix until well blended.  Add and mix chicken with sauce to blended potatoes.  Spoon mixture into potato skins and top with remaining cheese. 

7. Bake at 400 degrees for 20 minutes or until cheese is melted and brown

Buffalo Chicken Potato Skin

Use steps 1-5 above.  Use the potato bowl only.  Using slotted spoon, remove chicken from buffalo sauce and place in potato skin bowl and cover with cheese.  Bake at 400 degrees for 20 minutes until cheese is melted or brown. Cut potato skins in half and serve with sour cream, ranch or blue cheese dressing.

 

March 2009

Mexican Bean Dip

Chips

2 (6 inch) whole wheat or white pitas, split in half horizontally

Cooking spray

Ground Cumin

Dip

1/2 cup salsa

1 15oz. can black beans, rinsed and drained

1/4 cup chopped fresh cilantro

3 tablespoon vegetable oil

1 teaspoon sugar

1 teaspoon ground cumin

1 teaspoon dried oregano

1 chipotle chili in adobo sauce (more or less to suit your taste)

1/2 teaspoon salt

1/2 teaspoon onion powder

3 garlic cloves, chopped

Preheat oven to 400 degrees

To prepare chips, cut each pita half into 8 wedges and arrange on baking sheet.  Spray with cooking spray.  Sprinkle with ground cumin.  Bake for 8-10 minutes or until crisp.

To prepare dip, combine all ingredients in a food processor and process until smooth, scraping down sides if necessary.  Serve with chips.

Store dip, covered, for up to 4 days in the refrigerator.  Store chips in an air-tight bag up to 2 days at room temperature.

May 2009

Peter Paul Mounds Cake

1 Devils Food Cake Mix

1 3.4 oz package chocolate pudding

Filling

1 1/2 cup milk

1 cup sugar

1 bag small Marshmallows

1lb coconut

1 can chocolate frosting

Bake cake per instructions on box adding pudding mix to the ingredients.  Bake in three layers.  Cool completely.

Filling

Heat milk and sugar in medium saucepan on medium heat.  Add marshmallows.  Stirring continuously, melt marshmallows.  Add coconut, simmer for three minutes.  Cool to room temperature.

Spread filling between cake layers.  Frost cake with your favorite chocolate frosting.

 

June 2009

Pork Chop Surprises

4 1/2 inch thick boneless pork chops

1 - large onion

1 - large tomato

4 - slices of american cheese

8 slices of bacon

Your favorite barbeque sauce

toothpicks

Partially cook the bacon.  Bacon must remain limp to wrap the pork chops.  Start with the pork chop at the base.  Layer with a slice of onion and a slice of tomato.  Wrap 2 slices of bacon around each pork chop bundle and use tooth picks to hold together.

Grill over indirect medium heat for 30 minutes.  While on the grill, 10 minutes before serving, pour barbeque sauce over the pork chops.  Let sauce warm and then cover each with a slice of cheese.  After cheese melts remove from grill and serve.  Serves 4.

 

September 2009

Lisa's Sausage and Cheese Dip

1 lb.(16oz.) Velveeta Cheese

1 can (10oz) ROTEL Diced Tomatoes & Green Chilies, undrained

1 lb ground Hot or Mild sausage

Melt cheese in slow cooker or microwave then stir in tomatoes and green chilies.

In a large saucepan, cook sausage over medium-high heat, stirring frequently until thoroughly cooked. Drain the grease then add to cheese mixture and mix well.

Serve dip hot with assorted cut-up fresh vegetables, crackers or tortilla chips.

 

October 2009

Shrimp with Tomatoes and Feta Cheese

1 Tablespoon chopped garlic

3 Tablespoons olive oil

1 bunch green onions, chopped

2 jalapeno peppers, remove seeds and chop

5 ripe tomatoes, chopped

1/4 cup parsley, chopped

1/2 cup crumbled feta cheese

2 lb shrimp, peeled and deveined

1 Tablespoon olive oil

Salt and pepper to taste

In a large saucepan, sauté the chopped garlic in the olive oil until golden.  Add green onion and jalapeno peppers, sauté about 3 minutes.

Mix in the chopped tomatoes and salt and pepper.  Bring to a boil and stir in the parsley.  Reduce heat.  In a medium sauté pan, toss the shrimp with the olive oil.  Cook over medium heat until shrimp become pink.  Season with salt and pepper and mix in the tomato sauce.

