Quick Mustard Meat Sauce
* 1/2 cup sugar
* 1/4 teaspoon ground oregano
* 1/2 teaspoon ground thyme
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1/8 teaspoon cayenne pepper
* 1/2 teaspoon cornstarch
* 1/2 cup vinegar
* 1 cup molasses
* 1 cup ketchup
* 1 cup prepared mustard
* 2 tablespoons canola oil
Directions
* Combine first seven ingredients in a small saucepan. Stir in enough vinegar to make paste. Combine molasses, ketchup, mustard, oil and remaining vinegar; add to herb paste. Bring to a boil, stirring constantly. Reduce heat and simmer 10 minutes. Remove from heat; cool completely.
* Pour into a glass jar; cover tightly. Store refrigerated for up to 3 months. Baste over smoked chicken, turkey, ham or hot dogs.
Yield: 4 cups.
Sunday, July 3, 2011
Get a Husband Brunswick Stew
Get a Husband Brunswick Stew
Original Recipe Yield 16 servings
Ingredients
1 tablespoon olive oil
1 cup chopped onions
2 stalks celery, chopped
1 1/2 pounds ground pork
1 1/2 pounds ground beef
1 (3 pound) whole cooked chicken, deboned and shredded
3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
1 cup ketchup
1/2 cup hickory flavored barbeque sauce
salt and pepper to taste
hot sauce to taste (optional)
1 green bell pepper
3 (14.75 ounce) cans cream style corn
Directions
Heat the olive oil in a large skillet, and saute the onions and celery until soft. Mix in the pork and beef, and cook until evenly browned. Do not drain.
Transfer the pork and beef mixture to a large stock pot over low heat. Stir in the shredded chicken, tomatoes and their liquid, ketchup, and barbeque sauce. Season with salt, pepper, and hot sauce. Place the whole green pepper into the mixture. Cook, stirring occasionally, 2 hours, or until thickened.
Stir the cream style corn into the stew mixture. Continue cooking 1 hour, or to desired consistency. Remove the green pepper; chop and return to the stew or discard.
Laura Lea
Original Recipe Yield 16 servings
Ingredients
1 tablespoon olive oil
1 cup chopped onions
2 stalks celery, chopped
1 1/2 pounds ground pork
1 1/2 pounds ground beef
1 (3 pound) whole cooked chicken, deboned and shredded
3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
1 cup ketchup
1/2 cup hickory flavored barbeque sauce
salt and pepper to taste
hot sauce to taste (optional)
1 green bell pepper
3 (14.75 ounce) cans cream style corn
Directions
Heat the olive oil in a large skillet, and saute the onions and celery until soft. Mix in the pork and beef, and cook until evenly browned. Do not drain.
Transfer the pork and beef mixture to a large stock pot over low heat. Stir in the shredded chicken, tomatoes and their liquid, ketchup, and barbeque sauce. Season with salt, pepper, and hot sauce. Place the whole green pepper into the mixture. Cook, stirring occasionally, 2 hours, or until thickened.
Stir the cream style corn into the stew mixture. Continue cooking 1 hour, or to desired consistency. Remove the green pepper; chop and return to the stew or discard.
Laura Lea
Barbecued Hot Dogs
Barbecued Hot Dogs
* 1 small onion, chopped, about 1/4 cup
* 1 tablespoon Vegetable oil
* 1 cup Ketchup
* 1/2 cup Chopped celery
* 2 tablespoons Brown sugar
* 2 tablespoons Worcestershire sauce
* 1 tablespoon Vinegar
* 1 tablespoon Prepared mustard
* 1/2 cup Water
* 1/2 teaspoon Salt
* 8 hot dogs
* 8 hot dog buns, split
Preparation
In a heavy skillet, cook onion in hot oil over medium low heat. Stir in ketchup, celery, brown sugar, Worcestershire sauce, vinegar, mustard, water, and salt. Cover and simmer for 15 to 20 minutes.
Lightly score hot dogs diagonally at 1-inch intervals. Add hot dogs to sauce; cover and simmer for about 15 minutes longer. Toast split buns. Serve hot dogs over toasted buns.
Barbecued hot dogs serves 4 to 6.
