Mississippi Comeback Sauce, a Southern culinary gem, is a flavorful and versatile condiment that can elevate any dish to a whole new level. Whether you’re dipping, drizzling, or marinating, this sauce brings a burst of tangy, zesty, and slightly spicy goodness to your palate. In this article, we’ll dive into the heart of this delightful concoction, exploring its rich history, detailing its key ingredients, and providing you with an easy-to-follow recipe. So, if you’re ready to embark on a culinary adventure, let’s delve into the world of Mississippi Comeback Sauce!

Mississippi Comeback Sauce Recipe Ingredients

Let’s start by taking a closer look at the essential components that come together to create the mouthwatering Mississippi Comeback Sauce. Below is a detailed table showcasing the key ingredients and their quantities:

INGREDIENTS	QUANTITY
Mayonnaise	1 cup
Ketchup	1/4 cup
Dijon Mustard	1/4 cup
Worcestershire Sauce	1/4 cup
Hot Sauce	2 tablespoons
Garlic, minced	2 cloves
Onion, minced	2 tablespoons
Creole Seasoning	1 teaspoon
Paprika	1 teaspoon
Black Pepper	1/2 teaspoon
Salt	1/2 teaspoon
Lemon Juice	1 tablespoon
Olive Oil	1/4 cup

Instructions:

To bring the delectable Mississippi Comeback Sauce to life, follow these simple steps:

1. Gather Your Ingredients: Assemble all the required ingredients as listed in the table above. Having everything ready will make the process smooth and enjoyable.
2. Mix the Base: In a mixing bowl, combine the mayonnaise, ketchup, Dijon mustard, Worcestershire sauce, and hot sauce. Whisk them together until the mixture is smooth and well blended.
3. Add Flavorful Elements: Incorporate the minced garlic, minced onion, Creole seasoning, paprika, black pepper, and salt into the mixture. These ingredients will contribute layers of depth and taste to your sauce.
4. Enhance with Citrus and Oil: Squeeze in the fresh lemon juice and pour in the olive oil. The lemon juice adds a zesty brightness, while the olive oil brings a silky texture.
5. Blend to Perfection: Use a whisk or a fork to thoroughly blend all the ingredients. Make sure the sauce is uniform in color and texture.
6. Taste and Adjust: This is your chance to fine-tune the flavor. Give the sauce a taste and adjust the seasonings according to your preference. You can add more hot sauce for extra heat or more lemon juice for tanginess.
7. Chill and Infuse: Cover the bowl with plastic wrap and refrigerate the sauce for at least an hour. This allows the flavors to meld and intensify, creating a truly irresistible concoction.
8. Serve and Enjoy: Once chilled, your Mississippi Comeback Sauce is ready to shine. Use it as a dipping sauce, a salad dressing, a burger spread, or a marinade for grilled meats. The possibilities are endless!

FAQs about Mississippi Comeback Sauce

Q: What makes Mississippi Comeback Sauce so special?

A: Mississippi Comeback Sauce is a unique blend of creamy, tangy, and slightly spicy flavors that can enhance a wide variety of dishes.

Q: Can I adjust the spiciness of the sauce?

A: Absolutely! You can control the level of spiciness by adjusting the amount of hot sauce you add.

Q: How long does the sauce last in the refrigerator?

A: When stored in an airtight container, Mississippi Comeback Sauce can last for about two weeks in the refrigerator.

Q: Is Creole seasoning necessary?

A: Creole seasoning adds a distinct flavor profile, but you can omit it or substitute it with other seasonings if preferred.

Q: Can I use light mayonnaise?

A: Yes, you can use light mayonnaise for a slightly healthier version without compromising on taste.

Q: What are some creative ways to use Mississippi Comeback Sauce?

A: Besides being a fantastic dipping sauce, you can use it as a drizzle over seafood, a dressing for coleslaw, or a sauce for grilled vegetables.

In the world of condiments, Mississippi Comeback Sauce stands out as a versatile and flavorful companion that can transform ordinary meals into extraordinary culinary experiences. With its creamy texture, balanced tanginess, and a hint of spice, it has become a beloved staple in Southern kitchens and beyond. By following the easy steps outlined in this article, you’re just a whisk away from delighting your taste buds and impressing your guests with your homemade Mississippi Comeback Sauce. So, get ready to elevate your dishes and embark on a flavorful journey that celebrates the art of saucemaking!

