|1 ½ cups|
Bottled barbecue sauce
Light brown sugar
Hot pepper sauce (such as Tabasco®), or to taste
|1 ½ teaspoons|
Salt and ground black pepper to taste
|1 ½ teaspoons|
Pork shoulder roast
|1 (3 pound)|
1 . Stage
Mix together onion, barbecue sauce, celery, water, ketchup, honey, brown sugar, Worcestershire sauce, garlic, hot pepper sauce, chili powder, salt, and pepper in a slow cooker until thoroughly combined. Place pork roast in the center of the cooker and spoon sauce over top. Cook on Low until pork is tender and can be easily pulled apart with a fork, 7 to 8 hours. An instant-read thermometer inserted into the center should read at least 195 degrees F (91 degrees C).
2 . Stage
Remove pork and shred with 2 forks. Return shredded meat to the sauce and serve.
1 . Preheat an oven to 350 degrees F (175 degrees C).
2 . Toss the bread cubes with the cream and soy milk in a large bowl until the liquid has been absorbed; set aside.
3 . Beat the eggs in a separate bowl; whisk in the pumpkin puree, brown sugar, cinnamon, vanilla, and salt. Pour the pumpkin mixture and raisins over the bread cubes. Toss gently until evenly combined. Refrigerate 30 to 60 minutes.
4 . Divide the mixture between 8 6-ounce ramekins. Bake in the preheated oven until the pudding has firmed and the top has turned golden brown, about 1 hour. Remove from the oven and allow to stand 30 minutes before serving.
1 . Combine onion, bell peppers, and garlic in the bowl of a food processor; pulse until finely chopped but not quite pureed.
2 . Transfer onion mixture to a saute pan over medium heat; cook until reduced to a moist paste, about 20 minutes. When done, set aside to cool.
3 . Grate Cheddar and Asiago cheeses into a bowl using the finest teeth of a box grater.
4 . Place ground beef in a large mixing bowl. Add onion mixture and salt; mix thoroughly by hand until evenly combined. Add grated cheese mixture, a bit at a time, and mix until thoroughly combined. Add panko and mix until evenly distributed. Form into 8 balls and press into patties, using a hamburger maker if you have one. Wrap patties in waxed paper and refrigerate for at least 4 hours, but preferably overnight.
5 . Remove burgers from the refrigerator. Preheat an outdoor grill for 375 degrees F (190 degrees C) and lightly oil the grate.
6 . While the grill is preheating, cook bacon in a large skillet and over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
7 . Drain all but 1 tablespoon bacon grease from the skillet and add mushrooms. Saute over medium heat until soft, about 5 minutes. Set aside.
8 . Cook burgers on the preheated grill until no longer pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). During the last few minutes of cooling, add 2 slices bacon and 1 slice American cheese to each burger.
9 . Remove burgers from the grill. Place on Kaiser rolls and add mushrooms.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2 . Beat white sugar, softened butter, and eggs together in a bowl until creamy. Whisk 2 cups flour and baking powder together in another bowl. And flour mixture to butter mixture and stir until just combined. Press mixture into the bottom of the prepared baking dish.
3 . Arrange plums on top of butter mixture in the baking dish.
4 . Stir brown sugar, 2 cups flour, and 1/2 cup cold butter together in a bowl until mixture resembles coarse crumbs. Spread crumble mixture over plums in the baking dish.
5 . Bake in the preheated oven until cake is set and plums are soft, about 1 hour 30 minutes. Cool for 1 hour before slicing.
1 . Preheat an outdoor grill for medium heat and lightly oil the grate.
2 . Grill corn, turning occasionally, until kernels are slightly charred, 15 to 20 minutes. Let cool until safe to handle, at least 15 minutes. Remove kernels from the cobs to get about 2 cups of corn.
3 . Mix cream, butter, lime juice, ancho chile seasoning, and cayenne pepper together in a bowl. Fold in cotija cheese. Drizzle mixture over the corn kernels. Serve hot or cold.
1 . Pour the dough into a preheated pan and fry on both sides until golden brown.
2 . Pancakes are ready, serve with honey, jam or other additives.
3 . Bon Appetit!!!
4 . Protein Pancakes are very tasty and healthy, it is very simple and quick to cook them. If you want to get the maximum benefit, sugar can be replaced with stevia or another sweetener. These crepes are great for the whole family for breakfast. It will be delicious together with nuts and fresh berries for warm tea or coffee. Use instant oat flakes for cooking.
5 . Mix kefir, protein and oatmeal. Interrupt everything with a blender. Add sugar, salt and vanillin, whisk again.
1 . Stir together papaya, orange juice, and pectin in a very large pot over medium-high heat until it begins to boil. Stir constantly as the mixture heats. Once boiling, stir in the sugar, and return to a boil, stirring constantly. Once the jam has returned to a boil, start a timer, and boil for exactly 1 minute.
2 . Ladle the hot jam into the hot, sterilized canning jars and seal with lids and rings. Allow to cool to room temperature, and refrigerate any jars that do not seal.