* 1 small onion, chopped, about 1/4 cup
* 1 tablespoon Vegetable oil
* 1 cup Ketchup
* 1/2 cup Chopped celery
* 2 tablespoons Brown sugar
* 2 tablespoons Worcestershire sauce
* 1 tablespoon Vinegar
* 1 tablespoon Prepared mustard
* 1/2 cup Water
* 1/2 teaspoon Salt
* 8 hot dogs
* 8 hot dog buns, split
Preparation
In a heavy skillet, cook onion in hot oil over medium low heat. Stir in ketchup, celery, brown sugar, Worcestershire sauce, vinegar, mustard, water, and salt. Cover and simmer for 15 to 20 minutes.
Lightly score hot dogs diagonally at 1-inch intervals. Add hot dogs to sauce; cover and simmer for about 15 minutes longer. Toast split buns. Serve hot dogs over toasted buns.
Barbecued hot dogs serves 4 to 6.
Busy Day Barbeque Brisket
Hi... We had this last week for dinner and it was wonderful... and a crockpot recipe!! Enjoy! hugs, peg
Busy Day Barbeque Brisket (Crockpot)
1 tablespoon dried thyme leaves
1 tablespoon paprika
2 teaspoons freshly ground black pepper
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
3 pounds beef brisket, trimmed of fat
1/2 teaspoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 1/2 cups barbeque sauce
Combine thyme, paprika, pepper, salt, onion powder, garlic powder, cayenne, and cumin in a small bowl; set aside. Rub brisket all over with liquid smoke, then rub with spice mixture.
Pour Worcestershire and barbeque sauces into a slow cooker; place beef on top. Cover, and cook on LOW 8 to 10 hours, until fork tender.
Dorie
http://groups.yahoo.com/group/DoriesRecipeBox/
Recipe source: All Crockpot Delicacies Recipe Exchange yahoo group, submitted by Dorie
Busy Day Barbeque Brisket (Crockpot)
1 tablespoon dried thyme leaves
1 tablespoon paprika
2 teaspoons freshly ground black pepper
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
3 pounds beef brisket, trimmed of fat
1/2 teaspoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 1/2 cups barbeque sauce
Combine thyme, paprika, pepper, salt, onion powder, garlic powder, cayenne, and cumin in a small bowl; set aside. Rub brisket all over with liquid smoke, then rub with spice mixture.
Pour Worcestershire and barbeque sauces into a slow cooker; place beef on top. Cover, and cook on LOW 8 to 10 hours, until fork tender.
Dorie
http://groups.yahoo.com/group/DoriesRecipeBox/
Recipe source: All Crockpot Delicacies Recipe Exchange yahoo group, submitted by Dorie
The Greater Tater Salad
The Greater Tater Salad
Courtesy of: Eat, Shrink and Be Merry
Episode: The Greater Tater Salad
Host: Greta and Janet Podleski
Warm mini potato salad with bacon and dill
3 pounds mini thin-skinned white potatoes
4 slices reduced-salt bacon, chopped small
1 cup diced yellow onions
1 tsp minced garlic
2/3 cup finely diced carrots
2/3 cup finely diced celery
1 tbsp minced fresh dill
2 x green onions, finely chopped (with white parts)
Freshly ground black pepper to taste
Dressing
1/2 cup chicken broth
3 tbsp grainy Dijon mustard
2 tbsp white balsamic vinegar
1 tbsp freshly squeezed lemon juice
1 tbsp granulated sugar
1 tbsp olive oil
1/2 tsp celery seed
1/2 tsp salt
Directions:
Wash potatoes (don't peel) and slice into 1/4-inch-thick slices. Arrange in steamer basket and steam for about 15 minutes or until tender. Let cool to room temperature.
While potatoes are steaming, whisk together dressing ingredients and set aside until ready to use.
Cook chopped bacon slowly in a non-stick skillet over medium-high heat until it just begins to crisp. Add onions and garlic and cook until onions are tender. Add carrots and celery. Cook until vegetables are tender, about 3 more minutes. Pour warm bacon and vegetables over potatoes in a large bowl. Pour dressing over potatoes and toss gently to coat. Add dill, green onions and black pepper and mix again.
May be served immediately but tastes best when left to stand for an hour or two for potatoes to absorb dressing.
