Waffle House Theme Song "OFFICIAL" Creators:: K.Camp & A-1 MAKE SURE YOU FOLLOW ME @THEREALKCAMP
Waffle House Theme Song "OFFICIAL" Creators:: K.Camp & A-1 MAKE SURE YOU FOLLOW ME @THEREALKCAMP
Video Clips. Duration : 4.13 Mins.
Waffle House Theme Song "OFFICIAL" Creators:: K.Camp & A-1 MAKE SURE YOU FOLLOW ME @THEREALKCAMP
Download: "Waffle House Song Along With Video"!! www.limelinx.com **ALSO** Follow The CREATORS Of The Waffle House Theme Song Today!! @THEREALKCAMP @A1THESUPERGROUP WWW.MYSPACE.COM/KCAMPONLINE !! Contact Info : TheRealKCamp@Gmail.Com
Waffle House Theme Song "OFFICIAL" Creators:: K.Camp & A-1 MAKE SURE YOU FOLLOW ME @THEREALKCAMP
Waffle House Theme Song "OFFICIAL" Creators:: K.Camp & A-1 MAKE SURE YOU FOLLOW ME @THEREALKCAMP
How To Rotisserie On Different Barbecues + Spit Roast Basics Video
Video Clips. Duration : 9.48 Mins.
How To Rotisserie On Different Barbecues + Spit Roast Basics Video
Please enjoy my tutorial video on how to utilize your BBQ it's best by spit roasting on it. You don't need a grill made specifically to take one, in fact you can spit roast on any barbecue. Here I cook many different foods on the rotisserie, just to give you some ideas. Give it a go! Please comment and rate my video :) Share With Friends - www.youtube.com Subscribe - www.youtube.com Facebook for extra hints and tips- www.facebook.com Tweets - twitter.com I hope you enjoy! :)
How To Rotisserie On Different Barbecues + Spit Roast Basics Video
How To Rotisserie On Different Barbecues + Spit Roast Basics Video
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How To Rotisserie On Different Barbecues + Spit Roast Basics Video
Grandma's Canned Sausage
During the canning season I can often recall that my grandmother used to take and can sausage patties. She would take fresh made patties and stack them neatly inside a wide mouth jar and then fill the container full of hot sausage grease. She would then place the lids securely on them, turn them upside down to seal and she was done. How I remember going to the food closet and seeing dozens upon dozens of jars carefully stacked upside down. It seems that in those days it was customary to place the jars upside down to ensure a good seal.
Grandma's Canned Sausage
How to Make Takoyaki (Japanese Octopus Dumpling Balls) たこ焼きの作り方
Video Clips. Duration : 5.00 Mins.
How to Make Takoyaki (Japanese Octopus Dumpling Balls) たこ焼きの作り方
Ingredients for Takoyaki (serves 2) - Takoyaki Batter - 1 Egg 340ml Icy Water (1.437 us cup) 1/2 tsp Granulated Dashi (1/4 tsp Kombu Dashi & 1/4 tsp Bonito Dashi) 1 tsp Soy Sauce A Pinch of Salt 100g Soft Wheat Flour (3.527 oz) 150g Boiled Octopus (5 1/3 oz) 1/2 cup Tenkasu - crunchy bits of deep fried flour-dough 6g Beni Shoga - Pickled Ginger (1/5 oz) 2g Sakuraebi - Dried Pink Baby Shrimps (1/10 oz) Okonomiyaki Sauce Aonori - Green Laver Hanakatsuo - Dried Bonito Flakes 2 Long Green Onions Mayonnaise - Vinegar Sauce - 150ml Water (0.634 us cup) 1/2 tsp Granulated Dashi (1/4 tsp Kombu Dashi & 1/4 tsp Bonito Dashi) 1 tbsp Soy Sauce 2 tsp Vinegar Long Green Onion - Alternative Fillings - Boiled Firefly Squid Chikuwa Sweet Corn & Cheese Sausage About Music Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat creativecommons.org
How to Make Takoyaki (Japanese Octopus Dumpling Balls) たこ焼きの作り方
How to Make Takoyaki (Japanese Octopus Dumpling Balls) たこ焼きの作り方
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How to Make Takoyaki (Japanese Octopus Dumpling Balls) たこ焼きの作り方
Grandma's Canned Sausage
During the canning season I can often recall that my grandmother used to take and can sausage patties. She would take fresh made patties and stack them neatly inside a wide mouth jar and then fill the container full of hot sausage grease. She would then place the lids securely on them, turn them upside down to seal and she was done. How I remember going to the food closet and seeing dozens upon dozens of jars carefully stacked upside down. It seems that in those days it was customary to place the jars upside down to ensure a good seal.
Grandma's Canned Sausage
Noel Gallagher & Russell Brand on TalkSPORT - 19.04.09 - Part 5
Video Clips. Duration : 10.75 Mins.
Noel Gallagher & Russell Brand on TalkSPORT - 19.04.09 - Part 5
Noel 'n' Russell analyse a famous football song. "Who would suck a sausage roll, anyway?"
Noel Gallagher & Russell Brand on TalkSPORT - 19.04.09 - Part 5
Noel Gallagher & Russell Brand on TalkSPORT - 19.04.09 - Part 5
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Noel Gallagher & Russell Brand on TalkSPORT - 19.04.09 - Part 5
Spanish Food - How to Make Spanish Chorizo Sausage
Chorizo is that wonderfully tasty sausage to be found and enjoyed all over Spain. There are many different ones, each Spanish family having its own particular favorite but, basically, they fall into two different types... fresh chorizo, which will need cooking before you eat it, and cured chorizo, which you can slice and consume just as it is.
Spanish Food - How to Make Spanish Chorizo Sausage
Justin Bieber - Interview - Lopez Tonight
Video Clips. Duration : 14.02 Mins.
Justin Bieber - Interview - Lopez Tonight
Justin Bieber - Interview - Lopez Tonight follow me on Twitter Website: twitter.com
Chorizo sausages are normally a strong, orangey-red color. This is because of the paprika or pimentón they contain - a main ingredient of chorizo sausages.
Sausage
Spanish Food - How to Make Spanish Chorizo Sausage
Paprika comes in two different types - "picante" or spicy, and "dulce" or sweet. Depending on the type of paprika used to make the sausage, the resulting chorizo will be either a spicy or sweet variety.
Spanish Food - How to Make Spanish Chorizo Sausage
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But, how is chorizo made, and what are its origins?...
How To Make Chorizo
Going back, more Spanish families lived in the country. More-often-than-not, they'd have a little plot of land, where they'd grow their own vegetables, keep some chickens... and fatten a pig.
The beauty of keeping a pig was that it could be cheaply fed from kitchen leftovers and, once killed, nearly every part could be used, with practically no waste. When November arrived, and the pig was nice and fat, the family would gather together - each having their own particular role to play - and kill the pig.
In Spanish, this slaughtering of the pig is known as the "matanza", and is still very much celebrated in Spanish villages to-day, with fun-loving fiestas, free-flowing wine, and much rejoicing.
Why did the "matanza" traditionally take place in November? Well, the weather was cooler then, with less chance of the meat going off. Also, it meant that village people were well-stocked up for the winter. This was particularly important as - even to-day - more-isolated villages in mountainous areas are completely cut off for a spell during winter when heavy snows have fallen.
Going back, each family would kill its own pig. This was no easy task, as getting a big, fat pig settled, ready for the knife, is quite hard work!
The pig was killed by stabbing it in the neck. This also released the blood, which the ladies of the family would catch in a bowl. Care had to be taken to ensure the blood didn't clot, for this was needed for mixing with rice and spices to make "morcilla" or black pudding.
It was also the task of the females to make the chorizo sausages. For this, they would take the pig's intestine, empty it, clean it, and then leave it to soak in salt water, to remove any unpleasant odors.
Once ready, the intestine would be filled with a mixture of finely-chopped pork, paprika, garlic and salt, and the end tied in a knot. Originally, the chopping of the meat and the procedure of squeezing it into the intestine was all done manually. Nowadays, however, there's a machine to help with this.
Once filled and securely tied, the chorizo sausage was ready for hanging. It would be left to cure in a well-ventilated place, probably for at least 3 months.
Nowadays, the pig is killed in the local abattoir, under strict, hygienic conditions. A vet will test the meat and, once it's been approved, the owner of the pig will collect it, take it home, and carry on with preparing it.
And now, for those of you with a pig roaming around in your garden, which you plan to slaughter in November, here's a basic recipe for making your very own, tasty, chorizo sausage!...
Chorizo Recipe
Ingredients:
- 1 kilo pork
- 40 gr paprika - sweet or spicy, according to taste
- 2 cloves garlic - peeled and crushed
- 20 gr salt
- 50 cm pig's intestine
- A little water
Method:
1. Chop up the pork fairly finely.
2. Mix in the paprika, garlic, and salt.
3. If necessary, use a little water to facilitate mixing.
4. Cover with cling film.
5. Leave in fridge 24-48 hours.
6. Fill intestine with the mixture, leaving a few centimetres of intestine free at one end.
7. Tie a knot in the end of the intestine.
8. Leave to hang in a well-ventilated place, normally for 3 months plus.
Well, I do hope all this talk of killing pigs and filling intestines won't put you off enjoying all those delicious chorizo sausages you'll find in Spain!
Spanish Food - How to Make Spanish Chorizo Sausage
Sausage
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Over the years as I grew up and investigated the art of canning on my own I discovered there are two major ways to can sausage. You can form and bake the patties until they are firm similar to the way my grandmother did it or you can fry the sausage up and let it crumble and then fill your jars up.
Sausage
Grandma's Canned Sausage
With the second way you would fry some of the sausage until it started to separate into small pieces and then can these pieces for use in gravies or casseroles. Here are some tips to follow when attempting this on your own.
Grandma's Canned Sausage
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You should omit any use of sage from your recipe if you decide to mix your own sausage. When canning your sausage the sage will tend to make it taste bitter. I generally use very little herbs and spices in my mix and that also includes the use of my favorites such as garlic or onions as they will actually become stronger tasting when your product is canned. Instead you could use a little bit of hot red pepper, salt, black pepper, some thyme or perhaps a bit of marjoram to season the sausage that you plan to can.
When selecting the meat make certain to choose 2/3 of lean meat to about 1/3 fat in order to make the best canned sausage that you can. You would can your sausage in the same manner as you would ground meat except that you will make small patties and cook it until it's very well done.
Unlike ground beef you can use the fat from cooking the sausage to actual can it in. Be certain not to fill the jar too full, 2/3 full is plenty enough for it. Pour the grease in and make sure that it covers the sausages. You may wish to melt some extra lard to use for covering the sausages in the jar. Keep the lard or grease very hot while it is waiting to be poured into the jar.
Lastly, you will want to adjust the lids onto the jars and place then into a pressure canner set for 10 pounds of pressure. For pint jars cook for 75 minutes and quarts for 90 minutes.
Grandma's Canned Sausage
Sausage
Tags:
Over the years as I grew up and investigated the art of canning on my own I discovered there are two major ways to can sausage. You can form and bake the patties until they are firm similar to the way my grandmother did it or you can fry the sausage up and let it crumble and then fill your jars up.
Sausage
Grandma's Canned Sausage
With the second way you would fry some of the sausage until it started to separate into small pieces and then can these pieces for use in gravies or casseroles. Here are some tips to follow when attempting this on your own.
Grandma's Canned Sausage
No URL
You should omit any use of sage from your recipe if you decide to mix your own sausage. When canning your sausage the sage will tend to make it taste bitter. I generally use very little herbs and spices in my mix and that also includes the use of my favorites such as garlic or onions as they will actually become stronger tasting when your product is canned. Instead you could use a little bit of hot red pepper, salt, black pepper, some thyme or perhaps a bit of marjoram to season the sausage that you plan to can.
When selecting the meat make certain to choose 2/3 of lean meat to about 1/3 fat in order to make the best canned sausage that you can. You would can your sausage in the same manner as you would ground meat except that you will make small patties and cook it until it's very well done.
Unlike ground beef you can use the fat from cooking the sausage to actual can it in. Be certain not to fill the jar too full, 2/3 full is plenty enough for it. Pour the grease in and make sure that it covers the sausages. You may wish to melt some extra lard to use for covering the sausages in the jar. Keep the lard or grease very hot while it is waiting to be poured into the jar.
Lastly, you will want to adjust the lids onto the jars and place then into a pressure canner set for 10 pounds of pressure. For pint jars cook for 75 minutes and quarts for 90 minutes.
Fromseason 2 of Gordon's Great Escape. For the second series, Gordon goes back on the road doing what he loves most: searching out the best food in the world and testing himself in extreme and demanding situations. This time he's not just taking on one country, his appetite for adventure will take him through four of South East Asia's most exciting culinary destinations: Thailand, Cambodia, Malaysia and Vietnam. In this clip Gordon discovers Vietnamese seafood in a local bamboo boat.
During the canning season I can often recall that my grandmother used to take and can sausage patties. She would take fresh made patties and stack them neatly inside a wide mouth jar and then fill the container full of hot sausage grease. She would then place the lids securely on them, turn them upside down to seal and she was done. How I remember going to the food closet and seeing dozens upon dozens of jars carefully stacked upside down. It seems that in those days it was customary to place the jars upside down to ensure a good seal.
The 2nd of 2 parts of making sausage, the seasoning and stuffing. Need a recipe to make sausage? We have over 100 fresh sausage making recipes at TheSpicySausage.com, recipes like Italian, Andouille, Bratwurst , wild game recipes and more
Polish sausage is one of the types of sausages that are commonly used in dishes that originated in North America as well as Eastern Europe. The cold cuts add savory taste to special delicacies and side dishes. Learning how to cook fresh Polish sausage is easy. Below are some of the most famous recipes that use the sausage as main ingredients.
