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Post by Robyn2 on Mar 17, 2003 13:24:40 GMT -6
I haven't had a chance yet to make these BUT they sound good. I'm going to make them on Wednesday.
Sweet Dinner Rolls This dough makes wonderful dinner rolls but can also be used to make cinnamon rolls. Mixing it in your bread machine but bake the rolls in the oven. They're light, soft and sweet. Prep Time: approx. 20 Minutes. Cook Time: approx. 20 Minutes. Ready in: approx. 2 Hours 20 Minutes. Makes 16 rolls (16 servings). Printed from Allrecipes, Submitted by Donna West ----------------------------------------------------------------------- 1/2 cup warm water (110 degrees F/45 degrees C) 1/2 cup warm milk 1 egg 1/3 cup butter, softened 1/3 cup white sugar 1 teaspoon salt 3 3/4 cups all-purpose flour 1 (.25 ounce) package active dry yeast 1/4 cup butter, softened Directions 1 Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
2 When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
3 Bake in preheated oven for 10 to 15 minutes, until golden.
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Post by Robyn2 on Mar 30, 2003 15:21:55 GMT -6
MMM Just made these. They are yummy but they don't taste like cinnabon cinnamon rolls.
Robyn
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Post by Robyn2 on Nov 19, 2002 11:11:10 GMT -6
Cinnabon Cinnamon Rolls (Bread Machine)
1/4 c. butter, melted 1/4 c. water 1/2 pkg. inst vanilla pudding (3.4 oz box) 1 c. milk 1 egg, beaten 1 Tbsp. sugar 1/2 tsp. salt 4 c. bread flour 2 1/2 tsp. yeast
Filling: 1/2 c. butter, softened 1 c. brown sugar 2 tsp. cinnamon
Frosting: 4 oz. cream cheese, softened 1/4 c. butter, softened 1 1/2 c. confectioners sugar 1/2 tsp. vanilla 1 1/2 tsp. milk
Preheat oven to 350.
ROLLS: Place ingredients in machine following the specifications of your machine. Set for dough cycle.
After completing dough cycle, remove from machine and roll out to 17 x 10" rectangle
FILLING: Mix together brown sugar and cinnamon. Spread softened butter over dough and sprinkle brown sugar mixture over top.
Roll TIGHTLY from long end, pinching edges closed when completely rolled. Slice rolled dough into 1/2" slices (or larger if a larger bun is preferred).
Let rise until doubled. Bake for 15-20 minutes until golden. Do not overbake.
FROSTING: Mix and spread on very warm rolls.
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Post by Robyn2 on Nov 19, 2002 11:12:31 GMT -6
From the Bread Machine Cookbook II, by Donna Rathmell German - Nitty gritty cookbooks. It makes a 1.5 lb. loaf.
JALAPENO CHEESE BREAD
1 cup milk 2 Tbs. margarine/butter 2 diced jalapenos 2/3 cup grated jalapeno cheese 1/2 tsp. salt 3 tsp. sugar 3 cups bread flour 2 1/2 tsp. yeast
Add ingredients to the bread machine canister according to manufacture directions- white bread cycle.