Apple Dumplings are a timeless and comforting dessert that brings warm and cozy vibes to any table. Made with fresh apples enveloped in a buttery pastry and topped with a luscious cinnamon sauce, these delightful treats are perfect for any occasion. Whether you’re looking to impress guests or simply want to treat yourself to something sweet, this Apple Dumplings recipe will do the trick. In this article, we’ll provide you with a step-by-step guide to making this delicious dessert.

Apple Dumplings Recipe Ingredients

Prepare to enjoy the heavenly flavor of Apple Dumplings with the following ingredients:

INGREDIENTS	QUANTITY
Granny Smith apples	4 medium-sized
Refrigerated pie crusts (store-bought)	2
Unsalted butter	1/2 cup (1 stick)
Granulated sugar	1 cup
Ground cinnamon	1 teaspoon
Vanilla extract	1 teaspoon
Water	1 cup

Now that we have our ingredients ready, let’s proceed to make these scrumptious Apple Dumplings!

Instructions:

1. Prepare the Apples: Start by peeling, coring, and halving the Granny Smith apples. You should have 8 apple halves in total. Ensure to remove any seeds or tough parts from the apple cores.
2. Prepare the Pastry: Unroll the refrigerated pie crusts on a floured surface. Using a rolling pin, roll out each crust slightly to make them thin and malleable.
3. Create the Dumplings: Cut each rolled-out pie crust into 4 equal squares. Place one apple half in the center of each square.
4. Add Sweetness: In a small bowl, mix together the granulated sugar and ground cinnamon. Sprinkle this mixture generously over each apple half. Add a small pat of unsalted butter on top of the cinnamon sugar on each apple.
5. Wrap the Apples: Gently fold the pie crust corners up and over the apple, pinching the edges to seal the dumpling. The apples should be fully enclosed by the pastry.
6. Prepare the Sauce: In a saucepan, combine the water, remaining butter, granulated sugar, and vanilla extract. Bring the mixture to a gentle boil, stirring until the sugar is dissolved.
7. Bake the Dumplings: Preheat your oven to 375°F (190°C). Place the prepared apple dumplings in a baking dish and pour the cinnamon sauce over them.
8. Bake to Perfection: Bake the apple dumplings in the preheated oven for 35-40 minutes or until the pastry turns golden brown and the apples are tender.
9. Serve and Enjoy: Remove the apple dumplings from the oven and let them cool slightly before serving. For an extra treat, serve them warm with a scoop of vanilla ice cream or a dollop of whipped cream.

FAQs

Can I use a different type of apples?

Absolutely! While Granny Smith apples are ideal for their tartness and firm texture, you can use other apple varieties like Honeycrisp, Fuji, or Golden Delicious for slightly different flavor profiles.

Can I make the pie crust from scratch?

Definitely! If you prefer homemade pie crusts, you can make the dough from scratch using a reliable pie crust recipe.

Can I add nuts to the filling?

Yes, if you enjoy the combination of apples and nuts, you can sprinkle chopped pecans or walnuts over the apples before wrapping them in the pastry.

Can I freeze Apple Dumplings?

Yes, you can freeze unbaked apple dumplings for later use. Assemble the dumplings, but do not add the sauce. Instead, place them on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer-safe bag or container. When you’re ready to bake, simply prepare the sauce, pour it over the frozen dumplings, and bake as directed.

Can I use pre-made apple pie filling?

Certainly! If you’re short on time, you can use pre-made apple pie filling instead of fresh apples. Simply follow the same wrapping and baking steps.

Can I double the recipe?

Absolutely! If you’re serving a crowd or want to have leftovers, feel free to double the recipe. Simply adjust the ingredients accordingly and use a larger baking dish to accommodate the extra dumplings.

Apple Dumplings are a delightful dessert that captures the essence of the fall season and provides a comforting treat year-round. With their tender apples, flaky pastry, and sweet cinnamon sauce, these dumplings are sure to become a family favorite.

So, gather your ingredients, follow the steps outlined in this article, and treat yourself and your loved ones to the heartwarming taste of Apple Dumplings!

