Month: January 2023

In the bowl of a mixer, combine cream cheese and butter; mix well.

Add remaining seasonings and mix well.

Season to taste.

Store refrigerated in an airtight container just large enough to hold the cheese. Squeeze out as much air as possible.

Serve at room temperature, as a dip, or add to some of your favorite savory recipes.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add green onions to pan, and cook 2 minutes or until tender, stirring occasionally. Remove from heat.

Fry until until golden on each side.

Start with 1 quart of water. Mix all the ingredients together in a large pot. Cover and simmer for 4 to 5 hours. If the sauce becomes too thick, add a little hot water as it cooks. Stir frequently. Place cooked sauce in pint size containers and freeze until ready to use.

Melt 1/2 of the butter in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Heat remaining butter in skillet over medium heat; whisk in flour to form a thick paste. Continue cooking, whisking constantly, until flour has turned golden brown and begins to smell toasted, about 20 minutes.

Whisk water, beef bouillon, and chicken bouillon into skillet until no lumps remain. Add pepper and bring mixture to a boil. Cook and stir until thickened to gravy consistency, 8 to 10 minutes.

In 3 1/2-quart skillet, heat butter over medium heat. Add garlic; cook 1 to 2 minutes, stirring frequently, until garlic is tender.

Add chicken broth, spaghetti and pepper; heat to boiling. Simmer 10 to 12 minutes, stirring occasionally, until most of liquid is absorbed and pasta is al dente. Stir in 3/4 cup of the Parmesan cheese and the whipping cream just until heated through.

Serve immediately with remaining 1/4 cup Parmesan cheese and parsley.

In Dutch oven, heat oil over medium heat. Add meatballs; cook 9 to 11 minutes, gently turning occasionally, just until browned on all sides.

Stir in broth, pasta sauce and whipping cream; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 18 to 22 minutes, stirring occasionally, until meatballs are thoroughly cooked (165°F), pasta is cooked to desired tenderness and sauce is thickened. Top with Parmesan cheese and basil.

Heat lard in a cast iron skillet.

Generously salt and pepper the roast and coat in flour. Brown roast until golden on all sides.

Add potatoes, onion and carrot to crock pot. Cover with beef stock. Place roast on top of onions and carrots.

Cook on low for 5-6 hours.

As roast nears completion, cook and mash potatoes.

Heat skillet and add 2-3 tbsp flour to butter and make a golden roux. Deglaze with broth from crockpot to desired consistency.

Mash cooked potatoes. Serve open faced on Texas garlic toast.

Place thawed venison shanks on rack, placed over a rimmed baking sheet, to catch drips. Refrigerate for at least 24 hours.

Remove from refrigerator 1 hour before continuing with recipe to allow meat to come up to room temperature.

Start oven at 300°F.

Melt butter and olive oil together in Dutch oven.

Brown shanks on all sides. Remove to plate.

Add onions, carrot and celery to pan, if needed add more oil or butter. Sauté vegetables, scrapping up the browned bits room the bottom of the pan.

Once golden brown, add red wine and continue to scrape bottom of pan.

Add stock, tomatoes, thyme and bay leaf. Bring to boil.

Add venison back to Dutch oven. Cover. Braise for 3 to 4 hours until shanks are very tender. Twist meat with fork. If it separates easily, the meat is done.

Remove from oven and remove shanks to a plate.

Add 2-3 tablespoons cornstarch to a small bowl. Mix in enough water to incorporate all of cornstarch. Cook over low heat until sauce is thickened, dark and glossy. Add shanks back to sauce.

Serve with mashed potatoes and your choice of vegetable.

Line a sheet pan with parchment paper or a nonstick baking mat.

Place the sugar, corn syrup, salt and water in a large, deep pan. Clip a candy thermometer to the side of the pan.

Cook over medium heat, stirring constantly, until sugar is dissolved and the mixture comes to a boil. This takes about 6-7 minutes.

Add the butter to the pan. Continue to cook, stirring occasionally, until a candy thermometer registers 280 degrees F. This takes about 15 minutes.

Add the peanuts to the pot and cook for an additional 10 minutes, stirring constantly, or until a candy thermometer registers 305 degrees F.

Remove the pot from the heat and stir in the baking soda.

Pour the peanut mixture evenly onto the sheet pans. Spread to a 1/4 inch layer.

Cool, then break into pieces and serve.