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| fikal:
Figured I share one of mine.... PULLED PORK(chicken) 1 pkg McCormick seasoning(pulled pork-slow cooker) 3 lbs boneless pork shoulder or butt-well trimmed ( or 3lbs boneless chicken breasts) 1/2 cup Sweet Baby Ray's Hickory & brown sugar BBQ sauce 1/2 cup firmly packed brown sugar 1/3 cup cider vinegar Place pork in cooker. Mix all ingredients together & pour over pork. Cook on high for 6 hours-depending on your crock pot settings. shred pork when finished..serve on buns. Nothing is better than some Sweet Baby Ray sauce! |
| Daniel270:
--- Quote from: DrewKaree on June 03, 2007, 10:26:39 pm ---Lean Turkey Chili 2 onions 4 cloves garlic (your choice - use more/less depending) 4 tsp olive oil 1 lb ground turkey 8 tomatoes, diced 8 Cups pinto beans 4 Cups button mushrooms 2 bay leaves black pepper 4 Tbsp paprika chili peppers, chopped (to taste - I used 6) Saute the onion, garlic, and herbs in the olive oil for 5 minutes. Place the turkey in the pan and saute for 10 minutes. Add the tomatoes, beans, and mushrooms and let the mixture simmer for another 5 minutes. Finally, add the bay leaves, black pepper, paprika, & chili peppers and let it all simmer for 20 minutes. Remove the bay leaves. If you can bear the wait, let it sit for a day - it tastes even better the next day! --- End quote --- Good Recipe for those leftovers... right, Drew? :) |
| Jdurg:
I actually love cooking and having my own place now I can cook more and more. (Yet I mysteriously find myself eating out more and more). Anyway, here is a recipe that I've known for a while and tastes GREAT!!! Beef Roll-Ups Two packs of minute steaks. (Thin, lean steaks). Bacon Carrots Pickles Onions 2 cans of Beef Consumme Browning Sauce Salt & Pepper Toothpicks Start out by taking the minute steaks out of the packages and, using a meat tenderizer, pound out the meatsteaks so they are VERY thin. Not Carpaccio type thin, but thin enough to easily roll. While pounding them out, generously salt and pepper the steaks. After the first go around, let them rest a bit. Once they've rested and contracted a little, pound them out again to keep it nice and thin. Now, take your carrots and pickles and cut them up into thin strips about 2" long. These don't need to be paper thin, but the thickness of a sharpie marker is about as thick as you want them. Cut the onions up thin as well. You can microwave the onions after salting them a bit to make them more maleable. Take some other onions, about two regular sized onions, and cut them into quarters. Take a minute steak and lay it out flat. On top of this steak near one of the edges, take a strip of bacon and lay it out on top. You want to keep it so that the bacon doesn't extend past the edge of the steak. Now take a soft onion and lay it on top of the bacon. Take a stick of carrot and a stick of pickle and put in on top as well. Now, starting at one end of the steak roll the steak up so that it rolls around the carrot and pickle sticks. Keep rolling the steak up until it won't roll any more. Take a toothpick and skewer the rolled up steak together so that it doesn't come apart. Repeat for the rest of the steaks. On the stovetop in a large pan with mid-sized walls, spray it with cooking spray so that it's heavily coated and turn the pan on medium. Let it heat up. Once it's heated, start placing the steaks into the pan. They should sizzle nicely. Keep rotating the steaks until they are no longer red on the outside. Once they've turned color, take the two cans of beef consume and add them to the pan. Also, take one can's worth of water and add it to the pan. You want the sauce to be thick, but not too thick. Pour in about a tsp of the browning sauce to give the beef a nice dark color to it and some good flavor. Put in the chunks of onions and some carrotts into the pan as well. They'll add flavor to the mix. Let everything cook until the vegetables are soft and easily pierced with a fork. Shouldn't take long at all since the steaks were pounded out thinly as well. This dish goes GREAT with potato dumplings or green beans with spatzel and butter. |
| kegger:
Ok I figure I would share one of my favorites this one is also good for an app. to bring to a party and is also my kids fav's. This recipe came from the back of the bisquick box and you can also find it on Betty Crocker's web site. Oven Baked Chicken, comes out like fried chicken and I use wingette's (little wings and drum sticks like buffalo wings) 1 tablespoon butter or margarine 2/3 cup Original Bisquick® mix 1 1/2 teaspoons paprika 1 1/4 teaspoons salt 1/4 teaspoon pepper 1 cut-up whole chicken (3 to 3 1/2 pounds) 1. Heat oven to 425°F. Melt butter in rectangular baking dish, 13x9x2 inches, Dark Pan comes out better and crispier like bottom of broiler pan in oven. 2. Stir together Bisquick, paprika, salt and pepper; coat chicken this is easier if you mix like shake in bake in a bag. Place skin sides down in dish (dish and butter should be hot). 3. Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut. High Altitude (3500-6500 ft): Bake 40 minutes; turn chicken. Bake about 20 minutes longer Enjoy :cheers: |
| MajorHavoc:
--- Quote from: ratzz on November 11, 2007, 05:01:39 am ---Does anyone have a good recipe for Buffalo Wings? I had them when I was on holiday at my sisters in Washington DC at an Orioles game and they ROCKED! I also had a foot long chilli-dog which also ruled, but I'd love to find out how they made the buffalo wings. --- End quote --- There are two ways to prepare the wings. One is to deep fry them until crispy. The other is to bake the wings in a 450 degree F oven for about 30 minutes or so. While the wings are frying or baking you can be making your wing sauce. In a medium size pot melt one stick of butter and add about 1/2 cup of Frank's Red Hot or Durkee's hot sauce. If your grocer doesn't carry either of these brands, look for an inexpensive cayenne based hotsauce in about a pint sized bottle. If in doubt about the intensity of your sauce, add small amounts of hot sauce until it suits your taste. When the wings are done, place them in the pot with the sauce place the lid on the pot and shake it up. Presto ....Buffalo wings! They go great with take away pizza and for a truly authentic experience should be served with celery sticks and bleu cheese dressing. Don't forget beer.... :cheers: Hope this helps |
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