Breakfast in a Pan

Sweet Potato Pecan Sausage Balls

Texas Style Egg With Venison Sausage

Venison Cordon Bleu

Venison Roll

Venison Sausage Appetizers

Venison Sausage Stuffed French Toast

Venison Sausage Stuffed Mushrooms

Shrimp-Spicy Rice Fingers

Rice’n Eggplant Veggie Burger

Spiced Pecans using Buddy's Blends "Nut'n But Spice"

Low Fat - Low Cal Mexican Spaghetti

Mexican Squash

Mexican Squash Casserole

Mexican Squash Casserole 2

Baked Mexican Squash

Spaghetti Squash Alfredo  

Spaghetti Squash, butter and onions

Red-White & Blue Rice Cream Sundae

Roux Rice with Chicken-Sausage Gravy

BBQ Mexican Squash

Dove Fingers

Chorizo, Rice & Goose Breast

 Goose On-A-Stick

Sausage & Goose Breast

Caller Times Grilled Gar Fillets

Caller Times Gar Patties

Poor Man's Crab / Lobster Meat

Red-White & Blue Rice Cream Sundae

Rice’n Eggplant Veggie Burger

Shrimp & Mixed Veggie Rice Muffins

Shrimp Fingers

Vegetable & Savory Rice Terrine

Banana Pecan Rice Cream Cheese Crepes

Chili Relleno

Sausage Stuffed Pork Loin with Chorizo Rice

Broccoli Rice Salad

Brown Rice Blini

Caramel Rum Rice Smores2

Chocolate Coconut Rice Covered Cherries

Island Rice Shooters

Roasted and Toasted Salad

Shrimp with Herbed Vegetable Rice

Tostada Cups

Javelina Brine & Cooking Instructions

 

Grilling Tips

 

*Note: While these recipes call for venison, you can substitute beef or pork and they will be delicious!

 

 

 

 

Breakfast in a Pan


Suppose to serve 16 people (that are not very hungry).
Good enough for 4 hungry ones....

Ingredients

  • 16 slices of bread
  • at least 1 cup pan venison sausage (cooked)
  • at least 1 cup grated Swiss / Colby / Monterey jack or cheddar cheese
  • 2 1/2 cups of milk
  • 1/2 t dry mustard
  • 1/2 t onion powder
  • 1 t season salt
  • 8 eggs
  • 3 cups of crushed corn flakes (plain not sweetened)
  • 1/4 cup of melted butter

 

Directions

  1. Spray the bottom and sides of a 13 X 9 X 2 baking dish with Pam spray.

  2. Put down a layer of bread slices meat and cheese.

  3. Repeat with a second layer.

  4. Mix milk, onion powder, mustard, season salt and eggs together.

  5. Pour mixture over the top of bread and add melted butter.

  6. Top with corn flakes and bake at 375 for 45 minutes.

 

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Sweet Potato Pecan Sausage Balls


Ingredients

  • 3 cups biscuit mix
  • 1 cup sharp cheddar cheese shredded
  • 2 cups sweet potatoes mashed
  • 1 pound cooked venison sausage (well drained)
  • 1/2 cup of finely chopped pecans

Directions

Combine all ingredients well. Roll into balls and place on greased sheet pan. Bake at 350 degrees for 20 minutes, until brown.


 

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Texas Style Egg With Venison Sausage


Ingredients

  • 2 boiled eggs
  • 1 lb pan sausage
  • ¾ cup seasoned breadcrumbs
  • egg wash (1 egg and ¼ cup milk)

Directions

Hard boil the eggs and allow to cool too room temperature. Mold sausage around egg. Roll egg and sausage in the pecan breadcrumb mixture and then to egg wash repeating 3 times. Deep fry eggs at 375 until golden brown. Can be served with cheese sauce.


 

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Venison Cordon Bleu


Ingredients

  • 2 equal size venison cutlet steaks
  • Swiss cheese
  • sliced ham
  • butter
  • flour
  • eggs
  • seasoned Italian bread crumbs

Directions

Use 2 equal size cutlet steaks. Put a slice of Swiss cheese on each cutlet and a slice of ham on one. Making sure that the cheese and ham do not extend pass the edge of the cutlet, place them cheese side together. Flour the outside of the cutlets then dip in an egg wash (1 cup milk mixed to 1 egg) and then place them in seasoned Italian bread crumbs covering the cutlets well. In a pan melt ~1/4 stick of butter or margarine cooking the cutlets on both sides for approx. 2 minutes or until golden brown. After the cutlets have been cooked use the butter and bread crumb mixture in the pan to coat cooked egg noodles.


 

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Venison Roll


Ingredients

  • venison cutlet steaks
  • summer sausage
  • Worcestershire sauce
  • balsamic vinegar
  • onion
  • Cajun spices

Directions

This recipe uses venison sausage or my favorite "Summer Sausage" rolled in a venison cutlet. If cutlets are not available cut steak from a roast approx. 3/8" thick and pound thin between 2 pieces of plastic wrap. Marinade in 1T. each of Worcestershire sauce and balsamic vinegar for approx. 30 min. Slice an onion into rings and cook until tender. Lay the steak out and place enough onions to cover 1/2 of steak and add slivers of summer sausage or your favorite link sausage cut in half lengthwise the same length as the steak. Roll to bring together and secure with toothpicks. Season with your favorite Cajun Spices. The rolls can be cooked on a b-b-que pit or browned in a skillet and added to your favorite spaghetti sauce. Just remember to remove the tooth picks before serving.


 

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Venison Sausage Appetizers


Ingredients

  • ½ pound of venison pan sausage
  • 1/3 cup mozzarella cheese
  • ¼ cup sour cream
  • 3 tablespoons mayonnaise
  • 2 tablespoons chopped green onions
  • ½ teaspoon Worcestershire sauce
  • 10 slices white bread

Directions

Preheat broiler. Crumble and cook sausage in medium skillet until browned. Transfer drained sausage to bowl; stir in cheese, sour cream, mayonnaise, green onions and Worcestershire sauce. Cut crusts from bread. Cut each slice into 4 squares on non-greased baking sheet; place under hot broiler just until cheese melts and fillings bubble.


 

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Venison Sausage Stuffed French Toast


Ingredients

  • 8 oz package venison sausage patties
  • 1-8oz loaf Italian bread (approx 16 inches long)
  • ¼ pound sliced Muenster cheese
  • 4 large eggs
  • 1 cup milk
  • 1 tablespoon sugar
  • Salad oil
  • 1 cup maple syrup
  • ½ cup pecans
  • ¼ stick of butter

Directions

Prepare the sausage per directions on label.  While sausages are cooking slice the bread on the diagonal into 8 slices approx 1 ½ inch thick.  Cut a pocket in each slice from top-crust-side almost, but not all the way to the bottom.  Place Muenster cheese and sausage patties in pockets, cutting cheese and sausages to fit.  Press together.  In a baking dish, beat the eggs, sugar and milk together.  Place filled bread slices in the egg mixture, turning occasionally to coat both sides.  In a skillet over medium heat, put 1 tablespoon of oil and cook the sandwiches about 10 minutes, or until golden brown on both sides.  Place stuffed sandwiches on large platter.  Add maple syrup, butter and pecans in a saucepan and cook on medium heat until warmed through.  Serve the Buttered Pecan Maple Syrup over sandwiches.

