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Recipes

Dan's Meatloaf

Ingredients:

Mixing Directions:

2 lbs. of lean ground beef
1 cup of cubed sharp cheddar cheese, or of Velveeta
1 cup of oatmeal (vary until right consistency is achieved)
2 eggs
1 stalk of celery chopped into bite-sized pieces
1/2 lb fresh mushrooms sliced
1/2 medium onion chopped
1/3 cup Oregon Dan's Hawaiian Style BBQ Sauce (add more if needed)
Salt & pepper

In a large bowl, thoroughly mix all ingredients together, and then place in a greased meatloaf pan. Cover top of loaf with additional Oregon Dan’s. Bake uncovered @ 350 degrees for one hour.

Simple Oven Spare Ribs

Ingredients:

Baking Instructions:

3 lbs. pork or beef spare ribs
1 medium onion
1/2 cup chopped celery
1 tablespoon prepared mustard (French's)
1 cup Oregon Dan's Hawaiian Style BBQ Sauce
Salt & pepper to taste

In large skillet, preferably cast iron, melt two tablespoons of vegetable shortening. Coat ribs with all-purpose flour. Brown ribs evenly on both sides, remove from heat and place in a bowl. Add the onions and celery to the drippings and sauté until golden. Add remaining ingredients into the skillet and cook slowly until flavors are well-blended. Place ribs in an oven safe bowl or pan, preferably glass, cover and bake @ 350 degrees for 2 hours. If you want the meat to melt off the bones, stick with 2 hours baking time. If you can’t wait that long an hour will do.

Oregon Dan’s Hawaiian Pizza Recipe
Ingredients:	Mixing Instructions:
Canadian bacon slices Dole pineapple chunks or tidbits 1/3 cup diced onions Olive oil for cooking onions 1 cup shredded mozzarella 12 inch Boboli pizza crust 1 cup Oregon Dan's Hawaiian Style BBQ Sauce 1 cup sharp cheddar cheese	Pour Oregon Dan’s BBQ Sauce onto a 12 inch Boboli pizza crust, using a spatula to evenly distribute sauce. Sprinkle 1 cup of shredded mozzarella over bread shell, leaving 1 inch gap towards outer edge of crust. In a small skillet, sauté 1/3 cup diced onions in olive oil until translucent and set aside. Artfully arrange Canadian bacon slices, overlapping each slice for maximum capacity. Top with drained Dole pineapple chunks or tidbits. Place sautéed onions over Canadian bacon slices, and add 1 cup sharp cheddar cheese as final topping. Bake Pre-heat your oven to 450 degrees and bake pizza 8 to 10 minutes or until cheese is bubbly. Allow pie to cool slightly, and then drizzle Oregon Dan’s over entire area as a finishing touch your family will love.

Oregon Dan’s Hawaiian Pizza Recipe

Ingredients:

Mixing Instructions:

Canadian bacon slices
Dole pineapple chunks or tidbits
1/3 cup diced onions
Olive oil for cooking onions
1 cup shredded mozzarella
12 inch Boboli pizza crust
1 cup Oregon Dan's Hawaiian Style BBQ Sauce
1 cup sharp cheddar cheese

Pour Oregon Dan’s BBQ Sauce onto a 12 inch Boboli pizza crust, using a spatula to evenly distribute sauce.
Sprinkle 1 cup of shredded mozzarella over bread shell, leaving 1 inch gap towards outer edge of crust.
In a small skillet, sauté 1/3 cup diced onions in olive oil until translucent and set aside.
Artfully arrange Canadian bacon slices, overlapping each slice for maximum capacity.
Top with drained Dole pineapple chunks or tidbits.
Place sautéed onions over Canadian bacon slices, and add 1 cup sharp cheddar cheese as final topping.

Bake

Pre-heat your oven to 450 degrees and bake pizza 8 to 10 minutes or until cheese is bubbly.
Allow pie to cool slightly, and then drizzle Oregon Dan’s over entire area as a finishing touch your family will love.

