“Guy Like It” Barbecued Beef

November 3, 2015 Leave a Comment
Guy Like It - Barbecued Beef

Guy Like It – Barbecued Beef

Michele Pallas shares, “This recipe got its name from my grandmother Jo.  She wrote it down on an index card and included it in a recipe book my mother gave me when I got married.  She wrote on top, “GUY LIKE IT,” and we have called it that ever since!”

 

“Guy Like It” Barbecued Beef Recipe

 

“Guy Like It” Barbecued Beef

1 ½ lbs. beef (any kind of less expensive steak like round works), thinly sliced

1 onion, sliced

1 clove garlic or ¼ tsp. minced garlic

2 Tbsp. olive oil

1/3 cup ketchup

2 Tbsp. molasses

1 Tbsp. apple cider vinegar

1 Tbsp. Worcestershire sauce

½ tsp. REGULAR MUSTARD POWDER

½ tsp. medium “HOT” chili powder

 

Place the beef slices in a slow cooker on low or in a covered pan in a preheated 275 F. oven.  In a bowl, combine the remaining ingredients and mix well.

Pour over the beef.  Cook until the beef is tender, 4-6 hours.  The steak will be very tender but the same size as when you put it in, there is very little shrinkage.  Serve on rolls or over rice or egg noodles.

6-8 serving

 

(Recipe for “Gut Like It” Barbecued Beef was in Penzeys Spices catalog)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , ,

Saucy Creole Shrimp

April 21, 2015 Leave a Comment
Saucy Creole Shrimp

Saucy Creole Shrimp

 

After looking through 6 magazines, I came across this recipe, Saucy Creole Shrimp; it reminded me of a dish my mother made every year for my birthday. ..Shrimp Creole.

 

Saucy Creole Shrimp Recipe

 

Saucy Creole Shrimp

4 Tbsp. butter

2 stalks, finely chopped

1 large green pepper, finely chopped

1 medium onion, finely chopped

1 tsp. salt-free Creole seasoning

¼ cup flour

2 medium tomatoes, chopped

8 oz. clam juice

1 ½ lbs. peeled, deveined shrimp (16 to 20 count)

1 Tbsp. Worcestershire sauce

1 Tbsp. Louisiana-style hot sauce, plus more for serving

1 ½ cups white rice, cooked (or brown rice, which I would use)

 

In 5 quart saucepot, melt butter on medium heat.  Add celery, green pepper, onion and Creole seasoning.  Cook 15 minutes or until vegetables are tender, stirring occasionally.

Sprinkle flour over vegetables.  Cook 2 minutes, stirring.  Add tomatoes; cook 2 minutes or until tomatoes are very soft, scraping up browned bits.  Stir in clam juice.  Heat to simmering on high.

Add shrimp, Worcestershire sauce and hot sauce.  Simmer 5 minutes or until shrimp are just cooked through, stirring occasionally.  Sauce over rice with additional hot sauce, if desired.        6 serving

 

(Recipe for Sauce Creole Shrimp was in a magazine)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , ,

Tangy Barbecue Wings

March 21, 2015 Leave a Comment

 

Tangy Barbecue Wings

Tangy Barbecue Wings

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

When I took these savory, slow-cooked appetizers to work, they were gone before I even got a bite!  Spicy ketchup, vinegar, molasses and honey blend together in a tangy sauce that makes the wings lip-smacking good.

               Sherry Pitzer                                                                      Troy, Missouri

 

Tangy Barbecue Wings Recipe

 

Tangy Barbecue Wings

5 lb. chicken wings

2 ½ cups ketchup

2/3 cup white vinegar

2/3 cup honey

½ cup molasses

2 to 3 Tbsp. hot pepper sauce

1 tsp. salt

1 tsp. Worcestershire sauce

½ tsp. onion powder

½ tsp. chili powder

½ to 1 tsp. liquid smoke, optional

 

Preheat oven to 375 F.  Using a sharp knife, cut through the two wing joints; discard wing tips.  Arrange remaining wing pieces in two greased 15 x 10 x 1 inch baking pan.  Bake 30 minutes; drain.  Turn wings; bake 20-25 minutes longer or until juices run clear.

Meanwhile, in a large saucepan, combine remaining ingredients; bring to a boil.  Reduce heat; simmer, uncovered 30 minutes, stirring occasionally.

Drain wings.  Place one-third of the chicken in a 5 quart slow cooker; top with one-third of the sauce.  Repeat layers twice.  Cook, covered, on low 3-4 hours.  Stir before serving.          2 dozen wings

 

(Recipe for Tangy Barbecue Wings was in www.tasteofhome.com, 2015)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , ,

Cheeseburger Broccoli Chowder

November 6, 2014 Leave a Comment

 

Cheeseburger Broccoli Chowder

Cheeseburger Broccoli Chowder

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I invented this soup accidentally!  Actually, it came about when I was new to cooking, and didn’t know that “chowder” was a kind of soup – so I made mashed potatoes to go with the dish I was making.  We ended up dunking our mashed potatoes into the soup as “gravy” – and it was delicious!