 

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Venison Sausage Stuffed Mushrooms


Ingredients

  • 4 large Portobello or regular white button mushrooms
  • 1 sticks butter
  • 2 cups venison sausage
  • 1 3/4 cups seasoned bread crumbs
  • 1/4 cup Parmesan and pecorino Romano, mixed
  • 1 cup heavy cream
  • 4 to 6 (1/8-inch thick) mozzarella slices

DirectionsPreheat oven for 300 degrees F.

Using a tablespoon, clean out the gills of Portobello mushrooms, leaving only the caps. Chop up the stems and place aside to be later added to the stuffing.

Add the butter, and stir gently with a wooden spoon. Let butter mixture cook for about 2 to 5 minutes or until it begins to steam.

Add browned venison sausage and let simmer about 5 minutes. Stir in bread crumbs, mushroom stems, Parmesan and pecorino Romano, until thick. Add heavy cream and mix well. Spoon stuffing into the mushroom caps and cover with a slice of mozzarella.

Place on a baking sheet lined with aluminum foil and sprayed with non-stick spray. Bake for 10 to 15 minutes or until lightly browned.

Cream Sauce

  • 1 cup heavy cream
  • ½ stick butter
  • 1 Tablespoon corn starch
  • Cajun Spice to taste

Melt the butter in a sauce pan. Pour enough cream into small bowl to dissolve corn starch and add rest of cream to butter mixture. Heat mixture until it simmers and add Cajun Spice to taste. Stir until sauce thickens.

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Spiced Pecans using Buddy's Blends "Nut'n But Spice"
 



In a large pot of boiling lightly salted water boil you pecans for approximately 2 1/2 minutes. Remove with a slotted spoon and place in a bowl. Add powered sugar (approx. 1/2 cup per pound of pecans) and stir well. You will not have to add as much sugar for other batches as a syrup will form at the bottom of the bowl. A Fry Baby or Fry Daddy works as well as a pot of oil heated to 350-375 degrees. Add the pecans with the slotted spoon making sure that you have removed the excess sugar water. When the pecans are first put into the oil a steam cloud will come up so stand back. The steam cloud will disappear after about 30 seconds. Allow to fry until the bubbling is reduced to that similar to a simmer. Remove to a bowl and with a paper towel wipe of any excess oil from the bowl any excess oil. Put the pecans in another bowl and sprinkle with powdered sugar and the Buddy's Blend Original Blend Seasoning. Should you add too much sugar or seasoning simply combine with the next batch of pecans stirring well and it will tend to even out. Spread onto a cookie sheet to allow for cooling and they will become crunchy. Should you over fry the pecans you will notice a burn smell come from the fryer...remove and coat with sugar and seasoning as these will be VERY CRUNCHY and resemble coated popcorn in taste.

 

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Low Fat - Low Cal Mexican Spaghetti

2 large Mexican squash cubed peeled and seeded
2 pkg. taco seasoning
3 (8 oz.) can tomato sauce/water
1 (12 oz.) can stewed tomatoes
1 lg. onion, chopped
1 bell pepper, chopped
1/2 lb. mushrooms, sliced
1 tsp. Buddys Blend Seasoning

1/4-1/2 tsp. chili powder
Optional: 1/2 lb. hamburger (cooked) can be added
Cook tomato sauce, stewed tomatoes, onion, bell pepper, mushrooms, Buddys Blend Seasoning and chili powder in large pan for 1-1 1/2 hours (on high for 20 minutes, then simmer). Add taco seasoning to sauce 10 minutes before done. Add squash to sauce. Simmer about 20 minutes. Add hamburger if desired.

 

How To Cook Spaghetti Squash

  • Bake It -- Pierce the whole shell several times with a large fork or skewer and place in baking dish. Cook squash in preheated 375°F oven approximately 1 hour or until flesh is tender.
  • Boil It -- Heat a pot of water large enough to hold the whole squash. When the water is boiling, drop in the squash and cook for 20 to 30 minutes, depending on its size. When a fork goes easily into the flesh, the squash is done.
  • Microwave It -- Cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash. Add more cooking time if necessary. Let stand covered, for 5 minutes. With fork "comb" out the strands.
Slow Cooker or Crock-Pot - Choose a smaller spaghetti squash (unless you have an extra large slow cooker) so that it will fit. Add 2 cups of water to slow cooker. Pierce the whole shell several times with a large fork or skewer, add to Crock Pot, cover and cook on low for 8 to 9 hours.

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Mexican Squash

 

 

 

1 sm. chopped onion
2 sm. diced Mexican squash
Chopped fresh tomato

1teaspoon Buddys Blend Seasoning

Sauté onion. Add diced seeded squash; cook until squash turns clear. Add tomato and cook until done.

 

 

 

 

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Mexican Squash Casserole

 

 

 

1 lb. ground beef
1 qt. canned squash (well drained)
8 oz. sour cream
2 c. cubed Velveeta cheese
2 tbsp. cornstarch
¼ teaspoon each Chili powder and cumin

1 teaspoon Buddys Blend Seasoning

Brown ground beef with salt, Buddys Blend Seasoning, chili powder and cumin. Mix sour cream, cheese and cornstarch in separate bowl. Layer squash, sour cream mixture and meat in casserole dish. Sprinkle with Parmesan cheese and bake until bubbly.

 

 

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Mexican Squash Casserole 2

 

 

3-4 lg. Mexican squash peeled and seeded
1 onion
1 can cream of mushroom soup
1/2 can milk
Tortilla chips
1/2 lb. hot Velveeta

2 teaspoons Buddys Blend Seasoning

Spray baking dish with Pam, slice squash in thin slices, add chopped onion, mushroom soup, and milk. Sprinkle Buddys Blend Seasoning across the top of the mixture.  Crush chips (enough to cover squash). Slice Velveeta to top chips.

Bake 30 minutes at 350 degrees or until cheese and chips crust over. May be reheated in the microwave.

 

 

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Baked Mexican Squash

 

 

 

2 large Mexican squash cut in half and seeded
1 teaspoon butter for each half of squash

1 teaspoon brown sugar for each half of squash

Buddys Blend Seasoning

Place squash in baking dish and add butter and brown sugar. Sprinkle Buddys Blend Seasoning across the top of the squash.  Bake covered in 375 degree oven for approx. 20 minutes or until for tender.