Oregon Dan’s Macho Nachos
Ingredients:	Instructions:
1 lb ground beef or turkey Oregon Dan’s BBQ Sauce 6 ounces corn tortilla chips 8 ounces of Velveeta cheese or shredded cheddar cheese Optional: diced tomatoes, onions, black olives, and or avocados.	In a skillet, brown 1 lb ground beef or turkey until thoroughly cooked. Remove from burner, drain grease and cover to retain heat. Add a little Oregon Dan’s BBQ Sauce after cooking to give the browned meat a little zip. Note: You could also use ½ pound boneless skinless chicken breasts cooked and shredded as a substitute for beef and or turkey. Spread out 6 ounces of your favorite corn tortilla chips on a baking sheet and heat for 10 minutes in a 400 degree oven or until chips start to turn golden brown. Place 8 ounces of Velveeta cheese in a microwave safe measuring bowl and heat on high for two minutes or until cheese is melted. If Velveeta isn’t your style, sprinkle shredded cheddar cheese over the top of your tortilla chips before heating and follow the baking instructions listed above. Dice up some tomatoes, onions, black olives, avocados, as additional toppings to customize your own nachos. Plating Place golden brown chips on a large serving platter, pour Velveeta cheese over chips, then top with crumbled ground beef or turkey, vegetable condiments, and drizzle Oregon Dan’s BBQ Sauce over all to add a zesty ultimate touch. Makes 6 servings! It tastes so good, 6 servings may not be enough.

Oregon Dan’s Macho Nachos

Ingredients:

Instructions:

1 lb ground beef or turkey
Oregon Dan’s BBQ Sauce
6 ounces corn tortilla chips
8 ounces of Velveeta cheese or shredded cheddar cheese
Optional: diced tomatoes, onions, black olives, and or avocados.

In a skillet, brown 1 lb ground beef or turkey until thoroughly cooked. Remove from burner, drain grease and cover to retain heat. Add a little Oregon Dan’s BBQ Sauce after cooking to give the browned meat a little zip. Note: You could also use ½ pound boneless skinless chicken breasts cooked and shredded as a substitute for beef and or turkey.
Spread out 6 ounces of your favorite corn tortilla chips on a baking sheet and heat for 10 minutes in a 400 degree oven or until chips start to turn golden brown.
Place 8 ounces of Velveeta cheese in a microwave safe measuring bowl and heat on high for two minutes or until cheese is melted. If Velveeta isn’t your style, sprinkle shredded cheddar cheese over the top of your tortilla chips before heating and follow the baking instructions listed above.
Dice up some tomatoes, onions, black olives, avocados, as additional toppings to customize your own nachos.

Plating

Place golden brown chips on a large serving platter, pour Velveeta cheese over chips, then top with crumbled ground beef or turkey, vegetable condiments, and drizzle Oregon Dan’s BBQ Sauce over all to add a zesty ultimate touch.
Makes 6 servings! It tastes so good, 6 servings may not be enough.

Grilled Chuck Steak Strips Marinade
Ingredients:

4 cups water 1 cup Oregon Dan’s Medium Spice or Original BBQ Sauce 2 cups soy sauce 1 1/4 cups sugar 1 1/2 cups red wine 1 oz.garlic powder 1 oz.onion powder 1 oz.black pepper 1 oz.red pepper flakes Montreal steak seasoning as final rub before grilling * Note: This recipe will marinade 12lbs. of meat.

Grilled Chuck Steak Strips Marinade

Ingredients:

4 cups water
1 cup Oregon Dan’s Medium Spice or Original BBQ Sauce
2 cups soy sauce
1 1/4 cups sugar
1 1/2 cups red wine
1 oz.garlic powder
1 oz.onion powder
1 oz.black pepper
1 oz.red pepper flakes
Montreal steak seasoning as final rub before grilling

* Note: This recipe will marinade 12lbs. of meat.

