Willingham’s Y’all Come Down Chili

Make up a big pot of this great-tasting chili whenever a crowd is expected. If it’s not all scarfed up (fat chance!), freeze the leftovers in small portions for your personal pleasure later on. 3 pounds ground beef 3 large onions 8 tablespoons (1 stick) margarine 1/4 cup cider vinegar 4 tablespoons W’ham Original Mild … Read more

Willingham’s Mardi-Gras Pasta

Popcorn Shrimp (2 Cups) or V-15 Shrimp (8 to 15 shrimp) 1 larger green or red pepper 1/2 large spanish onion 5 to 10 large mushrooms 1 large red tomato 2 teaspoons olive oil 8 oz heavy cream 5 oz Willingham’s W’ham Cajun Hot Sauce 1/4 to 1/2 lbs of cooked spiral pasta Cook the … Read more

Willingham’s Chex Mix

Preheat Oven to 250 degrees F. Add the first 4 ingredients into a bowl and mix completely. Next, in a very large oven-safe roasting pan, add peanuts and pretzels, and pour above mixture into roasting pan, and mix completely. Add the remaining ingredients and mix completely. Bake in the oven for a total of 2 … Read more

Willingham’s Sauteed Mushrooms

Melt butter. Add mushrooms and Willingham’s to taste. Drain and serve. Substitute onions instead of mushrooms to create an excellent base for all your cooking needs. Also use same directions for stir fry / vegetables.

Willingham’s Tenderloin

Shake Willingham’s Mild Seasoning all over tenderloin and rub evenly. Place tenderloin into the Ziploc bag. Pour Willingham’s Marinade into Ziploc and seal. Best to allow at least 4 hours to 24 hours in the refrigerator. Cook to preference.

Willingham’s Lost at Sea Shrimp

Spread shrimp on a baking pan with edges. Cut sticks of butter into wedges and place on top of shrimp. Sprinkle Willingham’s Lost at Sea W’ham Seasoning to taste, all over the shrimp and butter. Put in the oven at 350 degrees F or on your smoker at 300 degrees. When the shrimp turns pink … Read more

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