Texas Breakfast Casserole Recipe

Ingredients

• 1 Can Crescent Rolls
• 1 Pound Sausage -- cooked and drained
• Fresh Mushrooms -- sliced
• 3/4 Pound Monterey Jack Cheese -- grated
• 6 Eggs -- beaten
• 1 Can Cream Of Onion Soup

Directions

1. Line a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese. Mix eggs with soup and pour over casserole. Sprinkle remaining cheese on top. 
2. Chill overnight. Bake at 350 for 1 hour. Note: For variation, you can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage.

Shrimp Jambalaya Recipe

Ingredients

• 1 cup coarse chopped yellow onion
• 2 medium garlic cloves - peeled and minced
• 1 cup chopped sweet green pepper
• 3/4 cup Finely diced celery
• 4 tablespoon bacon drippings
• 3 tablespoon minced parsley
• 6 oz smoked ham - cut in 3/8-in cubes
• 1 lg bay leaf; crumbled
• 1/2 teaspoon crumbled leaf thyme
• 1/4 teaspoon cayenne pepper
• 1 1/2 teaspoon Salt (or to taste)
• 1 can Tomatoes (1 lb, 14-oz)
• 1 can Tomato sauce (8 oz)
• 1 3/4 cup Cold water
• 1 3/4 cup uncooked converted rice
• 1 1/2 pound medium shrimp, raw - shelled, deveined

Directions

1. Set a large kettle (not made of iron) over moderate heat. Saute the onion, garlic, green pepper and celery in the bacon drippings for 8 to 10 minutes until they are limp and golden. Add the parsley, ham cubes, bay leaf, thyme and cayenne pepper. Saute, stirring often, for 5 to 6 minutes. Add the salt, tomatoes and their juice, tomato sauce and water. Simmer the kettle, uncovered, for 5 minutes, breaking up any large clumps of tomatoes. Adjust the burner heat so that the mixture simmers gently. Stir in the rice, cover the kettle, and boil the rice for 40 minutes. Add the shrimp, tossing the mixture lightly to distribute them evenly.
2. Cover the kettle and simmer for 15 to 20 minutes longer, until the shrimp are cooked through, the rice is done, and almost all of the liquid has been absorbed. Taste the jambalaya and add the cayenne pepper and salt, if needed.

Spicy Sausages and Linguine Recipe

Ingredients

• 2 tablespoons olive oil 
• 2 cloves garlic, minced 
• 10 small pork sausage links, cut up 
• 1/4 teaspoon dried Italian seasoning, crushed 
• 1 jar (24 ounces) Chunky Salsa 
• 3 medium green or red peppers, cut into 1/4-inch rings (about 24 rings) 
• 1 medium onion, sliced (about 1/2 cup) 
• 8 fresh mushrooms, sliced (about 3 cups) 
• 1/2 of a 16-ounce package linguine, cooked and drained (about 4 cups) 
• Grated Parmesan cheese

Directions

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the garlic, sausages and Italian seasoning. Cook until the sausages are well browned and cooked through.
2. Stir the picante sauce, peppers, onion and mushrooms in the skillet. Heat to a boil. Cover the skillet. Reduce the heat to low.
3. Cook for 25 minutes or until the vegetables are tender. Serve over the linguine and sprinkle with the cheese.

Smoked Sausage Jambalaya Recipe

Ingredients

• 2 tablespoons canola oil 
• 3 cloves garlic, minced 
• 1 large onion, chopped (about 1 cup) 
• 1 small green pepper, chopped (about 1/2 cup) 
• 1 stalk celery, chopped (about 1/2 cup) 
• 1 pound smoked sausage, thinly sliced 
• 1 can (14.5 ounces) diced tomatoes, undrained 
• 1 cup chicken or beef stock or water 
• 1/2 teaspoon dried thyme leaves, crushed 
• 1/2 teaspoon cayenne pepper 
• 1 bay leaf 
• 1 cup uncooked regular long-grain white rice 
• 4 green onions, chopped (about 1/2 cup)

Directions

1. Heat the oil in a 4-quart saucepan over medium heat. Add the garlic, onion, pepper and celery and cook until the vegetables are tender, stirring occasionally.
2. Add the sausage to the saucepan and cook for 3 minutes, stirring often. Stir in the tomatoes with juice, stock, thyme, cayenne pepper and bay leaf and heat to a boil. Reduce the heat to low. Cook for 10 minutes, stirring often. Remove and discard the bay leaf.
3. Increase the heat to medium-high. Stir the rice in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes until the rice is tender, stirring occasionally. Stir in the the green onions.

