|The Icing on the Cake|
|by Max Schofield|
Featuring more than 100 cake-decorating techniques and effects, from marzipanning and icing to colouring and stencilling, this book contains 30 pr...
1 - 10 of 33 for homemade smoked sausage
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Combine all ingredients, ... refrigerator. On fourth day shape into a roll and bake for one hour at 350 degrees. This sausage will also freeze well for later use.
Coat a large ... cooking spray. Add sausage and cook 5 ... used to thicken the gumbo. It gives an excellent taste; just be careful not to burn the flour.
Saute sausage in oil in soup kettle. Add onion and garlic to sausage; cook until translucent. Combine with all other ingredients and simmer for 45 minutes.
STEP 1: Peel ... cumin, and liquid smoke. Reduce heat ... chili. Makes 7 to 8 quarts or 28 to 32 (8 oz.) servings. Don't forget the ice cream for dessert!
Remove excess fat from chicken pieces and rub salt, garlic powder and red pepper on both sides of each piece. Let stand. Combine onions, celery and ...
Mix all ingredients well. Refrigerate 24 hours in covered container. Then mix again and let stand in refrigerator another 24 hours in covered ...
Mix all ingredients together and chill for 24 hours, shaping into 2 rolls. Cook 20 minutes in microwave. Then bake in a 350 degree oven, wrapped in ...
Dissolve Tender Quick and any additional salt in the water and mix well with meat. Sprinkle remaining ingredients over surface of meat. Mix all ...
Mix all together. Makes 3 rolls. Roll in foil. Chill 24 hours. Prick holes in top of foil. Fill pan half way up the foil rolls with water. Bake at ...
Mix together - roll into 3 rolls in foil (dull side out). Let stand 24 hours in refrigerator - punch holes in bottom of each roll. Place on broiler ...
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