ucepan. Add the bell pepper and garlic and saute until tender, about
en, discard the aluminum foil and generously brush both sides with
mall amount of cooking oil and allow to sizzle.
Pour
Take the 2 packs of tuna and drain the water out of them; dump into a bowl.
Once in a bowl use 6-9 Tablespoons of liquid smoke (depending on how much you want to use). Once in the bowl wrap with plastic wrap and put in fridge till next day.
Take it out chop up and put in pack of green onions, chop the jalapenos (depending how much kick you want), some of the dash seasoning, and enough Miracle Whip till you get the consistency you want.
Great with Triskits w/garlic seasoning.
il into a food processor and pulse until just combined, stopping
.
Combine paprika, onion and garlic powder, salt, oregano, thyme
owder, salt, black pepper, coriander, and cumin; use to rub all
e fat and silverskin.
br>Sprinkle chops with salt and pepper.
Place chops in
eatloaf Mix ( Veal, Hamburger, Pork) and Sage Sausage put in bowl
Drain pineapple, reserving 1/3 cup juice.
In large skillet, heat oil over medium-high heat.
Add pepper strips, stir-fry for 2 minutes.
Add green beans,
chicken, sweet and sour sauce, red pepper flakes, pineapple and reserved juice.
Stir-fry for 3 minutes or until heated through.
Serve over rice.
Makes 4 servings.
Preheat oven to 450 degrees F. Line a 15x10x1-inch baking pan with Reynolds Wrap(R) Heavy Duty Aluminum Foil; set aside.
Combine sweet and sour sauce, garlic salt and red pepper flakes in a large bowl. Add meatballs, bell pepper and pineapple. Stir to coat evenly. Arrange in even layer in foil-lined pan.
Bake 25 minutes or until meatballs are hot; stirring once during baking. Spoon sauce over meatballs. Serve warm.
arlic, toasted sesame oil and red pepper flakes in a
Combine everything in a large bowl except for the lettuce and bread. Put lettuce and tuna salad on toasted bread, and enjoy.
Stir the tuna, mayonnaise, relish, and chile-garlic sauce together in a bowl; serve.
This is super easy to make and will be a sure hit with family and friends.
Even people that do not like dill pickles like these sweet and spicy pickles.
Drain all juice off the gallon of dill pickles.
Slice each pickle length wise and then cut into bite size pieces (about 1/2 inch thick).
In the gallon jar layer 1/4 of the pickles pieces, 1/2 oz of the Tabasco Sauce and 1 cup of sugar.
Repeat three more times using all ingredients.
Let pickles set overnight.
Cook rice and veggies.
Top rice with layer of spinach or broccoli. Top that with tuna directly from the pouch. Add some almond slivers. Voila.
or about an hour. Peel and cut them into 1/4
cups.
For the Sweet and Spicy Pecans, stir together 1/4
vers of any connective tissue and cut away any green-