Therese Wonnacott updated the group photo.
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To Die for Crock Pot Roast
1 (4 -5 lb) beef roast, any kind
1 (1 1/4 ounce) packages brown gravy mix, dry
1 (1 1/4 ounce) packages dried Italian salad dressing mix...
1 (1 1/4 ounce) packages ranch dressing mix, dry
1/2 cup water
Directions
Place beef roast in crock pot.
Mix the dried mixes together in a bowl and sprinkle over the roast.
Pour the water around the roast.
Cook on low for 7-9 hours.
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1 (4 -5 lb) beef roast, any kind
1 (1 1/4 ounce) packages brown gravy mix, dry
1 (1 1/4 ounce) packages dried Italian salad dressing mix...
1 (1 1/4 ounce) packages ranch dressing mix, dry
1/2 cup water
Directions
Place beef roast in crock pot.
Mix the dried mixes together in a bowl and sprinkle over the roast.
Pour the water around the roast.
Cook on low for 7-9 hours.
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Aunty's Crockpot Pinabet
Ingredients
1 - 2 lbs of Pork (cubed )
2 large Bitter melons, sliced & seeded...
3 medium Chinese eggplant, sliced
3 medium Tomatos, cubed
1 lb fresh Okra (frozen may be used) � lb green String Beans
1 White onion, sliced
bunch Asian long string beans
pumpkin slices if in season
skinned Ginger root, crushed
Hawaiian Sea Salt
Patis OR bagoong or oyster sauce
Ingredients
1 - 2 lbs of Pork (cubed )
2 large Bitter melons, sliced & seeded...
3 medium Chinese eggplant, sliced
3 medium Tomatos, cubed
1 lb fresh Okra (frozen may be used) � lb green String Beans
1 White onion, sliced
bunch Asian long string beans
pumpkin slices if in season
skinned Ginger root, crushed
Hawaiian Sea Salt
Patis OR bagoong or oyster sauce
Cooking Instructions
In a 6 quart crock pot add pork to bottom of pot. Layer the bitter melon, okra, eggplant, beans, tomatoes, onions and ginger root onto the top of the pork. Add Hawaiian Sea Salt to taste. Add Patis (OR Bagoong OR Oyster Sauce) to taste. Add enough water to cover of the pot contents. Cook on Low heat for 6-8 hours. Serve over hot white rice.
Bitter melons and Chinese eggplants can be found in Asian grocery stores
See MoreIn a 6 quart crock pot add pork to bottom of pot. Layer the bitter melon, okra, eggplant, beans, tomatoes, onions and ginger root onto the top of the pork. Add Hawaiian Sea Salt to taste. Add Patis (OR Bagoong OR Oyster Sauce) to taste. Add enough water to cover of the pot contents. Cook on Low heat for 6-8 hours. Serve over hot white rice.
Bitter melons and Chinese eggplants can be found in Asian grocery stores
Got this from a women who thought she payed 2.50 for the recipe, instead she was charged this amount. So I'm sharing at her request...
$250 Neiman Marcus Cookies
* 2 cups butter
...
$250 Neiman Marcus Cookies
* 2 cups butter
...
* 24 oz. chocolate chips
* 4 cups flour
* 2 cups brown sugar
* 2 tsp. soda
* 1 tsp. salt
* 2 cups sugar
* 1 8 oz. Hershey Bar (grated)
* 5 cups blended oatmeal
* 4 eggs
* 2 tsp. baking powder
* 2 tsp. vanilla
* 3 cups chopped nuts (your choice)
Measure oatmeal, and blend in a blender to a fine
powder. Cream the butter and both sugars. Add eggs and vanilla, mix together
with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips,
Hershey Bar, and nuts. Roll into balls, and place two inches apart on a cookie sheet.
Bake for 10 minutes at 375 degrees. Makes 112 cookies.
PLEASE READ THE RECIPE AND SEND IT TO EVERY PERSON YOU KNOW WHO HAS AN E-MAIL ADDRESS! THIS IS REALLY TERRIFIC!!
Even if the people on your e-mail list don’t eat sweets send it to them and
ask them to pass it on. Let’s make sure we get these ladies $250.00 worth.
Enjoy the cookies, they are good....
See More* 4 cups flour
* 2 cups brown sugar
* 2 tsp. soda
* 1 tsp. salt
* 2 cups sugar
* 1 8 oz. Hershey Bar (grated)
* 5 cups blended oatmeal
* 4 eggs
* 2 tsp. baking powder
* 2 tsp. vanilla
* 3 cups chopped nuts (your choice)
Measure oatmeal, and blend in a blender to a fine
powder. Cream the butter and both sugars. Add eggs and vanilla, mix together
with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips,
Hershey Bar, and nuts. Roll into balls, and place two inches apart on a cookie sheet.
