kyle This is in line with what I originally thought the category would be.
Chef suggested that we have a dedicated category for user recipes. In general, we are trying not to make too man categories but this seemed like something that would add value for our users (that’s you!) and it seemed like a no brainer! You can still post recipes wherever you want but if you have a full fledged recipe then like a Joe Hell Tex_77 or @Retired-RailRoader this is a good place to create a new topic and post that.
This should make it easier for people to find recipes that users have shared, the search function works well but as we have something like 20,000 posts it can be a lot to look through when you are trying to find a specific post. So, enjoy!
FYI I wouldn’t think we want to leave “what did everyone cook today” where it is but if you feel really strongly about this comment on it and we can figure it out.
This is becoming populated with some great recipes. Maybe if we get enough we could put out a Meatgistics cookbook. Like one of those plastic binders books that many groups and churches have. Profits could even go to some charity.
I bet the gals and guys would post for a worthy effort. There are so many great cooks in Meatgistics.
And, it would be one way we could preserve many family recipes for the future - we don’t want them loss for ever.
So guys, what do you think???
Queso: 1/4 lb Butter, 2 medium onion (diced), 1/2 cup evaporated milk, 1-2 cups chopped green chile (to taste), 1 can petite diced tomatoes drained, 2 lbs velveeta, 1/2 lb mild shredded colby longhorn cheese (for a change of pace could use mozzarella or other cheeses of your choice). Sauté onions in butter until translucent, add chile, evaporated milk and tomatoes and heat thoroughly. ,hunk up the velveeta and add to mixture stirring while melting, when melted add colby and continue stirring until that is melted.
Quantity - Makes two Stromboli’s/Calzones
2.5 days if using scratch dough recipe. 45 minutes to an hour if using premade or store-bought dough. (I like to make my own in a double batch and freeze the doughballs for later use.
Cook Time: Approx 25 minutes
Pizza Dough (Can use premade or make your own, see below if making your own)
20 ounces (about 4 cups) bread flour, preferably Italian-style “OO” King Arthur is easier to find and what I recommend.
.4 ounces kosher salt (about 4 teaspoons)
.3 ounces (about 2 teaspoons) instant yeast, such as SAF Instant Yeast
13 ounces water
Dough Method -
Combine flour, salt, and yeast in a large bowl and whisk until homogenous. Add water and incorporate into flour using hands until no dry flour remains on bottom of bowl. Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours.
Turn dough out onto lightly floured surface and divide into 2 even doughballs. Place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 2 more days, and up to 4. Remove from refrigerator, shape into doughballs, and allow to rest (proof) at room temperature for at least 2 hours before baking.
Coarse Salt (for dusting tops)
Parmesan Cheese - Grated (for dusting tops)
Mozzarella Cheese - Grated (buy blocks and grate this coarse yourself, don’t buy pre-grated.) - About 2 cups - divided
Pizza Dough - 2 doughballs
Marinara Sauce (Homemade or Store-bought)
Egg wash (beaten egg) - If making calzone
Olive Oil (For glazing)
Deli Meats (Ham, Salami, Pepperoni - you will use 1-2 slices of ham and 3-4 slices of Salami and Pepperoni on each Stromboli/Calzone
-Place a pizza stone or dark baking pan in the oven and preheat to 425F
-Generously flour a worksurface for forming your doughballs.
-Using your rested/room temp (proofed) doughballs, shape dough into discs using the palm of your hand. Add flour as necessary to keep from sticking.
-Form the dough disc into the general shape of a pizza, you may do this by hand-tossing (look up the technique if you are unsure of this), or by rolling the dough out with a rolling pin. Note that the final dough product will be more dense if rolling.
-Spoon a layer of pizza sauce onto the dough, enough to coat the bottom, leave about one inch all around of uncoated dough, and about two inches on one end of the dough, this is where your bottom seam will be when you roll your stromboli.
-Lightly, spread mozzarella cheese ontop of your sauced dough and then begin layering sliced meats, don’t over do it here or rolling the stromboli will be difficult.
-Top your deli meats with more Mozzarella.
-Roll stromboli, starting from the end opposite of your un-sauced end and tuck in the sides once you’ve started rolling, much like a burrito. Place the seam-side down. Score a few vent scratches in the topside of the dough.
-Bake at 425F for approx 20 min or until crust starts to firm up.
-Brush the top of the Stromboli with olive oil and dust on some salt and parmesan cheese.
