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HOT CHEESE BURGERS
1 pound lean ground beef
1 egg, beaten
1 tablespoon Worcestershire sauce
3/4 teaspoon TABASCO brand Pepper Sauce
1/4 cup processed cheese spread, divided
Preheat broiler. In medium bowl, combine beef, egg, Worcestershire and TABASCOŽ brand Pepper Sauce until mixed well. Divide into 5 portions. Form 3/4 of each portion into patty, reserving remainder. Make an indentation in center of patty and fill with 2 tablespoons of cheese.
Cover cheese with reserved meat and form finished patty. Broil patty 3 to 5 minutes on each side according to taste. Serve immediately.
Makes 5 servings.
JALAPENO BAKED BRIE
2 4-ounce packages crescent roll dough
1n 8-ounce wheel of Brie cheese
2 tablespoons TABASCO Green Pepper Sauce
1 egg, beaten
Preheat oven to 375°F. Work crescent roll dough into thin circle large enough to completely wrap the Brie. Place Brie in center of dough circle. With fork, poke top of cheese several times.
Slowly pour 1 tablespoon TABASCOŽ Green Pepper Sauce over top of cheese, allowing it to sink in.
Add rest of TABASCOŽ Green Pepper Sauce, poking cheese a few more times with fork. (Some Green Pepper Sauce will run over side of cheese.) Fold dough over top of cheese, working it together. Brush edges with beaten egg to help seal.
Bake approximately 10 minutes, following directions on crescent roll package. Do not overbake, as cheese will run. Serve immediately with crackers. Makes 8 to 10 servings.
CRAB CAKES
1 pound fresh crabmeat,well picked over
1/4 cup minced onion
1/4 cup minced green bell pepper
1/4 cup minced red bell pepper
2 eggs, beaten
1 teaspoon dry mustard
1/2 teaspoon TABASCO Pepper Sauce
1 cup fine dry bread crumbs, divided
Salt to taste
Vegetable oil
Fresh dill (optional)
In a large bowl, combine first 7 ingredients, 1/2 cup bread crumbs, and salt. Cover and refrigerate 1 to 2 hours until mixture firms. Shape mixture into small cakes, approximately 1x1 1/2 inches. Coat cakes with remaining bread crumbs.
Pour oil into heavy skillet to depth of 1/3 inches and place over a medium heat. Once oil is hot, brown crab cakes on both sides, about 3 to 5 minutes per side. Remove to paper towels.
Serve warm, topped with dollops of Zesty Rémoulade. If desired, garnish cakes with sprigs of dill.Makes 20 to 25 small crab cakes.
BEER BOILED SHRIMP WITH COCKTAIL SAUCE
1 12-ounce bottle of beer
water
1 pound raw shrimp except for tails and deveined
Sauce:
1 1/2 cup ketchup
2 tablespoons horseradish, drained
1 tablespoon Worcestershire sauce
2 teaspoons fresh lemon juice
1 teaspoon TABASCO Pepper Sauce
Fill large pot 1/2 full with water and beer and bring to a boil over a medium heat. Toss in shrimp, cover and turn off heat. After 4 minutes, drain shrimp and rinse with cold water.
In a small bowl, combine all sauce ingredients. Cover and refridgerate for 1 hour.
On serving platter, arrange shrimp, tails up, surrounding a small bowl of cocktail sauce. Provide a bowl for discarded shrimp tails.
CHEESE GRITS
4 cups chicken stock
1/2 teaspoon salt
1 cup quick cooking grits
2 cups medium shredded sharp cheddar cheese
1/2 cup butter or margarine
1 cup milk
2 eggs beaten
1/2 teaspoon TABASCO pepper sauce
In medium saucepan, bring stock and salt to a boil. Add grits and cook according to package directions. Remove from heat, add cheese, TABASCOŽ pepper sauce and butter blending well. Stir in cream or milk, blend eggs into grits. Pour grits into lightly greased casserole. Bake at 350°F 30 minutes. Serve with grillades.
Makes 6 to 8 servings.