Tip: If you don't care for dill, you can substitute chopped fresh parsley.
Courtesy of: Eat, Shrink and Be Merry
Episode: The Greater Tater Salad
Host: Greta and Janet Podleski
Warm mini potato salad with bacon and dill
3 pounds mini thin-skinned white potatoes
4 slices reduced-salt bacon, chopped small
1 cup diced yellow onions
1 tsp minced garlic
2/3 cup finely diced carrots
2/3 cup finely diced celery
1 tbsp minced fresh dill
2 x green onions, finely chopped (with white parts)
Freshly ground black pepper to taste
Dressing
1/2 cup chicken broth
3 tbsp grainy Dijon mustard
2 tbsp white balsamic vinegar
1 tbsp freshly squeezed lemon juice
1 tbsp granulated sugar
1 tbsp olive oil
1/2 tsp celery seed
1/2 tsp salt
Directions:
Wash potatoes (don't peel) and slice into 1/4-inch-thick slices. Arrange in steamer basket and steam for about 15 minutes or until tender. Let cool to room temperature.
While potatoes are steaming, whisk together dressing ingredients and set aside until ready to use.
Cook chopped bacon slowly in a non-stick skillet over medium-high heat until it just begins to crisp. Add onions and garlic and cook until onions are tender. Add carrots and celery. Cook until vegetables are tender, about 3 more minutes. Pour warm bacon and vegetables over potatoes in a large bowl. Pour dressing over potatoes and toss gently to coat. Add dill, green onions and black pepper and mix again.
May be served immediately but tastes best when left to stand for an hour or two for potatoes to absorb dressing.
Tip: If you don't care for dill, you can substitute chopped fresh parsley.
Breakfast Potato Casserole
Breakfast Potato Casserole
from Restaurant Akershus, Norway, Epcot.
1 1/2 lbs Diced Potatoes
1 1/2 lbs Shredded Potatoes
4 ounces Diced White Onions
8 ounces Shredded Cheddar Cheese (Reserve half for topping later)
8 ounces Shredded Jarlsberg Cheese
13 ounces Béchamel Sauce
8 ounces Sour Cream
Salt to taste
Pepper to taste
5 ounces Milk
In mixing bowl combine all ingredients and mix well by hand. Place in greased or casserole non-stick pan. Sprinkle with reserved cheese on top. Cover with waxed paper and then aluminum foil. Bake in 350-degree oven for approximately 40 minutes. Remove foil and paper for last ten minutes to brown top if desired.
from Restaurant Akershus, Norway, Epcot.
1 1/2 lbs Diced Potatoes
1 1/2 lbs Shredded Potatoes
4 ounces Diced White Onions
8 ounces Shredded Cheddar Cheese (Reserve half for topping later)
8 ounces Shredded Jarlsberg Cheese
13 ounces Béchamel Sauce
8 ounces Sour Cream
Salt to taste
Pepper to taste
5 ounces Milk
In mixing bowl combine all ingredients and mix well by hand. Place in greased or casserole non-stick pan. Sprinkle with reserved cheese on top. Cover with waxed paper and then aluminum foil. Bake in 350-degree oven for approximately 40 minutes. Remove foil and paper for last ten minutes to brown top if desired.
Basic BBQ Sauce Recipe
Basic BBQ Sauce Recipe
2 cup ketchup
1-1/2 cup Brown Sugar
1/3 cup Vinegar
2 tablespoon Worcestershire Sauce
1 teaspoon salt
TIPS-
*Never apply the sauce until the last few minutes of grilling or oven broiling as sauce will blacken and burn quickly. When using gas or charcoals keep meat with sauce on it away from direct flame.If baking the Ribs in an oven, you can apply the sauce sooner.
*Make sure Pork Ribs are thoroughly cooked before applying sauce.
* It is best to make your sauce a day or two before using it so the ingredients can blend together. Keep it tightly covered it in the refrigerator, stir it well before using. To store sauce, funnel it into empty ketchup bottles or empty glass jars with a lid.
* Never stick the basting brush that has touched raw meat into the main batch of sauce as you will want to save any leftover sauce for another time. Store it in an air tight container and under refrigeration for up to several weeks or freeze it for a long period.
