Recipes

Breakfast Hash Browns, Bacon and Egg Bake

INGREDIENTS:
4 cups frozen potatoes O'Brien with onions and peppers (from 24-oz bag)
1 1/2 cups shredded Colby-Monterey Jack cheese blend (6 oz)
6 eggs
1/2 cup milk
1 teaspoon salt-free garlic-herb blend
1/2 teaspoon salt
1/2 teaspoon red pepper sauce
5 slices precooked bacon, cut into 1/2-inch pieces (about 1/4 cup)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
DIRECTIONS:
1. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Spread potatoes evenly in baking dish. Add cheese; stir gently to mix.

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Bacon N'Egg Biscuit Bake

INGREDIENTS:
2 Pillsbury® Grands!® frozen southern-style biscuits (from 25-oz bag)
2 eggs
1/2 cup milk
1 can (7 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained, or 1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
2 strips bacon, cooked, crumbled
1/3 cup shredded Swiss cheese
DIRECTIONS:
1. Heat oven to 350°F. Place biscuits on cutting board to thaw, about 10 minutes.
2. In medium bowl, beat eggs and milk with wire whisk until blended. Stir in corn, bacon and cheese.

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Cajun Seafood Pasta

Ingredients:
2 cups heavy whipping cream
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon ground white pepper
1 cup chopped green onions
1 cup chopped parsley
1/2 pound shrimp, peeled and deveined
1 pound crawfish tails
1/2 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1 pound dry fettuccine pasta

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Pesto

Ingredients

* 3 cups fresh basil leaves
* 1 1/2 cups pan toasted Pine Nuts
* 4 cloves garlic, peeled
* 1/4 cup grated Parmesan cheese
* 1 cup olive oil
* salt and pepper to taste

Directions

1. In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.
 

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Roasted Garlic Peppercorn Sauce

Ingredients

* 1 whole head garlic
* 1 teaspoon olive oil
* 2 tablespoons butter
* 1 tablespoon all-purpose flour
* 1 1/2 cups milk
* 1/2 teaspoon salt
* 1 tablespoon ground mixed peppercorns

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Slice off the top third of the head of garlic so the tips of the cloves are exposed. Place in a small baking dish, and add just enough water to cover the bottom of the dish. Drizzle the olive oil over the top of the garlic, then cover with a lid or foil. Bake for 45 minutes.

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Alfredo Sauce

Ingredients

* 1 pint heavy whipping cream
* 1/2 cup butter
* 1 1/2 cups grated Parmesan cheese

Directions

1. In a medium saucepan combine whipping cream, butter or margarine, and grated Parmesan cheese. Cook over medium low heat until smooth. Remove from heat. Sauce will thicken upon standing.  You can add fresh Italian Parsley to garnish :0)

*** NO GREEN CAN STUFF! YOU MUST USE THE REAL DEAL!*** 

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Vodka Sauce

Ingredients

* 1/2 cup butter
* 1 onion, diced
* 1 cup vodka
* 2 (28 ounce) cans crushed tomatoes
* 1 pint heavy cream

Directions

1. In a skillet over medium heat, saute onion in butter until slightly brown and soft. Move the skillet off of the flame and  pour in the vodka and let cook for 10 minutes. Mix in crushed tomatoes and cook for 30 minutes. Pour in heavy cream and cook for another 30 minutes.

 

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White BBQ Sauce

 This BBQ Sauce is used in the south, like as in Mississippi not TEXAS Y'all.  Serve over your pulled pork or brisket sandwiches, or on your meat on the grill

 

Ingredients

* 1/2 cup cider vinegar
* 1/4 cup water
* 3/4 teaspoon ground black pepper
* 2 tablespoons white sugar
* 1/2 cup mayonnaise

Directions

1. In a small nonporous bowl, combine the vinegar, water, ground black pepper, sugar and mayonnaise and mix well. Use on your favorite meat.  It taste better if you let the ingredients marry for a while.
 

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