( ALL OF OUR RECIPES ARE NOT MEASURED BUT MADE TO TASTE )
CHRISTMAS MORNING CASSEROLE
NOTE: n 1983 our little community in Mississippi put together a small cookbook of favorite family recipes to share with friends and family. We thought it would be nice to share our Christmas morning Breakfast Casserole. This recipe was made Christmas Eve, placed in the refrigerator and Christmas morning placed in the oven to cook while we opened presents. The tradition continues with our little family and I am happy to share it with you in hopes you and your family can enjoy it as well!!
1 lb. Jimmy Dean hot pork sausage, browned and drained
8 lg. Eggs, beaten
1 cup Whole Milk
1 cup Half n Half
1 tsp. Salt
1 tsp. Dry Mustard
6 Slices white bread, cubed
1 cup Grated Sharp Cheese
Combine all ingredients and place in a buttered 2-quart casserole dish. Cover and refrigerate overnight. Take out of the refrigerator 30 minutes before cooking. Preheat oven to 350 degrees F. and baked uncovered for 45 minutes. Check to make sure center of casserole is set-up (it may take a little longer depending on your oven. When set take out of the oven and let stand 15 minutes before serving.
From the Gibson Family
SLOW COOKER PORK ROAST
2-3 lbs. Boneless Pork Roast
12 oz. Bottle Daddy Cook's Pineapple Saki Teriyaki Marinade & Finishing Sauce
1/2 cup Diced Dried Apples
1 Medium Onion, Chopped
Place pork roast in 5-quart cooker and pour entire bottle Pineapple Saki Teriyaki Sauce over roast. Add apples and onions. Cover and cook on low for 8 hours until tender. You can also cook on high for 4 hours. Remove roast, apples and onions from slow cooker. Serve over rice.
Note: You can use the liquid from the slow cook after removing the fat from the liquid. This can be done using a fat separator which can be purchased at most kitchen stores.
SOUTH OF THE BORDER PRAWNS
16 jumbo Prawns, peeled and deveined with tails on
1/2 cup Tequila Honey Lime Mustard Blend
1/4 cup Chicken or Vegetable Broth
8 slices Bacon, cut in half.
Wrap each Prawn with bacon and secure with toothpick. Mix Tequila Honey Lime and broth then baste Prawns with the sauce. Cook 3 minutes, basting with sauce as they cook. Turn Prawns over and cook another 3 minutes basting while they cook. Cook until the Prawns have caramelized with the sauce and the bacon is crisp.
Note: Makes an excellent appetizer or entrée served with fresh pineapple and rice.
SPICY-CRUSTED PORK TENDERLOIN
1 (16oz) Pork tenderloin, trimmed.
1 Tbsp. Burgundy Peppercorn Mustard Blend
1 Tbsp. Paprika
1 Tbsp. Cumin
1 tsp. Cayenne pepper
1 Tbsp. Chili powder
2 tsp. Salt
2 Tbsp. Olive oil
Mix spices well and rub on to the Pork Tenderloin covering completely. Place a 10 or 12 inch oven-proof skillet on high heat. When the pan is hot add your favorite olive oil. Once the oil starts to smoke add the Pork Tenderloin and sear on all sides. Turn on oven to 350 degrees and place pan with the Pork Tenderloin onto the center rack and bake for 15-20 minutes or until desired temperature. Remove from oven and let rest for 10 minutes. Slice to desire thickness.
2 cups Chianti (any brand)
3 Tbsp. Honey Roasted Garlic Onion Mustard Blend
1 small Habanero Pepper – cut in half and seeded (optional)
In a saucepan place Chianti and the Habanero pepper (if desired). Cook on medium-high heat until reduced to approximatley 1/4 cup (this takes about 15-20 minutes). After reduction process add the Gourmet Temptations Honey. Stir the sauce until the honey is dissolved. Dizzle over the Pork Tenderloin when plating. Serve immediately.
APRICOT GLAZED HAM
1 Ham 3-4 lbs (smoked optional)
1/2 cup Mama Earle’s Seedless Raspberry Jam
1 tsp. Dry mustard
1/4 tsp. Ground cloves
1/4 cup Local Raw Honey
Place ham in roasting pan. Cover with Mama Earle’s Seedless Raspberry Jam, seasoning and honey. Bake at suggested instruction. Slice and garnish with fresh apricots and butter lettuce leaves.
APPLE BOURBON PORK LOIN
1 3 lb. Pork loin, boned and rolled
1/2 tsp. Black pepper
1 cup Apple juice
¼ cup Bourbon
2 Tbsp. Daddy Cook’s Prickly Pear Mustard Blend
1 3/4 cups Chicken broth, divided
1/2 cup Half-n-half
5 Tbsp. All purpose flour
1/2 tsp. Salt
Preheat over to 425 degrees. Rub pork well with pepper and place in a medium size shallow roasting pan.
