MMM Our new favorite BBQ pot roast recipe and soooo easy too.
3 lb Roast
1 cup BBQ sauce ( I mix whatever is in the fridge to empty up the bottles)
1/2 cup Zesty Italian salad dressing
2 Tablespoons packed brown sugar
2 Tablespoons Worcestershire sauce
Put roast in crock pot, mix other 4 ingredients and pour over roast. I also lift it a bit to make sure there is some sauce under the roast too. Set the crock pot to low, and come back 8 hours later. Enjoy!!!!
Thursday, May 10, 2012
Thursday, April 14, 2011
Beef Stroganoff
1T butter
1.5 lbs beef cubes
1 med onion sliced thinly
1 tsp salt
1/8 tsp pepper
water
1 8oz can whole mushrooms
1 8oz pkg wide egg noodles
1 T flour
1/2 C sour cream
1. In 12 inch skillet over medium-high heat, in hot butter, cook beef cubes and onion till meat is browned on all sides, about 10 minutes.
Add salt, pepper, 1/4C water and liquid from mushrooms: heat to boiling.
Reduce heat to low: cover and let simmer about an hour or till cubes are tender.
Add mushrooms, heat thoroughly.
2. About 20 minutes before cubes are done, prepare noodles as label directs, drain. Spoon noodles on warm platter.
3. Remove cubes and mushrooms to platter with noodles, keep warm.
In a cup stir flour and 1/4 C water till blended. Gradually stir into liquid in skillet. Cook over medium heat until sauce thickens, stirring.
Stir in sour cream heat through ( DO NOT boil)
Spoon sauce over cubes and mushrooms and noodles.
Enjoy
You can use beef steaks instead of cubes if you wish.
1.5 lbs beef cubes
1 med onion sliced thinly
1 tsp salt
1/8 tsp pepper
water
1 8oz can whole mushrooms
1 8oz pkg wide egg noodles
1 T flour
1/2 C sour cream
1. In 12 inch skillet over medium-high heat, in hot butter, cook beef cubes and onion till meat is browned on all sides, about 10 minutes.
Add salt, pepper, 1/4C water and liquid from mushrooms: heat to boiling.
Reduce heat to low: cover and let simmer about an hour or till cubes are tender.
Add mushrooms, heat thoroughly.
2. About 20 minutes before cubes are done, prepare noodles as label directs, drain. Spoon noodles on warm platter.
3. Remove cubes and mushrooms to platter with noodles, keep warm.
In a cup stir flour and 1/4 C water till blended. Gradually stir into liquid in skillet. Cook over medium heat until sauce thickens, stirring.
Stir in sour cream heat through ( DO NOT boil)
Spoon sauce over cubes and mushrooms and noodles.
Enjoy
You can use beef steaks instead of cubes if you wish.
Sunday, April 10, 2011
Broccoli salad
This salad is good on a hot summer day, and this is when I crave it most too.
6-8 C raw Broccoli flowerets
1 C cooked and crumbled bacon
1/4 C green onions or red onion
1 C Craisins ( or raisins, red or yellow ones)
1 1/2 C grated cheddar cheese (mild, sharp or extra sharp)
1 C sunflower seed ( de-shelled) or any nuts can be optional as well
Mix this all in a bowl, the measurements are all estimated add more or less of each.
Mix in a bowl
1 C mayo
2 T cider vinegar ( white will work too)
1/4 C sugar
again all measurements are estimated.
Pour dressing over broccoli mixture and refrigerate for an hour before serving. Stir well right before serving and enjoy.
6-8 C raw Broccoli flowerets
1 C cooked and crumbled bacon
1/4 C green onions or red onion
1 C Craisins ( or raisins, red or yellow ones)
1 1/2 C grated cheddar cheese (mild, sharp or extra sharp)
1 C sunflower seed ( de-shelled) or any nuts can be optional as well
Mix this all in a bowl, the measurements are all estimated add more or less of each.
Mix in a bowl
1 C mayo
2 T cider vinegar ( white will work too)
1/4 C sugar
again all measurements are estimated.
Pour dressing over broccoli mixture and refrigerate for an hour before serving. Stir well right before serving and enjoy.
