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    MesquiteCountry's Recipe thread

    I've started compiling all of my favorite recipes that have been handed down to me over the years or that I have come up with. I'm gonna post them all on one thread from here on out to make life easier. I've got tons of good eats in my arsenal guys feel free to ask whenever you want something.

    #2
    MesquiteCountry’s Giblet Dressing

    This is a recipe that my grandfather made but took to his grave this is my best attempt to recreate and is pretty darn good.

    2 packs cornbread mix
    ½ cup breadcrumbs
    1 cup chopped celery
    1 cup chopped onion
    4 garlic cloves chopped
    ½ pound Chicken gizzards
    3 cups chicken broth
    ½ stick butter
    Salt & Pepper to taste


    First prepare your cornbread and bake it to the instructions on the back of the package. Remove and let cool after baking. Then crumble it.
    Bring the chicken broth to a boil and drop in the chicken gizzards. Simmer for 1 hour. Remove let cool then chop in fine pieces. SAVE THE LIQUID.
    Sauté the butter celery and onion and chopped gizzards until the vegetables are translucent. Add the garlic when there is only about 30 or so seconds left of cooking time.
    Next combine the cornbread, breadcrumbs, and sauté mixture together in a bowl. Add the liquid a little at the time until the mixture is moist not overly wet. Should be similar to a hush puppy consistency. Now place in a 9x13-baking dish and bake for 1 hour at 350 degrees. Excellent flavor. Great anytime of the year. If you want to mix it up a bit and try it with seafood. Substitute the gizzards w/ crawfish or shrimp (and add to sauté step instead of boiling) and just use a little water to moisten instead. If you want to make it a little different as well add some dehydrated cranberries and fresh ¼” chopped apple to the sauté step for a fall harvest flavor. Go nuts….

    Comment


      #3
      MesquiteCountry's Kitchen Sink Sop

      Heat Large 4 quart pot and combine the following ingredients. Good sop for any meat. Let simmer for 30 min. then baste every 30-40 minutes of cook time very liberally.

      3 sticks butter
      1 bottle Garlic Italian salad dressing (HEB brand)
      10 garlic cloves
      1 sliced onion
      1-teaspoon whole black pepper
      6 lemons juice and dropped in
      1 bottle Louisiana hot sauce (not tabasco)
      1 bottle worcestshire
      1/2 bottle soy sauce
      1/2-cup apple vinegar
      1/2-cup molasses
      1/3-cup honey
      1/2-cup brown sugar
      2 tablespoons salt or about 3 seconds of pouring.
      3 lonestar lights (or any other light beer gotta watch those calories .)

      Comment


        #4
        MesquiteCountry’s Homemade Sweet Cream Corn

        1-pound frozen kernel corn
        1 ½ cups of Heavy cream
        ½ stick butter
        ¼ cup brown sugar
        1 teaspoon salt


        Combine all ingredients in a large stockpot and simmer for 30 minutes and serve. Great side dish. You can cut the calories by substituting half of the cream with half and half.



        MesquiteCountry’s 3-pepper Ketchup

        Great on everything from: Fried Fish to Fried Back straps to stew and chili and French fries.

        16oz. Bottle (favorite brand) ketchup
        3 chile pequines
        1 Jalapeno pepper
        1 Serrano pepper
        3 tablespoons brown sugar
        1 gallon ziplog bag.

        Chop all the peppers as finely as possible. Dump all ingredients into a mixing bowl combine and place in Ziploc bag. Cut a whole in the corner of the bag and refill the bottle. Make sure you re-label the bottle so someone does not mistake it for regular ketchup. Refrigerate overnight and enjoy. If you want it hotter add more pepper if you want it less hot take out some of the pepper or seed the jalapeno and Serrano. It’s the kind of hot that keeps you coming back for more and more. Great Stuff.



        MesquiteCountry’s Family Recipe BBQ Sauce


        1 16 oz. Bottle (favorite brand ketchup)
        2 sticks butter
        ½ onion finely chopped
        3 garlic cloves finely chopped
        4 lemons juiced.
        ¼ cup brown sugar
        ¼ cup molasses
        ¼ cup honey
        1-teaspoon apple cider vinegar
        2-teaspoons yellow mustard
        Salt and Pepper to taste

        Melt butter in 2 quart sauce pan and combine with remaining ingredients. Serve warm over any bbq of your choice.







