Looking for a great side dish. Try my sweet potato pudding. It’s simple and goes with just about any entree.Ingredients: 2 1/2 cups of sweet potatos mashed 1/2 cup brown sugar 4 eggs beaten 1/2 cup milk 2 tbs butter melted 1 tbs vanilla extract 1 tbs corn syrup 2 tbs rum 1/2 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tbs kosher salt In large mixing bowl mix together all ingredients until smooth. Pour the mixture into a baking dish. Sprinkle additional brown sugar and cinnamon on top. Place in oven at 350 degree for approximately 30 minutes. CHEERS !!!
Growing up in Gettysburg PA, I learned to cook working in high school and college at the historic Farnsworth House. The fare at The Farnsworth House is food from the civil war era. The specialty to this day on the menu is Game Pie. At The Farnsworth House they make it with turkey, pheasant and duck. I made it today with venison, rabbit and duck. If you are visiting historic Gettysburg I highly recommend you have a meal at The Farnsworth House and order the game pie. You can make it with any meats of your choice. Here is my version of the dish:Ingredients: 1 duck meat trimmed 1 rabbit meat trimmed 2 lb venison steak cut into small pieces 2 pie crusts (I use the ready made you buy in the grocery store) 4 pieces of bacon 1 large red onion 3 carrots peeled and chopped 4 oz mushrooms sliced 1 oz flour 4 bay leaves 1 oz fresh rosemary finely chopped 1 oz fresh thyme finely chopped 2 tsb currants zest and juice of one orange 1 cup chicken stock salt/pepper 1 egg beaten Directions: In seperate bowl, mix game meat and flour until meat is coated. Fry Bacon in large pan. Remove bacon and leave the fat. Slowly place meat in fan and fry until golden brown. Remove meat and place in seperate bowl. Add a little oil to pan and sautee onion, carrots and mushrooms until soft, approximately 4 minutes. Add rosemary, thyme, bay leaves, currants, chopped bacon, zest of orange and simmer for just a few minutes to release the spices. Add chicken stock and juice from the orange, meat and simmer for a few minutes. In large baking dish transfer everything and cover with foil but leave one end turned up to release the steam. At 350 degrees bake the mixture for 1 hour. While the mixture is baking prepare the pie dish. Spray bottome with pam. Place pie crust in bottom of pan and form around the side creating the bottom crust pressing around the edge. After mixture is done baking place in the pie dish on top of the bottom crust. Place the other pie crust on the top and with index finger and thumb work around the top of dish sealing it tightly. With the egg brush it on the top of the crust to make it brown. Take a knife and poke a small hole on the top to let the steam release. Bake in oven at 350 degrees until crust is golden brown, approximately 1 hour. CHEERS !!!!
I decided to try something different with baby back ribs and add the flavor of onion soup mix to the ribs, it turned out great! I prepared them in my smoker but you can do this on a propane grill or the oven. It’s best to let the ribs sit for a few hours before cooking to get to room temperature so they will cook more evenly.Ingredients: Racks of baby back ribs Rib rub of your choice olive oil salt 2 packs of onion soup mix 4 cups of water Directions: Rub the ribs with olive oil. Shake some salt on the ribs. Cover with rib rub. Place in smoker or oven and let cook for 2 hours at 225 degrees. After 2 hours make an aluminum foil boat to hold the ribs and onion soup mix. Make it large enough so you are able to seal the foil around the ribs holding the liquid. Put the ribs in the foil bone side up and pour enough liquid to cover the bottom 1/4 to 1/2 the height of the ribs. Continue to cook for an additional hour and a half. At this point the ribs should be very tender. Cheers !!!!
Looking for an amazing side dish, try my world’s greatest cole slaw recipe. I take traditional slaw and add a few different ingredients which makes it outstanding !!Ingredients: 1 package of shredded cabbage and carrots 1/4 cup mayonnaise 1/4 cup sour creme 3 tbs sweet pickle relish 1 tbs sugar 1 tbs white vinegar 1/4 ground mustard 1/2 tbs celery seed 1/2 tbs salt 1/4 tbs pepper Directions: In mixing bowl wisk together all of the dressing ingredients, add the shredded cabbage and carrots and mix well.. It’s best to let sit at least an hour in the refrigerator, Cheers !!!