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Fall off the bone beef ribs with apple wood bacon mashed potatoes
I made this for my Boss Pat Mac he loved them i think you will also its my own respie.
Ingredients
Half bottle apple cider vinger
2- 3 cups water
2 apples sliced with out seeds
1 1/4 tbs black pepper Slow cooker with lid
(Your faverite BBQ sauce)
1/3 Package of apple wood bacon Mashed potatoes
1- 2 racks of ribs
2- 3 cups water
2 apples sliced with out seeds
1 1/4 tbs black pepper Slow cooker with lid
(Your faverite BBQ sauce)
1/3 Package of apple wood bacon Mashed potatoes
1- 2 racks of ribs
Directions
Cut ribs in to 2 bones per rib make sure meat is on both sides of the bone cut away extra fat from the ribs but dont take it all off. Layer ribs in the slow cooker so all the ribs fit. Add apple cider vinger sliced apples and water( fill water til ribs are fully submerged) Cover and slow cook on low for 4-5 hours or til bones start to give way. Once you reached this point carefuly remove ribs and let them cool in a cooling contanor let rest for atleast 5 hours or til ready to put on the grill.Grilling Add some of your BBQ sauce on both sides of the ribs cook both sides til you got desiored grill marks and reached to apporet temp. When plating ribs add little more BBQ sauce on the ribs.
(note ribs are still soft and tender so the bone will come out if not careful.)
Potatoe instruction
Cook your bacon on hot skilet til crispy. Cut cooked bacon in peaces save bacon fat to add with the mashed potatoes evenly add bacon peaces in the mashed potatoes til fully distubted through the mixter.
Now ready to surve and enjoy.
(note ribs are still soft and tender so the bone will come out if not careful.)
Potatoe instruction
Cook your bacon on hot skilet til crispy. Cut cooked bacon in peaces save bacon fat to add with the mashed potatoes evenly add bacon peaces in the mashed potatoes til fully distubted through the mixter.
Now ready to surve and enjoy.
Notes
vegie's can be added as the side dish.
Prep Time: 2 hoursCook Time: 5 hours
Total Time: 7 hours
Number of Servings: 30
Yield: Depends on how many ribs you plan on cooking
Style: American
Stuffed chicken brest
If your looking for a quick meal this is the one for you.
You will need a large chicken breast... one jar of turkey gravy and one box of stove top stuffing.
Ingredients
For two people.....
2 large chicken breast
1 box stove top stuffing
1 small or medium square baking pan
one large jar of turkey gravy
2 large chicken breast
1 box stove top stuffing
1 small or medium square baking pan
one large jar of turkey gravy
Directions
OK here goes Turn the oven on 375 to heat up now Wash the chicken breast off with cold water do not use hot water set it aside wash your hands off.
now take a med small pan for the stove top stuffing read the box to see how much water to boil for that size box.
put the right amount of water in the pan bring to a boil
While your waiting for the water to boil get your chicken breast ready lay them flat cut from the side of the breast called butterflying open it up once cut.
ok now once the water has boiled add your stuffing into the pan and mix it up don't let it be to dry ok should be nice and moist once it is done..... put the chicken in the square pan and put the stuffing in the chicken breast don't worry about over loading it we want it that way more flavor mmmmmmm fold the chicken breast over to close it. once you got that done wash your hands ok now take the jar of turkey gravy and pour it all over the chicken breast now cover in foil and put it in the oven for 30 minutes. do not over bake!
Best served with real mashed potatoes and fresh veggies and hot dinner rolls
all said and done one hour meal
I will be putting more respites up soon
enjoy !
Prep Time: 1 hours, 20 minutesnow take a med small pan for the stove top stuffing read the box to see how much water to boil for that size box.
put the right amount of water in the pan bring to a boil
While your waiting for the water to boil get your chicken breast ready lay them flat cut from the side of the breast called butterflying open it up once cut.
ok now once the water has boiled add your stuffing into the pan and mix it up don't let it be to dry ok should be nice and moist once it is done..... put the chicken in the square pan and put the stuffing in the chicken breast don't worry about over loading it we want it that way more flavor mmmmmmm fold the chicken breast over to close it. once you got that done wash your hands ok now take the jar of turkey gravy and pour it all over the chicken breast now cover in foil and put it in the oven for 30 minutes. do not over bake!
Best served with real mashed potatoes and fresh veggies and hot dinner rolls
all said and done one hour meal
I will be putting more respites up soon
enjoy !
