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Cajun Fried Turkey

Preptime: 20 minutes
Cook time: 35-42 minutes
Yield: 1-10-12 lb turkey

Ingredients:
3 gallons Cajun Injector Cottonseed Oil
1 10-12 lb Turkey
2 16oz jar Cajun Injector Marinade, Creole Butter Recipe
1 Cajun Shake Quick Shake Seasoning

Preparation:
In a turkey pot, place turkey in the pot and fill with water until it is totally submerged. Remove turkey from water. Mark the water line, this is your oil level line.
Drain water and dry pot completely. Fill with cottonseed oil to the established fill line. Heat to 350 F
Remove giblets from turkey and discard of reserve for use in another recipe.
Rinse turkey thoroughly and pat dry.
Inject marinade throughout breast, thighs, and legs.
Sprinkle turkey generously with Cajun Shake Quick Shake Seasoning and rub in with hands.
Place in fry basket and slowly lower into hot oil.
Fry 3 1/2 minutes per pound (35-42 minutes), until drumsticks move easily and juices run clear when thigh is pierced with a fork.
Drain on paper towels.

Cajun Injector Honey Praline Ham

Prep Time:20 Minutes
Cook Time:1-3 hours
Yield:1-8 lb ham

Ingredients:
1 8 lb Bone in Ham
1 16 oz jar Cajun Injector Honey Praline Marinade
1 3.25 oz canister Cajun Injector Praline Topping

Preparation:
1. Inject marinade evenly throughout ham using approx. 2 oz. of marinade per pound of meat.
2. After injecting with marinade, cover and bake ham according to the package directions.
3. Remove ham from oven and pat Praline Topping evenly over ham return to oven and bake 30 more minutes basting with pan drippings a few times during baking.
4. Remove ham from oven and allow to rest, covered before carving.
5. Tips:
6. Select a ham that is well trimmed of fat around the edges, and does not have a lot of fat running through it.
7. If purchasing a frozen ham, allow for adequate defrost time.
8. Allow ham to slowly thaw in refrigerator is the best way to prevent contamination and results in the best quality of meat.
9. Always pour marinade into separate container before injecting raw meat; you don not want to contaminate the marinade, for future use.
10. When trying to turn the ham do not use sharp utensils that may pierce the ham, piercing the ham will allow valuable juices to escape.
11. Preheat oven as instructed on ham packaging.
12. Pour Cajun Injector Honey Praline Marinade in measuring cup and warm for appx. 40 seconds in microwave.

Honey Bacon Barbecue Pork Roast

Prep Time:5 Minutes
Cook Time:2 hours
Yield:6-8 servings

Ingredients:
1 ea Pork roast (approximately 4-5 pounds)
1 jar Cajun Injector Marinade, Honey Bacon BBQ Recipe
1 ea Cajun Injector Cajun Shake seasoning

Preparation:
Preheat oven to 350 degrees.
Inject roast using 2 oz of marinade ?er pound of marinade per pound of meat.
Season roast with Cajun Shake Seasoning.
Cover with foil and cook until desired temperature is reached using a meat thermometer, appx. 2 hours.

Bruces Low Cal Sweet Potato Gratin

Prep Time:30 Minutes
Cook Time:1 hour
Yield:10 servings

Ingredients:
1 Cup Skim Milk
3 Cloves Garlic Chopped
2 Dried Ancho Chile peppers
1 (29 oz) Can Bruces Cut Yams (drained and thinly sliced)
2 Teaspoons Cajun Shake
1 Leek (just the white part)
Cup Chopped Pecans
1 Cup 2 % Colby & Monterey Jack CheeseVegetable Spray

* NOTE: After cutting leak in half, separate leaves and soak in cold water for five minutes to clean.

Preparation:
Lightly spray an ovenproof (8 in x 8 in) casserole dish with vegetable spray. In small sauce pan, heat milk to 170 F. Remove from heat add the garlic and ancho chile. Cover and let steep for 30 minutes. Thinly slice the yams and place half in one layer in the casserole dish overlapping slightly and season with half the Cajun shake. Sprinkle with half of the leeks, half the pecans and half of the cheese. Then ladle half of the strained milk mixture over the top. Repeat the layering process one more time then cover with aluminum foil. Bake at 350 F for 40 minutes, then uncover and bake for 20 minutes. Let sit for 15 minutes and serve.

Bruces Sweet Pecan Ice Cream

Prep Time:20 Minutes
Cook Time:15 minutes
Yield:3 Quarts

Ingredients:
1 (14 oz) Can Sweetened Condensed Milk
2 (12 oz) Cans Evaporated Milk
1 Quart Heavy Cream
1 Tablespoon Vanilla
10 Egg Yolks
2 Cups Sugar
Cup Firmly Packed Brown Sugar
1 Teaspoon Ginger
1 Teaspoon Cinnamon
Teaspoon Nutmeg
1 Pound Bruces Mashed Sweet Potato
Cup Chopped Pecans


Preparation:
In a medium saucepan, bring milk, cream, and vanilla to a boil over medium-high heat. Meanwhile, in a medium bowl, whisk egg yolks, sugar, ginger, cinnamon, and nutmeg until smooth. Gradually whisk cream mixture into egg-yolk mixture while whisking to avoid cooking the eggs. Add sweet potato mash and place boil over a pot with boiling water stirring constantly, until it thickens and coats the back of a spoon (do not boil or it will curdle). Remove saucepan from heat; refrigerate custard until well chilled, at least 2 hours, but no more than overnight. Freeze in ice cream maker as directed by manufacturer. Just before mixture begins to freeze add the chopped pecans.

