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"One Farm Guy to another: I use this recipe at least once a month. I love its' simplicity, and the result... However, I must recommend one ingredient: Any recipe using sauerkraut and pork needs a light sprinkling of caraway seed. About half a tablespoon of caraway, sprinkled on the sauerkraut before the pork is added, brings out the flavor of..."
"My lady lost her ancient recipe for Italian meat sauce. Her last concoction was woefully bland.. Searched for something similiar on the web site, and came across this one. At first glance, I said "Hey this is it!" Then I read further, and started asking questions in my mind:
"Is this supposed to be Italian?
Where is the handfull of..."
"PanNan, this is the way Gramma did it. There is no other way, period!
Actually there should be 11 pieces listed, contrary to MASTER1's comment: 2 legs, 2 thighs, 2 wings, 4 breast pieces(two breasts cut in half,) and 1 back. The back-bone was always my Mom's favorite piece, and I have also learned to love it! Keep on cookin!!!"
"Hot dang!! This is the one I been lookin fer... It hits just the right note for my Southern palate.. The thick crust is a winner, and that light hint of garlic is delicious.May add a tad of chili powder to next batch just for grins, but the original is the best I've tasted..Thanks Audra!"
"Shawn, your memories serve you well. Mine go back to the early 40's and nothing has changed, except the availability of a bigger variety of off-the-shelf condiments.Our fish-fries were done in a huge cast iron kettle over a roaring fire in the back yard.. But the ingredients and process remains basically the same.I do prefer more cornmeal (yel..."
"This is a great recipe for stove-top "meat loaf." We served it with noodles, and it was delicious.However, it has very little to do with what I've come to know as "hamburger steak." If you've ordered one in a good restaurant lately, you know of which I speak. Ninja, it was a great lunch, but it had nothing to do with "Hamburger Steak.""
"This has become the "Go-to" dressing in our home.The "Ranch" variety is our favorite. We serve it alone whenever a salad is involved. Guests have asked where we buy it, and "Why is it in a tub?" "Where's the bottle?" "Is this a secret?" We just smile and say "It's our own blend.." It seems to keep forever, and opens up a lot of space in ou..."
"Made the recipe as written with one exception: Did not have the meat called for, so substituted a half pound (raw weight) of partially cooked, drained bacon, and about a quarter pound of cured ham. (Very close to "ham hock.")The result was delicious! Pure comfort food and almost exactly the taste I was looking for. When this batch is gone,..."
"Big recipe!! Made 1/2 for the first batch... I never change a thing on the first try. That wouldn't be fair, 'cause it wouldn't be the same recipe...First try was delicious! I wanted more Tex-Mex taste, so, on the second 1/2 batch, I added 1/2 tsp ground cumin and 1 Tbs light chili powder to the meat while it was cooking...Still deliciou..."
"Little Wing, you must have grown up in Tenn., like I did.. Your steps are dead on! Almost like grandmaw did it!Only problem is that grandmaw couldn't afford to throw away the stems...LOLChop those up in 1.5 to 2 inch lengths, and stir fry them in the bacon grease for maybe 10 minutes before adding the tender leaves... Also, I love a slivere..."