How to Cook Fresh Polish Sausage
Dr. Tran - The Furious Little Cinnamon Bun
Video Clips. Duration : 3.22 Mins.
Dr. Tran - The Furious Little Cinnamon Bun
Check out Mondo's new hit show Deep Space 69: bit.ly The UNCENSORED VERSION is at: www.mondominishows.com A small pastry totally loses his shit and runs off in a huff. A frozen novelty dessert pays the price. For more Dr. Tran & Furious Bun visit www.lonesausage.com Get Dr. Tran TOYS here www.symbiotestudios.com For more Mondo Mini Shows visit: www.mondominishows.com
Picnic at the Beach - Easy Dinner Recipes and Dinner Ideas For Family Fun
What could be better than a picnic at the beach for a family dinner outing? Sand in your toes, the roar of the ocean a walk on the beach, and a roaring fire to gather around. If you aren't lucky enough to live near the ocean, a lake, pond, creek or fountain will do. Or simply put blankets down in the back yard. A few easy dinner recipes for a picnic at the beach then later when it gets dark you can do some star gazing.
Picnic at the Beach - Easy Dinner Recipes and Dinner Ideas For Family Fun
SAUSAGE & PASTA SALAD - Nicko's Kitchen
Video Clips. Duration : 6.45 Mins.
SAUSAGE & PASTA SALAD - Nicko's Kitchen
tinyurl.com tinyurl.com www.thenickonetwork.com -- OFFICIAL WEBSITE http -- OFFICIAL MERCHANDISE Ingredients: serves 4 6 chicken sausages 1 zucchini 3 cups pasta 1/4 cup parsley 1 cup cherry tomatoes 1 cup baby rocket leaves 1 cup baby bocchini cheese EASY ITALIAN DRESSING 1/2 cup red/white vinegar 1/4 cup olive oil salt & pepper 1 tsp parsley ENJOY! ~ Nicko Nicko's Kitchen' theme is written and performed by TwistedTim01 Background music is from Music by Dan-O at DanoSongs.com Used with permission
A Guide To French Food - Some Interesting Facts And Information About French Dishes
You can't stay away from the French food, while in France, the country known worldwide for its numerous gastronomic delights and specialties. Certainly, the French cuisine is extremely diverse including a wide variety of foods and recipes from national and regional cuisines. France really offers one of the richest cuisines in the World.
A Guide To French Food - Some Interesting Facts And Information About French Dishes
Record Setting Klement's Sausage Race at Miller Park
Video Clips. Duration : 1.85 Mins.
Record Setting Klement's Sausage Race at Miller Park
The Famous Sausages: #1 Brett Wurst the Bratwurst, #2 Stosh the Polish Sausage, #3 Guido the Italian Sausage, and #4 Frankie Furter the Hot Dog. With the Pirates back in town following Sausagegate, the sausages go all out and set a new sausage record!
Record Setting Klement's Sausage Race at Miller Park
Record Setting Klement's Sausage Race at Miller Park
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Record Setting Klement's Sausage Race at Miller Park
Easy Dutch Oven Recipes - Getting Started Cooking With Your Dutch Oven
Dutch Oven cooking is fun and easy. Dutch oven recipes are abundant and adapting them from your favorite home recipes is easy. With a little experience you'll find that it is fairly simple to cook with your Dutch oven. Here are some easy Dutch oven recipes to try:
Easy Dutch Oven Recipes - Getting Started Cooking With Your Dutch Oven
Psycho the Chef - Psycho vs. The Chili Cookoff Part 1 of 2
Tube. Duration : 5.40 Mins.
Psycho the Chef - Psycho vs. The Chili Cookoff Part 1 of 2
Psycho's back in a brand new season 2. He kicks it off with with a two part chili contest. Music by The Last Messenger Also check me out on Facebook www.facebook.com
Psycho the Chef - Psycho vs. The Chili Cookoff Part 1 of 2
A family camping menu should be: Easy and quick to prepare.Requires only a few ingredients and Those ingredients are easy to store at camp (not prone to spilling, spoiling, space-hogging).
Here is our family's 4-Day Camping menu plan. We have tweaked it over the years and I'm sure you will tweak it some more for your family's style and needs.
Camping Meals - 4-Day Family Menu Plan
Karate Studio Prank Call
Tube. Duration : 10.85 Mins.
Karate Studio Prank Call
Jared prank calls a Karate studio as Brandon trying to join the studio. www.FridayNightCranks.com
Venison is the name of the meat made from a variety of deer species of meat and can be eaten in the form of steaks, roasts, or sausages. Talking about deer sausage, it comes in either fresh sausage, meaning without curing salt; cured which contains some sort of curing mixture or salt; the dried form which means no cooking was done or even semi-dry such as the smoked sausages.
Steps to Cooking Deer Sausage
Beef Wellington (pt 2) - Gordon Ramsay
Video Clips. Duration : 3.82 Mins.
Beef Wellington (pt 2) - Gordon Ramsay
Gordon finishes his beef wellington with a twist - wow factor guaranteed! For Part 1 Click Here www.youtube.com The most delicious Christmas recipes, cooked up by the world's greatest chef at home, "Gordon Ramsay's Ultimate Christmas" will teach you everything you need to know to cook up the perfect Christmas. ______________ The official Youtube channel of Gordon Ramsay with exclusive clips from a selection shows including Cook-a-long Live, Gordon's Great Escape and more. To find out more about Gordon Ramsay visit: www.gordonramsay.com Gordon Ramsay on Facebook http Follow Gordon Ramsay on Twitter twitter.com For a collection of Christmas recipes, see this playlist: www.youtube.com "gordon ramsay" michelin star Hell's Kitchen nightmares The F Word Cooking Restaurant Savoy Connaught Boxwood Cafe "gordon ramsey" petrus maze savoy grill menus summer autumn spring menus "christmas recipe"
Picnic at the Beach - Easy Dinner Recipes and Dinner Ideas For Family Fun
What could be better than a picnic at the beach for a family dinner outing? Sand in your toes, the roar of the ocean a walk on the beach, and a roaring fire to gather around. If you aren't lucky enough to live near the ocean, a lake, pond, creek or fountain will do. Or simply put blankets down in the back yard. A few easy dinner recipes for a picnic at the beach then later when it gets dark you can do some star gazing.
Picnic at the Beach - Easy Dinner Recipes and Dinner Ideas For Family Fun
The Chase ITV1 funny Sausages remark
Video Clips. Duration : 1.62 Mins.
The Chase ITV1 funny Sausages remark
Aired on 17/02/11. Contender says a funny remark about sausage
Shepherds Pie Recipe - Ground Beef Shepherds Pie Recipe
A hearty meal of shepherds pie will give you that warm glow during the colder months. This recipe features ground beef, potatoes, cheese and mushroom soup.
Shepherds Pie Recipe - Ground Beef Shepherds Pie Recipe
Diners Drive Ins and Dives: Forte European Tapas Bar, Las Vegas (HD Video)
Video Clips. Duration : 8.80 Mins.
Diners Drive Ins and Dives: Forte European Tapas Bar, Las Vegas (HD Video)
www.barforte.com FORTE European Tapas Bar & Bistro in Las Vegas, NV featured on the hit Food Network show Diners Drive Ins and Dives with Guy Fieri. At FORTE European Tapas Bar & Bistro we are constantly striving to bring you the best of Europe, focusing on regional foods from Spain, Bulgaria, Russia, Romania, and beyond. Our menu of TAPAS style fare is a cultural delight to the senses! Maintaining exceptional standards of service for your culinary experience, while providing convenience without sacrificing quality is our mission! The Forte bar is fully stocked with fabulous spirits, among them being Nemiroff Vodka, Putinka Vodka and also a full line of Premium House Infused Vodkas. For info please call: 702 220 3876 www.barforte.com http www.twitter.com www.youtube.com Diners, Drive Ins and Dives on The Food Network. www.foodnetwork.com
Diners Drive Ins and Dives: Forte European Tapas Bar, Las Vegas (HD Video)
Diners Drive Ins and Dives: Forte European Tapas Bar, Las Vegas (HD Video)
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Diners Drive Ins and Dives: Forte European Tapas Bar, Las Vegas (HD Video)
High Cholesterol Foods to Avoid
For those who suffer from high cholesterol the best and first way to control and lower their cholesterol levels is through their diet. But many people are confused as to what constitutes a high cholesterol food they need to avoid and a low cholesterol food. This is because there is a difference between dietary cholesterol and blood cholesterol.
High Cholesterol Foods to Avoid
Team Fortress 2 - Spy VS Sniper Update : New Features Part 2
Tube. Duration : 9.57 Mins.
Team Fortress 2 - Spy VS Sniper Update : New Features Part 2
Part 2 of the new additions of the Spy VS Sniper Update - New Weapons - Airblast tricks - Random stuff Thanks to Torikku, Baller and BiSHoP for allowing me to make this video while only owning the Ambassador ... Now I can enjoy Valve's stupid unlock system v_v Part 3 in a few hours
Team Fortress 2 - Spy VS Sniper Update : New Features Part 2
Team Fortress 2 - Spy VS Sniper Update : New Features Part 2
No URL
Team Fortress 2 - Spy VS Sniper Update : New Features Part 2
Grandma's Canned Sausage
During the canning season I can often recall that my grandmother used to take and can sausage patties. She would take fresh made patties and stack them neatly inside a wide mouth jar and then fill the container full of hot sausage grease. She would then place the lids securely on them, turn them upside down to seal and she was done. How I remember going to the food closet and seeing dozens upon dozens of jars carefully stacked upside down. It seems that in those days it was customary to place the jars upside down to ensure a good seal.
Grandma's Canned Sausage
Red Hot Chili Peppers - My Friends [Acoustic Bass Cover]
Video Clips. Duration : 4.18 Mins.
Red Hot Chili Peppers - My Friends [Acoustic Bass Cover]
Blah
Red Hot Chili Peppers - My Friends [Acoustic Bass Cover]
Red Hot Chili Peppers - My Friends [Acoustic Bass Cover]
No URL
Red Hot Chili Peppers - My Friends [Acoustic Bass Cover]
Camping Meals - 4-Day Family Menu Plan
A family camping menu should be: Easy and quick to prepare.Requires only a few ingredients and Those ingredients are easy to store at camp (not prone to spilling, spoiling, space-hogging).
Here is our family's 4-Day Camping menu plan. We have tweaked it over the years and I'm sure you will tweak it some more for your family's style and needs.
Camping Meals - 4-Day Family Menu Plan
Gordon Ramsay visits Jeremy Clarkson
Tube. Duration : 1.23 Mins.
Gordon Ramsay visits Jeremy Clarkson
Gordon Ramsay visits Jeremy Clarkson on the Isle of Wight to show him how to cook Sunday lunch.
Polish sausage is one of the types of sausages that are commonly used in dishes that originated in North America as well as Eastern Europe. The cold cuts add savory taste to special delicacies and side dishes. Learning how to cook fresh Polish sausage is easy. Below are some of the most famous recipes that use the sausage as main ingredients.
For those who suffer from high cholesterol the best and first way to control and lower their cholesterol levels is through their diet. But many people are confused as to what constitutes a high cholesterol food they need to avoid and a low cholesterol food. This is because there is a difference between dietary cholesterol and blood cholesterol.
Visit www.foododdities.com for more gross foods eaten on camera by Remy! There seem to be two schools of thought concerning blood sausage. One states that you hide whats in it by calling it something nicer. Like black pudding, as its often called in England. Doesnt black pudding sound appetizing? Sounds like chocolate. Then theres the school of thought that asks, why hide it? The Icelanders call it slátur, which is pronounced exactly like slaughter. Now THAT is manly. Slaughter. You know what youre getting when you order a helping of slátur. Or at least you should.
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Remy Eats Blood Sausage (Food Oddities - www.foododdities.com)
An Easy Meatloaf Recipe For A Busy Cook
There are as many meatloaf recipes are there are cooks. This one is my favorite, an easy meatloaf recipe that can be varied to suit your tastes. Start with the basic recipe and add seasonings from the list below to suit your family. You can vary the meats used and the seasonings.
An Easy Meatloaf Recipe For A Busy Cook
TATESS Sausage TV Commercial - إعلان تاتس سجق الطعم أجمد ولا البطاطس
Video Clips. Duration : 0.43 Mins.
TATESS Sausage TV Commercial - إعلان تاتس سجق الطعم أجمد ولا البطاطس
ِAgency: Nour & Badie TATESS TV Commercial - إعلان تاتس الطعم أجمد ولا البطاطس Sausage, Tomatoes, Chicken, Shawerma السجق، الطماطم، الفراخ، الشاورمة
TATESS Sausage TV Commercial - إعلان تاتس سجق الطعم أجمد ولا البطاطس
TATESS Sausage TV Commercial - إعلان تاتس سجق الطعم أجمد ولا البطاطس
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TATESS Sausage TV Commercial - إعلان تاتس سجق الطعم أجمد ولا البطاطس
Shepherds Pie Recipe - Ground Beef Shepherds Pie Recipe
A hearty meal of shepherds pie will give you that warm glow during the colder months. This recipe features ground beef, potatoes, cheese and mushroom soup.
Shepherds Pie Recipe - Ground Beef Shepherds Pie Recipe
80's Commercials Vol. 1
Video Clips. Duration : 8.70 Mins.
