Big Daddy Parfait Recipes

Steps:

• Preheat a grill pan over medium-low heat.
• In a medium saucepan over medium heat, add the 3 tablespoons butter, jalapeno and seafood seasoning. Cook until the jalapeno begins to soften, about 3 minutes. Next, add the flour and stir to combine and make a blond roux, about 3 minutes. Add the milk and season with salt and pepper. Stir in the Gruyere and mozzarella and turn the heat to low. Cook for 2 minutes, and then cover to keep warm.
• Place the ham on the grill and cook until well marked and warmed, about 2 minutes per side.
• Spread 1 tablespoon softened butter on one side of the bread slices and place on the grill, about 2 minutes. Spread the remaining 1 tablespoon softened butter on the other side and flip, cooking about 2 minutes more. Evenly divide the cheese sauce on 4 slices bread and top with 1 slice ham. Place the remaining 4 bread slices on top to create a sandwich.

Steps:

• Add the ice cream, cherries with juice, cream soda and milk to a blender and pulse until well mixed, but slightly chunky. Pour into float glasses. Garnish with whipped cream and maraschino cherries. Serve with a straw and enjoy.

Steps:

• Preheat oven to 425 degrees F.
• Slice cheese into 5 (1/4-inch thick) slices, then cut the slices in half again, lengthwise.
• Butterfly hot dogs lengthwise. Place 2 cheese slices inside the slit and close hot dog. Wrap a slice of bacon tightly around the hot dog, covering the entire surface.
• Place on a greased baking sheet and bake for 10 minutes or until bacon is crisp. Remove from oven allowing grease to drain for a minute on paper towels. Place a hot dog into each bun and serve.

Steps:

• Preheat oven to 350 degrees F.
• Rub ribs with 1 cup Big Daddy Rub until evenly coated on both sides. Allow ribs to marinate at room temperature for 30 minutes.
• Place ribs in 2 large roasting pans and cover with the cola and water. Cover with foil and cook in oven for 1 1/2 hours. Remove ribs from oven and allow to cool. Slice ribs into individual-size pieces.
• Preheat grill over medium-high heat.
• Place ribs on the grill. Brush on apple cider-buttermilk sauce. Cook for additional 5 minutes.
• In a large bowl, toss ribs with another 1 cup of rub until well coated. Spread ribs out on a sheet tray and bake in the oven for an additional 20 minutes until caramelized.
• Serve alongside Apple Cider Buttermilk Sauce, chipotle aioli, or harissa rouille.
• In a medium sized bowl, mix all ingredients until well combined.
• In a medium pot add apple cider, sugar and red pepper on medium high heat. Reduce by half. Pour mixture into a separate bowl. Add buttermilk. Mix thoroughly and add lemon juice and zest.

Steps:

• Add 2 large scoops of ice cream to a chilled beer mug. Top with the cold chocolate stout beer. Garnish with a dollop of fresh whipped cream, some shaved chocolate curls, and a cherry.

Steps:

• Preheat the oven to 275 degrees F. Lightly grease a half sheet tray lined with parchment paper.
• In a large bowl, combine the oats, peanuts, almonds, walnuts, coconut and brown sugar. Mix well. Add the molasses and peanut oil. Toss well until all ingredients are evenly dispersed and coated. Spread the granola out evenly on the sheet tray. Bake in the oven for 60 minutes, stirring occasionally to achieve even color.
• Remove from the oven and transfer to a large bowl. Fold in raisins and graham crackers. Stir the blueberries into the yogurt in a small bowl. Spoon the yogurt into serving glasses or bowls and top with graham cracker granola.

Steps:

• Preheat oven to 375 degrees F.
• Lightly butter a 9 by 9-inch baking dish.
• In a large bowl, mix together the apples, sugars, flour, cinnamon, vanilla, salt, nutmeg and lemon. Add the mixture to the prepared baking dish.
• Add all the topping ingredients to a medium bowl and combine well with a wooden spoon, to form a batter. Dollop the batter in various spots on top of the apple mixture. The batter will spread as it bakes. Put the cobbler in the oven and bake until the apples are tender and the crust is colored, about 30 minutes. Remove from the oven and serve with Ginger Whipped Cream.
• Add the cream and sugar to a medium bowl. Using a hand-held electric mixer, beat the cream until stiff peaks form, about 2 to 3 minutes. Fold in the ginger. Cover and chill up to 4 hours before serving.

Steps:

• In a large glass, layer 1 cup yogurt, 1/2 cup granola and 4 blackberries. Repeat layers.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
• Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
• Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

Steps:

• Heat oil in a nonstick skillet over medium heat.
• Add the onions and garlic; saute until brown and thoroughly cooked, about 8 minutes. Transfer to a bowl.
• Add the Worcestershire sauce, bacon, egg, salt, pepper and hot pepper sauce to the onions and garlic. Mix well.
• Add the beef and combine with your hands or a wooden spoon until evenly distributed.
• Form into 4 large patties.
• Grill 5 minutes; turn over and top each patty with a slice of cheese. Cook 4 to 5 minutes until desired doneness.
• Serve on rolls with your favorite condiments.