Breakfast in a Pan

Sweet Potato Pecan Sausage Balls

Texas Style Egg With Venison Sausage

Venison Cordon Bleu

Venison Roll

Venison Sausage Appetizers

Venison Sausage Stuffed French Toast

Venison Sausage Stuffed Mushrooms

Shrimp-Spicy Rice Fingers

Rice’n Eggplant Veggie Burger

Spiced Pecans using Buddy's Blends "Nut'n But Spice"

Low Fat - Low Cal Mexican Spaghetti

Mexican Squash

Mexican Squash Casserole

Mexican Squash Casserole 2

Baked Mexican Squash

Spaghetti Squash Alfredo  

Spaghetti Squash, butter and onions

Red-White & Blue Rice Cream Sundae

Andouille Sausage Rouxsotto

 

Roux Rice with Chicken-Sausage Gravy

BBQ Mexican Squash

Dove Fingers

Chorizo, Rice & Goose Breast

 Goose On-A-Stick

Sausage & Goose Breast

Caller Times Grilled Gar Fillets

Caller Times Gar Patties

Poor Man's Crab / Lobster Meat

Dove Bites

Javelina Brine & Cooking Instructions

Way Too Easy Risotto

Brie Stuffed Chicken Rice & Herb Rice

Chocolate Chip Rice Bon Bon

Coconut & Pineapple Rice Pudding w/ Lychee Fruit

Left Over Rice & Veggie Risotto

Rice Krispies Fruit & Nut Bars

Texas Boudain

White Chocolate Chip Rice Pudding

Spicy German Pork Sausage

Czech Sausage

Shawarma Sausage

Grilling Tips

 

 

*Note: While these recipes call for venison, you can substitute beef or pork and they will be delicious!

 

 

 

 

Breakfast in a Pan


Suppose to serve 16 people (that are not very hungry).
Good enough for 4 hungry ones....

Ingredients

  • 16 slices of bread
  • at least 1 cup pan venison sausage (cooked)
  • at least 1 cup grated Swiss / Colby / Monterey jack or cheddar cheese
  • 2 1/2 cups of milk
  • 1/2 t dry mustard
  • 1/2 t onion powder
  • 1 t season salt
  • 8 eggs
  • 3 cups of crushed corn flakes (plain not sweetened)
  • 1/4 cup of melted butter

 

Directions

  1. Spray the bottom and sides of a 13 X 9 X 2 baking dish with Pam spray.

  2. Put down a layer of bread slices meat and cheese.

  3. Repeat with a second layer.

  4. Mix milk, onion powder, mustard, season salt and eggs together.

  5. Pour mixture over the top of bread and add melted butter.

  6. Top with corn flakes and bake at 375 for 45 minutes.

 

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Sweet Potato Pecan Sausage Balls


Ingredients

  • 3 cups biscuit mix
  • 1 cup sharp cheddar cheese shredded
  • 2 cups sweet potatoes mashed
  • 1 pound cooked venison sausage (well drained)
  • 1/2 cup of finely chopped pecans

Directions

Combine all ingredients well. Roll into balls and place on greased sheet pan. Bake at 350 degrees for 20 minutes, until brown.


 

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Texas Style Egg With Venison Sausage


Ingredients

  • 2 boiled eggs
  • 1 lb pan sausage
  • ¾ cup seasoned breadcrumbs
  • egg wash (1 egg and ¼ cup milk)

Directions

Hard boil the eggs and allow to cool too room temperature. Mold sausage around egg. Roll egg and sausage in the pecan breadcrumb mixture and then to egg wash repeating 3 times. Deep fry eggs at 375 until golden brown. Can be served with cheese sauce.


 

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Venison Cordon Bleu


Ingredients

  • 2 equal size venison cutlet steaks
  • Swiss cheese
  • sliced ham
  • butter
  • flour
  • eggs
  • seasoned Italian bread crumbs

Directions

Use 2 equal size cutlet steaks. Put a slice of Swiss cheese on each cutlet and a slice of ham on one. Making sure that the cheese and ham do not extend pass the edge of the cutlet, place them cheese side together. Flour the outside of the cutlets then dip in an egg wash (1 cup milk mixed to 1 egg) and then place them in seasoned Italian bread crumbs covering the cutlets well. In a pan melt ~1/4 stick of butter or margarine cooking the cutlets on both sides for approx. 2 minutes or until golden brown. After the cutlets have been cooked use the butter and bread crumb mixture in the pan to coat cooked egg noodles.


 

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Venison Roll


Ingredients

  • venison cutlet steaks
  • summer sausage
  • Worcestershire sauce
  • balsamic vinegar
  • onion
  • Cajun spices

Directions

This recipe uses venison sausage or my favorite "Summer Sausage" rolled in a venison cutlet. If cutlets are not available cut steak from a roast approx. 3/8" thick and pound thin between 2 pieces of plastic wrap. Marinade in 1T. each of Worcestershire sauce and balsamic vinegar for approx. 30 min. Slice an onion into rings and cook until tender. Lay the steak out and place enough onions to cover 1/2 of steak and add slivers of summer sausage or your favorite link sausage cut in half lengthwise the same length as the steak. Roll to bring together and secure with toothpicks. Season with your favorite Cajun Spices. The rolls can be cooked on a b-b-que pit or browned in a skillet and added to your favorite spaghetti sauce. Just remember to remove the tooth picks before serving.


 

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Venison Sausage Appetizers


Ingredients

  • ½ pound of venison pan sausage
  • 1/3 cup mozzarella cheese
  • ¼ cup sour cream
  • 3 tablespoons mayonnaise
  • 2 tablespoons chopped green onions
  • ½ teaspoon Worcestershire sauce
  • 10 slices white bread

Directions

Preheat broiler. Crumble and cook sausage in medium skillet until browned. Transfer drained sausage to bowl; stir in cheese, sour cream, mayonnaise, green onions and Worcestershire sauce. Cut crusts from bread. Cut each slice into 4 squares on non-greased baking sheet; place under hot broiler just until cheese melts and fillings bubble.


