ChiggerBytes » cayenne pepper

Turkey, Sausage and White Bean Soup

itbedeb — Mon, 17 Oct 2011 17:08:19 +0000

1 pound bulk pork sausage
4 cups cubed cooked turkey
2 cans (14-1/2 ounces each) beef broth
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
4 medium carrots, chopped
1 medium onion, chopped
1 medium green pepper, chopped
1 celery rib, chopped
2 teaspoons Italian seasoning
1/4 teaspoon cayenne pepper

Crumble sausage into a large skillet; cook and stir until no longer pink. Drain. Transfer to a 5- or 6-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender. Yield: 8 servings (3 quarts).

Wild Game

itbedeb — Fri, 06 Nov 2009 17:49:20 +0000

1lb deer tenderloin cut up into bite size pieces
2 eggs well beaten
1 1/2 cups crushed Ritz crackers
1 tsp. seasoned salt
1 tsp. garlic salt
1 tsp. pepper
1 tsp. whole basil (dried)
1/2 tsp. cayenne pepper

Mix crackers with seasoning. Dip tenderloin in egg and then roll in cracker mixture. Deep fry in hot oil until cooked all the way through. Drain on paper towels.

We eat these like hot wings, dipping them in Ranch Dressing.

Cajun Ribs

itbedeb — Fri, 09 Oct 2009 20:34:41 +0000

2 Tbsp. Paprika
2 tsp. Salt
2 tsp. Onion Powder
2 tsp. Garlic Powder
2 tsp. Red Pepper
1 1/2 tsp. White Pepper
1/2 tsp. Black Pepper
1 tsp. dried Thyme
1 tsp. Oregano
4 lbs. Pork Back Ribs

Combine seasonings, rub on all surfaces of the ribs. Place ribs on covered grill over indirect heat for 1 1/2 hours.

- From Nana’s Recipe Collection