Serves 4 1 lb. Italian Sausage, crumbled 2 cloves garlic, diced 1/4 onion, diced 1/4 cup white wine 1 - 16 oz. container of Ricotta cheese 1 - 16 oz. container of Parmesan/Romano cheese 1 - 16 oz. container of Asiago cheese 1 - 1/2 lb block of Fontina cheese, grated 1 package of...
Edith Shulman — Grand Prize Winner, Amateur 1 Tablespoon vegetable oil 1/2 lb. Lean pork cut in 2 inch strips 1/2 cup sliced mushrooms 3 — 14 oz. cans chicken broth, about 6 cups 1 cup Cannon's Just Plain Green Chile Hot, drained 1/4 cup Cannon Fire Salsa medium 2 Tablespoons lime...
Ingredients 2 (16-ounce) cans pinto beans, drained 4 pounds country-style pork ribs, trimmed 1 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon pepper 1 medium onion, chopped 1 jar Jalapeño Jelly 1 bottle hickory-flavored barbecue sauce Preparation Place beans in a 5-quart electric slow cooker; set aside. Cut ribs apart; sprinkle with garlic powder, salt, and pepper....
Elaine Sweet — First Place, Appetizers For Aioli: 1 egg yolk 2 teaspoons fresh lemon juice 3 cloves garlic, minced 1/4 teaspoon Honey Mustard with Dill 1/2 teaspoon sea salt 1/2 teaspoon fresh parsley, chopped 1/2 teaspoon white pepper 1/2 cup extra virgin olive oil For Artichoke: 1/3 cup chopped green onions 2 cloves garlic, minced 1 teaspoon...
1 package chicken wings (8-10 wings) 1 cup Cherry A'More gourmet hot sauce 1 shot bourbon (optional) Combine one bottle Cherry A'more with one shot of bourbon. Marinate chicken wings for 4 hours. Remove wings from marinade and grill until done. Option: Substitute Cherry A'More with Besito Caliente. ...
Mary Shivers — First Place Side Dish 3/4 cup yellow cornmeal 1/4 cup flour 1 Tablespoon baking powder 1 Tablespoon oil 1 egg 1/3 cup buttermilk 2 Tablespoons Cannon Fire Salsa, medium or hot 1/4 cup Cannon's Sweet Hots Green Jalapeno 1/4 cup finely chopped onion 1 cup canned whole kernel corn, drained 6 cups oil...