Basic Rub for Basically Fantastic Beef Brisket3 tablespoons smoked paprika
2 tablespoons black pepper
2 tablespoons tablespoons kosher salt
1 tablespoons granulated sugar
1 tablespoon mild chili powder
1 teaspoon ground cumin
Mix this rub together and season that next smoked brisket to perfection.
This recipe came from here. WONDERFUL SITE!!!!
May 25, 2009
February 14, 2009
January 29, 2009
January 27, 2009
October 3, 2008
Apple Dip
Apple Dip
1 jar marshmallow cream
1-8oz pkg. cream cheese
1/2 c. brown sugar
1 t. vanilla
1 t. burnt sugar or Carmel flavoring... NOTE: if you can't find this double up on the vanilla
Combine all ingredients and mix well. This recipe is quick and stays good in the refrigerator. That is if enough makes to that point.
1 jar marshmallow cream
1-8oz pkg. cream cheese
1/2 c. brown sugar
1 t. vanilla
1 t. burnt sugar or Carmel flavoring... NOTE: if you can't find this double up on the vanilla
Combine all ingredients and mix well. This recipe is quick and stays good in the refrigerator. That is if enough makes to that point.
September 14, 2008
September 11, 2008
Mrs.Victor Millers Pickles
Vegetables:
Cauliflower, cut into florets
small cucumbers (or pickles)
baby carrots
canned kidney beans (rinsed)
whole small okra (optional)
green beans (optional)
small white pearl onions, or white onions cut into eighths
Blanch all vegetables a few minutes in boiling water. Carrots will need a little more time than the other vegetables. Do NOT blanch kidney beans or pickles if you aren't using fresh.
Pack into jars, and fill to the top with brine. Put on lids and place in a water bath to seal. Let come to a boil and boil for 10-15 minutes. Put a lid on the pot and turn off heat and let set until cool. The vegetables should be a crispy not soggy, but not undercooked. I know I know... it just takes time and practice with this one. Let set for a few weeks to get pickled tasting :)
Her kids eat this after school with cheese and crackers. She make this year round as she can't keep enough of it in stock for the kiddos. You really just have to wing this one... there is no set amounts on the veggies.
Brine:
7 c. sugar
3c. white vinegar
1/2 c. salt
2 qts water
Bring to a boil and pour over veggies while boiling hot.
Cauliflower, cut into florets
small cucumbers (or pickles)
baby carrots
canned kidney beans (rinsed)
whole small okra (optional)
green beans (optional)
small white pearl onions, or white onions cut into eighths
Blanch all vegetables a few minutes in boiling water. Carrots will need a little more time than the other vegetables. Do NOT blanch kidney beans or pickles if you aren't using fresh.
Pack into jars, and fill to the top with brine. Put on lids and place in a water bath to seal. Let come to a boil and boil for 10-15 minutes. Put a lid on the pot and turn off heat and let set until cool. The vegetables should be a crispy not soggy, but not undercooked. I know I know... it just takes time and practice with this one. Let set for a few weeks to get pickled tasting :)
Her kids eat this after school with cheese and crackers. She make this year round as she can't keep enough of it in stock for the kiddos. You really just have to wing this one... there is no set amounts on the veggies.
Brine:
7 c. sugar
3c. white vinegar
1/2 c. salt
2 qts water
Bring to a boil and pour over veggies while boiling hot.
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