Rich from NY Profile - Allrecipes.com (13283883)

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Rich from NY


Rich from NY
 
Home Town: W.Webster, New York, USA
Living In: W.Webster, New York, USA
Member Since: Mar. 2009
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Healthy, Quick & Easy, Gourmet
Hobbies: Gardening, Camping, Boating, Fishing, Hunting, Music, Wine Tasting
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  • Brioche
  • Brioche  
    By: Michelle Chen
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Recipe Reviews 3 reviews
Homemade Sweet Italian Sausage (Mild or Hot)
( GREAT SAUSAGE )This sausage recipe is better tha any meat market in upstate NY. I started with a 7Lb. pork but and cut it into 2"x2" cubes with the fat , Put it into (2) 1 gal. zipper bags. The first bag I made mild . Bag #2 I added 2 Jalipenos diced up small. Put all your ingredients into each bag , zip and mix well to coat all sides of meat. Refrigerate , run through meat grinder with the fine grind blade and a casing attachment. Easy as that...

29 users found this review helpful
Reviewed On: Sep. 28, 2011
Shredded Beef Chimichangas
VeryTasty, I added onion & garlic pouder and some hickory smoked jalipeno peppers that I dried, I skiped the first part and just put it in a crock pot on high for about 3 hrs. then on low for another 3 hrs. till the meat shreaded with 2 forks... It takes some time but it was better than any Mexican joint that we have gone to... Take the time and be creative when wraping, place some cheese in the center of a 10in. wraper top with meat no more than what the wraper will cover when you bring 1 edge over to center, rotate a little and fold top edge to center, repeat until you have a 5 sided peace. I brushed mine with spiced oil (EVOO chili garlic onion cumin pouders ect.) to taste and baked at 450 10-15 min. You can even finish on a grill insted of baking...

2 users found this review helpful
Reviewed On: Apr. 14, 2010
Marinade for Steak I
Very Tasty... I made it to serve 10 and had plenty to marinade 2 large steaks in a 1 gal. zipper bag. 6 hours is all I did and I think a little more time is needed. 24 hours may be to much time... I will make this ahead of time and then add it to the meat and onions first thing in the morning...

5 users found this review helpful
Reviewed On: Oct. 28, 2009
 
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