beef roast desired. 1. Cut beef roast into serving sized portions. Use more beef if you need more than 6 servings. Brown beef in a bit of vegetable oil, although you can skip this step if rushed for time. 2. Slice onion and separate into rings. Dice the peeled carrots,

Combine all ingredients and pour over meat. Marinate in refrigerator. Also use to baste meat as you cook it. Good on red meat, fish or chicken.     strongServings: 4/strong  

Combine all ingredients and pour over meat. Marinate in refrigerator. Also use to baste meat as you cook it. Good on red meat, fish or chicken.     strongServings: 4/strong  

All you do is throw them together and mix them well. Recipe By : The Thrill of the Grill by Chris Schlesinger From: Ladies Home Journal August 1991     strongServings: 1/strong  

The rub is the second most important part of the BBQ process, next to the smoking technique. There are two main concepts to keep in mind when formulating your rub. The proportion of salt should be great enough to trigger osmosis and begin to draw the moisture from the surfac

In small bowl, combine soup, vinegar, oil, brown sugar, Worchestershire sauce, garlic powder and hot sauce; set aside. Use sauce to baste ribs, chicken, hamburgers or steak during broiling or grilling. Makes about 1 1/3 cups sauce.     strongSe

Using small, sharp knife; cut 1 1/2 inch slit at stem end on side of each chili. Scrape out seeds; do not tear stems. Rinse out chilies. Drain on towels. Mix next 9 ingredients. Season filling with salt and pepper. Spoon about 1 t into each chili (do not overstuff; chili sho

Fat grams per serving: Approx. Cook Time: 1:20 Saute onions, garlic and celery in butter until soft. Add tomatoes and simmer for 20 minutes in covered iron pot. Add alligator meat and allow to cook over low heat until tender (approximately 1 hour). If gravy is too thick, add

Mix all ingredients, form into 1" balls. Allow to set for 1 hour. Dredge with flour and fry until brown. Serve hot. Source: Louisiana Seafood & Wild Game. Recipe By :     strongServings: 1/strong  

Slice the meat when it is lightly frozen. The cuts should be long, thin and with the grain. Cut across the grain if you want more tender, but more brittle jerky. Trim off all of the fat. Marinate strips in a glass container overnight. You may substitute 2 cups of red wi

2 lb Ground beef 2 Eggs 1 1/2 c Breadcrumbs 3/4 c Ketchup 1 ts MSG 1/2 c Water warm 1 pk Dry onion soup mix 2 sl Bacon (opt) 8 oz Tomato sauce Mix all ingredients except bacon and tomato sauce. Put in a 9x5" loaf pan; cover with 2 stri

MIX THOROUGHLY AND SHAPE INTO LOAF OR PLACE IN A 9 X 5 BAKING PAN. BAKE AT 350 DEG F FOR 1 HOUR OR UNTIL MEAT IS COOKED THROUGH.     strongServings: 8/strong  

Parboil or pressure cook the meat, tenderizer helps. Brown flour in oil to make a roux. Add vegetables and tomato paste and cook slowly for 30 40 minutes. Add chunks of alligator meat with enough boiling water to cover. Boil down for 30 minutes. Add celery, shallots, green p

5 lb Alligator meat trim/cube 1 c Olive oil 3 c Flour All purpose 5 c Onion chopped 2 c Green onion chopped 1 c Bell pepper chopped 1/2 c Celery chopped 2 c Tomatoes fresh/chopped 8 c Water cold 2 TB Garlic finely chopped 2

5 lb alligator meat cut into 1 " cubes 1 1/2 c cooking oil and 1 c all purpose flour for : roux 4 sm Cans whole tomatoes 1 lb fresh mushrooms sliced 3 pt cold water 1 c celery chopped 1/2 c green onions chopped 1/2 c bell pepper

*** Soak meat with Tabasco and lemon juice for 30 minutes prior to cooking. Rinse before cooking. Make roux with 1 cup oil and 1 cup flour and cook until golden. Saute onions in roux until brown. Add tomato paste and sugar and cook about 5 minutes. Add bell pepper, celery, g

*** Soak meat with Tabasco and lemon juice for 30 minutes prior to cooking. Rinse before cooking. Make roux with 1 cup oil and 1 cup flour and cook until golden. Saute onions in roux until brown. Add tomato paste and sugar and cook about 5 minutes. Add bell pepper, celery, g

Mix alligator sausage with remaining ingredients. Place in a covered casserole or pan and cook in preheated 350~ oven for 1 hour. After 30 minutes, stir well and continue cooking for the remaining time. Let cool, uncovered, for a few minutes and serve. Can serve 10 20. Sourc

CHOP ALMONDS VERY FINE. CRUMBLE BACON TO FINE TEXTURE. MIX ALL INGREDIENTS UNTIL WELL BLENDED. PLACE IN SMALL SERVING DISH.     strongServings: 6/strong  

To roast the almonds, place in oiled pan on stove & stir frequently until golden. Brown sausage in fry pan, breaking it apart as it cooks. Add the sausage, drained, but reserve the drippings in the skillet, to the bread cubes. Add the celery, onions, & mushrooms to t

Put an almond in each date. Wrap a piece of bacon around each stuffed date and secure with a toothpick. Line cookie sheet with aluminum foil. Place dates on foil and bake in preheated 400 degree oven for 12 15 minutes or until bacon is crisp. Remove to rack or paper towel;

HEAT THE OIL in a casserole or large skillet and cook the sausage for 2 minutes on each side. Pour off most of the fat, add the onions, garlic, peppers, tomato paste, wine, fennel seeds, salt and pepper. Cover and cook over low heat for 25 minutes.    

