- 1 cup mango chopped fine
- 1/3 cup golden raisins
- 1/3 cup golden brown sugar
- 2 tbs orange favored Triple Sec.
- 1 lb. lean ground turkey
- ¼ C. finely diced onion + ½ cup chopped onion
- 1 Tbs. Poultry seasoning
- ½ tsp. salt
- ¼ tsp. ground black pepper
Preheat grill or frying pan to medium heat. Add 1 tbs olive oil. Add about ½ cup of chopped onion to the pan and let sweat for about 5 minutes.
Shane Tucker French Onion Sliders
- 1 pound ground beef
- 3 slices cheese, cut in quarters to make 12 squares
- 1 pkg. (15 ounces) Sliders Mini Sandwich Rolls (White or Wheat)
Heat a 10-inch skillet over medium-high heat. Add the burgers and cook until browned on both sides. Remove the burgers from the skillet. Pour off any fat.
Stir the soup in the skillet and heat to a boil. Return the burgers to the skillet. Reduce the heat to low. Cover and cook for 1 minute or until desired doneness. Top the burgers with the cheese and cook until the cheese is melted. Just before serving, place the burgers on the buns and top each with 1 tablespoon soup mixture.
- 1 head shredded cabbage
- 1 red onion, sliced
- 1 C. mayo
- 1/4 C. Dijon mustard
- This will make plenty so you can freeze portions and just heat for extra sandwiches when hungry!
- For the slaw: Just mix ingredients and chill to blend flavors. Spoon on top of pulled pork when assembling sliders
¼ cup mayonnaise
¼ cup sour cream
1 tablespoon white vinegar
4 teaspoons granulated sugar
salt & pepper, to taste
salt & pepper, to taste
1 cup sliced strawberries
¼ cup chopped sweet onions
16 slider rolls or sandwich bread cut out into circles
Antron Brown Baked Bites
- ½ cup chopped onion
- Preheat oven to 350 degrees F Cut the buns sideways leaving tops together.
- In a medium bowl, thoroughly mix ground chuck, Cheddar cheese, mayonnaise and dry onion soup mix.
- Spread the ground beef mixture out on a piece of wax paper and shape with hands and or wooden spoon. You want a slab less than ½ inch thick and about the size of the bottoms of the buns.
- Lift the meat onto the buns - KEY HERE is to keep it thin. Place top halves on, forming little sandwiches.
- Cover the pan tightly with aluminum foil.
- Bake for 35 minutes in the preheated oven, or until meat is cooked through.
- When opening the pan, Lift a far corner so that heat and steam does not get you in the face.
- Separate with a spatula or table knife as you lift them to the serving platter. These will be flying off as fast as Antron does with a green light!
- 4 pounds Beef Short Ribs (bone-in), Fat Shaved Off and All Sides Salted and Peppered
- 4 Bacon Strips, Diced
- 1 Can Diced Fire-Roasted Tomatoes
- 1 Medium Yellow Onion, Diced
- 2 Carrots, Diced
- 2 Celery Stalk, Diced
- 4 Garlic Cloves, Sliced
- 2 ½ cups Stout Beer (I used Southern Pecan, a Mississippi brewed stout)
- 2 Bay Leafs
- Pinch of Nutmeg
- Sea Salt and Ground Pepper to Taste
- Heat dutch oven over medium heat. Cook bacon crumbles in dutch oven until crispy. Once cooked, discard - I nibbled on mine through out the cooking process :). Turn up the heat a notch and add the short ribs. Turning frequently, brown the ribs on all sides, should not take more than 2 minutes.
- Add the tomatoes, onion, carrots, celery and garlic to short ribs. Saute for about a minute. Add beer, nutmeg and bay leafs. Bring to a boil, then reduce to a simmer. Simmer on the stove top for 2 hours.
- Remove ribs from the dutch oven. Cut off any remaining fat, and shave meat off the rib. Skim fat off the top of the remaining broth and store for future use.