 

 

 

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Spaghetti Squash Alfredo


You can make this rich Alfredo sauce lower in fat by using reduced fat sour cream and low fat cheese,

making this a dish that both low fat or low carb dieters can appreciate.

 

1 med spaghetti squash, cooked by your favorite method and separated into strands (follow link for instructions)
1 C sour cream
1/2 C shredded mozzarella cheese
1/4 C grated Parmesan cheese
2 cloves garlic, finely minced
1 tsp.
Buddys Blend Seasoning

 

Serves 6-8

In a medium-sized saucepan, combine the all ingredients except spaghetti squash over medium-low heat and whisk until smooth and creamy, stirring constantly to prevent burning. Add the spaghetti squash strands to the sauce and stir until thoroughly mixed and heated through. Serve immediately.

 

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Spaghetti Squash, Butter and Onions

 

 

 

1 sm. chopped onion
1 cooked spaghetti squash
2 tablespoons butter

1 teaspoon Buddys Blend Seasoning

Sauté onion in butter until onion is clear. Add cooked spaghetti squash to skillet with onion and sprinkle Buddys Blend Seasoning across top of mixture

 

 

 

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BBQ Mexican Squash

 

 

2 large Mexican squash cut in half and seeded (wash outside well)
1 teaspoon butter for each half of squash

Buddys Blend Seasoning

Place squash aluminum foil and add butter. Sprinkle Buddys Blend Seasoning across the top of the squash.  Place on side of grill for indirect heat while BBQing meat.  Squash will pick up a smoky flavor and skin will become soft and may be eaten.

 

 

 

 

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Grilling Tips

 

 

 

When you are having parties for large numbers of people try boiling chicken thighs or wings till tender. 

Add your favorite flavor of BBQ Sauce and cook on the grill until glazed.

 

Brush sauce on the meat when it is just finishing…then sprinkle on your favorite seasoning. 

The sauce holds the seasoning on the meat and allows you to add a special touch to your grilled meat. 

Try ginger or sesame seeds with pork or chicken.

 

 

 

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Shrimp-Spicy Rice Fingers

2 quarts water

1 cup medium grain rice

2 tablespoons crab and crawfish boil

8 ounces cream cheese

1 cup Miracle Whip

3 tablespoons hot sauce (or to taste)

1 ½ teaspoons Buddy's Blends Seasoning

1 pound of diced grilled shrimp

1 loaf white bread

 

Rice:

In a 4 quart pot add water and bring to boil. Add crawfish boil and rice boiling on a medium boil for 20 minutes until rice is soft. Drain rice and put aside and allow rice to cool to room temperature.

Directions for filling:

In a large mixing bowl place the cream cheese (at room temperature), Miracle Whip and hot sauce and blend on low speed until the ingredients are incorporated.  Add rice and shrimp and stir until well mixed.  Adjust seasoning to taste.  Using a knife cut off the edges of the bread.  With a rolling pen roll out the slices until thin as possible.  Spread approx. 1 ½ tablespoon of mixture onto slice and roll together.  When finished sprinkle Buddy's Blends Seasoning over the rolls.  Allow the fingers to rest several hours or over night to seal the roll.  Dip in seafood cocktail or the sauce of your choosing as an option.  Total cooking time 45 minutes and makes approx. 24 fingers. 

 

 

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Rice’n Eggplant Veggie Burger

 

Ingredients:

7 cups of vegetable stock

3 medium eggplants peeled and cut into 1” cubes

1 cup medium grain rice

6 tablespoons A-1 sauce

3 eggs

1 ½ cups bread crumbs

1 tablespoon Mrs. Dash Seasoning

1 tablespoon Fajita Seasoning

1 teaspoon sea salt

1 tablespoon Steak Seasoning

¼ cup olive oil

 

Method:

Place eggplant in large bowl and cover with water.  Mash eggplants with hands to release the seeds.  This will lessen the chances of the eggplant being bitter.  Boil cubed and crushed eggplant in 4 cups of vegetable stock until tender.  Drain and put aside.  While the eggplants are cooking heat the remaining 3 cups of stock to a slow boil.  Add the rice and stir occasionally for 20 minutes.  Drain the rice and add the eggplant.  In a food processor process the eggplant and rice mixture until smooth.  Remove and place in a mixing bowl.  Add the remaining ingredients except for the steak seasoning and mix well.  Additional bread crumbs may be required depending on the moisture of the eggplant.  The mixture will appear to be too soft for a patty to form but will harden up when pan fried.  Place 1 tablespoon of olive oil in pan and fry patties until golden brown and a crust forms.  Add olive oil as required.  Top with steak seasoning when finished frying. Add additional seasoning to taste. 

Makes 12 patties.

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Red-White & Blue Rice Cream Sundae

Ingredients:

3 quarts water

1 cup medium grain rice

6 ounces cream cheese

1 cup sugar

¼ cup Half & Half

Chocolate fudge topping

1 cup frozen strawberries

1 cup Blueberry pie filling

1 cup Pina Colada Mix

¼ teaspoon salt

¼ cup Rice Crispies Regular flavored

¼ cup Rice Crispies Chocolate flavored

Can of Whipping Cream Topping

4 cherries

In a 4 quart pot add water and bring to boil.  Add rice boiling on a medium boil for 20 minutes until rice is soft.  In a large bowl placed drained rice, sugar, salt and cream cheese.  With the mixer on medium speed whip the mixture until evenly mixed and smooth adding Half & Half and sugar as required.  Cover bowl and allow mixture to cool in refrigerator. Thicken the toppings with corn starch if required and allow mixture to cool in the refrigerator.  Scoop out rice and build a Rice Cream Sunday.  Sprinkle on Rice Crispies.

 

Assembly of Rice Cream Sundae

Place Rice Cream in bowl.  Scoop out each serving and place in bowl or make a party size sundae.  Spoon toppings over rice and top with fudge, Rice Crispies, whipped cream, cherry and an American Flag for an all American treat.

 

Serves 4. 

