Tear Jerk Recipes

Tear Jerk Meatloaf or Meatballs:  Sauté one medium, finely diced onion in 1 tablespoon olive oil.  Set aside.  In a large bowl, add ½ cup finely chopped, sun dried tomatoes, sautéed onion, 1 pound of ground meat (beef, bison or lamb), 1 teaspoon basil, 1 teaspoon parsley, ½ cup Tear Jerk, ½ cup bread crumbs, 1 egg slightly beaten and salt and pepper to taste.  Mix well.  Form into meatballs or loaf.  Bake in a 350 degrees oven until meat reach approximately 170 degrees.

Tear Jerk Roast:  In a crock pot, combine a 3 to 4 pound roast (beef, pork, lamb or bison), ½ cup Tear Jerk and ½ cup of liquid such as beef stock, water or wine.  Add salt and fresh cracked pepper to taste.  Cook slowly for 4-5 hours or until roast falls apart.  You may add carrots and potatoes half way through the cooking process.

Tear Jerk Stuffed Peppers:  Sauté one medium diced onion, 2-3 minced cloves of garlic in 1 tablespoon of olive oil for 5 minutes or until translucent.  Add 1 pound of ground meat (lamb, beef or pork).  When the meat is cooked, transfer to a mixing bowl and stir in 6-8 ounces of Tear Jerk, ¾ cup of crumbled feta cheese, ¾ cup chopped cooked spinach, 1 teaspoon cumin and salt and fresh cracked pepper to taste.  Mix well and stuff into bell peppers which have the tops cut and seeds removed.  Bake at 350 degrees for approximately 30 minutes.

Tear Jerk Cocktail Sauce:  Mix ½ cup Tear Jerk with 1 tablespoon fresh lemon juice and desired amount of horseradish for a great cocktail sauce.

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