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Post by RickB on Jun 5, 2020 15:51:51 GMT -5
All these recipes look so good! I’m soooo tired of my own cooking. Sandwiches of chicken or tuna or ham, tacos, soup, omelets, bbq chicken from grocery store. Any fast and simple recipes out there? Thanks Pat this one is fast and easy enough. Recipe was on the package but I got this from the Knorr website. Knorr Creamy Shrimp Alfredo Ingredients: 1 package Knorr® Pasta Sides™ - Alfredo 1 cup cherry tomatoes, halved 2 cups baby spinach leaves 1 Tbsp. vegetable oil 1 lb. uncooked medium shrimp, peeled and deveined 2 Tbsp. grated Parmesan cheese Preparation: 1. Heat oil in large nonstick skillet over medium-high heat and cook shrimp, stirring occasionally, until shrimp turn pink, about 5 minutes. Remove and set aside. 2. Prepare Knorr® Pasta Sides™ - Alfredo in same skillet according to package directions, stirring in tomatoes and spinach during the last 5 minutes of cook time. 3. Stir in cooked shrimp. Sprinkle with cheese; now it’s delicious. Dig in! Prep time - 5 minutes Cooking time - 20 minutes www.knorr.com/us/en/recipes/knorr-creamy-shrimp-alfredo.html |
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Post by Pat on Jun 5, 2020 16:14:43 GMT -5
RickB. Thanks. Ingredients are on shopping list. Will try after refrigerator fixed.
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Post by rockjunquie on Jun 7, 2020 10:39:31 GMT -5
When it comes to lobster, I'm a purest. DH, who does most of the cooking in our household, has been teasing me for years that he was gonna make me a lobster omelet. The other day he brought it up again and for some reason, this time, I said OK. The next day he went hunting for lobster after work and came home with a bag of cooked claws. (No live lobsters to be had.) Sure enough, he made lobster omelets for dinner for my granddaughter and I. He doesn't like seafood. (Which means I rarely get it.) It was yummy for my tummy. Nice and simple- just the way I like it.
Tasted much better than it looked.
Lobster Omelette
This delicious lobster omelette recipes came to us from the English Meadows Inn in Kennebunk, Maine, along with the following advice. “Keep the accompaniments to this extraordinary lobster omelette simple. Cooked spinach or grilled tomatoes and French bread would go well.”
Yield: Serves 2
Ingredients
1 tablespoon butter
2 shallots or scallions
2 mushrooms, thinly sliced
1 tablespoon flour
1 teaspoon tomato paste
1/2 cup dry white wine
2 tablespoons whipping cream
1 cup canned or fresh lobster
4 eggs
Pinch salt
2 tablespoons butter
1 teaspoon melted butter
1 teaspoon grated Parmesan cheese
Instructions
Melt 1 tablespoon butter and sauté shallots until softened, then add mushrooms. Stir in flour and tomato paste, gradually add wine and cream, and fold in cleaned lobster.
Prepare omelettes, using 2 eggs beaten with pinch of salt for each. Melt 1 tablespoon butter in omelette pan, pour in beaten eggs, and cook until surface sets. Place half of the lobster mixture on omelette, fold over, brush surface with 1/2 teaspoon melted butter, and sprinkle with 1/2 teaspoon Parmesan cheese.
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Post by RickB on Jul 2, 2020 6:31:41 GMT -5
Got some fresh picked yellow squash from a friend yesterday. Had this sweet and buttery side dish along with fried pork loins last night.
Squash and Onions Sauté
Ingredients:
2 tablespoons butter or olive oil
5 medium yellow squash sliced
1/2 medium sweet onion diced
salt and pepper to taste
Instructions:
1. Melt butter over medium-low heat in a skillet. Add squash and onions and cook until onions
are translucent and squash has become fork tender, about 8-10 minutes.
