Edited to include "*Per Big Bear: Serve with veggies and an ice cold beverage.*"Quote:
Originally Posted by BigBear
Also added that I used a 3-5lb pork shoulder. Let me know how it goes. I ate one this morning and it was filling.
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Edited to include "*Per Big Bear: Serve with veggies and an ice cold beverage.*"Quote:
Originally Posted by BigBear
Also added that I used a 3-5lb pork shoulder. Let me know how it goes. I ate one this morning and it was filling.
Been playing around with polenta. I'm likin' this.
Banana Polenta
2 cups – Half and Half
1 cup – Heavy Cream
1 cup – Corn Meal
1 lb – Ripe Banana
1/2 cup brown sugar
1/2 cup honey
In pot place all ingredients except corn meal; bring to boil, then simmer for 5 mins or till bananas break down; slowly whisk in corn meal; stir often so it does not stick.
Is this like a banana bread?? Sounds good!! [Beer]
I made these for the canning class and a couple of people wanted the recipe.
Two ways to do this. By hand or a bread machine dough cycle.
1 C water (1Tbs over for up here)
3 Tbs butter
1 large egg
3-1/4C bread flour
1/4 C sugar
1 ts salt
3 ts instant yeast
Run dough cycle or mix all ingredients. kneed until smooth. Let warm rise for 20 min, punch down and kneed again. let rise for 30 min.
after last rise or dough cycle punch down and make into 12 balls and place on greased cookie sheet. Let rise for 40 min. Brush with butter and Bake @ 375 11-14 min.
These are truly melt in your mouth rolls. I have made them by hand a couple of times but the machine makes them easy.
And, if I do say so, those rolls were fan-freaking-tastic!
THanks Jerry!
Take a Elk or Venison roast, size doesn't matter.
Slice garlic cloves in 3 pieces
Cut deep slits in roast and insert garlic slices , about 1 1/2" apart all over roast.
Pour Teriyaki Ginger sauce over roast. Found in the oriantal section at King soopers.
Pre heat oven to 300*F and using a meat thermometer cook until 140*F
Any more than that it tends to get a little tough.
Remove from oven, slice and serve!!
http://imageplay.net/img/m7Gbd148393/ELK_ROAST1.jpg
Hey Jerry - those rolls were fantastic and I am planning to make some soon. Is there supposed to be some flour in the ingredients list though? ;)Quote:
Originally Posted by jerrymrc
You guys are seriously slacking...
Gotta include the: Enjoy with veggies and an ice-cold beverage!!!
[Coffee]
I do love the Chili Rellenos, hate the work. Found this easy way and made a batch last night.
- 2 (7 ounce) cans whole green chile peppers, drained
- 8 ounces Monterey Jack cheese, shredded
- 8 ounces Longhorn or Cheddar cheese, shredded
- 2 eggs, beaten
- 1 (5 ounce) can evaporated milk
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 1 (8 ounce) can enchilada sauce
I've got a good several days of leftovers with this. Sure you could take the time to stuff each chili and batter dip 'em, but this was less than 5 minutes of work.
- Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with cooking spray.
- Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
- Bake in the preheated oven for 25 minutes. Remove from oven, pour enchilada sauce evenly over the top, and continue baking another 15-20 minutes. Sprinkle with remaining Jack and Cheddar cheeses, let sit about 5 minutes, and serve.
Oops. 3-1/4 C bread flour. I scoop and let it fall into the cup and card off with a knife. I do not try and pack it at all. I will go fix the recipe.Quote:
Originally Posted by ARgal
Thanks for catching that. ;)