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Tuesday - August 14, 2018 10:43 am

Blue Cheese and Bacon Butter.

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Use 1 pound of butter five sticks of bacon and a handful of blue cheese that’s all crumbled. These quantities can be adjusted to your liking. There’s nothing scientific about this. Make sure the bacon is well cooked and not flimsy. Flimsy bacon is a good way to ruin this. Anyway, crumble up all the bacon and the blue cheese (make sure the bacon as well cooled). Soften the butter by letting it sit out on a warm day or even softened it in the microwave. Mix all the ingredients together. Roll up the ingredients in a piece of parchment paper and put in the fridge for several hours until it’s hard. This goes great on steaks and vegetables...Or you can just spread it on crackers.

Thursday - June 21, 2018 2:42 pm

Cranberry Orange Butter

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Beat 1 cup butter until fluffy.

Beat in 1/3 cup whole berry cranberry sauce and 2 TBSP sweet orange marmalade.

Yields about 1 1/3 cup of wonderfulness to spread on your English muffin or bread of choice. Can be kept in the refrigerator for up to 3 weeks.

Enjoy!

Sandra Clark

Monday - November 27, 2017 4:21 pm

Shrimp Alfredo Sauce

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1 Tbl Olive Oil

3 Tbs butter

white wine

red pepper flakes

1 pint cream

fresh grated parmesan cheese

1 1/2 lb. uncooked shrimp w/shells

garlic, minced onion, minced fresh parsley

Start water boiling for alfredo. Melt butter and lil, add garlic, onion. Shell the shrimp and add the shells to the boiling water. Let them cook for a couple minutes, then remove the shells and add the shrimp. Cook briefly, the shrimpl will turn pink, remove the shrimp, add the wine and reduce. add red pepper, add cream and parm. cheese, add parsley and shrimp. Pour all over alfredo and serve.

Friday - November 3, 2017 10:17 am

Pleasoning Meat Rub

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3 parts Chicken Pleasoning

3 parts brown sugar

1 part Pork Pleasoning

 

Combine ingredients. Use on pork and beef. Apply a light coating of mustard to the meat first. This helps the rub stick better.

Thursday - November 2, 2017 11:13 am

Slow Cooker Black Bean Chili

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2 pounds ground beef

1 teaspoon garlic powder

Salt and pepper to taste

1 tablespoon oil

4 cups tomato sauce

2 cups diced Italian tomatoes

4 cups black beans, drained and well-rinsed

6 cloves garlic, diced

1 green pepper, diced

1 small onion, diced

2 teaspoons chili powder

1 teaspoon cumin

Salt to taste

2 teaspoons sugar

1 teaspoon cayenne pepper

1 teaspoon Tabasco

1 teaspoon all spice

Cook beef over medium-high heat on stove top until lightly browned; season with salt and pepper. Place in crockpot; add remaining ingredients to crockpot. Stir well; cook 6 hours.

Monday - October 2, 2017 1:38 pm

Risotto

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Use long grain rice.

Saute:

1 chopped onion in oil and butter until transparent.

Add: 6 TBSP tomato paste

1/2 cup water, stir to blend

Add:

1 cup rice cook 1 minute

Add:

chicken stock 2 cups at a time. Cook till stock evaporates and repeat. Season with salt and pepper, cook until rice is soft, approxamately 40 minutes. Stir in 1/2 cup Parmesan.

Rich stock:

1 can each cream of chicken and cream of mushroom soup

2 cans water.

If you have chicken giblets, or small parts, cook them in water, covered until tender. Chop and add them to rice with broth.

Monday - October 2, 2017 1:28 pm

Gnocchi

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Cook 2 large or 3 medium Russed potatoes in skins until tender.

Peel and put through a ricer onto a flowered board.

Make a well in the center of potatoes and add:

1 slightly beaten egg

1 1/2 tsp. oil

Mix with warm potatoes and add:

2 1/2-3 cups flour

Kneed dough until firm, cut into pieces and roll each piece into a rope 1" in diamter. Cut off 3/4" piece and roll off the back of a floured fork. Put on a lightly floured baking sheet and freeze. Store in freezer bag until ready to cook. Do not thaw. Drop frpzem gmpccjo omtp bpo;omg water and cook until they float. Remove with slotted spoon and put into sauce. Serve with fresh parmesan. Use your favorite sauce.

Wednesday - June 21, 2017 5:44 am

Tex-Mex Rice

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1 – 14.5 oz can diced tomatoes

1 ½ cup long grain white rice

¼ cup canola oil

½ cup red onion, chopped fine

1 cup chopped peppers (red/green mix)

¼ tsp red pepper flakes

1 tsp ground cumin

1 tsp dried oregano

1 ½ cups chicken broth

Process tomatoes in a food processor until smooth; set aside. Place rice in a fine mesh sieve and rinse under running water until water runs clear (about 1 minute). Drain rice well. Heat oil in large saucepan over medium high heat. Add onions, peppers and red pepper flakes. Cook until onions are softened (about 5 minutes). Reserve ¼ cup pepper mixture. Stir in rice, cumin and oregano and cook stirring frequently until rice is golden (4-5 minutes). Add broth, processed tomatoes and ½ tsp salt and bring to a boil. Cover, reduce heat to low and simmer until all liquid is absorbed and rice is tender (about 20-25 minutes). Remove from heat and stir in reserved pepper mixture. Cover and let stand 10 minutes. Fluff with fork & serve.

Monday - June 5, 2017 10:22 am

Hawaiian Salsa:

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¾ cup roasted red pepper chopped fine

½ cup chopped red onion

½ cup chopped green pepper

1 cup chopped tomato

¾ cup chopped jalapeno

fresh chopped cilantro to taste

salt, pepper, chili powder, cumin

little bit of garlic,

3 tsp honey

1 cup chopped pineapple

 

In a bowl mix ¾ cup roasted red pepper chopped fine, ½ cup chopped red onion, ½ cup chopped green pepper, 1 cup chopped tomato, ¾ cup chopped jalapeno, fresh chopped cilantro to taste, salt, pepper, chili powder, cumin, little bit of garlic, and 3 tsp honey. Then add 1 cup chopped pineapple.

Thursday - May 25, 2017 5:50 am

Chicken Dry Rub

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1/4 cup brown sugar 1/4 cup paprika 2 TBSP black pepper 2 tsp rosemary powder 3/4 cup white sugar 1/4 cup garlic powder 2 TBSP onion powder.  Mix together, rub your chicken, cook.

 

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