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kmsmith kmsmith Indianapolis, IN

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My Latest Recipes 35
  • Red Eye Gravy from kmsmith in Indianapolis, IN.
    A morning breakfast made up of your left over coffee. It is hard to get people to try this, it sounds weird.."gravy made from...
  • Macaroni and Tomatoes from kmsmith in Indianapolis, IN.
    This is a simple southern dish that can be served hot or cold and goes well with a hot meal or a summer get together. ...
    kmsmith Indianapolis
  • Perfect Portion Lasagna Rolls for 8 from kmsmith in Indianapolis, IN.
    This is made perfectly to transfer strait to your plate from the pan. Serve with your choice of garlic bread and a tossed salad....
  • OMG ITS COW TONGUE from kmsmith in Indianapolis, IN.
    It is nothing to be affraid of! What you see is not what you get. It is amazing, once tried it will have you biting your tongue...
    kmsmith Indianapolis
  • RedHot Chicken Dip from kmsmith in Indianapolis, IN.
    Easy dip to whip together so you can work on other apperizers. Compliments of Franks Hot Sauce...
    kmsmith Indianapolis
  • A Beefiest Burger from kmsmith in Indianapolis, IN.
    This recipe will add beef back to your burger...
    kmsmith Indianapolis
I have 29 more
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  • mark555 1 month ago about Morel Mushrooms
    I soaked them in milk before dredging them in flour. I worked well.
    Flag
  • njspanteach 2 months ago about Meatloaf Has Never Been So Sweet
    I'm trying this now but substituted bread crumbs for frosted flakes. Wish me luck!
    Flag
  • Dalgast 6 months ago about Breaded Pork Tenderloin Sandwich ITS AN INDIANA TRADITION
    I grew up back in Indianapolis In, and during my teen years, there was a hang out called Al Green's. They had "B" movies, hot rods galore and Breaded Pork Tenderloins the size of some smaller states. Well, the place has been gone for decades now, but my dieing love for this Indiana delicacy is still fresh in my heart. There is no real Hoosier that doesn't just love these. And come tomorrow night, this old man is going to enjoy them again.
    Flag
  • dsmith4433 7 months ago about Breaded Pork Tenderloin Sandwich ITS AN INDIANA TRADITION
    I lived in Northern Illinois and ate these sandwiches my whole life and loved them. I now live in Orlando and can't find them. Thank you for this recipe.
    Flag
  • IZZYb 7 months ago about Red Eye Gravy
    also just saw that recipe said canned biscuits:: are they kidding??? seriously, grease gravy would even be hard to eat with canned biscuit, the consistency isn't right. Got to make hand made biscuits.. VERY SIMPLE!!
    Flag
  • andiecooks 3 years ago
    my husband is a big hunter too, you might like Pa's Venison Chili....
    Flag
  • adzell 4 years ago
    Hey fellow Midwest Foodie! Do you think you might want to join in the fun?

    http://www.grouprecipes.com/thread/10171

    Not big deal if not, but we would love to have you! Please just bump over to the thread if you are interested in the recipe swap... :)
    Flag
  • jimrug1 4 years ago
    Hi KM... Thanks so much for the thumbs up on the pheasant recipe. I think you will really like it if you try it. Please let me know how it turns out for you... Take care... Jim
    Flag
  • jeffsgirl 4 years ago
    Thanks for the cooking buddy invite. I gladley accept. Any friend of Jeff Gordon's is a friend of mine!LOL!
    Flag
  • adzell 4 years ago
    Good morning! Thanks for being my buddy! Since you are from the Midwest, I thought I would tell you about the group I just started...stop on by... ;)

    http://www.grouprecipes.com/group/1255

    Have a great day & TTYl!!!
    Flag
  • chefelaine 4 years ago
    Good morning, km!
    Hope all is going well with you. Have a great day, and HAPPY COOKING to ya! :+D
    Flag
  • chefelaine 4 years ago
    Hi! Thanks very much for your kind review and rating of the red-wine-marinade recipe. I hope you will enjoy it :+D

    Elaine
    Flag
  • betty_boop 4 years ago
    Hey...okay I know what I'm about to say about ponce and bouie you will think...OMG...uck!! lol......but it really is so good.
    the Ponce is a stomach of pork and stuffed with pork meat then smoked.. the bouie is the insides of the beef like heart,liver, and other organs....you can buy these online threw a country store which I get them from...here is their web site:
    http://guillorys-specialtymeats.com/
    copy and paste to your address bar and it should come up ..then you might want to save it in your favorites.....
    if you deciede to order from them you can let them know that you are one of my cooking buddies.....just say Missy's mom (BJ) told me about your site..they have all kind of specialty meats..then email me or go to my recipes to see how I cook some of what you found..I hope what I have written will help you ...lol
    Flag
  • betty_boop 4 years ago
    Hey thanks for the comment on the beef tongue ...not many people like it..your son and one of mine would get along just fine! when it comes to moms cooking...lol have you ever tried ponce or bouie...you won't go wrong cooking either of them
    Flag
  • krumkake 4 years ago
    Hey KM, thanks for checking out the vidalia onions on the grill - the "trick" to the good browning results is to have a hot fire. They come out fine even without the brown stuff, but I DO like it when they get a bit crustry and browned on the outside of the onion! Good luck and let me know how you do with them...Krum
    Flag
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