snortinbull

pecan pie

2024-11-27T14:46:00.001-06:00

From https://www.tastinghistory.com/recipes/pecanpie

Crust

Your favorite pie dough

Filling

1 cup (235 ml) whole milk

1 cup (220 g) brown sugar

3 eggs, beaten

1 tablespoon flour

1/2 cup (65 g) finely chopped pecans

A pinch of salt

Pecan halves, for a layer on top of the filling*

Meringue

2 egg whites

2 to 3 tablespoons castor sugar

Instructions:

For the crust: Line a pie tin with the dough and blind bake. I used a tart tin, which worked well for this amount of filling. If you’re using a deep dish pie tin, double the filling ingredients. To blind bake, line the dough with some foil, then add pie weights and bake at 425°F (220°C) for 12 minutes. Remove the foil and weights and return it to the oven for 5 to 7 minutes, or until the edges and bottom start to brown. Take it out of the oven and let it cool completely.

For the filling: Reduce the oven temperature to 350°F (175°C).

In a saucepan, whisk together the milk, sugar, eggs, flour, chopped pecans, and salt. Set it over low heat and gently stir. Be sure to do this over low heat because we want the eggs to thicken the mixture into a custard, not scramble. Cook, stirring constantly, for 7 to 8 minutes, or until it’s slightly thickened. Pour into the cooled pie shell.

*Add 1 tsp vanilla and 2 tablespoons bourbon for additional flavor.

Add a layer of pecan halves on top of the filling in whatever pattern you wish.

Bake for 30 to 35 minutes, or until there’s just a slight wobble in the center.

Set the pie on a wire rack to cool completely.

For the meringue: Using a very clean and dry bowl and very clean and dry beaters or whisk, beat the egg whites on medium speed until you get soft peaks. Switch to high speed and slowly add in the sugar. Beat until you get shiny, stiff peaks.

Spread or pipe the meringue on top of the pie in whatever design you like. Return the pie to the oven and bake for about 12 minutes, or until the meringue browns.

Serve it forth.

crawfish fritata muffins

2023-12-17T11:47:00.002-06:00

In skillet melt a stick of butter.

Add small bag of frozen corn

Add small bag of frozen hash brown potato cubes with onions and peppers

Cook until potatoes are done

Add 2 lbs of crawfish tails along with any fat in the bag. Cook another couple minutes.

Then seasoning with your favorite creole or cajun seasoning. Set aside to cool some.

In large bowl:

Crack about 24 eggs

Add 1 cup heavy cream

Finely Chop and add a small bunch of fresh parsley.

Crumble 8 oz of Mexican crumbling cheese into the mixture and stir well.

Add the crawfish mixture above to the egg mixture and stir until mixed well.

Ladel into your muffin tins and bake until set at 375 deg about 15-20 min.

Enjoy

Chicken Fricasse

2023-12-04T21:07:00.000-06:00

Bell pepper
Celery
Onion

Roux
Green onion
Cajun seasoning

apple scented pine tar soap

2023-12-04T21:06:00.001-06:00

Savory chickpea snacks

2018-06-05T20:34:00.001-05:00

Can garbonzo beans drain and rinse well.
Let drip in strainer or on paper towels
Place in a bowl and drizzle olive oil tossing until covered.
Sprinkle with Butt Rub liberally while tossing to coat
Spread on parchment paper on cooking sheet
Roast in oven a 375 until crispy and brown about 40 min. Stirring about every 15min

Enjoy!

beef flatladen for 100

2018-05-27T20:41:00.001-05:00

originally from www.justlikeoma.Com

*Recipe rounded to nearest cooking fraction,

50 lbs Roast
About 2 lbs bacon
20 onion, chopped
1 gallon hamburger dill pickles, minced
2 lbs butter
About 1/2 cup brown mustard
3 lbs. mushrooms

corn starch for thickening, as needed

Garlic,
Salt & Pepper to taste

Instructions:

Cut the meat into pieces, about 2 to 3 inches square and about ¾ inch thick.
Heat 2 Tbsp butter in large skillet. Brown meat well on all sides. Do not crowd, but do in several batches. Add extra butter if needed.
Once meat is browned, add bacon and onion and brown briefly. Slowly add some hot water and gently stir to loosen browned bits at bottom of pan.
Return meat to skillet and any meat juices. Add pickle slices and enough water to almost cover meat. Bring to simmer and cover.
Simmer for 1 - 2 hours (depends on how tender the cut of beef is). Remove bacon (it will be soft and unpleasant to eat).
To thicken gravy, combine 2 - 3 Tbsp corn starch in a little cold water. Stir into cooking liquid until slightly thickened
Season gravy to taste with salt and freshly ground pepper

Cherry enchiladas

2016-07-13T16:13:00.001-05:00

Have made these a few time with apple and cherry turn out great, simple to make. If making for a group of 25 or so just double and make a batch of each. one batch of the sugar syrup is enough you don't have to double it.

http://www.tasteofhome.com/recipes/saucy-cherry-enchiladas

Breakfast tacos for 300 ish

2016-01-30T19:03:00.001-06:00

20 lbs breakfast sausage or bacon or mix of each

20 dozen eggs

Sliced American cheese 120

Quart of half and half

Black ground pepper, to taste

Brown meat well.

Mix eggs well add half and half and mix well

Scramble eggs in batches, my pan works great with 4 dozen/load. Mix sausage in once near done. Cooking little rare then add to hotel pan adding about 6 slices cheese per dozen and mix well they will continue to cook. Keep pan covered so don't dry out.

Serve with tortillas

3 quarts picante sauce

2 - 10# cans refried beans (heat adding little chicken broth, cumin, picante sauce)

Chopped fresh cilantro, olives.

Shredded cheddar cheese.

Tacos meat for 100

2016-01-30T17:42:00.001-06:00

30 lbs ground meat (I typically mix beef and pork)

4 large onions finely chopped

1/3 cup garlic powder

1/3 cup ground cumin

1/3 cup paprika

1/3 cup onion powder

1 cup chili powder

4 tsp cayenne

2 cups Tomato paste

Gallon Water

2 tbsp + 2 teaspoons salt adjust to taste

2 tablespoons black pepper

Brown meat well, drain and grease off, stir in onions and seasoning once wilted, add paste and water.

Simmer about 15 - 20 min.

Pistolettes

2015-10-01T23:46:00.004-05:00

1 lb browned breakfast sausage

8 oz Cream cheese

4 oz cheddar cheese

2 packages Pillsbury Grands canned biscuits, 8 count

Directions

In a skillet, brown the sausage.

When browned add the cream cheese/cheddar cheese and heat until melted; remove from heat.

Open biscuits, flatten each one in your hand into an approximate 4 inch circle. Place 1-1/2 tablespoon sausage mixture in the center of each biscuit round, fold over and pinch edges together to seal.

Place on an ungreased cookie sheet and bake for 13 to 15 minutes in a 350 degree oven until golden brown

Pinto beans

2015-08-29T10:20:00.001-05:00

Pinto Beans

3 lbs bacon pieces
4 chopped jalapeños
15 small to medium onions, chopped
3 (28 oz) cans of petite diced tomatoes or Rotel if available
2 bunches of cilantro, coarsely chopped
20 lbs Pinto Beans
4 TBSP chichen base
salt and pepper to taste

additionally about 4-6 jalapeno peppers
2 pods of garlic crushed and chopped.

brown bacon in a 10 gal black iron pot, saute onions once bacon is about brown this will help deglaze the pot as well.

then add tomatoes, and remainder of ingredients covering the beans with an inch or so of water, bring to a good boil then reduce to a simmer until beans are tender about 2-4 hours.

Approximately 200 servings.

Stroganoff for 30

2014-05-16T23:59:00.000-05:00

Cook 4 lbs egg noodles per instructions, split them equally between two full size pans.

Brown about 6 lbs of ground meat, your choice. Add equally to pans.

Saulte large onion and 4 cloves garlic finely chopped. Add equally to pans.

Add a 14 oz size can of cream of mushroom to each pan.

Add a small can of cream of chicken to each pan.

