Pulled Pork To Try With Your Friends
By Yuni Kristanti
Ingredients for Brine:
* 8 ounces or 3 / 4 cup molasses
* 12 ounces pickling salt
* Bottled water 2 quarts
* 6 to 8 pound Boston butt
Ingredients for Rub:
* 1 teaspoon whole cumin seed
* 1 teaspoon whole fennel seed
* 1 teaspoon whole coriander
* 1 tablespoon chili powder
* 1 tablespoon onion powder
* 1 tablespoon paprika
Directions:
1.Combine molasses, pickling salt, and water in 6 quart Lexan. Add Boston butt making sure it is completely Submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.
2. Place cumin seed, fennel seed, and coriander in food grinder and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika.
3. Remove Boston butt from brine and pat dry. SIFT the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub adheres as possible. More rub will adhere to the meat if you are wearing latex gloves during the application.
4. Preheat Smoker to 210 degrees F. Place butt in Smoker and cook for 10 to12 hours, maintaining a temperature of 210 degrees F. Begin checking meat for doneness after 10 hours of cooking time. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork. Once done, remove from pot and set aside to rest for at least 1 hour. Pull meat apart with 2 forks and serve as a sandwich with coleslaw and dressing as desired.
Ingredients for Dry Rub:
* 3 tablespoons paprika
* 1 tablespoon garlic powder
* 1 tablespoon brown sugars
* 1 tablespoon dry mustard
* 3 tablespoons Coarse sea salt
* 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
Cider-Vinegar Barbecue Sauce:
* 1 1 / 2 cups cider vinegar
* 1 cup yellow or brown mustard
* 1 / 2 cup ketchup
* 1 / 3 cup packed brown sugar
* 2 garlic cloves, smashed
* 1 teaspoon kosher salt
* 1 teaspoon cayenne
* 1 / 2 teaspoon freshly ground black pepper
* Pan drippings from the pork
* 12 hamburger buns
* 1 recipe Cole Slaw, recipe follows
* Pickle spears, for serving
Directions:
1. Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
2. Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
3. While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.
4. When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3 / 4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.
5. While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
6. To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.
Cole Slaw:
1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions (white and green parts), chopped
1 fresh red chile, sliced
1 1 / 2 cups mayonnaise
1 / 4 cup Dijon mustard
1 tablespoon cider vinegar
1 lemon, Juiced
Pinch sugar
1 / 2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper
Directions:
Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.
Pulled Pork Recipe
Pork chop Recipe
Two Pork Chop Dinner Recipe To Top
By Yuni Kristanti
Ingredients:
6 pork loin chops (center cut)
1 / 4 cup of sugar (brown)
1 / 4 cup of Dijon mustard
1 / 8 cup of soy sauce
1 carrot (finely chopped)
1 celery (finely chopped)
1 / 2 medium onion (finely chopped)
1 tablespoon of ginger (finely grated)
1 tablespoon of shallots (minced)
1 tablespoon of garlic (minced)
1 pound of fresh cherries
3 cups of chicken stock
2 tablespoons of cornstarch
1 tablespoon of water
3 black peppercorns
3 / 4 cup of port wine
8 ounces of butter
2 sprigs of thyme
Bay leaf 1
salt and pepper to taste
Directions:
1. Start by mixing the sugar, soy sauce and mustard in a bowl then spread the mix over the chops to marinate.
2. Enter it in the fridge for 5 hours.
3. When your ready to cook, put 1 ounce of unsalted butter in a pan.
4.Setelah melted add the carrots, celery, onion, ginger, shallots, garlic, fresh thyme, bay leaves and black peppercorn.
5. Cook them until it turns light brown then add the port wine.
6. This will bring all the flavors together. Keep the heat on until the liquid is thick.
7. Next add the cherries and cook them until all the liquid is Extracted.
8. Add the chicken stock and bring it to a boil then reduce the temperature to simmer for about 40 minutes.
9.Take if off the heat and strain it so you get all the juice.