 

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Roux Rice with Chicken-Sausage Gravy

Roux Rice Ingredients:

1 ½ cups water total

1 ½ cups long grain rice

1 medium onion diced and sautéed

1 tablespoon roux dissolved in ½ cup water

1 tablespoon balsamic vinegar

2 tablespoons of butter

¼ teaspoon garlic salt

1 bunch green onion tops, chopped

Ingredients for the chicken:

4 skinless/boneless chicken breast cut into bite sized pieces

1 pound sausage

3 tablespoons flour

3 cups milk

3 tablespoons of butter

½ cup cream or Half and Half

1 ½ teaspoons Buddy's Blends Seasoning

Directions for Roux Rice:

In a rice steamer all the ingredients but the green onion tops and steam until rice is done. Stir in the green onion tops for additional flavoring.  Adjust seasoning to taste

Directions for Roux Rice:

In a rice steamer all the ingredients but the green onion tops and steam until rice is done. Stir in the green onion tops for additional flavoring.  Adjust seasoning to taste

Directions for chicken:

In a large frying pan place the sausage and fry to release drippings.  Add chicken and continue stirring until chicken is cooked.  Remove chicken and sausage and put aside to make gravy with drippings.  Place the flour and butter in pan over medium heat stirring until roux is formed.  Add milk stirring until gravy is thickened.  After the gravy has thickened add the chicken sausage mixture to the gravy and allow simmering until ready to serve.  Adjust seasoning to taste.  For extra rich flavored gravy add cream or Half and Half to thin the gravy.

Plating:

Place the roux rice mixture in center of plate and spoon the chicken and gravy around sprinkle the Buddy's Blends Seasoning across the top of the bowl. 

 

Total cooking time 45 minutes and serves 4. 

 

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Dove Fingers

 

Ingredients:

12-breasted and deboned doves cut breast into dime size pieces

1-tablespoon bacon drippings

1-8 ounce package of cream cheese

1-cup Miracle Whip Salad dressing

1-tablespoons pickled jalapeños pepper finely diced and some juice

1-tablespoon HEB brand Salsa Taquera

1-tablespoon Buddys Blends Seasoning

12 slices fresh white bread 18 slices for thin fingers

Directions:

In a skillet heat bacon drippings and add dove breast cooking the doves until juices run clear.  Drain and sprinkle on the Buddys Blends Seasoning and allow combination to cool.  In a mixing bowl add cream cheese (at room temperature), Miracle Whip and Salsa Taquera mixing well.  Combine cooled dove breast meat with the cream cheese mixture.  Remove the crust from the bread.  Using a heavy rolling pin, roll out each slice of bread until paper thin. It is best to cover them so they will not dry out.  Add a heaping tablespoon of the dove mixture to each slice and roll them together resembling a finger.  Lightly sprinkle some more Buddys Blends Seasoning on top of the finished fingers.  It is best to allow the fingers to set for several hours or overnight for the bread to seal itself on the fold.  The amount of jalapeños and Salsa Taquera can be adjusted to taste.

 

 

 

 

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Chorizo, Rice & Goose Breast

 

Marinade for Ducks & Geese

2 geese with the breast removed and deboned, split in half and soaked in water for a day (change the water every 6 hours)

1/3 cup teriyaki sauce

1/3 cup Lea & Perrins Worcestershire Sauce

 1/3 cup balsamic vinegar

 

Ingredients

½ cup Teriyaki or Sweet and Sour basting sauce

2 links of Kiolbassa Brand Chorizo or you favorite brand

1 1/2-T Buddys Blends Seasoning

½ onion chopped fine

1 bunch green onion tops

2 cups of cooked rice

Directions:

Marinade the goose breast over night.  Cook over medium heat on the pit or in a skillet.  Brush on sweet & sour sauce or teriyaki basting sauce and cook till a glaze appears.  While the goose is cooking cook the rice.  In a skillet fry the chorizo and onions until done.  Cook the goose meat until it has developed a glace remove from pit or skillet and dice into dime size pieces.  Add green onion tops and goose meat to the chorizo and onion mixture.  After cooking until the goose is done stir in the rice and sprinkle on the Buddys Blends Seasoning.  This is an excellent dish served with pinto beans. 

 

Serves 4.

 

 

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 Goose On-A-Stick

 

Marinade for Ducks & Geese

4 breast that have been deboned, split in half and soaked in water for a day (change the water every 6 hours)

1/3 cup teriyaki sauce

1/3 cup Lea & Perrins Worcestershire Sauce

 1/3 cup balsamic vinegar

1-T Buddys Blends Seasoning

1-T Powdered ginger

1-T Sesame seeds

 

Directions:

In a large bowl marinade the duck or geese over night.  Cut the breast in ½ in strips and put on a skewer length wise.  Cook over medium heat on the pit.  When juices start to run clear remove from fire and put on a plate.  Brush on sweet & sour sauce or teriyaki basting sauce and sprinkle on the Buddys Blends, powdered ginger and sesame seeds.  Return to hotter part of the pit and cook till a glaze appears.

 

 

 

 

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Sausage & Goose Breast

 

Marinade for Ducks & Geese

4 breast that have been deboned, split in half and soaked in water for a day (change the water every 6 hours)

1/3 cup teriyaki sauce

1/3 cup Lea & Perrins Worcestershire Sauce

 1/3 cup balsamic vinegar

 

Ingredients

2 links of Kiolbassa Jalapeño Beef Sausage

1 1/2-T Buddys Blends Seasoning

½ cup Teriyaki or Sweet and Sour basting sauce

Directions:

In a large bowl marinade the duck or geese over night.  Butterfly each side of the breast.  Place half of a link of sausage and secure with toothpicks.  Cook over medium heat on the pit.  Brush on sweet & sour sauce or teriyaki basting sauce and cook till a glaze appears.  Sprinkle on the Buddys when you remove the breast from the fire.  Allow the meat to cool slightly before removing the tooth picks.  You want to use a precooked sausage such as Kiolbassa brand so the goose breast will not dry out while you are trying to cook the sausage.  This recipe can also be cooked indoors in a skillet if a BBQ pit is not available. 

 

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Caller Times Grilled Gar Fillets

 

Olive oil dipping sauce (for basting fillets)

½ teaspoon crushed red pepper

1 teaspoon ground black pepper

1 teaspoon dried oregano

1 teaspoon dried rosemary

1 teaspoon dried basil

1 teaspoon parsley flakes

1 teaspoon granulated garlic

¼ cup extra virgin olive oil

Directions:

In a shaker type jar mix all the ingredients and allow infusing for several days before using.  Place gar fillets on medium heat and brush with basting sauce rotating the fillets on the grill until the meat is firm.  Sprinkle on the Buddys Blends when you take the fillets off the grill.  Squeeze some fresh lemon on the fillet before serving.

