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DC's Next set of recipes.. guess the first was too big ;)





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Biscuit Ingredients

• 3 cups all-purpose flour

• 2 tablespoons sugar

• 2 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup vegetable shortening

• 1 to 1 1/4 cups milk

• 1/4 cup melted unsalted butter


1. Preheat the oven to 450° F.

2. In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Cut in the shortening with a fork until it looks like cornmeal. Add the milk, a little at a time, stirring constantly until well mixed.

3. Turn the dough out onto a lightly floured surface. Knead lightly two or three times.

4. Roll out the dough with a floured rolling pin to 1/2-inch thickness. Cut with a 2-inch cutter.

5. Place the biscuits in a greased iron skillet. Brush the biscuits with half the melted butter. Bake for 12 to 14 minutes, or until golden brown. Brush the hot biscuits with the remaining butter. Slit the biscuits in half and ladle Sawmill Gravy over the hot biscuits.

Gravy Ingredients

• 1 pound ground sausage

• 4 slices thick-cut bacon

• 1/2 medium onion, diced

• 2 cloves garlic, minced

• 3 tablespoons all-purpose flour

• 1 teaspoon salt

• 2 teaspoons black pepper

• 2 cups half-and-half (or heavy cream)

• 2 tablespoons butter


1. In a large skillet, combine the sausage, bacon, onion, and garlic. Cook over medium heat until the sausage is browned and crumbles.

2. Stir in the flour, salt, and pepper; cook for 1 minute, stirring constantly.

3. Gradually stir in the half-and-half. Cook over medium heat, stirring constantly, until the mixture is thickened.

4. Stir in the butter until well blended.


• 1 LB Kosher salt

• 2 cups brown sugar

• Enough warm water to cover turkey

• 1 tablespoon black peppercorns

• 1.5 teaspoons allspice berries

• 5 sprigs rosemary

• 6 leaves of sage

• Half onion, sliced

• 2 oranges quartered

• 2 large lemons quartered

• 4 limes quartered

Ø This is just one turkey brine recipe you can use for your roasted turkey. You make adjustments to it.

1. Take the turkey and cover with water in LARGE stock pot. Remove turkey (in bag still) and see how much water is in the pot. That is your marker point.

2. Fill to that point with warm/med hot water and then add salt and sugar. Stir till dissolved (approx 20 min). Add other ingredients and unwrapped turkey (make sure you remove the neck and giblets from inside it and rinse it thoroughly). Cover and place in refrigerator. If you don’t have room, add 2-4 lbs of ice to pot to keep it chilled (outside in garage is ok if you leave off of ground). Leave in brine for up to 4 days.

3. Remove from bucket and pat dry about 30 min before placing in oven (get to room temp before placing in oven (Turkey bags are great too)


• 15-18 lb Turkey (giblets and neck removed)

• ½ stick butter softened to room temp

• ¼ cup Sage leaves chopped

• 1 TBS Rosemary leaves

• 3 stalks celery in 2-3 in pieces

• 10 baby carrots rough chopped

• 1 large onion rough chopped

• Salt

• Pepper

• 2 lemons, 2 limes, 2 oranges (From brine is ok otherwise fresh ones)

• Olive oil

• 1 can chicken broth or 2 cups turkey stock

1. Take the turkey and remove from brine. Pat dry with paper towels.

2. Cover inside and out in pepper and salt (as much as you normally like). Take butter and rub under the skin of the breast, starting at the neck, with your hands. You may need to gently pull the skin away from the breast to get down lower on the breast meat. On the outside, drizzle some olive oil on the skin and rub the spices around the outside of the turkey. Then stuff the cavity with carrots, onion, celery and the citrus fruit wedges.

3. Let the turkey set to room temperature. If you have an Electric Roaster, set the temp to 375°. Place turkey breast side up in the roaster on its rack. Cover the wing tips with foil. Pour in the stock and cook for about 60 min. Check the temp with an instant read thermometer. Turn Turkey over and finish roasting for another 40 mins. Once the temp is 165°, pull the turkey out and let rest on a carving table covered with foil.