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Post by Robyn2 on Nov 19, 2002 11:15:38 GMT -6
Site: www.sonic.net/webpub/bread-machine.html Converting Handmade Recipes to Machine Made Recipes Converting a handmade recipe for use in a bread machine is fairly simple. Almost all handmade recipes make 2 loaves of bread. To convert the recipe simply cut the ingredients in half. So if the recipe called for 1/4 Cup of whatever, you would use 1/8 Cup, etc. The only thing that you don't cut in half is the yeast. I use between 2 and 2-1/2 tsp. of yeast per bread machine recipe. You might use less depending on where you live. Resizing Bread Machine Recipes from One Size to Another There are two options for converting a recipe from one size to another. Option one requires a calculator and a little bit of math work. The other requires Sierra Online's MasterCook or other recipe management software that allows recipe scaling based on the number of servings. Option 1: You have a 1-1/2 pound recipe and you want to convert it to a 2-pound recipe. Or, you have a 1-pound recipe and you want to convert it to a 1-1/2 pound recipe, etc. This conversion is easy also. With a little bit of math, you can convert recipes of any size to any other size. We are only going to cover 1, 1-1/2, 2 and 2-1/2 pound recipes and how to convert them back and fourth. The chart below tells you what formula to use to convert a recipe from one size to another. First choose the size of the recipe you have in the FROM column. Then select the size you want to convert it to in the TO row. Use this formula to convert the recipe. Once you have the recipe converted you may have odd decimal amounts. Use the chart below to convert these to the nearest amount. When hit with an odd amount you will need to round it up or down. This is done based on how close the decimal amount is to one measurement or the other. Example if the decimal amount is 2.33 then this would be 2-1/3. However, if it was 2.28 then it would be 2-1/4. Decimal Conversion Chart Example: Now using the two charts above we are going to convert a 1-1/2 pound recipe to a 1-pound recipe. Here is the 1-1/2 pound recipe. 1 Cup Water 1 Tsp. Salt 2 Tbsp. Sugar 2 Tbsp. Butter 3-1/2 Cups Bread Flour 2 Tbsp. Dry Milk 2 Tsp. Yeast To convert this recipe to a 1-pound recipe we start with the water. Using a calculator punch in 1 and then according to the chart we need to divide the amount by 3 and then multiply it by 2. This gives us .66 now according to the second chart .66 is closest to .625 or 2/3 Cup. Now we move on to the salt. Again we punch in 1 then divide by 3 and multiply by 2. This gives us .66 which would be 2/3 Tsp. Now finish converting this recipe and compare your results to mine. Here is the converted recipe. 2/3 Cup Water 2/3 Tsp. Salt 1-1/3 Tbsp. Sugar 1-1/3 Tbsp. Butter 2-1/3 Cups Bread Flour 1-1/3 Tbsp. Dry Milk 1-1/3 Tsp. Yeast All recipes I have converted in this fashion have worked fine. I do recommend however, that when making a converted recipe for the first time that you stay close by to see if there is enough water and flour to make a nice dough ball. If it is too wet add 1 Tbsp. Flour at a time until it makes a nice ball. If it is too dry add 1 Tbsp. Water at a time until it makes a nice ball. Make sure to these additions on your recipe for future use. Option 2: If you are using a recipe management program that allows for recipe scaling based on servings. You can have the program scale your bread machine recipes up or down for you. For this to work you need to understand how many slices a certain size loaf of bread will make. To have your recipe management software scale your recipe up or down, you need to enter in the appropriate servings when you enter in your recipes. For example, if you enter in a 1-1/2 pound recipe, you need to set the servings to 12. That is because you will get 12 slices of bread from a finished 1-1/2 pound recipe. Use the above chart to set the appropriate servings for your recipes. This method has two advantages. First, when you want nutritional information, the information that you get is per slice of bread. This is much more useful than say the calorie content of the whole loaf of bread. I don't know too many people that eat a loaf at a time. Second, it makes it very easy to have the software do the math for you when you want to scale a recipe up or down. Say for example you have a 12 serving 1-1/2 pound recipe and you just got a new 2-1/2 pound machine. Well, using the chart above you would tell your recipe management software to scale the recipe from 12 servings to 20 servings. You would then have a 2-1/2 pound recipe. Presto! The only thing you do have to remember about converting recipes is that no matter how much yeast it says you need. No bread machine recipe needs more than 2-1/2 tsp. Much of the time it is less than that.
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Post by Robyn2 on Nov 19, 2002 19:32:22 GMT -6
I made this with dinner tonight. It was pretty good. It made a very small loaf, so I might double the recipe next time but it was still more than enough bread for the four of us.
Robyn
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Post by Robyn2 on Nov 19, 2002 11:29:41 GMT -6
ABM Garlic Italian Bread
2/3 cup warm water 2 teaspoons butter or margarine -- softened 1 garlic clove -- minced 2 cups bread flour 1 Tablespoon sugar 1 teaspoon salt 1/2 teaspoon Italian seasoning (OR 1/4 t. dried rosemary, crushed, 1/8 t. dried thyme, and 1/8 t. dried basil) 1 3/4 teaspoons active dry yeast
In bread machine pan, place all ingredients in order suggested by manufacturer.
Select basic bread setting. Choose a crust color and loaf size if available.
Bake according to bread machine directions (check dough after 5 min. of mixing; add 1-2 T. of water or flour if needed).
"slightly modified from Quick Cooking Mag. July/Aug. 98 pg. 33" Yield: "1 lb. loaf" - - - - - - - - - - - - - - - - - - - Per serving: 188 Calories (kcal); 2g Total Fat; (10% calories from fat); 6g Protein; 36g Carbohydrate; 3mg Cholesterol; 370mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Great served with Italian dishes, salads, grilled meats, etc.
