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Jim in Colorado

@flier389

active 8 years ago



  • Jim in Colorado commented on the post, Smoked Fish 8 years ago

    YUMMMMM! I need a bib! That looks soooo good. Nothing like smoked salmon. I have a Trager smoker grill. I use it year round. I will be trying to smoke some type of nuts, in a week or two.

  • ThumbnailHowdy. Let’s get ready to feed our faces. Today, we’re gonna make s’ketti sauce from tomatoes. First, wash up about 50 Roma tomatoes, then cut ’em in half lengthwise. Then you’ll want to scoop the seeds out with a spoon (or not–if you like ’em, leave ’em in). Then turn on your grill to medium high. […]

  • First, wash up about 50 Roma tomatoes, then cut ’em in half lengthwise. Then you’ll want to scoop the seeds out with a spoon (or not — if you like ’em, leave ’em in). Then turn on your grill to medium high. We’re gonna roast the tomatoes on the grill. I used my smoker grill […]

  • First, wash up about 50 Roma tomatoes, then cut ’em in half lengthwise. Then you’ll want to scoop the seeds out with a spoon (or not — if you like ’em, leave ’em in). Then turn on your grill to medium high. We’re gonna roast the tomatoes on the grill. I used my smoker grill […]

  • Dissolve the yeast in the warm water, then mix in the other ingredients. Place the dough in a covered dish and set it aside in a warm place for 1 or 2 days. (We have ours in a little crock jar.) Always leave at least 1 cup or more of your starter for seed. Replenish […]

  • I LOVE wild grape jelly. Never tried to make wine. I’m to busy eating the jelly. My grand mother made it every year. and even saved some of the juice for later in the year to make more jelly. She also made grape syrup.

  • CHOKECHERRIES! Man oh man! love them little berries! Jelly, syrup, wine, but mostly jelly. I like it on my french toast, and waffles, and my toast and English muffins. I could eat it every day. (That might have something to do with my isle of belly problem.) Kathi makes the jelly just as good, if […]

  • I love elk and venison, and wish that I could have it every day. For beef tongue, if it is ground up after cooking. It is great. It is a texture thing for me. We had lots of tongue when we were growing up. But, looking at the picture and reading the recipe. I think […]

  • I’m a contributor. Count me in, too — thanks.

  • Man those look good!
    And, yep I still have them eggs. Found out that haz mat people will not touch them. Since they now glow in the dark.

    At least they have not eaten through the glass jar.I will try to make some more real soon.

  • Alright Ross, I like your post. I have not cut up a bird in a long time. But it does make sence. I have had way to much chicken, when my Dad had an ulser. And it is kind of hard to eat it some times.

    Now, lets talk about fried, and I am there!

  • Thanks for the nice comment, kellyb. I am honored to have had my recipe have a place at your table.

  • Thank you all. Kathi and I were talking about getting things ready for BBQ season. would be glad to share some outdoor cooking recipes with everyone. I have never seen a tobacco curing barn before so I really couldn’t say how it would do for smoking meat. So, get out your BBQ aprons, and start […]

  • OH WOW ! I’m ready , Got to make this . It looks so good . I am drooling on the keys .

  • Thank you very much . And as for giving away any secrets , OOPS !! I’m bad. But it tastes sooo , good .

  • For those that are diabetic . Try making your cobbler with sugar free pie filling , and sugar free cake mix , or a biscut mix . You could use brown sugar splenda also . Be a little inventive . And please let me know how it goes. As for fresh fruit , give it […]

  • Thank you one and all . Eat it warm , with a scoop of ice cream . You may have to make more than one . My wife has it almost every night .

    For me , it is one of my feel good foods .

  • Thumbnail Okay, everyone get out your bibs, your spoons, and the ice cream–we’re doing Dutch-Oven Cherry Cobbler ! (No drooling, please.) How to make Dutch-Oven Cobbler : The ingredients you’ll need are two cans of fruit pie filling–this one is cherry, but you can use any fruit filling that you like. You can add more cans of the pie filling if […]

  • Preheat oven to 350 degrees. Take some heavy-duty aluminum foil and line the dutch oven (we do that so the acid from the fruit does not react or pit our cast iron or take away the cure on it). Makes clean up easier, too. But if you are using a baking pan, you don’t need […]

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