Scrambled Egg Breakfast Nachos

Ingredients

• 1 pound bulk chorizo sausage
• 1/2 onion, chopped
• 5 eggs, beaten
• 4 tomatoes, chopped
• 2 jalapeño peppers, sliced
• 1 (8 ounce) package tortilla chips
• 1 (8 ounce) package finely shredded Mexican blend cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cook the chorizo in a skillet over medium heat until crumbled and evenly browned, about 5 minutes; drain and set aside. Cook the onion in the same skillet until soft; stir in the eggs and scramble with the onion. Mix in the tomatoes and continue to cook and stir until eggs are nearly set; remove from heat.
3. Spread a layer of tortilla chips into a 9x13 baking dish. Scatter the chorizo and the scrambled egg mixture over the chips. Top with jalapeno slices and cover with the cheese.
4. Bake in preheated oven until cheese is melted, 7 to 10 minutes.

Chinese Pork & Vegetable Hot Pot Recipe

Ingredients

• 2 cups baby carrots
• 2 medium white turnips, (8 ounces total), peeled and cut into 3/4-inch-wide wedges
• 2 1/4 pounds boneless pork shoulder, (picnic or Boston-butt), trimmed and cut into 1 1/2-inch chunks
• 1 bunch scallions, sliced, white and green parts separated
• 1 14-ounce can reduced-sodium chicken broth
• 1/2 cup water
• 1/4 cup reduced-sodium soy sauce
• 3 tablespoons medium or dry sherry, (see Ingredient Note)
• 4 teaspoons brown sugar
• 2 tablespoons minced fresh ginger
• 1 tablespoon rice vinegar
• 2-4 teaspoons Chinese chile-garlic sauce
• 4 cloves garlic, minced
• 1 star anise pod, or 1 teaspoon aniseed
• 1 cinnamon stick
• 4 teaspoons cornstarch mixed with 2 tablespoons water
• 2 tablespoons toasted sesame seeds, (see Ingredient Note) for garnish

Directions

1. Place carrots and turnips in the bottom and up the sides of a 4-quart or larger slow cooker. Top with pork and scallion whites. Bring broth, water, soy sauce, sherry, brown sugar, ginger, vinegar, chile-garlic sauce to taste and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the pork and vegetables. Nestle star anise pod (or aniseed) and cinnamon stick into the stew. Cover and cook until the pork and vegetables are tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.
2. Discard the star anise pod and cinnamon stick. Skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture, cover and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with scallion greens and sesame seeds.

Sesame seeds can be purchased already toasted. If you can't find them, toast your own in a small dry skillet over low heat, stirring constantly, until golden and fragrant, about 2 minutes.

Sausage and Cheese Pan Scrambler Recipe

Ingredients

• 12 eggs, beaten
• 1 cup grated sharp cheddar cheese
• 1/4 cup chopped fresh basil or 1 tablespoon dried basil
• 1/2 teaspoon red pepper flakes
• 3 tablespoons olive oil
• 1 medium onion, thinly sliced
• 1 red bell pepper, stemmed, seeded and thinly sliced
• 8 ounces white mushrooms, thinly sliced
• 3/4 pound smoked sausage, cut into 1/2 inch slices

Directions

1. Beat the eggs in a medium size bowl. Add the cheese and basil, stir to combine and set aside.
2. Place a large skillet, preferably cast iron, on a grill over a medium-hot fire. Add the olive oil and the onion, red bell pepper and mushrooms and cook, stirring regularly, until the vegetables soften, about 6 minutes. Add the sausage slices and cook for two minutes more.
3. Add the egg mixture and cook, stirring continuously, until they are just cooked through.
4. Serve immediately.

Note: 6 ounces drained canned mushrooms and 4 ounces jarred, roasted peppers can be substituted for the fresh mushrooms and red bell pepper.

Schnitzel Recipe

Ingredients

• Veal or pork chops
• Flour
• Salt
• Pepper
• Paprika
• 1 egg
• 2/3 cup milk
• Fine breadcrumbs
• 3 T. Olive oil
• 1 T. butter

Directions

Find thin cut chops with bone or place the chop between two sheets of plastic wrap and pound it to about 3/8 " . Place the flour in a bowl or dish and add salt, pepper, and paprika. In a separate bowl, stir together the egg and milk. Dip the chop in the seasoned flour, then in egg-milk mixture and then breadcrumbs.

