Light your grill, I use gas
Sauce: Saute onions, garlic, and bell pepper in butter until soft. Stir in next five ingredients. Cover and simmer over low heat about 30 minutes. Makes about 3 cups.
Brown and drain meat. Soften tortillas in skillet with oil one at a time. In casserole dish, put small amount of sauce on bottom. Place meat, cheese, and onions in tortilla and roll. Place in casserole dish - hold in place with toothpicks. Put more sauce on top. Cover with cheese and bake at 350 degrees for 20-30 minutes.
Boil the beer (2 cans or whatever volume is required to cook the shrimp - if you have any left over, I think you can figure a use for it) with the Cajun seasoning.
Add the shrimp.
When the shrimp is pink, remove and saute in an iron skillet in a small amount of oil and the minced garlic.
When done, add a cup of the beer and cook down for 5 minutes.
Serve over rice.
Mix together in a punch bowl or pitcher and enjoy.
salt, pepper, garlic salt chops, then dredge in flour.
Place in frying pan with oil, make sure the oil is already hot.
Brown on both sides, add onions, cook for about 2 minutes.
Add beef broth and beer, cover and let simmer about 45 minutes until chops are very tender.
In a large skillet, over medium-high heat; heat olive oil, add onions, garlic, jalapeno, cilantro; basil cook 3-5 minutes. Add limes juice, Clamato(R); bring to boil. Reduce heat, cover and simmer slowly.
Season salmon fillets with salt and pepper, place in Clamato(R) broth; cook fillets 9-12 minutes. Serve with white rice and vegetables.
aucepot over medium heat, combine Clamato(R), evaporated milk and cornstarch
heat a large saucepanon medium-high. Saute the onion and garlic in a little oil for about 3 minutes. Add the potatoes and saute for another 2-3 minutes.
Add Clamato and broth, cover and let simmer for 20 minutes.
While the potatoes simmer, hear a skillet over medium-high heat and saute chorizo for about 10 minutes. Drain fat and reserve.
When potatoes are soft, mash them in the pan, then add chorizo and greens. Season with salt and pepper and let simmer for another 10 minutes.
Add shrimp and let heat through.
or 20 minutes.
Add Clamato(R); cook an additional 40
Put the lime slices, basil, & hot sauce in a shaker. With a muddler or long pestle, grind the ingredients in the bottom of the shaker for about 30 seconds.
Add the clamato juice, tequila & ice. Shake well.
Strain drink into glass with ice and top off with Squirt soda. Mix it a bit and serve.
Beat flour, cornmeal, lemon pepper, garlic powder, black pepper, oregano, cayenne pepper, cumin, paprika, thyme, onion powder, and both types of light beer together in a large mixing bowl with a whisk until smooth with the consistency of beer batter; add lemon juice.
In a shaker with ice, combine key lime juice, Clamato(R), Worcestershire sauce and habanero pepper sauce; shake well to chill. Serve in a rimmed tall glass with ice; fill with beer. Garnish with lime wheel.
Rimming Spice Blend: Combine kosher salt, chili powder and oregano onto small plate. Pour lime juice onto another small plate. Dip rim of glass into juice lime, then dip carefully into spice blend.
Enjoy responsibly!
Preheat oven to 350 degrees F. In a large saute pan on medium-high heat, heat olive oil; add onions and garlic; cook for 2 minutes. Add shrimp, tilapia and bay scallops; cook 3-4 minutes until about halfway done. Add Clamato(R), lemon juice, seafood seasoning, basil and rice; mix well. Cook to heat through.
Remove from heat; blend in Monterey Jack. Spoon mixture into peppers, place in a lightly greased baking dish, cover with foil and bake for 20 minutes. Remove foil and top with Cheddar; bake 5 more minutes or until the cheese is melted.
In a bowl, combine shrimp, onion, jalapeno, cucumber and cilantro.
Add lime juice and Clamato(R); toss to mix well.
Chill in refrigerator 20-30 minutes.
Serve cold with tostadas (hard tortillas) or soda crackers.
Place the red onion into a mixing bowl. Add the chopped scallions, tomatoes, cucumbers, jalapenos and cilantro to the same bowl.
In a separate serving bowl, combine the tuna, Clamato(R), lime, salsa Maggi(R), Worcestershire sauce, salt and pepper. Mix in the chopped veggies and enjoy over some freshly-baked tostadas.
Mix shrimp, with lemon juice, tomatoes, onion, Sunkist(R) or Crush(R) orange flavor, Ketchup, Clamato(R) Original or Picante flavor, Salt & pepper to taste, Worcestershire Sauce, hot sauce (to taste) and refrigerate for 30 minutes. Before serving add avocado.
Saute ground meat and onions on medium-high heat. When starting to brown, add seasoning packet and garlic, stir to combine.
Add green pepper and Clamato and let simmer for 10 minutes; Let cool.
Take a pie crust and cut twelve, 3-inch rounds.
Place spoonful of mixture on the center of a round. Fold in half and pinch closed then flute edge with a fork.
Repeat with remaining dough and mixture.
Bake in a 350\u00b0 oven for 15 - 20 minutes or until golden and crisp. Serve warm.
Enjoy! ;).
ize.
Meanwhile combine light brown sugar, cinnamon and corn
ny yolk mixed into the recipe). Spread and press firmly into
irections for sauce:
This recipe makes enough sauce for about