In large bowl, combine green onions, ginger, soy sauce, honey, molasses, garlic, salt and pepper; add pork, turning to coat well. Cover and refrigerate for at least 4 hours or for up to 8 hours. Reserving marinade, place pork on foil lined rimmed baking sheet; broil 6 i

Using a sharp knife or a Beriner cutter, shave the ginger into paper thin slices. In a small, airtight container, combine the vinegar, sugar and salt. Blanch the ginger for 30 seconds in boiling water. Drain ginger; cool. If desired, reserve the liquid for cooking purposes.

This dish is known as a slow cook and is prepared over wood fires in the villages. Keeping the pan covered and simmering slowly ensures that the flavors are sealed in. It is a typical method of village cooking. Marinade: 1. Mix the marinade ingredients together; pour ov

I have made a Thanksgiving goose every year for at least 15 years. I have steadily gained on making the perfect bird but I finally found the greatest recipe ever in Cook s Magazine. The divine part of this approach to cooking the goose is that it employs some of the eastern

This is supposed to be the REAL Buffalo Wing recipe from the Anchor Bar in Buffalo. The Sauce This makes enough for about 30 "wingettes". Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Sti occasionally. br

Pre heat the grill to high heat. Oil the grill rack and place each steak to ensure an even heat. Place a small knob of Anchovy Butter (divide a quarter of the mixture in four) on each steak. Grill for 4 minutes. Turn the steaks with a fish slice and place another quarte

Wash and soak the rice in water for 1/2 hour. Drain off the water and tie the rice into a cloth. Add the meat to a mixture of the yogurt and 2 tsp salt and set aside. Saute the chiles in 1 TBS ghee. Mix the chiles, ginger, garlic, and half the cinnamon, cloves and cardamom t

Heat water in large pot. Cut hen into serving pieces. Season with 2 teaspoons salt and 1/2 teaspoon black pepper. Brown in hot oil. Remove chicken and set aside. Add flour to drippings. Scrape bottom of skillet to loosen drippings. Make a medium brown roux. Add onions and ce

(you can use an extra pound of pork instead of the tripe.) Chop, do not grind the meat. Mix with seasonings. Stuff into casings. Age at least overnight and then smoke several hours using hickory, hackberry or ash. (Do not use pine.) Throw anything sweet, such as cane sugar br

Pork should be approx 2 lbs fat and 2 lbs lean [usually Boston butt] The tripe is the inner lining of pork stomach and chitterlings (largest intestine) may be used instead. You can use an extra pound of pork instead of the tripe/chitterlings. Chop, do not grind the meat

Slice andouille 1/4 to 1/2 inch thick. Mix all liquid ingredients and pour over andouille in a covered skillet. Cook over low heat untill andouille is tender. Andouille is gumbo sausage for all you peoples who live away from the center of the universe. You can use other saus

Start off by baking your cornbread to package directions (be sure you choose an unsweetened cornbread mix) and letting it cool to room temperature. Then, to a 2 1/2 quart saucepan, bring the chicken stock to a boil, toss in the finely chopped andouille and tasso, reduce the

: pieces 1 sm red onion, cut into 8 : pieces 3/4 lb boneless, skinless chicken : breast, cut into 12 : pieces 1 lb andouille sausage link, : cut into 12 thick slices : Salt and pepper : Emeril s Creole Spice to : taste (recipe included)

Saute onions, celery, bell pepper, and parsley in peanut oil until the onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Add salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cook for 2 to 3 hours. Ma

Melt butter in Dutch oven. Add sausage, cover, and cook without stirring about 7 minutes. Turn over and sprinkle 2 c. of onions on top. Cover and cook another 7 minutes. Should be dark brown sediment on pan bottom. Add 3/4 c. of stock and scrape bottom. Add pepper and salt,

Rub outside of tenderloin with seasoned salt and pepper. Roast in a preheated 225 degree oven 45 minutes. Slice beef at an angle into 1/2inch slices. Serve each portion with 3 ounces sliced beef, 1/2 cup each mushrooms and Texas Caviar. SAUTEED MUSHROOMS: Heat butter in skil

Rub outside of tenderloin with seasoned salt and pepper. Roast in a preheated 225 degree oven 45 minutes. Slice beef at an angle into 1/2inch slices. Serve each portion with 3 ounces sliced beef, 1/2 cup each mushrooms and Texas Caviar. SAUTEED MUSHROOMS: Heat butter in

Here, beef brisket takes on an Asian flare. Slices of meat are braised in an aromatic stock seasoned with star anise, soy sauce, ginger, garlic, red pepper and dark molasses. As a final step, pureed eggplant is stirred in, for flavor and thickening. Pierce the eggplant