Cook Time: 45 minutes
Total Time: 20 minutes
Number of Servings: 2
Yield: 2 dinners
Style: American
Quick and Easy Paella
Paella is one of those recipes that can be easily cooked at home but always brings back memories of sunny holidays in Spain or Italy....
Ingredients
About three cups of paella rice ( or arborio if more readily available)............ 2 pints of fish or chicken stock......(also a glass of white wine, if desired)......finely chopped large onion............3 cloves of garlic chopped........any fish of your choice preferably cod or hake which is easier to cut in large chunks that will hold their shape.......bag of frozen king prawns as fresh ones can be awfully expensive.......a large amount of fresh mussels which are inexpensive.....cup of frozen garden peas......a few threads of saffron, if available.....(overated as a flavour in my book).......lots of chopped parsley and lemon juice.....
Directions
Gently fry the chopped onion and garlic in three tablespoons of olive oil until onion is translucent........heat up the fish or chicken stock......three or four stock cubes stirred into boiling water can also be used........ pour the rice into the pan and coat thoroughly with the oil......start pouring in the stock little by little until it has been absorbed by the rice.....stirring continiously is important......at this point pour in the white wine, if using......turn heat down low and gently fold in the white fish, prawns, peas and saffron, if using........these will only take about 5 minutes to cook with the heat of the rice.......season with lots of black pepper and a little pink salt.......finally top with the mussels which should have been thoroughly de-bearded and cleaned.....discard any that have opened before adding the rest to the pan.......making sure heat is at it's lowest put the lid on and leave for about 10 minutes until mussels have opened........sprinkle with lots of lemon juice and parsley....leave the pan in the centre of your table and people can help themselves!.... Delicious!...
Notes
It's worth the bit of bother to cook this as you will be transported back to when you were soaking up the sun on your hols!!!!
Prep Time: 15 minutesCook Time: 60 minutes
Total Time: 1 hours, 15 minutes
Number of Servings: 6
Yield: 6-8 approx
Style: European, Spanish
Broccoli soup
I got this online from the Pioneer woman. No one eats it really, just me. And I happened to take a picture of it this time.
Ingredients
No measurements,use your judgement,common sense.
I used broccoli
Butter onions
Milk cheese and cornstarch (Some ppl use flour)
Croutons
Chicken Bouillon
I used broccoli
Butter onions
Milk cheese and cornstarch (Some ppl use flour)
Croutons
Chicken Bouillon
Directions
Saute onions on butter till soft and translucent
Add cornstarch to thicken. Like a spoonful 1/2
Cook for a min or 2
Add milk cook a bit then add broccoli
Till broccoli is soft add bouillon ,cheese,
Blend it then cook a bit more.
And serve with croutons ?
Add cornstarch to thicken. Like a spoonful 1/2
Cook for a min or 2
Add milk cook a bit then add broccoli
Till broccoli is soft add bouillon ,cheese,
Blend it then cook a bit more.
And serve with croutons ?
Notes
Chicken stock
Prep Time: 7 minutesCook Time: 59 minutes
Total Time: 1 hours, 27 minutes
Number of Servings: 30
Yield: Not sure, depends
Style: American, Mountain
Unbelievable Bundt Cake
Bundt cake is a classic Christmas dessert, but it seems that no one's really sure how to make it correctly. The ideal Bundt cake is moist and rich, but not overpowering in sweetness. The richness and moistness in traditional Bundt cakes comes from butter, but this recipe substitutes applesauce instead and uses sugar-free maple syrup as a sweetener.
Ingredients
10 Tablespoons Applesauce (unsweetened)
1 Cup White Pastry Flour
1 Cup Whole Wheat Pastry Flour
2 Eggs
1 Large Apple, chopped
1/3 Cup Sugar-Free Maple Syrup
15 oz (1 can) Pumpkin OR Sweet Potato Puree
1 Tablespoon Cinnamon
1 Tablespoon Ginger
½ Teaspoon Baking Soda
2 Teaspoons Baking Powder
1 Cup White Pastry Flour
1 Cup Whole Wheat Pastry Flour
2 Eggs
1 Large Apple, chopped
1/3 Cup Sugar-Free Maple Syrup
15 oz (1 can) Pumpkin OR Sweet Potato Puree
1 Tablespoon Cinnamon
1 Tablespoon Ginger
½ Teaspoon Baking Soda
2 Teaspoons Baking Powder
Directions
First, preheat oven to 350 degrees Fahrenheit. Next, mix spices, baking powder, baking soda and flour in a bowl. In a separate bowl, combine applesauce and maple syrup and add the eggs, one at a time. Mix well and add apple pieces and pumpkin/sweet potato puree. Add in dry ingredients and mix until smooth. Pour batter into a 10 inch Bundt cake pan sprayed with non-stick spray. Bake for 60 minutes or until knife inserted comes out clean.