Cooking The Ribs; Tightly wrap each slab of ribs in tin foil, add 2 tablespoon vinegar with 1/3 cup water before wrapping and creasing the tinfoil so steam does not escape. Bake up to 3 individually wrapped
slabs in an oven at 350 F/180 C for about two hours or until cooked tender. Poke through tin foil with a fork to see if meat is tender between the bones.
After ribs are cooked, open the tin foil very wide so all of the rib slab is exposed to your oven broiler OR remove them from tin foil to finish them on your outdoor barbecue grill. If using an electric oven broiler (which is a good method,) brush dab top of exposed ribs well with the sauce including bones, keep a vigilant watch to avoid sauce from burning overly black, ribs should get a dark rich red glazed color and some blackening around the edges is normal, carefully turn the slab of ribs over, baste and glaze that side the same as the first then remove them from oven to cool a little before serving. If you do not serve them right away, re-warm them in your oven at 180-F but not higher then 200-F until very warm throughout, you just want to heat them but not cook them further. When reheating cooked, refrigerator cold ribs, the outside of the ribs will get dryer, crispier and tastier each time they are reheated.
Optional Sauce Ingredients:
Now create your own special secret sauce, add only small amounts so you do not overpower the predominant flavor of the basic sauce. Use a sauce pan and gently heat, stir and blend all the ingredients together, sample taste sauce as you make it. Write down your recipe and the amount of each ingredient that you add so that when you come up with a blue ribbon winner you can make the sauce taste the same every time.
Starting with the Basics;
2 cup ketchup
1-1/2 cup brown sugar
1/3 cup vinegar
2 tablespoon Worcestershire sauce
1 teaspoon salt
Add any or some of the following;
1/2 can of Beer
1 tablespoon Whiskey but not more
All Vinegars except white Distilled Vinegar
Anchovy Paste
Anise Spice
Apple Juice
Bay Leaves
Celery Salt
Chili Powder
Chinese Five Spice
Coconut Milk
Corn Starch, for thickening
Corn Syrup
Cumin Powder
Dijon Mustard or Mustard Powder
Enchilada Sauce
Garlic Cloves or Garlic Powder
Hoisin Sauce (Peking Sauce)
Honey
Hot Peppers, minced
Hot Sauce from a Bottle or White Pepper, Cayenne or Black Pepper
Instant Coffee Powder
Juices, small amount of either Apple, Orange, Pineapple, Lemon or Lime
Liquid smoke
Maple Syrup
Molasses
Onion Powder or Dry Minced Onions
Orange Juice or Orange Peel Rind or Orange Marmalade
Oyster Sauce
Paprika
Peanut Butter
Raisins, boiled then made into a paste
Salsa
Small amount of 7 Up Cola or Pepsi Cola (1 or 2 tablespoon)
Soy sauce
Tomato Juice
Tomato Sauce
2 cup ketchup
1-1/2 cup Brown Sugar
1/3 cup Vinegar
2 tablespoon Worcestershire Sauce
1 teaspoon salt
TIPS-
*Never apply the sauce until the last few minutes of grilling or oven broiling as sauce will blacken and burn quickly. When using gas or charcoals keep meat with sauce on it away from direct flame.If baking the Ribs in an oven, you can apply the sauce sooner.
*Make sure Pork Ribs are thoroughly cooked before applying sauce.
* It is best to make your sauce a day or two before using it so the ingredients can blend together. Keep it tightly covered it in the refrigerator, stir it well before using. To store sauce, funnel it into empty ketchup bottles or empty glass jars with a lid.
* Never stick the basting brush that has touched raw meat into the main batch of sauce as you will want to save any leftover sauce for another time. Store it in an air tight container and under refrigeration for up to several weeks or freeze it for a long period.
Cooking The Ribs; Tightly wrap each slab of ribs in tin foil, add 2 tablespoon vinegar with 1/3 cup water before wrapping and creasing the tinfoil so steam does not escape. Bake up to 3 individually wrapped
slabs in an oven at 350 F/180 C for about two hours or until cooked tender. Poke through tin foil with a fork to see if meat is tender between the bones.
