R E C I P E S
restaurants     menus     recipes			Barbecue Shrimp ingredients: 2 dozen large shrimp bacon 1/3 cup honey 1/3 cup Bullseye Original Barbecue sauce directions: Wrap strip of bacon around each shrimp. Place a toothpick to hold. Place shrimp in a tin tray and put on the barbecue pit. Cook shrimp until done. Drain off grease. Mix honey and barbecue sauce together and brush on each shrimp. Cook another two to three minutes. Serve hot. Crab and Corn Soup ingredients: 1 lb. Crab meat 1 bag frozen corn 3 (12 oz.) cans pet milk 2 cans cream mushroom soup 1 can cream celery soup 1 bunch green onions, chopped fine 1 stick butter salt, pepper, Tabasco to taste directions: Melt butter. Cook green onions down in butter. Add crab meat and continue to cook down. Add soups and pet milk. Add corn and continue to cook until a smooth consistency is reached. Lobster, Shrimp, or Crab Bisque ingredients: 2 tbsp. butter 1 tsp. minced onion 2 tbsp. flour 1 tbsp. tomato paste 2 cups hot chicken broth 1.5 cups minced cooked lobster, shrimp, or crab meat 1 cup cold milk 1 cup cream salt & cayenne to taste directions: Melt Butter in sauce pan; saute' Onion until soft and golden. Stir in Flour and Tomato Paste. Stir in Broth. Cook, stirring until slightly thickened. Add Lobster, Shrimp, or Crab Meat. Cook over low heat for 10 min. Stir in Milk and Cream. Heat to serving temp., but do not boil. Season with salt and Cayenne before serving. serves 6 Honey-Glazed Baby Back Ribs ingredients: 1 cup barbecue sauce 1/2 cup honey 2 onions, quartered 10 garlic cloves 8 whole cloves 3 bay leaves 1 cinnamon stick 1 tsp. dried thyme leaves 1 tsp. black peppercorns 1 tsp. crushed red pepper flakes 4 lbs. pork baby back ribs directions: In medium bowl, combine barbecue sauce and honey; mix well. Set aside. In large stock pot, combine 3 gallons of water with all remaining ingredients except ribs. Bring to a boil. Add ribs; simmer 20 to 30 minutes, skimming surface occasionally to remove foam. Heat oven to 300 degrees. Remove cooked ribs from stock pot; place in shallow roasting pan. Brush generously with sauce mixture. Bake at 300 degrees for 25 to 30 minutes or until very tender and meat can be removed easily from bones.