Day: October 4, 2019


OPEN FACE TACO

OPEN FACE TACO TOAST BOTH SIDES OF A FLOUR TORTILLA IN A HOT BUTTERED sKILLE . SPRINKLE WITH SALT AND GROUND CUMIN AND TOP WITH REFRIED BLACK BEANS AND SHREDDED CHEDDAR CHEESE COVER TO MELT TOP WITH SOUR CREAM AND SALSA

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HONEY MUSTARD

INGREDIENTS 1 CUP MAYOUNAISE 4 TABLESPOON HONEY 3 TABLESPOON STONE GROND MUSTARB 3 TABLESPOON DI JON MUSTARD 2 TABLESPOON WHITE VINEGAR MIX ALL INGREDIENTS TOGATHETR , REFRIGERATE . THIS WILL LAST FOR ABOUT ONE WEEK.

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HICKORY BARBECUE SAUCE

INGEDIENTS 1 / 2 CUP CATSUP 3 / 4 CUP MOLASSES 2 TABLESPOON WORCESTERSHIRE SAUCE 1 TABLESPOON APPLE CIDER VINEGAR 1 TABLESPOON LIQUID SMOKE 2 TABLESPOON CHILI POWDER COMBINE ALL INGREDIENTS, REFRIGFATE IT WILL LAST FOR TWO WEEKS

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CHEESE SAUCE

INGREDIENTS 1 / 2 CUP BUTTER 1 / 2 CUP FLOUR 3 3 /4 CUPS OF MILK 3 / 4 TEASPOON GARLIC SALT 1 / 2 TEASPOON PEPPER 1 6 OZ PACK SHREDDED MOZZARELLA CHEESE 1 EGG PREPARATION MELT BUTTER IN SKILLET – IN SKILLET ADD FLOUR AND WHISK FOR TWO MINUTES GRADUALLY ADD MILK […]

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