After Reading through this thread multiple times I just have one thing to say:
:love:Richard, marry me. :love:
Gotta love a man who can cook.:love:
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After Reading through this thread multiple times I just have one thing to say:
:love:Richard, marry me. :love:
Gotta love a man who can cook.:love:
When I bbq I try to make two or three different types of meat. It keeps me from lighting up the BBQ-charcoal-and I can have BBQ all week.
I made hamburgers, hotdogs and cooked a pork shoulder. the price for one is really cheap- anywhere from 1.18 - 1.38 a pound, with the bone inside! A deal because you can get two meals out of it.
A five pound shoulder will get you pork/carnitas tacos and a BBQ sandwiches..
I take the shoulder, cut it down, rub with salt and pepper, wrap in heacy foil and toss on a BBQ. away from the direct heat for about 3 hours.
For the pork tacos?
Take about a lb and a half of your bbqed meat. Hand shred it, set aside.
HEat a skillet and add about 2 tablespoons of lard into the bottom, add your meat. During the heating half a lemon and remove the seeds. Squeeze one half into the meet and add the lemon, rind and all to the pan, squeeze the other half in - you can add both halves of the lemon, i like mine with both. As the lemon heats up it will get soft-it will produce more of the lemon flavor if you smash it down as you go.
Your 'carnitas' will start to get browned and the smaller pieces will get crunchy. It's all a matter of taste-
Heat up corn tortillas, toss some meat on and add refried beans, lettuce, tomato, guacamole, monterey jack and anything else you can think of!
----------------
Easy BBQ pork sandwiches?
I took the rest of the pork meat I grilled-about 2 lbs- tossed it into a pan with 1/4 cup of bbq sauce, 1/4 cup of ketchup, salt, pepper, red pepper flakes and a tablespoon of vinegar.
I them reheated it for 1.5 hours, took a potatoe smasher and 'shredded' the meat that way.
Serve on warm buns with???:D
Thought of this thread today.. Made pulled pork for sandwiches. Used a 4.79 lb pork butt, ketchup, bbq sauce, worcestershire sauce, brown sugar, pepper, garlic salt, etc.. I let it cook from 9ish this morning until 4:30ish. Was really tasty. Had to take out a lot of fat.. so next time I'll probably try a better cut of meat. Any suggestions? I saw some people use pork loin.
Made bbq beef last week with a eye of round roast. Was nice and lean. But my picky SO prefers pulled pork. :rolleyes: Either way.. it beats the pulled pork/beef out of the tubs (Lloyds or Curly's) from the store!
Made some potato salad to go along with it. 6 red potatoes, 2 hard boiled eggs, mayo, dijon mustard, bacon, paprika, sugar, pepper and garlic salt. Was really good. I love a potato salad that I dont have to pick the raw onions out of. =)
How did you cook it and at what temp?
Please?
Loin is a little higher priced that a shoulder-Try a pork shoulder! It's leaner but you have to be really careful regarding the way that you have it cut. I like mine with the bone in for oven cooking and bone out for BBQ. I you want to take the time and do a little knife work before hand, a shoulder is nuclear!
Tonight I took the left over shoulder meat that I cooked yesterday, sliced thin into a skillet with the left over bellpepper, onion and zucchini added soy sauce and served it over rice. It was good!
Well I cut it into two pieces to get it to fit in the crock pot. Cooked it for a 2 hours on high and then took it out and separated fat from meat. Then back in the pot it went with all the sauce ingredients. I didnt shred it yet, just left it in chunks. It cooked on high until about 3:30, so about 4 hours and then I took it all out and shredded it... put it back in on low and ate it at about 5:30.
I know a pork butt is part of a pork shoulder... This cut had the bone in it still. Was really a hassle compared to the eye of round last week. Might have to look at the loins.. Might be worth a little higher price to avoid all the time I spent separating meat and fat. All depends on the price I guess.
Over in the "Plans for Mother's Day?" thread, I said I was bringing a coffee ring:
http://PetoftheDay.com/talk/attachme...0&d=1241800342
so Randi asked for the recipe:
This takes a fair commitment of time, so it isn't something you can make last-minute, but is well worth the effort - it tastes even yummier than it looks!
And is Ma's recipe, so fitting to share for Mother's Day:
Warm
1 cup of milk to 110 degrees or more with
1/4 cup margarine or butter.