 

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Venison Sausage Stuffed French Toast


Ingredients

  • 8 oz package venison sausage patties
  • 1-8oz loaf Italian bread (approx 16 inches long)
  • ¼ pound sliced Muenster cheese
  • 4 large eggs
  • 1 cup milk
  • 1 tablespoon sugar
  • Salad oil
  • 1 cup maple syrup
  • ½ cup pecans
  • ¼ stick of butter

Directions

Prepare the sausage per directions on label.  While sausages are cooking slice the bread on the diagonal into 8 slices approx 1 ½ inch thick.  Cut a pocket in each slice from top-crust-side almost, but not all the way to the bottom.  Place Muenster cheese and sausage patties in pockets, cutting cheese and sausages to fit.  Press together.  In a baking dish, beat the eggs, sugar and milk together.  Place filled bread slices in the egg mixture, turning occasionally to coat both sides.  In a skillet over medium heat, put 1 tablespoon of oil and cook the sandwiches about 10 minutes, or until golden brown on both sides.  Place stuffed sandwiches on large platter.  Add maple syrup, butter and pecans in a saucepan and cook on medium heat until warmed through.  Serve the Buttered Pecan Maple Syrup over sandwiches.

 

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Venison Sausage Stuffed Mushrooms


Ingredients

  • 4 large Portobello or regular white button mushrooms
  • 1 sticks butter
  • 2 cups venison sausage
  • 1 3/4 cups seasoned bread crumbs
  • 1/4 cup Parmesan and pecorino Romano, mixed
  • 1 cup heavy cream
  • 4 to 6 (1/8-inch thick) mozzarella slices

DirectionsPreheat oven for 300 degrees F.

Using a tablespoon, clean out the gills of Portobello mushrooms, leaving only the caps. Chop up the stems and place aside to be later added to the stuffing.

Add the butter, and stir gently with a wooden spoon. Let butter mixture cook for about 2 to 5 minutes or until it begins to steam.

Add browned venison sausage and let simmer about 5 minutes. Stir in bread crumbs, mushroom stems, Parmesan and pecorino Romano, until thick. Add heavy cream and mix well. Spoon stuffing into the mushroom caps and cover with a slice of mozzarella.

Place on a baking sheet lined with aluminum foil and sprayed with non-stick spray. Bake for 10 to 15 minutes or until lightly browned.

Cream Sauce

  • 1 cup heavy cream
  • ½ stick butter
  • 1 Tablespoon corn starch
  • Cajun Spice to taste

Melt the butter in a sauce pan. Pour enough cream into small bowl to dissolve corn starch and add rest of cream to butter mixture. Heat mixture until it simmers and add Cajun Spice to taste. Stir until sauce thickens.

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Spiced Pecans using Buddy's Blends "Nut'n But Spice"


 



In a large pot of boiling lightly salted water boil you pecans for approximately 2 1/2 minutes. Remove with a slotted spoon and place in a bowl. Add powered sugar (approx. 1/2 cup per pound of pecans) and stir well. You will not have to add as much sugar for other batches as a syrup will form at the bottom of the bowl. A Fry Baby or Fry Daddy works as well as a pot of oil heated to 350-375 degrees. Add the pecans with the slotted spoon making sure that you have removed the excess sugar water. When the pecans are first put into the oil a steam cloud will come up so stand back. The steam cloud will disappear after about 30 seconds. Allow to fry until the bubbling is reduced to that similar to a simmer. Remove to a bowl and with a paper towel wipe of any excess oil from the bowl any excess oil. Put the pecans in another bowl and sprinkle with powdered sugar and the Buddy's Blend Original Blend Seasoning. Should you add too much sugar or seasoning simply combine with the next batch of pecans stirring well and it will tend to even out. Spread onto a cookie sheet to allow for cooling and they will become crunchy. Should you over fry the pecans you will notice a burn smell come from the fryer...remove and coat with sugar and seasoning as these will be VERY CRUNCHY and resemble coated popcorn in taste.

 

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Low Fat - Low Cal Mexican Spaghetti

2 large Mexican squash cubed peeled and seeded
2 pkg. taco seasoning
3 (8 oz.) can tomato sauce/water
1 (12 oz.) can stewed tomatoes
1 lg. onion, chopped
1 bell pepper, chopped
1/2 lb. mushrooms, sliced
1 tsp. Buddys Blend Seasoning

1/4-1/2 tsp. chili powder
Optional: 1/2 lb. hamburger (cooked) can be added
Cook tomato sauce, stewed tomatoes, onion, bell pepper, mushrooms, Buddys Blend Seasoning and chili powder in large pan for 1-1 1/2 hours (on high for 20 minutes, then simmer). Add taco seasoning to sauce 10 minutes before done. Add squash to sauce. Simmer about 20 minutes. Add hamburger if desired.

 

How To Cook Spaghetti Squash

  • Bake It -- Pierce the whole shell several times with a large fork or skewer and place in baking dish. Cook squash in preheated 375°F oven approximately 1 hour or until flesh is tender.

  • Boil It -- Heat a pot of water large enough to hold the whole squash. When the water is boiling, drop in the squash and cook for 20 to 30 minutes, depending on its size. When a fork goes easily into the flesh, the squash is done.

  • Microwave It -- Cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash. Add more cooking time if necessary. Let stand covered, for 5 minutes. With fork "comb" out the strands.

