Recipe Thread

[Seravieve]

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. 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. =)

[RICHARD]

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.

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!

[Seravieve]

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.

[Karen]

Over in the "Plans for Mother's Day?" thread, I said I was bringing a coffee ring:



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.

[Randi]

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.

[RICHARD]

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.

[RICHARD]

http://www.youtube.com/watch?v=qBjLW5_dGAM&NR=1

[Laura's Babies]

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*.

I make something close to that and have played and played with the recipe.. The orginal is..

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!



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.

[Karen]

I make something close to that and have played and played with the recipe.. The orginal is..

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 oil and use applesauce or crushed pineapple 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.

Um, I read that twice, and there's no oil OR applesauce in the recipe ... how much?

[jennielynn1970]

Was looking at this and Dave says to me "you are making that this weekend, right?"


I guess so!