Beat in:
1/4 cup sugar
1 tsp. salt
2 eggs
Mix separately:
1 1/2 cups flour
2/3 cup dry milk powder
1 package dry yeast
Beat into milk mixture, cover and leave it alone for 45-60 minutes. Add another 1 1/2 cups of flour, mix very well, cover and freeze (more or less.) Leave it in the freezer until it is all frozen, then put it into the refrigerator for 3 or 4 hours.
Dump onto floured surface, (flour your hands and) knead it until it is smooth and waxy feeling, but still cold.
Melt the other half of the stick of butter/margarine.
Mix together 1 cup sugar and 1 tsp. cinnamon.
Roll the dough out as wide and thin as you can. Then cover the surface with the melted butter, and sprinkle the cinnamon sugar out evenly. Roll it up, using a spatula to pick it up carefully if it sticks. Put it into a greased pan, any shape you want*, brush with melted butter. Grease scissors, cut, then tip the pieces over a bit. Cover with plastic wrap, let rise until doubled in bulk.
* If you split the dough into two equal parts, you can make two round ones in pie pans. For Peterson family gatherings, it all goes in one big oblong pan.
Bake at 350 degrees until it is nice and brown and you cannot make a dent it the whitish part in the middle. (Time depends on the size coffee ring you are making, it takes less time for the 8-inch round ones than the giant oblong ones.)
Take a cooling rack, and have your serving plate right near by. Flip it onto the cooling rack then immediately onto the serving dish, so it is right-side up.
Cover quickly with a frosting of a cup or two of confectioner’s sugar mixed with just enough water and 1 tsp. vanilla to turn it into a thickish grey paste. Slather that over the top, and it will melt and form a pretty and yummy glaze. Let cool a bit before you serve, so no one burns themselves. The glazes serves as a nice seal as well, so it is fine to make the day before, just cover it after it is cool.
Thank you, Karen! :) It does seem quite a bit of work, but I'm sure it's yummy. I don't think it's one I'm going to make right away, though. When I do, I'll let you know the result.
Fish casserole?
I BBQ/steamed some tilapia and veggies on the grill and set it aside in the fridge. I forgot about it and decided to make something where I could use it all and not let it go to waste.
2 lbs of cooked tilapia
1 cup of cheese- your choice. I put shredded mozzarela (sp?)
2 cups of cooked veggies-I had sliced zucchini, onions, green beans.
3 eggs, slightly beaten.
2 tbls. butter
Crushed crackers (you could use croutons or cubed dressing!)
salt, pepper and what ever you may like to season the dish with.
Flake up the fish, add the veggies, cheese and eggs. Add to a greased 9x9 oven dish and drop the butter on top.
Toss into a 350 oven for about 30 minutes, take the crackers and toss them on for the last 10 minutes.
-------------------
I cooked the fish and veggies in foil on the grill, you can do the same in a steamer on the stove-it saved cooking time in the oven!
The crackers were kinda bland for the dish, So the next time I try it I'll check into some flavored croutons or seasoned bread crumbs.
I put "recipes" in he search and found this thread. I found the best recipe at Wegman's and have made it twice so far. The marinade literally takes one minute to make. Make it in the morning and toss the chicken into it and leave in covered bowl in the fridge for 6-8 hours. Then bake for 2 hours. It takes planning but it is sooo good. Here is the recipe:
http://www.wegmans.com/webapp/wcs/st...atalogId=10002
I think any basting oil will do (The Wegmans one has some herbs in it) and the barbeque seasoning is just a brown powder. The dark brown sugar probably makes the marinade. I did find I had to use more basting oil than the recipe called for. It was too thick as was. I made it more like a salad dressing consistency.
I make something close to that and have played and played with the recipe.. The orginal is..Quote:
I just made this yesterday morning. It is really good, and is even better when topped with whipped cream or even ice cream (butter pecan...yummmm)
Baked Oatmeal
1/2 - 1c. brown sugar
2c. milk
4 eggs
2c. oatmeal
1/4c. oil
1 Tbsp b.powder
1 Tsp. salt
Optional: cinnamon, cocoanut, dried fruit
Mix all ingredients the night before. Put in the fridge overnight. Stir again before putting into a 9 x 9 inch dish. Sprinkle cinnamon on top of batter. Bake 40 minutes at 350*.
Easy Chocolate Oatmeal Cake
A delicious and moist treat.
55 min | 15 min prep
SERVES 12
1/2 cup rolled oat
1/2 cup butter
1 cup boiling water
1 1/2 cups brown sugar
2 eggs, beaten
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons cocoa
Grease an 8 x 8 pan.