CROCKPOT ALL-DAY CHICKEN
2 tablespoons Frozen OJ
2 cups Chicken stock
1 teaspoon Salt
1/4 teaspoon Pepper
1/2 cup Tomato paste
2 tablespoons Soy sauce
2 tablespoons Brown sugar
2 Cloves garlic -- minced
1 dash Allspice
4 pounds Chicken -- breasts and thighs
1/4 pound Mushrooms -- sliced
2 tablespoons Margarine or butter
11 ounces (1 can) mandarin orange Sections -- drained
1/2 large bell Pepper -- sliced lengthwise
1/4 teaspoon Ground ginger
3 tablespoons Cornstarch
1/4 cup Cold milk
1/4 cup Cold water
Marinade:
The night before you plan on slow cooking your dinner, mix together the marinade ingredients in a container large enough to also hold the chicken pieces. When marinade is thoroughly mixed, add the chicken, close container and refrigerate until morning.
In the morning place the chicken in the slow cooker and add marinade up to about an inch from the top of the container.
Set the cooker on low and cover. 6 to 8 hours later, turn the cooker to high. About an hour later, saute the sliced mushrooms in the margarine or butter. Then add the mushrooms (with pan juices), mandarin sections, green pepper and ginger into the slow cooker and stir thoroughly.
Mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring until the entire mixture thickens a bit.
Re-cover the slow cooker and let simmer for 15 to 30 minutes until serving. Serve with baby carrots and small new potatoes.
CROCKPOT BASIC HOMESTYLE POT ROAST
3 pounds Boneless chuck roast
3 Potatoes -- halve
3 Carrots -- slice l'wise
2 small Onions -- halve
1 3/8 ounces Pk onion soup mix
1/2 cup Water
Cracked black pepper
Place potatoes, carrots and onions in bottom of the slow cooker. Add roast, cutting in half or thirds to fit size of cooker. Sprinkle pepper over roast as desired.
Pour contents of soup mix over all. Add water.
Cook on LOW for 8 to 10 hours.
Remove the roast to a serving platter and place vegetables around it. The liquid may be used as a light gravy.
CROCKPOT BRUNSWICK STEW
1 Chicken -- 2 1/2 to 3 lb
2 quarts Water
1 Onion -- chopped
2 cups Ham; cooked -- cubed
3 Potatoes -- diced
2 cans Tomatoes; 16 oz, ea -- cut up
10 ounces Lima beans -- frozen and
partially thawed
10 ounces Corn; whole kernel, frozen
partially thawed
2 teaspoons Salt
1 teaspoon Sugar
1/4 teaspoon Pepper
1/2 teaspoon Seasoned salt
In a crockpot combine chicken with water, onion, ham, amd potatoes. Cook covered on LOW for 4 to 5 hours or until chicken is done.
Lift chicken out of pot; remove meat from bones. Return chicken meat to pot. Add tomatoes, beans, corn, salt, seasoned salt, sugar and pepper. Turn control to HIGH.
Cover and Cook on HIGH 1 hour. Serve in large individual bowls. Makes 8 servings.
CROCKPOT CHICKEN LICKIN' GOOD PORK CHOPS
8 Lean pork chops -- 1" thick
1/2 cup Flour
1 tablespoon Salt
1/2 teaspoon Garlic powder
2 tablespoons Oil
1 can Chicken and rice soup
Dredge pork chops in mixture of flour, salt, and garlic powder. Brown in oil in large skillet. Place browned pork chops in crockpot. Add can of soup.
Cover and cook on low for 6 to 8 hours.
CROCKPOT CHICKEN NOODLE SOUP
1 large Onion -- sliced
2 Carrot -- sliced
2 Celery stalks -- sliced
4 ounces Mushrooms
2 teaspoons Salt
1/2 teaspoon Pepper
1/4 teaspoon Thyme
1 tablespoon Parsley
10 ounces Peas -- frozen
2 1/2 Chicken breast
5 cups -Water
3 cups Noodles
Place all ingredients in crockpot, except noodles, in order listed. Cover and cook on LOW 8 hours (HIGH 4 hours).
Add noodles. Cook on HIGH another 1/2 to one hour until noodles are cooked.
ROOKIE RIBS
8 pounds pork spareribs, cut into 2-rib portions
2/3 cup light molasses
3 tablespoons balsamic vinegar
3 tablespoons prepared mustard
2 tablespoons TABASCO Pepper Sauce
Heat ribs and enough water to cover. In large saucepan over high heat; bring to boil. Reduce heat to low; cover and simmer 45 minutes or until ribs are tender. Drain. Preheat broiler.