 

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Caller Times Gar Patties

 

Ingredients:

2 quarts of cubed gar fish (approx. 5 lbs of fillets)

2 eggs

1-cup bread crumbs

½-teaspoon garlic salt

1-cup Miracle Whip Salad dressing

1-teaspoon Mrs. Dash Seasoning

1-tablespoon Zatarans Crab & Crawfish Boil Seasoning

3-tablespoons diced roasted red peppers

1-tablespoon Buddys Blends Seasoning

1-stick butter

 

Optional ingredients:

Celery

Onions

Bell pepper

 

Olive oil dipping sauce (for cooking fillets)

½ teaspoon crushed red pepper

1 teaspoon ground black pepper

1 teaspoon dried oregano

1 teaspoon dried rosemary

1 teaspoon dried basil

1 teaspoon parsley flakes

1 teaspoon granulated garlic

pinch of salt

¼ cup extra virgin olive oil

 

In a large skillet heat 2 tablespoons of the olive oil dipping sauce.  Add gar fillets and cook till meat firms (should be a light brown crust form on the meat).  Remove cook fillets placing them in a bowl.   Drain off liquids during the cooling process then cut the gar into dime size pieces or smaller.  Add the other ingredients except the butter mixing well.  Cover the mixture and place the bowl in the refrigerator for at least 30 minutes.  The mixture should form a hamburger like patty.  If the patty wants to crumble add a small amount of bread crumbs and let set for it to absorb any excess liquid.  In a skillet add teaspoon size portions of butter and the formed patties cooking until light brown on the outside.  If any of the optional ingredients are used they should be cooked and cooled before adding to the mixture.  Amberjack, dolphin, catfish and tuna all make good substitutes for this recipe.  Another variation uses any left over fish that you have grilled on you BBQ pit and you can avoid cooking the fish in the skillet.  This recipe makes 20 appetizer or small portion size patties.

 

 

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POOR MAN’S CRAB MEAT AND POOR MAN’S LOBSTER

This recipe can be made before the trip. Add mayo or miracle whip and you have a Poor Man’s Crab Meat Spread for sandwiches or snacking.

 

Poor Man’s Crab Meat:

1 ½ pound fish (white meat fish works best)

½ teaspoon Zatarans Crab and Crawfish Boil (granules not the bag type)

¼ teaspoon Zatarans Liquid Crab Boil

¼ stick butter

½ cup breadcrumbs

½ teaspoon Buddy’s Blends Original Seasoning

 

In a 2-quart pot on medium heat, melt the butter and add in the fish. Stir the fillets until they start to break down then and add the seasoning, continuing to stir until fish is completely broken down to flakes; remove from heat. Add enough breadcrumbs to thicken. Sauté celery, onion, bell pepper, ect to fancy it up.

Note: This mixture can be used to stuff mushrooms, stuffing for other fish fillets or baked into a loaf or muffin (add an egg to help it hold together better). With the egg mixture it can be place on a smoker and then eaten hot or cold on crackers.

 

Poor Man’s Lobster:

 

¾ pound of fish cut approximately 1 inch thick, 1-2 inches wide and 3-6 inch long strips (firm white fish works best) Cut the fillets from the top down toward the belly so the flake of the fish resembles lobster tails.

½ teaspoon Zatarans Crab and Crawfish Boil

¼ teaspoon Zatarans Liquid Crab Boil

Olive oil or oil of choice (anything you would use while grilling)

¼ teaspoon Buddy’s Blends Original Seasoning

 

Combine the ingredients in a bowl and allow it to marinate 30 minutes to over night in the fridge. With the skillet preheated on medium high heat, add the fish and cook until you get a brown colorization on all sides.

Note: You can also butterfly shrimp and cooked in the same pan and marinate if desired.

 

 

 

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Red-White & Blue Rice Cream Sundae

Ingredients:

3 quarts water

1 cup medium grain rice

1 cup sugar

¼ teaspoon salt

6 ounces cream cheese

1 cup frozen strawberries

1 cup Blueberry pie filling

1 cup Pina Colada Mix

1 teaspoon cornstarch

 

In a 4-quart pot add water and bring to boil.  Add rice boiling on a medium boil for 20 minutes until rice is soft.  In a large bowl place drained rice, sugar, salt and cream cheese.  With the mixer on medium speed whip the mixture until evenly mixed and smooth adding sugar as required.  Cover bowl and allow mixture to cool in refrigerator. Thicken the toppings with cornstarch if required and allow mixture to cool in the refrigerator.  Scoop out rice and build a Rice Cream Sunday.  

Assembly of Rice Cream Sundae

Place Rice Cream in bowl.  Scoop out each serving and place in bowl or make a party size sundae.  Top with strawberries, blueberries, Pina Colada mix, cherry and an American Flag for an all American treat.

 Serves 4. 

 

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Rice’n Eggplant Veggie Burger

 

 Ingredients:

2 large eggplants peeled and cut into 1” cubes

7 cups of vegetable stock

1 cup brown rice

6 tablespoons A-1 sauce

3 eggs

1 ½ cups bread crumbs

1 tablespoon Mrs. Dash Seasoning

1 tablespoon Fajita Seasoning

¼ cup olive oil

1 tablespoon Steak Seasoning

Method:

Place eggplant in large bowl and cover with water.  Mash eggplants with hands to release the seeds.  This will lessen the chances of the eggplant being bitter.  Boil cubed and crushed eggplant in 4 cups of vegetable stock until tender.  Drain and put aside.  While the eggplants are cooking heat the remaining 3 cups of stock to a slow boil.  Add the rice and stir occasionally for 20 minutes.  Drain the rice and add the eggplant.  In a food processor process the eggplant and rice mixture until smooth.  Remove and place in a mixing bowl.  Add the remaining ingredients except for the steak seasoning and mix well.  Additional bread crumbs may be required depending on the moisture of the eggplant.  The mixture will appear to be too soft for a patty to form but will harden up when pan fried.  Place 1 tablespoon of olive oil in pan and fry patties until golden brown and a crust forms.  Add olive oil as required.  Top with steak seasoning when finished frying. Add additional seasoning to taste. 

Makes 10-12 patties.

 

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Shrimp & Mixed Veggie Rice Muffins

 

1 pound medium shrimp

3 quarts water

¼ teaspoon liquid crab boil

5 tablespoons butter, divided

12 large shrimp

3 tablespoons cornstarch, as needed to thicken

1 tablespoon Buddy's Blends Seasoning, plus additional

1 ½ cups rice

2 eggs

½ teaspoon salt

2 cups mixed vegetables

 

Garnish:

Green onion tops, chopped fine

 

Preparing the stock:

Remove the shells from the large shrimp and butterfly them.  Remove the shells from the medium shrimp and put aside. In a 4 quart pot add 3 quarts of water and bring to a boil and add the medium shrimp reducing the heat to a slow boil.  Cook shrimp until done approximately 2 minutes.  Remove shrimp and add the shells from both the medium and large shrimp.  Reduce the heat to a simmer and cook approximately 15 minutes.  Strain the liquid in a fine mesh strainer and return the liquid to the pot.  On medium heat add the crab boil and 2 tablespoons of butter stirring until butter is melted.  In a cup add cornstarch and 3 tablespoons of water mixing well.  Reduce the heat to a slow simmer and slowly pour the cornstarch into the stock stirring with a whisk.  Add cornstarch until the mixture is about the consistency of a light syrup.  Add the medium shrimp.  Adjust seasoning to taste with salt and liquid crab boil.

