White Stone Seasonings Recipes

Butter Mesquite Seasoning                                                Bubba Rubba Seasoning

Chicken Breast                                                                     Fresh Salad

Tomatoes Chopped                                                            Catalina Dressing (Or Your Choice)

Tortilla Chips Broken                                                           Grated Cheese

Avocados Peeled & Sliced                                                  Red Kidney Beans (Drained)

Pound chicken breast with meat tenderizer until about ½ thick- season with Butter Mesquite and Bubba Rubba Seasoning. Grill until done. Take off grill and cut up into small cubes.

Prepare salad as always in large bowl- top with broken tortilla chips, kidney beans, cheese and chopped chicken.

½ Lb. Of Shrimp                                                                  2 Roma Tomatoes Cut Into Quarters

1 Small onion Cut into Quarters                                       Green Onions

1 Small Can Of Etouffe Sauce                                           ½ Cup Of Water

Sliced Mushrooms                                                              White Rice

In small sauce pan, bring etouffe sauce and water to a slow boil. Add shrimp and cook for approx 15 minutes. Then add in onions, tomatoes, & mushrooms and continue to cook on low heat for approx 5-7 minutes- not too long you want them crisp. Set aside.

Blackened Catfish

Saeson catfish fillets liberally with Cajun Seasoning and let rest. Note-this is best cooked on a grill side cooker or outdoor cooker. Heat Cast iron skillet that is lightly oiled- when skillet hot- set fillets in skillet and cook each side for approx 3 minutes. Remove from skillet and place on plate. Garnish with Sauce and serve over white rice.

12 Firm Poblano Peppers                  1 15oz. Can Tomato Sauce

1 Pound Ground Beef                         1 8oz. Bag Mozzarella Cheese

2 Cups Long Grain Rice                       2 tsp. White Stone Cajun Seasoning

Salt and Pepper to taste

Cook rice according to directions. Set aside. Brown ground beef, drain off fat. Add chopped scallions, tomato sauce, Cajun seasoning to ground beef. Mix ground beef and rice together, add salt and pepper to taste. Cut a long section of the pepper to remove seeds and clean out. Cut off stem of pepper. Line the bottom of the pepper with mozzarella cheese, fill the pepper with beef and rice mixture, top with more mozzarella cheese and replace the section of pepper to close. Wrap in aluminum foil. Grill for 20 minutes. Unwrap and Enjoy!!!!!!!

 

Mini Pigs in Blankets by Franci

1 Package of Lil Smokie Sausages                  1 Package of Crescent Rolls

White Stone Butter Mesquite Seasoning

Roll out crescent rolls, cut into thin strips (1/4 inch by 5 inches). Sprinkle butter mesquite seasoning over  the crescent strips. Wrap crescent strips around lil smokies. Pre-heat oven to 350 degrees. Bake 15 to 20 minutes, until golden brown.  Place on a platter and watch them disappear!!!!!!!!!

 Butter Mesquite Pork Tenderloin Rotisserie style by Rick

Start with a pork tenderloin two pack, rinse and pat dry. Rub the tenderloins with the butter mesquite seasoning, put in a zip lock bag and refrigerate overnight. Preheat the grill using only the rear rotis burner. Put the tenderloins in a flat rotisserie basket. Using only the rotis burner, cook on high for fifty minutes. Remove from grill wrap in foil, xlice and serve when ready. Feeds four to six people. Thank you and have a spice day. From Rick

 

Art’s Baked Beef

2 ½-3 Lb. Round Steak                                      1 Tbsp. Brown Sugar

2 Tbsp. White Stone Grapeseed Oil               1 Tbsp. Prepared Mustard

¾ Cup Catsup                                                      1 Tbsp. Worchestershire Sauce

½ Cup Vinegar                                                    ¾ Cup Water

½-3/4 White Stone Literally Everything Seasoning to taste

1 Medium Onion (chopped)

Cut steak into serving size pieces. Brown in oil on both sides. Remove from skillet and place in 9 x 13 baking dish. Add chopped onion to the skillet and slightly brown. Add rest of ingredients to make a sauce and simmer for 5 minutes. Pour sauce over steak. Cover with foil and bake for 2 hours at 350 degrees.

 

Southwest Lettuce Wraps by Rodney

1 Lb. Ground Beef                                                     Head of Iceberg Lettuce

Texas Mild Seasoning                                               Literally Everything Seasoning

Chinese Chow Mein Noodles                                  Salad Dressing Of Your choice

½  Small Green Pepper                                             ½ Small Onion

Brown beef in a large skillet with chopped up onion and bell pepper. Season to taste with Literally Everything and Texas Mild seasoning. Cook  until browned drain off excess grease. Cut off large leaves of ice berg lettuce and set on plate, spoon approx 3-4 tablespoons on to lettuce. Add a few of chow mein dried noodles and a few drops of dressing. Roll up in lettuce and eat!!!!!!!!