To serve, crumble the feta cheese over the shrimp. We serve over rice.

 

November 2009

Pecan Pie Cake

2 cups finely chopped pecans

1 yellow cake mix

3/4 cup dark corn syrup

2 Tablespoon butter

Filling

1/2 cup dark brown sugar

3/4 cup dark corn syrup

1/3 cup cornstarch

4 egg yolks

1 1/2 cup half-and-half

3 Tablespoons butter

1 teaspoon vanilla

Make filling first.  Whisk together the first 6 ingredients in a saucepan over medium heat.  Bring mixture to a boil, whisking constantly; boil 1 minute or until thickened.  Remove from heat; whisk in butter and vanilla.  Place a sheet of wax paper directly on surface of mixture to prevent a film from forming, and chill 4 hours.

Make cake batter according to package instructions.  Sprinkle pecans evenly into 3 generously buttered 9-inch round cake pans; shake to coat bottoms and sides of pan.  Spoon batter into prepared pans.  Bake according to package instructions.  Cool in pans for 10 minutes.  Invert layers onto plates.  Brush tops and sides of layers evenly with corn syrup and cool completely.  Place one cake layer, pecan side up, on a serving plate.  Spread top with 1/3 of the filling. Place second layer, pecan side up, on top; spread top of cake layer with 1/3 of the filling.  Top with remaining layer, pecan side up and frost with remaining filling.

 

December 2009

Creme Brulee French Toast

1/2 cup butter

1 cup packed brown sugar

2 Tablespoons corn syrup

6 slices of French Bread- 3/4" thick

5 eggs

1 1/2 cups half -and-half cream

1 teaspoon vanilla extract

1 teaspoon brandy-based orange liqueur (such as Grand Marnier)

1/4 teaspoon salt

Melt butter in a small saucepan over medium heat.  Mix in brown sugar and corn syrup, stirring until sugar is dissolved.  Pour into a 9X13 baking dish lightly sprayed with cooking spray.

Arange bread in a single layer in the 9X13 baking dish.  In a small bowl, whisk together eggs, half-and-half, vanilla extract, orange brandy and salt.  Pour egg mixture over bread, cover and chill in refrigerator for at least 8 hours, or overnight.

Preheat oven to 350 degrees.  Remove the dish from the refrigerator, and bring to room temperature.  Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.  Mixture will cook around the bread creating a puffy flavorful filler between bread slices. 

 

 January 2010

Super Cheesy Tortilla Soup

1 can (10.5oz) Cream of Chicken Soup

1 Can (14.5oz) Chicken Broth

1 can (10oz) Rotel Original Diced Tomatoes with Green Chilies

1 lb Velvetta Cheese cut into 1 inch cubes

2 pounds boneless chicken breast (2-3)

1 large bag of your favorite tortilla chips

Bake chicken breast at 400 degree for 20 minutes or until done.  Cut into bite size pieces.  While chicken is cooking, prepare soup.  In a 2 quart saucepan, combine soup, broth, tomatoes and chilies and bring to a low boil.  Reduce heat to low and add cheese cubes, stirring occasionally to allow cheese to melt.  Add chicken to the mixture.  Line your soup bowl with tortilla chips, spoon soup over chips and serve.  Serves 4

 

February 2010

Rose" Penne Pasta with Parmesan Cheese

4 Tablespoons Olive Oil

1 medium Onion

1 (15oz) can Tomato Sauce

1 Tablespoon Sweet Basil

1/2 cup of Half and Half

1 teaspoon Black Pepper

1/3 cup Parmesan Cheese

10 oz Penne Rigate Pasta

Cook pasta per the directions on the box.  In a large frying pan, saute onion in olive oil until translucent and starting to brown.  Add tomato sauce, basil and pepper.  Simmer 10 minutes.  Add Half and Half and stir until heated.  Add cooked pasta and toss until coated with tomato mixture.  Serve topped with grated parmesan cheese, makes 4 servings.

 

May 2010

Chicken Croquettes

2 cups cooked, cubed chicken (3-4) boneless breast

1 8oz package cream cheese, softned

1 Tablespoon milk

4 Tablespoon butter, melted

1/2 teaspoon garlic salt

1/4 teaspoon pepper

2-8 oz cans Crescent Rolls

3/4 cup bread crumbs

chicken gravy (optional)

Blend cream cheese, milk and 1 T butter.  Add chicken, garlic salt and pepper.  Separate crescent rolls into 8 rectangles, firmly pressing perforations to seal.  Spoon 1/8 of the meat mixture into center of rectangle.  Pull four corners of the dough to center and seal edges.  Brush tops with remaining butter and dip in bread crumbs.