 

Slow Cooker or Crock-Pot - Choose a smaller spaghetti squash (unless you have an extra large slow cooker) so that it will fit. Add 2 cups of water to slow cooker. Pierce the whole shell several times with a large fork or skewer, add to Crock Pot, cover and cook on low for 8 to 9 hours.

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Mexican Squash

 

1 sm. chopped onion
2 sm. diced Mexican squash
Chopped fresh tomato

 

1teaspoon Buddys Blend Seasoning

 

Sauté onion. Add diced seeded squash; cook until squash turns clear. Add tomato and cook until done.

 

 

 

 

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Mexican Squash Casserole

 

1 lb. ground beef
1 qt. canned squash (well drained)
8 oz. sour cream
2 c. cubed Velveeta cheese
2 tbsp. cornstarch
¼ teaspoon each Chili powder and cumin

1 teaspoon Buddys Blend Seasoning

Brown ground beef with salt, Buddys Blend Seasoning, chili powder and cumin. Mix sour cream, cheese and cornstarch in separate bowl. Layer squash, sour cream mixture and meat in casserole dish. Sprinkle with Parmesan cheese and bake until bubbly.

 

 

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Mexican Squash Casserole 2

 

3-4 lg. Mexican squash peeled and seeded
1 onion
1 can cream of mushroom soup
1/2 can milk
Tortilla chips
1/2 lb. hot Velveeta

2 teaspoons Buddys Blend Seasoning

Spray baking dish with Pam, slice squash in thin slices, add chopped onion, mushroom soup, and milk. Sprinkle Buddys Blend Seasoning across the top of the mixture.  Crush chips (enough to cover squash). Slice Velveeta to top chips.

Bake 30 minutes at 350 degrees or until cheese and chips crust over. May be reheated in the microwave.

 

 

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Baked Mexican Squash

 

 

2 large Mexican squash cut in half and seeded
1 teaspoon butter for each half of squash

1 teaspoon brown sugar for each half of squash

Buddys Blend Seasoning

Place squash in baking dish and add butter and brown sugar. Sprinkle Buddys Blend Seasoning across the top of the squash.  Bake covered in 375 degree oven for approx. 20 minutes or until for tender.

 

 

 

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Spaghetti Squash Alfredo


You can make this rich Alfredo sauce lower in fat by using reduced fat sour cream and low fat cheese,

making this a dish that both low fat or low carb dieters can appreciate.

 

1 med spaghetti squash, cooked by your favorite method and separated into strands (follow link for instructions)
1 C sour cream
1/2 C shredded mozzarella cheese
1/4 C grated Parmesan cheese
2 cloves garlic, finely minced
1 tsp.
Buddys Blend Seasoning

 

Serves 6-8

In a medium-sized saucepan, combine the all ingredients except spaghetti squash over medium-low heat and whisk until smooth and creamy, stirring constantly to prevent burning. Add the spaghetti squash strands to the sauce and stir until thoroughly mixed and heated through. Serve immediately.

 

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Spaghetti Squash, Butter and Onions

 

1 sm. chopped onion
1 cooked spaghetti squash
2 tablespoons butter

1 teaspoon Buddys Blend Seasoning

Sauté onion in butter until onion is clear. Add cooked spaghetti squash to skillet with onion and sprinkle Buddys Blend Seasoning across top of mixture

 

 

 

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BBQ Mexican Squash

 

2 large Mexican squash cut in half and seeded (wash outside well)
1 teaspoon butter for each half of squash

Buddys Blend Seasoning

Place squash aluminum foil and add butter. Sprinkle Buddys Blend Seasoning across the top of the squash.  Place on side of grill for indirect heat while BBQing meat.  Squash will pick up a smoky flavor and skin will become soft and may be eaten.

 

 

 

 

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Grilling Tips

 

When you are having parties for large numbers of people try boiling chicken thighs or wings till tender. 

Add your favorite flavor of BBQ Sauce and cook on the grill until glazed.

 

Brush sauce on the meat when it is just finishing…then sprinkle on your favorite seasoning. 

The sauce holds the seasoning on the meat and allows you to add a special touch to your grilled meat. 

Try ginger or sesame seeds with pork or chicken.

 

 

 

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Shrimp-Spicy Rice Fingers

2 quarts water

1 cup medium grain rice

2 tablespoons crab and crawfish boil

8 ounces cream cheese

1 cup Miracle Whip

3 tablespoons hot sauce (or to taste)

1 ½ teaspoons Cajun seasoning

1 pound of diced grilled shrimp

1 loaf white bread

 

Rice:

In a 4 quart pot add water and bring to boil. Add crawfish boil and rice boiling on a medium boil for 20 minutes until rice is soft. Drain rice and put aside and allow rice to cool to room temperature.

Directions for filling:

In a large mixing bowl place the cream cheese (at room temperature), Miracle Whip and hot sauce and blend on low speed until the ingredients are incorporated.  Add rice and shrimp and stir until well mixed.  Adjust seasoning to taste.  Using a knife cut off the edges of the bread.  With a rolling pen roll out the slices until thin as possible.  Spread approx. 1 ½ tablespoon of mixture onto slice and roll together.  When finished sprinkle Cajun seasoning over the rolls.  Allow the fingers to rest several hours or over night to seal the roll.  Dip in seafood cocktail or the sauce of your choosing as an option.  Total cooking time 45 minutes and makes approx. 24 fingers. 

