[identity profile] alexcat.livejournal.com
Easy BBQ Ribs

Savory, tender, juicy, and slow-cooked to perfection, this recipe for Easy BBQ Ribs is our newest and best. Made with our homemade Rib Rub and Fancy Barbecue Sauce, this dish is finger-licking good.

MAKES 4 to 6 servings
Total time: 13 Hours, 45 Minutes

Recipe Time
Hands-on: 30 Minutes
Total: 13 Hours, 45 Minutes

1 slab baby back pork ribs (3 1/2 to 4 lb.)
*Rib Rub, divided
1/2 cup pineapple juice
2 teaspoons rice vinegar $
1 teaspoon minced garlic
Fancy Barbecue Sauce

1. Rinse slab, and pat dry with paper towels. Remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make ribs more tender.) Reserve 1/2 Tbsp. Rib Rub; sprinkle both sides of ribs with remaining rub. Wrap ribs in plastic wrap; chill 8 to 12 hours.
2. Stir together pineapple juice, next 2 ingredients, and reserved 1/2 Tbsp. Rib Rub in a 6 qt. slow cooker. Cut slab in half, and stack halves in slow cooker. Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 4 to 5 hours or until ribs are tender.
3. Preheat broiler with oven rack 10 inches from heat. Remove ribs from slow cooker, and place in a single layer in a heavy-duty aluminum foil-lined jelly-roll pan. Brush both sides of ribs with **Fancy Barbecue Sauce. Broil ribs 2 to 3 minutes on each side or until caramelized. Serve with remaining barbecue sauce.
Ribs may be cooked entirely on LOW for 6 to 7 hours or until tender.

*Rib Rub:
2 tablespoons dark brown sugar
1 1/2 tablespoons smoked paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper $
1/4 teaspoon ground red pepper
1/4 teaspoon ground ginger
Stir together dark brown sugar, smoked paprika, ground cumin, kosher salt, garlic salt, onion salt, dry mustard, freshly ground black pepper, ground red pepper, and ground ginger.

**Fancy BBQ sauce:
1 cup tomato-based bottled barbecue sauce
1/4 cup honey
1 1/2 teaspoons apple cider vinegar
1/4 teaspoon dry mustard
1/4 teaspoon dried crushed red pepper
Stir together barbecue sauce, honey, apple cider vinegar, dry mustard, and dried crushed red pepper in a small saucepan. Bring to a boil over medium heat, stirring often; boil 1 minute. Remove from heat. Cover to keep warm.
We tested with KC Masterpiece Original Barbecue Sauce.
nverland: (Cooking-box-nverland)
[personal profile] nverland
How To Make Vegetable-Dyed Eggs

Keep in mind the effect of the dyes varies depending on how concentrated the dye is, what color egg you use, and how long the eggs are immersed in the dye. I used half a purple cabbage, shredded, to dye four eggs. Err on the side of more rather than less when creating your dye.

Hard Boiled Eggs, room temperature, or white and brown eggs, preferably not super-fresh
Purple Cabbage (makes blue on white eggs, green on brown eggs)
Red Onion Skins (makes lavender or red)
Yellow Onion Skins (makes orange on white eggs, rusty red on brown eggs)
Ground Turmeric (makes yellow)
Red Zinger Tea Bags (makes lavender)
Beets (makes pink on white eggs, maroon on brown eggs)
Oil (canola or olive)

Clean the eggs so there are no particles sticking to their shells.

To prepare a colored dye, first chop the cabbage, chip or peel away the dry skins from the onions, or shred the beets. In a stainless steel saucepan, boil enough water to generously cover the number of eggs you’ll be dyeing. Add the dye matter and bring to a boil, turn heat down to low and simmer, covered, for 15-30 minutes. Dye is ready when it reaches a hue a few shades darker than you want for your egg. Examine a sample in a white dish. Remove from heat and let cool to room temperature (I put the pot on my fire escape and it cooled off in about 20 minutes).

