Gary Lee Recipe Reviews (Pg. 1) - Allrecipes.com (10529420)

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Gary Lee

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My Pickled Little Smokies

Reviewed: Feb. 29, 2012
I want to make pickled sausages like the Penrose brand or a Louisianan brand. I’m not a beginner I’ve been canning and pickling since the late “70’s”. I’ve pickled eggs, beets, green tomatoes, okra etc. I’ve made this recipe twice and there is no way two 14 ounce packages will fit in a quart jar let alone with onion and banana peppers. The 1st time I followed it exactly and I thought it had way to much spice and the Little Smokies’ shouldn’t be boiled they are a fully cooked product. The second time I didn’t boil them and I cut all spices in ½ added 1 teaspoon red pepper flakes 6 whole garlic cloves, left out the pepper rings. This time they are edible but get a little better now that they have set for a week. I will keep trying to get the recipe I want but this is not it – too many flavors going on and non of it is the sausage. Sorry to poster and thanks for sharing this recipe.
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13 users found this review helpful

Southern Fried Chicken Livers

Reviewed: Feb. 1, 2010
Add Tony's More Seasoning theses are a classic.
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6 users found this review helpful

Banana Crumb Muffins

Reviewed: Feb. 1, 2010
These are great and easy. I added vanilla, Penzeys Baking Spice and chopped pecans.
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2 users found this review helpful

Ultimate Party Meatballs

Reviewed: Nov. 17, 2008
You will never have any left overs when you take these to a party. Great in a slow-cooker. I have been making these for 20+ years. I make my own meatballs 3 lbs. of mixed meat; lamb, pork, and beef. Makes about 48 party meatballs.For the sauce I use: 1 can cranberries, whole Ocean Spray 1 jar Spicy Chili Sauce, Heinz 1 cup Ketchup, Heinz 1/2 cup onion, diced 1/2 teaspoon garlic powder 2 tablespoons liquid smoke flavoring 2 cups brown sugar, packed 1 1/2 tablespoons worcestershire sauce 1 cup whiskey, Sour Mash/Bourbon reduced
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208 users found this review helpful

Buttermilk Corn Bread

Reviewed: Oct. 30, 2008
Great, easy and the end result is perfect.I've been making this for about 5 or 6 years. I always use Old Fashioned Stone ground corn meal because it has some fine and some course texture. I use bacon drippings 2 tablespoons. I heat the drippings in the skillet and then added 1/2 of the hot drippings (or 1 tb.) to batter before I baked. This is like my Mother and Grandmother made in cast iron skillets. You can't beat that crunchy crust from the cast iron skillet.
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3 users found this review helpful

 
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