80's Commercials Vol. 1
A bunch of commercials that aired on NBC primetime on September 7th, 1986. 1. Hi-C (Featuring a young Alyssa Milano on the right) 2. Grape Nuts Cereal (THE Yuppie cereal of choice) 3. Hanes Underwear (They don't make commercials like this anymore!) 4. AT&T (With Cliff Robertson and Kristine Sutherland) 5. Red Lobster 6. Promo for "Smurf Quest" (I want to watch this now, damn it!) 7. Weight Watchers (Featuring Lynn Redgrave) 8. Sticklets Gum (Hilariously awful) 9. Promo for "Going Ape" (Starring Tony Danza, Danny DeVito and Jessica Walter! Arrested Development fans should love this) 10. Promo for "Amazing Stories" 11. Burger King Chicken Tenders (These look more like real chicken strips than the pieces of crap they sell today) 12. Generra Clothes (God please kill me now) 13. Promo for the weather on WBZ-TV Boston (Fighting the frizzies, at eleven) 14. Duracell Batteries (Cool puppets!) 15. Hillshire Farm Sausage (Hilarious!) 16. Extra Sugar Free Gum 17. Kool Aid Koolers (What a catchy jingle!) 18. Florida Frozen Orange Juice (The freeze is the reason!) 19. Nabisco Shredded Wheat Cereal (This used to scare me as a kid, don't ask why. Maybe it's the deadly amount of salt and sugar deposited on the cereal) 20. "Captain EO" (Awesome 3-D attraction at Disneyland and Epcot Center starring Michael Jackson)
A family camping menu should be: Easy and quick to prepare.Requires only a few ingredients and Those ingredients are easy to store at camp (not prone to spilling, spoiling, space-hogging).
Here is our family's 4-Day Camping menu plan. We have tweaked it over the years and I'm sure you will tweak it some more for your family's style and needs.
Camping Meals - 4-Day Family Menu Plan
Dessert First! (223): Jacques Pépin: More Fast Food My Way
Video Clips. Duration : 26.80 Mins.
Dessert First! (223): Jacques Pépin: More Fast Food My Way
Minute Recipe: Savory Iceberg Cups. When in doubt, start with dessert! It's easy to do when you use a tortilla for the crust as Jacques does in his Crisp Pear Tart. Fresh bay scallops are shown in the shell at their very best (and become too tempting for Jacques who can't resist nibbling on them) in the light and vibrant Bay Scallops in Mignonnette Sauce. For a homier dish, Jacques shares his comforting Sausage Patties with Pumpkin Seeds and Mushrooms served with Cornmeal Mush.
Dessert First! (223): Jacques Pépin: More Fast Food My Way
Dessert First! (223): Jacques Pépin: More Fast Food My Way
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Dessert First! (223): Jacques Pépin: More Fast Food My Way
Shepherds Pie Recipe - Ground Beef Shepherds Pie Recipe
A hearty meal of shepherds pie will give you that warm glow during the colder months. This recipe features ground beef, potatoes, cheese and mushroom soup.
Shepherds Pie Recipe - Ground Beef Shepherds Pie Recipe
PART-2 How To Make Deer and Beef Bologna
Tube. Duration : 9.12 Mins.
PART-2 How To Make Deer and Beef Bologna
This is part 2 of 3 parts. Part 2 will show the prep, stuffing, and start of the cook.
A Guide To French Food - Some Interesting Facts And Information About French Dishes
You can't stay away from the French food, while in France, the country known worldwide for its numerous gastronomic delights and specialties. Certainly, the French cuisine is extremely diverse including a wide variety of foods and recipes from national and regional cuisines. France really offers one of the richest cuisines in the World.
A Guide To French Food - Some Interesting Facts And Information About French Dishes
Mulled Wine with Dried Nuts - Gordon Ramsay
Video Clips. Duration : 4.00 Mins.
Mulled Wine with Dried Nuts - Gordon Ramsay
Gordon Ramsay prepares a warming jug of mulled wine with spiced nuts on the side. The most delicious Christmas recipes, cooked up by the world's greatest chef at home, "Gordon Ramsay's Ultimate Christmas" will teach you everything you need to know to cook up the perfect Christmas. The official...
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Mulled Wine with Dried Nuts - Gordon Ramsay
An Easy Meatloaf Recipe For A Busy Cook
There are as many meatloaf recipes are there are cooks. This one is my favorite, an easy meatloaf recipe that can be varied to suit your tastes. Start with the basic recipe and add seasonings from the list below to suit your family. You can vary the meats used and the seasonings.
An Easy Meatloaf Recipe For A Busy Cook
RIOT DOG - UNLEASH THE BEAST!!!
Tube. Duration : 3.70 Mins.
RIOT DOG - UNLEASH THE BEAST!!!
Tribute to Loukanikos aka Riot Dog, whose name derives from λουκάνικο (loukaniko - Greek for sausage), a dog that has been present at nearly every protest in downtown Athens in the past few years. The stray has become the symbol of the Greek protests against the IMF and the EU backed austerity measures that are taking place in 2011
Spanish Food - How to Make Spanish Chorizo Sausage
Chorizo is that wonderfully tasty sausage to be found and enjoyed all over Spain. There are many different ones, each Spanish family having its own particular favorite but, basically, they fall into two different types... fresh chorizo, which will need cooking before you eat it, and cured chorizo, which you can slice and consume just as it is.
Spanish Food - How to Make Spanish Chorizo Sausage
Disguise is Designed - Gordon Ramsay
Tube. Duration : 2.68 Mins.
Disguise is Designed - Gordon Ramsay
Gordon Ramsay goes undercover to see what celebrity chef's cookery schools are like. Gordon gets acting coaching and state of the art make theatrical make up to disguise him.
Chorizo sausages are normally a strong, orangey-red color. This is because of the paprika or pimentón they contain - a main ingredient of chorizo sausages.
Sausage
Spanish Food - How to Make Spanish Chorizo Sausage
Paprika comes in two different types - "picante" or spicy, and "dulce" or sweet. Depending on the type of paprika used to make the sausage, the resulting chorizo will be either a spicy or sweet variety.
Spanish Food - How to Make Spanish Chorizo Sausage
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But, how is chorizo made, and what are its origins?...
How To Make Chorizo
Going back, more Spanish families lived in the country. More-often-than-not, they'd have a little plot of land, where they'd grow their own vegetables, keep some chickens... and fatten a pig.
The beauty of keeping a pig was that it could be cheaply fed from kitchen leftovers and, once killed, nearly every part could be used, with practically no waste. When November arrived, and the pig was nice and fat, the family would gather together - each having their own particular role to play - and kill the pig.
In Spanish, this slaughtering of the pig is known as the "matanza", and is still very much celebrated in Spanish villages to-day, with fun-loving fiestas, free-flowing wine, and much rejoicing.
Why did the "matanza" traditionally take place in November? Well, the weather was cooler then, with less chance of the meat going off. Also, it meant that village people were well-stocked up for the winter. This was particularly important as - even to-day - more-isolated villages in mountainous areas are completely cut off for a spell during winter when heavy snows have fallen.
Going back, each family would kill its own pig. This was no easy task, as getting a big, fat pig settled, ready for the knife, is quite hard work!
The pig was killed by stabbing it in the neck. This also released the blood, which the ladies of the family would catch in a bowl. Care had to be taken to ensure the blood didn't clot, for this was needed for mixing with rice and spices to make "morcilla" or black pudding.
It was also the task of the females to make the chorizo sausages. For this, they would take the pig's intestine, empty it, clean it, and then leave it to soak in salt water, to remove any unpleasant odors.
Once ready, the intestine would be filled with a mixture of finely-chopped pork, paprika, garlic and salt, and the end tied in a knot. Originally, the chopping of the meat and the procedure of squeezing it into the intestine was all done manually. Nowadays, however, there's a machine to help with this.
Once filled and securely tied, the chorizo sausage was ready for hanging. It would be left to cure in a well-ventilated place, probably for at least 3 months.
Nowadays, the pig is killed in the local abattoir, under strict, hygienic conditions. A vet will test the meat and, once it's been approved, the owner of the pig will collect it, take it home, and carry on with preparing it.
And now, for those of you with a pig roaming around in your garden, which you plan to slaughter in November, here's a basic recipe for making your very own, tasty, chorizo sausage!...
Chorizo Recipe
Ingredients:
- 1 kilo pork
- 40 gr paprika - sweet or spicy, according to taste
- 2 cloves garlic - peeled and crushed
- 20 gr salt
- 50 cm pig's intestine
- A little water
Method:
1. Chop up the pork fairly finely.
2. Mix in the paprika, garlic, and salt.
3. If necessary, use a little water to facilitate mixing.
4. Cover with cling film.
5. Leave in fridge 24-48 hours.
6. Fill intestine with the mixture, leaving a few centimetres of intestine free at one end.
7. Tie a knot in the end of the intestine.
8. Leave to hang in a well-ventilated place, normally for 3 months plus.
Well, I do hope all this talk of killing pigs and filling intestines won't put you off enjoying all those delicious chorizo sausages you'll find in Spain!
Spanish Food - How to Make Spanish Chorizo Sausage
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To keep my meatloaf recipe easy, I use ground beef. Many cooks use a combination of ground beef, ground pork or ground veal. Some use sausage in their mixture. If you desire a mixture of meats, use 1/2 to 3/4 pound of pork, veal or sausage to 1 pound of beef. Using the seasoned Italian style bread crumbs seasons the meatloaf, making this recipe easy and quick to prepare. I don't actually even measure anything. I just dump the ingredients together using a reasonable amount of each. If the mixture is too moist, add more bread crumbs. If too dry, add more ketchup. It really is an easy meatloaf recipe that is foolproof.
Sausage
An Easy Meatloaf Recipe For A Busy Cook
Basic Easy Meat Loaf Recipe
An Easy Meatloaf Recipe For A Busy Cook
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1 1/2 pounds ground chuck
3/4 cup Italian style bread crumbs
2 eggs
1 large onion, finely chopped
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon each garlic powder and onion powder, optional
1/4 cup catsup + more for top if desired
2 Tablespoons Worcestershire sauce, optional but good
1. Preheat oven to to 375 degrees F.
2. In a large loaf pan or ovenproof baking dish, mix all ingredients.
3. Shape into loaf shape.
4. Bake at 375 for 1 hour or until done.
5. I like to cover the top with more catsup during the last 20 minutes of baking.
You can try additional seasonings such as diced bell pepper, chopped celery leaves, minced parsley and thyme. If using sausage, try adding finely diced apple, and eliminate the garlic, onion powder and Worcestershire sauce. Small diced vegetables such as potato, carrots, or peas can be added if you like. Some cooks add chopped olives or chopped pickles or hard boiled eggs. You can substitute canned soup for the catsup, pouring more over the top as it bakes. The variations are endless.
If you are blessed with leftovers of this easy meatloaf recipe, this makes a delicious sandwich filling the next day, but don't count on it. My family eats this up.
An Easy Meatloaf Recipe For A Busy Cook
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French cuisine is often categorized as National Cuisine and Regional Cuisine. National Cuisine includes the foods that have been integral part of the French culture for ages. These foods include a variety of breads, savory dishes, desserts & pastries, and some preserved foods. Common breads in the French cuisine include Ficelle, Baguette, Flûte, Pain, and Pain Poilane (large xed vegetables), Bouillabaisse (fish soup), Les endives (Belgian endive), Boudin blanc (Delicatethick crusted circular loaf).
Sausage
A Guide To French Food - Some Interesting Facts And Information About French Dishes
Savory dishes include Biftek frites (steak & fries), Poulet frites (chicken & fries), Blanquette de veau (blanquette of veal), Coq au vin (chicken in red wine), Pot au feu (beef stew with mi flavored sausage similar to bockwurst), Civet de Lapin (rabbit), Foie de veau (calve's liver), and Andouillette (chitterling sausage).
A Guide To French Food - Some Interesting Facts And Information About French Dishes
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Desserts & pastries include Chocolate Mousse, Crème Brûlée, Mille-feuilles, Choux à la Crème (cream puffs), Tartes aux fruits (fruit tarts), Religieuse (chocolate éclair shaped to resemble a nun), Madeleine (small cake-like cookie), Tarte Tatin (caramelized apple tart), Gâteaux (cake), Éclairs, and Profiteroles (baked puff pastries (choux) filled with cream or ice cream). And, some typically French preserved foods include Cassoulet, Choucroute garnie, and Duck confit.
Greatly influenced by the French geography, the French cuisine also includes a wide range of regional cuisines, including foods & dishes of Lorraine, Alsace, Nord-Pas-de-Calais (Artois, Flanders, Hainaut)-Picardy, Normandy, Brittany, Loire Valley/Central France, Burgundy, Poitou-Charentes, Limousin, Bordeaux, Perigord, Gascony, Pays Basque, Toulouse, Quercy, Aveyron, Roussillon, Languedoc, Cévennes, Provence, Côte d'Azur, and Corsica.
LORRAINE dishes include Quiche Lorraine, Potée Lorraine, and Pâté Lorrain. ALSACE specialties include Choucroute garnie (sauerkraut with sausages, salt pork and potatoes), Spätzle, Baeckeoffe, Kouglof, Bredela, Beerawecka, Mannala, Tarte flambée, and Baba au rhum.
NORD-PAS-DE-CALAIS (ARTOIS, FLANDERS, HAINAUT) - PICARDY dishes include Andouillette of Cambrai, Carbonnade (meat stewed in beer), Potjevlesch (four-meat terrine), Waterzoï (sweet water fish stew), Escavêche (cold terrine of sweet water fish in wine and vinegar), Hochepot (four meats stewed with vegetables), and Flamiche.
NORMANDY dishes include Tripes à la mode de Caen (tripe cooked in cider and calvados), Matelote (fish stewed in cider), Moules à la crème Normande (mussels cooked with white wine, garlic and cream), and Tarte Normande (apple tart). BRITTANY specialties include Crêpes, Far Breton (flan with prunes), Kik ar Fars (boiled pork dinner with a kind of dumpling), and Kouign amann (galette made flaky with high proportion of butter).