• 1 whole 3.5-5 lb chicken

• 2 TBS Olive Oil for outside of bird

• 1 cup Brown sugar

• ½ cup Paprika

• 2 TBS Black pepper

• 1 TBS Cumin

• 1 TBS Garlic Powder

• 1 TBS sea salt

• ½ TBS onion powder

• ½ TBS hickory powder

• 1 tsp cayenne pepper

1. Heat grill up to medium heat on the outside burners. The bird will rest over the unlit burners in the middle (you need 3-4 burner grill at least or a charcoal grill with coals on two sides of the grill only)

2. Rub oil on the skin. Then sprinkle 1 TBS inside the cavity, 1 tsp inside the neck and 2 TBS on the outside of the bird (more if doing a turkey). Empty ½ of beer can and use can opener to open 2 more holes in the top. Place can inside cavity of seasoned bird so it “sits” on the can. Tuck the wings behind the neck of the bird and place on center of grill. If using a charcoal grill, place an aluminum drip pan under the bird to catch all the juices. If you’ve brined your bird, it will be JUICY and tender.

3. Grill for 1 hr 20 mins, covered. Check the meat with an instant read thermometer at the thick part of the thigh. Pull off grill when temp hits about 170° and let rest on cookie sheet for about 10 minutes.

4. Remove can and carve or cut in half and serve.



• 1 medium sweet onion, chopped

• 3 stalks of celery, sliced and chopped

• 3 large stalks green onions, sliced tops only

• 2 cups chopped mushrooms

• 3 packages Stove Top chicken Stuffing

• 1 package Stove Top Turkey Stuffing

• 3 cans Chicken broth/stock

• 1.5 sticks of butter (1.5 cups)

• 1 cup water


1. In a large skillet, cook the sausage, turning until starting to turn brown. Toss in celery and sweet onion and Cook over medium heat until the sausage is browned and onion and celery are semi soft. Use slotted spoon to remove to waiting crockpot.

2. Pour chicken stock/broth into the grease in pan. Add water and butter. Bring to boil. Add in mushrooms and green onions. Boil for about 5 min.

3. Gradually stir in the stuffing mixes. Remove from heat and cover for 5+ mins. Turn the mixture several times to combine and fluff the mix.

4. Pour entire mixture into the crockpot and combine with sausage/veggies. Turn on low and cover until needed.


• 24 squares of unsalted sltines

• 1 cup of butter (no substitutues please)

• 1 cup brown sugar

• ½ tsp. vanilla

• 1 package of milk chocolate chips

• ½ cup blanched almonds finely chopped

• ½ cup chopped walnuts


1. Grease the bottom and sides of a 13" x 9" pan. Arrange crackers in the pan "face" up. Melt butter and sugar over medium heat, bring to a boil and continue to boil for 3 minutes stirring constantly.

2. Remove from heat and add vanilla. Pour the mixture over the crackers and use a spatula to spread it over all of the crackers. Make sure the crackers are all flat in the pan as they have a tendency to move when the hot mixture is added.

3. Bake for 5 minutes at 375°. Remove from oven and cool approximately 10 minutes. Then sprinkle with the chocolate chips and let stand until the chocolate chips are almost melted. Spread the chocolate evenly over the top and sprinkle with the chopped almonds.

Score before the last cooling for easier cutting.


• Flour, for pan

• 1/2 cup sugar

• 1 teaspoon ground cinnamon

• 30 buttermilk canned refrigerator biscuits

• 1 stick butter, plus more for pan

• 1/2 cup brown sugar

• 1 cup walnuts crushed

• 1 cup pecans crushed

• 1 bar of cream cheese cut into ½ in pieces (Optional)


1. Butter and flour a bundt pan. Sprinkle a small amount of the nuts into the pan so it coats the sides and set aside. Preheat oven to 350 degrees F.

2. Combine sugar and cinnamon. Cut refrigerator biscuits in half and toss in cinnamon and sugar mixture. Melt the 1 stick of butter in a saucepan and add brown sugar and bring to a boil; then add nuts. Line the bundt pan with biscuits and pour butter mixture over them.

3. Bake for about 30 minutes. Remove from the pan when it's still hot to avoid sticking to pan.


• 1 lbs Thick Hickory Smoke Bacon (fried crisp but not burnt)

• 2 c. Chopped Spinach Packed down.

• 1 ½ c. Heavy Whipping Cream

• 6 Whole Eggs

• 1/2 tsp ea freshly ground black pepper and Salt

• 1 ½ cups Mozzarella – Shredded

• 1 cup Sharp Cheddar – Shredded

• ½ cup Gorgonzola Cheese – Crumbled

• ½ tsp Seasoning salt plus more to sprinkle on the bacon

Ø Excellent for breakfast or even a hardy dinner.