 

Preparing the large shrimp:

In a large skillet on medium high heat melt 1 tablespoon of butter.  Add the large shrimp stirring with a spatula until the shrimp are coated with butter.  Sprinkle on enough of the Buddy's Blends Seasoning to coat the shrimp reserving the rest as a finishing seasoning for the dish.

 

Preparing the rice:

In a 4 quart pot bring the water to a boil.  Reduce the heat and add rice stirring occasionally.  Cook rice approximately 15 minutes or until tender and then drain.

In a large mixing bowl add 2 tablespoons of butter, Buddy's Blends Seasoning to taste, white from 1 egg and both egg yokes, salt, mixed vegetables and mix well.  Place mixture in a greased muffin tin pan.  This should make enough for 12 muffins.  Place one small boiled shrimp on top of each muffin and bake at 350 degrees for approximately 15-20 minutes.  Run a butter knife around the edge of each muffin while it is warm then remove muffins and place on plate.

 

Plating:

Ladle the shrimp stock and some of the smaller shrimp in a soup bowl.  Add the muffin in the middle and 3 shrimp around the edge.  Sprinkle chopped green onions and Buddy's Blends Seasoning over the bowl a.  The rest of the muffins can be served as a side dish with other meals or frozen. 

Serves 4

 

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Shrimp-Spicy Rice Fingers

                                        Ingredients:

2 quarts water

1 cup medium grain rice

2 tablespoons crab and crawfish boil

8 ounces cream cheese

1 cup mayonnaise

3 tablespoons hot sauce (or to taste)

1 ½ teaspoons Buddy's Blends Seasoning

1 pound of diced grilled shrimp

1 loaf white bread

Rice:

In a 4-quart pot add water and bring to boil. Add crawfish boil and rice boiling on a medium boil for 20 minutes until rice is soft. Drain rice and put aside and allow rice to cool to room temperature.

Directions for filling:

In a large mixing bowl place the cream cheese (at room temperature), mayonnaise and hot sauce and blend on low speed with the mixer until the ingredients are incorporated.  Add rice and shrimp and stir until well mixed.  Adjust seasoning to taste.  Using a knife cut off the edges of the bread.  With a rolling pin roll out the slices until they are as thin as possible.  Spread approx. 1 ½ tablespoon of mixture onto slice and roll together.  When finished sprinkle Buddy's Blends Seasoning over the rolls.  Allow the fingers to rest several hours or overnight to seal the roll.  Dip in seafood cocktail sauce or the sauce of your choosing as an option. 

Total cooking time 45 minutes and makes approx. 24 fingers

 

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Vegetable & Savory Rice Terrine

 

Ingredients:

2 cups cooked rice, divided

1 tablespoons butter

1 tablespoon Mrs. Dash Seasoning

2 yellow bell peppers

6 tablespoons olive oil

4 medium zucchini cut lengthwise 

2 eggplants peeled cut lengthwise

1 large red onion

1 1/3 cups vegetable stock

2 red bell peppers or 2- jars of roasted red peppers

2 large carrots cut lengthwise

2 tablespoons salt & pepper or Buddy's Blends Seasoning, divided

2 tbsp. powdered gelatin

 

For the sauce:

1/2 cup of roasted red peppers

8 ounces V-8 Juice

salt and pepper to taste

 

Garnish:

1/4 cup of cooked, diced and drained carrots

1/4 cup pickled beats, diced and drained

 

Directions:

Cook the rice your normal method.  When done melt the butter in a skillet and add the rice and Mrs. Dash stirring until the rice has been well coated with the butter and seasoning and set aside.  Grill the peppers, until the skins are blackened. Transfer to a paper bag and let cool. When cooled, peel the skin off the peppers.  Meanwhile, place oil in cup and brush each of 2 cookie sheets with 1 teaspoon of the oil. Arrange zucchini and carrots; sprinkle with salt and black pepper. Brush eggplant with remaining oil; sprinkle with salt and black pepper. Roast on cookie sheets 35 to 40 minutes or until tender.  Heat the remaining olive oil in a frying pan, cover and cook the red onion over medium-low heat, stirring occasionally, until the onion is cooked down quite a bit.  Set aside to cool.  Spread the 1/8 cup rice on a cutting board and compress with a rolling pin between sheets of plastic wrap.  Then using a State of Texas design cookie cutter cut make a rice cutout and set aside.  Pour the vegetable stock into a pan and sprinkle with the gelatin.  Leave for 5 minutes to soften and then dissolve gently over a low heat, whisking to prevent any lumps from forming.  Line a 9x5-inch loaf pan with enough plastic wrap to fold over the top. Arrange State of Texas cutout in the bottom of the pan.  Pour in enough of the vegetable stock with gelatin to cover.  Next layer the red, yellow peppers and carrots.  Then mix some of the vegetable stock with the remaining rice and line the sides of the pan with the rice.  Now layer eggplant, zucchini, carrots and onions pouring the vegetable stock for each layer and top the pan with the remaining rice.  Tap hard a couple times to disperse the stock evenly.  Cover and chill in the fridge for at least 4 hours, or until set.  Uncover terrine. Invert loaf pan onto serving platter and un-mold; peel off remaining plastic. Cut terrine into 1/2-inch-thick slices with serrated or electric knife.

To make the sauce: Place ingredients in a blender and blend until smooth and season to taste.  Serve in thick slices, drizzled with dressing.  For more color add diced cooked carrots and beats

Makes 16 slices.

 

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BANANA PECAN RICE CREAM CHEESE CREPES

Basic Crepe Ingredients:

1-cup all-purpose flour

2 eggs

1 cup milk

¼ cup pecans, chopped

½ teaspoon salt

2 tablespoons melted butter

 

 

 

Filling and Assembly Ingredients:

1 cup cooked rice

1 cup of sugar

¼ teaspoon salt

6 ounces cream cheese

½ cup Half & Half, divided

1 stick butter

½ cup brown sugar

2 bananas cut in fourths

 

Crepe:

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and pecans, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter into the pan, using approximately ¼ cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

 

Filling and Assembly:

In a 4-quart pot add water and bring to boil.  Add rice boiling on a medium boil for 20 minutes until rice is soft.  In a large bowl place drained rice, sugar, salt and cream cheese.  With the mixer on medium speed whip the mixture until evenly mixed and smooth adding ¼ cup Half & Half and sugar as required.  Cover bowl and allow mixture to cool in refrigerator.  In a saucepan, melt 1 stick of butter. When butter is melted add ½ cup of brown sugar stirring until combined then add ¼ cup Half & Half stirring until all ingredients are incorporated. Place heaping tablespoon size portions of the rice and a quarter of a banana in the center of each crepe and roll up. Top with the brown sugar sauce and serve.  