LOIRE VALLEY/CENTRAL FRANCH dishes include Rillettes (spreadable paste made from braised pork and rendered fat, similar to pâté), and andouillettes (sausage made with chitterlings). Burgundy specialties include Boeuf Bourguignon (beef stewed in red wine), Escargots de Bourgogne (snails baked in their shells with parsley butter), Fondue bourguignonne (fondue made with oil in which pieces of meat are cooked), Gougère (cheese in choux pastry), and Pochouse (fish stewed in red wine).
RHÔNE-ALPES dishes include Raclette (the cheese is melted and served with potatoes, ham and often dried beef), Fondue savoyarde (fondue made with cheese and white wine into which cubes of bread are dipped), Gratin dauphinois, and Tartiflette (a Savoyard gratin with potatoes, Reblochon cheese, cream and pork).
AVEYRON dishes include Tripoux (tripe 'parcels' in a savoury sauce), Truffade (potatoes sautéed with garlic and young Tomme cheese), Aligot (mashed potatoes blended with young Tomme cheese), Pansette de Gerzat (lamb tripe stewed in wine, shallots and blue cheese), and Salade Aveyronaise (lettuce, tomato, roquefort cheese, walnuts).
LANGUEDOC dishes include Brandade de morue (puréed salt cod), Cargolade (Catalan style of escargot), Trinxat (Catalan cabbage and potatoes), Bourride (Monkfish stewed with vegetables and wine, garnished with aïoli), Rouille de seiche (Similar preparation of squid), and Encornets farcis (Cuttlefish stuffed with sausagemeat, herbs).
PROVENCE/CÔTE D'AZUR specialties include Bouillabaisse (stew of mixed Mediterranean fish, tomatoes, and herbs), Ratatouille (a vegetable stew with olive oil, aubergine, courgette, bell pepper, tomato, onion and garlic), Pieds paquets (Lambs feet and tripe 'parcels' in a savoury sauce), Soupe au pistou (bean soup served with a pistou (cognate with Italian pesto) of fine-chopped basil, garlic and Parmesan), Salade Niçoise (varied ingredients, but always black olives, tuna), Socca, and Panisses.
A Guide To French Food - Some Interesting Facts And Information About French Dishes
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5 medium potatoes, peeled and chopped
Sausage
Shepherds Pie Recipe - Ground Beef Shepherds Pie Recipe
1 pound ground beef
Shepherds Pie Recipe - Ground Beef Shepherds Pie Recipe
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6 slices American cheese
1 (10.75oz.) can condensed golden mushroom soup
3 teaspoons butter (optional)
Directions
Preheat oven to 375 degrees.
Place the potatoes into a large saucepan and add enough water to cover. Bring to a boil. Cook for 8 to 10 minutes, or until tender. Drain and mash.
While the potatoes are cooking, crumble the ground beef into a large skillet over medium high heat. Cook and stir until evenly browned. Drain off the grease. Stir in the mushroom soup.
Transfer mixture to an 8-inch square baking dish. Layer the slices of cheese over the meat. Spread mashed potatoes evenly over the top. Dot with butter.
Bake for 20 to 25 minutes, or until the top is golden brown.
=> Shepards Pie Recipe: Down Home Shepherds Pie
Another homemade version of shepards pie featuring ground beef, potatoes, corn, beans, cheese and gravy.
1 (7.6 oz.) package potato flakes
2 pounds lean ground beef
1 onion, finely diced
1 (15 oz.) can whole kernel corn, drained
1 (15 oz.) can green beans, drained
4 (10.5 oz.) cans brown gravy
Salt and pepper to taste
1/4 pound American cheese slices
Directions
Preheat oven to 350 degrees.
Prepare potatoes according to directions on box. Set aside.
In a large skillet, sauté ground beef over medium heat for 1 minute. Add onion to skillet and continue to cook until beef is no longer pink and onion is beginning to brown. Drain off some of the grease.
Add corn, green beans and gravy to the skillet. Mix thoroughly. Add salt and pepper to taste. Pour mixture into a 9x13-inch baking dish. Spread potatoes over the top. Layer cheese slices over potatoes.
Bake for 40 minutes, or until cheese turns golden brown.
=> Sheppards Pie Recipe: Chicken Sheppards Pie
This sheppards pie recipe features chicken, potatoes, garlic, cheese and spices.
8 potatoes
1/4 cup butter
2/3 cup milk
1 medium head roasted garlic
1 pound chicken breast, cooked and shredded
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon thyme, chopped
1 tablespoon rosemary, chopped
1/2 cup red bell pepper, diced
1 cup corn
1 cup cheddar cheese, shredded
Directions
Preheat oven to 400 degrees.
Cut the head of garlic in half and drizzle with olive oil. Wrap garlic in aluminum foil and bake for 45 minutes.
Reduce oven temperature to 350 degrees.
Peel, chop and boil the potatoes until tender; drain. Mash potatoes. Add butter, milk and the roasted garlic; mix well. Set aside.
In the bottom of a casserole dish, arrange the chicken evenly on the bottom. Sprinkle with salt, pepper, thyme and rosemary. Layer on the peppers, corn and all but 1/4 cup of the cheese. Spread mashed potatoes on top.
Sprinkle remaining cheese on top.
Bake for 25 minutes, or until brown around the edges.
=> Shepherds Pie Recipe: Easy Shepherds Pie Recipe
If you like shepherds pie, but don't have time to fuss over a longer recipe, you can whip up this version in a short time. It's still homemade and will hit the spot perfectly.
1 pound roast beef, cooked and cubed
2 onions, sliced thinly
1/2 cup homemade beef gravy
4 cups mashed potatoes, cooked
Directions
Preheat oven to 350 degrees.
Layer the roast beef in the bottom of a 2-quart casserole dish. Layer the sliced onions on top and pour on the gravy. Spread the mashed potatoes on top.
Bake for 1 hour, or until potatoes are browned.
=> Shepherds Pie Recipe: Turkey Shepherds Pie
This version of shepherds pie will take a little bit more effort, but you'll be rewarded with a savory pie featuring turkey, red potatoes, zucchini, green beans, mushrooms, cheese, spices and a whole wheat crust.
5 large red potatoes, peeled
3 tablespoons butter
1/4 cup milk
2 (9-inch) whole wheat pie crusts
1 tablespoon olive oil
1/2 cup diced onion
1 pound ground turkey
1 large carrot, julienned
1 zucchini, thickly sliced
1/4 cup canned green beans, halved
6 large fresh mushrooms, quartered
2 tablespoons fresh parsley, chopped
1/4 teaspoon dried thyme
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 cup cheddar cheese, shredded
Salt and pepper
2 tablespoons butter, diced
Directions
Preheat oven to 375 degrees.
Boil potatoes until tender. Mash with 3 tablespoons of butter or margarine and milk. Season with salt and pepper to taste. Set aside.
Saute onion and carrots in olive oil until soft. Stir in the ground turkey, parsley, thyme and garlic. Once turkey is almost browned and broken up, add zucchini and mushrooms. Salt and pepper to taste; drain. Stir in the flour.
Divide meat mixture into two whole wheat pie crusts. Sprinkle cheese over meat, if desired. Spread green beans over the cheese. Spread mashed potatoes evenly
over mixture. Dot with butter.
Bake for 30 minutes, or until potatoes are slightly browned.
=> Sheperds Pie Recipe: Savory Sausage Sheperds Pie
A real hearty sheperds pie meal for sausage lovers.
1 pound sausage, uncooked
1 (12 oz.) jar beef gravy
1 (10 oz.) package frozen mixed vegetables
1 teaspoon Worcestershire sauce
1 (24 oz.) package prepared mashed potatoes
Directions
Preheat oven to 400 degrees.
In a skillet, crumble and cook the sausage over medium high heat until brown. Drain on paper towels.
In a bowl, combine the sausage, gravy, vegetables and Worcestershire sauce.
Pour mixture into a greased 2-quart casserole dish. Spoon the mashed potatoes evenly on top. Bake for 30 to 40 minutes.
Shepherds Pie Recipe - Ground Beef Shepherds Pie Recipe
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4-Day Camping Food Menu Plan
1st Night: Lloyds BBQ Ribs, corn, coleslaw and potato salad
Wrap ribs in heavy-duty foil, heat, open a can of corn and serve with ready-made coleslaw and potato salad. First night is celebration night. You've put up the tent, you've build a campfire, you've unpacked your gear. So kick back and relax. By the way, Costco is my favorite place to get a big tub of potato salad and coleslaw.
DAY 1 ==========
Breakfast: Blueberry Pancakes, sausage and eggs
Lunch: Chili dog and leftover coleslaw/potato salad
Dinner: Grilled marinated steak tips, baked potatoes & camping onions. If no grill: Easy Pork Chops and bread rolls
Dessert: S'mores
DAY 2 ==========
Breakfast: Cereal and fruit, corny cakes
Lunch: Tortellini and tomato sauce
Dinner: Meat loaf sandwich & Italian Wedding Soup (canned)
Dessert: Mini Camping Pies
DAY 3 ==========
Breakfast: French Toast, sausage and eggs
Lunch: Chowder in bread bowl or grill burgers and hot dogs
Dinner: Ham, beans and baked sweet potatoes
Dessert: Peach Mallows
DAY 4 ==========
Breakfast: Pancakes, sausage and eggs
Lunch: Foil-wrapped Surprise (Whatever's left in camp kitchen)
Do we stick religiously to this menu plan? Of course not. But being prepared gives me the freedom to be more creative and flexible. The recipes are pretty easy to guess. If you need the camping recipes, tips and shortcuts for this 4-day family camping menu, email us at camping_menu@aweber.com and it will be sent out to you automatically.
Sausage
Camping Meals - 4-Day Family Menu Plan
The menu does require a camping stove. If you don't own a camping stove, watch our video on the 4 criteria to look for in a camping stove [http://www.joyofcamping.com/camping-gear/camping-stoves/camping-stove-criteria/].
Camping Meals - 4-Day Family Menu Plan
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Camping Meals - 4-Day Family Menu Plan
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5 medium potatoes, peeled and chopped
Sausage
Shepherds Pie Recipe - Ground Beef Shepherds Pie Recipe
1 pound ground beef
Shepherds Pie Recipe - Ground Beef Shepherds Pie Recipe
No URL
6 slices American cheese
1 (10.75oz.) can condensed golden mushroom soup
3 teaspoons butter (optional)
Directions
Preheat oven to 375 degrees.
Place the potatoes into a large saucepan and add enough water to cover. Bring to a boil. Cook for 8 to 10 minutes, or until tender. Drain and mash.
While the potatoes are cooking, crumble the ground beef into a large skillet over medium high heat. Cook and stir until evenly browned. Drain off the grease. Stir in the mushroom soup.
Transfer mixture to an 8-inch square baking dish. Layer the slices of cheese over the meat. Spread mashed potatoes evenly over the top. Dot with butter.
Bake for 20 to 25 minutes, or until the top is golden brown.
=> Shepards Pie Recipe: Down Home Shepherds Pie
Another homemade version of shepards pie featuring ground beef, potatoes, corn, beans, cheese and gravy.
1 (7.6 oz.) package potato flakes
2 pounds lean ground beef
1 onion, finely diced
1 (15 oz.) can whole kernel corn, drained
1 (15 oz.) can green beans, drained
4 (10.5 oz.) cans brown gravy
Salt and pepper to taste
1/4 pound American cheese slices
Directions
Preheat oven to 350 degrees.
Prepare potatoes according to directions on box. Set aside.
In a large skillet, sauté ground beef over medium heat for 1 minute. Add onion to skillet and continue to cook until beef is no longer pink and onion is beginning to brown. Drain off some of the grease.
Add corn, green beans and gravy to the skillet. Mix thoroughly. Add salt and pepper to taste. Pour mixture into a 9x13-inch baking dish. Spread potatoes over the top. Layer cheese slices over potatoes.
Bake for 40 minutes, or until cheese turns golden brown.
=> Sheppards Pie Recipe: Chicken Sheppards Pie
This sheppards pie recipe features chicken, potatoes, garlic, cheese and spices.
8 potatoes
1/4 cup butter
2/3 cup milk
1 medium head roasted garlic
1 pound chicken breast, cooked and shredded
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon thyme, chopped
1 tablespoon rosemary, chopped
1/2 cup red bell pepper, diced
1 cup corn
1 cup cheddar cheese, shredded
Directions
Preheat oven to 400 degrees.
Cut the head of garlic in half and drizzle with olive oil. Wrap garlic in aluminum foil and bake for 45 minutes.
Reduce oven temperature to 350 degrees.
Peel, chop and boil the potatoes until tender; drain. Mash potatoes. Add butter, milk and the roasted garlic; mix well. Set aside.
In the bottom of a casserole dish, arrange the chicken evenly on the bottom. Sprinkle with salt, pepper, thyme and rosemary. Layer on the peppers, corn and all but 1/4 cup of the cheese. Spread mashed potatoes on top.
Sprinkle remaining cheese on top.
Bake for 25 minutes, or until brown around the edges.
=> Shepherds Pie Recipe: Easy Shepherds Pie Recipe
If you like shepherds pie, but don't have time to fuss over a longer recipe, you can whip up this version in a short time. It's still homemade and will hit the spot perfectly.
1 pound roast beef, cooked and cubed
2 onions, sliced thinly
1/2 cup homemade beef gravy
4 cups mashed potatoes, cooked
Directions
Preheat oven to 350 degrees.
Layer the roast beef in the bottom of a 2-quart casserole dish. Layer the sliced onions on top and pour on the gravy. Spread the mashed potatoes on top.
Bake for 1 hour, or until potatoes are browned.
=> Shepherds Pie Recipe: Turkey Shepherds Pie
This version of shepherds pie will take a little bit more effort, but you'll be rewarded with a savory pie featuring turkey, red potatoes, zucchini, green beans, mushrooms, cheese, spices and a whole wheat crust.