1 . Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
2 . Sift flour, 1 tablespoon sugar, and salt together into a bowl. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles small peas. Add vanilla. Mix in cold water, 1 tablespoon at a time, until dough comes together and forms a ball.
3 . Divide dough into 2 pieces and wrap with plastic wrap; chill until firm, at least 1 hour.
4 . Beat softened butter, 1/4 cup sugar, and cinnamon together in a bowl to make filling.
5 . Roll out dough on a lightly floured work surface to 1/2-inch thickness. Cut dough into rectangles with a knife. Drop 1 tablespoon of filling onto half of the rectangles. Cover with remaining rectangles. Press edges with a fork to seal. Poke a few holes in the top of each pastry with a toothpick.
6 . Arrange pastries on the lined baking sheets.
7 . Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool pastries on a wire rack, about 15 minutes.
1 . Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2 . Spray spaghetti squash with cooking spray and season with salt and pepper. Place squash, cut-side down, on the prepared baking sheet.
3 . Bake in the preheated oven until tender, about 35 minutes. Cool for 10 minutes.
4 . Heat olive oil in a large skillet over medium heat. Saute onion in hot oil until just starting to turn translucent, about 5 minutes. Add asparagus to onion and continue to saute until onion is tender, 5 minutes more. Stir garlic into onion mixture; saute until fragrant, about 1 minute. Remove onion mixture to a plate.
5 . Return skillet to heat. Scrape spaghetti squash flesh from skin using a fork to create 'noodles'; stir noodles into hot skillet and saute until heated through, 2 to 3 minutes.
6 . Pour vegetable broth into skillet with spaghetti squash; bring broth to a simmer and cook until mostly reduced, about 2 minutes. Stir onion mixture and goat cheese into spaghetti squash until cheese is melted, about 1 minute. Add basil and thyme. Season with salt and ground black pepper to taste.
1 . Prepare Basic Crepes recipe according to recipe directions. Separate with wax paper and keep warm until ready to serve.
2 . Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Reserve about 1 tablespoon drippings, add 1 tablespoon butter, and saute mushrooms.
3 . In a separate saucepan, melt 3 tablespoons butter over medium heat. Whisk in 1/4 cup flour, stirring constantly, until a smooth paste is formed. Gradually stir in 1 cup milk, stirring constantly until a smooth thick gravy is formed. Add bacon, mushrooms, spinach, parsley, Parmesan cheese, salt and pepper. Let cook until somewhat thick, about 10 minutes.
4 . In saucepan bring broth to a boil. In a small bowl, whisk together eggs and lemon juice. Temper eggs and broth together whisking constantly so as to cook, but not to scramble the eggs. (Cooking eggs to 170 degrees F). Again, salt and pepper to taste.
5 . Fill each crepe with spinach and meat filling, roll up, and top with warm egg sauce.
1 . Rinse duck inside and out; pat dry. Cut off tail and discard.
2 . Mix together cinnamon, ginger, nutmeg, white pepper, and cloves in a small bowl. Sprinkle 1 teaspoon spice mixture into cavity of duck. Stir 1 tablespoon soy sauce into remaining spice mixture and rub evenly over entire outside of duck. Cut 1 green onion in half and tuck it inside cavity. Cover and refrigerate duck for at least 2 hours or up to overnight.
3 . Place duck breast-side up on a rack set in a wok or pot. Steam for 1 hour, adding more water as it evaporates. Lift duck with two large spoons to drain juices and green onion. Place duck breast-side up in a roasting pan and prick skin all over with a fork.
4 . Preheat the oven to 375 degrees F (190 degrees C).
5 . Roast duck in the preheated oven for 30 minutes.
6 . Mix together remaining 2 tablespoons soy sauce and honey in a small bowl. Brush honey mixture onto duck.
7 . Increase the oven temperature to 500 degrees F (260 degrees C). Roast until skin is richly browned, about 5 minutes. Do not allow skin to char.
8 . Mix together plum jam, chutney, sugar, and vinegar in a small serving bowl. Chop remaining green onions and place them into a separate bowl.
9 . Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Serve with plum sauce and chopped green onions.
1 . Heat a large pot over medium-high heat. Cook and stir sausage, celery, and onion in the hot skillet until sausage is completely browned, 5 to 7 minutes; drain and discard grease.
2 . Stir zucchini, diced tomatoes, chicken broth, Italian seasoning, and garlic salt into the sausage mixture. Place pot over low heat and cook mixture at a simmer until the zucchini is tender, about 25 minutes. Top individual servings with Cheddar cheese.
1 . Place morels into a large bowl of warm, salted water and let soak for 30 minutes. Drain and blot dry with paper towels.
2 . Whisk milk and egg together in a small bowl. Combine flour, cracker crumbs, paprika, black pepper, cayenne pepper, oregano, thyme, and cumin in a large resealable plastic bag.
3 . Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
4 . While the oil is heating, dip mushrooms, a few at a time, into milk mixture. Toss in breading mixture until coated; shake off excess.
5 . Working in batches, fry breaded mushrooms in the hot oil until dark brown and crispy, 2 to 3 minutes per side. Drain on paper towels.