Cooks Nation

We are from Texas and would like to start a family recipe blog that is not already taken. We also thought about also including other folks recipes as well. So it kind of makes it difficult to come up with a catchy name, I don’t think a family name will work, or a southern or Texas name either, because what if someone from upstate or overseas has a great recipe they want to share. So do you see my point. Thanks for any positive input.

Secret Recipes That Are Easy To Make.
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We are from Texas and would like to start a family recipe blog that is not already taken. We also thought about also including other folks recipes as well. So it kind of makes it difficult to come up with a catchy name, I don’t think a family name will work, or a southern or Texas name either, because what if someone from upstate or overseas has a great recipe they want to share. So do you see my point. Thanks for any positive input.

Secret Recipes That Are Easy To Make.
Increase traffic to your blog by clicking on the links below to find out more.
Have a great day.

I was raised in a family meat locker and it’s hard to get meatcutting out of you blood. I love old world sausage of all ethnic backgrounds and am looking for something new. (I mean old actually!) Polish, German, Italian, Swedish, anything you’d like to share. Please be serious and no wise cracks. Thanks!

Let me clarify my question. I’m looking for recipes for making the sausages themselves. Not using the sausages in another recioe. Sorry for the confusion. Thank you all for the answers thusfar. They’ll not go to waste, I promise.

My favourite is Lincolnshire Sausages.

20 lbs Pork 50% lean, 50 fat

3 & 1/2 lbs Stale bread

7 ozs Salt

1 & 1/2 ozs Pepper

1 & 1/2 ozs rubbed Sage

Method of preparation:
Cut pork into small cubes. Soak stale bread in water, squeeze surplus water out of bread. Put into a mixing bowl, add salt, pepper and sage (mixed) into bread and mix thoroughly, add cut up pork to bread and seasoning, mix again. Put through the small plate of a mincing machine once only and fill into sausage skins.

You could also check the web for Cumberland Sausages, which are a long, spiral type of sausage.

My new discovery for me is Toulouse Sausages… With Garlic in, etc.

I would like to suprise my family and make them a nice, tender meal.
Plz give me some recipes for Thanksgiving.
Ten Points Best Answer.
THX!

Get a good recipe online, there are hundreds to choose from.

We just bought a house and I will be cooking at home now instead of eating out. I need some recipes that are pretty simple and inexpensive that I could feed my family and have enough left over to freeze for leftovers. Thanks!

Google "OAMC" or "Once a Month Cooking" for some great dishes to stockpile in your freezer.

Most recipes call for marinara sauce to simply simmer for a few minutes. In my family we let it simmer for hours. I’ve noticed after two hours the acidity is gone. The most I’ve simmered mine is three hours. Usually because by then the smell is so appealing we can’t wait any more to eat it.

How long do you cook your sauce and can you also tell me if this is an old family recipe? I’m looking mostly for people that cook it beyond two hours.

marinara sauce gets cooked a lot at least it did in my step Italian grandmothers house she prepared it with fresh skinned tomatoes olive oil chopped basil, parsley, oregano, thyme and an onion chopped so fine you could not ever see it. it is a very basic tomato sauce. she would start hers in the morning around 9-10 then we would have it for dinner at 6
she always used this electric fry pan turned down to around 190 – 200 all day And believe me she was the only one to life the lid and stir !

I’ve gotten a lot of really good recipes just reading other peoples answers & wondering if you have any really old family recipes , Amish , German , Swiss or Hungarian you would like to share .

Thanks so much .

GERMAN KUCHEN

2 c. warm milk
1/2 c. sugar
1/2 c. shortening
1 tsp. salt
1 pkg. dry yeast
2 eggs
Flour

CRUMB TOPPING:

1 c. sugar
1 c. flour
1/2 c. butter

FILLING:

2 c. sweet or sour cream
2 eggs, beaten
1/2 c. sugar
1 1/2 tbsp. flour
1 tsp. vanilla

Mix together dough ingredients, using enough flour to make a soft dough. Separate dough into 8 equal parts. Roll each piece out to fit pie tin. Let rise for about 20 minutes. Fill each with cream filling. Put any fruit topping on top (apple, peach, apricot, prune, etc. Sprinkle crumbs over top; sprinkle with sugar and cinnamon. Bake at 350 degrees until brown.
Filling: Heat cream. Do not boil. Combine eggs, sugar, and flour; stir into cream and cook until thick. Add vanilla; cool slightly. Can add about 1 cup cottage cheese at this point.

Crumb Topping: Cut together sugar, flour, and butter.