-Broil at 425F until top is golden-brown.
Same basic method as stomboli. Essentially you are making a pizza that you will fold in half and crimp the edges. Use a fork to press the edges. I like a egg wash on the top of Calzones and some italian seasoning on top with some salt. The egg wash is handy to help to seal your crimp.
Note: if making a calzone, it is better to chop your deli meats, rather than leave them sliced, especially if they are larger diameter slices. Add any ingredients you would like just don’t over fill, its better to just make another than to overfill one!
This is an item that is becoming popular at the high end salad bars around Houston. surprisingly, not much on the internet about this.
My recipe was simple. A thin coat of honey and then sprinkle brown sugar and cracked black pepper on the bacon. In oven on draining racks at 350 F for about 25 minutes, until crispy.
Was wondering if anyone had their personal recipe or uses any of the seasoning shakers. It’s a great snack, seems to be shelf stable for at least three weeks (it’s never lasted longer), but looking for suggestions to improve it.
The peppers are coming in. They don’t last long so get’um while you can! thumbnail.jpg thumbnail 11.jpg 12.jpg
I used my grill to roast them but you can use your oven on broil, gas grill whatever,just burn the skins. Then bag them and seal while hot for a hour or so,peel skins, there ready.
My wife just freezes them with skin on and peels them when she ready to make green chili. mmm
Cook you half of one of those long pork loins.Cut everything up small bites add to pot with chicken stock cook slow, takes most of a day to thicken up. Makes a big pot.
For nine 1/2 pints3lbs Jalapenos 2 Cups Apple Cider Vinegar 6 Cups of Sugar 1/2 tsp Turmeric 1/2 tsp celery seed 3 tsp granulated garlic 1 tsp cayenne pepper Slice 1/8" to 1/4" rings and set aside Bring to a boil vinegar, sugar, turmeric, celery seed, garlic and cayenne pepper. Reduce and simmer 5 minutes. Add in the pepper rings and simmer exactly 4 minutes (stir them to coat rings) Remove pepper rings into jars Bring to a boil the syrup - Boil hard for exactly 6 minutes Ladle over slices Remove air from jars Clean jar edges and seal Water bath can these for 10 minutes for half pints and 15 minutes for pints. Allow to mellow for 2 weeks to a month
Eat and enjoy!
I had a request to put this here. This can be made in a camp dutch oven with charcoal or in a regular oven at home! Super easy! 2 cans cherry pie filling, 1 box chocolate cake mix, 1 cup chocolate chips ( or more to your liking), and cherry coke. Pour the cans of pie filling in dutch oven and spread out. Put chocolate chips evenly on top of cherries. Mix in a can of cherry coke with the dry cake mix blending well so no dry clumps. I added about another 2 ounces to get the consistency I wanted. Pour on top of cherries and chocolate chips and smooth out. I added four small pats of butter just because…lol! Cook 350 degrees for 30-40 minutes or until toothpick comes out clean from the top cake layer.
I want to make up a couple of batches of venison bacon; 1 using waltons bacon mix, a maple flavored and a apple flavored. My question is should I mix a big batch using Waltons bacon mix and then split it up and add Waltons Maple sausage mix and apple mix or make separate batches using only the maple, apple and bacon mixes in each? I guess to make it simple do I need the bacon flavored mix in the apple and maple bacon to make it taste more like bacon?
Need some help please. I have been challenged to make Summer Sausage that tastes like a bowl of Chili. My initial thoughts are chili powder, cumin seeds, peppercorns, garlic powder, onion powder, dried basil, smoked paprika, mustard powder, pepper flakes.
Does any one know of a seasoning like Excalibur? If I go with this recipe, my next challenge is to figure out quantities.
Any help is Greatly Appreciated.
Denny O’s Saweet Heat Smoked Beans
Adapted from “DUTCH’S WICKED BAKED BEANS”
(Beans that will even make Chili Heads happy)
6-8 strips of bacon cut into 1/2 inch squares (I use 12 thick cut “Wrights” brand of bacon from Sam’s, or my own)
1/2 Medium onion, diced (I use one whole large sweet yellow onion)
1/2 Bell pepper, diced ( I use a whole yellow orange or red)
1 - 2 Jalapeno Peppers, diced (seeding is optional) (I use 2 Poblano peppers, rib and seeds about 1/2 removed and a couple of jalapeño peppers seeds and ribs removed)
1 - 55 ounce can Bush’s Baked Beans (2 smaller cans in home style and or other)
1-8 ounce can of pineapple chunks, drained (Doles Crushed Pineapple not drained)
1 Cup Brown Sugar, packed (1-/1/2 Cup)
1 Cup ketchup (1-/1/2 Cup ketchup plus a1/4 ish cup of Denny O’s BBQ Swauze)
1/2 - 1 Tbs. dry (ground) mustard (1/4 to 1/2 of the .45oz Tones little round container)
Sauté bacon pieces in fry pan until slightly crispy and remove from pan with a slotted spoon. Sauté onion, bell pepper, poblano and jalapeno peppers until tender.