Heat the oil and the butter in a large frying pan until sizzling hot. Fry the schnitzels until they are golden brown on both sides. If you have a bone in the chop, finish it up in 425 degree oven for about 5-8 minutes. Serve with lemon slices, sweet-sour cabbage or mashed potatoes.

Chinese Pork-Vegetable Broth Recipe

Ingredients

• 2 tablespoons hot sesame oil
• 1 pound pork tenderloin, thinly sliced
• 1 bunch scallions, sliced
• 3 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• Sriracha chile-garlic paste to taste
• 5 cups chicken broth
• 3/4 cup water
• 3 cups thinly sliced bok choy
• 2 cups broccoli florets
• 1 cup thinly sliced red bell pepper
• ½ cup sliced bamboo shoots
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 8 ounces dried Chinese noodles
• 1 small cucumber, sliced into matchsticks, for garnish

Directions

1. Heat 1 tablespoon oil in a large saucepan over medium heat.
2. Add pork, all but 2 tablespoons of the scallions, garlic, ginger, sriracha and cook, stirring about 5 minutes. Transfer to a plate.
3. Add remaining oil and stirfry vegetables for 4-5 minutes, then add broth, water, soy sauce and rice vinegar. Stir in noodles and bring to a boil.
4. Lower heat and cook till noodles are tender, 4-5 minutes. Return the pork mixture to the pan and stir to combine.
5. Serve garnished with the remaining 2 tablespoons scallions and sliced cucumber. 

Serves 6-8.

Vietnamese Spring Rolls Recipe

Ingredients

• 2 ounces of cellophane noodles
• 1 pounds of ground lean pork
• 1 large onion
• 2 tablespoons of tree ears dried Mushrooms (Nam Meo)
• 3 Cloves Garlic -- finely chopped
• 8 ounces of crab meat
• 4 ounces of shrimp -- shelled and chopped
• 1/2 tablespoon of Pepper

 

• 20 sheets dried rice paper (Banh Trang)
• 4 Eggs -- beaten
• 2 cups of peanut Oil

Directions

1. Soak noodles in warm water for 20 minutes and cut into 1-inch lengths.
2. Soak Tree Ear in warm water for 30 minutes, drain and finely chop.
3. Combine the filling ingredients in a bowl and set aside.
4. Cut a round rice paper sheet into quarters. Place the cut rice paper on a flat surface. With a pastry brush, paint beaten egg over the entire surface of the rice paper piece. Before filling, wait for the egg mixture to take effect, softening the wrappers; this take about 2 minutes. When you become adept at this, you can work on several wrappers at a time. When the wrapper looks soft and transparent, place about one teaspoon of filling near the curved side, in the shape of a rectangle. Fold the side over to enclose the filling and continue to roll. After filling all the wrappers, pour the oil into a large frying pan, put the spring rolls into the cold oil, turn the heat to moderate, and fry for 20 to 30 minutes until a lovely golden brown. (This is a special method of keeping spring rolls crisp.)

Barbecue Nation: Helen's, Brownsville, Tennessee

Cajun Steak Rub Recipe

Ingredients

• 1 tablespoon garlic powder
• 1 tablespoon freshly ground black pepper
• 1 tablespoon sweet Hungarian paprika
• 1 1/2 tablespoons cayenne pepper
• 1 teaspoon fine kosher or sea salt
• 1/2 teaspoon ground white pepper

Directions

1. Combine all ingredients in a small glass jar with a tight fitting lid.  Secure the lid and shake to blend.  This rub will keep the cupboard for several months.

This rub is great on steaks, hamburgers, pork tenderloin, chops, and even chicken breasts.  Spray or brush light olive or vegetable evenly on the surface or the food, the sprinkle it with the rub before grilling.

Makes about 1/4 cup.

Fireworks Rub Recipe

This spiciness and heat of this rub makes it a good seasoning for almost anything.

Ingredients

• 1/4 cup chill powder
• 1/4 cup ground cumin
• 1/4 cup ground coriander
• 2 tablespoons firmly packed light or dark brown sugar
• 2 tablespoons red pepper flakes (4 tablespoons if you like it hotter)
• 2 tablespoons freshly ground black pepper
• 1 tablespoon coarse kosher salt

Directions

1. Combine all the ingredients in a large glass jar with a tight fitting lid.  Secure the lid and shake the blend.  This run will keep in the cupboard for several months.