2. Remove from heat. Add salt and pepper to taste.
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Post by RickB on Jul 28, 2020 8:01:09 GMT -5
We have a large, 30 year old brown turkey fig tree in our back yard. Every year from the middle of July until the end of the month it produces many figs. I usually make about 8 half-pints of fig preserves. This is a great recipe that requires very few ingredients. The lemon juice and zest balance the flavor out and add acidity. I use far less sugar than most recipes call for as it's just not necessary.  Fig Preserves 12 cups ripe figs 1 cup white granulated sugar 1 cup light brown sugar Zest of one lemon (easier to grate the zest off before you squeeze it) 1 lemon (squeeze, pick out the seeds & pith, retain the juice & pulp) Place your figs in a colander and rinse with water. Stem the figs, quarter the larger ones, half the small ones. Place in a stainless steel pot that is large enough to hold them. Turn the heat on medium high. Add the sugar and lemon zest, then pour the lemon juice over it. Stir it together and bring to a very light boil for about 30 minutes. Turn the heat down to low and simmer until the figs break down and become translucent (about 1 hour). Make sure to occasionally stir so the figs don't stick on the bottom of the pan. Use a thermometer to check the figs and slowly raise the temperature to 225°. While you're raising the temperature, get a large pot (big enough to hold 8 half-pint jars) and fill it with hot water. Make sure that the water level comes up to the neck of a jar. Later, when you add the filled jars, the water level will rise to cover them up. Turn on high temperature and bring to a boil. When the 225° jelling temperature has been reached, turn off the heat and spoon the figs into clean, heated jars, leaving about 1/2 inch of headspace. Add the top and ring to each jar but do not overtighten the ring. Using canning tongs, place them into the boiling water for 15 minutes. Remove the jars and finish tightening the rings. Set on a towel to cool. Makes 8 half-pints |
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Post by rockjunquie on Aug 3, 2020 9:19:43 GMT -5
Got some fresh picked yellow squash from a friend yesterday. Had this sweet and buttery side dish along with fried pork loins last night. Squash and Onions Sauté Ingredients: 2 tablespoons butter or olive oil 5 medium yellow squash sliced 1/2 medium sweet onion diced salt and pepper to taste Instructions: 1. Melt butter over medium-low heat in a skillet. Add squash and onions and cook until onions are translucent and squash has become fork tender, about 8-10 minutes. 2. Remove from heat. Add salt and pepper to taste. Some people think of watermelon when they think of summer, I think of yellow squash and onions. MMMM |
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Post by RickB on Aug 3, 2020 12:06:17 GMT -5
...and peeled, then sliced cucumbers marinated in Italian salad dressing, chilled.
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Post by RickB on Aug 13, 2020 7:19:50 GMT -5
The recipe (link) that amygdule posted yesterday in Ali's thread looks great. Just putting it here with the other recipes so it will be easy to find at a later date. Wife plans on fixing it for us soon.  Michigan Pasty (Meat Hand Pie) From the CookingChannel Recipe courtesy of Santos Loo When Cornish miners migrated to Michigan's Upper Peninsula in the 1800's, they brought with them their beloved national dish: the pasty. The Finnish miners that followed adopted these meat pies as their own (easily transportable for long subterranean days!), and the pasty became such a large part of the regional culture that there's an annual pasty festival in early July. In this recipe, beef, rutabaga, carrots, onions and potatoes are essentially steamed within the crimped, D-shaped dough pocket that's slit to allow just enough steam to escape. Ingredients 3 cups all-purpose flour, plus extra for rolling dough 1 cup shortening or lard Kosher salt 1 cup ice cold water 8 ounces ground beef 4 ounces rutabaga, cut into 1/4-inch dice 1 medium carrot, cut into 1/4-inch dice 1 small yellow onion, finely chopped 1 small russet potato, peeled and cut into 1/4-inch dice 1/4 cup picked fresh parsley leaves, chopped Freshly ground black pepper 1 egg, whisked Ketchup, for serving Directions Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Add the flour, shortening and a pinch of salt to a food processor and run the motor until the dough starts to clump together. With the motor running, drizzle in the water. Stop the motor when a ball begins to form. Wrap the dough in plastic and refrigerate for about 1 hour. This step allows the glutens to relax and makes for easier