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APPLE AND BROWN SUGAR CORNED BEEF
1/2 cup whole milk
2 white bread slices
1−1/2 pounds ground beef
2 eggs
1 small onion, peeled
1−1/2 teaspoons salt
1/2 teaspoon pepper
12 ounces tomatoes, whole
2 Tbsp F N' T Hot N’ Horsey Apple Mustard
2 Tablespoons F N' T Original Apple BBQ
Place the milk and the bread in a large mixing bowl, and let stand until the
bread has adsorbed all the milk. With two forks, break the bread into
crumbs. Beat the ground beef into the crumbs until well mixed. Make a hollow
in the center of the meat and break the eggs into it. Beat the eggs a
little; then grate the onions into the eggs. Add salt, pepper and mustard.
Beat the eggs into the beef. Shape into a round cake and place in the slow
cooker. Drain the tomatoes, and place them on the meat along with the BBQ sauce. Cover and cook on
Low for 5 to 7 hours. Before serving, uncover the pot; turn the heat to
High, and bubble away some of the sauce. It should be thick, not thin.
1 beef roast, any kind
1 package dried brown gravy mix
2 Tbsp F N' T Tadpole’s Tuscan Rub
1 package dried ranch dressing mix
1/2 cup water
Place beef roast in crockpot. Sprinkle Tuscan Rub over the roast. Pour the water around the roast.
Cook on low for 7−9 hours.
1 med onion: sliced
4 pounds Country ribs, cut into individual pieces
1 bottle F N' T Hickory BBQ sauce
Hot cooked rice
Broil the ribs in oven, turning once, until browned. About 10 minutes. Transfer the ribs to the slow
cooker. Stir to coat the ribs with the sauce. Cover ribs with onion slices. Cover and slow cook until ribs
are tender, 5−6 hours on LOW. Transfer the ribs to a platter and cover with aluminum foil to keep warm.
Pour the sauce over ribs and serve immediately with hot cooked rice.
30 Chicken wings
1 Stick butter
1/2 bottle F N' T Hickory BBQ sauce
1 bottle F N' T Hot N' Horsey Apple Mustard
2 large Garlic cloves -- crushed
1/4 cup Fresh lemon juice
Fresh ground pepper to taste
Tobasco to taste
Place chicken
wings, disjointed, in large flat pan. Combine other ingredients and pour
over chicken.
Let stand for at least 1 hour. Be sure all wings are well
coated with marinade. Place pan in 350 oven and reduce heat to 250. Bake
4-5 hours, turning wings at regular intervals. If all marinade is not
absorbed, pour off and dry wings out a bit longer in oven.
1 tablespoon olive oil
1 tablespoon cornmeal
1 (1 pound) loaf frozen bread dough, thawed, or 1 pound bread dough made in bread machine
2 cups chopped or cooked chicken
4 slices bacon. cooked crisp to crumble, or 1/2 cup bacon bits
1 bottle F N' T Original Apple BBQ
1 tablespoon F N' T Tadpole's Tuscan Rub
1 small bell pepper chopped
4 thin slices purple onion, cut in half, separated
3 cups shredded Monterey Jack cheese
Preheat oven to 400°. Grease 15-inch pizza pan with olive oil and sprinkle evenly with cornmeal. Roll or stretch the dough to fit pan.
In medium bowl, combine the chicken, barbecue sauce, and Tuscan Rub. Spread the mixture evenly over the dough. Scatter the bell pepper and onion over the top; cover with the shredded Monterey Jack cheese and bacon..
Place the pizza pan on the lowest shelf in oven and bake until the crust is browned, about 20 minutes. Cut into wedges and serve hot.
APPLE AND BROWN SUGAR CORNED BEEF
1 corned beef brisket
1 quart apple juice
1 cup packed brown sugar
1 tablespoon Original Apple Mustard
8 small red potatoes
2 medium carrots, pared and cut into chunks
1 onion, peeled and cut into eighths
1/2 head cabbage, cut into chunks
Place all ingredients in a large crockpot, cutting meat in half if
necessary. Stir to mix. Cook on HIGH for 4 to 5 hours or on LOW for 8
to 10 hours.
Remove meat and vegetables and some of the cooking liquid. Slice meat
thinly across the grain. Serve with the vegetables and some of the liquid.