Sunday, March 27, 2011
Carrot Cake.....the only carrot cake worth eating!
This carrot cake recipe has ruined all other carrot cakes for me. I have tried probably over 20 different pieces of cakes across the country, and I can never finish them because they don't come close to this recipe.
2 C grated carrots
1 C chopped nuts ( I use pecans, and have done walnuts too)
1 C vegetable oil
2 C sugar
2 C flour
2 tsp baking soda
2 tsp cinnamon
dash of salt
4 eggs
Preheat oven to 300°
Grease a bundt pan really good. Or whatever kind of pan you are using.
Get a big bowl and a heavy spoon, no electric mixers for this one.
Put in grated carrots, and nuts, stir.
Add oil, stir.
Add sugar,stir.
Add flour, stir
Sprinkle with baking soda, cinnamon and salt, stir. Yes it is suppose to be REALLY thick at this point.
Now add ONE egg, stir till blended, add the second egg, stir till blended, add the third egg, stir till blended, now add the 4th egg and mix very well.
The batter should now be somewhat thick, but pourable as well. More like a cake batter.
Pour into greased pan.
Now bake for at least an hour. At this point it will be probably be tanish color,
cook for another 10-20 minutes, depending on your oven. You want it a darker caramel color, it makes a HUGE difference in the flavor of the cake, and a difference you want too.
When it is done, (clean toothpick test, pulls from sides of pan, great darker caramel color), take it out and put it on a cooling rake for 10 minutes, then invert the pan on to your serving platter, and let it sit till cool. No peeking! If you greased your pan good, the cake should come out completely. Now onto making the frosting.......
Cream cheese frosting:::::
Combine with an electric mixer
8 oz cream cheese
1/2 stick butter, softened
16oz of powered sugar (confectioner's)
2 tsp vanilla
When cake has cooled completely, frost it good, you should have plenty of frosting.
Enjoy!!!
2 C grated carrots
1 C chopped nuts ( I use pecans, and have done walnuts too)
1 C vegetable oil
2 C sugar
2 C flour
2 tsp baking soda
2 tsp cinnamon
dash of salt
4 eggs
Preheat oven to 300°
Grease a bundt pan really good. Or whatever kind of pan you are using.
Get a big bowl and a heavy spoon, no electric mixers for this one.
Put in grated carrots, and nuts, stir.
Add oil, stir.
Add sugar,stir.
Add flour, stir
Sprinkle with baking soda, cinnamon and salt, stir. Yes it is suppose to be REALLY thick at this point.
Now add ONE egg, stir till blended, add the second egg, stir till blended, add the third egg, stir till blended, now add the 4th egg and mix very well.
The batter should now be somewhat thick, but pourable as well. More like a cake batter.
Pour into greased pan.
Now bake for at least an hour. At this point it will be probably be tanish color,
 | |
| too light, needs 10 more minutes |
cook for another 10-20 minutes, depending on your oven. You want it a darker caramel color, it makes a HUGE difference in the flavor of the cake, and a difference you want too.
 |
| darker one, and see how it pulled from the sides of the pan? |
Cream cheese frosting:::::
Combine with an electric mixer
8 oz cream cheese
1/2 stick butter, softened
16oz of powered sugar (confectioner's)
2 tsp vanilla
When cake has cooled completely, frost it good, you should have plenty of frosting.
Enjoy!!!
Monday, March 14, 2011
Creamy Alfredo Sauce
1 pint Heavy Cream
8 ounces shredded fresh parmesan cheese ( not powered)
8 ounces shredded fresh romano cheese
16 Tbsp butter ( 2 sticks) ( not margarine)
6-8 cloves garlic, crushed, pressed or finely chopped
1/4 sweet onion finely chopped
Patience, a lot of it
Melt butter slowly in a large saucepan on low. Add garlic and onion, raise temp to just above med low allowing garlic and onion to fry a little bit. then lower temp just below med low so the butter does NOT brown. Now add the heavy cream, and the parmesan and romano cheeses. Grab patience and hold it tightly to make you stand there for quite some time now. Stir, stir, stir it regularly, that is the trick, to stir it wait, stir it wait, stir it wait. Do NOT let it sit, it will scorch and then YUK! Keep stirring until there is no more solids, now pour over your favorite pasta or a pizza shell and enjoy. Add chicken to your pasta for some fabulous Chicken Pasta Alfredo.
