January 2011
Monthly Archive
in Meat Grinders by admin on 31 Jan 2011
in Kitchen Appliances by admin on 31 Jan 2011
I want to make some sausage in my spaghetti sauce. the thing is my sauce is already cooked. i made it a couple days ago. i just wanted to know if i can just brown my sausage and let it finish cooking in the sauce for a couple hours? thanks.
in Meat Grinders by admin on 31 Jan 2011
I have alot of ground buffalo meat from when my father in law shot a buffalo. I would like to can some of it. I don’t see any recipes for canning ground buffalo. Would it be the same as ground beef? I would also like to can some ground beef and some chili. Does anyone have any good recipes for both?
Incoming search terms:
- canning buffalo meat
- grinding buffallo meat
in Kitchen Appliances by admin on 31 Jan 2011
Okay here is whats in the fridge
Hamburger sausage rice green beans baked bean about 8 eggs a little bit of ham small bowl of lettuce mustard ketchup four sugar kidney beans tuna one can of tomatoe sauce this is a small can thats it what can i make thanks
this is for my family of 3 including myself i have a 4 yr old who is kinda picky and a husband who is very picky any suggestions
Incoming search terms:
- what can i make with hamburger rice and green beans
in Meat Grinders by admin on 31 Jan 2011
I have a manual meat grinder that uses #10 / #12 standard size grinding plates. I am looking for pasta die plates that will fit in the grinder, but so far have been unable to find any. Does anyone know where to find them?
Incoming search terms:
- hobart grinder dies
- hobart meat dies
- manual meat grinder for pasta
- meat grinder pasta die
- pasta dies for meat grinders
- spaghetti die for grinder
in Kitchen Appliances by admin on 30 Jan 2011
I have potatoes, bread crumbs, ground beef, ground sausage, canned tuna, ramen and all the staple stuff. But I need to make dinner tonight. Is there anything I can make?
Incoming search terms:
- hobart meat grinder collector
in Meat Grinders by admin on 30 Jan 2011
Hi guys!I’m a sucker for these dimsum. I’ve tried a couple of time making siomai and it’s just not right. Meaning the texture of the meat–that it should be like elastic when you bite to eat and is firm.Wonder what they put to the fillinf that holds it well together.I know that the ground meat is mixed with fat—but what else? The same thing with siopao. Please help! Thanks.
Incoming search terms:
- How to make SioMai
- minced meat siopao
- siopao dough recipes
- chinese steamed buns dough recipe
- chinese siopao dough recipe
- chinese siomai recipe
- sio pao recipe minced meat
- siopao and siomai making
- siomai recipe with chinese sausage
- siomai recipe chinese