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Post by Robyn2 on Oct 9, 2002 15:51:28 GMT -6
This recipe was posted on another message board. It sounds good. I am going to make it tonight for dinner.
Broccoli and Potato Chowder Broccoli Florets are not the only part of this healthful vegetable. Peel and cube the stalks too, for this easy to make soup.
4 cups chicken or vegetable stock 2 carrots, diced 1 onion, diced 1 large potato, peeled and diced 1 stalk celery, sliced 4 cups chopped broccoli 3 tbsp all purpose flour 2 tbsp butter, softened ½ cup milk, approx. 1 pkg (125 g) herbed cream cheese, cubed 1 tbsp chopped fresh dill or parsley.
In a large saucepan, bring chicken stock to boil. Add carrots, onion, potato, celery, return to boil. Reduce heat and simmer for about 10 minutes or until vegetables are tender. Add broccoli, return to boil. Cover and simmer for 5 minutes or until broccoli is tender-crisp. Meanwhile, in small bowl, and using fork, blend flour with butter until smooth. Return soup to boil, gradually stirring in flour mixture, boil, stirring for 1 minute. Add ½ cup milk, cheese; simmer stirring just until cheese is melted, and adding more milk if thinner soup is desired. Ladle into bowls and sprinkle with dill or parsley.
Makes 4 servings, 325 calories, 13 g protein, 19G fat, 27 g carbohydrate, high source of fiber, good source iron.
Source December 1995 Canadian Living Magazine.
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Post by Robyn2 on Nov 18, 2002 21:53:09 GMT -6
Minestrone Soup
Description: It takes a little while to make this BUT it is good. This is one of those recipes that I play around with...
Ingredients: 1/4 lb bacon, crumbled
1/4 lb ham, diced
1/4 lb Italian sausage
~~~ Brown all the meat~~~
2 cloves garlic
1 onion
1 cup celery, diced
1 zucchini, quartered and sliced (Sometimes I leave this out. Because my kids aren't big fans of it.)
1 leek (I substitute green onion tops.)
2 cups shredded cabbage(I don't add this)
about 1/2 teas or more Allspice
salt and pepper (maybe 1/2 tsp.)
2 quarts chicken broth
1 can red kidney beans
1 large can tomatoes
1 cup red wine
1 cup pasta (Like seashells) Cook pasta before adding to soup.
1/4 cup basil
shredded carrot
could add corn or.....even small black beans.
Parmesan cheese
Directions: Brown all meat. Add stock and wine. Add allspice, salt and pepper, garlic, onion, celery, green onion tops. Simmer 1 1/2 hours. In the last 15 min. add tomatoes, pasta, basil, cabbage, zucchini, shredded carrot, red kidney beans. Add parmesan cheese to each serving...and enjoy.
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Post by Robyn2 on Nov 24, 2002 14:53:48 GMT -6
Cream of Pumpkin Soup Submitted by: Thomas Makes 6 servings
" A creamy pumpkin soup for Autumn. This soup is smooth and flavorful. The addition of ginger lends a sweet and spicy flavor to a traditional seasonal dish. The cinnamon croutons are lovely and make the soup reminiscent of pumpkin pie. "
3 tablespoons margarine, softened 1 tablespoon brown sugar 1/4 teaspoon ground cinnamon 4 slices whole wheat bread 1 cup chopped onion 2 tablespoons butter, melted (for onions) 2 (14.5 ounce) cans chicken broth 1 (15 ounce) can pumpkin puree 1 teaspoon salt (reduce by half to lower sodium level) 1/4 teaspoon ground cinnamon 1/8 teaspoon ground ginger 1/8 teaspoon ground black pepper 1 cup heavy whipping cream (or milk)
For Cinnamon Croutons: Preheat oven to 400°F. Combine butter, brown sugar, and cinnamon. Spread the mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
For Soup: Saute onion in butter in a medium saucepan until tender. (Use Butter Pam for flavor if you want to reduce fat.) Add 1 can chicken broth; stir well. Bring to a boil. Cover, reduce heat, and simmer 15 minutes. Transfer broth mixture into a blender or processor, blend until smooth.
Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper. Stir well. Bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally. Stir in whipping cream (or milk) and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.