rolling. Mix together the beef, rutabaga, carrots, onions, potatoes and parsley. Sprinkle with salt and pepper. Set aside until ready to form the pies. Cut the dough into 6 even pieces, about 5 ounces each, and form into balls. Make sure the dough is cold for easier handling. Flour a work surface and roll out each ball of dough into an 8-inch circle. Evenly divide the filling (about 3/4 cup per pastie) on one half of each dough circle. Fold the dough over to cover the mixture and crimp the edges using a fork. Slice 3 small slits on top of each pocket. This prevents steam from building up and splitting the dough. Brush the pasties with the egg and bake on the prepared baking sheet until the crust is golden brown and flaky, about 1 hour 15 minutes. Serve with ketchup. Cook’s Note Pasties can be baked and then frozen. To reheat, place in a 300 degree F oven until warmed through, about 20 minutes. Yield: 6 servings www.cookingchanneltv.com/recipes/michigan-pasty-meat-hand-pie-2042803 |
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RWA3006
Cave Dweller 
Member since March 2009
Posts: 4,633 
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Post by RWA3006 on Aug 15, 2020 19:14:36 GMT -5
I'm getting a lot of patty pan squash out of the garden lately. Core out the seeds and bake at 350* for approximately 20 minutes. Pull out of oven and stuff with your favorite stuffed bell pepper stuffing. Put back in oven approximately 15 minutes. Top with cheese.  |
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Post by RickB on Sept 12, 2020 13:08:20 GMT -5
Tangerine Marmalade (Rev. David McKinney) thejoyofanemptypot.com/unique-flavor-homemade-tangerine-marmalade/Ingredients 1 1/4 lb. tangerines 1 lemon 2 `1/2 cups water 1/8 tsp. baking soda 1 pkg. Original Sure-Jell powdered fruit pectin 5 1/2 cups sugar 7 half-pint (8 oz.) canning jars with rings and lids Instructions: 1. Cut the lemon from top to bottom into quarters. Remove the fruit from each quarter, remove any seeds, and reserve the fruit. 2. Use a spoon to remove as much white pith of the peel as possible. Discard the pith. 3. Slice the lemon peel crosswise into strips no greater than ⅛ inch wide. 4. Peel the tangerines and remove any seeds that you may find in the fruit. The tangerine peel is very thin so that you do not have to remove any of the pith. Slice the tangerine peel crosswise just like you did with the lemon peel, no greater than ⅛ inch wide. 5. Combine the lemon and tangerine peels and measure. There should be 1 1/2 to 2 cups of sliced peels. Place them in a 3 to 4 quart pot. Add the 2½ cups water and ⅛ teaspoon baking soda. Cover, bring to a boil, and simmer gently for 20 minutes. 6. While the sliced peel is simmering, combine the lemon and tangerine fruit in a blender. 7. Run the blender at a low speed for a about 1 minute. There should be about 2 cups of blended fruit when done. 8. Add the blended fruit to the rind in the pot when it is done simmering. 9. Return to a boil and simmer gently, uncovered, for 10 more minutes. Measure the fruit in the pot. There should be 4 cups. If there is too much, then remove some of the liquid or continue to cook down until reduced to 4 cups. If there is not enough, then add some water to make up the difference. Stir the Original Sure-Jell powdered fruit pectin into the fruit and bring to a full boil while stirring frequently. 10. Add the 5 1/2 cups sugar and continue to stir until all of the sugar is dissolved. 11. Return to a hard boil for 1 minute. 12. Remove from heat, skim foam, pour into hot sterilized jars, and seal. 13. Process the tangerine marmalade for 10 minutes in a boiling water bath. Remove the jars from the pot and place on a dry towel to cool. Finally, gently shake the jars after 1 hour and 2 hours, to prevent all of the rind from floating to the top. Makes 7 half-pints >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> Note, I scraped the pith off the tangerine peels with a teaspoon, used a potato peeler to peel off the lemon zest and only used 2 cups of sugar. RickB |
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Post by stephan on Sept 17, 2020 8:02:30 GMT -5
Almost anything is deep fried in WI. Lots of bar/grills have deep fried appetizers. A favorite of many are the Poppers. Small peppers are stuffed with cream cheese, spices and whatever else. Some common items mixed with the cream cheese are bacon bits, shrimp, fake crab meat and green beans. The combo is dipped in batter and deep fried. The strangest deep fried item I have seen are french fries. The batter contained bacon bits. French fries were dipped in the batter and deep fried. Served with a special dipping sauce. Have you ever had deep fried butter? I hear it's good.