Mix oats, boiling water, and butter.
Let cool.
Beat sugar, eggs and vanilla.
Add cooled oat mixture to sugar/egg mixture.
Sift the dry ingredients together.
Add to the wet mixture and mix well.
Spread into the prepared pan.
Bake at 350 for 40 minutes.
I leave out ALL the fat (butter) and use applesauce or crushed pineapple (I use 1/2 a cup to 1 cup) for a low fat version of it. I have added cinnamon, walnuts, chocolate chips and or dired cranberries. It is like a moist big brownie and I can't get enough of them.
I am glad to see this thread brought back.. I got one to share, it is NOT mine, I have never made it but I will next trip. Just LOOK at it! It looks to die for!
http://img.photobucket.com/albums/v2...aramelcake.jpg
Chocolate Praline Layer Cake
Ingredients:
1. ½ cup butter or margarine
2. ¼ cup whipping cream
3. 1 cup firmly packed brown sugar
4. ¾ cup coarsely chopped pecans
5. 1 (18.25 oz) package Pillsbury Moist Supreme Devil’s Food Cake Mix
6. 1 & ¼ cups water
7. 1/3 cup oil
8. 3 eggs
Topping:
1. 1 & ¾ cups whipping cream
2. ¼ cup powdered sugar
3. ¼ teaspoon vanilla
4. 16 whole pecans—if desired
5. 16 chocolate curls—if desired
Heat oven to 350F. In small heavy saucepan, combine butter, ¼ cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Butter and flour 2 8 or 9 inch cake pans. Don't flour the sides—just butter. Pour evenly into the cake pans. Sprinkle evenly with chopped pecans.
In a large bowl, combine cake mix, water, oil and eggs. Beat at low speed until moistened. Beat 2 minutes at medium speed. Carefully spoon batter over pecan mixture.
Bake at 325 for 35 to 45 minutes or until cake springs back when touched lightly in center. Make sure cake is done. Put a knife through the center and see if there is still raw cake at the bottom center because this is where the cake cooks last. It takes a lot of heat to fully cook this cake. Cool for 5 minutes in the refrigerator and then remove from the pans--turn the pans up-side-down so the praline runs down the sides of the cake layer. Put bottom layer on cake pan, and put 2nd layer on a thin piece of cardboard with wax paper or something that you can slide it off. It also goes on up-side-down like the bottom layer. Then cool both layers for 1 hour in the refrigerator—important!!
In a small bowl, beat 1 & ¾ cups whipping cream until soft peaks form. Add powdered sugar and vanilla. Beat until stiff peaks form.
To assemble cake, place 1 layer on serving plate, praline side up. Spread with half of whipped cream. Top with second layer, praline side up. Spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator.
16 servings.
I am trying to eat more appropriately. I have been eating gobs of fast food lately - expensive and unhealthy. I like couscous and rice and I am trying to use brown rice and whole-wheat pasta. Does anyone use grains like quinoa, frakee (sp?), etc? Kasha is a Russian/Jewish ingredient- maybe you've seen it accompanying beef stroganoff or as part of kasha varnishkes. I can handle that. Barley is an Eastern European food too- my grandmother used to make it as a side dish and I like barley soup. So I'm comfortable trying both of those. How do I get more grains and less junk in my diet? I I should be eating more vegetables, too. I keep instant oatmeal packets in my desk drawer at work for quick lunches.
Thank you all,
Elyse
Please try this.
Serves about two people?
I don't know what to call it....except delicious?
I bought a bunch of Tilapia fillets and cooked them on the grilll...Lord, they were fantastic!
4 tilapia fillets - i guess any white fish would be as good!
.5 bell pepper
.5 yellow onion
1 potatoe
salt , pepper and what ever seasoning you like.
First,
Slice all the veggies as thin as possible.
Grab a piece of foil-enough to roll up the fish and keep the juices in.
Place the sliced potato on the foil, followed by the fish.
Take the bell pepper and onion, put that on top of the fish, put the another fillet on top and layer on more potato over that. salt and pepper to taste.
Roll the foil up tightly and toss onto the upper grill of your bbq or grill. If you do not have an upper section? Place the packets at the edge of the grill away from direct flame.
Cook for about 20 minutes, serve the packets with lemon slices and a side dish.
Rice is nice......
When you open the packets do it over the rice! The fish 'gravy' is outta this world.
Get a loaf of hard crusty bread to sop up the juices.
:D
It's a nice tasty dish that is easy to prep, cook and serve.
