I add the BBQ sauce that I made to this to make wonderful BBQ pulled pork sandwiches... This is a set it and forget it recipe. You can use any seasonings that you like on the pork.
Ingredients:
Medium to large pork roast ( it has to fit into your crock pot!)
Garlic seasoning ( I use granulated garlic)
Salt
Pepper
TIP: I use all the seasons that I like. Do not use a lot of salt because later you will be adding BBQ sauce to this.
Directions:
Put pork roast into crock pot already seasoned. Set on low. Do not add water or any liquid, as the pork cooks it will release liquid. I cooked mine for 8 hours and it was fall apart tender. After 8 hours check to make sure the pork is cooked through and remove from crock pot if it is. Place roast on cutting board to cool slightly. Dump liquid out of crock pot and set back on the counter, you will still need it.
Take the bones out of the roast if there are any, take two forks and start using them to pull the roast apart. It should look like it has been shredded. As the you finish the pieces, put them back into the crock pot to keep warm. When finished with the roast, add some BBQ sauce and stir , when the sauce is completely stirred in, add more to your preference.
When enough BBQ sauce has been added, put lid on but so that the steam escapes... Let warm through for about 20 - 30 minutes. Put on buns and serve.
Tuesday, January 20, 2009
Saturday, January 17, 2009
My BBQ Sauce
I don't like a lot of the BBQ sauces on the market today, so it forced me to make my own. This sauce you can make as sweet or tart as you want.
Ingredients:
46 ounces of ketchup ( about 6 cups)
1 box of light brown sugar ( about 4 cups)
Vinegar to taste
Worcestershire to taste
Salt to taste
Directions:
Mix all ingredients into a bowl well, let sit to come together. Put into another container and refrigerate.
Ingredients:
46 ounces of ketchup ( about 6 cups)
1 box of light brown sugar ( about 4 cups)
Vinegar to taste
Worcestershire to taste
Salt to taste
Directions:
Mix all ingredients into a bowl well, let sit to come together. Put into another container and refrigerate.
Tuesday, December 23, 2008
Twice Baked Potatoes
This recipe came from wanting something different besides baked potatoes. I usually only make these at Christmas time because Doug thinks that they are special...
Twice Baked Potatoes
I use baking potatoes. mainly because they are big and they hold up well. I also get one or two extra in case of mistakes... If no mistakes are made, I use them for the filling and let Doug eat the rest....
Bake potatoes in the oven like you are making baked potatoes, you can do this in the microwave, but I love the crunchy skins. Let potatoes cool enough to be able to handle them. Cut in half length ways, so they look like a potato boat. Using a table spoon or teaspoon, spoon out the middle being careful to leave about 1/3 of an inch around the sides. (Tip: I have done less, but the sides do not hold up well.).
Take the potato's middle and put in a separate bowl. After you have done all the potatoes, I put the 'shells' in the refrigerator to firm up. With the filling in the bowl, prepare as you would mashed potatoes, using less milk. You want the filling to be not runny and firm. I then add a whole bag of Colby jack cheese and about 10 slices of bacon. You can add what ever you want to the basic recipe. Mix together well. When you are ready, spoon filling into the shells, being generous. Fill over the top. Preheat oven to 350 degrees. You want to bake for about 45 minutes or until heated through. I always put extra cheese and bacon on top.
Tips: I make these the day before and leave in the refrigerator overnight before filling the shells, mainly because the shells firm up and the filling firms up and I can fill using my hands. I have made these with just butter and salt and pepper, also just cheese. When doing just cheese with bacon and cheese, be sure to top those with bacon with a couple of bacon pieces so that you know which is which.... Also remember, you are using half potatoes, so if you need 4 halves, you buy 2 potatoes. I buy extra in case....
Twice Baked Potatoes
I use baking potatoes. mainly because they are big and they hold up well. I also get one or two extra in case of mistakes... If no mistakes are made, I use them for the filling and let Doug eat the rest....
Bake potatoes in the oven like you are making baked potatoes, you can do this in the microwave, but I love the crunchy skins. Let potatoes cool enough to be able to handle them. Cut in half length ways, so they look like a potato boat. Using a table spoon or teaspoon, spoon out the middle being careful to leave about 1/3 of an inch around the sides. (Tip: I have done less, but the sides do not hold up well.).
Take the potato's middle and put in a separate bowl. After you have done all the potatoes, I put the 'shells' in the refrigerator to firm up. With the filling in the bowl, prepare as you would mashed potatoes, using less milk. You want the filling to be not runny and firm. I then add a whole bag of Colby jack cheese and about 10 slices of bacon. You can add what ever you want to the basic recipe. Mix together well. When you are ready, spoon filling into the shells, being generous. Fill over the top. Preheat oven to 350 degrees. You want to bake for about 45 minutes or until heated through. I always put extra cheese and bacon on top.
