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Here are a few of our favorite recipes. Send us your favorite to post on our recipe page and we'll list your name and hometown.

Prime Rib

featured on CMT's Southern Fried Flicks with Hazel Smith

7 or 8 pound prime rib

Salt and freshly ground black pepper

Remove prime rib from fridge 3 hours before cooking. Season with salt and plenty of freshly ground black pepper.

Preheat oven to 500°. Insert meat thermometer in thickest part of roast, making sure it doesn't touch bone.

Allow roast to cook 15 minutes at 500°.

Reduce heat to 325°. Figure remaining cooking time: 13-15 minutes per pound for rare, 15-17 minutes for medium. I chose 15 minutes per pound which worked for rare and medium.

Total cooking time at 325° was 2 hours and 15 minutes.

Roast until thermometer registers 115-120° for rare or 125-130° for medium.

I went with 125°, and the prime rib was perfectly wonderful, tasty and juicy.

The Fabulous Brisket

Many fix the brisket as part of the Passover meal. A comfort food that crosses cultures and generations. Some are intimidated by the brisket but we have found a great recipe that will be a winner with your family or friends. Good brisket takes time but it will be well worth it. [Be sure to schedule 4 hours of prep/cook time...mostly cook time]

5-6 lbs Brisket (first cut with fat cap on it)

3 tbsp olive oil

1 large onion (halved and thinly sliced)

2 garlic cloves, minced

2 tbsp tomato paste

1 1/2 cups dry red wine

4 1/2 cups chicken stock

2 bay leaves

1 small bag carrots

10 oz (2 1/2 cups) red pearl onions

1 tbsp balsamic vinegar

Preheat oven to 325 degrees

Season both sides of brisket with salt and pepper

Place a roasting pan across 2 burners on stove on medium-high

Heat 3 tbsp olive oil in pan

Add brisket; sear until browned, 4-5 minutes per side

Transfer to a plate

Reduce heat to medium

Add onion and minced garlic to pan, cook until onion is soft (about 4 min)

Stir in tomato paste and cook 1 more minute

Stir in wine and cook scraping any browned bits from bottom of pan

Add stock and bay leaves and bring to boil

Add brisket to the pan and cover with foil

Put in oven and roast until meat is very tender: about 2 hours

Flip meat over and add another head of garlic

Cover and roast for 30 minutes more

Add remaining vegetables and roast another hour

Remove meat and tent with foil...letting it rest for up to 15 minutes before cutting.

Reduce the sauce on the stove: cook over medium-high heat until reduced by 1/2 then ad vinegar

Thinly slice brisket against grain-enjoy a moist, tender roast!

Kickin' Italian Roast or STEW

A sure dinner party crowd pleaser. Add peppers to taste. Keep the stock for excellent gravy. Also makes an excellent sandwich filling topped with provolone.

1 Roast (any will do) or 2-3 lbs Stew Meat
1 bag baby carrots
1 package Italian Dressing Mix
1 package dry onion mushroom soup
1 can Cream of Mushroom soup
1 12 oz. jar pepperoncini peppers with liquid

- Put carrots in bottom of crock pot
- Place roast on top of carrots
- Layer remaining ingredients in order on top of the roast
- Set crock pot on low and allow to cook at least 8 hours

Volunteer Flank Steak

Serve this festive dish for your next football party or tailgate. Best grilled medium to medium-rare. Feel free to substitute your favorite fruits for the salsa(see below).

1-2 lb Flank Steak
1 large orange, thinly sliced


1/4 cup orange juice
2 tablespoons chili sauce
2 tablespoons soy sauce
2 tablespoons olive oil
1 teaspoon honey
2 cloves garlic (or equivalent of minced)
1 1/2 teaspoons graded orange rind
2 tablespoons chili powder
1/4 teaspoon ground red pepper

- Score steak diagonally across the grain at 1 inch intervals
- Place steak in gallon zip-top plastic bag
- Pour marinade into bag
- Place orange slices on both surfaces of the
steak covering as much as possible

- Marinade overnight in refrigerator
- Remove Steak from marinade and discard remaining
- Grill Steak over medium heat 7-8 minutes per side
- To serve, slice steak diagonally across the grain into thin slices

Rocky Top Salsa

The festive spice of cilantro enhances this slightly sweet fruit salsa.
Pair this versatile condiment with any grilled meat, fish, or poultry.

1 can pineapple tidbits
1 cup diced cantaloupe
2 diced kiwi fruits
1 or 2 tablespoons lemon juice
1 cup diced sweet orange pepper
3 tablespoons minced FRESH cilantro
1 1/2 tablespoons sugar
2 1/2 tablespoons white wine vinegar
1/4 teaspoon dried crushed red pepper

-Combine ingredients and chill overnight
-Stir before serving

Black and Blue Burgers

These Gourmet burgers deliver a punch of blue cheese in every bite.
Serve with caramelized mushrooms and onions.

3 lbs ground beef
4 ounces crumbled blue cheese
1/2 package (3oz) cream cheese, softened
1/4 cup minced onion
1 teaspoon salt
1 teaspoon pepper

- Mix cheeses, cover and chill
- Combine ground beef and remaining ingredients;
shape 16 thin patties
- Place 1 tablespoon of cheese mixture onto 8 of the
patties (do not spread to edges); top with remaining
8 patties, press edges to seal
- Cover and chill 1 hour
- Grill over medium heat 10 minutes per side or until done

Southern Belles

Good enough to make Scarlett forget about Rhett! Serve these sure crowd pleasers with quality Dijon mustard for dipping.

1 lb ground beef
1 packet Italian dressing seasoning
2 tablespoons honey
3 8 oz. baby portabella mushroom trays (about 30 mushrooms)

- Wash mushrooms, drain and remove stems
- Combine Italian seasoning, honey and ground beef; mix thoroughly
- Stuff mushroom caps with beef
- Grill meat side down over medium coals 10 minutes
- Turn over and allow to cook 5 additional minutes
- Remove from grill and serve

TN surf n' turf

The slightly salty seasoning of the beef mixes with the natural sweetness of the scallops creating a melt-in-your-mouth experience you will instantly fall in love with. An excellent companion for our Rocky Top Salsa (see above).

2 4 oz. "sandwich cut" ribeye steaks
4 medium sea scallops
1 teaspoon quality sea salt
1 grilling skewer

- Trim excess fat from steaks and cut in half, lengthwise, making two long strips
- Lightly sprinkle steaks with sea salt
- Dry scallops with paper towel to remove any excess moisture
- Wrap steak strips on the round side of the scallops and insert skewer
- Grill over medium coals turning every 5 minutes, or until scallops are done
- Remove from grill and serve