Peel And Dice 4 Potatoes. Boil In Salted Water Until Tender. Boil 5 Eggs Also . Meanwhile In A Bowl Combine. 1 Cup Mayo, 1/4 Cup Sweet Relish, 2 Tbsp Of Mustard, 1/3 Cup Of Diced Celery And 1/3 Cup Diced Bell Peppers One Teaspoon Of Sugar And One Teaspoon Of THY -YOW Mix Thoroughly . Drain Diced Potatoes Mix With Dressing While Hot (Smashing Slightly) Add Diced Eggs Mix Thoroughly. Top With Paprika And Refrigerate Before Serving.
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Reduced Sodium Spice Blend Net Wt 6oz (168g)
$7.99 -
Reduced Sodium Spice Blend Net Wt 3.5oz (98g)
$5.99
Famous Family Recipes
Southern Potato Salad
Cheese Steak.
Recipe Cook Steak Until Done, Drain And Return To Pan. Season Liberally With THY -YOW Add Sauteed Peppers And Onions, Dash Of Hot Sauce And Worcestershire Sauce. Align Steak On The Cookie Sheet Add Smoke Provolone To Melt. Butter And Toast Sub Rolls , Dress With Mayo & Steak Sauce. Assemble And Enjoy.
Ingredients
- 4-Breast (butterflied)
- 2-Tbsp- Thy-yow
- 1/4 cup- Honey
- 1-Tbsp- soy sauce
- 1-Tbsp- Hot sauces
- 1-Tbsp- minced garlic
- 1-Tbsp- Diced Chipotles
Honey Chipotle Glazed chicken
Directions
Seasoned chicken liberally with Thy-yow, cote with olive or vegetable oil and refrigerate (for best results overnight or minimum 4 hours).Grill chicken for approximately 5 minutes on each side (until 3/4 partially cooked). Glaze.. in a bowl combine 1 tspn of Thy-yow, Honey, soy sauce, hot sauce, diced chipotles, and minced garlic. Whisk or stir to combine thoroughly. Preheat oven to 350°Remove chicken from the grill and place on a broiler pan. Coat the chicken on both sides with glaze, and finish in the oven at 3:50 for About 10 minutes.
😋Serves Great.. on a salad, as an elegant entree (with two sides), and as a sandwich or wrap.
Thy-yow Chicken kabobs..
Preparation
Cube and seasoned chicken breast liberally with Thy-yow and place into a gallon Ziploc bag.Marinade.. in a small bowl,combined Italian salad dressing, 2 tablespoons of hot sauce and one teaspoon of Thy-yow. Mix thoroughly and pour over chicken and massage the bag to coat thoroughly. seal and refrigerator (overnight for best results or minimum of 2 hours).Cube bell peppers and onions in 1- 1/2 to 2 inch pieces.Assemble kabobs alternating peppers, onions and chicken until skewers are colorfully filled. Play skewers onto a broiler pan.Basting solution.. combine butter,1-Tbsp-Thy-yow, 1-Tbsp- Hot sauce, 1-dash Worcestershire sauce.Mix thoroughly. use 1/2 for basting halfway through cooking process. And the other half for a finishing coat when cooking is done.Grill or Bake.. preheat oven to 425° and bake for about 30 minutes. (Or Grill to perfection) basting halfway through the cooking process. When the kebabs are done apply the final coat of the basic solution and serve.
😋 Serves Great.. as an entree, on salad and even as a game day appetizer
Ingredients
- 4-Breast (butterflied)
- 2-Tbsp- Thy-yow
- 1/4 cup- Honey
- 1-Tbsp- soy sauce
- 1-Tbsp- Hot sauces
- 1-Tbsp- minced garlic
- 1-Tbsp- Diced Chipotles
Ingredients
- 1-Chicken (8pc cut-up)
- 3-Tbsp- Thy-yow (Season All)
- 1- 1/2 cup- All purpose flour
Southern Friend Chicken
Preparation
Rinse & drain chicken, seasoned liberally with Thy-yow and refrigerate. (For best results overnight or a minimum of 4 hours) Coating… Add one tablespoon of Thy-yow to flour, and salt to taste and mix early in a ziplock bag. Preheat fryer to 350°. Shake chicken in a Ziploc bag coating evenly (two or three pieces at a time). Shake off excess flour and deep fry for 15 to 18 minutes depending on the size of the pieces. Play Chicken on the cooling rack to drain and serve .
😋 Serves great.. Hot or cold, as an entree, on a picnic or smothered in gravy and gravy.
Baby Back Ribs...
Preparation
Remove membrane from ribs and coat with lemon juice on both sides. season liberally with Thy-yow and refrigerator overnight. Preheat oven to 250°.. place ribs on the cookie sheet with a cooling rack and bake for 2 hours. Remove rips from the oven then finish on the grill till done. Coat with your favorite barbecue sauce and return ribs to the grill for three to five minutes to slightly char on both sides. Cut ribs and serve with your favorite side.
😋 Serves Great… As an entree or appetizer. Freezes and reheats well.
Ingredients
- 2-baby back ribs
- 2-Tbls -Thy-yow (season all)
- 3-Tbsp – lemon juice
- 1-18oz – BBQ sauce
Ingredients
- 4-cups cooked rice
- 1-Tbsp -THY-YOW (season All)
- 1/2- cup Onions (sauteed)
- 1/2-cup Bell peppers (sauteed)
- 1-cup Frozen peas & carrots
- 2-Tbsp- vegetable oil
- 1-Tbsp-Toasted sesame oil
- 1-Tbsp- Soy sauce
- 3-Dashes- Hot sauce
- 2-Eggs scrambled
- 2-green onions (for garnish )
Vegetable Fried Rice
Cooking
Heat 2 tablespoons of vegetable oil on medium high heat and non-stick pan. Combine cold rice with one tablespoon of Thy-yow and mix thoroughly. Add rice to the hot pan flipping frequently with a spatula until crispy around the edges. Add sauteed celery, onions and frozen vegetables (cook until rice no longer sticks to the spatula). combine sesame oil soy sauce and hot sauce in a bowl mix and add to rice ( to mix thoroughly). Finish by adding two eggs to the pan scrambling them into the fried rice. Remove from Heat, garnish with sliced green onions and serve.
