Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!
All things pork, the other white meat.
Recipe Source: Ganet, Hueytown Baptist Church / Hueytown, AL
Ingredients:
1 can flaky buttermilk biscuits
8 oz. cream cheese
3/4 cup parmesan cheese
3 tablespoons chopped onions
1 jar real bacon bits
2 tablespoons milk
Directions:
Separate each biscuit into 3 layers. Press each layer into bottom of mini-muffin pans. Mix cheeses, bacon bits, milk, and onion; place a small amount on each biscuit. Bake for 15 minutes at 350 degrees F.
Recipe Source: Hunts.com
Prep/Cooking Time: 10-20 minutes
Ingredients:
3 slices Armour Bacon, coarsely chopped
1 medium onion, chopped
2 cans (28 ounces each) Van Camp’s Pork and Beans
1/2 cup Hunt’s Ketchup
2 tablespoons Gulden’s Spicy Brown Mustard
Directions:
Cook bacon in medium saucepan over medium-high heat 5 minutes, or until crisp, stirring occasionally.
Add onions; cook 3 minutes, or until onions are crisp-tender. Stir in beans, ketchup and mustard; bring to a boil. Reduce heat to low.
Cook 20 minutes, or until sauce is thickened, stirring occasionally.
Makes: 12 servings (1/2-cup each)
Alternative Directions:
Preheat oven to 375°F. Spray 2-quart casserole dish with PAM Original No-Stick Cooking Spray. Prepare recipe as directed, except after bringing bean mixture to a boil, pour into prepared dish; cover. Bake 1 hour.
Recipe Source: Jules @ everydaymommy.net
“Our extended autumn-like weather came to an abrupt end yesterday when the temperatures dropped to below 20º and Kansas City was hit by a wave of sleet. The frozen ground is now covered with one to two inches of tiny ice pellets. When the weather is this bitter there’s only one thing to do. Make chili! I’m not sure if I’ve shared my chili recipe before, but here ’tis. I think everyone has their own way of making chili, and this is mine. To those of you in Texas, I apologize. This is yankee-style chili. But, it tastes darn good.”
Ingredients:
1 lb lean ground beef
1 lb ground pork
1 lg green bell pepper, diced
2 lg yellow onions, diced
3 cans chili beans (I prefer Brooks brand chili hot beans)
1 can beef broth
1 x-large can tomato juice (juice, not sauce – get the x-large can)
3-4 tbsp brown sugar
3-4 tbsp liquid smoke (I prefer Colgin brand liquid smoke)
Garlic powder
Kosher salt
Chili powder
Dash Cayenne pepper
1/2 stick butter
Directions:
In your largest pot saute the diced onion and diced bell pepper in about 2 tbsp olive oil till tender. Season with salt. Add beef and pork and brown completely. Drain excess fat. Season with garlic powder and salt. Add beans, beef broth, tomato juice, brown sugar and liquid smoke. Stir well and let simmer on low about 30 minutes. Liquids will reduce slightly and flavors will blend. Season to your taste with chili powder and cayenne pepper. Be careful with the cayenne as a little goes a long way. Stir well and taste for seasoning. When it is seasoned to your taste add (yes, this is the secret) the half stick of butter. Let it melt in the chili and stir well. Check seasoning before serving. The longer you allow the chili to simmer the more reduced the liquid will be and the more concentrated the flavors.
Serve with a bit of sharp cheddar cheese on top and crackers. Enjoy!
Recipe Source: Modified recipe from The Sweet Potato Queens’ Big-Ass Cookbook and Financial Planner, by Jill Conner Browne, with tips from Marie in Ocala, FL
Ingredients:
1 pound bacon (cut into half or quarter slices if preferred)
3 pounds brown sugar
1 tablespoon chili powder
1 cup chopped pecans (chopped VERY fine, or they won’t stick to the bacon!)
Directions:
Preheat oven to 350 F. Roll each slice in a mixture of sugar, chili powder and pecans. Lay each slice in a broiler pan, lined with heavy duty foil and bake for 30 minutes. Bacon will be limp when done, and will stiffen with cooling.
Suggestions:
If you’re feeling really adventurous marinade the bacon in Guinness for about an hour prior to preparation. Or, add some cayenne pepper to spice things up!
Recipe Source: “Soul Food Recipes Learned on a North Carolina Tobacco Farm” by Willie Crawford
Ingredients:
2 slices bacon
1 pound ground beef
1 tablespoon beef bullion powder
1 large green pepper (seeded and chopped)
2 stalks celery, chopped
1/2 pound shredded mild cheddar cheese
4 cups milk
4 tablespoons flour
1/8 teaspoon Lawry’s Seasoned Salt
Directions:
Fry bacon in medium pot. Remove bacon from grease and leave 1 1/2 tablespoons bacon drippings in pot. Stir in onion, celery and green pepper, lightly cook until done. Stir in the ground been and cook over medium heat until browned.
