RECIPES

[EB-80/8inPA 1,917]

16 minutes ago, Kennedy said:

 

Vacuum bag kraut.

 

I never tried making sauerkraut but that sounds like a pretty easy, low risk thing to try.  Thanks for the suggestion!

[Pullstart 68,179]

 

This was yummy the other night!

 

I was going to incorporate the black stone for meat and veggies, but it required me to simmer taco seasoning and water in the mix for a while, so I did prep inside and finished it outside.

 

First, get some frozen southern hash browns and thaw them out.  The recipe I loosely followed called for WITH onions and peppers, but the store didn’t have any.

 

I used about 2 lbs of ground venison, but had some left over.  It was great with chips!  So 1-1/2 lbs would suffice.  Brown the meat in a big skillet, with some butter.  Recipe calls for oil.  I prefer butter.

Add a chopped onion, and three chopped bell peppers.  (Recipe says 1/2 onion, but my taters didn’t have any onions or peppers.)

Mix a packet of taco seasoning and 3/4 cup water into the meat, and simmer until the water dissipates.  (I used two packets for the extra goodies, and 1-1/2 cups.  I could have gotten away with a bit less water for quicker simmer time.)

Layer the hasbrowns into a casserole dish, or foil pan.  I greased it with crisco.

 

Layer the meat on top.

 

The recipe calls for chopped tomatoes, but I subbed a jar of salsa.  Add maters or salsa, mixed with a can or diced green chiles, layered on top.

 

Mix equal parts sour cream, mayonnaise, and shredded sharp cheddar cheese, and layer as well.  I used about 1-1/2 cups of each.  If I were to do this again, I’d go with 2 cups of each.

 

Top with another equal part shredded cheese.  I measured with my heart.

 

The recipe calls for baking in the oven at 375 for 30 minutes.  I smoked it at 300 for about an hour and a half, then cranked it to 450 for 10 minutes to help melt the cheese a bit more.