1 pork roast
ibc or any bottled root beer (do not use fountain) (3)
1 onion
salt and pepper
1 bottle chili sauce
Use a cheaper pork roast, pretty much any size
cut up one onion, salt and pepper and 1 cup root beer
cook in slow cooker or dutch oven 5-7 hours
1 hour before serving
take 1 and 1/2 bottles root beer and one bottle chili sauce
boil together on low temp for an hour stir often can burn
put on meat
serve, I like with mashed potatoes
for left overs take meat and shread mix with remaining sauce and serve on sandwiches make delish hot sandwhiches
enjoy!
Tuesday, March 31, 2009
Saturday, March 28, 2009
Meat Loaf Muffins
Ingredients:
1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1 teaspoon dried oregano
2 garlic cloves minced
1 cup ketchup, divided
1 1/2 lbs ground beef, extra lean
1 cup finely crushed fat free saltine crackers (about 20)
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
2 large eggs
cooking spray
To Make:
Preheat oven to 350 degrees.
Heat the olive oil in a large nonstick skillet over medium high heat. Add chopped onion, chopped carrots, dried oregano, and minced garlic. Saute about 2 minutes and let cool.
Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients, except cooking spray, in a large bowl.
Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each muffin with ketchup. Bake at 350 degrees for 25 minutes or until a thermometer registers 160 degrees. Let stand for 5 minutes.
1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1 teaspoon dried oregano
2 garlic cloves minced
1 cup ketchup, divided
1 1/2 lbs ground beef, extra lean
1 cup finely crushed fat free saltine crackers (about 20)
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
2 large eggs
cooking spray
To Make:
Preheat oven to 350 degrees.
Heat the olive oil in a large nonstick skillet over medium high heat. Add chopped onion, chopped carrots, dried oregano, and minced garlic. Saute about 2 minutes and let cool.
Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients, except cooking spray, in a large bowl.
Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each muffin with ketchup. Bake at 350 degrees for 25 minutes or until a thermometer registers 160 degrees. Let stand for 5 minutes.
Friday, March 27, 2009
Homemade Frostings
Gram's Chocolate Icing
1 stick butter
3 Tb cocoa
5 Tb milk
Boil approximately 30 seconds (not too long or it will scald) and then beat in 3-4 cups powered sugar until smooth. Pour over chocolate cake for best results!
* I have not yet perfected this frosting, but when done right is the best frosting known to man! *
Vanilla Buttercream Frosting
1/3 cup stick butter
1 1/2 tsp vanilla
1-2 Tb milk
3 cups powdered sugar
Mix powered sugar and butter in medium bowl. Stir in vanilla and milk. Beat until smooth and spreadable.
Cream Cheese Frosting
1 package (8 oz) cream cheese, softened
1/4 cup butter, softened
2 tsp milk
1 tsp vanilla
4 cups powdered sugar
Beat cream cheese, butter, milk, and vanilla in medium bowl with electric mixer on low speed until smooth. Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable. Must refrigerate any remaining frosting!
Chocolate Buttercream Frosting
1/3 cup butter, softened
2 tsp vanilla
1/3 cup baking cocoa
2-3 Tb milk
3 cups powdered sugar
Mix powdered sugar, butter, and cocoa in medium bowl. Stir in vanilla and milk. Beat until smooth and spreadable.
1 stick butter
3 Tb cocoa
5 Tb milk
Boil approximately 30 seconds (not too long or it will scald) and then beat in 3-4 cups powered sugar until smooth. Pour over chocolate cake for best results!
* I have not yet perfected this frosting, but when done right is the best frosting known to man! *
Vanilla Buttercream Frosting
1/3 cup stick butter
1 1/2 tsp vanilla
1-2 Tb milk
3 cups powdered sugar
Mix powered sugar and butter in medium bowl. Stir in vanilla and milk. Beat until smooth and spreadable.
Cream Cheese Frosting
1 package (8 oz) cream cheese, softened
1/4 cup butter, softened
2 tsp milk
1 tsp vanilla
4 cups powdered sugar
Beat cream cheese, butter, milk, and vanilla in medium bowl with electric mixer on low speed until smooth. Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable. Must refrigerate any remaining frosting!