Add about cup of sour cream to each pan.

Stir and season well with black pepper, and garlic powder.

Add can or two of milk to each pan stirring well until creamy, little moist but not too wet.

Bake 30 min @ 350 stirring occasionally. Once nice and bubbly, most of excess liquid gone remove and cover until serving.

moving to different location

2013-07-09T19:31:00.005-05:00

Also see http://snortinbull.wordpress.com/

Bread pudding with pecans, blueberries, and Raisins with Chocolate and/or Vanilla sauce.

2013-06-08T18:44:00.000-05:00

Bread pudding with pecans, blueberries, raisins:

8 tablespoons butter (1 stick), softened

4 eggs, beaten

2 cups whipping cream

1 cup whole milk

generous dash of both ground cinnamon and nutmeg

1 tablespoon vanilla extract

1/2 cup raisins

1 cup blueberries, toss with 3 tablespoon powder sugar

3/4 cup chopped pecans

½ teaspoon lemon zest cut really fine.

1 cup sugar

12 - 14 (1-inch-thick) slices day old bread about six cups once cubed.

Preheat oven to 350 degrees.

Cream sugar and butter in large bowl. Add eggs, cream, milk, lemon zest, cinnamon, nutmeg, vanilla mixing well.

Pour into a baking pan (13" x 9" works well).

Arrange bread slices flat in egg mixture; let stand 5 minutes to soak up some liquid. Add blueberries, raisins,and pecans mixing in as turn bread over and let stand 5 minutes. Push bread down so most is covered by egg mixture.

blueberries tossed with little powdered sugar

Let set about 5 more minutes to allow mixture to soak up the liquid before heading to oven.

Cover baking pan with aluminum foil. Bake 40 - 45 minutes, uncover bake another 10 - 15 minutes until brown on top. When done, custard should still be little soft still, not firm.

Serve with a little of your favorite sauce, see two easy ones below:

Bread pudding sauce

Chocolate sauce:

2 squares unsweetened chocolate, broken up (1/2 oz.)
1/3 cup water
½ cup sugar
3 tablespoons butter, cut in small chunks
½ teaspoon vanilla

Using a heavy medium size sauce pan, heat water and chocolate until well mixed about 5 min.

Add sugar and place heat on low, stir constantly until all dissolved.

Remove from heat and stir in butter until blended well.

Add vanilla stir and serve.

Vanilla sauce:

2 tablespoons cornstarch
1 cup granulated sugar
1 cup water 1 cup half-and-half
4 tablespoons butter, cut in small chunks
2 teaspoons vanilla extract
dash salt

Whisk the cornstarch and sugar together until well blended in a small bowl or measuring cup.

Bring the water and cream to a boil using a heavy sauce pan.

Whisk in the sugar and cornstarch mixture and simmer, stirring constantly, for about 2 minutes, until thickened and bubbly.

Remove from heat and stir in the butter, vanilla, and salt.

SC yellow style BBQ sauce

2013-06-08T12:56:00.000-05:00

SC yellow BBQ Sauce:

2 cups prepared yellow mustard
2/3 cup cider vinegar
3 tablespoons tomato paste
1/2 teaspoon chipotle hot sauce

3/4 cup sugar
2 teaspoons chicken bouillon granules
2 teaspoons dried rosemary leaves
1 teaspoon celery seed
3 teaspoons mustard powder
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon table salt
1 teaspoon freshly ground black pepper

Add all wet ingredients in a bowl and mix well.
Crush the rosemary leaves and celery seed in a mortar & pestle then and add it to the bowl with remainder of the ingredients and mix well.

Let it sit for in the refrigerator for the flavors to meld, overnight is best.

Leftovers will keep in the fridge for a few weeks.

Mac and Cheese

2013-06-06T21:16:00.004-05:00

about 60 servings

Ingredients:
80 ounces Velveeta Regular; cut into chunks
2 1/2 teaspoon Salt & pepper or to taste
20 tablespoons Butter;
1 stick 90 ounces Elbow Macaroni dry
5 cups Heavy whipping cream
7 1/2 cups Cheddar cheese shredded
5 cups Whole Milk
5 tablespoon Paprika

Preparation

1. Pour milk and cream into pot. Add the chunked Velveeta and cook over low heat, stirring until Velveeta has melted. Add 1 stick of butter and melt into cheese sauce.
Add salt & pepper to taste.

