This is just a good ole-time classic potato salad, the kind you used to see everywhere at church suppers and picnics, with lots of satisfying eggy taste. One forkful will bring memories flooding back.
This recipe produces a good, firm, soft-sided hot dog roll meant for top slicing — and the bread machine does all the hard work. You can use them as is, or, butter the sides and lightly fry them in a frying pan or on a griddle.
Coca-Cola™ is a soft-drink sold throughout the world. The exact ingredients and proportion of ingredients are a trade secret. However, the largest ingredient in it is water — It takes nearly 3 litres of water to make 1 litre of Coke. The second largest ingredient is sweetener. The taste has a citrus note to it,…
Instant Mashed Potato Granules © Denzil Green Instant Mashed Potato Granules are often made from potatoes that are too small to be graded, or that are otherwise rejected for other uses such as potato chips (aka crisps in the UK), but are still perfectly good. To make the granules, the potatoes have their skins steamed…
This is a sausage and potato recipe that was developed in the 1960s to promote Deerfoot Sausages, a brand of pork sausage. Do you know how to make Deerfoot Potatoes? They are absolutely delicious.
American Piccalilli is a relish based on green tomatoes. It is generally green in colour. Recipes vary wildly. Though a few recipes may include some prepared mustard or mustard powder, there is usually no mustard as in the original English or Dutch Piccalillis. Simple American Piccalilli recipes are often the same as what one would…
This is a very nice relish.
The actual work for these rolls will only take about 20 minutes. People will go mad for these classic dinner rolls.
This famous recipe for a warm potato salad hails from Speck’s Coffeehouse on Market Street in St. Louis, Missouri.
You might think this recipe doesn’t make a lot, judging by just 1 cup of macaroni, but it does. And it’s really good.
This is perhaps the classic, most famous, no-bake Christmas fruitcake recipe, dating back to at least 1954.
Often served in America stirred into hot linguine noodles.
Can be used as a baste for chicken, and as a baste for ribs towards the end of grilling, barbequing or smoking. Can also be used as a sauce served at the table.
This recipe used to be an American favourite at Thanksgiving.
A classic, old dessert.
This is a type of barbeque sauce used in Alabama.
This is coleslaw as made in the Piedmont area of North Carolina for barbeques, where it is referred to variously as BBQ slaw, Red Slaw, Red Coleslaw, Barbecued Coleslaw, etc. The ketchup gives the salad a dusty pink hue.
This is a typical salad made to accompany barbeque in the eastern Carolinas area of America. More than that, it’s a good old-fashioned, sweet and sour creamy coleslaw that will have you smacking your lips in satisfaction.
So easy to make, why would you buy? This is an example of the “white bbq sauces” made in some areas of the southern United States. Good particularly with pork.
Boston Brown Bread is a yeast-risen, very moist brown bread made with molasses that is traditionally steamed in cylindrical 13 oz (400 ml) volume metal coffee cans, to make loaves of bread that yield round slices of bread. It is usually served warm. Traditionally, it is made from wheat flour mixed with rye flour and…
Excellent to serve with barbeque.
This is a very easy to make glaze for roast pork that tastes as good as many more complex glazes.
Classic North American drop cookies.
This recipe envisages using the nuclear neon green relish of North America. You can substitute minced green pickle.