          Karen Davies                                                                     Wanipigow, Manitoba

 

Cheeseburger Broccoli Chowder Recipe

Cheeseburger Broccoli Chowder

½ lb. ground turkey or beef

½ cup chopped onion

¼ cup chopped green pepper

1 can (10 ¾ oz.) condensed cheddar cheese soup, undiluted

¾ cup milk

1 tsp. Worcestershire sauce

1 cup chopped broccoli

1 to 2 potatoes, peeled and sliced

 

In a large saucepan, cook beef with onion and green peppers until the beef is no longer pink; drain.  Stir in soup, milk and Worcestershire sauce.  Add broccoli and potatoes.  Bring to a boil, reduce heat and simmer, covered, about 30 minutes or until potatoes are tender.            4 servings

 

(Recipe for Cheeseburger Broccoli Chowder was on www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , ,

Sweet & Spicy Chicken Wings

October 26, 2014 Leave a Comment
Sweet & Spicy Chicken Wings

Sweet & Spicy Chicken Wings

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

The meat literally falls off the bones of these wings!!  Spice lovers will get a kick out of the big sprinkling of red pepper flakes.

             Sue Bayless                                                                                        Prior Lake, Minnesota

 

Sweet & Spicy Chicken Wings Recipe

Sweet & Spicy Chicken Wings

3 lbs. chicken wings

1 ½ cups ketchup

1 cup packed brown sugar

1 small onion, finely chopped

¼ cup finely chopped sweet red pepper

2 Tbsp. chili powder

2 Tbsp. Worcestershire sauce

1 ½ tsp. crushed red pepper flakes

1 tsp. ground mustard

1 tsp. dried basil

1 tsp. dried thyme

1 tsp. pepper

 

Cut wings into three sections; discard wing tip sections.  Place chicken in a 4 quart slow cooker.  In a small bowl, combine the remaining ingredients.  Pour over chicken; stir until coated.  Cover and cook on low for 5-6 hours or until chicken juices run clear.         2 ½ dozen

 

(Recipe for Sweet & Spicy Chicken Wings was on www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , ,

Lazy Man’s Ribs

August 14, 2014 Leave a Comment
Lazy Man's Ribs

Lazy Man’s Ribs

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I’ll have to admit these ribs are finger-lickin’ good and fall-off-the-bone tender!  I’ve made them for a lot of my buddies – including my preacher – and some have even suggested that I try bottling my sauce and selling it to the public!!!

            Allen Stackhouse Jr.                                                                       Jennings, Louisiana

 

Lazy Man’s Ribs Recipe

Lazy Man’s Ribs

2 ½ lbs. pork baby back ribs, cut into eight pieces

2 tsp. Cajun seasoning

1 medium onion, sliced

1 cup ketchup

½ cup packed brown sugar

1/3 cup orange juice

1/3 cup cider vinegar

¼ molasses

2 Tbsp. Worcestershire sauce

1 Tbsp. barbecue sauce

1 tsp. stone-ground mustard

1 tsp. paprika

½ tsp. garlic powder

½ tsp. Liquid Smoke, optional

Dash salt

5 tsp. cornstarch

1 Tbsp. cold water

 

Rub ribs with Cajun seasoning.  Layer ribs and onion in a 5 quart slow cooker.  In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire sauce, barbecue sauce, mustard, paprika, garlic powder, Liquid Smoke and salt.

Remove ribs and keep warm.  Strain cooking juices and skim fat; transfer to a small saucepan.  Combine cornstarch and water until smooth; stir into juices.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with ribs.          4 servings

 

(Recipe for Lazy Man’s Ribs was on www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , , , , , , ,

Dr. Pepper BBQ Sauce

June 19, 2014 Leave a Comment
Dr. Pepper BBQ Sauce

Dr. Pepper BBQ Sauce

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

My family is stationed in Italy with my husband, Lieutenant William Robert Blackman.  William grew up in Memphis, Tennessee, and I’m from Texas, so the dish that spells “home” for us is a good ol’ barbecue.  I have my own recipe for barbecue sauce that we like to pour all over sliced brisket.  Eating it reminds us of weekend barbecues with our families.

           Tina Blackman                                                                  Naples, Italy

 

Dr. Pepper BBQ Sauce Recipe

Dr. Pepper BBQ Sauce

1 can (12 oz.) Dr. Pepper

1 cup crushed tomatoes

¼ cup packed brown sugar

2 Tbsp. spicy brown mustard

1 Tbsp. orange juice

1 Tbsp. Worcestershire sauce

1 garlic clove, minced

¼ tsp. salt

1/8 tsp. pepper

 

In a small saucepan, combine all ingredients; bring to a boil.  Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened, stirring occasionally.  Refrigerate leftovers.