2. Cook elbow macaroni noodles until done but still good texture, drain.

3. Place cooked elbow macaroni in full size pan and pour cheese over. Mix well. Top with shredded cheddar cheese.

Sprinkle top with paprika.

4. Bake at 350 until bubbly, about one hour.

Shrimp gravy and grits

2013-05-11T11:19:00.000-05:00

1-lb. shrimp shelled and deveined
4-6 slices bacon fried and crumbled, grease reserved in pan, bacon set aside
3/4 cup green bell pepper, diced
3/4 cup onion, diced
1/2 cup celery, diced
1/3 cup flour
Salt and pepper to taste
Parsley to taste and sprinkle for appearance
Fish/shrimp stock (about a Quart)

- heat bacon drippings and use it to make a roux out of flour; cooking until a golden light brown

- add vegetables till tender, this will darken the roux to med. brown

- stir in seafood stock, it until it is like a thick gravy. (You can use bullion cubes and water also here. I'm unable to find seafood or fish bullion but can find a good seafood stock.)

- Cook, stirring constantly until well blended and thicker than you want your gravy to be. This will also de-glaze your pot. Note: the shrimp add more liquid and will thin it so don’t get it too thick this step is done by sight and practice.

at this point you can remove from heat, cool and freeze or place in frig over night - this only improves the flavor when you are ready to serve it, make sure the gravy is hot add the shrimp and stir - cook until the shrimp turn pink

Serve over cooked grits. Follow instructions on your grits for cooking them; We use long cook and a 50% milk/water to cook them in to add a little more flavor to the bowl.

- Serve immediately on top of grits in a bowl. Enjoy!

- Sprinkle with parsley and Louisiana type hot sauce

pecan praline cake

2013-02-24T17:23:00.001-06:00

southern-pecan-praline-cake-with-butter.html

bacon tots

2013-01-20T13:41:00.004-06:00

Cut jalapeno or your favorite pepper into slivers.

Slice cheese, Cheddar, Colby, etc.... into small chunks about 1/8" rectangles as long as your tater tots.

cut bacon slices in half

Take a slice of bacon and wrap the tot enclosing the sliver of pepper and chunk of cheese, using a toothpick to hold in place.

Note: (If you let the tots thaw slightly and cut a small slit in the side to press in the cheese and pepper, this assist in a pretty presentation.)

Dust with your favorite dry rub.

Smoke on the smoker until bacon is crispy about an hour at 275 or could cook on the grill or even in the oven at 325 or so.

Pasta Fagioli

2013-01-05T18:39:00.002-06:00

Large cast iron pot works well, Brown 1 lb ground beef using a little olive oil.

make a mirepoix - about equal amounts onion, carrot, celery finely chopped. Normally use a large onion first then eyeball it but about 2cups each.

add the mirepoix to the browned beef and saute over medium heat until soft, about 10 min.

add to pot 2 tsp black pepper, 1 1/2 tsp hot red pepper sauce, 1/2 tsp garlic powder, 1 chicken bullion cube

add two 15 oz cans of tomatoes

add two cans of fire roasted tomatoes

1 quart of chicken broth plus about a quart of water

simmer 30 min

then add 2 cans (one red one white of kidney beans well rinsed.) simmer about 15 min. more water if needed just stir to check consistency.

stir in your favorite cooked pasta about 2 cups on a dry basis.

Taste for final seasoning and serve!

smokey creamed corn

2012-11-22T16:56:00.000-06:00

Corn off the smoker after a little over an hour.

Cut corn off the cob after shucking it.

