Instructions:
Instructions:
Ingredients:
Instructions:
- 4 to 5 green tomatoes
- 1/2 cup all-purpose flour
- 2 tablespoons corn meal
- 2 tablespoons BASTE Booster
- 2 eggs, beaten
- Vegetable oil for frying
Instructions
-4 boneless, skinless chicken breasts
-1/4 cup all-purpose flour
-1 teaspoon garlic powder
-1 teaspoon smoked paprika
-1 teaspoon onion powder
-1 teaspoon BASTE Booster
-1/2 teaspoon pepper
-2 tablespoons olive oil
-1 small onion, chopped
-1 teaspoon minced garlic
-1/2 cup chicken broth
-2 tablespoons butter
-1/2 cup heavy cream
Instructions:
Enjoy!
]]>2 cups stone-ground grits,
2 1/2 cups chicken broth,
2 tbsp. unsalted butter,
1/2 cup diced onion,
1/2 cup diced bell pepper,
2 cloves garlic, minced,
1/2 tsp. red pepper flakes,
1/4 cup chopped parsley,
1/4 cup grated Parmesan cheese,
BASTE Booster to Taste
Instructions
1. Bring the chicken broth to a boil in a medium saucepan.
2. Whisk in the grits,
3. reduce the heat to low
4. cook for about 20 minutes, stirring occasionally.
Cooking the shrimp
1. heat the butter in a large skillet over medium heat.
2. Add the shrimp, onion, bell pepper, garlic, red pepper flakes, and BASTE Booster. Cook for about 3 minutes, stirring occasionally, until the shrimp is cooked through.
3. Add the cooked grits to the skillet and stir to combine. Cook for 2-3 minutes, stirring occasionally.
4. Remove from the heat and stir in the parsley and Parmesan cheese. Serve warm and enjoy!
]]>1 medium onion, diced
1 medium green bell pepper, diced
2 stalks celery, diced
2 cloves garlic, minced
1 pound andouille sausage, sliced
3 tablespoons all-purpose flour
3 cups chicken broth
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried thyme
2 bay leaves
1 teaspoon Cajun seasoning
1/2 teaspoon of the BASTE Booster
1/4 teaspoon cayenne pepper
1 pound uncooked shrimp, peeled and deveined
1/2 pound crabmeat
2 tablespoons chopped fresh parsley
Instructions:
Ingredients:
- 1lb of fried chicken wings
- 2 cups of all-purpose flour
- 2 teaspoons of garlic powder
- 2 Table spoons of the BASTE Booster
- 1 teaspoon of salt
- 1 teaspoon of ground black pepper
- 2 cups of vegetable oil
Instructions:
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-1 lb dry red beans
-2 cloves garlic, minced
-1 small onion, chopped
-3 stalks celery, chopped
-1 green pepper, chopped
-1/4 cup vegetable oil
-2 cups long-grain white rice
-4 cups chicken or vegetable broth
-1 teaspoon dried thyme
-1 teaspoon dried oregano
-1/2 teaspoon cayenne pepper
- Add BASTE Booster to taste
Instructions:
- 2 pork tenderloins
- 2 tablespoons of the BASTE Booster
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 2 tablespoons Worcestershire sauce
- 2 tablespoons olive oil
- 1/2 cup of BASTE (we recommend BASTE Sweet)
Instructions:
- 2 tablespoons of vegetable oil
- 1 large onion, diced
- 4 cloves of garlic, minced
- 2 Table spoons of Baste Signature Rub - The BASTE BOOSTER
- 2 bunches of collard greens, washed and chopped
- 1 teaspoon of salt
- 1/2 teaspoon of freshly ground black pepper
- 2 tablespoons of apple cider vinegar
Instructions:
For Ground Beef
For Pasta and Sauce
For Ground Beef
Heat oil in a large skillet over medium heat. Add beef, Bell Peppers and onion and cook, stirring, until the beef is no longer pink and the mushroom liquid is mostly evaporated, 8 to 10 minutes.
