Archive for Recipes

Cajun Butter Steak Bites

Ingredients:

  • For Cajun Seasoning:
    • 1 tаblеѕрооn mіld рарrіkа
    • 1 1/2 tеаѕрооnѕ ѕаlt
    • 1 1/2 tеаѕрооnѕ garlic powder
    • 1 tеаѕрооn оnіоn роwdеr
    • 1 tеаѕрооn сhіlі роwdеr, add more if уоu lіkе heat
    • 3/4 teaspoon dried thyme
    • 1/2 tеаѕрооn drіеd oregano
    • 1/2 tеаѕрооn brоwn ѕugаr
    • 1/2-3/4 tеаѕрооn сауеnnе рерреr, аdd more іf you like hеаt
    • 1/4 tеаѕрооn сrасkеd blасk рерреr to taste
  • For Steak:
    • 2 G&W Ribeyes
    • 1-2 tablespoons саnоlа оіl, divided
    • 1/4 сuр butter
    • 4 сlоvеѕ garlic fіnеlу сhорреd

Instructions:

  • Combine саjun ѕеаѕоnіng in a ѕhаllоw bоwl. Add the ѕtеаk bites аnd toss tо evenly coat.
  • Hеаt 2 tеаѕрооnѕ оіl іn a ѕkіllеt or раn оvеr medium-high heat until hot.
  • Sеаr the steak bіtеѕ іn batches fоr 2-3 mіnutеѕ each ѕіdе untіl edges аrе сrіѕру and brоwnеd, аddіng еxtrа oil аѕ needed. Sеt аѕіdе.
  • Rеduсе hеаt tо mеdіum. Add buttеr tо thе ѕkіllеt and heat until mеltеd. Sаuté thе chopped garlic untіl frаgrаnt (about 30 ѕесоndѕ), while scraping up any brоwnеd bіtѕ frоm the раn.
  • Tаkе thе pan off thе heat. Thrоw thе steak bіtеѕ back іn аnd toss thrоugh the garlic buttеr tо еvеnlу соаt.
  • Serve warm with Broccoli and White Rice.

Mardi Gras Chicken and Andouille Gumbo

Ingredients:

  • 2 tablespoons Cajun seasoning, divided
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 3 pounds bone-in chicken thighs, skin removed
  • 1/2 cup plus 2 tablespoons canola oil, divided
  • 1/2 cup all-purpose flour
  • 1 large onion, finely chopped
  • 3/4 cup finely chopped green pepper
  • 3/4 cup finely chopped sweet red pepper
  • 2 celery ribs, finely chopped
  • 4 garlic cloves, minced
  • 4 cups water
  • 2 cups chicken stock
  • 1-1/2 pounds fully cooked G&W andouille sausage links, sliced
  • 2 tablespoons Worcestershire sauce
  • 2 bay leaves
  • Hot cooked rice
  • 3 green onions, chopped

Instructions:

  • In a small bowl, mix 1 tablespoon Cajun seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; rub over chicken. In a Dutch oven, brown chicken in 2 tablespoons oil in batches; remove chicken from pan.
  • Add remaining oil to the same pan; stir in flour until blended. Cook and stir over medium-low heat for 30 minutes or until browned (do not burn). Add onion, peppers and celery; cook and stir for 2-3 minutes or until vegetables are tender. Add garlic; cook 1 minute longer.
  • Gradually add water and stock. Stir in the sausage, Worcestershire sauce, bay leaves, chicken and the remaining Cajun seasoning, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is very tender.
  • Remove chicken from pan; cool slightly. Skim fat from gumbo and discard bay leaves. Shred chicken and return to gumbo; heat through. Discard bones. Serve gumbo over rice; top with green onions. Freeze option: Place individual portions of cooled gumbo freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Recipe courtesy of Taste of Home https://www.tasteofhome.com/recipes/chicken-and-andouille-gumbo/

Bavarian Inn’s Rouladen

Ingredients

2 7oz round steaks*
Salt and pepper
1 tsp. French’s prepard mustard
1/2 cup thinly sliced onion
6 thin dill pickles slices
2 thin slices bacon
1/2 cup flour
3 Tbsp. vegetable oil for browning
1/2 cup beef broth
Toothpicks or kitchen string

Cooking Instructions

Pre-heat oven to 375°
Pound round steak eith meat mallet between two pieces of wax paper to 1/8 inch thickness
Sprinkle meat with salt and pepper. Spread 1/2 teaspoon mustard onto each steak, then layer 1/2 cup onion, 3 pickle slices and 1 slice of bacon ontp each steak
Roll up jellyroll fashion and secure each ent with toothpicks or tie with kitchen string
Heat oil in skillet. Dredge Rouladen in flour and brown on all sides.
Place meat into greased baking dish and pour beef broth ove meat.
Bake, covered, for 1 hour or until meat is fork tender.
Serve with Spätzle (German noddles) or mashed potatoes.

*Note: G&W provides steaks that have been pounded to the proper thinness

-courtesy of Theresa Eisele

G&W Stuffed Shells

Ingredients

3-4 G&W Salsiccia
Container of Ricotta cheese
2 cups shredded mozzarella cheese
½ cup parmesean cheese
1 jar alfredo sauce
1 egg
1 box large pasta shells
1 jar spaghetti sauce
½ cup shredded cheese of your choice (mozzarella, provel, etc)

Cooking Instructions

Take Salsiccia out of casing and brown in skillet, set aside.
Mix Ricotta cheese, 2 cups of mozzarella, parmesean cheese, alfredo sauce and 1 egg together in bowl.
Add salsiccia to cheese mixture. Cook large shells for ½ the time.
Take a 9×13 glass baking dish and pour jar of spaghetti sauce in bottom.
Spoon cheese & salsiccia mixture in shells and place in dish on top of red sauce. Top with ½ cup of shredded cheese of our choice.
Bake in a 350 degree oven for 30 minutes or until bubbling.

-courtesy of Dana M.

Stuffed Knackwurst

Ingredients

1 pkg of G&W Knackwurst
Sauerkraut
Bacon

Cooking Instructions

Slice G&W knackwurst down the middle to make a pocket.
Stuff with Sauerkraut of your choice.
Wrap the filled knackwurst with bacon and secure with toothpicks.
Grill or cook in skillet until bacon is done.

-courtesy of Dana M.

Bacon Cheddar Breakfast Burrito

Ingredients

2-3 G&W Bacon Cheddar Brats
6 eggs
1 can Rotel
Flour Tortillas
Shredded Cheese & Salsa of your choice

Cooking Instructions

Remove casing from brats, brown in skillet, set aside & drain.
Beat eggs, add to now empty skillet, cook scrambled eggs, add salt & pepper to taste.
Add can of rotel and brats to eggs and mix together and let warmup.
Put flour tortillas in microwave 10-15 seconds; put egg mixture in middle of tortilla.
Add cheese and roll like a burrito.
Top with salsa and sour cream if desired.

-courtesy of Dana M.