Ingredients
1/2 medium white onion, sliced thinly
2 tsp. light brown sugar
1 tbsp. Worcestershire sauce
2 tbsp. salted butter
2 lbs. skirt steak or sirloin steak
1 tsp. garlic powder
salt and pepper, to taste
1/2 cup mushrooms, sliced
2 medium green bell peppers, sliced thinly
1 tbsp. soy sauce
3 cups beef stock/broth
1/4 cup chopped fresh parsley

Instructions
Combine onions, brown sugar, and Worcestershire sauce in a slow cooker.
Stir around and add in butter and steak. Season meat with garlic powder, salt, and pepper.
Add sliced mushrooms and green bell peppers to the slow cooker. Pour beef broth and soy sauce over everything, reserving 1/2 cup of the beef broth for later.
Cover the slow cooker and cook on LOW for 6-8 hours (alternately, you can cook on HIGH for 5-6 hours), being sure to toss and add the other 1/2 cup beef broth about halfway through the cook time.
Turn off heat or set to warm and stir in chopped parsley.
To serve, spread mayonnaise on each hoagie roll and load it up with the steak mixture.
Top with cheese, wrap in foil, and bake at 400 for about 5-10 minutes to allow the cheese to melt.

Credit: Susan Recipe

Baked chicken recipe, an ideal stuffed chicken for a festive meal, apple, walnuts, bacon, mushrooms, dates… Step by step elaboration of the stuffing, how to tie the chicken, how to bake it, and time needed to get a slice of juicy and well-done meat.

Baked chicken is one of the dishes consumed all year round, but it is also an excellent choice to make a healthy, economical and exquisite roast for a festive meal. Chicken is a bird with a place at the Christmas table, just like a capon, turkey, poultry… it is also ideal when there are not many guests.

The recipe we propose this time is a stuffed chicken, it is easy to make, and the result is excellent. The stuffing is mushrooms, bacon, apple, dates, walnuts, and some spices and aromatic herbs. As always, the cooking time is extended when making a roast bird, but the preparation does not require any effort, and the meat is juicy and tender. Here is a step-by-step explanation of this baked stuffed chicken recipe.

Ingredients:
1 chicken (2 kilos)
4 shallots
2 sprigs of rosemary
100 grams of white wine
100 grams of cognac
salt
black pepper
extra virgin olive oil.
For the stuffing
140 grams of onion
4 cloves of garlic
280 grams of oyster mushrooms
175 grams of apple
120 grams of bacon
70 grams of dates
70 grams of walnuts
1/2 c/c gingerbread spices
60 grams white wine
20 grams soy sauce
black pepper
salt
extra virgin olive oil.

Instructions :
Start by preparing the stuffing. The ingredients indicated are peeled, seeded, etc.
Chop the onion in brunoise and the garlic also finely. Chop the mushrooms into small cubes and the apple into slightly larger cubes, but not too much. Cut the bacon into strips and chop the dates and walnuts.
Put a large frying pan or casserole to heat with a good splash of extra virgin olive oil. When it is a medium temperature, add the garlic, let the oil aromatize, add the onion, cook it over low heat until it is transparent.
Then add the mushrooms, increase the heat, and season to taste. After two or three minutes, add the apple, the bacon, the dates, and the walnuts. Sauté until the bacon is browned, turning occasionally. Then add the spices, mix well and add the wine and soy sauce. Cook over medium heat until the wine evaporates. Taste and adjust if necessary.
Preheat the oven to 180º C. Prepare the chicken, clean it well of any feathers it may have and inside. Dry the chicken well and prepare to introduce the stuffing with the help of a spoon. There will be some stuffing leftover (you can use it in an appetizer, for example, stuffing vol au vents).
Tie the chicken tightly and place it in the oven tray with the peeled shallots, season to taste, add the wine and cognac and rub the bird with plenty of extra virgin olive oil (it could also be done with lard). Place the rosemary to aromatize the roast and place it in the oven, at the height immediately below the center of the oven.
Bake the chicken for 1’30 or 2 hours, the time can vary according to the oven and the size of the bird (it can make 1’900 kilos or 2’200 kilos…), ours was 1’55 h. During baking, on two or three occasions, pour juice from the tray over the breasts. When the skin is golden brown and crispy, remove the roast chicken from the oven and let it rest for a few minutes before carving.

Source: SusanRecipe

What a complete meal! You won’t be needing anything else if after eating this. Try this recipe now and prepare to be amazed by every bite. Enjoy!

