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    9 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    I admit I hated them as a kid too. I was at deer camp a few years ago and one of my uncles brought a bunch he had from the farmers market. Knowing my culinary aptitude, he tossed the bag at me and said "see what you can do with these" This being a hunting camp, the pressure was on. I couldn't make some fancy dish, so I tried to keep it simple and came up with this. You can use any smoked sausage you like, I prefer a Portuguese linguisa, but you can use kielbasa, bacon or ham as well. You can omit the crushed red pepper if you don't like a bit of heat. Can be served as a side dish or a main course. This is the only way to eat brussel sprouts IMO.

    Recipe #325685

    A nice light Asian inspired salad dressing or dipping sauce that goes well on a salad or as accompanining sauce for entrees and apps. You can adjust the heat according to your personal tastes. Start small with the pepper, and work your way up if you are not sure. You can interchange the lemon juice with lime or orange, depending on your taste and what you have on hand. As far as the fish sauce goes, its one of those things that on its own, not so good, but add it to something, and it really brings up the flavor. Enjoy.

    Recipe #380641

    From Bobby Flay's Throwdown. Put here for safe keeping.

    Recipe #330490

    A real tasty way to use up zucchini or yellow squash. Even the large ones will work. When finished the coins will be a delicious crisp brown on the outside and soft and tasty on the inside.

    Recipe #319559

    I threw this together last minute to enter in the local county fair. And it won 1st place and Champion best in class. You can adjust the peppers to suit your own taste for heat. As published, it is pretty mild. It is a cooked salsa and best if processed and allowed to sit for a few weeks before enjoying.

    Recipe #392075

    This recipie just won second place at the local county fair. It's a little sweet, a little tangy, and you can adjust the heat to your liking. Goes good as a glaze or a dipping sauce.

    Recipe #318736

    These tasty morsels go good as a stand alone "steak" substitute, or as a topper for steaks and burgers. When smoked, they have a flavor reminiscent of the gristly part of a ribeye steak, you know the bit you shouldn't eat, but can't resist. My vegetarian friends crave them, and my meat eating family loves them as a steak side dish. They can be served on buns or on a plate. I grill these with indirect heat with maple hardwood smoke. The key is the indirect heat. If you cook them over hot flame, they can dry out and get chewy. The prep time is mostly marinating time.

    Recipe #319592

    Just a simple, easy to make dish that can be eaten on top of a bed of greens, or stuffed inside a croissant. You could also substitute chicken for the salmon. Prep time includes refrigeration.

    Recipe #327567

    This is a wonderful way to add a new twist to asparagus. A little lemon, pepper and garlic gives you a wonderful side dish perfect for grilling. It's the only way my 4 year old daughter will eat it now. You have to be on your toes once it's on the grill, as it burns easily. A wide spatula or burger turner willl make things easier.

    Recipe #319926

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