Category: Entrees

Oven-Barbequed Brisket

Mark McGee – Calvary’s Cooking

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Oven-Barbequed Brisket

Ingredients

  • 8-10 lb. brisket
  • 1 c. bottled barbeque sauce
  • ¼ c. Worcestershire sauce
  • ¼ c. liquid smoke
  • ½ c. water
  • 1TBSP garlic powder
  • 2 tsp. celery salt
  • 2 tsp. Tony’s Seasoning
  • 2 tsp. lemon pepper
  • 1 c. chopped onion

Instructions

  1. Place brisket, fat side up in a large pan.
  2. Combine all other ingredients, mix well and pour over brisket.
  3. Seal with foil and bake at 300 degrees for 5-6 hours.
  4. Cool about an hour.
  5. Wrap brisket in foil and pour sauce into separate container – refrigerate overnight.
  6. Before serving – remove congealed layer of fat from sauce.
  7. Scrape or cut fat off meat and slice.
  8. Return meat to baking dish and pour sauce over all.
  9. Warm in oven 1 – 1 ½ hours at 300.
https://www.broussardtable.com/oven-barbequed-brisket/

Pasta Primavera

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Pasta Primavera

Ingredients

  • 1 lb. fresh asparagus cut diagonally into 1 in. pieces
  • 3 c. fresh broccoli flowerets
  • ½ stick butter
  • 1 med. onion chopped
  • 1 clove garlic, minced
  • 3 large carrots scraped and sliced diagonally
  • 1 med. sweet red pepper chopped
  • 1 med sweet yellow pepper chopped
  • 1 med green bell pepper chopped
  • 1 pt ½ and ½
  • 1 lb. Mexican velveeta
  • 1 TBS. basil
  • 3 green onions chopped
  • 12 oz. fettuccine
  • Salt and pepper to taste
  • 1//2 pound fresh mushrooms, sliced (I omitted these)
  • 1 cup Parmesan cheese
  • 3 -4 large grilled chicken breasts

Instructions

  1. Place asparagus and broccoli in a vegetable steamer over boiling water cover & steam 6-8 min. Remove from heat. Set aside.
  2. Saute’ onion and garlic in large skillet until tender.Add carrots and peppers and saute’ until crisp/tender. Remove from heat. Set aside
  3. Combine ½ and ½ and Velveeta. Cook over low heat until Velveeta is melted. Do not boil.
  4. Add in green onions, basil, salt, and pepper to taste.
  5. Cook fettuccine according to package directions in salted water. Drain well. Place in large serving bowl.
  6. Add reserved vegetables, sauce and fresh mushrooms. Mix well. Sprinkle with parmesan cheese and pepper.
  7. Slice grilled chicken breasts and lay over pasta
https://www.broussardtable.com/pasta-primavera/

Roasted Pork Tenderloin and Vegetables

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Roasted Pork Tenderloin and Vegetables

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Ingredients

  • 2 ¾ lb. pork tenderloins
  • 4-6 red potatoes, scrubbed and cut into bite sized pieces
  • 3-5 carrots, peeled, washed and cut into ¼ inch slices ( I like to cut at an angle)
  • 1 large onion cut into 8-10 wedges
  • 2 bell peppers cleaned and cut into 1 inch pieces
    • GLAZE
  • 2/3 cup apple jelly
  • 2 TBSP oil
  • 2 tsp. dry mustard
  • 1 tsp. dried marjoram leaves (or parsley leaves if you can’t find this)
  • 1 tsp garlic powder
  • ½ tsp. salt
  • ¼ tsp. pepper

Instructions

  1. Heat oven to 450.
  2. Place vegetables around side of ungreased 15 X 10 baking pan. (get a foil pan!!)
  3. Combine glaze ingredients, cooking over low heat until smooth, stirring constantly.
  4. Brush about ½ glaze mixture over vegetables.
  5. Bake for 25 minutes.
  6. Remove pan from oven.
  7. Turn vegetables
  8. Place tenderloins in center of pan.
  9. Brush pork and vegetables with remaining glaze.
  10. Bake 25-30 minutes longer.
  11. Let pork stand 10 minutes before slicing.
  12. You can slice your vegetables and refrigerate the night before, but the cut potatoes need to be kept in water. Turn the potatoes out on some paper towels and dry them well before cooking.
https://www.broussardtable.com/roasted-pork-tenderloin/

Seafood & Wild Rice

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Seafood & Wild Rice

Cook Time: 45 minutes

Yield: 10-12 Servings

Ingredients

  • 1 c. uncooked rice
  • 1 c. uncooked wild rice
  • 1 lb. shrimp, peeled deveined
  • 12 oz. crabmeat (fresh, canned, frozen)
  • 1 jar chopped pimento
  • 2 small cans sliced mushrooms
  • 2 cans cream of mushroom soup
  • ½ bell pepper, chopped
  • 2 onions, chopped
  • 2 c. chopped celery
  • ¼ c. slivered almonds
  • Salt & pepper to taste

Instructions

  1. Preheat oven to 350 degrees.
  2. Prepare rice according to package directions.
  3. Sauté onions, celery, pepper in butter. Add to cooked rice with shrimp, crab, pimento, and mushrooms.
  4. Put in greased casserole and season, pour soup over.
  5. Cover and bake 45 minutes at 350 degrees.
  6. Last 10 minutes, uncover and sprinkle almonds on top.
https://www.broussardtable.com/seafood-wild-rice/