10. Pour the juice in a pan over low heat and add the rest of the butter an ounce each time.
12. Stir in over the heat until the sauce is thick enough to coat the back of the spoon.
13. Season the sauce with sea salt and fresh ground black pepper for flavor.
14. Get your grill going with some woodchips and charcoal.
15. Grill the pork chops on the grill to the desired doneness.
16. When serving you want to put the sauce on top of them. It can not get any more simple than that!
Ingredients:
4 Pork Loin Chops, cut 1-1/2 inch thick
1 (6 ounces) can Orange Juice Concentrate, thawed
1 / 4 cup Water
2 tablespoons Vinegar
1 tablespoon Vegetable Oil
2 Bay Leaves
1 / 2 teaspoon Allspice
1 / 4 teaspoon Onion Powder
1 / 2 cup Prepared Mincemeat
1 / 2 cup finely chopped Apples
1 / 4 cup finely chopped Onion
Preparation:
1. Cut horizontal pockets in each pork chop for stuffing.
2. Arrange chops in shallow baking dish.
3. Combine orange juice concentrate, water, vinegar, vegetable oil, bay leaves, allspice and onion powder in saucepan.
4. Pour marinade over chops and refrigerate 8 hours or overnight.
5. Combine mincemeat, apples, and onion.
6. Stirring constantly, bring to a boil over high heat.
7. Reduce heat and simmer additional minute.
8. Remove chops from marinade. Reserve marinade.
9. Press 1 / 4 cup apple mixture into each pork chops, securing edges with toothpicks.
10. Preheat a gas grill.
11. Cook chops with the cover down on low setting 45 minutes or until done, turning once.
12. Baste occasionally, with reserved marinade. Makes 4 servings.
Flour Recipe
Flour Recipes Easy and Delicious To You
By Yuni Kristanti
Ingredients:
* 4 cups all-purpose flour (or 3 cups all-purpose and 1 cup whole wheat)
* 1 teaspoon baking powder
* 1 / 2 teaspoon salt
* 1 / 4 cup canola oil
* 1 1 / 2 cups warm water (or enough to make the dough the right consistency)
Preparation:
1. In a large mixing bowl, combine all of the ingredients and 1 / 2 of the water. Mix together with your hands and continue adding water into the dough until it forms a solid ball, but is not too sticky. If necessary, add additional flour or water as needed.
2. Knead the dough on a floured board for 5 minutes. Cut the dough in half and then in half again, continuing the process until you have 8 equal portions.
3. Roll each piece into a ball, place them on a lightly floured surface, and cover with a damp towel.
4. Heat a griddle or cast iron pan to medium heat. Roll out the dough, one piece at a time to about 1 / 4 inch thickness.
5. Place one round of dough on the griddle and cook on each side for about 30 seconds.
6. Take care that the griddle is not too hot or the tortillas will scorch. Continue the process with the remaining 7 portions of dough.
7. The cooked tortillas will keep for two weeks in the refrigerator or up to six months in the freezer.
Ingredients:
¾ cup coconut flour, sifted
¼ cup cocoa powder
1 teaspoon celtic sea salt
1 teaspoon baking soda
10 eggs
1 cup grapeseed oil
1 ½ cups agave nectar
1 tablespoon vanilla extract
¼ teaspoon Orange Zest
Preparation:
1. In a small bowl combine flour, cacao, salt and baking soda
2. In a large bowl using an electric hand mixer, blend eggs, oil, agave nectar, vanilla and orange Zest
3. Add dry ingredients into large bowl and continue to blend
4. Oil (2) 9 inch round cake pans and dust with coconut flour
5. Pour batter into pans and bake at 325 degrees for 35-40 minutes
6. Remove from oven, allow to cool completely then remove from pans
7. Frost and serve
Food Network Recipe
Information About The Food Network Recipe
By Yuni Kristanti
Here are some recipe food network that I will give to you as an example only. Here aya not prescribe but I just put a picture that was on the internet. Most people show recipe food network in various ways to shape the writing recipes, videos or other recordings. It's easy, go to the Public Internet there would be no clue what you want to see? enter keywords or the information you need, can click on the information that has appeared, very easy and fast. This course aims to facilitate all of you to learn the recipe you want. Recipe Food Network has a lot of recipes are provided for example recipes, select quality vegetables, home care or kitchen, and many more. This will also make it easier for everyone who needs information about all problems in life. daily. But in this article I am only providing information about the Food Network Recipe.Hopefully some of this information useful for you all.