Chocolate Buttercream Frosting
1/3 cup butter, softened
2 tsp vanilla
1/3 cup baking cocoa
2-3 Tb milk
3 cups powdered sugar
Mix powdered sugar, butter, and cocoa in medium bowl. Stir in vanilla and milk. Beat until smooth and spreadable.
Cinnamon Rolls
Ingredients:
1/2 cup shortening/oil
1 1/2 cups milk
1/2 cup water
2 pkg rapid rise yeast (2 squares)
1/2 cup sugar
2 tsp salt
7-8 cups flour
2 eggs
Method:
Heat shortening/oil, milk and water on stove until hot to touch. While that is heating, mix yeast, sugar, salt and 6 cups of flour in mixer. Stir hot liquid into dry mixture (barely stir in before adding eggs). Then add eggs and 1-2 cups flour for dough consistency (until the dough starts to pull away from the sides of the mixer). Knead until smooth and elastic (about 5 minutes on medium-high speed). Cover the dough and let rest 10 minutes.
Divide dough in half~ rolling out each half into a 9" x 15" rectangle. Spread each half with 2 Tb softened butter and sprinkle with cinnamon-sugar mix (1/2 cup sugar & 2 tsp cinnamon). Shape into 3 dozen rolls then cover and let rise until rolls have doubled in size.
Bake at 350 for 14-17 minutes
Allow to cool and frost with homemade Vanilla Buttercream or Cream Cheese Frosting.
1/2 cup shortening/oil
1 1/2 cups milk
1/2 cup water
2 pkg rapid rise yeast (2 squares)
1/2 cup sugar
2 tsp salt
7-8 cups flour
2 eggs
Method:
Heat shortening/oil, milk and water on stove until hot to touch. While that is heating, mix yeast, sugar, salt and 6 cups of flour in mixer. Stir hot liquid into dry mixture (barely stir in before adding eggs). Then add eggs and 1-2 cups flour for dough consistency (until the dough starts to pull away from the sides of the mixer). Knead until smooth and elastic (about 5 minutes on medium-high speed). Cover the dough and let rest 10 minutes.
Divide dough in half~ rolling out each half into a 9" x 15" rectangle. Spread each half with 2 Tb softened butter and sprinkle with cinnamon-sugar mix (1/2 cup sugar & 2 tsp cinnamon). Shape into 3 dozen rolls then cover and let rise until rolls have doubled in size.
Bake at 350 for 14-17 minutes
Allow to cool and frost with homemade Vanilla Buttercream or Cream Cheese Frosting.
Tuesday, March 24, 2009
Mimi's Corn Chowder
Ingredients:
4 Tb butter or margarine
6 Tb onion, chopped
3/4 cup celery, large dice
2 1/2 cups hot water
2 cups raw potato, peeled and cute in 1/2" cubes
1 qt half & half
3 cups frozen corn, thawed
2 Tb sugar
2 tsp salt
1 pinch white pepper
3 Tb flour
Method:
On medium heat, melt butter, then simmer onion and celery for 5 minutes until soft, but not brown. Add water, potatoes, corn and seasonings. Cover and simmer for 30 minutes or until potatoes are barely tender. Whisk the flour into 1 cup of the half & half, and stir into the soup. Add the remaining 3 cups of half & half. Simmer for about 15 minutes until the soup has thickened to a creamy consistency.
Correct the seasoning with additional salt and pepper if needed. In order to correct the consistency of the soup you may add a little milk to make thinner. To make the soup thicker, simmer another 5-10 minutes.
Bon Appetite!
4 Tb butter or margarine
6 Tb onion, chopped
3/4 cup celery, large dice
2 1/2 cups hot water
2 cups raw potato, peeled and cute in 1/2" cubes
1 qt half & half
3 cups frozen corn, thawed
2 Tb sugar
2 tsp salt
1 pinch white pepper
3 Tb flour
Method:
On medium heat, melt butter, then simmer onion and celery for 5 minutes until soft, but not brown. Add water, potatoes, corn and seasonings. Cover and simmer for 30 minutes or until potatoes are barely tender. Whisk the flour into 1 cup of the half & half, and stir into the soup. Add the remaining 3 cups of half & half. Simmer for about 15 minutes until the soup has thickened to a creamy consistency.
Correct the seasoning with additional salt and pepper if needed. In order to correct the consistency of the soup you may add a little milk to make thinner. To make the soup thicker, simmer another 5-10 minutes.