Oregon Dan’s Crab Dip
Ingredients:
1 package 12 oz. softened cream cheese 5 Tablespoons (any flavor) Oregon Dan’s BBQ Sauce 1 small or half medium sized shallot finely diced 1/2 teaspoon of fresh lemon juice 1/2 can of bay shrimp or lump crab meat (1/4 pound of fresh) Salt & Pepper to taste * Great on crackers, pita chips, potato chips, as a vegetable dip, on celery stalks, as a sandwich spread.

Oregon Dan’s Crab Dip

Ingredients:

1 package 12 oz. softened cream cheese
5 Tablespoons (any flavor) Oregon Dan’s BBQ Sauce
1 small or half medium sized shallot finely diced
1/2 teaspoon of fresh lemon juice
1/2 can of bay shrimp or lump crab meat (1/4 pound of fresh)
Salt & Pepper to taste

* Great on crackers, pita chips, potato chips, as a vegetable dip, on celery stalks, as a sandwich spread.

Oregon Dans Apricot Cornish Game Hen
Ingredients:

2 Whole Cornish Game Hens 1 cup Oregon Dan’s Apricot BBQ Sauce 1 cup olive oil 1 cup white wine Chardonnay recommended 2 cloves shallots chopped fine 1 Tbsp white pepper 1 Tbsp sweet paprika 2 Tbsp ground pepper 3 medium apricot halves * Serve with steamed peas and carrots to complete the meal.	1. Defrost Cornish hens and remove everything placed in cavities; rinse, pat dry with a paper towel and place in roasting pan, adding a little water on the bottom below the rack to catch the drippings. 2. Pour half a cup of olive oil over both birds and generously sprinkle with salt and pepper. 3. Mix the glaze: 1 cup of Oregon Dans Apricot, 2 cloves of shallot chopped or pressed, and a 1/2 cup of white wine. 4. Heat the oven to 400 degrees. 5. Generously brush the glaze over each bird, applying it on all sides. 6. Place the hens in the oven, breast side up. Set the timer for 1 hour 20 minutes (80 min). The bird should be in the oven untouched for the first 50 minutes until the next step. 7. Mix the remaining half cup of white wine with a half cup of olive oil and 1 teaspoon of paprika and white pepper. 8. Once your Cornish hens have been in the oven for 50 minutes, turn them over on the other side and brush with the white wine/oil/paprika mixture. Place the birds back in the oven for another 15 minutes. Remove hens once more and brush with Oregon Dan?s glaze, then add apricots and return to oven for an additional 15 minutes. 9. Let cool for 5 minutes before serving.

Oregon Dans Apricot Cornish Game Hen

Ingredients:

2 Whole Cornish Game Hens
1 cup Oregon Dan’s Apricot BBQ Sauce
1 cup olive oil
1 cup white wine Chardonnay recommended
2 cloves shallots chopped fine
1 Tbsp white pepper
1 Tbsp sweet paprika
2 Tbsp ground pepper
3 medium apricot halves

* Serve with steamed peas and carrots to complete the meal.

1. Defrost Cornish hens and remove everything placed in cavities; rinse, pat dry with a paper towel and place in roasting pan, adding a little water on the bottom below the rack to catch the drippings.

2. Pour half a cup of olive oil over both birds and generously sprinkle with salt and pepper.

3. Mix the glaze: 1 cup of Oregon Dans Apricot, 2 cloves of shallot chopped or pressed, and a 1/2 cup of white wine.

4. Heat the oven to 400 degrees.

5. Generously brush the glaze over each bird, applying it on all sides.

6. Place the hens in the oven, breast side up. Set the timer for 1 hour 20 minutes (80 min). The bird should be in the oven untouched for the first 50 minutes until the next step.

7. Mix the remaining half cup of white wine with a half cup of olive oil and 1 teaspoon of paprika and white pepper.

8. Once your Cornish hens have been in the oven for 50 minutes, turn them over on the other side and brush with the white wine/oil/paprika mixture. Place the birds back in the oven for another 15 minutes. Remove hens once more and brush with Oregon Dan?s glaze, then add apricots and return to oven for an additional 15 minutes.

