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"Now, this here is real beef stew. Take it from a Texican who's eaten C-Rats; stuff you polite folks don't talk about, and things you wouldn't even try to pronounce...
Gooid stew is universal, and this is the method to get to it. You don't gotta use all the stuff, but the basic method is still the only way..."
"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 flav..."
"When I think of Granny's corn bread; Tenn. in the '40's; this is the closest I've found. I do use a little more salt, but otherwise; it's the same great stuff.. If there is any left over, it goes in the freezer for use in dressing later."
"I love chicken gizzards! Stewed over noodles; tenderized with Coke; soaked in soy sauce; or however prepared... First love is batter fried; a bit chewy but still tender enough for my new dentures... Must try this recipe, 'cause I can already taste it in my mind..."
"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..."