Notes: This is an updated procedure for making Beef Stew. It is still excellent but this process is much easier than trying to heat a large dutch oven or Le Creuset style pot on the glass cooktop. I have an induction top and it is very hard to control the heat with cast iron pots.… Continue reading Beef Stew For Glass Top Ranges
Category: region-local
Roasted Brussels Sprouts with Bacon
Serves 6-8 I made this for 2021 Christmas Lunch. The Balsamic Glaze was an afterthought because the dish needed more acidity. I think it could use even more. We didn’t have parmesan so we used a wine infused sharp cheese. We used a zester to grate the cheese. We tossed in some of the grated… Continue reading Roasted Brussels Sprouts with Bacon
Compound Butter (Herb):
I am anxious to try this on steaks. INGREDIENTS: 1 stick softened butter (not melted) 1 tsp Dijon mustard 1/2 tsp Worcestershire sauce 3 tbsp freshly grated parmesan (or other strong) cheese 2 tsp garlic, minced 1 tsp black pepper (finely ground) 2 tsp sage (finely chopped) 2 tsp thyme (finely chopped) 2 tsp rosemary… Continue reading Compound Butter (Herb):
Chicken Soup – Homemade
Another great version: INGREDIENTS: Mirepoix Ingredients: 3/4 lb. carrots 3/4 lb. celery 1.5 lb. onion 64 oz. chicken broth 32 oz. beef broth 1.5 – 2 lbs cooked chicken breast (diced to 1/3″ cubes). 1 Tbsp Knorr chicken Bullion 1.5 tsp pepper 1 recipe noodles from Chicken and Noodles – Grandma Great’s INSTRUCTIONS: Simmer the… Continue reading Chicken Soup – Homemade
Copycat Kraft Macaroni and Cheese
This recipe is the equivalent of a single, small, 12 oz. box of Kraft Macaroni and Cheese. They make another version of the powdered cheese called Big Daddy Mac. It would probably work with about 4T instead of 6T. INGREDIENTS: 1.5 Cups Elbow Macaroni 6T Hoosier Hill Farm Gourmet Cheddar Cheese Powder (I bought 1… Continue reading Copycat Kraft Macaroni and Cheese
Southwest Chicken Marinade – Danielle’s
INGREDIENTS: 1/4 cup oil 1 lime zest and juice 2 teaspoons chili powder 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon minced garlic or garlic powder 1 teaspoon onion powder 1 teaspoon kosher salt 1/2 teaspoon black pepper
Seasoned Pretzels and Beer Cheese Dip – Maddy’s
NOTE: I stole this from Rick who stole it from Maddy. It is published without permission. Not sorry! PRETZEL INGREDIENTS: 3/4 cup oil 1 packet ranch mix 1 teaspoon cayenne pepper 1 teaspoon garlic salt 1 teaspoon lemon pepper PRETZEL INSTRUCTIONS: Mix and pour over pretzels and stir. CHEESE DIP INGREDIENTS: 2 blocks cream cheese… Continue reading Seasoned Pretzels and Beer Cheese Dip – Maddy’s
Sausage – Spicy Italian – 2021
This is the same recipe as the 2021 breakfast sausage with some modifications. It is fairly spicy and would be good on pizza or in spaghetti sauce. INGREDIENTS – 2lb recipe: 2 lb ground pork butt 2.5 teaspoons salt 0.75 teaspoons black pepper 0.5 teaspoons cayenne pepper 1 teaspoons rubbed sage 1.5 teaspoons sugar or… Continue reading Sausage – Spicy Italian – 2021
Beef Brisket 2021 (smoked)
Notes: This is my attempt to cook a full packer brisket into sandwich slices and burnt ends. Every time I try to cook a whole brisket, the flats seem juicy when I pull the brisket from the grill but after slicing them, they become dry and crumbly. The problem with cooking the whole brisket together… Continue reading Beef Brisket 2021 (smoked)
Chicken Thighs (Andrew’s Smoked)
INGREDIENTS: Bone-in, Skin-on chicken thighs. Honey Randy’s Chicken and Rib Rub (or your favorite) INSTRUCTIONS: Place the chicken thighs skin side down on a cutting board. Cut away any skin and fat that extends outside the meat. Use your fingers to carefully pull the skin away to form a pocket. Coat the pocket between the… Continue reading Chicken Thighs (Andrew’s Smoked)