9. Let cool for 5 minutes before serving.

Oregon Dans Habanero Hot Wings
Ingredients:

20-30 chicken wings split and tips removed, washed and patted dry. 1 cup Oregon Dan’s Habanero Hot BBQ Sauce 1/2 cup of Oregon Dans Original BBQ Sauce 1/2 pound unsalted butter, melted * You can also serve with a classic Memphis Cole Slaw for a unique change.	Begin by preheating oven to 375 degrees. Place chicken wings on baking sheet sprayed with Pam and bake wings for 30 minutes or until done and crisp. Remove from oven and let cool. Combine ½ cup of each sauce together and dip wings into mixture. Return to oven and bake another 15 minutes at 250 degrees to set sauce. In a separate bowl, blend together melted butter and remaining ½ cup of Oregon Dan?s Habanero Hot. Toss wings into sauce and butter combination and thoroughly coat. You're now ready to eat.

Oregon Dans Habanero Hot Wings

Ingredients:

20-30 chicken wings split and tips removed, washed and patted dry.
1 cup Oregon Dan’s Habanero Hot BBQ Sauce
1/2 cup of Oregon Dans Original BBQ Sauce
1/2 pound unsalted butter, melted

* You can also serve with a classic Memphis Cole Slaw for a unique change.

Begin by preheating oven to 375 degrees.
Place chicken wings on baking sheet sprayed with Pam and bake wings for 30 minutes or until done and crisp. Remove from oven and let cool.
Combine ½ cup of each sauce together and dip wings into mixture. Return to oven and bake another 15 minutes at 250 degrees to set sauce.
In a separate bowl, blend together melted butter and remaining ½ cup of Oregon Dan?s Habanero Hot. Toss wings into sauce and butter combination and thoroughly coat.
You're now ready to eat.

Oregon Dan's Spicy Pot Roast
Ingredients:

4 pounds of venison or shoulder beef roast 3/4 cup flour (more or less) Salt and Pepper to taste 1 cup Oregon Dans Medium BBQ Sauce 1/2 cup grape seed oil 1 cup of beef bouillon Assorted vegetables (potatoes, onions, carrots, celery, mushrooms)	Bake at 350 degrees for one hour, uncovered Dredge a 4 pound chuck or shoulder beef roast with a mixture of flour, salt and pepper. Pour 3 to 4 tablespoons of oil in bottom of roaster pan. Place meat in center of pan and pour an additional 3 or 4 tablespoons of oil on top of meat. While the roast is doing its thing, mix together 1 cup of Oregon Dan's Medium BBQ Sauce and 1 cup of beef bouillon. Remove from oven and pour mixture over roast, add vegetables, cover and bake for an additional 2 hours at 250 degrees. Pull from oven and serve. * To make flavorful gravy from the pan juices, simply add a little cornstarch dissolved in water to thicken drippings. This recipe works equally well with other inexpensive cuts of beef like the Eye of Round Roast, Bottom Round or Rump Roast, and the Top or inside Round Roast.

Oregon Dan's Spicy Pot Roast

Ingredients:

4 pounds of venison or shoulder beef roast
3/4 cup flour (more or less)
Salt and Pepper to taste
1 cup Oregon Dans Medium BBQ Sauce
1/2 cup grape seed oil
1 cup of beef bouillon
Assorted vegetables (potatoes, onions, carrots, celery, mushrooms)

Bake at 350 degrees for one hour, uncovered
Dredge a 4 pound chuck or shoulder beef roast with a mixture of flour, salt and pepper. Pour 3 to 4 tablespoons of oil in bottom of roaster pan. Place meat in center of pan and pour an additional 3 or 4 tablespoons of oil on top of meat.

While the roast is doing its thing, mix together 1 cup of Oregon Dan's Medium BBQ Sauce and 1 cup of beef bouillon. Remove from oven and pour mixture over roast, add vegetables, cover and bake for an additional 2 hours at 250 degrees. Pull from oven and serve.

* To make flavorful gravy from the pan juices, simply add a little cornstarch dissolved in water to thicken drippings.

This recipe works equally well with other inexpensive cuts of beef like the Eye of Round Roast, Bottom Round or Rump Roast, and the Top or inside Round Roast.