 

Cunningham Garlic Chicken With Herbs by Robben

4 Chicken Breast (Normal Size)                  3 Tbsp. Grapeseed Oil

4 Tbsp. Garlic Butter Season Or More        1 Can Of Cream  Of Chicken Soup With Herbs

½ Cup Of milk                                                  Mozzarella Cheese With Herbs (It Comes In A Block Twisted )

Rub the chicken with the Garlic Butter (Don’t Be Shy With The Seasoning). Brown the chicken in the grapeseed oil in a skillet or large pot. Place the chicken in an oven proof dish and then pour soup (With The Milk Mixed In) over the chicken and bake at 350 degrees for 30 minutes. Slice the cheese (Not Too Thick) and place over the chicken (As Much Cheese As You Like). Then cook for additional 5 minutes or until cheese has melted.

Serve over rice or noodles.

 

Texas Angus Beef Jerky by Jose

4 Lbs. Angus Beef Round Steak                         3 Bottles Hickory Liquid Smoke

Gourmet Steak White Stone Seasoning            Course Black Pepper

Soy Sauce                                                              Worcestshire Sauce

Electric Meat Dehydrator

Bring hickory liquid smoke seasoning to boiling in small pot with 3 tsp. of gourmet steak seasoning. Add 4-5 tbsp. of soy sauce and worcestshie sauce. Then turn down to low. Trim fat pieces off steak, and slice angus beef steaks into small  slices and put into sealable bag or bowl. Pour hot liquid smoke seasoning mixture over the meat in bowl or bag and seal right away. Leave sealed for at least 8 hours. Pour equal amounts of course black pepper and  gourmet steak seasoning on large plate. Roll each slice of meat onto plate to lightly coat each piece with the pepper and seasoning then place on dehydrator trays. When done put lid on dehydrator and turn on for around 8 hours.

Turn off an Enjoy!

Betty’s Grilled Beef Roast

 

You can use your favorite cut of roast (Rump, Chuck, or Prime Rib)

Season generously with Bubba Rubba about 30 minutes before grilling.

Heat grill on high, turn one side on med, put beef on med side.

 

Make the following basting sauce.

1 Cup Butter

4 Tbls. Lemon Juice

2 Tbls. Worchestershire Sauce

 1 Tsp. salt

1 Tsp. Black Pepper

1 Tsp. Garlic Powder

1-2 tsp. Chili Powder

2 Cups Water

 

Cook over low heat until butter melts. Baste every 20-30 minutes.

When beef is done to your “Likings” – Slice a portion of the beef roast into serving size, put into tinfoil pan,

pour the remaining  sauce over it, you can add slices of onion, hot peppers and mushrooms. Cover with foil

and let simmer for 10 minutes or so.

 

WHITE STONE SITTIN’ CHICKEN by Brent

 

1 – 4 lb. +/- Roasting Chicken

White Stone Garlic & Herb Dipping Oil

White Stone Original Riesling Marinated Garlic

4 – Sprigs of fresh rosemary

1 – Beer Can Chicken Roaster (model #06126GE)

¼ Onion

1 – 20 oz. can of beer

1 – 9” aluminum pie pan

Your favorite White Stone dry spice

 

The night before:

            Rinse the chicken very well and pat dry with a towel.

            Rub down the exterior of the chicken using White Stone Garlic & Herb Dipping Oil.

Rub the area under the chicken skin over the breasts with White Stone Garlic & Herb Dipping Oil.

Insert several pieces of White Stone Original Riesling Marinated Garlic under the chicken skin over the breasts.

Insert 1 sprig of fresh rosemary under the chicken skin over each breast.

Rub the inside of the chicken cavity with White Stone Garlic & Herb Dipping Oil.

Put chicken in a zip-lock bag and place in the refrigerator overnight.

Cooking Day:

            Pre-heat your grill with all burners set on high for about 15 minutes.

            You will be cooking by indirect heat.  Turn off 1 burner, preferably a middle burner.

            Place the 9” aluminum pie pan over the burner you turned off.

Cut away the top of the 20 oz. can of beer and pour approximately ¼ of the beer in the 9” aluminum pie pan.

Place 2 sprigs of fresh rosemary in the beer can.

Place several pieces of White Stone Original Riesling Marinated Garlic in the beer can.

            Place the Beer Can Chicken Roaster (model #06126GE) in the 9” pie pan on the grill.

            Remove the chicken from the refrigerator and the zip-lock bag.

Insert the 20 oz. can of beer in the cavity of the chicken and then place the beer can and chicken in the Beer Can Chicken Roaster (model #06126GE).

Insert the ¼ onion in the neck of the chicken.

Sprinkle, to taste, your favorite White Stone dry spice over the chicken.

Cook, on indirect heat, for 1 ½ - 2 hours.  Check doneness with a meat thermometer.

ENJOY!

           

Trey's Jalapeno Fajita Wraps

6 Pieces Of Beef Skirt (Back Strap)                           6 Whole Jalapenos

Cream Cheese                                                              White Stone Gourmet Steak Seasoning

White Stone Bubba Rubba

Cut jalapenos down the middle, remove the seeds and place cream chesse in the pepper. Season the beef skirt with seasonings and wrap around the peppers. Cook on the grill until tender. Then Enjoy!!!