Combine molasses, balsamic vinegar, mustard and TABASCOŽ Sauce in medium bowl. Place ribs on broiling pan and put on rack 7 to 9 inches from heat source. Brush ribs with sauce. Broil 15 minutes until heated through, turning occasionally and brushing often with sauce.
Makes 8 servings.
SEAFOOD BOIL
1 gallon water
2 3-ounce packages crab boil
1/3 cup salt
1/4 cup TABASCO brand Pepper Sauce
1 large lemon, cut into quarters
8 medium white onions, peeled
4 artichokes, each cut in half
3 carrots, peeled and cut into 2-inch pieces
1 1/2 pounds small red potatoes
4 ears corn, each cut into 3-inch pieces
3 pounds crawfish*
1 pound large shrimp, unpeeled
1 pound andouille sausage or kielbasa, cut into 2-inch pieces
In very large saucepot with removable wire basket, heat water, crab boil, salt, TABASCOŽ sauce and lemon to boiling. Add onions, artichokes, carrots and potatoes; heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until vegetables are tender. Carefully remove vegetables.
To boiling mixture, add corn, crawfish, shrimp and sausage; over high heat to boiling. Reduce heat to low; cover and simmer 5 to 8 minutes until crawfish are tender. Carefully remove.
To serve, arrange vegetables, seafood and sausage on large platter or place on newspaper or brown paper. Serve with plenty of cold beer and French bread.
Makes 8 servings.
*Or, substitute other shellfish for crawfish. Cook blue crabs 20 minutes, lobsters 25 minutes per pound, dungeness crabs 25 to 30 minutes.
"SMAKING" WINGS
16 chicken wings
1/2 cup salad oil
1/4 cup balsamic vinegar
1/4 cup honey
2 tablespoons brown sugar
2 tablespoons cane syrup or dark corn syrup
1 tablespoon TABASCO Pepper Sauce
1/2 teaspoon red pepper flakes
1/2 teaspoon dried thyme
1 teaspoon soy sauce
1/4 teaspoon Worcestershire sauce
1/4 teaspoon cayenne
1/4 teaspoon ground nutmeg
Cut off and discard bony wing tips. Cut remaining wings in half.
In large bowl, combine remaining ingredients and mix well. Marinate wings in this mixture 1 hour in refrigerator, then grill 15 to 20 minutes, turning frequently.
Makes 32 pieces.
STEAK WITH HEARTY MUSTARD MARINADE
1/2 cup Dijon-style mustard
3 tablespoons soy sauce
3 tablespoons dry sherry
2 tablespoons brown sugar
1 tablespoon vegetable oil
1 clove garlic, minced
1 teaspoon TABASCO brand Pepper Sauce
2 pounds round steak, 1 1/2 inches thick
In medium bowl, combine mustard, soy sauce, sherry, sugar, oil, garlic and TABASCOŽ brand Pepper Sauce. Mix well. Place steak in large shallow dish and add marinade. Cover and refrigerate at least 5 hours; turn meat occasionally.
Remove meat from marinade, place on grill about 5 inches from source of heat. Brush with marinade. Grill 15 minutes, turn meat and brush with marinade. Grill 10 minutes longer or until desired doneness. While meat is cooking, heat leftover marinade in saucepan. Bring to a boil and reduce heat to simmer 2-3 minutes.
Carve meat in thin slices against grain and drizzle some of marinade on slices.
Makes 8 servings.
CHUCKWAGON POT ROAST
2 strips bacon
1 carrot, peeled and diced
1 onion, diced
3-4 pounds beef chuck roast
3 tablespoons flour
3 tablespoons tomato paste
2 tablespoons tequila
2 cubes beef bouillon
2 cups red table wine
1 tablespoon TABASCO pepper sauce
2 bay leaves
1 tablespoon salt
In Dutch oven, sauté bacon and then add carrot and onion. Cook 2 minutes. Remove vegetables and bacon. Crumble bacon and set aside with vegetables.
Coat roast with flour and brown on all sides in bacon fat.
Add cooked vegetables, bacon and remaining ingredients. Bring sauce to a boil. Cover and simmer meat on medium low heat 2 hours or until tender.
When done, slice meat and pour sauce over slices.
Makes 6-8 servings.