Bake on cookie sheet for 25 minutes at 350 degrees until golden brown.

July 2010

Gary's Dry Rub Barbecue Chicken

1 whole chicken -cut into pieces

Brine Solution

6 oz honey

3/4 cup Kosher Salt

water

Dry Rub

1 Tablespoon Chili Powder

1 Tablespoon Curry Powder

1 Teaspoon Adobo (purchased in Hispanic Section )

1 teaspoon Ground Cumin

1 teaspoon Hot Paprika

2 teaspoons Cocoa Powder

Place chicken pieces in 1 gallon plastic freezer bag.  Cover chicken with water.  Add salt and honey.  Mix and let sit in refrigerator for 1.5 hours.  Mix remaining ingredients in another gallon plastic freezer bag.  After soaking 1.5 hours, drain chicken and pat dry.  Do not rinse.  Place chicken in bag with Dry Rub.  Toss to cover chicken.  Remove from bag and let sit for 20-30 minutes before grilling.  Grill over indirect heat 45 minutes to 1 hour or until done. Enjoy!

 

September 2010

Gary's Ultimate Baby Back Ribs

3 Racks of Baby BCK rIBS

1/4 cup brown sugar

1 1/2 tablespoon paprika

1 Tablespoon Kosher Salt

1 1/2 Tablespoon Black Pepper

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

10/2 teaspoon cayenne red pepper

your favorite sweet barbeque sauce ( I recommend Uncle Yammy's Original Recipe)

In small bowl, combine dry ingredients.  Remove membrane from ribs by grabbing membrane with a dry paper towel and pull to remove.  Apply rub on both sides of ribs.  Wrap each rack of ribs tightly in aluminum foil and marinate in refrigerator for 2-4 hours.  Preheat oven to 300 degrees F.  Bake ribs wrapped tightly in foil at 300 degrees F for 2 1/2 hours.  Remove from oven.  Do not unwrap.  Let cool on counter for 1 hour to firm up.  Unwrap and place on medium heat grill for 10 minutes.  Coat with sweet barbeque sauce and grill for about 5 minutes a side, until they are nicely caramelized.

 

Feburary 2011

Buffalo Chicken Dip and Zing Wings

Zing Wings

20 Chicken Wings

1 envelope onion soup mix

1/2 Cup molasses

1/4 Cup soy sauce

1/4 Cup salsa

2 teaspoon hot pepper sauce

1/4 cup lemon juice

1/2 teaspoon garlic powder

Grill over medium heat for 30 minutes or until done.  In a large bowl, comine reamining ingredients. Add wings and toss until coated. Place wings on a foiled lined baking sheet and bake at 425 for 30 minutes, until the sauce begins to caramelize and the wings turn crispy.

Buffalo Chicken Dip

2 Cup cooked chicken, diced

4-8 oz hot sauce

16 oz cream cheese

1/2 cup ranch or blue cheese dressing

2 cup shredded cheddar cheese

Preheat oven to 350 degrees. Comine chicken, hot sauce, cream cheese, dressing and 1/2 cup cheddar cheese. Pour mixture into greased 9x13 baking dish and sprinkle remaining cheese on top. Bake at 350 degrees for 25-30 minutes serve with Tostitos or Fritos Chips.

 

March 2011

Irish Stout Beef Stew

2lbs lean beef stew meat, cut into 1-inch cubes

3 tablespoons olive oil, divided

2 tablespoons flour

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon cayenne pepper

2 large onions, chopped

1 clove garlic, crushed

2 tablespoons tomato paste

1 1/2 cup Irish Stout beer (such as Guinness)

2 Cup carrots, chopped

1/4 teaspoon thyme

Toss the beef cubes with 1 tablespoon of olive oil. In a separate bowl, stir together flour, salt, pepper, and cayenne pepper. Toss the beef in the dry spices to coat. Heat 2 tablespoons of oil in a deep skillet over medium-high heat. Add the beef and brown on all sides.  Add the onions and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover ande cook for 5 minutes. Pour 1/2 cup of the beer into the skillet. As it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer. Add the carrots and thyme. Reduce heat to low, cover and simmer for 2 to 3 hours, stirring occasionally. Serve over mashed potatoes.

 

 

 

We would love to get some recipes from our clients.


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