Slowly stir in the beef bullion and the seasoned salt. Stir in the flour, mixing well. Turn down heat to low and mix in the milk slowly. Mix thoroughly. Stir in the cheese and allow to melt.
Serve hot sprinkling some of the crumbled bacon bits in each bowl.
Recipe Source: Ruby Williams / Bogalusa, LA
Ingredients:
2 tablespoons butter or margarine
3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1 tablespoon chopped parsley
1 clove garlic, minced
2 cups cubed fully cooked ham,
1 (28-ounce) can diced tomatoes, undrained
1 (10 1/2-ounce) can beef broth,
10 1/2 ounces water
1 cup uncooked long grain rice
1 teaspoon sugar
1/2 teaspoon dried crushed thyme leaves
1/2 teaspoon chili powder
1/2 teaspoon pepper
1 1/2 pounds raw shrimp, peeled and deveined
Directions:
Melt the butter in a Dutch oven. Add the onion, celery, green pepper, parsley. and garlic. Cover and cook until tender. Add the ham, tomatoes, broth, water, rice, sugar, thyme, chili powder, and pepper. Cover and simmer until the rice is tender, about 25 minutes. Add the shrimp, and simmer until the shrimp are cooked through, about 10 minutes.
Yields 6 to 8 servings.
Tips: This recipe can be seasoned according to taste. Hot sauce can be added to make it fiery. Smoked sausage can substitute for the ham if desired.
Recipe Source: cooks.com
Ingredients:
1 lb. smoker sausage
1-1/2 cups raw rice
1 can onion soup
1/2 teaspoon salt
1/2 soup can water
1/2 stick butter (4 Tablespoons)
1/2 cup chopped bell pepper
1/2 cup chopped green onion
Directions:
Brown sausage and pour off grease. Put all ingredients in cooker and stir. Turn rice cooker to cook, stir when done.
Serves 4-6.
Also known as “Lowcountry Stew” and “Beaufort Boil”
Recipe Source: www.co.beaufort.sc.us
Ingredients:
2-3 long links smoked beef sausage
3-4 dozen ears shucked, cleaned corn on the cob (best if cut in half)
1 1/2 pound shrimp, headed
Several heaping tablespoons of seafood seasoning (to taste)
Directions:
Fill a big pot halfway with water. Add seafood seasoning, cover pot and bring water to a boil. Add corn, cover pot and cook for ten minutes at full boil. Cut sausage into 2″ pieces and add to corn in the pot. Cook for five minutes at full boil. Add shrimp all at once. Cover pot and bring back to full boil. Cook until shrimp are reddish and completely done (sample one).
Pour contents pot into a colander and let the liquid drain into a sink for a minute. Put cooked sausage, corn, and shrimp on plates and serve hot!
NOTE: Some people like to add potatoes to the recipe. If you do, add several medium potatoes, unpeeled and quartered, five minutes after the corn.
Serves 3-4 people.
Recipe Source: www.co.beaufort.sc.us / Dennis Adams (1998)
Ingredients:
2 cups rice
1 can (16 oz.) tomatoes
1 medium onion, chopped
1 smoked sausage, chopped small or diced
4 slices bacon
Salt and Pepper to taste
A dash of sugar
A dash or two powdered Seafood seasoning (optional), to taste
Directions:
In a pan, fry the bacon until brown (keep the bacon fat). Fry chopped onion in bacon fat until transparent (frying the uncooked rice along with the bacon will add a nice flavor). Add all other ingredients, bringing mixture to a boil. You may add the optional sea food seasoning powder at this point, or sprinkle it “dry” over the rice as a garnish after cooking. Reduce heat to simmer (lowest stove heat) and cook for 20 minutes until rice is done (in true Lowcountry fashion, do not stir or otherwise disturb the rice during cooking).
Recipe Source: mom
Ingredients:
3 lbs. pork roast
2 tablespoons lemon juice
2 tablespoons brown sugar
1 tablespoon flour
1 teaspoon paprika
1/2 teaspoon salt
ground black pepper
1/4 cup water
1/8 cup cooking sherry
chopped parsley
1 bay leaf
1/4 cup bourbon
Directions:
Place the pork roast fat side up in a roaster. Rub the roast with lemon juice. Mix together the brown sugar, flour, paprika and salt. Rub this mixture all over the roast. Generously sprinkle with ground black pepper.
Combine water, 1/8 cup sherry, and 1/8 cup bourbon, and pour over the roast. Place a bay leaf in the pan and sprinkle the roast with parsley. Baste heavily and often.
After 1 1/4 hours, pour the remaining bourbon over the roast, and continue to baste until you are ready to serve roast. Bake approximately 2 1/2 hours or 45 minutes per pound.
© 2024 Now We're Cookin'
Theme by Anders Noren — Up ↑