 

 

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Rice’n Eggplant Veggie Burger

 

Ingredients:

7 cups of vegetable stock

3 medium eggplants peeled and cut into 1” cubes

1 cup medium grain rice

6 tablespoons A-1 sauce

3 eggs

1 ½ cups bread crumbs

1 tablespoon Mrs. Dash Seasoning

1 tablespoon Fajita Seasoning

1 teaspoon sea salt

1 tablespoon Steak Seasoning

¼ cup olive oil

 

Method:

Place eggplant in large bowl and cover with water.  Mash eggplants with hands to release the seeds.  This will lessen the chances of the eggplant being bitter.  Boil cubed and crushed eggplant in 4 cups of vegetable stock until tender.  Drain and put aside.  While the eggplants are cooking heat the remaining 3 cups of stock to a slow boil.  Add the rice and stir occasionally for 20 minutes.  Drain the rice and add the eggplant.  In a food processor process the eggplant and rice mixture until smooth.  Remove and place in a mixing bowl.  Add the remaining ingredients except for the steak seasoning and mix well.  Additional bread crumbs may be required depending on the moisture of the eggplant.  The mixture will appear to be too soft for a patty to form but will harden up when pan fried.  Place 1 tablespoon of olive oil in pan and fry patties until golden brown and a crust forms.  Add olive oil as required.  Top with steak seasoning when finished frying. Add additional seasoning to taste. 

Makes 12 patties.

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Red-White & Blue Rice Cream Sundae

Ingredients:

3 quarts water

1 cup medium grain rice

6 ounces cream cheese

1 cup sugar

¼ cup Half & Half

Chocolate fudge topping

1 cup frozen strawberries

1 cup Blueberry pie filling

1 cup Pina Colada Mix

¼ teaspoon salt

¼ cup Rice Crispies Regular flavored

¼ cup Rice Crispies Chocolate flavored

Can of Whipping Cream Topping

4 cherries

In a 4 quart pot add water and bring to boil.  Add rice boiling on a medium boil for 20 minutes until rice is soft.  In a large bowl placed drained rice, sugar, salt and cream cheese.  With the mixer on medium speed whip the mixture until evenly mixed and smooth adding Half & Half and sugar as required.  Cover bowl and allow mixture to cool in refrigerator. Thicken the toppings with corn starch if required and allow mixture to cool in the refrigerator.  Scoop out rice and build a Rice Cream Sunday.  Sprinkle on Rice Crispies.

 

Assembly of Rice Cream Sundae

Place Rice Cream in bowl.  Scoop out each serving and place in bowl or make a party size sundae.  Spoon toppings over rice and top with fudge, Rice Crispies, whipped cream, cherry and an American Flag for an all American treat.

 

Serves 4. 

 

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Roux Rice with Chicken-Sausage Gravy

Roux Rice Ingredients:

1 ½ cups water total

1 ½ cups long grain rice

1 medium onion diced and sautéed

1 tablespoon roux dissolved in ½ cup water

1 tablespoon balsamic vinegar

2 tablespoons of butter

¼ teaspoon garlic salt

1 bunch green onion tops, chopped

Ingredients for the chicken:

4 skinless/boneless chicken breast cut into bite sized pieces

1 pound sausage

3 tablespoons flour

3 cups milk

3 tablespoons of butter

½ cup cream or Half and Half

1 ½ teaspoons Cajun seasoning

Directions for Roux Rice:

In a rice steamer all the ingredients but the green onion tops and steam until rice is done. Stir in the green onion tops for additional flavoring.  Adjust seasoning to taste

Directions for Roux Rice:

In a rice steamer all the ingredients but the green onion tops and steam until rice is done. Stir in the green onion tops for additional flavoring.  Adjust seasoning to taste

Directions for chicken:

In a large frying pan place the sausage and fry to release drippings.  Add chicken and continue stirring until chicken is cooked.  Remove chicken and sausage and put aside to make gravy with drippings.  Place the flour and butter in pan over medium heat stirring until roux is formed.  Add milk stirring until gravy is thickened.  After the gravy has thickened add the chicken sausage mixture to the gravy and allow simmering until ready to serve.  Adjust seasoning to taste.  For extra rich flavored gravy add cream or Half and Half to thin the gravy.

Plating:

Place the roux rice mixture in center of plate and spoon the chicken and gravy around sprinkle the Cajun seasoning across the top of the bowl. 

 

Total cooking time 45 minutes and serves 4. 

 

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Dove Fingers

 

Ingredients:

12-breasted and deboned doves cut breast into dime size pieces

1-tablespoon bacon drippings

1-8 ounce package of cream cheese

1-cup Miracle Whip Salad dressing

1-tablespoons pickled jalapeños pepper finely diced and some juice

1-tablespoon HEB brand Salsa Taquera

1-tablespoon Buddys Blends Seasoning

12 slices fresh white bread 18 slices for thin fingers

Directions:

In a skillet heat bacon drippings and add dove breast cooking the doves until juices run clear.  Drain and sprinkle on the Buddys Blends Seasoning and allow combination to cool.  In a mixing bowl add cream cheese (at room temperature), Miracle Whip and Salsa Taquera mixing well.  Combine cooled dove breast meat with the cream cheese mixture.  Remove the crust from the bread.  Using a heavy rolling pin, roll out each slice of bread until paper thin. It is best to cover them so they will not dry out.  Add a heaping tablespoon of the dove mixture to each slice and roll them together resembling a finger.  Lightly sprinkle some more Buddys Blends Seasoning on top of the finished fingers.  It is best to allow the fingers to set for several hours or overnight for the bread to seal itself on the fold.  The amount of jalapeños and Salsa Taquera can be adjusted to taste.