Bruces Sweet Potato and Pecan Praline Pie

Prep Time:20 Minutes
Cook Time:1 hour
Yield:6-8 Servings

Ingredients:

Pie Filling
2 Eggs
1 (29 ounce) Can Bruces Sweet Potato Pie Filling
? Cup Evaporated Milk
1 Pre Made 9 Pie Shells Thawed

Praline Topping
2 Tablespoons Unsalted Butter Softened
Cup Brown Sugar
? Cup Chopped Pecans
2 Cups Marshmallows


Preparation:
Preheat oven to 425 F. Beat eggs lightly in a large bowl. Stir in Bruces Pie Filling and evaporated milk. Blend well. Pour into pie shell. Bake for 15 minutes at 425 F. Reduce to 350 F; bake for 50 to 60 minutes. While the pie is baking make the praline topping by mix butter, brown sugar and pecans in a bowl. Twenty minutes before pie is cooked sprinkle praline topping and marshmallows over top, return to the oven until marshmallows are golden brown. Remove from oven and let pie rest 20 minutes before serving.

Bruces Sweet Potato Fritters with Honey Praline Dipping Sauce

Ingredients:
2 cups Bruces Sweet potato pie filling
cup flour
teaspoon salt
1 teaspoon baking powder
4 teaspoons melted butter
2 eggs
1 cup milk
1 tablespoon sugar
1 cup Cajun Injector Honey Praline


Preparation:
In a small mixing bowl, combine melted butter, eggs, milk and sugar. Sift flour, salkt and baking powder into wet mixture and add pie filling. Fold all ingredients together until fully mixed. Using two small spoons, spoon small amounts of fritter batter and slowly drop each portion into 350 degree F oil. Cook until brown on all sides and place on towel to drain any access oil. Serve along side a bowl of Cajun Injector Honey Praline.

Cajun Injector Roasted Garlic and Herbs Pork Loin

Prep time: 20 minutes
Cook time: 1 hour
Servings: 12 to 16 (6oz) slices

Ingredients:
1 (5-7 lb) Trimmed Pork Loin
1 (16oz) Jar Cajun Injector Roasted Garlic & Herbs Marinade
2 Tablespoons Cajun Shake

Preheat oven to 350F. Pour Cajun Injector Roasted Garlic & Herbs Marinade in measuring cup. Inject marinade evenly throughout loin using approximately 2 ounces per pound of meat if you have any marinade left pour over the loin. After injecting loin with marinade season with Cajun shake, place in baking dish and bake about 1 hour or until internal temperature reaches 150F. Remove from oven and inject meat with a few ounces of clean marinade. Cover and let loin rest for 15 minutes before carving.


Tips:
Select a pork loin that is well trimmed of fat around the edges, and does not have a lot of fat running through it. If purchasing a frozen pork loin, allow for adequate defrost time. Allow loin to slowly thaw in refrigerator is the best way to prevent contamination and results in the best quality of meat. Always pour marinade into separate container before injecting raw meat; you do not want to contaminate the marinade not used for future use. When trying to turn the pork loin do not use sharp utensils that may pierce the ham, piercing the ham will allow valuable juices to escape.

Cajun Injector Rosemary Garlic Roasted Potatoes

Prep time: 15 minutes
Cook time: 30 minutes
Marinate time: 2 to 3 hours
Yields: 2 lb

Ingredients:
2 Pounds Red Potatoes
1 Tablespoon Cajun Shake
1 (16oz) Jar Cajun Injector Rosemary Garlic Marinade


Method:
Preheat oven to 350F. Wash the potatoes really good under cold water, then quarter them and place in a bowl. Season potatoes with Cajun Shake and toss in the marinade. Allow potatoes to sit in marinade for 2 to 3 hours. Place potatoes on baking sheet and bake for 30 minutes or until potatoes are soft.

Scrumptious Yam Casserole

Ingredients:
1 #10 can of Bruces Whole Yams
cup orange juice
1 cup brown sugar
2 tablespoons unsalted butter, melted
1 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
cup whole pecans
2 cups jet puffed marshmallows


Method:
Preheat oven to 375 degrees F. Drain all liquid out of sweet potatoes. Using a knife quarter the sweet potatoes and place in a bowl. All remaining ingredients mixing into bowl with the sweet potatoes and stir. Try to stir lightly in order to try not to break up the potatoes. Pour ingredients into a greased pan and place into oven. Bake for about 25 to 30 minutes or until potatoes are golden brown and bubbly.