Chicken Soup Recipes
Chicken Soup Recipes For Healthy
By Yuni Kristanti
Ingredients:
* 3 lbs chicken pieces
* 3 potatoes, peeled and cubed
* 1 / 2 cup chopped onion
* 3 1 / 2 cups chicken broth
* 1 / 2 teaspoon Tabasco sauce
* 3 tablespoons soy sauce
* 3 sliced carrots
* 3 ribs celery sliced
* Salt, to taste
Direction:
1. Put all the ingredients in a Crockpot. Cover and cook for four hours on low. Remove the chicken and take the meat off the bones. Return the chicken meat to the Crockpot, cover it again and cook the soup for another four or five hours, or until the vegetables are soft.
2. Stir the soup occasionally and add some water if it seems to be drying out. Taste the soup, adjust the seasoning, and serve hot. This soup is nice served with a slice of crusty bread and butter.
Ingredients:
* 4 cups chicken stock, home made or store bought
* 3 / 4 cup diced onion
* 3 / 4 cup diced celery
* 1 tablespoon minced garlic
* 2 ounces of dried egg noodles, cooked to al dente
* 1 / 2 teaspoon finely chopped fresh tarragon leaves
* 2 teaspoons finely chopped fresh parsley leaves
* Lemon halves, for serving
Directions:
Bring stock to boil for 2 minutes in a large, non-reactive stockpot with lid on, over high heat. Add onion, celery, and garlic. Lower heat and simmer for 2 minutes. Add noodles and cook 5 more minutes. Remove from heat and add herbs and salt and pepper, to taste. Serve with lemon halves and add squeeze of lemon juice if desired.
Peach Cobbler Recipe
Peach Cobbler Recipe is Wrong One More Content for Your Pie
By Yuni Kristanti
Peach Cobbler Recipe is a recipe that is always a favorite in the school holidays. Food delicious warm and will make you feel calm, even if you are already full and smell of these cookies would you still want it. This recipe is just as the contents of the pie you can use a variety of fruits such as Peach, Cherry, Blueberry, Apple, or other pie filling according to your taste. Indeed in terms of cooking skill and tenacity needed to successfully create a favorite dish for the family, but even then you have never tried yet would not be that important to your business and desire to try.
Ingredients:
2 cans of pie filling (cherry, apple, blueberry, etc..)
1 cake mix
1 / 4 cup brown sugar
1 stick butter
How to make:
1. Preheat the Dutch oven with coal on the bottom.
2. Add about 1 / 8 of the stick of butter to grease the bottom of the oven.
3. Once melted, dump in both cans of pie filling, spreading it evenly across the bottom of the oven.
4. Pour the cake mix over the top, being careful of the cover all of the pie filling.
5. Sprinkle the brown sugar on top the of cake mix. Finally, slice the remaining butter onto the top of the cake mix.
6. Cook the cobbler with about 6-8 coals on the bottom and 12-16 on the top. In about an hour, the cobbler is ready to serve.
Banana Bread Recipes
Favorite Banana Bread With Other Variation
By Yuni Kristanti
Ingredients:
* 1 cup butter or margarine
* 2 cups sugar
* 4 eggs
* 1 / 4 teaspoon salt
* 2 teaspoons soda
* 4 cups flour
* 6 large bananas, very Ripe, mashed
* 1 cup finely chopped pecans
Preparation:
1.Cream together butter and sugar. Add eggs, one at a time, beating after each addition. SIFT dry ingredients together; add to creamed mixture.
2.Stir in bananas and chopped pecans.
3.Pour banana nut bread batter into 2 well-greased loaf pans; bake at 325 degrees for about 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. This banana nut bread recipe makes 2 loaves.
Stir Recipe
Make Stir Recipe For Menu Best for Your Health
By Yuni Kristanti
This article will give you Stir Recipe for practicing at home as a family mainstay menu. Make sure you follow the way of making written in this article that the same result as in the picture. If you want to also add other ingredients according to your taste. Goodluck!
Ingredients:
* 3 / 4 - 1 pound Flank steak
* 1 / 2 cup stir-fry sauce (such as Kikkoman)
* 2 cloves garlic, chopped
* 3 tablespoons canola oil or peanut oil, divided
* 3 to 3 ½ cups frozen stir-fry vegetable mix
Preparation:
1. Use a sharp carving knife or a cleaver to cut the steak into thin slices that are about 1 / 8 inch thick and 1 ½ - 2 inches long. If you like, go one step further and lay the strips on top of one another and cut again into thin strips.