5 large red potatoes, peeled
3 tablespoons butter
1/4 cup milk
2 (9-inch) whole wheat pie crusts
1 tablespoon olive oil
1/2 cup diced onion
1 pound ground turkey
1 large carrot, julienned
1 zucchini, thickly sliced
1/4 cup canned green beans, halved
6 large fresh mushrooms, quartered
2 tablespoons fresh parsley, chopped
1/4 teaspoon dried thyme
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 cup cheddar cheese, shredded
Salt and pepper
2 tablespoons butter, diced
Directions
Preheat oven to 375 degrees.
Boil potatoes until tender. Mash with 3 tablespoons of butter or margarine and milk. Season with salt and pepper to taste. Set aside.
Saute onion and carrots in olive oil until soft. Stir in the ground turkey, parsley, thyme and garlic. Once turkey is almost browned and broken up, add zucchini and mushrooms. Salt and pepper to taste; drain. Stir in the flour.
Divide meat mixture into two whole wheat pie crusts. Sprinkle cheese over meat, if desired. Spread green beans over the cheese. Spread mashed potatoes evenly
over mixture. Dot with butter.
Bake for 30 minutes, or until potatoes are slightly browned.
=> Sheperds Pie Recipe: Savory Sausage Sheperds Pie
A real hearty sheperds pie meal for sausage lovers.
1 pound sausage, uncooked
1 (12 oz.) jar beef gravy
1 (10 oz.) package frozen mixed vegetables
1 teaspoon Worcestershire sauce
1 (24 oz.) package prepared mashed potatoes
Directions
Preheat oven to 400 degrees.
In a skillet, crumble and cook the sausage over medium high heat until brown. Drain on paper towels.
In a bowl, combine the sausage, gravy, vegetables and Worcestershire sauce.
Pour mixture into a greased 2-quart casserole dish. Spoon the mashed potatoes evenly on top. Bake for 30 to 40 minutes.
Shepherds Pie Recipe - Ground Beef Shepherds Pie Recipe
Keywords:
To keep my meatloaf recipe easy, I use ground beef. Many cooks use a combination of ground beef, ground pork or ground veal. Some use sausage in their mixture. If you desire a mixture of meats, use 1/2 to 3/4 pound of pork, veal or sausage to 1 pound of beef. Using the seasoned Italian style bread crumbs seasons the meatloaf, making this recipe easy and quick to prepare. I don't actually even measure anything. I just dump the ingredients together using a reasonable amount of each. If the mixture is too moist, add more bread crumbs. If too dry, add more ketchup. It really is an easy meatloaf recipe that is foolproof.
Sausage
An Easy Meatloaf Recipe For A Busy Cook
Basic Easy Meat Loaf Recipe
An Easy Meatloaf Recipe For A Busy Cook
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1 1/2 pounds ground chuck
3/4 cup Italian style bread crumbs
2 eggs
1 large onion, finely chopped
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon each garlic powder and onion powder, optional
1/4 cup catsup + more for top if desired
2 Tablespoons Worcestershire sauce, optional but good
1. Preheat oven to to 375 degrees F.
2. In a large loaf pan or ovenproof baking dish, mix all ingredients.
3. Shape into loaf shape.
4. Bake at 375 for 1 hour or until done.
5. I like to cover the top with more catsup during the last 20 minutes of baking.
You can try additional seasonings such as diced bell pepper, chopped celery leaves, minced parsley and thyme. If using sausage, try adding finely diced apple, and eliminate the garlic, onion powder and Worcestershire sauce. Small diced vegetables such as potato, carrots, or peas can be added if you like. Some cooks add chopped olives or chopped pickles or hard boiled eggs. You can substitute canned soup for the catsup, pouring more over the top as it bakes. The variations are endless.
If you are blessed with leftovers of this easy meatloaf recipe, this makes a delicious sandwich filling the next day, but don't count on it. My family eats this up.
An Easy Meatloaf Recipe For A Busy Cook
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Generally most health guidelines recommend that dietary cholesterol not exceed 300 mg per day for most healthy people, but if one suffers from high LDL blood cholesterol levels then this intake should be not more than 200 mg per day.
Sausage
High Cholesterol Foods to Avoid
Cholesterol, a waxy like substance, is only found in animal meat and tissues and its sources include red meat, eggs, fish, poultry, and dairy products. On the flip side any food derived from plant sources is cholesterol free, including high fat plants food sources such as avocado's and peanut butter. This is where the confusion usually happens because eating large amounts of vegetable oil, which is virtually 100% food fat, can significantly raise blood cholesterol levels, particularly when eaten with high cholesterol foods.
High Cholesterol Foods to Avoid
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The fact is that blood LDL cholesterol levels are highly influenced by the amount of saturated fat that one eats. There is a relationship between the amounts of saturated fat one eats the LDL cholesterol levels in the blood. For every one percent increase in calories obtained by eating saturated fat, blood cholesterol levels go up around two percent. Conversely for every one percent decrease in saturated fat intake cholesterol levels will reduce about two percent.
The thing to remember when it comes avoiding high cholesterol foods is that while doing so will decrease LDL cholesterol levels, reducing saturated fat intake has a bigger impact on these levels then many people are aware of. This does not mean that those who suffer from high cholesterol can eat high cholesterol foods, but they should be aware that there is more to reducing cholesterol then just this one thing.
The reason for this confusion with the way cholesterol can increase in the blood stream is the way many foods are cooked and/or served. Let's look at one of everyone's favorite breakfasts; bacon/sausage and eggs. We all know that eggs are high in cholesterol, but what we don't know is that the cholesterol in eggs has a small impact on blood cholesterol levels. It's the high amount of saturated fat in the bacon or sausage that has a far larger impact on LDL cholesterol levels.
Another culprit is deep fat fried foods. Many foods are for the most part harmless until they are breaded and fried in hot oil. In fact, many fish and seafood choices are considered to be good for us because of the omega-3 fatty acids that they contain, but as soon as they are deep fried and eaten any benefits are cancelled by the saturated fat that raises bad LDL cholesterol.
When it comes to high cholesterol foods to avoid it is important to remember that these types of food aren't necessarily bad in and of themselves if eaten in moderation. The real problem occurs when they are combined with high levels of saturated fat, which has a more profound effect on blood cholesterol levels.
High Cholesterol Foods to Avoid
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Sausage Soup
Sausage
How to Cook Fresh Polish Sausage
If you want to serve an aromatic and tasty appetizer, then you can try preparing and cooking this special soup. The ingredients in this delectable starter include a pound of fresh Polish sausage soup, two teaspoons bacon fat, six cups beef broth, 12 ounces beer and a cup of chopped onions. To improve the flavor of the dish, you can add 16 ounces sauerkraut and 16 ounces diced tomatoes. Do not forget to include two tablespoons brown sugar, a teaspoon of crushed red pepper as well as three cups of diced potatoes.
How to Cook Fresh Polish Sausage
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Heat bacon fat on a skillet and cook onion for two minutes. Add the beer, broth, tomatoes, sauerkraut, red pepper flakes and brown sugar. Wait for the mixture to boil. Transfer the mixture in a saucepan. Cook for an hour. Add the meats and potatoes. Cover the pan and cook for half hour. Serve immediately.
Polish Sausage Casserole
In the recipe, you will need six fresh Polish sausages, a can of sauerkraut, a cup of sliced potatoes and two tablespoons butter. For seasoning, include ¼ tablespoon salt, ¼ tablespoon pepper, ¼ tablespoon paprika, ½ teaspoon caraway seed and ¼ cayenne pepper.
Pour half cup of water in a pan. Place the pan over medium heat and put the meat in the skillet. Cook for five minutes and drain excess water. Slice the sausages into several portions. Transfer the cooked meats on a baking dish. Add the remaining ingredients except the butter. Spread butter on the meats. Arrange the potatoes on the dish. Place the baking dish in an oven that was preheated to 375 degrees Fahrenheit. Cook for an hour.
Grilled Sausage
This recipe contains a pound of fresh Polish sausage, a cup of barbecue sauce, 1/3 cup water and four tablespoons butter. In addition, it also includes ½ cup sliced bell pepper, a medium size onion as well as two teaspoons Worcestershire sauce.
Place the meats on a grill. Cook for ten minutes, five minutes on each side. Put the remaining ingredients in a bowl and mix. Heat the sauce for 15 minutes. Pour the sauce on a pan and add the cooked meats. Place the pan on the grill and cook for 15 minutes.
How to Cook Fresh Polish Sausage
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4-Day Camping Food Menu Plan
1st Night: Lloyds BBQ Ribs, corn, coleslaw and potato salad
Wrap ribs in heavy-duty foil, heat, open a can of corn and serve with ready-made coleslaw and potato salad. First night is celebration night. You've put up the tent, you've build a campfire, you've unpacked your gear. So kick back and relax. By the way, Costco is my favorite place to get a big tub of potato salad and coleslaw.
DAY 1 ==========
Breakfast: Blueberry Pancakes, sausage and eggs
Lunch: Chili dog and leftover coleslaw/potato salad
Dinner: Grilled marinated steak tips, baked potatoes & camping onions. If no grill: Easy Pork Chops and bread rolls
Dessert: S'mores
DAY 2 ==========
Breakfast: Cereal and fruit, corny cakes
Lunch: Tortellini and tomato sauce
Dinner: Meat loaf sandwich & Italian Wedding Soup (canned)
Dessert: Mini Camping Pies
DAY 3 ==========
Breakfast: French Toast, sausage and eggs
Lunch: Chowder in bread bowl or grill burgers and hot dogs
Dinner: Ham, beans and baked sweet potatoes
Dessert: Peach Mallows
DAY 4 ==========
Breakfast: Pancakes, sausage and eggs
Lunch: Foil-wrapped Surprise (Whatever's left in camp kitchen)
Do we stick religiously to this menu plan? Of course not. But being prepared gives me the freedom to be more creative and flexible. The recipes are pretty easy to guess. If you need the camping recipes, tips and shortcuts for this 4-day family camping menu, email us at camping_menu@aweber.com and it will be sent out to you automatically.
Sausage
Camping Meals - 4-Day Family Menu Plan
The menu does require a camping stove. If you don't own a camping stove, watch our video on the 4 criteria to look for in a camping stove [http://www.joyofcamping.com/camping-gear/camping-stoves/camping-stove-criteria/].
Camping Meals - 4-Day Family Menu Plan
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Camping Meals - 4-Day Family Menu Plan
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Over the years as I grew up and investigated the art of canning on my own I discovered there are two major ways to can sausage. You can form and bake the patties until they are firm similar to the way my grandmother did it or you can fry the sausage up and let it crumble and then fill your jars up.
Sausage
Grandma's Canned Sausage
With the second way you would fry some of the sausage until it started to separate into small pieces and then can these pieces for use in gravies or casseroles. Here are some tips to follow when attempting this on your own.
Grandma's Canned Sausage
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You should omit any use of sage from your recipe if you decide to mix your own sausage. When canning your sausage the sage will tend to make it taste bitter. I generally use very little herbs and spices in my mix and that also includes the use of my favorites such as garlic or onions as they will actually become stronger tasting when your product is canned. Instead you could use a little bit of hot red pepper, salt, black pepper, some thyme or perhaps a bit of marjoram to season the sausage that you plan to can.
When selecting the meat make certain to choose 2/3 of lean meat to about 1/3 fat in order to make the best canned sausage that you can. You would can your sausage in the same manner as you would ground meat except that you will make small patties and cook it until it's very well done.
Unlike ground beef you can use the fat from cooking the sausage to actual can it in. Be certain not to fill the jar too full, 2/3 full is plenty enough for it. Pour the grease in and make sure that it covers the sausages. You may wish to melt some extra lard to use for covering the sausages in the jar. Keep the lard or grease very hot while it is waiting to be poured into the jar.
Lastly, you will want to adjust the lids onto the jars and place then into a pressure canner set for 10 pounds of pressure. For pint jars cook for 75 minutes and quarts for 90 minutes.
Grandma's Canned Sausage
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Generally most health guidelines recommend that dietary cholesterol not exceed 300 mg per day for most healthy people, but if one suffers from high LDL blood cholesterol levels then this intake should be not more than 200 mg per day.
Sausage
High Cholesterol Foods to Avoid
Cholesterol, a waxy like substance, is only found in animal meat and tissues and its sources include red meat, eggs, fish, poultry, and dairy products. On the flip side any food derived from plant sources is cholesterol free, including high fat plants food sources such as avocado's and peanut butter. This is where the confusion usually happens because eating large amounts of vegetable oil, which is virtually 100% food fat, can significantly raise blood cholesterol levels, particularly when eaten with high cholesterol foods.
High Cholesterol Foods to Avoid
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The fact is that blood LDL cholesterol levels are highly influenced by the amount of saturated fat that one eats. There is a relationship between the amounts of saturated fat one eats the LDL cholesterol levels in the blood. For every one percent increase in calories obtained by eating saturated fat, blood cholesterol levels go up around two percent. Conversely for every one percent decrease in saturated fat intake cholesterol levels will reduce about two percent.
The thing to remember when it comes avoiding high cholesterol foods is that while doing so will decrease LDL cholesterol levels, reducing saturated fat intake has a bigger impact on these levels then many people are aware of. This does not mean that those who suffer from high cholesterol can eat high cholesterol foods, but they should be aware that there is more to reducing cholesterol then just this one thing.
The reason for this confusion with the way cholesterol can increase in the blood stream is the way many foods are cooked and/or served. Let's look at one of everyone's favorite breakfasts; bacon/sausage and eggs. We all know that eggs are high in cholesterol, but what we don't know is that the cholesterol in eggs has a small impact on blood cholesterol levels. It's the high amount of saturated fat in the bacon or sausage that has a far larger impact on LDL cholesterol levels.