The last two days I have made pizza dough using this recipe....
http://www.recipepizza.com/doughs/pizza_dough.htm
I doubled the recipe-It calls for one tsp of yeast- a packet is 2.25 tsps, so by doubling it, I can make two batches. Each batch makes about two medium thick crust pies or two large thin crust pizzas.
I also put in two tablespoon of sugar instead of honey.
It's a great dough, easy to work with and very simple to make.
One hint?
Roll it thin- it plumps up to twice it's thickness after cooking.:D
So what happened?
----------
I have a "hate cooking" thing that I want to get off my chest.
I was making some instant rice, fried whatever and I was trying to see what I needed to get. On the package?
RICE-A-ROW-KNEE
1 cup water
oil, milk
they then put the stupid pictures of the cups, (If I cannot read the writing, what makes them think I can read a pictograph that looks like to smudged dots to me?) to make sure that you know how much liquid to add to the mix.
And this is with my good glasses!:eek::confused:;)
I am SO glad this thread was started. I couldn't find a couple family favorite recipes until I remembered posting them here ... and found a BUNCH of new favorites from so many others here. Thanks all!!!
I am totally stunned.
I really never ever try to cook anything more than once. If I screw it up, I really give up on it. I have tried to cook rib a few time before and totally sucked at it.
I saw a Bubbly Flay program on the cooking channel and watched him prepare a slab of ribs.
They were beef (babyback) ribs.
I got it into my head that I might be able to pull that off!:rolleyes:
I followed the 'recipe' and DID IT!
It's more a technique-I took the ribs and put salt, pepper, chili flakes and tenderizer on them. I rubbed them well, placed them into a foil and tightly wrapped then. They went into an oven for 2.5 hours at 250 F.
When I removed them I drained the liquid into a bowl w/a hickory bbq sauce, mixed it up and put that into the fridge for about an hour. that measurement depends on how much liquid/gravy come out of the foil, about a 50:50 ratio.
I left everything cool down and started a propane grill outside.
I put the ribs on the grill and took the BBQ sauce out of the fridge-when the sauce cools the fat stays on top - skim that off and use the rest to baste the ribs as they reheat. try it for 20 minutes, on a medium grill, turning them every 5 minutes and basting as you go.
End result?
The meat fell of the bones and it didn't taste anything like the prepacked, sugary ribs you get at the store or restaurant. IF you do like a sweeter tasting rib, don't use the salt, and just baste the ribs when you reheat them on the grill with your favorite BBQ sauce, no oven juices.
I think I will make more later on in the week!:)
Fried Green Beans
2 tablespoons olive oil (we prefer bacon fat for taste)
1 tablespoon butter
2 cups fresh green beans, trimmed and cut to preferred length (we like 'em long)
2 tablespoons lemon juice
1 pinch garlic salt
Salt & pepper to taste (watch the salt if you use bacon fat)
1 teaspoon lemon zest
Heat the olive oil/fat and butter in a skillet over medium heat. Add green beans, lemon juice and garlic salt. Cook until the beans are tender but still a bit crunchy, approximately 10 minutes. Remove from heat. Salt & pepper to taste. Add lemon zest over top.
------------------
I added some oyster sauce to the end of the recipe - Tonight? Some french fried onions out of the can are the next addition!!!
One thing?
I made them w/frozen beans the first time out.....fresh is better!
Tons of great recipes guys! Thanks. :D
Not mine, obviously, but this guy ... Recipes+Gino = http://img.photobucket.com/albums/v1...s/15cdca6e.gif
Here he is making a couple of sauces.
http://www.itv.com/lifestyle/thismor...italiansauces/
Made a mushroom risotto from one of his recipes yesterday, first time I've ever made a risotto successfully.
Fantastico! :D
Has anyone every had or made Hummingbird Cake. The recipe looks delicious! It has mashed bananna, pineapple and pecans with cream cheese frosting. Was looking for a different sort of a dessert for Easter.
Here is a link to the recipe:
http://www.joyofbaking.com/printpage...Cakeprint.html
It does look a bit decadent too. Only a small piece? :p
I saw this on the CBS Early Show this morning. They had a segment about recipes for Passover. I'm not Jewish but I would try this recipe anyway, because the finished dish looked delicious! It is from the Meatball Shop in Manhattan and was demonstrated on the show by the owners Michael Chernow and Daniel Holzman.