2. Measure out the stir-fry sauce into a small bowl or a measuring cup. Chop the garlic.
3. Heat a wok or heavy skillet over medium-high heat until it is almost smoking. Add 2 tablespoons oil into the wok, tilting the pan and drizzling the oil so that it coats the sides of the pan. When the oil is hot, add half of the chopped garlic. (You can test to see if the oil is hot by dropping in a small piece of garlic. If it sizzles, the oil is ready). Stir-fry the garlic for 10 seconds, and then add the beef.
3. Lay the beef flat in the pan. Let it brown briefly, then stir-fry the beef until it loses its redness and is nearly cooked through (if you are using 1 pound beef it's best to divide it in half and cook in two batches). Remove the stir-fried beef and drain in a colander or on paper towels.
4. Heat 1 tablespoon oil of oil in the same wok or skillet. When the oil is hot, add the remainder of the garlic. Stir-fry for 10 seconds, then add the frozen vegetables. Stir-fry for 3 to 5 minutes, or according to package directions. Splash the vegetables with a bit of water if the vegetables begin to dry out while you are stir-Frying.
5. Add the stir-fried beef back into pan. Add the stir-fry sauce and bring to a boil. Stir-fry for 1 to 2 more minutes to mix everything together. Serve hot over cooked rice.
Ingredients:
5 ½ white rice oz/150g
2 spring onions
1 medium egg, preferably
free-range or organic
Light soy sauce
1 clove of garlic
¾ in/2cm piece fresh ginger
1 fresh red chilli
1 small carrot
1 small red onion
Small bunch of fresh coriander
7oz/200g beef minute steaks
1 tsp five-spice powder
Sea salt and freshly ground black pepper
Ingredients for Vegetable Oil:
½ tsp cornflour
2 tsp runny honey
Sesame oil
How to make :
* Fill your kettle up and put it on to boil. Preheat your oven to the lowest setting and place your plates in the oven to warm.
* Fill the saucepan with the boiling water and place on a high heat. Once boiling, add the rice and simmer according to packet instructions until the rice is cooked.
Meanwhile ...
* Trim and finely slice the spring onions. Crack the egg into a small bowl, add a splash of soy sauce and the sliced spring onions and beat with a fork.
* Peel and slice the garlic. Peel the ginger and chop into matchsticks.
* Deseed and finely chop the chilli. Peel and finely slice the carrot and red onion.
* When the rice is cooked, drain it in a sieve then tip back into the warm saucepan. Pour the egg mixture onto the rice and fold in with a fork. Cover with a lid.
* Place the wok on a medium heat. Pick the coriander leaves and put to one side for later, finely chop the stalks.
* Slice the steaks into thin strips and place these in a bowl with the five-spice powder. Season with salt and pepper then toss together until all the meat is evenly coated.
* By now the boy should be really hot so add a splash of vegetable oil and the strips of beef.
* Turn the heat up to high and stir-fry until the beef starts to brown.
* Throw the garlic and ginger into the wok and stir-fry for a few seconds. Add the chilli, onion, carrot and coriander stalks and stir-fry for another minute or two.
* Add a splash of soy sauce, the cornflour and the honey to the wok. Drizzle over a little sesame oil and toss everything. Turn the heat off.
* Get the Cutlery, salt and pepper and drinks laid out nicely.
* Get your warmed plates out of the oven and divide the rice between them Eggy. Spoon the stir-fry over the top, scatter with coriander and tuck in to.
Pot Roast Recipe
This Pot Roast Recipe that is Easy to Try
By Yuni Kristanti
This article will discuss three pot roast recipe that will help you at home to make it. You should read all the materials needed, then go to the market to buy it. After all the ingredients ready, you should read again this article to learn how to cook pot roast recipe is right. I am sure you are a wife and mother good household. Certainly by reading your own can practice at home.
Ingredients:
Large Potatoes, cut in half
Sliced Onion
Onion Salt
Garlic Powder
Direction:
In this easy pot roast recipe, instead of carrots and fennel seeds I use onion. It's the first recipe, except for more of an onion flavor.