Another culprit is deep fat fried foods. Many foods are for the most part harmless until they are breaded and fried in hot oil. In fact, many fish and seafood choices are considered to be good for us because of the omega-3 fatty acids that they contain, but as soon as they are deep fried and eaten any benefits are cancelled by the saturated fat that raises bad LDL cholesterol.
When it comes to high cholesterol foods to avoid it is important to remember that these types of food aren't necessarily bad in and of themselves if eaten in moderation. The real problem occurs when they are combined with high levels of saturated fat, which has a more profound effect on blood cholesterol levels.
High Cholesterol Foods to Avoid
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5 medium potatoes, peeled and chopped
Sausage
Shepherds Pie Recipe - Ground Beef Shepherds Pie Recipe
1 pound ground beef
Shepherds Pie Recipe - Ground Beef Shepherds Pie Recipe
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6 slices American cheese
1 (10.75oz.) can condensed golden mushroom soup
3 teaspoons butter (optional)
Directions
Preheat oven to 375 degrees.
Place the potatoes into a large saucepan and add enough water to cover. Bring to a boil. Cook for 8 to 10 minutes, or until tender. Drain and mash.
While the potatoes are cooking, crumble the ground beef into a large skillet over medium high heat. Cook and stir until evenly browned. Drain off the grease. Stir in the mushroom soup.
Transfer mixture to an 8-inch square baking dish. Layer the slices of cheese over the meat. Spread mashed potatoes evenly over the top. Dot with butter.
Bake for 20 to 25 minutes, or until the top is golden brown.
=> Shepards Pie Recipe: Down Home Shepherds Pie
Another homemade version of shepards pie featuring ground beef, potatoes, corn, beans, cheese and gravy.
1 (7.6 oz.) package potato flakes
2 pounds lean ground beef
1 onion, finely diced
1 (15 oz.) can whole kernel corn, drained
1 (15 oz.) can green beans, drained
4 (10.5 oz.) cans brown gravy
Salt and pepper to taste
1/4 pound American cheese slices
Directions
Preheat oven to 350 degrees.
Prepare potatoes according to directions on box. Set aside.
In a large skillet, sauté ground beef over medium heat for 1 minute. Add onion to skillet and continue to cook until beef is no longer pink and onion is beginning to brown. Drain off some of the grease.
Add corn, green beans and gravy to the skillet. Mix thoroughly. Add salt and pepper to taste. Pour mixture into a 9x13-inch baking dish. Spread potatoes over the top. Layer cheese slices over potatoes.
Bake for 40 minutes, or until cheese turns golden brown.
=> Sheppards Pie Recipe: Chicken Sheppards Pie
This sheppards pie recipe features chicken, potatoes, garlic, cheese and spices.
8 potatoes
1/4 cup butter
2/3 cup milk
1 medium head roasted garlic
1 pound chicken breast, cooked and shredded
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon thyme, chopped
1 tablespoon rosemary, chopped
1/2 cup red bell pepper, diced
1 cup corn
1 cup cheddar cheese, shredded
Directions
Preheat oven to 400 degrees.
Cut the head of garlic in half and drizzle with olive oil. Wrap garlic in aluminum foil and bake for 45 minutes.
Reduce oven temperature to 350 degrees.
Peel, chop and boil the potatoes until tender; drain. Mash potatoes. Add butter, milk and the roasted garlic; mix well. Set aside.
In the bottom of a casserole dish, arrange the chicken evenly on the bottom. Sprinkle with salt, pepper, thyme and rosemary. Layer on the peppers, corn and all but 1/4 cup of the cheese. Spread mashed potatoes on top.
Sprinkle remaining cheese on top.
Bake for 25 minutes, or until brown around the edges.
=> Shepherds Pie Recipe: Easy Shepherds Pie Recipe
If you like shepherds pie, but don't have time to fuss over a longer recipe, you can whip up this version in a short time. It's still homemade and will hit the spot perfectly.
1 pound roast beef, cooked and cubed
2 onions, sliced thinly
1/2 cup homemade beef gravy
4 cups mashed potatoes, cooked
Directions
Preheat oven to 350 degrees.
Layer the roast beef in the bottom of a 2-quart casserole dish. Layer the sliced onions on top and pour on the gravy. Spread the mashed potatoes on top.
Bake for 1 hour, or until potatoes are browned.
=> Shepherds Pie Recipe: Turkey Shepherds Pie
This version of shepherds pie will take a little bit more effort, but you'll be rewarded with a savory pie featuring turkey, red potatoes, zucchini, green beans, mushrooms, cheese, spices and a whole wheat crust.
5 large red potatoes, peeled
3 tablespoons butter
1/4 cup milk
2 (9-inch) whole wheat pie crusts
1 tablespoon olive oil
1/2 cup diced onion
1 pound ground turkey
1 large carrot, julienned
1 zucchini, thickly sliced
1/4 cup canned green beans, halved
6 large fresh mushrooms, quartered
2 tablespoons fresh parsley, chopped
1/4 teaspoon dried thyme
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 cup cheddar cheese, shredded
Salt and pepper
2 tablespoons butter, diced
Directions
Preheat oven to 375 degrees.
Boil potatoes until tender. Mash with 3 tablespoons of butter or margarine and milk. Season with salt and pepper to taste. Set aside.
Saute onion and carrots in olive oil until soft. Stir in the ground turkey, parsley, thyme and garlic. Once turkey is almost browned and broken up, add zucchini and mushrooms. Salt and pepper to taste; drain. Stir in the flour.
Divide meat mixture into two whole wheat pie crusts. Sprinkle cheese over meat, if desired. Spread green beans over the cheese. Spread mashed potatoes evenly
over mixture. Dot with butter.
Bake for 30 minutes, or until potatoes are slightly browned.
=> Sheperds Pie Recipe: Savory Sausage Sheperds Pie
A real hearty sheperds pie meal for sausage lovers.
1 pound sausage, uncooked
1 (12 oz.) jar beef gravy
1 (10 oz.) package frozen mixed vegetables
1 teaspoon Worcestershire sauce
1 (24 oz.) package prepared mashed potatoes
Directions
Preheat oven to 400 degrees.
In a skillet, crumble and cook the sausage over medium high heat until brown. Drain on paper towels.
In a bowl, combine the sausage, gravy, vegetables and Worcestershire sauce.
Pour mixture into a greased 2-quart casserole dish. Spoon the mashed potatoes evenly on top. Bake for 30 to 40 minutes.
Shepherds Pie Recipe - Ground Beef Shepherds Pie Recipe
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Sausage
Picnic at the Beach - Easy Dinner Recipes and Dinner Ideas For Family Fun
1) A place to go. Choose a local beach, preferably with fire pits or BBQs. One with a bit of shelter from the wind is ideal. It will keep the sand out of your food later.
Picnic at the Beach - Easy Dinner Recipes and Dinner Ideas For Family Fun
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2) Fire - a fire ring, BBQ, or create your own. You can bring a small portable BBQ or dig a pit and line it with stones. If you are making your own fire pit it is great to involve the whole faily in the digging, the hunt for stones and the search for firewood. It is a good idea to bring a grill to set on top of stones on your firepit. And i always bring some backup firewood in case the search for wood turns up less than an adequate supply.
3) Seating - a picnic bench, folding chairs or a huge old quilt or blanket are wonderful to sit on fireside. Bring several so as the day gets cooler you can all be near the fire and you can switch side s as the wind direction changes to avoid getting smoke on your eyes.
4) Games - It is a great idea to bring some games or toys to occupy the troops until dinner time. A bucket and shovel are classic beach toys and the basis of any good sand castle. It's really amazing how the sand itself is entertaining for kids to play with. It's like at Christmas when all the little kids love to play in the boxes and wrapping; take them to the beach and they love the sand. Of course later they'll have it in every crevice, but that's a price well worth paying for a good afternoon at the beach. Beach balls are another good choice as are Frisbees. Bring another bucket if you've got a shell collector. They'll spend hours combing the beach for treasures. You can make a game of collecting sea shells and sea glass and have a craft day later where you turn your treasures into a craft such as decorated picture frames.
5) Camera - Since we may be making some decorated picture frames later with our collected shells, we may as well bring the camera and capture some sun and sand logged goofiness on film. I love a shot from the end of the day when everyone ir pink and sandy, tired and happy.
6) Safety - Be sure to have the safety discussion with kids early on. Depending on how many you have with you and what their ages are, there rules may vary, but each child should clearly know whether they are allowed in the water, and if so how deep. (To the knees? To the Belly button?) And if we are wandering the beach looking for shells, lets choose marker to show how far it is safe to go and whether you need to have someone come with you.
7) Drying off - Bring loads of towels, preferably big beach towels. Bring more than you think you'll need because someone always gets cold and wet when it is later in the day and beginning to get chilly.
8) Warm clothes - be sure to bring jackets for every one. Once the day turns cooler it is easy to get chilled. Bring something soft in case we're gotten any sunburn.
9) Sunscreen - I hate to have to cut a great outing short because we didn't plan well enough for sun exposure. Be sure it is water proof, plentiful and it is reapplied as needed.
10) Drinks! Be sure to have plenty of bottles of water on hand and well as fruit drinks for the kids and whatever the adults would like. Why not go with a beach theme and have some mai tais on the beach. They needn't even be alcoholic to taste good, although a little rum add good flaover. Buy mai tai mix, orange juice, mango juice, pineapple juice and rum if desired and go to town. It's extra point if you bring cute glasses (non breakable of course) and super extra credit for those little umbrellas.
11) Food! I bet you thought we never get there, but you know the food is the highlight of the day. Today we're doing shrimp boil in foil; succulent tender shrimp, sweet summer corn and spicy sausage all grilled together in a foil packet. The are make ahead and kept in the cooler to pop on the fire when we're ready. Also bring a loaf or garlic bread, all buttered and sliced and wrapped in foil to warm on the grill. For appetizers I like to do little smokey sausage links. Give everyone a weiner roasting stick or fashion them yourselves from coat hangers, spear a little smoky sausage and heat over the fire until sizzling. Careful though, they're hot! Bring more than you think you'll need because appetites get big with all that sun and activity. I'm convinced it makes the food taste better too! For dessert, it's got to be s'mores. Bring marshmallows, roasting sticks, chocolate bars and graham crackers. Again bring more than you think you need to account marshmallows dropped in the sand, burnt like torches and hearty appetites!
Grilled Shrimp "Boil" in Foil
A shrimp boil is a traditional southern dish where shrimp, shellfish, sausage and corn are boiled together with Old Bay seasoning. This has all the good flavor, but is faster and easier to prepare in foil packets.
Serves 4
1 1/2 lb Shrimp - medium - peeled and deveined
1 lb Mussels
1 lb Clams
1/2 lb Kielbasa, sliced
2 Cobs of of corn, shucked
2 Tb Butter
1/4 C Water
1/4 C White wine
1 Tsp Old Bay seasoning
Instructions
Preheat grill to medium high heat. Cut the corn into 1 inch rounds. Tear off 4 large sheets of foil and fold in half to double. Divide seafood, corn and sausage evenly among the packets, dot with butter, sprinkle on Old Bay, and 1 TB of both wine and water. Fold up with double folds to secure well. Grill packets about 10 minutes turning once until puffed. Empty each packet carefully into a bowl to serve.
Picnic at the Beach - Easy Dinner Recipes and Dinner Ideas For Family Fun
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Now we will see how to cook deer sausage. The recipes are infinite including applying methods such as frying, broiling, smoking or baking. Since the meat is fat-free, hence it is usually needs the pork as a flavoring and fat enhancement.
Sausage
Steps to Cooking Deer Sausage
The tools required to cook deer sausages are a large mixing bowl, a refrigerator, an oven and sausage casings. In the case of ingredients, you will need four and a half pounds of ground venison, one pound of ground pork sausage, two tablespoons of salt, two tablespoons of sugar, two tablespoons of hickory smoked salt, two and a half tablespoons of garlic powder, two and a half tablespoons of mustard seeds, and lastly two and a half tablespoons of black pepper.
Steps to Cooking Deer Sausage
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Firstly, you would have to mix the pork and venison together in the large bowl. Combine the spices or seasonings into the bowl and mix them well. You may add the pepper as one of the seasonings if you prefer the sausages to be spicy. Next, place the ground meat in a container covered with a lid and refrigerate for approximately a day. After it is done, remove the bowl from the refrigerator and mix the ingredients again to ensure it is well-marinated. Then return the bowl into the refrigerator for three more days.
When it is time, remove the mixture and place an appropriate amount of the meat into the sausage casings. You should be careful not to put too much as the casing might burst due to excessive amount of meat. There are a few methods on how to cook deer sausage.
To bake the deer sausages, place the casings on an oven rack and put the rack into a preheated oven. Let the sausage cook for eight hours at 140 degrees or you may shorten the time to four hours at 280 degrees. Do not cook too many sausages at a time and remember to cool the sausages for five minutes before serving them.
Besides baking, you can also cook deer sausage by frying. You need to first heat the oil in the frying pan or wok and place the sausages into the pan. Slowly fry them using medium heat, occasionally turning the sausages. Carry on frying until the liquid in the pan has evaporated. After the sausages are cooked, place them onto a paper towel to allow excess oil absorption. Then your deer sausages are done and prepared to be served!
Steps to Cooking Deer Sausage
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4-Day Camping Food Menu Plan
1st Night: Lloyds BBQ Ribs, corn, coleslaw and potato salad
Wrap ribs in heavy-duty foil, heat, open a can of corn and serve with ready-made coleslaw and potato salad. First night is celebration night. You've put up the tent, you've build a campfire, you've unpacked your gear. So kick back and relax. By the way, Costco is my favorite place to get a big tub of potato salad and coleslaw.