        MesquiteCountry’s Tartar Sauce

        1 quart Miracle Whip
        ½ onion chopped finely
        1 small jar of sweet relish
        3 sprigs parsley chopped finely
        1-pinch black pepper and salt
        ½ teaspoon Paprika

        Combine all ingredients in a mixing bowl and refrigerate overnight. Serve w/ your favorite seafood.




        MesquiteCountry’s Red Sauce
        Great for shrimp cocktail or raw oysters.

        ½ bottle ketchup
        2-3 heaping tablespoons horseradish depending on taste (not the sauce)( the refrigerated type is the kind you want to use)
        7-8 good splashes of Louisiana hot sauce (not Tabasco)
        7-8 good splashes of worscestshire sauce
        ½ lemon juiced

        Combine all ingredients in a mixing bowl and refrigerate overnight and serve.

        Comment


          #5
          Use Light ingredients instead of healthier alternatives

          All of my recipes that have butter or dairy products can easily substitute light versions of each product.


          MesquiteCountry’s BBQ Whole hog injection

          1 Gallon 100% Apple Juice
          ½ cup Apple Cider Vinegar
          2 cups Jack Daniel, Jim Beam or Maker’s Mark Bourbon Whiskey (Don’t use cheap stuff)
          ¼ cup brown sugar
          ¼ cup salt

          Mix in a bowl and inject into whole hog about every hour w/ a needle injector and pour a little into the cavity while it cooks. Cook whole hog until tender. About 10-14 hours for a 90-pound hog meat weight give or take.




          MesquiteCountry’s BBQ Peppers

          Great for Campfire snacks.

          15 Large Jalapeno Peppers
          15 Slices thick cut Pepper Bacon
          1 pound Pan Sausage or Mexican Chorizo
          1 box cream cheese or two small pimento cheese packages
          15 toothpicks
          1 pair of Gloves

          To start off put on Gloves…And I don’t mean maybe. Your fingers and your eyes will thank me later. After you have put on the gloves next cut all of the Jalapenos in half. Not two or in the middle but half. Very important. Make sure you put the halves together so you can match them up. Remove all seeds from the peppers. Now take one of the halves and put the cheese mixture in. Then in the other half put the meat in. Now take the bacon and wrap it around the jalapeno and insert toothpick. Complete each pepper one by one so you do not get the sides mixed up. Refrigerate 4-6 hours to let all of the ingredients get good and cold so they do not melt out while cooking. Now place the peppers on the grill and cook until the bacon gets good and crisp and the pepper begins to wilt. Take them out and let them cool for a good ten minutes so you don’t scold your mouth. Serve with cold beer and enjoy.



          MesquiteCountry’s Guacamole

          Best served w/ Doritos.

          8 Avocados
          1 package HEB fresh Pico De Gallo Medium heat
          1 Lime juiced
          1 teaspoon salt
          Pinch of Pepper & Cumin


          Cut the avocados in half and remove the seed. Now scoop out the avocado from the shell and place in a large mixing bowl. After all the avocados are in take a knife and start chopping away at the avocados in the bowl. About a minute or two should do it. Don’t use a potato masher it destroys the avocado texture. Now add in the remaining ingredients and mix with a spoon until everything is well incorporated. Refrigerate for an hour and serve.




          MesquiteCountry’s Oven Roast

          Put in at 2:30 before you go hunting and eat at 8.

          1 8-9 pound brisket or 1-7 pound pork butt roast
          2 cans golden mushroom soup
          1 can French onion soup
          1 Onion Sliced
          12 garlic cloves
          1 small package baby carrots
          8 or 9 large red potatoes cut in half.
          Salt and Pepper
          1 Large Aluminum pan. Make sure you don’t poke a whole in the pan.
          Aluminum Foil

          Preheat oven to 325 degrees.
          Trim brisket till there is only a ¼” of fat left on the top of the brisket. Also trim out the fat in the seam between the point and the flat as much as possible without separating the two muscles. Now split the brisket in half vertically from the point to the flat. If you are using pork just trim down exterior fat. Now with a paring knife make 6 cross-shaped vertical cuts in each piece of the brisket evenly spaced from each other. Insert a clove of garlic into the meat. Salt and pepper each side of the two pieces of brisket and place in the pan. Now place the onions on top of the pieces and pour the soup cans over the top of each brisket. Cover w/ foil and place in the oven. Cook for 4 hours. Then put the carrots and potatoes into the pan. Cook until the roast is fork tender and the potatos and carrots are tender and enjoy. Do not add any extra water at the beginning it will make its own juice for gravy.



