utter and flour. Blend into burgoo. Sprinkle with parsley.
Serves
In large saucepot or Dutch oven, combine chicken or rabbit, beef short ribs, smoked ham, beef broth, tomatoes, bourbon, potato, chopped or dried parsley and thyme, salt, black and cayenne peppers.
Bring to a boil, uncovered.
Reduce heat; cover and simmer 1 1/2 hours.
Add frozen lima beans, whole okra and corn. Cover saucepot and simmer 1/2 hour more until meat is tender.
In a shallow dish combine egg, melted butter, milk and ground black pepper.
Place Kentucky Kernel Seasoned Flour in another shallow dish.
Dip pork chops into egg mixture.
Dip pork chops into flour, covering both sides.
Place in 13x19x2-inch baking pan.
Bake, uncovered, in a 425 degree oven for 10 minutes. Turn chops.
Bake for 10 to 15 minutes more or until done (160 degrees) and juices run clear.
Preheat oven to 350\u00b0F.
Cream butter and sugar.
Add beaten eggs, flour, salt, and Kentucky Bourbon (or vanilla).
Add chocolate chips and nuts.
Stir well.
Pour into partially baked pie shell and bake for 30 minutes, or until center is set.
Serve with whipped cream or vanilla ice cream.
Mix all ingredients except the barbeque Put in crock pot, Pour barbeque sauce on top.
Cook 6-8 hours on low setting.
Stir before serving.
Kindle a good hardwood fire in a shallow pit in an open space, free from overhanging trees.
Combine water and seasonings in a large cast-iron pot; bring to a full boil.
Add pork, beef, venison, possum, ground hog, raccoons and onions.
Cook at a low boil for 2 to 3 hours.
Add chicken, rabbits, game birds (whatever amount available) and corn.
Allow fire to burn low enough to maintain a good simmer for 8 to 10 hours, stirring occasionally with a wooden ladle (a boat paddle works well).
Avoid sticking; if ladle will stand ...
Add the first 5 ingredients to a very large stockpot; bring to a boil.
Cover, lower heat, and simmer 1 hour or until meats are tender.
Remove meats from the stockpot; reserve liquid in the stockpot.
Skin, bone, and shed meat; return meat to the stockpot.
Chop the next 6 ingredients and shred the cabbage.
Add chopped/shredded vegetables and remaining ingredients to the stockpot.
Cook over low heat, stirring frequently, for 4 hours.
Mix the ingredients, a little at a time in water to cover in huge iron kettles .
Cook slowly outdoors over wood fires for 15 to 20 hours (stew will thicken as it cooks).
Use squirrels in season (a dozen squirrels to each 100 gallons).
Simmer meat until well done.
Defat liquid and separate meat from bones.
Add remaining ingredients and cook very slowly for at least 4 hours.
The mixture should be very thick.
Add water from time to time to keep from sticking.
Season to taste.
Makes about 36 cups.
Heat olive oil in an 8-quart pot over medium heat; brown pork and beef cubes in the hot oil, working in batches if necessary.
Stir in chicken broth, chicken pieces, potatoes, and carrots. Bring to a boil, reduce heat to low, and simmer stew for 1 hour.
Stir in stewed tomatoes, barbeque sauce, green beans, okra, corn, onion, green bell pepper, celery, apple cider vinegar, Worcestershire sauce, garlic, bay leaves, salt, black pepper, and hot pepper sauce.
Bring stew back to a boil, reduce heat to low, and simmer 1 more hour.
Discard ...
Day one: In a large heavy stockpot, add meat and cover with water. Add 1 teaspoon salt, Italian seasoning, and enough water to completely cover meat. Simmer over medium heat for 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Remove meat from stock; refrigerate stock for later use. Debone meat, discard bones, and place meat in a roasting pan. Roast meat for 1 1/2 hours in the preheated oven or until tender when pierced with a fork. Cover pan with aluminum foil and refrigerate.
Day two: Remove stock from refrigerator; skim off and ...
In a large Dutch oven, combine the chicken, beef, lamb, water, salt, and black pepper. Bring to a boil over high heat, skimming any foam that rises to the surface. Reduce the heat to medium-low and simmer, partially covered, until the chicken, 30 to 35 minutes.
Remove the chicken to a plate and cover loosely with foil. Continue to simmer the other meats, partially covered, until they are tender, about 1 1/2 hours longer. Add the meats to the plate of chicken and keep covered.
Add the cabbage, potatoes, tomatoes, carrots, okra, corn, ...
Combine first 5 ingredients in a large Dutch oven; bring to a boil.
Cover, reduce heat, and simmer 2 hours or until meat is tender.
Remove meat from broth, reserving broth; cool meat completely.
Skin, bone and chop chicken.
Coarsely chop meat; set aside.
Skim off and discard fat from surface of broth.
Measure broth and return 3 quarts to Dutch oven.
Add chopped meats and remaining ingredients.
Bring mixture to a boil.
Reduce heat and simmer, uncovered, 4 hours, stirring often.
Add additional reserved broth and ...
Combine beef, soup bone, lamb, chicken, water, salt, pepper and red pepper in a very large, heavy pot with a tight fitting lid. Bring to a boil, then simmer, covered, for 2 hours. Remove chicken from the soup, skin and bone; cut meat into bite-size pieces. Return chicken meat to pot. Add potatoes, onion, lima beans, carrots, green peppers and corn. Simmer 2 hours. Mixture will be thick but should not stick. Add water sparingly, if necessary, to keep from sticking. Add okra, tomatoes and garlic and simmer 1 1/2 hours longer. Add parsley and ...
In a large nonstick saute pan, brown the beef and turkey. Season with smoked salt and smoked pepper. Drain and add to a large pot or slow cooker insert.
In the same pan, toast the garlic with bourbon-smoked chili powder, chipotle chili powder, cumin, oregano, coriander, smoked paprika, and turmeric until fragrant. Add to pot or slow cooker insert and stir to combine with meat mixture. Add beer, beef stock, crushed tomatoes, black beans, pinto beans, Worcestershire sauce, and chipotle pepper sauce. Stir to combine.
Simmer on low in large ...
one, 2 to 3 hours. Burgoo should be thick but still
Beat 4 eggs and 3/4 cup sugar together until light and lemon colored.
Add 2 tablespoons flour and beat some more.
Mix the butter, vanilla, bourbon and the buttermilk, then add it to the egg mixture.
Pour into baked, but not browned, pie shell.
Bake at 375 degrees for 20-30 minutes (over baking makes it tough).
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to