😋 Serves great.. as a vegetarian meal (with vegetable egg rolls), or add shrimp or chicken for delicious twist.
Fish & Chips
Preparation
Season fillets liberally with Thy-yow and refrigerator overnight.
Cooking…
Preheat fry oil to 350°. Coat fillets and seafood breading ,shaking in ziplock bag. Shake off excess breading and Fry on 350 for 3 to 5 minutes until golden brown . Drain excess oil on with paper towel. Serve with lemon wedges , your favorite condiments and enjoy.
😋 Serves great,. As an entree, on a sandwich, or as breakfast “fish and grits” A Southern delight.
Ingredients
- 2 lbs- Fish fillets 2-4oz
- 2-Tbls- Thy-Yow (season all)
- 2-cups- Seafood breading
- 1-lemon (cut into wedges)
Ingredients
- 2-lbs- Ground chuck 80/20
- 2-Tbsp- Thy-yow (season All)
- 6- Burger buns
- 6-Slices of cheese
BIG Tyme Cheese Burgers...
Preparation
In a bowl combine 2lb of ground chuck with two tablespoons of Thy-yow. Mix gently do not over mix. Divide into six equal balls, form into patties and refrigerate..
Cooking
Grill or Heat a cast iron frying pan over medium high heat. Sear burgers briefly on both sides approximately 2 minutes per side. (Creating a crust). Remove from the pan and place on the broiler rack. Preheat the oven to 425°. Finish burgers in the oven for approximately 10 minutes (for medium) or cook to desired doneness. Remove from the oven, cover with cheese and serve on a buttered and toasted hamburger bun with your favorite trimmings.
😋 Serves Great… As cheese burger subs ( loosely Brown the ground beef instead of forming into Patties)
Shrimp Primavera
Preparation
Seasoned shrimp liberally with Thy-yow and refrigerate. (Overnight or minimum of 2 hours). Saute broccoli broccoli florets and
Diced bell peppers lightly in olive oil. (Season with Thy-yow).
Pasta
Follow cooking instructions on package for al dente approximately 5 minutes (do not overcook) be sure to salt boiling water. Drain cooked pasta, pour in a large bowl, season with Thy-yow and toss in 2-tlbsp of butter. Add sauteed vegetables and mix thoroughly.
Shrimp..PreHeat non-stick skillet,w/ two tablespoons of vegetable oil over medium high heat. When the oil just starts smokes add half the shrimp. Cook for about 2 minutes on each side Over medium high heat, remove shrimp from the pan, add to pasta bowl, then sautee second batch. When the second batch is just about done add minced garlic, 2 tbsp of butter, hot sauce, and Worcestershire sauce to the pan.(This creates an amazing garlic butter sauce) poor shrimp and sauce over pasta and toss. Finish with parmesan cheese and crushed red peppers. Garnished with sliced green onions and enjoy.
😋Serves Great .. Hot or room temperature, perfect for a light summer meal.
Ingredients
- 2-lbs- large shrimp (peeled & deveined)
- 1-lbs- Angel hair pasta (broken in 1/2)
- 1-lb-broccoli florets (cut small)
- 1-Red bell pepper ( diced)
- 2-Tbsp- Thy-yow (Season All)
- 2-Tbsp- vegetable or olive oil
- 2-Tbsp- minced garlic
- 4-Tbsp- Butter
- 2-Tbsp- Hot sauce
- 1-Tbsp-Worcestershire sauce
- 1-(sm bunch)of green onions
- 1/2-cup-Grated Parmesan cheese
- 1/4-Tsp- crushed red pepper.
Ingredients
- 1-1/2-Tblsp- Thy-yow (season All)
- 1/2- cup each (sauted in butter & seasoned liberally with Thy-yow).. salt to taste w/ sea salt
- Diced Onions
- Sliced Mushrooms
- Diced Green peppers
- Diced Red peppers
- Spinach
- Carrot matchsticks
- 1-Tbsp- minced garlic
- 2-Tbsp- diced jalapeno (optional)
- 4-Tbsp- Butter or oil
- 1-cup-cherry tomatoes (quartered ) do not sautee
- 3-eggs per omelette ( recipe makes 4 omelettes )
- 8-slices of pepper jack cheese (2per omelette)
Veggie Omelets
Preparation
Saute vegetables in a large Skillet over medium high heat in butter or oil, seasoning liberally with Thy-yow. Cook about 5 minutes, or until vegetables are done but still slightly crunchy. Add two teaspoons of hot sauce,minced garlic and diced jalapenos. Mix thoroughly then remove from heat and drain.
Cooking
Whisk three eggs in a bowl with three shakes of hot sauce and a light dusting of Thy-yow. Heat one tablespoon of butter in a medium non-stick pan till it starts to Brown slightly. Pour eggs in pan, cover and cook for about 2 minutes or until the omelette is solid enough to flip. After flipping the omelette, add 1/4 of sauteed vegetable mixture, & 2 slices of cheese. fold omelette close,plate and enjoy. Repeat the process 3 more times. Or refrigerate vegetable mixture for quick omelets from the go.
😋 Serves great.. with fresh fruit, grits, or hash browns. Premade Veggie omelettes refrigerate, Freeze and reheat well .