Kosher Meatballs
Ground Chuck 1-1/4 pounds
Olive oil 3 Tablespoons
Onions 1 ea Coarsely Chopped
Salt 2-1/2 teaspoons
Matzos 3 pieces broken into crumbs
Heinz Ketchup 1/4 cup
Parsley 1/4 bunch Chopped
Chicken livers 1/3 pound Chopped
Eggs 2 ea
Heat the olive oil in a large pot. Add the onions and sauté over a high flame stirring constantly until soft. Add the salt, ketchup and parsley and continue to cook for three minutes. Remove the onions from the heat and set aside and cool. Once cool, add all of the ingredients to a large bowl and mix thoroughly by hand.
Form into golf ball sized meatballs. Roast in a 400 degree oven for 20 minutes. Serve with your favorite red sauce / or mushroom gravy; perhaps over egg noodles.
This is a good site.............
http://www.50plusfriends.com/cookbook/
I posted this in the thread I made for Aunt Bertha's birthday, but I figured I would add it here so more folks will see it!
Aunt Bertha’s Hot Fudge Sauce
Mix 4 oz. unsweetened chocolate
1 cup white sugar
1 cup dark Karo (dark corn syrup, Karo being a brand name)
1/4 cup water
Cook over moderate heat or in microwave, stirring constantly over heat, occasionally in microwave, until it forms a soft ball in cold water. Start checking after 4 minutes if you are using a microwave. Enjoy over ice cream.
It gets all stretchy and chewy when cold - if you put it in the fridge you can stand a spoon up in it, but just rewarm it, and spoon over cold ice cream, or whatever you need good dark chocolate sauce to complement, and there you are!
If you have a "candy thermometer" you can use it, otherwise the test is take a cup of cold water, and drip one drop in. If it just sinks to the bottom and flattens out, keep cooking. If it forms a soft round ball on the way down - it's perfect!
This is supposed to be the original recipe for the clam cakes served up at the Shore Dinner Hall at the now defunct Rocky Point Park, in Warwick, RI. Can't say positively that it is, but it sure tastes the same as I remember them, and the recipe came to me from a very reliable source.
Give them a try - and enjoy!
ROCKY POINT CLAM CAKES
2 1/3 cups flour
1 1/2 tbl baking powder
1/2 tsp sugar
1/2 tsp salt
1/2 tbl black pepper (important!)
1 1/2 cups clam juice
2 1/2 cups chopped clams (fresh are best, but you can sub with canned if necessary)
3 eggs - separated
Combine dry ingredients. In a separate bowl, mix together egg yolks and clam juice. Add egg yolk mixture to dry ingredients. Add clams. DO NOT OVERMIX!
Beat egg whites until stiff. Fold into batter.
Drop by spoons full into hot oil - deep fry at 375 degrees until golden brown. Drain on paper towel.
Makes about 3 dozen.
Easy spaghetti sauce.
I made the clam sauce and just made the sardine style tonight.
Clam spaghetti sauce.
1 can clams - 15 ounce can, undrained.
1 can flavored spaghetti sauce- ounce can.
Olive oil,
Garlic,
Salt,
Pepper,
Basil.
Heat up the oil and toss in the garlic, how ever much you like.
Toss in the clams and sauce, salt and pepper and heat it.
Salt and pepper and add your basil-this is a fast sauce that you can punch up however you like.
Just change out the clams with sardines- for a sardine sauce. I could not even taste them.....:D
Crock pot recipe for Chili Verde-Pork in green chili sauce.
Here's the way I made mine. Do you like spicy? You can add more chilis. Do not be afraid when you taste it the first time.
If you leave it overnight in the fridge, the spicy goes away and the dish flavors become more intense.
Cook time?
4-5 hours in a crock pot according to meat thickness.
Ingredients
4 Anaheim chilis/4-6 inches long.
4 yellow (guero) chiles
4 tomatillos
1 can of green salsa- 8 ounce.
1 small onion chopped
3 bullion cubes, chicken or beef.
1/3-1/2 head of garlic, peeled
3-4 lbs of pork espadilla(pork shoulder)- I buy this by the piece from the butcher.
Water, salt and pepper.
*hints/tips?
If you like a 'stewier' version? rough chop the chiles. Reduce water at the beginning of the recipe.
For a soupier style? Process the chilis and onions before you toss them into the crock pot. Add more water.
Take the Anaheims and char them over an open flame.
Make sure you get the whole chile charred, it makes peeling them easier.
Place them in a bowl and put the bowl into a plastic bag, set aside.
