Texas Grilled Turkey
Ingredients:
1 turkey (at least 12 pounds)
1 cup butter, cubed
1/2 cup cider vinegar
1/2 cup lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon Steak sauce
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Tabasco sauce
Directions:
Remove giblets from turkey (save for another use).
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Prepare grill for indirect heat, using a drip pan.
Skewer turkey openings; tie drumsticks together.
Place turkey over drip pan; grill, covered, over indirect medium heat for 1 hour.
Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil.
Reduce heat; simmer for 10 minutes, stirring occasionally. Remove from the heat. Set aside 2/3 cup for serving.
Grill turkey 1-2 hours longer or until a thermometer reads 180°, basting frequently with remaining sauce.
Cover and let stand for 15 minutes before carving.
Serve with reserved sauce
Tuesday, November 20, 2012
Bacon Wrapped Shrimp From Hormel site
This recipe is recomended for 4 servings
1 (2.1-ounce) package Hormel® Fully Cooked Bacon, cut in half
1 (16-ounce) package frozen raw shrimp (21 to 25 count), peeled, deveined, tail on, thawed and well rinsed
Instructions
1
Heat oven to 425ºF. Lightly grease baking pan.
2
Wrap half-slice bacon around each shrimp in spiral fashion; secure with wooden pick, if needed. Place in baking pan.
3
Bake appetizers 8 to 10 minutes or until bacon is crisp and shrimp are bright orange and firm to the touch. (Do not overcook or shrimp will become tough and chewy.)
Notes:
Serve these tasty bites with your favorite spicy seafood cocktail dipping sauce and a variety of other appetizers.
1 (16-ounce) package frozen raw shrimp (21 to 25 count), peeled, deveined, tail on, thawed and well rinsed
Instructions
Heat oven to 425ºF. Lightly grease baking pan.
2
Wrap half-slice bacon around each shrimp in spiral fashion; secure with wooden pick, if needed. Place in baking pan.
3
Bake appetizers 8 to 10 minutes or until bacon is crisp and shrimp are bright orange and firm to the touch. (Do not overcook or shrimp will become tough and chewy.)
Notes:
Bacon and Cheese Pinwheels From Hormel
Gluten Free: No
Level of Difficulty: Beginner
Serving Size: 8+
Preparation Method: No Cook
Preparation Time: Under 15 minutes
Total Time: Under 30 Minutes
Meal / Dish Type: Appetizers and Snacks
Recipe Collections: Kid-Friendly , Big Game & Tailgating , Christmas , Easter , Thanksgiving
Recipe
Want a tasty treat that'll make both your head and taste buds spin? Make pinwheels stuffed with sinfully delicious Hormel® Real Crumbled Bacon.
Main Ingredients:
Servings:This recipe is recomended for 30 servings
1 (8-ounce) package cream cheese, softened
1 cup shredded Cheddar cheese
1/2 cup Hormel® Real Crumbled Bacon
1/2 cup sliced ripe olives
2 tablespoons sliced green onions
1 tablespoon chopped fresh cilantro
1/4 teaspoon garlic powder
5 CHI-CHI'S® 9 inch Burrito Tortilla
Instructions
1
In medium bowl, combine all ingredients except tortillas.
2
Spread cream cheese mixture evenly over each tortilla. Roll up tortillas tightly. Wrap in plastic wrap; refrigerate until ready to serve.
3
Slice tortillas into 1-inch pieces to serve. Serve with salsa for dipping, if desired.
Level of Difficulty: Beginner
Serving Size: 8+
Preparation Method: No Cook
Preparation Time: Under 15 minutes
Total Time: Under 30 Minutes
Meal / Dish Type: Appetizers and Snacks
Recipe Collections: Kid-Friendly , Big Game & Tailgating , Christmas , Easter , Thanksgiving
Recipe
Want a tasty treat that'll make both your head and taste buds spin? Make pinwheels stuffed with sinfully delicious Hormel® Real Crumbled Bacon.
Main Ingredients:
Servings:This recipe is recomended for 30 servings
1 cup shredded Cheddar cheese
1/2 cup Hormel® Real Crumbled Bacon
1/2 cup sliced ripe olives
2 tablespoons sliced green onions
1 tablespoon chopped fresh cilantro
1/4 teaspoon garlic powder
5 CHI-CHI'S® 9 inch Burrito Tortilla
Instructions
In medium bowl, combine all ingredients except tortillas.
2
Spread cream cheese mixture evenly over each tortilla. Roll up tortillas tightly. Wrap in plastic wrap; refrigerate until ready to serve.
3
Slice tortillas into 1-inch pieces to serve. Serve with salsa for dipping, if desired.