Ingredients:

Chicken:
1.5-pound chicken breast skinless, boneless (4 small chicken breast or 2 large chicken breasts, halved)
¼ tsp lemon pepper seasoning
1 tbsp butter
¼ tsp paprika
salt
Creamed spinach:
1 tbsp vegetable oil
4 garlic cloves minced
⅔ c mozzarella cheese shredded
⅔ c half and half
10 ounces spinach fresh

Other Ingredients:
4 slices bacon cooked, chopped
4 slices Pepper Jack cheese or Monterey Jack Cheese with Jalapenos
1 tbsp vegetable oil
4 ounces mushrooms sliced

Directions:
Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Brush with melted butter a 13×9-inch baking dish.
Season the chicken breasts, with salt, paprika, and lemon pepper. Make sure to coat each well.
Arrange the seasoned chicken breasts into the prepared baking dish with the fatty part facing down.
Place it inside the preheated oven and bake for about 20 minutes.
Remove from the oven and let it rest at room temperature.

For the Creamed Spinach:
Place a large skillet on the stove and turn the heat to medium.
Add 1 tbsp of vegetable oil and allow it to become hot.
Add the spinach and cook for about a minute.
Remove the wilted spinach from the skillet.
In the same skillet, add half & half and minced garlic. Stir until well mixed and allow the mixture to boil.
Add the shredded cheese, then stir until melted completely.
Put the spinach back to the skillet, then cook everything for one more minute. Sprinkle salt and pepper to season. Remove the skillet from the stove.

For the Mushrooms:
Place a pan on the stove and turn the heat to medium.
Add 1 tbsp of vegetable oil and allow it to become hot.
Add the mushroom slices and sauté until soft and caramelized.

To Assemble:
Add creamed spinach, crumbled bacon, mushrooms, and cheese on top of each chicken breast.
Put them back inside the oven and bake for another 20 minutes.
Broil for about 2 minutes or until the cheese turns golden brown.

Serve and enjoy!

Credit: Susan Recipe

Ingredients:
5 pounds Idaho potatoes, peel and cubed
1/2 medium onion, chopped fine
5 hard-boiled eggs, chopped
1/4 cup sweet pickle cubes or relish
1/2 cup dill pickle cubes or relish
1 stalk(s) celery, diced, optional
salt and pepper to taste
1.5-2 cups Hellman’s mayonnaise
1.5-2 Tablespoons mustard
paprika, for garnish, optional
1 hard-boiled egg, sliced, for garnish, optional

Directions:
Slice the peeled potatoes into thin cuts.
In a 5-quart pot with water, add the potato slices. Make sure to submerge the potatoes.
Place it on the stove and turn the heat to medium. Cook the potatoes for about 8 minutes.
Drain the potatoes and allow them to cool.
Meanwhile, in a mixing bowl, add the eggs and onion. Stir until well combined.
In another mixing bowl, add the celery, pickles, mustard, mayonnaise, salt, and pepper. Stir until well mixed.
Mix the potatoes with the eggs and onion. Toss until well combined.
Add the mayonnaise mixture and stir until well blended.
Add the sliced hard-boiled eggs on top and sprinkle paprika as well.

Serve and enjoy!

Credit: Susan Recipe

Ingredients
6 gallons of water
1– 12 oz bottle of liquid crab boil
1/2 container of salt ( or salt to your liking)
1 large bag of powdered Crawfish, Shrimp & Crab Boil or 4– 16 oz. bags
25 – 28 lbs of live Crawfish
8 lemons, cut in half
6 onions, cut in half
6 heads of garlic
2 containers of mushrooms
3 pounds of sausage, cut into thirds
1 bag small red potatoes
8–12 ears of corn
1 bunch of celery, cut in pieces or whole
4 Bell Peppers, cut in half

Optional: Cajun Seasoning to sprinkle over boiled crawfish

Instructions

In a large container or ice, chest rinses your live crawfish off and soak them for 2 or 3 minutes, drain and repeat until the water runs clear.