After ribs are cooked, open the tin foil very wide so all of the rib slab is exposed to your oven broiler OR remove them from tin foil to finish them on your outdoor barbecue grill. If using an electric oven broiler (which is a good method,) brush dab top of exposed ribs well with the sauce including bones, keep a vigilant watch to avoid sauce from burning overly black, ribs should get a dark rich red glazed color and some blackening around the edges is normal, carefully turn the slab of ribs over, baste and glaze that side the same as the first then remove them from oven to cool a little before serving. If you do not serve them right away, re-warm them in your oven at 180-F but not higher then 200-F until very warm throughout, you just want to heat them but not cook them further. When reheating cooked, refrigerator cold ribs, the outside of the ribs will get dryer, crispier and tastier each time they are reheated.
Optional Sauce Ingredients:
Now create your own special secret sauce, add only small amounts so you do not overpower the predominant flavor of the basic sauce. Use a sauce pan and gently heat, stir and blend all the ingredients together, sample taste sauce as you make it. Write down your recipe and the amount of each ingredient that you add so that when you come up with a blue ribbon winner you can make the sauce taste the same every time.
Starting with the Basics;
2 cup ketchup
1-1/2 cup brown sugar
1/3 cup vinegar
2 tablespoon Worcestershire sauce
1 teaspoon salt
Add any or some of the following;
1/2 can of Beer
1 tablespoon Whiskey but not more
All Vinegars except white Distilled Vinegar
Anchovy Paste
Anise Spice
Apple Juice
Bay Leaves
Celery Salt
Chili Powder
Chinese Five Spice
Coconut Milk
Corn Starch, for thickening
Corn Syrup
Cumin Powder
Dijon Mustard or Mustard Powder
Enchilada Sauce
Garlic Cloves or Garlic Powder
Hoisin Sauce (Peking Sauce)
Honey
Hot Peppers, minced
Hot Sauce from a Bottle or White Pepper, Cayenne or Black Pepper
Instant Coffee Powder
Juices, small amount of either Apple, Orange, Pineapple, Lemon or Lime
Liquid smoke
Maple Syrup
Molasses
Onion Powder or Dry Minced Onions
Orange Juice or Orange Peel Rind or Orange Marmalade
Oyster Sauce
Paprika
Peanut Butter
Raisins, boiled then made into a paste
Salsa
Small amount of 7 Up Cola or Pepsi Cola (1 or 2 tablespoon)
Soy sauce
Tomato Juice
Tomato Sauce
Absolutely Best Brownies
Absolutely Best Brownies
1 cup butter
8 ounces unsweetened chocolate
5 eggs
1 tablespoon vanilla
3 1/2 cups sugar
1/2 teaspoon salt
1 3/4 cups flour
1 cup chocolate chips
1 cup milk chocolate, coarsely chopped
1 cup nuts, coarsely chopped
Mousse Topping
3/4 cup heavy whipping cream
1 cup chocolate chips
3 eggs
1/3 cup sugar
1 dash salt
Brownies: Melt butter and unsweetened chocolate over low heat in a heavy saucepan. Stir occasionally. When melted, remove from heat and let cool slightly. In a large mixing bowl beat eggs, vanilla, sugar, and salt at medium speed for 10 minutes. Blend in chocolate-butter mixture at low speed until mixed. Don't overbeat. Add flour, blend gently until mixed, don't beat.
Stir in chocolate chips, milk chocolate and nuts. Pour batter into a generously greased 9 by 13-inch pan. Spread Mousse Topping over brownies. Bake at 375є F for 40 to 45 minutes. Cool overnight, then cut into squares.
Mousse Topping: Heat whipping cream and chocolate chips in heavy saucepan, stirring constantly, until chocolate is melted and mixture is smooth. Cool slightly. Beat remaining ingredients until foamy; stir into chocolate mixture.
1 cup butter
8 ounces unsweetened chocolate
5 eggs
1 tablespoon vanilla
3 1/2 cups sugar
1/2 teaspoon salt
1 3/4 cups flour
1 cup chocolate chips
1 cup milk chocolate, coarsely chopped
1 cup nuts, coarsely chopped
Mousse Topping
3/4 cup heavy whipping cream
1 cup chocolate chips
3 eggs
1/3 cup sugar
1 dash salt
Brownies: Melt butter and unsweetened chocolate over low heat in a heavy saucepan. Stir occasionally. When melted, remove from heat and let cool slightly. In a large mixing bowl beat eggs, vanilla, sugar, and salt at medium speed for 10 minutes. Blend in chocolate-butter mixture at low speed until mixed. Don't overbeat. Add flour, blend gently until mixed, don't beat.
