Beef Jerky Recipes



Jerk Chicken Casserole

Jerk Chicken Casserole
Cuisine: Jamaican
Recipe type: Main Course
Serves: 6
Prep time: 
Cook time: 
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  • 1¼ teaspoons salt
  • ½ teaspoon pumpkin pie spice
  • ¾ teaspoon ground allspice
  • ¾ teaspoon dried thyme leaves
  • ¼ teaspoon ground red pepper (cayenne)
  • 6 boneless skinless chicken thighs
  • 1 tablespoon vegetable oil
  • 1 can (15 oz) Progresso® black beans, drained, rinsed
  • 1 large sweet potato (1 lb), peeled, cubed (3 cups)
  • ¼ cup honey
  • ¼ cup lime juice
  • 2 teaspoons cornstarch
  • 2 tablespoons sliced green onions (2 medium)
  1. Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In small bowl, mix salt, pumpkin pie spice, allspice, thyme and red pepper.
  2. Rub mixture on all sides of chicken. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 2 to 3 minutes per side, until brown.
  3. In baking dish, layer beans and sweet potato. Top with browned chicken. In small bowl, mix honey, lime juice and cornstarch; add to skillet. Heat to boiling, stirring constantly. Pour over chicken in baking dish.
  4. Bake 35 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (180°F) and sweet potatoes are fork tender. Sprinkle with green onions.

New York Red Onion Hot Dog Sauce


New York Red Onion Hot Dog Sauce
The best New York style hot dogs are served with the spicy red onion sauce.
Serves: 4
Prep time: 
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  • ½ cup water
  • 1 teaspoon cornstarch or arrowroot
  • 1 tablespoon tomato paste
  • 1 tablespoon inexpensive balsamic vinegar
  • 1 teaspoon Dijon-style mustard
  • 1 teaspoon brown sugar
  • ¼ teaspoon hot pepper sauce like Tobassco
  • 1 pinch of cinnamon
  • 1 tablespoon olive oil
  • 2 large red onions, peeled thoroughly and sliced thin
  • ¼ teapoon table salt
  • 2 cloves of pressed or minced garlic
  1. ) Combine the water and cornstarch in a bowl and whisk it until there are no more lumps. whisk in the tomato paste, balsamic, mustard, brown sugar, hot sauce, and cinnamon.
  2. ) Warm the oil in a large skillet, not a non-stick, over medium high heat. Add the onions and sprinkle with the salt. This helps pull the moisture out. Move them around occasionally with a wooden spoon so they don't burn. Cook until the edges start to brown. Whatever you do, do not let them burn. Add the garlic and cook for another minute.
  3. ) Add the liquid, stir, and rub the pan with the wooden spoon to scrape up all the flavorful fond, the brown bits on the bottom. Turn the stove to low and simmer with the lid on for 1 hour. Check frequently to make sure it is not burning and the water has not evaporated. Add water if needed. The final result should be thick, not runny, but not pasty. After an hour, taste and adjust salt and other flavors as you wish.
  4. ) While the onions are simmering, warm the kraut in a pan or for 15 seconds in the microwave, cook the franks, and prepare the buns.
  5. ) Lovingly place the frank on the bun, squirt on the mustard, add the onions, and then the kraut. Hum quietly, I'll take Manhattan...
  6. About the onions. Red onions often have an extra layer of tough paper under the outer layer. Make sure you remove it.
  7. About the tomato paste. If you want, you can substitute a 2 tablespoons of ketchup or a sweet tomato based Kansas City style barbecue sauce for the tomato paste.
  8. all-beef frankfurters, preferably Sabretts
  9. buns
  10. Sauerkraut from the refrigerator section, not the can
  11. Spicy brown Dijon-style mustard