For Pasta and Sauce
3 pounds boneless pork shoulder roast (Boston Butt)
3 medium-size new potatoes, peeled and chopped
1 large onion, chopped
1 (28-ounce) can crushed tomatoes
1 (18-ounce) bottle of BASTE
1 (14-ounce) can chicken broth
1 (9-ounce) package frozen baby lima beans, thawed
1 (9-ounce) package frozen corn, thawed
6 tablespoons brown sugar
1 teaspoon Baste Booster
Directions
Trim roast and cut into 2-inch pieces. Stir together all ingredients in a 6-quart slow cooker.
Cover and cook on LOW 10 to 12 hours or until potatoes are fork-tender. Remove pork with a slotted spoon, and shred. Return shredded pork to slow cooker, and stir well. Ladle stew into bowls.
]]>Olive oil, for lightly coating the chicken
4 chicken cutlets, pounded to 1/2 inch thick
BASTE BOOSTER
Sandwich:
8 potato buns
Mayonnaise, for spreading
1 medium red onion, sliced
Pickle Slices
Heat a grill pan over medium-high heat.
Lightly drizzle some olive oil onto the chicken to prevent the chicken from sticking to the grill pan. Season the chicken with salt and pepper. When the grill pan is hot, add the chicken and cook until char marks appear and the chicken is cooked through, 2 to 3 minutes per side.
Toss the chicken with the barbecue sauce. Let simmer on low until ready to serve, to infuse the chicken with the flavor of the sauce.
For the sandwich: Spread an even layer of mayonnaise on the top and bottom of a potato bun, add the chicken, a few red onion slices and 2 bread and butter pickles. Top with the other half of the potato bun.
]]>1 ¼ cups water
¾ cup whole-wheat flour
2 Tablespoons of BASTE Booster
2 cups panko breadcrumbs
1 large head cauliflower, cut into bite-size florets (5-6 cups)
1 ½ cups barbecue sauce
Chopped fresh parsley for garnish
Instructions
Step 1
Preheat oven to 450°F. Line a large-rimmed baking sheet with parchment paper.
Step 2
Whisk water, flour, and BASTER Booster in a large bowl. Place panko in another bowl. Add cauliflower to the batter and toss to coat. Remove the florets, one by one, and tap off the excess batter. Roll in the breadcrumbs and place on the prepared pan.
Step 3
Bake for 15 minutes. Flip the cauliflower; bake until brown and crispy, about 10 minutes more.
Step 4
Toss the cauliflower with barbecue sauce in a large bowl, then return to the pan. Bake until crispy, about 15 minutes more. Garnish with parsley, if desired.
]]>⅓ cup nonfat plain Greek yogurt
1 tablespoon sugar
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 Table spoon of the BASTE Booster
Dash of hot sauce
2 cups shredded red cabbage (1/2 head)
2 cups shredded cooked chicken breast (about 6 oz.)
⅓ cup of BASTE barbecue sauce, (We recommend Tangy or Spicy))
8 corn tortillas
Chopped cilantro for garnish
Instructions
Step 1
Combine yogurt, sugar, lemon juice, vinegar, Baste booster and hot sauce in a large bowl. Add cabbage and toss until fully coated.
Step 2
Combine chicken and barbecue sauce in a medium microwavable bowl; toss until chicken is coated. Microwave on High until heated through, about 1 minute.
Step 3
Heat tortillas according to package directions. Fill each tortilla with 1/4 cup of the chicken and top with 3 tablespoons of the slaw. Garnish with cilantro and serve.
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½ cup leftover barbecue brisket or cook it up fresh
1 tablespoon butter
4 eggs
1 tablespoon water
2 Tablespoons of the BASTE Booster
A dash of hot sauce
¼ cup cheese
¼ red onion sliced paper-thin
English muffins white bread, or sandwich thins
Instructions
Reheat the brisket in the microwave or oven.
Preheat a small skillet over medium heat for eggs.
Whisk the eggs with the water, the baste booster, and dash of Tabasco sauce.
Swirl butter in the preheated pan to coat and pour in the eggs.
Scramble or fry to preferred doneness but cooked through. Remove from heat, top with a bit of cheese and cover for 1 minute.
Meanwhile, toast the bread.
Divide the eggs over the toasted bread. Top with warm brisket, red onions, and extra BASTE sweet BBQ sauce.
Finish off with top bread layer and serve.
It’s Time to Eat!
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