September 2010
Monthly Archive
in Kitchen Appliances by admin on
30 Sep 2010
I’m making a pizza at home and have been using bob even’s italian sausage in my pizza recipe. What’s a better sausage that I could use? something similar to pizza hut and papa johns sausage?
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in Meat Grinders by admin on
30 Sep 2010
Guys I need your help… I am planning on cooking stuffed tomatoes today for the first time- I’m trying to get some ideas of how people stuff & cook them with. I’m probably stuffing mines with ground meat, diced onions, tomatoes, coated with parmesan cheese & maybe with small cubes of pork- haven’t decided on that yet & sour cream on top. How that sounds??? Well what do you guys think will be good eating with that on the side besides a salad? I have no clue & I only have a couple hours before I start buying the stuff, I’ll have visitors comming at 5PM. So I need your help… Thanks.
in Kitchen Appliances by admin on
30 Sep 2010
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in Meat Grinders by admin on
30 Sep 2010
they were not pasties. the filling was much finer.well seasoned and almost had a smokey flavor.DELICIOUS!!! have searched for years for a recipe. i have found a couple recipes for meat pies from filand ,but they call for ground pork and beef, and didn’t seem right. HELP!!
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- recipes for meat pies welch OR pasties
in Kitchen Appliances by admin on
29 Sep 2010
Do you include beef tallow and if so how much per pound and what seasonings, spice and such?
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- what spices should i put in venison sasuages
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in Meat Grinders by admin on
29 Sep 2010
It’s occurred to me before, but I’m using a spatula to make sloppy joes, pulling apart the ground beef, and I noticed how the spatula was covered in bits of raw beef. Well, if I’m using that to prepare the whole meal, won’t the spatula just continue to spread any germs in the meat to the cooked meat? My wife is pregnant, so I’m rather concerned about this.
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in Kitchen Appliances by admin on
29 Sep 2010
every time i try making pork sausage links (the really thick ones) they come out burned on the outside and take forever to cook on the inside. I use a George Foreman grill. IS there a better way? How do I know when they’re cooked? Do they have to be totally grey inside, or can they be a little pink? Thanks!
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