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Bacon Jalapeno Deviled Eggs

IMG_1296Deviled eggs are one of the most popular side dishes for a cook out.  If you would like a different twist on this classic try my bacon jalapeno deviled eggs.  They are awesome and give this old classic a new kick.

Ingredients:
 
12 large eggs, hard boiled and peeled
3/4 cup mayonnaise
1 tbs spicy brown mustard
1 tbs white vinegar
2 tbs salt
1 jalapeno seeded and chopped
4 slices bacon, cooked and crushed into bacon bits
 
Directions:
 
Slice the hard boiled eggs in half and remove the yolk into a seperate mixing bowl.  Mash the yolks with a fork.  Add mayonnaise, vinegar, spicy mustard, salt, jalapenos and bacon bits.  Fill each egg hole with mixture.  Chill until ready to serve, CHEERS !!!

Homemade Italian Salad Dressing

IMG_0962When fixing a salad give my simple italian salad dressing a try.  It is very close to the dressing you get at The Olive Garden.  The Olive Garden’s dressing is one of the best I have ever had.  After having it several times I can tell the main ingredients in it.  Here is my close version of it and better:

Ingredients:
 
1/2 cup mayonnaise
1/2 cup white vinegar
1 tbs olive oil
2 tbs light corn syrup
5 tbs parmesan cheese
2 cloves garlic minced
1/2 tbs italian seasoning
1/2 tbs basil
1 tbs lemon juice
1/2 tsp red pepper flakes
 
Mix all ingredients in a bowl or glass. Stirr very thoroughly and let cool in the refrigerator for at least 1/2 hour before serving with your salad.  CHEERS !!!

Spicy Deviled Eggs

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One of my favorite things to take to a party is deviled eggs.  They are very simple to make and everyone loves them.  My spicy version are always a hit at a party.  With New Years Eve only a week away I thought I would share them.

Ingredients to make 14 deviled eggs:
 
7 hard boiled eggs peeled
4  tablespoons of mayonaise
2 teaspoons of spicy mustard
1/2 teaspoon of white vinegar
salt/pepper
paparika
a dash of hot sauce (optional)
 
Directions:
 
Boil eggs for 12 minutes.   Remove the eggs and shock them by putting in a mixing bowl filled with ice and water.  This will make them easier to peel.  After the eggs have cooled peel them and cut in half.  Remove the yolk and put in seperate mixing bowl.  Mash the yolk with a fork until mashed.   Add mayonaise, spicy mustard, vinegar, salt/pepper and hot sauce (optional).  After you mixed it all up take a spoon and fill the inside of each egg.  Sprinkle with paparika and you have a treat that will be a hit at any party. 
 
 
 

Christmas Rum Cake !!

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This recipe is so special because back when we were in the US Army Band we always had a Christmas party.  Everyone was to bring something to contribute to the food and after 3 years went by a trombone player named Bruce Alpern became famous for bringing rum cake to the party.  We have been out of the Army Band since 1992 but Bruce’s rum cake remains a tradition in our home at Christmas.   I am not big on deserts and rarely ever eat them but this cake is to die for.  Sprinkle some powdered sugar right before serving.

Bruce Alpern

This is Bruce serving in Afghanistan

Ingredients:
 
Cake:
 
1 box of Duncan Hines yellow cake mix without pudding
1 box of instant vanilla pudding mix
1/2 cup of vegetable oil
1/2 cup of dark rum
4 eggs beaten
1/2 cup of water
Pam
 
Sauce:
 
1 stick of butter
1 cup of sugar
1/2 cup of rum
1/4 cup of water
 
Directions:
 
Pre heat oven to 325 degrees.  Spray bundt pan well with pam.  Combine all cake ingredients into mixing bowl and beat for 2 minutes.  Pour into pan and bake for 50 to 60 minutes.  You test with a tooth pick and when it pulls out clean it is done. 
 
For the sauce melt butter in sauce pan, combine the sugar, rum, and water and bring to a boil for 2 minutes (so that it is ready when the cake is done).  Poke some holes in the cake so some sauce goes inside the cake.  Slowly pour the sauce over the cake when it comes out of the oven.  Cool the cake  for approximately 2 hours before taking it out of the pan.   This is the ultimate Christmas desert, Merry Christmas from our home to yours !!