Tips: I make these the day before and leave in the refrigerator overnight before filling the shells, mainly because the shells firm up and the filling firms up and I can fill using my hands. I have made these with just butter and salt and pepper, also just cheese. When doing just cheese with bacon and cheese, be sure to top those with bacon with a couple of bacon pieces so that you know which is which.... Also remember, you are using half potatoes, so if you need 4 halves, you buy 2 potatoes. I buy extra in case....
Saturday, December 20, 2008
Holiday Recipes...
Hi all!!! I am going to try and get the things that we are having for Christmas dinner here. I know that we are having prime rib on Christmas Eve with twice baked potatoes and veggies. Christmas day is ham and mac and cheese... I will try and get the recipes for the prime rib, twice baked potatoes, and ham.
Happy holidays!!!
Happy holidays!!!
Wednesday, October 29, 2008
I Have Been Lazy....
I have been really lazy lately.... I have not been really cooking much. So, what I want to do is open this up to any of you that have recipes that you would like to share. You can send them to me and I will post them so that everyone can try them... I am making Shepard's Pie tonight and that recipe is here...
Tuesday, October 14, 2008
Beef Noodle Bowl
I got this recipe from Kraftfoods.com . I get their free magazine sent to me and emails.... A really great way to add to your recipe collection with out spending any money.... This is a great dish, I have made it a couple of times...
Ingredients:
1/2 pound linguine, uncooked
3 Cups broccoli florets
3 carrots, sliced
2 tsp vegetable oil
1 pound beef sirloin steak, cut into strips
1/4 Cup Kraft Asian Toasted Sesame Dressing
1 TBS teriyaki sauce
Directions:
Cook pasta in large sauce pan as directed on package, adding veggies to the boiling water for the last 2 minutes or so.
Meanwhile, heat oil in large non stick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing ans teriyaki sauce; cook 2 minutes or until sauce is thickened, stirring occasionally.
Drain pasta mix; place in large serving bowl. Add meat mixture; toss to coat.
Ideas:
For added crunch, sprinkle with 1/2 cup of Planters dry roasted peanuts just before serving.
Variation:
Prepare as directed, using Kraft Zesty Italian dressing, adding one tsp ground ginger and increasing the teriyaki sauce to 1/4 cup.
I have tried the variation and it works in a pinch, but I would go with how the recipe is originally written with the Asian dressing. It adds so much more flavor to the meat than the variation. I have never tried this with the peanuts. It takes about 30 minutes to make and it is great for a week night dinner. Use any cut of meat that you want.....
Ingredients:
1/2 pound linguine, uncooked
3 Cups broccoli florets
3 carrots, sliced
2 tsp vegetable oil
1 pound beef sirloin steak, cut into strips
1/4 Cup Kraft Asian Toasted Sesame Dressing
1 TBS teriyaki sauce
Directions:
Cook pasta in large sauce pan as directed on package, adding veggies to the boiling water for the last 2 minutes or so.
Meanwhile, heat oil in large non stick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing ans teriyaki sauce; cook 2 minutes or until sauce is thickened, stirring occasionally.
Drain pasta mix; place in large serving bowl. Add meat mixture; toss to coat.
Ideas:
For added crunch, sprinkle with 1/2 cup of Planters dry roasted peanuts just before serving.
Variation:
Prepare as directed, using Kraft Zesty Italian dressing, adding one tsp ground ginger and increasing the teriyaki sauce to 1/4 cup.
I have tried the variation and it works in a pinch, but I would go with how the recipe is originally written with the Asian dressing. It adds so much more flavor to the meat than the variation. I have never tried this with the peanuts. It takes about 30 minutes to make and it is great for a week night dinner. Use any cut of meat that you want.....
Beef Vegetable Soup
This is such a great soup, you can add anything that you want to it above what is on the recipe. It makes about 8 quarts and takes with prep time 2 hours give or take.....