Brown the pork in a pot until it gets a nice crust-you don't have to do this, but I love the way it turns out.
Remove the meat and add about 2 cups of water and the bullion cube to the pot to deglaze.
Chop the onion, chop and seed the guero chilies, as you know, remove the seed and veins to reduce the heat..
Peel and quarter tomatillos. Peel, stem and deseed the Anaheims.
(remember, you can either put them in as-is or process them!)
Place meat and chile/onions/tomatillos/garlic mix into a crock pot add the water/bullion mix into the crock pot and finish adding water to cover the contents.
I start the crock pot at high for about 2 hours then reduce it for the final 2-3 hours?
I keep the can of green chili to add for the flavor.
I sounds like too much chili in the recipe, but this made it bolder, You taste as you go along and decide if you want to add it.
Salt and pepper as you go along, When you can pull the meat apart, like pulled pork? it's done.
The hospital cafeteria was serving chili-cheese fries today ... honest ... a layer of French fries topped with chili and grated cheese. That just struck me as an unusual combination. I love chili and I like French fries, but together? That I'm not sure.
The soup of the day tomorrow is Italian Wedding- can someone please tell me w hat that is?
Thank you,
Elyse
This is what I'm making tonight....
Southwestern Roasted Chicken & Squash
4 tsp. olive oil, divided
2 tsp. lime juice, plus lime wedges for serving
1 tsp. honey
1 tsp. ground cumin
1 tsp. paprika
1/2 tsp. chili powder
1/4 tsp. salt, or to taste, divided
freshly ground pepper to taste
6 boneless chicken breasts
3 cups cubed (3/4 “ pieces)butternut squash
2 medium onions, peeled and cut into ? “ wedges(2 cups)
1 Tbsp. coarsely chopped fresh cilantro or parsley(optional)
Preheat oven to 425. Coat a large roasting pan(or large baking sheet with sides) with cooking spray. Mix 2 tsp. oil, lime juice, honey, cumin, paprika ,chili powder, 1/8 tsp. salt and pepper in a small bowl. Remove skin from chicken; trim fat. Rub chicken pieces with the spice mixture and place in the center of the roasting pan. Bake, uncovered, for 20 minutes.
Meanwhile, combine squash, onions, remaining 2 tsp. oil, 1/8 tsp. salt, and pepper in a large bowl; toss to coat. When chicken has roasted for 20 minutes, place the squash mixture in the roasting pan around the chicken pieces. Bake, uncovered, until the chicken is cooked through and vegetables are tender, turning vegetables twice, 40 or more minutes. Sprinkle with cilantro or parsley, and serve with lime wedges.
***For the butternut squash, I prick the skin with a fork and nuke it for about 10 minutes in order to get the skin tender enough to peel with a knife***
***I also double the sauce mixture, just because I like a lot of it, lol***
The other night, an experiment that turned out extra yummy -
Sliced up a handful of mushrooms - three white and a bunch of Crimini
Threw those in a pan with a tablespoon of butter, set to sauté-ing, and after 5 minutes, when they were mostly shrunk down, sprinkled in a bunch of thyme, and a bit of salt, plunked a boneless skinless chicken breast on top of them, cooked a couple minutes each side, then threw it in the oven, which was set at about 350F, for 15 minutes, then pulled it out, shook some parmesan cheese on it, added cream enough to coat the bottom of the pan, then stuck it back in the oven for 7 more minutes. Checked, the chicken was cooked, so I put the chicken on the plate, then stirred what was left in the pan and dumped it over as a sauce.
Was quite yummy, so I figured I'd share with you all! Easy easy and tasted quite luxurious.
Pumpkin Butter...from the kitchen of "One Perfect Bite"
Ingredients:
1 (28-oz.) can pumpkin puree
3/4 cup apple juice
2 teaspoons ginger
1/4 teaspoon cloves
1/4 teaspoon mace
2 teaspoons cinnamon
1 teaspoon nutmeg
1-1/2 cups granulated sugar
Directions:
1) Combine all ingredients in a large saucepan. Bring to a boil, then reduce to a simmer and cook, stirring often, for 30 minutes, or until mixture thickens. I cook mine until a spoon pulled through middle of mixture leaves a trail that does not close in upon itself. If you plan to use immediately, let cool to room temperature. Pack into storage containers and refrigerate for up to a month. Pumpkin butter can also be frozen for up to 6 months. Yield: 3 cups.
Anna posted over on Facebook that she's making this - sounds yummy and seasonal - and it's already Karen Safe!