JACK STACK BARBECUE CHEESY CORN BAKE RECIPE - (4.7/5)
Provided by á-25087
Number Of Ingredients 8
Steps:
- In a large saucepan, melt butter or margarine. Stir in flour and garlic powder. Add milk all at once. Cook, stirring constantly, over low heat until melted. Stir in both cheeses until melted. Stir in corn and ham, then transfer mixture to a 2-quart casserole dish. Bake at 350°F for 45 minutes.
JACK STACK BARBECUE BEANS
Provided by Food Network
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Combine all ingredients in a 4-quart saucepan. Over medium heat, bring beans to a boil, and then reduce to a simmer. Cook beans for 20 minutes or until a thick, soupy consistency is reached. Serve.
- This recipe also works well on a grill, letting the great outdoors permeate and enhance the flavor of the beans as they cook.
CLASSIC HOMEMADE COLESLAW
Forget shop-bought versions and make a homemade slaw. It's an ideal side dish for barbecues or to serve with burgers, salads, sandwiches and more
Provided by Anna Glover
Categories Side dish
Time 15m
Yield Serves 8 as a side
Number Of Ingredients 9
Steps:
- Remove any bruised or damaged outer cabbage leaves. Halve through the stem, and remove the dense core with a sharp knife and discard. Put cut side down onto a chopping board, and slice as finely as you can into thin shreds. You can also do this on a mandoline (you might want to quarter before slicing) or in a food processor with the shredding attachment. Tip into a bowl.
- Grate the carrots on a box grater to coarsely shred, or cut into thin strips using a julienne peeled or the grater attachment on the food processor. Tip into the bowl. Finely slice the onion, and thin as you can, and add to the bowl with the other veg. Add the herbs if using. A mixture is nice if you have some to use up.
- In a jug, whisk the mustard, mayo, yogurt and vinegar. Season well, and taste for sharpness and creamy. Add more vinegar if you like.
- Tip the dressing into the veg bowl, and mix everything together well with a large spoon. Stir so all the veg gets coated lightly in the dressing. Sprinkle with a few pinches of paprika, and serve straight away. Can be covered and chilled for up to 3 days. Mix well before serving.
Nutrition Facts : Calories 105 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
BACON OKONOMIYAKI
An Americanized version of okonomiyaki, a classic Japanese dish! A savory pancake loaded with veggies and bacon. It can be customized to your liking but I prefer to keep mine simple. Top with okonomi sauce and mayonnaise if desired.
Provided by whitney
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Mix eggs, water, flour, soy sauce, baking powder, and salt together to make the batter.
- Heat oil in a pan over medium heat. Add onion; cook until soft and translucent, about 5 minutes. Add to the batter. Cook cabbage in the same pan until slightly wilted, 5 to 7 minutes. Add to the batter.
- Bring a large pot of water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and cut noodles into shorter pieces; add to the batter.
- Heat a flat frying pan over medium-high heat. Cook 1/4 cup of bacon until starting to crisp, 2 to 3 minutes. Arrange it in a small circle in the middle of the pan; add 1 cup of the batter. Cook until brown and crispy, flipping pancake halfway and pressing down with a spatula, about 5 minutes per side. Repeat with remaining bacon and pancake batter.
Nutrition Facts : Calories 531.1 calories, Carbohydrate 60 g, Cholesterol 206.4 mg, Fat 23.5 g, Fiber 1.8 g, Protein 23.8 g, SaturatedFat 5.8 g, Sodium 1807.7 mg, Sugar 2.8 g
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