Ingredients:
Large Potatoes, cut in half
Carrots
Garlic Salt
Fennel Seeds
Direction:
This one has a slight "spice" taste. The fennel seeds really bring out the juices of the slow-cooked meat. An easy pot roast recipe which I make the most, simply because I always have the ingredients on hand.
Ingredients
* 1 ounce dried porcini mushrooms
* 2 cups beef stock
* Salt and pepper
* 1 (4-pound) beef eye of round
* 2 tablespoons olive oil
* 2 tablespoons pancetta, chopped
* 1 finely chopped onion
* 1 finely chopped carrot
* 1 stalk celery finely chopped
* 3 cloves garlic, minced
* 2 bay leaves
* 1 tablespoon chopped fresh rosemary
* 1 / 4 cup Tightly packed parsley leaves, chopped
* 3 tablespoons tomato paste
* 5 cups red wine
* 1 (28-ounce) can whole tomatoes, drained and crushed
Directions
Soak the porcini mushrooms in 1 cup of hot stock until softened, about 30 minutes. Strain the liquid through a coffee filter or a sieve lined with a double layer of cheesecloth. Trim any hard bits from the mushrooms. Set aside the mushrooms and liquid separately.
Season the beef with salt and pepper. In a large casserole, heat 2 tablespoons of the olive oil over medium high heat until hot but not smoking. Brown the beef on all sides, about 15 minutes total. Transfer the beef to a plate. Browning Pour off fat. Add pancetta, onions, carrots, and celery, stirring, until they are golden. Add garlic and cook 1 minute more. Season lightly with salt and pepper. Stir in bay leaves, rosemary, parsley, and tomato paste. Add the wine and simmer until it is reduced by half, about 20 minutes.
Add the beef, tomatoes, porcini mushrooms, mushroom liquid, and enough beef stock to come 2 / 3 up the side of the beef. Bring to a simmer, cover, and cook at a gentle simmer for 2 1 / 2 to 3 hours, until the meat is tender. Turn the roast every 30 minutes or so.
Transfer the meat to a cutting board and cover with aluminum foil to keep warm. Skim off any fat from the surface of the liquid. Strain the liquid, pressing on the solids with a spoon to extract as much liquid as possible. Discard the solids and return the strained sauce to the pot. Bring to a boil and let cook uncovered for a few minutes to further reduce and thicken the liquid. Season with salt and pepper, to taste. Slice the roast and serve with the sauce and soft polenta.
Hamburger Recipe
Hamburger Recipe For You
By Yuni Kristanti
Ingredients:
1 ¼ lb. Ground chuck (20% fat)
¾ tsp salt
¼ tsp ground black pepper
Form into patties
Grill 4 minutes each side on high heat (we found 4 min. First side, and 3 min. Second side more to our liking)
This recipe makes a good burger, but not for pizzazz.
Ingredients:
1 ¼ lb. Ground chuck (20% fat)
3 tsp soy sauce
2 tsp Montreal Seasoning
Form into patties - we made 3 good-sized burgers (perfect for dad and two teens)
Grill on high heat, 4 minutes first side, second side 3 minutes.
That's it - easy, simple. But No-Fuss Easy and Time to eat!
For a different taste you may add or replace with other food ingredients to taste like scrambled eggs and add sozis, use chicken or beef, etc.
Crockpot Recipe
Dinner Specials With Crockpot Recipe
By Yuni Kristanti
Ingredients:
1 ½ lbs turkey Italian sausage
2 medium chopped onion
1 large 29 oz jar spaghetti sauce
2 tsp Italian seasoning mix
½ tsp oregano
1 tbsp minced onion
¼ tsp dried thyme
1 15 ounce container part skim ricotta cheese
1 cup shredded parmesan cheese
3 cups shredded mozzarella cheese
12 uncooked lasagna noodles
Instructions:
Spray slow cooker with cooking spray. In large skillet, cook sausage and onion over medium heat until sausage is no longer pink. Drain. Add sauce and seasonings, mix well, reduce heat to low.
