The recipe below was first modified and served by Mary on 6/12/14 and we quickly agreed it deserved a “To Die For” tag. It was derived from Tyler Florence’s recipe that is here. The recipe below includes Mary’s changes. Ingredients: … Continue reading
Tom
Roni Patel answered 6 years ago INGREDIENTS 1/2 cup ketchup 2 tablespoons brown sugar 2 tablespoons Worcestershire sauce 1 tablespoon cider vinegar 1 dash hot pepper sauce 1 teaspoon garlic powder 1/4 teaspoon mustard powder 1/4 teaspoon saltDIRECTIONS In a … Continue reading
Bought two racks at HEB on Saturday. Rubbed in liberally home made Stubs Hot Pork Rub on a cookie sheet. Wrapped in plastic and spent the night in the refrigerator. After about two hours outside the refrigerator they went on … Continue reading
Grilled BBQ chicken thighs on the Weber 22.5″ kettle. Breezy afternoon, mid 80’s. Cleaned thighs of excessive skin and fat after flash thawing in how water. Mary salt and peppered then they sat for abut 30 minutes. Lump mesquite charcoal … Continue reading
– ½ teaspoon of cayenne pepper – ½ teaspoon of powdered ginger – 3 tablespoons of all natural organic honey – 1/4 cup of lemon juice – 1/4 cup of apple cider vinegar Directions Pour ¼ cup of lemon juice … Continue reading
First made on January, 25, 2001 Brown 8 oz cajun andouille sausage in 2T bacon grease in a 10” skillet with temperature high enough to cause edges to fry creating bits of crunchy sausage in the grease but not high … Continue reading
Derived from recipe by Christopher Anderson at AllRecipes.com for chicken or pork. First made 2/23/14. Ingredients: 1 tablespoon fresh ground black pepper 1 tablespoon kosher salt 3 tablespoons chopped fresh rosemary 1 tablespoon rounded ground rosemary, 8 cloves garlic, diced … Continue reading
No.129 Griswold Square Egg Skillet won on Ebay from Irocx on Feb 18, 2014 for $25.49 plus shipping for $11.64 from Encino, California. … Continue reading
From Cooking In Old Créole Days. La Cuisine Créole À L’Usage Des Petits Ménages. By Célestine Eustis. Published 1904. YORKSHIRE PUDDING TO SERVE WITH HOT ROAST BEEF One and a half pints of milk, six large tablespoonfuls of flour, three … Continue reading
From Cooking in Old Creole Days 1904 Two cupfuls of flour, three eggs, two cupfuls of milk, one-half teaspoonful of salt. Beat eggs, without separating, very light. Pour mixture slowly over flour to prevent lumping. Grease cups with butter. Put … Continue reading