My Great-great grandmother's recipe, modified over 4 generations. I still can't believe it was FINALLY written down! The gumbo should be thin but not watery. P.S .-- I have a 3-gallon pot that I use to cook this and it is usually about 3/4 full. (Make sure you know the basics of making roux before you try this. If the roux is not dark brown, the gumbo will not have the rich taste necessary to give it that special taste). This is good for several days. It can also be frozen and reheated. Enjoy!
This is a chili recipe my mom used to make all the time. Enjoy!
A killer Cajun/Creole seasoning that goes well on steak, chicken, fish, veggies, you name it... Best when cooked over white hot coals outside, as this mixture can generate a lot of smoke.
These ranch beans have been confused with mild chili at times but they're just good eatin' beans. And you don't want to stand near the campfire after downin' a plate or 2 of these babies.
I learned this recipe from my baby sitter. He was in German army when he was young and this was what he made instead of chicken noodle soup if you weren't feeling well.
With all these spices--Tabasco, mustard, horseradish, more mustard--you'll enjoy the dip even if you don't like what you're dipping in it.
A simple and delicious dip for game day; make it ahead of time and refrigerate until kickoff.
The best Taco Pizza EVER. Use with a Corona crust!!
Oh, man - A big ol' platefull of chicana is one of the greatest southwestern comfort dishes there is. Chicana is to beef what carne adovada is to pork, lovely marinated beef strips slowly simmered in a savory sauce. The aroma of the cumin and tomatoes fills the house. Spicy? Oh, if you like it that way you can make it that way. This recipe has just enough spicy heat to tingle the back of your tongue, but certainly not enough to make you sweat or head for the ice cream carton.
Not really beans, because there's so much meat in 'em. And not really chili because there are beans in it. Not really Western or Southwestern because the sauce has a tad bit of molasses and vinegar in it. I guess one might say that this is an amalgam of a number of regional bean recipes that came out absolutely fantastic!
Nope, we haven't totally lost it. I was forced to go back east about 40 years ago, though, and developed a taste for this stuff (as well as a few other east-coast goodies). This is pretty dang close to the stuff they slather on hot dogs at that well-known Coney Island place. It takes just a few minutes to get the ingredients together, and the actual cooking part is a piece of cake. Enough here to load on 8-10 dogs.