Uncle Jim's Store

Wanda’s Wonderful Tri-Tip Roast

admin — Wed, 04 Jan 2012 23:36:10 +0000

Prep Time :
15 min
Cook Time :
190 min
Ready Time :
3 hour, 25 min

Servings

4-6

Ingredients

3-5 pounds Tri-Tip Roast
1 jar Roasted Red Peppers
1 jar Uncle Jim’s Pepper Mustard (any flavor)
1/2-1 cup Beef Broth
Seasoned Salt
Fresh Ground Pepper

Directions

Season roast with seasoned salt and ground pepper. Place in roasting pan. Combine jar of red peppers and Uncle Jim’s. Glaze roast with thick layer of mustard combination. Pour in enough broth (or water) to cover the bottom of the pan. Cover pan and slow roast at 300° for about 2 ½ – 3 hours. Uncover for 5 – 7 more minutes and turn on broiler to add a crust to the glaze.

Ham / Roast Beef Sauce

admin — Wed, 04 Jan 2012 23:34:27 +0000

Ready Time :
0 min

Servings

Ingredients

1 tablespoon Flour
1/2 cup White Vinegar
1/2 cup Sugar
1 milliliter Egg
1 teaspoon Uncle Jim’s Pepper Mustard (any flavor, can use more to really kick it up!)
1 pinch Salt
1 cup Whipping Cream (whipped until very stiff)
2 tablespoons Horseradish

Directions

Blend all ingredients except whipped cream and horseradish together in small pan and cook on stove over medium heat until thick, (keep stirring!) Remove from heat and add whipped cream and horseradish. Chill in refrigerator until ready to serve, keep leftover refrigerated. This is also very good on roast beef!!

Uncle Jim’s Slow Cooker Sloppy Joes

admin — Wed, 04 Jan 2012 23:33:00 +0000

Prep Time :
20 min
Cook Time :
180 min
Ready Time :
3 hour, 20 min

Servings

Ingredients

2 pounds Lean Ground Beef
1 cup Chopped Onion
1 tablespoon Minced Garlic
1 teaspoon Salt
1/4 teaspoon Pepper
One 10.75 ounce can of Chicken Gumbo Soup
1 teaspoon Cumin
2 tablespoons Brown Sugar
1/2 cup Ketchup
2-4 tablespoons Uncle Jim’s Pepper Mustard (any flavor)

Directions

Brown ground beef with onion, garlic, salt and pepper until no longer pink. Place in slow cooker. Stir in soup, cumin, brown sugar, ketchup, and Uncle Jim’s Pepper Mustard into slow cooker with beef mixture. Cook on high for 3-4 hours or low for 8 hours. Serve on buns. Makes 12 servings.

Clara’s Beef Mustarditos

admin — Wed, 04 Jan 2012 23:29:45 +0000

Prep Time :
15 min
Cook Time :
10 min
Ready Time :
25 min

Servings

Ingredients

Directions

Grill hamburger patties to preferred done-ness. Remove from grill and cut into strips. Combine mayo (or Miracle Whip) and Uncle Jim’s.

To assemble: take one tortilla and place strips of hamburger in the middle. Top with lettuce, cheese, onion, tomatoes, pickles – whatever you like. Dollop with Uncle Jim’s goop. Roll up the tortilla and fold in the ends. Re-grill to toast outside and melt the cheese. (May want to wrap in foil to make it easy!) Slice in half and enjoy!

Crackers & Mustard

admin — Wed, 04 Jan 2012 23:27:16 +0000

Ready Time :
0 min

Servings

Ingredients

25 Crackers
1 jar Uncle Jim’s

Directions

Just Dip A Cracker In The Uncle Jim’s Pepper / Habanero Mustard. Then Enjoy The Taste.

Uncle Jim’s Devilish Eggs

admin — Wed, 04 Jan 2012 23:26:14 +0000

Prep Time :
10 min
Ready Time :
10 min

Servings

12 Pieces

Ingredients

6 large Eggs, hard-boiled
2 tablespoons Mayonnaise
2 tablespoons Uncle Jim’s Pepper Mustard (Original or Habanero)

Directions

Remove shells from hard boiled eggs. Carefully slice each egg in half. Remove each yolk and place in small mixing bowl. Add mayonnaise and your favorite flavor of Uncle Jim’s Pepper Mustard and mix well with yolk until desired consistency. Some people prefer “smoother” filling while some prefer “sturdier” filling. Add more or less mayo and Uncle Jim’s Pepper Mustard in equal portions for a smoother or sturdier filling. Serve chilled. Makes 12 “Devilish” eggs! You may never make it the old

Kielbasa Delight

admin — Wed, 04 Jan 2012 23:23:55 +0000

Prep Time :
3 min. min
Cook Time :
5 min. min
Ready Time :
8 min

Servings

Ingredients

1 pound kielbasa
1/4 cup Splenda brown sugar
6 tablespoons sugar free pancake syrup
3-5 tablespoons UJPM

Uncle Jim’s “Everything Bagel” Pigs In A Blanket

admin — Sat, 10 Dec 2011 19:40:43 +0000

Skip the store bought crescent dough, and try these for your next holiday party. They’re fairly simple to make, made from scratch, and you can prepare these ahead of time and freeze them. Keep a bag in the freezer and bake ‘em as you need ‘em for snacks and appetizers. Keep plenty of Uncle Jim’s around to dip these bad boys after they come out of the oven. Enjoy! This recipe was adapted from the folks at Cooks Country (America’s Test Kitchen)

You will need:

2 cups all-purpose flour
4 tablespoons vegetable shortening
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons sesame seeds
2 tablespoons poppy seeds
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup heavy cream
1 cup shredded swiss cheese
1/4 – 1/2 cup Uncle Jim’s Pepper Mustard (Original or kicked up with Habnero or Wasabi)
1 large egg, lightly beaten
6 Nathan’s Hot Dog’s

To make the dough: Combine first nine ingredients (through the onion powder) in a food processor and pulse until the mixture resembles a coarse meal. Transfer into a large bowl and fold in the cheese and mustard. Add the cream, stirring until just combined. Roll the dough out on a lightly floured surface into a 15 by 10 inch rectangle. Brush with the egg, and cut into six 5-inch squares.

To assemble: Pat the hot dogs dry with paper towels, coat with flour, shaking off excess. Arrange 1 hot dog in the center of each dough square. Roll dough around hot dog and pinch seam closed. Cut each dog into 4 rounds and place on a prepared baking sheet. Freeze until firm, about 30 minutes. Transfer to a zip-lock freezer bag and freeze for up to a month

Bake: Pre-heat oven to 425 degrees, arrange rounds, seam side down, on a parchment lined baking sheet and bake until golden brown, about 25-30 minutes. Let cool 10 minutes. Serve warm.

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