Stir in chocolate chips, milk chocolate and nuts. Pour batter into a generously greased 9 by 13-inch pan. Spread Mousse Topping over brownies. Bake at 375є F for 40 to 45 minutes. Cool overnight, then cut into squares.
Mousse Topping: Heat whipping cream and chocolate chips in heavy saucepan, stirring constantly, until chocolate is melted and mixture is smooth. Cool slightly. Beat remaining ingredients until foamy; stir into chocolate mixture.
All-chocolate Boston Cream Pie
All-chocolate Boston Cream Pie
1 cup all-purpose flour
1 cup sugar
1/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking soda
6 tablespoons butter or margarine, softened
1 cup milk
1 egg
1 teaspoon vanilla extract
CHOCOLATE FILLING (recipe follows)
SATINY CHOCOLATE GLAZE (recipe follows)
1. Heat oven to 350 degrees F. Grease and flour a 9-inch round baking pan.
2. Stir together flour, sugar, cocoa and baking soda in large bowl. Add butter, milk, egg and vanilla. Beat on low speed of mixer until all ingredients are moistened. Beat on medium speed 2 minutes. Pour batter into prepared pan.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.
Prepare CHOCOLATE FILLING. Cut cake into two thin layers. Place one layer on serving plate; spread filling over layer. Top with remaining layer.
4. Prepare SATINY CHOCOLATE GLAZE. Pour onto top of cake, allowing some to drizzle down sides. Refrigerate until serving time. Cover; refrigerate leftover cake. 8 servings.
CHOCOLATE FILLING
1-1/2 cups light cream
1/2 cup sugar
1/4 cup HERSHEY'S Cocoa
2 tablespoons cornstarch
1 tablespoon butter or margarine
1 teaspoon vanilla extract
Stir together sugar, cocoa and cornstarch in medium saucepan; gradually stir in light cream. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 minute, stirring constantly; remove from heat. Stir in butter and vanilla. Press plastic wrap directly onto surface. Cool completely.
SATINY CHOCOLATE GLAZE
2 tablespoons water
1 tablespoon butter or margarine
1 tablespoon corn syrup
2 tablespoons HERSHEY'S Cocoa
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
Heat water, butter and corn syrup in small saucepan to boiling. Remove from heat; immediately stir in cocoa. With whisk, gradually beat in powdered sugar and vanilla until smooth; cool slightly.
1 cup all-purpose flour
1 cup sugar
1/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking soda
6 tablespoons butter or margarine, softened
1 cup milk
1 egg
1 teaspoon vanilla extract
CHOCOLATE FILLING (recipe follows)
SATINY CHOCOLATE GLAZE (recipe follows)
1. Heat oven to 350 degrees F. Grease and flour a 9-inch round baking pan.
2. Stir together flour, sugar, cocoa and baking soda in large bowl. Add butter, milk, egg and vanilla. Beat on low speed of mixer until all ingredients are moistened. Beat on medium speed 2 minutes. Pour batter into prepared pan.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.
Prepare CHOCOLATE FILLING. Cut cake into two thin layers. Place one layer on serving plate; spread filling over layer. Top with remaining layer.
4. Prepare SATINY CHOCOLATE GLAZE. Pour onto top of cake, allowing some to drizzle down sides. Refrigerate until serving time. Cover; refrigerate leftover cake. 8 servings.
CHOCOLATE FILLING
1-1/2 cups light cream
1/2 cup sugar
1/4 cup HERSHEY'S Cocoa
2 tablespoons cornstarch
1 tablespoon butter or margarine
1 teaspoon vanilla extract
Stir together sugar, cocoa and cornstarch in medium saucepan; gradually stir in light cream. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 minute, stirring constantly; remove from heat. Stir in butter and vanilla. Press plastic wrap directly onto surface. Cool completely.
SATINY CHOCOLATE GLAZE
2 tablespoons water
1 tablespoon butter or margarine
1 tablespoon corn syrup
2 tablespoons HERSHEY'S Cocoa
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
Heat water, butter and corn syrup in small saucepan to boiling. Remove from heat; immediately stir in cocoa. With whisk, gradually beat in powdered sugar and vanilla until smooth; cool slightly.