          MesquiteCountry’s BBQ’d Twice-Baked Potatoes

          Great w/ Steaks. Uptown Camp food side.

          7+1 Large Baking Potatoes (you’ll see why I separated them out)
          3 heaping Tablespoons Butter
          4 whole chives chopped
          ½ - ¾ cup Sour Cream
          4 heaping tablespoons real bacon bits
          1 cup cheddar or velveeta cheese shreds
          ½ teaspoon salt
          ½ teaspoon black pepper
          Aluminum Foil

          Wash the potatoes and wrap them in foil and place potatoes on bbq pit and cook until they just begin to get soft. Then pull them off immediately. Run cold water over the foil to stop them from cooking. Now cut them in half and scoop out the interior of the potatoes leaving about a ¼” all the way around on the potato and place it in a mixing bowl. Take the extra potato and skin it and drop all of the meat in the bowl. Now stir in all the remaining ingredients. Once combined place all of the filling back in the potatoes and put back in the fridge on a cookie sheet or aluminum pan. Refrigerate for 1 hour. Then wrap each piece w/ foil and place them back on the pit cook for about 30-40 minutes and serve with medium rare rib eyes. MMMMMGOOOOD eats.



          MesquiteCountry’s Fat-man Potatoes

          Makes great leftover hash browns for breakfast.

          5 pounds potatoes
          1 large onion sliced
          1 stick butter
          6 slices Pepper Jack Cheese
          6 Slices Velveeta cheese (or regular American)
          1 Jalapeno chopped fine
          Salt and Pepper
          Aluminum Foil
          Large Aluminum Pan


          Wash potatoes and slice them in ¼” slices. Place potatoes in aluminum pan and salt and pepper. Mix in butter, Jalapeno and onions. Cover pan with foil Cook till tender in either the bbq pit or oven at 350 degrees stirring about every 20 minutes. When the potatoes are tender mix in the cheese slices and serve.

          MesquiteCountry’s Crockpot Beans

          1 Can Bush’s Bacon Beans
          1 Can Bush’s Onion Beans
          ¼ cup molasses
          ¼ cup ketchup
          ¼ cup mustard
          3 tablespoons brown sugar.
          ½ onion chopped fine.

          Mix all ingredients together in a crockpot and cook on low for about an hour. Or you can place them in the oven at 350 and cook for 30 minutes. Serve with bbq.

          Comment


            #6
            You can use light or low cal ingredients in place of butter or cream

            MesquiteCountry’s Stuffed Turkey Breast

            My wife’s favorite dish

            2 Turkey Breast
            1 MesquiteCountry’s Sautéed Spinach Recipe
            8 slices Thick slice Pepper Bacon
            4 slices provolone or Monterrey jack cheese
            Salt and Pepper

            Preheat oven to 350 degrees. Cut a pouch into each of the sides of the turkey breasts. Place two slices of the cheese in the bottom half of each breast.
            Stuff half of the sautéed spinach recipe into one and half into the other. Salt and Pepper the outside of the Turkey Breast. Lay the bacon on top of the turkey breast and place on a broiling pan or cookie sheet and place in the oven. Cook until the bacon is crispy and all of the meat has turned white and serve.



            MesquiteCountry’s Sautéed Spinach

            Can be used as a stuffing or a great side dish w/ steak, chicken, or fish.

            1 Bag fresh washed Baby Spinach
            4-6 cloves Garlic chopped
            4-5 Tablespoons Olive Oil
            Pinch Salt and Pepper

            Heat skillet w/ oil and drop in garlic and add in spinach. Stir so garlic does not burn. Add in half the bag at a time. When spinach is wilted it is ready.


            This Recipe goes great with.


            MesquiteCountry’s Bourbon Mashed Sweet Potatoes

            Great Sidedish using an old boring sweet potato.

            3 large Sweet Potatoes peeled and diced into ¼” pieces
            ¼ cup Bourbon (Jim Beam, Jack, Or Maekers Mark only good stuff)
            ¼ stick butter
            4 Tablespoons Brown Sugar
            ¼ cup light cream
            Pinch salt


            Boil sweet potatoes until fork tender. Drain and add remaining ingredients. Mix until mixture is slightly lumpier than regular mashed potatoes. Throw in some dried cranberries for thanksgiving.

            Comment


              #7
              Great looking recipes! Thanks so much for sharing them, can't wait to try some!! My kind of food!

              Comment


                #8
                Awesome! Thanks so much for sharing!