In a small bowl whisk apple juice, bourbon, and mustard blend until smooth. Brush generously all over pork roast. Let stand at room temperature for 30 minutes.
Brush pork again with bourbon mixture and roast uncovered for 35 to 45 minutes, (continue basting every 10 minutes with bourbon mixture so drippings do not burn) or until a instant-read thermometer, thrust into the center, registers 145 to 150 degrees. Transfer to a heated platter and let rest while you prepare the gravy.
Pour remaining bourbon mixture into roasting pan, set over medium heat and deglaze pan by scraping browned bits. Pour deglazed liquid into a small saucepan and boil uncovered over high heat approximately 2 minutes, stirring often and until thick. Stir in 1 1/4 cups of broth and half-n-half. Quickly blend remaining 1/2 cup broth with flour and salt, add to pan, and cook, stirring constantly for 3-5 minutes or until gravy thickens and no raw floury taste lingers.
NOTE: Slice pork 1/2 - inch thick and top each portion with gravy.
CRANBERRY CHARDONNAY TURKEY MEATLOAF
Preheat oven to 350 F.
2 Cloves Garlic
1/2 Medium Onion, diced
1 1/4 lbs. Lean Ground Turkey
1/4 cup Dried Cranberries
1/2 cup Bread Crumbs
1/4 cup Daddy Cook’s Cranberry Chardonnay Mustard Blend
Salt and Pepper
Saute’ garlic and onion in 1 tablespoon olive oil until lightly browned, approximately 2 minutes.
In large mixing bowl mix ground turkey, dried cranberries, bread crumbs, egg, salt and pepper with sautéed garlic and onion. Combine thoroughly.
Shape into a 9x5 inch loaf pan. Bake for 20 minutes.
Take out of oven and spread Cranberry Chardonnay Mustard evenly over the top.
Return to oven and bake an additional 35 minutes
MAMA EARLE'S PASTA SALAD
1/3 box Ditalini Pasta
2 cups Ham Steak, cooked and chopped
3 lg Eggs, boiled and chopped
7 oz. Corn, drained
1/2 cup Baby Carrots, sliced thin
1/2 cup Cubed Sweet Salad Pickles (not relish)
1 cup Cole Slaw Mix, chopped fine
1/2 cup Mayonnaise
1/2 cup Daddy Cook's Tequila Honey Lime Mustard Blend
Salt and Pepper to taste
Cook pasta according to directions, cool and drain. Add the rest of the ingredients, mix well. This is a recipe you can adjust ingredient measurements according to your taste; add more vegetables or try a different meat or no meat.
NOTE Any prepared Cole Slaw works well in this recipe - I use KFC because it is chopped fine.
DADDY COOK'S SLOPPY JOE'S
1 lb. Ground Beef
1/4 cup Chopped Green Pepper
1/4 cup Chopped Red Bell Pepper
1/2 cup Chopped Red Onion
1 Tbsp. Brown Sugar
2 Tbsp. Daddy Cook’s Burgundy Peppercorn Mustard Blend
1/4 tsp. Salt
1 tsp. Black Pepper
8 oz. Tomato Sauce
1/2 cup Ketchup
1 Tbsp. Worcestershire Sauce
1 Tbsp. Apple Cider Vinegar
6 Sandwich Buns
In large skillet, brown ground beef, green and red peppers, and onion; drain well. Stir in remaining ingredients; bring to a boil. Cover; simmer 20 minutes.. Serve on toasted buns open faced or as sandwich.
MAMA EARLE'S HONEY, HONEY & CHEESE
6-8oz. Bleu, Gorgonzola or Goat Cheese
1/2 cup Local Raw Honey
1/2 cup Pecans, toasted and chopped Plain La Panzanella crackers or any plain cracker
Place cheese on a serving plate, drizzle honey over the top then sprinkle with Pecans. Serve with Crackers. A very elegant appetizer and one of the easiest you will ever make.
MAMA EARLE'S GOAT CHEESE STUFFED WONTONS
1 package Square Wraps Peanut oil for Frying Wontons
11 oz. Goat Cheese
3 Tbsp. of Mama Earle's Strawberry Chardonnay Jam
1 small Shallot Clove, minced
2 Garlic Cloves, minced
3 Tbsp. Pecans, toasted and chopped.
Mix together goat cheese
Mama Earle's Strawberry Chardonnay Jam
Garlic and Pecans
Use one teaspoon of filling per wrap.
