Dinner Recipes Made with Howards
Stuffed Tomatoes
Ingredients:
4-6 ripe medium tomatoes
1/4 cup Howard’s Sweet Pepper Relish
1/4 cup chopped green onions
1/2 tsp salt
2 Tbsp parmesan cheese
1/4 tsp black pepper
1 tsp Howard’s Garlic Juice
Cut a thin slice off the top of each tomato. Scoop out pulp. Mix stuffing ingredients and spoon into tomotoes until full. Garnish with fresh basil.
Place tomatoes in a baking dish; cover tomatoes with aluminum foil. Bake at 350° for 30 minutes or until done.
Roasted Maple Delicata
Ingredients:
2 Large Delicata Squashes
2 Tbsp Howard’s Real Maple Syrup
2 Tbsp Brown Sugar
2 Tbsp Olive Oil
Salt & Pepper to Taste
Directions:
Heat the over to 375°F.
Cut the ends of the delicata and discard. Cut them lengthwise down the middle and scoop out the inner pulp and seeds, discarding it. Cut the halves into half-inch slices. Place all slices on an aluminum foil-lined baking sheet.
In a small bowl, combine the sugar, oil, and maple syrup. Salt and pepper to taste. Mix well and then pour over the delicata. Toss the squash with your hands to make sure all pieces are coated evenly, and then arrange as a single layer.
Bake for 20 minutes. You’ll never want any other squash again.
Meatloaf
Ingredients:
Glaze Topping:
1 tablespoon Dijon mustard
2 teaspoons light brown sugar
¼ cup ketchup
Meatloaf:
2 lbs ground sirloin beef
3 tablespoons ketchup
2 large eggs
2 slices wheat bread
½ teaspoon of salt
¾ teaspoon black pepper
¾ of a jar of Howard’s Sweet Pepper Relish
Directions:
Preheat oven to 350 degrees F.
In a separate bowl mix the glaze ingredients and set aside as topping.
In another larger bowl, combine all the meatloaf ingredients mixing until all the ingredients are well blended. Using a 9x5in loaf pan pour the meatloaf ingredients in and press lightly. Bake for 30 minutes. After 30 minutes remove from oven and brush some of the glaze over the top of the meatloaf, keep the remaining ingredients aside for topping after meatloaf is cooked. Bake meatloaf for 30 minutes more. After cooking is complete put meatloaf on a serving dish and brush remaining glaze over the top and serve.
Basting & Injecting Sauce
Ingredients:
Quart of water
1/2 cup salt
1 oz. pepper sauce (your choice)
3 oz. Worcestershire sauce
1 teaspoon garlic powder
1/2 oz. Howard’s Garlic Juice
1 1/2 Howard’s Onion Juice
1 teaspoon meat tenderizer
Mix all ingredients in a sauce pan and bring to boil, let simmer for 15 minutes, remove from heat and let cool. Sauce may be used on meat, poultry, or wild game. You may adjust above seasoning to taste by adding different spices or varying amounts. Any left over sauce may be stored for several weeks in refrigerator. You can also substitute other liquids instead of water. (beer, cola, and fruit juice like apple, pineapple or cranberry). You can baste your meat or inject your meat with the sauce using a meat injector and inject the flavor deep into the meat. When you inject the meat make sure you spread through out the meat with the fewest punctures possible, this will reduce the loss of natural meat juices during cooking.