You might need to buy:
- Worchestershire sauce
- garlic salt
- onion salt
- celery salt
- brisket
- liquid smoke
ready in about 30 minutes;
serves 4
You might need to buy:
- soft onion-garlic cream cheese
- crumbled Gorgonzola or blue cheese
- Salt
- Thinly sliced fresh basil or chopped parsley
ready in about 240 minutes;
serves 6
You might need to buy:
- garlic -- minced
- sesame oil
- soy sauce
- honey
serves 3
You might need to buy:
- milk
- 13-3/4-oz can chicken broth
- butter
- ground cayenne
- cheddar cheese
You might need to buy:
- freshly squeezed lemon juice
- whole-grain mustard
- chopped fresh dill
- mayonnaise
- large eggs
- kosher salt
- Freshly ground black pepper
Marinating a brisket is really a great way to make sure your smoked brisket remains tender and juicy. This marinade will start the tenderization process and work a lot of flavor into the brisket. The best method here is to get a resealable bag large enough to hold the brisket and to make sure you get all the air out of the bag before you seal it.
You might need to buy:
- paprika
- worcestershire sauce
- olive oil
- red wine vinegar
- kosher salt
- black pepper
You might need to buy:
- salt
- eggs
- sugar
- warm water
- shortening
You might need to buy:
- cream cheese
- butter
- batch sweet roll dough
- egg
- sugar
You might need to buy:
- pepper
- parsley
- salt
- chicken boullion cubes
- chicken broth
- condensed cream of chicken soup
- thyme
- sage
- rosemary
From the Lake Holm Ward Cookbook
You might need to buy:
- stewed tomatoes
- garlic
- olive oil
- bowtie pasta
- italian sausage
- red wine
- basil
- rosemary
- feta cheese