I'm always perusing food manufacturers web sites for recipes. Many are submitted by the general public and some by the manufacturer themselves. You can spend weeks and months doing this and come up with some great stuff.
Bush's Beans, Hillshire Farms, Kraft anyone you can think of will have a recipe section.
I agree Frozen Smoke. Sometimes they have the simplest recipes and are also very good. I shy away from recipes that have odd ingredients that are have to come by.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
My dad has a fish batter recipe that I know was his own making. When I was little he used to always use Shore Lunch batter, but it got too expensive for the amount of fishing & cooking he's done through the years, plus it just gets too salty. So he developed his own and worked on it for years when I was a kid and a teen, and his recipe is 'secret' now. It's great for fried fish, chicken strips, onion rings (which we discovered one fish camp trip when we were luck-less & hungry but had lots of onions that were supposed to be for breakfast). He'll make up as much as I want and give it to me, but he won't share the recipe. So I do the same to him with my BBQ sauce recipe that he really likes, he's not an Internet person so he'll never log in here to find it!
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