Makes 12.

 

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Chili Relleno with Rice & Veggies

Ingredients

Directions

Preheat broiler or gas grill to high. Place poblanos under broiler or on hot grill and char evenly all over.  Place in a paper bag and allow peppers to rest for 5 minutes to release the outside peel of the pepper.  Peel off the outer skin of the pepper and put aside.  Heat stock in a 1 quart pot to boiling and add rice, cover pot reduce heat to low and simmer approx. 18 minutes until tender. While peppers and rice are cooking heat 1 teaspoon vegetable oil in a skillet over high heat. When the oil is hot, fry out separately the corn, cabbage, onion and jalapenos; adding oil as necessary.  The vegetables should have a char at edges.  Mix in ½ cup of cheese and set aside.  Adjust seasoning to taste.  In large bowl combine rice, vegetables, fire roasted tomatoes, oregano, garlic powder, cumin, 4 ounces Pepper Jack Cheese and 4 ounces of the Colby and Monterey Jack cheese.  Add salt and pepper and lime juice to taste. Split the charred peppers open but not in half with small sharp knife then scoop out the seeds and membrane with a spoon. Place peppers in a baking dish and stuff each split pepper with the rice mix, top each pepper with cheese and place in 450 degree oven for 30 minutes. These freeze very well so make extra.

Serves 4.  Rice mixture makes 4-6 depending on size of peppers.

 

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SAUSAGE STUFFED PORK LOIN with CHORIZO RICE

 

Pork loin cut into 6” pieces

½ pound Kiolbassa Brand Sausage

2 tablespoons basting sauce

1 tablespoon Buddy's Blends Seasoning

 

Cut the sausage in half. Place one slice of sausage in the loin.  Cut a slit into the middle of the loin and insert the sausage slice.  On a BBQ pit or grill, brown the loin.  When grill marks appear on the loin brush with basting sauce and turn.  When the loin is done sprinkle on the seasoning.  Allow the meat to rest before slicing.

 

Chorizo Rice

1 cup cooked rice

2 links of Kiolbassa Brand Chorizo

4 ounces mushrooms, sliced

½ onion, chopped fine

1 bunch green onion tops, chopped

1 1/2-T Buddy's Blends Seasoning

 

Directions:

Cook the rice.  In a skillet fry the chorizo then add the mushrooms and onions cooking until done. Add green onion tops to the chorizo, mushroom and onion mixture, then sprinkle the seasoning on the finished rice. 

This is an excellent dish served with pinto beans. 

 

 Serves 4.

 

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Broccoli Rice Salad

 

3 tablespoons chopped pecans

½ cup light mayonnaise

2 ½ tablespoons sugar

1 tablespoon cider vinegar

1 (12 ounce) package fresh broccoli slaw

½ cup cooked rice

2 tablespoons red onion, chopped

¼ cup cran-raisins

2 cooked bacon slices, crumbled

 

Place chopped pecans in a single layer shallow pan and bake at 350 degrees F. for 6-8 minutes or until lightly toasted, stirring occasionally.

 

Stir together mayonnaise, sugar, and vinegar in a large bowl; add broccoli, rice, onion and cran-raisins, gently tossing to coat. Cover and chill 2 hours. Fold in cooked rice and sprinkle with bacon and pecans just before serving.

 

 

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Brown Rice Blini

 

1 large egg, beaten

2 tablespoons milk

½ cup cooked brown rice

1 tablespoon chopped capers

¼ teaspoon pepper

¼ teaspoon red pepper flakes

1/3 cup dry pancake mix

2 teaspoon cooking oil

10 grilled shrimp*

5 tablespoons cream cheese

2 teaspoons dried dill weed

 

Garnish:

fresh dill if desired

 

Combine first 5 ingredients in a bowl. Stir in pancake mix until just mixed.

 

Heat cooking oil in a small frying pan on medium. Spoon half of batter into the pan, tilting and swirling pan to ensure bottom is covered. Cook for 1 to 2 minutes until edges appear dry and bubbles form on top. Turn pancake. Cook for 1 to 2 minutes until golden. Transfer to cutting board. Repeat with remaining batter. Using a 2 inch cookie cutter, cut out 5 circles from each pancake.

 

Combine cream cheese and dill. Spoon a small amount of cream cheese mixture onto each circle and top with a shrimp. Garnish with fresh dill if desired.

 

Yields: 10

 

*Grilled shrimp where marinated in HEB Texas Barbeque Sauce as well as a house blend of seasonings.

 

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Caramel Rum Rice S’Mores

(Makes 30 s’mores)

 

1 brownie box mix

1 cup cooked rice

2 graham cracker squares, crushed

 

Sauce:

1/3 cup caramel sauce

¼ cup whipping cream

2 tablespoons spiced rum

½ teaspoon vanilla extract

 

15 large marshmallows cut in half

 

Combine brownie mix as directed on box and stir in cooked rice. Pour in greased mini muffin tins. Sprinkle with graham crackers and bake at 350 degrees F for 20 minutes.

 

Microwave all sauce ingredients in a deep bowl on medium, for 1 minute. Stir until smooth. Cover and keep warm.

 

On a baking sheet, place 1/2 marshmallow cut side down over each brownie. Broil for about 1 minute until marshmallows are golden.

 

Serve with caramel sauce.

 

 

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Chocolate Coconut Rice Covered Cherries

 

½ cup rice

1 cup coconut milk

½ tablespoon coconut

1 tablespoon sugar

15 cherries with stems

1-3 cups chocolate chips, melted

 

Garnish:

Toasted coconut

Pecans

Rice Cereal

 

Combine rice, milk and coconut in a medium size saucepan over medium heat. Cook for 20-30 minutes, until all liquid is absorbed. Stir in sugar and remove from heat. Let stand for 20 minutes then cover and chill. Meanwhile, drain cherries and set aside. Once rice is cooled; scoop 1 tablespoon at a time and mold around cherries. Allow rice covered cherries to firm up in the fridge or place in the freezer for a few minutes so the rice doesn’t slip off while dipping it in the hot chocolate. Dip rice covered cherries in the melted chocolate and set on wax paper until chocolate has set. Cherries can be garnished by sprinkling desired toppings such as coconut, rice crispies or nuts on chocolate before it sets.

 

Yields 15 cherries.

 

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Tropical Rice Shooters

 

¼ cup rice, uncooked

¼ cup sugar

¼ teaspoon salt

1 ½ tablespoons butter

½ teaspoon vanilla

2 tablespoons coconut milk

10 strawberries, frozen

1 banana frozen

¾ cup strawberry banana juice

1 tablespoon powdered sugar

1 teaspoon vanilla extract

 

Garnish:

Toasted coconut

Mint

 

Combine first 5 ingredients and bring to a boil. Lower heat to low, cooking for 40 minutes to an hour, stirring often. Remove from heat (will be soupy, firming as it cools) and allow to cool.