3 lbs rump roast
3 tablespoons flour
1 bottle Original BBQ sauce
1/2 cup chopped onions
1/3 cup firmly packed brown sugar
2 tablespoons lemon juice
3 beef bouillon cubes
1-1/2 teaspoons chili powder
1 clove garlic, minced (or more, if you wish)
1 teaspoon dry mustard
Coat meat with flour and set aside. In a crockpot, combine remaining
ingredients. Place meat in crockpot and turn to coat with sauce. Cover
and cook on low for 10-12 hours, or on high for 6 hours.
Slice or shred meat into small pieces. Mix into sauce. Serve on rolls.
6 servings
3 to 3-1/2 pounds beef short ribs
1 tablespoon F N' T Hot N' Horsey Apple Mustard
1 garlic clove, crushed
2 tablespoons honey
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup bottled F N' T Hickory BBQ Sauce
2 tablespoons cornstarch
2 tablespoons cold water
Cooked noodles
Place short ribs in the crockpot. In a medium bowl, combine mustard,
garlic, honey, salt, pepper and barbecue sauce. Pour over the ribs.
Cover and cook on LOW 6 to 7 hours or until tender. Refrigerate
several hours or overnight.
Skim any fat from top. Remove ribs; heat in microwave or conventional
oven. Dissolve cornstarch in cold water. Add to sauce from ribs. Cook
and stir in microwave or on stovetop until hot and slightly thickened.
Pour hot sauce over warm ribs.
Serve over cooked noodles.
1-1/2 pounds stew beef, cut into 1-inch cubes
2 tablespoons vegetable oil or bacon grease
4 medium carrots, sliced
4 medium white potatoes, peeled and cut into chunks
1 medium onion, peeled and quartered
2 tablespoons Worcestershire sauce
1/4 cup Tadpole's Tuscan Rub
2 cups beef broth
1 cup water
3 tablespoons cornstarch
1/3 cup water
In a skillet, brown meat in hot oil or bacon grease. Layer carrots,
potatoes, onion and browned meat in crockpot. Add Worcestershire
sauce, and spices. Pour broth and the 1 cup water over all.
Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.
Half an hour before serving, remove bay leaves and add mixture of
cornstarch and the 1/3 cup water to thicken. Turn to HIGH and cook
for 30 minutes.
1/3 cup all-purpose flour
1/3 cup cooking oil
3 cups water
12 ounces fully cooked smoked sausage links,
quartered lengthwise and sliced
1-1/2 cups chopped cooked chicken or
12 ounces skinless, boneless chicken breasts
or thighs, cut into 3/4-inch pieces
2 cups sliced okra or 1 (10 ounce) package frozen whole okra, partially
thawed and cut into 1/2-inch slices
1 cup chopped onion
1/2 cup chopped green sweet pepper
1/2 cup chopped celery
4 cloves garlic, minced
2 Tbsp F N' T Cajn Rub
3 cups hot cooked rice
For the roux, in a heavy 2-quart saucepan stir together the flour and oil
until smooth. Cook over medium-high heat for 5 minutes, stirring
constantly. Reduce heat to medium. Cook and stir constantly about 15
minutes more or until a dark, reddish-brown roux forms. Cool.
In a 3-1/2-, 4- or 5-quart crockpot place water. Stir in roux. Add
sausage, chicken, okra, onion, sweet pepper, celery, garlic, and Cajn Rub
Cover; cook on LOW for 6 to 7 hours or on HIGH for 3 to 3 1/2 hours.
Skim off fat. Serve over the hot cooked rice.
Chicken parmesan without all the work. Thin sliced eggplant makes a
wonderful addition to this great recipe.
4 chicken breasts
1 small eggplant, sliced thin
1 egg
1 cup pizza sauce
1 Tbsp Tadpole's Tucsan Rub
6 slices Mozzarella cheese
1 cup dry breadcrumbs
1/4 cup olive oil
In a bowl beat egg, salt, and pepper. Dip chicken into the egg, then coat
with crumbs. In a large skillet, saute chicken in the olive oil, adding
more if necessary. Arrange eggplant and the chicken in pot, (place
eggplant on the bottom or it will not cook completely.) Pour pizza sauce
over the chicken.
