Recipes with seasoning
139 recipes
Mayo Curry Dip
Curry mayo dip whisks mayonnaise with curry powder, scallions, and Worcestershire for a fast 5-minute party dip. Pairs with crudites, chips, and chicken tenders.
Stir Fried Salted Beef with Hot Chili
Thai stir-fried salted beef with chili: shredded beef cured in salt and fish sauce, fried until crispy, then tossed with hot chilies, celery, and Thai seasoning. A spicy, salty Bangkok street food classic.
Harbor Village Bbq Pork
Harbor Village BBQ pork is char siu done right: pork shoulder marinated in five-spice and soy, roasted, then brushed with a glossy maltose glaze for that sticky, sweet-savory dim sum classic.
Poulet a L'Intrigue (Chicken)
Poulet a l'Intrigue: a Louisiana-style stuffed chicken breast marinated, packed with a sausage-eggplant dressing under the skin, lightly hickory-smoked, and finished with an andouille-pecan cream sauce.
Poulet a L'Intrigue (Chicken)
Poulet a l'Intrigue: a Louisiana-style stuffed chicken breast marinated, packed with a sausage-eggplant dressing under the skin, lightly hickory-smoked, and finished with an andouille-pecan cream sauce.
Poulet a L'Intrigue (Chicken)
Poulet a l'Intrigue: a Louisiana-style stuffed chicken breast marinated, packed with a sausage-eggplant dressing under the skin, lightly hickory-smoked, and finished with an andouille-pecan cream sauce.
Salmon Patties with Lemon Cheese Sauce
Pantry salmon patties from canned salmon: a creamy bechamel-bound mix with lemon, mustard, and Beau Monde seasoning, pan-fried crisp. Served with a tangy lemon cheese sauce on the side.
Madras Dip
Madras dip with curry powder, sour cream, diced hard-boiled eggs, and grated vegetables blended smooth. A tangy, curry-spiced party dip served cold with corn chips.
Snack Mixes
One base recipe, five crunchy flavor combos: Tropical, Barbecue, Hot & Spicy, Herbed Pecan, and Curry. Baked cereal snack mix for parties, game day, or straight-from-the-oven snacking.
Smoked Prime Rib
An 8-pound prime rib rubbed with dry seasonings and smoked low and slow over indirect heat until medium-rare, finished with crushed rosemary. The ultimate showstopper roast for 8.
Bacon Avocado & Cheese Omelets with Tomato Salsa
Fluffy omelets stuffed with crispy bacon, creamy avocado, and melted Monterey Jack, topped with fresh tomato jalapeno salsa. A loaded brunch for two in minutes.
Lamb Balls & Eggs
Lamb balls and eggs, a Scotch egg variation with seasoned ground lamb wrapped around hard-boiled eggs and deep-fried until dark and crispy. Served with tomato sauce over steamed bulgur.
Mama's Blue Shrimp Patties
Southern-style shrimp cakes bound with creamy white sauce and fried golden. Fresh shrimp, green onions, and a kick of hot sauce make these patties sing.
Bar-B-Q Ribs
Pecan wood smoked BBQ pork ribs rubbed with seasoning and slow-smoked at 220 degrees for 3 to 4 hours. Basted with barbecue sauce only in the last 20 minutes for a sticky glaze.
Bar-B-Q Pork Burgers
BBQ pork burgers blend ground pork with Romano cheese, breadcrumbs, and barbecue sauce, then grill alongside pineapple slices for a sweet-savory Hawaiian-style sandwich. Backyard cookout twist.
Curry Puffs
Crisp deep-fried curry puffs filled with cooked lamb, curry powder, and mango chutney syrup. A classic Anglo-Indian party appetizer that can be made ahead.
Curry mayo dip whisks mayonnaise with curry powder, scallions, and Worcestershire for a fast 5-minute party dip. Pairs with crudites, chips, and chicken tenders.
Thai stir-fried salted beef with chili: shredded beef cured in salt and fish sauce, fried until crispy, then tossed with hot chilies, celery, and Thai seasoning. A spicy, salty Bangkok street food classic.
Harbor Village BBQ pork is char siu done right: pork shoulder marinated in five-spice and soy, roasted, then brushed with a glossy maltose glaze for that sticky, sweet-savory dim sum classic.
Poulet a l'Intrigue: a Louisiana-style stuffed chicken breast marinated, packed with a sausage-eggplant dressing under the skin, lightly hickory-smoked, and finished with an andouille-pecan cream sauce.
Poulet a l'Intrigue: a Louisiana-style stuffed chicken breast marinated, packed with a sausage-eggplant dressing under the skin, lightly hickory-smoked, and finished with an andouille-pecan cream sauce.
Poulet a l'Intrigue: a Louisiana-style stuffed chicken breast marinated, packed with a sausage-eggplant dressing under the skin, lightly hickory-smoked, and finished with an andouille-pecan cream sauce.
Pantry salmon patties from canned salmon: a creamy bechamel-bound mix with lemon, mustard, and Beau Monde seasoning, pan-fried crisp. Served with a tangy lemon cheese sauce on the side.
Madras dip with curry powder, sour cream, diced hard-boiled eggs, and grated vegetables blended smooth. A tangy, curry-spiced party dip served cold with corn chips.
One base recipe, five crunchy flavor combos: Tropical, Barbecue, Hot & Spicy, Herbed Pecan, and Curry. Baked cereal snack mix for parties, game day, or straight-from-the-oven snacking.
An 8-pound prime rib rubbed with dry seasonings and smoked low and slow over indirect heat until medium-rare, finished with crushed rosemary. The ultimate showstopper roast for 8.
Fluffy omelets stuffed with crispy bacon, creamy avocado, and melted Monterey Jack, topped with fresh tomato jalapeno salsa. A loaded brunch for two in minutes.
Lamb balls and eggs, a Scotch egg variation with seasoned ground lamb wrapped around hard-boiled eggs and deep-fried until dark and crispy. Served with tomato sauce over steamed bulgur.
Southern-style shrimp cakes bound with creamy white sauce and fried golden. Fresh shrimp, green onions, and a kick of hot sauce make these patties sing.
Pecan wood smoked BBQ pork ribs rubbed with seasoning and slow-smoked at 220 degrees for 3 to 4 hours. Basted with barbecue sauce only in the last 20 minutes for a sticky glaze.
BBQ pork burgers blend ground pork with Romano cheese, breadcrumbs, and barbecue sauce, then grill alongside pineapple slices for a sweet-savory Hawaiian-style sandwich. Backyard cookout twist.
Crisp deep-fried curry puffs filled with cooked lamb, curry powder, and mango chutney syrup. A classic Anglo-Indian party appetizer that can be made ahead.