Prep Time: 15 minutesCook Time: 60 minutes
Total Time: 1 hours, 15 minutes
Number of Servings: 10
Yield:
Style: American
Creamy Broccoli, Chicken, and Bacon Pasta Recipe
Found it on the internet but I have made something similar.
Ingredients
Creamy Broccoli, Chicken, and Bacon Pasta Recipe
1 tablespoon olive oil
1 lb chicken breast, boneless and skinless
salt and pepper
3 cloves garlic, minced
2/3 cups heavy cream
2/3 cups milk
1 cup shredded cheese (use Parmesan, or Mozzarella, or 4-cheese mix)
8 oz fettuccine (for gluten free version, use gluten free brown rice fettuccine)
2 cups cooked broccoli florets
7 strips cooked bacon
salt and pepper
1 tablespoon olive oil
1 lb chicken breast, boneless and skinless
salt and pepper
3 cloves garlic, minced
2/3 cups heavy cream
2/3 cups milk
1 cup shredded cheese (use Parmesan, or Mozzarella, or 4-cheese mix)
8 oz fettuccine (for gluten free version, use gluten free brown rice fettuccine)
2 cups cooked broccoli florets
7 strips cooked bacon
salt and pepper
Directions
Heat olive oil on medium-high heat in a large skillet.
Season chicken breast with salt and pepper.
Cook chicken breast on high heat for 2 to 4 minutes on each side, until browned, then remove the skillet from heat and keep the chicken covered to continue cooking it in its own steam until no longer pink.
Remove chicken from the skillet. You can also use pre-cooked chicken.
Cut chicken into thin slices.
Add minced garlic to the skillet.
Add heavy cream, milk, bring to boil. Add cheese and stir till it completely melts.
Cook pasta according to instructions.
Drain.
Add cooked pasta, cooked bacon, cooked broccoli and mix everything in.
Season with salt and pepper to taste. Top with sliced cooked chicken.
Prep Time: 60 minutesSeason chicken breast with salt and pepper.
Cook chicken breast on high heat for 2 to 4 minutes on each side, until browned, then remove the skillet from heat and keep the chicken covered to continue cooking it in its own steam until no longer pink.
Remove chicken from the skillet. You can also use pre-cooked chicken.
Cut chicken into thin slices.
Add minced garlic to the skillet.
Add heavy cream, milk, bring to boil. Add cheese and stir till it completely melts.
Cook pasta according to instructions.
Drain.
Add cooked pasta, cooked bacon, cooked broccoli and mix everything in.
Season with salt and pepper to taste. Top with sliced cooked chicken.
Cook Time: 60 minutes
Total Time: 60 minutes
Number of Servings: 4
Yield: 4 servings
Style: American
Festive Cranberry Punch
You can also take some of the juice and make it into an ice ring and place it in the punch.
Ingredients
Ingredients
1 64-ounce bottle Ocean Spray® Cranberry Juice Cocktail or Ocean Spray® 100% Juice Cranberry Juice Blend
1 cup orange juice
2 cups lemon-lime soda or club soda
Orange and lime slices or ice ring, garnish
1 64-ounce bottle Ocean Spray® Cranberry Juice Cocktail or Ocean Spray® 100% Juice Cranberry Juice Blend
1 cup orange juice
2 cups lemon-lime soda or club soda
Orange and lime slices or ice ring, garnish
Directions
Directions
Combine cranberry juice cocktail and orange juice in a large punch bowl. Gently stir in soda just before serving. Garnish with orange and lime slices.
Prep Time: 5 minutesCombine cranberry juice cocktail and orange juice in a large punch bowl. Gently stir in soda just before serving. Garnish with orange and lime slices.
Cook Time: 5 minutes
Total Time: 5 minutes
Number of Servings: 15
Yield: Makes about 15-6oz. servings
Style: American
Homemade Cranberry Relish Had to redo recipe cause I couldn't post my recent photo of the original
I make this relish every Holiday season
NOTE: May also be prepared in a food grinder.can be frozen up to two months.
Ingredients
1 unpeeled orange,cut into eighths and seeded if seeded
1 12-ounce package Ocean Spray Fresh Cranberries,rinsed and drained
3/4-1 cup sugar
1 12-ounce package Ocean Spray Fresh Cranberries,rinsed and drained
3/4-1 cup sugar
Directions
Directions
Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer.