Very Simple BBQ Sauce
This is a sauce my family uses every time they throw a hog on the fire.-Michelle
Very Simple BBQ Sauce
It does not get more simple than this.
Pour Red Pepper Flakes into a bottle of White or Apple Cider Vinegar.
We mix it in a mason jar and poke slits in the top for sprinkling. The longer it sits the hotter it gets.
Very Simple BBQ Sauce
It does not get more simple than this.
Pour Red Pepper Flakes into a bottle of White or Apple Cider Vinegar.
We mix it in a mason jar and poke slits in the top for sprinkling. The longer it sits the hotter it gets.
Fried Peppers and Onions
Fried Peppers and Onions
For The Works Dog, load up your hot dogs with 1 or 2 slices of monterey jack with jalapeños cheese and top it off with a pile of these Fried Peppers and Onions.
1/4 cup olive oil
4 red and/or green bell peppers, stemmed, seeded and sliced
1 medium onion, sliced
1 to 2 garlic cloves, peeled and chopped
Salt and fresh-ground black pepper, to taste
Heat the oil in a large cast-iron or other heavy-bottomed skillet over medium-high heat.
Add peppers, onions and garlic.
Season with salt and pepper.
Cook 10 minutes, stirring frequently, until peppers and onions are browned on the edges.
Reduce heat to medium low and cook 10 minutes until peppers and onions are soft.
Makes 5 cups.
www.Thedailyrecipesmaileronyahoogroups.com
For The Works Dog, load up your hot dogs with 1 or 2 slices of monterey jack with jalapeños cheese and top it off with a pile of these Fried Peppers and Onions.
1/4 cup olive oil
4 red and/or green bell peppers, stemmed, seeded and sliced
1 medium onion, sliced
1 to 2 garlic cloves, peeled and chopped
Salt and fresh-ground black pepper, to taste
Heat the oil in a large cast-iron or other heavy-bottomed skillet over medium-high heat.
Add peppers, onions and garlic.
Season with salt and pepper.
Cook 10 minutes, stirring frequently, until peppers and onions are browned on the edges.
Reduce heat to medium low and cook 10 minutes until peppers and onions are soft.
Makes 5 cups.
www.Thedailyrecipesmaileronyahoogroups.com
Pulled Texas Beef Sandwiches with BBQ Sauce
Pulled Texas Beef Sandwiches with BBQ Sauce
Yield: 10
Cajun Rub
2 tablespoons cayenne (30 ml)
1 tablespoon mustard (15ml)
2 teaspoons thyme (10ml)
1 tablespoon chili powder (15ml)
2 teaspoons coriander (10ml)
3 teaspoons cumin (15ml)
2 teaspoons ancho chili (10ml)
1 tablespoon Kosher salt (15ml)
1/2 tablespoon pepper (7.5ml)
salt and pepper to taste
2 bottles honey lager
Sauce
3 tablespoons unsalted butter (45ml)
1/2 cup minced yellow onion (125ml)
3 cups chopped tomatoes (750ml)
1/2 cup firmly packed light brown sugar (125ml)
1/4 cup yellow mustard (60ml)
1/2 cup cider vinegar (125ml)
3 teaspoons Worcestershire sauce (15ml)
2 teaspoons Tabasco sauce (10ml)
salt and pepper to taste
8 pounds top sirloin roast (3.62 kg)
1/4 cup olive oil
salt and pepper to taste
6 – 12-inch long submarine sandwich buns (or for dramatic appeal, one 6 foot long submarine bun)
15 cups apple wood chips (3.75 litres)
Pulled Texas Beef Sandwiches with BBQ Sauce
In a bowl mix together cayenne, mustard, coriander, chili powder, thyme, coriander, cumin, ancho chili, salt and pepper. Rub all over the beef.
Place 10 cups (2.5L) of wood chips into a bowl of cold water to soak for 1 hour. Reserve 5 cups(1250 ml) of dry wood chips.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze the excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat 4 more times to make 5 smoke pouches.
