INGREDIENTS 9 Servings This recipe was inspired by one at Zatarian’s web site here. This is close to that one but we made a lot of changes. It turned out good and resulted in a lot of leftover meals. 1 … Continue reading
Category Archives: Cooks
This was inspired by the video and recipe by Rouse’s Chef Nino we watched May 20, 2020. INGREDIENTS Pork tenderloins, 2 lbsCreole SeasoningFrench Breadfresh rosemary, finely cut1 teaspoon dried oregano2 pounds bacon, thinly sliced1 whole garlic bulb, cloves peeled and … Continue reading
Here’s the story behind this Southern snack. Ingredients 16 oz. package of saltine crackers1 tsp. garlic powder1 tsp. onion powder1/2 tsp. black pepper4 Tbsp. (about 2 packages) ranch dressing mix3 Tbsp. red pepper flakes2 cups olive oil Instructions 1. Using a large … Continue reading
4/6/2020 – This dish is truly our creation and not inspired by anything other than we still have half a refrigerator of cabbage and some chicken legs that need to be cooked. Mary liked the idea of chicken cooked with … Continue reading
4/5/2020 – Today we bottled the first kraut we made in the briner bucket and, with a refrigerator full of cabbage, we decided to make a German-style ferment the same way. The ingredients are based on ferments we did while … Continue reading
3/23/2020 – Used large daikon radishes from the garden pulled 2 weeks ago to empty the row. They have been in the veggie drawers in the outside refrigerator. We fixed them two ways in two 1/2 gallon jars. On 7/16/2020 … Continue reading
3/23/2020 – We have a lot of Early Jersey Wakefield cabbage so making kraut in the large briner tub that is food grade. What we prepared was based on the amount of grated carrot left from yesterday’s preparation. This turned … Continue reading
3/22/2020 – This was based on the recipe development for kraut with dill and lemon that we liked a lot. We added grated, peeled carrot we like in kraut and hope for a winning combination. The carrot and cabbage were … Continue reading
Inspired by https://www.chilipeppermadness.com/recipes/buffalo-chicken/ INGREDIENTS 1 stick butter 1/2 cup, or 8 tablespoons ½ cup Louisiana style hot sauce – Franks Red Hot 2 tablespoons apple cider vinegar or white vinegar 1 teaspoon Worcestershire sauce 1 teaspoon Tabasco sauce 1 teaspoon … Continue reading
Update-Mary would not taste it or No. 1 and I did not like the taste of either. In addition, the Gochugaru seemed to upset my stomach. This recipe is very close to our first kimchi ferment. The amounts of the … Continue reading