                Comment


                  #9
                  More recipes. I've got about 100 more to add at least. you name it i've got it

                  This is a family recipe going back at least 30 or so years from what I can remember. You’ll never buy another pack of frozen corn dogs again.

                  Corn dog recipe


                  1 ½ cup flour
                  ¾ cup cornmeal
                  ¾ t salt
                  1 ½ T sugar
                  1 ½ teaspoon baking powder
                  1 ½ teaspoon dry mustard
                  1 Egg
                  1 1/3 cup milk
                  1 T oil

                  12-15 Taylor Weiners
                  12-15 skewers
                  Hot grease about 325 degrees

                  Mix all batter ingredients together. Should be pancake like consistency. If it’s to wet add more flour. If it’s to dry add more milk.

                  Skewer Hot dogs dip in matter then ease them into the oil so they do not hit the bottom and stick. Fry until golden brown.



                  Crawfish Cream pasta dish

                  1 pound linguine, or penne pasta
                  1 pound crawfish tails or shrimp
                  1 Tablespoon butter
                  2 T olive oil
                  4 slices bacon or pancetta chopped in small pieces
                  ½ cup chopped onion ¼”
                  4-5 Garlic cloves chopped fine
                  ¼ teaspoon cayenne
                  ¼ cup white wine
                  2 cups cream or substitute half&half
                  1 Tablespoon flour
                  ¼ cup chives chopped
                  ¼ cup parsley chopped
                  Parmesan Cheese
                  Salt and Pepper to taste




                  Boil water for noodles. Cook to your liking and drain thoroughly. Do not rinse.

                  Add butter, oil, bacon, onions, chive, and garlic to skillet. Then turn on heat to medium high. Saute vegetables for about 1-2 minutes. ADD in tablespoon of flour. And stir rapidly for about 30 seconds. Add in white wine and let simmer for about 30 seconds. Next add in cream, cayenne, and crawfish tails. Turn heat down to low and let simmer until sauce thickens. Add in cooked pasta and stir until all is coated. Salt and Pepper to taste.

                  Now add something extra to it by putting the fresh parsley and parmesan to the top of the dish. Great meal for a double date. Serves 4.




                  Cheddar biscuits (like the ones at Red Lobster)

                  2 c. bisquick
                  ½ c. cold water
                  ¾ cup grated sharp cheddar cheese
                  ¼ cup butter
                  1 teaspoon parsley
                  ½ teaspoon granulated garlic powder
                  ½ teaspoon Italian seasoning

                  Preheat oven to 450 degrees. Mix together bisquick, cold water, and grated cheese. Cut biscuits with a cutter, and place onto a baking dish. Melt butter and seasonings together. Brush with the butter and spices and bake for 8-10 minutes.



                  Travis’ King Ranch spaghetti or King Ranch casserole

                  4 large chicken breast
                  pound of noodles or dozen tortillas (torn in pieces)
                  1 can cream of mushroom soup
                  1 can cream of chicken soup
                  1 can rotel drained
                  1 small velveeta cheese block


                  cook chicken and spaghetti and tear chicken into pieces
                  If using tortillas drop them in the boiling water for about 30 seconds.
                  Combine all of the ingredients in a 9X13 baking dish. Cover w/ foil and bake until cheese melts about 20-30 minutes at 350 degrees.
                  Quail and Sausage in Wild rice

                  10-12 quail meat cooked and removed from bone and torn into pieces
                  1 pound sausage of your choice chopped into pieces
                  2 cans cream of mushroom soup
                  2 boxes Uncle ben’s instant wild rice
                  ¼ c. chopped chives
                  ¼ c. chopped onion
                  4-5 cloves garlic chopped
                  Black pepper and Salt to taste
                  2 cups water

                  Combine all ingredients in a 9X13 baking dish. Cover w/ aluminum foil. Bake in oven at 350 degrees until water is almost all gone and rice is tender. About an hour.




                  Rum Cake

                  Another family recipe that I modified to make it a little easier.

                  1 lg. Package instant vanilla pudding
                  1 yellow cake mix
                  4 eggs
                  ½ cup water
                  ½ cup rum
                  ½ cup oil

                  Combine all ingredients until smooth. Grease pan with pam. Bake in a bundt pan @ 325 degrees for about 40-45 minutes until it stops jiggling and becomes golden brown. Remove and let cool over night.

