Recipes with seasoning
139 recipes
Bacon Wrapped Meat Loaf
A full-sized meatloaf wrapped head to toe in overlapping bacon strips that crisp and baste the beef as it bakes. Juicy, smoky, and even better the next day as leftovers.
Cajun Shrimp Stew
Cajun shrimp stew simmered with crushed tomatoes, red wine, bell peppers, filé seasoning, and thyme. Served over rice with a squeeze of fresh lemon. Ready in 40 minutes.
Brennan's Texas Creole Barbecued Shrimp
Jumbo shrimp sautéed with poblano and red bell peppers in a bold, peppery Worcestershire-lemon barbecue sauce finished with cream. Brennan's Texas-Creole fusion at its finest, ready in 30 minutes.
Deluxe Fajita Nachos
Loaded fajita nachos with seasoned shredded chicken, melted cheddar and Monterey Jack, tomatoes, olives, and green onions. Broiled until bubbly. Serve as an appetizer or a full meal.
Ramen Chicken Salad
Crunchy ramen chicken salad with shredded cabbage, toasted almonds, sesame seeds, and a tangy soy-vinegar dressing made from the ramen seasoning packets.
Aussie Meat Pie
Classic Aussie meat pie with ground beef, onion and gravy in a shortcrust pastry base topped with puff pastry. Traditional Australian hand-held hot pie.
Festival Shrimp & Saffron Rice
Shrimp and saffron rice with red bell pepper, scallions, garlic, and Parmesan cheese. A quick skillet dinner for two with stovetop and microwave instructions.
Bacon Clam Chowder
Bacon clam chowder is a New England-style soup with minced clams, smoky bacon and half-and-half, simmered overnight for deep flavor. Skimmed and finished with seafood seasoning the next day.
Dutch Oven -- Nine Mile Stew
A hearty campfire stew layered in a Dutch oven: seared beef, potatoes, carrots, celery, peppers, zucchini, sausage, and melted cheddar. No liquid added, the veggies do all the work.
French Bread Quiche
French bread quiche casserole layered with Swiss and Monterey Jack cheese, eggs, white wine, and crumbled sausage. Assembled the night before and baked in the morning.
Shrimp Bisque
Rich shrimp bisque built from sautéed shells, fish stock, brandy, paprika, heavy cream, and dry sherry. A classic French technique that extracts every ounce of shrimp flavor.
Grilled Bonito Andalouse
Grilled bonito fillets over rice with a Caribbean Andalouse sauce of eggplant, bell peppers, tomatoes, and white wine spiked with Bajan seasoning and pepper sauce.
Greek Bread
A scrumptious bread recipe that calls for cream cheese, feta cheese and pepperoncini peppers.
Medaillons of Pork Tenderloin Veronique
Pork tenderloin medallions Veronique: sauteed in butter, finished in a sherry-cream sauce built from the pan drippings, and topped with butter-sauteed seedless grapes. Elegant French bistro cooking.
Bar-B-Q Meatloaf
The meatloaf was easy to make, and the flavour was spot-on. Definitely satisfied my taste buds.
Chicken Breasts Stuffed with Pesto Butter
Chicken breasts pounded thin, wrapped around a stick of homemade basil-Parmesan pesto butter, breaded golden, and baked. Make ahead and freeze for an elegant dinner anytime.
A full-sized meatloaf wrapped head to toe in overlapping bacon strips that crisp and baste the beef as it bakes. Juicy, smoky, and even better the next day as leftovers.
Cajun shrimp stew simmered with crushed tomatoes, red wine, bell peppers, filé seasoning, and thyme. Served over rice with a squeeze of fresh lemon. Ready in 40 minutes.
Jumbo shrimp sautéed with poblano and red bell peppers in a bold, peppery Worcestershire-lemon barbecue sauce finished with cream. Brennan's Texas-Creole fusion at its finest, ready in 30 minutes.
Loaded fajita nachos with seasoned shredded chicken, melted cheddar and Monterey Jack, tomatoes, olives, and green onions. Broiled until bubbly. Serve as an appetizer or a full meal.
Crunchy ramen chicken salad with shredded cabbage, toasted almonds, sesame seeds, and a tangy soy-vinegar dressing made from the ramen seasoning packets.
Classic Aussie meat pie with ground beef, onion and gravy in a shortcrust pastry base topped with puff pastry. Traditional Australian hand-held hot pie.
Shrimp and saffron rice with red bell pepper, scallions, garlic, and Parmesan cheese. A quick skillet dinner for two with stovetop and microwave instructions.
Bacon clam chowder is a New England-style soup with minced clams, smoky bacon and half-and-half, simmered overnight for deep flavor. Skimmed and finished with seafood seasoning the next day.
A hearty campfire stew layered in a Dutch oven: seared beef, potatoes, carrots, celery, peppers, zucchini, sausage, and melted cheddar. No liquid added, the veggies do all the work.
French bread quiche casserole layered with Swiss and Monterey Jack cheese, eggs, white wine, and crumbled sausage. Assembled the night before and baked in the morning.
Rich shrimp bisque built from sautéed shells, fish stock, brandy, paprika, heavy cream, and dry sherry. A classic French technique that extracts every ounce of shrimp flavor.
Grilled bonito fillets over rice with a Caribbean Andalouse sauce of eggplant, bell peppers, tomatoes, and white wine spiked with Bajan seasoning and pepper sauce.
A scrumptious bread recipe that calls for cream cheese, feta cheese and pepperoncini peppers.
Pork tenderloin medallions Veronique: sauteed in butter, finished in a sherry-cream sauce built from the pan drippings, and topped with butter-sauteed seedless grapes. Elegant French bistro cooking.
The meatloaf was easy to make, and the flavour was spot-on. Definitely satisfied my taste buds.
Chicken breasts pounded thin, wrapped around a stick of homemade basil-Parmesan pesto butter, breaded golden, and baked. Make ahead and freeze for an elegant dinner anytime.