DAY 1 ==========
Breakfast: Blueberry Pancakes, sausage and eggs
Lunch: Chili dog and leftover coleslaw/potato salad
Dinner: Grilled marinated steak tips, baked potatoes & camping onions. If no grill: Easy Pork Chops and bread rolls
Dessert: S'mores
DAY 2 ==========
Breakfast: Cereal and fruit, corny cakes
Lunch: Tortellini and tomato sauce
Dinner: Meat loaf sandwich & Italian Wedding Soup (canned)
Dessert: Mini Camping Pies
DAY 3 ==========
Breakfast: French Toast, sausage and eggs
Lunch: Chowder in bread bowl or grill burgers and hot dogs
Dinner: Ham, beans and baked sweet potatoes
Dessert: Peach Mallows
DAY 4 ==========
Breakfast: Pancakes, sausage and eggs
Lunch: Foil-wrapped Surprise (Whatever's left in camp kitchen)
Do we stick religiously to this menu plan? Of course not. But being prepared gives me the freedom to be more creative and flexible. The recipes are pretty easy to guess. If you need the camping recipes, tips and shortcuts for this 4-day family camping menu, email us at camping_menu@aweber.com and it will be sent out to you automatically.
Sausage
Camping Meals - 4-Day Family Menu Plan
The menu does require a camping stove. If you don't own a camping stove, watch our video on the 4 criteria to look for in a camping stove [http://www.joyofcamping.com/camping-gear/camping-stoves/camping-stove-criteria/].
Camping Meals - 4-Day Family Menu Plan
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Camping Meals - 4-Day Family Menu Plan
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4 lb lean pork
2 lb pork fat (from the butcher)
3-1/2 tsp salt
6 tsp sage
3 tsp freshly ground black pepper
1-1/2 tsp white sugar
1/4 tsp ground cloves
2/3 cup cold water
1/4 cup hot sauce (or to taste)
Sausage
Homemade Sausage - Sausage Seasoning Recipe
Thoroughly chill meat and fat. Using a 1/2 inch cutting blade, run the pork and pork fat separately through the meat grinder and chill again.
Homemade Sausage - Sausage Seasoning Recipe
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Combine all seasonings. Mix the seasonings into the chilled meat and then put through the grinder with a 1/8 inch cutting plate. Mix meat and fat in a bowl and add just enough water to make a soft "dough." Stuff into casings and take care to avoid air bubbles.
ANDOUILLE SAUSAGE RECIPE
1-1/2 yards large sausage casing
4 lbs lean fresh pork
3 lb pork fat (from the butcher)
3 TBS garlic, minced
2 TBS kosher salt
1 TBS paprika
5 tsp hickory Liquid Smoke
1/2 tsp freshly ground black pepper
1/4 tsp ground bay leaf
1/4 tsp sage
1/8 tsp homemade cayenne pepper, or to taste
1/8 tsp chili powder
1/8 tsp mace
1/8 tsp allspice
1/8 tsp thyme
Soak the sausage casing in cold water for about 1 hour to soften and loosen the salt. (Casings are packaged with LOTS of salt).
After an hour, remove from water and cut into 3 pieces then place the narrow end of sausage stuffer into casing. Place wide end against faucet and run cold water through casing to remove any salt.
Cut the pork and fat into chunks about 1/2" across and pass once through meat grinder.
In a large bowl, combine the pork & fat with all other ingredients and mix well. (Use a wooden spoon or your clean hands). Cut the casings into 26" pieces and stuff.
HOW TO STUFF A SAUSAGE:
Tie a knot in each casing about 2 inches from end. Put the open end on sausage stuffer and slide to about 1" from wide end. Push the remainder of casing onto the stuffer until the top touches the knot. (It should look like an accordion)
Fit the stuffer onto meat grinder and follow instructions that came with the appliance. Stop filling about 1-1/4 inches from end and take the casing off. Smooth out any bumps with your fingers; be careful not to push the filling out in the process.
Tie off the open end of the casing with a piece of string, or tie the casing itself. Repeat this process with remainder of mixture and casings.
To cook the andouille sausage, fry in a hot skillet for about 12 minutes on each side until crisp at the edges.
The first one of my venison sausage recipes is this excellent venison bulk sausage recipe. Perfect for breakfast.
BEST VENISON SAUSAGE
6 lbs venison, ground
2 lbs pork, ground
1/2 cup homemade Tender Quick
1/4 cup homemade brown sugar, packed
3 TBS sage
1 TBS homemade garlic powder
1 TBS homemade onion powder
1 TBS fennel
1 TBS freshly ground black pepper
1 TBS crushed homemade crushed red pepper, or to taste
Mix all ingredients together in a large bowl. Patty out a piece of sausage and fry it. Taste this to be sure it's seasoned enough. Divide into 1 lb packages and freeze.
This is great fried and served with gravy and biscuits. Yum.
Homemade venison sausage The next one of my homemade venison sausage recipes is this one for Summer Sausage. The taste is outstanding and the texture is perfect. You may also use this recipe for ground beef. Finish this off in a smoker with hickory wood; it really is worth it. You can purchase summer sausage casings at Cabelas.
Mix the tender quick, water, mustard seed, garlic powder, onion powder, black pepper and Liquid Smoke together in a large bowl until the tender quick is dissolved. Add the ground venison, jalapeno peppers and cheese; mix well. Divide in half and roll into logs. Wrap tightly with foil and refrigerate overnight.
PREHEAT oven to 170 degrees and line a baking sheet with foil. Unwrap the sausage logs and place on the prepared baking pan.
Bake for a few hours or until the internal temperature reads 165 degrees. Cool to room temperature and dab excess oil. Slice and serve.
Homemade Sausage - Sausage Seasoning Recipe
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Easy Dutch Oven Mountain Man Hash
Sausage
Easy Dutch Oven Recipes - Getting Started Cooking With Your Dutch Oven
1 lb. Bacon or sausage
Easy Dutch Oven Recipes - Getting Started Cooking With Your Dutch Oven
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2 lbs frozen potatoes (shredded or southern style)
1 dozen eggs
2 cups shredded cheddar cheese
Cut bacon/sausage into smaller pieces (about 1"). Cook the bacon or sausage in the Dutch oven. Add potatoes, cover with lid with coals on top. Cook until potatoes are done, stirring occasionally. Mix eggs together in a bowl and pour on top of potatoes. Replace lid with coals on top and cook until eggs are done (shouldn't need a long time if the lid is hot). When eggs are done, sprinkle cheese on top, replace lid and bake until cheese is melted. Serve as is, or wrap spoonfuls in warmed flour tortillas to make breakfast burritos (provide salsa).
Easy Dutch Oven Taco Pie
1 ½ lbs. Ground beef
1 medium jar of taco sauce
6 large corn tortillas
8 oz shredded cheddar cheese
8 oz can of tomato sauce
Brown the ground beef and drain it. Mix the taco sauce and tomato sauce. Line the Dutch oven with tin foil and put 3 tortillas in the bottom. Put ½ of the ground beef on the tortillas and cover with ½ of the sauce. Put 3 more tortilla shells on top, and put the remaining ground beef and sauce on top of those tortillas. Sprinkle the cheese on top. Cover the Dutch oven, place a few coals on top, and bake until the cheese is melted. You could also add onions, olives, mushrooms for some variety.
Easy Dutch Oven Au Gratin Potatoes
8-10 potatoes, sliced thin
2-3 Tbsp. Melted butter or margarine
2-3 medium onions, sliced thin
15 oz can of cheese soup
¼ cup milk
½ cup cracker or bread crumbs
1 cup shredded cheese
Put a little oil in the bottom of the Dutch oven. Put a layer of potatoes in the bottom and brush with the melted butter. Season with salt and pepper, if desired. Add a layer of sliced onions. Continue the layering with potatoes and onions as described until all have been used. Mix the soup with the milk and pour over the top. Sprinkle the top with the bread or cracker crumbs. Add any additional desired seasonings. Put Dutch oven over 6-8 briquets and 16-18 briquets on top. Bake for 45 minutes. Remove and sprinkle the top with the shredded cheese. Replace lid and let the cheese melt-shouldn't take long.
Easy Dutch Oven Cowboy Stew
4 potatoes, cut into 1 inch pieces
1 lb ground beef
1 medium onion, diced
1 can of corn
1 can of peas
1 can of stewed tomatoes
1 can of green beans
1 can of baked beans
1 can of tomato soup
Bay leaf
Brown ground beef and onions. Add all other ingredients (don't drain the cans). Add bay leaf and any other desired seasonings, such as salt and pepper. Cook until the potatoes are done.
Easy Dutch Oven Cinnamon Bread
4 cans of refrigerated tube biscuits
1 cup of brown sugar
1/2 cup butter or margarine
1 cup of sugar
4 tsp cinnamon
Cut each biscuit into 4 pieces. Mix the sugar, brown sugar, and cinnamon in a zip-lock bag. Put the biscuit quarters in the bag and shake until they are all well-coated. Place the biscuit pieces in the bottom of the Dutch oven. Melt the butter and then pour over the biscuit quarters (you can do this with another pan, or you can use the inverted lid of the Dutch oven to melt the butter). Put 6-8 coals underneath Dutch oven and 14-15 on top. Bake for 30 minutes.
Each of these is a quick and easy Dutch oven recipe and will help you get started with Dutch oven cooking. Have fun!
Easy Dutch Oven Recipes - Getting Started Cooking With Your Dutch Oven
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French cuisine is often categorized as National Cuisine and Regional Cuisine. National Cuisine includes the foods that have been integral part of the French culture for ages. These foods include a variety of breads, savory dishes, desserts & pastries, and some preserved foods. Common breads in the French cuisine include Ficelle, Baguette, Flûte, Pain, and Pain Poilane (large xed vegetables), Bouillabaisse (fish soup), Les endives (Belgian endive), Boudin blanc (Delicatethick crusted circular loaf).
Sausage
A Guide To French Food - Some Interesting Facts And Information About French Dishes
Savory dishes include Biftek frites (steak & fries), Poulet frites (chicken & fries), Blanquette de veau (blanquette of veal), Coq au vin (chicken in red wine), Pot au feu (beef stew with mi flavored sausage similar to bockwurst), Civet de Lapin (rabbit), Foie de veau (calve's liver), and Andouillette (chitterling sausage).
A Guide To French Food - Some Interesting Facts And Information About French Dishes
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Desserts & pastries include Chocolate Mousse, Crème Brûlée, Mille-feuilles, Choux à la Crème (cream puffs), Tartes aux fruits (fruit tarts), Religieuse (chocolate éclair shaped to resemble a nun), Madeleine (small cake-like cookie), Tarte Tatin (caramelized apple tart), Gâteaux (cake), Éclairs, and Profiteroles (baked puff pastries (choux) filled with cream or ice cream). And, some typically French preserved foods include Cassoulet, Choucroute garnie, and Duck confit.
Greatly influenced by the French geography, the French cuisine also includes a wide range of regional cuisines, including foods & dishes of Lorraine, Alsace, Nord-Pas-de-Calais (Artois, Flanders, Hainaut)-Picardy, Normandy, Brittany, Loire Valley/Central France, Burgundy, Poitou-Charentes, Limousin, Bordeaux, Perigord, Gascony, Pays Basque, Toulouse, Quercy, Aveyron, Roussillon, Languedoc, Cévennes, Provence, Côte d'Azur, and Corsica.
LORRAINE dishes include Quiche Lorraine, Potée Lorraine, and Pâté Lorrain. ALSACE specialties include Choucroute garnie (sauerkraut with sausages, salt pork and potatoes), Spätzle, Baeckeoffe, Kouglof, Bredela, Beerawecka, Mannala, Tarte flambée, and Baba au rhum.
NORD-PAS-DE-CALAIS (ARTOIS, FLANDERS, HAINAUT) - PICARDY dishes include Andouillette of Cambrai, Carbonnade (meat stewed in beer), Potjevlesch (four-meat terrine), Waterzoï (sweet water fish stew), Escavêche (cold terrine of sweet water fish in wine and vinegar), Hochepot (four meats stewed with vegetables), and Flamiche.
NORMANDY dishes include Tripes à la mode de Caen (tripe cooked in cider and calvados), Matelote (fish stewed in cider), Moules à la crème Normande (mussels cooked with white wine, garlic and cream), and Tarte Normande (apple tart). BRITTANY specialties include Crêpes, Far Breton (flan with prunes), Kik ar Fars (boiled pork dinner with a kind of dumpling), and Kouign amann (galette made flaky with high proportion of butter).
LOIRE VALLEY/CENTRAL FRANCH dishes include Rillettes (spreadable paste made from braised pork and rendered fat, similar to pâté), and andouillettes (sausage made with chitterlings). Burgundy specialties include Boeuf Bourguignon (beef stewed in red wine), Escargots de Bourgogne (snails baked in their shells with parsley butter), Fondue bourguignonne (fondue made with oil in which pieces of meat are cooked), Gougère (cheese in choux pastry), and Pochouse (fish stewed in red wine).
RHÔNE-ALPES dishes include Raclette (the cheese is melted and served with potatoes, ham and often dried beef), Fondue savoyarde (fondue made with cheese and white wine into which cubes of bread are dipped), Gratin dauphinois, and Tartiflette (a Savoyard gratin with potatoes, Reblochon cheese, cream and pork).
AVEYRON dishes include Tripoux (tripe 'parcels' in a savoury sauce), Truffade (potatoes sautéed with garlic and young Tomme cheese), Aligot (mashed potatoes blended with young Tomme cheese), Pansette de Gerzat (lamb tripe stewed in wine, shallots and blue cheese), and Salade Aveyronaise (lettuce, tomato, roquefort cheese, walnuts).
