Main Dishes

Bob’s Hearty Vegetable Soup

Category : Main Dishes &Recipies

French Dip Nouveau

Category : Main Dishes &Recipies

Asian Burgers With Ginger-Lemon Aiole

Category : Main Dishes

Shredded Beef Sliders with Iowa St. Croix BBQ Sauce

Category : Main Dishes &Recipies

Tassel Ridge® Turkey-Bean Chili

Category : Main Dishes &Recipies

Tassel Ridge® Crispy Red Snapper

Ingredients: 4 6-oz red snapper filets, skin left on, descaled and deboned ½ tsp salt ½ tsp black pepper 2 Tbsp canola oil 1 tsp sesame oil 2 oz fresh ginger, peeled and very thinly sliced 3 garlic cloves, peeled and thinly sliced 2 Tbsp hoisin sauce 1 Tbsp soy sauce 2 Tbsp water Directions: […]

Category : KIOA Recipe of the Week &Main Dishes

Tassel Ridge Southern Buttermilk Chicken

Ingredients: 4 boneless, skinless chicken breasts 1 quart buttermilk 3 cups flour 1½ Tbsp salt 2 Tbsp black pepper 2 tsp paprika ½ cup shortening Directions: Place chicken in large bowl and cover with buttermilk. Refrigerate overnight but not longer than 24 hours. Combine flour, salt, pepper, and paprika in another large bowl. Preheat oven […]

Category : KIOA Recipe of the Week &Main Dishes &Recipies

Baked Ham

Ingredients: 8–9 lbs. fully-cooked, bone-in smoked ham 30–40 whole cloves 1 bottle molasses Directions: Preheat oven to 275°F. Using a sharp knife, score a diamond pattern into the top of the ham, about 1/8-inch deep. Press one clove into the crossing of each diamond. With a cooking bag layered into the bottom of a baking […]

Category : Main Dishes