Cover and cook on low 6 to 8 hours. Add mozzarella cheese; sprinkle
Parmesan cheese on top. Cover and cook 15 minutes more.
1 1/2 pounds boneless sirloin steak, cut into 1-inch cubes
1/2 cup soy sauce
1/2 cup vegetable oil
1/2 cup rice wine vinegar
2 tablespoons sesame seeds
1 Tbsp sugar
1 Tbsp F N' T Apple Butter
6 garlic cloves, finely minced
1 teaspoon sesame oil*
2/3 teaspoon red pepper flakes
2 ears corn, husked
2 small zucchini
4 large green onions
Wooden skewers, soaked several minutes in water
1. Place steak cubes in plastic zip-lock style bag.
2. Whisk soy sauce, oil, vinegar, sesame seeds, sugar, apple butter, garlic,
sesame oil and red pepper flakes in a small bowl. Reserve half to
use as dipping sauce. Add remaining marinade to plastic bag.
Seal; turn bag to coat meat well. Refrigerate 4 to 6 hours.
3. Prepare outdoor grill with medium-hot coals, or heat gas grill to
medium-hot.
4. Meanwhile, cut corn and zucchini into 1-inch pieces. Cut each
green onion into 3 pieces, each piece about 1 1/2-inches long.
5. Cook corn in boiling water to cover for 2 to 3 minutes. Drain
off water.
6. Thread meat cubes onto skewers, alternating meat pieces with
corn, zucchini and green onions. Brush once with marinade from
plastic bag.
7. Grill kebabs, covered, turning occasionally, 12 minutes or until
vegetables are cooked and meat thermometer inserted in meat
registers 145*F (60*C) for medium-rare. Serve with reserved
marinade for dipping and hot cooked rice, if desired.
Makes 6 servings.
1 cup vegetable oil
1 onion, thinly sliced
1 tablespoon garlic powder
1 tablespoon plus 1/2 teaspoon black pepper
6 small rib-eye steaks, approximately 3 pounds
2 Tbsp F N' T Cajn Rub
Begin marinating the steaks a day ahead.
1. Combine oil, sliced onion, garlic powder and 1 tablespoon
black pepper in 13 x 9 x 2-inch glass baking dish. Add steaks to
marinade, turning to coat. Spoon half of sliced onion evenly
over steaks. Cover and refrigerate overnight.
2. Prepare barbecue (medium-high heat) or preheat broiler.
Remove steaks from marinade.
Sprinkle each side of each steak with Cajn Rub.
3. Grill or broil steaks until cooked through, about 8 minutes per
side for medium-rare. Cut each steak in half. Divide steaks
among plates; serve.
Serves 6.
8 slices pumpernickel or dark bread
1/2 lb. thinly sliced corned beef
1 (8 oz.) can well drained sauerkraut
2 Tbsp F N' T Crackin Thousand Island Dressing
4 sliced Swiss cheese
Toast bread and arrange four slices on paper plates. Top each slice with corned
beef, then sauerkraut, dressing, and cheese. Top with other slices of
bread. Cook uncovered 3 to 3 1/2 minutes, or until cheese is melted. Serve
immediately.
1 stick margarine
1/4 c. F N' T Hot N' Horsey Apple Mustard
1/4 c. minced onion
1 lb. shaved deli ham
1 lb. Mozzarella cheese, sliced
3 pans ready to serve finger rolls
Saute onion in margarine. Add mustard. Split each pan of rolls and brush both
sides with mixture. Layer on cheese and ham. Return to roll pan and cover with
foil. Heat in 350 degree oven until cheese is melted. Cut into individual
sandwiches.
4 (6") or 2 (12") hoagie rolls
Olive oil
Red wine vinegar
F N' T Tadpoles Tuscan Rub
12 slices provolone cheese
12 slices boiled ham
12 slices hard salami
2 sliced tomatoes
1/4-1/2 head shredded lettuce
1 sm. onion, sliced into thin rings
Split rolls. Sprinkle liberally with olive oil. Then vinegar and then the Tuscan Rub. Layer 3 slices each of the provolone,
ham and salami on each roll.
(Or 6 each on the 12 inch rolls.) Place sliced tomatoes, onions and shredded
lettuce on top of cold cuts. Slice 12 inch rolls in half to serve. Serves 4.