 

 

 

 

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Chorizo, Rice & Goose Breast

 

Marinade for Ducks & Geese

2 geese with the breast removed and deboned, split in half and soaked in water for a day (change the water every 6 hours)

1/3 cup teriyaki sauce

1/3 cup Lea & Perrins Worcestershire Sauce

 1/3 cup balsamic vinegar

 

Ingredients

½ cup Teriyaki or Sweet and Sour basting sauce

2 links of Kiolbassa Brand Chorizo or you favorite brand

1 1/2-T Buddys Blends Seasoning

½ onion chopped fine

1 bunch green onion tops

2 cups of cooked rice

Directions:

Marinade the goose breast over night.  Cook over medium heat on the pit or in a skillet.  Brush on sweet & sour sauce or teriyaki basting sauce and cook till a glaze appears.  While the goose is cooking cook the rice.  In a skillet fry the chorizo and onions until done.  Cook the goose meat until it has developed a glace remove from pit or skillet and dice into dime size pieces.  Add green onion tops and goose meat to the chorizo and onion mixture.  After cooking until the goose is done stir in the rice and sprinkle on the Buddys Blends Seasoning.  This is an excellent dish served with pinto beans. 

 

Serves 4.

 

 

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 Goose On-A-Stick

 

Marinade for Ducks & Geese

4 breast that have been deboned, split in half and soaked in water for a day (change the water every 6 hours)

1/3 cup teriyaki sauce

1/3 cup Lea & Perrins Worcestershire Sauce

 1/3 cup balsamic vinegar

1-T Buddys Blends Seasoning

1-T Powdered ginger

1-T Sesame seeds

 

Directions:

In a large bowl marinade the duck or geese over night.  Cut the breast in ½ in strips and put on a skewer length wise.  Cook over medium heat on the pit.  When juices start to run clear remove from fire and put on a plate.  Brush on sweet & sour sauce or teriyaki basting sauce and sprinkle on the Buddys Blends, powdered ginger and sesame seeds.  Return to hotter part of the pit and cook till a glaze appears.

 

 

 

 

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Sausage & Goose Breast

 

Marinade for Ducks & Geese

4 breast that have been deboned, split in half and soaked in water for a day (change the water every 6 hours)

1/3 cup teriyaki sauce

1/3 cup Lea & Perrins Worcestershire Sauce

 1/3 cup balsamic vinegar

 

Ingredients

2 links of Kiolbassa Jalapeño Beef Sausage

1 1/2-T Buddys Blends Seasoning

½ cup Teriyaki or Sweet and Sour basting sauce

Directions:

In a large bowl marinade the duck or geese over night.  Butterfly each side of the breast.  Place half of a link of sausage and secure with toothpicks.  Cook over medium heat on the pit.  Brush on sweet & sour sauce or teriyaki basting sauce and cook till a glaze appears.  Sprinkle on the Buddys when you remove the breast from the fire.  Allow the meat to cool slightly before removing the tooth picks.  You want to use a precooked sausage such as Kiolbassa brand so the goose breast will not dry out while you are trying to cook the sausage.  This recipe can also be cooked indoors in a skillet if a BBQ pit is not available. 

 

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Caller Times Grilled Gar Fillets

 

Olive oil dipping sauce (for basting fillets)

½ teaspoon crushed red pepper

1 teaspoon ground black pepper

1 teaspoon dried oregano

1 teaspoon dried rosemary

1 teaspoon dried basil

1 teaspoon parsley flakes

1 teaspoon granulated garlic

¼ cup extra virgin olive oil

Directions:

In a shaker type jar mix all the ingredients and allow infusing for several days before using.  Place gar fillets on medium heat and brush with basting sauce rotating the fillets on the grill until the meat is firm.  Sprinkle on the Buddys Blends when you take the fillets off the grill.  Squeeze some fresh lemon on the fillet before serving.

 

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Caller Times Gar Patties

 

Ingredients:

2 quarts of cubed gar fish (approx. 5 lbs of fillets)

2 eggs

1-cup bread crumbs

½-teaspoon garlic salt

1-cup Miracle Whip Salad dressing

1-teaspoon Mrs. Dash Seasoning

1-tablespoon Zatarans Crab & Crawfish Boil Seasoning

3-tablespoons diced roasted red peppers

1-tablespoon Buddys Blends Seasoning

1-stick butter

 

Optional ingredients:

Celery

Onions

Bell pepper

 

Olive oil dipping sauce (for cooking fillets)

½ teaspoon crushed red pepper

1 teaspoon ground black pepper

1 teaspoon dried oregano

1 teaspoon dried rosemary

1 teaspoon dried basil

1 teaspoon parsley flakes

1 teaspoon granulated garlic

pinch of salt

¼ cup extra virgin olive oil

 

In a large skillet heat 2 tablespoons of the olive oil dipping sauce.  Add gar fillets and cook till meat firms (should be a light brown crust form on the meat).  Remove cook fillets placing them in a bowl.   Drain off liquids during the cooling process then cut the gar into dime size pieces or smaller.  Add the other ingredients except the butter mixing well.  Cover the mixture and place the bowl in the refrigerator for at least 30 minutes.  The mixture should form a hamburger like patty.  If the patty wants to crumble add a small amount of bread crumbs and let set for it to absorb any excess liquid.  In a skillet add teaspoon size portions of butter and the formed patties cooking until light brown on the outside.  If any of the optional ingredients are used they should be cooked and cooled before adding to the mixture.  Amberjack, dolphin, catfish and tuna all make good substitutes for this recipe.  Another variation uses any left over fish that you have grilled on you BBQ pit and you can avoid cooking the fish in the skillet.  This recipe makes 20 appetizer or small portion size patties.

 

 

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POOR MAN’S CRAB MEAT AND POOR MAN’S LOBSTER

This recipe can be made before the trip. Add mayo or miracle whip and you have a Poor Man’s Crab Meat Spread for sandwiches or snacking.