Poppers are popular here, too.
Served with a side of Lipitor! |
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Post by RickB on Nov 22, 2020 21:02:18 GMT -5
Deviled Crabs Rick B (aka The Crab Guy) Preparing the crabs: Get one dozen live Atlantic blue crabs and steam or boil until done. Pick out the crab meat, making sure to get out all of the cartilage and shell. Set the crab meat aside in a large enough bowl. You should have 2 or more cups of crab meat. Save the cooked top shells of the crabs for stuffing and clean them with a small brush and water. Filling preparation: Put the following ingredients in a small bowl or plate, mix together and microwave for only one minute to lightly cook it. 1/2 sweet red bell pepper - minced fine (don't use green as they are bitter) 1/2 stalk celery - minced fine 1 tablespoon olive oil Add and stir in these lightly cooked vegetables to the bowl of crab meat. When you have mixed the crab meat and vegetables together, get one of the smaller five inch size top shells that you will be stuffing later. Using this shell as a measuring device, loosely fill the shell with the crab meat, dump it and refill until all the crab is measured. This determines approximately how many crab shells you will be filling and how many crackers you will need. You will need to crush one and a half crackers for each deviled crab you are making. Saltine crackers (as determined) finely crushed. Using a spoon and in a bowl, mix crushed crackers with enough water to make a thick/semi thick paste. Add the paste to the crab meat along with the following spices: 5 dashes of yellow mustard 5 dashes of Worcestershire Sauce 1/2 teaspoon Old Bay Seafood Seasoning 1/4 teaspoon black pepper 3/4 teaspoon garlic powder 3/4 teaspoon onion powder Fold together for a few minutes, making sure all ingredients are blended evenly. Taste test and add some salt and more of the spices if needed. I always seem to add additional spices when I make a batch of deviled crabs but these measurements will get you close. Using a teaspoon, stuff the crab mixture into the smaller top shells first, using the back of the spoon to smooth and tuck the mixture. Sprinkle a tiny amount of Old Bay Seasoning over each crab. Bake crabs at 375 degrees in oven for 20 minutes or until lightly browned. Makes appx. 8 deviled crabs. If you don't want to cook the deviled crabs right away, wrap each one in aluminum foil and place in a freezer for later use. After freezing them, I vacuum seal 2 crabs to a bag. I prefer aluminum foil to plastic wrap as it covers the sharp tips of the shell and prevents them from punching a hole in the vacuum sealer bag  |
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pizzano
Cave Dweller
Member since February 2018
Posts: 1,390
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Post by pizzano on Dec 26, 2020 14:25:39 GMT -5
There are a couple of things I put together that have been are very popular, over the years during holidays, with those I share. Lasagna and Menudo........since both are much easier to prepare in larger quantities and regardless of the quantity, take quite a bit of time to scratch build. So, I have plenty to pass around during Christmas and New Years..........Menudo para la cruda(o)......lol
For the Lasagna, I use to make my own pasta noodles, but for that last several years, my wife has a very good friend who excels at pasta making. She always jumps at the opportunity to provide. The sauce is freshly prepared (I use canned paste and fresh Roma tomatoes). The sausage meat (pork shoulder/loin & beef tri-tip) is freshly ground, seasoned and fridged a few days prior to the sauce prep. I don't "brown" the meat until the sauce has matured, then I place the meat in a separate pot with about 1/4 of the sauce and simmer for a couple more hours to thicken. The meat and cheeses are layered over the pasta individually and I add a bit of the sauce over that layer and start another layer of pasta........it's an art.....lol.....once all of that is done, they are not placed into the oven for the finishing touch until desired as the meal...........they freeze quite well, but never longer than a week, otherwise the sauce acids start to lose their effect on the blend.
