Tuesday, January 5, 2010
1 pork loin roast (3 lb)
here's another pioneer woman recipe! enjoy.
- 3 whole Eggs
- 7 slices Thick Cut, Peppered Bacon
- 1 whole Red Onion, Small
- 1 package Mushrooms, White Button
- 8 ounces, weight Baby Spinach, Washed Dried And Stems Removed
- 3 Tablespoons Red Wine Vinegar
- 2 teaspoons Sugar
- ½ teaspoons Dijon Mustard
- 1 dash(es) Salt
Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs.
Fry bacon until crispy/chewy. Remove to a paper towel.
Remove 3 tablespoons grease and set aside.
Add 2 add’l tablespoons of grease to a separate skillet over medium heat.
Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.
Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.
Peel and slice eggs.
Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.
Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top. Pour hot dressing over the top; toss to combine.
Arrange eggs over the top and serve.
1 LB ground beef
1 – 2 #’s ground lamb browned
1 large chopped onion – browned with ground lamb
1 large can of tomatoe juice
1 12 ounce can of tomatoe paste
Season to taste with salt, garlic powder & Syrian pepper (recipe below) – I usually add about 2 tsp. of garlic powder and 1 – 2 T of the Syrian pepper but start out slow, a little at a time and taste as you go.
Bring to a boil, reduce heat and simmer for 1- 2 hours .
Add 1 to 1.5 bags of French style frozen green beans about 30 minutes before serving.
5 Cups water
2 Cups Uncle Ben’s long grain rice
2 handfuls of egg noodles crushed
2 – 4 T of melted butter (do not use margarine – the taste is totally different)
1 – 2 tsp salt
Place water in pot and bring to full boil
Add rice to boiling water
Brown noodles in melted butter and add to rice and water when noodles arre golden brown (be careful not to burn)
Add salt, reduce heat to medium low and stir occasionally until rice is cooked tender (about 20 – 25 minutes)
Syrian Pepper (top secret recipe )
2 portions Cinnamon
1 portion Allspice
1 portion Cloves
1 portion Nutmeg
Place all of the above in a bowl and blend with a fork for about 30 minutes and place in a an airtight container.
*You can start with a Tablespoon of each of these spices till you determine how much you enjoy them.
Monday, January 4, 2010
a family favorite and a yummy crock pot recipe!
1 jar (26 oz) salsa
1 cup sour cream
Place chicken in greased slow cooker. Pour salsa over the top. Cover and cook on hi 6-8 hrs. or on low for 10-12 hrs. Shred the chicken by pulling apart with 2 forks. During the last hour of cooking, stir in sour cream. put chicken mixture in your tortilla, add your favorite toppings and enjoy with refried beans and some spanish rice. Makes 6-8 servings
I can remember my mom making this as a kid. it is delicious and my kids and husband have discovered that it is really yummy when you drizzle syrup over it.
2 cans of cream of chicken soup
1 large onion
1 clove of garlic
2 lbs fresh brussel sprouts (trimmed and halved)
1 1/2 cup milk
1 cup chicken broth
1/4 cup unsalted butter
5 TBL flour
3/4 cup freshly grated parmesan cheese
1 TBL dijon mustard
1/4 tsp dried thyme
freshly ground pepper to taste
1 1/2 cups grated sharp white cheddar cheese
paprika for garnish
1) Heat a large skillet and crisp- cook the bacon. transfer bacon to a plate and set it aside. Pour off all but 2 TBL of bacon fat from pan. Add onions to the pan and saute over medium heat for 6-7 minutes; add the garlic for the last minute. Scrape the onions and garlic into a large, shallow casserole and spread them evenly. set aside.
2) Trim the brussels sprouts, then cut them in half lengthwise. Steam the sprouts for about 5 minutes and drain. spread brussels sprouts over onion and garlic mixture in casserole dish. Heat oven to 375*.
3) Combine the milk and chicken broth in a small saucepan. Bring to a simmer, then remove from heat.
4) Meanwhile, melt the butter in a large saucepan. Add the flour and cook, stirring over medium heat, for about 1 minute, until the flour is light golden brown. Whisk in half of the hot milk and broth. Heat and whisk for a minute or so, until thick. Add the remaining liquid and cook for about 5 minutes, whisking frequently.
5) Whisk in the Parmesan cheese, mustard, salt, thyme, and pepper. Pour sauce evenly over the brussels sprouts. Mince the bacon and sprinkle it over the sauce. Sprinkle evenly with the cheddar cheese and dust lightly with paprika, if desired.
this is passed down from my mother-in-law, Lorna. everybody LOVES this one!
Tangy Pork Chops Stuffing Bake
Preheat oven to 400*
2 cups warm water
2 TBS sugar
2 TBS yeast
In a separate bowl: (my kitchen aid mixer)
½ cup hot water
1 TBS Salt
½ cup of honey or brown sugar (not both)
1/3 cup oil or melted butter
½ cup applesauce (optional, but makes it so good)
Add mixes together and add 2 handfuls of Oats. Stir in 2 cups fresh wheat flour and 2 cups white flour. If you are using a KitchenAide Mixer or something like it, leave your mixer on for 10 minutes mixing all of this. (It will let the gluten form and it will make it easier on your machine with out all the extra flour). Now add 2-3 cups more white flour.
Dough will be slightly sticky, but the wheat flour will absorb it during rising. Let raise. Beat down and divide into 3 equal parts. Spray pans and put loaves into pans. Let them raise again. Bake at 350 for 25-30 minutes.
* If you’ve made bread before, you will know what the dough should look like. Don’t add too much flour, the more you make it the better feel you will have for it.
3 Cans diced tomatoes