Poor Man’s Crab Meat:
1 ½ pound fish (white meat fish works best)
½ teaspoon Zatarans Crab and Crawfish Boil (granules not the bag type)
¼ teaspoon Zatarans Liquid Crab Boil
¼ stick butter
½ cup breadcrumbs
½ teaspoon Buddy’s Blends Original Seasoning

In a 2-quart pot on medium heat, melt the butter and add in the fish. Stir the fillets until they start to break down then and add the seasoning, continuing to stir until fish is completely broken down to flakes; remove from heat. Add enough breadcrumbs to thicken. Sauté celery, onion, bell pepper, ect to fancy it up.
Note: This mixture can be used to stuff mushrooms, stuffing for other fish fillets or baked into a loaf or muffin (add an egg to help it hold together better). With the egg mixture it can be place on a smoker and then eaten hot or cold on crackers.

Poor Man’s Lobster:

¾ pound of fish cut approximately 1 inch thick, 1-2 inches wide and 3-6 inch long strips (firm white fish works best) Cut the fillets from the top down toward the belly so the flake of the fish resembles lobster tails.
½ teaspoon Zatarans Crab and Crawfish Boil
¼ teaspoon Zatarans Liquid Crab Boil
Olive oil or oil of choice (anything you would use while grilling)
¼ teaspoon Buddy’s Blends Original Seasoning

Combine the ingredients in a bowl and allow it to marinate 30 minutes to over night in the fridge. With the skillet preheated on medium high heat, add the fish and cook until you get a brown colorization on all sides.


Note: You can also butterfly shrimp and cooked in the same pan and marinate if desired.

 

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Dove Bites


Split the breast on either side but leave the meat on the bone.


Marinate in a combination of teriyaki sauce , Worcestershire and balsamic vinegar.


Mix diced jalapeno peppers with cream cheese and stuff some into each half.


Sprinkle with bread crumbs and cook on the pit or bake in the oven. 

 

bite off the half breast with the cream cheese...yumm


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Javelina Brine & Cooking Instructions

4 cups of water

3 tablespoons Mrs. Dash Seasoning

3 tablespoons Cajun Seasoning

2 tablespoons Beef Fajita Seasoning

2 tablespoons garlic salt

5 tablespoons Worcestshire Sauce

5 tablespoons teriyaki sauce

5 tablespoons balsamic vinegar

2 cups white wine

2 onions sliced

 

 

Debone the hind quarters and remove the shoulder at the first joint so it is just the shoulder blade meat on. Make sure to remove the glands that are on the outside of the quarters as well as those in the hind quarter and the silver skin on the outside of the quarters. Place the meat in as small of a container as possible leaving a minimum of 2 inches lip to the top of the container. In a medium size pot, bring the water to a boil and add all the dry ingredients stirring frequently for 10 minutes. Remove from heat and add 4 cups of ice cubes to cool mixture. Once cooled add the sauces and vinegar and stir. Pour the mixture over the meat and cover with a plastic bag. Place in refrigerator for 24-48 hours shaking the mixture every 8-10 hours. Place the meat on a medium hot smoky fire and brush with Teriyaki Basting Sauce to glaze the meat. Smoke for approx. 20 minutes. Remove the meat from pit and place in a pressure cooker (if you don’t have a pressure cooker put in pan and cover with foil and bake at 300 degrees for 2 hours). Pressure cook on 15 pounds for 30 minutes. If you cook it in the oven or pressure cooker I like to add a sliced onion on top while cooking. Remove the meat once the cooking process is complete and separate muscles. In a skillet put a portion of the meat and season with your favorite seasoning adding some of the cooking liquid or any of the sauces used in the marinade or BBQ sauce to glaze the meat. Eat it like any pulled pork in tortillas with onions, salsa and a squeeze of lime.

 

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Way Too Easy Risotto

6 chicken thighs w/bones and skin on

1 large onion rough diced

1 1/2 cups long grain rice

2 links Kiolbassa Jalapeño Sausage diced fine

½ stick butter

8 ounces sliced white mushrooms

½ cup Half & Half

Cajun Seasoning

Worcestershire Sauce, Teriyaki Sauce, Balsamic vinegar

 

In a large pot bring 3 quarts to boil and add chicken and onion. Cover and cook until chicken is done and separating from bone (approx. 30 minutes). Remove chicken and let cool. Add rice and boil approx. 18 minutes. While rice is cooking boiling in chicken stock place sausage in a large skillet and fry until cooked thoroughly. Add the butter and mushrooms to the sausage and place cover on skillet cooking mushrooms on medium heat until tender. Drain the rice and onion mixture and add to the sausage and mushroom mixture. Stir in the Half & Half stirring until the liquid is reduced. Season the risotto with Cajun Seasoning to taste. While rice mixture is reducing debone chicken and set aside. In another skillet add the de-boned and de-skinned chicken thighs on medium high heat. Apply ½ tablespoon of each of the sauces and vinegar (or to your taste I like a little less Balsamic to the other sauces) to the chicken and stir until a glaze is formed. Plate risotto and add chicken to the center of the plate. You don’t see many risotto recipes using long grain rice but it works best for me.

 

Serves 4.

 

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Brie Stuffed Chicken Rice & Herb Rice

 

4-chicken breast (boneless & skinless)

7 oz. Brie cheese

1 large onion rough diced

2 tablespoons stick butter

1 ½ tablespoons Mrs. Dash Seasoning

¼ teaspoon garlic salt

2 cups cooked long grain rice

Juice from ½ lemon

Cajun Seasoning

 

Using a sharp knife make an incision 2/3’s the way down the skin side of each breast. Make another incision on each side of the first to form a pocket. Insert 1/4th of the brie into each breast and cook on you BBQ pit or in the oven till done approx. 30 minutes. Use your favorite BBQ sauce while cooking (optional). While the chicken is cooking place the onion in a medium size skillet with the butter and cook on medium heat until the onions are done. Add the dry seasonings except the Cajun seasoning to the butter and onion mixture. Once coated add the rice and stir till heated through. Add the lemon juice and Cajun spice to taste. Serve with your favorite vegetable.

