HOW DO YOU MAKE HOMEMADE CHEESE STICKS RECIPES
HOMEMADE PIZZA RECIPE: HOW TO MAKE IT - TASTE OF HOME
This recipe is a hearty, zesty main dish with a crisp, golden crust. Feel free to add your favorite toppings. —Marianne Edwards, Lake Stevens, Washington
Provided by Taste of Home
Categories Dinner
Total Time 50 minutes
Prep Time 25 minutes
Cook Time 25 minutes
Yield 2 pizzas (3 servings each).
Number Of Ingredients 13
Steps:
- In large bowl, dissolve yeast and sugar in water; let stand for 5 minutes. Add oil and salt. Stir in flour, 1 cup at a time, until a soft dough forms. , Turn onto a floured surface; knead until smooth and elastic, 2-3 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, cook beef and onion over medium heat until beef is no longer pink, breaking meat into crumbles; drain. , Punch down dough; divide in half. Press each half into a greased 12-in. pizza pan. Combine the tomato sauce, oregano and basil; spread over each crust. Top with beef mixture, green pepper and cheese. , Bake at 400° for 25-30 minutes or until crust is lightly browned.
Nutrition Facts : Calories 537 calories, FatContent 19g fat (7g saturated fat), CholesterolContent 40mg cholesterol, SodiumContent 922mg sodium, CarbohydrateContent 64g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 25g protein.
SNACK STICKS 101: HOW TO MAKE HOMEMADE VENISON OR BEEF ...
Snack sticks, beef sticks, slim jims, whatever you want to call them, these on-the-go meat treats are a staple in sausage making. A cousin of jerky, this semi-dry sausage is thinner in diameter and can be made from pork, beef, venison or other combinations of wild game.
Provided by PS Seasoning
Total Time 12 hours
Prep Time 12 hours
Cook Time P0D
Yield 18
Number Of Ingredients 7
Steps:
- Cut meat into 2” pieces and place in the freezer for 15-20 minutes while you set up the meat grinder.
- Set the grinder up with a 3/8” plate.
- Grind meat once through the 3/8” plate. Alternate between pork and venison every 8 oz or so to start the mixing process.
- Place the ground meat in the fridge while you reset the grinder with a 3/16” plate.
- Mix in Honey BBQ seasoning, cure and encapsulated citric acid to the meat block. Mix for 6-10 minutes until protein extraction has started. The meat should be very tacky and stick to your hands.
- Mix in the high temp cheddar cheese until just combined.
- Set up your stuffer with a ½” horn and crank down until the meat fills the horn.
- Load the casings onto the horn and fill the casings.
- Lay the cased sausage on sheet trays and place in the fridge over night to allow the cure to work and for the flavors to marry.
- The following day, preheat your smoker to 120 degrees.
- Hang the snack sticks, no longer than 4’, on smoke sticks and place in the smoker. Increase heat to 130 degrees and follow this smoke schedule:
- 1 hour – smoke on
- Increase heat to 150 degrees
- 1 hour – smoke on
- Increase heat to 170 degrees
- Remove sawdust and cook until internal temperature of the snack sticks reach 155 degrees.
- Remove the snack sticks from the smoker and allow to hang at room temperature for 45-60 minutes or until the internal temperature drops to 110 degrees.
- Then place the snack sticks in the fridge to cool completely down below 40 degrees. Enjoy!
Nutrition Facts : ServingSize 18,
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