Pour mixture through a fine-mesh strainer into another stainless saucepan, or into a bowl then back into the original pan if that’s all you have. Stir in the vinegar. For the dyeing, it’s best to use a pan with a flat bottom, like a Dutch oven, or a large jar as pictured above. Arrange the room-temperature eggs in the pan in one layer and carefully pour the cooled dye over them.

Place in refrigerator until desired color is reached. Massage in a little oil to each, then polish with a paper towel. Keep in refrigerator until time to eat (or hide.)

Note: You can also start with raw eggs and cook them in the dye bath as described in the previous post about onion-skin eggs. I found with dyes like the Zinger tea and beets, the color was more concentrated with the refrigerator method. Of course, this method requires clearing out some space in the refrigerator.
nverland: (Cooking-box-nverland)
[personal profile] nverland


1. Spread cheap white shaving cream in a cookie sheet
2. Apply drops of neon food coloring across surface
3. Use toothpicks to swirl colors around
4. Roll the dried, cooled hardboiled eggs in the colorful cream (use disposable kitchen gloves to reduce the tattoo effect)
5. Allow to set for 3-4 minutes on a paper plate
6. Wipe off shaving cream with paper toweling
7. Rinse! Voila! Beautiful marbleized eggs, done quickly!
[identity profile] alexcat.livejournal.com
Shepherd's Pie

Yield: 6 to 8 servings

Level: Easy


Garlicky Potato Topping:
4 large russet potatoes, peeled and quartered
10 whole garlic cloves, peeled
1/2 cup sour cream
1/4 to 1/2 cup beef broth
4 tablespoons butter, softened
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Nonstick cooking spray
4 slices bacon, cut into thin strips
1 tablespoon vegetable oil
2 medium onions, chopped
1/2 teaspoon salt, plus 1/2 teaspoon
1 teaspoon sugar
1 pound ground beef
2 to 3 medium carrots, roughly chopped, (about 1 cup)
3/4 cups frozen peas, thawed
2 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon all-purpose flour
1 (12-ounce) bottle light or dark beer
1/2 cup beef broth
1 teaspoon finely minced fresh rosemary leaves
1/2 teaspoon freshly ground black pepper
1/2 cup grated Swiss or Cheddar
2 tablespoons chopped fresh parsley leaves


Prepare potato topping: In a large saucepan add the potatoes and garlic and cover with cold water. Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, about 15 to 20 minutes. Drain. Transfer the potatoes and garlic to a large bowl. Add the sour cream, 1/4 cup of the broth, butter, salt and pepper, and beat on low speed with a hand mixer until the potatoes are light and fluffy, about 1 to 2 minutes. If the mixture is too dry, add the remaining 1/4 cup broth. Do not overmix. Cover and set aside.

Preheat the oven to 350 degrees F. Spray a 10-inch round baking dish with nonstick spray.

Prepare filling: Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally until browned and almost crisp, about 7 to 8 minutes. With a slotted spoon, transfer the bacon to a plate; set aside.

Add the oil to the drippings in the skillet and put over medium heat. Add the onions and 1/2 teaspoon of salt, and cook, stirring occasionally, until the onions are very soft and just beginning to brown, about 10 minutes. Sprinkle in the sugar, and cook, stirring occasionally, until the onions begin to caramelize, about 3 minutes. Stir in the beef and cook, stirring occasionally, over medium-high heat, until the beef begins to brown, about 7 minutes. Add the carrots, peas, and garlic and cook, stirring, until the vegetables begin to soften, about 5 minutes. Stir in the tomato paste and flour and cook, stirring, until well blended, about 2 minutes. Add the beer, bring to a boil and boil for 3 minutes. Cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, about 2 minutes Add the cooked bacon, the broth, rosemary, 1/2 teaspoon of salt, and the pepper, and bring to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes.

Spoon the meat mixture into the prepared baking dish. Spread the potato topping evenly over the beef mixture. Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 35 minutes. Remove from the oven and sprinkle with the cheese. Return to the oven and bake for 10 more minutes. Let rest out of the oven for 10 minutes before serving. Sprinkle with parsley and serve.

