August 2017

GAMMS New Red Potatoes

GAMMS New Red Potatoes

GAMMS Roasted Cauliflower

Ingredients:

¼- ½ cup of Cece’s Seasoning DRY RUB
1/8 cup EVOO
Several red potatoes cut in halves or quarters.

 

 

Directions:

Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine oil, Cece’s Seasoning DRY RUB.
Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

Note: Use Cece’s Dry Rub to taste, some may prefer more or less.

GAMMS Original Crock Pot Beef Ribs

GAMMS Original Crock Pot Beef Ribs

GAMMS Roasted Cauliflower

Ingredients:

1 bottle of GAMMS Original

1 can of Beef broth

 

Directions:

Cut Beef Ribs to fit in crock pot.

Add 1 bottle of GAMMS Original and 1 can of Beef broth to crock pot.

Add beef ribs.

Cook for 12 hours.

Stir occasionally.

GAMMS Original Meat Loaf

GAMMS Original Meat Loaf

GAMMS Roasted Cauliflower

Ingredients:

2 lbs. ground beef or turkey or deer (or combination)
½ c chopped onion
¼ c chopped green pepper
1 c garlic croutons crushed
6 oz. GAMMS Original

Directions:

Mix with ½ bottle [6 oz.] of GAMMS Original. Mixture will be moist.  Form in oblong shape, bake uncovered for 1 hour at 350º.  Mix ½ c. ketchup and 3 T brown sugar and enough hot water to melt the sugar. Top loaf with ketchup mixture for the last 15 minutes of baking.

 

 

GAMMS Original Jerky – Beef or any Wild Game

GAMMS Original Jerky – Beef or any Wild Game

GAMMS Roasted Cauliflower

Ingredients:

2 lb. ground meat

1 – 12 oz. bottle of GAMMS Original

 

Directions:

Mix together and shoot in dehydrator with jerky shooter

Dehydrate for crispy – 12 hours at 155º

Dehydrate for chewy – 12 hours at 95º

Or

Marinate 2 lbs. sliced beef or wild game in refrigerator for 12 hours. Slice thickness to your preference.

Dehydrate for crispy – 12 hours at 155º

Dehydrate for chewy – 12 hours at 95º

 

GAMMS Original Hamburger

GAMMS Original Hamburger

GAMMS Roasted Cauliflower

Ingredients:

1lb ground hamburger

1/4 cup of GAMMS Original

Directions:

Mix 1lb ground hamburger with 1/4 cup of GAMMS Original. Patty out burgers. Cook as desired (grilled or broiled).

 

Honey GAMMS Pork Chops

Honey GAMMS Pork Chops

GAMMS Roasted Cauliflower

Ingredients:

1/4 cup lemon juice
1/4 cup honey
2 tablespoons GAMMS Original
1 tablespoon sherry
2 cloves garlic, minced
4 (4 ounce) boneless pork loin chops

Directions:

Whisk the lemon juice, honey, GAMMS Original, sherry, and garlic together in a small bowl; pour about 1/2 cup of the mixture into a large resealable plastic bag. Cover the bowl containing the remaining marinade with plastic wrap, and refrigerate. Add the pork chops to the plastic bag; squeeze as much air as possible from the bag and seal. Turn the bag to coat the meat thoroughly; refrigerate 2 to 3 hours.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Remove the pork chops to a plate; allow to sit until they reach room temperature. Discard the used marinade.
Cook on the preheated grill until the pork is no longer pink in the center, 4 to 5 minutes per side, basting frequently with the reserved marinade. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

 

Pork, Apple, and Ginger GAMMS Stir-Fry

Pork, Apple, and Ginger GAMMS Stir-Fry

GAMMS Roasted Cauliflower

Ingredients:

5 oz GAMMS Original
1/2 cup applesauce
1 pound pork loin, sliced and cut into thin strips
1 1/2 tablespoons cornstarch
2 tablespoons peanut oil
1/2 teaspoon sesame oil
1 tablespoon chopped fresh ginger root
3 cups broccoli florets

Directions:

Whisk together GAMMS Original, and applesauce in a small bowl; set aside.
Combine the pork and cornstarch in a bowl. Mix until the cornstarch evenly coats the pork; set aside.
Heat the peanut oil and sesame oil in a large skillet or wok over medium-high heat. Cook the pork in three separate batches in the hot oil until no longer pink in the middle, 2 to 3 minutes per batch. Remove pork to a plate lined with paper towels to drain, reserving the oil. Add the ginger to the skillet; cook and stir for 30 seconds. Stir in the broccoli and cook until tender. Return the pork to the skillet and pour in the sauce; toss to coat. Cook until all ingredients are hot.

 

Johnsonville Apple Chicken Sausage GAMMS Sweet and Sour Stir Fry

Johnsonville® Apple Chicken Sausage GAMMS Sweet and Sour Stir Fry

GAMMS Roasted Cauliflower

Ingredients:

2 1/2 cups instant brown or long-grain white rice
1 (8 ounce) can pineapple chunks
1 (12 ounce) package frozen stir-fry vegetables
1 tablespoon canola oil
1 (12 ounce) package Johnsonville® Apple Chicken Sausage, sliced
1 tablespoon cornstarch
1/3 cup cold water
2 tablespoons GAMMS Original
1 tablespoon brown sugar

Directions:

Cook rice according to package directions; set aside.
Drain pineapple; reserve pineapple chunks and juice.
In a large skillet, saute vegetables in oil until crisp-tender.
Add sausage and pineapple chunks; cook and stir until heated through.
In a small bowl, combine the cornstarch, water, GAMMS Original, brown sugar and reserved pineapple juice.
Stir into sausage mixture. Bring to a boil. Cook and stir for 1 minute or until sauce is thickened.
Serve over rice.

 

GAMMS Original Stir Fry

GAMMS Original Stir Fry

GAMMS Roasted Cauliflower

Ingredients:

½-1 cup GAMMS Original (more if needed)
1 pound boneless sirloin steak or chicken, cut into thin strips
tablespoons vegetable oil, divided
1 large green pepper, julienned
1 cup sliced carrots or celery
5 green onions, chopped into 1 inch pieces
Hot cooked rice

Directions:

In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until cooked as desired; remove and keep warm.
Heat remaining oil; stir-fry vegetables until crisp-tender. Shake bottle and add GAMMS Original to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve over rice.

 

Fried Turkey

Fried Turkey

GAMMS Roasted Cauliflower

Ingredients:

Turkey
GAMMS Dry Rub

Directions:

Put Cece’s Seasoning DRY RUB between skin and meat of the turkey and sprinkle inside and outside. Inject turkey with garlic butter or GAMMS Original!

Fry as you normally do.

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