The Cabo Killer Fresh Bean Dip

INGREDIENTS
1 (16 ounces) can refried beans
1 (12 ounces) Tub of Cabo Fresh™ Guacamole
1 (12 ounces) Tub Cabo Fresh™ Salsa
1 cup sour cream
1 (6 ounce) can sliced black olives
1 bunch green onions, chopped
2 cups shredded Mexican cheese blend



DIRECTIONS
Spread refried beans on bottom of large serving bowl
Top with layers Cabo Fresh™ Salsa Guacamole, Cabo Fresh™ Guacamole Salsa™ and sour cream.
Sprinkle with black olives, green onions.
Top with the Mexican cheese blend.
Refrigerate until ready to serve.
Serve alongside your favorite tortilla chips!

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TIP: For extra flavor, sprinkle with chopped, fresh cilantro.
Please drink with either Corona or Pacifico ice cold beer and lime
Thanks to JPrindeville for this delicious contribution.





ForeverHackin's Smokin' BBQ Sauce​



​Prep Time: 15 minutes

Total Time: 15 minutes

Yield: Makes about 3 cups​

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Ingredients:

1 cup Jack Daniel's Whiskey
1 cup ketchup
1/2 cup dark brown sugar
1/4 cup vinegar
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
3 cloves garlic, minced
1/2 teaspoon dry mustard
salt and pepper to taste

Preparation:

Combine ingredients in a saucepan and mix well. Simmer for 20 minutes then allow to cool. Store in an airtight container in the refrigerator. I like to make it a few days in advance so the flavors will have more time to blend together.





Chicken Tetrazzini

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1 Large bag of extra wide egg noodles boil separately

In a sauce pan, add half a stick of butter OR 2 heaping tables spoons of butter with 2 heaping table spoons of flour and heat until pasty,  add ONE cup of milk slowly till you get cream sauce, be careful not to burn butter, milk or flower.  Once you have right creamy mixture, put into a large pot and add the following:

1 can of chicken broth
1 can of cream of chicken
1 can of cream of mushroom
1 can of mushroom halves strained
1 can of green peas strained
2 cups of cut up pieces of chicken

Season with salt and pepper to your liking. You can also add a little Italian seasoning for some flavor.
Heat on low while you boil the large bag of extra wide egg noogles.
Strain the egg noodles and combine them into large pot with all ingredients.
Let cool for 20 minutes stirring occasionally. 
Sprinkle with some dried bread crumbs or seasoned bread crumbs.
Enjoy!

 

 

Swedish Meatballs by DouglasWilliam

 

Mix in a food processer:

75% ground beef and 25% ground pork

chopped onions ( about 1 onion for every lb.) 

1 slice of white bread for every lb. ( full fiber white bread, we use Pepperidge Farm, not processed white bread. ) 

1 egg

Add water 

The secret ingredient - a smashed up Allspice nugget. My mom still grinds up the Allspice by hand and then adds it to the blender.

Then you make the meatballs small and pan fry them in a skillet, no need for oil or margarine, the fat from the meat will fry them. Cook until they are not pink inside. 

Finally you add gravy and bake in in a casserole dish. You can make the gravy by stirring in flour and water after you pan fry the meatballs, but we used canned brown gravy, so much easier. Bake at about 300 degrees for 20 - 30 minutes, for a full casserole size amount.

 

 

Fiddlehead Carbonara Pasta by Bearm79

 

 

For anyone who is not from the Northeast region of the US, you may not know what a fiddlehead is. I’m going to try to attempt to explain them. First of all, I did not grow up eating fiddleheads, so as a young adult, the first time I saw a fiddlehead, it looked like a vegetable from another planet. Turns out, the fiddlehead is merely a type of fern before it has unfurled. They are a tightly wound little spiral of green deliciousness, with a flavor that I can only liken to asparagus meets broccoli. They are slightly bitter and perfect sautéed in some garlic butter and topped with a squeeze of lemon or some people prefer just butter and a touch of vinegar. Essentially, you can use the fiddlehead any way you might use asparagus. This rich creamy carbonara dish pairs perfectly with the fresh earthy and slightly bitter flavor of the fiddleheads. Fiddlehead season is very brief in early spring, so if you happen to come across them at the farmers market or grocery store, buy them up. Simply blanch them in some boiling water for a few minutes, rinse with cold water, and freeze in Ziploc bags to use once they’ve vanished for another year. Trust me, the few minutes it takes to preserve them is totally worth it.

Ingredients:

·         6 oz. Fettuccine

·         2 cups fiddleheads, trimmed and cleaned

·         4 slices bacon, cut with kitchen scissors

·         2 tablespoons minced onion

·         1 garlic clove, minced

·         1 egg yolk

·         1/4 cup grated parmesan

·         1/4 cup heavy cream

Instructions:

In a large pot of boiling salted water, blanch the fiddleheads for 5 minutes. This step is important because it helps remove some of the bitterness.  Drain and rinse with cold water. At this point, the fiddleheads can be refrigerated or frozen.

In a large sauté pan, over medium heat, cook the bacon until crisp. Remove with a slotted spoon and drain on paper towels. Add onion and garlic and cook until translucent, about 3 minutes. Add fiddleheads to the pan and sauté for about 6 minutes, or until lightly browned.

Meanwhile, cook pasta according to box instructions.

In a small bowl, whisk together egg yolk, parmesan, cream, and pepper.

Once the pasta is done, reserve a coffee mug full of the cooking water and then drain the pasta. Add the pasta to the sauté pan and reduce heat to low. Slowly add the cream mixture, stirring constantly (or else you might scramble the egg…yuck!). If the sauce ends up being too thick, add small amounts of the reserved pasta water to thin it out until desired texture is achieved. Toss in bacon and serve immediately.              Serves 2