Here is the link to the Irish Soda Bread that we make to go with this.
[identity profile] alexcat.livejournal.com
Patty’s Turkey Dressing

12 Pillsbury Southern Frozen biscuits, baked according to instructions
1 bag Pepperidge Farm Seasoned Bread Stuffing Mix
1 dozen eggs.
Broth from turkey
2-4 14.5 oz. cans Chicken broth
2 sticks margarine or butter, melted
1-3 Tablespoons sage


Heat oven to 350 degrees.

Crumble the biscuits in a large bowl, mix Pepperidge Farm crumbs in with it. Add sage. Add eggs, broth and melted butter. Sprinkle with salt. Stir until you have a rather thin batter, maybe a little thinner than cake batter though it will not be smooth. You can taste this if you are not afraid to taste raw eggs. My mother always smelled to see if it smelled like it should.

Pour into 1-2 Pam sprayed cake pans and around bird. It should be about ¾ an inch to an inch deep. Bake 45 – 60 minutes or until a toothpick inserted in the middle comes out clean.

Cut into squares and serve.
[identity profile] alexcat.livejournal.com
Patty’s Thanksgiving Turkey

1 10 -15 pound turkey


Thaw the turkey according to package instructions. Remove neck and giblets from cavity and wash. Baste with butter if it is not already basted. I try buy to the self basting Butterball turkeys. Heat oven to 325 degrees and wrap turkey in thick foil. Seal it completely and cook 20-25 minutes per pound in the oven. When turkey is done, open foil and drain broth off for use in dressing or gravy. If making dressing around the bird, remove it from the foil and set it in the pan uncovered. Pour dressing around it and let it bake at 350 degrees while the dressing bakes. I put a tent of foil over it for all but about 20 minutes then remove it so the turkey skin will bake to a nice golden brown.

Let the turkey set a few minutes and carve.
[identity profile] alexcat.livejournal.com
This is an easy favorite from my mother-in-law that is good for those covered dish meals and just good for Sunday dinner or anytime.


Chicken Pie

3 lb. Fryer
1 can cream of chicken soup
½ t. black pepper
1 c. regular milk (you can use buttermilk instead)
2 c. reserved chicken broth
1 c. self-rising flour
1 t. salt
Cook chicken until done. Remove from bones and reserve broth. Place meat, cut into small pieces, in a 13x9x2 pan and sprinkle celery seeds over the chicken. Mix undiluted soup and reserved broth in a saucepan. Bring to a boil. In a bowl, mix flour, pepper, and milk. You may also put a few tablespoons of broth into this mix. Mix well to form batter. Pour broth mixture over chicken. Spoon batter over top. Bake at 425 degrees for 25-30 minutes.
[identity profile] alexcat.livejournal.com
This is simply delicious!!
Sweet Potato Casserole

1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/4 cup butter (melted)

3 cups mashed sweet potatoes (can use canned to save time, just drain)
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs (well beaten)
1/2 cup butter, melted (1/2 cup)


Preheat oven to 350 degrees.
Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.
Pour mixture into buttered baking dish.
Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
Bake for 30 minutes. Allow to set at least 30 minutes before serving.
[identity profile] alexcat.livejournal.com
Since it's less than 2 weeks until Thanksgiving and a month after that until Christmas, it's time to share some of your favorite holiday recipes. I love recipes and love sharing them so I'm hoping to liven this place up a bit, Please feel free to share us with your friends. I'm thinking to have a theme for every month and maybe drum up some new recipes and new members. I guess from now until Christmas, we have our theme - Holiday recipes - and I'll even make a tag for it.
[identity profile] alexcat.livejournal.com
Pizza Mummies

English muffins
Pizza sauce
Black olives
Red or green pepper
Cheese sticks or slices

1.Heat the oven to 350º F. For each mummy, spread a tablespoon of pizza sauce onto half of an English muffin (toast it first, if you like).

2.Set olive slices in place for eyes and add round slices of green onion or bits of red or green pepper for pupils.

3.Lay strips of cheese (we used a pulled-apart cheese stick) across the muffin for the mummy?s wrappings.

4.Bake for about 10 minutes or until the cheese is melted and the muffin is toasty.


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June 2017



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