Posted on 06/25/2006 8:40:33 AM PDT by proudofthesouth
The 4th of July weekend will be here in a week and I thought that its now time for Freepers to post their favorite summertime recipes.
Here's mine:
Crock Pot Pork Shoulder
1 or 2 pork shoulders (depending upon the size of your crockpot )
*Maple Grove Farms of Vermont Low Carb Sugar Free Hickory Marinade and Basting Sauce
Place pork in a greased crockpot and pour entire bottle (if using 2 shoulders; half bottle if using 1) over the pork.
About twice an hour spoon the sauce over the pork. Cook for about 6 hours (approx).
*For those of you who don't like the sugary sweet bbq sauce made by the major brands, this is a GREAT sauce. I stumbled across it at Target. Its not sweet at all even though it contains Splenda. If you would like their website address, email me.
BTW, if you have a good creamy coleslaw recipe, please email it to me. I'm looking for one without sugar.
Just by the way, if you've never used coconut milk in a (long-duration) beef marinade, do give it a try. Imparts a wonderful smoothness to complement the flavours of the ginger and onions and whatever other goodies you put in the marinade. One-half cup, maybe a dash more, in your marinade as described should be about right. Naturally, it's not as strong as the soy, so it might be correct to use a dash less of the soy when using coconut milk.
I'd wager that Carlo would know the right proportions just offhand.
Greg's Chile Verde
5 lb. pork butt (cubed and browned)
12 green chiles grilled (sweat in ziplock 30 min. seeded peeled)
minced garlic (as much as you like)
4-6 jalapeno's
1 whole onion (chopped)
1 cup chicken stock
pinch of cumin, kosher salt, and coarse black pepper.
After browning pork, transfer to large soup pot with 1/2 of the chopped onion. Mix balance of ingredients in blender until smooth, then poor over pork, and simmer approx 90 min.
freedom moose, the trick to good mac & cheese is to melt your cheese sauce over low heat first, then pour it over your cooked pasta and bake.
I use 2 cups shredded Cheddar cheese (plus 1 additional cup for topping), 2 T. butter, 3 T. flour & 2 c. milk. Melt the butter & flour and stir for a few minutes, then gradually add the milk, keep stirring, then your cheese. Constant stirring & low heat make it smooth & creamy. Pour it into a baking dish over 8 oz. of dry pasta that has been cooked al dente. Then add another cup of cheddar to the top. Bake it uncovered to brown the top. I bake at 350 for about 20 minutes or until the top is nice & toasty.
Thanks for the tip! Hubby loves KC Masterpiece.
Thank you!!!! I'll try it this week.
This is the classic, from Fannie Farmer. It can't be beat for the "type" of macaroni and cheese you are looking for. This does not have any "processed" ingredients - one reason I love it - and this link does give you the ability to convert to metric measurements. It also has a picture that will make your mouth water. :)
http://www.recipezaar.com/135350
The recipe given in #83 is virtually the same. Great stuff. :)
Lovely mac & cheese perfection!
It is absolutely no-fail. I've spoiled my husband over the years with some pretty sophisticated cooking, but this "nursery food" version of mac and cheese is his ultimate. I used to experiment with different versions, but the Fannie Farmer classic is the only one he wants from here on out. :))
1 lb FRESH Halibut cheeks
(3-4 cheeks from a real Alaska Halibut or 8 - 10 cheeks from a pretender(s))
The cheeks are the most tender, flavorful cut of Halibut
Cut into 1/4 inch chunks
1 big yellow onion diced fine
1 Green Pepper diced fine
1 Seranno Chili diced fine
1 Beefsteak Tomato seeded and diced fine
Mix the above ingredients and add:
Fresh Lime juice to cover the mixture.
Refrigerate overnight (the acid in the Lime juice "cooks" the fish)
Serve with crackers and chips
I also chop about a half an onion into the mix before baking the beans. Lots of flavor.
Looks wonderful - but 8 oz of macaroni? Seems like that is rather scant.
True. The recipe is from 1946, when people did not eat portions as large as we are now used to; also, macaroni and cheese would only have been considered a side dish back then. Definitely expand it proportionately as needed! I'm doing a batch today - which is why I could find the recipe so quickly - and adding some of the tail end of a ham to it, diced; I'll be making a monster batch, some for us and some for a neighbor whose wife is in the hospital.
Makes my jaw hurt to think of it
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