                  Icing

                  1 stick butter
                  1 cup powdered sugar
                  ¼ cup rum
                  ¼ cup water

                  Melt stick of butter. In a saucepan. Add in powdered sugar once melted. Then add in rum and water. Stirring about every ten seconds over medium high heat until icing is a caramel like consistency. Remove from heat and let sit for about ten minutes to cool. Now pour icing all over the rum cake. Very moist very delicious cake.






                  Big Red Ice Cream

                  1 2 litre bottle of big red
                  1 ½ cans of sweetened condensed milk

                  Dump all ingredients into ice cream maker and let it roll. Make sure you have plenty of salt on your ice. Serve immediately after its done. It is amazing. Great for the 4th of July.

                  Comment


                    #10
                    makes me hungry just reading through them all, i belive ill have to try some of them.

                    Comment


                      #11
                      Mesquite Country's Deer Chili Recipe

                      10#’s deer chili
                      1 large Onion diced
                      10 cloves garlic chopped
                      20 oz. Beef broth
                      Water
                      16 oz. Tomato Sauce
                      6 oz. Tomato Paste
                      20 oz. Diced Tomato’s
                      3 cans Red Kidney Beans
                      8 potatoes cut in small chunks (optional potatoes will cut the heat and get rid of excess liquid and salt)
                      1 Jalapeno Pepper
                      ¼-1/3-cup Light Chili Powder
                      4 Tablespoons Black Pepper
                      6 Tablespoons Paprika
                      2 Tablespoons Cocoa Powder
                      1 teaspoon Sage
                      1 Tablespoon Cumin
                      3 Tablespoons Vegetable oil
                      Salt to Taste

                      Heat large pot. Set to medium high heat. Pour in oil and drop in onions and garlic. Let sauté for a minute or two and drop in ground meat. Cook until meat is brown. Next add in chili powder, paprika, black pepper, cocoa powder, and sage and stir. Next add in beef broth. After the beef broth add water until you have about an inch and a half of water on top of the meat. Bring back to a boil. Next add in tomato sauce, paste, and diced tomatoes. Bring back to a boil. When it is back at a boil drop in the jalapeno. Reduce heat to medium cover and cook for 1 hour stirring about every five to ten minutes to make sure nothing is sticking.
                      After 1 hour drop in potatoes (optional). Cover for 15 more minutes and remove lid. Then add in kidney beans and Cumin. Cook until potatoes are fork tender or the liquid has been reduced about an inch and a half from when you started then salt to taste last.

                      ***Note adjust the paprika and chili powder to your liking. You are your own chef and know what you like. If it’s to hot add some ketchup and a little water.

                      Comment


                        #12
                        Mesquite Country’s Stew

                        5# stew meat
                        4 potatoes chunked
                        1-pack baby carrots
                        3-4 squash cut in chunks (optional)
                        1 medium onion diced
                        ½ bell pepper
                        1 small can tomato paste
                        4 cloves Garlic
                        3 celery Stalks diced
                        ½ gallon water
                        1 bay leaf
                        2 Tablespoons Paprika
                        Black Pepper to taste
                        Salt to taste

                        Bring water to a boil. Salt water about 1 Tablespoon. Drop in onion, garlic, celery, bell pepper. Boil till vegetables are translucent. Drop in paprika and black pepper, tomato paste, bay leaf and meat. Bring back to a boil. Reduce heat to medium cover and cook for 45 minutes. Stirring occasionally. Drop in carrots, potatoes, and squash and recover. Let cook until potatoes are fork tender about 1 hour.

                        Comment


                          #13
                          Thanks for taking the time. Can't wait to try them.

                          Comment


                            #14
                            Stuffed Croissants--- MMM Good Stuff

                            3 cans Croissant Rolls
                            1 package Cream Cheese
                            1# Pan Sausage
                            ¼ cup Onion Diced
                            1 Jalapeno Diced (optional)


                            Brown Pan Sausage, Onion, and Jalapeno in a skillet. Drain all Grease.
                            Mix together browned meat combination with cream cheese in a mixing bowl. Place in the fridge one hour or overnight. Very important step. It keeps the mixture from running out the sides.

                            After the mixture has been refrigerated unroll croissant rolls and place one spoonful on each piece of dough on the widest end. Do not over do it or it will be too much to roll. After placing the filling on the dough roll it up like you would a regular croissant roll.
                            Bake at 350 degrees until dough is browned. Let cool for 10 minutes and enjoy. Good stuff and easy.

                            Comment


                              #15
                              Man your making me hungry!!! Can't wait to try some of these.

                              Comment

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