User Recipes

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  New category!
  • Jonathon  

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  Chef Okay, so we will leave everything as it is and leave What did everyone cook today where it is. If you go to https://meatgistics.waltonsinc.com/category/2/waltons-community the bottom category is for user recipes and everyone should be able to post to it! Have at it!
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  Stuffed Smoked Boneless Chicken
  • scott farm  

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  Jonathon
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  Mead recipe
  • beekeeper84  

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  YooperDog lol I understand
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  Water in recipes
  • sbtech  

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  sbtech Not a table no because it would be impossible to manage across different additives and when they are being used for different things. For sure gel with snack sticks for a 5 lb batch you can use between 1 and 1.5 cups of water, the 1.5 will be the higher end of what you would want to use and it is going to increase your cook time as a lot of that water will have to be cooked out as a snack sticks is a “semi-dried” product.
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  Baked Beans
  • Tex_77  

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  Jonathon Chef I agree with both of you. So many of us claim that we never have any time and that we always are stressed, but the fact is that we do it to ourselves. Even taking 5, 10, or 15 minutes to just sit in quiet has an astounding effect on one’s peace, sanity, attitude, ability to cope, and all those other related things. “But I don’t have 15 minutes,” many say. Yes, you do. You just have to give it to yourself.
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  Apple Butter
  • Chef  

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  4 cups apple cider (sweet) 4 cups apple cider vinegar 8 pounds apples of a cooking variety 8 cups sugar pinch of salt I always use pickling and canning salt which has no additives 2 tablespoons ground cinnamon 1 tablespoon ground nutmeg 1 teaspoon ground clove zest and juice of one lemon cut apples in quarters boil apples in cider and vinegar till apples are soft (about 20 minutes) run apples through food mill which will separate pulp from peel and seeds add 1/2 cup of sugar per cup of pulp add balance of ingredients this mixture can then be cooked down stirring constantly in a pot. I prefer to spread thin on a baking sheet and thicken in oven (less chance of scorching) Cook down until when chilled it is not runny place in jars, process in boiling water bath for about 15 minutes will store at room temperature for 2 years