German style roast with sour cream sauce

Ingredients

1 tsp salt
3-4 lb top or bottom round
1 medium onion, peeled, sliced
1 cup dry red wine
1/2 tsp salt
1/4 tsp black pepper
2 tbsp all purpose flour
1/2 cup sour cream

How to prepare

Sprinkle 1 tsp salt in a large skillet, brown the roast well on all sides over med. High heat. Remove roast to slow cooker. Add the onion to the skillet and brown lightly, stirring often. Pour in the wine: scrape up pan juices and turn into the slow cooker with the salt and pepper. Cover, turn to low and cook 10-12 hours.

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Buttermilk spice cake

Ingredients

2 1/2 cup all purpose flour
1 cup granulated sugar
3/4 cup brown sugar, packed
1 tsp baking powder
1 tsp soda
1 tsp salt
3/4 tsp cinnamon
3/4 tsp allspice
1/2 tsp cloves
1/2 tsp nutmeg
1 1/3 cup buttermilk
1/2 cup shortening
3 eggs

How to prepare

Grease and flour 2 round layer pans, 8 or 9″ measure all ingredients into large Mixer bowl blend 1/2 minute on low speed, scraping bowl occasionally pour into pans Bake in preheated 350f oven for 45 minutes or until wooden toothpick inserted comes Out clean cool 10 minutes and remove from pans.

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Pizza fondue

Ingredients

3/4 lb ground beef
1 sm chopped onion
1 tbsp cornstarch
1 1/2 tsp fennel seeds
1 1/2 tsp oregano
1/4 tsp garlic powder
2 (10 1/2 oz) pizza sauce
10 oz grated cheddar cheese
1 cup grated mozzarella cheese
12 english muffins

How to prepare

Brown ground beef and onion, drain mix cornstarch and seasoning in a bowl and add Pizza sauce add sauce mixture to meat and stir until thickens and bubbles pour into A fondue pot and simmer over low heat stir in cheese slowly slice and cut english Muffins into 1″ cubes place cubes on a cookie sheet and bake at 350

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Slow cooked beer braised beef

Ingredients

4 lb beef chuck, in 2″ pieces
4 strips bacon, cut in small pieces
1/2 cup flour
1 lb fresh mushrooms, sliced
1 tbsp salt
2 tsp paprika
1 12-ounce can of beer
1 tsp pepper
1 tsp sugar
10 to 12 whole small onions, peeled
1 tbsp vinegar
1/2 tsp dried thyme
1 bay leaf

How to prepare

Thoroughly coat beef cubes with flour, salt, paprika, and pepper in large bowl or paper sack. Place onions, bacon and half of sliced mushrooms in crock-pot. Add floured beef cubes and remaining half of mushrooms. Mix beer with sugar, vinegar, thyme and bay leaf. Pour into crock-pot. Cover and cook on low 8 to 10 hours. Serve over noodles or rice.
May be thickened if desired. Make a smooth paste of 3 tablespoons flour mixed with 1/2 cup water. Pour into beef mixture. Turn to high and allow to come to a simmer-about 10 minutes.

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Salsa de aji – ecuador

Ingredients

2 lg tomatoes, seeded, chop fine
1 med onion, chopped fine
1 tbsp cilantro, chopped
4 lg chiles, aji, seeds and stems removed
1/2 cup water
Salt to taste

How to prepare

Combine the tomatoes, onion and cilantro in a bowl. Place the chiles, water and 3 tbsp of the tomato, onion, cilantro mixture in a blender or processor and puree until smooth. Add the chile puree to the remaining mixture and mix well. Salt to taste. Variations – ecuadorians are very fond of adding beans to their salsa. The most popular beans are the lupini, which are lg white beans about the size of lima beans. Just add the cooked beans directly to the salsa. Or, add 1 tsp peanut butter with the chiles in the blender and follow the above recipe. Substitute yellow wax hot chiles or jalapenos if the aji chiles are not available. Yield: 2 cups.

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1705 ad tomato sauce

Ingredients

3 tbsp extra virgin italian olive oil
2 cloves garlic, crushed & chopped
1 lb fresh, ripe whole tomatoes peeled and segmented
1/2 tsp salt
5 very large or 10 medium basil leaves, fresh and unbruised

How to prepare

Heat the olive oil over low heat in a heavy, non-reactive saucepan and add the chopped garlic and a grind or two (no more) of black pepper. Take care that the garlic doesn’t brown. After a minute (no more) add the tomatoes and stir with a wooden spoon. Break up the pulp evenly. Add the salt, stir, and let the sauce stew for about 6 – 7 minutes over a gentle heat. You don’t want to reduce the sauce at all. Wipe, but do not wash, the basil leaves. That may cause discoloration. Add them whole to the sauce and cook gently until the tomatoes are soft and the basil has released its flavor. Do not overcook. Remove from the heat, allow to cool and remove basil leaves. They should be dark and wilted. If you follow these directions exactly, and use only the finest ingredients, you will be very pleased with this sauce.

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Caramel fondue

Ingredients

1 (13 oz) can evaporated milk
6 oz (24) caramels
3 tbsp brandy (optional)
1 tsp vanilla

How to prepare

Heat evaporated milk and caramels in heavy saucepan over low heat, stirring Occasionally, until caramels are melted increase heat to medium, simmer 3 or 4 Minutes until slightly thickened remove from heat, stir in brandy and vanilla serve Warm delicious dipping for bite-size pieces of apples, bananas, peaches or lb Cake

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Seven-layer dip

Ingredients

2 cans refried beans
4 cans frozen defrosted guacamole
2 small cans sliced pitted black olives
4 finely diced tomatoes
1 can chopped green chilies, drained.
1 large sweet onion, diced small
1 cup shredded extra sharp cheddar

How to prepare

From bottom to top, layer in order on a large platter. Surround with tortilla chips to dip into it.

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Crockpot boston baked beans

Ingredients

1 lb dried small white beans
6 cup water
1 tsp salt
1/2 cup molasses
2 tsp dry mustard
1/4 cup brown sugar
1 med onion, chopped

1/4 lb salt pork

How to prepare

Put beans and water in slow cooker. Soak 6 hours or overnight. Cover pot and cook on high for 2-3 hours, until beans are tender. Drain, saving liquid.
Mix 1 cup liquid with salt, molasses, mustard, sugar and onion. Cut salt pork into 2-3 pieces. In slow cooker, combine beans, molasses mixture, and pork. Cover and cook for 10-12 hours. Yield: 6 servings

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Western barbecue jerky

Ingredients

1 tsp salt
3 tbsp brown sugar
1/4 tsp pepper
1/3 cup red wine vinegar
1/8 tsp cayenne pepper
1/3 cup ketchup
1 tsp onion powder
1/2 tsp garlic powder
1 tsp dry mustard
1 lb lean meat

How to prepare

Slice meat into long strips 3/16 to 1/4″ thick uniform slices. Remove excess fat. In a sm bowl, combine all Ingredients except meat stir to mix well place meat 3 or 4 layers deep in a glass, spooning vinegar mixture over each Layer cover tightly marinate 6 to 12 hours in the refrigerator, stirring Occasionally and keeping the mixture tightly covered. Place the meat strips on Drying racks do not overlap the strips to ensure good air circulation oven Temperature should be 140 to 160 f (60 to 70 c) for the first 8 to 10 hours after That it may be lowered to 130 f (55c) until dry place aluminum foil or a baking Sheet underneath the drying tray to catch the drippings occasionally blot the jerky With paper towels as it dries to remove beads of oil test jerky for dryness by Cooling a piece when cool it should crack when bent but not break there should be no Moist spots

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