Ingredients:
2 TBS vegetable oil (if using chuck roast instead of short ribs)
2 1/2 to 3 pounds of beef short ribs or 2 1/2 to 3 pounds of beef chuck roast*
4 quarts cold water
1 ( 28 ounce) can diced tomatoes
3 TBS dried parsley
2 TBS beef bouillon granules
1 TBS dried Italian seasoning
1 TBS House seasoning ( recipe at bottom)
1 TBS season salt, plus extra for seasoning
1 TBS Worcestershire sauce
1 tsp celery salt
1 tsp garlic powder
1/2 tsp black pepper, plus extra for seasoning
2 bay leaves
1 Cup thinly sliced carrots
1 Cup diced celery
1 Cup sliced green beans fresh or canned
1 Cup frozen black eyes peas
1 Cup frozen butter beans
1 Cup cut okra, fresh or frozen
1 Cup corn kernels fresh or canned
1 Cup diced potatoes
1/2 Cup uncooked elbow macaroni
Chopped fresh parsley leaves
Directions:
If using the chuck roast, heat the oil in a large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove roast from skillet and cut it into 1 1/2- inch cubes; discard the fat. Place the beef cubes in a large stock pot. *** IF using short ribs, you can put them right into the pot with no preparation***.
Add water, tomatoes, dried parsley, beef bouillon. dried Italian seasoning, house seasoning, season salt, Worcestershire sauce, celery salt, garlic powder, black pepper, and bay leaves. Bring to a boil over high heat. Cover the pot;reduce heat so that the liquid simmers, and cook for 1 1/2 to 2 hours or until the meat is very tender.
***IF using short ribs, remove them from the pot and cut meat from the bones, discard the bones and the fat and return the meat to the pot.*** Add the remaining vegetables and the macaroni and return soup to a boil, stirring to distribute the ingredients. Reduce heat and simmer for 45 minutes. Just before serving, season with salt and pepper and add fresh chopped parsley.
To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface-it will pick up a lot of the fat.
* The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor....
House Seasoning:
1 Cup salt
1/4 Cup black pepper
1/4 Cup garlic powder
Directions:
Mix ingredients together and store in an airtight container for up to 6 months.....
I personally do not use the house seasoning, way too much salt.... I tried it and did not like it. As for the beef bullion granules, I use 2 beef bullion cubes.... Same thing.... I do not add the beans or the okra.... but I add more macaroni and potatoes. This is a recipe that every time you make it , it gets better!! I use short ribs and it is so good!!!!
Ingredients:
2 TBS vegetable oil (if using chuck roast instead of short ribs)
2 1/2 to 3 pounds of beef short ribs or 2 1/2 to 3 pounds of beef chuck roast*
4 quarts cold water
1 ( 28 ounce) can diced tomatoes
3 TBS dried parsley
2 TBS beef bouillon granules
1 TBS dried Italian seasoning
1 TBS House seasoning ( recipe at bottom)
1 TBS season salt, plus extra for seasoning
1 TBS Worcestershire sauce
1 tsp celery salt
1 tsp garlic powder
1/2 tsp black pepper, plus extra for seasoning
2 bay leaves
1 Cup thinly sliced carrots
1 Cup diced celery
1 Cup sliced green beans fresh or canned
1 Cup frozen black eyes peas
1 Cup frozen butter beans
1 Cup cut okra, fresh or frozen
1 Cup corn kernels fresh or canned
1 Cup diced potatoes
1/2 Cup uncooked elbow macaroni
Chopped fresh parsley leaves
Directions:
If using the chuck roast, heat the oil in a large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove roast from skillet and cut it into 1 1/2- inch cubes; discard the fat. Place the beef cubes in a large stock pot. *** IF using short ribs, you can put them right into the pot with no preparation***.
Add water, tomatoes, dried parsley, beef bouillon. dried Italian seasoning, house seasoning, season salt, Worcestershire sauce, celery salt, garlic powder, black pepper, and bay leaves. Bring to a boil over high heat. Cover the pot;reduce heat so that the liquid simmers, and cook for 1 1/2 to 2 hours or until the meat is very tender.
***IF using short ribs, remove them from the pot and cut meat from the bones, discard the bones and the fat and return the meat to the pot.*** Add the remaining vegetables and the macaroni and return soup to a boil, stirring to distribute the ingredients. Reduce heat and simmer for 45 minutes. Just before serving, season with salt and pepper and add fresh chopped parsley.
To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface-it will pick up a lot of the fat.
* The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor....
House Seasoning:
1 Cup salt
1/4 Cup black pepper
1/4 Cup garlic powder
Directions:
Mix ingredients together and store in an airtight container for up to 6 months.....
I personally do not use the house seasoning, way too much salt.... I tried it and did not like it. As for the beef bullion granules, I use 2 beef bullion cubes.... Same thing.... I do not add the beans or the okra.... but I add more macaroni and potatoes. This is a recipe that every time you make it , it gets better!! I use short ribs and it is so good!!!!
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