Free Recipes Archive
serves 6 8 ounces Rigatoni pasta 1 tablespoon olive oil 1 pound sweet ground Italian sausage 1 small chopped onion 2 minced garlic cloves 1 1/2 cups Half and Half 1/2 cup chicken stock 1 14.5 ounce can petite dices Read More …
serves 4 1 (12 ounce) package sausage patties (such as Johnsonville®) 1 serving nonstick cooking spray Grab your ingredients, and preheat an air fryer to 400 degrees F (200 degrees C). Lightly grease the inside of the air fryer basket Read More …
1/2 pound ground pork sausage 1 cup chopped onions 1/2 cup chopped green bell peppers 1/2 cup chopped celery salt freshly ground black pepper 1-1/2 cups cook long-grain rice 1/4 cup chopped green onions, green part only 4 medium bell Read More …
1 pound bulk sausage 1 pound ground beef 1/4 cup finely chopped onion 1 tablespoon Worcestershire sauce 2 teaspoons salt 1 teaspoon ground black pepper 1/2 teaspoon garlic powder In a medium bowl combine together sausage, ground beef, onion, Worcestershire Read More …
1 pound sausage 1 pound ground beef 1/8 cup finely chopped onion 1-1/2 teaspoons Worcestershire sauce 1/4 teaspoon garlic powder 8 hamburger buns In a large bowl combine together sausage, ground beef, onion, Worcestershire sauce and garlic powder. Divide evenly Read More …
1 (15 oz.) can navy beans 1 cup tomato juice 2 med. carrots, cut into 1/2″ pieces (1 c.) 1 stalk celery, cut into 1/2″ pieces (1/2 c.) 1/2 cup chopped onion 1 clove garlic, minced 1 bay leaf 1 Read More …
A masterclass with Michel Rostang Chef Michel Rostang’s story started in August 1978 when he decided to open his first restaurant Michel Rostang in Paris. The restaurant has since won its first Michelin-star in 1979 and the second in 1980. Read More …
1 pound Alligator sausage; crumble Brown, drain 1 pound Crawfish tails 1 pound Smoked sausage, sliced 2 cups Converted long-grain rice 10 ounce can Rotelle tomatoes with chiles 1 can Onion Soup 1 can Beef consomme 1 bunch Green onions, Read More …
Source: Magnolia’s, Charleston, South Carolina Creamy White Grits 12 cups chicken broth 4-1/2 cups coarse stone-ground white grits 1 cup heavy cream Salt and white pepper to taste Bring the chicken broth to a boil in a heavy-bottomed stockpot or Read More …
2-1/2 pounds water 8 ozs salt 1 oz ground white pepper 1/4 ground ginger 1/4 oz ground nutmeg 1/4 oz sage 1 oz cure #1 (nitrate) 20 pounds venison* 5 lbs pork or beef fat.* Grind meat and fat through Read More …
1 oz ground black pepper. 8 ozs salt 1 oz cure #1 1/4 oz ground coriander 1/4 oz ground ginger 1/4 oz garlic powder 1/4 oz ground mustard 20 pounds venison * 5 lbs pork fat and/ or trimmings* 14 Read More …
2 feet sheep casings 2 pounds squirrel meat 1 teaspoon salt 1/2 teaspoon freshly ground white pepper 2 tablespoons toasted pine nuts 1/8 teaspoon mace 1/8 teaspoon cardamom 1/8 teaspoon allspice Prepare casings. Mix ingredients and grind through the fine Read More …
6 pounds beef chuck including about 1 pound fat, cubed 4 pounds pre frozen or certified pork including about 1/2 pound fat, cubed 5 tablespoon salt 2 tablespoon sugar 1 tablespoon white pepper 2 teaspoon crushed coriander seed 1 tablespoon Read More …
2 lbs. hamburger 2 teaspoon liquid smoke 3 tablespoon tender quick 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon savory 1/8 teaspoon mustard seed 1 cup water Mix ingredients together. Roll in foil wrap. Let set in refrigerator Read More …
pepper 1 ounce allspice 1 ounce saltpeter (or slow cure) 3/8 ounce mustard seed 3/8 ounce garlic (cloves) 3/4 coriander 1/4 ounce sugar 1 ounce salt (coarse or kosher) 6 ounce Use 50% beef, 50% pork lean trimmings or use Read More …
5 lb Cubed venison 1 lb Cubed suet 3 tablespoon Salt 1 tablespoon Black pepper 1 teaspoon Red or cayenne pepper 1 teaspoon Paprika 1 teaspoon Sage 2 teaspoon Garlic powder Sausage casings Yield: 24 servings After grinding and mixing Read More …
8 1/4 lb Venison [ground] 3-1/4 lb Bacon [ground] 1-1/2 tablespoon Salt 1-1/2 tablespoon Pepper 1-1/2 tablespoon Poultry seasoning 1/2 teaspoon Allspice 1/2 teaspoon Sage 1/2 teaspoon Nutmeg 1 cup Water Yield: 12 Pounds Combine all of the ingredients, mixing Read More …
15 pounds venison 10 pounds pork trimmings (5 pounds lean, 5 pounds fat) 7 ounce (2/3 cup) salt 1 ounce (2 tablespoons) commercial cure 1 ounce (2 tablespoons) mustard seed 3 ounces (1/2 cup) pepper 3 ounces (1/2 cup) sugar Read More …
25 pounds 50/50 pork trimmings (50% lean and 50% fat) 20 pounds wild game (lean meat) 1 quart water 14 ounces (1 1/3 cups) salt 2 ounces (4 tablespoons) cure 1/2 ounce (6 teaspoons) marjoram 1-1/2 ounces (3 tablespoons) mustard Read More …