In large skillet, heat 1 tablespoon oil and brown chops.
Add water, long grain and wild rice with sauce (original recipe), reserved syrup and green onions.
Bring to a boil.
Reduce heat and simmer, stirring occasionally, 13 minutes or until pork is done.
Stir in oranges; heat through.
lossy layer coating pan and wild mushrooms. Remove from heat and
rom roasting pan into a sauce pan on high heat.
combine all and stir or shake it in bottle.
Let sit for one day in the fridge to let the flavor's blend.
Use on your meat of choice.
Cook meat accordingly.
This is not like regular bbq sauce it is ment just to cook with. It tends to be more spicy than sweet because of the mustard.
o absorb some of the wild mushroom flavor.
In a
poonful of the wild berry sauce.
To prepare the sauce, combine the
MAKE THE SAUCE: In a saute pan set
lates, drizzle 2 tablespoons mushroom sauce overtop (save any leftovers for
Heat oil in heavy skillet.
Add onions and saute 3 minutes. Remove from heat.
Add brandy and ignite.
When flames are out, return to heat.
Add beef broth and boil until reduced to 1/2 cup. Add whipping cream and bring to boil.
Stir mushrooms into simmering sauce.
Reduce heat and simmer until tender, about 20 minutes.
Season to taste (salt and pepper).
Wonderful as a steak sauce.
z. jar Dynasty brand plum sauce, 6 tablespoons tomato paste, 1
MAKE THE SAUCE: Combine all ingredients in saucepan
Soak the wild rice in 4 cups cold
ffee, ketchup, cream, soy sauce, bourbon, Worcestershire sauce, vinegar, mustard, liquid
small package of mixed wild mushrooms that include porcinis). To
Combine all ingredients for Cafe de Paris butter in a
1. Boil chicken breasts until fully cooked, Shred and put in bowl with jar of wing sauce.
2. Spread Cream Cheese in bottom of 9x13 pan.
3. Pour jar of bleu cheese over cream cheese.
4. Spinkle half bag of mozzerella over bleu cheese.
5. Spinkle chicken mixture over pan.
6. Spinkle the rest of mozzerella over chicken.
7. Bake on 375 until Mozzerella is melted..
8. Scoop with chips!!!!
In a large bowl, combine all of the ingredients except the oil, tomato sauce, and pasta. Mix well with a wooden spoon or spatula until uniform in consistency.
Heat the grape seed oil in a large heavy bottom saute pan.
Roll the wild boar mixture with your hands into 2-inch balls. Place them in the hot oil and cook for 2-3minutes on all sides until well browned.
Add the sauce and simmer covered for 10 minutes.
Spoon the meatballs and sauce over your favorite pasta or rice.
Heat chicken, lime juice, BBQ sauce and buffalo sauce in a large saucepan
ombine chicken, hot sauce, 4 Tbl. butter, bbq sauce and chili powder
ut before pureeing. * The original recipes suggested leaving it half-pureed