Sunday, November 18, 2012
Crock Pot Dip Sausage
Crock Pot Dip
A really easy and delicious one is:
1# Jimmy Dean Sausage(I use mild, but you could use hot)
1(8oz) Cream Cheese
1 can of Rotel tomatoes with green chilies
Cook sausage and then mix in the cream cheese until melted, throw in the crock with the tomatoes-seriously yummy
Chili Dip
Chili Dip
Chili Dip
What You Need:
1 lg. jar (16oz) picante sauce, mild
2 cans refried beans
8 ounces sour cream
1/2 tsp. chili powder
1 lb. ground beef
1 onion, chopped
salt and pepper to taste
8 oz. Cheddar cheese, shredded
several jalapenos or mild chili, chopped finely, to taste
How To Make It:
Cook ground beef in a skillet with chopped onion; drain well. Combine everything together in crock pot and cook slowly until cheese is melted. Serve with favorite vegetables or chips
Crock of Stuffing with Sausage
~ 4-5 hours on low
6 Cups bread, cubed and dried(about 1/4" to 1/2") and dried
1 lb pork sausage
2/3 cup butter
1 cup onion, chopped
1 cup celery, chopped
1 Tbsp. fresh chopped sage leaves
(OR 1 teaspoon dried)
1 Tbsp. fresh chopped thyme
(OR 1 teaspoon dried)
2 Tbsp. fresh chopped parsley
(OR 2 tsp. dried)
1/2 teaspoon dried marjoram
1 teaspoon of salt and pepper
1/2 cup white wine, stock, broth, milk, cider or beer
2 cups chicken broth, or as needed
2 eggs, beaten(optional)
Crock of Stuffing
Cook pork sausage and drain grease.
Pulse in food processor to make crumbles as small as possible.
Melt butter or margarine in a skillet over medium heat.
Cook onion, celery, and (fresh parsley if using it) in butter, stirring frequently.
Spoon these cooked veggies and pork over the bread cubes in a very large mixing bowl.
Season with sage, thyme, marjoram, and salt and pepper.
Pour in enough broth to moisten the mix, and then mix in the beaten eggs(if using egg).
Transfer this entire mix to the crock pot.
Cover and Cook on High for 45 minutes, then switch to low for 4 – 5 hours. This can continue up to 7-8 if you are away from the crock pot. This recipe will feed about 8. Simply double this recipe to feed 16, or cut in half to for 4-5. The eggs are used for a binder. You can use 1 egg or even cut this out of the recipe entirely. It’s a personal preference.
.
1 lb pork sausage
2/3 cup butter
1 cup onion, chopped
1 cup celery, chopped
1 Tbsp. fresh chopped sage leaves
(OR 1 teaspoon dried)
1 Tbsp. fresh chopped thyme
(OR 1 teaspoon dried)
2 Tbsp. fresh chopped parsley
(OR 2 tsp. dried)
1/2 teaspoon dried marjoram
1 teaspoon of salt and pepper
1/2 cup white wine, stock, broth, milk, cider or beer
2 cups chicken broth, or as needed
2 eggs, beaten(optional)
Crock of Stuffing
Pulse in food processor to make crumbles as small as possible.
Melt butter or margarine in a skillet over medium heat.
Cook onion, celery, and (fresh parsley if using it) in butter, stirring frequently.
Spoon these cooked veggies and pork over the bread cubes in a very large mixing bowl.
Season with sage, thyme, marjoram, and salt and pepper.
Pour in enough broth to moisten the mix, and then mix in the beaten eggs(if using egg).
Transfer this entire mix to the crock pot.
Cover and Cook on High for 45 minutes, then switch to low for 4 – 5 hours. This can continue up to 7-8 if you are away from the crock pot. This recipe will feed about 8. Simply double this recipe to feed 16, or cut in half to for 4-5. The eggs are used for a binder. You can use 1 egg or even cut this out of the recipe entirely. It’s a personal preference.
.
Crab Appertizer Nepoleons 1
Crab Appetizer Nepoleons
Ingredients
1 package (8 ounces) cream cheese, softened
1 tablespoon milk
1 tablespoon prepared horseradish
1/4 teaspoon ground black pepper
1 can (about 6 ounces) refrigerated pasteurized crabmeat, drained
4 green onions, sliced (about 1/2 cup)
1/2 cup sliced almond
Paprika
Directions
Heat the oven to 400 degrees F.
Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 12 (2-inch) circles with a cutter. Place the pastry circles onto a baking sheet.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split each pastry into 2 layers, making 24 in all.
Stir the cream cheese in a medium bowl until smooth. Stir in the milk, horseradish, black pepper and crabmeat.
Spread the crabmeat mixture on 12 bottom pastry layers. Top with the onions, almonds and top pastry layers. Sprinkle with the paprika
Cheesy Shrimp Dip By Paula Deen
Cheesy Shrimp Dip By Paula Deen
Ingredients
2/3 cup chopped red bell pepper
1 pound medium fresh shrimp, peeled, deveined, and coarsely chopped
1/3 cup sliced green onions
1 cup sour cream
1 cup shredded Parmesan
1 cup shredded mozzarella
1/2 cup mayonnaise
Pinch salt
Pinch cracked black pepper
Assorted crackers, for serving
Directions
Preheat the oven to 350 degrees F.
In a medium skillet, melt the butter over medium heat. Add the red bell pepper and cook for 3 minutes. Stir in the shrimp and green onions and cook until the shrimp are pink and firm, 2 to 3 minutes. Stir in the sour cream, cheeses, and mayonnaise. Add the salt and pepper, to taste. Spoon the mixture into a 2-quart baking dish. Bake until lightly browned and bubbly, 30 to 35 minutes. Serve with assorted crackers.
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