1 gallon sliced dill pickles
5 cups sugar
3 tbsp crushed red pepper
1 tbsp Tabasco
6 cloves garlic, chopped
Drain pickles, then return pickles to jar. Pour other ingredients over pickles. Replace lid; let stand. They will quickly make juice again; turn several times a day for 7 days. Put in pint jar. Refrigerate. They will get crispy after refrigeration.
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6 links of Bratswurst
1 bottle of amber ale (or Shiner Bock original)
1 medium onion, thinly sliced
2 Tbsp packed brown sugar
2 Tbsp red win vinegar or cider vinegar
Serve with spicy brown mustard on the side
And Rye bread
Slow Cooker Directions
1. Combine bratwurst, ale, onion, sugar and vinegar in slow cooker. Cover; cook on LOW 4 to 5 hours.
2. Remove bratwurst and onion slices from show cooker. Cut bratwurst into 1/2 inch length slices to fit on a sandwich. Spread mustard on bread and brats/onions. Enjoy.
TIP:
Don’t use too dark of a beer, could leave bitter.
Serve with some Sauerkraut or German potato salad.
]]>You can keep the fish once it has been poached(boiled) for up to a week in the fridge. I use it in the summer on salads, since I eat light in the summer. But the possibilities are endless. It a great cheap replacement for that junk imitation crab meat. You could also chill it after you poach it and serve it cold with cocktail sauce. Trust me its better than shrimp!
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1 large onion
6 roma tomatoes
5 jalapenos (not pickled)
1 can (6 oz) tomato sauce
Juice of 1 lime
12-15 stems of fresh cliantro
1 tsp minced garlic
Process together in food processor. Chill and serve with tortilla chips.
Do you have any additional ingredients?
]]>Grind 6 cups of leftover turkey. Place in medium bowl. Mix all ingredients. Shape into small to medium balls (golf size). Roll in a mixture of flour to coat. Deep fry until brown and crispy.
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season trout with salt and pepper lightly brush with olive oil
smoke fish for 3 hours.
then you need
orange mango basil relish
2 mangoes
1/4 cup of orange juice
1/4 cup of lime juice
2 tsp of fresh basil
6 tsp of honey
1/2 of red bell pepper
4 strawberries
slice and pit mangoes add 1 mago to blender with the orange juice,lime blend still syrupy. take other mango and dice.
dice up red bell pepper then add diced mango and red bell pepper to the syrupy mango finely chop fresh basil and add that to the relish.
drizzle 3 tsp honey onto trout then add orange mango basil relish. drizzle another 3 tsp of honey on top of orange mango basil relish then garnish with chopped stawberries.
]]>Mix Velveeta and cream cheese together and refrigerate one hour in bowl. Take out and form a cheese ball and roll in the mixture of onion and olives. Serve on a plate surrounded by chips.
Olive and Almond Cheese Ball
8 oz cream cheese softened
1/4 cup pimiento olives, coarely chopped
1 tsp minced garlic
1/2 cup sour cream
1 tsp Louisiana Hot Sauce
Package of sliced almonds
Place first 5 ingredients in a bowl and mix throughly using your hands. Form into a ball. Sprinkle almonds on a sheet of plastic wrap and roll the ball in the sliced almonds until covered. Wrap clean sheet of plastic wrap around cheese ball. Refrigerate for 12 to 24 hours before serving, or freeze for later use.
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