recipe sharing :)

[Chad]

I am growing some veggies, does anyone know an easy pickling recipe for pickling banana peppers?

[storyspinner70]

Originally Posted by Chad

I am growing some veggies, does anyone know an easy pickling recipe for pickling banana peppers?

I use this recipe I found online:

Brine (per one lb of peppers):
3 cups white vinegar (5% acidity)
2 cups water
2 tablespoon kosher salt
1 tablespoon sugar

1 garlic clove per jar, minced

Heat the brine until the salt and sugar have completely dissolved. Let cool to room temp, fill jars. Let them pickle in the fridge for at least 24 hours - longer if you can.

[storyspinner70]

Ham Casserole
(Recipe is easily doubleable - is that a word?)

6 potatoes, chopped
1/3 C chopped onion
2T butter
2 C ham, cubed
1 1/2 C broccoli (which I skip, yuck lmao)
4oz Neufchatel cheese
1 1/2 C cheddar
4 slices bacon

Cook your potatoes until done. Cook ham at the same time, as well as the broccoli. Cook the onions in the butter until translucent.

Combine potatoes, ham, broccoli, and onions and butter in a baking pan. Cut chunks of Neufchatel cheese throughout the pan, and spread around. Cover with cheddar.

Bake at 350° for 25-35 minutes. Cook bacon during this time until crispy. Crumble on the top of the casserole when done.

Super good!

[storyspinner70]

I also have a super easy shredded chicken recipe everyone seems to love.

It's simply chicken breast, your favorite bbq sauce - everyone seems to have one, so I won't bore you with mine, and a cup or two of root beer - depending on how much chicken you're cooking.

Cook on the stove at low or medium low (275° to 300°) until chicken is super tender and falls apart - usually 4-5 hours. Shred. Keep warm until supper.

I personally don't use my crock pot much, but if you'd rather you can cook this on low for five hours, then shred the chicken and keep warm.

[homoe]

Originally Posted by storyspinner70

I also have a super easy shredded chicken recipe everyone seems to love.

It's simply chicken breast, your favorite bbq sauce - everyone seems to have one, so I won't bore you with mine, and a cup or two of root beer - depending on how much chicken you're cooking.

Cook on the stove at low or medium low (275° to 300°) until chicken is super tender and falls apart - usually 4-5 hours. Shred. Keep warm until supper.

I personally don't use my crock pot much, but if you'd rather you can cook this on low for five hours, then shred the chicken and keep warm.

As most know, I don't often cook but last time I attempted to make a pork shoulder for shredded pulled pork I used Root Beer too! It really gives a great flavor!

[Sweet Bliss]

I have found that my crock pot does almost everything but wash the dishes. Makes the best baked taters, best stuffed cabbage rolls, lasagne, apple butter etc... Love my crock pot.

Throw in some ribs, dump in a big bottle of bbq sauce, put on slow, ready in time for dinner.

Throw in a beef roast, one shot of JB, slow cook all day.

Throw in a frozen chicken, cook slow all day, toss in a can of mushroom soup, a cup of ranch dressing.

throw together a salad, you got dinner.

Want to know how to make stuffed cabbage rolls the easy way? let me know.

[storyspinner70]

Originally Posted by homoe

As most know, I don't often cook but last time I attempted to make a pork shoulder for shredded pulled pork I used Root Beer too! It really gives a great flavor!

Awesome to know!

[Chad]

Does anyone have a red beans and rice recipe that is super yummy? Anyone from Louisianna?

[Chad]

Originally Posted by storyspinner70

I use this recipe I found online:

Brine (per one lb of peppers):
3 cups white vinegar (5% acidity)
2 cups water
2 tablespoon kosher salt
1 tablespoon sugar

1 garlic clove per jar, minced

Heat the brine until the salt and sugar have completely dissolved. Let cool to room temp, fill jars. Let them pickle in the fridge for at least 24 hours - longer if you can.

Thank you, I appreciate this recipe.
Chad