Crock Pot Chicken
Ingredients:
* 4 teaspoons salt
* 2 teaspoons paprika
* 1 teaspoon cayenne pepper
* 1 teaspoon onion powder
* 1 teaspoon thyme
* 1 teaspoon white pepper
* 1 / 2 teaspoon garlic powder
* 1 / 2 teaspoon black pepper
* 1 large roasting chicken (with pop-up timer if possible)
* 1 cup onion, chopped (optional)
Directions:
1. In a small bowl, combine the spices.
2.Remove any giblets from chicken and clean chicken.
3. Rub spice mixture onto the chicken.
4. Place in resealable plastic bag and refrigerate overnight. (I usually skip this step because I'm always in a hurry).
5. When ready to cook, put chopped onion in bottom of crock pot.
6. Add chicken. No liquid is needed, the chicken will make it's own juices.
7. Cook on low 4-8 hours.
8. Note: I highly recommend a pop-up timer in the chicken because some crock pots cook faster / slower than others (my crock pot cooks this recipe in 4-5 hours).
Chicken Soup
Ingredients:
1 can cream of chicken soup
3 T. flour
1 / 4 t. pepper
dash of cayenne pepper
1 lb. boneless chicken breasts cut in small Cubes
1 rib celery chopped
1 / 2 C. chopped green pepper
1 / 4 C. chopped onion
1 10 oz. package thawed frozen peas
2 T. chopped pimento
Directions:
Combine soup, flour and pepper. Stir until smooth.
Stir in chicken, celery, onion and green pepper. Cover and cook on low for 7 to 8 hours or until meat is cooked and tender. Stir in peas and pimentos. Cook another 30 minutes.
Serve over rice, noodles or biscuits.
Beef Stew Recipe
Two Beef Stew Recipe is Easy And Practical
By Yuni Kristanti
Ingredients:
* 2 to 3 pounds lean beef, cut in small Cubes
* 1 to 2 tablespoons butter or vegetable oil
* 1 teaspoon Seasoned salt
* 1 / 2 teaspoon onion powder
* 1 / 4 teaspoon garlic powder
* 1 teaspoon dried parsley flakes
* 1 bay leaf
* 1 pinch thyme
* 1 dozen baby carrots, or 4 to 6 small carrots, sliced
* 3 large potatoes, cut in 1-inch Cubes
* 8 ounces small white boiling onions, peeled fresh or frozen
Preparation:
Brown beef in a skillet in butter or oil. Add water to cover; add seasonings. Simmer, covered, about 2 hours. Add vegetables and simmer until vegetables are tender, about 30 minutes longer.
Serves 6.
Ingredients:
* 10 small new potatoes, halved, unpeeled
* 12 small whole white onions, peeled, fresh or frozen, thawed
* 30 baby carrots, 8 ounces
* 1 red or green bell pepper, seeded, cut into 1-inch pieces
* 1 1 / 2 pounds beef stew meat, cut into 1-inch Cubes
* 2 cups beef broth
* 1 / 2 teaspoon dried leaf oregano
* 1 / 4 teaspoon paprika
* 1 tablespoon fresh parsley, chopped, or 1 teaspoon dried parsley flakes
* 1 tablespoon Worcestershire sauce
* 1 / 2 teaspoon salt
* 1 / 8 teaspoon pepper
* 3 tablespoons cornstarch
* 3 tablespoons cold water
Preparation:
Place potatoes, onions, and baby carrots in slow cooker. Add bell pepper and beef. In small bowl, combine broth, oregano, paprika, parsley, Worcestershire sauce, salt, and pepper. Pour over meat and vegetables. Cover and cook on LOW 9 to 10 hrs. Turn pot on HIGH. In small bowl, dissolve cornstarch in water; stir mixture into stew cooked. Cover and cook on HIGH 15 to 20 mins. or until thickened, stirring occasionally.
Secret Recipes
A Restaurant Secret Recipes
By Yuni Kristanti
Fried Chicken Crispy
Pumpkin Pie Recipe
Make Your Own Home "Pumpkin Pie Recipe"
By Yuni Kristanti
1 1 / 2 cups all-purpose flour
1 / 4 cup cold unsalted butter, cut into bits
1 / 4 cup cold vegetable shortening, cut into bits
1 1 / 2 teaspoon sugar
4-6 tablespoons ice water
Dough makes enough for one recipe for 9 "or 10" pie shell.
The Shell By Hand
Blend flour, butter, vegetable shortening and sugar with fingertips in bowl until the mixture resembles meal.
