177MilkStreet.com’s July-August 2026 issue had a recipe for a pulled pork taco filling from Sinaloa designed for an Instant Pot. I have converted it to a conventional slow cooker. This filling is flavorful but not spicy hot. 1 oz. (about 4-5) guajillo chilies, stemmed and seeded 1.5 oz. (about 2-4) ancho chilies, stemmed and seeded Read More …
This is a variation of Salmon and Biscuits – Camping Version which I made for Boundary Waters canoe trips for the past two years to accommodate a pescatarian in the crew. This year we have the opposite problem, a person allergic to fish (and chicken), so I have restructured the meal to be beef based. Read More …
Our Greenville grandchildren like focaccias, so I made this for them. It is the first time I have used all-purpose Einkorn flour. As the photo shows, it has a golden color. I have recorded below the original times from the Jovial.com website. I accelerated the process so that I started working on the focaccia around Read More …
We made this version of Mac & Cheese at Lina’s request. It is adapted from a recipe in Ebony magazine and makes one 9 x 13 tray. It is very kid friendly with very little spicing. I have preserved the original recipe’s call for ¼ cup of three different shredded cheeses, but I actually used Read More …
I recently bought Retro Recipes by Bobby Hicks, which consists of modernized recipes for old-fashioned dishes which he thinks modern eaters will enjoy. This is the first recipe I have tried from the book. It is easy to make, takes about 40 minutes, and will serve 4 people. Carol ate it plain and I added Read More …
This quick and easy pickle was a recommended side dish to accompany Ginger-Braised Chicken, and is adapted from Nini Nguyen’s cookbook Dac Biet. It makes about 1.5 quarts and is ready to eat in about a day. 4 Thai bullet chilies (or 1 Red Fresno) thinly sliced ½ cup sugar 2 Tbs. Diamond Crystal Kosher Read More …
This is a good weekday dish since it can be made in about the length of time it takes for a pot of rice to cook. This is adapted from Nini Nguyen’s cookbook Dac Biet and will serve 4 with rice and Grandma’s Pickled Cabbage. ¼ cup sugar 1 Tbs. vegetable oil 1.5 lbs. boneless Read More …