Added butter, black pepper little salt then pan roasted until lightly browned add heavy cream until just slightly soupy then stir and continue to cook until reduced.

parmesan coated chicken breast with cream cheese and jalapeno stuffing

2012-10-09T17:06:00.001-05:00

Parmesan coated chicken breast with cream cheese and jalapeno stuffing:

marinate chicken breast in Italian dressing, from 3 - 12 hrs.
cut a slit about half way thru the chicken breast then fold and cut slits into each part to make a pocket.
fill the pocket with a mixture of cream cheese and jalapeno peppers chopped well. (just eyeballed but about a pepper per breast and enough cream cheese to hold it all together.) I've used five peppers with one package and it worked fine for five breast.
roll the breast in a mixture of equal parts Parmesan cheese and Italian seasoned bread crumbs

Place on greased baking sheet and bake at 350 F. for about 30-40 min. until chicken is done and starting to brown.

Suggest to serve with side of black-eye peas and collard greens, maybe a slice of southern cornbread.

Dump Cake

2012-09-14T19:32:00.004-05:00

16 oz can of crushed pineapple include juice
16 oz can of your favorite pie filling I used blueberry and apple for these. cherry also works well.
1 box yellow cake mix
1 cup melted butter
1.5-2 cups pecans, chopped

A couple tablespoons of turbinado sugar to sprinkle on top this is optional but adds great texture and taste.

Combine pineapple and pie filling in a 9x13 cake pan, spread evenly.
spread cake mix over the top.
pour melted butter over that mixture.
sprinkle with pecans and sugar

Bake for 45 min. at 375

Or if using smoker bake at about 250 for 1.5 hours. I do this quite often.

Best served with some whipped cream or cool whip topping.

BBQ For Our Troops

2012-08-04T22:09:00.000-05:00

BBQ For Our Troops – Helping the country through the community

I believe in giving back to the communities and regions in which we work. Recently I had the opportunity to do that, and give back to those who serve my country as well.

BBQ for Our Troops (http://www.bbqforourtroops.com/) is a non-profit, volunteer initiative “To honor those who protect our freedoms, and their loved ones, with the hospitality of the uniquely American meal of BBQ.” Why does this mean so much to me? I get the honor of cooking and serving your typical backyard BBQ picnic of meat and sides, for large numbers of active duty American soldiers, and wounded warriors.

This is the fourth time I’ve helped with the project, this time my daughter and youngest son volunteering to help. We arranged to take our custom Stump's Smoker to meet up with two other BBQ teams at Fort Sam Houston, San Antonio, TX. Adding significance to the event was that this was also a celebration of the U.S. Army’s 237^thanniversary.

The menu? Approximately 640 pounds of beef brisket; and 300 pounds of sausage, along with bread, baked beans, potato salad, coleslaw, and beverages. Since the brisket takes up to 12 -14 hours to cook, we immediately set up our impromptu cooking site on base, seasoned the brisket and put it into the smoker to cook overnight. The next day we cooked the beans and sausage and served them with the sliced brisket to approximately 1,200 soldiers. The army even arranged for food trays to be taken to those in the Wounded Warrior wing at the base hospital.

Many of the soldiers said they had never eaten Texas-style BBQ but loved it and hoped to have it again. . Several came by the smokers as we cleaned up, asking for cooking and smoking pointers.

I was particularly proud that my children had the opportunity to thank these service men and women. Hopefully this experience instilled in them a sense of the duty and an understanding of the sacrifice these soldiers make. This was my children’s second time to get to help and they loved it. “Asking when can we help cook for our soldiers again?”

Jason Garrett unloading the meat, and bringing it to the table for rubbing.

Tasha Garrett rubbing the brisket with special dry rub, as I am helping load into the smokers.

Cases of brisket waiting to be cooked.

Soldiers enjoying the meal.

The serving line, was somewhat self-serve due to shortage of volunteers this trip, but they seemed to enjoy it just the same.

blackened smoked pork loin

2012-08-04T20:38:00.000-05:00

Wet a pork loin with some Worcestershire sauce.
Sprinkled liberally with Blackened seafood seasoning.
Dusted lightly with some Turbinado sugar

Placed into the smoker with some oak wood at 250 and smoked until 150 pulled off foiled and let rest about thirty minutes.

-- Super moist and great flavor as well as color. Will do this again may add a pepper glaze next time possibly but hard to beat this.