 

Serves 4.

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Chocolate Chip Rice Bon Bon

 

1-cup milk

1- cup Half & Half

3 cups 2 day old long grain rice

3 tablespoons cream cheese

½ cup of chocolate chip (Mini Chips)

1 pound of dark melting chocolate

 

In a medium size pot add Half & Half as well as milk and bring to a simmer. Stir in the sugar and cooked rice allowing simmering until the mixture becomes pudding like. Stir in the cream cheese and stir until well mixed. Remove from heat and with an emersion blender turn the mixture into a cream of wheat consistency. Cover and place in refrigerator. Once the mixture is cooled stir in the chocolate chips mixing well. Use a 1 teaspoon measurement scoop and roll into balls. Place the balls on a wax sheet and cover with plastic wrap. Place the balls in the freezer until hard. Melt the chocolate per instructions. Add 1 ball at a time to chocolate, remove and allow cooling on a wax paper sheet. You can make designs using the white chocolate if desired.

 

Makes 45

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Coconut & Pineapple Rice Pudding w/ Lychee Fruit

 

2-13.5 ounce cans of coconut milk

1/2 cup sugar

3 cups long grain rice (cooked)

1 cup crushed pineapple

1- can Lychee fruit drained

 

In a large Teflon coated skillet add the coconut milk and bring to a boil. Stir in the sugar and cooked rice and reduce heat to a simmer. Stir the uncovered mixture occasionally (total cook time is approx. 15 minutes). Once the rice has softened and the coconut milk has thickened remove from heat and add the pineapple stirring until well incorporated. Allow to cool. Serve with Lychee fruit or your favorite tropical topping. This is a great way to use leftover rice also. When using leftover rice additional coconut milk or Half & Half may be required and it is the only leftover long grain rice pudding recipe I know of. If you use long grain rice the internet says it will be dry. This recipe proves the internet is not always right. Top with toasted coconut as an option.

 

Serves 6

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Left Over Rice & Veggie Risotto

 

1 large onion rough diced

2 links Kiolbassa Jalapeño Sausage diced fine

½ stick butter

8 ounces sliced white mushrooms

16 ounces mix frozen vegetables

1 cup Half & Half

2 cups day old long grain rice

Cajun Seasoning

1 bunch green onions chopped

 

A large skillet that has a lid is required to make this dish. In the skillet place the onion and sausage and fry until the onion is tender. Add the butter and mushrooms to the skillet and cover stirring occasionally. Add the frozen vegetables to the mixture and cover. It is best to thaw the vegetables before adding. Next add in the Half & Half and the rice stirring the mixture until well incorporated. Place the lid back on the skillet and simmer over low heat until rice has absorbed all the liquid. If the rice is not soft and creamy to the tongue add additional Half & Half and continue simmering until rice is soft and sauce is creamy thick. Add Cajun Seasoning to taste and top with green onions. This risotto can be used as a main dish or an impressive side dish.

 

Serves 4.

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Rice Krispies Fruit & Nut Bars

Canola oil for coating

½ cup pecans (I usually add more)

½ cup almonds (I usually add more)

¾ honey (I usually use less, about ½ cup)

2 ½ ups rolled oats

½ cup dried cranberries

½ cup chopped dried apples

½ cup dried blueberries

½ cup dried cherries

1 teaspoon cinnamon

½ cup Rice Krispies

Wax paper

 

P reheat oven to 325, lightly coat a 9 x 13 x ½ inch baking sheet with canola oil. Spread nuts on sheet and toast for 5 minutes or until lightly brown and fragrant.

 

Warm the honey in microwave or on stove on low heat to consistency of syrup.

 

Place nuts in food processor. Chop very briefly; add oats, cranberries, apples, blueberries, cherries and cinnamon. Mix briefly in food processor until all ingredients are chopped. While processor is running, drizzle in warm honey until mixture binds. Then put all ingredients in a large bowl and add the Rice Krispies and mix until incorporated.

 

Lightly coat baking sheet with canola oil. Press mixture into baking sheet. Lightly coat wax paper with canola oil. Place paper over mixture and roll with rolling pin until even and compressed. Place in freezer for at least 30 minutes.

 

Cut into 16 squares.

 

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Texas Boudain

 

1 1/2 cups long grain rice cooked

1 pound ground pork

1 ½ teaspoon Cajun Seasoning

2 tablespoon chili powder

2 tablespoons cumin

2 tablespoons bread crumbs

1 link Kiolbassa Jalapeño Sausage diced fine

1 link Kiolbassa Chorizo Sausage

1 medium onion diced fine

1 ½ tablespoon jalapeño relish

1 bunch green onions chopped

 

In a medium size mixing bowl add the cooked rice, ground pork, dry seasonings and bread crumbs. Cover and place in refrigerator for a minimum of 30 minutes. This will allow the bread crumbs to help bind the mixture. In a skillet place the sausages and onion and cook until onion is translucent. Place mixture in small bowl and allow for cooling. Once sausage mixture has cooled add the jalapeno relish and chopped green onion to the ground pork mixture. Spread onto cookie sheet and use cookie cutter to cut out desired shape. Other options are roll or patties. Place on another baking sheet and cook in preheated 350 degree oven for 20 minutes. The cut outs can also be placed on corn husks used for tamales and cooked on the BBQ pit where they are cooked on indirect heat (it is advisable to spray the husk from time to time with water to keep them from drying out. Once removed from the pit or oven place in a sealed container for cooling. One the Boudain has cooled plate and serve with your favorite aloe and or guacamole.

 

Makes 12 appatizers.