The Menudo is another time consumer, but my favorite effort of love. I use a combination of beef tripe; honeycomb, blanket and book. Each has a different consistency and provide separate textures and levels of oil (fat). At times it's difficult to get all three, but if I plan ahead and my favorite butcher cooperates, I'll always have blanket and honeycomb. "Book" is not popular because of the fat content, so they often discard it as waste.
I'm very old school with this, both traditional (white/blanco and red/roja). My personal preference is blanco. I grow my own chili's, dry, grind and store...Jalapenos, Anaheim's, Cayenne, Poblano, Capsicum. I purchase two specific types of ground Cumin and Paprika from a local vendor that specializes in such and I have friends who grow Tomatillo's.
I mention "old school" prep because the key for me is in the meat preparation. I don't just cube up the tripe and boil/simmer it to a soup consistency, adding spices along the way........that's the lazy man's method, effective and quicker, but entirely to heavy and fat saturated.
After I've cubed the meat, I place all of the ground spices/salts/peppers in a large baggie, mix then add the meat and shake/mix again to completely cover every cube. I pre-heat a large skillet, add just a little olive oil, and braze the tripe to release the heavy fats and seal the spices. Once the tripe is slightly browned, pour off the fats and place into a very large stewing pot, add 1/2 previously prepared beef broth and 1/2 water, additional spices/chili's to taste and bring to a quick boil, let simmer forever until meat is firm, a little chewy.......not mush and then add canned white Hominy (I prefer Juanita's) and Cilantro, Basil, white chopped Onions, Oregano and my secret spice mix of dried Tomatillo and ground white Pepper seeds. This simmers until the Hominy is soft......served piping hot..!
I'll go ahead and link this post to the "recipe" section.....for those interested.........it's not a complete set of directions, but should stimulate an appetite....lol
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Post by RickB on Dec 27, 2020 9:33:17 GMT -5
On our last visit to Edisto Beach SC. the fishermen were catching many spotted sea trout in the north inlet around low tide. I went one day and caught three keepers (14" or larger) my wife used a slightly changed variation of this recipe to cook the fillets. Trout with Garlic Lemon Butter Herb Sauce juliasalbum.com/trout-with-garlic-lemon-butter-herb-sauce/One of the best trout recipes I've tried is simply cooking the trout in the skillet in olive oil, and then adding garlic, lemon juice, white wine, fresh parsley and butter. Gluten free, healthy, easy-to-make and delicious! Low-carb dinner rich in lean protein and omega-3 fatty acids. A family favorite! Perfect way to cook an amazing fish: trout. Ingredients 1.5 pounds trout or salmon, or arctic char - 2 large fish fillets with skin on the bottom 2 tablespoons olive oil more, if needed 1 tablespoon Italian seasoning (dried thyme, oregano, parsley, combined together) 1/4 teaspoon salt to taste 4 garlic cloves diced 3 tablespoons lemon juice freshly squeezed 2 tablespoons white wine 2 tablespoons butter softened 2 tablespoons parsley chopped Instructions Season the top of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom - no need to season the skins. In a large skillet (large enough to fit 2 fish fillets), heat 2 tablespoons of olive oil on medium heat until heated but not smoking. To the hot skillet with olive oil, add fish fillets skin side up - flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat, making sure the oil does not smoke, until lightly browned. Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes on medium heat (to prevent oil from burning). Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely. After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan. Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture. Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.  |
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Post by rockjunquie on Dec 27, 2020 9:42:41 GMT -5
