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Post by Deleted on Jul 28, 2015 9:40:36 GMT -7
This is for any recipes you would like to share. Just to warn you in advance...I never stick to a recipe I find so I will give the original recipe and then tell how I changed it.
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Post by Deleted on Jul 28, 2015 9:43:11 GMT -7
This one was a hit. There weren't any leftovers and I always make enough for that. www.food.com/recipe/bourbon-chicken-45809I changed this recipe by subbing coconut sugar for the brown sugar. I also made twice as much sauce and added veggies. I also thickened the sauce. But even thin the stuff would have been a hit. The family loved it. |
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Post by Deleted on Jul 28, 2015 9:50:04 GMT -7
I am a canned vegetable snob. And canned cream corn is one of the worst offenders...peas have to top the list tho...can you say nasty?
damndelicious.net/2013/11/24/slow-cooker-creamed-corn/
This recipe is awesome. I only subbed frozen corn for the canned. Very delicious. |
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Post by Deleted on Jul 28, 2015 22:02:24 GMT -7
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Post by Deleted on Jul 28, 2015 23:34:04 GMT -7
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Post by Deleted on Jul 28, 2015 23:36:08 GMT -7
HS3: Is that what you would call Southern Fried Chicken, I mean the chicken that Southerners eat?
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Post by Deleted on Jul 29, 2015 4:16:16 GMT -7
Southern fried chicken is breaded and deep fat fried usually.
Steve are you wanting a gluten free Apple pie recipe or a normal one? I haven't tried making a GF pie crust yet...I may just have to do that soon. Regular pie crust making is a bit of an art but if done right is so soft, tender and flaky. Let me know on what kind of crust you want and I will get you a recipe. My grandma's recipe is to die for but it uses regular flour.
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Post by Deleted on Jul 29, 2015 14:31:37 GMT -7
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Post by Deleted on Jul 30, 2015 4:58:43 GMT -7
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Post by Deleted on Jul 30, 2015 5:08:58 GMT -7
www.foodnetwork.com/recipes/food-network-kitchens/apple-pie-recipe2.html#!
Steve I was going to write it all out but this recipe has the same crust as my grandma. If you don't have a food processor, a fork or pastry cutter will work to incorporate the lard and butter. You just need to work quickly with the butter because you don't want it getting warm. DO NOT over work the dough! That is the number one mistake most make. You want to see pieces of butter and lard in it...that's what makes it flaky and tender.
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Post by Deleted on Jul 30, 2015 11:37:17 GMT -7
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