Bake for 10 minutes at 375 degrees. Makes 112 cookies.
PLEASE READ THE RECIPE AND SEND IT TO EVERY PERSON YOU KNOW WHO HAS AN E-MAIL ADDRESS! THIS IS REALLY TERRIFIC!!
Even if the people on your e-mail list don’t eat sweets send it to them and
ask them to pass it on. Let’s make sure we get these ladies $250.00 worth.
Enjoy the cookies, they are good....
Homemade Pork Tocino
INGREDIENTS:
•3 lbs boneless pork shoulder roast...
•1¼ cups pineapple juice
•½ cup ketchup
•½ cup lemon-lime soda
•1/3 cup light soy sauce
•2 cups brown sugar
•1 tablespoon garlic, minced
•2 tablespoons salt
•1 teaspoon black pepper
INGREDIENTS:
•3 lbs boneless pork shoulder roast...
•1¼ cups pineapple juice
•½ cup ketchup
•½ cup lemon-lime soda
•1/3 cup light soy sauce
•2 cups brown sugar
•1 tablespoon garlic, minced
•2 tablespoons salt
•1 teaspoon black pepper
INSTRUCTIONS:
1.Freeze pork shoulder roast for an hour or so to firm it up so that it’s easier to slice. Cut 1/4-inch slices of pork shoulder and place in a one gallon zipper-lock plastic bag.
2.Mix the rest of the ingredients in bowl and then add to the meat. Seal the bag, doing your best to remove excess air. Let the pork cure in the refrigerator for a 4-5 days, flipping over the bag every day or so.
3.After curing, you can either cook the meat or portion them off into smaller bags and freeze them.
4.To cook the tocino, add a little water, marinade and a few slices of meat to a skillet. Over medium heat, let the liquid boil off and then fry the meat for a couple more minutes to caramelize it. There’s a lot of sugar in the marinade so make sure you don’t burn the meat. You can also grill the tocino, by searing both sides on a grill over high heat and then letting them finish cooking over low or indirect heat. You can replicate this method indoors using a grill pan to sear and a low oven (around 250F) to finish.
See More1.Freeze pork shoulder roast for an hour or so to firm it up so that it’s easier to slice. Cut 1/4-inch slices of pork shoulder and place in a one gallon zipper-lock plastic bag.
2.Mix the rest of the ingredients in bowl and then add to the meat. Seal the bag, doing your best to remove excess air. Let the pork cure in the refrigerator for a 4-5 days, flipping over the bag every day or so.
3.After curing, you can either cook the meat or portion them off into smaller bags and freeze them.
4.To cook the tocino, add a little water, marinade and a few slices of meat to a skillet. Over medium heat, let the liquid boil off and then fry the meat for a couple more minutes to caramelize it. There’s a lot of sugar in the marinade so make sure you don’t burn the meat. You can also grill the tocino, by searing both sides on a grill over high heat and then letting them finish cooking over low or indirect heat. You can replicate this method indoors using a grill pan to sear and a low oven (around 250F) to finish.
Pork Chops
10 thick pork chops (always allow one per person)
12 ounces ketchup (about half a bottle)
1-1/2 cups water...
1/2 cup sugar
1/2 cup vinegar
Salt and pepper to taste
1 small can crushed pineapple
10 thick pork chops (always allow one per person)
12 ounces ketchup (about half a bottle)
1-1/2 cups water...
1/2 cup sugar
1/2 cup vinegar
Salt and pepper to taste
1 small can crushed pineapple
Brown the pork chops slowly in a greased skillet just to a light golden brown; remove and transfer to an oven pan.
Chops should be arranged in a single layer. In a saucepan, mix the remaining ingredients, except for the pineapple; bring to a boil and cook to thicken. Pour the sauce over the pork chops; top with the crushed pineapple, juice and all.
Cover with foil and bake in a preheated 275 degree oven for 2-1/2 to 3 hours. Serve with green beans, creamed corn, and rolls
See MoreChops should be arranged in a single layer. In a saucepan, mix the remaining ingredients, except for the pineapple; bring to a boil and cook to thicken. Pour the sauce over the pork chops; top with the crushed pineapple, juice and all.
Cover with foil and bake in a preheated 275 degree oven for 2-1/2 to 3 hours. Serve with green beans, creamed corn, and rolls
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