Parilla Butter Shrimp and Linguine Pasta

Parilla Butter Shrimp and Linguine Pasta
This dish is so tasty and easy to make!
Prep time: 
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  • l LB. 51-60 or 61-70 Shrimp - Peeled and Deveined
  • 9 Tablespoons Butter
  • 5 Tablespoons Extra Virgin Olive Oil
  • 10 Cloves Garlic - Finely Chopped
  • ½ Bunch Cilantro - Rough Chopped
  • Mexican Spice - To Taste
  • 3 Tablespoons Soy Sauce or Just Enough To Darken The Mix.
  • ⅔ C. Dry White Wine
  • ¼ Teaspoon Crushed Red Pepper
  • 1½ Teaspoons Marjoram
  • ½ Lemon
  • 1 C. Fresh Parsley - Finely Chopped
  • l LB. Angel Hair Pasta
  1. To Prepare The Shrimp:
  2. Melt 6 Tablespoons Butter with 5 Cloves of Garlic, Cilantro and Soy Sauce in a Saute Pan. Add Shrimp, Saute on High Heat until Shrimp is cooked. While Shrimp is cooking add Mexican Spice to desired taste. Remove and set aside.
  3. To Prepare the Rest:
  4. Melt Remaining Butter, Olive Oil over Medium Heat, enough to melt but not burn it. Add Remaining Garlic and Saute for About 45 Seconds (Do not overcook the garlic) Add Marjoram, Crushed Red Peppers, Wine and Squeeze the Juice From The Lemon. Simmer until reduced by about ⅓rd. Cook Pasta, Drain, and Mix all ingredients together, including the Parsley. Top with Fresh Parmesian and/or Romano Cheeses.


Parrilla Butter

Parrilla Butter
Courtesy of: Chef Tim Fraboni; On the Border
Prep time: 
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  • ¼ lb. Butter
  • 1½ oz. Soy
  • 2 tbs. Cilantro (roughly chopped in food processor)
  • ½ tbs. Garlic Powder
  1. Heat butter then add soy. Add cilantro and garlic powder. Heat until emulsified. Serve at room temperature.


Blackened Salmon

Blackened Salmon
Great tasting salmon with an exciting blend of spices!
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  • 2 tablespoons ground paprika
  • 1 tablespoon ground black pepper
  • 1 tablespoon ground cayenne pepper
  • 1 tablespoon lemon pepper
  • ½ teaspoon
  • 4 Salmon fillets, skin and bones removed
  1. In a small bowl, mix paprika, cayenne pepper, black pepper amd lemon pepper.
  2. Brush salmon fillets on both sides with ¼ cup butter, and sprinkle evenly with the blackened pepper mixture. Drizzle one side of each fillet with ½ remaining butter.
  3. In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.


African Red Dip with Shrimp (Ata Sauce with Shrimp)

This is a awesome spicy dip to be used with cold shrimp or for mostly anything that you want a spicy taste. In the image you will see this “Homemade Chili Sauce” which you can get in any grocery store. This is the foundation of this sauce.

African Red Dip
Red Dip West African Ata Sauce is based on a homemade red pepper paste, complex with the flavors of many spices. Serve with shrimp
Prep time: 
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  • 1 bottle "Homade Chili Sauce"
  • ¼ cup dry red wine
  • 1 tsp ground red pepper
  • ¾ tsp salt
  • ¼ tsp ground ginger
  • ⅛ tsp ground cardamom
  • ⅛ tsp ground coriander
  • ⅛ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • ⅛ tsp ground cinnamon
  • ⅛ tsp black pepper
  • ⅛ x a med onion
  • 1 sm clv garlic
  • ¼ cup paprika
  1. To prepare Red Pepper Paste, process all Paste ingredients except paprika in blender until smooth, scraping sides of blender frequently.
  2. Heat paprika in 1-quart saucepan 1 minute. Add spice mixture gradually, stirring until smooth. Heat, stirring occasionally, until hot, about 3 minutes. Cool.
  3. To prepare Sauce, mix together chili sauce and only 2 tablespoons Red Pepper Sauce (reserve rest in refrigerator for use at another time).
  4. Serve Sauce with chilled cooked shrimp.