On our last visit to Edisto Beach SC. the fishermen were catching many spotted sea trout in the north inlet around low tide. I went one day and caught three keepers (14" or larger) my wife used a slightly changed variation of this recipe to cook the fillets. Trout with Garlic Lemon Butter Herb Sauce juliasalbum.com/trout-with-garlic-lemon-butter-herb-sauce/One of the best trout recipes I've tried is simply cooking the trout in the skillet in olive oil, and then adding garlic, lemon juice, white wine, fresh parsley and butter. Gluten free, healthy, easy-to-make and delicious! Low-carb dinner rich in lean protein and omega-3 fatty acids. A family favorite! Perfect way to cook an amazing fish: trout. Ingredients 1.5 pounds trout or salmon, or arctic char - 2 large fish fillets with skin on the bottom 2 tablespoons olive oil more, if needed 1 tablespoon Italian seasoning (dried thyme, oregano, parsley, combined together) 1/4 teaspoon salt to taste 4 garlic cloves diced 3 tablespoons lemon juice freshly squeezed 2 tablespoons white wine 2 tablespoons butter softened 2 tablespoons parsley chopped Instructions Season the top of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom - no need to season the skins. In a large skillet (large enough to fit 2 fish fillets), heat 2 tablespoons of olive oil on medium heat until heated but not smoking. To the hot skillet with olive oil, add fish fillets skin side up - flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat, making sure the oil does not smoke, until lightly browned. Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes on medium heat (to prevent oil from burning). Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely. After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan. Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture. Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.
That looks REALLY good!
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Post by jasoninsd on Jan 3, 2021 13:43:54 GMT -5
I don't really have a recipe, but I just wanted to say my wife made a beef pâté for sandwiches at lunch...I don't think she was amused as I was that I kept calling them cow patty sandwiches. I told her that's the Midwest pronunciation of that fancy word...
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Post by hummingbirdstones on Jan 3, 2021 15:40:08 GMT -5
I don't really have a recipe, but I just wanted to say my wife made a beef pâté for sandwiches at lunch...I don't think she was amused as I was that I kept calling them cow patty sandwiches. I told her that's the Midwest pronunciation of that fancy word... You, sir, are an instigator!  |
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Post by RickB on Jan 13, 2021 13:24:44 GMT -5
Hot Pepper Vinegar RickB 3/4 cup White distilled vinegar 3/4 cup Apple cider vinegar 3/4 cup Water 1 teaspoon Sea salt 2 teaspoons Sugar 2 hot peppers (Serrano or Jalapeño) I prefer red over green for flavor and color. Wash the peppers and cut off the stem ends. Cut lengthwise into quarters and remove seeds and some of the pith. The more pith you leave, the hotter the vinegar sauce will get. Cut into thinner slices if necessary and pack into a bottle. Add all of the ingredients into a small pan and bring to a boil while stirring to dissolve the sea salt and sugar. When it comes to a boil, pour into the bottle with peppers and use a cap or cork to seal the bottle. Fills up one 500ml bottle. After it cools, store in the refrigerator for later use. Jalapeño peppers measure 2,500–8,000 on the Scoville scale Serrano pepper measure 10,000 to 23,000 on the Scoville scale  |
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Post by jasoninsd on Jan 13, 2021 19:43:20 GMT -5
RickB - the Hot Pepper Vinegar sounds amazingly delicious! Out of curiosity, what do YOU use this for?
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Post by RickB on Jan 13, 2021 21:34:40 GMT -5
RickB - the Hot Pepper Vinegar sounds amazingly delicious! Out of curiosity, what do YOU use this for? Jason. Here in the Southeast we use it to spice up the food a little. I use it on collard and turnup greens this time of year and I'm running low. Made some this afternoon so I figured I'd post it. Texas Pete hot sauce Co. has a hot pepper sauce with little green peppers in it but I like to make my own. Found this info below and copied it. RickB "Good ole Southern Pepper Sauce is a favorite condiment to serve with any number of dishes in the south – from black eyed peas to pinto beans, collard or turnip greens and some even like a little bit of it with their BBQ. A jar of this spicy sauce could just about always be found on the supper table, making it a staple item to make each year." |
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