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Coney Island Sauce
½poundGround Beef or Soy Substitute, Crumbled
½cupOnion (yellow), Chopped
¼cupGreen Pepper, Chopped
¼cupCelery, Chopped
8ouncesTomato Sause, can
2tablespoonsBrown Sugar
2tablespoonsLemon Juice
2teaspoonWorcestershire Sauce, A1 for Vegetarian
1teaspoonChili Powder
½teaspoonSalt
1tablespoonButter
Servings/Yield: 4 servings
Rating:
In skillet, melt butter, then add onion, green pepper and celery over medium heat to sweat. When veggies are firm, but not crisp, add ground beef or soy substitute, along with the remaining ingredients. Bring to slight boil, then reduce heat and simmer for approximately 20 minutes. Stir occasionally.
Prepare your favorite brats or hotdogs and place them on a toasted bun. Cover with sauce, and add shredded cheese. Serve and enjoy.
Today's episode included a guest appearance from our friend Jon who makes a blackberry martini. The thing is, we have yet to come up with a name for this cocktail. Please watch the video, review the recipes, and make a drink. Then decide what Jon should call it and let us know what you think! So far we have the following:
Fresh Black Berry Martini
Juanito's BBM (black-berry martini)
Black Top Drop
J'Lee BBC (black-berry cocktail)
BB-Blast
Drop us a line and let us know what you think!!
Mitzi's Truck Stop Sausage Gravy
1lb.Sausage, Ground (vegetarian substutue may be used here)
4tablespoonsButter, Divided
½cupHeavy Cream
1cupOnion (yellow), Diced
1teaspoonGarlic, ground or crushed
½teaspoonBlack Pepper, ground
1 and ½cupsStock, Chicken or Vegetable
¼cupAll Purpose Flour
1teaspoonItalian Seasoning
Biscuits, Your favorite recipe
Servings/Yield: 4 servings
Rating:
Heat 2 tablespoons of butter over medium heat in a large saute pan. Add sausage (or vegetarian substitute), and crumble with wooden spoon. Cook until browned, and drain off excess drippings. Return to heat, and add onion. Cook until onions are soft and translucent. Add in flour, italian seasoning and pepper. Mix well, while cooking for an additional two to three minutes. Stir in 1/2 cup of Stock (chicken or vegetable) and mix well and continue cooking. When heated through and mixed well, add remaining stock and cook for another 5 to 6 minutes, stirring well. To finish, stir in remaining butter and the heavy cream. Return to heat then serve over biscuits.
Source
Mitzi, of course : Used on Blog
Categories
Ⓒ Breakfast
Ⓚ Sausage
Ⓚ Gravy
Ⓚ Country Gravy
Spinach Scrambled Eggs
2tablespoonsButter
1cupSpinach, Chopped
14Eggs, Large
¼cupHeavy Cream
½cupGruyere cheese, Shredded
Salt and Pepper, To taste
Servings/Yield: 6 servings
Rating:
In large skillet, over medium-low heat, drop in butter to melt. Then spread spinach evenly in skillet to wilt. pour half-and-half into bowl with eggs and whisk well. Once spinach is wilted, pour egg mixture into skillet and combine. Stir routinely. Add Gruyere when eggs are well formed, yet not completely cooked. The cheese will melt and combine while the eggs are finishing.
Also, one shot of the syrup with champagne in a flute with a slight stir makes a fantastic mimosa!
1.take 4 cups fresh blackberries and puree them to yield 1 1/2 cups liquid blackberries. Next, strain the liquid blackberries to rid the seeds, through a tight strainer. (This may take up to 5 minutes) then add 3/8 cups bakers sugar, wisk together.
2.Add crushed ice to your cocktail shaker, the add 2 shots of the blackberry puree/sugar mix, 2 shots blueberry/acai berry blend juice, 2 shots regular vodka, 2 shots blackberry vodka and 4 shots water.
3.Shake together. To rim your glass, kiss the rim of the glass into the puree then dip in bakers sugar. Pour over crushed ice in your glass and serve.
4.If you would like something on the lighter side, you can serve one shot of blackberry puree mix in a champagne glass, filling the rest of the glass
with champagne, just mix well before you serve.