LANGUEDOC dishes include Brandade de morue (puréed salt cod), Cargolade (Catalan style of escargot), Trinxat (Catalan cabbage and potatoes), Bourride (Monkfish stewed with vegetables and wine, garnished with aïoli), Rouille de seiche (Similar preparation of squid), and Encornets farcis (Cuttlefish stuffed with sausagemeat, herbs).
PROVENCE/CÔTE D'AZUR specialties include Bouillabaisse (stew of mixed Mediterranean fish, tomatoes, and herbs), Ratatouille (a vegetable stew with olive oil, aubergine, courgette, bell pepper, tomato, onion and garlic), Pieds paquets (Lambs feet and tripe 'parcels' in a savoury sauce), Soupe au pistou (bean soup served with a pistou (cognate with Italian pesto) of fine-chopped basil, garlic and Parmesan), Salade Niçoise (varied ingredients, but always black olives, tuna), Socca, and Panisses.
A Guide To French Food - Some Interesting Facts And Information About French Dishes
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Sausage
Picnic at the Beach - Easy Dinner Recipes and Dinner Ideas For Family Fun
1) A place to go. Choose a local beach, preferably with fire pits or BBQs. One with a bit of shelter from the wind is ideal. It will keep the sand out of your food later.
Picnic at the Beach - Easy Dinner Recipes and Dinner Ideas For Family Fun
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2) Fire - a fire ring, BBQ, or create your own. You can bring a small portable BBQ or dig a pit and line it with stones. If you are making your own fire pit it is great to involve the whole faily in the digging, the hunt for stones and the search for firewood. It is a good idea to bring a grill to set on top of stones on your firepit. And i always bring some backup firewood in case the search for wood turns up less than an adequate supply.
3) Seating - a picnic bench, folding chairs or a huge old quilt or blanket are wonderful to sit on fireside. Bring several so as the day gets cooler you can all be near the fire and you can switch side s as the wind direction changes to avoid getting smoke on your eyes.
4) Games - It is a great idea to bring some games or toys to occupy the troops until dinner time. A bucket and shovel are classic beach toys and the basis of any good sand castle. It's really amazing how the sand itself is entertaining for kids to play with. It's like at Christmas when all the little kids love to play in the boxes and wrapping; take them to the beach and they love the sand. Of course later they'll have it in every crevice, but that's a price well worth paying for a good afternoon at the beach. Beach balls are another good choice as are Frisbees. Bring another bucket if you've got a shell collector. They'll spend hours combing the beach for treasures. You can make a game of collecting sea shells and sea glass and have a craft day later where you turn your treasures into a craft such as decorated picture frames.
5) Camera - Since we may be making some decorated picture frames later with our collected shells, we may as well bring the camera and capture some sun and sand logged goofiness on film. I love a shot from the end of the day when everyone ir pink and sandy, tired and happy.
6) Safety - Be sure to have the safety discussion with kids early on. Depending on how many you have with you and what their ages are, there rules may vary, but each child should clearly know whether they are allowed in the water, and if so how deep. (To the knees? To the Belly button?) And if we are wandering the beach looking for shells, lets choose marker to show how far it is safe to go and whether you need to have someone come with you.
7) Drying off - Bring loads of towels, preferably big beach towels. Bring more than you think you'll need because someone always gets cold and wet when it is later in the day and beginning to get chilly.
8) Warm clothes - be sure to bring jackets for every one. Once the day turns cooler it is easy to get chilled. Bring something soft in case we're gotten any sunburn.
9) Sunscreen - I hate to have to cut a great outing short because we didn't plan well enough for sun exposure. Be sure it is water proof, plentiful and it is reapplied as needed.
10) Drinks! Be sure to have plenty of bottles of water on hand and well as fruit drinks for the kids and whatever the adults would like. Why not go with a beach theme and have some mai tais on the beach. They needn't even be alcoholic to taste good, although a little rum add good flaover. Buy mai tai mix, orange juice, mango juice, pineapple juice and rum if desired and go to town. It's extra point if you bring cute glasses (non breakable of course) and super extra credit for those little umbrellas.
11) Food! I bet you thought we never get there, but you know the food is the highlight of the day. Today we're doing shrimp boil in foil; succulent tender shrimp, sweet summer corn and spicy sausage all grilled together in a foil packet. The are make ahead and kept in the cooler to pop on the fire when we're ready. Also bring a loaf or garlic bread, all buttered and sliced and wrapped in foil to warm on the grill. For appetizers I like to do little smokey sausage links. Give everyone a weiner roasting stick or fashion them yourselves from coat hangers, spear a little smoky sausage and heat over the fire until sizzling. Careful though, they're hot! Bring more than you think you'll need because appetites get big with all that sun and activity. I'm convinced it makes the food taste better too! For dessert, it's got to be s'mores. Bring marshmallows, roasting sticks, chocolate bars and graham crackers. Again bring more than you think you need to account marshmallows dropped in the sand, burnt like torches and hearty appetites!
Grilled Shrimp "Boil" in Foil
A shrimp boil is a traditional southern dish where shrimp, shellfish, sausage and corn are boiled together with Old Bay seasoning. This has all the good flavor, but is faster and easier to prepare in foil packets.
Serves 4
1 1/2 lb Shrimp - medium - peeled and deveined
1 lb Mussels
1 lb Clams
1/2 lb Kielbasa, sliced
2 Cobs of of corn, shucked
2 Tb Butter
1/4 C Water
1/4 C White wine
1 Tsp Old Bay seasoning
Instructions
Preheat grill to medium high heat. Cut the corn into 1 inch rounds. Tear off 4 large sheets of foil and fold in half to double. Divide seafood, corn and sausage evenly among the packets, dot with butter, sprinkle on Old Bay, and 1 TB of both wine and water. Fold up with double folds to secure well. Grill packets about 10 minutes turning once until puffed. Empty each packet carefully into a bowl to serve.
Picnic at the Beach - Easy Dinner Recipes and Dinner Ideas For Family Fun
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Sausage Soup
Sausage
How to Cook Fresh Polish Sausage
If you want to serve an aromatic and tasty appetizer, then you can try preparing and cooking this special soup. The ingredients in this delectable starter include a pound of fresh Polish sausage soup, two teaspoons bacon fat, six cups beef broth, 12 ounces beer and a cup of chopped onions. To improve the flavor of the dish, you can add 16 ounces sauerkraut and 16 ounces diced tomatoes. Do not forget to include two tablespoons brown sugar, a teaspoon of crushed red pepper as well as three cups of diced potatoes.
How to Cook Fresh Polish Sausage
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Heat bacon fat on a skillet and cook onion for two minutes. Add the beer, broth, tomatoes, sauerkraut, red pepper flakes and brown sugar. Wait for the mixture to boil. Transfer the mixture in a saucepan. Cook for an hour. Add the meats and potatoes. Cover the pan and cook for half hour. Serve immediately.
Polish Sausage Casserole
In the recipe, you will need six fresh Polish sausages, a can of sauerkraut, a cup of sliced potatoes and two tablespoons butter. For seasoning, include ¼ tablespoon salt, ¼ tablespoon pepper, ¼ tablespoon paprika, ½ teaspoon caraway seed and ¼ cayenne pepper.
Pour half cup of water in a pan. Place the pan over medium heat and put the meat in the skillet. Cook for five minutes and drain excess water. Slice the sausages into several portions. Transfer the cooked meats on a baking dish. Add the remaining ingredients except the butter. Spread butter on the meats. Arrange the potatoes on the dish. Place the baking dish in an oven that was preheated to 375 degrees Fahrenheit. Cook for an hour.
Grilled Sausage
This recipe contains a pound of fresh Polish sausage, a cup of barbecue sauce, 1/3 cup water and four tablespoons butter. In addition, it also includes ½ cup sliced bell pepper, a medium size onion as well as two teaspoons Worcestershire sauce.
Place the meats on a grill. Cook for ten minutes, five minutes on each side. Put the remaining ingredients in a bowl and mix. Heat the sauce for 15 minutes. Pour the sauce on a pan and add the cooked meats. Place the pan on the grill and cook for 15 minutes.
How to Cook Fresh Polish Sausage
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4 lb lean pork
2 lb pork fat (from the butcher)
3-1/2 tsp salt
6 tsp sage
3 tsp freshly ground black pepper
1-1/2 tsp white sugar
1/4 tsp ground cloves
2/3 cup cold water
1/4 cup hot sauce (or to taste)
Sausage
Homemade Sausage - Sausage Seasoning Recipe
Thoroughly chill meat and fat. Using a 1/2 inch cutting blade, run the pork and pork fat separately through the meat grinder and chill again.
Homemade Sausage - Sausage Seasoning Recipe
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Combine all seasonings. Mix the seasonings into the chilled meat and then put through the grinder with a 1/8 inch cutting plate. Mix meat and fat in a bowl and add just enough water to make a soft "dough." Stuff into casings and take care to avoid air bubbles.
ANDOUILLE SAUSAGE RECIPE
1-1/2 yards large sausage casing
4 lbs lean fresh pork
3 lb pork fat (from the butcher)
3 TBS garlic, minced
2 TBS kosher salt
1 TBS paprika
5 tsp hickory Liquid Smoke
1/2 tsp freshly ground black pepper
1/4 tsp ground bay leaf
1/4 tsp sage
1/8 tsp homemade cayenne pepper, or to taste
1/8 tsp chili powder
1/8 tsp mace
1/8 tsp allspice
1/8 tsp thyme
Soak the sausage casing in cold water for about 1 hour to soften and loosen the salt. (Casings are packaged with LOTS of salt).
After an hour, remove from water and cut into 3 pieces then place the narrow end of sausage stuffer into casing. Place wide end against faucet and run cold water through casing to remove any salt.
Cut the pork and fat into chunks about 1/2" across and pass once through meat grinder.
In a large bowl, combine the pork & fat with all other ingredients and mix well. (Use a wooden spoon or your clean hands). Cut the casings into 26" pieces and stuff.
HOW TO STUFF A SAUSAGE:
Tie a knot in each casing about 2 inches from end. Put the open end on sausage stuffer and slide to about 1" from wide end. Push the remainder of casing onto the stuffer until the top touches the knot. (It should look like an accordion)
Fit the stuffer onto meat grinder and follow instructions that came with the appliance. Stop filling about 1-1/4 inches from end and take the casing off. Smooth out any bumps with your fingers; be careful not to push the filling out in the process.
Tie off the open end of the casing with a piece of string, or tie the casing itself. Repeat this process with remainder of mixture and casings.
To cook the andouille sausage, fry in a hot skillet for about 12 minutes on each side until crisp at the edges.
The first one of my venison sausage recipes is this excellent venison bulk sausage recipe. Perfect for breakfast.
BEST VENISON SAUSAGE
6 lbs venison, ground
2 lbs pork, ground
1/2 cup homemade Tender Quick
1/4 cup homemade brown sugar, packed
3 TBS sage
1 TBS homemade garlic powder
1 TBS homemade onion powder
1 TBS fennel
1 TBS freshly ground black pepper
1 TBS crushed homemade crushed red pepper, or to taste
Mix all ingredients together in a large bowl. Patty out a piece of sausage and fry it. Taste this to be sure it's seasoned enough. Divide into 1 lb packages and freeze.
This is great fried and served with gravy and biscuits. Yum.
Homemade venison sausage The next one of my homemade venison sausage recipes is this one for Summer Sausage. The taste is outstanding and the texture is perfect. You may also use this recipe for ground beef. Finish this off in a smoker with hickory wood; it really is worth it. You can purchase summer sausage casings at Cabelas.
Mix the tender quick, water, mustard seed, garlic powder, onion powder, black pepper and Liquid Smoke together in a large bowl until the tender quick is dissolved. Add the ground venison, jalapeno peppers and cheese; mix well. Divide in half and roll into logs. Wrap tightly with foil and refrigerate overnight.
PREHEAT oven to 170 degrees and line a baking sheet with foil. Unwrap the sausage logs and place on the prepared baking pan.
Bake for a few hours or until the internal temperature reads 165 degrees. Cool to room temperature and dab excess oil. Slice and serve.
Homemade Sausage - Sausage Seasoning Recipe
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Over the years as I grew up and investigated the art of canning on my own I discovered there are two major ways to can sausage. You can form and bake the patties until they are firm similar to the way my grandmother did it or you can fry the sausage up and let it crumble and then fill your jars up.
Sausage
Grandma's Canned Sausage
With the second way you would fry some of the sausage until it started to separate into small pieces and then can these pieces for use in gravies or casseroles. Here are some tips to follow when attempting this on your own.
Grandma's Canned Sausage
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You should omit any use of sage from your recipe if you decide to mix your own sausage. When canning your sausage the sage will tend to make it taste bitter. I generally use very little herbs and spices in my mix and that also includes the use of my favorites such as garlic or onions as they will actually become stronger tasting when your product is canned. Instead you could use a little bit of hot red pepper, salt, black pepper, some thyme or perhaps a bit of marjoram to season the sausage that you plan to can.
When selecting the meat make certain to choose 2/3 of lean meat to about 1/3 fat in order to make the best canned sausage that you can. You would can your sausage in the same manner as you would ground meat except that you will make small patties and cook it until it's very well done.
Unlike ground beef you can use the fat from cooking the sausage to actual can it in. Be certain not to fill the jar too full, 2/3 full is plenty enough for it. Pour the grease in and make sure that it covers the sausages. You may wish to melt some extra lard to use for covering the sausages in the jar. Keep the lard or grease very hot while it is waiting to be poured into the jar.
Lastly, you will want to adjust the lids onto the jars and place then into a pressure canner set for 10 pounds of pressure. For pint jars cook for 75 minutes and quarts for 90 minutes.