Start by seasoning and then frying the bacon until crisp over medium heat in a large skillet or on a griddle. Drain onto paper towels and crumble when dried. While bacon is cooking you can roll some fresh pie dough or make your own and line a 9 inch pie plate. Chop the spinach and layer in the bottom of dish evenly. Add the bacon on top. Cover bacon with mozzarella, cheddar and then gorgonzola cheeses. In a blender, put the whole eggs, the cream and the salt/pepper, blend until smooth. Pour mixture into the quiche starting from the center and swirling around until it covers the entire top. Place in preheated oven set at 375° for about 35 min. Pull the quiche out to check for doneness. If the top is done but there is a “jiggle” to the quiche, then it needs to cook longer (5-15 min checking every 5 min). If the quiche crust is brown, then cover the crust edges with aluminum foil until quiche is finished cooking (prevents drying out the crust). Remove, cover with foil and place in Frig to cool for at least 45 mins. Remove from frig and cut and serve. Warm servings in microwave for 30 secs if cold.



• 4 cups Canola Oil

• 1 cup grated parmesan cheese

• 1 package of frozen ravioli pasta (Costco has a great spinach/cheese bag)

1. Pour oil in medium saucepan and heat over medium high heat. When a drop of water sizzles when dropped in oil the pan is ready.

2. Carefully add thawed ravioli to the oil one at a time. Check after 60 seconds. Turn each over until they are golden brown. Remove to a thick layer of paper towels to drain excess oil.

3. Dip ravioli into plate of parmesan cheese till coated. Serve hot with Side of Marinara Sauce (recipe Below)


• 1 tablespoon good olive oil

• 1 large chopped sweet onion

• 1 1/2 teaspoons minced garlic

• 1/2 cup good red wine, such as Chianti or cabernet merlot

• 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped

• 6 Roma Tomatoes chopped fine

• 1 tablespoon chopped fresh flat-leaf parsley

• 1 1/2 teaspoons kosher salt

• 1/2 teaspoon freshly ground black pepper


Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on low heat for 15 minutes.


In an 8 x 8 Casserole Dish:


• 5-6 Medium Baking apples (Golden Delicious, Granny Smith, Red Rome, etc)

• 1 Tbs. Lemon juice (juice from 1/2 small lemon)

• ¼cup White Sugar

• ½ tsp. Ground Nutmeg

• ¼ tsp. Ground Cloves

• ¼ tsp. Ground Allspice

• ½ tsp. Ground Cinnamon


• 1.5-2 Sticks Butter at room temp

• 1 cup Packed brown sugar

• 1 cup Flour

• 1 cup Oats

• ½ cup Chopped Pecans (Walnuts ok)

• ½ tsp. Cinnamon

Preheat oven to 350 degrees. Peel, core and slice Apples. Sprinkle with lemon juice. In bowl combine dry ingredients and mix with apples. Put slices into casserole dish. Make the topping by taking that bowl, adding the dry ingredients and with a rubber spatula or hand mixer, cut in butter and mix until well combined. It should have the consistency of thick frosting (if it is too runny, add equal amounts of flour, oats and brown sugar slowly until it is more pliable. Spread mixture over top and spread evenly to form an upper crust. Don’t worry if there is spaces in the mixture, it will come together while baking.

Note: for larger 9 x 13 casserole dishes, the measurement of ingredients are increased by half again. IE: 1 cup = 1.5 cups or 6 apples = 9 apples

Put in oven on next to last shelf. Bake for 30 minutes, then turn on broiler and watch until it turns a nice medium brown (about 5 minutes). Remove and let cool for about 10 min. Serve with Vanilla ice cream.




Recommended Comments

Added a really good Beercan Chicken Recipe :)

I've added one of my favorite Beer Can Chicken recipes, for those who love juicy roasted chickens, right after the roasted turkey. If you prefer, you can even use your favorite jerk seasoning recipe... I prefer jerk but the one I added is terrific for an excellent roasted chicken with a terrific flavor both on the skin and from the brine. Hope you like it... it's very easy to do. You can even add smoke to the fired side of the grill (Alder, Hickory, Pecan or Apple woods are great). For more smoke flavor, cold smoke it for an additional 2 hours. It will be juicy, smoky and flavorful then :ehm:

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