Prepare the barbecue for indirect grilling and place a drip pan underneath the grate where the heat will remain off. Pour some honey lager beer into the drip pan. Turn the heat on one side of the grill and place one smoke pouch directly over the heat source. Leave the heat off underneath the smoke pouch. Close the lid and wait for smoke. Once you see smoke starting to billow from the grill, turn the heat down underneath the smoke pouch to attain a constant temperature of 275ºF/140ºC. Place beef on the cool side of the grill over the drip pan. Close the lid and slow smoke the top sirloin over indirect heat for 4 hours or until the internal temperature of the meat reaches 125ºF for medium rare. Change the smoke pouch every hour as it cooks.
While the sirloin is smoking prepare your sauce.
In a small saucepan over medium-high heat, melt the butter, add the onion, and cook the onion, stirring occasionally, until translucent, 4 to 5 minutes. Add the rest of the sauce ingredients and bring to a boil. Reduce heat and simmer for 10 minutes more. Set aside and allow to cool to room temperature.
Remove top sirloin from grill, place on platter, and loosely cover with foil. Allow to rest for about 20 minutes. Slice the beef thinly. Cut the big submarine sandwich bun lengthwise. Lay lettuce leaves on the bun to cover. Add beef and sauce. Wrap tightly. Cut it into 8-inch piece sandwiches.
Serves 10 - 12
Yield: 10
Cajun Rub
2 tablespoons cayenne (30 ml)
1 tablespoon mustard (15ml)
2 teaspoons thyme (10ml)
1 tablespoon chili powder (15ml)
2 teaspoons coriander (10ml)
3 teaspoons cumin (15ml)
2 teaspoons ancho chili (10ml)
1 tablespoon Kosher salt (15ml)
1/2 tablespoon pepper (7.5ml)
salt and pepper to taste
2 bottles honey lager
Sauce
3 tablespoons unsalted butter (45ml)
1/2 cup minced yellow onion (125ml)
3 cups chopped tomatoes (750ml)
1/2 cup firmly packed light brown sugar (125ml)
1/4 cup yellow mustard (60ml)
1/2 cup cider vinegar (125ml)
3 teaspoons Worcestershire sauce (15ml)
2 teaspoons Tabasco sauce (10ml)
salt and pepper to taste
8 pounds top sirloin roast (3.62 kg)
1/4 cup olive oil
salt and pepper to taste
6 – 12-inch long submarine sandwich buns (or for dramatic appeal, one 6 foot long submarine bun)
15 cups apple wood chips (3.75 litres)
Pulled Texas Beef Sandwiches with BBQ Sauce
In a bowl mix together cayenne, mustard, coriander, chili powder, thyme, coriander, cumin, ancho chili, salt and pepper. Rub all over the beef.
Place 10 cups (2.5L) of wood chips into a bowl of cold water to soak for 1 hour. Reserve 5 cups(1250 ml) of dry wood chips.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze the excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat 4 more times to make 5 smoke pouches.
Prepare the barbecue for indirect grilling and place a drip pan underneath the grate where the heat will remain off. Pour some honey lager beer into the drip pan. Turn the heat on one side of the grill and place one smoke pouch directly over the heat source. Leave the heat off underneath the smoke pouch. Close the lid and wait for smoke. Once you see smoke starting to billow from the grill, turn the heat down underneath the smoke pouch to attain a constant temperature of 275ºF/140ºC. Place beef on the cool side of the grill over the drip pan. Close the lid and slow smoke the top sirloin over indirect heat for 4 hours or until the internal temperature of the meat reaches 125ºF for medium rare. Change the smoke pouch every hour as it cooks.
While the sirloin is smoking prepare your sauce.
In a small saucepan over medium-high heat, melt the butter, add the onion, and cook the onion, stirring occasionally, until translucent, 4 to 5 minutes. Add the rest of the sauce ingredients and bring to a boil. Reduce heat and simmer for 10 minutes more. Set aside and allow to cool to room temperature.
Remove top sirloin from grill, place on platter, and loosely cover with foil. Allow to rest for about 20 minutes. Slice the beef thinly. Cut the big submarine sandwich bun lengthwise. Lay lettuce leaves on the bun to cover. Add beef and sauce. Wrap tightly. Cut it into 8-inch piece sandwiches.
Serves 10 - 12
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