Ultimate Twice Baked Potatoes

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Ultimate Twice Baked Potatoes

Source: allrecipes

Ingredients 

  • 4 large baking potatoes
  • 8 slices bacon
  • 1 cup sour cream
  • 1/2 cup milk
  • 4 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup shredded Cheddar cheese, divided
  • 8 green onions, sliced, divided

Method

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bake potatoes in preheated oven for 1 hour.
  3. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
  4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
  5. Bake for another 15 minutes.

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Slow Cooker Spare Ribs

Recipe from Food.com

Ingredients 

  • 3 lbs pork spareribs
  • salt
  • pepper 
  • 1(8 ounce) jar  barbecue sauce 
  • 1 onion, diced

Method

  1. Do not pre-heat the slow cooker.
  2. Dice up the onion, add to crock pot.
  3. Rub the ribs with salt and pepper, add to crock pot.
  4. Dump BBQ sauce on top.
  5. Cook on low setting for 8-10 hours.

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Onion Sausage

This recipe is for all the hunters and home butchers out there. This is a super easy recipe that would be great for grilling on the barbeque! 

Recipe sourced from: "Great Sausage Recipes And Meat Curing" by: Rytek Kutas

 

 

 

Ingredients

  • 10 lbs Pork Butt
  • 1/3 Cup Salt
  • 1 - 1/2 Tbsp. Powdered Dextrose
  • 6 Tbsp. Finely Chopped Onions
  • 1 Tbsp. Coarse Black Pepper
  • 1 Tbsp. Ground Marjoram 
  • 2 Cups Ice Water

Method

Grind pork butts through a 3/8'' grinder plate and fat meat through a 1/8'' grinder plate. Add all remaining ingredients, mixing until evenly distributed. Sausage is then stuffed into a 35-38 mm hog casings and placed into a 38-40 F cooler for a 24 hours before using. Freeze unused portions after a few days of refrigeration. 

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