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    8 Recipes

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

    Recipe #335801

    I made this up. It seemed to work. It's hearty and satisfying. I was looking for kielbasa and cabbage recipes, but didn't find anything I quite liked. I used a homebrew beer that was very dark and hoppy and the end product suffered from some bitterness as a result.

    Recipe #381975

    1 Reviews |  By Tannic

    I made this up. I was looking for a use for a piece of flank steak and while rooting around in the fridge I found some homemade marmalade that had never jelled. Orange, beef and ginger just seem to go really well together. I think you could use different greens, but make sure that you use something that can stand up to a little wilting. Prep time does not include marinating.

    Recipe #323230

    I love making my own mayonnaise. I made my first following Alton Brown's recipes from his show. The videos are posted on foodtv and are well worth watching if you are new to making your own mayonnaise. This is my latest variation. This is easy enough to do that I generally make my own whenever I know I'm going to want mayo for a few things. I only use store bought mayonnaise because it lasts forever in the fridge. Once you make your own mayonnaise, you won't want anything else.

    Recipe #510192

    I played around with a few salmon mouse recipes, but this is different in proportion and seasoning. This is lighter in the proportion of fish to cream cheese than most, at first because I used what leftover salmon, I had. My daughter liked it so much that I made it again for her sleepover birthday party. Having less fish made it mild enough to feed to a bunch of third graders (most of them even liked it). I think you could use canned or smoked salmon too. Of course if you have fresh herbs available, use more than the stated amounts.

    Recipe #365980

    1 Reviews |  By Tannic

    I started looking for a good barbeque sauce when I found my children doing inappropriate things with some store-bought stuff that we had left in the fridge. I made this one up, drawing particular inspiration from recipe#397296, which I really liked, but I wanted something beer based. They still use it on toast and other breakfast items, but I prefer it on pulled pork shoulder and beef brisket. I used a homebrewed doppelbock for the beer ingredient, chosen because the batch failed to carbonate in the bottles and I haven't fixed it yet. I think you could use almost any beer with a lot of flavor. I'd like to try it with a stout or a wheat beer that complements the citrus. If you find your children dipping crackers in it, at least you know it's not half corn syrup.

    Recipe #415347

    2 Reviews |  By Tannic

    This experiment grew out of a neighbor's gift of excess ricotta from cooking for our block party. The tomato and extra spice adds a nice kick to the custard. I'd also like to play with the spice mixture when I make this again. I think you could eliminate the heat and add a bunch of dried or fresh herbs. This could also be made in a pie or quiche crust, but I like the simplicity and ease of cleanup of baking in the skillet. This is also a good recipe to double - bake one in the skillet and put the other filling in a pie shell and freeze.

    Recipe #317193

    I've been working on this as a seasonal breakfast/brunch item for a while. This is the final variation, though I need to work on getting them crisper. I'll be making it through the fall and winter. My daughter's enjoyed it

    Recipe #509933


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