 

In a blender or food processor, combine the rice pudding and remaining ingredients and mix until smooth and creamy. Pour into glasses and garnish with toasted coconut and mint.

 

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Roasted and Toasted Salad

 

½ cup rice, uncooked

½ teaspoon salt

1 ¼ cups boiling water

4 ears fresh corn, husk and silk removed

¼ cup red, yellow, green bell pepper mix, diced

¼ red onion, chopped

1 tablespoon sliced green onion

2 tablespoons chopped fresh cilantro leaves

2 tablespoons extra virgin olive oil

½ tablespoon minced garlic

½ cup lime juice

1 tablespoon salt

½ teaspoon coarsely ground black pepper

 

Preheat grill to medium.

 

Spread uncooked rice in a shallow baking pan. Bake in a preheated 400 degree F. oven, stirring frequently, until rice is golden brown. Cool.

 

Place rice in a 1 ½ quart casserole dish, add salt and water. Cover and bake in 350 degree F. oven for 30 minutes.

 

Meanwhile, arrange the corn on the grill and cook, turning frequently, until slightly charred.

 

Remove the corn from the grill to a cutting board and let cool. Cut the kernels from the cobs and transfer to serving bowl. Add all remaining ingredients and toss to combine.

 

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Jackpot Rice

 

Main Ingredients:

2 quarts water

1 cup Pinot Grigio*

1 bag of Success boil and serve rice

1 cup diced asparagus

4 tablespoons boiling Zatarans Crab and Crawfish Boil

2 lbs of shrimp, peeled and deveined

2 teaspoons Buddy's Blends Seasoning

1 link sausage, diced

3 slices bacon

½ cup bell pepper mixture (yellow, red, green), diced

1 cup of sliced mushrooms

2 tomatoes, peeled, seeded and finely diced

4 tablespoons of olive oil dipping sauce (recipe below)

 

Ingredients for the sauce:

4 ounces of butter

1 cup Pinot Grigio*

Juice from 2 lemons

1 tablespoon of ketchup

1 teaspoon of teriyaki sauce

1 teaspoon Buddy's Blends Seasoning

1 tablespoon cornstarch

 

Ingredients for the sauce:

4 ounces of butter

1 cup Pinot Grigio*

Juice from 2 lemons

1 tablespoon of ketchup

1 teaspoon of teriyaki sauce

1 teaspoon Buddy's Blends Seasoning

1 tablespoon cornstarch

 

Olive oil dipping sauce:

½ teaspoon crushed red pepper

1 teaspoon ground black pepper

1 teaspoon dried oregano

1 teaspoon dried rosemary

1 teaspoon dried basil

1 teaspoon parsley flakes

1 teaspoon granulated garlic

pinch of salt

¼ cup extra virgin olive oil

 

Directions:

Bring the water and wine a boil in a 5 quart pot.  Reduce heat to a simmer and add the boil and serve rice. Boil for 7-10 minutes half way through add the asparagus. Remove and add the Zatarans and shrimp.  Poach until the shrimp turn pink.  Remove shrimp, sprinkle with Buddy's Blends Seasoning and wrap in aluminum foil, setting aside.  Discard water from pot and wipe dry.  Add sausage and bacon in the pot and fry; remove and set aside.  Add the bell peppers, mushrooms, tomatoes and olive oil to bacon grease stirring until tender.  Add drained rice, bacon, tomatoes, asparagus and seasonings into mushroom mixture stirring through.  Adjust seasoning to taste.

 

While preparing rice mixture; melt butter in small skillet.  When butter is melted add the Pinot Grigio (reserving ¼ cup) and other ingredients except cornstarch.  In a separate cup combine remaining wine and cornstarch mixing well with fork.  When sauce begins to reach a simmer add cornstarch and wine mixture to thicken.  Reduce heat and simmer till ready to serve.  Adjust seasoning to taste.

 

*This recipe used 2008 Gabbiano Pinot Grigio

 

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Black Bean Rice Tasters

 

2 cans (15 ounces) black beans

¼ cup water

½ cup uncooked rice

¼ teaspoon cumin

¼ teaspoon cayenne pepper

½ tablespoon diced jalapenos with juice

1 corn cob, roasted and separated from cob

 

Combine the black bean juice, reserving the beans for another use, water and rice in a medium sauce pan. Heat to a boil and cook until all liquid is absorbed and rice is tender. Fluff with a fork and add remaining ingredients, stirring until incorporated.

 

 

Tostada Cups

 

3 flour tortillas (9 inch diameter)

Cooking spray

 

Garnish:

Cilantro

 

Spray both sides of tortilla with cooking spray and cut into 8 wedges. Press wedges into muffin cups with points sticking out. Bake in a 450 degree F oven for about 5 minutes until golden and crisp.

 

To assemble:

 

Place baked tostada cups on a serving platter and place a ½ tablespoonful of the rice mixture on top of each cup. Garnish with cilantro.

 

Yields 24

 

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Javelina Brine & Cooking Instructions

4 cups of water

3 tablespoons Mrs. Dash Seasoning

3 tablespoons Cajun Seasoning

2 tablespoons Beef Fajita Seasoning

2 tablespoons garlic salt

5 tablespoons Worcestshire Sauce

5 tablespoons teriyaki sauce

5 tablespoons balsamic vinegar

2 cups white wine

2 onions sliced

Debone the hind quarters and remove the shoulder at the first joint so it is just the shoulder blade meat on. Make sure to remove the glands that are on the outside of the quarters as well as those in the hind quarter and the silver skin on the outside of the quarters. Place the meat in as small of a container as possible leaving a minimum of 2 inches lip to the top of the container. In a medium size pot, bring the water to a boil and add all the dry ingredients stirring frequently for 10 minutes. Remove from heat and add 4 cups of ice cubes to cool mixture. Once cooled add the sauces and vinegar and stir. Pour the mixture over the meat and cover with a plastic bag. Place in refrigerator for 24-48 hours shaking the mixture every 8-10 hours. Place the meat on a medium hot smoky fire and brush with Teriyaki Basting Sauce to glaze the meat. Smoke for approx. 20 minutes. Remove the meat from pit and place in a pressure cooker (if you don’t have a pressure cooker put in pan and cover with foil and bake at 300 degrees for 2 hours). Pressure cook on 15 pounds for 30 minutes. If you cook it in the oven or pressure cooker I like to add a sliced onion on top while cooking. Remove the meat once the cooking process is complete and separate muscles. In a skillet put a portion of the meat and season with your favorite seasoning adding some of the cooking liquid or any of the sauces used in the marinade or BBQ sauce to glaze the meat. Eat it like any pulled pork in tortillas with onions, salsa and a squeeze of lime.

 

 

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