eGourmet Recipes

2 lbs. pork loin cut into 1 ” pieces
1 large onion chopped
1 large garlic clove minced
3 tablespoons cooking oil and/or butter
2 level tablespoons RUSSELL”S FAMOUS All Purpose Seasoning
1 rounded tablespoon curry powder
2 tablespoons all purpose flour
2 14oz. cans beef broth

Saute onions and garlic over medium heat in oil and butter until the onion is dark golden. In a plastic bag place the flour,
RUSSELL”S FAMOUS All Purpose Seasoning and curry powder and shake to mix. Add the pork and coat with all the seasoned flour. Brown pork on all sides and place in crock pot. Add the beef broth to browning pan to deglaze scraping all the pan juices. Pour over pork in crock pot, cover and cook on low 8 hours.

1 cup converted rice
2 cups water
2 teaspoons RUSSELL’S FAMOUS All Purpose Seasoning
1 large sweet onion finely minced (vidalia, maui etc)
12 ounces mushrooms brushed and sliced (white button, crimini, baby portabella or shiitake)
3 tablespoons butter cut up

Place all ingerdients in crock pot, cover and cook on low 8 hours.

4 skinless and boneless chicken breast halves
4 6 inch sub rolls
2 tablespoons cooking oil
4 slices pepperjack cheese
tomato slices
lettuce leaves
RUSSELLS FAMOUS All Purpose Seasoning

Flatten chicken breast halves slightly to an even thickness. Rub with cooking oil on both sides and sprinkle liberally with RUSSELL’S FAMOUS All Purpose Seasoning. Saute or grill over medium heat till done. Cover with the cheese and when melted, place on top of lettuce and tomato slices in sub roll. If desired add other toppings such as onions, catsup, mustard, mayo, hot sauce etc.

• 1 ½ cups cornmeal
• 3 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs, beaten
• 1 (14-ounce) can cream-style corn
• 1 cup sour cream
• 2/3 plus 2 tablespoons cup Kinloch Plantation Pecan Oil
• 2 jalapeno peppers, seeded and chopped (optional)
• ¼ cup roasted pecan pieces
• ½ cup finely chopped onions
• ¼ cup finely chopped red and yellow bell peppers
• 8 ounces grated cheddar cheese
• 4 bacon slices

   

Preheat the oven to 375 degrees. Combine the cornmeal, baking powder, and salt in a large mixing bowl.  Stir to mix.  Add the eggs, corn, sour cream, 2/3 cup of the pecan oil, jalapenos, pecans, onions, bell peppers, and cheddar cheese. Stir to mix well.

 Add the remaining 2 tablespoons pecan oil to a 10-inch ovenproof skillet.  Arrange the bacon slices in the bottom of the skillet and heat over a medium-high heat.  When the bacon just begins to sizzle, pour the cornbread mixture into the skillet and transfer to the oven.

 Bake until golden brown, about 40 minutes.  Remove from the oven and cool for a few minute before cutting into wedges to serve.

Makes 8 servings

1.5  lbs. ground turkey
2 medium chopped onions
3 cloves fresh cracked garlic
1 drained and rinsed 16 oz can kidney beans
1 drained and rinsed 16 oz can black beans
2 – 14.5 oz cans sliced or diced tomatoes.
1 – 8 oz can tomato sauce
1 Tbsp. Mitch’s Oh Yeah! Original Spice Blend
1 Tbsp. chili powder
1 tsp. salt
1 tsp. fresh ground pepper

Brown ground turkey, onions and garlic. Transfer to slow cooker. Stir in remaining ingredients. Cover slow cooker and cook on low 8-10 hours or on high for 4 hours. Garnish individual servings with sour cream or cheddar cheese.