Recent content by AllenOK

PeppA and her mother always made this, but added dumplings to it. They called "knee-knockers and mash", although there was no mashed taters in it. I can't remember if they made mashed and served it on the side. I usually made myself scarce when they made this. I can handle the sausage, but...

Practice, practice, practice! And, like everyone else has mentioned, brine it, and don't overcook! Brining is the easy part. I brine all chicken that gets grilled, smoked, or roasted. I brine turkey as well. The second half is not overcooking the birds. That comes with practice. I can...

Oh my gosh! I am not with it! I missed this by a day! Our thoughts are with Dave and his family.

I organize my photos in a couple different ways. Like you, most of my photos are organized into folders. My primary sub-folders are listed by year. Everything captured within that certain year will be in the folder with that year on it. Within the yearly folders are other folders, organized...

OK, so basically, it's a granola mixture, add some candy, and whipped cream. I've had worse.

I would have gone with serranos if the store in town had them. Unfortunately, they seem to alternate between fresh jalapenos and fresh serranos. Not a great demand for Hispanic foods in this small town. The store that's on my way to and from work usually has more stuff (same chain). Heck...

PieSusan, you and your mother are in our thoughts here. We just went through this with PeppA's Mom.

I made a pot of Chile Verde (see my post on the Chili board), with Mexican Rice, and refritos. I served this with tortillas, sour cream, and some Queso Fresco (for me). For dessert, I made some sopapillas, and a honey-butter sauce (YUMMY!), although the kids wanted straight honey (I got them...

I've been thinking about this for several weeks. I finally broke down and made a trial batch tonight. PeppA has been nagging me to make it for lunch, as it's "weird", and the kids wouldn't touch it. Here's what I made: Allen’s Chile Verde Yields: 10 - 12 servings 1# tomatillos, papery...

Yes, the bun is grilled. The fries are fresh-cut potatoes (we cut fries daily). If you think that is good, you should try some of the variations I've done. MY favorite is sauteed onions and mushrooms (moistened with a splash of au jus), swiss cheese, lettuce, (I don't do raw tomatoes), and a...

I have not named her. PeppA and the kids are calling the pup "Baby Girl". We have already found a home for her. Now we just have to wait 5 weeks for the pup to be weaned. Momma Dog is a white Lab. Looks like the pup is really taking after Momma, although you can see the Pit Bull in the...

Several weeks ago there was a thread somewhere on DC about how the pictures of fast-food burgers always look better than the actual product when you get to the restaurant. I made a mention that I always make TALL hamburgers where I work. Here is what they look like:

Ok, I posted over a week ago that I would post some pics of our unexpected arrival. With everything that's been going on, I have not had a chance. This post will rectify that. Here is PeppA holding the little pup. She's sound asleep. In this pic, taken immediately after the first, PeppA...

I have a box sitting in my fridge right now. I need to get it portioned and frozen. I typically use it for making bacon bits, clam chowder, and Coq au Vin.

Gelatin is the product of collagen that is cooked in moist heat. ALL critters contain collagen.