Capellini with Tuna and Anchovy Sauce

Capellini with Tuna and Anchovy Sauce
Meet people who are looking for capellini anchovy sauce recipes so here is a great one.
Serves: 8
Prep time: 
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  • 5 tbsp Imported Olive Oil
  • 1 dried Hot Chili Pepper, diced (optional)
  • 1 oz Flat Anchovies
  • 2 tsp Minced Garlic
  • 2 - 28 oz Peeled Tomatoes, hand-crushed
  • 2 - 5 oz Tuna in Olive Oil
  • 1 lb Capellini pasta
  1. Cover bottom of large frying pan or sauce pan with oil. Brown chili pepper, anchovies and garlic in oil. Add tomatoes; stir well. Add tuna and cook over medium heat for 30 minutes. Prepare pasta according to instructions on package. Cover pasta with sauce; mix until pasta is completely coated. Serve immediately.


Garlic-Baked Blue Crabs With Oregano, Basil and Pullman Loaf

Garlic-Baked Blue Crabs With Oregano, Basil and Pullman Loaf
CHOICE CRUSTACEAN | Blue crabs have rich, sweet meat that takes well to light seasoning. Dungeness crab can also be used in this recipe.
Serves: 4
Prep time: 
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  • 2 tablespoons butter, melted
  • 1 tablespoon extra-virgin olive oil
  • 4 tablespoons garlic, minced
  • 1 cup dry white wine
  • 1 tablespoon fresh oregano
  • Salt, to taste
  • Black pepper, to taste
  • 24 blue crabs, cleaned
  • 8 slices Pullman loaf
  • ¼ cup fresh basil, roughly chopped
  1. Preheat oven to 375 degrees. To a saucepan on medium heat, add butter and olive oil. Add garlic and sauté until lightly browned, 2-3 minutes. Remove pan from heat and add wine, oregano and salt and pepper, to taste. Return pan to heat and sauté contents for another 1-2 minutes. If you happen to have saved the roe from the crabs, add it to the hot pan, mixing it in evenly with the contents.
  2. Place cleaned crabs on a baking sheet, belly-up. Spoon contents of garlic and oil mixture evenly onto each crab. Place baking sheet in oven and bake until meat becomes bright white and claws turn red in color, about 20 minutes.
  3. When crabs are nearly cooked, toast bread slices in the toaster oven until they are a light golden brown, about 3 minutes.
  4. When crabs are ready, transfer them to a platter. Top generously with chopped basil. Serve with toasted bread on the side for dipping. Be sure to give your guests bowls for discarded crab shells.
  5. Chef's tip: When preparing crabs, be sure to stun them, either with a blast of hot water or by soaking them in ice-cold water. It'll make them easier to deal with. They can be fast and their claws aren't that forgiving.


Dawn’s Stuffed Chicken Breast

Dawn's Stuffed Chicken Breast
Serves: 4 to 6
  • 4 Large skinless, boneless chicken breast (or 6 small breast)
  • salt and pepper to taste
  • Tbl. Olive Oil
  • 1 (15 ounce) container ricotta cheese
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 3 clove garlic, minced, & dash of nutmeg
  • 1 eggs, beaten
  • 1 (8 ounce) package shredded mozzarella cheese, divided
  • 1c grated parmesan cheese
  • 1 (16 ounce) jar spaghetti sauce (I use Classico 4 cheese)
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
  3. In a large skillet coat with oil, and brown both sides of chicken, remove and let cool
  4. In a medium bowl, combine the ricotta, spinach, garlic, nutmeg, egg and ¾ of the mozzarella cheese. Mix well and stuff each breast with ¼ of the mixture; secure with toothpicks and place stuffed breasts in a 9x13 inch baking dish. Pour 1c of sauce on bottom of baking dish, and then place stuffed chicken in pan and pour the rest of the sauce over all.
  5. Bake covered at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.
  6. The last 15min’s of baking spread the rest of the Mozzarella & Parmesan cheese over the top, bring the heat up to 475 degrees, cook until you get a nice brown crust on top (keep an eye on this, you don’t want to burn the top).
• If you choose not to use the toothpicks, (can be a real pain) that’s ok the cheese oozes out into the sauce which is yummy too.
• I make sure to use chopped frozen spinach rather than whole leaf. Once it’s thawed I squeeze out the access juice and actually ran my knife through it some more to ensure smaller pieces.
• For the sauce: I sautéed mushrooms and garlic and added it to the store bought sauce for extra flavor.
Serve with a side of pasta, or grilled asparagus. ENJOY !!!!