Pour 6 gallons of water into a boiling pot with a strainer basket. Add 1- 12 oz bottle of liquid crab boil, 1/2 container of salt, and 4 smalls bags or 1 large bag of powdered Crawfish, Shrimp & Crab Boil to the pot until boiling. Note- we use 4 16 oz. bags of seasoning for 25 lbs of crawfish. For a whole sack of crawfish 30-40 lbs use the entire large bag (4.5 lb ) and a 16 oz. bag of Louisiana Crawfish Shrimp & Crab Boil Seasoning and one container salt. You may want to add more vegetables if you’re cooking a whole sack of crawfish. Also, look for bags of small red potatoes in the netted bags and throw the whole bag into the pot.

Add lemons, onions, garlic, bell peppers, and two containers of mushrooms. Bring to a boil for 7 minutes.

Add sausage, celery, potatoes, corn on the cob (fresh or if frozen make sure corn’s defrosted) Cook on a low boil for 15 minutes then return to a full boil, next add the crawfish.

Once you add the Crawfish to the boiling water, return the water to a boil. Cook for 7 to 8 minutes.

Immediately after you turn the pot off add 1-2 bags of ice, let the crawfish soak for 15 minutes. After the crawfish soaks, remove the crawfish pulling the basket strainer out and pour onto a table layered with newspaper and dig in!

Credit: Susan Recipe

Ingredients
°1/2 – 1 c. melt butter plus 1 tsp for cook eggs
°1 slider bun with butter or potatoes
°12 eggs
°6 slices of cheese
°6 pork chops

How to make a breakfast slider

Step 1: Prepare the oven. Heat it 350 degrees F.

Step 2: Through the middle, cut the sandwich plate in half to make 2 cutouts or sandwich plate. In casserole dish, placing bottom half of sandwich and set apart.

Step 3: Add 1 teaspoon butter or cooking oil to a skillet. Melting butter .

Step 4: Meanwhile, whisk the eggs in a medium bowl until completely combined. Pour this mixture into the hot skillet, stirring, until the eggs are fully cooked. When done, take the scrambled eggs out of the pan and set them aside.
See also the best oven-baked hot wings
To build breakfast slides:

Step 5: Lay the ham in an even layer on top of the bread. Add eggs, then cheese.

Step 6: Place the scroll cakes on top of the bread. Pour the melted butter evenly over the sandwich. You can also use 1/2 cup of butter instead of 1 for a lighter version. Place a tent in the casserole with aluminum foil.

Step 7: Place the casserole in the preheated oven and bake the sliders for about 20 to 30 minutes or until the butter has melted and is absorbed into the rolls.

Step 8: Remove the sliders from the oven and slice them.
Enjoy !

Credit: Susan Recipe

YOU’LL NEED:
Fried chicken fillet.
Lettuce or cabbage.
Ranch sauce.
Spicy Cheetos Potato Fire.
OPTIONAL: mozzarella cheese pieces.

DIRECTIONS:
Step 1:
I fried the filet of chicken and set it aside for later.
Step 2:
I cut the lettuce, the cucumber, and tomatoes into very small pieces.
Step 3:
The bread will be sliced into squares and fried too.
Step 4:
And the last thing, to the lettuce and cucumber, I added fried chicken and bread and to it the ranch sauce and the crushed potato Cheetos on the top, and in good health, simple measures are right, but the taste is great.

Credit: Susan Recipe

YOU’LL NEED :
– 2 lbs. of ground beef
– 1 chopped onion
– 3 chopped carrots
– 4 stalks chopped celery
– 2 (28 ounce) cans of diced tomato’s (Must undrained)
– 1 (16 ounce) can of red kidney beans (Must drained and rinsed)
– 1 (16 ounce) can of white kidney beans (Must drained and rinsed)
– 3 (10 ounce) cans of beef stock
– 3 tsp. oregano
– 2 tsp. pepper
– 5 tsp. parsley
– 1 tsp. of tabasco sauce (If desired)
– 1 (20 ounce) jar of spaghetti sauce
– 8 ounces pasta

DIRECTIONS :

1. Make sure to brown the beef and drain the fat……then put into crock pot with all other ingredients except the pasta.
2. Once done, you can cook on low for about 7 to 8 hours or on High for about 4 to 5 hours.
3. Finally, add the pasta 30 minutes before eating then serve with crusty warm bread!!!

Recipe Notes;
You’d best cut the recipe in half if you do not have a large crock pot. Pasta Fagioli also freezes wonderfully, so you can make a big batch and freeze the rest!!! Enjoy everyone.

Credit: Susan Recipe