Bon Appetite!
Monday, March 23, 2009
Easy Chicken Enchiladas
Ingredients:
Canned chicken
Canned diced
Green chilies
1 can Cream of Chicken / Celery Soup
Sour cream - 2-3 large tablespoons
Sliced olives (optional)
Tortillas
Grated Cheese
Red Enchilada Sauce
Instructions:
Prepare pan by coating with sour cream. Mix ingredients in a bowl. Put 1- 1 ½ tablespoon of mix in each tortilla. Roll into tubes. Top with red sauce and cheese. (No sauce on the “kids” pan).
Canned chicken
Canned diced
Green chilies
1 can Cream of Chicken / Celery Soup
Sour cream - 2-3 large tablespoons
Sliced olives (optional)
Tortillas
Grated Cheese
Red Enchilada Sauce
Instructions:
Prepare pan by coating with sour cream. Mix ingredients in a bowl. Put 1- 1 ½ tablespoon of mix in each tortilla. Roll into tubes. Top with red sauce and cheese. (No sauce on the “kids” pan).
Carmel Popcorn
2 air poppers of fresh popped corn or 3 bags of microwave corn prepare first!
1 Cube butter (real is yummiest but margerine works too)
1/2 cup kayro syrup
1/4 cup evaperated milk
2 packed cup of brown sugar
cook on medium high stiring frequently until reaches soft ball
I test soft ball in a cup of cold water if the carmel stays together in a "soft ball" instead of breaking apart it is done!! (get new cold water every time you test) pour over pop corn mix well and enjoy also use a big bowl or 2 bowls!!
1 Cube butter (real is yummiest but margerine works too)
1/2 cup kayro syrup
1/4 cup evaperated milk
2 packed cup of brown sugar
cook on medium high stiring frequently until reaches soft ball
I test soft ball in a cup of cold water if the carmel stays together in a "soft ball" instead of breaking apart it is done!! (get new cold water every time you test) pour over pop corn mix well and enjoy also use a big bowl or 2 bowls!!
Sunday, March 22, 2009
French Onion Soup
Ingredients:
2 Tb Butter
2 lbs Yellow (sweet) Onions (halved and sliced 1/2 " wide)
2 qt Beef Stock (about 4 cans or 60 ounces)
2-4 Tb Beef Soup Base or Bullion
1/4 cup freshly ground Romano Cheese
Salt and Pepper to taste
Method:
Melt the butter in a heavy-bottomed pot and saute the onions over medium-low heat until they soften and turn golden brown (keep stirring and adjust the heat so they don't burn). Add the beef stock and simmer 10 minutes. Whisk the grated cheese into the soup and season with salt and pepper to taste.
To serve French Onion Soup "Au Gratin," pour into oven proof soup crocks, top with toasted, sliced French bread and sliced or grated cheese(Grayer, Mozzarella, Swiss or Parmesan, or any combination thereof). Broil until the cheese melts and carefully remove from the oven.
2 Tb Butter
2 lbs Yellow (sweet) Onions (halved and sliced 1/2 " wide)
2 qt Beef Stock (about 4 cans or 60 ounces)
2-4 Tb Beef Soup Base or Bullion
1/4 cup freshly ground Romano Cheese
Salt and Pepper to taste
Method:
Melt the butter in a heavy-bottomed pot and saute the onions over medium-low heat until they soften and turn golden brown (keep stirring and adjust the heat so they don't burn). Add the beef stock and simmer 10 minutes. Whisk the grated cheese into the soup and season with salt and pepper to taste.
To serve French Onion Soup "Au Gratin," pour into oven proof soup crocks, top with toasted, sliced French bread and sliced or grated cheese(Grayer, Mozzarella, Swiss or Parmesan, or any combination thereof). Broil until the cheese melts and carefully remove from the oven.