 

(Recipe for Dr. Pepper BBQ Sauce was on www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , ,

Southwestern Backyard Burgers

June 14, 2014 Leave a Comment

 

Southwestern Backyard Burgers

Southwestern Backyard Burgers

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Whether you’re in the stadium parking lot or on your patio, these southwestern-style burgers are great on the grill.  Sometimes I make six patties rather than eight out of the ingredients, because I like my burgers bigger.

             Robert Hodges                                                                  San Diego, California

 

Southwestern Backyard Burgers Recipe

Southwestern Backyard Burgers

1 can (4 oz.) chopped green chilies

¼ cup Worcestershire sauce

½ tsp. hickory smoke, optional

½ cup crushed butter-flavored crackers (about 12 crackers)

4 ½ tsp. chili powder

3 tsp. ground cumin

½ tsp. salt

½ tsp. pepper

2 lbs. ground beef

½ lb. bulk pork sausage

6 or 8 slices pepper jack cheese

6 or 8 sesame seed hamburger buns, split

Lettuce leaves and tomato slices

Toppings of your choice

 

In a large bowl, combine the first eight ingredients.  Crumble beef and sausage over mixture and mix well.  Shape into 6 or 8 patties.

Grill, covered, over medium heat for 5-7 minutes on each side or until no longer pink.  Top with cheese.  Grill 1 minute longer or until cheese is melted.

Grill buns, cut side down, for 1-2 minutes or until toasted.  Serve burgers on buns with lettuce, tomato and topping.             6-8 servings

 

(Recipe for Southwestern Backyard Burgers was on www.tasteofhome.com, 2014

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , ,

Slow & Easy Baby Back Ribs

June 10, 2014 Leave a Comment
Slow & Easy Baby Back Ribs

Slow & Easy Baby Back Ribs

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

If you enjoy ribs, you’ll love these fall-off-the-bone baby back ribs. Not only are they delicious, but the recipe is easy to prepare in the slow cooker.

                Barbara Birk                                                                      St. George, Utah

 

Slow & Easy Baby Back Ribs Recipe

Slow & Easy Baby Back Ribs

4 lb. pork baby back ribs, cut into 2-rib portions

1 medium onion, chopped

½ cup ketchup

¼ cup packed brown sugar

¼ cup cider vinegar

¼ cup tomato paste or tomato sauce

2 Tbsp. paprika

2 Tbsp. Worcestershire sauce

1 Tbsp. prepared mustard

1 tsp. salt

¼ tsp. pepper

2 Tbsp. cornstarch

2 Tbsp. cold water

 

Place ribs in a 5 quart slow cooker.  In a small bowl, combine the onion, ketchup, brown sugar, vinegar, tomato paste, paprika, Worcestershire, mustard, salt and pepper; pour over ribs.  Cover and cook on low for 5-6 hours or until meat is tender.

Remove ribs to a serving platter; keep warm.  Skim fat from cooking juices; transfer juices to a small saucepan.  Bring to a boil.

Combine cornstarch and water until smooth.  Gradually stir into the pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with ribs.         4 servings

 

(Recipe for Slow & Easy Baby Back Ribs was on www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , ,

Mushroom Broccoli Quiche

May 31, 2014 Leave a Comment
Mushroom Broccoli Quiche

Mushroom Broccoli Quiche

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I take this dish to many of my family’s picnics because it’s always such a hit.  Serve it at any time of day.  Quiche makes a great side or meatless main course—and, of course, it’s a tasty addition to brunch.

                        Edie DeSpain                                                                     Logan, Utah

 

Mushroom Broccoli Quiche Recipe 

Mushroom Broccoli Quiche

Pastry for single-crust pie (9 inches)

3 eggs

2 cups of 2% milk

1 Tbsp. Worcestershire sauce

½ tsp. salt

1/8 tsp. cayenne pepper

1 cup chopped fresh broccoli

½ cup sliced fresh mushrooms

2 green onions, chopped

1 cup (4 oz.) shredded Swiss cheese

 

Preheat oven to 425 F.  On a floured surface, roll pastry dough to fit a 9 inch pie plate.  Trim and flute.

Line unpricked pastry with a double thickness of foil.  Fill with pie weights.  Bake 15-20 minutes or until light golden brown.  Remove foil and weights; bake 3-5 minutes or until golden brown.  Cool.  Reduce oven setting to 350 F.

In a large bowl, whisk eggs, milk, Worcestershire sauce, salt and cayenne.  Stir in broccoli, mushrooms and green onions.  Sprinkle cheese over crust; pour egg mixture over cheese.  Bake 60-65 minutes or until a knife inserted near the center comes out clean.            8 servings

 

(Recipe for Mushroom Broccoli Quiche was on www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , ,
« Older Posts

To the Top