Meat 2 BBQ & Hot Pot
Meat 2 BBQ & Hot Pot Restaurant in Pensacola
6235 N Davis Hwy Unit 116, Pensacola, FL 32514
Monday: 12-10PM | Tuesday: 12-10PM | Wednesday: Closed | Thursday: 12-10PM | Friday: 12-10PM | Saturday: 12-10PM | Sunday: 12-10PM
America/Chicago time zone
3.6 average rating from 258 reviews for Meat 2 BBQ & Hot Pot
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Business Name: Meat 2 BBQ & Hot Pot
Address: 6235 N Davis Hwy Unit 116
Pensacola
Florida
32514
United States
Pensacola
Florida
32514
United States
Savory Herb Shortbread Cookies
Buttery, crisp-tender shortbread cookies with herbs and Parmesan, made for cheese boards, soups, and easy entertaining.Chicken Salad Puffs Recipe
Preheat oven to 450ºF.
Put Crisco, water, and salt into a saucepan and bring to a rolling boil.
Add flour all at one time. Beat vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from heat.
Add eggs, one at a time, beating until mixture is thick and smooth.
Drop dough by teaspoonfuls 1-1/2 inches apart onto greased cookie sheets.
Bake at 450ºF for 10 minutes. Reduce heat to 350ºF and continue baking for 10 minutes. Cool.
For Chicken Salad Filling, combine all ingredients.
Cut off tops of puffs and pull out any soft moist dough. Spoon Chicken Salad Filling into puffs. Replace tops.Cream Puff Appetizers Recipe
Preheat oven to 400ºF. In medium saucepan combine water and Butter Flavor Crisco. Heat to rolling boil. Add Pillsbury BESTflour and salt, stirring until mixture forms a ball. Continue to cook and stir for 1 minute. Remove from heat. Add eggs all at once, beating until smooth.
Drop by 1/2-teaspoonfuls at least 1-1/2 inches apart onto ungreased baking sheet. Bake at 400ºF for 20 to 30 minutes, or until golden brown. Cool away from draft. Meanwhile, prepare one of the fillings.
For shrimp filling, in medium mixing bowl blend cream cheese and sour cream. Stir in cocktail sauce, tarragon, pepper and garlic powder. Add shrimp, water chestnuts and scallions. Mix thoroughly. Cover and refrigerate for at least 30 minutes. Season to taste with salt.
For chicken filling, in medium mixing bowl combine all ingredients. Mix thoroughly. Cover and refrigerate for at least 30 minutes.
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Drain clams, reserving 1/4 cup juice.
Combine flour, baking powder, salt, paprika, and pepper. Stir in clams and chopped onion. Combine clam juice and egg. Add to flour mixture and stir until well blended.
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