3825 Mapleshade Ln.
Plano, TX 75075
For events email or call us for more details.
Combine the shredded cabbage and carrots in a large bowl. Whisk together the Cristi’Ali Chipotle Sauce, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
Combine first 5 ingredients in a large bowl; stir in eggs and chicken broth and Cristi’Ali Chipotle Sauce until moistened. Cut a slit in the side of each pork chop to form a pocket. Spoon stuffing evenly into pockets, and secure with wooden picks.
Bake pork chops at 375° for 35 to 40 minutes or until done.
Heat oven to 200 degrees F.
Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.
Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water.
In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.
Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.
Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.
Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with Cristi’Ali Chipotle Sauce.
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese and Cristi’Ali Dill Garlic Sauce
Bake for 30 minutes in the preheated oven, or until cheeses are melted.
|2 cups apple cider
1/3 cup real maple syrup
2 1/2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh marjoram
1 1/2 teaspoons grated lemon zest
3/4 cup butter, softened
salt and pepper to taste
1 (12 pound) whole turkey, neck and giblets reserved
|2 cups chopped onion
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
3 cups chicken broth
2 cups of Cristi’Ali Dill Garlic Sauce
1/4 cup all-purpose flour
1 bay leaf
1/2 cup apple brandy
1 (7 ounce) can white tuna, drained and
6 tablespoons of Cristi’Ali Dill Garlic Sauce or Cristi’Ali Chipotle Sauce
1 tablespoon Parmesan cheese
3 tablespoons sweet pickle relish
1/8 teaspoon dried minced onion flakes
1/4 teaspoon curry powder
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 pinch garlic powder
In a medium bowl, stir together the tuna, Cristi’Ali Sauce, Parmesan cheese, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well and serve with crackers or on a sandwich.
2 to 2 1/2 cups cooked diced chicken
2 to 3 tablespoons crumbled cooked bacon
1/3 cup golden raisins
1 rib celery, diced
1/4 cup chopped red or sweet onion
2 green onions, thinly sliced
2 to 3 tablespoons pine nuts, (optional)
1/2 to 3/4 cup Cristi’Ali Dill Garlic Sauce
1 teaspoon lemon juice
salt and pepper, to taste
In a medium bowl combine the chicken, bacon, raisins, celery, onion and green onion, and pine nuts, if using.
Mix in about 1/2 cup of the Cristi’Ali Dill Garlic Sauce and the lemon juice until well mixed. Taste and add more mayonnaise and the salt and pepper, as needed.
This chicken salad recipe serves 4.