Type what you have

Ingredients

• ✓ garlic juice
• mayonnaise
• water
• sugar
• paprika
• ketchup
• ginger
• hot pepper sauce
• mustard
• salt
• white pepper

Instructions

1. 1 Whisk mayonnaise, water, sugar, paprika, garlic juice, ketchup, ground ginger, hot pepper sauce, ground mustard, salt, and white pepper together in a bowl.

By Nicole Marie

Ingredients

• ✓ garlic juice
• butter
• onion
• processed cheese food
• broccoli
• cream of mushroom soup
• almond
• mushroom stem and piece
• worcestershire sauce
• hot pepper sauce

Instructions

1. 1 Melt butter in a medium skillet over medium heat. Add onion and saute until it just starts to turn brown, 5 to 7 minutes. Add cheese slice and cover the skillet for 2 to 3 minutes. Remove cover and continue to heat and stir until cheese is fully melted, about 3 more minutes. Remove from the heat.
2. 2 Transfer cheese mixture to a large saucepan; add broccoli, condensed soup, almonds, mushroom stems and pieces, Worcestershire sauce, hot pepper sauce, and garlic juice. Heat over low heat, stirring frequently, for at least 15 minutes; do not allow to boil or overheat.

By kaletingelstad

Ingredients

• ✓ garlic juice
• butter
• beer
• onion juice
• hot sauce
• worcestershire sauce
• black pepper
• cayenne pepper
• turkey
• peanut oil

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Add beer, onion juice, garlic juice, hot sauce, Worcestershire sauce, black pepper, and cayenne pepper. Mix until marinade is well blended.
2. 2 Use a marinade-injecting syringe or turkey baster with an injector tip to inject marinade into turkey, including legs, back, wings, thighs, and breasts. Place the turkey in a large food-safe plastic bag or brining bag and refrigerate for 8 hours or overnight.
3. 3 When it's time to fry, remove turkey from the bag and place into the cooking basket; discard any remaining marinade. Measure the amount of oil needed by lowering turkey into the fryer and filling with enough oil to cover it. Remove turkey and set aside.
4. 4 Heat oil to 365 degrees F (185 degrees C). Lower the turkey slowly into the hot oil using the fryer’s lift mechanism. Fry for about 3 minutes per pound, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F (74 degrees C), about 36 minutes total for a 12-pound bird.
5. 5 Turn off the flame and slowly remove turkey from oil, making sure all of the oil drains out of the cavity. Allow turkey to rest on a serving platter before carving, about 20 minutes.

By Peg in East Tennessee

Ingredients

• ✓ garlic juice
• unsweetened chocolate
• jalapeno pepper
• black bean
• kidney bean
• cinnamon
• liquid smoke
• brown sugar
• cumin
• chili powder
• italian seasoning
• onion
• tomato
• tomato sauce
• ground sirloin
• chorizo sausage
• bacon

Instructions

1. 1 Heat a large stockpot over medium-high heat. Cook and stir bacon in the hot pot until browned and slightly crisp, about 5 minutes. Drain grease and set bacon aside.
2. 2 Reduce heat to medium and add chorizo to the stockpot; cook and stir until slightly browned, about 5 minutes. Drain grease and set chorizo aside.
3. 3 Cook and stir ground sirloin in the same pot over medium-high heat until browned, crumbly, and no longer pink, 5 to 7 minutes. Drain grease. Add bacon and chorizo. Add tomato sauce, tomatoes, onions, and Italian seasoning. Stir in chili powder, cumin, brown sugar, liquid smoke, garlic juice, and cinnamon.
4. 4 Bring to a boil; reduce heat to a simmer and add kidney beans, black beans, jalapeños, and chocolate. Let simmer, stirring occasionally, until flavors are well blended, about 2 hours.

By Caroline McNabb