8 ounces shredded fresh parmesan cheese ( not powered)
8 ounces shredded fresh romano cheese
16 Tbsp butter ( 2 sticks) ( not margarine)
6-8 cloves garlic, crushed, pressed or finely chopped
1/4 sweet onion finely chopped
Patience, a lot of it
Melt butter slowly in a large saucepan on low. Add garlic and onion, raise temp to just above med low allowing garlic and onion to fry a little bit. then lower temp just below med low so the butter does NOT brown. Now add the heavy cream, and the parmesan and romano cheeses. Grab patience and hold it tightly to make you stand there for quite some time now. Stir, stir, stir it regularly, that is the trick, to stir it wait, stir it wait, stir it wait. Do NOT let it sit, it will scorch and then YUK! Keep stirring until there is no more solids, now pour over your favorite pasta or a pizza shell and enjoy. Add chicken to your pasta for some fabulous Chicken Pasta Alfredo.
Halibut Bake
6 (4 ounce) halibut fillets 2 inches thick
1/2 C sour cream
1/3 C mayo
1/3 C grated Parmesan cheese
1 tsp lemon pepper seasoning
1 dash ground red pepper (cayenne)
3/4 C Panko (Japanese style bread crumbs)
Heat oven to 425° Place fish in 15X10X1 inch pan
Mix all remaining ingredients except Panko, spoon over fish then sprinkle with Panko
Bake 20-25 minutes or until top is golden brown and fish flakes easily with fork.
1/2 C sour cream
1/3 C mayo
1/3 C grated Parmesan cheese
1 tsp lemon pepper seasoning
1 dash ground red pepper (cayenne)
3/4 C Panko (Japanese style bread crumbs)
Heat oven to 425° Place fish in 15X10X1 inch pan
Mix all remaining ingredients except Panko, spoon over fish then sprinkle with Panko
Bake 20-25 minutes or until top is golden brown and fish flakes easily with fork.
Mexican Chicken Pasta Salad
1/2 pound rotini or other spiral pasta
1 pound shredded roasted chicken meat
1 can black beans, rinsed and drained
2 tomatoes, seeded and diced
1 1/2 C frozen corn, thawed
1 1/3 C shredded carrots
1 small bellpepper chopped
1/4 C chopped red onion
1/2 C mayo
1/2 C sour cream
1 Tbsp dijon mustard
1 Tbsp lime juice
1 Tbsp jalapeno pepper, seeded and minced
3/4 tsp chili powder
3/4 ground cumin
salt
pepper
1 C fresh cilantro, chopped
Cook pasta in boiling salted water 8-10 minutes, or until al dente. Drain and put in large bowl. Add next 7 ingredients and toss. Mix next 7 ingredients until very blended, pour dressing over pasta. salt and pepper to taste. and fresh cilantro and toss thoroughly.
You can do substitute another 1/2 C sour cream if you don't want to use the mayo.
Also you can add some salsa to it as well. We like to eat it cold.
1 pound shredded roasted chicken meat
1 can black beans, rinsed and drained
2 tomatoes, seeded and diced
1 1/2 C frozen corn, thawed
1 1/3 C shredded carrots
1 small bellpepper chopped
1/4 C chopped red onion
1/2 C mayo
1/2 C sour cream
1 Tbsp dijon mustard
1 Tbsp lime juice
1 Tbsp jalapeno pepper, seeded and minced
3/4 tsp chili powder
3/4 ground cumin
salt
pepper
1 C fresh cilantro, chopped
Cook pasta in boiling salted water 8-10 minutes, or until al dente. Drain and put in large bowl. Add next 7 ingredients and toss. Mix next 7 ingredients until very blended, pour dressing over pasta. salt and pepper to taste. and fresh cilantro and toss thoroughly.
You can do substitute another 1/2 C sour cream if you don't want to use the mayo.
Also you can add some salsa to it as well. We like to eat it cold.
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