Follow folding directions, alternate shapes for an attractive display.
Heat peanut oil in skillet to 350 degrees or until oil spatters.
Fry 4 to 6 won tons at a time, turning once until won tons are golden (about 2 minutes).
Drain on paper towels.
Yields approximately 35 min.
MAMA EARLE'S ITALIAN CHEESE & AGED BALSAMIC
1 cup Pecans
1/2 cup + 2 tbsp. Frangelico Liqueur divided
(2) - 8 ounce packages Mascarpone Cheese
1/4 cup Confectioner’s Sugar
1 cup Mama Earle’s Seedless Raspberry Jam, slightly warmed
1/4 cup Fig Balsamic or Aged Balsamic
1 lb. Purple Seedless Grapes
1/2 pint fresh Strawberries or Raspberries
1/2 pint fresh Blueberries or Blackberries
Soak nuts in 1/2 cup Frangelico. Meanwhile in a mixing bowl, combine Mascarpone Cheese, Confectioner’s Sugar and 2 remaining tablespoons Frangelico. Beat at medium speed with an electric mixer until smooth.
Place one cup Mascarpone mixture in a *pastry bag with a plain tip. Pipe approximately 1/4 cup Mascapone mixture into the bottom of 4 stemmed dessert glasses. Top with 2 tablespoons Raspberry Jam and sprinkle with 2 tablespoons of nuts per glass. Drizzle 1 1/2 teaspoons Fig Balsamic Vinegar over the nuts in each glass. Repeat Mascarpone and Raspberry Jam layers, using remaining ingredients. Top with fresh fruit, starting at the back edge of each glass with a grape cluster and adding berries in a cascading design. Sprinkle 2 tablespoons nuts in each glass and drizzle 1 1/2 teaspoons Fig Balsamic Vinegar over fruit and nuts in each glass.
NOTE: Using a resealable plastic bag with one corner snipped works as well.
CHEF DADDY COOK'S HONEY BREAD
1 1/3 cups Warm water ( Approx 100 F )
1/2 oz. Rapid rise yeast (2 envelopes)
1/3 cup Local Raw Honey
1/4 cup Vegetable Oil
1 tsp. Salt
3 - 3 1/2 cups All Purpose Flour
Place 1/2 cup warm water in large bowl. Sprinkle in yeast and stir until dissolved. Add remaining water, honey, oil, salt, and 1 cup flour. Beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic – approx. 8-10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, approx. 1 hour.
Punch dough down; place on greased cookie sheet shaping into approx. a 9-10” round. Cover, let rise in warm, draft-free place until doubled in size, approx. 30 minutes.
Bake in preheated oven at 375 degrees for 30-35 minutes. Should be nice and brown – do not over bake. Remove from baking sheet and cool on wire rack. Makes one round.
Enjoy ! Chef Cook
DADDY COOK'S CREAMED SPINACH
1 lb. Frozen Spinach
8 oz. Sour Cream
3 Clove Garlic, minced
1 small Onion, diced small
Salt and Pepper to taste
Cook spinach according to directions; drain thoroughly (should be very dry). Sauté onion and garlic in 1-tablespoon butter. Combine spinach, sautéed onion and garlic and sour cream, stirring well to incorporate. Add salt and pepper to taste.
NOTE: To serve as a side dish pour creamed spinach in glass ovenproof bowl, top with 1/2 cup grated fresh Parmesan cheese and broil until cheese in melted and golden.
MAMA EARLE'S MEYER LEMON TRUFFLE PIE
9” pie crust baked as directed and cooled
12oz White Chocolate Baking Bar, chopped
(2) - 8 oz Neufchatel Cream Cheese, softened
10oz jar Mama Earle’s Meyer Lemon Curd
Place 1/2 cup Meyer Lemon Curd and chopped white chocolate in 1 quart saucepan over low heat, stirring often to combine. Meanwhile in 1 quart bowl beat Neufchatel on medium speed until fluffy. Add melted white chocolate mixture and beat until well blended. Spread mixture evenly in pie crust.
Spread remaining Mama Earle’s Meyer Lemon Curd (from 10 oz jar) over top of cheese mixture. Refrigerate and chill for 3-4 hours. Serve with a dollop of whip cream and mint sprig.
This recipe also works well in individual tartlet shells or with a graham cracker crust, Macaroon or Pecan Shells.