Calories 330 (if using butter and cream) Protein 5g Total Fat 26g (use milk for less fat) Sodium 1.372g** Cholesterol .065g Carbohydrates 21g Fiber 4g **(you could lessen this by reducing the salt and making sure the chicken broth is low sodium)
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Post by Robyn2 on Nov 24, 2002 14:58:01 GMT -6
Winter Carrot Soup 1/4 teaspoon black pepper 1/4 teaspoon ground cumin 1/2 teaspoon thyme 1 tablespoon soy sauce 6 oz. can tomato paste (2/3 cup) 4 cups vegetable stock Medium onion, chopped (1/2 cup) 4 carrots, grated 1 tablespoon safflower oil chopped green onions and garlic croutons, garnish
In 4-5 quart saucepan heat oil. Stir in carrots and onion; saute until tender, about 5 minutes. Add remaining ingredients, increase heat and cover.
When mixture reaches a boil, reduce heat to medium and simmer about 5 minutes.
Top with chopped green onions and/or garlic croutons.
Serves 5
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Post by Robyn2 on Nov 24, 2002 15:00:04 GMT -6
Mader's German Restaurant Reuben Soup (8 servings)
1/2 large onion, diced 2 ribs celery, diced 1/2 green bell pepper, diced 1/2 red bell pepper, diced 2 tablespoons butter 2 tablespoons flour 1 bay leaf 3 cups beef stock 3 cups chicken stock 6 ounces corned beef, thinly sliced 8 ounces Swiss cheese, shredded 1 cup sauerkraut 2 ounces roux (see below) 1 pint half-and-half cream, heated until hot 1 cup pumpernickel or rye bread croutons
Combine onion, celery, peppers and butter in 3-quart saucepan; cook until over very low heat until softened. Add flour; cook a few minutes, stirring occasionally. Add bay leaf and stocks; bring to boil. Reduce to simmer.
Cut corned beef into julienne strips; add to soup. Add cheese and stir slowly until melted. Add sauerkraut, then roux. Let simmer 30 minutes.
Add half-and-half and heat through. Remove bay leaf.
Ladle soup into bowls and top with croutons.
Roux: 4 tablespoons butter 1 tablespoon flour
Melt butter in small saucepan. Blend in flour. Cook until bubbly, then cook another 1 to 2 minutes, stirring.
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Post by Robyn2 on Mar 18, 2003 12:42:07 GMT -6
I just made this. It taste okay. I might try it with ranch dressing in place of the mayo. I didn't have any ground cumin so I did leave it out. But I will make this one again and play with it alittle bit. My husband didn't care for it so much. I think it didn't have enough flavor for him. I have another recipe that is like this and I think he just doesn't care for this type of recipe.
~~R
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Post by Robyn2 on Mar 16, 2003 16:09:49 GMT -6
Southwestern Pasta Salad
1 cup uncooked small pasta shells 1 (15 oz.) can red kidney beans, well drained 1 (12 oz.) can corn, drained 2 Tbsp. finely minced green onion 1 (4 oz.) can chopped green chilies, drained 1/2 tsp. ground cumin 1 tsp. dried oregano 1/2 tsp. salt 1/4 tsp. pepper 1/4 cup mayonnaise
Cook pasta according to package directions and drain well.
In large bowl combine all remaining ingredients. Stir in pasta and toss to mix well. Cover and refrigerate until serving time or at least 2 hours. Stir again at serving time.
Serves 6 to 8.
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Post by Robyn2 on Mar 15, 2003 17:21:50 GMT -6
I made this yesterday. It was good. I used Kraft Caesar Vinaigrette with Parmesan Dressing. Next time I make it I want to use regular Caesar dressing to see what it taste like that way.
Caesar Pasta Salad 1 lb. pasta -- bowtie or spiral 1 pint grape tomatoes -- halved or quartered 4 green onions -- sliced on the bias (4 to 5) 1/2 cup red onion -- minced 1 cucumber -- peeled, seeded and cubed juice of 1 lemon 12 oz. Caesar dressing -- approx. 1/2 cup shredded Parmesan cheese -- or more to taste kosher salt and fresh black pepper -- to taste
Cook pasta in salted boiling water. Drain and rinse under cold water.
Meanwhile, in a large bowl mix together tomatoes, green onions, red onion, and cucumber. Add pasta, lemon juice, about 8 oz. of dressing, and salt and pepper. Chill several hours. Before serving stir in the rest of the salad dressing.
