Recipes

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  Unleavened Bread Recipe for Communion
  • gash

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  Chicken Shawarma
  • gash

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  Banana Bread
  • gash

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  Fresh Classic Hashbrowns
  • gash

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  I'm not exactly sure. My Mom used vinegar in just about everything. I think it helps in breaking down the starches.
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  Breakfast Cake
  • gash

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  Chocolate Frosting
  • gash

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  I use the exact same recipe substituting heavy cream for milk.
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  Old Fashioned Butter Cake
  • gash

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  German Chocolate Cake
  • gash

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  Substitute for flaked coconut: crushed nuts.
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  Rice Cream
  • gash

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  Veggie Fajita Bake
  • gash

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  Grandma's Chicken and Stuffing Casserole
  • gash

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  The BEST multi-purpose Mustard Sauce
  • gash

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  Banana French Toast Casserole
  • gash

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  Toffee Crackers
  • gash

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  I ate way too many of these. Very good!
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  Quick and easy duck
  • prometheus

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  Goulash
  • gash

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  @bull81 enjoy! One of the problems with goulash is there are so many variants of it. Growing up, my family always added whatever veggies we had on hand. Most of the time it was corn, carrots and beans of some kind. A friend's family made it without any veggies and they made it more of a BBQ flavor. So you may want to 'play around' with the spices and veggies (if adding any at all) to find what you like most.
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  Dairy Free Spinach and Artichoke Dip
  • gash

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  @gash Substituting cayenne for Malabar.
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  Avocado Butter
  • gash

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  It's good.
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  Pork Souvlaki
  • gash

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  Yum! I have some marinating now for dinner tomorrow! Easily one of my favorite meals :)
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  Chicken Minestrone Soup
  • gash

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  Guacamole
  • gash

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  Pico de Gallo
  • gash

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  Soy Free Soy Sauce Alternative
  • gash

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  Greek Salad
  • gash

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  All-Purpose Herbal Seasoning Blend
  • gash

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  Cucumber, Tomato, Red Onion Salad
  • gash

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  @midwestside My pleasure!
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  French Onion Dip
  • gash

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  Chicken Marinade
  • gash

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  Class Food Recipes
  • gash

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  @walley2960 my pleasure!
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  Tender Oven Baked Chicken Thighs
  • bigfoot

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  Oops, think I goofed up. The potato flakes are Hungry Jack brand. Don't know why I got Aunt Jemima involved in this. I need to go look at the box in my cabinet to make sure. Anyway, it's good. I bought bone in thighs yesterday at HEB for .99 a pound so I'm set.
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  Brenda's Brassica soup
  • prometheus

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  Chili Spice Mix
  • gash

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  A different animal here . . . Yesterday 40 - 60 mph winds with too much dust blowing brown-out on visibility and ruined my plans for going out to the range. Very windy again today.
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  Aim for the Homemade Applesauce
  • lathoto

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  Gluten Free Carrot Cake with Cream Cheese Frosting
  • gash

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  Yeah. I haven’t eaten it in a couple years due to cutting out sugar, but I used to eat a lot of it. It is really good with just a little coffee extract. Or strawberry, orange, or peppermint extract. It is also really good if you mix up two batches...only the second batch substitute peanut butter for cream cheese and then blend both batches togetherness. It is also good with bacon...but what isn’t.
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  Strawberry Cake
  • gash

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  CrockPot Beef Tacos
  • gash

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  Creamy Garlic Cauliflower Alfredo Sauce
  • gash

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  Looking forward to my wife's interpretation of this.... She discovered the recipes section here. Yay! Just got a Cuisinart hand held high speed mixer just to get after the Cauliflower with.
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  Snickersdoodles
  • gash

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  @gash - my specialty cookie. I consider myself an expert 😃 in snickerdoodles. If you like them thin, chewy and crispy, I suggest folding instead of overly mixing as to keep air out of the cookie dough and then refrigerate for at least an hour prior to baking.
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  Chex Party Mix
  • gash

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  Puppy Chow
  • gash

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  @tscustoms said: One of my favorite things about Christmas. and puffcorn caramel corn. Puffcorn caramel corn sounds yummy! I'll have to google that.
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  Favorite Southern Recipes
  • gash

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  Smoked Pork And Beef Jalapeno Cheese Sausage
  • bigfoot

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  @rhyno This might be hard to explain but I will try. You see the little balls of meat at the ends of the links? When I start a link out of the stuffer I pull a little extra casing out and then double it back over and trap a little bit of meat in the casing then wrap the string around both layers and knot it. That forms a little ball and your string won't slip off the end. We also used to make one long link then cut the casing and pinch a slug of meat out then do the double over casing trick and make a little ball so it won't slip. Then you end up with a bowl full of meat mixture you either throw back in the stuffer or make patties or a loaf. I have seen sausage loafs smoked for a couple of hours just like a meat loaf. Natural casings will twist and you can hang them also but you need to tie each end. Once they are smoked you can cut them and they wont fall apart. I just twist the chicken sausage and cut them at the twist but I cook them on a grill, no smoking and they don't squirt out the end. You are right they are hard to tie because the string just slips off. I use a cotton butcher string and when you tie a granny knot in it that's it. You have hell untying it. I have never used the collagen type so I'm not sure about them. Some of these natural casings are tough for some reason. It has a lot to do with the temperature you smoke at and how long you smoke. I got a batch of casings that had been frozen, that was a train wreck. If they didn't bust when you were stuffing they were tough as bicycle inner tubes. I bought the casings for this batch at a processor and they were fresh packed in salt and a whole lot better. You can soak them with a little vinegar or lemon juice and it will make them softer too but I never have, just warm water.
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  Whole Berry Cranberry Sauce
  • gash

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  Sweet Pull Apart Dinner Rolls
  • gash

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  Smothered Pork Tenderloin Tips
  • bigfoot

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  @bigfoot yup....we can get pork for stupid cheap too at times. Great time to stock up and toss in the freezer for another day. Beef is and has been way overpriced for so long, but folks keep buying so the price will stay up. :(
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  Substitute for Eggs in baking
  • gash

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  Cassava Flour Tortillas
  • gash

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  Chicken Cheese Poblano Sausage
  • bigfoot

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  Copycat Jimmy Dean Ground Sausage
  • gash

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  @gash I can relate to that. My wife and I live in a 30 x 50 metal building made into a house that is separated into two sections with a parlor door between them. We have a master bedroom with bath that is in one end and the other end is a single bedroom with bath and an open kitchen dining area that is around 900 square feet total. I have an island in the kitchen area that is where I set the grinder and stuffer up. Luckily my shop is a walk away from the house and lots of my cooking stuff resides there. My next cooking project is making boudin sausage. I will be sure to post the results.
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  For us West Coasters Grilled Tri-Tip
  • norcal_in_az

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  I love Tri Tip. I could eat that picture right there. I cook them like a brisket sometimes on low heat and oak for smoke. I usually get them up to 160 then wrap in butcher paper and put them in a styrofoam cooler to finish cooking. Low and slow baby. Reverse sear is good also. Smoke to about 130 then on a hot grill to sear. Man that looks good.