Posted on 07/04/2015 3:52:50 AM PDT by SaveFerris
OK, posting a couple recipes in another thread and thought, maybe there are not enough food vanities.
Hey, can't please everybody but if it helps ya out, that's good enough for me.
Rob’s Delicious Cinnamon Ham Steaks
Ingredients:
5-10 4-5 inch wide, 1/2-inch thick or thinner ham steaks (precooked Farmland good or custom-slized ham from grocery store)
1/4 cup white onion, medium, finely-chopped
1 tablespoon balsamic vinegar
2 tablespoons soy sauce
1 teaspoon paprika
1 teaspoon onion powder
X salt and pepper to taste
2-3 sticks butter, salted or unsalted
1/4 to 1/3 cup granulated sugar
2 tablespoons ground cinnamon
1 package chopped pecans (or double if desired)
1 package dried cranberries (or double if desired)
2 red delicious apples, coarsely-chopped, 1/4-inch pieces or smaller
1 can round pineapple slices (optional)
A) Grill the ham steaks on BBQ grill lightly or until fully cooked (if not precooked). You may also put a slight sear
on the steaks using an electric grill or a skillet coated with olive oil.
B) Combine onion, balsamic vinegar, soy sauce, paprika, onion powder, pinch of salt, pinch of pepper and 1/2 stick of butter in frying pan on easy medium heat (4/10 electric stove) to carmelize the onions. Run each ham steak through
mixture, coating both sides. Set ham steaks aside.
C) Using lower setting in same or fresh skillet, power setting 3/10, mix 1 to 2 sticks of butter, sugar, pecans and apples. You have to really, Really, REALLY be patient here with the heat. If you overdo it, even slightly, you’ll burn the sugar and waste the ingredients; this could take 20 minutes to do. Cook to light bubbling. DO NOT allow to burn.
Stir constantly. Once the mixture is glazing, add the cinnamon. You may add the cranberries at the last minute or after you coat the steaks.
D) Now is the time to lay your cinammon sauce over the steaks. Arrange them in a nice sliding patter on your serving dish with about 1/3 or 1/2 of the steak exposed. Lay over the cinnamon sauce as desired and if you held off on the dried cranberries, sprinkle them on now.
E) If desired, grab a can of round pineapple slices and garnish with a few on the side, if you really want to overdo it.
Rob’s Grilled or Baked Chicken Breasts (Yeehaw!)
Grilled (or Baked) Chicken Breasts
8-10 medium-sized boneless chicken breasts
1 bottle Italian dressing (shake well!)
1 white onion, chopped as desired
1 green pepper, chopped as desired
2-3 tablespoons Soy Sauce
2-3 tablespoons lemon juice
2-3 tablespoons paprika
2 tablespoons onion powder
X salt and pepper to taste
1 tablespoon dried rosmary
2-3 tablespoons dried parsley
A) Poke each chicken breast on each side with a fork multiple times.
B) Mix all ingredients above into cooking pan or large rectangular glass dish. Add chicken breasts to mixture, being certain to coat each side. Cover with aluminum foil and allow to marinate in refrigerator for 20 minutes to 2 hours.
C) Grill breasts over medium heat in BBQ grill. Or place whole mixture in baking pan in oven at 325 F for one hour and 275 F for 1-2 more hours, turning at least once.
D) Add BBQ sauce if you desire. You can put them in a grill basket and hold over a BBQ grill about 2-3 inches and watch the sauce glaze to a golden red. Turn the basket frequently until desired color.
E) Be certain NO pink in center of each breast. If so, return to grill or oven until done. Enjoy!
German Potato Salad was always my favorite.
I did buy an Italian loaf discounted to 39 cents there - I broil it for 3.5 minutes on high on lower rack. I'll slice it to make hamburger buns on the fly. Burp.
I skipped the burger recipe, since it's only onion, green pepper, Worcestershire, butter, salt and pepper.
I have a pork butt on the smoker for the past hour. Got a late start because of the rain.
Anxious to try some of the recipes today.
Italian or French loaf cut in half from the side, separating a top from the bottom, sliced bread (not crust) exposed to broiler for toasting.
Cool! Good luck!!!
Wife is planning pasta puttanesca to use up the Amish paste tomatoes we’re blessed with. How’s that for a frisky 4th of July ?
6 large cans Bush's beans (any flavor - your choice, Country Style is my favorite) I drain off the juice
3 TBS ground mustard
1/2 Cup Sweet Baby Ray's BBQ Sauce (again, any flavor)
1/2 cup brown sugar
3/4 cup Jim Beam Devil's Cut
Mix all in a very large pot/pan/bowl and cover
Smoke 3 lbs thick cut bacon and 3 lg sweet onions for 3 hrs @ 240f with hickory or pecan
I put the bacon on the racks doubled (pull 2 strips off pkg at once) except for enough singles to put on top of final product. You will have 3 each 13x13 pans
Chop the smoked bacon and onions and add to beans
Put into pans, sprinkle with brown sugar, smoke for 2 hrs as above
Bake in 350 oven for 40 min for "crust"
Invite your Muslim friends for Eid al-Fitr (Feast at the end of Ramadan)
Awesome. I was up your way a couple months ago (sorta). Made a trip to Branson.
Jalapeno poppers on the menu today .... garden is producing jalapenos in a quantity sufficient to make a batch! Cut peppers in half & clean out seeds/ribs, stuff with cream cheese (tub cheese is easier than brick), then wrap with bacon (regular or turkey). Put on the grill - using a veggie basket is a good idea. When the bacon is done, so are your ‘poppers’. If you don’t have a grill, you can also bake in the oven at 400 ‘til the bacon is to your liking. Here’s a recipe for stuffed banana peppers, too - a little more involved & they are broiled: http://www.myrecipes.com/recipe/stuffed-banana-peppers-0
I’m jealous!!
BTTT
USES frozen pound cake slices, fresh raspberries,
blueberries, vanilla pudding, layered in glass bowl.
RED STAR TOPPERS are melted white baking bar
w/ red paste food coloring added. Pipe star shapes on
wax-papered sheetpan; set to dry. Carefully peel off.
s/b “sliding pattern” - oops
Nice. I’d have to pop on some whipped topping and some vanilla ice cream on the side. Oh, that may upset the health-food folks.
Oh no.
Pls link to the other thread also.
Thx.
For the Hillbilly Music Shows ?
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