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Post by Robyn2 on Nov 18, 2002 21:28:02 GMT -6
Easy & Yummy Apple Salad
Ingredients: 4-5 Apples (Your Favorite) Whole Cashews Craisins dried chopped Dates Vanilla Yogurt.
Directions: Cut apples into bite size pieces, add however many of the cashews, craisins, and dates that you would like in it..(The apples are the main part so add the other things in proportion to the apples...) Add enough Yogurt to "wet" the salad down. I used about a half of a small container of yogurt.
I am not a big fan of Craisins but they taste good in this salad. Also you can add other things ...maybe use white raisins..and etc..
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Post by Robyn2 on Nov 18, 2002 21:59:41 GMT -6
This is one of my FAVORITES!!!
Mimi's Chili Cornbread Salad
Ingredients: 1 (8 oz.) package cornbread mix, such as "Jiffy" brand 1 (4 oz.) can chopped green chiles 1 (1 oz.) package Ranch-style dressing mix 1 (8 oz.) container sour cream 1 cup mayonnaise 2 (15 oz.) cans pinto beans, rinsed and drained 1 cup chopped green bell pepper 2 (15 1/4 oz.) cans whole kernel corn, drained 3 large tomatoes, chopped 10 bacon slices, cooked and crumbled 2 cups (8 oz.) shredded Cheddar cheese 1 cup sliced green onions
Directions: Prepare cornbread mix according to package directions adding chopped green chiles; cool.
Combine dressing mix, sour cream, and mayonnaise; set aside.
Crumble half of cornbread into a large bowl. Top with half each of beans, sour cream mixture, bell pepper, and next 5 ingredients Repeat layers. Cover and chill overnight.
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Post by Robyn2 on Nov 18, 2002 22:02:28 GMT -6
Mexican Hamburger Salad
Description: I got this recipe from a friend of mine. This is really good!
Ingredients: 2 lbs. hamburger cumin to taste 1/2 red onion, chopped 1/2 green pepper, chopped 4 cloves garlic (or 1 Tab. minced) 1 lb Velveeta cheese 1 large can diced tomatoes 1 can diced green chili's 1 head lettuce 3-4 tomatoes, diced 1 large bag fritos
Directions: Brown hamburger, seasoned with cumin, onion, green pepper, and garlic until done.
Add velveeta cheese and green chili's, stir well.
Add can of diced tomatoes and stir until cheese is melted.
In large bowl, break up head of lettuce and add diced tomatoes. Toss with Fritos. Add cheese mixture and toss well. ------------------- I keep cheese sauce, bowl of lettuce and tomato, and bag of Fritos separated when it's just our family, because it's easier to reheat cheese for leftovers.
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Post by Robyn2 on Nov 18, 2002 22:28:43 GMT -6
Chicken Caesar Salad
Description: This is so easy and yummy! You can serve this as a main meal with bread and fruit on the side or serve with a baked potato.. etc...
Ingredients: Chicken Breast marinaded in Bernstein's Marinade and Dressing. (or your favorite marinade) Grill chicken (or fry on stove until done.) Cut in strips or bite size.
Toss with Romaine lettuce, Parmesan cheese, and croutons.
Add dressing-- Marie's Caesar Dressing.
Mix and serve.
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Post by Robyn2 on Nov 22, 2002 12:14:26 GMT -6
Here's my recipe for this Salad. It's very good.
Broccoli Salad
Ingredients
2 heads of Broccoli
small red onion,sliced
1/2 c. golden raisins
1/2 cup cashews
1/2 cup crumbled bacon
dressing:
1 c. mayo
2 Tab. rice vinegar
2-3 Tab. sugar
Directions Put first 5 ingredients together. Add the dressing right before you serve the salad.
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Post by Robyn2 on Nov 24, 2002 13:18:39 GMT -6
Thanks Baking Bud sounds good!
~~R
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Post by Robyn2 on Nov 24, 2002 14:19:59 GMT -6
Very rich with a delicious vanilla sauce and extremely easy to make.
