Friday, April 21, 2017

Lone Star Barbecue Sauce

Ingredients:

  • 16 oz can tomato sauce
  • 1/2 cup beer
  • 1/4 cup apple cider vinegar
  • 2 tbs brown sugar (or turbinado)
  • 1/2 fresh onion - pureed, or 2 tbs onion powder
  • 6 fresh garlic cloves, minced or 1 tbs garlic powder
  • 2 tbs Worcestershire sauce
  • 1 tbs coarse black pepper
  • 1 tbs paprika
  • 1 tsp Tobasco sauce
  • 1 tsp chili powder
  • 1 tsp dry mustard
  • 1 tsp liquid smoke
  • 1 tsp salt

Directions:

  1. Combine ingredients in a saucepan.
  2. Simmer about 25-30 minutes.
  3. Puree in blender to bring out all the flavors.

Friday, January 1, 2016

Bacon Cheeseburger Dip

Ingredients:

    • 1/2 pound ground beef
    • 8 bacon strips (cut into chunks)
    • 1/2 onion (diced)
    • 1 clove garlic
    • 4 ounces cream cheese (softened)
    • 1 tablespoon worcestershire sauce
    • 2 tablespoons ketchup
    • 1/2 cup sour cream
    • 1/4 cup mayonnaise
    • 1/2 cup mozzarella (shredded)
    • 1/2 cup cheddar cheese (shredded)

    Directions:



    1. Preheat oven to 350 degrees F
    2. Cook ground beef then drain
    3. Cook bacon until crispy (drain but keep 1 1/2 tablespoons grease in pan)
    4. Saute onion and garlic in grease
    5. In a large bowl, mix the cream cheese, sour cream, mayonnaise, cheese, worcestershire and ketchup. Add beef, bacon, onions and garlic to mixture and stir until combined.
    6. Pour into baking dish and back for 15 - 20 minutes

    Monday, December 21, 2015

    Outback Steakhouse Tiger Dill Sauce (CopyKat)

    Ingredients:

      • 2/3 cup sour cream
      • 1/4 cup mayonnaise
      • 3 teaspoons prepared horseradish
      • 3/4 teaspoon sugar
      • 1/4 teaspoon dill weed

      Directions:

      1. Blend all together and serve with any beef dish. This is better if left to set overnight. 

      Yield: approx. 1 cup

      Friday, June 5, 2015

      Cajun Alfredo Pasta

      Ingredients:

        • 2 lb. boneless skinless chicken breast - OR - 2 lb. shrimp (tailless, peeled & deveined)
        • Tony's creole seasoning (to taste)
        • 1 stick butter
        • 1 cup chopped green onions
        • 1 1/2 tbsp. olive oil
        • 2 tsp. garlic powder
        • 1 cup diced tomatoes 
        • 1 cup (or more) heavy cream
        • 8 oz cream cheese, softened
        • 1 tub Parmesan cheese
        • 1 egg yolk
        • ?? linguine

        Directions:

        1. Get all ingredients ready, because the recipe goes together quickly once the shrimp/chicken is cooked.
        2. Toss the shrimp/chicken in the creole seasoning and set aside.
        3. Fill a pan with water adding salt to season the pasta. When water boils, add water and cook until al dente.
        4. While pasta is cooking, heat a skillet with the olive oil and butter inside. Add the garlic powder when the butter has melted, cook for about 1 to 2 minutes.
        5. Add 1/2 cup of the onions and cook for another minute then add the shrimp/chicken. Cook for about 3 to 5 minutes or until the shrimp turns pink.
        6. When the shrimp has cooked add the cream and more creole seasoning. Bring this to a simmer then turn the heat down to medium low.
        7. Add the cheese, egg yolk, and the tomatoes. Heat until the sauce thickens. The heat needs to be low to keep the egg from curdling.
        8. When the sauce has thickened add the other 1/2 cup of onions and the drained pasta. Toss unil the pasta is coated. Garnish with extra diced tomatoes and cheese if desired.

        Friday, February 27, 2015

        Slow-Cooker Tuscan Beef Stew

        Ingredients:

          • 1 can (10 3/4 oz) Campbell's Tomato Soup
          • 1 can Campbell's Condensed Beef Broth
          • 1/2 cup red wine
          • 2 lb. beef for stew
          • 1 can diced Italian style tomatoes
          • 3 large carrots, cut into 1" pieces
          • 1 tsp. Italian seasoning
          • 1/2 tsp. garlic powder
          • 2 cans white kidney beans

          Directions:

          1. Mix all ingredients in a crock pot and cook until beef is tender.

          Thursday, January 15, 2015

          Bacon Hamburger Chowder

          Ingredients:

            • 2 lb. ground beef
            • 1 med. chopped onion
            • 1 med. chopped sweet red pepper
            • 1 garlic clove, minced
            • 3 tbsp. all-purpose flour
            • 2 1/2 cups 2% milk
            • 1 lb. potatoes, peeled & chopped
            • 1 1/2 cups chicken broth
            • 12 oz. Velveeta
            • 3 bacon strips, cooked & crumbled
            • salt & pepper to taste

            Directions:

            1. In a 6 qt. stockpot, cook beef, onion and pepper until the beef is no longer pink. Drain.
            2. Add garlic and cook for 1 minute.
            3. Stir in flour until blended, then gradually stir in milk.
            4. Add potatoes and broth and bring to a boil.
            5. Reduce heat and simmer covered for 15-20 minutes, until potatoes are tender.
            6. Add Velveeta and stir until melted. Sprinkle with bacon.

            Sunday, January 4, 2015

            Jalapeno Bacon Cheese Ball

            Ingredients:

              • 2 (8 oz) blocks cream cheese
              • 1 (4 oz) can diced jalapenos, drained
              • 1 (4 oz) can diced green chilies, drained
              • 1/4 tsp garlic salt
              • 1/3 cup cooked and finely chopped bacon
              • 1/4 cup grated Parmesan Cheese
              • 1 cup shredded cheddar cheese
              • 1/2 cup panko bread crumbs
              • 1 T. butter
              • 1 T. parsley flakes

              Directions:

              1. In a large bowl, combine cream cheese, jalapenos, green chilies, garlic salt, bacon, Parmesan and cheddar.
              2. Form into a ball shape and chill for about 15 minutes in the fridge.
              3. While cheese ball is chilling, melt butter in a saucepan. Once butter is melted, add panko crumbs and parsley flakes. Toast, stirring constantly, until golden in color. Take off heat and let cool completely.
              4. Once bread crumbs have cooled and cheese ball has chilled, roll and cover the entire outside of the cheese ball with the toasted panko crumbs. Cover and keep chilled in fridge until ready to serve.
              5. Serve with crackers; refrigerate any leftovers.