Add ice water, toss mixture until water is incorporated.
Form the dough into a ball.
Knead dough lightly with heel of your hand against a smooth surface for a few seconds to distribute evenly.
Dust dough with flour and chill it wrapped in plastic wrap, for at least 1 hour, or for up to 2 days.
The Shell By Food Processor
Fit processor with steel blade.
Combine flour, butter, vegetable shortening and sugar.
Process until mixture resembles meal Coarse.
Sprinkle water over mixture and process until it comes together in large pieces about the size of pebbles.
Transfer dough to work surface and knead with heal of hand for a few seconds to distribute evenly.
Dust dough with flour and chill it wrapped in plastic wrap, for at least 1 hour, or for up to 2 days.
How to put the batter into the pan and baking pies:
Roll out the dough, trim off the excess from the sides of pie shell leaving 1 inch punch.
Fold the overhang over the edge into the side of the shell hit.
Crimp edge decoratively.
Puncture the skin with a fork and chill for 1 hour.
Preheat oven to 375 degrees F.
Line, heavy, and blind-bake the shell in the middle of the oven for 10 minutes.
Carefully remove the weight of paper and beans and bake the shell for 5 minutes or until lightly colored. Let cook on the shelf.
3 / 4 cup firmly packed dark brown sugar
1 / 4 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon molasses unsulfured
1 1 / 2 teaspoons cinnamon
1 teaspoon ground ginger
1 / 4 teaspoon freshly grated nutmeg
1 / 4 teaspoon ground cloves
1 / 4 teaspoon salt
2 cups canned pumpkin puree
3 large eggs, lightly beaten
1 3 / 4 cups whipping cream (sweetened whipped cream flavored with vanilla as an Accompaniment if desired)
Make Pumpkin Pie Filling
Combine brown sugar, granulated sugar, flour, molasses, cinnamon, ginger, nutmeg, cloves and salt in a bowl.
Enter the pumpkin puree.
Add the eggs and cream into pumpkin mixture.
Pour filling into pre-baked shell.
Bake cake in middle of oven for about 40 minutes, or until filling is set. Let cool on rack.
Potato Salad Recipe
For Strict Diet "Potato Salad Recipe"
By Yuni Kristanti
Ingredients:
* 6 medium potatoes
* 1 small onion, finely chopped
* 1 cup celery, chopped
* 1 teaspoon salt
* 6 hard-cooked eggs, diced
* 2 eggs, beaten
* 1 / 2 cup white sugar
* 1 teaspoon cornstarch
* Salt to taste
* 1 / 2 cup vinegar
* 1 (5 ounce) can evaporated milk
* 1 teaspoon prepared yellow mustard
* 1 / 4 cup butter
* 1 cup mayonnaise
Directions
1. Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
2. While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
3. Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.
Ingredients:
6 large potatoes ... peel, cube, Seasoned and boil in water until tender, not soft. Season water with onion salt and pepper, boiling time approximately 15 minutes.
1 c. celery, sliced
1 / 2 c. sweet onion, chopped
1 / 3 c. sweet pickle Relish
1 1 / 4 c. lite miracle whip
2 tsp. sugar
1 / 2 tsp. celery seed
1 tsp. vinegar
1 / 2 tsp. mustard
1 1 / 2 tsp. salts
2 hard boiled eggs, chopped
Paprika
Directions:
Combine all ingredients except potatoes, eggs and pepper, and mix well. Then add potatoes and eggs, coating evenly and being careful not to break the potatoes apart. Garnish the salad with paprika and chill for several hours or overnight.
Red Potato Salad
Ingredients:
* 2 pounds red potatoes, cut in 1-inch Cubes
* 1 medium onion, chopped
* 4 hard-cooked eggs, sliced
* 6 bacon strips, cooked and crumbled
* 1 cup mayonnaise
* 1 / 2 teaspoon salt
* 1 / 4 teaspoon pepper
* Paprika
Directions:
Place the potatoes in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400 degrees F for 25-30 minutes or until tender and golden brown, stirring occasionally. Cool for 15 minutes. Transfer to a large bowl; add onion, eggs, bacon, mayonnaise, salt and pepper. Toss to coat. Cover and refrigerate for several hours or overnight. Sprinkle with paprika if desired.