Awesome Fruit Salad
Ingredients 2 cans chunky pineapple 2 cans Mandarin oranges 2 cans mixed fruit 2 jars maraschino cherries fresh bananas fresh grapes 2 lrg. packs of vanilla Jello pudding (not instant) nuts (I prefer walnuts) - optional Directions Drain all fruit except for the cherries and save juice in a bowl. Cook pudding according to directions using juices in place of milk. Discard any leftover juice. Cool sauce. Slice bananas, cherries and grapes and mix with all of the other canned fruits and nuts. Pour cooled sauce over fruit and mix well. Chill well before serving. Serving Suggestions Can be served for dessert, at parties or for a snack.
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Post by Robyn2 on Nov 24, 2002 13:24:57 GMT -6
Baking Bud, What is shoepeg corn?
~~R
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Post by Robyn2 on Jun 15, 2003 12:40:55 GMT -6
Hi Uncle Dan's has a little bit of a different taste BUT Hidden Valley will work too.
Hope you like it!
Robyn
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Post by Robyn2 on Nov 18, 2002 21:48:43 GMT -6
Cheese Topping for French Bread
Description: This is always a big hit with my family and friends! It's really good.
Ingredients: About 3 cups cheddar cheese( I just go by the consistency I want the topping)
1 cup sour cream
1 cup mayo
1 pkg uncle dans ranch dressing
green onion
french bread
Directions: Cut the french bread lengthwise in half. Mix first four ingredients. Put on top of french bread. Top with chopped green onion. Bake at 400 for 15-30 mins.
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Post by Robyn2 on Nov 18, 2002 22:04:28 GMT -6
Chili Cheese Bread
Description: This is very yummy!
Ingredients: 3 c Monterey Jack Cheese; Grated 4 oz Chiles; Chopped, 1 c Mayonnaise 1 loaf French Bread; Unsliced
Directions: Mix the cheese, peppers, and mayonnaise, blending well. Spread on the cut surface of the French bread, which has been sliced in half horizontally. Bake at 350 degrees F for 20 to 30 minutes and cut into thick slices and serve hot.
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Post by Robyn2 on Oct 9, 2002 11:28:24 GMT -6
I haven't had a chance to try this yet but it sounds good!
Buttermilk Pork Roast
Boned pork shoulder (3-4 pounds) Salt 2 tablespoons oil 2 cups buttermilk 1 cup water 2 tablespoons cider vinegar 1 onion, sliced 1 bay leaf 3 peppercorns 6 carrots, sliced 2 large potatoes, quartered 6 small white onions 2 tablespoons water 1 tablespoon cornstarch
Sprinkle pork shoulder roast with salt. Heat the oil in a Dutch oven; brown meat well on all sides, and remove any excess fat. Add the buttermilk, water, vinegar, onion, bay leaf and peppercorns. Bring to a boil, cover and simmer for 2-1/2 hours or until meat is tender. Add the carrots, potatoes and small onions; cook for another 30 minutes. Thicken gravy with dissolved cornstarch.
Serves 6-8
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Post by Robyn2 on Nov 21, 2002 11:22:52 GMT -6
Norma, Welcome!! I don't usually make candy but saw your post and wanted to say Welcome. Post any recipes that you have. We look forward to reading them.
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Post by Robyn2 on Nov 22, 2002 11:39:18 GMT -6
Here's another fudge recipe. This one is from Borden Eagle Brand Sweetened Condensed Milk. It's yummy.
Festive Fudge
Ingredients 3 c. (18oz) semi-sweet chocolate chips 1 (14oz) can Eagle brand creamy chocolate or original sweetened condensed milk ****not evaporated*** Dash of salt 1/2 to 1 c. chopped nuts (optional) 1 1/2 tsp. vanilla extract Directions In heavy saucepan,over low heat, melt chips with sweetened condensed milk and salt. Remove from heat, stir in nuts and vanilla. Spread evenly into wax paper lined 8 x 9 square pan. Chill 2 hours or until firm. Turn onto cutting board, peel off paper, cut into squares. Store in fridge covered
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Post by Robyn2 on Nov 22, 2002 11:42:30 GMT -6
This recipe has been on my "want to try list" for sometime. Maybe this year I will have time to try it. The person who posted this recipe said she had been making it for the past 20 years.
Almond Roca
Ingredients: 2 cups white sugar 1 pound of real butter 1 cup almonds 1 package chocolate chips
Directions: In a sauce pan melt the butter. Slowly add the sugar, stirring constantly till it turns the color of peanut butter, about 8 minutes. Pour onto well buttered cookie sheet. Spread the chocolate chips on top and sprinkle the rest of the almonds on top. Cool, then break into pieces and enjoy.
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