- 1 Small Head of Cabbage, Washed and Thinly Sliced
- 1 4 oz. package blue cheese crumbles (or 6 oz. of feta cheese)
- 3 Green Onions, Diced
- 1/3 cup Red Wine Vinegar
- Splash of White Vinegar
- ½ cup Extra-Virgin Olive Oil
- 1½ teaspoons Granulated Sugar
- Salt and Pepper to Taste
- Pinch of Basil
- Combine shredded cabbage, green onions and blue cheese in a large bowl. Set aside.
- In a small bowl, whisk vinegars, olive oil, sugar, salt, pepper and basil together. Pour over slaw, toss and refrigerate until ready to serve. * Can be made a day ahead of time
- make sure and shred in the crockpot and let it sit for a while to soak up the juice.
- the most important part is buttering and grilling the rolls instead of toasting. Just cut them open, lightly butter and lay them cut side up on a baking sheet. Bake them at 350 degrees for about 3-4 minutes and they should get perfectly toasted.
- 2 tablespoons country mustard
- 8 ounces thin (deli-style) sliced corned beef
- ½ cup shredded Cheddar cheese
- 5 pounds bone in short ribs (may use another cut of meat if desired)
- 2 tablespoons olive oil
- salt and pepper
- ¼ cup soy sauce
- ¼ cup Worcestershire sauce
- ½ cup balsamic vinegar
- ½ cup red wine (or chicken broth)
- 4 cloves garlic, minced or grated
- 1 tablespoon fresh ginger, grated
- 8 ounces brie, sliced
- 1½ cup fresh cranberries
- 1/3 cup balsamic vinegar
- 1/3 cup water
- ¼ cup brown sugar
- 1 teaspoon fresh rosemary, chopped
- 2 teaspoons fresh ginger, grated
- 1 pound ground beef
- 8 ounces andouille sausage links
- 5 ounces crumbled blue cheese
- 1 small shallot, roughly chopped
- 1 large egg
- 1/3 cup mayonnaise
- ¼ cup course ground mustard
- 1 cup pickled okra, sliced thin
- 2 cups arugula or alfalfa sprouts
- 16 small sweet Hawaiian-style rolls or plain slider rolls.
- Salt and Pepper
- Preheat the grill to high. Place the sausage and shallot in the food processor. Pulse until finely ground. Add the egg and pulse again. Pour the sausage mixture into a large bowl, followed by the ground beef, ½ teaspoon salt and ½ teaspoon pepper. Mix well then gently mix in the crumbled blue cheese.
- Scoop 16 – ¼ cup portions of meat mixture onto wax paper. Press them flat with the bottom on a glass, then reform the edges so the are tight.
- Grill the patties for 2 minutes per side. Meanwhile, mix the mayo and mustard together. Slice the roll in half and spread the mustard sauce on the tops and bottoms.
- Layer the burgers with arugula leaves (or sprouts), the patties, and thinly sliced pickle okra.
- 1 pound ground chicken or turkey
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 sweet onion, sliced thin
- 1 green pepper sliced thin optional
- ½ cup sliced mushrooms optional
- 2 tablespoons Worcestershire
- ¼ cup soy sauce
- 1 tablespoon ketchup
- 16 whole wheat slider buns or 4 regular whole wheat buns, toasted
2 Tbsp Ketchup
¼ tsp Cayenne Pepper
8 ounces Button Mushrooms, finely diced
½ onion, finely diced
4 Tbsp Butter
½ cup Red or White Wine
8 dashes Worcestershire Sauce
Salt and Pepper
2½ pounds Ground Beef
¼ cup Heavy Cream
6 slices Swiss Cheese, cut into squares
12 dinner or Slider Rolls
In large skillet heat 3 tablespoons butter, and saute diced onions until they start to soften. Add in finely diced mushrooms, continue sautéing until mushrooms begin to soften, 3 minutes. Add in red or white wine along with 4 dashes of Worcestershire sauce. Cook until mushrooms soften and the wine has mostly evaporated. Set aside.
In large bowl, mix together ground beef along with heavy cream. Knead together and mix in salt, pepper and remaining Worcestershire sauce. Divide into 12 portions and form into balls. Press down the middle of each ball so the sliders don't puff up too much while frying.
Toast slider rolls, slather on spicy fry sauce, add burger and devour!