Makes about 3 cups.
Prep Time: 30 minutesPlace half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer.
Makes about 3 cups.
Cook Time:
Total Time: 30 minutes
Number of Servings: 8
Yield: Makes 3 cups
Style: American
Cranberry Relish
I make this relish homemade during Thanksgiving and Christmas Holiday season.
Ingredients
Ingredients
1 unpeeled orange, cut into eighths and seeded
1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries, rinsed and drained
3/4-1 cup sugar
1 unpeeled orange, cut into eighths and seeded
1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries, rinsed and drained
3/4-1 cup sugar
Directions
Directions
Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer.
Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer.
Notes
NOTE: May also be prepared in a food grinder.
Per Serving: (1/4 cup) Cal. 67 (3% DV), Fat Cal. 0, Pro. 0g (0% DV), Carb. 17g (5% DV), Fat 0g (0% DV), Chol. 0mg (0% DV), Sod. 0mg (0% DV), Vit. A 4RE (0% DV), Vit. C 10mg (16% DV), Vit. E 0mg (0% DV), Calcium 6mg (0% DV), Folate 4Ug (0% DV), Zinc 0mg (0% DV), Pot. 40mg (1% DV), Dietary Exchange: Fruit 1
Prep Time: 5 minutesPer Serving: (1/4 cup) Cal. 67 (3% DV), Fat Cal. 0, Pro. 0g (0% DV), Carb. 17g (5% DV), Fat 0g (0% DV), Chol. 0mg (0% DV), Sod. 0mg (0% DV), Vit. A 4RE (0% DV), Vit. C 10mg (16% DV), Vit. E 0mg (0% DV), Calcium 6mg (0% DV), Folate 4Ug (0% DV), Zinc 0mg (0% DV), Pot. 40mg (1% DV), Dietary Exchange: Fruit 1
Cook Time:
Total Time: 5 minutes
Number of Servings: 8
Yield: About 3 cups/servings about 1/4 cup each
Style: American
The Internet's BEST Yeast Crumpets EVER!! You will be HOOKED!! Dale Calder Has the perfect formula!!
See on YouTube https://youtu.be/v4HZ5hL5w_w
Ingredients
INGREDIENTS: (Metric)
7 g active dry yeast
60 ml warm water (105 degrees to 115
degrees)
4 g sugar
80 ml warm milk (110 to 115 degrees F)
55 g butter or margarine, melted, divided
1 egg
125 g all-purpose flour
3 g salt
INGREDIENTS: (U.S.)
1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115
degrees)
1 teaspoon sugar
1/3 cup warm milk (110 to 115 degrees F)
4 tablespoons butter or margarine, melted
, divided
1 egg
1 cup all-purpose flour
1/2 teaspoon salt
7 g active dry yeast
60 ml warm water (105 degrees to 115
degrees)
4 g sugar
80 ml warm milk (110 to 115 degrees F)
55 g butter or margarine, melted, divided
1 egg
125 g all-purpose flour
3 g salt
INGREDIENTS: (U.S.)
1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115
degrees)
1 teaspoon sugar
1/3 cup warm milk (110 to 115 degrees F)
4 tablespoons butter or margarine, melted
, divided
1 egg
1 cup all-purpose flour
1/2 teaspoon salt
Directions
DIRECTIONS:
1. In a mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, 1 tablespoon butter and egg; mix well. Add flour and salt; beat until smooth. Cover and let rise in a warm place until doubled, about 45 minutes. Brush griddle and 3-in. metal rings or open-topped metal cookie cutters with remaining butter. Place rings on griddle; heat over low heat. Pour 3 tablespoons of batter into each ring. Cook for 7 minutes or until bubbles begin to pop and the top appears dry. Remove rings. Turn crumpets; cook 1-2 minutes longer or until the second side is golden brown. Serve warm or let cool on a wire rack and toast before serving.
Prep Time: 60 minutes1. In a mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, 1 tablespoon butter and egg; mix well. Add flour and salt; beat until smooth. Cover and let rise in a warm place until doubled, about 45 minutes. Brush griddle and 3-in. metal rings or open-topped metal cookie cutters with remaining butter. Place rings on griddle; heat over low heat. Pour 3 tablespoons of batter into each ring. Cook for 7 minutes or until bubbles begin to pop and the top appears dry. Remove rings. Turn crumpets; cook 1-2 minutes longer or until the second side is golden brown. Serve warm or let cool on a wire rack and toast before serving.
Cook Time: 60 minutes
Total Time: 60 minutes
Number of Servings: 2
Yield: 6
Style: European
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