Settler’s Beans

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Settler’s Beans

Ingredients

  • 2 lbs. of ground chuck
  • 1 chopped onion
  • ½ lb. of bacon, cooked and broken into pieces
  • 1 can of pork ‘n beans
  • 1 can of butter beans
  • 1 can of dark red kidney beans, drained and rinsed
  • ¼ c. catsup
  • ¼ c. barbecue sauce
  • ¼ c. brown sugar
  • ¼ c. sugar
  • 1 T. Liquid Smoke (original)
  • 3 T. white vinegar
  • 1 tsp. salt
  • Dash of pepper
  • ½ tsp. chile powder
  • 2 Tbs. mustard
  • 2 Tbs. molasses

Instructions

  1. Brown 2 lbs. of ground chuck and 1 chopped onion (you can use ground turkey); drain when finished.
  2. Add all other ingredients
  3. Once all ingredients are mixed, either cook in crock pot on low 6-8 hours or on top of the stove for 1 hour.
    4. *If you can’t find butter beans, substitute any bean you like.
https://www.broussardtable.com/settlers-beans/

Shrimp Creole

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Shrimp Creole

Ingredients

  • 2/3 c. oil
  • 1/2 cup flour
  • Pict sweet seasoning blend (frozen),
  • 3 tsp salt,
  • dash or two of Tony's
  • 2 8 oz cans of tomato sauce
  • 2 tsp lemon juice
  • 2 lbs. peeled, deveined shrimp
  • rice

Instructions

  1. Stir oil and flour together and brown over low heat, until the color of chocolate.
  2. Add 2 cups hot water and bring to a boil.
  3. Add pict sweet seasoning blend, salt, Tony's, tomato sauce, and lemon juice.
  4. Boil on low heat for 15 minutes.
  5. Add shrimp and cook for 15 more minutes.
  6. Serve over rice.
https://www.broussardtable.com/shrimp-creole/

Shirley’s Shrimp & Rice Casserole

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Shirley’s Shrimp & Rice Casserole

Ingredients

  • 1 stick butter
  • 1 can tomato soup
  • 1 can French onion
  • 2 lbs. shrimp
  • 1 pkg. seasoning blend
  • 1 can cream of mushroom
  • 1 can sliced mushrooms
  • 1 ½ c. washed rice

Instructions

  1. Preheat oven to 350 degrees.
  2. Sauté seasoning blend in butter.
  3. Add remaining ingredients.
  4. Pour in 9 X13 pan. Cover with foil.
  5. Bake for 1 ½ hours.
https://www.broussardtable.com/shirleys-shrimp-rice-casserole/

Shrimp Fettuccine

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Shrimp Fettuccine

Yield: 8-10 servings

Ingredients

  • 12 oz. pkg. frozen Pictsweet seasoning blend
  • 2 cloves of garlic pressed
  • ½ c. butter
  • ¼ cup flour
  • 4 TBSP dried parsley
  • *3 lb. peeled & deveined shrimp (or crawfish or grilled chicken)
  • 1 pint half & half
  • 1 lb. Mexican velveeta (I use mild)
  • 2 tsp. salt
  • Tabasco sauce to taste
  • 1 1b. fettuccine noodles (or bowtie) cooked

Instructions

  1. Preheat oven to 350 degree.
  2. Sauté’ vegetables in butter. Reduce heat, add flour and cook for 15 minutes, stirring often.
  3. Add parsley and shrimp, cook for 15 more minutes.
  4. Add half & half, Velveeta, and seasonings to taste cooking until cheese melts.
  5. Add cooked noodles and mix well.
  6. Bake in 9 x 13 pan @ 350 for 15 minutes.
    7. *I usually buy Tony Chachere’s frozen shrimp at Super 1. They are already peeled. If I buy the small ones (150 count) I don’t worry about deveining them.
https://www.broussardtable.com/shrimp-fettuccine/

Simple Chili

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Simple Chili

Ingredients

  • 1 lb. lean ground beef
  • 1 large onion, chopped
  • ½ green pepper, chopped
  • 1 15-ounce can of diced tomatoes
  • 1 15-ounce can kidney beans (optional)
  • ½ cup water
  • ¼ teaspoon finely ground pepper
  • 3 Tablespoons chili powder
  • 1 Tablespoon brown sugar

Instructions

  1. In a stock pot, brown the ground been. Add a bit of oil to the pot if the meat is very lean.
  2. Add onion & green peppers, mixing well.
  3. Add tomatoes, water, and the liquid from the beans (even if you don’t add the beans to the chili, use the liquid).
  4. Stir in the pepper, chili powder, and brown sugar, bring to a boil. Reduce the heat, cover, and simmer for 30-40 minutes.
  5. Spoon off the fat, add the beans if you like, cover and cook for 40 minutes or longer.
    6. *This recipe can easily be doubled or tripled.
https://www.broussardtable.com/simple-chili/

Slow Cooker Beef Stew

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Slow Cooker Beef Stew

Ingredients

  • 2 lbs. lean beef stew
  • 3 large carrots, cut into 1 in. pieces
  • 2 medium baking potatoes, cut into 1 in. pieces
  • 1 medium onion, cut in chunks
  • 1 (14.5 oz) can Italian-style dice tomatoes
  • 1 (14 oz) can beef broth
  • 1 (10.5 oz) can tomato soup
  • ½ c. red wine (or water)
  • 2 tsp. Italian seasoning
  • 1 tsp. garlic salt

Instructions

  1. Combine all ingredients in a 6 qt. slow cooker.
  2. Cover, cook on low 8-9 hours.
https://www.broussardtable.com/slow-cooker-beef-stew/