MACAROON TART SHELLS
2 cups Flaked Sweetened Coconut
1/2 cup Sugar
1/4 cup plus 2 tablespoons All Purpose Flour
1 tsp. Pure Vanilla Extract
2 Egg Whites
Vegetable Cooking Spray
Combine first 5 ingredients in a bowl; stir well. Divide mixture evenly among 12 muffin cups coated with cooking spray, pressing mixture into bottom and up sides of muffin cups. Bake at 400° for 15 minutes or until edges are brown. Cool 2 minutes in pan on a wire rack. Remove from pan and cool completely on a wire rack. Fill tartlets with Mama Earle’s Meyer Lemon or Key Lime Curd.
2 1/2 cups Blueberries
3/4 tbsp Local Raw Honey
1 Tbsp. Lemon Juice
1 cup Whole Wheat Fine Flour
2 tsp. Baking Powder
1 Tbsp. Butter
1/2 cup Non-Fat Milk
Mix blueberries, 3-4 tbsp Local Raw Honey, dash of salt and 1 cup water in medium saucepan; bring to a boil, simmer, covered, for 5 minutes; add lemon juice. Mix flour, baking powder and 1/4 teaspoon salt together, cut in butter until it is the consistency of coarse meal. Add 1-2 tablespoons honey, continuing to cut in to make the coarse meal. Add milk all at once; stir just until flour is dampened. Drop from tablespoon into simmering blueberry mixture. Cover tightly; cook over low heat for 10 minutes without removing cover. NOTE: I made the dumplings in two batches. Add water to the blueberry mixture if needed for the second batch. These dumplings taste best hot! Serve immediately with blueberry mixture.
CURD SHORTBREAD SANDWICHES
1/2 cup packed Light Brown Sugar
12 Tbs. Butter, room temperature
1 1/2 cups All Purpose Flour
3/4 cup Mama Earle’s Meyer Lemon or Key Lime Curd
Preheat the oven to 325 F. Coat a 7-by-11 inch baking dish with cooking spray. Press a piece of plastic wrap over the bottom of the dish, letting the ends hang over the sides; smooth out any wrinkles. In a medium bowl, combine the brown sugar and butter. Use an electric mixer on medium speed to beat until light and fluffy, about 1 minute.
On low speed, beat in the flour until the mixture is well blended and holds together when pressed. Gather the dough in to a ball. Divide even layer over the bottom of the prepared dish. Grab the edges of the plastic wrap and lift the rectangle of dough out of the dish. Set aside. Press the remaining dough over the bottom of the dish in an even layer. Spread the Mama Earle’s Meyer Lemon or Key Lime Curd on top. Invert the reserved first half of the dough directly on to the filling. Peel away the plastic wrap.
Bake for 35-45 minutes, or until golden. Transfer the dish to a wire rack and cool completely, about 2 hours. Cut into 12 rectangles.
ROMANIAN HONEY COOKIES
1 stick Margarine
1 stick Butter
1/2 cup Sugar
1/2 cup Brown Sugar
1/2 cup Local Raw Honey
3 1/2 cups Flour
1 tsp. Baking Soda
1 tsp. Cinnamon
1 tsp. Cloves
2 tablespoons of Milk (this is the trick to keeping them soft)
Cream margarine, butter, sugars and eggs. Use mixer. Sift together flour, baking soda and spices. Add flour mixture to the other mixture using a wooden spoon...tastes better that way! Chill dough overnight. Make 1 inch balls and bake at 350 degrees for 10 to 11 minutes. You can eat plain or frost with icing.
Juice of 1 Lemon
1-1/2 cups Powdered Sugar
1 Egg White, beat till foamy
MAMA EARLE'S KEY LIME TROPICAL BARS
Preheat oven to 350 F.
1 roll Refrigerator Sugar Cookies (16.5 oz.)
1 cup Macadamia Nuts – toasted
1 cup Coconut – grated ( I use fresh coconut)
1 cup Vanilla Baking Chips
Mix together cookie dough, nuts and coconut. Spray 13x9 baking pan and press evenly into bottom of the pan. Sprinkle with vanilla chips and press gently into dough. Bake 20-23 minutes or until light golden brown. Cool completely.
10 oz. Mama. Earle’s Key Lime Curd
Spread evenly over cooled cookie crust
3 oz. Cream Cheese, room temperature 1 6 oz. Vanilla Yogurt 2/3 cup Marshmallow Cream 1 cup Whipped Topping, thawed
Combine cream cheese, yogurt and marshmallow cream on low speed until creamy. Fold in whipped topping gently. Spread over Key lime curd layer. Chill in refrigerator 2-3 hours. Keep refrigerated.
Please note: Our products are made in a facility that handles peanuts, tree nuts, eggs, milk, wheat, fish, soybeans, and sesame. So, if you have any allergies to these ingredients... be careful! :)
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