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German

Low-salt, plant-based, chicken-style bouillon powder

Chicken-Style Bouillon Powder

Posted by By Craig Dugas March 30, 2024Posted inAmerican, British, European, French, German, Ingredients, International, Mediterranean, My top picks rn, New England, Recipes
This recipe is based on the original, inspiring 'Vegan Chicken Bouillon Powder' recipe by Jasmin at Ve Eat Cook Bake. I make it to my preference with low salt and…
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Craig's Seasoned Salt

Craig’s Seasoned Salt

Posted by By Craig Dugas January 27, 2024Posted inAmerican, British, European, German, Recipes, Seasonings
I call my cooking style salt-savvy -- a term to capture using just enough salt to make what I eat enjoyable. Craig's Seasoned Salt This is a traditionally inspired seasoned…
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Roux flour, featured

Roux Flour

Posted by By Craig Dugas November 14, 2023Posted inAmerican, British, European, French, German, Ingredients, International, Recipes, Southern
Roux flour is simply toasted flour that can take place of a flour/fat roux that is typically used as a thickener in sauces, gravies, soups, and stews.
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Plant-Based Liverwurst

Liverwurst & Braunschweiger

Posted by By Craig Dugas July 15, 2023Posted inAppetizers, Favorites, German, Main Dishes, Plant-Based Meats, Recipes, Sandwiches, Side Dishes
The base recipe is for plant-based Liverwurst. To make it into Braunschweiger, the Liverwurst can be smoked. Liverwurst & Braunschweiger An unbelievably good recipe of red onions, red lentils, walnuts,…
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Plant-Based Smokehouse Ham

Smokehouse Ham Soy Curls

Posted by By Craig Dugas July 14, 2023Posted inAmerican, Favorites, Featured, German, Plant-Based Meats, Recipes, Sandwiches
Smokehouse Ham Soy Curls Juicy, flavor-filled, wood-smoked ham. SO GOOD! Pellet smoking tubeBBQ grillVented grill panPelletsTorchTorch fuelSmall scale 20 ounces water3 grams sugar ((appx. 1/2 tsp, slightly heaping -- will…
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