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White Chocolate Chip Rice Pudding

For rice topping:

1 cup of strawberry cola 3 tablespoons rice

Ingredients:

1 tablespoon butter

5-6 cups vanilla almond milk

2 tablespoons butter

2 cups of medium grain rice 10 tablespoons sugar, divided 1 teaspoon almond extract 1/2 teaspoon vanilla extract

1 cup of white chocolate chips

¼ teaspoon salt 1 lb fresh strawberries diced (or frozen if not available if using frozen you do not have to macerate the strawberries)

Mint leaves

Directions:

In a pot pour in the strawberry cola and bring to a simmer. Once simmering add the rice stirring occasionally. Cook rice for approximately 20 minutes or until soft. Sweeten with sugar if required; strain and put aside.

In a large pan melt the butter then stir in rice. Continue stirring until butter has lightly browned the rice.

Add the almond milk, 5 tablespoons sugar, almond extract and vanilla extract stirring occasionally until almond milk starts to simmer. Cover and allow to cook stirring occasionally.

Once rice has softened add enough almond milk to get rice to pudding thickness and stir in white chocolate chips. After chocolate chips have melted adjust for sweetness and add salt.

Place strawberries and remaining 3 tablespoons sugar in medium bowl; toss to coat. Let stand until sugar dissolves and juices form, stirring occasionally, about 20 minutes.

Serve on platter, bowls or individual plates. Top with strawberry rice, strawberry mixture and mint leaves.

Serves 6

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Andouille Sausage Rouxsotto

 

    Tomato Onion Mixture

1 cup seeded, diced Roma tomatoes

1/4 cup diced onion

1 tablespoon diced jalapenos

1 tablespoon minced garlic

Juice of 1 lime

2 tablespoons cilantro

Salt and pepper

 

In a bowl combine all ingredients this can be done the day before.

 

    Rouxsotto
4 cups vegetable stock, preferably homemade

1 1/2 cup short grain rice (will yield 3 cups when cooked)

1 1/2 tablespoon roux dissolved in water

2 tablespoons butter

1 lb Audouille, diced

1/4 cup scallion, thinly sliced plus more for garnish (white and light-green parts)

1/4 teaspoon cumin

1/4 teaspoon chili powder

Salt & freshly ground black pepper

Tomato onion mixture (recipe above)

 

In a small saucepan, bring the vegetable stock to a boil and then keep warm over low heat.

 

In a large skillet melt 1 tablespoon butter. Add the rice, stirring occasionally until butter browns.

 

Ladle 1 cup of the stock over the rice; add roux water and simmer, stirring frequently, until absorbed. Continue to add the stock ½ cup at a time, stirring frequently, until the rice is creamy and tender but still slightly chewy in the center, about 20 minutes. Add the remaining butter stirring until incorporated.

 

Meanwhile, in a medium skillet, cook the Andouille over medium-high heat until lightly browned, about 5 minutes. Stir the Andouille, the ¼ cup of scallions into the risotto until combined. Add tomato onion mixture, cumin, chili powder and season to taste with salt and pepper.

 

Add Andouille and tomato-onion mixture to the rice stirring until incorporated.

 

Do not over cook the tomato onion mixture as it adds texture to the risotto something that other risotto recipes do not have.

 

Divide the risotto among 4 plates or serve on platter and garnish with additional scallions if desired. Serve immediately.

 

Serves 4

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Spicy German Pork Sausage

 

    Ingredients:

Yield 3lbs

 

2 1/2 lbs boneless pork butt or 2 1/2 lbs pork shoulder

2 1/2 teaspoons rubbed sage

2 teaspoons salt

1 1/2 teaspoons white pepper or 1 1/2 teaspoons black pepper

1 1/2 teaspoons marjoram

1 teaspoon crushed red pepper flakes

1/2 teaspoon garlic

1/2 teaspoon ground cayenne pepper

1/4 teaspoon ground nutmeg

½ cup brown sugar

1 teaspoon allspice

enough pork fat, if necessary to make a 3 to 1 meat to fat ratio

 

 

    Directions:

1 Cut the meat (and fat, if necessary) into chunks.

2 Spread out on a pie pan or cookie sheet and place in the freezer to chill (not long enough to freeze, just long enough to become firm).

3 Grind the meat and fat together twice, using a coarse blade.

4 Add the spices to the meat and fat mixture and knead it in thoroughly.

5 Cover and refrigerate at least a couple of hours or overnight.

6 The sausage can be stuffed into prepared casings or formed into patties or appropriate bulk portions and refrigerated for up to 3 days before use after which any remaining should be frozen.

 

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Czech Sausage

5# pork butt

5# venison

4oz kosher salt (I'll use sea salt)

1oz black pepper

1/4oz cayenne

1.5oz minced garlic

I omitted the 4 ounces of "pink salt" which is salt peter so I may need to add a bit more sea salt

 

Mix meat and season. Grind coarsely. Coarsely and then seasoning and grinding fine before stuffing. Always brown a bit and taste it before stuffing and he'd adjust the seasoning.

 

Smoke over light pecan smoke at 150 degrees for 10 hours.  

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Shawarma Sausage

Ingredients:

1. 1 tbsp ground cumin

2. 1 tbsp ground coriander

3. 1 tbsp garlic powder

4. 1/2 tbsp paprika

5. 1 tsp turmeric

6. 1/2 tsp ground cloves

7. 1/2 tsp ground cayenne pepper

8. 1 tsp ground black pepper

9. 1/2 tsp ground cinnamon

10. 4 tablespoons salt

11. 3 pounds fatty meat

Instructions:

1) In a mixing bowl, add the cumin, coriander, garlic, paprika, turmeric, cloves, cayenne pepper, black pepper, and cinnamon.

2) Mix together well, and use as needed or place in an air tight container or bottle.

Season to taste…

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