Oyster Stuffing For Thanksgiving Turkey

Depending on where you live there are many different kinds of stuffing for your Thanksgiving turkey.  Here in Maryland there is only one way to stuff a bird and thats with Oyster Stuffing !!!   While fixing this awesome stuffing you always have to save a few oysters for some oyster stew to have as an appetizer.  If you have never had oyster stuffing you have no idea what your missing out on.  The key to this recipe is to use fresh oysters.  Do not use oysters in the canned food section.

Ingredients
 
2 bags of bread cubes
2 12 oz cans of fresh fresh oysters
2 medium onions diced
4 stalks of celery diced
1/2 stick of butter
2 eggs beaten
1 tablespoon thyme
1 tablespoon salt
1 tablespoon pepper
 
Directions
 
Melt butter in soup pot, add onions and celery.  When onions and celery become soft add bread cubes, egg, salt, pepper thyme.   Now pour the oysters and all the oyster juice into the bread cubes and mix together until it is soft.  Now take the stuffing and fill your Thanksgiving bird.  Once the bird is ready and your serving your Thanksgiving you will see that oyster stuffing is like no other !!!   Happy Thanksgiving !!!
 
 
 

My Italian Salad Dressing

I absolutely love a thick creamy italian salad dressing.   The next time you fix a salad with your dinner all you need to do is put this together.

Ingredients
 
1/2 cup of mayonnaise
1/2 cup of white vinegar
1/3 cup of olive oil
2 tablespoons of light corn syrup
1/3 cup of parmesan cheese
2 cloves of garlic minced
1 teaspoon of parsley
1 teaspoon of oregano
1 teaspoon of basil
 
Dirctions:
 
Combine all the ingredients in a glass and stir.    You can also mix them in a blender, whatever works.  If you prefer you can add a little sugar.  Enjoy !!

MY AWESOME LASAGNA

 

 

 

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On a cool day there is nothing like fixing an ole tradition, Lasagna.  I have tried fixing it a few different ways.  There is one seceret ingredient I like to add that I have never seen anywhere esle.  Pepperoni !!   Just like on a pizza, putting some pepperoni in between the layers adds a kick.  You can make it with your typical Prego or Ragu sauces but making the sauce from scratch makes it so much better.

 
Ingredients
 
2 large cans of crushed tomatoes
2 6 oz cans of tomato paste
2 large cans of tomato sauce
6 cloves of crushed garlic
1 medium onion finely chopped
4 table spoons of basil
2 table spoons of oregano
2 table spoons of parsley
4 table spoons of salt
2 packets of splenda or sugar
1 pound of ground beef
1 pound of sweet italian sausage (casings removed)
1 package of sliced pepperoni
16 ounces of ricotta cheese
2 egges
2 packages of shredded mozzarella cheese
1 cup of grated parmesan cheese
1 box of lasagna noodles (oven ready)
 
1.  Prepare the sauce in large pot, simmer onions a little oil until soft,  add ground beef and sausage until cooked.  Add Cans of tomato sauce, crushed tomatoes, and tomato paste.  Add basil, oregano, parsley, salt and sugar.  simmer covered for about an hour.
 
2.  In mixing bowl empty ricotta cheese into bowl, beat the eggs mix into the ricotta cheese.  Mix a package (16 oz) of mozzarella cheese into mixture.  You can add some oregano to this mixture if desired.
 
3.  Assemble the lasagna in a baking dish or I prefer the disposable tins you purchase at the grocery store.  Cover bottom of pan with sauce.  Arrange noodles 3 wide over sauce.  Spread a layer of the ricotta mixture, then put some pepperoni on top, add another layer of sauce.  Repeat this process (about 4 layers) until you get to the top.  Spread sauce over the top, spread some pepperoni and cover the top with the other package of shredded mozarella cheese.
 
4.  Spray a piece of foil with pam and cover.  Place in pre heated oven at 375 degrees for 50 minutes.  Remove from oven, uncover and let sit for 10 minutes before cutting into servings.
 
 
 

 

WELCOME TO BIG DADDY’S RECIPES

chef pic

 

I find myself always looking up recipes when trying to figure out what to cook my family for dinner.  Over the years I have studied many different recipes for certain kinds of foods and have taken things from several recipes to create my own versions.   After years of cooking as a hobby I am creating a collection of recipes that I have conquered and feel they are the world’s best.  From meat to seafood, vegetables,  soups and many other delishious creations, I am going to share my recipes with the world.   I also have family recipes that have been our family for generations that I am going to share also.  Please feel free to share your opinions and ideas because one thing that makes cooking so great is there is never a right or wrong way to cook something.  Cheers !!