A1 Cowboy Up Tart A1 Recipes

Steps:

• Place a 6 quart pot of water on the stove on high heat to boil the noodles, In a mixing bowl moisten your 12 slices of white bread with 1/8 cup of water and break into small pieces. Add your ground turkey, egg, prepared mustard, 1/4 cup A-1 sauce, 1 tbsp of garlic powder, 1 tsp onion powder, 1/2 tsp salt, 1/2 tsp black pepper, 1 tbsp dry mustard 1/8 cup of mayonaise and mix with hands until well incorporated. Divide mixture into 16 meatballs.
• Heat 1/4 cup of oil in a skillet over mediun heat. once oil is heated add your meatballs and brown on all sides. (spproximately 10-15 minutes). White your meatballs are cooking grab a sauce pot and add your 3 cups of beef broth remaining 1/4 cup of A-1 sauce, 1/2 tbsp of garlic powder, 1/2 tsp onion powder, 1/2 tsp salt. 1/2 tsp black pepper, 1 tsp cumin and bring to a boil. In a small cup add 3 tbsp of corn starch with 3 tbsp of cold water and mix well. grab a whisk and slowly add the cornstarch mixture stirring constantly to thicken the gravy. At this point your meatballs should be browned. Add meatballs with the oil drippings to the gravy and simmer 20 minutes to finish the cooking process. Drop your noodles into boiling water and cook for 10 minutes while your meatballs are simmering.
• Strain your pasta. place a bed of noodles on a plate and top with 4 meatballs and gravy and serve.

Steps:

• Place chicken pieces in a gallon sized Ziploc bag.
• In a medium bowl, mix teriyaki sauce, A1, mayonnaise, hoison sauce, black pepper, garlic powder, cumin and paprika.
• Pour mixture over chickin in ziploc bag, seal, then gently "massage" chicken to distribute sauce evenly.
• Place bag of chicken in refrigerator and let marinate for at least 1 hour.
• Remove chicken from refrigerator, allow it to come to room temperature.
• For each skewer, gently slide a chicken, a bell pepper, a onion, a pineapple (do this twice, in the same order on each skewer).
• In a small sauce pan, add 1/3 cup teriyaki sauce, 1 1/2 Tbsp hoison and 1 1/2 Tbsp A1. Bring to a boil, sirring constantly for 5 minutes.
• Remove from heat. Brush sauce on all skewers. (Save remaining sauce to use as dipping sauce).
• Heat grill (brush racks lightly with olive oil, to help skewers from sticking).
• Place skewers on grill, close lid and cook for 7 minutes, then turn skewers and cook for an additional 7 minutes.
• Remove skewers from grill. Serve over a bed of brown rice, drizzle warm sauce over skewers and rice.

Steps:

• • Heat enough oil over medium high and fry tortillas in batches until golden crisp about 3 to 5 minutes per side. Drain on paper towels and set aside.
• • In the meantime heat 1 tablespoon of oil in a large skillet over medium and add turkey. Cook until browned about 8 to 10 minutes, drain and set aside. To same skillet add onion and cook until just tender about 5 minutes. Return turkey to skillet along with A1 Original Sauce and water and cook another 10 minutes until liquid is almost gone.
• • In a medium bowl combine beans, corn, Mexican oregano, garlic powder and onion powder; mix well.
• • Build tostadas by evenly smearing tortillas with beans and sour cream, then top with meat, cheese, avocado, tomato and cilantro.

Steps:

• Mix papaya or mango nectar, soy sauce, ginger, turmeric, lime juice in medium stainless steel bowl, add chicken thighs, let marinate at least 30 minutes.
• In a small food processor, add goat cheese and A1 Sauce, process until A1 is completely incorporated.
• Turn oven to 375.
• Heat olive oil in 10" pan, add walnuts, toast 3-4 minutes, remove walnuts into small bowl.
• Saute fresh spinach in same pan 2-3 minutes, remove from heat. Add fresh nutmeg, toasted walnuts, Cajun seasoning mix well.
• Place marinated chicken thighs on flat surface covered with plastic or parchment paper. Spread goat cheese/A1 Sauce mix on each chicken thigh, stuff with spinach/walnut mix, roll, place seam side down, skin side up on medium baking pan, pour rest of marinade on top of stuffed chicken thighs, bake 15 minutes. Serve hot, 3 per person.

Steps:

• Bake puff pastry shells at 425 degrees F. for 18 minutes according to package directions. Use a fork to remove the top halves and soft pastry underneath. Allow to cool.
• Bring 1 cup heavy cream to a simmer in a small saucepan over medium heat. Remove from heat. Stir in A.1. Origianal Sauce and chocolate chips. Stir until well blended and smooth. Set aside.
• To make the filling, place remaining 1/2 cup heavy cream in a medium bowl. Beat on high speed. Once cream begins to thicken, add cherry juice, vanilla and sugar. Continue to whip until cream is thick and stiff. Fold in Maraschino cherries.
• To assemble, spoon cream mixture onto pastry shell bottoms. Place pastry tops over cream. Drizzle with the A.1. ganache. Sprinkle with chopped walnuts. Serve immediately and enjoy!

Steps:

• Heat oven to 350 degrees F. Line a cookie sheet with no-stick aluminum foil or spray with no-stick cooking spray. Set aside.
• In a large bowl, combine the ground turkey, breadcrumbs, egg, granulated garlic and 2 tablespoons of the Parmesan cheese. Mix well. Form into 1 1/2" meatballs and place on prepared cookie sheet. Bake for 20-25 minutes or until starting to brown. remove from oven and set aside.
• Meanwhile, place a 4-5 quart Dutch oven over medium high heat. Add the olive oil and sausage. Cook, stirring often, for 4-5 minutes or until sausage is starting to brown. Add the onion, green pepper, zucchini and garlic. Mix well and cook for 6-8 minutes or until vegetables are crisp/tender.
• Add the chicken broth and A-1 Sauce and bring to a simmer. Add the tortellini and cook for 5-6 minutes.
• Add the spinach, tomatoes and the cooked meatballs. Mix well and cook another 5-6 minutes or until tortellini is cooked through.
• Top each serving with remaining Parmesan cheese.