In a large mixing bowl combine beans, pineapple, brown sugar, ketchup and dry mustard. Stir in bacon pieces and vegetables. Pour into a (10x12x4" aluminum baking pan, aka a half steam table pan. this will be about 1/2" from the rim of the pan.) While mixing if things look dry, add additional ketchup 1/4 -1/2 cup at a time.
Place in a 220-250° smoker for 2 1/2 - 3 hours Make sure temperature of the baked beans reaches 160° or place in a 350° oven and bake for 1 hour stirring about every 45 minutes to an hour.
NOTE: If you are making these beans as a side dish for Kansas City style pork ribs, smoke the removed skirt meat for 1-1 1/2 hours, then dice the skirt meat and stir into the Baked Beans (in addition to the bacon.)
(With the Poblano and Jalapeno pepper added to the dry mustard these beans have the potential for some MAJOR heat. Taste as you mix to judge the heat factor!) CAUTION should be exercised when feeding these beans to small children and/or the elderly.
To make this recipe Family Friendly, omit the Jalapeno pepper and the dry mustard.
(NOTE: cut this in ½ or to 1/3 way too much for 2 including leftovers!)
(Lightly sprinkle rib rub after tasting for heat, not knowing how hot the pepper or the mustard is)
(Also added Honey squirted over the top and then drizzle molasses lightly and stirred in.)
Dutch’s original recipe is in black, (My additions are in red and with-in parenthesis,)
Per a request, Here’s my recipe for about the last 45 years.
60 lbs ground pork, Butt
2 cups Sambuca
1 cup anise seed, ground
1 cup fennel seed, ground
1 cup granulated garlic
1 1/2 cups Kosher salt
1/8 tsp Sodium Nitrite, I dissolve in the water for better mixing
1/2 cup ground black pepper
6 cups ice water
1/4 cup oregano
1 Tbs allspice
1 Cup ground coriander
For sweet (mild) sausage: I do grind the seeds and add everything to water prior to mixing with the meat.
For Hot/Spicy Italian sausage, I add about 1/4 cup of crushed red pepper flakes and about 1/4 cup of Smoked Pimenton Picante Hot Paprika by El Angel. It seems to be a consistent heat level.
Not sure if the Nitrite is really necessary, but in much earlier days, small Italian markets went to the safe side.
I recently made my first ever bierocks from scratch and they were amazing.
Now I want to try a pizza bierocks. My plan is to use supreme pizza brat seasoning, 50/50 hamburger, mild Italian sausage. Hard pepperoni chunks and high temp mozzarella cheese.
Question is, how much supreme pizza seasoning do you think I should use? Full amount as recommended on bag, a little more or a little less?
I’m a new guy to this community and glad to see a lot of good information here. I am trying to figure out if dehydrated lactose/milk is being used in polish sausage. I just ordered a polish blend from waltons and I want it to be a better experience than last time. Any help would be great.
10 lb. ground beef
5 cups seasoned bread crumbs
2 tsp salt
1 tsp white pepper
1/3 cup parsley
1/3 cup oregano
2 tbs. basil
2 tbs. thyme
In a large bowl, mix beef, bread crumbs, eggs and seasonings. Spread mixture flat on a large surface. Cover with grated mozzarella cheese. Roll up like a jellyroll into large meat loaf. Cover with marina sauce and bake.
First timer here… I recently got diagnosed with Heart failure and have to really watch my sodium intake… It stinks, but I’ve managed to make due, I’ve worked as a chef for the last 15 years and love to cook. So I have no problem making whatever I want to eat with little to no sodium. I have 2 questions, if anybody would be so kind to help me.
#1. Does anyone have a really solid hot dog recipe they wouldn’t mind sharing?
#2. Is it even possible/worth the effort to make a hot dog with very little sodium?
Thank you in advance. Have a great day!