Homemade Nachos
Topping Suggestions:
cheese
cooked refried beans or black beans
cooked ground beef
corn
olives
tomatoes
avocado or guacamole
salsa
sour cream
yellow or green onions
bell peppers
jalapenos or green chiles
Family Style:
Turn your oven broiler on. Cover a cookie sheet with tortilla chips. Top with cheese, cooked beans, and hamburger. Place under broiler for about 5 minutes. Watch it closely or the cheese and or tortilla chips will burn! You can either put the toppings on out of the oven or let everyone put their own toppings on after they take some chips.
cheese
cooked refried beans or black beans
cooked ground beef
corn
olives
tomatoes
avocado or guacamole
salsa
sour cream
yellow or green onions
bell peppers
jalapenos or green chiles
Family Style:
Turn your oven broiler on. Cover a cookie sheet with tortilla chips. Top with cheese, cooked beans, and hamburger. Place under broiler for about 5 minutes. Watch it closely or the cheese and or tortilla chips will burn! You can either put the toppings on out of the oven or let everyone put their own toppings on after they take some chips.
Chicken Marsala
Ingredients:
1 (1/4 lb) thin sliced chicken breast cutlets
1/2 tsp salt
1/2 tsp coarsely ground black pepper
2 tsp olive oil
2 cups sliced fresh mushrooms
2 tsp all purpose flour
1/4 cup Marsala Wine
1/4 cup reduced sodium chicken broth
Sprinkle chicken with salt and pepper. Heat oil in a large non stick skillet over medium high heat. Add chicken and cook through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.
Add mushrooms to skillet and cook, stirring frequently, until browned (about 3 minutes). Sprinkle mushrooms with flour, stirring to blend. Add the Marsala and broth, bring to a boil. Cook, stirring occasionally, until sauce thickens (about 3 minutes). Spoon sauce over chicken.
Serve with red potatoes or rice and spinach for a low calorie meal.
1 (1/4 lb) thin sliced chicken breast cutlets
1/2 tsp salt
1/2 tsp coarsely ground black pepper
2 tsp olive oil
2 cups sliced fresh mushrooms
2 tsp all purpose flour
1/4 cup Marsala Wine
1/4 cup reduced sodium chicken broth
Sprinkle chicken with salt and pepper. Heat oil in a large non stick skillet over medium high heat. Add chicken and cook through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.
Add mushrooms to skillet and cook, stirring frequently, until browned (about 3 minutes). Sprinkle mushrooms with flour, stirring to blend. Add the Marsala and broth, bring to a boil. Cook, stirring occasionally, until sauce thickens (about 3 minutes). Spoon sauce over chicken.
Serve with red potatoes or rice and spinach for a low calorie meal.
Romano's Macaroni Grill - Pasta Milano
Alfredo Sauce Ingredients:
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
Melt butter in medium sauce pan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese whisking quickly while heating through. Stir in parsley and add to recipe below.
Pasta Milano Ingredients:
1 tsp olive oil
1 tsp roasted garlic
1 cup fresh sliced mushrooms
1 Tbsp sun dried tomatoes
1 tsp fresh parsley
2 oz chicken stock
3-5 oz cooked pulled chicken (or grilled chicken breast)
1 cup Alfredo sauce
4 oz cooked bow tie pasta (about 2 cups cooked)
1 Tbsp grated fresh Parmesan cheese
Cook bow tie pasta in water. While the pasta is cooking, heat a 10" saute pan. Add olive oil, mushrooms, sun dried tomatoes, parsley, stock, chicken, and garlic. Add Alfredo sauce, bow tie pasta and toss. Put in a large pasta bowl and garnish with parsley, Parmesan cheese, fresh tomatoes and fresh basil.
Note: Jake usually doubles the recipe to have leftovers.
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
Melt butter in medium sauce pan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese whisking quickly while heating through. Stir in parsley and add to recipe below.
Pasta Milano Ingredients:
1 tsp olive oil
1 tsp roasted garlic
1 cup fresh sliced mushrooms
1 Tbsp sun dried tomatoes
1 tsp fresh parsley
2 oz chicken stock
3-5 oz cooked pulled chicken (or grilled chicken breast)
1 cup Alfredo sauce
4 oz cooked bow tie pasta (about 2 cups cooked)
1 Tbsp grated fresh Parmesan cheese
Cook bow tie pasta in water. While the pasta is cooking, heat a 10" saute pan. Add olive oil, mushrooms, sun dried tomatoes, parsley, stock, chicken, and garlic. Add Alfredo sauce, bow tie pasta and toss. Put in a large pasta bowl and garnish with parsley, Parmesan cheese, fresh tomatoes and fresh basil.
Note: Jake usually doubles the recipe to have leftovers.
Subscribe to:
Posts (Atom)