Ingredients
3 slices bacon, diced
2 pounds lean ground beef
2 1/3 cups chopped onion
1/2 cup red wine
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon minced garlic
1/2 teaspoon ground black pepper
1 (12 ounce) can tomato paste
1 (28 ounce) can diced tomatoes
2 (16 ounce) cans tomato sauce
1/4 teaspoon hot pepper sauce (e.g. Tabasco?
Ingredients
1/4 cup margarine
1/2 bunch celery, diced
3 large onions, diced
1 1/2 tablespoons minced garlic
2 (6.5 ounce) cans chopped clams, drained
1/2 pound salad shrimp, chopped
2 teaspoons chicken bouillon granules
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
2 cups croutons
1/4 cup seasoned bread crumbs
1/2 pound cooked lump crabmeat
1/4 cup margarine
1/4 cup dry white wine
16 large fresh white mushrooms, cleaned and stems removed
1 cup shredded Italian blend cheese
Directions
Heat 1/4 cup margarine in a large skillet, and cook and stir the celery, onion, and garlic over medium heat for about 5 minutes, until onion is translucent. Stir in the chopped clams and salad shrimp, and cook and stir about 3 more minutes, until the mixture is hot. Drain most of the liquid from the skillet, leaving about 1 tablespoon.
Sprinkle in the chicken bouillon granules, cayenne pepper, and white pepper, and stir. Gently stir in the croutons, bread crumbs, and crab meat.
Preheat an oven to 400 degrees F (200 degrees C).
Melt 1/4 cup of margarine in the bottom of a 9×13 inch baking dish, and pour in the white wine. Mound about 1/3 cup of filling into each mushroom cap, and place them into the baking dish. Sprinkle the Italian blend cheese over the mushroom caps.
Bake in the preheated oven for about 20 minutes, until the cheese is bubbling and starting to brown.
Ingredients
1 lemon
1 tablespoon white sugar
4 slices canned pineapple
1 (750 milliliter) bottle white wine
2 cups lemon-lime flavored carbonated beverage
Directions
Wash lemon very well and cut into fine slices. Put in a gallon jar with sugar. Mince pineapple and put in jar. Pour in wine and soda. Mix with a spoon and refrigerate for 2 hours.
Ingredients
10 pounds pork shoulder roast
1 tablespoon ground black pepper
1 teaspoon ground cayenne pepper
1 (18 ounce) bottle barbeque sauce
2 yellow onions, quartered
1/4 cup Worcestershire sauce
8 cloves garlic, halved
2 cups Burgundy wine
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
Directions
Thoroughly rub pork shoulder roast with black pepper, cayenne pepper and barbeque sauce. Place on a medium baking sheet. Chill uncovered in the refrigerator 8 hours, or overnight.
Preheat an outdoor smoker to a temperature of 225 degrees F (110 degrees C) to 300 degrees F (150 degrees C).
Place onions, Worcestershire sauce, garlic, burgundy wine, black pepper and cayenne pepper in the water pan of the smoker. Cover with enough water to make approximately a gallon of liquid in the pan. Place pan in the smoker.
Center pork over water pan in the prepared smoker. Smoke 6 hours, or until the internal temperature of the pork has reached 165 degrees F (75 degrees C).
