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This recipe for beef jerky calls for soy sauce, Worcestershire sauce and liquid smoke for marinating before going into a dehydrator. I hope you enjoy this jerky as much as me and my family do.
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Best use I have ever found for left over ham! Be sure to save the pan drippings and chill them so you can remove the fat leaving behind the good tasting juices that flavor the soup broth so well.
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Sun-dried tomatoes and basil put a twist on the traditional hummus.
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This is a yummy and moist meatloaf with a bit of a kick. Use more or less spices to suit your taste, I like it as is!
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This recipe calls for trout, but catfish or red snapper would be equally good. Be sure to have a well-ventilated kitchen!
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Ground pecans and crushed saltine crackers give these kid-pleasing chicken tenders a super crispy crust with no deep-frying involved.
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Rib rub made with brown sugar, cumin, and plenty of heat from chili powder and cayenne pepper is perfect for baby back ribs or spare ribs.
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This recipe is a hit with everybody! Great for any gathering, especially football parties. Serve with additional barbeque sauce.
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Smoked prime rib, coated in seasoned oil, is reverse seared in the oven producing a crisp crust with a perfectly pink center.
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A light dinner of Vidalia onion pie, a nice salad on the side, and a ice cold glass of homemade lemonade is perfect for hot summer nights! Optional additions can be sweet red pepper to the onions as they cook and/or crumbled bacon or fresh ham bits may be added to the mixture prior to baking. All versions are great! If desired, a couple Vidalia onion rings look great on the top of the pie for decoration!
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Get Earl Campbell's Hot Link Gumbo Recipe from Food Network